Friends general.

[Anonymous No.17454544]

Let's have a happy thread where we post food we have made or opinions we hold about food, so we can compliment and support each other.

No insults allowed.

Cussing is okay, but only if it's in a positive manner.

[Anonymous No.17454584]

Start us off OP...

[Anonymous No.17454616]

>>17454584
Okay, friend. Nothing special, but I haven't really made anything great lately.

Here is some beef bone broth I made in my ninja foodi.

It came out super gelatinous and delicious. The recipe only called for onion and carrots, but I added garlic, thyme, and rosemary. Came out very nice.

[Anonymous No.17454629]

I love all of you. I would gladly eat any food you prepare with your dirty fingernails in your mom’s basement.

[Anonymous No.17454636]

>>17454544
>opinions we hold about food
I've found that as I've gotten older, that with each passing year the truth grows stronger; beans do not belong in chili.

[Anonymous No.17454645]

>>17454636
We may disagree, but I still respect your opinion, friend. What has lead you down the beanless chili path?

[Anonamouse No.17454664]

>>17454544
Beef bone broth sounds good on a cold wet day like today . I'm working on improving my bok choy soup . Happy with the progress I've made . I also made a cheese sauce for my chicken tender .

[Anonymous No.17454690]

>>17454664
Great to hear, bud. I enjoyed your threads and brainstorming ideas with you. I'm happy you're making progress. Have you tried making vegetable stock for your soup yet? Also nice choice on the beer.

[Anonymous No.17454697]

>>17454616
That looks amazing.

[Anonymous No.17454702]

>>17454664
Kill yourself

[Anonymous No.17454706]

>>17454664
Yum. What's the stuff on the chicken?

[Anonymous No.17454717]

>>17454702
Hey man this is friends general. Friends don't tell friends to kill themselves. If you can't say anything nice please go to another thread. Thank you and have a wonderful day.

>>17454697
Thank you. It was really easy to make. Especially with a pressure cooker. The cook time was 2 hours just bones then another 2 hours with veg + natural pressure release, so roughly 5-6 hours instead of 24-48 on the stove top.

[Anonymous No.17454724]

>>17454629
They aren't that dirty...
oh. Shut up.

[Anonamouse No.17454737]

>>17454690
Not yet , it's about time to start saving scraps .
>>17454706
A Brie sauce and finely sliced dried tomato .

[Anonymous No.17454866]

My friends and family said this looked like shit, would you eat this or how would I improve my plating skills?

[Anonymous No.17454883]

>>17454866
I can see the effort you put into making a healthy, low carb meal. The items on the plate are probably reasonably nice together, but it lacks coherency as a complete dish.

Also the empty space on your plate makes the meal look meager and stingy with a lack of aesthetic attention.

Also the way you cooked your shrimp usually looks nicer when it has a thin coating of fat+green on it. Gives it that sheen and a fresh look with the green bits.

Hope this helps.

[Anonymous No.17454884]

>>17454866
the fuck did you do to that asparagus jesus christ

[Anonymous No.17454887]

I had venison chili and it was the best chili Ive eaten, would recommend

[Anonymous No.17454896]

>>17454884
Hey man. This is the friends thread. Can you please rephrase your question in a kind and non confrontational manner. Thank you, friend.

[Anonymous No.17454913]

>>17454896
Yes. I hope the person who made that suffers minimal pain when he kills himself and hopefully soon.

[Anonymous No.17454922]

>>17454913
I give you a 3/10 on the friendliness scale. Please do better next time.

[Anonymous No.17454958]

Seen on a Mardi Gras parade route in New Orleans today.

[Anonymous No.17454962]

Guys...
I don't know how to cook. I can panfry a steak and make eggs, and boil chicken broth with frozen gyoza in it, but that's about all I can do. I want to make tasty and filling foods like gumbo or jambalaya. What do? How do I learn?

[Anonymous No.17455048]

>>17454962
Find a recipe and try your best over and over again. You'll get it eventually. Be thoughtful while cooking.

[Anonymous No.17455954]

I made these hot dogs

[Anonymous No.17455976]

Hi everyone :) check out these apples I got from the store. I'll eat one of them later, maybe two if I'm feeling in the mood

[Anonymous No.17455978]

>>17455954
Cool

[Anonymous No.17456002]

>>17455976
Wow! Another chad trying to keep the doctor away, I see. Excellent choice. What varietal of apple have you acquired?

[Anonymous No.17456020]

>>17456002
Those, my friend, are Pink Lady apples. A real treat.

[Anonymous No.17456268]

So, my wife works at a bakery part time.

She brought home some delicious chocolate cake crumble. I whipped some cream with vanilla, made some mango compote, and layered the shit out of them. They tasted quite good, but I discovered that assembling this kind of things AND making it look nice can be a bit of a challenge.

[Anonymous No.17456277]

>>17456020
Nice!. Those have a great balance between tartness and sweetness.

>>17454664
That looks pretty healthy and good, anon!. I should be cooking that sort of thing myself. Last thing I did was a huge batch of lasagna just for me and my wife.

[Anonymous No.17456664]

Made some gyudon. Never had it before. Pretty good/10

[Anonymous No.17457468]

>>17456664
Is that a sous vide egg? Love me some sous vide eggs.

[Anonymous No.17457628]

i had boxed kraft dinner today for lunch

[Anonymous No.17457651]

>>17457628
Dinner for lunch? I'm thinking based. How was it, friend?

[Anonymous No.17457654]

>>17457651
shut up

[Anonymous No.17457763]

>>17457468
not sous vide, just dropped it into hot water and let it cool down. They call it 'onsen tamago' in japanese apparently

[Anonymous No.17457791]

>>17457654
This is the friend's threas where we are polite and friendly towards each other. Consider saying please be quiet rather than the rude and inflammatory shut up. Thank you.

[Anonymous No.17458641]

>>17454962
The Chef has always delivered.

https://youtu.be/peeLzc4KrYU

[Anonymous No.17458794]

>>17454616
I would let you insert a tube into my ass and drain the pot of broth into me

[Anonymous No.17458810]

>>17454866
I had asparagus myself!

[Anonymous No.17458820]

>>17456268
>his wife works
you are not a man

[Anonymous No.17458846]

>>17458820
True they belong at home on the bed with their legs/ass cheeks spread and waiting

[Anonymous No.17458871]

>>17457791
n-word

[Anonymous No.17459201]

>>17458810
That's cool! Your picture has a look to it. Is that steak or pork? Looks well seasoned.

[Anonymous No.17459264]

>>17459201
Steak with Montreal seasoning

[Anonymous No.17459288]

>>17454544
Intentionally Asian-American Chinese ribs plus steamed broccoli and bell pepper as was the custom in the late 80’s/early 90’s. Also fried rice, which you can see a bit of above.

[Anonymous No.17459304]

>>17459288
Those look great! I like how you didn't make the sauce overly gloopy.

I've got short ribs marinating in red wine for beef stew tommorow.

Maybe I'll just post the cookalong on this beautiful thread.

[Anonymous No.17459411]

>>17458810
you should try Butadon next

[Anonymous No.17459422]

>>17459411
The simplicty and comfiness of meat over rice with a little veg, simply cannot be beat.

Butadon sounds like a deep sea monster of some sort.

[Anonymous No.17459431]

>>17459304
>Maybe I'll just post the cookalong on this beautiful thread.
Please do, anon, will eagerly await.

[Anonymous No.17459441]

>>17459431
Friends only cookalong! Will do. Tommorow around 3-4 the beef will have been marinating for 24 hours, so expect the first updates around then.

[Anonymous No.17459742]

>>17454616
ITS POOP YOUR BAD IN COOKINE

[Anonymous No.17459756]

>>17455978
SHUTUP

[Anonymous No.17459763]

>>17454636
Black beans are surprisingly good in chili, and many dishes

[Anonamouse No.17459777]

I went with something simple and had cheeseburgers and broccoli .

[Anonymous No.17459879]

>>17454717
fuck off faggot

[Anonymous No.17460082]

>>17454544
Lately I've been eating salads a lot. They're really nice to experiment with, when I'm lazy I just do the basic cucumber lettuce tomato, drizzle lemon juice and crack S+P over it. My favorite thing to add in salads is tuna, I feel like it brings everything together. Does anyone have any other recommendations for salads? I'd love to explore more.

[Anonymous No.17460319]

>>17460082
My favorite dressing recipe:

Mix:
1tbs dijon mustard
1tbs good quality wine vinegar
1 finely minced clove of garlic

Slowly add 4 tbs of evoo while stirring.
Stir until emulsified
Add roughly 2tsp of water to thin dressing.

Season with s+p

This makes a beautiful vinaigrette that comes out fully emulsified, so you get a dressing that coats your salad with all the ingredients rather than the oil sticking and the vinegar sloughing off and collecting at the bottom. Super quick and easy to make also.

Thinly sliced green apple can be nice in salads too.

Here's a salad I made with all homegrown veg. It was amazing.

>>17459879
>>17459756
>>17459742
Hey friends, you've got a whole board of other threads to not be friends on. Please respect the friend's general rules. Being friends is comfy. Try it out if you want.

I would love to see some stuff you've been cooking or even some tasty meals you may have had recently. Thank you and I hope you have a wonderful day.

[Anonymous No.17460395]

I made peposo on mashed potatos. Get you some short rib with bones. (only found boneless). And cut them into pieces. Salt them up very good.

[Anonymous No.17460398]

>>17460395
Now crush up 8-10 garlic cloves and mix in some tomato paste. Rub that on your ribs, now add 2TB of peppercorns crushed by hand and 1TB freshly ground black pepper. Put them in a large pot with some herbs and a dry wine.

[Anonymous No.17460404]

>>17460398
Let it simmer for 3-4 hours. When really tender put them to the side and reduce the remaining liquid to about half. Put that shit on some rice, palenta or mashed potatos.

[Anonymous No.17460440]

>>17460404
Looks excellent! Very similar recipe to the french red wine stew I will be making tommorow. I like the simplicity of the peposo. No chopping veg, marinating beef in wine overnight etc. Did you sear the meat at all?

[Anonymous No.17460463]

>>17460440
No i copied chef johns recipe and he didnt sear it at all. I really wondered why but i trust that man. He also didnt marinade the meat in wine, is that a thing?

[Anonymous No.17460471]

>>17460463
For beef bourginoun some recipes call for a 24 hour wine marinade others don't, and most french beef stews use seared meat.

I find the texture of unseared meat can be nicer than seared, but of course, there's a bit less flavor without the searing.

This is the recipe I'm following. I'm using bone in short rib instead.

[Anonymous No.17461292]

Good morning all friends. This is a friendly bump.

[Anonamouse No.17461346]

>>17461292
Good morning , just starting the day making soap for my lunch .

[Anonymous No.17461356]

bunch of faggots in this thread

all of you should kys

[Anonamouse No.17461387]

I think of the kys people as my followers .

[Anonymous No.17461660]

>>17454544
Yes, I’m a little overweight.

[Anonymous No.17461999]

>>17461660
All friends are welcome.

That breakfast would put me to sleep, but it looks pretty nice. Is that brisket?

[Anonamouse No.17462614]

Hot soup really went well on a cold day .

[Anonymous No.17462652]

Buttered egg noodles with beef and mushroom gravy. God bless, my friends :)

[Anonymous No.17462876]

Pulling the meat out of the fridge to warm up a bit. Love the color the wine gives the shortrib.

>>17462614
Wow, the scenery must make the food taste even better!

>>17462652
Nice looking sauce on them noodles.

[Anonymous No.17463184]

>>17462876
Alright. In the oven for 3ish hours now.

[Anonymous No.17463550]

>>17463184
Lil friendly bump. I checked on the stew and it smells unbelievably delicious. My goodness.

[Anonamouse No.17464051]

>>17462876
It really does . It'll be difficult if I have to go live in the real world .

[Anonymous No.17464578]

>>17463550
WA LA. Very very delicious. Next time I will seek out a leaner cut of meat like the blade or shin that the recipe reccomends.

[Anonymous No.17464589]

>>17464578
You mean voila?

[Anonymous No.17464660]

>>17464589
Nope.

[Anonymous No.17465007]

>>17456268
I used to work at an ice cream store. Its hard at first until you realize you can't see the center so as long as you get the filling on the sides the middle can be all fucked up and noone will notice. Do the outside first and then just slop whatever amount in the middle.

Also can anyone tell me why this soup keeps coming out so sweet?
https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/creamy-swiss-onion-soup
I swear Im not using sweet onions. I had it at a restaurant and it was very salty and savoury but every time I make it its very sweet.

[Anonymous No.17465070]

bump

[Anonymous No.17465100]

>>17465007
That's kind of strange it comes out sweet. Are you adding enough salt? You said you aren't using sweet onions, but it may still be worth trying a different kind of onion.

[Anonymous No.17465855]

>>17465070
Bump.

[Anonymous No.17465918]

>>17454958

[Anonymous No.17466609]

>>17464578
kino looks tasty af

[Anonymous No.17466897]

>>17454664
is bok choy goud soup veggie? or do you have to add it just before the end?

[Anonymous No.17466988]

>>17458820
She works because she wants to. My income is enough for both of us.

[Anonymous No.17467098]

>>17466609
Thanks, bruv. It was awesome. It will be even better today when I take off most of the solidified fat.

[Anonamouse No.17467250]

>>17466897
It's not something I would cook for very long . It would get a little mushy , especially the leaves . I'm still experimenting with cooking times but this is about what I do .

[Anonymous No.17467291]

>>17454544
Americans (and possibly other countries, I dunno) have this strange obsession with Jalapenos and I believe it's wrong, every situation or recipe that calls for a Jalapeno can be immediately improved by replacing it with a Serrano, they taste better, they're smaller but spicier so spice level is about the same, they're just the superior pepper.

[Anonymous No.17467480]

>>17454544
almost all food is awesome and cooking is awesome.
however,
non all-beef hotdogs are shit.
pizza is shit.
pepperoni is shit.
eggplant is shit.
deep fried food is shit.
anything with any amount of soi in it is shit.
fast food is shit.
gas station food is shit.
prepackaged food is shit.
buffalo sauce is shit.
overly sugary food is shit.
overly salty food is shit.
overly buttery food is shit.
carbohydrates are shit.
grains are shit.
lowfat/nonfat foods are shit.
just about all liquors except spiced rum, vodka, gin, and silver tequila are shit.
just about all beers except for sours are shit.
just about all wines except for cabernets are shit.
crustatceans aren't bugs.
fuck your bugs. i will not eat the bugs.
it doesn't matter what escargot is, it just tastes like garlic.
snails aren't bugs either.
fad diets are shit.
pescatarianism is shit.
vegetarianism is shit.
vegnism is shit.

just fucking cook and eat fresh meat, eggs, dairy, fruits, veggies, nuts, seeds, herbs, and spices.

[Anonymous No.17467492]

>>17467480
I hope when WWIII happens and we're all nuked in oblivion the servers for the 4chan archives remain and in a far distant future aliens crack the English language just to find this post with all sincerity believing this to be the commandments for white heterosexual 20 something alcoholic males.

[Anonymous No.17467505]

>>17467492
>white heterosexual male
correct.
>20 something alcoholic
incorrect. my friends actually make jabs at me here and there because i bought a decent home bar worth of handles, but i rarely ever get the desire to drink. like 3x or 4x a year. and generally dont make it past the 1st or 2nd drink.

[Anonymous No.17467531]

>>17466988
Same here, but she is also like this >>17458846 on her own accord which is very based. Love that bitch.

On topic, here's a meal I made one of the times my parents have visited town recently.

[Anonymous No.17467631]

>>17467531
you love a woman??? gay

[Anonymous No.17467711]

>>17454664
MICROWAVEBRO

[Anonymous No.17467720]

>>17467250
You should dice your carrot and celery nice and small and fry it in olive oil with some onion and garlic and chopped rosemary. Sweat it down then add your stock and simmer it down, then add your bok choy.

[Anonamouse No.17467974]

>>17467711
Tomorrowman ?

>>17467720
I've been trying different ways . Haven't thought of rosemary , will try that next .

[Anonymous No.17468774]

>>17454544
Can I post in here if I'm black?

[Anonymous No.17468782]

>>17468774
Of course, welcome

[Anonymous No.17468828]

>>17468774
You can get nailed to a post

[Anonamouse No.17469225]

Trying to use up ingredients I have too much of . Brie on carrots and leeks and frozen meatballs . The leeks , carrots and Brie really go well together .

[Anonymous No.17469296]

>>17455048
This.
My grandpa told me this as well.
I fucked up two things so far this week...a cake and some breaded beef nuggets.

[Anonymous No.17469315]

>>17461356
You can be friends with me if you want. Friends help each other do things, support each other, and are there in times of need. Are you in a time of need, anon?

[Anonymous No.17469321]

>>17464589
Board culture

Wa-la is surefire way to get you's and it is really funny when used correctly with the right comedic drop

[Anonymous No.17469327]

>>17467505
You sound like you got Crohn's, is your gut and butt ok?

[Anonymous No.17469337]

>>17468774
Hell yeah come on in. Watch out for those radicals

[Anonymous No.17469340]

>>17454866
Scrape out the gills from portobellos before cooking

[Anonymous No.17469392]

>>17467974
Yes, both of those posts were me. Haha, I was banned for 3 days so had to watch from the sidelines.

[Anonymous No.17469442]

>>17464589
Bone app the teeth

[Anonymous No.17469522]

>>17467480
I agree almost 100% but I do not eat clean and stay fit so I cannot eat pizza I made myself. Or the occasional hot dog. Pescatarian is legit a superior nutrition model too. I am going to try it at some point when I want to cut.

And then I will have a fucking pizza because it is delicious.

[Microwavebro No.17469681]

>>17469392
What did you do ?

[Microwavebro No.17469766]

>>17469392
Just got back from the grocery store . The nice thing about bok choy soup is that it doesn't hide flavors . You can easily tell what difference new ingredients make .

[Anonymous No.17469855]

>>17454866
>serve the prawns ontop of a bed of teh asparagus
>slice the mushrooms into thing strips and lay them out around the prawns/asparagus
>sprinkle the salsa over the top of the prawns as a garnish
either that or tell ur family to appreciate your cooking or you wont do it for them again

[Anonymous No.17469876]

>>17469681
Stir fry. Ate bread and scones all day so wanted some veg and protein. I hate cooking stir fry.

[Anonymous No.17469879]

>>17469855
like this

[Anonymous No.17469892]

>>17469879
What the fuck did you cook? Carpet and flowers?

[Anonymous No.17469896]

>>17469892
based retard

[Anonymous No.17469897]

Hello friends. Tuesday is my drinking day. First person to reply gets to choose my next drink.

Scotch, calvados, tequila, gin, bourbon, eau de vie, grappa, beer, cognac, or rum. Thanks for your help.

[Anonymous No.17469907]

>>17469896
I'm not the one eating carpet and flowers...

[Anonymous No.17469912]

>>17469897
Half tequila half gin

[Anonymous No.17469915]

>>17469907
listen, im trying to help that other anon bcoz this is the freindly thread, i gav ea pretty good written desctiption, then a quickly drawn example that obviously shows the ingredients that were pictured in his post. theres no need to be rude, if you have a better idea for plating then post that so we can talk about food and cooking

[Anonymous No.17469923]

>>17469892
i liked the ms paint effort

[Anonymous No.17469937]

>>17469912
I have a limited edition barrel aged gin, and my only tequila is the fantastic tapatio extra anejo. I'll mix a sips worth and report back even tho I think it will not be good.

You said tequila first, so I'll just go with that after.

Thanks friend.

>>17469915
Based friend poster.

[Anonymous No.17469951]

>>17469912
The combo is not as bad as I expected, but imo the tequila is overshadowed by the gin. Might be interesting to do a margherita with 2 or 3 parts tequila to 1 part gin. The mix is telling me to add lime juice to it.

[Anonymous No.17469958]

>>17469951
Add lime juice to it

[Anonymous No.17469967]

>>17469915
>Friendly thread
>Calling people retard

[Microwavebro No.17469974]

>>17469876
I woke up early to make bacon and eggs then get to work by five . It was cold but really nice .

[Anonymous No.17469987]

>>17469974
Did you make your soup yet? I can't wait for winter, going to be making pea and ham soup and bacon bone soup.

[Microwavebro No.17469988]

>>17469876
The scenery was better than the bacon and eggs .

[Microwavebro No.17469997]

>>17469987
I already had dinner . Will have soup for lunch tomorrow .

[Anonymous No.17470001]

>>17469988
Do you put milk in your eggs? I usually add a tablespoon of milk per egg, then beat the shit out of them with a fork, then cook them in butter.

[Anonymous No.17470008]

>>17469958
40g tequila, 15g gin, 35g lime juice and a bit of agave syrup.

Tastes like a fancy margarita. I still think it may be a waste of extra anejo tequila, but it's a fun idea.

[Anonymous No.17470017]

I have a pork fillet i'm trying to cook for the first time. My in-laws got it for me and I have no idea how to cook it. I have no meat thermometer btw
I'm seeing things that say to cook it at 200c or 180c for like 20-30 minutes? I'm getting so much conflicting information and my inlaws are saying to cook it for 45 minutes wrapped in foil at 180c

[Anonymous No.17470018]

>>17469974
holy comfy, where is this?

[Microwavebro No.17470028]

>>17470001
No , just a small amount of bacon fat and I constantly stir then remove the eggs just before they look done .

[Microwavebro No.17470038]

>>17470018
Juneau Alaska

[Anonymous No.17470045]

>>17470038
jealous. what do you do for work? i imagine there would not be alot of job diversity up there

[Anonymous No.17470058]

>>17470017
Bruh I already gave you advice in the thread you started haha

[Anonymous No.17470059]

>>17470058
yes but this is also a friendly thread i thought i'd try both

[Anonymous No.17470062]

>>17470045
>Lumberjack
>Deadliest Catch
>Ice Road Truckers
>Fight Bears
Whatever needs doing...

[Microwavebro No.17470066]

>>17470045
Mostly maintenance , sometimes a few hours of janitorial work when I can find it .

[Anonymous No.17470069]

>>17469987
>bacon bone

Are you the bacon bone anon or is the term more common than I think it is?

[Anonymous No.17470080]

>>17470069
Yeah I'm Bacon Bone Boy. You thinkin 'bout them bones?

[Anonymous No.17470099]

>>17470080
Haha. Well, the mystery of what bacon bones are was solved in that thread, so not that much anymore.

How would you compare ham hock to bacon bones?

[Anonymous No.17470123]

>>17470099
>How would you compare ham hock to bacon bones?
Well you've got your ham hock which is plain. Then you've got your bacon hock which is a smoked ham hock. Then you've got your bacon bones (no one knows what they are). The stock you get from bacon bones is cash money, the smoked meat and the smoked bones simmering away. No where for the flavour to hide. The bacon hock is good but when you're simmering that all the flavour comes from the meat. Bacon Bones are more intense in the flavour department. I don't know if any of that shit is palatable on the old reading brain, I'm not very good with words and shit.

[Anonymous No.17470153]

>>17470123
It makes some sense. I think I get it. I feel like smoked ham hocks may be better in the stock department because they will provide a lot more collagen and gelatine to the party. I think a combo of smoked hock and bacon bones would provide the best of both worlds when making porky soup.

Happy to see you in the friends thread btw. Seems like most of the cool people have shown up.

[Anonymous No.17470168]

>>17470153
I use the bacon hock for pea and ham soup. I'll simmer it with a big kahuna sized sprig of rosemary and some whole peppercorns until the meat is cooked then put the liquid to the side and pull the meat from the bone and chop it up when it has cooled.
Bacon bones I usually simmer them by themselves, remove them from the pot then add diced root vegetables (potato, pumpkin, kumara, carrots), remove the meat from the bone then add when the root veg is cooked then add some bok choy or watercress. Garnish with coriander when dished and usually homemade bread. If I can't get a bacon hock I'll use bacon bones for pea and ham soup.

[Anonymous No.17470232]

>>17470168
Great ideas. I recently made some excellent bone broth in a pressure cooker for the first time and want to expand my horizons. Your bacon bones and smoked hock ideas have given me great ideas.

[Anonymous No.17470237]

>>17470232
Yeah nah yeah fuckin no worries m8. The bacon bone soup we call Boil Up and a lot of people make dumplings with flour, water and herbs and plop them on top to cook in the soup.

[Anonymous No.17470248]

>>17470237

>boil up

You have revealed your true form as a kiwi. No wonder bacon bones are such a mystery to everyone.

[Anonymous No.17470285]

>>17470248
What does everyone else call them?

[Anonymous No.17470302]

>>17470285
Honestly I have no idea. From my cursory research bacon with bones still attached is much more common in australia/nz.

[Anonymous No.17470313]

>>17470302
I believe that usually in america the bacon bones are sold as spare ribs, which are cut as the entire rack for bbq or oven roasting. This may be where much of the confusion comes from because bacon bones to an american sounds like beef bones, which are generally reserved for making stock or broth with rather than an actual "prime" cut of meat.

[Anonymous No.17470338]

>>17470313
>>17470302
I guess America doesn't into Bacon Bones.
I;m thinking about thos bones

[Anonymous No.17470350]

>>17470338
This is what we do with bacon bones in murica. Takes over 6 hours to make, but my god are they incredible.

[Anonymous No.17470401]

>>17470350
Yeah we have ribs too bromosexual.

[Anonymous No.17470468]

>>17470401
The mystery deepens then. If you have ribs what is the point of bacon bones? It seems like smoked ribs are superior to boil ups. Are bacon bones smoked? Is it a cultural thing?

[Anonymous No.17470475]

>>17470468
Yes bacon bones are smoked, that's why they're called bacon bones. Bacon bones aren't spare ribs.

[Anonymous No.17470499]

>>17470475
More research done. "Bacon bones" are a term used almost exclusively in Australia and NZ like I was saying. Pic explains it well.

Maybe I'll talk to my butcher and get some meaty pork bones and smoke them for some good broth.

[Anonymous No.17470504]

>>17470499
I'm not confused bro, I know what bacon bones are haha.

[Anonymous No.17470529]

>>17470504

I'm still unconvinced that bacon bones are no more than either a marketing scheme to sell meat scraps or a traditional "cut" of meat from a couple islands.

[Anonymous No.17470537]

>>17470529
That's exactly what they are. Offcuts that are smoked to be used in soups and stews. They should smoke lamb neck chops, that would take the old Irish stew to the next level.

[Anonymous No.17470641]

>>17470537
You know what? I finally get it. "Bacon" isn't the cut. It's only referring to the process. Any bones off a pig can be bacon bones they just need to be processed like bacon. Bacon in the states has a legal definition, so you can't just call any cut that is smoked and cured like bacon, "bacon X".

[Microwavebro No.17471091]

Good morning friends .

[Microwavebro No.17472111]

Trying to save time by precutting the veggies .

[Anonymous No.17472203]

>>17456664
looks good. can I have the recipe?

[Anonymous No.17472697]

>>17470641
Lamo bro, in the last thread someone else explained they were called bacon bones because they were smoked. You need to pay attention in class.
>>17472111
Return Of The King

[Anonymous No.17472785]

Here's breakfast Microwavebro

[Microwavebro No.17472867]

>>17472785
I miss toast :(

Lunch turned out really well after adding rosemary and garlic . I learned to use less so as to not overpower the other flavors .

[Anonymous No.17472896]

>>17472867
It was olive, rosemary and garlic. Get wholemeal or rye bread. 2 slices is only like 20 odd grams of carbs.

[Anonymous No.17472916]

Cut up some chicken tenders and browned them. Cut up an onion a bell pepper and a jalepeno. 1 can corn drained. 1 can black beans drained. Some McCormick seasoning packet. Was tasty and lasted a few days.

[Microwavebro No.17472918]

>>17472896
I suppose that would work if I gave up my apple . Trying to stay under 40 for the whole day .

[Anonymous No.17472972]

>>17472918
Oh that sounds risky. If you don't eat your daily apple the doctors won't stay away. Happened to my friend. They just started turning up to his house and charging him $80 an hour.

[Microwavebro No.17473038]

>>17472972
I read a study online that claims that the saying has no merit . I was published by doctors .

[Anonymous No.17473089]

>>17472697
It's illegal to call anything that isn't smoked and cured pork belly "bacon, in murica. This is where the confusion comes from. I think they would need to be called smoked rib tips or something like that.

[Anonymous No.17473696]

>>17473089
Just call them I Can't Believe It's Not Bacon (Bones)
>>17473038
Exactly.

[Anonymous No.17474562]

>>17473696
Doesn't really roll of the tongue, but I suppose it does avoid legal ramifications.

[Anonymous No.17474669]

[Anonymous No.17474967]

>>17474669
Fugg I love chicken legs cunt.

[Anonymous No.17475709]

>>17474967
That’s not a chicken leg you fucking retard

[Anonymous No.17475747]

>>17475709
It really isn't the language we use in /fg/ - friends general

[Anonymous No.17476543]

>>17475709
Please keep things friendly and kind as our friend >>17475747 has said.

Instead of insultinf him why not kindly correct him, so we can all learn and become better cooks together! :)

Thank you and I hope you have an excellent day.

[Anonymous No.17476579]

>>17475709
That is literally a chicken leg.

[Anonymous No.17477040]

hello friends, does any of you have experience with chard? is it true you could get poisoned by oxalic acid in it?

[Anonymous No.17477363]

No al/ck/ thread anywhere! Just got home, went out to eat at a few places. Got coffee & donuts first thing, then went to my favorite Chinese place and ate a little bit there and brought a bunch of food home so I can eat good Chinese for as long as I want. Went to my fav little shop too to stock up on some good beer & liquor, glad I picked out a very nice cognac, it was an XO so it was a little pricey(about 155$) but I've been wanting to try it and I heard the one I got was especially good and the owner of the shop was telling me about how good it was and they never shill anything unless it's genuinely good. Got some bourbon & really good beer as well. About to eat one of my donuts now because they are probably the best donuts I've ever had, it's the only place I go to specifically get them. Think I'm going to eat the butterfinger donut now

[Anonymous No.17477370]

>>17471091
Looks beautiful.

Where?

[Microwavebro No.17477376]

>>17477370
Juneau

[Anonymous No.17477392]

>>17477376
Alaska.... really beautiful. One day I hope to go there.

[Anonymous No.17477396]

>>17477376
Have you ever killed a wolf or a bear? Are you one of those Alaskans born there or one of the ones running from child support or some shit?

[Microwavebro No.17477416]

>>17477392
Just remember that sometimes it's not very beautiful like this pic .

[Microwavebro No.17477424]

>>17477396
More into fishing and not running from anything , was just wanting to see the world .

[Anonymous No.17477455]

>>17477424
Did it work? Did you escape the minorities? Wouldn’t that suck to move all the way to Alaska just to realize that they are there ruining everything too?

[Microwavebro No.17477496]

>>17477455
If you don't like Native Alaskans or Filipinos this might not be the place for you .

[Anonymous No.17477501]

I forgot about the friend thread. May your meals be blessed with no fuckups this week. Good luck out there anons.

[Anonymous No.17478017]

>>17477363
What brand is the yak? Sounds like a good day.

[Anonymous No.17478165]

Here are the scones I made this afternoon Microwavebro and other frens

[Anonymous No.17478725]

>>17478165
I would eat 4 of them at least.

[Anonymous No.17478735]

>>17478725
Kek, that's what I did.

[Anonymous No.17479234]

I made a baked alaska with toasted coconut ice cream yesterday in class, pardon my weird plating.

[Anonymous No.17479238]

>>17479234
Where's Alaska? Looks more like a flower bulb trying to bornt a flower

[Anonymous No.17479244]

>>17479238
Its a domed ice cream dessert with outer torched meringue

[Anonymous No.17479297]

>>17454544
UNCOMFORTABLE TRUTH: Animals don't "hug". They are in a group to increase their strength because they feel threatened.

[Anonymous No.17479325]

>>17479297
humans are animals

[Anonymous No.17479329]

>>17479325
Animals with a soul.

[Anonymous No.17479341]

>>17479329
Yoooo, this mother fucka believe in superstition!

[Anonymous No.17479357]

>>17479325
the dark colored ones yeah

[Anonymous No.17479363]

>>17479341
Yoooo, this mother fucka believe in nothing.

[Anonymous No.17479364]

>>17479363
I believe in myself which is better than you could ever do.

[Anonymous No.17479370]

>>17479364
lol gay

[Anonymous No.17479382]

>>17479364
I believe in yourself, too, fren, and I believe your life would be much better with God in it.

[Anonymous No.17479402]

>>17479382
I believe my life would be better with my dick in your mom

t. bbw lover

[Anonymous No.17479483]

>>17479297
thats really why we do it too on a fundamental level though

[Microwavebro No.17479564]

>>17479402
I laugh when people say something like that . My mom made it into the blog " Encyclopedia of American Loons " . So when they say that they have no idea just how traumatized they would be , lol .

[Anonymous No.17479738]

God loves all of you guys. Don't worry or be so mad, it's a waste of energy. Go watch some cute anime instead like Elfen Leid.

[Microwavebro No.17480081]

I think my bleach your veggies thread got nuked :( was hoping it would be fun like the Brussels sprouts thread two months ago .

[Anonymous No.17480109]

>>17454544
recently went home for the first time in 2yrs n cooked my family a full 3 course meal, felt great to make them happy - any other frens in here cook for their loved ones?

[Anonymous No.17480145]

Last of my center cut loin. I decided to go simple for this last piece and just fry the brioche in avocado oil smoked sharp cheddar grated on and for brightness a little sweet pickled onions. The smoky flavor was the star.

[Anonymous No.17480155]

Dinner from last night.

[Anonymous No.17480161]

>>17480155
I love the mushrooms. Looks fantastic.

[Anonymous No.17480184]

>>17474669
Tell me more about those potatoes, homie.

[Anonymous No.17480319]

>>17454544
Lookin good boys

[Anonymous No.17480331]

Made chicken wings, breaded and deep fried.

[Anonymous No.17480358]

>>17480331
What’s sauces did you use? I’m making wings tonight — I use nando’s garlic as the base and then I add freshly chopped parsley and grated parmesan cheese. I’ll post the results later

[Anonymous No.17480388]

>>17480358
I used a gochujang, apple/maple bbq and a garlic parmesan for them

[Anonymous No.17480401]

>>17480388
Those white wings look..

..interesting lol

[Anonymous No.17480436]

>>17479244
Haha sweet. Is the thing growing off it meringue too?

[Anonymous No.17480628]

Lunch.

Fried kielbasa, add chili flakes once sausage is browned. Add bone broth and reduce until thickened. Add rice and parsley, stir it up and serve. Very nice and easy.

[Anonymous No.17481683]

>>17480436
BUMP.

[Anonymous No.17483281]

As a beef lover in India, I really love the stuff you guys are cooking. So warm, cozy, wholesome food. Been down all these years, but this cheers me up.

Have a wonderful weekend, good people.

[Anonymous No.17483870]

What did you all eat today? I made porkbelly souvlaki with tzatziki, salad and a homemade pita.

[Anonymous No.17483909]

>>17454636
This is a fren thread so I won’t shit on you, but how does a soul end up like this?

[Anonymous No.17483919]

>>17483870
Damn this looks fucking delicious! I love chicken souvlaki, I find that it takes a backseat to fillings like gyro meat, falafel, shawarma, the like. Delicious stuff anon, and that pita looks dank too. How long have you been making our own pita? What recipe do you use?

[Anonymous No.17484015]

>>17483919
i've been making homemade pitas for a couple of years now. There's not really a recipe, i kinda feel things out. But i can give you an approximation.
80%strong flour, 20% whole spelt flour, a teaspoon of yeast, a tablespoon of olive oil, 2%by weight salt. Add water; around 60% hydration Combine together, let it rest half an hour, knead it until smooth. Then let it rise until doubled, poke it down, set it in the fridge for use the day later or shape and roll them if they are for today. Roll them out fairly thinly, then throw them in a hot non stick or cast iron pan until cooked and slightly browned.

[Anonymous No.17484072]

I think by now we can conclude the the Friends General thread is a great success. Thanks OP and thanks everyone, keep on posting guys and happy saturday

[Anonymous No.17484087]

>>17455976
Man those Pink Lady apples are really something. I finished those three and got two more along with some tomatoes

[Anonymous No.17484090]

>>17454866
I’d eat this anon, it looks tasty and nutritious

[Anonymous No.17484099]

>>17458820
You’re not invited to the next friends general

[Anonymous No.17484118]

>>17462614
Man microwavebro, it looks like you have a comfy life

[Anonymous No.17484122]

>>17484015
Definitely trying this soon, thanks fren!

[Anonymous No.17484188]

>>17484122
good luck fren, hope it turns out well. If i can give you any tips on working with dough, give it enough time to become really nice and smooth and elastic. Sometimes you dont need to knead as much but rather give it more time and some folds and stretches.

[Anonymous No.17484459]

>>17484122
>>17484188
Based

[Anonymous No.17484492]

>>17484188
I’ll let patience be the name of the game. Pita is one of my favorite breads, I really appreciate this

[Anonymous No.17484611]

>>17484492
Good luck buddy. Also, don't fear to let it proof overnight in the fridge when it's well covered with clingfilm or something similar. I find dough gets more easily digestible when it's a bit more fermented, and it also gets more flavor in the process. And seeing how pita is flatbread, it doesnt really matter how much air it captures so you cant really overproof it like with breads. I'd recommend trying making your dough a day to three days in advance. Any more than that and it might get slightly too funky.

[Anonymous No.17484625]

>>17454866
I'm rubbish when it comes to plating, I don't understand how some people just make it look easy. Anyway that is a good healthy meal Anon, sorry I can't help you with the plating. For me, it's dump it in a bowl and eat with a spoon

[Anonymous No.17484630]

>>17484625
The key to plating is to put the things on a plate.

[Anonymous No.17484634]

>>17484630
Yeah, nah I'm notin to that

[Anonymous No.17484645]

>>17484625
nice plating is most about odd numbers, color contrast and offsetting. Sometimes also about making your food into odd shapes that stand out. You can learn about it in a couple of books, and i think there's also decent youtube channels out there that shed some light. Fresh herbs also help a lot.
I'm not an expert either but i've slowly become better at it

[Anonymous No.17484668]

>>17484645
https://www.amazon.com/Food-Presentation-Secrets-Techniques-Professionals/dp/1554074916
This book is fairly good, i'd recommend it if you can find a pirated ebook

[Anonymous No.17484677]

>>17484668
This nigga readin books

[Anonymous No.17484732]

>>17484645
>>17484668
That's cool, thanks man. You have to learn the rules of the game I guess. Thing is I'm always eating alone so this plating thing never even been a question for me. It happens I cook and bring food for others but it has never been under circumstances where plating matters

[test !!yvm0QrHZZJQ No.17484738]

test kuhhuigyftdfygylgyhgyyyyyyyy

[Anonymous No.17484744]

>>17484732
yeah same for me, i've been actively trying to make my plates a bit nicer looking. I also cook for myself most of the time, so it took me a long time to get a feel for food styling and plating. But yeah just like cooking and nearly every other skill you need to have basic knowledge and practice it a bit

[Anonymous No.17484850]

>>17484744
But do you care for style and plating if you cook only for yourself, like eating alone? No way I'm bothering try look nice for myself. I'm happy to cook for others but then it's more about food, I'm not mingeling in high society. Check out my cupboard, I don't even have a straight set of plates and cutlery for myself and a guest

[Anonymous No.17484853]

>>17484850
Yeah, for shitposting purposes

[Anonymous No.17484862]

>>17484850
You could already be on the internet as I type this. A magical place.

[Anonymous No.17484863]

>>17484850
I kind of do. I dont put a major amount of time or thought in it, but just as a thought and skill exercise i try to make my plates look at least appealing to myself. But it's not like i spend more than a minute on it lmao.
I would try way harder if i have people over, for sure. And tbf sometimes a good bowl of sloppa all a guy needs

[Anonymous No.17485004]

>>17484863
Yeah, I feel that. Since I live and eat alone I try to prepare food for atleast 3 days ahead. That means most of the days I just heat some of it up and eat. No real dinner
>>17484862
I like that comment but I don't really see how that is relevant to what I wrote

[Anonymous No.17485013]

>>17484853
Based shitposter friend

[Anonymous No.17485080]

>>17485004
preparing ahead is really based for us who live alone, i usually cook a ton during the weekend to have easy meals ready during the week where i might not have much time or energy to cook. I love to make stews during the weekend, then freezing portions to have during the week

[Anonymous No.17485096]

>>17485013
: )

[Anonymous No.17485117]

>>17485080
I don't cook enough that I have to freexe. I cook eat for 3 days, then cook again. When it's really good food, 2 days. Guess thats dinner and leftovers, but sometimes even gor 5 days. That last day usually isn't very good but atleast I don't have to cook

[Anonymous No.17485138]

>>17485117
depending on how big your freezer is, it might pay off buying like 6 one man portions of stew meat and preparing it during the weekend so you have easy meals whenever. I bought tons of individual meal containers that i fill and freeze. Super comfy to be able to pull a nice meat stew out of the freezer and just warm it up for a tasty meal.

[Anonymous No.17485325]

This thread is a joy to read in the otherwise cesspool that is /ck/. I vote for another one when this one gets archived

[Anonymous No.17485381]

>>17485325
yay

[Anonymous No.17485394]

>>17485381
have a catpic, fren <3

[Anonymous No.17485406]

This is my kot. He's posting on /an/

[Anonymous No.17485421]

>>17485406
cute trashpanda. I wonder what his search history is

[Anonymous No.17485457]

>>17485325
I'm with you bro

[Anonymous No.17485463]

OHH CRAP HE'S STUCK

[Anonymous No.17485466]

[Anonymous No.17485479]

>>17485421
He browses incognito

[Anonymous No.17485487]

[Anonymous No.17485494]

>>17485479
>adultcoonfinder.com, where to find fresh trash?, how do i convince humans to give me food?

[Anonymous No.17485604]

Was going to be more active today, but I aggravated a hip injury on Thursday, so I made Boeuf Burguingnon instead.

[Anonymous No.17485607]

>>17485604
Also, I'm going to the gun range with my dad tomorrow :-)

[Anonymous No.17485632]

>>17485607
looks pretty good. Was the beef tender?

[Anonymous No.17485679]

>>17485632
There was a thick cube that was kind of tough, but the rest was perfect. Thank you for asking.

[Anonymous No.17485733]

Hi frens I made some cornbread
Would you like a piece?

[Anonymous No.17485738]

>>17485679
the big cubes always tend to be a bit tough. Hope you enjoyed it nonetheless.
>>17485733
Yes please, you have anything to go along with it too?

[Anonymous No.17485756]

>>17485604
>>17485607
That looks really good, what cut of meat did you use and what else did you put in that stew? Also, what gun are you shooting? I wish you a quick recovery anon

[Anonymous No.17485760]

>>17485733
Yes. Did you bake it, like put the whole pan in the oven?

[Anonymous No.17485775]

>>17485738
>>17485760
Here you go frens
Yes; preheat the pan at 450, make the batter and then pour in and return to oven. Makes edges crispy and center delicious and moist

[Anonymous No.17485788]

>>17485738
I find chuck pretty difficult to cut evenly, or at least the cheap grocery store cuts I get.
>>17485756
>what cut of meat did you use and what else did you put in that stew?
Chuck, and I used bacon, onions, celery, garlic, mushrooms, and large pieces of carrot instead of the traditional pearl onion. Made my own beef stock yesterday, and also some red wine.
>Also, what gun are you shooting?
I bought a Beretta 92FS with my bonus money last month. My dad has a bunch more.
>I wish you a quick recovery anon.
Thanks. It's a long term thing. I think I'll be able to do some light physical activity next week.

[Anonymous No.17485792]

>>17485775
You're delicious and moist, cornbread-anon

[Anonymous No.17485840]

>>17485788
Using carrots instead of pearl onion is a good idea, it have that sweetness needed. How did you make that beef stock?

[Anonymous No.17485852]

>>17485840
Bought beef bones from the supermarket and added typical aromatics. $5 worth of bones made twice as much stock as I needed. I have about 32oz more for quick soups during the week. 45 minute roast, then 6 hour simmer.

[Anonymous No.17485856]

>>17485852
not who you're responding to, but good use of what you have. Next time you buy an entire chicken, do the same thing. Bone it out, use all the meat in appropriate dishes, and roast the carcass and make stock. Maximising is so good

[Anonymous No.17485868]

>>17485856
I do that sometimes. I make good use of my freezer lol. Beef stock felt more appropriate for beef stew, and there are some Asian soups that I want to try with the leftovers.

I feel like a more complete cook if I have a use for every part of the animal.

[Anonymous No.17485879]

>>17485868
based anon. Keep it up. Nothing is worse than wasting good carcasses.

[Anonymous No.17485888]

>>17485852
You should get bacon bones

[Anonymous No.17486322]

[Anonymous No.17486948]

>>17454544
I wonder how they taste. Probably a bit like very gamey Rabbit.

[Anonymous No.17486953]

We're back on top of the catalog frens

[Anonymous No.17487355]

[Anonymous No.17487356]

>>17486953
kys frogshit

[Anonymous No.17487386]

>>17454629
Damn, that guy in purple looks like me but with lipstick on.

I overcooked my cauliflower last Thursday. Sad panda. I'll do better next time.

[Anonymous No.17487387]

>>17487356
If you can't refrain from using that language we'll have to ask you to leave the Friends General thread

[Anonymous No.17487388]

>>17486953
When you’re down in the dumps, take a dump on a Down’s.

[Anonymous No.17488198]

[Anonymous No.17488274]

>>17488198
I apologize for saying this, but Lemurs are just inferior meerkats. Meerkats feet don't smell like pears either.

[Anonymous No.17488387]

[Anonymous No.17488415]

>>17488387
nice plate

[Anonymous No.17488419]

>>17488415
Thanks bud.

[Anonymous No.17488420]

>>17487356
When did 4chan start hating frogposters? Is this a psy op?

[Anonymous No.17488433]

>>17488420
2011? I think the first time someone used the acronym kys was because of a frog.

[Anonymous No.17488435]

Thanks /ck/, you make it easier for a girl learning to cook in this big big world

[Anonymous No.17488437]

>>17488435
You're going to do great kiddo.

[Anonymous No.17488442]

>>17488274
>>17488198
What is up with weird lemur guy anyways?
He just showed up one day and has hundreds of lemurs to post, 90% of them males...

[Microwavebro No.17488518]

>>17454544
I've really enjoyed this thread , thank you .

[Anonymous No.17488528]

>>17488518
I enjoyed it too. Try not to trip over any more bears or I'll be forced to avenge you by smoking them.

[Anonymous No.17488552]

>>17488435
ywnbaw

[Anonymous No.17489183]

>>17488435
>Thanks /ck/, you make it easier for a girl learning to cook in this big big world
Nice b8

[Anonymous No.17489668]

>>17454866
that's a very pretty plate, anon.