Sloppa time.

[Anonymous No.17866299]

Should be good.

[Anonymous No.17866305]

>proud of making shit

[Anonymous No.17866339]

fish wood

[Anonymous No.17866342]

Kombu in water until small bubbles form.
Beef chorizo in to get nicely browned.
Shaving bonito flakes for dashi.

>>17866305
Pay attention. You may learn something friend.

[Anonymous No.17866374]

Okay. 30 grams shaved up.

[Anonymous No.17866410]

Live shot from the /ck/ studio

[Anonymous No.17866416]

Mise is done. Waiting on chorizo to sear up now.

[Anonymous No.17866423]

>>17866416
gross. you didn't remove the garlic cores, now you're gonna have stinky breath

[Anonymous No.17866434]

>high-end anime knife
>tarnished as fuck
based

[Anonymous No.17866452]

>>17866434
>>17866423
It gives it character.

[Anonymous No.17866468]

Okay. Add onions and the shrooms I almost forgot. Make sure to deglaze pan and keep all the oil.

[Anonymous No.17866479]

Removed kombu, brought to simmer added bonito flakes and I will now let them sit in liquid and steep until I'm ready to use the dashi. I will strain the flakes out and feed them to my cats and chickens.

[Anonymous No.17866496]

>>17866468
Why are you mushrooms orange

[Anonymous No.17866505]

>>17866496
From the chorizo spices infused into the fat.

[Anonymous No.17866514]

This looks so nummies

[Anonymous No.17866550]

It's worth it to be patient and get really good color on the onions.

While they cook I'm adding chili flakes, tomato paste, and some italian anchovy sauce, and this beautiful spanish smoked hot paprika to the garlic. It will all go in once the onions are done browning.

Italian anchovy sauce is similar to asian fish sauce, but I find it has a more refined and less funky flavor. It still smells like ass.
>>17866514

[Anonymous No.17866585]

Got the rice in the cooker. Decided to boil the potatoes separately as well.

>>17866514
Oops. Forgot to say it is going to be delicious. I've sort of figured out this sloppa format and doesn't dissapoint.

[Anonymous No.17866596]

Oh so bonito flakes come in the form of a compressed woody texture and you slice it into your dish? Pretty cool. Never knew that. At first glance I was like why this guy putting sawdust in his food? It's fish sawdust.

[Anonymous No.17866602]

wood shavings and weeds in water. looks like shit, and kys weeb

[Anonymous No.17866622]

>>17866416
put that rusty piece of shit away

[Anonymous No.17866624]

Almost there.

>>17866596
Yes katsuobushi is bonito fillet that is smoked for a long ass time until it becomes hard as a rock. You use a special planer to cut paper thin slices to make dashi.

>>17866602
High quality dashi tastes like incredibly savory bacon broth. One sip and you would be apologizing.

[Anonymous No.17866664]

Okay. I strained the dashi into the browned meat and added around 4 tbs of powdered beef gelatine into it. You need to give it a couple minutes to bloom. This is a secret trick I've discovered. Adds incredible texture to any soup, sauce, or sloppa incredibly conveniently.

[Anonymous No.17866673]

All the garlic stuff added. Stirring until the garlic smells really delicious.

[Anonymous No.17866677]

>>17866664
Healthy too

[Anonymous No.17866710]

Dashi,bloomed gelatine, and meat all in. The picture doesn't show how vibrantly red this broth is.

Flavor is deeply savory with a nice spiciness from the chorizo and paprika the sweetness from the onions and richness is balanced with the acidity from the tomato paste and the spicy from the chili flakes.

Bringing to a simmer, adding dino kale, and letting it gently cook until the rice is done.

[Anonymous No.17866729]

>>17866677
It's kind of weird how unknown it is as a thickener. So much healthier than cornstarch or a roux.

A scoop added to rice before cooking makes it incredibly fluffy. I always add some whenever I cook basmati now.

[Anonymous No.17866743]

The rooster likes the spent bonito flakes, but the cat did not haha.

[Anonymous No.17866779]

Kale in.

[Anonymous No.17866803]

>>17866743
reject cookery. embrace cat postery.

[Anonymous No.17866858]

Kale is softened. I had a bit of a change of heart woth the rice and decided to add a can of white beans and all the potatoes to gently reheat. So close to eating!

>>17866803
Maybe once my dinner is done.

[Anonymous No.17866865]

good looking slop, shignig

[Anonymous No.17866884]

Finishing touch is a handful of flat leaf parsley and some ground pepper. The kale is a bitter green and the parsley is a sweet fresh herb. Nice balance between the two.

>>17866865
Ty

[Anonymous No.17866898]

based gelatin appreciator

[Anonymous No.17866926]

Aaaand wa la!
Finished off with some sliced green onions, a bit more parsley, and a nice drizzle of good extra virgin olive oil. Might try grating some parm or pecorino on as well.

Served with a delicious basque cider.

Cheers

[Anonymous No.17866942]

Moneyshot. This is incredibly delicious.

[Anonymous No.17866948]

>>17866942
nice. happy eating op.

[Anonymous No.17866959]

>>17866743
Bro your lamb looks like it's not doin too well.
>>17866942
>>17866926
Looks damn good. I like your drink of choice too. I drink that too because it's sterile and I like the taste.

Good job OP

[Anonymous No.17866962]

>>17866926
looks kinda too fatty though

[Anonymous No.17866979]

>>17866596
I thought he was putting wood shavings in his food too, wondered why he didn't just use a planer

[Anonymous No.17866994]

>>17866926
Looks like vomit with chopped salad on top with a glass of piss on the side, hope to be able to try your cooking someday OP. Thanks for the cookalong and effortposting.

[Anonymous No.17866995]

>>17866959
Hah. I love how they taste like really well done homemade cider. The acidity is a perfect balance to the sloppa.

>>17866962
Maybe. The gelatinous richness makes it so it isn't greasy, but my lips are coated with oil. I added like 4 tbs of tallow early in the process because I like it that way. If you just used the fat from the chorizo it would be fine for people who don't like a little oiliness.

[Anonymous No.17866997]

man I thought my anime knife was tarnshied. what the fuck is wrong with you?

[Anonymous No.17867008]

>>17866995
And you have rice on the side with it or just the grease sloppa by itself?

[Anonymous No.17867033]

>>17866979
I did use a planer.

>>17867008
The potatoes did a nice job sopping up the grease. It looks greasier than it is because I added a lot of gelatine.

>>17866994
That's a compliment in my books!

>>17866997
I use it a lot and sometimes forget to wipe it off every 10 seconds. I have everything to polish it back to new. Don't worry.

[Anonymous No.17867045]

>>17866803
Cute kitty too :3

[Anonymous No.17867055]

>>17866374
wtf is fish wood?

[Anonymous No.17867062]

>>17867055
It's really delicious. Makes the dashi taste like bacon.

https://en.m.wikipedia.org/wiki/Katsuobushi

[Anonymous No.17867084]

Do you have to go to a special store to buy these ingredients?

It looks so good

[Anonymous No.17867106]

>>17867084
Sub anchovy sauce with canned anchovies or asian fish sauce.

Got the, powdered beef gelatine, italian anchovy sauce, whole katsuobushi piece and planer on amazon. Just get pre cut bonito flakes to begin with... Cutting it yourself is way better, but expensive and a huge pain in the ass.


Whole foods has pre cut bonito flakes and kombu. You can also go to an asian market to get higher quality bonito flakes, kombu, or if you're lazy they have premade dashi paste you just add to water.

[Anonymous No.17867164]

Aaaand one of the best desserts for a job well done.

[Anonymous No.17867770]

>>17866342
>You may learn something friend
>thinks sloppa isn't shit
It must be summer.

[Anonymous No.17867897]

quality chefy sloppa, going to actually save this for later OP

[Anonymous No.17867911]

>>17867164
Mr_worldwide.jpg

[Anonymous No.17868730]

I wonder where Shig guy's money comes from. Passive income? Trust fund? Crypto millionaire? Injured/disabled and got a big payout from the lawsuit? High-paying job? (last one not likely)

[Anonymous No.17869230]

For anyone still paying attention this is the sloppa after cooling off. Completely solidified from the gelatin.

>>17867770
Where is your cookalong, bud?

>>17867897
It would be cool if you did a cookalong of the recipe as well!

[Anonymous No.17869258]

>>17866664
>beef gelatine
Nice getting some now

[Anonymous No.17869527]

>>17869230
kek, this is now a DQ blizzard thread

[Anonymous No.17870590]

>>17869258
Very based. Try 1 scoop in a your rice before cooking.

It works great in pan sauces and will emulsify a shitload of oil.

[Anonymous No.17871940]

>>17869230
disgusting

[Anonymous No.17871957]

>>17867033
Dogshit kanna but shig is the patricians choice. You should polish it, they're sold with sub 400 grit scratches so you can't see any of the alloy banding but if you get it to an uchi finish once, the banding shows even through patina.

[Anonymous No.17872361]

>>17871957
One day I'd like to get a nice kanna, but spending real money on a legit kezuriki I use maybe once or twice a month is hard for me to justify. Maybe an actual woodworking kanna...

I've been thinking of polishing one up actually, but it gets really tricky with the hollow grind on the flats, and I'm not shaping my asano stamped toishi for one blade.

When I am finishing knives with a hamon 1500 grit finish and then dilute nitric acid + 1200 grit alox powder and finished with uchi slurry provides excellent results, so maybe I'll try that. Do you have any idea if the handles are glued onto shigs? My guess is they aren't, but I don't want to start smacking it before I know. Might ask maxim about it hah.

[Anonymous No.17873034]

this one-pot wonder saturday sloppa should tie me over for the rest of the day while I get fucking hammered and temporarily forget all my many many insurmountable problems :9

[Anonymous No.17873307]

>>17869230
incredibly powerful sloppa energy.

[Anonymous No.17873313]

>>17866664
Where you get this, friend? I use gelatin packets often but I'm sure it's more processed.

[Anonymous No.17873593]

>>17873313
Amazon. Health food aisle at a supermarket may have it as well.