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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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5117629 No.5117629 [Reply] [Original]

I got these boneless pork sirloin chops, pounded them thin, dipped in seasoned flour, dipped in beaten eggs and then panko

I'm thinking about making an epic pork sandwich tomorrow with the leftovers since I got 3 pounds for 6 bucks I'll be eating this for the next couple days

>> No.5117638
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5117638

>>5117629
Made key lime cupcake things for dessert

the ones with the toothpicks were just filling without the graham cracker crust

>> No.5117637

Make pork salad sandwiches. Mix in blender with mayo, chopped celery, pepper, celery salt, a very small amount of spicy brown mustard, and love.

>> No.5117649

Trying out a paleo diet to see how I like it. Made salmon with a homemade strawberry salsa, some grilled red pepper strips and bacon wrapped asparagus.

>> No.5117661

I made pancakes that were so fluffy they were closer to actual cakes.

>> No.5117723

NOTHING. I have been cleaning the apartment all day, I ain't cooking shit.

>> No.5117809

>>5117638
If by any chance you're still around, is that a key lime cheesecake but in muffin paper? I've wanted a party cheesecake recipe for the longest since cutting an entire cake into small portions is garbo.

>> No.5117824
File: 64 KB, 575x952, Mini Cheesecakes.png [View same] [iqdb] [saucenao] [google]
5117824

>>5117809
I only used condensed milk, eggs, lime juice for the key lime mini pie things but I recently made mini cheese cakes with this recipe and they came out really good

when I baked them though for 25 minutes they were puffy as hell, but when they cooled it lookes like how the vid shows them - kinda sunken in

I topped them with seedless raspberry jam and whipped cream and they froze really well so I can take one out for a personal dessert

>> No.5117831
File: 104 KB, 624x646, Key Lime Pie.png [View same] [iqdb] [saucenao] [google]
5117831

>>5117824
for the crusts I used a coffee scoop to press them into the bottoms of the muffin tins

here is the key lime recipe that I based my cupcakes off of

>> No.5117835

>>5117824
woops forgot the link to the vid

also I used a little more butter in the crusts - like one tbsp

http://www.kraftrecipes.com/recipes/philadelphia-mini-cheesecakes-143464.aspx

>> No.5118003

I made lentil soup, and I've got a massive batch of chicken stock going. 20 quarts takes a long time to heat up.

>> No.5118015

Baseball sized italian meatballs v

>> No.5118126

anise pizelles. I've eaten nothing but them all day, with coffee and later black tea.

>> No.5118169

Some asian shit. left over rotisserie chicken, brocoli, carrots, onons, garlic, teriyaki sauce, chilip paste, and a fried egg, all over over rice

>> No.5118209
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5118209

>>5118169

Oh wait, pic related!

>> No.5118213

>>5118209
Thanks for that.

>> No.5118233
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5118233

Spaghetti with red sauce and a kale salad with homemade lemon dressing.
It feels so - good, to eat healthy

>> No.5118245

>>5118209
you made that and just put it in a chinese takeout container?

>> No.5118253

>>5118245
I too store things in Chinese take away containers. For example, I cooked a curried pork shoulder pot roast because the cut was 59¢/lb here, then removed it from the gravy, sliced it up and put it into a few take away containers, storing the gravy itself in two large soup containers.
It's an nice bonus to going to chinky: gratis food storage container.

>> No.5118265

>>5118245

It's not a takeout container, it's my lunch bowl. I ate a plate and saved this portion for tomorrow to eat at work but then I remembered that I don't work tomorrow. So now it's just leftover for tomorrow.

>> No.5118337

>>5118253
>>5118265
I do this also, they even stamp microwave safe on the bottom of mine

it was just funny how the guy has an asian meal in a takeout container

>>5118233
how do you get your spaghetti to soak up so much sauce and look so red?

>> No.5118389

>>5118337
Not that poster, but try undercooking your pasta a tad then draining it from the water and finishing it in the sauce. This is a trick that both uses up less sauce and makes the pasta tastier. I don't know why it's such an uncommon method in the US.

>> No.5118408

>>5118337
What this guy said.
Although I actually over-cooked it a bit this time on accident, I always drain my pasta and then finish it in the sauce that has been simmering.
It makes the sauce stick to the pasta while also evenly distributing the ingredients.

>> No.5118493

biscuits and gravy, delicious

>> No.5118558

>>5117629
Meatloaf sandwich for breakfast
Chicken schwarma plate for lunch (chicken, pita, hummus, salad, rice)
Turkey Burger for dinner.

>> No.5118560

>>5118558
>meat
>meat
>meat
Are you fat? I eat meat at one meal daily, if that. I notice Americans eat meat at every meal and they're huge.

>> No.5118574

>>5117649
>Paleo
Salmon with strawberry salsa

OK

>> No.5118578
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5118578

>>5118560
>herpity derpity mericans

Oh, you.

>> No.5118579

>>5118408
Also: It's whole wheat pasta, not enriched. That contributes to a darker hue as well

>> No.5118580

>>5117649
Can't be paleo when asparagus didn't even exist until 1957

>> No.5118596

>>5118578
My God...that looks delicious.
Evidently euros would rather eat kale or dirt or something similar.

>> No.5118598
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5118598

>>5118580
What kind of books are you on? I mean, I love historical fiction, but the shit you have must be fantastic.

>> No.5118605

I made strawberry jam, but it didn't turn out how I wanted it.

>> No.5118651

the other half of my pork ramen brick with sauteed bacon and garlic, and chicken and mushroom chinese takeout leftovers
plus a lil heavy whipping cream because so tasty

bout time for a little mexican table cream and blueberries

>> No.5118664

Made a hash with potato, onion, and cream of mushroom. Marinaded some junk pork chops and grilled them.

It was actually real fuckin good.

>> No.5118919

>>5118560
If I could I would only eat meat.

>> No.5118957

I showed my roommate how to make banana scones earlier, and I couldn't manage to get shit drawn tonight so I got up and tried making an eggplant casserole instead.
The casserole needs work but I think I'm on the right track. Didn't think to add mushrooms though. Dumb. Lentils might be a workable touch, though.

>> No.5118990

Made beef stew:

>3 pounds of beef chuck
>2 parsnips
>hand ful of small red potatoes
>random russet potato i had left over
>handful of baby carrots
>clove of garlic
>pack of white mushrooms
>sprinkle of allspice
>a good bit of pepper
>a small amount of salt
>a few pinches of fennel seeds
>a couple bay leaves
>some cheap merlot
>but of leftover tomato juice
>carton of beef broth
>some corn flour to thicken after simmering.

Shit was good and had it with some bread but i think it was missing something like worcestershire sauce...

>> No.5119010

Chicken burritos with cilantro rice, jalapeño cheddar cheese, green peppers, mushrooms, and siracha.

>> No.5119012
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5119012

> forgot pic

>> No.5119063

>>5119012
>Not stirring up the sriacha into the mayo to make it orange.

Just kidding. My niggah!

This is pretty much every restaurant's 'secret burrito sauce' by the way.

>> No.5119291

>>5119063
>sriracha
>mayo
what the fuck kind of dope you on son?

>> No.5119298

No pics, but a brocolli and cauliflower pasta bake with a stilton cheese sauce.

>> No.5119377
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5119377

Does anyone know what these noodles are called? I picked them up at the Asian market and they just said "oriental noodles."

>> No.5119791

Yesterday I made a refrigerator-cleaning pasta casserole.
I used the end of a summer sausage, some hot dogs, a stack of pepperoni, onions, and green peppers, cut into small pieces and sauteed until just slightly soft, mixed with pasta and pasta sauce, then with a layer of mozzarella and parmesan on top, baked at 400 F until the cheese is just right.
It was pretty okay.

>> No.5119795

>>5119377
Looks like udon.

>> No.5119878

Nothing special - made a tuna sandwich - baguette / tuna / sundried tomatoes / reg tomatoes / coriander / grated parmesan cheese.

Fucking excellent.

>> No.5119880

>>5119377
egg noodles or udon

>> No.5120404
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5120404

frozen key lime things ready to get wrapped and bagged

>> No.5120409
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5120409

>>5120404
bagged

>> No.5120413
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5120413

got more pork to pound out and freeze for later

>> No.5120419

>>5119377
spaghetti

>> No.5120420
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5120420

>> No.5120428
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5120428

>> No.5120432
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5120432

>> No.5120438
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5120438

>> No.5120441

>>5120438

>using shitty off cuts of pork

GTFO

>> No.5120448
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5120448

>> No.5120455
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5120455

>>5120441
it was cheap and tasted good to me

epic pork sandwich time

>> No.5120461
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5120461

made some secret sauce with like 50% horseradish and then mayo, dijon mustard, ketchup

>> No.5120464
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5120464

>>5120455
>milk with ice

>> No.5120462
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5120462

heated the pork up in the toaster and added some picante provolone

>> No.5120469

>>5120455

>wilted lettuces
>burnt wonder bread
>overcooked pork
>store bought deli cheese
>some sort of "natural harvest" spread
>wtf cereal
>ICE in the MOTHER FUCKING MILK
>ICE FUCKING MILK
>DAMMIT ICE

>> No.5120470
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5120470

>>5120462

>> No.5120477
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5120477

>>5120464
>>5120469
I like the milk ICE cold

the cereal was some trader joes oatmeal cereal but haven't tried it yet

>> No.5120481
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5120481

>> No.5120487
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5120487

probably the best thing I've eaten all year

>> No.5120483

I made asparagus omelettes with lemon juice, pepper flakes and fresh Parmesan, orange slices and french-pressed black coffee. A-cha-cha-cha.

>> No.5120488

>>5120477
>I like the milk ICE cold

that's what a fucking fridge is for you twat. enjoy your watered down milk.

>> No.5120490
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5120490

>>5120481

>> No.5120492

>>5120488
>enjoy your watered down milk.
it's already skim so I don't give a fuck

also unless your fridge is on the verge of freezing over your drinks aren't ice cold

>> No.5120493
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5120493

>>5120487

>> No.5120495
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5120495

>>5120487

>> No.5120497
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5120497

Excuse my shitty Vita camera.

>> No.5120504

>>5119377
Egg noodles

>>5119795
>>5119880
Bitch have you even seen Udon?

>> No.5120505

>>5118233
>pasta
>healthy

>> No.5120507
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5120507

>>5120492
my fridge operates correctly, so my drinks are always ice cold

>>5120487

>> No.5120508

>>5120487
I dread to think what else you've been eating.

>> No.5121230

>>5118560
It depends on your blood type, look it up. Also don't generalize people you ass

>> No.5121325

>>5120497
I would love to try to make these but I refuse to buy a pan that ony makes those octopus balls

>> No.5123087

bumb :)

>> No.5123119
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5123119

butternut squash+white flash sweet potato+potato+onion+cayenne

letils with carrots and spring green.

>> No.5123135

Chicken curry with white rice

No pics because I ate it already

>> No.5123228

>>5123119
looks good but needs some ketchup or something

>> No.5123390
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5123390

>>5117629

Made some salt and pepper wings for the 4th time this month. Too much shallot but this one had that awesome MSG flavour without additives so I was bretty chuffed.

>> No.5123397

>>5123390

Also it brought on a gall stone attack in my mother, so it must've been authentic shit!

>> No.5123406

>>5118233
>kale

Is this like some hipster /ck/ thing or something? That shit tastes horrible

>> No.5123435

>>5121325
If you know anyone who has a cake pop maker you can use it for that too.
You can also make mini-apple pies, mini corndogs, muffins, all sorts of shit.

>> No.5124253

>>5123435
I make plenty of mini shit without a takoyaki pan