Recipe thread

[Anonymous No.15410758]

What meals do I make to impress my parents and show them I can cook? Please share your favorite recipes with a guy who wants to impress his ma and pop, and usually just makes eggs and Mexican ramen

[Anonymous No.15410770]

>>15410758
whole roast chicken with root veg and a flavorful jus.

[Anonymous No.15410775]

>>15410758
Call Doordash, they'll know.

[Anonymous No.15410779]

>>15410775
>Doordash

[Anonymous No.15410781]

>>15410758
MMmmm, milky white.
Might I suggest rainbow ramen surprise?
Milky!

[Anonymous No.15410784]

>>15410758
Try anything, man. Look in your fridge and pantry, see what you have to work with, and go from there.
Pot roasts are hard to fuck up, and if yer old man is a meat-and-potatoes kinda guy, that'll be right up his alley.
You could start with something easy, like a scratch-made caesar salad with roasted chicken breast.
Even just go with a spaghetti bolognese, or a similar simple pasta dish.
I believe in you, anon. <3
Also, OP is a fag.

[Anonymous No.15410789]

>>15410779
What, are you an Uber Eats elitist or something?

[Anonymous No.15410791]

Panseared salmon, bearnaise, asparagus, horseradish mashed potato

[Anonymous No.15410796]

"Hard to fuck up" is the literal opposite of an impressive dish

[Anonymous No.15410817]

>>15410770
That could be nice
>>15410784
I think I could throw together some Vietnamese food, my parents like that stuff
>>15410791
This also sounds good
>>15410796
I’m American so anything that doesn’t involve a microwave is fine dining
>>15410779
Based.

[Anonymous No.15410848]

>>15410817
Hey where can I find the uncensored version thanks

[Anonymous No.15410859]

>>15410848
Give me a good easy to follow recipe and I’ll post it right here

[Anonymous No.15410956]

>>15410859
https://www.taste.com.au/recipes/paella-3/5f53582e-1b22-48f5-b560-6c302b64071f

https://www.allrecipes.com/recipe/55609/gelato/
https://www.greatbritishchefs.com/recipes/traditional-haggis-recipe

[Anonymous No.15410964]

>>15410859
Take one large shark, gut and discard the fins, tail, innards, the cartilage and the head (BTW, a very healthy oil is processed from the liver and used as a food supplement). Cut flesh into large pieces. Wash in running water to get all slime and blood off. Dig a large hole in coarse gravel, preferably down by the sea and far from the nearest inhabited house - this is to make sure the smell doesn't bother anybody. Put in the shark pieces, and press them well together. It's best to do this when the weather is fairly warm (but not hot), as it hastens the curing process. Cover with more gravel and put heavy rocks on top to press down. Leave for 6-7 weeks (in summer) to 2-3 months (in winter). During this time, fluid will drain from the shark flesh, and putrefication will set in.

When the shark is soft and smells like ammonia, remove from the gravel, wash, and hang in a drying shack. This is a shack or shed with plenty of holes to let the wind in, but enough shade to prevent the sun from shining directly on the shark. Let it hang until it is firm and fairly dry: 2-4 months. Warm, windy and dry weather will hasten the process, while cold, damp and still weather will delay it.

Slice off the brown crust, cut the whitish flesh into small pieces and serve, preferably with a shot of ice-cold brennivín.

The modern method for curing shark relies on putting it into a large container with a drainage hole, and letting it cure as it does when buried in gravel.

[Anonymous No.15411028]

>>15410956
>>15410964
Ok

[Anonymous No.15411036]

>>15411028
Sweet,,thank you a and good luck friend.

[Anonymous No.15411061]

>>15411036
I think I’m gonna make vegetable stir fry or something
Maybe I can find a way to do hot pot at my house

[Anonymous No.15411070]

>>15410758
Do a roast. Old people like a good hunk of meat that feeds the family for 2-3 meals of leftovers.
Get a rump roast, stud with garlic, poke some garlic into holes all over, rub with olive oil and salt and pepper, maybe some rosemary or thyme. Roaster pan, coffee in the bottom, 375F uncovered til browned, down to 325, lid on, check the liquid in the bottom, toss in a quartered onion, some carrots or celery. Classic sides, mashed potatoes, steamed green beans.

Get fancy and stuff a roast.

Or yogurt marinade some indian spiced chicken thighs overnight, and make a good pilaf or some veggie sides.

[Anonymous No.15411072]

>>15411061
That sounds pretty good.
I hope it goes well for you.

[Anonymous No.15411077]

>>15411070
Thanks, what do you mean by coffee? Like pour actual coffee in the bottom?

[Anonymous No.15411082]

>Mexican ramen

Go back to Red it

[Anonymous No.15411156]

>>15411082
It tastes good. Fuck you