Share your creations

[Anonymous No.5465395]

Hey /ck/,

I need inspiration.

Show me pics of the food you cooked yourself and I'll dump some of my pics in the meantime.

Recipes are more than welcome.

[Anonymous No.5465410]

I'm seriously in a rut.

I keep making damn Stromboli or Asian stir fry.

I'm feeling adventurous.

[Anonymous No.5465419]

[Anonymous No.5465425]

[Anonymous No.5465435]

[Anonymous No.5465444]

>>5465419

What do you call that?

[Anonymous No.5465471]

tandoori chicken, bhindi channa, khatte aloo and mushroom pilau

made it in this thread

>>5458472

[Anonymous No.5465526]

>>5465471
Are you the guy that made the Spanish omelette type thing last week? If so keep posting please.

[Anonymous No.5465560]

Baked oatmeal with apples and goat cheese

[Anonymous No.5465566]

Macaroni and cheese with bacon

The bacon fat was used to make the roux for the bechamel

[Anonymous No.5465575]

Speculoos cookies without the fancy shape cause I ain't got time for that

[Anonymous No.5465576]

>>5465526

yeah. i'm encouraged by the response so i'll be doing cookalongs again in the future for sure.

[Anonymous No.5465644]

>>5465576

Cool I hope I can catch that

[Anonymous No.5465646]

>>5465471

Very impressive.

I think I just found a new recipe to try this friday. Thanks

[Anonymous No.5465653]

[Anonymous No.5465670]

[Anonymous No.5465682]

>>5465670

That frowny face.

I wish I could buy a god damn sausage other than Chorizo here in Mexico. I'm so limited here.

[Anonymous No.5465699]

>>5465682
There's no plain old pork sausage? That's really strange to me.

[Anonymous No.5465725]

Tarte tatin with black pudding (zwarte beuling/pens in dutch).

[Anonymous No.5465733]

>>5465699

It is bizarre.

I live in a city of 100,000 people and any kind of sausage other than Argentinian and Chorizo is non-existent.

I have to take an hour long bus ride to a nearby town to get Italian sausage and the likes.

[Anonymous No.5465739]

>>5465725
Also some homemade pizza (sauce and dough are homemade)
The dough was with a bit of honey, amazing stuff.

[Anonymous No.5465748]

>>5465739
Salad with 3 types of smoked fish and hand-peeled shrimps. (currently cutting, the other 2 dishes were from a year or 2 ago)

[Anonymous No.5465765]

>>5465748
pic salad

[Anonymous No.5465766]

>>5465739

I wish I could get my pizza to look like that. I can make a pretty damn pretty stromboli but my pizza always looks so sad.

pic related, I'm embarassed

[Anonymous No.5465769]

>>5465765
and last photo I have is from my homemade limoncello

[Anonymous No.5465791]

Just pulled some chocolate and almond cookies from the oven.

Tonight's dinner will be roasted marinated pork loins, baked sweet potato wedged and a salad... might make a cook along for the meat and sweet potatoes, if there's any interest.

[Anonymous No.5465799]

>>5465682
I'm so stoned and broke this thread is like torture24

[Anonymous No.5465807]

>>5465766
Recipe for tomatosauce for 2-3 pizza's:
>1 little onion (chopped up)
>2 cloves of garlic (chopped up)
>4 tbls tomato paste
>3 tomatoes (seeds and juice removed, chopped in tiny pieces)
>1 tbls dried oregano
>1 tbls dried basil
>1 tsp salt
>2 tsp sugar
>0.5 tsp pepper
>2 tbls butter
>1 tbls olive oil
Heat up the olive oil, fry the onion in it. Add the garlic and tomato paste, fry with the onion for 1 more minute. Add the chopped tomatoes and herbs. Leave it on a medium shot stove for about 5 min. Add the butter and ready.

Recipe for the dough:
>250ml water
>350g flour
>8g instant yeast
>2 tbsp honey
>3 tbsp olive oil
>3 tsp salt
Mix the water with the yeast and let it rest for a while. Add olive oil and half of the flour. mix it up very good till all the flour has been absorbed. Add the rest fo the flour and mix again really good for about 10-15 min. Place the oil in a bowl (with a bit of olive oil rubbed on the sides), rub a bit of olive oil on top of the dough and let it rise for about 2 hours in a warm and breeze-free environment. AFter the 2 hours your dough si ready. Divide it in 2 or 3, depending how big youwant your pizzas and start working this dough till you have your desired thickness and radius.

The pizza needs to be baked at 225°C for about 12-15 min.

Have fun man.

[Anonymous No.5465908]

>>5465807
thanks for the recipe!

[Anonymous No.5465955]

>>5465395
What is that? Or better yet, whats in it? >>5465682
I never get Chorizo. I shop exclusively at Costco and they never have it.
>>5465739
10/10
>>5465799
Smoke more.

[Anonymous No.5465958]

>>5465791
You gonna post pics?

[Anonymous No.5465961]

>>5465955
Omg I totally will smoke more. My bf is making me a pesto pizza and then we are going to 69.

[Anonymous No.5465964]

>>5465958
Of the cookies or the dinner?

[Anonymous No.5465974]

>>5465964
Both I guess.

[Anonymous No.5465979]

>>5465974
Cookies I already made a thread/vertical a while back... here you go. I'll make a thread for the rest later tonight.

[Anonymous No.5465982]

>>5465979
Looking forward to it.

[Anonymous No.5465983]

Bison steak. Sorry no post-cut pics, but it was medium.

[Anonymous No.5466067]

>>5465769
Recipe?

[Anonymous No.5466107]

>>5465955

It's called Stromboli.

Basically, you just roll out dough like you would for pizza then you can cut it like I did and wrap it or just roll it up as if it looks like a baguette. >>5465444 see pic

Typical pizza ingredients or w/e you want really. Mozzarella or Oaxacan cheese is a must

[Anonymous No.5466255]

Enchiladas

Tortillas, queso de Oaxaca y pure de tomate con sal

[Anonymous No.5466272]

[Anonymous No.5466289]

>>5465807

Thanks dude, I'll try using honey next time that's interesting.

>too much dough

[Anonymous No.5466331]

If you have a few perfectly ripe Avocados.

This is the key to good guac.

Nothing but mashed avocados with a bit of salt (to taste) and a some tomatoes on top.

A pinch of cumin never hurt either. Keeping it simple is the key.

[Anonymous No.5466429]

>>5466331
I agree simple is key to good quac, but that's not guac, that's an avocado mash as far as I'm concerned, which is delicious but not the same.

Avocados, salt, minced garlic, finely chopped cilantro, maybe some jalapeno, and lime juice is the way to go. No need for tomatoes.

[Anonymous No.5466465]

>>5466429

>includes garlic
>removes tomatoes

0/10

[Anonymous No.5466500]

>>5466465

that's how i do it too.

[Anonymous No.5466519]

>>5466255

That looks like masago.

[Anonymous No.5466657]

>>5466465
Honestly, the only thing tomatoes do to guac is water it down, and you don't need any extra moisture with the lime juice (which is mandatory)

and a little bit of garlic never hurt anything.

[Anonymous No.5466697]

>>5466657

You gotta dice the tomatoes and just leave them on top. Don't mix it.

[Anonymous No.5467048]

>>5466697
...except a good guacamole which contains only avocado and salt.
Let the avocados speak for themselves. They don't need you shitting up their flavor with cilantro, garlic, and lime juice. Add that stuff to the food that you are eating the guacamole with.
>>5466697
Only acceptable variation.

[Anonymous No.5467064]

>>5467048
or you could add it to the guacamole to make it taste better.

[Anonymous No.5467084]

>>5466107
>being this new

>>5465444
There's a thread about it somewhere. It's some sort of chicken with sour potatoes and okra and stuff.

[Anonymous No.5467107]

>>5467048
The acidity of the lime juice balances the fattyness of the avocado.

[Anonymous No.5467109]

Here are some carnitas tacos I made

[Anonymous No.5467111]

Crab quiche

[Anonymous No.5467113]

A trial wellington, tasted great, but didn't look as good as it should have

[Anonymous No.5467116]

Chili beef lettuce wraps

[Anonymous No.5467121]

Some shrimp nachos I made

[Anonymous No.5467194]

>>5467109
mouth watering i love Mexican food

[Anonymous No.5467200]

I made my version of White Castle sliders tonight since we don't have any in Texas, with some loaded mash and cucumber.

[Anonymous No.5467257]

>>5467113
Looks pretty fucking good to me.

[Anonymous No.5467263]

>>5466067
Ingredients:
>75cl pure alcohol (94°-96°)
>5 big bio lemons (bio becaue you only use the peel of the lemon
>500g simple white sugar
>2l water
You peel the lemons. After you have peeled them, make sure there is as few of the (inside) white part as possible on the peel (it makes the limoncello very bitter, and you don't want that). Put the zeste/peels in a pot with the alcohol and put a lit on it. Leave it in the basement (someplace dark and not too hot) for about 10 days. After the 10 days heat up the 2l water, add the sugar en let it cool down When the sugarwater is cooled down, ad the alcohol and peels/zeste (they should start looking kinda colorless and the alcohol yellow) This process will give your limoncello that blurry look. Leave it in the pot with lit on for 2 more days. After those 2 days filter the peels/zeste out and put it your limoncello in the fridge or freezer. Cheers!

[Anonymous No.5467886]

It's a pizza pie.

[Anonymous No.5467890]

>>5467886
I love jelly.

[Anonymous No.5467894]

>>5467886
Trying out cake making.

[Anonymous No.5469249]

That's it? We need moar!

[Anonymous No.5469300]

>>5467263
Thanks bro. I will try this fairly soon.

[Anonymous No.5469312]

>>5467200
>Texas
Where do you live in Texas? I... I need you.

[Anonymous No.5469336]

>>5469312
Not that anon but im from texas too
Houstonbakerfag reporting

[Anonymous No.5469341]

>>5467200
What kind of buns did you use?

[Anonymous No.5469344]

>>5469341
They look like yeast rolls

[Anonymous No.5469361]

>>5465395
just filled a thread i made with recipes for mashed potatoes, mushroom cream sauce and dry aged grilled new york strip!!

>>5468907

check it out if you like!

[ETHANOL No.5469363]

>>5467200
>>5469312
>>5469336

We should coordinate a /cktex/ meetup sometime. Some folk here are awful but the texbros usually seem cool.

[Anonymous No.5469402]

>>5466465
>tomatoes
>Guacamole
pick one, and only one.

[Anonymous No.5469425]

>>5469312
>>5469336
>>5469363
I'm the guy who made the sliders and I'm a Houstonfag, I'm not really good at cooking though so a meet up would probably be disappointing.

>>5469341
They were some kind of sweet dinner rolls that were on clearance but still very fresh, they were good toasted but I will try something less sweet later.

[Anonymous No.5469430]

I know this is going to sound very strange, but I have a question:

Could I make a mac-and-cheese bread?

Like.. if I took a pretty simple bread recipe, and right before I cooked it, I kneaded in some (already cooked) pasta and cheese, and then used a loaf-pan to keep it's shape, would that taste good or would that just be really terrible?

[Anonymous No.5469435]

>>5469430
I would think the act of baking it might dry out the pasta but I'm also a potato.

[Anonymous No.5469436]

>>5469430
Make a roll type bread and proof into rolls
Use hands or measuring cup to indent a well
Scoop filling in and wrap edges around or leave open faces with extra cheese layer with bread crumbs

[Anonymous No.5469443]

>>5469436
That actually sounds pretty good.

What if I made rolls, then made mac and cheese, then before baking them I made a sort of "pork bun" out of the MC and dough? Think that could work?

[Anonymous No.5469452]

>>5469443
Just make sure the mac and cheese is a good recipe and is throughly cooled. Also what is this pork bun method you speak of?

[Anonymous No.5469456]

>>5469452
Letting the dough rise 1 time, then cutting up the dough into a 6-8 pieces, rolling them somewhat thin, then putting the MC in the center, then 'platting' (pleating?) the dough all around the MC, baking until done.

Obviously the dough would have to be sealed very tightly at the top so none of it spilled out and burned on top. I think the MC would also either need to be more creamy/saucy or atleast more cheesy so it doesn't dry out as much as it might.

[Anonymous No.5469459]

[Anonymous No.5469531]

>>5466289
Holy shit, your view is amazing

[Anonymous No.5469546]

>>5466289

OH MY GOD WHERE DO YOU LIVE

[Anonymous No.5469888]

coconut cream pie with meringue on top. c:

[Anonymous No.5469891]

just some homemade white sandwich bread

[Anonymous No.5469893]

a pumpkin pie that used a slow-baked pumpkin

[Anonymous No.5469896]

rosemary bread

[Anonymous No.5469913]

>>5469456
Ah. Yes that sounds good just not too thin and egg wash to seal it. Possibly with honey in it

[Anonymous No.5469921]

>>5465395
Made these today at uni, proved in the fridge for 24h. Man they were good, even if they are not too creative.

[Anonymous No.5469924]

>>5469921
Looks like vagina.
10/10

[Anonymous No.5469973]

Goddamn I wish someone taught me how to cook when I was young. Nothing I make ever looks as good as this.

[Anonymous No.5469998]

>>5469973
You don't have to have learned it when you were young, just learn it.

[Anonymous No.5470000]

>>5469998
I don't know how. My food tastes great and I can make things that last a whole week, but they don't look picture perfect like any of this stuff.

[Anonymous No.5470005]

Here is my take on shakshouka

[Anonymous No.5470010]

>>5470005
russian?

[Anonymous No.5470028]

>>5470010
The dish or me? The dish is Israeli but also popular in North Africa. The turks have something almost exact except some spices are different.

[Anonymous No.5470029]

>>5470010
Same dude here. Since you mentioned russian. Here is a shitty picture of my borsh.

[Anonymous No.5470032]

>>5470010
>>5470005
To be fair, cooking eggs in tomato sauce isn't exactly new. Basically any mediterranean country has its own take on this.

[Anonymous No.5470037]

>>5470032
Yep but its deeeelicious!

[Anonymous No.5470040]

>>5470037
Extremely so.

[Anonymous No.5470328]

tamagoyaki cut into pieces with mushrooms and tomato slices

[Anonymous No.5470440]

>>5467113

You're right but that still looks pretty damn good.

[Anonymous No.5471055]

>>5469425
>>5469336
>>5469363
Shiiiit negros, I am a Houstonbro too. Well technically Wharton right now but who cares. I need cooking/baking buds.

[Anonymous No.5471083]

>>5465807
>baking with metric

whatever floats your boat i guess

[Anonymous No.5471105]

>>5467121
Not you ruining the dish with that fake cheese

[Anonymous No.5471116]

I just made some carnitas for tacos, might throw some in eggs too.

First time I've done it, highly recommend it. Easy, pretty cheap, yields a lot of tasty porky goodness.