/ck/ - Food & Cooking

[kurd !iyDVyxBJ/Q No.6494424]

What are you eating today /ck/?

[Anonymous No.6494428]

>>6494424
1 bottle gatorade (arctic cherry)
1 piece of leftover valentine's day candy
1 old leftover cinnamon roll
1 package handisnaks
4 cheez-its
8 glasses of water

[Anonymous No.6494454]

What is that sauce and how do i make it?
Kebab place i go to always brings a full bottle of that stuff, i go through about half of it, they always give extra of that sauce when i do take away.

[Anonymous No.6494462]

>>6494428
Nice

[Anonymous No.6494463]

>>6494424
pork chops that have been marinading in home made Greek dressing the last 3 days on mash with salted tomato slices on the side.

[Anonymous No.6494472]

I just chopped up a shallot and caramelized it in a pan, added some chopped up roastbeef from yesterday, fried it and mixed it with some honey-bbq sauce.
Put that on some toasted rye bread and seasoned it with freshly ground black pepper. Was really fast and simple and also quite good.

[Anonymous No.6494473]

>>6494462
I guess.

When you've been unemployed for 6 months, you treat a bottle of cold gatorade like normal people treat fine wine.

I literally scrounge food like a stray dog.

[Anonymous No.6495053]

>>6494424
Honey bunches of oats with a diet coke
not because of muh diet, i like the taste of diet coke.

[Anonymous No.6495139]

I baked catfish with paprika, chilli, salt, pepper, cumin and cinnamon. Steamed some vegetables and dressed them with hot sauce and sesame oil. And had some olive sourdough on the side.

Quick and easy, nothing impressive but tasty.

[Anonymous No.6495148]

>>6494472
sounds pretty fucking awesome to me.

[Anonymous No.6495166]

>>6494424

Right now, a bowl of fresh-cut pineapple and strawberries.

For dinner tonight I've got leftover curry chicken soup (cook down two onions, one apple, a turnip and a couple carrots with chicken broth and a bunch of yellow curry powder, puree the whole shebang, add lemon juice, salt and pepper, cilantro and shredded chicken), gonna eat it over some rice.

[Anonymous No.6495180]

Two servings of brown rice and quinoa with garlic and a few assorted spices.

Double strength green tea.

Half a glass of sweet tea.

Maybe some breakfast for dinner. Locally made sausage and some farm fresh eggs with a side of hashbrowns.

Really tempted to go get a shaved ice, though.

[Anonymous No.6495184]

>>6495180
>Really tempted to go get a shaved ice, though.

I caved and got an ice cream sundae last night because it was hot as fuck, so why not.

[Anonymous No.6495190]

[Anonymous No.6495193]

>>6495184
I know but it's literally sugary syrup poured over ice but it sounds SO good right now since every night is getting super balmy this week.

I may just say fuck it, ask the wife if she wants to split it, and if she says no try to justify it to myself by saying she should have split it so I didn't eat the whole thing.

I guess I'll run twenty extra minutes tomorrow to not feel so bad about it.

[Anonymous No.6495198]

>>6495190
What is that, asparagus, potatoes and...?

[Anonymous No.6495202]

something like this.

[Anonymous No.6495207]

>>6495198
slow cooked a whole chicken leg with potatoes in a honey garlic glaze, then grilled some asparagus

[Anonymous No.6495216]

>>6495207
Nice.

Slow grilling a rack of ribs over hickory with homemade barbecue sauce right now.

[Anonymous No.6495224]

>>6495216
sounds hawt anon, enjoy. i know i would.

[Anonymous No.6495235]

>>6495224
It's Memphis style sauce with a bit of spice added in, literally impossible not to.

>Mfw sweet and hot as fuck sauce on freshly smoked meat

[Anonymous No.6495247]

>>6494454
Its either mayonnaise or yoghurt and mint

[Anonymous No.6495266]

>>6494454
http://en.wikipedia.org/wiki/Tzatziki
probably

[Anonymous No.6495270]

[Anonymous No.6495296]

>>6495270
I came.

[Anonymous No.6495317]

>>6495270
did you intend on cooking it medium-medium/well?

[Anonymous No.6495326]

I just ate a shit ton of McDonald's. Now I want to die.

[Anonymous No.6495329]

>>6495317
Yes, I like it this way, a bit more red is ok too. My roommate cooked the steaks, I usually cook but he has a knack for steak, I took care of the onions & sauce.

>>6495296
So did we, it was goddamn glorious.

[Anonymous No.6495333]

>>6494424
well now i'm craving vertskebap

[Anonymous No.6495341]

>>6495329
>>6495329
nevertheless, steak looks pretty good, but the sauce looks even better. how'd you make it? deglaze the pan? or cream, pepper etc?

[Anonymous No.6495352]

>>6495326
Pls. Someone mercy kill me

[Anonymous No.6495361]

>>6495341
I'm not native English and pretty new to cooking, so I don't really know all the terms and I just did my own thing a bit. But here's what I did:
>peel 3 onions, chop in half, then again in half
>medium heat pan, some butter
>put onions in for 2 hours, occasionally stirring and scraping
>when done add bit of water to hot pan, scrape delishiousness off the bottom, let it all rest in the hot pan
>when steaks are done leave all grease etc in the pan
>turn heat to medium high, add cream
>stir and scrape so all meat stuff comes loose, add bit of freshly ground black pepper
>add onions, stir it around for a minute or 2, take off heat
>wa-la!

[Anonymous No.6495372]

>>6495361
nice, around what i was thinking. however i didn't imagine cooking onions for 2 hours!

[Anonymous No.6495398]

>>6495372
I usually spend 2-3 hours on them, and the last ~half hour is pretty much nonstop mucking them around to prevent too much burn, but they always turn out incredibly delishous.
Pic is iirc 6 onions, 3 hours.
Maybe there's a way to do it quicker, but this works really well for me so I'm sticking with it.

[Anonymous No.6495407]

>>6495398

What you're doing is caramelizing onions. It's a very common technique, though usually it takes about 45 minutes or so.

[Anonymous No.6495410]

>>6495398
>Maybe there's a way to do it quicker,
start them on higher heat for a few minutes, they won't caramelize until most of the moisture is gone and this is a quick way to get rid of some of it. turn the heat back down to medium after a few minutes once browning has started.

[Anonymous No.6495420]

>>6495407
>>6495410
Cheers, I knew the term, but the few things I read about it all said "proper" caramalisation takes as long as it did with me. I've had a few fuckups with too high heat before so I was reluctant to try it another way, thanks for the advice!

[Anonymous No.6495424]

>>6495420
>but the few things I read about it all said "proper" caramalisation takes as long as it did with m

Out of curiosity, what sources are those? Reason I ask is that I own several cookbooks and they are consistent in stating that it takes about 40-60 minutes, which has been my experience as well. It's how I was taught to do it as well (line cook at a 1-star place)

[Anonymous No.6495431]

>>6495424
looks like he piled them up a bit which might be why they take a little longer than usual

[Anonymous No.6495445]

>>6495424
Google. A few articles indeed said it would take around an hour, but others claimed that taking it slower would vastly improve the results, so I went with that.
>>6495431
This too probably. Next time I'll start on higher heat and multiple smaller portions.

[Anonymous No.6495611]

>>6494424
I haven't eaten shit today yet, but I've had two beers. I need to get to the grocery store. I was supposed to go this weekend, but with mom's day and all that crap I didn't have time. Anyway, for dinner, I'm making Miso Mushroom Soup, Broccoli Slaw with a spicy thai style dressing, and Garlic-Curried Tofu Fries. Eatlng fairly light today because I made a pig of myself yesterday, and tomorrow I'm making turkey and sausage gumbo.