Food we made

[Anonymous No.17370994]

Post anything you cooked, rate and be rated.

[Anonymous No.17371011]

Today I made brioche bread with ricotta and chocolate drops.

Dumping 1/5

[Anonymous No.17371015]

>>17371011
2/5

[Anonymous No.17371023]

>>17371015
3/5

[Anonymous No.17371029]

>>17371023

[Anonymous No.17371041]

>>17371029
WA LA

[Anonymous No.17371063]

Caramelised onions master race

[Anonymous No.17371157]

[Anonymous No.17371169]

>>17371157
based mofos

[Anonymous No.17371191]

>>17371157

[Anonymous No.17371199]

>>17371041
Let them eat brioch- I mean cake

[Anonymous No.17371209]

Spam and potatoes.

[Anonymous No.17371225]

>>17371209
That's cat food.

[Anonymous No.17371238]

>>17371209

personally i would prefer 3 scrambled large eggs in that as well.

[Anonymous No.17371242]

>>17371209
needs some eggs and/or rice

[Anonymous No.17371246]

>>17370994
Looks incredible
Very nice
>>17371023
>>17371041
I'm amazed
>>17371063
What did you eat those with anon?
>>17371157
Sloppa
>>17371209
Classic simple meal

[Anonymous No.17371249]

>>17371225
Cats cannot tolerate significant amounts of SPAM or any shit-tier canned meat because of the massive loads of preservatives. Their body will shut down trying to filter it.

[Anonymous No.17371254]

Rate my pizza

[Anonymous No.17371256]

>>17371254
cheesy/10

[Anonymous No.17371258]

Pasta with saffron, tomatoes and shrimp

[Anonymous No.17371260]

>>17371209
Looks like concentrated failure. Have you ever looked into self-euthanisation?

[Anonymous No.17371262]

>>17371209
Corned beef master race.

[Anonymous No.17371264]

>>17370994
My specialty

[Anonymous No.17371274]

>>17371246
Thank you anon. :D

>what did you eat those with?

I usually eat caramelised onions as side with steak, I love the combination.
I also toast a slice of bread and pour the onion infused oil in the pan all over it.

[Anonymous No.17371277]

>>17371242
Yes, I add eggs at the end.
>>17371262
Isn't that stuff more expensive than spam?

[Anonymous No.17371279]

>>17371274
Caramelised onion is also god tier in burgers.
Pic related is pulled pork

[Anonymous No.17371291]

>>17371264
Disgusting. Actually feel sick just looking at this. I hope you get irritable bowel syndrome.

[Anonymous No.17371294]

>>17371291
pretentious faggot

[Anonymous No.17371300]

>>17371291
it’s just meat & potato stew, what the hell is disgusting about it

[Anonymous No.17371317]

shells in pasta are a fucking stupid idea
>mmmm don't mind me just munching on some fucking shells *crunch*

[Anonymous No.17371331]

I baked a poundcake and made almond buttercream for it. Waiting for it to cool in the fridge and let the buttercream settle a bit more before I slice into it. Honestly, it looks horrible. Want pics anyway?

[Anonymous No.17371338]

>>17371331
yes

[Anonymous No.17371340]

>>17371331
yes pls

[Anonymous No.17371344]

>>17371317
Pleb take anon.

The shell catches the sauce so you use it as a spoon and eat the mussels + sauce goodness together

[Anonymous No.17371353]

>>17371258
all that yellow from saffron right?

[Anonymous No.17371363]

>>17371353
nope. my pee too

[Anonymous No.17371368]

>>17371353
Yes it’s the saffron

[Anonymous No.17371379]

>>17371368
How much money did that cost? Also does the taste make it worth it?

[Anonymous No.17371388]

>>17371379
the pee is free. i make it in my body

[Anonymous No.17371393]

>>17371388
quality pee is not cheap

[Anonymous No.17371420]

>>17371379
The saffron sachet costs 1,70€ for 0.16 grams, so it’s cheap.
It tasted good, I made a base sauce with oil, bell peppers and garlic, then I added a bunch of pachino tomatoes and sautéed the shrimps in (I added them back in the pasta at the end with the saffron).

It’s a very nice addition Anon.

[Anonymous No.17371425]

>>17370994
That looks tasty friendo but you left shells in it

[Anonymous No.17371436]

Roasted a duck for the first time not too long ago, I cut too deep on the skin and fucked up the presentation which was annoying but it still tasted great. I was completely unprepared for the amount of fat that comes out of these things too

[Anonymous No.17371466]

>>17370994
Tell me about that sauce. Looks good.

[Anonymous No.17371468]

Practicing macarons, made a roasted green tea flavour, taste ok.

[Anonymous No.17371502]

>>17371340
>>17371338
K. Forgot to mention: on top of the cake not looking all that great to begin with, I'm also utter dogshit at photography. Like... really bad. See for yourself.
First, the whole cake.

[Anonymous No.17371508]

>>17371502
Now the slice. I told you I'm the worst photographer of all time. At least my cake (and especially the buttercream) is delicious and almond-y.

[Anonymous No.17371514]

>>17371466
It’s a classic “allo scoglio” sauce.

Start with a base of EVO oil in which you fry one or two cloves of garlic (peeled and crushed) a chilli pepper, when the garlic is golden throw it away and remove the pepper too.

In a separare pan make the same base as above, without the peppers, add the mussels and steam them with lid on. Once they’re opened remove them, filter the liquid sauce and reserve it then do the same with the clams and put the juices with the mussel juice.

In the first pan add pachino tomatoes in half, face down, and steam them lid on (add a pinch of salt) and when they’re soft crush them, add the shrimps/scampi/etc. and when they’re cooked remove them and reserve.

In a pan bring water to a boil and add marine salt, cook the pasta for the requested time minus 3 minutes (so it’s before than al dente).

Transfer the pasta in the first pan with the sauce, pour the mussels+clams juice over and add a ladle of starchy cooking water then cook until most of the sauce is absorbed and a cream has formed.

Turn off the stove and add parsley, EVO oil and add all the crustacean and the clams/mussels without shells (keep some for decoration if you wish).

WA LA

>>17371420
>bell peppers

My mistake, I meant dry chilly peppers.

[Anonymous No.17371515]

>>17371508
>>17371502
Finally, the cake after slicing into it. I'm sorry for my absolute shit-tier photography skills.

[Anonymous No.17371522]

I have made a lot of these

[Anonymous No.17371544]

[Anonymous No.17371550]

>>17370994
Pork chop with some San Francisco Treat

[Anonymous No.17371553]

>>17371468
Those look really nice. Open a bakery and sell them and tell everyone you're French, it'll be a hit.

[Anonymous No.17371576]

>>17371553
The perfect plan!

[Anonymous No.17371579]

>>17371291
Sorry u have bad taste bucko

[Anonymous No.17371792]

Good

[Anonymous No.17371967]

my sloppa is almost done

[Anonymous No.17371983]

>>17370994
Beef shawarma (spices, yogurt, red wine vinegar, olive oil) with roasted 'tatoes

[Anonymous No.17371998]

>>17370994
>Food we made
Oh, sure, you literally just stole this picture off of 4chan to post here, faggot. Why not post something you actually made, huh?

[Anonymous No.17372007]

>>17371249
Cats can drink ocean water because their kidneys are so effective.

[Anonymous No.17372033]

>>17370994
0/10
>>17371041
that looks amazing good job breadanon
>>17371063
those aren't done are they
>>17371157
I would actually smash that on a buzz
>>17371209
would be good if you used a bigger pan, looks like ass
>>17371246
sauce looks unreasonably thick, crust looks slightly under baked. would eat though 6/10
>>17371254
4/10 post slice shot
>>17371258
shrimp and tomatoes way overcooked, pasta looks good thought 5/10
>>17371264
love me some stews 6/10
>>17371274
7/10 needs more sides or butter or something
>>17371279
dayum that's a lot of onion
>>17371436
still got a nice render out of it looks great
8/10
>>17371550
care to elaborate on that rice, chop looks damn good
>>17371983
nice taters and beef 7/10

[Anonymous No.17372041]

>>17371998
>schizo

[Anonymous No.17372053]

>>17372041
The humor was apparently too subtle.

[Anonymous No.17372123]

>>17371967
wa fuckin la. I could've cooked the cabbage more but I like the stalks a little crunchy. this used to be my favorite comfort food a few years ago

[Anonymous No.17372150]

>>17372033
>>17371550
It’s Rice A Roni the San Francisco treat

[Anonymous No.17372163]

[Anonymous No.17372219]

>>17372163
looks like shitty airplane food

[Anonymous No.17372225]

>>17372033
That's my biggest pan :( I let it cook a little longer for more color, though.

[Anonymous No.17372232]

>>17372225
cook it in batches next time man it'll be worth it

[Anonymous No.17372302]

I made popcorn chicken or boneless wings, which ever you prefer, frazzled onion things, fried jalapeño, baked potato and Mac and cheese tonight.

[Anonymous No.17372309]

[Anonymous No.17372355]

>>17371544
Fuck YEAH

>>17371515
I like you. Are you disabled? No meme, I love your cake. Frosting is a bit thick but I would please like a slice.

[Anonymous No.17372361]

>>17372302
How'd you do the frazzled onion things? Cornstarch and deep fry? What kind of cool and nifty serving device are you using there?

[Anonymous No.17372373]

>>17371157
Oh no....

[Anonymous No.17372379]

>>17372361
Eh, it was just the batter that I made for the chicken, but not fully covered by it, then just said fuck it and threw more flour in there too to make it thicc and then mixed it more. It's just a drrp baking pan with a grate insert and tongs kek.

[Anonymous No.17372382]

>>17372361
Ah, the batter itself did have corn and potato starch too.

[Anonymous No.17372384]

I made chickpeas

425° oven for 25 min
390°F oven for 30 min

They came out crunchy but kinda still had a soft inside.

I seasoned with salt, garlic powder, onion powder, and cayenne pepper. If I did it again I would do no onion powder or cayenne. I liked them a lot but I neglected to paper towel dry them before slapping them into the tray and olive oiling them up. I think I will try again this weekend and try to do it right.

[Anonymous No.17372400]

>>17372219
probably because I am a an air hostess

[Anonymous No.17372412]

Chicken and rice soup
Made with chicken thighs
Chicken bone broth
Celery
Frozen peas and carrots
Fresh parsley

It was pretty good.

[Anonymous No.17372442]

>>17370994
>>17371041
>>17371063
>>17371157
>>17371209
>>17371246
>>17371254
>>17371258
>>17371264
>>17371274
>>17371279
>>17371436
>>17371468
>>17371502
>>17371544
>>17371550
>>17371983
>>17372123
>>17372163
>>17372302
>>17372412
I would eat all of these except the macaroons. I include you because FUCK making 600 of those every other day at my last job.

[Anonymous No.17372535]

>>17372442
Hell yeah, I'm on your list twice ^_^ <3

[Anonymous No.17372633]

>>17372384
after the longest time wanting to do this, I finally did it last week and I've made 2 batches since.
they make for a really great snack. taste like corn-nuts but they have some nutritional substance and protein to them, so they're not just mindless junk food, they can actually sate hunger for a while in a meaningful way.
I just did salt and pepper, but mixed sesame-oil into the olive oil I tossed them in. excellent flavor, I'd recommend it if you have some onhand

[Anonymous No.17372645]

>>17372535
gee bill, how come your mom lets you get TWO (you)s?

[Anonymous No.17373450]

[Anonymous No.17373668]

>>17371264
I bet it tastes good but it need som color on the plate like carrots n greens or some shit i dno

[Anonymous No.17373682]

>>17372041
Wooosh

[Anonymous No.17373714]

Just a bunch of rice noodles

[Anonymous No.17373724]

>>17373714
Also I made them while off my ass of 3 tabs of acid

[Anonymous No.17373779]

>>17372033
>those aren't done are they

Here’s the final result

[Anonymous No.17373799]

>>17370994
do people really eat the shells too?

[Anonymous No.17373801]

>>17371254
The cheese didn't get a chance to properly brown. It'll be okay, but you left a lot of potential flavor on the table.

[Anonymous No.17373810]

>>17373799
Good calcium. In theory, though, the tooth loss is kind of counterproductive...

[Anonymous No.17373816]

>>17373810
why can't the chef remove the shells? seems strange to have to pick through pasta and half eaten shells

[Anonymous No.17373818]

>>17373816
I dunno, I've complained about this before. It seems to be done more for "aesthetics" than, say, cooking chicken on the bone.

[Anonymous No.17373891]

Pea stew, as any german grunt would want it

[Anonymous No.17373900]

Leftovers from yesterday, but roasted tomato soup.

[Anonymous No.17374037]

>>17373724
it shows, I can't see a speck of seasoning on any of that chicken whitey
>>17373779
oh yeah nice anon
>>17373816
the shells contain juice that contribute to the eating experience, it is aesthetic related cause I suppose the cook could dump the flesh and juice out of the shells right before plating but it would be a hassle

[Anonymous No.17374055]

>>17372442
Mac-anon here, that's fair, even making a dozen is a pain my ass.

[Anonymous No.17374072]

>>17373900
Yum

[Anonymous No.17374076]

>>17370994
Something about that type of pasta disgusts me. It's just too big.

[Anonymous No.17374087]

>>17370994
Made some lemongrass chicken served over basmati rice, threw together a simple kale salad to go with it.

[Anonymous No.17374092]

>>17374037
Beside the wypipo don't season their food meme, why would I season the chicken if made pad thai-ish sauce (tamarind, fish sauce, oyster sauce, msg, soy sauce, coconut sugar and a bit of sriracha)?

[Anonymous No.17374096]

OMG, a real cooking thread in the cooking board, I can't believe it!

>>17370994
I hate seefood
>>17371029
too brown, but inside looks good
>>17371157
disturbing
>>17371246
good enough but it's not perfect
>>17371254
I could have sworn they were eggs
>>17371264
needs something green
>>17371515
too much cream
>>17371436
looks like godzilla but it's probably tasty
>>17371544
looks good
>>17371967
good except for cabbage
>>17371983
why not peel the potatoes?
>>17373779
too much oil but good otherwise
>>17372163
makes me sad for some reason
>>17372302
you're probably too fat
>>17372412
looks like puke to me, but I'm happy you enjoyed
>>17373450
too much plastic
>>17373714
too dry
>>17373891
I hate peas
>>17373900
don't eat in front of the computer

[Anonymous No.17375103]

>>17374096
>too much cream
Never too much cream.

[Anonymous No.17375307]

[Anonymous No.17375321]

cooking fideuá here

[Anonymous No.17375405]

Roasted tomatoes, spinach with garlic and chicken marinated in yoghurt.

>>17374096
>don't eat in front of the computer
Reading VNs while covered in a blanket with a bowl of warm soup is top comfy tho

[Anonymous No.17375620]

>>17371209
Looks like literal shart.

[Anonymous No.17375678]

Good thread lads, would eat all the food ITT

>>17373891
I want to eat that with some buttered bread
>>17373900
nice
>>17374087
Looks good, I would like some sauce though
>>17375321
Love a harty fideuá
>>17375405
Needs rice

[Anonymous No.17375682]

>>17374092
so it doesn't taste like plain chicken breast?? You still need to season it man, and if you're not going to season it just use thighs or legs you stubborn bastard

[Anonymous No.17375692]

>>17371436
>I was completely unprepared for the amount of fat that comes out of these things too
That's part of the point of cooking a duck, save it in a mason jar and use it for other things. You can also just buy duck fat in a jar.

[Anonymous No.17375706]

[Anonymous No.17375708]

>>17370994
only edible stuff belongs on the plate dumbass

[Anonymous No.17375722]

>>17375405

>he cut open the chicken to see if it was done

Looks tasty otherwise

[Anonymous No.17375748]

>>17375405
Looks great

[Anonymous No.17375782]

Käsespätlze, pretty much the german version of Mac n' Cheese.

[Anonymous No.17375861]

>>17375782
I unironically learned about this dish from a vtuber. Do all germans make the spätzle by themselves or is there also store bought

[Anonymous No.17375964]

I made pork ribs ragu

[Anonymous No.17375973]

>>17375964

[Anonymous No.17375982]

Meatballs

[Anonymous No.17376005]

I made a plain cheesecake for the first time in my anova oven over a blackberry coulis. It was very good and making cheesecake in the avona oven is well....a piece of cake.

[Anonymous No.17376007]

>>17375982
With gravy

[Anonymous No.17376022]

>>17376005
it looks good

here is my stir fry noodles with brocoli, bell pepper and duck breast

[Anonymous No.17376026]

>>17374096
>you're probably too fat
I'm surprisingly not overweight even despite my ethnicity, past conditions and age. I don't make this every night or even once a week. Plus it was for my family of 4 1/2

[Anonymous No.17376039]

>>17376022
You used an actual wok. Very nice.

[Anonymous No.17376169]

I just made shrimp egg rolls.

[Anonymous No.17376195]

>>17376169
>t-fal ez clean

My man. I have the same. It works well. Get a spider if you don't have one already.

[Anonymous No.17376251]

>>17376195
I have one. A little too big though. Only downfall about the fryer is it has trouble keeping high temperature. Really doesn't like to cook frozen French fries.

[Anonymous No.17376271]

Breakfast - roasted goat cheese with oldish tomatoes, radishes and walnuts.

[Anonymous No.17376282]

>>17376271
I rate this skeleton mode breakfast.

[Anonymous No.17376310]

>>17376282
lol I am underweight

[Anonymous No.17376322]

>>17371157
the meal of kings

[Anonymous No.17376520]

>>17371063
>caramelizing onions in a gallon of fat
why?
https://www.youtube.com/watch?v=uvhSopdCZz8

[Anonymous No.17376593]

>>17376520
Because I reserve the onion infused oil and use it to season shit.
Today I made pasta with lentils and I used that oil to add kino.

[Anonymous No.17377059]

Up

[Anonymous No.17378356]

>>17376593
based

>>17376271
>>17376310
looks tasty but unhealthy

>>17376169
they look like they taste good but also get ready for a fat greasy squeezy

>>17376022
nice, try to focus the camera though lol

>>17375973
probably tastes decent but the pasta looks sad son

>>17375782
blurry/dry appearance but I bet it tastes nice

>>17371157
I kneel.

Rate my pl8ing

[Anonymous No.17378383]

>>17371274
That meat is undercooked

[Anonymous No.17378384]

>>17371379
I shoplift the saffron so cost is negligible.

[Anonymous No.17378391]

>>17378356
I’m sure everything about that is going to trigger someone but it all looks great to me.

[Anonymous No.17378398]

>>17378356
all that work plating and the egg was only seasoned with salt? c'mon anon

[Anonymous No.17378399]

>>17371258
nice pasta

>>17378383
nice bait

>>17378384
lol

>>17378391
It's simply bacon, avocado, and a fried egg. anyone triggered by it is a retard.

[Anonymous No.17378404]

>>17378399
I bought saffron today (partly because of this thread)

It cost me $18 for a vial that contains 4 smaller vials with saffron threads

[Anonymous No.17378407]

>>17378398
Eggs are fucking great as is, don't even need salt with the bacon.
Real answer: I think salt and pepper ruin the aesthetics a bit and put them after. Mostly on the 'cado.

>>17378404
Yeah shit's expensive.

[Anonymous No.17378415]

Pork tenderloin with blueberry compote

[Anonymous No.17378419]

A lot of this food looks good but if you take photos of your food it means your either a woman or gay

[Anonymous No.17378421]

>>17378419
we only take photos of my food to create OC on ck which means we are based

[Anonymous No.17378424]

Banana bread

[Anonymous No.17378426]

>>17378424
Made with skyr, shit is tasty.

[Anonymous No.17378428]

chikun

[Anonymous No.17378431]

>>17378428
based and chicken pilled

[Anonymous No.17378467]

>>17378431
you too king

[Anonymous No.17378523]

Mid prep I remembered the jar of queso in the fridge

[Anonymous No.17378555]

I made beet burgers with burned Challah rolls for buns, threw in a bit of marmalade to be keyed. Along with my grandfather's raspberry soda.

>>17371246
If any meal ever screamed "TOMATO" to me, it is this. Good thing my Ashkenazi blood makes me have a hard time with a cheese heavy pizza, making this perfect for me!

>>17378523
I'm no good glizzy gulper, but those are some well cut onions, perfect size where you can chew one if you catch it but could still swallow the onion chunk as is.

[Anonymous No.17378561]

>>17378555
and as for something I didn't need an online recipe to make, Linzer Torte

[Anonymous No.17378692]

Putting together some leftovers

[Anonymous No.17378696]

>>17378407
>ranking aesthetics over flavor
are you a woman by chance?

[Anonymous No.17378708]

>>17378696
I put them on after, aesthetics are definitely important in food. Especially in a restaurant. I'm especially used to a food environment with boomers who have less salt and pepper on everything, and they add it after if they want it.
Besides, a fried egg, bacon, and avocado have plenty of taste without adding pepper. I guess you could be a meme and put paprika or cayenne on an egg, but generally I just like a little black pepper and a pinch of salt

[Anonymous No.17378712]

>>17378426
Looks great. Any recipe I can follow?

[Anonymous No.17378755]

>>17378712
Differences:
I don't use parchment paper. I do a glass loaf pan with just enough butter on the sides for some light flour dust to stick to. And I fold the walnuts in, leaving some for the top. I don't really measure the walnuts since it's to personal preference anyway. Bakes perfectly in about 45 min, I like to pull it a bit early and have it *just* baked, pull it from the pan so it doesn't continue to cook. Cool on a rack. Using this method I manage to get it to stay extremely moist, it's almost undercooked but the tester is clean. Not that a little raw egg would kill anyone. Then dust with powdered sugar, wa la.

[Anonymous No.17378791]

>>17371274
good and simple pimple

[Anonymous No.17378811]

>>17372400
a gurl??? 0_0
marry me

[Anonymous No.17378831]

>>17372302
are you obese?

[Anonymous No.17378843]

>>17373900
tomatten suppe

[Anonymous No.17378844]

>>17375405
looks really nice, tomatoes go well with chickin, cooking them is the way to go

[Anonymous No.17378973]

>>17376593
Why don’t you just add the caramelised onions to your pasta. It would be even better.

[Anonymous No.17379139]

first time making it, half of the batch's bottom ripped when I peeled them from the parchment paper, the filling is lemon creme patissiere.Things to do next time: add a bit less cornstarch to the cream or actually measure it, bake it on the highest rack and butter the parchment paper and cut the craquelin a bit thicker for a thicker crust.
Also, I used pepin's recipe for the pate a choux and ditched the seriouseats one and chef John's recipe for the cream and craquelin, but I'm dumb and the amounts are different so I didn't have enough cream so I just ate the ripped ones while sucking on the piping bag like a titty

[Anonymous No.17379371]

>>17378755
W-why are the eggs scratched out?

[Anonymous No.17379495]

>>17378831
No. This food isn't even a monthly thing. It's what I had on hand.

[Anonymous No.17379558]

Sheet pan chicken fajitas, simple but tasty

[Anonymous No.17379571]

>>17378404
I dropped my saffron the other day and it went all over the counter so now I have a container of saffron with a couple of crumbs

[Anonymous No.17379574]

>>17379571
honestly I would have been happier if I spilled a bowl of weed or something. why did it have to be my saffron

[Anonymous No.17379610]

Good morning y’all

[Anonymous No.17379619]

>>17379610
you should maybe kill yourself for lunch

[Anonymous No.17379705]

>>17370994

[Anonymous No.17379721]

[Anonymous No.17379731]

[Anonymous No.17379735]

>>17379610
this looks very good

[Anonymous No.17379738]

>>17379610
Looks nice. I'd immediately plan another date if we smashed and you made this for breakfast.

[Anonymous No.17379746]

Made this last night

[Anonymous No.17379749]

>>17379619
You need to take a break from 4chan

[Anonymous No.17379772]

>>17379749
I dislike reddit reposts in an actual cooking thread, sue me

[Anonymous No.17379786]

>>17370994
I ate it all in one day lol

[Anonymous No.17379790]

I'm too lazy to give a fuck about plating pls no bully

[Anonymous No.17379796]

>>17379790
>mountain of cheese on top
baste

[Anonymous No.17379797]

[Anonymous No.17379800]

Spicy beef stew with spoooooky pasta. Been snowed in for two days. This and a big bottle of Costco vodka have been getting new through shoveling.

[Anonymous No.17379811]

>>17379705
>BASILED

[Anonymous No.17379816]

>>17379797
I'd actually eat this
>>17379800
Apply yourself

[Anonymous No.17379831]

>>17379800
Sussy

[Anonymous No.17379834]

>>17379796
It's honestly not that much, just looks like a lot because it's microplaned

[Anonymous No.17379843]

>>17379816
It's true I can do much better. I didn't even add celery to the sauce, I just used celery salt. And maybe too much garlic. I've gotten so lazy after getting a physical job. Food has become fuel. Good for the waistline but I'm not impressing anyone with my cooking.

[Anonymous No.17379857]

>>17379831
The big red arrow really sells it

[Anonymous No.17379858]

>>17379843
Bro it looks just fine fucking get a grip

[Anonymous No.17379867]

Veal shanks

[Anonymous No.17379870]

Sautéed octopus

[Anonymous No.17379878]

>>17378424
>>17378426
fuck yeah

[Anonymous No.17379909]

>>17378424
Damn cut me a slice

[Anonymous No.17379927]

>>17379870
Good sear. Don't seem to be over cooked. Could use a sauce for presentation if you want to be fancy. Would probably taste good as well, you know?

[Anonymous No.17379932]

>>17379870
Warm up some gigante beans in oil along with that octopus. And some red pepper (pimento) sauce. Thank me later

[Anonymous No.17379938]

>>17379858
Being an apprentice has made me so open to criticism that I'll take it anywhere if it means I can improve. I'd serve you a heaping bowl of stew my dude.

[Anonymous No.17380052]

>>17379938
inspiring

[Anonymous No.17380109]

>>17370994
The peanut butter scoop kind of reminds me of the happy merchant

[Anonymous No.17380118]

>>17370994
Bullshit, you didn't make that. Nobody on this board is rich enough to see a beach

[Anonymous No.17380327]

>>17370994
it's lasagna sub

[Anonymous No.17380350]

>>17370994
ahem

[Anonymous No.17380451]

>>17379139
move in with me

[Anonymous No.17380523]

Made some chicken chili verde!

Great posts all around, anons

[Anonymous No.17380577]

[Anonymous No.17380657]

>>17372384
i just ate ckickpeas for the first time (added it to a soup at random) and hated the texture. might try doing this with the many many ones i have left.

[Anonymous No.17380682]

>>17380577
What is this?

[Anonymous No.17380696]

>>17380682
An Easter European beetroot soup.

[Anonymous No.17380768]

I made cevapcici

[Anonymous No.17380805]

>>17380768

[Anonymous No.17380816]

>>17370994
damn that beack looks fancy, where is it at?

[Anonymous No.17380844]

>>17380109
>lunch_0204
oh god how many of these do you have

[Anonymous No.17381017]

>>17380816
In Italy, Molise region.

[Anonymous No.17381026]

>>17379371
was just checking things off, use the full recipe and every ingredient.

[Anonymous No.17381638]

>>17370994
Good old Hausmannskost, senseid by grandma

[Anonymous No.17381647]

Hasselback potatoes with cheese

[Anonymous No.17381654]

>>17372163
This is why black people insult us.

[Anonymous No.17381656]

I made a lovely seafood newburg in the Oyster House style and I dropped 3 out of 4 servings on the floor

[Anonymous No.17381660]

>>17380451
only if you're a cute girl(male)

[Anonymous No.17381667]

>>17370994
I grillt some doggs

[Anonymous No.17381669]

>>17381667
Aww yes I love blistered dogs.

[Anonymous No.17381800]

>>17381660
damn my manly face, standing between me and a life of delightful baked goods

[Anonymous No.17381986]

Sourdough bread

[Anonymous No.17382010]

>>17381986
it's beautiful

[Anonymous No.17382940]

>>17379786
jesus, that looks like you left it in the sun all fucking day, whatever the fuck that is

[Anonymous No.17383229]

>>17371063
FUCKIN THIS DUDE
>every weekend just make a new batch of caramelized onions (like 5-7 onions) that I just eat throughout the week
huge upgrade to the food part of my life

[Anonymous No.17383235]

>>17381986
based
sourdough is the most delicious bread

[Anonymous No.17384401]

Another octopus recipe.

Sautéed octopus, potato pies filled with stracciatella and with another layer of stracciatella on top.

[Anonymous No.17384434]

Made some shrimp curry for the first time.
It turned out really nice, but hella spicy, so I have to eat it with quite a big portion of rice. If I had any left, I could probably add like half a can of coconut milk to take some of the hotness away, without making it too thin.

>>17371063
That's an extreme amount of oil imo.

>>17376593
Ah, makes sense, though not something I'd cook.
As the other Anon said, I'd just make freshly caramelized onions.

[Anonymous No.17384436]

Potato/carrot/onion pancakes with spinach.

[Anonymous No.17384447]

>>17384434
Here is the whole pot that should last me a few days. :fathomer:

>>17380696
>>17380577
BORSCHT!

I'm not Eastern European, but from Austria and have heard of it, but never had it.

>>17384436
I truly don't like spinach, but that is such an interesting combination, I'd love to give those a try.

[Anonymous No.17384450]

>>17384447
>Here is the whole pot that should last me a few days. :fathomer:
Forgetting the pic, typical me.

[Anonymous No.17384482]

I’m currently making bread.

>30% Manitoba flour
>70% type 0 flour
>70% water
>poolish + fresh beer yeast

Pic related: freshly made poolish

[Anonymous No.17384487]

>>17384482
Poolish is ready after 12 hours (0.2% beer yeast).

Very very disturbing texture imho

[Anonymous No.17384490]

>>17384487
Dough ready to rest

[Anonymous No.17384496]

>>17384490
After 4 hours of rest, almost ready (1 hour left).

Will post the final bread in some hours.

[Anonymous No.17384616]

>>17384496
pyramid bread

[Anonymous No.17384780]

>>17384616
Looks like the skin of a 14 years old kid

[Anonymous No.17384857]

>>17379558
I got inspired by this anon and made sheet pan chicken fajitas as well. So simple and delicious. How does mine look?

[Anonymous No.17384864]

>>17384857
Looks good, just needs more peppers and onions

[Anonymous No.17384873]

>>17370994
Chicken in maple and soy sauce, with garlic and almonds. I'm a novice.

[Anonymous No.17384887]

>>17371249
>massive amounts of preservatives

I am sick of people bad mouthing Spam

[Anonymous No.17384892]

>all this turbo boring american food

shades of brown and gray, holy fuck

[Anonymous No.17384898]

>>17384873
Sounds like a nice flavor combo, could use a little more color. Sounds good with some rice or on a tortilla.

[Anonymous No.17384912]

>>17384898
It doesn't need color, as the smell alone would make you gobble it up. Between the maple and the garlic, it smells amazing. And it does go well on everything. I had it on couscous and Israeli couscous, but I'm sure rice works as well.

[Anonymous No.17384974]

>>17379558
>>17384857
recipe?

[Anonymous No.17384999]

>>17384887
sodium nitrate is the preservative you dip

[Anonymous No.17385025]

>>17384974

[Anonymous No.17385039]

I grew these from old ones that were getting soft

[Anonymous No.17385043]

>>17385039
And used them to create these

[Anonymous No.17385103]

>>17385025
thanks!

[Anonymous No.17385113]

[Anonymous No.17385381]

What happened to you /ck/ - 90% of this thread looks delicious.

[Anonymous No.17385548]

>>17384780
Cooking it

[Anonymous No.17385559]

>>17385548

[Anonymous No.17385569]

>>17385559
WA LA

[Anonymous No.17385575]

>>17371508
>I'm the worst photographer of all time
>>17371515
>my absolute shit-tier photography skills
You truly weren't joking there

[Anonymous No.17385749]

>>17370994
Why would you put inedible things in your food, fuck off

[Anonymous No.17385760]

>>17379746
looks great anon

[Anonymous No.17385779]

>>17371277
It's beef, of course it's more expensive than pork
>>17371279
Those are not caramelized
>>17371544
10/10

[Anonymous No.17385783]

Fish, chips, tartar sauce and peas

[Anonymous No.17385784]

>>17385559
looks like it could've used some more oven time to get the outside more brown, still looks tasty anon

[Anonymous No.17385804]

Pork, lightly boiled then pan fried potatoes, roasted vegetables

[Anonymous No.17385814]

>>17385784
Thanks anon, you’re right.
It’s like the third time I make bread ever, I’m still learning. Next time I’ll cook it until it gets more brown.

[Anonymous No.17385820]

>>17370994
Where do you live? Do you really live by the beach? How do you afford that?

[Anonymous No.17385839]

>>17385783
What kind of fish do you have there and how do you season your french fries?

[Anonymous No.17385867]

>>17385839
It was cod. I parboiled the fries in salted water with a bayleaf in it. Then dried them, fried once at 150 celcius, then again at 175C after i fried my fish. After serving i put on some malt vinegar on the chips, but they were plenty salty from the parboil.

[Anonymous No.17385879]

>>17385814
you're doing good man, it's hard to tell from the pictures but you should also be scoring your bread right before baking to get the best height you can out of it

[Anonymous No.17385880]

i made this.
recipe:
bunny bread
black forest ham
sharp cheddar
dijon mustard
mayonnaise
1 cup of semen
wa la

[Anonymous No.17385883]

>>17379731
what the fuck are thjose green balls

[Anonymous No.17385893]

came out better than i thought it would, still need to work on the sauce ratio

[Anonymous No.17385901]

flank steak

[Anonymous No.17385905]

>>17385893
looks great although im concerned that some of your pepperonis turned into leaves

[Anonymous No.17386055]

>>17385381
Hell yeah! Get the cooklets and fast food posters off this board

[Anonymous No.17386062]

>>17385804
That looks good

[Anonymous No.17386067]

>>17385760
Thanks!

[Anonymous No.17386076]

>>17385905
it happens to the best of us sometimes

[Anonymous No.17386113]

>>17385879
Will do anon. Thanks.

One day I’ll be able to make panettone, hopefully.

[Anonymous No.17386155]

>>17371998
Lul.. Literally from this same thread. The nerve

[Anonymous No.17386169]

>>17384447
>BORSCHT!
You're correct. Even the completely vegan variety that I made in this picture is very good.

[Anonymous No.17386329]

>>17371157
I recognize that fucker. He haunts my childhood and dreams. Glad to see you getting some revenge on that Berzerk SOB

[Anonymous No.17386425]

Chicken curry with rice and steamed broccoli

[Anonymous No.17386439]

I didn't feel like spending a lot of time cooking .

[Anonymous No.17386451]

>>17371041
recipe?

[Anonymous No.17386456]

>>17386439
What did you do to the mushrooms and jalapenos? Whats in that salad?

[Anonymous No.17386477]

>>17386456
Those are brisket lettuce wraps . Lettuce , brisket , green onions , tomatoes , jalapeños , tomato paste , mushrooms and tiger sauce .

[Anonymous No.17386482]

>>17386477
Fuck yeah. Thank you for the inspiration. I'm making pf changs ground beef wraps later this week

[Anonymous No.17386501]

>>17386482
I like wraps because you can make them many different ways .

[Anonymous No.17386510]

>>17386451
>300 gr type 0 flour
>120 gr milk
>60 gr sugar
>5 gr beer yeast
>1 egg
>100 gr ricotta
>vanilla extract
>chocolate drops

Mix the milk with sugar and the yeast until it’s completely melted, add ricotta, the egg, vanilla extract and slowly incorporate all the flour (I used a robot mixer).
When the dough is almost stringed add the chocolate drops and finish mixing at high speed until well stringed and elastic.

Transfer the dough ball into a bowl and cover with plastic film, let it rest 2 hours so it doubles in volume.

Spread butter on the bottom and sides of a cake pan then take the dough and with the help of some flour on your hands make balls (make them as big as you want according to the cake pan size) and place them leaving some space between them like in my pictures.

Transfer the pan in the oven and let it rest for another 2 hours (you can turn on the light in the oven or gently heat it for some minutes to help the leavening process).

Turn on the oven at 180C static and with a brush spread a mixture of 1 egg and a little milk over the top of the leavened balls then put everything in the oven for circa 30 minutes.

You can make the final result less brown than mine, I wanted to try this way but watch as it cooks so you can choose the doneness.

[Anonymous No.17386523]

>>17386510
*Type 00 flour

[Anonymous No.17386538]

Dinner. Chicken thighs marinated in yogurt, rice with vermicelli, tabbouleh salad.

The chicken was a bit overcooked and the yogurt marinade was just okay. Rice and salad were delicious.

[Anonymous No.17386547]

>>17386538
looks like the rabbit i threw up, and the dinner it had the night before

[Anonymous No.17386708]

>>17386501
Also, JUST THROW SHIT IN THERE.

[Anonymous No.17386723]

>>17374096
>>17371029
>>17386510
>baking
Never. Ever. Again desu.

Yeah you can get some nice results. But I just can't deal with sticking to an exact recipe and doing shit with dough. Dough is pure an utter fucking cancer.

[Anonymous No.17386727]

>>17386538
>tabbouleh salad.
If you gonna have a hard-on for being unnecessarily fancy, at least call it taboulé.

[Anonymous No.17386766]

>>17386723
>I just can't deal with sticking to an exact recipe
you can wing it when making bread

[Anonymous No.17386769]

>>17386727
>Unnecessarily fancy
It's just chopped parsley bro

[Anonymous No.17386791]

Pumpkin soup and damper

[Anonymous No.17386797]

Made some corn flake chicken with country peppered gravy and a oreo pie for dessert. Not pictured is a Knorr side of butter & herb noodles. Was going to also make some carrots or green beans, but it was too much as is. Ate half the chicken already. Yum!

[Anonymous No.17386811]

looks like shit

[Anonymous No.17386821]

>>17386797
that gravy is too thick boy

[Anonymous No.17386828]

>>17386821
I like thick gravy. Purposely put less water. Needed more pepper though.

[Anonymous No.17386837]

I was expecting at least one horror post but I would unironically devour, or at least try, everything in this thread.

[Anonymous No.17386910]

>>17370994
cheese pizza

[Anonymous No.17386924]

>>17370994
nigga, you ain't cook that

[Anonymous No.17386948]

I made fried leberkäse, gouda and salad sandwich with horseradish mustard and mayo

[Anonymous No.17386952]

>>17385113
Harty amount of chicken
>>17385569
Looks good
>>17385893
Goddamn
>>17385901
always love seeing a keyboard

[Anonymous No.17386957]

My first attempt at making an eclair.

[Anonymous No.17386960]

>>17386957
bakery quality desu

[Anonymous No.17387003]

>>17371515
Anon this looks like a crime scene

[Anonymous No.17387048]

>>17380768
the best

[Anonymous No.17387057]

>>17386960
Thank you. I wish I have a cross section photo. The custard was fantastic. The next dessert will be French Crullers.

Anyone have tips for making them?

[Anonymous No.17387068]

>>17380768
Based as fuck. Pork + veal or what?

[Anonymous No.17387176]

>Dry Rubbed Pork Belly with honey and apple cider vinegar glaze
>Scrambled eggs
>White cheddar grits

Turned out really good desu.

[Anonymous No.17387379]

Pork shoulder just came out of the oven

[Anonymous No.17387403]

wtf /seekay/ can actually cook?

[Anonymous No.17387463]

>>17387379

[Anonymous No.17387643]

Avo toast I made for work

[Anonymous No.17387654]

Pork chop on yuca/parsnip mash, mustard mojo de ajo

[Anonymous No.17387660]

Shrimp linguine with chorizo bolognese

[Anonymous No.17387666]

House salad with guava vinaigrette

[Anonymous No.17387677]

Slider & wings. If I had my laptop I have way more of original recipes and pics

[Anonymous No.17387714]

>>17379786
I like what you have there.
What was the texture of the skins like?

[Anonymous No.17387788]

You're such a pretentious faggot its unreal

[Anonymous No.17388044]

>>17387660
are those pea shoots? they're nice but the darker color of parsley would've been ideal here desu, besides that very nice looking dish
>>17387643
the salmon curls are beautiful but I can't help but think how impractical they are to unravel and eat with the toast. still beautiful composition there
>>17387654
this is just excellent

[Anonymous No.17388052]

the lighting was bad at my old job but seared scallops were my favorite

[Anonymous No.17388145]

>>17388044
Thanks anon! It’s micro cilantro