/ck/ - Food & Cooking

[Anonymous No.4724851]

What are your signature dishes?

The dish that impresses your family, friends, and even yourself
The dish that you've became somewhat of an expert on, or in the process of mastering

What's your best dish?

I don't know much dishes, but for me:
>1 - Peking Duck (Chinese Roasted Duck)
>2 - Pho (Vietnamese Soup)
>3 - L.A. style Galbi (Korean BBQ)

[Anonymous No.4724854]

>>4724851
Jewel Meat with Mors Oil.

[Anonymous No.4724867]

Cake decorating/pulled sugar/3d chocolate shapes on top of various sweets/pastries.

I was a pastry chef.
For something not sweet I make hand pulled noodles (la mian) or maybe the Japanese style french omelette.

[Anonymous No.4724890]

chocolate chip cookies and the occasional cake.

anything else and i fail horribly.

[Anonymous No.4724907]

Currently working on the macarons. Shits hard, I'm trying different recipes, but I got a dinky little oven. I'll probably need to get myself a thermometer cause my macarons aren't coming off right. It's mostly the mixing that's getting me as well.


Other than that, my top dish = sweet potato fries + asian marinaded beef patties + homemade pretzel bun

[Anonymous No.4724919]

Chicken lentil soup with rice.

[Anonymous No.4724989]

>>4724907
are you sifting? are you grinding your own or using pre-ground? they look kinda gritty.

[Anonymous No.4725012]

INGREDIENTS:
>Adderall (10mg, blue) (1 to 2)
>Coffee (at least 2 cups)
>Spike Energy drink (1)

>1. swallow adderall
>2. drink coffee
>3. drink Spike

alternately you can crush the adderall up into a fine powder, and snort through left or right nostril, or mix into coffee.

[Anonymous No.4725120]

>>4724919
I eat this two or three times a week
well two or three dinners, I also eat it for breakfast or lunch sometimes too.
>dat healthy cheap tasty food

[Anonymous No.4725132]

Honestly I don't have one, I'm pretty mediocre it everything I've tried.

[Anonymous No.4725162]

Probably this risotto I make with anchovies and sundried tomatoes.

[Anonymous No.4725168]

What a coincidence, I just finished prepping for my best dish.
Since you listed three I will do the same.
>Karaage - No one has talked shit about it before, except myself on my first try
>Biscotti
>Red velvet cake

[Anonymous No.4725184]

lasagna according to authentic recipe I found on Italian Culinary Academy website

[Anonymous No.4725186]

>>4724851
>tfw mac and cheese

[Anonymous No.4725191]

>Super spicy stir fry chicken and veggies w/ steamed rice
>Feta and spinach quiche
>Rum cake

[Anonymous No.4725192]

>>4725186
What's your signature mac like?

[Anonymous No.4725196]

>>4725184
ItaliAnon here.
Which "authentic recipe?"
There are as many variations of lasagne in Italy as there are provinces or communities, not to mention the variations that come from abroad.

[Anonymous No.4725201]

>>4725192
Oh it's great, it comes in this box, and I cook it, then I add a gourmet packet of cheese, then some milk. I can't tell you the rest, it's a secret.


Being serious now, it's sad really, sometimes I don't even make it right.

[Anonymous No.4725213]

>>4725201
I've gotten particularly good at making roux mac-and-cheese, I have to say it might be my actual "signature" but I would feel embarrassed if it were put up to scrutiny by other people.

[Anonymous No.4725215]

>>4724989
Yup it's 2 things for me that I think are causing the problem, the mixing and the oven

[Anonymous No.4725222]

>Any type of risotto
>Fresh shrimp rolls

Other stuff too, but I forget.

[Anonymous No.4725251]

Chicken in spicy-sweet plum sauce. It's a modified version of a dish I saw made once, pretty tasty. I have no pic, but here's a recipe.

3-4 chicken thighs, fileted, cut into strips
2 teaspoons dried ginger
2 teaspoons of corn starch
3 tablespoons oil
1 lightly beaten egg white
pepper to taste

Combine these and put in fridge for at least half an hour. Salt is deliberately left out. Meanwhile:

1 finely chopped onion
2 tablespoons honey
1 clove of garlic, crushed
1 tablespoon butter
1 tablespoon dark soy sauce
8-10 plums, halved
1 teaspoon chilli
coupla sage leaves
few strips of lemon rind
half a teaspoon of each crushed cloves and cinnamon
half a cup of sweet red wine

Melt butter and honey, add onion and garlic, sweat them on low heat until translucent. Chuck in everything except the sage and cook for 15-20 minutes, add more wine if necessary. Get the chicken from the fridge, salt it and in a separate pan, brown it on high heat. Combine with the sauce, add the sage leaves and cook for another 10 minutes. Taste the sauce and add honey/soy/lemon juice if it's too sweet/not salty enough/too sweet. If it's too acidic, add some cream or butter, it'll mellow it out nicely. Serve with whatever you want.

[Anonymous No.4725258]

>>4725196

I'm not that guy up there, but this is what I do for the bolognese part:

>Onion
>Carrot
>Celery
>Star anise (supposedly combining star anise with caramelised onions boosts meaty flavours)
>250g minced steak
>250g chopped pork shoulder
>400g tinned tomatoes (don't kill me...)
>tomato purée
>worcester sauce
>red wine
>salt, pepper, basil, bay leaf

>caramelise onion, and sweat the carrot and celery
>add star anise to caramelised onions
>brown beef and pork over very high heat
>deglaze with wine and worcester sauce
>add tinned tomatoes, with herbs etc, and simmer on a low heat for a few hours
>make basic cheese sauce (roux, milk, cheese)
>construct lasagne
>bake

How'd I do?

[Anonymous No.4725267]

Gonna just say generally stir fries.

And i make a fucking good pasta sauce.

[Anonymous No.4725270]

>>4725184
What about Italian Food Forever? I like that site for authentic recipes.

Give me the link for your site?

[Anonymous No.4725286]

>>4724851
>OP

oh lord, what is that in OP's photo?

[Anonymous No.4725290]

>>4724851
Green chicken enchiladas. I have to make 3-4 batches at a time.
I want to learn to do red beef ones, but doing a roast the night before to get the beef like I want seems like a pain in the ass.

[Anonymous No.4725291]

>>4725258
often, tinned or canned tomatoes are better for cooking. Fresh are picked early, shipped, stored, and shelved for a week or so.

[Anonymous No.4725292]

Stews, roasts, and butternut squash soup.

I can't wait for fall and warm spices to smell up the house.

[Anonymous No.4725293]

>>4725258
We use tinned tomatoes in Italy, you know... or, more accurately, they come in cartons or glass.

Sounds fine to me other than the star anise, but lasagne is one of the few Italian dishes with no standardisation nowadays, so put in it what you will. I was puzzled that some Italian academy (wut) gives an "authentic recipe" as though there's only one way to do it.

I've mentioned this before, but in my region, we sear a brisket, build a tomato sauce around it, then braise or stew the brisket in said sauce until it can be easily pulled apart by hand (actually, we use forks to pull it apart into shreds).
The lasagne are then layered with the brisket shreds, mozarella slices and sauce, finishing with a sprinkle of parmigiano so that it gets crispy when baked.

North from where I'm from, their sauce is made with beef mince, similar to bolognese, only the soffritto is different (not based on celery/carrot/onion). Some regions add cream, besciamella or milk, mine does not and I don't think any of the surrounding ones do, either.

In Sicily, they make theirs stuffed with deep-fried tiny meatballs, tomato sauce and ricotta (Sicilians love the fuck out of ricotta) and possibly pecorino Siciliano.

I've heard of variations using a sauce made of stewed aubergines, wine-caramelised onions, anchovies and olive paste, another using besciamella, slices of boiled egg and asiago shavings and more and more and more.

It really does vary considerably from one place to the next. Even different neighbourhoods in the same city will differ on what the most common preparation is.

Fun fact: I've never had the one with mince in it. Ever.

[Anonymous No.4725309]

>>4724907
I can see the sugar granules, you're either not mixing it in enough or you need to sift your sugar.
What temperature are you cooking at and for how long?

[Anonymous No.4725312]

>>4725286
OP here, it's Peking duck + green onion/cucumbers + flour pancakes (or flour tortillas) + hoisin sauce
>pic related, it's my duck lol

Very fun recipe to make

>Get a bicycle pump and make incisions with a knife; blow the duck up to separate the skin from the muscles. This helps the duck fat drip out
>Boil hot water, then pour over a clean duck to scold it. This tightens up the skin
>Then dress the skin with the duck marinade (dark soy sauce, shaoxing/sherry wine, orange slices or any citrus, and maltose sugar). Maltose has a higher caramelization temperature so use that, otherwise you get charred sugar when roasting.
>Let the duck dry in a cool place until the skin feels tacky like parchment paper (maybe 1-2 days in fridge; or use fans to increase convective drying)
>Roast 300 F vertically so that fat drips down** (like a rotisserie chicken)

You get a crispy skin that's been fried in its own fat and juicy fat-free duck meat

**also save the duck fat for stir fries or cooking eggs and whatnot

http://www.vietworldkitchen.com/blog/2010/02/homemade-peking-duck-how-to-blow-up-a-duck.html
http://en.wikipedia.org/wiki/Peking_duck
http://en.wikipedia.org/wiki/Caramelization

[Anonymous No.4725315]

I try to serve something new everytime I have guests. The only real repeat offender is good bread.

[Anonymous No.4725316]

>>4725293

This is good stuff - thanks for sharing.

Contrary to others in the UK, I prefer tagliatelle with bolognese. I found this take on bolognese quite interesting: http://youtu.be/Deq99WySmZg?t=9m

[Anonymous No.4725332]

>>4724854
Not as good as my Garlic Crab tempura topped with Melk Stardust!

[Anonymous No.4725336]

>>4725215
i would look here: http://bravetart.com/recipes/Macarons
it's a great, easy to understand resource. i know my oven needs to be checked, as i tend to get hollows. i also over mix during the macaronage. :/ so tasty, but not pretty

[Anonymous No.4725360]

Cakes. Here's one I made for a teacher's birthday last year.

[Anonymous No.4725369]

>>4725360
You made a cake for a teacher? Are you a 10-year-old brown noser or what?

[Anonymous No.4725371]

>>4725369
http://www.youtube.com/watch?v=PvKiSPeb_BQ

[Anonymous No.4725448]

I'm still trying to find mine.

I'm hoping it might be a spaghetti disaster that I brought back around.

I browned some sausage, mushrooms, and half an onion for the sauce and then went to deglaze the pan with a can of chicken broth, but the can turned out to be cream of chicken instead. I almost panicked but then I added some water to it, threw in some minced garlic, and let it reduce.

Then I threw in the diced tomatoes and the paste, some spices, worcestershire, pepperoni slices, red pepper flakes, all the meat and veggies, and let it reduce for a good long while.

It tasted creamy, chunky, spicy, and sexy.

[Anonymous No.4725472]

Spinach and ricotta stuffed cannelloni with tomato and bechamel sauces.

It's a great dish and very easy to make. I wish I had someone to cook it for :(

[Anonymous No.4725479]

>>4725369
no im 9

[Anonymous No.4725487]

Either my pecan pie or crawfish and gator etouffe.

[Anonymous No.4725533]

my meatballs. I have a basic recipe I developed that I use as a basis for other recipes. They are so damn good. No bread/filler or egg in them either, they are really meaty.

[Anonymous No.4725538]

Pot roast
Carne asada beef tacos
Roast chicken thighs

I am not a complicated man.

[Anonymous No.4725540]

>>4725533
>really meaty
>PHAT ONIONZ
nope

[Anonymous No.4725543]

>>4725533
Your onions look raw. That's gross.

[Anonymous No.4725553]

>>4725543
There's no way the onion is raw inside that well done beef. Onions look different when baked inside something. When I make bread with onions in it, it looks pretty much like in his photo.

[Anonymous No.4725557]

Pork chops, and foccaccia. Got a killer marinade for chops.

[Anonymous No.4725568]

>>4725533

Going to make this right now. Looks so good. I'll pre-saute the onions.

[Anonymous No.4725569]

I make a really fucking good risotto with sun dried tomatoes.

Also a pasta sauce based on grilled red peppers.

[Anonymous No.4725590]

>>4724851
Pizza
Smoked pork shoulder
Macaroni and cheese
Spaghetti and Meatballs
Osso Buco
Beef Bourgignon

[Anonymous No.4725633]

>>4724851
teriyaki grilled cheese bacon cheeseburger

[Anonymous No.4725654]

Cinnamon Toast crunch and Fruity Pebbles.

My milk to cereal ratio is world-class. I average 60% crunch, 40% soft in all spoonfuls

[Anonymous No.4725801]

Hot dish. Probably 'cause I use cream sauce sparingly, put a lot of veggies in it, and never use canned tuna.
>is it still hot dish, now then?

[Anonymous No.4725819]

1. Chicken Pot Pie
2. Pulled Pork
3. Chicken Paprikash

All of these are simple as fuck, but w/e I love em.

[Anonymous No.4725989]

>>4725590
damn that sounds delicious

[Anonymous No.4726000]

Steak with garlic fries and herb butter

[Anonymous No.4726004]

Mushroom and goat cheese risotto.
Pretty much the only thing I can make successfully, but everybody's always begging me to make it
>mfw

[Anonymous No.4726196]

For me it would be
Gyudon
Somen
Steak&Rice
Breakfast fried rice
Potatoes with bacon

[Anonymous No.4726201]

>>4725801
My Ma makes tater tot hot dish and it's the bomb.

>using tuna in a hot dish

[Anonymous No.4726222]

>honey mustard glazed pork medallions
>sweet potato casserole (none of that mini marshmallow shit)
>herbed cornish hens stuffed with wild rice and mushrooms

Everyone but my mother asks after my recipes. For some reason everything I make is too "flavorful" for her.

[Anonymous No.4726379]

oregano+pepper crusted tenderloin steak
chocolate oatmeal
green onion+dill lentil (dal)
chicken thighs and pastourma in beschamel
"opposite of ramsay's method" scrambled eggs (I'm not spending 20 minutes for scrambled eggs)

[Anonymous No.4726659]

>>4726379

>opposite of ramsay's method

I've never seen him take twenty minutes for scrambled eggs. That sounds more like Heston - he cooks cramble eggs using a bain-marie.

[Anonymous No.4726682]

Mine probably pasta. I could use anything I could find on my fridge to make meal with pasta, even chocolate and fruits.

[Anonymous No.4726686]

>>4726659
>bain-marie
just say double boiler/water bath

[Anonymous No.4726699]

I come from a super Italian family, so I think my specialties are:

Homemade ragu
Eggplant Parmesan
Spaghetti alla Norma
Chicken Piccata
Chicken cacciatore

I also use the crock pot for a lot for my meat; I end up cooking a lot of Italian-inspired roasts that's more or less just a big hunk of cheap beef roasted on the outside then stewed in wine, tomatoes, a little olive oil, onions, peppers, mushroom, and beef stock. It's pretty good.

I also make a mean beef and black bean soup

[Anonymous No.4726704]

>>4724851
>What are your signature dishes?

I don't have any. I rarely make a dish again after exhausting it's possibilities during the learning and mastering phases. Everyone once in a while someone will be like, "try anon's ____, it is the best I've had" yet, I may never make that dish ever again.

doubly so, now that I never use recipes anymore

[Anonymous No.4726706]

>>4725293

My family is Sicilian and by-fucking-god do they love them some ricotta, but when my grandma or older relatives make lasagna it almost always has sausage, probably because they were poor as fuck. and
>slices of boiled egg
My grandma does this. I never liked it but I ate it anyway

[Anonymous No.4726708]

>>4726686
Why? We understood what he meant and his term is more concise.

Do you feel threatened when people use overtly "foreign-sounding" words?

[Anonymous No.4726709]

>>4726699
>super Italian family
By this you mean you are in an American-Italian family that still pretends they are in the Old Country?

[Anonymous No.4726717]

>>4726708
>Why? We understood what he meant and his term is more concise.
>we
Suffer from MPD do you?
>Do you feel threatened when people use overtly "foreign-sounding" words?
It's not "overtly 'foreign-sounding", it's foreign.

The only reason to ever use a foreign word or phrase when not actively trying to teach a language is if there is not an equivalent in the tongue you are using, most generally when there is some connotative meaning that is absent. Anything else is pretension and poor communication.

[Anonymous No.4726720]

>>4726709

My dad's parents and uncles are all immigrants and I spent the first 12 years of my life eating Italian immigrant food

[Anonymous No.4726732]

>>4726717

It's the term used in a Delia Smith cook book I use (Complete Cookery Course). I wasn't intending to sound pretentious.

[Anonymous No.4726741]

>>4726717
Many words you use are foreign and simply adopted by users of the English language.

Using foreign words isn't "pretension". You just think it is because of some weird anti-intellectual/Patriotism thing.

[Anonymous No.4726749]

>>4726717

The same can be said for those who pronounce fillet with the French "et".

[Anonymous No.4726764]

mac and cheese, croquette

[Anonymous No.4726780]

>>4726741
>Using foreign words isn't "pretension". You just think it is because of some weird anti-intellectual/Patriotism thing.
No, there is a time and place. Please, take a rhetoric class or two.

Yes, English is full of loan words. Yes, different languages crop up from time to time, but you don't use the foreign version of something that is commonly named in English.

It has nothing to do with anti-intellectualism or Patriotism and everything to do with good rhetoric.

[Anonymous No.4726843]

Chiffon cake, lasagna, nikujaga, pizza.

[Anonymous No.4726847]

>>4726780

People use the terms in English interchangeably; you're just wrong (also a dogmatic presciptivist douchebag) about usage patterns

[Anonymous No.4726862]

I have a few that get people to ask me to make it more:

1. Bolognese Sauce
2. Pork Ribs
3. I don't have a name for it, but a slow cooked beef roast I make is popular in my family. My grandmother will buy me giant hunks of beef so I can make some for her

[Anonymous No.4726867]

Pasta Verde (pureed wilted spinach, onions, garlic, parsley, etc on fettucini)
Risotto
Burritos
Shakshouka

[Anonymous No.4726875]

>Spaghetti carbonara
>Spaghetti with tomato sauce/mozarella/fresh basil
>Bolognese sauce
>Vienna-style beef goulash
>Czech-style rich tomato sauce with beef and knodel
>Kulajda (traditional rich czech dill soup)

Those are my masterpieces, Ive been told by many people that theyve never eaten better of these. You can guess since Im from central europe (often called eastern - but we just hate to be put in the same category as Ukraine, Romania, Bulgaria... :) so my strenght is basically in local cuisine. Im also proud about my Italian cooking skills. On the other side Im trying to master asian cuisine, but it still lacks something.

[Anonymous No.4726965]

>>4726875
>dat pic
Delicious, delicious Czech food.

I don't consider you Eastern Europe, either. Eastern Europe begins where Catholocism and Protestantism (Western Christianity) have lost their strangle holds. Czech Republic has a Catholic religious plurality (I know that most Czech are irreligious, but amongst the religious, Catholicism is most common), so I consider it something else, just not quite Western, but Western enough, I guess.

[Anonymous No.4726979]

>>4726847
>Pretentious shits who want to appear worldly/sophisticated needlessly use foreign terms interchangeably.
>FTFY

[Anonymous No.4727241]

Making galbi right now! Got some Sam's club flanken cut short ribs. Imma cheat alittle and use a premade $4 Korean BBQ marinade (essentially purée onion garlic ginger soy sauce asian pear apples)

[Anonymous No.4727244]

>>4727241
Oh I wanna make galbi again so bad. Damn-- short ribs are pretty expensive at the place I like to shop (Haggins). You think there's a cheaper alternate meat?

[Anonymous No.4727245]

>>4726780
Are you from America? In Britain, it is always called a bain-marie.

[Anonymous No.4727257]

>>4727241
That meat looks amazing.

[Anonymous No.4727258]

>>4727257
Addendum: but what is up with those eggs? They're abnormally white.

[Anonymous No.4727261]

>>4727244
you can use any beef cuts, here in KY beef is around $3-5/lb for a typical cut

for galbi it's all in the marinade, the asian pear contains enzymes that tenderizes the meat fiber to make it soft
heck you can sub in pineapples or papaya cause it contains bromalin (the enzyme)

[Anonymous No.4727287]

>>4727261
Cool, thanks!

[Anonymous No.4727293]

>>4726979
>oh no hard words, I better use "pretentious", the catchphrase of our times for deriding intelligent people! Thank Baby Jesus for this blessed word which allows us to retain our sense of superiority without effort or justification!

[Anonymous No.4727338]

>>4726979
the fuck are you going on about?

[Anonymous No.4727371]

Slut Brownies and Fried Tofu

[Anonymous No.4728378]

here's my variation of the peking duck
>the peking chicken
the skin's crispy but it just doesnt taste the same, still delish though and cheaper as well ($5 vs $15 for a frozen duck here)

[Anonymous No.4729329]

>What are your signature dishes?

My name written with ketchup

[Anonymous No.4729374]

>>4729329
>You're terrible at it too, "alch"

[Anonymous No.4729673]

Shrimp fra diavolo. Doesn't sound like much, but they love dem flambeed shrimp.

Also mesquite smoked steak

[Anonymous No.4729677]

>>4728378
that looks like a beer chicken

[Anonymous No.4729705]

>>4725168
>Karaage
I wish I could make that more often. It's so goddamn good.

And to answer OP's question - my chicken curry. My sister is allergic to coriander, so I had to find a way to work around that, so it has an interesting taste to it.

[Anonymous No.4729721]

Pot Noodle.

[Anonymous No.4729741]

Thai curries and bolognese.

I swear I'm the only one in my family that actually cooks stuff for longer than 15 minutes. My sister even has formal training.

[Anonymous No.4729766]

My chili. I can make a few other things, but I've been working on my chili for so long now that people have to love it.

[Anonymous No.4729780]

Salads
I make a killer tomato cucumber salad & a pasta salad with a dressing made from capers, parm, red wine vinegar & sun dried tomatoes

[Anonymous No.4730553]

1. Indonesian shrimp stew
2. Pork burritos
3. Tuna steak
4. Shogayaki
5. Red miso on bonito-shiitake dashi
6. Takoyaki
7. Yellow curry + Purple rice
>the list goes on forever

[Anonymous No.4730885]

Thai peanut rice, but also increasingly my stir fries.

http://youtu.be/vE7DqjLrvNU

[Anonymous No.4730946]

>>4729677
it was beer chicken xD but i used the same methods to prepare as the peking duck from here: >>4725312

[Anonymous No.4730966]

Chicken adobo
meatloaf
and scalloped potatoes

[Anonymous No.4730983]

Pot noodle

[Anonymous No.4731007]

>>4725369
She's been my dance teacher for the last 15 years so, yeah, I think baking her a cake for her surprise birthday party wasn't going too much out of my way to please.

[Anonymous No.4731444]

Turkey burgers (although i think they are pretty hard to mess up)

anything I do with eggs or potatoes (or both)

cobbler

[Anonymous No.4731624]

Chicken Stir Fry
Pizza
Beef Stew

Simple things really.

[Anonymous No.4731733]

my microwaved hotdogs cooked until they explode and are chewy really impress me. usually anything i make impresses my processed food making pop tart eating friends with the exception of an occasional failed attempt at something new

[Anonymous No.4731760]

Probably not authentic or anything but I can make delicious wontons. They can be fried, steamed, or put in soup (I usually use veg broth, green onions, bok choy, and some soy sauce).

ground pork
minced green onion
minced water chestnuts
grated fresh ginger
soy sauce
pinch of cornstarch

[Anonymous No.4731792]

baozi. I am not saying I make them the best but they are pretty tasty. Also helps most people I know never had them and unless one goes to an actual Chinese restaurant you are not getting one either in my area.

[Anonymous No.4731826]

Garlic and lemon marinated lamb rib chops, rosemary redskin potatoes, ratatouille.

Made that for my parents once, and my mother said that she didn't want to cook for me after that, because she felt nothing she could make would be that good.

[Anonymous No.4731830]

>>4731733
>hotdogs cooked until they explode and are chewy
Best way to eat them, right there.

If it hasn't split and burst, it's not ready yet.

[Anonymous No.4731839]

I cook a lot, but I generally get requests for the following:

pizza
vegetarian burgers
teriyaki salmon burgers
chocolate chip cookies
haupia
bread
any kind of indian food
bibimbap

....the list goes on. I don't think I've brought something to a party where someone hasn't asked me "what did you put in this?" or demanded a recipe.

[Anonymous No.4731847]

>>4724851
My shanghai dumplings are often requested from me. Over the last year or two I've been experimenting with/building up my dim sum repertoire, but they're the ones people always remember the most. They're a little pork and ginger meatball in the wonton wrapper with pork and onion broth. Tricky little bastards to make but always memorable.

Otherwise, my pork butts and other barbecue items or my homemade smoked polish sausages.

[Anonymous No.4731891]

wet aged siriachi portehouse with scallion butter, slice it as thin as you can served over sticky rice with a drizzle of the drippings , or i do a smoked mullet dip with toasted baguette slices. if its alot of people. that shit will mark your clitoris erect ive been told by friends, thinking about using some bass or bream in my pond for the next batch i hate eating fishbones is why i make dip out of bony fish.

[Anonymous No.4731908]

chicken adobo
lamb shahi korma
mac and cheese
pasta sauce

[Anonymous No.4731919]

beans n' rice chili.

It's how I survive.

-1 cup brown rice
-1 cup beans, any kind or variety (usually just stick with the 15 bean soup mix)
-1 6-10 oz. russet potato
-2 whole carrots
-celery, approx. as much as carrots
-1 yellow onion (6-8 oz.)
-1/4 bulb of garlic (about 1/8 cup chopped)
-any chili peppers available (hatch green chile, jalapenos, pasillas, habaneros, etc., about 1/4 cup chopped)
-2 tsp beef boillon
-2 tsp salt
-1 tsp paprika
-2 tsp red chili powder

Soak beans and rice in 3 cups water overnight, or at least 8 hours. Drain and rinse. Add about 3 cups of water. Put in large pot on stove on low to begin simmering.

In a separate smaller pot/pan, boil chopped peppers and garlic for 2 minutes. Pour into the larger pot with beans and rice. Add salt, boillon, chili powder, and paprika.

Dice the onion, potato, carrots, and celery. Add ingredients to the large pot. Stir thoroughly until ingredients are evenly distributed. If there's not enough water in the pot to make water above the vegetables, add 1-2 cups of water to the mixture.

Put a lid on the pot and allow it to continue to simmer on low for 1 1/2 hours to 2 hours. Stir thoroughly. Soup will be done when beans are tender and have no roughness. Remove from heat and serve. Store leftovers either in the pot or a separate bowl in a refridgerator for up to a week.

[Anonymous No.4731983]

I am a amateur cook, but baking is my strongest category.

Pic is a sourdough I made a month back, seldom do I take pictures of my bread (only when people want to know what my food looks like)

So to see anything recent is something I cannot show, but this is one of my worst batches.