post your pics

[Anonymous No.6654060]

Anyone on this board actually know how to cook?

[Anonymous No.6654064]

>>6654060
I don't usually take pictures of my food.

However last night my mac and cheese was very popular.

I thought making 6 pounds would be enough, but no.

[Anonymous No.6654065]

Yes, but other than bread, not much of what I make actually looks good, even though it tastes fantastic.

[Anonymous No.6654070]

>>6654060
Lolno

[Anonymous No.6654072]

>>6654065
Onion ragù.

[Anonymous No.6654078]

>>6654070
>those peppers
erection achieved

[Anonymous No.6654092]

home grown

[Anonymous No.6654096]

>>6654072 >>6654065
Chicken curry noodle soup.

[Anonymous No.6654127]

>>6654060
Nah. I just know how to CREATE. I know how to EXCITE. I know how to INVENT.

[Anonymous No.6654139]

>>6654060
lol obviously you don't. You can find some good friends just like you here. Congrats.

[Anonymous No.6654142]

>>6654060
btw how is someone suppose to carry your plated food to a table with all that shit on the sides of the plate? Just stick their fingers right in it so people can eat their bacteria? Nice over cooked potatoes that still aren't browned though. Excellent meme pig as well.

[Anonymous No.6654160]

>>6654072
Looks oily.

[Anonymous No.6654161]

meatballs are hot italian sausage, not beef

[Anonymous No.6654164]

>>6654161
spinach, grilled chicken breast, and Bulgarian feta

[Anonymous No.6654168]

>>6654164
shit

[Anonymous No.6654170]

>>6654168
hot italian sausage, bell pepper, onion, Bulgarian feta, and some hot sauce

[Anonymous No.6654175]

>>6654170
chicken thigh, bell pepper, carrot, onion, and rice

[Anonymous No.6654178]

i post OC on a regular basis gfy

[Anonymous No.6654179]

>>6654175
a little greasy but tasty. served with rice

[Anonymous No.6654180]

>>6654139
>>6654142
OP waiting on pics

[Anonymous No.6654182]

>>6654179

[Anonymous No.6654183]

Damn if I'm alone I'm eatin good

[Anonymous No.6654184]

>>6654182

[Anonymous No.6654185]

[Anonymous No.6654188]

[Anonymous No.6654189]

>>6654065 >>6654072 >>6654096
Thin chicken curry with potato.

>>6654160
As it's meant to.

[Anonymous No.6654205]

>>6654183
shit when can i move in nigga

[Anonymous No.6654216]

>>6654070
Hungarian hot peppers. 10/10

[Anonymous No.6654219]

you'll cowards don't even smoke crack.

[Anonymous No.6654220]

>>6654216
>>6654078
The sun gold tomatoes (tiny orange ones) are the best. Very sweet. Taste like berries

[Anonymous No.6654241]

[Anonymous No.6654250]

>>6654241

[Anonymous No.6654251]

>>6654250

[Anonymous No.6654254]

>>6654251

[Anonymous No.6654256]

>>6654254

[Anonymous No.6654257]

>>6654256

[Anonymous No.6654261]

>>6654257

[Anonymous No.6654265]

>>6654261

[Anonymous No.6654267]

>>6654265

[Anonymous No.6654287]

>>6654267

[Anonymous No.6654291]

>>6654287

[Anonymous No.6654293]

>>6654291

[Anonymous No.6654294]

>>6654189
Those (pronounced thoh-seh), a dose-like flat bread/crêpe thing. Difference between Sinhalese those and Tamil dose is that those isn't generally made from fermented batter.
This one is a chickpea (or lentil... forgot which I used) and plain flour those.

[Anonymous No.6654296]

>>6654293

[Anonymous No.6654301]

>>6654294
>>6654189
Those with the chicken curry. Om nom nom nom nom.

[Anonymous No.6654302]

>>6654296

[Anonymous No.6654304]

>>6654302

[Anonymous No.6654307]

>>6654304

[Anonymous No.6654312]

>>6654307

[Anonymous No.6654316]

I'm on 'vacations' but I'm way too used to cook daily so there's this tenderloin with espagnole sauce with some rice. Also I'm going to post a few of my final tests on my school.

[Anonymous No.6654320]

>>6654312

[Anonymous No.6654331]

Thin rice noodles, barbecued pork, sliced egg and chopped scallions in pork bone stock.

[Anonymous No.6654333]

>>6654316

[Anonymous No.6654340]

>>6654333

[Anonymous No.6654348]

>>6654340

[Anonymous No.6654401]

>>6654348
is that beef wellington with rice?

[Anonymous No.6654442]

>>6654340
what the fuck is this?

[Anonymous No.6654534]

>>6654442
sashimi cuts of fish with a sauce made of a certain shellfish, not good looking but tasty

>>6654348
yes

[Anonymous No.6654547]

>>6654320

[Anonymous No.6654564]

>>6654442
>>6654340

Icecube bowl full of diarrhea with a marshmallow, with a glass full of extra diarrhea on the side.

[Anonymous No.6654574]

>>6654060

[Anonymous No.6655119]

basic quesadilla

[Anonymous No.6655212]

I have no proof of my strawberry chicken paprikash, so here's some liver, fava bean "salad", and a nice chianti.

[Anonymous No.6655235]

>>6654348

that is quality OC bruh

[Anonymous No.6655247]

>>6654179
Sausage pasta with cream sauce.

[Anonymous No.6655263]

>>6655212
fucking scary

[Anonymous No.6655267]

>>6654241
This is the most disgusting looking thing I've ever seen. Why would you post this? Is it a meme or is this something you're proud of?

[Anonymous No.6655282]

>>6655267

something i'm proud of, i guess

[Anonymous No.6655287]

>>6655247
Looks good bro.

[Anonymous No.6655289]

>>6655247
Looks good

[Anonymous No.6655357]

sage gnocchi with peccorino under fried eggs with tomato and basil with a garlic-balsamic drizzle

[Anonymous No.6655363]

>>6655357
helps if I post the pic

[Anonymous No.6655367]

>>6655363
lmao at raining leaves down everywhere. you are an enormous pretentious faggot.

i've seen enough fails in this thread. time to hide it. sorry ck, this was all for nothing.

[Anonymous No.6655372]

>>6655367
and nothing of value was lost

[Anonymous No.6655375]

[Anonymous No.6655449]

[Anonymous No.6655459]

>>6655449

[Anonymous No.6655463]

>>6655459

[Anonymous No.6655465]

>>6655463

[Anonymous No.6655472]

>>6655465

[Anonymous No.6655482]

Most of my efforts go towards pizza these days.
Baked this one tonight.

[Anonymous No.6655487]

>>6655482
I've seen your pizzas before.

Good work.

[Anonymous No.6655567]

>>6655482

Alright anon, I need your advice.

Why the FUCK does my pizza dough always turn out like shit?

http://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html

I use this recipe and follow it well, but when my dough comes out at the end of the cold rise it never looks like dough does in pizza restaurants before being cooked.

Also, despite using a stone I heat to 500 F for an hour, my dough rise is always fucking shit.

The dough tastes good (as do the pizzas) but they aren't 'real' crusts like you would find in a good pizza restaurant, and they're certainly not neopolitan style.

It's much more 'bread-y'

If you or anyone else could help me out with this I would be forever indebted, I love making pizzas and want to improve.

I can post pics of pizzas if desired.

[Anonymous No.6655588]

>>6655567
You got yeast problems son.

[Anonymous No.6655594]

>>6655588

I use red star 'bread machine instant yeast.'

Things smell yeasty / I know my dough rises so can the yeast still be bad despite this?

[Anonymous No.6655600]

How are there so many good pictures ITT. Do you all have DSLRs or am I missing a trick with phone cameras.

[Anonymous No.6655608]

>>6655600

Phone cameras are generally shit unless you have a phone from the last 2 years.

Buy yourself a DSLR and then you can do good things with your food photography.

Rake in those likes on fbook son.

[Anonymous No.6655625]

>>6655608
lol I would if I had any creative drive towards photography. I already consider myself an amateur cook, musician and writer (mediocre to acceptable in all fields.) This is alongside being a mechanical engineer. If I develop another half-assed interest I'm pretty sure I'll become a bona fide dilettante. I just wanted to know if I was missing an obvious trick with clicking food pics.

[Anonymous No.6655642]

>>6655625
You can get a DSLR quality camera for $400+

I'm not into photography either but the camera was a good investment. Having something that can take really good photos has lots of uses.

[Anonymous No.6655653]

>>6655625

The only tricks are good lighting, shooting in RAW so you can correct colors / lighting in post, and shooting (in my opinion) with a wide aperture that way you can put your food in focus while blurring the rest of the junk in your kitchen.

Plating is also really important, even if you cooked something that tastes incredible, unless you put it on the plate right it'll 'look' like absolute shit when you post it here.

Just look at nicely plated photos on restaurant websites and you'll figure out how to do it yourself in about 10 - 20 meal-photos lel.

[Anonymous No.6655795]

I don't take a lot of pictures of my food. If I do, it's usually because I was playing around and there was something that I wanted to note for some reason.

[Anonymous No.6655797]

>>6655795

[Anonymous No.6655801]

>>6655797

[Anonymous No.6655869]

>>6655567
Couple reasons.

1) The recipe is shit. Get a recipe that requires kneading. (Try this one: http://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe4.html, I know it's pizza pizza but it will do just fine). You need to knead the dough until it is nice and elastic before putting it in the fridge. The fridge time isn't fixed, you need to wait until your dough rises in the fridge. That will vary depending on a number of factors, you just have to be patient (18+ hours). Also make sure your dough is cling-filmed air tight in the fridge or it will dry out and die.

2) The recipe tells you to add salt and yeast together, don't do that. Proof the yeast separately with a bit of sugar or honey to be safe. Add a tablespoon of sugar to your dough mix to kickstart the yeast and for extra flavour.

3) Good home made pizza dough should be "bready" (or at least chewy and airy), that is something you are looking for. If you want something more crisp and flat then you just need to roll it out much thinner and bake it at a higher temp.

4) Use a cast iron pan or a heavy bottom pan, you can heat that past 500F and it will make your dough puff like crazy. Combine that with a high broil for the best homemade pizza you can make.

[Anonymous No.6655978]

>>6654564
I'm losing my shit.

[Anonymous No.6655983]

>>6655869
you da man

[Anonymous No.6656009]

Have yet to see anything that looks appetizing.

Will no one impress a real chef?

[Anonymous No.6656014]

Fish broth with samphire.

[Anonymous No.6656016]

>>6656014
Greek

[Anonymous No.6656017]

>>6656016
Just some normal white bread, think I'm above average anyway

[Anonymous No.6656018]

>>6656009

[Anonymous No.6656040]

>>6654065
I have those same wire racks. Good stuff

[Anonymous No.6656324]

[Anonymous No.6656342]

>>6654060
>wrapped some vegetables in meat
>threw some spices on a potato
>used drippings from chicken to make a mushroom sauce

Wow, that's REALLY impressive cooking

[Anonymous No.6656348]

Cobia colar slow roasted in herbs, twice baked boniato with house dry rub, scallion escabeche, foindant shallot wwith a side of shallot mignonette and covered with a thyme orange gremolata crumble

[Anonymous No.6656356]

I rarely photograph my own food, as I usually give 0 fucks about presentation when just cooking for myself, also make a lot of stews/pot dishes, and they aren't that pretty.

[Anonymous No.6656361]

I made this steak and ale pie not too long ago

God save the queen

[Anonymous No.6656378]

>>6655869

Thanks.

When you say 'air tight' for the plastic wrap, do I want the plastic wrap air tight on the top of the bowl, or physically touching the dough?

I put the dough in a small enough bowl that it has enough room to rise and wrap the top of the bowl air-tight with cling wrap, but the dough always seems to dry out after a day or two of fridge rising anyways.

[Anonymous No.6656381]

>>6656356

Is that.... chicken?

[Anonymous No.6656383]

>>6654184
looks good!

[Anonymous No.6656384]

>>6656381
I'm gonna assume tuna since most people cook tuna steaks like that (i.e leaving the center close to raw).

[Anonymous No.6656387]

>>6656381
>>6656384

Seared tuna yes.

[Anonymous No.6656390]

lazy meal

[Anonymous No.6656399]

>>6656390
is that... brocollini??!?

[metz !!DIc+DZGnnQT No.6656401]

>>6656399
yes

[Anonymous No.6656408]

>>6656401
fuck off tripfag

[Anonymous No.6656418]

Homemade oxtail pho

[Anonymous No.6656422]

>>6654220
Holy fuck this. I've got a whack of Sungold plants this year.

[Anonymous No.6656479]

>>6654184
Those look great.

[Anonymous No.6656546]

>>6655801
found a few more

[Anonymous No.6656547]

>>6656546

[Anonymous No.6656549]

>>6654250
#wifeymaterial

[Anonymous No.6656550]

>>6656547

[Anonymous No.6656565]

>>6656348
sheeeit

[Anonymous No.6656573]

I'm baking a porgy but I don't think it's worth posting pictures

[Anonymous No.6656599]

Middle Eastern style raggu topped with crumbled goats cheese, parsley and dukkah.

[Anonymous No.6656611]

>>6656378
Air tight on top of the bowl. Generally it's better if the bowl is big enough so the top of the dough doesn't touch the cling film after rising but it's not such a big deal. You should aim to rise the dough in the fridge for 18-24 hours. Adjust the amount of yeast so the dough is good to go after 18-24 hours. If necessary, take the dough out and let it come to room temperature/rise on the counter (covered) for a bit.

[Anonymous No.6656616]

>>6654096
>Chicken curry noodle soup.

How is this made? looks great

[Anonymous No.6656779]

[Thank you Ran out of space in (...) No.6656837]

>>6656616
Bone-in chicken breast, 1 (weighs about 1kg)
>or half a chicken
Water, 2 litres

Combine, bring to the boil, skim scum, lower to maintain a simmer and cook until volume is reduced by about half, skimming scum as it forms.
Strain and separate broth from meat, setting each aside.
Filter broth, if desired.
>chill broth in the freezer to separate fat, if desired

Cumin seed, 4-6 tsp
Corander seed, 2-3 tsp
White peppercorn, 2-3 tsp
Green cardamom seed, 2-3 tsp
Garlic, peeled and minced, 4-6 cloves
Ginger root, peeled and minced, a fingerslength
Turmeric root, peeled and minced, a fingerslength
Salt, as needed
Chillie, chopped, if/as desired (not traditional, but some people add it)
>recommended, but not necessary: turmeric powder, 2-3 tsp, will deepen the colour

Lightly toast, cool and powder spices.
Add minced roots to the mortar and pound with salt (to aid in pasting it up) until almost completely smooth then stir in the powdered spices and the chopped chillie (do not pound the chillie into the paste as it will affect the colour)

Coconut cream, 500ml
>must be at least 15% fat by volume, but higher is better; the one I use is 24%
Paste, yield from above
Chicken broth, yield from above
Bamboo shoot, split and sliced, 1 large
King oyster mushroom, julienned, 1-2 large
Chicken meat, from making the broth, half of it (save the other half for s/t else)
Salt, to taste
Noodles, cooked, yield from 300g dry
Boiled eggs, split, 4
Scallion greens, a handful
Crisp-fried shallots, a handful

Cook coconut cream over high heat, stirring constantly, until it breaks and liquid evaporates out and the oil separates from the coconut solids.
Add the paste and stir-fry a minute or two.
Add the broth, bamboo, mushroom and meat.
Bring to the boil then salt to taste.
Divide noodles evenly among four bowls, add a split egg and a handful each of scallion greens and crisp-fried shallots per bowl.
Divide curry evenly among the bowls and serve.

[Anonymous No.6657887]

>>6655869
>>6656378

I'll chime in here to question the "air tight" thing. As far as I know, you do not want it air tight. If there is an air seal, the dough can not freely rise, as it will be burdened by the available space in the containment. There needs to be a space for air to escape as the dough rises. Otherwise the pressure will not allow it to freely rise.

[Anonymous No.6658100]

>>6654060
yes, but i hate those gourmet tiny portions. presentation is nice and all but i prefer taste

[Anonymous No.6658101]

>>6658100

[Anonymous No.6658106]

>>6658101
this little lady was just full of roe

[Anonymous No.6658108]

>>6658106

[Anonymous No.6658112]

>>6658108

[Anonymous No.6658117]

>>6658112

[Anonymous No.6658125]

>>6658117

[Anonymous No.6658146]

>>6654060
absolute shite, plate looks horrible, shitty effort in garnishing, potatoes look like it came out of some cows ass
>>6654072
greasy/10
>>6654096
looks a little boring
>>6654168
absolute shite salad, worst i've ever seen
>>6654170
are you even trying
>>6654179
not enough browning
>>6654182
looks bland
>>6654184
why the hell did you take them out if they are not done on one side
>>6654189
can't see shit
>>6654241
botched science experiment?
>>6654250
the fuck is that on the right?
>>6654251
looks good, any more chocolate and it would look like a turd
>>6654256
nice
>>6654257
could do without that parsley
>>6654261
ehh, I don't know.
>>6654265
looks good
>>6654267
you really need to chill it with the parsley
>>6654287
>>6654291
>>6654293
>>6654296
>>6654304
>>6654320
nice
>>6654316
not too nice of a presentation
>>6654333
schizo
>>6654340
the fuck?
>>6654348
not too sure how wellington can work with rice
>>6654574
underbaked
>>6655119
needs more color
>>6655212
shite
>>6655247
looks good, if only they are not cheap sausages
>>6655375
naaa
>>6655449
needs more color
>>6655459
passable
>>6655463
bland
>>6655465
what are you working towards?
>>6655472
could use more height
>>6655482
>>6655795
>>6655797
>>6655801
breddy gud
>>6655869
i don't know about lettuce on pizza.
>>6656014
nope.
>>6656016
depressing
>>6656348
pretentious if the fin isn't edible
>>6656356
nice
>>6656390
i can see that.
>>6656418
are you even trying
>>6656546
not on the same plate man.
>>6656547
looks alright
>>6656550
barf
>>6656599
take photography lessons
>>6656779
absolute shite
its fuckin raw

[Anonymous No.6658151]

>>6658106
>Waiter, oh waiter! There seems to be a bug in my lettuce.

[Anonymous No.6658157]

>>6658146
autism/10

[Anonymous No.6658161]

>>6658146
literally the worst taste

[Anonymous No.6658164]

>>6658146
>not on the same plate
Yeah, that's what happens when I clear out fridge oddities. They worked flavor-wise, though.
>barf
I never have figured out how to make bean soup look really good. Tastes gud going in, but looks almost the same going out. Also a result of fridge oddities.

[Anonymous No.6658174]

>>6654060

homemade red pepper, chanterelle and ground pork ravioli with a gorgonzola cream sauce and balsamic reduction

r8 me

[Anonymous No.6658195]

>>6658146
>guaranteed replies

[Anonymous No.6658212]

>>6654168
looks kinda boring, dunno if i'd say this an honest effort
>>6654170
omelet looks good
>>6654180
would eat the fuck out of
>>6654096
broth looks rich, 10/10 would eat
>>6654188
honestly curious how this turned out
>>6654241
don't know if this is supposed to be a frittata of some sorts but it looks like dog puke, why didn't you even cut the veggies?
>>6654250
looks good, is that a spanish tortilla i see on th left?
>>6654256
comfy as fuck
>>6654257
dat chimichurri get ova here
>>6654265
looks healthy as fuck, would eat for lunch
>>6654267
what am i looking at
>>6654291
nice lookin soup
>>6654293
pho looks fuckin phenomenal would eat that shit.
>>6654296
looks like a good sear, is that fish or pork belly?
>>6654320
much better than the other attempt at a frittata
>>6654331
broth looks a little light, could just be me, how'd it turn out?
>>6654340
fucking gross what is this?
>>6654348
one of the best i've seen in this thread, put some bernaise on that bitch
>>6655363
take on a caprese? looks tasty
>>6656324
everything here looks great except for that juice runoff
>>6656356
perfect sear, gimme dat

[Anonymous No.6658437]

I'm pretty good at grilling medium rare steaks. Pic related, ribeye from the 4th of July

[Anonymous No.6658478]

>>6658437
That looks raw and gross.
Do you not worry about salmonella?
If I ever get meat at a restaurant with that amount of pink in the centre you had best believe it's getting sent back.

[Anonymous No.6658576]

Ancho breaded Mahi with a Fireball katsu and asian slaw

[Anonymous No.6658641]

>>6658576
> breaded dorado
> breaded
pleb/10

[Anonymous No.6658645]

>>6658478
>beef steak
>salmonella

[Anonymous No.6659089]

just eating

[Anonymous No.6659102]

>>6659089

What's under the sausages?

[Anonymous No.6659115]

I'm cooking prawns/shrimp and bitter gourd/frogmelon in homemade chillie sauce with mushroom and onion (because I need to use some mushroom up before it goes completely to shit) later today. Would /ck/ like pics? I posted >>6654065, >>6654072, >>6654096, >>6654189, >>6654294, >>6654301 and >>6654331 if you want to see how unappealing most of my cooking looks. It's delicious all the same, though.

[Anonymous No.6659125]

>>6654291
did you cum in your vomit?

[Anonymous No.6659126]

I'm not the best cook yet but i've always loved baking.

[Anonymous No.6659135]

>>6659125

vomit isn't that smooth and cum isn't that white.

[Anonymous No.6659140]

>>6659126
>not the best

Fuckin' oath ain't that the truth.

[Anonymous No.6659152]

>>6658146
Gr8 blog m8

[Anonymous No.6659167]

Not the prettiest presentation but it was good. Warm bread + mussel juice is godly

[Anonymous No.6659218]

>>6654241
leeks? asparagus?

either way, don't listen to the haters. this reminds me of some hugh fearnley-whittingstall type shit

[Anonymous No.6659222]

>>6654257
oh, so you're this guy. what cut of meat is that? someone asked you before and it's silverside(?)

looks great, as always.

[Anonymous No.6659554]

It is pad thai macaroni. Delicious!

[Anonymous No.6659699]

>>6659554
Nice one bro

[Anonymous No.6659712]

My sriracha shrimp, boa. It was fucking delicious.

[Anonymous No.6659718]

>>6659712
I am neither feathered nor serpentine and resent that I'm suggested to be either.

[Anonymous No.6659722]

>>6659712
I was a boa in the second grade play. How did you know?

[Anonymous No.6659772]

>>6659712
hey b0ss fuck you

[Anonymous No.6659839]

Everything in this thread looks delicious, would eat/10 on fucking all of this shit.

Im so hungry..

[Anonymous No.6659853]

>>6659554
why the fuck would you do that tho

[Anonymous No.6659953]

>>6658146
People who make these kinds of posts need to die of aids immediately.

[Anonymous No.6660029]

>>6658478
>thinking steak has salmonella

[Anonymous No.6660045]

>>6660029
Only salmon does, hence the name, duh.

[Anonymous No.6660048]

>>6654060
Peruvian here . we born with that skill my friend

[Anonymous No.6660056]

>>6660048
Is crushing poverty also a skill you're born with?