/ck/ - Food & Cooking

[Anonymous No.4665144]

Help me out /ck/, moving into an apartment with a few friends in 2 weeks and money's going to be tight.

Post any recipes, I'll be dumping with what i have

[Anonymous No.4665147]

[Anonymous No.4665145]

[Anonymous No.4665148]

[Anonymous No.4665149]

[Anonymous No.4665150]

[Anonymous No.4665151]

[Anonymous No.4665152]

OP here, and that's all i got.

[Anonymous No.4665154]

>>4665148
lol that is fucking awesome im gonna try this.

[Anonymous No.4665157]

>>4665154
Here's another version of it I didn't bother posting.

[Anonymous No.4665159]

[Anonymous No.4665162]

[Jamal No.4665165]

>>4665151
don't you bread it too? either way, praise jesus.

[Anonymous No.4665166]

[Anonymous No.4665169]

>>4665157
thanks man. i haven't had brownies in ages and having a microwavable recipe is just what i need.

[Anonymous No.4665170]

[Anonymous No.4665172]

[Anonymous No.4665175]

[Anonymous No.4665178]

>>4665172
opened expecting food but left with bricks

[Anonymous No.4665183]

Made this for k a while ago

[Anonymous No.4665184]

allrecipes.com

Not my favorite, but they are usually relatively cheap and easy to prepare.

[Anonymous No.4665190]

>>4665178
Action Bronson pls leave

[Anonymous No.4665194]

>>4665149
I fucking hate this faggot and all his stupid little caricatures. And his fucking chili recipe sucks mega gay balls.

[Anonymous No.4665198]

>>4665152
how do you make that patty with the egg and bread crumbs? do you just mix it with the ground beef in a pan?

[Anonymous No.4665200]

>>4665198
mix it up in a bowl

[Anonymous No.4665206]

http://ck.booru.org/index.php?page=post&s=list&tags=cheap
>sticky fucking when?

[Anonymous No.4665213]

>>4665169
Prepare for disappointment.

[Anonymous No.4665214]

>>4665194
Jesus christ, anon. It's just a dude making stupid little cartoons and cooking.

[Anonymous No.4665218]

>>4665214
No, he's right, that guy, his recipes, and his cartoons are fucking pretentious piece of shit

[Anonymous No.4665222]

I have a couple

[Anonymous No.4665228]

[Anonymous No.4665230]

>>4665222
That's gross and straight up pleb tier. At least use actual chilies, and not chili pleb powder.

Canned salsa too? Must be a recipe for people who are too stupid to actually make a meal.

[Anonymous No.4665231]

[sage No.4665232]

>>4665149
Thanks, I was just looking for this one, gonna try it nao.

I might post results

[Anonymous No.4665233]

>>4665230

It's supposed to be quick and cheap. OP specifically mentioned that money was going to be tight.

[Anonymous No.4665239]

>>4665233
Then why is everyone posting shit that's not super cheap per pound/meal?

* Rice
* Beans
* Cheap Chicken < only meat you can eat
* Carrots
* Potatoes
* Canned tomatoes
* Bulk Pasta
* Random cheap vegetables

Eat rice and beans OP, it's the best cheap food.

[Anonymous No.4665240]

want some basic fucking tomato sauce?

can tomato paste (like fifty cents a can)
can water
mix
throw in some spices and herbs. i usually start with oregano, basil, paprika, and a little bit of marjoram.
add maybe a tablespoon of olive oil if you want

makes good pizza sauce. you can make a shitty pasta sauce too if you want (about as good as cheap canned shit)

[Anonymous No.4665242]

>>4665240
No that's not. For pasta sauce, you need onions and garlic, and not in their powdered form. You also don't use mostly tomato paste, you use tomato puree.

For pizza sauce, all you need are strained tomatoes, or pureed tomatoes reduced some + sea salt + basil

[Anonymous No.4665244]

>>4665242
i figured OP would want as cheap as possible, which is why i went with paste

[Anonymous No.4665247]

>>4665244
you may as well use ketchup depending on how cheap you want to make it./

[Anonymous No.4665251]

>>4665242
ItaliAnon here.
While I wouldn't defend the dish the other poster described, I wanted to point out that the use of paste v purée varies sauce to sauce, region to region, city to city and household to household in Italy. The bigger difference is that in the US, you only have the option of purée or paste. In Italy, we have purée, paste and concentrate. Concentrate is similar to paste, but further condensed by sun-drying. It is a dark-coloured sweet and syrupy stuff. It's become more and more difficult to find in Italy because it's not cost-viable for companies to make it and very few people make it at home. You can mimic it by puréing dried tomatoes with just enough boiling water as necessary for processing until smooth.

Furthermore, different pizze use different sauces. Margherita, for example, is not quite cooked prior to going into the oven. Tinned tomatoes (which cook a bit during the canning process) are crushed onto a disc of dough, topped with slices of mozzarella and torn basil and drizzled with olive oil before being placed into a 425°C oven (about 800°F; few commercial ovens sold in outside of Italy reach these temperatures) for but a few moments. The extreme heat cooks the dough quickly and the tomato gets some caramelisation as well.

[Anonymous No.4665257]

>>4665244
As an ItaliAnon who was in a relationship with a black American southern nigress for 6 years, my ex and I developed a super cheap tomato sauce that is like a marriage between both my Italian culture and my ex's American southern culture. It's super, duper cheap to make, too, costing about $2 for a litre/quart of sauce. Would you like the recipe?

[Anonymous No.4665263]

>>4665257
Urp, I meant $4, not $2. Sorry about that. Anyway, that's about 6-8 servings for less than 67¢ per.

[Anonymous No.4665265]

>>4665257
Yes, actually.

[Anonymous No.4665278]

>>4665251
so buy sun dried tomatoes then mash them in boiling water that's minimal?

[Anonymous No.4665285]

>>4665257

Yes, why didnt you tell it right away?

[Anonymous No.4665284]

>>4665265
"Italian" sausage, ½lb
Olive oil, ¼ cup
Garlic, 4 cloves
Onion, 1 average
Salt, as needed
Flour, 6tbsp
Tomato juice, 46oz tin
Bell pepper, green, 1 average
Oregano, dry, a heavy pinch or to taste
Pepper, ground or cracked, a heavy pinch or to taste
Pasta, cooked from 75g dry per serving
Grated pecorino to serve.

Remove sausage from casing and place into a cold sauce or sautée pan with the oil.
Set to high heat and stir to crumble cook.
When nearly cooked through, mince or press the garlic and add to the pan along with half the onion, also minced.
Salt generously and cook, stirring until the onion is translucent.
Add flour and stir into the fat and oil to make into a paste (a roux) and cook this paste until blonde in colour.
Stir in tomato juice and whisk to dissolve all the roux/flour paste.
Bring to the boil; meanwhile, chop the bell pepper and the other onion half and add both to the liquid.
Reduce heat just enough to maintain a low-simmer and allow to cook and reduce in volume by about half.
Salt to taste, then off the heat and stir in the oregano and pepper.
Serve over pasta and top with pecorino.

[Anonymous No.4665289]

>>4665284
Your sauce is overcomplicated and sounds bad.
It's not even cheap.

[Anonymous No.4665292]

>>4665284
What do you mean Italaian sausage?
Mortadella?
Salami?

[Anonymous No.4665296]

>>4665284
Thanks!

[Anonymous No.4665305]

>>4665292
I live in America now. Americans make a type of sausage called "Italian sausage." It's ground pork with various spices. I can't tell you what's in it exactly because I've no idea. We don't have any sausage remotely similar to that where I'm from in Italy. If the sausage is actually of Italian origin, it's not from anywhere near where I'm from.

>>4665289
It's surprisingly good, might seem complicated to those who have absolutely no understand that fire is hot and costs only about $4 for 6-8 servings.

If you want complicated, I can give you a proper ragù recipe.

[Anonymous No.4665310]

>>4665284
Flour? Tomato juice? Green peppers? Nah.

>>4665292
Take a fucking guess

[Anonymous No.4665313]

can you puree a paste to the point that it reverts back into a tomato?

[Anonymous No.4665319]

>>4665313
You have to add water and compress it in cheese cloth overnight.

[Anonymous No.4665321]

>>4665310
No such thing as a universal "Italian Sausage" where I live, but
>>4665305
already answered my question.

[Anonymous No.4665333]

>>4665310
Again, it's not an Italian dish but rather an cross-cultural creation of American southern and Italian cuisines. I wouldn't recommend this dish to my family back home, but it's surprisingly pretty good.

As for the rudeness in response to the other Anon's request for clarification on "Italian sausage," you must remember that not everyone on 4chan is familiar with North America and its various foreign branded foods. "Italian sausage" is about as Italian as a successful domestic economy (IE we have neither in Italy).

[Anonymous No.4665337]

>>4665284
I'm pretty sure you can buy that sausage meat without having to rip it out of the casing by hand.

[Anonymous No.4665378]

>>4665337
Maybe so. I'm not sure I've ever seen it sold without casing, but I don't make a habit of buying "Italian" sausage in either case. I suppose one could substitute beef mince or just plain minced pork for the stuff. My ex and I once prepared the sauce with chopped breast of chicken instead and it was quite good that way, as well.

[Anonymous No.4665491]

>>4665148
They forgot the last step:

>throw it in the trash because it's dry as fuck

[Anonymous No.4666629]

>>4665190
>mfw no jeeps

[Anonymous No.4666996]

>>4665148

>olive oil