Go-to meal?

[Anonymous No.6528968]

What id your favorite thing to cook?

Mine is a good burger with all the trimmings.

[Anonymous No.6528988]

>>6528968
Cottage pie.

Or this recipe.

By weight, peel cook and roughly mash together 1/3 potatoes, 1/3 carrots and 1/3 turnip.

Salt butter and pepper to taste. Put in casserole dish. Sprinkle with bread crumbs. Dot with butter and if wanted, lay out precooked pork sausage on top.

Bake uncovered in oven at 350f until butter melts into crumbs and browns do a nice crust, sausage is heated through.

Serve with coarse mustard.

[Anonymous No.6529049]

>>6528968
Nobody seems to fucking cook or what?

[Anonymous No.6529060]

>>6529049
Slow board, relax.

I like cooking carnitas and salsa for tacos. I also love making steaks in a cast iron skillet. Smoked pork shoulder is a fun one to make because it includes day drinking.

[Anonymous No.6529064]

>>6529060
Day drinking?

[Anonymous No.6529068]

>>6529064
It's when you start drinking in the early afternoon.

[Anonymous No.6529096]

>>6528968
Fried rice. Whenever I cook short grain rice for a meal, I make extra to let set up in the fridge. When the mood hits me, I cook up some alliums in neutral oil, add in the rice, whatever meat I have on hand (great way to stretch leftover bits of steak and such into a full meal), bean sprouts, peas, scrambled eggs, and season it with a little soy sauce, black vinegar, and pepper. Probably not lensless-frames-and-summer-scarves approved authentic, but its easy, tasty, needs only one pan, and rarely requires a trip to the store

[Anonymous No.6529098]

>>6529068
Ah... Yes well I can see how that would work. Perhaps even work well.

[Anonymous No.6529104]

>>6529096
>alliums

When you use this word do you just mean whatever type of onion you have on hand?

[Anonymous No.6529115]

>>6529104
Alliums is a good word. It's right up there with galoshes and gazebo. Comestible is a good word too, but not as good as Alliums.

[Anonymous No.6529117]

>>6529115
But what does it mean in that context? I agree it's a great word.

[Anonymous No.6529161]

Beef roulade with smoked bacon and sliced dill pickle, sauerkraut and pork, sausage and peppers.

Probably once i week i make some good burritos BECAUSE FUCK YOU CHIPOTLE I KNOW YOU DIP YOUR BALLS IN THE GUAC.

[Anonymous No.6529167]

>>6529117
I believe he's referring to onions in general. A yellow onion perhaps. Then again, it may also be garlic.

I hope he replies, now I want to know.

[Anonymous No.6529171]

>>6529117
Probably onions, shallots and garlic. Although when making fried rice I'd rather use the term aromatics because I can't imagine fried rice without ginger and carrots.

[Anonymous No.6529181]

>>6529104
Pretty much. Usually onions and garlic, sometimes shallots if they need to be used up first, sometimes leeks if I just made a batch of soup and have them leftover, or garlic chives if I just made an expedition to the chink market. What kind of allium goes in tends to influence what else ends up in the pan when I've got a choice. Charred (as in colored but still a bit crisp, as opposed to caramelized and soft) red onions go nicely with red meats, sweet onions with pork, leeks with chicken, etc.

[Anonymous No.6529288]

>>6529049
fucking prick. learn to wait a sec. i enjoy making meat pies.

[Anonymous No.6529447]

I usually cook some chicken breast, carrots and broccoli in a frying pan and eat it with rice.

[Anonymous No.6529510]

Anything with potatoes + meat, basically stews or curry. I never brown the meat because I CBA to do it for stews/curries, but I browned all the meat the other day when I made curry. Tastes so much better, I'm gonna brown all of it from now on.
>mfw
pic related

[Anonymous No.6529525]

I have a few go-tos

-beef stroganof
-chicken noodle soup
-pasta salad
-boiled, then shredded chicken for tacos
-mac and cheese casserole
-eggs and potatoes/ or omelettes

[Anonymous No.6529741]

Risotto. It's easy as hell to make, but takes a bit of effort to get just right and I can throw just about anything in with it.

[Anonymous No.6529744]

No single dish.
The category of dishes to which most of my meals belong, however, is soups/stews/sauces.

[Anonymous No.6529745]

chili

nothing like making up a big badass pot of chili for the weekend. a beer in one hand, a stirring spoon in the other

[Anonymous No.6529752]

i roast a shitload of tomatoes, tomatillos, peppers, onions, garlic and make a few different types of salsa

make some guacamole

marinated boneless skinless thighs and breasts, grilled and diced

warm up some corn tortillas and crumble up some queso fresco

eat tacos all weekend

[Anonymous No.6529754]

Fried rice with green beans, sauted mushrooms and penauts. Easy to make and quick.
Bosnian dumplings with roast beef in sour cream sauce.
Buckwheat with sauted pumpkin or mushrooms.

[🐖🐖🐖Borneo🐖🐖🐖 No.6529756]

a nice skin on salmon fillet, well salted

my cooking experience has been greatly enhanced since I started keeping a ramekin of sea salt by the stove so i can just grab a pinch and chuck it over the food
makes me feel like a fancy chef

[Anonymous No.6529759]

Rice and beans. Butter beans, in a spicy smoky tomato sauce, usually with a little diced chorizo as I'm not actually impoverished.

[Anonymous No.6529761]

Chicken Madras or a Beef Vindaloo. Fucking curry man.

[Anonymous No.6529762]

My go to meal with stuff I just have around the house is Carbonara or Marco's Mother's Pasta.

Or udon noodle soup.

[Anonymous No.6529764]

>>6529049
Kill yourself.

[Airborne Ranger Infantry 88-96 !!YzkS7e9GBHQ No.6529775]

>>6528968
A good burger? Not a great or fantastic burger?

[Anonymous No.6529804]

homemade paste w/sauce + salmon atm.

did capsicum (bell peppers) + eggplant with tomato paste and a bit of oil, made a linguine and grilled some salmon. the business

[Anonymous No.6529828]

>>6529762
Definitely carbonara made with heavy cream and lots of garlic.

[Anonymous No.6529846]

>>6529828
inb4 HEAVY CREAM ISNT LEGIT WAAAAAAAAAAAAAAAHHHHHHH

I prefer creme fraiche instead of heavy cream. It'a a bit lighter and a bit tangier.

[Anonymous No.6529850]

Stir-fried chicken or beef with vegetables and rice, usually a basic honey-soy sauce but recently I've discovered the deep creamy magic that is coconut based sauces

[Anonymous No.6529862]

>>6528968
I likea makea da pasta

[Anonymous No.6529943]

>>6529846
>>6529828
It isn't, but neither is garlic. If you like it, though, by all means, add both. I must admit that a splash of cream or milk is nice in carbonara. I've never had it with garlic, however. Do you crisp the garlic up with the bacon/guanciale/pancetta or add it separately later or what?

[Anonymous No.6529951]

>>6529943
I don't like crispy garlic. Gets bitter. Nasty.

If I accidentally fry the garlic too much, I stop, clean the pan and start over. It infects the oil and your dish is ruined.

[Anonymous No.6529953]

>>6529943
Add the very thinly sliced garlic 30 seconds before your bacon is done frying. You only want to soften it slightly. Never, ever brown garlic.

[Anonymous No.6529958]

>>6528968
Burgers on my own grill. Salt and Pepper, some worcestershire sauce. Thats it.

[Anonymous No.6530003]

>>6529951
>>6529953
Ah.
Where I'm from, we brown garlic in certain dishes. For example, when we cook up steaks, we have, for lack of a better English-language word, a topping for it of crisped garlic and mushrooms in chili oil. The garlic, chilies and mushrooms are cooked together in oil at very low heat until the moisture is cooked out and everything is shrunken and crispy. We use this to dress steaks. That's just one example. There are a bunch of dishes we have with browned, crisp-fried garlic.
I guess other cultures don't brown garlic as much or at all, then.

[Anonymous No.6530008]

>>6530003
Where are you from?

That's a pretty standard steakhouse side dish. Still don't like crispy garlic though.

[Anonymous No.6530056]

>>6528968
Grilled cheese. Usually mushrooms and brie.

[Anonymous No.6530082]

Fried egg

If lazy, roast chicken

[Anonymous No.6530300]

Tacos with homemade pic de gallo

[Anonymous No.6530353]

Fry bacon cubes

fry onion in bacon fat

fry garlic in bacon fat

create a well in the pan and fry a tablespoon of tomato puree

add bucatini or tortiglioni

add ladle of salty pasta water

chili flakes optional


My go to if lazy and uninspired.

[Anonymous No.6530523]

>>6529764
Go away board cancer. Spread your personal brand of joy somewhere else.

[Anonymous No.6530588]

>>6529762

Damn, that looks good. Got a recipe for that?

[Anonymous No.6530664]

Baked chicken breast, sweet potato, and steamed broccoli & carrots. Easy, /fit/ approved, and fucking delicious.

Alternatively, tendies and mashed potato.

[Anonymous No.6530667]

Human liver

[Anonymous No.6530668]

What's your favorite thing to cook but also what's the thing you make the best

Favorite thing to cook: Fettuccine Alfredo a la florentine

Best thing to cook/make: Sushi

[Anonymous No.6530671]

>>6528968
Mexican vanilla muffins!

[Anonymous No.6530759]

>>6530588
Fry paper thin slices of onion, oxheart cabbage, carrot, ginger, and garlic on super fucking high heat in duck fat.

Cut up leftover meat (pic related was homemade pork schnitzel but you can use chicken or beef or whateverthefuck) and fry until golden in butter.

Bring your stock to a boil (I use homemade roasted chicken stock which I've reduced down until very tasty) and add a splash of fish sauce and soy sauce and a pinch of five spice. Hot sauce or chili flakes to taste if you want.

Boil your udon noodles in the broth until tender. I used fresh udon noodles, so I only warmed them in the hot stock.

Throw all that in a bowl and top with sliced scallions and red onion.

It's not "authentic" at all, but it's really fucking easy and simple and tasty and can be done in under 20 minutes.

All ingredients are to taste. I never measure anything except for when I bake. The most important thing is a good stock. Bullion cubes are fine I guess, but you know...

[Anonymous No.6531244]

>>6530759

Thanks, that's going in the recipe folder.

[Anonymous No.6531445]

>>6529850
>I've discovered the deep creamy magic that is coconut based sauces

pls go on
I do love me some stir fry aswell, but never heard of coconut based sauces. what goes well with them?

[Anonymous No.6531452]

Roasted potatoes with salt n pepper

[Anonymous No.6532330]

does /ck/ make their burgers.
Salt, pepper, egg.
I have no flour.

[Anonymous No.6532689]

>>6532330
doing it wrong
ground beef salt and pepper

[Anonymous No.6532698]

Chop up whatever loose produce I have, in oil with garlic and onions, throw in some red lentils, broth and/or coconut milk, some chicken maybe, and baby you got a stew goin on.

[Anonymous No.6532704]

>>6532330
I never use flour, a little worcestershire sauce in there is good though. One egg per lb of ground beef or so.

[Anonymous No.6532718]

>>6532330
>>6532704

>burger
>flour
>egg

What the actual fuck.

[Anonymous No.6533893]

>>6529761
I second that. I probably make it once a week

[Anonymous No.6533907]

any kind of fish or scallops
so delicate & delicious when done right
seared fish skin, the best part of the fish

[Anonymous No.6533925]

beef stew or shepherd's pie probably

[Anonymous No.6533932]

Kimchi jjigae. Once I feel my stomach grumbling I fry some pork, garlic onion, throw in the kimchi and add water. 30 minutes later I have a bubbling cauldron of spicy tangy goodness.

[Anonymous No.6533943]

Beef stew. mirepoix, browned beef, barley, peas or lentils, a beer, salt, pepper, parsley, basil, chervil, rosemary, bay leaf, water to top, simmer until everything is delicious.

[Anonymous No.6533952]

Soup.

[Anonymous No.6533959]

>>6533952
that's a good soup right there.

Not sarcastic. I can totally see what you'll do with all of that. That's a great ingredient set.

[Anonymous No.6533969]

>>6533959
muh nigga
It was great soup indeed.
Thick.
Solid.
Tight.

[Anonymous No.6533992]

A nice Chicken Pho.

Topped with herbs, chicken and roasted onions.

[Anonymous No.6534236]

>>6528968
$pasta.
also $pizza.

[Anonymous No.6534963]

Chopped up vegies usually some kind of squash, onions, rice if I have any cooked, sometimes carrots and general leftovers. All of it fried and brought together by two lightly beaten eggs salt pepper. Egg tortilla wala!

[Anonymous No.6535790]

Best easy dinner for me is to just pop a chicken in the oven for 50 minutes at 200 Celsius on a bed of onions and fingerling potatoes.

Deglaze the roasting pan with a bit of chicken stock and white wine, stir in butter and dinner is fucking done.

[Anonymous No.6535841]

>>6528968
fitizen here, I tend to eat a lot of chicken breast and broccoli (mainly for lunch). In order to offset that I always try and cook a wide variety of things for dinner when I have the time.

But, my go-to meal for when I want to look fancy (girl coming over usually) is chicken piccata. Super easy, it's generally a crowd-pleaser, and you have the rest of the bottle of white wine to finish with your ladyfriend.

[Anonymous No.6535857]

I like making a huge fat person omelette with bacon, sausage, ham, cheese, and whatever else I have around that goes with it.

[Anonymous No.6535873]

>>6533893
>masala

Lmao

[Anonymous No.6536162]

>>6528968
Fried rice

I lived in China for a year or so, so the most authentic fried rice is made with fresh rice (not yesterday's dried-out shit with frozen vegetables like you get in the States) made with gutter oil-er, vegetable oil.

Start by putting the rice on, heating your wok, and start adding your favorite vegetables. I usually do onion, carrot, and broccoli, but will sometimes switch it up and use something like squash just for the hell of it. Then I'll throw in the protein of choice, preferably pork belly, but I usually will either use whatever I have on hand or tofu. Season everything with garlic, ginger, and soy sauce. Then I add the rice, add more soy sauce (and oil if needed) and stir fry it together.

Tasty, makes a lot of meals quickly, is affordable, and only requires one pan. If you want to switch it up, substitute the rice for the noodle of your choice (I usually go with Japanese udon noodles).

[Anonymous No.6537595]

Either a stir fry, taco/burrito, or dirty rice. All simple.

[Anonymous No.6537626]

I take three cans of smoked oysters and warm them up in boiling water. Let them get good and hot so all the oyster essence and cotton seed oil melds. Open them carefully and pour into bowl. Add crackers.

Best oyster soup ever.

[Anonymous No.6537912]

Venison burger because I have fridge full of elk meat and I've been told I make amazing burgers. Took me years to get the seasoning salt mixture perfected.

Following that lasagna using my great grandmothers ragu-style sauce.

My third is grilled chicken based on my father's method of cooking which most of my childhood friends considered to be "the best"

[Anonymous No.6537930]

>>6530003
>>6530008
sounds like he's asian, i've made that a few times, it was called fire oil

[Anonymous No.6537937]

>>6533969
>thick, solid, tight

u aware misc brah