Teriyaki marinated Ahi crusted in everything bagel seasoning.
Cont. from >>22237947
Shallots
never understood the point of rolling tuna in seeds and the pretending to sear it through the seeds
Garlic
Teriyaki sauce
>>22245453What pretending? It does sear it through the seeds. You're serving it rare so you're not searing it much at all anyway and it toasts them and opens a new flavor dimension. In this case I pretty much burned them, but in a good way like blackening. And the seasoning is extremely salty. But it all just permeates the first few millimeters in. It works well against the kimchi and the sweet shallot, garlic, and mushrooms. The whole dish tastes great. I'd do it again.
>>22245462I don't think you understand what searing means. If I boiled a piece of tuna it would have the same effect.
>>22245462You're going to get worms in your butt
>>22245468If you boiled that tuna all of the coating would immediately fall off and rehydrate as it floated in a raft and the tuna would taste shitty. I don't think you understand what anything means.
>>22245468The seeds have flavor and you generally want to toast themThen the meat has textural change from the heating up which is nice for the meal
>>22245474pretty sure buttworms make you smarter and stronger if you get them from a gas station sandwich
>>22245462>You're serving it rarebad ideahttps://nypost.com/2026/09/03/lifestyle/parasites-infest-nearly-every-single-tuna-in-one-haul-study/
>>22245502So never eat sushi either?
>>22245502Well yeah just don't eat fish from Brazil.
>>22245487
I took the remainder of that Dutch kale/potato stamppot stuff and added egg and flour to make a dumpling dough.
I ended up cutting it again before dropping in the boiling salted water. When it floats you scoop and drain them.
Butter and olive oil
Nice and golden brown.
Served with last night's chuck roast and onions.
And I dumped the last of the bacon gravy on there too. Really good food.
And I can make a bunch more dumplings tomorrow.
>>22245462nice
>>22245558looks like a dump alright
>>22245462it tastes like shit but you wouldn’t know because you can’t cook good food.
>>22246521Sesame crusted tuna tastes like shit?
>>22245448What kind of pan do you use most often? Is it that one?
>>22246538>sesame crust tunathat’s not what this is lmao. be honest.
>>22246614Did you miss the first two images in the thread? There are regular and black sesame seeds coating the fish. What the fuck would you call that?
>>22246622and what else? are you going to call a burger a salad because it has bread, lettuce, and tomato? christ how high are you?
>>22246614I'm not OP but he made sesame crusted tuna. Look up sesame crusted tuna and you'll find what OP made. Here's a random image of sesame crusted tuna
>>22246628The presence of non-sesame seed spices in no way negates the sesame seeds, which are the main ingredient. Please stop posting until you grow a brain, you no-talent trolling faggot.
>>22246543Depends on what I'm making. But I use it quite frequently.
>>22245548andijvie is gebaseerd
>>22243967niceHow to mek cabbage soup? (OP style)
>>22246658https://warosu.org/ck/thread/22217167
>>22246666
>>22245548>>22245549>>22245552>>22245555What the. Innovating that golden green already, I kneel once moreMix with egg and flour thoroughlyCut to size and boil in salt water until it floatsThen fry it upIs that the correct steps? What should one pay attention to? Looks like it's possible to improvise. Before you added the flour it looks pretty liquid/soupy is that right?I've never seen this dumpling magic
>>22246666Thanks chef imma have to try that
>>22246674Yeah, there really wasn't enough of the kale mash to necessitate an entire large egg, so I did need to add a lot more flour than I'd have liked. Probably a cup in total. But yeah, dumplings are totally intuitive. You can make basic pasta with just eggs and flour and salt. Knead it until it's tough enough to roll out and cut, and then boil until it floats. Semolina flour works better for pasta usually.
>have bouillon>recipe calls for 'better than bouillon'
>>22246682Okok, very nice...what an interesting idea. Looks really good cant wait to try it. Good night OP
>>22246683Regular bouillon is fine. You could just use water and salt if you had to, but you'd need to get a lot of flavor out of onions and peppers and stuff. >>22246685Good night, my Dutch muse.
Shrimp fried rice to have with the tuna.
This one stayed in the teriyaki for about 30 hours so it should be very flavorful.
enjoy your worms
>>22246870Why would I enjoy having parasites in me?
New York
Shallots and mushrooms
Shrimp fried rice
Surf and turf
Lucky me
>>22247075more like scurf and turd>>22247216fatty fat fat
Try this after your next groceries run, OPChicken satay / peanut sauce>ketjap/kecap manis: ABC sweet soy sauce (kecap manis)>sugar: american 'dark brown sugar'>huy fong "sambal oelek ground fresh chili paste"1. Treat chicken breast (diced) with some salt, pepper, a little paprika powder, a little garlic powder. No need for much spices. Sear quickly, 5 mins or so2. In a pan suitable for water, low heat:add peanut putter, tomato paste, brown sugar, garlic powder, some ground gigner, coriander, ''sambal oelek'' (spicy chili paste), kecap manis, a little soy sauce (or just salt t.b.h.), lemon juice. 3. Add water, a lot, as much water as peanut butter or more (it'll quickly thicken up).Heat and whisk. peanut buttwr will emulsify into a glossy substance4. Taste it. You'll either need more sugar, lemon juice, or salt. It shouldnt be a sweet sauce. More like tangy/savory. The sugar is for balance. 5. Add chicken bits to the sauce and let it simmer on low for 45-60 mins. An occasional bubble. Chicken fibers loosen up and it will become quite tenderServe with plain rice or whatever you likeComplements (pick and choose): prawn crackers, fried crispy onions, pickled vegetables, cucumber
It will look something like this
(Assuming you havent had it before. I never see americans make this.Btw dont get sweetened 'kids peanut butter' with sugar and shit. It should be plain or as plain as possible.)Skippy Natural Creamy (Easiest to find, closest texture)Justin’s Classic Peanut ButterPalm oil in the peanut butter is ok, a little sugar/salt too, just not too much.I believe palm oil helps to make it smooth and emulsified
>>22245447>Bagel fruikake
>>22247377>>22247364>>22247360I made a similar sauce for steak and noodles here on Sept. 17th using almond butter (no sugar or salt added).But thanks for the suggestion.
>>22248016
Hot spinach artichoke Parmesan dip with Wheat Thins
>>22245468>My Parents Are First Cousins: The Post
>>22248220YOU FORGOT THE MEAT!
>>22248243You can clearly see a steak warming up in the background.
>>22248270*steak spoiling in the background
>>22248272What is it with you and spoiled meat? You always think meat is bad. No one eats spoiled meat, and meat cooks better when it's room temperature. Are you this retard:>>22248244 ??
>>22248270No I can't. Besides the dish he's eating has no meat.
>>22248276you eat spoiled meat all the time, don’t lie
>>22248280Not once in my life. But if I did I guess it'd be fine because I'm still here.
poverty food
Leftover shrimp fried rice
Forgot the chili oil
More dumplings
Just serving it with butter, herbs, and parmesan
>>22245462Dude, i'm gonna type as sober as possible, that honestly looks fcking pathetic and disgusting compared to my meal. and I'm being one hundred percent serious. Sorry we dont cook sht that was previously in cans. you're a fuking joke dude, and im dead fuking serious. get a real family that cooks good food, drinks beer and wine and winecoolers and has a good fuking time, and has a million dollar house on the beach, im seriously.. dont ever post your fuking poverty dinner on these forums ever the fuk again bro, and by bro i mean never my bro, fuking phaggot.
>>22248554BLOCKMEAL! This will complement my Roundmeal
The pears are ripe.
>>22248721*rotten
>>22248556just couldn’t resist making it even shittier, huh?
>>22248656Davis is on his way.
>>22245502You know that freezing fish for like 3 weeks gets rid of all this shit right
Pizza pizza
>>22249651You gotta have your meat, huh? That's an absurd amount of black olives but I love olives so yum. And I bet someone can figure out your general location based on the style of your takeout 'za.
>>22249715
>>22249727papa petes in castle rock is better
>>22249715What is it with you and meat?
Good thread because you're actually cooking but I would never eat raw fish bro, that shit's nasty.
Fruit salad
I saw these on Slow Horses so I thought I'd try them out. Orange and chocolate do not go together in my opinion.
Pot roast over steamed rice.
It's interesting how zoomers as a generation have no character of their own so they have to reflexively pretend to hate anything they think millennials and gen xers like. It looks good OP, hopefully it was frozen properly or else you definitely have worms now.
>>22250929we all already know this, but having this opinion mean you have absolutely shit taste
>>22250929can i have the rest?
>>22250761You forgot the meat. Some cubed deli ham or little pepperonis would have made that a 10/10
NY
>>22250930So comfy, yum!
>>22251134mmm carcinogens
>>22251215Come to where the flavor is.
>>22251141what is this, a video for ants?
>>22245462oh man that looks great. I gotta get me some ahi steaks.
>>22252058nah you gotta get you some glasses
>>22252106Nah ur buggin dude. What about that doesn't look delectable?
Salmon cakes
>>22245462Sure is a lot of seething going on. Nice Everything Tunageleak.
>>22252111The lens was smudged so it's not a great photo, but yeah, I don't know why people are acting like it's bad food.
Egg and mayonnaise
May as well add this back to the pan to chop up and finish cooking.
Now this needs to cool a while before mixing with the egg and some breadcrumbs. Making a caper/lime aioli too.
>>22252058I think it was like $9 for 2 of them.
>>22252168because it is bad food>is my food bad?>no, it is everyone else that is wrong!
>>22252206OPs food doesn't look bad. It looks like slightly better than average home cooking. And he cooks a lot which is great in current year where so many people don't cook. He's making food for regular people to eat, not restaurant food or highly styled youtube/internet food. I do think he eats too much meat though but that's another topic.
The sauce
They turned out great.
>>22252206>everyone elseBut it's only you really.
>>22252267looks pretty good
>>22252446fatass
Monday's roast. Looking gross.
Wednesday's rice looking nice.
>>22245462you put some food in a pan and then put it on a plate. whats so impressive about that?
>>22252577wtf
>>22252460>i never eat rotten food!lmao
ha
I’m making cannabis tincture.
>>22253473Incredibly sticky. Sticks to everything.
Ground and ready to bake.325f for 5 minutes.
House smells like vaped weed. This is ready to simmer.
>>22253390yet another thing you never clean
>>22253390I wondered what's wrong with you but I never saw any alcohol so I assumed you're just mentally ill but the large amount of weed consumption you clearly do makes sense.
Double boiler as low as it will go. Alcohol boils at a lower temperature than water.
Reduce by 1/4 to 1/2. Just makes it more concentrated.
>>22253659>whatcha making, son?
>>22253659This may be the worst recipe using canabis I've seen, are you trying to get rid of THC?
Two standard coffee filters.
Stir it before you pour it so it all leaves the jar.
Let it cool a little bit so you don't burn your palm when you squeeze it out.The leftover plant matter can be used in baked goods. It's still got plenty of kick to it. This is the old Master Wu recipe and I've been making it for over 15 years. 1/4 teaspoon should send you to space.
And I just took a 1/2 teaspoon.
>>22253705you’re going to forget you set this out and find it in a few days, completely rotten, and you’ll cook it anyway
>>22252577This is slightly retarded but i agree with it
>>22253871Yes.
>>22253753dudeare you HIGH on WEED??
I was very high. I made some bad decisions.
Ordered an $8 pizza, told them not to cut it, brought it home and loaded it up with toppings and baked it, ate far too much of it, and then wanted dessert.
Then I found a box of fudge brownie mix and made that, added in granola and shredded coconut too. Let it cool just long enough to eat a bunch of the edges.
Just got back from the store. Bought broccoli and kale and cabbage and mushrooms and peppers and romaine and no junk foods. The party ends now. Back to semi-clean eating. Whole foods with some sausages and cheeses mixed in. Tenderloin and vegetables tonight. Maybe making a pot of cabbage soup.
The weather is finally cooling down and it's getting darker earlier. Truly feels like a new season. Great time to make some changes.
Filet Mignon
Kale and balsamic vinegar
Bacon and eggs
>>22255422I always crave sweets after pizza, always figured it was the salt but I never have that problem after other big salty meals >>22255424Did you mix the brownie in an oven proof bowl and bake it right in there? If so I don’t know why I’ve never thought of doing this.
>>22255589No, that's a glass pie dish. And even greased the brownie was quite adhered to the bottom. Baking in the mixing bowl would produce a lot of burned mix along the sides of the bowl and the rest would be too deep and stick badly I imagine.
>>22255860faaaat
Chicken base and water
Bacon, onions, peppers
Cabbage in the water
Chopped kimchee
Simmer
>>22255856What kind of pan is that? I'm looking for a good 10 inch egg pan that doesn't have a non stick coating
>>22255456yum!
>>22255969It's a 14" pan and it does have a nonstick surface.
>>22253634>Alcohol boils at a lower temperature than waterIsn’t alcohol just water that makes you do embarrassing shit if you drink too much?
>>22256078firewater
>>22256282why you leave the tails
>>22256811he bad at cooking
Another tenderloin on deck for later.
>>22257109that’s literally a poo nugget
>>22257159>literallyBack to school, dumbass.
>>22246885then why are you eating raw fish? you have parasites in you now, gz.
>>22257109Is the tenderloin for second dinner?
>>22257108>shittiest jar salsayour lack of taste buds belies your inability to cook decent food, noob
>>22257248Pace is a picante sauce, not a salsa. It's also far better than anything else on the market.
>>22257243No, it's for lunch. The eggs and sausage were breakfast.
>>22257266uhhh no. point status: reinforced.
>>22257279Tenderloin for lunch? Dang, what's for dinner?
>>22257417It's probably lunch and dinner. I doubt I'll eat again today.
how does it feel to be ugly and bad at cooking? mon dieu, what a sad life you lead.
>>22257883
>>22257883nice projection>>22255960looks delicious
>>22258076It's good but I made too much. I need to make broccoli cheese soon. I don't like having two pots of soup to work on.
>>22258076we’ve seen the arm, he uggo
>>22258159ugly arm? is he deformed? I missed it.for better or worse he contributes OC which you do not so your life seems sadder desu
why the fuck you have the same pans and bowls as meI feel like I'm seeing an alternate dimension of myself post a thread
>>22257883>perpetually seething over seeing steak and seafood eaten daily
>>22258272I can quit any time I want to. I could be a vegetarian.
>>22258723the parasites are quite visible today
Decaffeinated cinnamon latte
New York strips thawed out.
Seasoned up with garlic salt, onion powder, and Mrs Dash.
>>22259581What do your family and friends think of your prodigious meat consumption?
>>22259589They often participate. Besides you, no one has ever suggested I eat too much meat. I doubt you’d comment at all if it were chicken.
>>22259652you feed your loved ones rotten meat? yikes.
>>22259652Oh contrare I would comment if you were eating the same amount of chicken as you do meat.
>>22259687I really don't know where you're getting your 'rotten' accusations from. I posted the meat when I cut it from sub-primals and vacuum sealed it back in April. When did it have time to 'rot' and why do you suggest I'd eat or serve rotten meats? You're such a fucking idiot. lol>>22259731And you. I guess you live in an area where meat is either scarce or prohibitively costly. Do you eat meat like a couple times a week and think daily or twice daily is excessive? Very strange opinions you have. They don't align with anyone I've ever met. I simply cannot relate to someone like you. If you had the opportunity to eat as much meat as we do you obviously would as there's no downside whatsoever. And neither of you ever cook or post anything besides insults so I have zero respect for what you may think of me. You reek of envy and resentment.
>>22259731chicken is meat
>>22259754Yes, I only eat meat or chicken a few times a week because I don't like it very much but being full vegetarian is retarded and unhealthy. I'm not insulting or berating you but I also just can't relate to someone who eats as much meat as you do. It's a completely alien way of eating compared to my own. Btw I don't insult you or your cooking and Other anons do that. I think it's great you cook so much and I would try your steak. The only thing I do is semi jokingly comment on how much meat you eat.
>>22259768Fair enough, anon. I guess the main reasoning is that it's filling and satisfying in a way that works better for me than eating a lot of starches like most people do. When I ate like that I ate far too much. I spent this summer getting a lot of takeout Chinese and Mexican and pizza and burgers and gained weight that I'm now taking back off. If I had better willpower and metabolism I'd eat a little less meat maybe. Once I discovered that I could get meat for almost half the normal price and stockpile it and therefore not spend extra on groceries to eat like this I bought that chest freezer and started doing that. But really I always ate a lot of meat, just not as much beef as now.
>>22259774That makes sense. It can be tough to get enough calories on a low meat or no meat diet without eating a ton of carbs. Lots of vegans and vegetarians are really carb fiends and don't actually eat or cook vegetables or beans or tofu or real plant foods.
>>22259814I know a couple of fat vegans. Lots of hummus and chips and breads and french fries and sugar, and then processed fake meat and cheese shit. You really have to cook quite a bit for yourself to get enjoyable nutrition from a vegan diet.
18 oz. NY
Scallions, mushrooms, kale
Balsamic
>>22260015you have absolutely zero consistency on the doneness of your meats
Variety is the spice of life. Different lighting, different cuts of meat, different start temperatures. But it's all consistently rare to medium-rare.
It's getting harder and harder for you to come up with things to find fault with I see.
>>22260015i'm drunk and seeing doublewould eat
>>22248220I love wheat thins
>>22260015why are fatties so afraid of eating more than a tablespoon of vegetables in one sitting?
>>22245462looks delish anon
>>22260236Thanks. I should be buying fresh tuna from the local fishermen though instead of that Walmart stuff. But big bags of tuna loins to portion out can be a stinky job.
>>22260175It’s a real phobia.
New York with shallot and garlic brown butter.
Some fat for the dog.
Sometimes the last bite is also the best bite.
I didn't really brown the butter. But melted butter is still pretty great.
>>22260964garlic looks nice n crispey
>>22260970how do you fail at browning butter? what
>>22260956I think you’ve eaten more beef this month than I have in the last 2 years, wish the price would come down
>>22261179The rendered beef fat dilutes the butter and makes it take longer to brown. I didn't want to burn the garlic and shallots.
>>22261483so you don’t understand cooking fundamentals
>>22261491I understand that if I'd cooked the butter longer and burned the milk solids (along with my garlic and shallots) that it would have browned the butter. Quit trying to find holes here. I know everything.
>>22261499>if i cooked it more with my current process it would have been bad!exactly. that’s called a lack of fundamentals. fix your process.
>>22261781You're a complete amateur. You don't get to criticize anyone. You wouldn't even know WHY you made a mistake. That's probably why you're too much of a chickenshit to post anything.
>>22262305i post things all the time, you like my posts, etc etc. imagine not being able to cook butter and garlic at the same time, pathetic.
>>22262313I LIKE your posts??You're insane. Link to anything you've ever posted right now. You won't because you can't because you're a cowardly troll and you can't cook.
Yeah, I didn't think so. Bitch.
>>22262313>you like my postsHow do I into liking posts on /ck/? Is this a new feature?
>>22262317>>22262333this is literally my thread >>22261971lmao you’re devastated.
>>22262437Oh really. So when you're not baking sweets you're over here trolling? I don't believe you. People who contribute OC to this board don't act like you do.
Red cabbage to braise and some not-so-spectacular Brussels sprouts.
Rotisserie chicken
Chicken Caesar
Pile of chicken topped with this dip from Costco
Looks like a complete meal to me
Microwaved for 1 minute
>>22246521You got so brainwashed by Jews that eating fresh fish scares you. Grim. You'd die if you ever had to fend for yourself
>>22262599>denial>copelike pottery
>>22262778You don't cook anything. You don't make threads. You're taking credit for someone else's work. No one capable of cooking any of that would spend his time over here making outrageously off the mark comments every fucking day. It's someone else.
>>22262671Is that dip pretty good? Thought about getting it but never have
>>22263012Yeah, it's good. Better than the spinach version, which has huge chunks of artichoke in it.
>>22246628>that's not sesame crust tuna bro>actually it is check my images>DUDE THAT'S IT? NOTHING ELSE?Try killing yourself.
>>22264992It’s not ‘just sesame’. Get your eyes checked.
