actual fucking cooking

[Anonymous No.17520806]

what have you lazy fucks actually cooked lately? anything new? no, microwave meals don't count.

I tried baking some eggs today. wouldn't recommend: turned out very similar to fried but takes more effort.

[Anonymous No.17520814]

>>17520806
stuffed some sausages in ya mums meatflaps for dinner last night

[Anonymous No.17520825]

>>17520814
pics or it didn't happen

[Anonymous No.17520828]

>>17520825
have to subscribe to my patreon to see the full pics + recipe and blog post as to what inspired me to create this dish

[Anonymous No.17520833]

>>17520828
would have been quicker just to type "didn't happen"

[Anonymous No.17520836]

>>17520806
Fried up a couple eggs, a couple english muffins, a couple slices of ham, and slapped that together with some American cheese to make my own Egg McMuffins.
That was breakfast. For dinner I just ordered out for some chinese food.

[Anonymous No.17520847]

>>17520836
Didn't ask

[Anonymous No.17520849]

>>17520836
yeah this counts, just about

dinner doesn't, you lazy fuck

[Anonymous No.17520853]

I made chana masala, but I hated the chickpeas so I either need to rehydrate them from scratch next time or just roast them instead because some crunch would probably help.

[Anonymous No.17520855]

>>17520806
biang biang noodles
pancakes
attempted soymilk which overflowed the pot and made a giant mess then tastes bitter as fuck, so I tossed it - real waste of a saturday
eggs

[Anonymous No.17520880]

Made some roasted tomato and peppers soup with quesadillas for dinner tonight, it was pretty basic but I was happy with it.

[Anonymous No.17521028]

>>17520853
I like roasting them to top salads, curry, even some pastas. Or just as a snack. For canned ones I strain and rinse them, then get rid of any loose skins. Toss with some oil and salt. Roast them at like 400 until they're crisp and just barely not burning, stir them up a few times during the cook. Then when they're still hot and a little oily I toss them in sweet, smoked, or spicy paprika depending on the dish. I think paprika is the best spice for them, but cumin, cinnamon, or garam masala would be good for a curry.

[Anonymous No.17521079]

>>17520806
Made a pie

[Anonymous No.17521083]

>>17520806
damn that looks delicious
>>17521079
damn that looks delicious

[Anonymous No.17521096]

>>17521028
Yeah, that sounds much more appealing. I like chickpeas in other applications like you suggested, but even with shitloads of spice they're just not that enjoyable when stewed.

[Anonymous No.17521169]

>>17520806
Made pumpkin soup with swordfish, carrots, shallots, leeks, and celery

[Anonymous No.17521185]

>>17521169
I let it simmer for like about about an hour and a half, it tasted so good after it just made me smile

[Anonymous No.17521190]

>>17521079
>mixed berry pie
Fuck that looks incredible

[Anonymous No.17521194]

>>17521169
If your soup has swordfish shouldn't that be the headline
Swordfish soup with pumpkin??

[Anonymous No.17521206]

>>17520880
Sounds comfy though. Doesn't always have to be a big meal for it to be nice

[Anonymous No.17521209]

Steak, rice, beans, shrimp, pico de Gallo, guac

[Anonymous No.17521210]

looks like there's some actual fucking cooking going on on /ck/ today, good job.

[Anonymous No.17521212]

>>17521194
I suppose, it was pumpkin soup mix packets with no physical pumpkin in the soup so that's probably why I thought to say that first

[Anonymous No.17521217]

>>17521209
Wew lad that looks like good eatin anon, also I respect you not calling out the hot dog lol

[Anonymous No.17521224]

>>17520806
Fusilli with basic pasta sauce. Its something.

[Anonymous No.17521231]

>>17521224
except fusilli is pleb tier; step up your pasta game before you embarrass yourself further.

[Anonymous No.17521235]

>>17521209
i havent had a home cooked meal in 4 years

[Anonymous No.17521240]

>>17521235
maybe you should learn to cook, anon. seems like you have some free time if you're here.

[Anonymous No.17521266]

>>17521206
It was, just needed something quick and easy and I had an opened can of tomatoes from another first that didn't use them all. Really happy with the decision to do quesadillas with it instead of just making some grilled cheese like I was originally going to, made for a nice mix up on the old tried and true.

[Anonymous No.17521283]

moments ago

[Anonymous No.17521287]

>>17521209
very nice

[Anonymous No.17521297]

>>17521283
why the fuck did you think the last picture was a good idea?

[Anonymous No.17521299]

>>17520806
I cooked creme brulee yesterday. Ate it earlier after dinner. I'm going to make some macarons tomorrow, plus tortillas, fajitas, pico de gallo, etc.
I was going to make some baguettes earlier and have a sandwich, but my yeast was bad and I didn't have time to get more and still make the bread in time. I'll have the baguettes on Tuesday. Planning on making cheesecake this weekend.

[Anonymous No.17521302]

>>17521283
Wow...you sure are excited

[Anonymous No.17521418]

>>17520806
I meal prepped for this week. 10 servings of sweet potato bisque, 8 servings of harvest skillet, 8 servings of sweet and sour cod with cabbage/slaw, 8 servings of chicken marsala with masked sweet potatoes. It was brutal but at least my partner and I have easy food for the week. I know it's weird stuff but I'm autoimmune and he's type 2 diabetic. Our jobs make it too hard to cook during the day, especially with our diet restrictions. No sandwiches for us. I find salads to be harder and harder to make because the veggies are getting more and more gross and some are even outright rotten on the store shelves.

[Anonymous No.17521442]

Yeah fairly regularly

[Anonymous No.17521449]

>>17520806
try this you dafter

[Anonymous No.17521464]

>>17520806
Brussel sprouts and mushrooms. Yum.

[Anonymous No.17521495]

>>17521464
is that the whole meal? whatd you do?

[Anonymous No.17521536]

>>17521495
Yes. That was it. I got some fresh mushrooms and Brussels and no one in my family eats them so I came home and fried up the brussel sprouts with bacon and soy/worcestershire. The mushrooms I sauteed in butter and added some wine. The bad part was, all I had was stella rosa honey pear wine, so the mushrooms had a not as desired flavor, but good all the same.

[Anonymous No.17521570]

>>17521536
what type of wine goes best with sauteed mushrooms?

[Anonymous No.17521612]

>>17521570
Any wine but stella rosa honey pear I found. My preference is usually a red wine or a white zin to make it a little sweeter

[Anonymous No.17521632]

I made potatoes au gratin from scratch today. It's already in tupperware so no pictures for you. Tasty!

[Anonymous No.17521698]

>>17521632
Mmm. I went through a phase for awhile and was buying 5lb potatoes every couple weeks to make potato dishes. I lost the drive because I always consider stuff like potatoes au gratin a side dish and not the main course. So I'd spend all this time making these side potato dishes and a main course, only to have a bunch of leftover potatoes that no one would ever reheat and eat.

[Anonymous No.17521781]

>>17520806
making a dish that consists of this:
1 bag of egg noodles
4 cans of tuna
3 sliced jalapenos
1 can of tomato sauce
and a dash of creole seasoning

will post results later.

[Anonymous No.17521795]

>>17521781
you know that's enough mercury to kill a small dog

[Anonymous No.17521808]

I cook pasta and then make the chilli sauce from
https://www.youtube.com/watch?v=SiBnK5DcWCU
+ MSG

[Anonymous No.17521821]

>>17521795
Lol anyways

It was good but probably needed more sauce, my roommate complained that we should have used smaller noodles, and initially the spice wasn't strong enough because of the sauce

[Anonymous No.17521840]

>>17521821
I always found that creole seasoning is kinda the dish, if you're not using 1-2 tbsp minimum, theres no point in using it at all. It's got plenty of flavor with very little draw of going overboard. Just taste the dish as you after you add what you think might be enough, and then add more

[Anonymous No.17521853]

>>17521781
I'd consider adding lemon to it and salt/pepper if you didn't already. Cayenne pepper is also a big flavor enhancer if you arent getting enough from the creole seasoning.
To really make it, consider some mayo to really bring it the next level.

[Anonymous No.17521979]

>>17520806
I'm ill currently so went to make sausage and mash. Horribly undercooked the potatoes, just couldn't be bothered to rectify so had super lumpy mash.
I'm a disgrace to myself and this board desu

[Anonymous No.17521982]

>>17521083
Based and positivity pilled.

[Anonymous No.17521983]

>>17520806
That can of Sloppy Joe is the grossest thing on the pic.

[Anonymous No.17521991]

Am baker, made a peach tart last night.

[Anonymous No.17521997]

I made challah the other day. It turned out good. Flavored with a single vanilla bean, and a teaspoon of honey.

[Anonymous No.17522000]

>>17521821
>that picture
help me nwordman

[Anonymous No.17522033]

>>17521853
alright even though I'm not big on mayo. one of my ex girlfriends loved it and it grossed me out.

[Anonymous No.17522035]

>>17522000
my camera is shit. every camera I've had was shit.

[Anonymous No.17522046]

>>17520806
you know what?
i didn't.
and i have no desire to.
the age of actual cooking is over.
why would you cook your own stuff
>time consuming
>will probably be shit
>most cookfags are pretentious artsy fartsy faggots
i just buy TV dinners and microwavable stuff. why?
>not very time consuming
>they will always be above a certain threshold of quality
>MICROWAVE CHADS are humble and know that food is supposed to be simple. yet fufilling
t. eating a sailsbury steak tv dinner while eating this

[Anonymous No.17522128]

>>17522046
Based and frozenpilled

[Anonymous No.17522132]

>>17522046
Post physique

[Anonymous No.17522180]

>>17522046
>/ck/ - Food & Cooking

[Anonymous No.17523095]

rump

[Anonymous No.17523100]

I made goose for the first time.

[Anonymous No.17523228]

>>17523100
Based and checked, haven't had goose in a while

Making pea soup from dried peas later, got a sack of smoked turkey thighs I'm going to boil and strip, might add some bacon, I've got some speck that needs to be used, might pan fry and throw in there with it

Don't throw things away bros
Made overs, not left overs

[Anonymous No.17523286]

>>17523100
That looks beautiful man. Makes me want to pull the trigger on buying quail to raise to eat.

[Anonymous No.17523368]

>>17522046
please let this be pasta

[Anonymous No.17523376]

>>17520806
grilled some chicken quarters in the oven for dinner today, had steamed brokkoli as sides. delicious as grilled chicken with brokkoli always is. made some improvised curry out of stuff in my pantry and freezer yesterday. turned out pretty decent, but using leftover tomatosauce was a mistake, italian spices don't go well with curry. i should've just used a can instead.

[Anonymous No.17523708]

>>17520806
Wish I had taken pictures, I fried ten chicken thighs and a quesadilla, and I made salsa with a really beautiful tomato.

[Anonymous No.17523716]

>>17523100
I thought for sure your mugs said something different.
How was the red cabbage prepared? can't tell if cooked or fermented or both

[Anonymous No.17523729]

>>17520806
Breakfast Sunday. Spinach bellpepper and cheese omelet with frozen Rally's/checkers fries because it's easier than hashbrowns.

[Anonymous No.17523734]

>>17520806
you wouldn't recommend baking an egg? you know those little totinos pizzas? plop an egg on one of them bitches and bake as usual. actually works very well.
haven't cooked in a while.

[Anonymous No.17523739]

>>17523729
From-scratch pasta sauce. Admittedly should have cooked down the cherry tomatoes more, I was rushing.

[Anonymous No.17523745]

>>17523739
Oops

[Anonymous No.17523749]

>>17520806
My handler doesn't let me cook

[Anonymous No.17523769]

>>17521079
WELL DONE! ANON!!
I haven't got pics, but a few weeks ago I made the 3 bird pie from townsends--I didn't do the vermicelli "Thatched roof" and I used bone in chicken thighs, frozen peas and carrots and one package of brown gravy to fill it.
Turned out great.
I also make my own pizzas from scratch and tried a 72 hour proof for the dough--really does make a big difference, but 48 will be my goto.

[Anonymous No.17523782]

>>17521169
Would devour/10

[Anonymous No.17523846]

Chili and skillet cornbread

[Anonymous No.17523863]

Chicken pancit I like it and wife does too

[Anonymous No.17523866]

>>17521209
fuck I want that on my computer desk so bad bro.

[Anonymous No.17523873]

>>17520806
This weekend I made:
Bread - boring generic white bread
Lemon Curd - boring delicious lemon curd that I eat with the bread
Napa Kimchi
Two types of radish kimchi

[Anonymous No.17523875]

>>17523846
What's in the cornbread?

[Anonymous No.17523908]

>>17523875
Not him, but appears to be sun-dried tomatoes.

[Anonymous No.17524011]

I made that dumb waffle thread the other day.

My go to is pan fried breaded chicken and baked potato chunks or seasoned asparagus. I need to find something new and cool to make. I not cooking as much as I used to.

[Anonymous No.17524036]

>>17523875
Pickled jalapeños

[Anonymous No.17524050]

>>17521209
that hot dog needs some work, other than that it looks good

[Anonymous No.17524066]

>>17521079
pls give me some

[Anonymous No.17524078]

>>17521297
>why the fuck did you think the last picture was a good idea?
my guess is, and correct me if i'm wrong, op doesn't giver a shit

[Anonymous No.17524088]

>>17524078
shut the fuck up soyjak

[Anonymous No.17524090]

>>17523729
>non alcoholic
beer is already non alcoholic, i drank a 24 pack and all i did was burp and fart a lot

[Anonymous No.17524109]

>>17523100
You don't make goose. The goose makes you.

[Anonymous No.17524150]

>>17521079
gimme. i'll trade you a pot cookie i made last week.

[Anonymous No.17524223]

>>17520806
Recently made chicken chasseur

[Anonymous No.17524226]

Fried Talpia with Parboiled rice and Asparagus

[Anonymous No.17524385]

>>17524223
omg can you please send share some photos of your kitchen? reminds me of home back in germany. it feels like I'm squatting in an american shanty now.

>>17524226
>Talpia
fresh or frozen? any fishy smell?

[Anonymous No.17524391]

>>17524385
frozen and it smelled fine.

[Anonymous No.17524408]

>>17520806

In the last three days :

Lasagna
Boeuf bourguignon
Stuffed red peppers

[Anonymous No.17524422]

>>17524090
based and brick shit house pilled

[Anonymous No.17524426]

>>17520806
>what have you lazy fucks actually cooked lately?
penis pot pie

[Anonymous No.17524471]

>>17524385
Haha nah I made that for my family when I was visiting home in the hick sticks of Texas

The kitchen in my barracks looks like I live in a commieblock

[Anonymous No.17524533]

>>17524471
why do you work in the military when your family is rich enough to have a butter dish

[Anonymous No.17524569]

>>17524533
I’m not in for the money haha
There’s a lot of reasons but I think the military and war in general is such a large part of human life and experience that I wouldn’t be able to be a well rounded man without getting a glimpse of it

To make this /ck/ tho, dudes who join the military are awesome to cook for when the boys are done from being in the field
Throw a bunch of hicks, and foreigners trying to get citizenship together at a barbecue and you’ll have some of the best food you’ve ever had in your life

[Anonymous No.17524579]

>>17523729
best be air frying those fries
walmart's frozen seasoned potato wedges are surprisingly good, if you're into that sort of thing.

[Anonymous No.17524584]

>>17520806
I made burgers in a cast iron pan because it's too cold to grill
was ok

[Anonymous No.17524943]

>>17524569
intredasting take anon. very nice. any photos of military bbqs?

[Anonymous No.17525694]

hump

[Anonymous No.17525713]

>>17521991
Peaches look good, but it looks like you burnt the crust.

[Anonymous No.17525741]

Tried a stew with eggplant as the thickener last night. Worked okay.

[Anonymous No.17525777]

>>17521283
cant believe you included white man meat in your food

[Anonymous No.17525786]

>>17521169
Very interesting. Looks good.

[Anonymous No.17526740]

>>17524223
was ist das?

[Anonymous No.17527727]

>>17525713
Not exactly, I added cinnamon, nutmeg and ginger to the sweet dough.

[Anonymous No.17528096]

Made some Chinese tomato soup tonight. It was pretty good, just a little bit too much sweetsour.

[Anonymous No.17528249]

Some decent sloppa I made the other day.

[Anonymous No.17528257]

>>17520806
macarons
They look kinda fucked up, but not terrible for a first try

[Anonymous No.17528281]

Yesterday I learned how to make sausage gravy. Made it with spicy sausage and had it over some hash browns. Was fuggin gud
>>17521079
Anon, that looks fantastic. I would definitely have a piece.
>>17521169
Now that's a soup I haven't ever seen before; really cool assortment of ingredients. Looks good too

[Anonymous No.17528385]

Galician lentil stew. Carrots, onions, chorizo and pork belly, very nice.

[Anonymous No.17528398]

>>17528385
gib recipe
t. spaniardanon

[Anonymous No.17528492]

>>17520855
Kek I remember you posting your failed soymilk the other day, sorry to hear it didn't go as planned

[Anonymous No.17528707]

>>17528398
Here you go:
Sauté an onion and two carrots, add the pork belly and a chopped, peeled tomato. After a minute or two, add half a kilo of lentils and a diced potato and stir for a bit before covering them with cold water. When the water begins to simmer, add two sliced chorizos and cook at low heat until done. That's about it, it's pretty straigthforward.

[Anonymous No.17528724]

>>17528707
appreciated, thx anon, your lentils look god-tier btw, I also enjoy "dry" lentils my father makes some time

[Anonymous No.17528744]

made beef burritos today
ground beef, red onions, celery, scotch bonnets, black beans, monterrey cheese and a bit of sour cream all in a fajita wrap
delicious and easy to make to be honest, although I do feel guilty eating it, feels like I'm eating fast food. gonna eat the rest tomorrow morning

[Anonymous No.17528752]

>>17528707
>and cook at low heat until done
this seems key, how long would that be for, anon?

[Anonymous No.17528821]

>>17528752
I dunno, around 30 to 40 minutes. Just taste it from time to time, they should be soft when done. The recipe is for around 7 rations, so it's a good idea to undercook them a bit, so you can finish each portion when reheating.

[Anonymous No.17528938]

I just slow cooked some chicken, shredded it up, and put it on a bagel with some cheese. Good shit. Made rice with the leftover broth and seasonings. Will go taste it now and report back

[Anonymous No.17529192]

i just made some chicken stew. its fucking bomb

Recipe below. This website is my holy grail.
https://www.budgetbytes.com/chicken-stew/

[Anonymous No.17529222]

>>17525786
>>17528281
Thanks it came out really good. I saw pic at the grocery store and thought it sounded interesting and knew I had a couple pounds of swordfish I had to cook but it definitely took some thinking to figure out what kind of veggies would compliment the soup. I did wish I used more than 1 shallot though

[Anonymous No.17529317]

>>17521302
jesus it looks like scottsdale. with this and that free smells pic, phoenixbros cant stop losing

[Anonymous No.17529375]

>>17522046
>Being proud of being lazy, incompetent, and a pleb
If this isn't a pasta it's glorious bait

[Anonymous No.17529387]

>>17529222
Nice trips. And I took note of your recipe; gonna try it with actual pumpkin if I can find it

[Anonymous No.17529438]

>>17528938
It was pretty good

[Anonymous No.17529446]

>>17520806
i put a bun in your mom's oven if you know what i mean (vaginal intercourse with ejaculation therein)

[Anonymous No.17529447]

Stew shit. I cook myself 2 meals a day without failure shut your stupid ass up

[Anonymous No.17529462]

>>17529447
as long as there is no fish in there, we're all good homie. Now I might call you a tastelet at some point for liking cilantro, but that is neither here nor there. I do want to point out, for the others, that sausage in soup is, in fact, based, and everyone needs to try it before they perish. Why? because.

[Anonymous No.17529478]

>>17520806
I made chicken chasseaux that I got from some Marco YT video someone posted on this very board.
I guess it wasn't that bad for a first time. Sure as hell wasn't 15-20 minutes, though, like he said in the video.

[Anonymous No.17529766]

>>17529387
Dope, hopefully it comes out good anon. Maybe do a cook along thread when you get around to cooking it

[Anonymous No.17529852]

I made sliders. I made some seasoned with a variety and some just with pepper and couldn't taste much the difference... I'll try a much higher amount of seasoning next time

[Anonymous No.17529855]

>>17529852
those look like beefstake tomatoes. You REALLY know how to make the perfect burger.

[Anonymous No.17529933]

>>17520806
I made a couple loaves of bread, and wedding soup for dinner. Baking has always intimidated me but I finally said fuck it and let me tell you /ck/, it's worth it.

[Anonymous No.17529961]

>>17520806
Got a pork tenderloin and rib, gave a rub made from brown sugar, smoked paprika, garlic powder, onion powder and thyme. Slow roasted it on a bed of onions and once it was nearly done coated it with apple butter and broiled it to caramelise. By this point the onions were lovely and sweet. Had it alongside roasted sweet potatoes, carrots and parsnips coated in a home made Italian herb mix. That shit tasted divine and I wish I had taken pictures.

[Anonymous No.17529990]

>>17520806
I made a roast beef lunch with my dad on sunday. Yesterday I made red Thai prawn curry, though I’ll confess that I used chilli powder in the paste instead of actual chillies

[Anonymous No.17530129]

Not terribly hungry tonight. My meds make me nauseated. I roasted a couple of thick slices of pork belly for dinner.

[Anonymous No.17530132]

My wife is a sucker for the bon appetit crew so we got a carla music cookbook. Made a ginger and garlic beef and rice dish with a lime/soy/sirachi sauce. Wasn't bad at all.

[Anonymous No.17530135]

>>17529317
Free smells pic?

[Anonymous No.17530164]

I had a 2nd try at cashew chicken

First time:
>the chicken pieces were too big
>Sauce portion was too small
>Too few scallions

Which resulted in a bland meal. The second go was a massive success however and it came out delicious.

[Anonymous No.17530205]

>>17530135
Here you are, Anon.

[Anonymous No.17530249]

>>17530205
are the smells free like beer or like freedom?

[Anonymous No.17530298]

>>17529852
Those look like a good ol burger anon, would share a beer and burger with you/10

[Anonymous No.17530307]

>>17529961
I wish you took pictures too, that sounds juicy as fuck. Did you do the ribs and lojn separately? I don't think I'd personally like two different cuts like that roasting in the same pan

[Anonymous No.17530309]

>>17530249
They're free. They're whatever you want them to be...

[Anonymous No.17530337]

>>17528257
I've always wanted to try macaroons but heard they're usually made of coconut and I fucking hate coconut

[Anonymous No.17530418]

>lahmacun out of the freezer
>ground pork/beef cooked with frozen veggies
>pre packaged lettuce mix
>slice tomato (my last onion had rotten unfortunately)
>pour on some mediterranean style garlic sauce
>wrap it with foil so it doesn't make a mess
wa la

[Anonymous No.17530560]

>>17530337
macaroons and macarons are 2 different things

[Anonymous No.17530653]

>>17524471
>The kitchen in my barracks looks like I live in a commieblock
and what do you think that looks like? commieblocks have good kitchens mostly
>t. lived in a commieblock as a kid (a 50s or 60s commieblock, ~60m2 and an early 90s apartment building, ~80m2) and a modern apartment (built in 2014)

[Anonymous No.17531628]

>>17530560
Bless you sir. The almond ones are the ones thats always looked delicious to me anyway

[Anonymous No.17531804]

>>17529855
>>17530298
Thanks mates.
Dropped the eggs today and had to make this simple omelette. I ate it in a tortilla.

[Anonymous No.17531809]

>>17530418
Looks good>>17529933
The bread looks amazing, idk about the soup, probably good but it looks kinda like a lentil soup.

[Anonymous No.17532094]

>>17520806
>>17520806
Been experimenting making pizza. I've baked less than ten times in my life, last attempt was years ago.
After 3rd attempt the dough and its thinness I've now got down (shape aside, it's never close to square or circle), but I'm not satisfied with the sauce.

[Anonymous No.17532795]

mushroom soup