Previous thread >>22240391General thread for posting your cooking process/food you made.
>>22261922I wanted to expand on the crunchy quinoa previous recipe and came up with this random idea which I rushed for lunch, since I had a spare hour.I cooked the quinoa in the veal tongue stock (I ate it yesterday for dinner) and when it was cooked, rested and fluffed, I mixed it with salt and oil and roasted it in the ventilated oven at 190°C.I then blended a roasted red bell pepper and boiled peas to make a purèe to use as a base for the quinoa, then I decorated with peas I reserved and added an omelette in stripes.I wanted to make a tamagoyaki but I took the shitty pan my parents use and of course the egg stuck so I had to improvise an omelette.I'm not really satisfied with the aesthetic result, however it tasted good and I'm happy.
Veal tongue and how the stock was made (fennel, green onions, black pepper grains, white wine, cherry tomatoes, carrot and celery + salt)
Does it look ugly as hell? YESIs it good and tasty? HELL YESNo green sauces, no bullshit super thin slices, just maldon salt and EVO oil with a bowl of the hot stock on the side with the boiled veggies to drink/eat because it’s fucking cold, like there are 9 degrees outside I need to warm my belly not good looking food.
>>22261950Just so you can see how a tongue with effort looks like.This one has green sauce (parsley) and has been lacquered with tamari sauce and put under the broiler.
Vegemite and Jarlsberg crumpets with a fresh pot o tea.
>>22262270This nigga eating ash
>>22262297
>>22262220Cute bun blankie :3They look delicious
Fried guacamole
>>22262430No.
>>22261950Why are you eating boiled baby cow tongues? Thats nasty bro. Can't you afford real meat?
getting the hang of sourdough
>>22262430Why would you do this? WHY?
Not my pic (didn't take one) but I made the same thing today. Happy Liberty Day, frens.
About the fried guacamole. It was pretty much a joke thing that I was asked to do.It was pretty good though.Guacamole mixed with bacon bits and coated with panko. The sauce is basically ranch and smoked jalapeno
>>22262445Looking at this makes me want to expand my cooking repertoire to include soups. Something creamy with little chunks of stuff to scoop up with slices of fresh bread. You make the bread, I'll make the soup... After we eat, we'll experiment in bed and see what bready soup sex is like.
>>22262457Would you make it again? Sounds gross but I agree it’d be really tasty, yours look well made
>>22261959What was the texture like on the tongue? The one time I tried cow tongue I didn’t like it at all, but it was a really chewy piece with zero seasoning
>>22262274Mmm, so tender
>>22262416Thanks, they were vert soft and tasty.
>>22262924Soft and tender, juicy. Some parts melts in your mouth and some other can have a bit of a bite to them but the more you cook it, the better is for overall tenderness.I pressure cooked mine (800g) for 1 hour +30 minutes rest inside the pot gradually losing pressure.
Sauteyed bean sprouts, sardines, and chopped spring onions. With crispy gyoza and rice.>>22262430I dig it. Feels like its missing a side of wings or something, though.
macaroni and cheese, ground beef, pinto beans, and eggs
>>22262430hahaha anon what the hell
>>22262913Yeah I was going to make it again tomorrow hopefully. Now I have to make it filled with cheese and in dinosaur shapes
Çılbır and roast potatoes
>>22261922Linguine with butternut-parmesan sauce on a horse meat broth base, garnished with fresh parsley and basil leaves.
>>22263621horse broth
>>22263622Not to your liking or did i make a linguistic mistake?
>>22263625I've just never heard of someone using horse broth
>>22263621is that whole grain ?
>>22263628I had leftovers and i was to lazy to make a veggie one. It turned out surprisingly well.>>22263633No, they are made with durum wheat semolina, spinach, and turmeric. I bought them on a whim last time i was at aldi, tastewise they are nothing special bit they look nice with the sauce.
>>22262297There is a schizo take for everything and one of them is that wood ash is like a super food for plants and shit and thats why our ancestors were better because they burned wood and rhe old plants after each harvest and planted in the ashes and dirt. I remember that coast to coast am episode everytime i accidently wood ash my food cooking in a camp fire.
>>22263659idk about wood ash but I know volcanic ash (bentonite clay) helps plants grow. Doesn't sound too schizo to me.
>>22263621why did you plate the pasta and then just dump sauce on top?
First attempt at chicken marsala. Wish me luck!
>>22263674How would you plate it?
>>22263682usually pasta is mixed with the sauce in the pan
>>22263682Mix the sauce with the pasta in the pan then plate
>>22263569I’ve never had yogurt with eggs before, does you chop the eggs up into it and mix? I just looked that dish up and the flavor combo sounds great, and your taters look really good>>22263681Exciting, good luck!
>>22263699It's basically yogurt mixed with herbs with poached eggs and spiced butter on top. Necessarily the eggs and especially the yolk will mix with the yogurt. Usually cilbir is served with bread, but I don't have any so I sopped it up with potatoes instead.I mixed garlic paste, lemon juice, salt, pepper, hemp hearts, chopped fresh dill and mint, and honey into the yogurt. It's delicious. It's a bit more effort than I usually put into breakfast, but it's worth it.
was just fucking around with stuff i had already since i thawed some sauce for spaghetti i ended up not making >saute onions and garlic>brown 1lb ground beef>combine them and add ~16oz homemade smoked tomato sauce, simmer for a few>add metric fuckton of red pepper flakes, add cumin and costco taco seasoning>add plain jasmine rice i made yesterday
I made pasta al forno, but it’s not for me…
>>22263717Smoked or roasted tomatoes in a beef and rice slop bowl is so underrated
>>22263685>>22263688Fair enough, maybe next time.
>>22263681
>>22263750
>>22263760>troon juice
>>22263760I knew steel pan guy was a /ck/ anon
>>22263681>>22263750>>22263760>>22263789fuck guys its so fkn good i forgot to post plate up...
>>22261922made lamb stomach and banana leaf to hit my iron and protein at the same time.It really fills the stomach (:Organ meat is super cheap and it's really tasty.
>>22263860>Organ meat is super cheap and it's really tasty.This, love me some heart, especially chicken or cow.
>>22263862Planning on making pan-fried chicken heart tomorrow.... Got my stomach hrowling (:
>>22263860Honeycomb tripe is so good when done right.
>>22263789>>22263829Aye glad it was yummy, it looks it
>>22263829also, check out my little brother on stage with alton brown.https://files.catbox.moe/oatbzz.mp4
>>22262445oh just lovely anon!
>>22262449fuck hdg. i left cuz of the diapers.
>>22263860>>22263862Organ meat is for dirty poors.
>>22264340posts like yours are only made by retards
>>22263946That’s very cool. I wonder who came up with the idea of heating the wok using stage lights
>>22263720Should have made pasta al forme (j/k). Looks yummy
>>22262465>experiment in bed and see what bready soup sex is like.I would assume very leaky
>>22263789Absolute class
I need a pan for roasts bros.I’m using my 28” fry pan to make this braised veal chuck and it weights a ton I was scared to break the handle. This pan is expensive, I’m scared
>>22263829Needs more sauce for the pasta
>>22264701im going to use more liquids next time. it rendered down so fast.
>>22264690its going to be fine.
>>22264690>>22264818https://files.catbox.moe/qxb8cd.mp4Braised veal chuck (I think it's the correct name but in Italian it's called reale di vitello) and its reduced sauce. Steamed red potatoes crushed with the fork and mixed with salt and the glossy sauce.The sauce is white wine (I have problems with digesting cooked red wine in these heavy dishes), carrots, tomato paste, ghee, rosemary, pepper and tamari. I wanted to use dried shiitake but couldn't.The plating and everything at the end looks ass but it tasted damn good and was ultra tender even though I couldn't film it because I needed two hands to show it properly instead of holding the phone.Another one of these dishes I have to rush and make with 75% love because of logistic issues at home. One day I will unleash my full potential, hopefully...Ps. the pan was ok at the end, the lid actually is not 100% flat but has a 1-2mm light under and wobbles a bit. I think it's ok but I will think about it for days and suffer since it was never used before today and it costed 30€.
>>22264868jesus christ that looks good anon, but do you mind me asking why you chose rice? a bit odd where im from. are you spanish? or latino perhaps?
>>22264880Thanks anon, but...>riceThere's no rice in that dish O_OIf you mean why I eat rice instead of pasta, as an Italian, the answer is: because that's what Il Duce wanted.Secondly, because I can't eat gluten because of my permeability issues in the gut, I'm not intolerant or anything, so I have to rely on rice because it's 100% fine with me. I also eat quinoa and buckwheat as grains but of course nothing beats pasta. Unlucky me, I guess, also coffee is forbidden and had to waste 2 years of studies and 1500€ of coffee equipment while I was training to become a roaster.Ps. Cuckbox doesn't load anything right now
>>22264886gluten is overrated anyway. If you can get cassava flour where you are, it's a good substitute. You can make pasta with it.
>>22264886>because that's what Il Duce wantedVery based anon. Opinion on picrel?
>>22265055cope
>>22265082don't make me rape you
>>22265064Idk, I don’t watch tv, but given that it’s a product made for normies by sky tv then it’s safe to assume that’s leftist propaganda bullshit like every Italian tv production.Read this, it’s better.
Your topic of facism inspired me and i tried to make the austrian sidedish napkin dumplings. Interesting stuff, quite good with mustard and very filling. I will definitly try to incorporate it in a real dish. Interesting enough the version with lye pretzel turned out darker than the one with rye bread.
>>22264868Working link: https://files.catbox.moe/lsesb4.mp4>>22265271I miss fresh piping hot giant pretzels with beers at the local pub :(
My local Wally's had iqf pollock loins on sale so I picked up a bag. What am I doing with them? A thoroughly unsophisticated chipdhood nostalgia. Fish sticks, mac n cheese, steamed broc and cauliflower. Sticks breaded. Will come back with a plate later. >>22264868Very nicely done anon. Would.
>>22265303Bars around here still do it, but its like 10 bux for a fkn pretzle which is insane. one of the mexican places charges 30 dollars for 3 street tacos. The food is all good, but the peasant food for plutocrat prices is needs to end.
>>22261922One of those nights, fellas. >Buncha stuff been in the fridge too long>INTO THE WOK WITH IT.You might think the star of the champloo is the bag of wrong shrimp I bought or maybe the old side of rice that was never eaten from like 2 weeks ago but truth is, it's the seasoning!avocado, sesame, truffle oil into the wokminced garlic cloves and a habanero in to sizzleoyster sauce and ~1tbsp butter incrumble up some dried curry leaves inthrow in the whole bag of wrong shrimp (too big and have the shells on)maggi notsoy seasoning insplash of worcester, scotch bonnet pepper sauce, small amount of classic stir fry saucesprinkle on small amount of badia jerk powder and 5-spice powdersprinkle on sazon and savory saltmix n cook till shrimp are cookedmix in container of old, cooked white ricekeep mixing n cookingbeat 1 egg and mix it in till fully cookedtransfer slop to dish and enjoy. Tastes like spicy and exotic street food you might find in the caribbean or the brown parts of Asia.
>>22265315Mhm they looking like some good shticks
The forearm of a juvenile Felis lybica catus, given a few drops of olive oil, seasoned with great value pork seasoning, wrapped in foil and set in an air fryer for 15 minutes.
>>22262220what's the white stuff
>>22263946>>22264417The stage lights heat the egg
>>22263412why does the meat look like it has holes. that looks like a trap for trypophobia.
>>22265666Speedholes.
>>22263154Slice of ‘sage, slice of ‘uffed ‘ell, eaten both together would be yummy for my tummy
>>22265479That does sounds flavorful, do the truffle and sesame oil taste play well with each other? I’ve never mixed them before
>>22265271>napkin dumplingsI’ve never heard of these but I like the idea a lot, may try doing a stuffing version for thanksgiving
Second test.>bigger botatoes (2x550g)>lower temp (120ºC)>more time (estimated 2 hours)Less go
>>22266105Approaching the maltosemaxxing temperature window, gamers rise up!
>>22266136Exiting the window right now, so we blast @ 200ºC for the final caramelisation.It’s taking more than 2 hours btw, it’s not easy to plan ahead but next time I’ll allow 3 hours min since it’s just the second time.Around 100ºC is the sweet spot for the oven temp, you just have to be patient and not cook this thing for lunch like me because I’m retarded.
>>22266162Now the temp should raise quickly once the core gets hotter. Shit’s fascinating
>>22266163Almost there
>>22263659Dude, you're a complete idiot. A casual Google search would have immediately provided you with the information you need
>>22266191;)
>>22266316
>>22266322Spread some of the syrup on the baking tray over the split botatoes and put them under the broiler for some minutes to crustmaxx or else eat them like this with a sugary boost
The aforementioned plate shot. Meine schtikz. Previously listed accoutrements as well. Plus a quick tartar I threw together. Visually impressive? Not one bit. Delicious? Thoroughly. >>22265517Grazie
>>22266469Wtf. Why my pic no attach?
>>22266232
>>22266471that ‘roni looks hella yellow
>>22265623cow milk feta type cheese
>>22266490I usually use a mix of real cheeses along with plain old American in my mac so it's much paler. This is entirely American, with a couple o' saffron threads in the cream to get that unnatural yellow color that box/freezer mac n cheese has. Nothing to fear.
>>22266490i like mine real yellow. thats how i know its delicious.
Red kuri squash and chestnut velouté topped with grilled chestnuts, smoked speck and a whipped cream with salt pepper and shishito.
>>22266709Speck huh? Ive heard it called a few things...I know speck as horsecock or bullcock.
>>22266758I think its just thick cut bacon
Makin' meatball parms. Bread is key.
>>22266787
>>22266788
>>22266865
>>22266881
>>22266323I tried mashed sweet potatoes mixed with some honey a few years ago and really liked it, have made it several times since>>22266881Your sandwiches always look so good, from scratch bread is a real sign of respect for the person eating the sandwich
Meatball salad
>>22266232Is the color really off in the photo? It seems shifted blue and desaturated. I’m guessing irl it looked really good, but I’m reeeing about that dirty spoon handle
Leftover din dins today.
>>22267221Thanks anon, I appreciate that
>>22267268>blue shiftbest half life muh boi
Did salmon tonight
I'm making saffron risotto tomorrow, I took some saffron strands, crushed them, then placed an ice cube on top and left everything in the fridge for 14 hours to allow for cold extraction.Currently I'm debating if I should also perform a fat infusion using melted ghee as the lipid medium to extract the saffron's aromatic compounds, but given that I'm using a low amount of saffron (0,1g) I'll probably skip this even though it's interesting.
>>22268054Nice, what’s in the sauce?>>22268064Does the extraction increase the flavor? I tried to saffron cooking with saffron a few times but never noticed much taste impact, however I never did any sort of extraction.
>>22261922Ni
>>22261922gg
>>22268551>>22268554Excellent plating technique
>>22261922ERS
>>22268556Bro, thank you, honestly. Idk how to say this but your post made my night. The sauce on the side is a homemade aioli, same with a salad picture I posted earlier. Could've been thicker, not sure if it needs more oil or egg yolks...but it runs a bit when I try to do decorative things
Pita bread 'za. It was alright but definitely too much cheese for such a thin base.
>>22268566Sorry for the repost img, accidentally folks
>>22267263Lets see...Feta, tomatoes, apple, onion, romaine? Missing anything? Balls look great, You make them? Is there any dressing? I'd have to do at leas red wine vinegar and some olive oilAlso, nice keyboard. Think its the same logi as mine
>>22268525Yes, the slow cold extraction preserve all the volatile compounds and extracts gradually all the aromatics. It’s kind of like cold brew coffee.Making an extraction using a fat around 50-60ºC for 15-20 minutes brings out all the liposoluble compounds which gives a deeper flavour, so ideally you combine both extraction methods into your dish to achieve the very best results.
>>22268613pineapple, capsicum, capers, kalamata olives. Dressing is: evo, lime juice, finely chopped chilli, garlic, ginger and malt extract.the meatballs were indeed homemade, beef and pork blend with some garlic and chilli.
>>22268621Tell me about that malt extract my dude, not really a thing around here, by name anyway. I use jugo Maggi sauce on occasion to season things, as well as buttered toast with Marmite, but don't know much about malt beyond that
>>22268525Really simple sauce, heavy cream, pinch of salt, chives.
Hey kids, try and stay sober, alright?
3.8kg of crème de marrons rum vanilla.Gives you faith in the future.>>22266769Speck is not bacon.
https://files.catbox.moe/90pdz0.mp4Saffron risotto, with Carnaroli Moretto (cross breed).I fucked up something and the rice didn’t release enough starch, so it doesn’t look creamy but I can assure it tasted good!Next time bros, I’ll make a porcini mushroom risotto and it will be better.
i made this.it needed sauce, badly.
>>22268947Yessir! That looks great. All it needs is 3-4 1cm slices of NY strip laid atop and that's a fancy lunch right there.
>>22268827Jesus approves of the soup. Is that miso?
>>22268567Based pitazza maker
>>22268567what is this smut? why aren't those blurred?
>>22268969What sauce would you do? Looks top tier otherwise
>>22268452nice one here
>>22268976Thanks anon, however I figured out what I did wrong.A combo between fast boiling and unnecessary final rest in the hot tri ply pan, which kept cooking the rice.Next time I'll switch to the smaller burner and skip the resting phase, or at worst I'll keep an emergency ladle of stock on hand if needed.Next risotto will be dried + fresh porcini.
>>22268054I had some of that rice left over from last night so used it with some tahini roast belly pork and made up a little Nuoc Cham dressing
Today's lunch
>>22268977Yeah, we'll call it miso. I've been dicking around the kitchen everyday this past week, made a consomme a few days back...experimenting with clarification. Made a dashi yesterday, as well as a shitake mushroom stock. Threw everything together and added some dehydrated wakeme and tofu. Also, the Jesus was a gift from Colombian ex gf, and he went back for seconds :)
>>22269241Oh shit, and there is some white miso in there as lol. Almost forgot the moniker
Comfy spicy porcini mushrooms chicken thighs
>>22269257Sorry for the yellowish kitchen light, here’s a closer picture
>>22261922>400g whole wheat flour>250g sifted rye flour >100 g barley flour >250 g all-purpose wheat flour>100 g oats>5 dl bayer beer>2 dl water>40g malt extract>30g butter>20g salt>1 packet dry yeastIt turned out okay. I'm a little surprised and disappointed by how little the beer and malt extract affected the taste. I am not a fan of either on their own, but yeah, for this experiment I would not mind them being more pronounced. Maybe replace the water entirely with beer, and even more malt next time.
>>22269276SUPER ENHANCE!
chicken with 40 cloves of garlic
>>22268827workin on it anon. Been around a month since my last drink.
>>22269447>fallow chefs on /ck/based
>>22269280Looks like good bread though, will you use it for toast and sandwiches? The beer element must go well with bratwurst
>>22269257Looks so tender and flavorful
>>22269447I count 29 you lying piece of shit.
>>22268618Ah okay, thank you for the answer
