[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 656 KB, 2560x1152, 20220529_173037.jpg [View same] [iqdb] [saucenao] [google]
17910776 No.17910776 [Reply] [Original]

Sunday dinner! What are you
co/ck/suckers making for dinner? Fried chicken thighs, mashed potatoes and green beans over here

>> No.17910796
File: 37 KB, 1080x487, FB_IMG_1653859410274.jpg [View same] [iqdb] [saucenao] [google]
17910796

I did Thai style peanut chicken and boiled rice.

>> No.17910800

I made cous cous salad forgot taking a pic

>> No.17910804

>>17910796
Shit looks professional homie. Nice work

>> No.17910806

>>17910800
Don't worry about the pic anon. Was it good? That's what's important

>> No.17910821

>>17910804
Thanks anon! Appreciate that.

Flavour was bang on although I could have gone a little hotter with a couple more birds eye chilli's.

Been doing a lot of Asian style cooking recently. Feeling a swap to Indian next week though.

>> No.17910828

>>17910806
>image board
>Don't worry about the pic
Pick one

I am getting sushi from a thai-chinese-sushi joint in my little midwest flyover ultra-white peaceful town

>> No.17910838

>>17910828
Kek good point well made anon

>> No.17910995
File: 552 KB, 1536x2048, IMG_7397.jpg [View same] [iqdb] [saucenao] [google]
17910995

>>17910776
Made some lebanese food. Chicken schwarma with muhamarra sauce and tabbouleh.

>> No.17911040
File: 1.72 MB, 2080x3529, IMG_20220529_184453.jpg [View same] [iqdb] [saucenao] [google]
17911040

>>17910776
Made some wine & cheese sassages and duck breast on the grill on this beautiful Sunday

>> No.17911043

>>17910995
10/10 That meal looks extremely comfy, whats the drink?

>> No.17911046

Made some peepeepoopoo

>> No.17911047
File: 1.00 MB, 2080x3249, IMG_20220529_184619.jpg [View same] [iqdb] [saucenao] [google]
17911047

>>17910776
Those are some fat thighs, deep frying outside with a beer looks fun

>> No.17911053

>>17910995
so taco's with rice

>> No.17911058
File: 2.16 MB, 3024x4032, 91E9C751-5849-407D-B97F-C0FF0A518518.jpg [View same] [iqdb] [saucenao] [google]
17911058

>>17910776
The heat of the egg cooked the rice

>> No.17911176

>>17911047
I like it because my house doesn't stink like grease afterwards

>> No.17911226

>>17911043
fizzy grape juice for the wife because she doesn't drink alcohol. Has mine with some wine though.
>>17911053
mudslime edition

>> No.17911234

>>17911058
I like your salt shaker he qt

>> No.17911248

>>17910776
sauteed asparagus in duck fat and pan seared duck breast from a bird I killed 2 days ago.

>> No.17911264

>>17911040
Hell yes

>> No.17911287
File: 1.88 MB, 2080x3902, IMG_20220529_184502.jpg [View same] [iqdb] [saucenao] [google]
17911287

>>17911264
It was really good, I did sage, coarse salt, cracked pepper, and cayenne for the duck

>> No.17911299
File: 1.18 MB, 2080x3173, IMG_20220220_161447.jpg [View same] [iqdb] [saucenao] [google]
17911299

>>17911176
Smart, I like the smell for about an hour or 2 after I fry then I'm very sick of it

>> No.17911305

>>17911234
That’s MSG ;)

>> No.17911316

>>17911176
thanks for the tip

>> No.17911319

>>17911287
Did you put it on after grilling? It doesn't appear burned.

>> No.17911420
File: 1.03 MB, 2080x3022, IMG_20220529_181611.jpg [View same] [iqdb] [saucenao] [google]
17911420

>>17911319
Nah I put it on before after I cut up the breast

>> No.17911468

>>17911299
Frying inside is horrible. The smell lingers for days and the oil clings to your walls.

>> No.17911473

>>17910776
>thighs
post finely coiffed beard homo

>> No.17911726
File: 2.01 MB, 4032x2268, 20220529_220703.jpg [View same] [iqdb] [saucenao] [google]
17911726

Couple microwaved dogs w grey poupon

>> No.17911734

>>17911726
A little 'chup and it's perfect.

>> No.17912035

why do I suck at cooking chicken so much? if I cook breast, I end up undercooking it or cooking it till it's dry. tried making thighs tonight and it just stuck to the pan and ended up undercooked. I give up. is a thermometer really my only hope?

>> No.17912053

>>17912035
Try poaching it. If you don't have a thermometer just look at the water and see if it's steaming or simmering.

>> No.17912073

>>17912035
Just get a meat thermometer. They're cheap dude.

>> No.17912097

>>17910776
I got bored and wanted a burger so I tried making a patty melt. It wasn’t straight up bad but it was way too rich for my liking. I might try again with less cheese and maybe some kind of sauce to cut the richness but if that fails I’m just sticking to a standard burger.

>> No.17912128

>>17912035

I've had 0 luck cooking chicken breasts in my oven, so I make them in a stainless steel frying pan instead. The only way I've found to get it consistent is to "butterfly" the breast, or to pound it out to try to get it to an even thickness. The cheater way to make chicken breasts is to pressure cook it though, keeps it nice and juicy, then you can finish it in a screaming hot pan or grill just to get some color and texture on it.

>> No.17912275

>>17912035
professional chefs still use thermometers. it takes a while to "get a feel" for cooking meats without one or is usually in a more controlled consistent environment. get a thermo and temp the chicken's middle to 160

>> No.17912443

>>17911726
those dogs look vile