/ck/ - Food & Cooking

[CookMe !cblpeYjY3s No.3848377]

Hello.

I think the last image I posted on this board was in one of the earlier /ck/ challenge threads. I'm sorry I've fallen out of that game. I was busy doing my own things for the past month or so. I once said that I like to give this board nice images. I will use a trip for this thread only.

Let's go.

I'm going to share images that may be older by date (and most likely never posted) or new. I hope you like them, and it's ok if you don't. I decided to share them now because otherwise there was no point in shooting the photos at all.

[CookMe !cblpeYjY3s No.3848380]

Chocolate sauce poured over some homemade banana bread.

[CookMe !cblpeYjY3s No.3848381]

Some homemade pasta with basil pesto. The basil is from the garden. I bought the pine nuts and toasted them. Tasted amazing.

[CookMe !cblpeYjY3s No.3848385]

I just realized that I need to stop saying "homemade".

Anyway, here's the pizza from last night.

[Anonymous No.3848387]

I was curious as to what happened to you in the competition. These photos look nice, thanks.

[CookMe !cblpeYjY3s No.3848392]

Not much cooking here. I did cook the black beans up though, and used them in this -kind of- salad. Taco/nacho salad, it seems.

[CookMe !cblpeYjY3s No.3848400]

Not much cooking here. I did cook the black beans up though, and used them in this -kind of- salad. Taco/nacho salad, it seems.

[CookMe !cblpeYjY3s No.3848410]

You love the smell of those onions cooking up.

[CookMe !cblpeYjY3s No.3848415]

>>3848387
Thank you. No one ever seems to give a fuck though, huh? haha. Ahhh well.

[Anonymous No.3848420]

>>3848415
Not many people give a fuck, but they should. It is a good concept. It gets people actually making food and documenting it instead of talking about fast food, ramen, and reality cooking tv. I wish I knew more about photography to achieve photographs like yours. I am terrible at lighting my shots. Well, good job anyhow. I have to say you seem to be a fine cook and a good photog as well;

[Anonymous No.3848425]

>>3848385
this looks amazing.

[CookMe !cblpeYjY3s No.3848431]

I tried to make some kind of pizza pocket thing. panzerotti perhaps?

Had a nice result, but not as crispy as I would have liked it to be.

[CookMe !cblpeYjY3s No.3848433]

>>3848420
That was nice of you to say.

Thank you.

[CookMe !cblpeYjY3s No.3848443]

Ever made some mozz sticks?

[CookMe !cblpeYjY3s No.3848460]

Some fresh flounder cooked up with kalamata olives, pine nuts and parsley.

[Anonymous No.3848468]

Awesome thread, OP. What camera do you use?

[CookMe !cblpeYjY3s No.3848471]

Salad shot: Bam!

[CookMe !cblpeYjY3s No.3848477]

>>3848468
I'm just using an entry level DSLR. ...Canon 450D.
Mostly just for fun. I plan to truly invest further some day. Just kind of shooting for fun right now.

[CookMe !cblpeYjY3s No.3848491]

This one isn't really about cooking, but hell I want to show you guys because it's awesome. I put the last bit of my green onion from the store into some earth and it grows like crazy. It pretty much continues to multiply like in this pic I show here. Cool stuff, really. I recommend all of you give it a go.

[CookMe !cblpeYjY3s No.3848506]

Here's some of the banana bread mentioned before.

[CookMe !cblpeYjY3s No.3848508]

>>3848506
>mentioned before

Sorry, no.

I was thinking back to long ago. I don't know why.

Another image:

Potato chips I crisped up in the fucking microwave (no shit). I may have posted this image last year or so, but hey take it seriously because I'm not shitting you. It is what I just said it is.

[CookMe !cblpeYjY3s No.3848536]

I'm going to sleep my bros, but here is another food pic for you. Not a very nice pic, but still... a food pic.

This probably looks weird, but it's a savory/salty pie (best I know to describe a non-sweet pie). Chickpea flour mixed with water to make a filling for this pie. In here is spaghetti squash, sweet potato and zucchini. Poppy seeds too. I didn't make this one. It was a good friend visiting my home. This good friend made this one. I liked it pretty well though. Cheers, bros.

[Anonymous No.3848561]

>>3848491
>>3848491

i actually heard about doing this. my version was "stick them in a mason jar full of water", though.

Would cut them as they grow and use them for whatever. however, i found that as i kept using them.. they grew "thinner and thinner". like, they became flimsier, thinner, and a little less tasty.

my guess is that it was a mason jar of fucking water and not actually soil like yours. i hope yours end up growing well indefinitely

[Anonymous No.3848569]

>>3848415
I like your pictures so I care. I curr.

[Anonymous No.3848615]

Good pics. I wish i could make pizzas that looked like that.

[Anonymous No.3849188]

>>3848431
> Panzarotti

Panzarotti if fried, stromboli if baked.

Just curious, anyone know what the wet stuff is op used to get the bread crumbs to stick to the cheese?

Great pics OP, looking forward to seeing more if you have em. Suprised no one complimented the pasta and persto. That was my favorite pic.

[Anonymous No.3849216]

>>3848491
>mfw wasted my money buying green onions every week

Thanks, man. Trying this asap.

[CookMe !cblpeYjY3s No.3849228]

Since it's bumped back up, I'll resume a bit.

>>3849188
Check on the panzarotti, thanks.
The stuff I made the bread crumbs stick with was just a mixture of flour and water. I happened to use whole wheat so that's why it's brown. I stock like 6 varieties of flour here, so I alternate the usages.

Can't help but say thanks for compliments, guys.
I'll post some more pics. This avocado was pretty much perfect, so I couldn't help but shoot it. Sorry to the no-cilantro bros, 'cause this has it!

[CookMe !cblpeYjY3s No.3849245]

>>3848561
>>3849216

I think it may be growing thinner, yeah. But it's still good and it does save some money, as well as being interesting to observe. That said, it's worth a try. The plant reached over a foot high and I ate half of it a few days ago.

This one was unusual. I saw a Thai woman make it on youtube once when I was searching for grilled eggplant ideas. I had some left over sauce so I tried it. The bread didn't brown at all, haha. I made it the day before with 50/50 whole wheat/white flour. It was the first use of the George Foreman grill my mom had stuck in storage at her place.

[Anonymous No.3849249]

Nice pictures. Being ill as I am and unable to taste or smell, I can at least eat with my eyes. Also nice to see cooks bake. Cooks that ignore baking are common and stoopid.

Just a guess - do you live in the mediterranean region?

[CookMe !cblpeYjY3s No.3849266]

Here was the making of that pasta in >>3848381
Though the tool used to cut the strips isn't pictured. Just some handheld thing with 7 little disks I roll across the dough sheet.

[Anonymous No.3849285]

>>3849266
>>3849245
>>3849228
>>3848536

baked any loaves lately? any nice simple loaves, the recipes and methods to which you wouldn't mind sharing?

[CookMe !cblpeYjY3s No.3849294]

>>3849249
Actually I live in Texas. haha.

Making ravioli. Sorry but the plating photo turned out really terrible, so I'll leave it out.

The filling is a mixture of walnuts, gorgonzola and olive oil. May sound strange. Looks strange too, huh. Great flavor for those who do like that kind of cheese.

[CookMe !cblpeYjY3s No.3849302]

>>3849285
I can't seem to get bread loaves the way I want them. I don't know if I'm asking too much of my cheap oven, but I would like to get results like that FuckFlour baker who comes here sometimes.

Best I've done is like this pic. Was not very recent though.

It's just standard flour, yeast, salt and a little sugar for the yeast. Dissolve the yeast in warm/hot sugar water to activate. Slowly stir in flour until you have a firm, wet dough that can be kneaded. Rise. Shape. Rise. Bake. I sprayed it with water a few times to get the crust surface like that.

Info like that?

[CookMe !cblpeYjY3s No.3849310]

Also made these cheesy bread sticks and tomato sauce a while back. Always the same bread method.

[Anonymous No.3849313]

Cool thread. Motivated to break out my dslr from when I was into photography and take pictures.

[Anonymous No.3849319]

>>3849302
>>3849302

yes, dear, this is wonderful

[CookMe !cblpeYjY3s No.3849348]

>>3849319
Oh and the oven was at it's max temp. which is 550f. It probably drops alot during my tampering like when spraying water, but what can I do. Typical rising times. I wouldn't consider myself someone to take advice on bread from, heh. I suppose the results were never terrible though.

I hope this isn't an abomination to Asians everywhere, but this is my lets-call-it-a-stir-fry that I eat occasionally. Rice noodles and a variety of other identifiable things.

[Anonymous No.3849360]

>>3849348
dear god man, you're making me hungry. That looks delicious. What do you typically use for sauce/s in the amalgamation?

[CookMe !cblpeYjY3s No.3849393]

>>3849360
Cool, hah. Soy sauce and the noodles still have the water on them when I mix them in. There's paprika there too. Someone told me to use Oyster sauce as well, but I just haven't bought any. Lately, I eat it with a few spoons of that popular chili garlic sauce with the green lid.

I used to make tostadas a lot. Can't really see the beans in this photo because of how much stuff I put on top but they are there. I made the cheese with cow milk, and there it is.

[Anonymous No.3849395]

>>3849294
Hoho. I sort of made a guess based on the ingredients you use - lots of olives and aubergine going on.

[CookMe !cblpeYjY3s No.3849439]

>>3849395
Yeah, and I have been influenced by a very close friend who is from over there, so it makes sense.

It was actually just in the past month that I tried kalamata olives for the first time. Really loving them.

Banana bread from another perspective.

[Anonymous No.3849489]

>>3848415
do you have a person you want to win since you dropped out? or do they all suck? I wish you would have stayed in, you added a higher level of cooking to that ck challenge contest.

[Anonymous No.3849528]

love your pictures.
Great work!

[CookMe !cblpeYjY3s No.3849556]

>>3849489
That was nice.

Nah, I don't think they suck at all. From what I've seen in the past ones. I haven't seen the latest stuff though, so I can't accurately comment on that. I think it's awesome that the whole thing has still been going on. Great idea to engage the board.

Just ate pic related. Someone told me to try steaming broccoli so I just did. Pretty good. The lentils w/ spinach are from 2 days ago, reheated now. It's ricotta under the olives.

The counter top is looking rough, isn't it. I'll sand it all down to restain and varnish this winter when I can open the windows and doors.