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

/ck/ - Food & Cooking

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8357464 No.8357464 [Reply] [Original]

We interrupt your regular scheduled fast food thread to bring you this.


Hey cu/ck/s , Its chilly up here in little arabia, i mean canada, and i thought i'd make some hot soup. Hope you'll all tune in for some homemade borscht.

>> No.8357470
File: 1.16 MB, 2576x1932, 20161210_105435.jpg [View same] [iqdb] [saucenao] [google]
8357470

I'm doing this one a bit differently. Starting off with some beef. The bone has been removed, because I plan on using some of this for sandwhiches. Not pictured is the bones and concentrated stock.

>> No.8357482
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8357482

The fixins for sandwhiches, my niggers. Remind you of an ex perhaps? Nothing like a saturday evening filled with beef curtains eh?

>> No.8357490
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8357490

Here's a bit of the concentrated stock, I fucked up and already poured most in (had 4 of these)

>> No.8357492
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8357492

Simmering some other bones and stuff I had, added stock to it. picture quality - potato level

>> No.8357495
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8357495

A few of our key ingredients

>> No.8357502
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8357502

>>8357495
Not, obviously not the oranges or apples.

>> No.8357509
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8357509

Probably heresy, but I like a little turnip in my soups. I slice them into matchstick size/juliene

>> No.8357516
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8357516

Don't forget to add the slavic secret ingredient when you saute those onions and stuff

>> No.8357521
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8357521

Peeling the beats, time to grate them

>> No.8357528
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8357528

Love that color. Sneaky cabbage off to the side, but it won't escape.

>> No.8357536
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8357536

Haha, weird, from this angle it looks like half as much as I used.
Anyway, there's the cabbage (about 3/4 of a medium head, shredded to your liking)

>> No.8357544
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8357544

Now add about a quarter cup or more of fresh dill.
Sheppard boy is not even close to impressed with the packaged dill I have. Anyway, if you're an asshole like me use whatever you have, even if that means dried.

>> No.8357554
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8357554

>>8357544
Shepherd*

Not too much carrot, I don't really like tons in soup. I took my time with these and sliced into small sticks, similar to the turnip

>> No.8357558
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8357558

Be sure to strain your stock a few times, look at this nasty shit. Feed it to the neighbours dog or something, i dunno. I'm throwing it away.

>> No.8357565
File: 1.10 MB, 2560x1536, 20161210_131306.jpg [View same] [iqdb] [saucenao] [google]
8357565

Was tough to get a pic of the pot, fucking steam kept buggering my camera lense. Here you go, co/ck/s

>> No.8357575

Thinking of making a 'go' za' while it simmers, what do you guys think

>> No.8357934
File: 1.72 MB, 2576x1932, 20161210_135721.jpg [View same] [iqdb] [saucenao] [google]
8357934

here's the start of it

>> No.8357942

>>8357934
Looks good. Could use a bit of green, IMO.

>> No.8357961
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8357961

>>8357942
sorry, I had ran out of green pepper :S
How about some spicy sausage meat?

>> No.8357990
File: 1.29 MB, 2576x1932, 20161210_141501.jpg [View same] [iqdb] [saucenao] [google]
8357990

in oven now

>> No.8358045
File: 1.43 MB, 2576x1932, 20161210_142730.jpg [View same] [iqdb] [saucenao] [google]
8358045

Done!

>> No.8358258

>>8358045
Looks sumptious. Don't mind if I have a slice do you?

>> No.8359895

>>8358258
Go ahead m8. I have more too

>> No.8359898

>>8358258
>>8359895
Was actually hoping someone would rate my 'za when i posted, haha. Even more than the soup.

>> No.8359907
File: 984 KB, 2560x1536, 20161201_205543.jpg [View same] [iqdb] [saucenao] [google]
8359907

Here's a couple more. Don't remember making them, was probably hammered af

>> No.8360226

plz respond

>> No.8360913

>>8359907
Why do you cut them like a Cultural Marxist?

>> No.8360935

>>8360913
Well I cut them in half, and then make slices out of one of the halves. Not a commie, just seemed to make sense to me.

>> No.8360987

>>8360935
Why don't you cut them all the way?

>> No.8361012

>>8358045
got any bottom pics? ive never had much luck getting good crust with those pizza pans.

>> No.8361554

>>8357528
Oh, I thought some animal got splattered based on the thumbnail...

>> No.8361633

>>8360987
you mean cut an entire large pizza into slices? Doesn't really make sense to me, i only want 1 or 2 and usually there's only 1-2 other people here. We don't tend to eat an entire pizza (or 2) in one sitting. Not even /fit/ either.

>>8361012
sorry I didn't take any, I would right now but too lazy. One tip i can give is use a couple of spatula's and check how the crust is, while its cooking, when its not dough-y anymore, try and slip it off the pan directly onto the rack. Be careful, there is a 50% failure rate on this... takes practice. I've fucked about 4 pizzas doing it before i got it just right. Bake for a bit, then you'll get a semi-crusty golden color on your pizza. Also, don't ever use white sugar, it ruins it. I use honey everytime for my dough. harder to roll out maybe but way better dough.


>>8361554
that will be the next cook along, don't worry dexter.

>> No.8361687

>>8358045
Damn looks delicious, could go for a slice right now.