/ck/ - Food & Cooking

[Anonymous No.4657081]

Dumping pictures of some of my food creations. I have recipes for some, so feel free to ask.

Other people welcome to share pictures.

[Anonymous No.4657084]

[Anonymous No.4657088]

[Anonymous No.4657091]

[Anonymous No.4657093]

[Anonymous No.4657097]

>>4657084
>>4657088
>>4657091
These look great
>>4657081
this looks like puke. what is it and what does it taste like?

[Anonymous No.4657098]

[Anonymous No.4657099]

>>4657091
10/10

[Anonymous No.4657101]

>>4657097
It's fresh pasta made with stinging nettles. Tastes like spinach pasta. It's served with a tomato and garlic sauce.

[Anonymous No.4657104]

[Anonymous No.4657106]

[Anonymous No.4657109]

[Anonymous No.4657110]

[Anonymous No.4657111]

[Anonymous No.4657116]

[Anonymous No.4657117]

how much time do you spend on these? they look amazing imo.

[Anonymous No.4657120]

>>4657117
Varies a lot. Anything from 15 minutes to over an hour. Of course, there can be waiting in between, which I spend doing other stuff.

[Anonymous No.4657121]

[Anonymous No.4657128]

[Anonymous No.4657131]

[Anonymous No.4657134]

>>4657120
well props to you OP. you did a dam good job on most of these. now if only we had the technology to send physical objects through the internet... I would love to taste some of these.

[Anonymous No.4657136]

[Anonymous No.4657142]

>>4657134
I might have to charge a small fee.
If you feel like making any >>4657128 >>4657116 >>4657111 are quick and easy.

[Anonymous No.4657148]

That's all for now. Might find some more.

[Anonymous No.4657151]

Some of these look really good. Details please
>>4657088
>>4657098
wat happen?
>>4657111

[Anonymous No.4657162]

>>4657151
1. Mississippi mud pie. A chocolate pastry base with a soft flourless cake filling topped with whipped cream.
2. Pan-fried sirloin steak, baisted in butter. Served with thyme fondant potatoes and steamed asparagus.
3.These are Yorkshire puddings and can be a bitch to get to rise perfectly (closest one). Normally they turn out shit, but this batch had a perfect one, so I took a picture.

[Anonymous No.4657185]

>>4657162
1. ah I thought that was a mousse at the bottom, through me off the mud pie trail
2. taters look tasty. I've read about the preparation, but never tried it. Will do sometime.
3. another one I've never had. might try my hand at that sometime too

thanks

[Anonymous No.4657186]

>>4657185
threw*

[Anonymous No.4657194]

>>4657185
I've always been disappointing with fondant potatoes. Probably because I've yet to use real stock with them. Pro-tip, season the shit out of them.

[Anonymous No.4657207]

>>4657194
yeah, seems like the kind of thing where you want a nice stock and a lot of butter
and yeah, potatoes fuck up my salt supply

[Anonymous No.4657922]

>>4657148
that looks amazing
recipe?

[Anonymous No.4657927]

>>4657134

>not 3D printing food

get a load of this caveman

[Anonymous No.4657966]

>>4657098
Could you please explain how you cooked the potatoes?

[Anonymous No.4657967]

>>4657091
i personally dont like the colour of the yam. it looks too translucent. otherwise rlly nice but nothing impressive

[Anonymous No.4657990]

>>4657128

Can I get a recipe of this?

[Anonymous No.4657995]

>>4657142
Is that a pet rat?

[Anonymous No.4658015]

>>4657995
No. It's a wild one that happened by just then.

[Anonymous No.4658148]

>>4657111

Do you ever clean?

[Anonymous No.4658179]

[Anonymous No.4658180]

>>4657081
sorry OP, but that looks like inside-out ass.

[Anonymous No.4658181]

My first attempt at deep frying chunks of chicken breast.

[Anonymous No.4658210]

>>4657142
>>4657148
please include your adorable rat in every food picture you post

[Anonymous No.4658220]

>>4657091
butt-ugly decorating but it looks delicious, would eat/10

[Anonymous No.4658228]

>>4658181
looks a bit overcooked (maybe not if you like the really crunchy ones) but good

[Anonymous No.4659110]

>>4657922
Fry an onion, some garlic and a chilli in some oil. Add generous quantities of salt, paprika and ground cumin. Once softened, add a 340g carton of chopped tomatoes, bring to boil and add a tin of kidney beans and 150g rice. Cook for 10 minutes.

>>4657966
Pan fried them on one side in a hot skillet/griddle with plenty of butter. Then transfer to an oven dish, flat-side facing up and almost cover with hot chicken stock. Cook at 180 for about 30-40 minutes.

>>4657990
See picture for nutrition. Here is method, which I loosely follow: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/tomato-minestrone-soup-with-garlic-bread-croutons

>>4657995
Yeah, we have two. They sleep in our bed most of the day and wake up when dinner's ready to share with us.

>>4658148
No, that's my girlfriend's job.

>>4658180
I think it looks nice. Better than boring brown/greyish food.

>>4658210
I can't put them in every picture because they might burn their little hands and mouths on the hot food :(

>>4658181
I've never deep fried anything. Normally for chicken I shallow fry on both sides and finish off in the oven for 5 minutes to turn it crispy.

[Anonymous No.4659138]

>>4658210
just for you

[Anonymous No.4659183]

I just baked this watermelon-looking-raisin bread.

>inb4 someone comments on the airpocket

It was my first bread! But it tastes really good and I'm happy with it.

[Anonymous No.4659204]

>>4659183
put your dick in the airpocket

[Anonymous No.4661237]

OP

[Anonymous No.4661241]

My room full of some food back when I was at uni.

[Anonymous No.4661244]

[Anonymous No.4661246]

>>4659138

I miss my pet rat. ;.;

[Anonymous No.4661254]

[Anonymous No.4661255]

[Anonymous No.4661256]

>>4657081
looks tasty OP, reminds me of something i'd make. pic related, it's tonight's veggie chili.

>green/red/yellow bell peppers, onion, zucchini, tomatoes, jalapenos and garlic

[Anonymous No.4661259]

>>4661256
i swear no matter what the lighting everything i cook looks like barf, but goddamn this is the bee's knees

[Anonymous No.4661263]

>>4661255
10/10 would devour if I could handle red meat.

[Anonymous No.4661264]

this is one my mum made for me

[Anonymous No.4661265]

I have a pretty big food pic file of dishes and foods I've made. I'll just dump a few of them. I take pictures of my food as references, so I can go back and match them up with my recipes if I really like them. In other words, not everything is perfectly plated or gourmet fare, but everything is/was delicious!
Pic related: yeast doughnuts, some round with vanilla glaze, some twists with cinnamon sugar, and doughnut holes.

[Anonymous No.4661266]

>>4659183
Imagine if it actually tasted like watermelon

[Anonymous No.4661267]

>>4661265
Gazpacho (this is from last summer, but I've made it several times this summer as well.)

[Anonymous No.4661269]

>>4661267
Nut burgers (a mix of ground pecans and walnuts, with black eyed peas, sauteed onions and garlic, and seasonings) with homemade chickpea-millet flour buns.

[Anonymous No.4661270]

>>4661265
moar, man. i'm going to eat vicariously through you.

[Anonymous No.4661273]

>>4661265
Are you Canadian? This shit looks like it came from Timmies.

[Anonymous No.4661274]

>>4661269
Shrimp spring rolls

[Anonymous No.4661277]

>>4661273
Nope. I'm from Texas originally, living in NorCal.

[Anonymous No.4661278]

>>4661274
Home-cured bacon

[Anonymous No.4661279]

>>4661278
Bacon waffle with Gravy

[Anonymous No.4661282]

>>4661279
Butter Paneer (this is after putting the leftovers in a tupperware, so it's not really very attractive)

[Anonymous No.4661283]

>>4661282
Cabbage Rolls

[Anonymous No.4661285]

>>4661283
Coconut ice cream with caramelized plantains

[Anonymous No.4661287]

Big steak

[Anonymous No.4661288]

>>4661285
grilled Tri-Tip (Santa Maria style)

[Anonymous No.4661289]

>>4661288
Chocolate covered potato chips

[Anonymous No.4661293]

>>4661289
Christmas cookies!

[Anonymous No.4661296]

>>4661279
That gravy looks tasty. Mind if I get the recipe to that?

[Anonymous No.4661297]

[Anonymous No.4661298]

>>4661293
Grilled chicken quarters with Arroz Verde and Mango Salsa

[Anonymous No.4661300]

[Anonymous No.4661301]

>>4661296
No problem, just give me minute! It's very easy, it's a basic cream gravy, but made with bacon fat, and I always use canned milk to make gravy, because it makes for a much creamier gravy than fresh milk, without having to use something heavier. Oh, and lots of cracked pepper. But, I'll give you measurements in a minute.

[Anonymous No.4661304]

[Anonymous No.4661305]

>>4661298
Turtle Cheesecake Bars

[Anonymous No.4661308]

>>4661305
Homemade eggrolls and whole fried baby crabs.

[Anonymous No.4661313]

>>4661308
Pomegranate glazed pork belly, fava beans with garlic confit, and roasted sweet potato chips.

[Anonymous No.4661316]

>>4661313
Sweet potato gnocchi with brown butter sauce

[Anonymous No.4661318]

>>4661316
Shrimp and Grits

[Anonymous No.4661320]

>>4661318
Chocolate Hazelnut Quince Tart

[Anonymous No.4661328]

>>4661320
This isn't the completed dish, I forgot to take a picture of that. But anyway, it's grilled stuffed eggplant rolls (stuffed with spinach, ricotta, and roasted peppers) which I then covered in homemade tomato sauce and some cheese and baked.

[Anonymous No.4661334]

>>4661318

Are the grits that... cake?

I live where this is common...

[Anonymous No.4661336]

>>4661328
Pickled Watermelon Rind! (Two kinds, one spicy, one sweet and sour).

[Anonymous No.4661339]

>>4661334
Those are baked garlic-cheese grits. I prefer those with the shrimp and sauce to soft cooked grits. Just my own preference.

[Anonymous No.4661343]

>>4661336
Beef Vindaloo (in the pot cooking, I forgot to take a pic of it plated.)

[Anonymous No.4661345]

>>4661339

Just curious, what kind of grits do you use?

[Anonymous No.4661350]

>>4661320
Recipe?

[Anonymous No.4661351]

[Anonymous No.4661353]

>>4661345
old fashioned grits. (and usually white grits, instead of yellow).

[Anonymous No.4661349]

>>4661343
Smoked Turkey (halved it and put one on the bottom rack of the smoker, one on the top.) I wish I could have a real barrel smoker where I live, but since I'm in a rental cottage, they'll only let me have an electric smoker. Meh...it gets the job done.

[Anonymous No.4661358]

>>4661349
HAHAHA oh wait, that's a half turkey with a pork shoulder underneath, not the other turkey half. My mistake. That's from the Super Bowl last year, where I smoked a bunch of stuff, lol.

[Anonymous No.4661362]

>>4661350
Sure, just give me minute!

[Anonymous No.4661368]

>>4661353

>old fashioned grits

What does that mean? Please not something like this... if you want real grits get some stone ground ones that are from a real farm, not some mass produced shit.

The difference is so much that they should be entirely different products.

I'd understand wanting to bake and put cheese and garlic on the kind of grits you can get in a regular supermarket, those are shit.

[Anonymous No.4661371]

>>4661349
Spring risotto with mushrooms (unfortunately blurry).

[Anonymous No.4661379]

>>4661368
No, I use stone ground grits from a local mill (well, it used to be local, until I moved, but now I just order them). I say old fashioned grits because most people differentiate grits by either old fashioned or instant. You always must assume the least of people you don't know.
There's no need for your attitude. Also, baked garlic-cheese grits are delicious.

[Anonymous No.4661390]

>>4661379
>There's no need for your attitude.

What attitude? I asked you simple questions... No need to get defensive OP...

[Anonymous No.4661391]

>>4661390
That person is not the OP.

[Anonymous No.4661392]

>>4661336
I like to use watermelon rind in stir-fry, pickled or fresh. Goes well with pork.

[Anonymous No.4661393]

>>4661391

Oh, my bad.

[Anonymous No.4661394]

>>4661390
>Please not something like this... if you want real grits get some stone ground ones that are from a real farm, not some mass produced shit.
>I'd understand wanting to bake and put cheese and garlic on the kind of grits you can get in a regular supermarket, those are shit.

Your writing implies attitude.

[Anonymous No.4661400]

>>4661394

But how does that logic not make sense? Most people don't even eat grits at all, and if they do, it's instant.

[Anonymous No.4661411]

>>4661350
This is the original recipe, but I made adjustments to suit myself.
1. Used hazelnuts instead of almonds
2. Used balsamic vinegar instead of verjuice
3. Used ruby port instead of vino cotto
4. Had to convert measurements to Americlap, lol.
5. Had to recalculate temperature because I have a gas oven, not a fan-forced oven.

Chocolate-Almond (hazelnut) Quince Tart:

Pot Roasted Quinces:
750g Quinces, peeled, cored and cut into large wedges
Squeeze of lemon juice
300ml water
200ml verjuice
165g castor sugar

Chocolate and almond cream
120g unsalted butter, softened
150g fine castor sugar
200g ground almond meal
2 free range eggs
1 free range egg yolk
80ml vino cotto
50g dark chocolate cocoa

Sour Cream Pastry:
200g Chilled unsalted butter
250g Plain flour
125ml Sour Cream

[Anonymous No.4661423]

>>4661411
1 Pre-heat fan forced oven to 170c.
2 Once you have peeled and cored the quince place in pot of water with a squeeze of lemon and set aside, to help stop oxidising.
3 To pot roast the quinces, place the quinces, water, verjuice and sugar into a medium sized pot, place this over a high heat, bring to the boil, cover with a lid and place into the oven.
4 Cook for 1 hour, then give the quinces a very light toss making sure not to break up the wedges. Place back into the oven.
5 Check the quinces every 15 to 20 minutes to make sure that the liquid has not all evaporated, if it starts to and looking like that they will catch on the bottom and an extra 100mls of verjuice. They will take between 2 and 2 ½ hours to cook.
6 Once the quinces are cooked they should be a beautiful ruby red colour and a small amount of syrup left in the base of the pot. They should not be dry or the caught on the base of the pot. Remove the quinces from the pot and place onto a plate or tray and set aside to cool.
7 Increase the temperature oven to 200c
8 To make the almond cream, place the butter and castor sugar in to a food mixer, beat until light and creamy.
9 Add the eggs and yolk (1 at a time) then cocoa, vino cotto and mix for further 1 minute.
10 Add the almond meal, mix until well combined. Set aside until ready to use.
11 To make the sour cream pastry, pulse butter and flour in a food processor until it looks like breadcrumbs.
12 Add ¾ the sour cream, pulse a couple of times then add the remaining sour cream and continue to pulse until the dough just starts to come together.
13 Tip the pastry out onto the bench, bring it together and form it in to a rectangle (approx 2cm thick) with your hands. Wrap in plastic film and refrigerate for 10 to 20 minutes to rest.
14 Roll out the sour cream pastry to 3mm thick.

[Anonymous No.4661424]

>>4661411
Thanks!

[Anonymous No.4661425]

>>4661423
15 Grease a flan tin (23cm x 2.5cm) and line with the pastry, cut off the excess pastry around the edge. Place in the fridge for 15 mins to chill.
16 Remove from the tart shell from the fridge, spike the bottom with a fork.
17 Blind bake for 15 mins.
18 Reduce the oven temperature to 175c
19 Place one third of the chocolate and almond cream mix on the base of the tart shell. Top with cooked quince wedges and dot the remaining amount of chocolate almond cream on top of the quinces.
20 Return the tart to the oven and bake for 50 minutes to 1hr.
21 Remove from the oven and allow to cool.

[Anonymous No.4661428]

>>4661424
You're welcome!

[Anonymous No.4661600]

>>4661423
>>4661425
What temperatures did you use? Have a gas oven as well.

[Anonymous No.4661643]

>>4661600
I used:
170C - 335F
200C - 400F
175C - 340F

It turned out great, so I suppose that works!

[Anonymous No.4661707]

>>4657136
What is this? Looks like some sort of chocolate rice

[Anonymous No.4661716]

>>4661707
Nettle risotto and pine nuts

[Anonymous No.4662450]

>>4657120
That looks really good

[Anonymous No.4662452]

>>4657101

looks outstanding, what is your dough/sauce recipe?

[Anonymous No.4662453]

[Anonymous No.4662572]

>>4662453

chickens dry and so is the risotto, not real Parmesan. never the less i am truely impressed my the dishes and the effort you must put into them. i can tell that it not only takes time but true care into every plate. well done sir.

in return one of my recents... i'm working on becoming a food designer.

[Anonymous No.4662586]

>>4662453
Is that risotto? Because I've got to tell you that it doesn't look like risotto. It looks like someone tried to make rice blend from a box that doesn't actually contain arborio.

[Anonymous No.4662606]

>>4662572
that looks like shit, you are trolling right?

[Anonymous No.4662631]

>>4662452
dough is 125g flour (half plain, half strong)
1.25g yeast
20g sunflower oil
some salt
80ml water
mix, kneed and let rise for an hour
knock back and roll into shape with a light spread of oil ontop
The sauce is a shit tonne of garlic softened in oil with a carton of chopped tomatoes, salt, basil and pepper. I use a potato masher or a blender to get the tomatoes mushed up.

[Anonymous No.4662681]

[Anonymous No.4662693]

>>4662681
Oh what the fuck now. Why would you photograph this? It's like framing evidence against you and hanging it at the scene of the crime.

[Anonymous No.4662712]

>>4662693
I wouldn't do the ketchup, but that looks pretty tasty. I'm guessing it is a pot pie in pea soup or something? I'd totally eat that.

[Anonymous No.4662715]

>>4661241
>average_liberal_bedroom.jpg

[Anonymous No.4662724]

>>4662681
I have always wanted to try a pie floater ever since I saw a truck selling them on a Billy Connolly documentary in Australia. They look awesome.

[Anonymous No.4662733]

>>4662681

[Anonymous No.4662741]

>>4662724

They are fantastic when you're cold, tired and hungry. I prefer a spoon of beef gravy over tomato sauce though.

[Anonymous No.4662790]

Glazed with jizz

[Anonymous No.4663804]

>>4662790
that pig in the background. Haha, that fucking got me giggling.

[Anonymous No.4663811]

most of this is very generic looking or even shit looking like op post

do we really need image dumps or shitty image dumps like this?

[Anonymous No.4663836]

>>4663811
Aw, faff off.

I would devour those tarts.

Could I have the recipe, OP?

[Anonymous No.4663854]

>>4663811
>>4662733
>>4662715
>>4662693
>>4662606
>>4662586

Samefag go away, come again some other day.

[Anonymous No.4664490]

>>4663836
>>4663854
go away, op

[Anonymous No.4664491]

>>4663804
You recognized yourself in the pig, didn't you?

[Anonymous No.4664509]

>>4663811
Awwww, are you sad that there's not more fast food threads? How about another mind-numbing tipping thread?
tl;dr contribute or gtfo asswipe.

[Anonymous No.4664776]

holy shit op, unless you are taking pictures with an awesome camera, awesome lights and awesome everything, don't fucking save them with such a high resolution. If a picture is blurry, having 4000 pixels doesn't do shit
holy shit, also compress them a little bit? don't save them with 100% jpg perfect shit, save it as 80 or 90%

[Anonymous No.4664777]

>>4664776
me again, sorry if I look like a jerk. Your shit looks nice though, but not the picture quality

[Anonymous No.4665034]

Got down on my grandmas birthday.

Anything for the matriarch.

[Anonymous No.4665039]

>>4665034
All these from scratch.

Left to right: German Chocolate cake, Upside Down Pineapple cake, Triple Coconut cake, and Banana Nut bread.

The coconut cake is labor intensive. Cored and shredded my own coconut flakes, and made my own coconut milk and coconut cream. As well as my own coconut extract.

[Anonymous No.4665051]

>>4661343
This.
Recipe.
Please.

[Anonymous No.4665485]

>>4665051
Not this guy but I have a pretty good vindaloo recipe. For 2:

-Soak 10 dried Kashmiri chillies in warm water for 20 mins

-Grind 3 cloves, 6 peppercorns, 1/2tsp cumin seeds, 1" cinnamon, and 1/4tsp fennel seeds

-Mix in 2tsp cider vinegar, garlic-and-ginger paste and 1/2 tbsp tamarind, and use a small amount of the paste to marinade the meat (pork, beef and lamb all work well, pork is most 'authentic')

-Fry 1 large onion until well browned

-Add the rest of the spice mix and 1tbsp water, 5 mins, then add meat and 1/2 tsp jaggery or similar unrefined sugar, 5 mins

-Add 1 pint water (~2 cups), simmer on low until tender.

-Add fresh curry leaves and serve

[Anonymous No.4665488]

>>4665485
Note if you can't get hold of Kashmiri chilli, reduce chilli amount to HALF at least. You can always taste it during cooking and add chilli powder if you need to.

Do try to get hold of them though, they're amazing and you can mail-order them for not much $$

[Anonymous No.4666525]

>>4664490
Not OP, I'm personally more of a candy maker than a baker.

This is why OPs that stick around should use a temporary trip.

[Anonymous No.4666554]

>>4664776
Your dial-up internet rustling ya jimmies?

>>4666525
Well and truely noted. Most of the people moaning at "OP" are not actually moaning at me, the true OP.

[Anonymous No.4666616]

>>4666554
Could I have the recipe for the fruit tarts? They look delicious.

[Anonymous No.4666687]

>>4666616
I didn't post them.

[bookcook No.4666806]

>>4666687
Sorry!

I hope that discussing it will encourage that anon to post it, then...

[Anonymous No.4667428]

>>4661264
Cute post.