Last thing you Cooked

[Anonymous No.19600053]

Post the last dish you cooked and photographed, whether good or bad
A simple white loaf, hadnt baked bread in like 2 years, so didnt come out amazing, left the lid on my dutch oven too long so texture came out more like a pretzel than bread, but still tastes good

[Anonymous No.19600055]

>>19600053

[Anonymous No.19600065]

>>19600053
i stopped taking pictures of things i cook because i make the same things over and over

[Anonymous No.19600087]

>>19600065
SAD!

[Anonymous No.19600293]

>>19600053
My sourdough bread

[Anonymous No.19600295]

>>19600293
Also this

[Anonymous No.19600348]

baked a red velvet cake tonight. pretty insignificant given I used a boxed cake mix, but I layered it and it was pretty good.

[Anonymous No.19600402]

Bred

[Anonymous No.19600412]

Bread thread

[Anonymous No.19600419]

>>19600053
Simple buns. I made some rye muffins this morning that were really good but my bf took them with him.

[Anonymous No.19600421]

>>19600053
The last thing I "cooked" was making a queso sauce with nachos for football games yesterday but didn't take a pic, so have these enchiladas from a few days ago instead

[Anonymous No.19600427]

>>19600053
that bread is pathetic

[Anonymous No.19600432]

Had shrimp I didn't feel like doing anything special with so I just sauteed them up in some butter with johnny's seasoning salt, pepper and garlic powder.

[Anonymous No.19600435]

>>19600432
Forgot the dang picture.

[Anonymous No.19600450]

>>19600053
mini strawberry pies

[Anonymous No.19600462]

>>19600450
empanada

[Anonymous No.19600487]

I don't take photos of food but last night I made camarones a la diabla. First time and it turned out very well. I had a bunch of leftover sauce sauce so tonight I grilled and shredded some chicken in the sauce and made quesadillas with it.

[Anonymous No.19600492]

>>19600412
They look good.

[Anonymous No.19600530]

>>19600087
I made the same thing after my morning coffee

[Anonymous No.19600537]

I made whoopie pies today

[Anonymous No.19600545]

>>19600055
awful crumb

[Anonymous No.19600549]

big fat ribeyes on jerry-rigged tin foil "racks". seasoned, ready for phase 1 of a reverse sear in the oven. I brought them up to like 95 degrees & then finished them on my propane grill. Served with garlic butter on the side. forgot to get pics of any other steps and finished product. it was so good tho.

[Anonymous No.19600674]

[Anonymous No.19600719]

>>19600674
Comfy. Which cheese is that?

[Anonymous No.19600762]

>>19600087
Frank?

[Anonymous No.19600764]

>>19600053
slutty nd good

[Anonymous No.19600768]

>last thing you Cooked

It's '' last thing i cooked that i tool a pic of'' i cook too much to take pics of everything i make

Here i made japchae a couple days ago

[Anonymous No.19600775]

>>19600674
do you know the maker of that plate? i've been looking for ones like that

[Anonymous No.19600776]

tonight's leftovers of the last thing I cooked

[Anonymous No.19600781]

Pork Gulasch with pasta and cucumber salad

[Anonymous No.19600785]

>>19600545
give me some suggestions
post one of the nicer ones you baked for an example

[Anonymous No.19600798]

[Anonymous No.19600820]

A cheesy pasta bake from a while ago wth gouda, parmesan, an obscene amount of paprika, both in and on, iirc a bit of grated carrots for sweetness in the sauce which is san marzano wholes torn up a bit, then radiatore pasta to clean out the bag. Basically a slightly lighter lasagna to have sufficient goyslop on hand to watch 6 hours of UFC fights and also watch /sp/ obsess over Megan Olivi's feet. All in all 8/8

[Anonymous No.19600840]

[Anonymous No.19600863]

I checked every folder chronologically, this was the first food image in 4 fucking years.

[Anonymous No.19600865]

[Anonymous No.19600870]

>>19600863
you post on /ck/ but haven't taken a pic of any of your creations in 4 years?

in any case pizza looks nice

[Anonymous No.19600876]

>>19600865
Dire

[Anonymous No.19600878]

Fettuccine carbonara. Killed and cured the pig meat myself, eggs were from my backyard. Only the cheeses and pasta were store bought.

[Anonymous No.19600890]

>>19600053
I have quite a few pics of food I made because I share them with my mom.
Anyway last thing was this way too tall burger

[Anonymous No.19600891]

>>19600870
I take photo's of... dumb shit.

[Anonymous No.19600908]

>>19600055
my whole wheat has better crumb

>>19600785
use a scale, long autolyse, high hydration, i forgot what's considered high for white because enriched white flour sucks

[Anonymous No.19601072]

blueberry crumble muffins from scratch with home rendered lard and blueberries from my backyard.

[Anonymous No.19601086]

>>19600878
did you use pre-grated cheese or something?

[Anonymous No.19601097]

>>19601072
On the cooling rack

[Anonymous No.19601102]

>>19600053
Fuck I want to bake but it's 39ºC outside, the idea of turning the oven on makes me die inside

[Anonymous No.19601120]

>>19600427
Yeah its weird, came out pretzel like, but nice and crusty atleast. Im not skilled at baking, and measured via volume not weight
>>19600530
Leave bourginon alone
>>19600890
Looks yummy

[Anonymous No.19601122]

Local specialty; Rice tarte

No money shot available since this was the only picture I took of it. Was a bit to dense for my taste but very good for the first try.

[Anonymous No.19601371]

Ham, cheese, onion amd mushroom omlette, some bacon, and that bad bread i made in the op

[Anonymous No.19601409]

>>19601371
>black coffee
>shotgun on table
>straps from gear bag visible on the left
Yeah yeah, you're a big strong man. Congrats.
omelette looks passable though.

[Anonymous No.19601418]

>>19601409
Actually its raspberry tea and my fishing bag

[Anonymous No.19601438]

[Anonymous No.19601456]

Ragu with grass fed ground beef. I fucked up some of the steps (didn't get enough color on the soffritto before adding the beef) and there's no pancetta or other pork so I won't call it a Bolognese, but it was okay in the end.

[Anonymous No.19601551]

Cherry crisp.

[Anonymous No.19601557]

>>19601086
Probably continued cooking after adding the egg, scrambling it.

[Anonymous No.19601569]

>>19600878

all of that effort for scrambled egg pasta.. I'm LMAO-ing at your life

[Anonymous No.19601616]

>>19601557
yeah that was my other guess as well. i think he used pre-grated parmesan tho. that shit is basically just the rind and doesn't incorporate in the way that fresh grated romano will, it just clumps up like that

[Anonymous No.19601639]

>>19600053
stir fry with frozen veggies and bit of left-over rice. Cheap, filling, somewhat healthy. Not even a vegan, just a guy getting his daily food on the cheap so I can save money and buy good meat when I pig out on a nice steak.

[Anonymous No.19601657]

>>19600053
Fisherman's pie. Like Shepard's pie but with cod and shrimp.

[Anonymous No.19601679]

>>19600419
Fag.

[Anonymous No.19602003]

My first bread
Didnt rise properly but it tasted real nice still

[Anonymous No.19602009]

>>19602003

[Anonymous No.19602148]

>>19602003
Honestly good job

[Anonymous No.19602468]

>>19602009
Good first attempt. Keep at it up.

[Anonymous No.19602494]

>>19602009
way better cumb than op thats for sure

[Anonymous No.19602510]

[Anonymous No.19602514]

This would be the last thing I actually photographed but I cook too often that I don't take pictures of everything

[Anonymous No.19602530]

>>19602514
I enjoy taking photos of the food I cook so I can go back and relive something I might otherwise forget
Also it's helpful for recipe development

[Anonymous No.19602560]

>>19602530
I get that. When I do take pictures it's for this reason but I don't really find time anymore to take them. I just get so busy serving others food and finishing chores first that taking a picture is the last thing on my mind

[Anonymous No.19603169]

Made a while ago and wasn't the main focus of the picture but it was my first real attempt of Goulash and Cannolis. Obviously they came out like shit overcooked and way too large shells and the cut work on my potatoes was shit too and I later learned that Goulash is supposed to be soupy.

[Anonymous No.19603855]

>>19600719
mozzarella
>>19600775
No :/, grandma left them to me

[Anonymous No.19603938]

>>19600462
pasty

[Anonymous No.19603952]

>>19600781

Damn that looks so nice.

[Anonymous No.19604280]

>last cooked
Slow cooked mutton kari

[Anonymous No.19604287]

>>19604280
>last canned
Brandied peaches.

[Anonymous No.19604290]

>>19604287
>last baked
Pepita Polenta bread.

[Anonymous No.19604497]

>>19604280
Is that a fucking Google tattoo?

[Anonymous No.19604504]

>>19600053
why would i photograph food I make?

[Anonymous No.19604582]

>>19604497
Yes anon I have "Google" tattooed across my five knuckles.

[Anonymous No.19604608]

A sourdough loaf I made yesterday.

[Anonymous No.19604612]

>>19604608

[Anonymous No.19604643]

>>19602003
>>19604608
you tards really don't know how oven spring works do you

[Anonymous No.19604658]

>>19604643
Given that loaf sprung in the oven by about 25% yeah I think I do.

[Anonymous No.19604723]

>>19600053

[Anonymous No.19605209]

>>19600053
oven pan pizza. tasted bretty gud

[Anonymous No.19605212]

>>19605209

[Anonymous No.19605220]

>>19604643
From another thread, >>19604608 used a dutch oven w/ parchment paper. Their main issue is likely shaping. They just went straight from fermentation to banneton, no shaping involved.

[Anonymous No.19605238]

>>19600785
Flour, Water, Salt, Yeast by Ken Forkish is a great intro for making bread like that (he has a newer book, but I haven’t read it yet,) and he has a few youtube videos to give visuals for what to do. Just don’t fall for the common sourdough starter meme he perpetuates, where you keep a big starter and throw away a ton every day.

[Anonymous No.19605264]

Bacon and mushrooms with a couple eggs

[Anonymous No.19605297]

>>19605238
>and throw away a ton every day.
You can keep the starter in the fridge when you dont bake, or simply panfry whatever you "throw"

[Anonymous No.19605302]

[Anonymous No.19605310]

>>19605297
Most people won’t bother with that, especially with the huge quantity of starter you accrue by following a lot of people’s advice.

[Anonymous No.19605319]

>>19605302

[Anonymous No.19605330]

oven baked tomato cheese toast w homemade bread

[Anonymous No.19605645]

>>19605330
Why did you put cat brains on it?

[Anonymous No.19605689]

No pictures because I rarely take them, but I was feeling kind of lazy so I just did yakiudon with scallions, long hots, bok choy, poached chicken from 2 days ago, and store bought yakisoba sauce.
Solid 7.5/10 for a sub-30 minute meal.

[Anonymous No.19606349]

Macarons.
I overcooked them but they didn't go hollow so it's an improvement over my previous attempts

[Anonymous No.19606350]

[Anonymous No.19606376]

Here we go. Some pan fried noodles, A choy, a side of hand rolles eggrolls, and spicy eggplants.
With a little bit of shit that isn't that bullshit sambaolik.
Full consent I didn't make this I'm just the fatty girlfriend who eats this.

[Anonymous No.19606400]

Last photo was this insane looking stir fry. I bought "multicolor shrimp chips" at the asian store. As it turned out, theyre inedible glass shards and you have to deep fry them yourself to turn them into chips. I fried them and crumbled some into the noodles because why not. Also added some leftover pickled carrot & radish from banh mi.

[Anonymous No.19606404]

Veggie soup with home made chicken bouillon, barley and a roasted salsa verde for an extra depth of flavour. It was very good and a little sweet from the sweet potato

[Anonymous No.19606648]

>>19606349
Marrons suck! UP THE BLUES, CUNT!

[Anonymous No.19606718]

>>19605220
Correct. I've found that larger loaves pretty much fill the entire Dutch Oven even without shaping, and shaping 70% dough is just a hassle so I don't bother.

Shape if you like but I'm getting a large loaf with a good even texture so I'm fine with my process.

[Anonymous No.19606744]

>>19606376
Looks like shit.

[Anonymous No.19606746]

>>19606404
That's just boiled vegetables lmao

[Anonymous No.19606821]

Chicken cheesesteak with onions & American cheese.

I buy skin-on chicken thighs in bulk, debone, vacuum seal, and freeze. Slice thin. In the pan. Add onions and Montreal seasoning. I used to caramelize my onions separately, but after frequenting dalessandros i cook onions with the meat so they steam instead. Use two spatulae to break up the meat further, add cheese, cover with roll (steams and grills at the same time). This one was a real banger. Oil was not needed due to the chicken skin rendering.

Next i will adapt this recipe to make a banh mi "cheesesteak" to get better permeation of the bbq sauce into the meat - but don't worry i won't add cheese.

[Anonymous No.19607423]

>>19606376
Kino.

[Anonymous No.19607465]

>>19606746

[Anonymous No.19607485]

[Anonymous No.19607493]

I made a navy bean pie. It's pretty good.

[Anonymous No.19607496]

>>19600053

[Anonymous No.19607519]

>>19607496
Chimichurri ribs smoked for 6 hours

[Anonymous No.19607565]

I made beef tataki yesterday. I didn't have ponzu so i made a substitute using a combination of lemon juice, apple vinegar, soy sauce, magi, sugar, and water.

>>19607519
I would destroy that. Amazing

>>19605209
Onion on pizza is underrated.

[Anonymous No.19607568]

>>19607565
I allowed the thinly sliced onions to sit a bit in the "ponzu" and added some pepper. Also had some lovely focaccia on the side.

[Anonymous No.19607572]

>>19607568
I'd prefer a normal grill for caol/wood, but gotta say, the gas one is just so convenient.

[Anonymous No.19607573]

>>19607572
No thermometers here. Any man knows how to touch his meat.

[Anonymous No.19607578]

>>19607573
Had it rest for ~5 minutes under tinfoil. The wait was excruciating.

[Anonymous No.19607581]

>>19607578
Tell me that isn't perfect medium rare and I'll spit in your face.

[Anonymous No.19607858]

>>19607581
that isn't perfect medium rare and I'll spit in your face.

[Anonymous No.19607921]

>>19607578
5 mins rest was enough? how come whenever i make a roast, it needs at least 20 minutes to look good after cutting?

[Anonymous No.19607940]

>>19607858
It absolutely is. Lets take it outside buddy.

>>19607921
Totally enough. How well rested is your meat when you cook it? Mine was hanging out on kitchen counter for at least 2 hours so it was definitely room temp.

Also, this is definitely a function of size. This sirloin piece was pretty small. I even cut off the top of it to make it flatter for more even heat penetration. I minced the leftover part and seared it quickly on the flat side of the grill to have with the focaccia.

[Anonymous No.19607948]

>>19607921
Also, do you let it rest uncovered or covered?

[Anonymous No.19607961]

>>19600053
>whether good or bad
Chunks of ham in half n half, butter, shredded sharp cheddar, powdered cheddar, corn, cilantro, black olives, medium salsa. A veritable success, the taste can only be described as taco bell.

[Anonymous No.19607995]

>>19607940
shit, i just enlarged the pic. --->>>19607573 From the smaller thumbnail, it looked more like a roast. but i can see how 5 mins is good rest. when i rest my roasts for 15 mins, its kinda not that nice, but when i just let it out sit out for idk, 40 mins and come back, the color come super nice. I only like 1-2 pounds roasts. i would have to say 30 minutes minimum for a roast. i dont mind eating it cooled down. the 15 mins to 30 mins is quite drastic. at 15 mins, it like slicing into something not cooked properly. rest uncovered.

[Anonymous No.19608014]

>>19607995
Right. I'm not a roast expert but considering that weight I'd say a longer rest makes sense. Though I usually rest covered. But that's more of a preference I guess. Since I'm doing a fast method of high heat to get the outside very hot, and then let the inside get there covered later that works for me. But I guess it's easier to estimate final done-ness if you stop when you think it's almost ready and rest uncovered to let the juices redistribute but not raise the center temp too high.

[Anonymous No.19608066]

>>19608014
due to the long resting time, i pretty much never eat it well rested.

[Anonymous No.19609077]

Bbq chikin and white chedder mac n' cheese.

[Anonymous No.19609470]

Dolma, pilaf, spanakopita, oven roasted potatoes, pita, salad with plenty of feta and kalamatas, avgolemono and tzatziki. Fresh pita. I never want to taste dill with lemon again. Was good and lasted for several days.

[Anonymous No.19609478]

>>19609470
nigga i eat you avgolemono

[Anonymous No.19609506]

>>19600878
fucked it

[Anonymous No.19609520]

>>19609478
Can it gyro

[Anonymous No.19609688]

>>19609470
wtf is this real? how'd you train that cat to carry a pepper shaker?

[Anonymous No.19609696]

Margaretta panini on homemade focaccia.

[Anonymous No.19610794]

For the chicken:

2 Thighs
Soy sauce (about 2 tbsp)
Garlic (to taste, I did a bit less than a teaspoon)
Pepper (Dash)
Paprika powder (Dash)
Onion Powder (Bit less than a teaspoon)
Honey (1 teaspoon. Get proper honey from a beekeeper, trust me it makes a difference)
Chili powder, dash
Ketjap Manis (Sweet soy sauce, sorta? Half a tsp)
Mix well, pour over the thighs and let it marinate for atleast a hour or so.
12 minutes in Airfryer at 180c

For the rice:

1 part rice to 2 parts water
Tumeric, Garlic, salt, chili powder
Bring to boil
Turn flame to lowest setting
Let it simmer for 10 minutes, scoop around halfway through
After ten minutes check if liquid has been evaporated, if not, stir again and let it simmer with the lid on until the liquid boils off.
Fluff rice and let it rest for 10 minutes

For the spinach:
Get box of frozen spinach
Chuck cubes into bowl
Nuke in microwave for 7 minutes
Stir at 4 and a half minutes.

Wa la.

[Anonymous No.19610810]

daily slop

[Anonymous No.19610935]

>>19600053
Potato dumplings

[Anonymous No.19611053]

>>19600053
Another anon posted his bread recipe quantities yesterday and I thought I'd try it out. I always have bad luck with bread, but this one looks really good. Haven't cut into it yet, waiting for it to cool.

>Original recipe: 720g of flour with about 360ml water, about 7g salt and 5.5g yeast.

I just added a few drops more water as the dough looked a little dry while the Kitchenaid was kneading it.

[Anonymous No.19611149]

Attempt at fajitas

[Anonymous No.19611199]

I cook chicken and/or beef stew, biscuits, pizza, barbecue, simple pasta, quinoa, tikka masala and hush puppies.

Unlike you Instagram dorks, I never take photos

[Anonymous No.19611384]

Stir fried ground beef and bok choy seasoned with red curry paste, soy sauce, sesame oil, and rice vinegar.

[Anonymous No.19611397]

Honey baked brie with some water crackers and raspberries.

[Anonymous No.19612187]

>>19610935
Pierogi?

>>19611053
Looking good, pal. Bit of olive oil and that's dinner.

[Anonymous No.19612203]

>>19611384
seems like it'd be better with a different meat

[Anonymous No.19612489]

>>19612203
Pork probably would’ve been a bit better, but this was still pretty good, especially since the ground beef was on sale for a good price. Also only took 15-20 minutes not including rice, so I could get back to grinding the new update for Holocure.

[Anonymous No.19612508]

pecan pie cookies and snickerdoodles I made for my family. yeah I know the pecan pie cookie got fucked up but whatever

[Anonymous No.19613061]

Stuffed bellpepper soup
Didnt take a pic when it was done tho
I overcooked it by leaving the stove on too high
It ended up losing too much water
I also added too much flour at the end so it became more of a sauce than a broth
The the flavor was okay, though, but a little too spicy

[Anonymous No.19613070]

>>19613061
Imagine this but cooked and in a tomato soup/sauce. One of the bellpeppers went bad so I had to toss it and just make a ball and a mountain on another one
A shame I fucked it up, cause this is probably my favorite food my mom makes. Mine was not up to her level
Next time

[Anonymous No.19613072]

>>19613070
My bad
I forgot I made these eggs yesterday
Pretty good

[Anonymous No.19613076]

>>19601072
>>19601097
How do some places get massive fucking tops on their muffins?
Yours and mine all end up looking pretty small in comparison

[Anonymous No.19613114]

>>19613076
First, refrigerate your batter for at least an hour. Then, fill the muffins to the top of the papers instead of whatever the recipe tells you. Next, preheat the oven to 425f, bake the muffins 5-10 minutes in that(they should be about 1/4 inch above the top at this point), and then turn it down to 350f for 5-10 more, or until a toothpick comes out clean.

[Anonymous No.19613125]

>>19613114
I'm talking about the muffins that are over 60% top

[Anonymous No.19613139]

Saag, first attempt

[Anonymous No.19613142]

>>19600878
all that effort and you scrambled the eggs

next time, cook and serve the pasta. then add the sauce to the pasta on the plate: the pasta contains enough heat to melt the cheese but not enough to scramble the eggs.

[Anonymous No.19613145]

>>19602510
have you ever heard of the maillard reaction

[Anonymous No.19613166]

>>19613145
Idk have you ever heard of the mailtard retardction??

[Anonymous No.19613179]

>>19612187
>Pierogi?
Vareniki.

[Anonymous No.19613184]

nuggets

[Anonymous No.19613221]

>>19601371
copying this for posterity and kino.

[Anonymous No.19613245]

>>19607578
>>19607581
Id call that rare.
Which is fine, and what it should be for that cut of meat. Still, its not "medium" rare. Just rare.

[Anonymous No.19613300]

>>19613245
Clearly medium-rate, you are blind.

[Anonymous No.19613338]

>>19613166
yeah, it's what caused your bacon fiasco

[Anonymous No.19613402]

[Anonymous No.19613853]

>>19600053
Made french onion soup and was too lazy to toast the bread hehe

[Anonymous No.19615284]

sourdough cheese sticks. had to make two batches because i can't stop eating them

[Anonymous No.19615373]

>>19604290
Still waiting on the recipe after the other thread >:(

[Anonymous No.19615653]