/ck/ - Food & Cooking

[Anonymous No.7171992]

Yay, today is the fifth anniversary of when I began cooking for myself. No more shitty ramen noodle blocks. Help me celebrate by poasting your best cooking wins. Epic or just fuckin' "yeah, I did it without killing myself."

[Anonymous No.7172000]

some banging short rib noodle soup

[Anonymous No.7172002]

got the knack of making really good burgers this year, this was one of the more photogenic ones

[Anonymous No.7172005]

chocolate cake with hazelnut and apricot i made for a party my mum was throwing

[Anonymous No.7172006]

had some god tier leftovers breakfasts this year

[Anonymous No.7172012]

Kind of related, bought a new camera and tested it on caramel popcorn I made.

[Anonymous No.7172018]

>>7171992
Good job OP!

[Anonymous No.7172026]

>>7172012
Also a strawberry rhubarb shortcake I made this spring.

[Anonymous No.7172027]

this deboned chicken i roasted over a massive tray of mushroom pilaf and a sour potato curry and an okra and pepper curry

[Anonymous No.7172033]

>>7172027
after it was cooked

[Anonymous No.7172035]

mother's day cake with marzipan and a pistachio ganache

[Anonymous No.7172037]

>>7172012

caramel popcorn eh?

[Anonymous No.7172038]

>>7172035

kind of battenberg inspired

[Anonymous No.7172040]

>>7172006
Nice legs.

[Anonymous No.7172043]

little croquembouche i made for a friend

[Anonymous No.7172044]

>>7172043

some chocolate, some plain creme pat

[Anonymous No.7172046]

>>7172000
>>7172002
>>7172026
>>7172033
Lookin damn good OP, keep going

[Anonymous No.7172050]

some fucking cheap beef i got from tescos and roasted with yorkies

[Anonymous No.7172054]

been working with butternut squash a lot recently here's a risotto

[Anonymous No.7172055]

and here's my favourite thing i've ever made, cod loin, squash puree and quinoa cooked with lamb stock, peas and capers

[Anonymous No.7172057]

>>7172055

money shot

[Anonymous No.7172061]

went to france on holiday and cooked a couple meals, here's scallop and salmon brochettes with roasted white asparagus in broth, artichokes and hollandaise

[Anonymous No.7172062]

a brandade with some ratatouille and tapenade

[Anonymous No.7172065]

Well Done, OP! Your cooking looks fine enough to have been passed down the Armstrong line for generations!

[Anonymous No.7172066]

vegetable lasagne i made with a cauliflower cream instead of a bechamel, worked really well

[Anonymous No.7172068]

roasted pepper and salad i made for an australian family member

[Anonymous No.7172071]

chocolate tart with salted caramel, shit was richer than trump

[Anonymous No.7172072]

burrata with piperade and lots of hot garlicky toast

[Anonymous No.7172074]

I fried an egg.
I used butter, I'm home now.

[Anonymous No.7172077]

working on my chili recipe for the superb owl

[Anonymous No.7172079]

some particularly photogenic poached eggs i thought

[Anonymous No.7172082]

fucking tasty swordfish steak with broad bean puree

[Anonymous No.7172083]

pie with last christmas' leftovers

[Anonymous No.7172084]

that's basically all i got but here's an envious looking dog i see near my house ever afternoon, i believe his name is rufus

[Anonymous No.7172087]

>>7172083
Your Canadian is showing...

[Anonymous No.7172088]

and some shuttle butter

[Anonymous No.7172091]

>>7172087
I take it back. You are a brit. Only brits eat rice with chili

[Anonymous No.7172097]

>>7172066
i will try that!

[Anonymous No.7172104]

>>7172083
This looks delicious.

[Anonymous No.7172112]

>>7172077
that looks dope as fuck m8... mind sharing that recipe?

[Anonymous No.7172123]

>>7172012
Pretty cool, just don't use the flash in restaurants. Its annoying to other people.

[Anonymous No.7172126]

>>7172026
Very niiice!

[Anonymous No.7172129]

Really nice cooking OP, looks delicious

Where are you getting your recipes from?
Sauce pls

[Anonymous No.7172130]

>>7172027
I've left drunken shits and puke that look better than that.

[Anonymous No.7172133]

>>7172006
>>7172040
Rod Stewart - Hot Legs (Official Video)
https://www.youtube.com/watch?v=AHcjjxYbgNM

[Anonymous No.7172137]

>>7172050
wot?

[Anonymous No.7172141]

>>7172057
ZZ Top - Legs (OFFICIAL MUSIC VIDEO)
https://www.youtube.com/watch?v=eUDcTLaWJuo

[Anonymous No.7172144]

>>7172061
>>7172062
Why would you go to France on a holiday and cook there? Wouldn't you want the frogs to cook for you?

[Anonymous No.7172151]

>>7172137
Yorkshire puddi
You bellend

[Anonymous No.7172173]

>>7172144

working with the local ingredients is satisfying in its own right, i did have a couple of nice lunches though and FUCKTONS of foie. salade perigourdine is great, buttery lettuce with walnut oil, confit chicken gizzards and croutons. croquettes made of slabs of goats cheese are also a regional specialty. i was mostly just there to drink wine and go for walks. came across pic related on one of them, the french are fucking mental

[Anonymous No.7172205]

>>7172112

i couldn't give you precise quantities but sure. i used 2 beef cheeks and maybe a kilo of short rib on the bone. sear those hard then put them in a pressure cooker off the heat. drain the oil from the searing pan and tear a bunch of dried chillies in, i used cascabel and ancho and a chipotle i think. move them around over a high heat until they're aromatic then add some oil and cumin seed, smoked paprika, whatever chilli powder you want, dried oregano and a couple anchovies. fry this together for a bit then about 3 sliced onions and lots of garlic. let it caramelise a bit then add some fresh tomatoes and stock. let the pan deglaze and everything combine then just puree the mixture in a blender, pour it over the meat until it's about 3/4 submerged, add a stick of cinnamon and bring it up to full pressure for an hour. then take out the meat, cut it into nice loose chunks and reduce the stock as much as you want, shouldn't need much. then take any whole spices out and recombine with the meat.

if you're not pressure cooking it i'd do it in a casserole/dutch oven at 180C for at least a couple of hours.

the guacamole has smoked paprika, lime juice and lots of pepper in it.

the salsa is made with roasted scotch bonnets and piquillo peppers, again plenty of lime juice, red onion and peeled tomatoes.

[Anonymous No.7172213]

>>7172137

sup

[Anonymous No.7172216]

>>7171992
My proudest moment was making my own recipe. What you need is

>blue cheese crumbles

now take that crumbled blue cheese and put it in a small sauce pan and heat it until it melts. wala, home made blue cheese dressing. I poured it over wings.

[Anonymous No.7172220]

>>7171992
>>7172000
>>7172002
>>7172005
>>7172006
>>7172012
>>7172026
>>7172027
>>7172033
>>7172035
>>7172038
>>7172043
>>7172044
>>7172050
>>7172054
>>7172055
>>7172057
>>7172061
>>7172062
>>7172066
>>7172068
>>7172071
>>7172072
>>7172077
>>7172079
>>7172082
>>7172083
>>7172088
Looks good anon, nice job!

[Anonymous No.7172223]

>>7172216
You too! Nice job!

[Anonymous No.7172576]

>>7172129

i'm actually not OP i kinda hijacked his thread. not sure if he's posted anything in here actually.

anyway some of the blogs i like are joe pastry, david lebovitz, ideas in food, playingwithfireandwater, khymos, modernist cuisine, pizza goon, serious eats

i have some cookbooks by claudia roden, pushpesh pant, richard corrigan, pascal barbot, heston blumenthal, julia child, fernand point

usually i just find a bunch of recipes for reference and do something in between

[Anonymous No.7172591]

>>7172002
That looks delightful

[Anonymous No.7172602]

[Anonymous No.7172664]

[Anonymous No.7172698]

You are gifted OP, everything looks delicious. It really males me go
WA LA
A

L
A

[Anonymous No.7172728]

>>7172002
what is the bun? it looks delicious

[Anonymous No.7172757]

>>7172213
I want to boop that dog's nose

[Anonymous No.7172765]

my fried rice this weekend. added carrots to try it them out

[Anonymous No.7172774]

>>7172664
>I posted it again :^)

[Anonymous No.7172799]

>>7172002
>patty is thick as fuck
>still smaller than the bun
>>really good burgers
Not quite.

[Anonymous No.7172816]

>>7172799

i get a really good sear on them and don't overcook the inside, and they have a nice open texture. nothing wrong with it being thick if it tastes/feels good.

[Anonymous No.7172835]

Spicy as hell shrimp and grits with el dooblio

[Anonymous No.7172856]

Some baked spaghetti I had one time. Seasoned ground beef, sautéed onions and green peppers, mushrooms, mozzarella cheese and red pepper. It was amazing.

[Anonymous No.7172920]

>>7172012
Thought those were walnuts for a second. Food is looking good.

My biggest cooking challenge is yet to come, will be cooking for 15 people including myself the sunday after christmass.

[Anonymous No.7173245]

>>7172757

plz more

[Anonymous No.7173271]

>>7172856

>you know it's done when it sticks to the wall

[Anonymous No.7173293]

>>7172091
I saw an old US Army chili recipe that called for rice

[Anonymous No.7173300]

>>7173293
Literally chili picking.

[Anonymous No.7173308]

I started off by making stuff to add to my ramen. This year, I cooked Thanksgiving dinner for my family for the 2nd time. Feels good, man.

[Anonymous No.7173311]

>>7172664

[Anonymous No.7173334]

>>7172091

>only brits eat rice with chili

I grew up eating rice with chili and for years thought that rice on chili was the most normal way to eat it, other than on it's own.

People who fucked around with noodles or cornbread and shit seemed out of their minds.

Turned out it was pretty much just a Hawaii thing (which is why the Obama family eats their chili with rice).

[Anonymous No.7173347]

>>7173334
>it's a Hawaiian thing
No it's not my family eats chili with rice and we live in New York none of their parents lived in Hawaii and all of their parents parents were born in Europe

[Anonymous No.7173438]

Did this recently. Next time: less potatoes.

[Anonymous No.7173441]

chili with rice is the only way as far as i'm concerned, fuck cornbread or wraps or whatever

[Anonymous No.7173448]

>>7173441
>fuck cornbread
say that to my face not online and see what happens

[Anonymous No.7173455]

>>7173448

>cornbread
>not the most overrated side dish every created

[Anonymous No.7173836]

>>7173271
My night job is at a little pizza shop and my boss always gets pissed when I'm making spaghetti for people and I throw a noodle at the wall lol. My baked spaghetti is not on the official menu but I have about 8 regulars who order it all the time.

[Anonymous No.7174158]

>>7172129
Much of it is from Allrecipes. I learned a lot from Alton Brown - he isn't absolutely right all the time, but he's pretty damn good at most of what he does.

[Anonymous No.7174170]

>>7172765
>bean sprouts
+++

>peas and carrots
-

[Anonymous No.7174180]

I made a bomb ass Mac n cheese for a Christmas party recently. First time I've ever cooked for more than 3 people and I wanted to go with someone that wouldn't kill anyone if cooked wrong. It was received extremely well.

My next project is making decent chicken and dumplings. Last time was just a big goopy mess.

[Anonymous No.7174968]

>>7173455

>doesn't appreciate fresh, hot buttered cornbread and honey
The fuck outta here

[Anonymous No.7175709]

motherfucking QUICHE

[Anonymous No.7175765]

>>7175709

I feel sad that you thought that was the best side to take a picture of.

[Anonymous No.7175797]

>>7175765

Probably the worst side in terms of crust damage but it shows how flakey it is

[Anonymous No.7177942]

>>7172002
oohbaby.jpg

[Anonymous No.7177944]

>>7172050
looks damn delicious to look at.

[Anonymous No.7177956]

>>7172084
do you feed him scraps?

[Anonymous No.7177974]

>>7175709
It may be crumbly, but that quiche gives me the biggest food-boner.

[Anonymous No.7178088]

i make a mean fried spamwich

[Anonymous No.7178091]

How I use leftover turkey (made this for my daughter).

Turkey pot pie with leeks and vegetables.

[Anonymous No.7178094]

I made these cinnamon raisin rolls from a recipe, it was my first try ever making anything that requires dough to be made. Once I got started I realized I didn't have enough flour so I had to use half whole wheat flour, and had to try to salvage the recipe by changing the liquid amounts for the flour blend. They actually came out. I was so proud of myself.

The most delicious thing I've ever made was probably chef johns chicken tikka masala from food wishes, followed word for word. Restaurant quality for sure.

[Anonymous No.7178097]

Homemade tandoori chicken

[Anonymous No.7178100]

Sous vide lamb chops

[Anonymous No.7178119]

>>7178100

(That's seared tuna beside the lamb, btw -- that's why it's so raw/pink)

[Anonymous No.7178307]

>>7178100

dat sear looks gratifying

[Anonymous No.7178319]

>>7174170
pretentious hipster. Bean sprouts taste like shit, At least peas and carrots taste like something.

[Anonymous No.7179092]

>>7178097
That looks succulent as fuck niqqua

[Anonymous No.7180750]

OC bump?