OC thread

[Anonymous No.18123209]

Crazy idea, lets post pics of food we actually made instead of fast food or any of the other things this board usually posts
I'll start, im making 4 cheese pizza with fresh basil (mozzarella, cheddar, Asiago and Parmesan)

[Anonymous No.18123214]

[Anonymous No.18123225]

>>18123209
you should add honey on that pizza unironically. it will compliment the cheese very well... at least try it on a slice.

[Anonymous No.18123228]

i use my glass cutting board as a peel to slide it onto a stone at 450f

[Anonymous No.18123232]

[Anonymous No.18123234]

>>18123228
>glass cutting board
You're spectacularly retarded

[Anonymous No.18123237]

Alright. I'll bite.

Our routine at home has been fucked. We have neglected and mismanaged the fridge, but we have a real fucking boner for not wasting food. We even sometimes cook food with food, frequently with great albeit unreproduceable results.

Today I raided the fridge for the veggies that were about to go bad, and bought just the couscous and chicken. Everything else was in the fridge or pantry.

The meal was miso eggplant garnished with scallion greens and roasted carrot.

Stewed king oyster mushrooms with almost expired tomatoes, onions, thyme from the garden, olive oil, capers and a bit of miso to tie it together.

Couscous with lemon zest, lemon juice, pan fried onions, pan fried asparagus, walnuts, cranberries and roasted onions.

I also grilled a piece of chicken thigh just for the protein, but might have as well done without.

Best improvised meal I've done.

[Anonymous No.18123239]

Nice pizza op

[Anonymous No.18123247]

>>18123237
Wife worked at the bakery for some time. She had to hollow out these small cupcakes and was left with bags and bags of absolutely delicious chocolate cake crumb.

We used that to make trifle. I whipped some cream and made some mango sauce to go with it. Topped with chocolate sprinkles.

Was gud.

[Anonymous No.18123261]

>>18123209
>High quality Blood sausage
>Swiss Chard in butter
>Potaytoes
>A banana

[Anonymous No.18123267]

>>18123209
it's been a while and I never got the courage back, but a couple yours ago I made pho from scratch.
simple receipe, tasted just like the restaurant stuff.
however it was really time consuming.

[Anonymous No.18123272]

>>18123247
Last to stop spamming the thread... pasta alla norma. Basically marinara sauce with a shit ton of eggplant, which nicely balances the flavour of the tomato.

Went great with the rigatoni.

[Anonymous No.18123273]

>>18123209
>AD 2022
>Making food

[Anonymous No.18123276]

>>18123232
Looks good! Made the pesto yourself?

>>18123228
Where is the finished za? Don't leave us hanging. Looks promising!.

>>18123261
You ok anon?

[Anonymous No.18123283]

>>18123234
i don't actually cut on it, its just nice to have a work area that i can pick up and move
i use plastic/nylon cutting boards

[Anonymous No.18123292]

>>18123225
isn't that a Colorado thing?

[Anonymous No.18123309]

>>18123267
based boomer stove
pho is something you make a huge batch of the stock and freeze it so you can just grab out what you need

[Anonymous No.18123321]

>>18123237
Sounds good, I bought couscous and chicken today too, but I made a lesser meal

[Anonymous No.18123327]

pear pie

[Anonymous No.18123339]

>>18123209
Maybe we should try to keep a constant thread of what people are cooking at that moment? Just need a better title. I would definitely pin these threads just to peek at what other /ck/ people are cooking.

[Anonymous No.18123347]

Pork rib bao, pickled celtuce and red Leicester.

[Anonymous No.18123368]

>>18123339
i game, do you have any ideas for a catchier title?
the last thread stayed up for 5 days so it would be nice to have actual cooking threads on a cooking board

[Anonymous No.18123378]

>>18123347
that looks damn good

[Anonymous No.18123389]

>>18123261
really cool cutlery

[Anonymous No.18123398]

>>18123292
yup , front range

[Anonymous No.18123410]

>>18123292
my nigga i live in canada (western) and we put honey on 4-cheese pizzas here all the time.
colorado sucks ass and everyone in that state deserves to burn in hell. fuck the avalanches. fuck the entire team. the oilers deserved the world cup. and FUCK YOU.

[Anonymous No.18123417]

>>18123261
nice suckling, i see you

[Anonymous No.18123439]

I tired costco hotdogs for the first time today.
Why are these things so hyped? I thought it was good by frozen hotdog standards, but that's about it

[Anonymous No.18123460]

Whole steamed tilapia following the woks of life recipe, baby dumplings with a carrot and cabbage similar to an eggroll, korean cheesy corn in the ramekin

[Anonymous No.18123462]

>>18123439
i believe people are referring to the ones you buy at the food court at the store

[Anonymous No.18123471]

>>18123462
Oh.
There was a really long lineup at the food court so I didn't even check it out ._.

[Anonymous No.18123524]

>>18123471
i don't even think they were that good, its just they were a good deal

[Anonymous No.18123532]

>>18123471
Good deal, and you haven't lived until you've had a pizza party in the costco food court

[Anonymous No.18123536]

[Anonymous No.18123540]

>>18123536
yogurt?

[Anonymous No.18123557]

>>18123540
Sour cream.
I'm a big fan.

[Anonymous No.18123559]

>>18123536
looks eastern European, did you season the beef? is it beef?

[Anonymous No.18123567]

>>18123559
Dirty rice with ground sirloin

[Anonymous No.18123579]

>>18123557
i'm also a fan of sour cream but only from a freshly opened container, after its been open for a few days the flavor changes and apparently im the only that notices
pro tip: try dipping french fries in sour cream, it blows mayo out of the water

[Anonymous No.18123581]

>>18123579
>dipping french fries in sour cream
Will do. I already get extra tzatziki sauce for my Greek fries. Should be right up my alley

[Anonymous No.18123589]

Pork chop and butter beans w/salsa verde

[Anonymous No.18123613]

>>18123589
Butter beans suck but that fucking pork chop is cooked to perfection

[Anonymous No.18123669]

>>18123589
how did you cook the chop? i must obtain this knowledge, mine come out like shoe leather no matter how rare i cook them

[Anonymous No.18123691]

>>18123669
Brined and sous vide just to try it out. Then very hot pan, baste with butter garlic and thyme and blowtorch on the skin. Sous vide isn't necessary just sear on both sides on high until the colour is as you like it then finish in oven.

[Anonymous No.18123743]

>>18123669
Brining your meat definitely helps if they're coming out tough

[Anonymous No.18123967]

>>18123743
i will look into it, i always was worried it with make my meat to salty

[Anonymous No.18124242]

chili

[Anonymous No.18124521]

>>18124242

[Anonymous No.18125230]

[Anonymous No.18125337]

>>18123276
>Made the pesto yourself?
Its only spinach, some cream and molten cheese lol

[Anonymous No.18125345]

From >>18125266
Tastes good, and that's pretty much all I was going for.

[Anonymous No.18125349]

>>18124242
>>18124521
>>18125230
please tell me that isn't turkey in there

[Anonymous No.18125365]

>>18125349
ground beef and Italian sausage

[Anonymous No.18125451]

>>18125365
nice then

[Anonymous No.18125535]

>>18123237
man that's super impressive, I can buy for the week and make what I like, but the biggest problem I have is using shit improv before it goes bad. I get it here and there, cabbage has been in my fridge way too long so I made chow mein tonight and added it in, but constructing a meal out of pure ingredients is a mystery.
I usually start with the protein and work backwards, not the other way. Props to you.

[Anonymous No.18125536]

>>18125451
i brown the sausage but i turn the ground beef into hamburgers and grill them for extra flavor then cut them into cubes to there nice big chunks of beef

[Anonymous No.18125562]

Pork chili and crunchy cheesy rice balls

[Anonymous No.18125599]

>>18125562
looks good, these crunchy cheesy rice balls intrigue me

[Anonymous No.18125752]

>>18125599
Just cook arborio rice or any rice with stock then add cheese, cool it fridge then make balls. Then dip in egg/flour/milk mixture and coat in panko. Mac n cheese balls are good too

[Anonymous No.18125833]

Last sadday I made Marco's pomodoro and on sundee I made Chef John's Italian meatballs, so sundee night I had both together and it was fucking amazing
>simple sauce that was way less complicated and arguably better than papa's meat sauce I usually make
>literally the first time I accomplished mætballs that were not only not gross but were better than restaurant shit
thanks Marco
tthanks Chef John

[Anonymous No.18125852]

>>18125230
nice chiri anon

[Anonymous No.18125869]

>>18123209
Good thread OP
Sadly I don't have anything new to post at the moment, haven't had motivation to cook anything whilst exam season is still happening

But here's a mound of Heeban(or whatever the english name is) I made a while back. Put a few drops too many of the green colouring though

[Anonymous No.18125873]

>>18125869
ratio I used

[Anonymous No.18125898]

Salmonella fungus and tree

[Anonymous No.18125921]

>>18125898
that lemon's getting ready to splooge on all of them >:]

[Anonymous No.18125964]

>>18125898
where's the rest of the shroom, faget

[Anonymous No.18125974]

>>18125964
I cram my shroom stalks thank you very much

[Anonymous No.18126009]

Mum demanded I make her tendies the other day

[Anonymous No.18126021]

>>18126009
That's very nice of you anon but I wish the panko™ meme would just go away.

It's just as bad as plain fine brea'crumbs and no better. Every tendie, wang, oignon rang, shremp, etc. should be wet battered ONLY EVERYONE KNOWS THAT

8/10 but only because good mom points

[Anonymous No.18126369]

i made a Chorizo breakfast pizza one time, turned out really good but clearly needed higher heat as cosmetically it don't look as good as it could have, wife really liked it too.

18oz dough
Rico's cheddar cheese sauce
5oz chrozio
4oz scrambled eggs
2oz green peppers
2oz onion (forgot if i added this but i would)
2 cups mozzarella cheese (9-12oz probably)
3oz cheddar cheese for color

[Anonymous No.18126404]

>>18123209
I burned two, but they were both trout so my exp gainz remain intact.

[Anonymous No.18126449]

Kassler with some veggis

[Anonymous No.18126482]

Indian pickles

[Anonymous No.18126520]

>>18126482
Oh my god they even shit in the pickles. Get these motherfuckers some GODDAMNED TOILETS ALREADY.

[Anonymous No.18126807]

first time trying this with chicken breasts rolled together

[Anonymous No.18126834]

>>18123283
>>18123228
nice looking 'za
>>18126369
also nice looking but could use a little browning on top

heres mine, I started by browning the bottom on the stove then broiled to get it browned on top.

[Anonymous No.18126995]

Copying some anon and making minestrone-ish soup

[Anonymous No.18127097]

>>18123272
Looks great, I’d love to make this. Any specific recipe you used?

[Anonymous No.18127102]

Quick chicken and broccoli in hoysin sauce.

[Anonymous No.18127379]

>>18126520
You should try it bro they are pretty good.

[Anonymous No.18127511]

>>18127097
The NYT cooking one for "Pasta alla Norma", except I baked the eggplant instead of pan frying it (as per the first comment in the comments section), as I think it caramelizes better while preserving its shape and texture.

I unfortunately did not get the ricotta salata, so I used fresh ricotta instead which is not an acceptable substitute for the recipe (as ricotta salata is salty and aged), but it was still tasty.

[Anonymous No.18127522]

Chocoflan

[Anonymous No.18127548]

>>18123209
awesome thread, wish i had something to post, but we're renovating, so our countertops have been ripped up for 2 weeks

[Anonymous No.18127636]

>>18127511
Thank you anon. I actually really like the way you used fresh ricotta so I’ll likely go that route.

[Anonymous No.18127948]

>>18126834
it browned up a little more then i intended and my basil plant is very weak in flavor but it was still really good overall

[Anonymous No.18128004]

>>18123232
Is that fucking tilapia?

>>18123237
Your plating sucks, but i bet that tastes great.

>>18123247
Dessert is gay.

>>18123261
Good fucking lord.

>>18123267
Your range is older than most people itt.

>>18123272
Not half bad. Eggplant gives me the shit though.

>>18123283
Eh.

>>18123327
See above regarding dessert.

>>18123347
I have a boner.

>>18123439
You bring shame on your famiry.

>>18123460
Fucking gross.

>>18123536
Hamburger Helper/10

>>18123557
You're from the Midwest aren't you?

>>18123589
You can fuck my sister.

>>18125230
Sloppa.

[Anonymous No.18128008]

>>18127522
Mind sharing the recipe?

[Anonymous No.18128009]

>>18123209
OP is og

This board sucks when under 24s think fast food is worth posting and commenting about.

[Anonymous No.18128030]

>>18125345
You need help.

>>18125562
Meh.

>>18125833
You got two dogs following you around?

>>18125898
Your salmon is way over.

>>18126009
That's a weird combo with eggs.

>>18126369
Sounds good.

>>18126449
Your fat isn't rendered.

>>18126482
That looks like it would peel paint of of walls.

>>18126807
Did you form them in a can?

>>18126834
Not bad.

>>18126995
Isn't minestrone supposed to have noodles?

>>18127102
Nope.

>>18127522
Your abuelita hates you.

[Anonymous No.18128118]

>>18128030
It's not eggs it's mashed potato with pumpkin from my garden

[Anonymous No.18128212]

>>18128004
>Sloppa.
tasty sloppa that will last me a week, i cook it down till it really thickens up and serve it with sour cream, cheddar and scoop it up with corn chips

[Anonymous No.18128527]

>>18128212
Yuck. I hope you never marry. As a woman, i would dump you immediately

[Anonymous No.18128684]

>>18128527
ywnbarw women crave red meat for the iron.
i also hope i never marry, i'm more of a harem kinda guy

[Anonymous No.18128720]

>>18128684
Not dimpling your burgers. Enjoy your meatloaf, fag.

[Anonymous No.18128777]

>>18128720
there is but not much because they're thinner then they look and already been on the grill for awhile plus it's 80/20% which doesn't plump and contract as much as 70/20%

[Anonymous No.18128781]

>>18128777
70/30, drunk math

[Anonymous No.18128787]

>>18128777
post them after

[Anonymous No.18128810]

>>18123232
Reminds me of a girl I used to hook up with, but smaller and probably smells less like fish. Did you use a lot of garlic because that would get you closer to the smell.

[Anonymous No.18128865]

>>18128030
>You need help.
If you're talking mentally I've sought it out and received it several times for various things, with some things basically being resolved. But there isn't a cure for dyslexia and autism, just quality of life things.
But that doesn't say anything about my dish. I assume you have something to say about it directly if you chose to comment.

What about it do you think can be improved, and failing that, what about the choices in ingredients and preparation make it beyond redemption?

[Anonymous No.18128926]

>>18128030
>You got two dogs following you around?
but what does this mean

[Anonymous No.18129039]

>>18128787
i already did but keep in mind they are going in chili otherwise they'd be over cooked

[Anonymous No.18129050]

>>18123209
nice, anon! check out my pizza. it reminded me of neapoleon ice cream because it has the three best flavors and it's kind of the shape of an ice cream box from the top, so I've been calling it neapoleon pizza

[Anonymous No.18129054]

>>18129050
and then comes the cheese! you can't see the stripes as well which is why i like to tell people the name when i make it for them

[Anonymous No.18129056]

>>18128865
Peanuts and pickles? No.

>>18128926
Lady & the Tramp. Duh.

>>18129039
You fucked up. Got it.

[Anonymous No.18129114]

>>18129056
oh, righto

https://youtu.be/fbzEOQLOAWw

[Anonymous No.18129124]

>>18129054
not a fan of cheese over the toppings because you tend to get cheese slides

[Anonymous No.18129135]

>>18129054
still would dig into the ham/pineapple though

[Anonymous No.18129261]

>>18129056
No peanuts. It's basically a soup meant to taste like one of those spicy chicken sandwhiches.
Chicken, crisped brioche buns, homemade chicken patties, and pickles. I thought you were referring to the homemade buffalo sauce/ranch sauce mix it's all in.

[Anonymous No.18129432]

Made some cinnamon buns on Friday. Recipe made too much for one pan, so I also had a 9x9 pan of them. I was lazy and I just threw these in the freezer in the same container I baked them in. I regret not cutting them and putting them in another container as they are difficult to pry up while frozen.

Too tempting to eat as it only takes 25 seconds in the microwave to make one soft and chewy.

[Anonymous No.18129476]

>>18123209
Tried my hand with some chicken paprikash, ended up making sloppa instead.

[Anonymous No.18129508]

>>18129432
run a knife under hot water and press into the frozen

[Anonymous No.18129544]

I baked this today, I'm still learning.

[Anonymous No.18129551]

>>18129476
still looks pretty ka$h to me

[Anonymous No.18129665]

>>18129544
crumb/crust looks there, maybe just work on you shaping technique
better then mine/10

[Anonymous No.18129682]

Pea and ham soup

[Anonymous No.18129704]

I made a hotdog but with beef sausage and a wholemeal French stick. Additions include: cheese, red onion, pickled jalapeno, spiced gerkin, mustard.
Respectfully placed upon a bed of broccolini

[Anonymous No.18129731]

>>18128004
>Is that fucking tilapia?
pangasius

[Anonymous No.18129863]

>>18129682
split pea is never a photogenic soup but it sure does taste good.
How much phenergan is in your recipe?

[Anonymous No.18130470]

>>18129863
It was very tasty. No phenergan in the soup only in me :)

[Anonymous No.18130476]

>>18129704
Very excellent