Previous thread https://warosu.org/ck/thread/22184472General thread for posting your cooking process/food you made.
Braised chicken thighs, I cooked them in duck stock with some duck fat, tamari, miso, turmeric, fresh sage leaves and some tomato paste, then I blended some green beans and carrots I cooked with the cooking fond before assembling the dish and garnishing with duck fond.
Red quinoa with a sauce of pachino tomatoes and mussels with their broth (EVO oil with infused garlic, chilli peppers, mussels juices, red wine and infused celery), when the sauce became thick I added the sautéed green zucchini I kept on the side and served with some fresh EVO oil.
>>22240409>red wineMy bad, it was white wine.Thin cut rump steaks in a green pepper pan sauce I made with beef stock and ghee + red wine.
>>22240391homemade beenie weenees with tortilla en croute et fromage américain
Bump
>>22240391
>>22240548Let's rework your dish:>Rice (basmati?), cooked then stir fried with a scrambled egg>Broccoli, oven roasted with EVO oil, salt, pepper and chilli peppers>Ricotta (?), put it in a pot with some milk and with a low fire let it melt into a cream, add some nutmeg>Tomatoes, cut them in halves lengthwise and cook them the same as broccoli minus the chilli peppers, but sprinkle some brown sugar on the topAssemble: mix the rice with the roasted veggies, keep some tomatoes (use 1/3 of the quantity in the picture there are too many) and ley them on the top of the rice with the caramelized part facing upside, then with a spoon lay some ricotta cream in lines. Garnish with chilli flakes or whatever you like.
Pot roast and halloumi sammich with hot English and Dijon paired with a spicy mutt salad
>>22240409Great presentation and it sounds like it has great flavor
>>22240439why do you bother putting the acute accent on the e for américain but failed to put the circumflex accent on the u for croûte?terrible food btw
>>22240787What makes the salad american?
>>22240787Now that’s a sandwich for me
>>22241104It's made from random
>>22240948Thank you.I find that red quinoa has a texture very similar to brown rice but with smaller grains, so it gives you an interesting “crunch”, also both have a nutty flavour compared to their white counterparts.It would be interesting to mix white/red quinoa to have different textures in the same dish.
Hot paprika and soy sauce glazed, roasted duck leg
>>22241225Greekanon? Based if yes, based if no.
>>22241217ooooooooh>>22241225aaaaaaaah
>>22241070>why do you bother putting the acute accent on the e for américain but failed to put the circumflex accent on the u for croûte?mostly because it was just a lil joke
butternut squash soup, don't mind my 12 year old phone camera
Had two fresh mackerel fillets I dind't know how to use, so I improvised.I steamed them very quickly so I could easily remove the bones, then I cooked some dried porcini mushrooms in garlic infused EVO oil with their filtered soaking water, then I added the mackerel to make a sauce + dash of tamari at the end.
>>22241509DONABU PORCINO MUSHROOM MACKERELLO RAISU
>>22241509>>22241510Your cooking instincts are very strong, really enjoyable to see
>>22241516
>>22241232half yes
>>22241548very based
>>22241554kek
>>22240391heres a curry i made for my lunch tomorow Somehow i dont get it right thoughI sliced an onion and one thumb of ginmger and let it sweet in ghee with some garlic and half a teaspoon of chiliflakes and one teaspon of Caraway for a few minutesThen i made a paste with 2 teaspons of tumeric 2 teaspoons of paprica 1 teaspoon of salt half a teaspon of cinamon 1 teaspoon of anise pepper crusehd mustard seed and Clove Then i added beef broth and tomatoes let it simmer until soft and made a puree added the meat and let it cook until soft on low heat and then added some yogurtIts good but not as good as i hoped i feel like its missing somethinglike its not as flavorfull as i hoped it would be
>>22241634>i hoped i feel like its missing something>like its not as flavorfull as i hoped it would beyour salt?
>>22241667i did add salt to it 2 Teaspoons
>>22241634Cumin?
>>22241776I don't do these things while I cook, anon...
>>22241776i did add cumin in with the onions and garlic and let it sweat at the beginningMaybe im forgot to mention a few spices but i did use all the typical curry spices usually i make a paste and fry it a bit in a pan with and use coconut milk but i wanted to use a differnt curry because coconut milk had to many calories and i want to lose 4kg by the end of the year so i made a more indian curry and not thai like i do usually with coconut milk where i make a paste
>>22241670if it's not salt it might be fat. curry tastes better when the meat is fatty. if you used chicken breasts I'd say their leanness is a contributing factor. when i make thai curry with breast instead of thigh the difference in overall flavor is really noticeable.
>>22241787so how do i add fat then?Do i use more ghee or something?I still want to make something thats healthy and low in calories in the grand scheme here im on diet and should only eat 1600 at most
>>22241782Idk bruv, I've been adding peanut meal to my curries which gives them a lovely richness but probably not so good for calorie deficit.
Stek
>>22242192this looks like a very dry but flavorful meal. i like the way the steak is cut.there's a description of heavily spiced meat in The Pit & the Pendulum and your meat reminds me of that.
I made my sausage slabs for faster breakfast sandwiches
This was the last one from the last batch. You just pull a slab out of the freezer, heat it up on the cast iron, and make the rest of the sandoThis batch was sage and maple, last batch was mildly spicy
>>22242258why does it look like a pancake? did you add flour?
>>22241509You're really into those flashy transitional wipes.
>>22242307No, just egg, sage, maple syrup, and some seasoningsIdk why it looks like a pancake to you, is it the bubbles? They’rea little less done because the last batch was a little over done, and heating them up in the pan cooks them a little bit. So the ones from the last batch were quite a but overdone by the time they were on the sandwich
I made a quesadilla like y’all said
Made shrimp po boys tonight
>>22242381
Piza
>>22242381>thatsmeinthecorner.wav>>22242383I bet those were amazing with the fresh bread
>>22242261Croissants breakfast sandwiches are the best, can’t be around them because I would eat 12 of yours in a day
>>22242440Kek thanks. They were great, the bread recipe was from King Arthurs NOLA style french bread and it did not disappoint
>>22241372So smooth and creamy, you made me decide to pick some butternut during the next shopping trip
>>22242310People tell me how my videos are long and boring, so I spiced up the transitions.Usually I chose a song that suits the video but apparently zoomers hate this so I had to adapt for social media.
>>22242530I bought a Butternut and one Hokkaido pumpkin but so far the butternut has been disappointing while the previous one were perfect and sweet. I got a bad one.
Bowl of millet with veal meatballs and pea puree. Yum.
>>22242595I hate millet, however I should try cooking it in the Donabe to see if it comes out better than the pot. Probably I undercook it.
>>22242592i've been butternutmaxxing lately. butternut velouté, butternut purée pizza base, butternut spätzli, butternut gnocchi, butternut risotto, butternut sauces for pasta... slowly i am becoming butternut
>>22242605I simply roast them in the oven brushed in evo oil and salt/pepper with fresh rosemary or I cut them in cubes and pressure steam them for 3 minutes then I put them in the blender with EVO oil and salt and eat them as a dense purée, without water/broth added.
>>22242627>dat pumpkin
>>22242418Is that chocolate under the cheese??What else is going on there?
>>22242481Absolutely, i get the croissants on manager special and that keeps me under control lol
Cevapi
>>22242669Those look perfectly cooked!
whatever this is haha
>>22240391An eternal Midwestern classic.
>>22242983is dat some motherfuckin hotdish??
>>22243144>datWhat do you mean by this?
I made Cadbury Double Decker cookies with a chocolate filling , yum
>>22240391Sausage pepperoni sheet-pan pizza
>>22243314looks very decadent. Is that ginger cookie?
>>22243412The half sheet-pan is the ultimate pizza vessel and I'm sick of pretending it's not.
>>22243163as in "who dat?"real hotdish havers understand
>>22240391Baked chicken breast, cheesy mash and cucumber salad. Nothing too special, but good for a relatively unplanned meal
>>22243412Looks great
>>22243645What's the dressing on your cukes?
Some meatball pasta thing.
>>22241381>>22242297Adult me thinks kid me was dumb for not having fruit with pancakes more often, your pancakes and peaches looks especially good
I want to try making sheperd’s pie for the first time as a non Anglo.What’s a traditional 100% authentic recipe I can try?
>>22242373That thing is yuge, more like quesazilla (which I would eat, yum!)
Soup made with ox tail broth.
>>22244406
>>22244325I'm not an Anglo and this might not be authentic but I made this recipe and it was good. https://www.youtube.com/watch?v=mUnkLXXD2dw
>>22244410Do you serve it in that thing? Adorable.
japanese curry sloppa
>>22245076The potatoes that kind of curry are so good
>>22243635Why the fuck were you pretending it wasn't?
>>22244968Yes, its really cute, i use it all the time.
>>22244472Thanks
>>22241509>that stock
>>22245818Thanks anon, but it's just the water where dried porcini mushrooms have been rehydrated. I didn't make it.If you filter it, it becomes a broth full of flavor but you should use it if you know where the mushrooms have been picked because they absorb a lot of metals and radiations so, unless you're 100% sure of where they come from, use it moderately.
>>22245827i thought it was beef stock from the color but yeah i add the broth from my dried shitake into my nikoman, i dont use much tho, i dont like when the dough tastes too strong
i made SLOP
>>22245995looks a little more like boy kibble to me
Made two batches of ice cream, one pistachio & one caramel>>22243623Thank u lol & nope its just a normal chocolate chip cookie base
On friday I'm going to make my own version cottage pie but for the mashed potatoes I'm using EVO oil instead of butter and almond milk instead of regular milk. Is this going to offend someone?
>>22246168Ice creams look great and that is the perfect ice cream spoon>>22246189Are you still using meat for the meat?
>rare good food on /seekay/
>>22247015>are you still using meat for the meat?Yeees!
>>22243749Extremely comfy, is it a lasagna-esque?
>>22245995we all have our slop daysyesterday i just boiled some spaghetti, tossed in some frozen veggies, cut up some cheap hot dogs and boiled it all togetheradded some cheese afterwards and spicy ketchup and it was pretty gudalso easy to clean the pan afterwards
Eggs on vegemite.toast, banana malt smoothie and.beans.Simple as aye.
>>22247836The background gives me LA Noire vibes.
>>22247902Never played it. Video games make me angry.
>>22247836I've seen you post from that view b4, nice location
>>22247964Yeh it's a nice shot the sun is reflecting
>>22247970Looks exceedingly yurodogmenistani
>>22247989>yurodogmenistaniYou could just say Catholic
>>22248086But I didn't so fuck you.
>>22240391pork kelaguen, tortilla chips, guacamole & chamorro chicken. basically our flavor 'nachos'
Roast chicken leg and wing; azn flavor fried cabbage, carrots, and onions; mizeria with radish and onion and a yogurt dressing; and a pao de queijo. I am an international man with shitty lighting in my house.
>>22248125Looks absolutely delightful, anon. I am particularly tickled by your yoghurt dressing and ethnic bread roll.
>>22248128Thank you for saying so! I eat chicken and cabbage all the time, and this is the first time I've paired it with a pa de queijo and mizeria. I was quite pleased with it. A simple comfort meal.
>>22248124I'd never heard of kelaguen but I may have to try that. I normally just use lemon powder in a dry brine, but it would taste great in shredded meat.
>>22248137If you dont have calamansi juice you can mix lime lemon and orange together to get similar flavor.
>>22248188Well that's good to know. I did recently discover that lemon/lime/orange together make an excellent flavor, especially with fresh zest from all of them. I'll have to keep doing it!
>>22247390That pizza looks yummy, it’d be cool if the CK Captcha was pizzas
>>22246189results?
>>22249228Here.With audio: https://files.catbox.moe/w2phjz.MP4Basically it turned out good, I didn't use almond milk but instead I added some miso to some hot water and added two tbsp of it to the purèe with a strong EVO oil and mashed.For the sauce I seared the beef with duck fat and reserved it, in the same pan I added some EVO oil and made the soffritto with carrots, onions (first time using onions in 1+ years wish me luck) and celery, browned a full spoon of tomato paste and deglazed with 100g of red wine (Nero D'Avola from Sicily), added the beef after the alcohol has gone and covered with beef stock + tamari, then simmered for 40 minutes until thicc. I added some arrowroot at the end for a shiny glaze.I added some white pepper to the purèe and fresh rosemary on the pie when it was in the oven.Sorry for the bad videos and pictures, I did the best I could.What went wrong: for inexperience, I chose a large ceramic pot for the oven and when I had to spread the potatoes I had a thin layer so I couldn't let it sit for long in the oven to brown.Overall it was good, I'm happy although for the whole time I was cooking (1 and a half hours) I had to deal with my dog with dementia costantly barking because he felt the meat and giving me huge anxiety as every fucking day since 1 year when I had stomach surgery. I'm so fucking close to explode, I have inflammation markers for my intestine which are alarmingly high because every day I'm angry and all because of this and the situation with my family, doctors told me that if I don't stop the next thing for me is colon cancer.I fucking cook with despair and rage every day, every single motherfucking picture I post here are the fruit of rage and pain and I can't take it anymore.Thanks for listening and please don't go ot because of this post, I had to vent because I don't know what else to do besides crying for the state of my life.
>>22241791Looks like you used chicken?For curry or stews, you want to use dark chicken meat (so most commonly thighs) not white meat (breasts). White meat is a little leaner but it gets dry much easier, dark meat is superior in flavor and for stews and such.An easy cheat to have more flavor is to add some msg or powdered bouillon/stock into the curry. Brings out the other flavors.Other than that if something is "bland" and you aren't retarded and actually used spices, then it's usually salinity, acidity, or fat.
>>22249268A tough situation bro, if the dog has dementia would you consider putting it down? If you don’t mind me asking, and knowing some a-hole may shitpost about reply, what’s the family situation? You seem like you have a good soul, hopefully the trying times start to become better
>>22249512Thanks for the kind words anon.I’ll do what it has to be done when the moment arrives.Now, please, back to posting food so at least I can have a place to look a nice things.From now on, I’ll be posting simple stuff given the situation.
>>22250047Looks good bro I totally can't even tell it's an almond milk abomination. How did it taste?
I've been on a focaccia kick lately. Good way to use up last years flour and some wilty peppers from my garden.>>22250047Grim :/
>>22250050There’s no almond milk.I mashed the potatoes with salt, white pepper and EVO oil and to make them smoother I added two tablespoons of hot water in which I dissolved miso. Almond milk would’ve been 100% almonds and water, not the sugary goyslop they sell in supermarkets, it has quite a subtle flavour and it’s fatty like milk.
>>22249268looks very nicehow did you digest the onions? was there any problems?for the inflammation, try tumeric extract with pepperand also get some zinc gluconate
>>22250077I had issues, they hurt me and consider that I used half a small golden onion (40g) and having eaten half the pie I actually ate 20g. I still have onion breath right now, so onion has to go sadly until the situation gets better. I can use green onions and every green park or leeks and similar garlic/onion family veggies but the bulbs definitely kill me.Fun fact: I just got my breath test results back and I have no SIBO, so I sorted that shit out apparently since I’m ok since months eating really high fodmaps without caring.Probably it’s due to the slow bowel movements and inflammation, but there’s little I can do for it.Ps. Thanks I’m happy that the result looks good, at least I didn’t waste time.
Made Japchae, sweet soy glass noodles with sautéed beef and vegetables
>>22250597Yum. Very nice.
Pic is my first attempt at a big batch of caramelized onions, used it for french onion soup. Recipe called for a cup of white wine but I didn’t like that element at all so I’ll skip adding alcohol next time>>22250146That’s great that the SIBO issue is gone. I went through a really stressful time and developed digestive issues due the stress, but thankfully after that period the issues went away, so I’m sure the same will be true for you.>>22250597Looks very authentic, great job!
>>22240391Made bread, trying to maximize crunch in both the crust and crumb when moved from the freezer to the toaster. Used activated charcoal just for fun, never used it before.>1kg Tipo 0>6,5dl water>10g sugar>20g salt>20g charcoal>10g dry yeast>Sprayed water on crust just before the ovenIt took weirdly long to rise, Idk if I did anything wrong or if the charcoal has an adverse effect though.Idk if this is the ideal way to do it, but besides the long rise time, so far so good. Gonna throw a few slices in the freezer and test tomorrow.
>>22250742>I added charcoal for crunchy...d-did it work?
>>22250745Read it again. The charcoal was just for fun.But yes, compared to other breads I've made, it is more crunchy so far. I just sliced it up so the real test is tomorrow
>>22250742>20g charcoalMy brain keeps telling me you added activated charcoal to make it look black, but my eyes keep telling me that this looks like you just carbonized a normal loaf of bread kek
I burnt the fuck out of my pasty with jalfrezi.
>>22250815That sucks, it looks like it’d be really good excepting that. Did it taste burnt?
>>22250815What camera is this? Your photo looks like an oil painting
>>22251145You have eye disease. Get help ASAP
>>22250146Btw I can’t remember if you’ve mentioned before but you got your thyroid checked out right? >>22250860 reminded me that thyroid issues can cause slow movement
>>22250616>>22250742>>22250815Yum! Looks very nice.
Pork satay with house made spicy peanut sauce.
With audio (that's me playing the guitar): https://files.catbox.moe/rkp9xf.MP4---Koshihikari rice with spicy porcini mushrooms braised in their soaking water, garlic, EVO oil, black pepper and chilli. Today I wanted to taste this rice again in two separate bowls: one with the bold mushroom condiment, the other with plain gohan, dressed with just a little EVO oil and a pinch of salt to better appreciate the characteristics of this variety.I used a high-quality oil from Frantoio Franci, fresh and balanced, which is neither too intense nor too mild. It’s really good.As always, I cooked the rice in my Donabe, soaking it for 40 minutes with a rice-to-water ratio of 1:1.2 by volume (90g rice and 130g water), then letting the pot do its magic.Lifting the lid revealed beautiful, glossy rice that looked incredibly soft and appetising, with plump grains. I fluffed it with a spoon (I really need to get a wooden shamoji!) and served it in the two bowls.Compared with the other varieties I’ve been using (Fukkurinko from Hokkaido and Selenio from Italy), this one is the sweetest and most flavourful. Its texture is buttery, with little resistance when bitten into, and each mouthful feels rich and almost melts in your mouth!As I noted in my previous taste test, salt really brings out the rice’s sweetness and flavour. The Franci EVO oil adds herbal and artichoke notes, balancing everything with a touch of bitterness and a peppery finish.The plain gohan paired with the spicy, garlicky porcini mushrooms was delicious. The rice amplified their bold flavour while balancing the salty, umami-rich sauce with its sweetness and soaking up all that oily goodness.I loved this combination. It was perfect for a rainy day, with the smell of mushrooms filling my kitchen as steam gently rose from the Donabe.So far, Koshihikari takes the crown for the best-tasting rice, while Fukkurinko wins for overall texture (in my opinion) and Selenio shines as an everyday rice.
>>22240548this nigga didn't even hold a knife when "preparing" this
Here's what I had tonight for myself, sundays are for making use of stuff in the fridge that has to go, so I just threw some shit together and used up some leftovers:Half a butternut squash, roasted in the oven with spices and olive oil, a little of it scooped out to create a larger cavity.A filling that's vaguely distantly related to imam balidi consisting of half a pork steak, some bacon cubes, tomato paste, chili, a bell pepper, some cabbage I caramelized, onion, garlic, and one tomato. Sprinkled some yeast flakes on top and added some cottage cheese for protein and balance.Tasted pretty great actually.
>>22251858Creative
>>22251638Wow your guitar playing is excellent
>>22251149Based man meal enjoyer
>>22251638Sounds good, are you doing some sort of double strumming or did you mix it?
>>22251638Very comfVery appetizing>>22251858Good thing it tastes good
>>22251947>>22251956Thank you.No, I'm just playing with my fingers on 6 years old strings (lol) while recording with my phone with a dying microphone.https://files.catbox.moe/wh5a6q.mp4https://voca.ro/1e2gvef9GaPhhttps://voca.ro/17M9YdhcIq6Chttps://voca.ro/1d2aKITJVtXv>>22251964Thanks anon, I really enjoyed that rice.I'm really curious about Yumepirika for the future.
>>22251968So is it double strumming or am I just retarded?
>>22251971Yes, it's double strumming + palm muting
>>22251975Ok, very good
baked this quince tardtim one of those admonishable bakelets whos too impatient to follow a recipe so just gets the jist of the process from like 12 different recipes before throwing together an amalgamation of components that never stick together the way they should because they werent fucking meant to bethe shells crumbly as fuck and doesnt hold together well, but it tastes good
Dinner tonight: red beans and rice, with andouille
>>22252279Chop one onion, one green bell pepper, four celery stalks, I like a fine dice. Mince four cloves garlic. Chop andouille however you like, I split it in half and cut it that way, brown sausage lightly in oil, remove and set aside. Saute onions, pepper, celery until soft, add garlic, paprika, garlic powder, thyme, oregano, cayenne pepper, black pepper, cook until aromatic. Two cans of red kidney beans, drained and rinsed because I don't have time to soak dry beans, into the pot, back in with the chopped sausage. Chicken stock and water mix, fill until the beans and sausage are just covered, add a bay leaf. Bring to a boil, turn the heat down and let simmer for about an hour, until the liquid has reduced significantly and it's all quite thick; mash some of the beans with a wooden spoon, whenever you stir, to speed up the thickening process. Serve over rice.
>>22252279>>22252282And for dessert, apple crisp made with apples from my tree. I'm not divulging my recipe.
>>22251638I also love good white rice with good olive oil. I've read your rice posts and you're clearly very knowledgeable about white rice but are you also knowledgeable about olive oil? I've been using pickerel and it's delicious.
>>22252062I feel you. Made a tart last week for the first time in forever and didn’t expect the crust to shrink as much as it did. I like your quince design, my rule is as long as it’s yummy it’s going in my tummy so I would have a big slice of yours
Cheese and onion puff pastry thing
i made more SLOP
>>22252355food looks like shit but your fork is cool
>>22252349Very nice.Puff pastry is so versatile. I use it to make pizza sometimes.Not my photo, just for reference
>>22251284Great presentation and the peanut sauce container is very cute. How did you attack the veg?
>>22252279>>22252285Super comfy meal. I’d go Nigella mode and sneak another plate of that apple crisp after everyone fell asleep
Meat
>>22251968
>>22252398Oh, thank you. I ate the onion mixed with the rice and the sticks dipped in the sauce.It was good, not great. I've never been able to get satay just right.
>hehehehe
>>22252673Has science gone too far?
We’re maltosemaxxing, the idea is to bring the sweet botato core to 60ºC and let it rise to 70ºC in half an hour, this is the golden window for the enzymes to do their job, then we finish cooking everything up to 94-98ºC
>>22252677looks absolutely amazing, well done
>>22252695The botato cooked too fast and stayed only 11 minutes in the 60-70C zone, probably it was too small for the oven temperature (175C), I kept cooking it until 96C at the core and removed. Let it rest 10 minutes and sliced open.
>>22252722It was sweet but not THAT sweet, so a second test is needed.
>>22252723Bros…
>>22240391Is Nic even still alive?Last I heard he was having all of his skin replaced or some bullshit.I made this today with my girlfriend's son. Ribeye steak tomorrow.
>>22252750sowwy bwothew~ >w< i got a widdle toooo excited uwu my bad my bad!! i just couwdn't hewp it, i was soooo hypey wypey OwO pwease don't be mad at meee nyaa~
Chicken Paprikash
>>22252750I scrolled from the bottom and thought this was on a gray bedsheet at first
>>22252754He's already looking soggy. At least I get to eat his lovely bright innards with ice cream tonight. Hour in the freezer first to firm them up. Here's something I made for my birds a while back.
>>22252998Based. Post pic of birb NOW!
>>22252998Do what he says anonPost the birb
>>22252451That’s a lot of meat, definitely a good dinner
>>22253276The genovese looks really good.I would’ve used a smaller pasta than rigatoni, like pipe rigate
>>22253940>smaller *different
>>22253956Ah! Pasta alla Sloppa?! Bravo!
>>22253975I know it's an emotional time for you right now so I will just ignore your heated words.
>>22253956Op here: pasta looks good but the ceramic plate isn’t 100% Italian because it says macaroni instead of maccheroni, therefore it’s an Italian American larp. What’s the meat? Or is it halloumi?
>>22254031there is halloumi and chicken in there. The cheese on top is Beretta.
>>22254034It’s a bit too crowded for me but then again I never understood my countrymen mental retardation about not mixing pasta with arbitrary meats (chicken in pasta is le bad) and crying when people do that, my only issue is with mixing burrata with halloumi, but if you like it then it’s the most important thing.
>>22254037yeh it tasted good and it hit my protein macros
Today it's a rainy and cold, dark, evening...it's comfort food time.Chicken soup with peas, in a rich broth with tamari, shiro miso, powdered turmeric, tomato paste, dried chives and sesame seeds to garnish. It only lacked a fresh chilli pepper but the ones I found today at the supermarket were from Morocco and I obviously let them there, fuck them.It was really good...finally, a decent dinner I can enjoy.
>>22254608I can't upload mp4 files anymore, it keeps saying corrupted or unsupported file type for some reason even though it's the same ffmpeg settings I'm using.
>>22254608>were from Morocco and I obviously let them there, fuck them.Very based anon. Food looks prime.
>>22254781Thank you anon.Here's some croissant knowledge.
>>22253940Aw thanks bbMy Dad used to make it with Penne Lisce; did it with Penne Rigate today just for you
>>22254828Do we have the same table? Are you me from an alternate universe?I have the very same objects in your picture but different colours/materials. Wtf
>>22254828
>>22254848Similar glass; I didn’t have the space for vegetables this year though
>>22240391Sunday was pizza night, did 3.5 different kinds. First attempt at doing Chicago deep dish style.
"teriyaki" udon and lean garlic beef slop bowls
>>22255118realized too late that broccoli would've made way more sense for this dish.served with egg and sriracha. turned out really tasty.
>>22252767Mmm, looks rich with flavor>>22253684Creamy rice dishes are one of my faves, would gobble
>>22240391Kangaroo taco mince.
>>22252722>>22252677Do you think it's cute to spell Potato with a B, anon?That's some baby faggot shit.
>>22254920I’ve never been a fan of mozzarella ball slice coverage leaves a bunch or sauce uncovered but aside from that your pizzas all look great, deep dish especially
I've been getting a tummy flap lately from all the beers and pasta so it's time to fill up on more vedgies and shit, and since I always buy more fresh produce than I can eat I just toasted all my tomatoes and served with some black pepper, thyme, and crunchie salt. Was quite nice and somehow temporarily satiated mehttps://www.youtube.com/watch?v=BlMpP9GrAqE
>>22240391Chili for a while
School pizza>>22256194Sweet p7
Destroyed those little faggots
>>22256249enjoyed everything bit of value and still left a handy pile of trash behind. classic squatter
>>22256257
how do I cook beens withput being soft
Ajvar meat patties, potaties, carrots and a smoked paprika romesco sauce
Sautéed a small zucchini and a red bell pepper with garlic infused evo oil, red chilli pepper flakes and fresh oregano
>>22256337Cooked quinoa, mixed with evo oil and salt then moved in the ventilated oven at 200C to dry and become crunchy
>>22256338Assembled.It was very good, I liked my lunch today.
>>22240391 Tonight I'm having leftover Polish black pudding mixed in with some buckwheat The puddings burst tho and are now slightly foreskin-y The red sauce is some tomatoes we had that were going off so my homie cooked + blended them with olive oil, spices, and preserved beetroot. Enjoyed this end-of-the month ahh meal with a cold glass of mead . Jah bless x
>>22240391 >>22256350 Tonight I'm having leftover Polish black pudding mixed in with some buckwheat The puddings burst tho and are now slightly foreskin-y The red sauce is some tomatoes we had that were going off so my homie cooked + blended them with olive oil, spices, and preserved beetroot. Enjoyed this end-of-the month ahh meal with a cold glass of mead . Jah bless x(Forgot to attach pic, fuck these captchas)
never had tuna steaks. bought a couple little steaks from my local asian market. pretty tasty to me
>>22256550What kind of rice is that?
Seared ahi tuna and sea scallops, garlic and romano risotto with roasted golden beets.
Sometimes you just want to sit down and relax after a hard way of work, and there's nothing better than a simple homemade dish that fills your stomach and hearth as well.
>>22256642This one reminds me of me mum. God bless her.
>>22256645Did she die?
>>22256605The rice recipe or the type of rice? It's a long grain rice I buy from Greece sometimes. It's kind of yellowish, I think it's dry toasted if I remember correctly.
>>22256653No. She just doesn’t know how to cook.
>>22256605>>22256654Sorry, it's parboiled (which means soaked and then heat treated probably), this is the brand. It's really good rice.
>>22256654Rice autist here: it's parboiled rice.Basically, precooked (parboiled = partially boiled) rice which holds its structure better than fresh rice and has a higher nutritional value, it's also easier to digest. The yellowish color comes from the maillard reaction during the pre cooking process.This still doesn't answer which variety of rice that is, we only know that it was parboiled rice.
>>22256664yeah it's parboiled>>22256662idk which variety is but it's local long grain Greek rice.
>>22256671The bag >>22256662 says that it's "Bonnet" rice, which is a group of Indica rice cultivated in Greece, and although we don't know the specific cultivar we can speculate that it's something like Thaibonnet rice which is used to make parboiled rice.Indica is the aromatic rices group btw (like basmati and apollo).
>>22256676Oh yeah it does say that :D Bless you rice fren.
>>22256683You're welcome.I'm having this idea of starting an online shop exclusively dedicated on selling import Japanese rice (and Italian japonica suitable for Japanese dishes) and all the stuff to achieve the perfect cooking and cooking experience. No ingredients and generic asian shop stuff, sauces and the likes, just rice and rice accessories...and Donabe pots of course, if I can manage to arrange a deal with the maker I'm in contact with.It would alfo feature a blog with articles about rice and cooking techniques, videos too, very well curated and filled with passion/autism.I have to plan and study, I'm already having fun when thinking about this.
>>22256695This is actually a great idea. A lot of people don't know how to cook rice properly or even chose the correct rice for the dish they want to make. The rice I usually by from my local store is Baldo, after a good 3-4 time wash it's able to hold it's shape after cooking. My method is the lid on on low heat and then 20 mins of the heat lid on to steam, ratio is 1:1.5 rice to water, but again in depends on the rice, I don't like a moist clumpy rice.
>>22256700My biggest issue is with normies which call themselves japanese cooking enthusiasts (you see them commenting under videos/posts of japanese kitchen pages/influencers) but have no fucking clue about what they're doing or the object of their so called passion.For instance, there recently was this video of this Italian japanese cooking enthusiast which titled "Which rice should you buy to make Japanese dishes?" and he filmed at the supermarket guiding people into buying the usual Originario rice which is fine but as I already said multiple times, despite having also Selenio that never gets mentioned, it's inferior to the import rice because Italian rice has been selectively bred for its ability of absorbing flavors from the sauces rather than having a specific aromatic profile. Therefore while Italian "sushi" Japonica can be good in texture and adhesion, it still loses to Japanese rice for flavor, complex texture and what I like to call buttery profile.Basically all these normies in the comment didn't know better than only using what they could find in supermarkets, they never ever tried buying online searching for import rice or at least higher quality Italian rice straight from the producers, the people who actually cultivate and package them. Nope, just generic rice with a commercial brand from the supermarket, like fucking cattle.This scares me a bit because it means that my main customers could potentially be other rice autists or asians living in Italy (?).
>>22256642>>22256645god bless
>>22256717Tbh I've never had Japanese food so I'm not able to comment on their rice, I've had sushi maybe 2-3 times in my life I guess you can consider that Japanese but nobody Asian prepared them. >This scares me a bit because it means that my main customers could potentially be other rice autists or asians living in Italy (?).Why, that would be a good thing for business. Someone who's a novice may buy rice 1-2 times but the real enthusiasts could become long term costumers.
>pork knuckle>onions>potatoesI prepared a Korean pork knuckle variant earlier. Will finish it tomorrow for breakfast.
>>22256769Idk anon, I’m just scared :(
Mac n cheese
>>22256891From the michael wave?
>>22256641Nice plating, that risotto must have been scrumptious
>>22256080Seems like a nice lunch. That spoon is large, do you tend to eat fast?
>>22256148Based tomato enjoyer. I like to do raw tomato wedges with a little salt as a snack
>>22257488TchektThanks. T'were breddy gud
>>22240391Stuffed chard leaves with a ground beef/ leek filling, braised fennel, and caraway potstoes, accompanied by a dark beer sauce.
>>22256770>Koreanturned out nicely :)>>22258025>Stuffed chard leavesVery nice.Not a huge fan of fennel, though. But I never tried it braised.
Chicken cutlet, swiss, lettuce, tomato, mayo on homemade kaiser roll and a scoop of pasta salad with a quick balsamic vinaigrette.
>>22258321Looks so good, I kneel
>>22258353Thanks hoss. She were delicious.
>>22255118>slop bowlsthat's not slop but meal prep is cuck coded
>>22258512>meal prep is cuck coded47iq post
>>22258560Yeah cause even a retard understands that meal prep is cuck coded
>>22258573GET HIS ASS
>>22255121Does look tasty but I agree the canned green beans are meh>>22258512>>22258573Epimetheus spotted
>>22258894Joe Rogan
>>22256338Does it add much crunch? I’ve never tried toasting cooked quinoa but I like your approach
>>22258894fuck i wish i had that
>>22258157Would eat, I bet it’s super tendet
>>22258914Yes!This white quinoa I used this time had smaller grains than the one I regularly use, which is organic and super fast to cook (10 minutes and swells a lot), so this also enhanced the crunchyness but that shouldn’t be a problem.Just make sure to oil the quinoa, a bit, spread it in a thin veil use the ventilated oven. I could’ve kept the quinoa more in the oven to brown even further but I didn’t want it to dry since the grains were small, however they came out pretty good and the texture was very nice.If you have these things here in picture related to cut dough into circles, you can mix the cooked and rested quinoa from the pot in a bowl with the veggies or the condiment you choose, oil, salt, etc, and then make small “pies” on a baking tray lined with baking paper, then transfer them in the oven. This way you will have a crunchy exterior crust with a softer interior for contrast.
>>22256088I stand correct
>>22259058batata !
>>22259059Potato = normalBotato = sweetSimple, easy, efficient.
Ghetto lou rou fan with asparagus wrapped in pork, over white rice.
Foreshadowing of a future dish: risotto ai funghi porcini>>22259108Looks good, want
Behold, chocolate pralines with nuts.Instructions:>acquire 99-100% Lindt dark chocolate >put the squares on a tray and slightly melt them>push some nuts in the soft chokky>transfer everything in the freezer for a quick chillwa la
Applesauce, with apples from my at LEAST 75 year old trees. Old picture, but it was so damn good I had to make more. Made 2l of it today. Some I'm giving as christmas presents, the rest I'm keeping for cakes and stuff maybe.
>>22258887>Epimetheus spottedmy mommy always said I was a smart
Beef stifado with lemon rice.
>>22259109Try Riserva San Massimo bro.
>>22259409Yeah, one day I’ll go for the top tier Carnaroli like that one or the aged Acquerello.I found that one at my local supermarket between generic rice, so an interesting find also because Carnaroli Moretto is a particular variety (it’s not Carnaroli Classico from the 1945 original plant lineage) made from a cross breed between Carnaroli Classico and “something else” that achieved a rice that has the same characteristics as Carnaroli but with a darker color and - according to the producer - enhanced aroma.I will see if it’s marketing or no, however at 6.20€ per kg it should be a good medium-high tier rice also considered that it comes from an historic area in Milan where rice has been cultivated since decades.Quick fact: if you want to buy real Carnaroli always check that on the label there’s the word “Classico” written togheter with Carnaroli because otherwise there’s a high chance that the rice is a cross breed between lesser rices from the Carnaroli family, but not the original one which is the high quality rice. It’s a bit retarded but this is Italian bureaucracy for you.
>>22259455To add: if a rice is a mix between Carnaroli Classico and something else it doesn’t mean that the rice is bad or low quality, this entirely depends on the producer.To make an example:In a field where Carnaroli from the original plant grows (producers have to take DNA tests on plants because it’s a felony to sell fake Carnaroli labelled as Classico) there are some stems with darker grains and stronger plants, but this rice is still original Carnaroli.The producer then plants these other plants and make them grow because they’re interesting, then he decides to mix both the produces to achieve a mix and get a rice with all the positive characters of Carnaroli + darker color and stronger more resistant plants which are easy to cultivate and don’t easily die.Since the resulting plant cannot be classified Carnaroli Classico it will be sold as Carnaroli without Classico, because it’s not 100% the DNA of the 1945 plant.This should be what happened with the rice I bought, they called it “Moretto” (from Moro “dark”).
>>22259280I don’t like store bought apple sauce any more but fresh apple sauce is so good. How many apples did it take to make 2 liters?
>Honey soy chicken >5 Spice rice>Kewpie and chilli crisp oil
>>22260160Now that’s a good meal
>>22259971It looks very good but the soft untoasted bread ruins it. Use ciabatta and add roasted bell peppers with mayonnaise bro. Trust me
>>22260227>mayonnaise nope.
>>22257526I do eat rather quickly particularly at work, it's never given me indigestion though. Funny you say that because I just got some spoons to live in my car for lunches and they're a bit smaller. I made some more mince but we've hit the image limit so no pics.>>22252754Lmao reminds me of this dude. https://www.businessinsider.com/michigan-deputy-fired-kamala-harris-racist-facebook-photo-2020-11
>>22259238Clever, were these for a get together or nomming at home?
>>22260461I was invited at my friend’s house for dinner so I brought a wine bottle, these chocolates and a pumpkin as a gift.I don’t really like dark chocolate desu, but my friend does.
I’m making veal tongue right now, the pictures will be posted in the next thread.Nothing fancy or good looking, just super comfy and stomach warming food because here’s fucking cold and need something warm.
>>22241509How did I know it was you before the cut even happened. How have I come to pick up micro-cues that it's italianon from watching maybe a total of 3 minutes of footage from you.
>>22260498It’s the stove.I’m buying a new one soon because that Rex is 40 years old and it’s having issues. He did good, but the new one has a wok burner.
>>22260503Could be. Could be. It's probably that combined with the aspect ratio and also the thing that made me think it was you was the way you move the camera around when you're filming.
>>22260506I made these videos for instagram, especially for the Donabe makers who are happy when they see their pot used. I don’t mind making some PR too, they’re good people but I have 8 followers lol
>>22260512You're back on the gram? Still the same profile?
>>22260524Yes, I think it’s the same profile.I use it as a diary, mostly, for me and for those who want to take a peek.
>>22260593Yeah found it from memory. Comfy pics bro.
>>22260644Thanks anon :3
>get out of antisemitism jail>image reply limit reached
>>22259376How long did that have to cook for? I imagine the flavor is super concentrated and I love this small onions
>>22259038Ah I see, that ring mold approach is a smart way to do it
bump
>>22261512We need a new thread
>>22261549nah this one is fine
>>22261641so, then what did you eat today?
NEW BREAD>>>22261922>>22261922>>>22261922>>22261922
>>22261907I had some chicken noodle soup for lunch
>>22261940>breadFuck off.
