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/ck/ - Food & Cooking

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4586992 No.4586992 [Reply] [Original]

I have an idea /ck/!

Let's write a recipe together, except, everyone can read it, and everyone can add to it!

Let's start with ingredients (max. 5 not including oil, salt, etc.) and then we move on to process.

GO!

>> No.4587000

Not to mention comment!

>> No.4587050

where did you go for a few weeks, sceak

>> No.4587066

>>4586992

>chicken livers

>> No.4587130

>>4587050

I was banned for posting gfur.

>> No.4587133

duck breast or quarters
bacon
onions


I'll throw out those three first.

>> No.4587166

Beef round

>> No.4587170

Porcini mushrooms
Red potatoes

>> No.4587179

bell peppers, assorted color

>> No.4587182

>>4587130
lel. I thought you died, that was a pretty long ban.

>> No.4587186

I say it's pizza and I'd eat it.

Pizza is a peasant dish from Italy. I believe that in ye olde tyme, people would bring their dough to

be cooked in the communal oven, by the baker, This took the form of pizza, eventually, with flat

dough being cooked with tomatoes, olive oil, cheese, produce, and meat. The thing is, Italy was a

poor country, so meat had to be stretched a long way. This is still very customary today, and large

plates of meats are very gross to Italians. I think most Italians, perhaps by custom, see meat as

something to be used frugally.

Just ... please don't hurt me anymore. Please don't lead me on.

Alright. The pizza is the whole thing, the crust is the exposed dough and "the dough that's brown".

If anyone wants to calculate the area and volume of exposed dough and dough "that's brown", go ahead.

But as the crust is part of the pizza, such as that CRUST is element of PIZZA, it is therefore lesser

than the pizza.

For the dough, if you have sugar, you can put about 7.5 g of yeast with 20 g of sugar and about 50 mL

of water to get it started and frothy, if not, just the water and yeast, maybe with a pinch or two of

flour ... to give it some food.

After that you'll want to add about 30 mL of oil to the water, and about 350 mL more water to 500 g

of flour and about 2.5 g of salt to make a ball of dough. As long as it's not too lumpy, it should be

OK.

Let it rest warm and covered until it's grown. This can take a while. If you don't mind the wait, you

can knead it more and let it rise again a few times. This will make it more flavorful and aromatic.

I don't know how you're going to bake it, but then you can just flatten it out onto something. If it

doesn't get as flat as you want, just wait a few minutes for it to relax, and continue. Drizzle some

oil on it.

I was going to say just put your sausage on top, but since you have more things, you can use those as

>> No.4587195
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4587195

Semen
1 vegan head

>> No.4587413

>>4587186

Do you copy from the archive or do you have your own private collection?

>> No.4587779

Chocolate.

>> No.4587789
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4587789

Turkey pot pie. It counts as one ingredient.

>> No.4588036

K, so chicken livers, duck breast, beef round, porcini mushrooms and assorted bell peppers.

>First mentions of the first five suggestions.

I think I'd make a liver paté with the chicken livers, make a duck breast Hasselback with liver paté in between the lengthwise cuts (cross-sectional would make a hard to cut base, and the whole thing would turn to a mess after a bite), slow-cook the round in some jerky-like flavors and pull it, before giving it a bit of time in a warm oven so it's sort of dry, but not dry. I'd make a nest out of that for the duck.

I think I'd steam the fucking mushrooms, put that around the breast, julienne the peppers and make a slawish salad, a bit like Vietnamese carrots flavors, with some sweet/acid marinade.

>> No.4588037

>>4587186
>>4587413

Seriously, I'd like to know.

>> No.4588216

>>4587789
that looks like our old trailer, my moms quilting, and my old dog, Lady.
>I will eat the shit out of me some pot pie

>> No.4588589

>>4587130
did you know someone was out and about pretending to be you?

>> No.4588795

your pic makes me angry because thats a husky.