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

/ck/ - Food & Cooking

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File: 1.45 MB, 3072x1728, WP_20151004_11_28_16_Raw.jpg [View same] [iqdb] [saucenao] [google]
6942214 No.6942214 [Reply] [Original]

Post your cooking OC. Rate, talk shit, discuss variants, or whatever. Just post your OC.

I'll start. I made these last night and did the chocolate coating this morning. I made plain whipped cream, amaretto whipped cream, and chambord whipped cream for the fillings. I could've done better on the coating, but these weren't made for any special occasion.

>> No.6942224

>>6942214
That topping ganache or just regular chocolate?

>> No.6942231

>>6942224
Just regular chocolate.

>> No.6942325

If you already had cream and chocolate why not make the ganache?

>> No.6942327 [DELETED] 
File: 130 KB, 960x960, IMG_20150904_101559.jpg [View same] [iqdb] [saucenao] [google]
6942327

>> No.6942335
File: 1.77 MB, 1836x3264, IMG_20151004_020420240.jpg [View same] [iqdb] [saucenao] [google]
6942335

Some burritos from last night

>> No.6942497

>>6942325
I wanted the crispness of the chocolate. I also have never formally made gnache. It's within my skill range, but I never looked into what determines the final properties and when to use it.

>> No.6942541
File: 1.74 MB, 400x225, 1369508734907.gif [View same] [iqdb] [saucenao] [google]
6942541

>>6942335
This fukken guy m80

>> No.6942555
File: 1.05 MB, 1200x798, ribeye1.jpg [View same] [iqdb] [saucenao] [google]
6942555

Guess I can post a few.

Ribeye with mache lettuce.

>> No.6942563
File: 1.20 MB, 1200x798, köttbullar4.jpg [View same] [iqdb] [saucenao] [google]
6942563

Swedish meatballs

>> No.6942568
File: 225 KB, 1200x798, 12_.jpg [View same] [iqdb] [saucenao] [google]
6942568

Carbonara

>> No.6942576
File: 1.11 MB, 1200x833, ærterisotto3.jpg [View same] [iqdb] [saucenao] [google]
6942576

Pea risotto

>> No.6942583

>>6942497

shoulda tempered that bad boy then

>> No.6942604
File: 2.04 MB, 1920x1440, 12.jpg [View same] [iqdb] [saucenao] [google]
6942604

ignore the filename

>> No.6942614
File: 1.20 MB, 1200x798, smørrebrød.jpg [View same] [iqdb] [saucenao] [google]
6942614

Danish smorrebrod

>> No.6942617

man you guys are really good cooks with awesome cameras

>> No.6942660

>>6942576
Got daym that looks good.

>> No.6942661
File: 1.21 MB, 1200x798, grøntsagstærte med hytteost.jpg [View same] [iqdb] [saucenao] [google]
6942661

Vegetable pie with cottage cheese

>> No.6942667

>>6942327

nice

pork belly over ice cream and a peach

>> No.6942681

>>6942661
Where is the pie? That's a tart.

>> No.6942685

>>6942681
Your moms a tart

>> No.6942702
File: 32 KB, 320x200, whatever.gif [View same] [iqdb] [saucenao] [google]
6942702

>>6942681

>> No.6942711

>>6942614

those onion rings looks burnt but you get points for trying

>> No.6942720

>>6942711

no they don't

>> No.6942773

>>6942583
Agreed, but I didn't feel like putting in the effort. I was originally making a caramel sauce, but I got distracted and burned it. That's the only reason I did the chocolate.

>> No.6942806

>>6942720

the breading is nice and golden but the onion parts peeking through seem absolutely dark brown and burnt, most likely very bitter in flavor.

>> No.6942810

>>6942806
post oc bruh?

>> No.6942814

>>6942583
I agree with this guy. Tempering the chocolate would have made it crisper with the added bonus of them looking better.

>> No.6942820

>>6942563
This looks good!

>> No.6942834
File: 356 KB, 1373x1695, image.jpg [View same] [iqdb] [saucenao] [google]
6942834

Homemade Spaghetti alla bottarga

>> No.6942838
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6942838

Homemade mushroom ravioli

>> No.6942840

>>6942838
You clearly have some skill, anon. Don't ruin it by having such ugly grandma plates. Invest in better.

>> No.6942842
File: 108 KB, 767x767, image.jpg [View same] [iqdb] [saucenao] [google]
6942842

Eggplant parmigiana

>> No.6942844

>>6942834
Bottarga is objectively disgusting

>> No.6942846
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6942846

72 hour sous vide short rib with red wine mushroom pan sauce

>> No.6942851
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6942851

Sautéed zucchini with tomato basil and parmesean

>> No.6942867
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6942867

Burger

>> No.6942928

>>6942834
B-but that looks like pappardelle.

>> No.6942977

>>6942840

GF and i are still outfitting our new apartment. We have some coming our way.

>> No.6942981
File: 88 KB, 646x484, salmon.jpg [View same] [iqdb] [saucenao] [google]
6942981

>>6942214
I'll share a couple of whatever I have lying around my temp folder.

This is mustard sauce salmon over yellow rice and broccoli. A more generous sauce may have helped.

>> No.6942983

>>6942981

!put
>into trash

>> No.6942984
File: 98 KB, 645x363, eggplant.jpg [View same] [iqdb] [saucenao] [google]
6942984

>>6942214

This eggplant parm came out really well. Pardon the plates, I was cooking in someone else's house.

My brioche may not have been the best match, but I was in a brioche phase and didn't want it, or the home made tomato sauce to go to waste.

>> No.6942991
File: 122 KB, 773x435, lamb.jpg [View same] [iqdb] [saucenao] [google]
6942991

>>6942214

I made this for my grandmother at her place: lamb chops. They are herb and mustard crusted over leafy spinach and orzo.

>> No.6943000
File: 79 KB, 640x640, parm2.jpg [View same] [iqdb] [saucenao] [google]
6943000

>>6942214

This is a one-skillet chicken parmesan I made in Bolivia. The breast cutlets are beneith the surface. I think I served it over a little bit of angel hair. Really tasty, three different kinds of cheese and a home-made sauce.

>> No.6943005
File: 78 KB, 960x720, crackpie.jpg [View same] [iqdb] [saucenao] [google]
6943005

>>6942214
Tosi's infamous/famous crack pie with home-made vanilla ice cream.

>> No.6943011
File: 1.73 MB, 2486x1554, DSC01735-001.jpg [View same] [iqdb] [saucenao] [google]
6943011

>>6942214
This was a really tasty and easy dish to make: shrimp saganaki. I cooked in some of the feta and added more at the end for the texture. Better than anyone I had it on Crete.

>> No.6943016

>>6943011
>>6943011
looks delicious, recipe?

>> No.6943017

>>6942576
Looks tasty and well-plated.

>>6942614
Well photographed. Is that scrambled egg on the right? I count about fifteen components, maybe more. Lot of work there.

>> No.6943018

>>6943017

>Is that scrambled egg on the right?

lol what

>> No.6943029
File: 36 KB, 482x680, saganaki1.jpg [View same] [iqdb] [saucenao] [google]
6943029

>>6943016

Sure. It's behind the cook's illustrated paywall. Here are the screen shots. 1/2

>> No.6943035
File: 41 KB, 503x507, saganaki2.jpg [View same] [iqdb] [saucenao] [google]
6943035

>>6943018
2/2

>>6943018
>lol what
Under the rings. The yellow stuff.

>> No.6943043

>>6943035
thanks anon, will make tonight

>> No.6943052

>>6943035

oh on the left.

>> No.6943062
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6943062

>>6943017
The scrambled egg is actually remoulade. In this case it was made of piccalilly and mayonnaise. Definitely a lot of work - the bread was homemade as well.

>>6942806
Yes, the onion becomes dark brown/black where not covered by the batter but it doesn't taste burnt at all. The burnt parts are way too small to affect the overall taste. I'm not going for a huge fat onion ring. Crispiness and onion flavour are the two main concerns.

>> No.6943066
File: 152 KB, 1358x764, tacos.jpg [View same] [iqdb] [saucenao] [google]
6943066

tacos with refried beans

>> No.6943086

>>6943062

it doesn't look burnt to me at all brah

>> No.6945176
File: 248 KB, 2048x1536, 1495250_221180228065950_1553961770_o.jpg [View same] [iqdb] [saucenao] [google]
6945176

Bacon and Herb Wrapped Pork Tenderloin, Bacon Wrapped Roasted Asparagus, Maple Bacon Baked Beans, and Loaded Mashed Potatoes, with you guessed it inside, bits of Bacon

>> No.6945177
File: 288 KB, 2048x1150, 11411657_413054095545228_2028922241722458086_o.jpg [View same] [iqdb] [saucenao] [google]
6945177

pork shoulder in brine

>> No.6945178
File: 283 KB, 2048x1150, 11411657_413054105545227_1251601111866559636_o.jpg [View same] [iqdb] [saucenao] [google]
6945178

after all nooks and crannies are rubbed, and garlic has been inserted into fat

>> No.6945182
File: 236 KB, 2048x1151, 11145011_413088422208462_2472465687818138505_o.jpg [View same] [iqdb] [saucenao] [google]
6945182

veg to accompany pork shoulder, cooks in stock made from previous roast, half way through roasting, unseal roast, and I add one cup of the juice into the veg

>> No.6945186
File: 227 KB, 2048x1151, 11254150_413088472208457_3130285737497799854_o.jpg [View same] [iqdb] [saucenao] [google]
6945186

bone pulled out with close to no effort, two fingers only.

>> No.6945189
File: 256 KB, 2048x1151, 10013416_413088515541786_7606703753058021798_o.jpg [View same] [iqdb] [saucenao] [google]
6945189

veg after household had their first run at them

>> No.6945194

final plate after making pan gravy with roast juice. Sorry for blur, chalk it up to just wanted to eat!

>> No.6945197
File: 221 KB, 2048x1151, 1795263_413088518875119_8034376799607822655_o.jpg [View same] [iqdb] [saucenao] [google]
6945197

^^ oops. Meant to include this pic with last post.

>> No.6945203
File: 238 KB, 2048x1536, 1064577_221180181399288_1044112190_o.jpg [View same] [iqdb] [saucenao] [google]
6945203

the bacon-wrapped pork tenderloin before in its earliest evolution, before I used a Fire Stone and a Steel Stone(?) to evolve it.

>> No.6945217
File: 1.39 MB, 1456x2592, WP_20150627_23_07_30_Pro.jpg [View same] [iqdb] [saucenao] [google]
6945217

from-scratch curry, halfway through mashing it by hand. This is about 2 hours after boil initiated. have a shop run by a family from Nepal across the street. They have good Dahl, whatnot, shit is best when not from McCormick

>> No.6945223
File: 1.27 MB, 1456x2592, WP_20150627_23_07_36_Pro.jpg [View same] [iqdb] [saucenao] [google]
6945223

allright, sue me if this isn't yer particular way to pair chicken with curry. I was in the mood for fried. finished in oven.

>> No.6945231
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6945231

>> No.6945233
File: 362 KB, 1536x2048, IMG_20140322_172450.jpg [View same] [iqdb] [saucenao] [google]
6945233

they go right into the bacon grease, after I have added garlic, then removed the garlic a couple moments after fragrant.

>> No.6945235
File: 373 KB, 1536x2048, IMG_20140322_174625.jpg [View same] [iqdb] [saucenao] [google]
6945235

>> No.6945238

homemade bacon shells-n'-cheese

>> No.6945240
File: 272 KB, 3264x2448, 2015-05-13.jpg [View same] [iqdb] [saucenao] [google]
6945240

^^ oops again. Dang, great first foray into non-lurking here, omg...

>> No.6945244

sausage and pasta. in a garlic, pepper and onion sauce

>> No.6945246
File: 362 KB, 3264x2448, 2015-05-20.jpg [View same] [iqdb] [saucenao] [google]
6945246

^^ fml

>> No.6945295

>>6945246
>>6945244
I end up doing this for breakfast a lot, except I usually have eggs instead of pasta.

Brown sausage/kielbasa rounds on both sides, add 3 scrambled eggs to the pan and cook like you're just making scrambled eggs.

Tastier than it sounds and 0 carbs for my meme diet.

>> No.6945435

breakfast

>> No.6945448
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6945448

>>6945435

Fug

>> No.6945455
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6945455

>>6945448
ketchup/10

>> No.6945468

>>6942614
oh man that looks amaazing

>> No.6945469

>>6945448
2 pork chops, bacon, eggs and 2 toast. Just how fucking obese are you?

>> No.6945477

>>6945469

5'10" 150 lbs. breakfast is usually my only meal.

>> No.6946163

>>6945448
>>6945477
Needs some veggies or fruit. Other than that, excellent breakfast.

>> No.6946725

>>6946163

Thats why I added ketchup

>> No.6947094
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6947094

>>6946725