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Posting random pictures of things I've...
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 188
Thread images: 110
File: rødtunge4.jpg (754 KB, 1200x798) Image search: [iqdb] [SauceNao] [Google]
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Posting random pictures of things I've cooked in the past few years. Feel free to judge, comment, and ask questions.

>Sole meunière
>>
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>Pea risotto
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>Pork belly sandwich with red cabbage
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>>6077047
>red cabbage

absolutely horrid smell my mother makes it all the time. tastes good though
>>
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>Lemon mousse
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>>6077052
How does this work? Doesn't the acid in citrus make dairy fucked up?
>>
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>Open faced roastbeef sandwich
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>>6077053
It doesn't acidify like (sour) cream, no.

>Bread
>>
>National dish of IKEA land
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>Tomato soup with grilled cheese, 1/2
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>>6077073
>2/2
>>
>>6077058
I like the cutting board. also the food. give recipe for this one?

or at least how'd you do them onions, what's the white stuff on the near slice, and what's on the bottom of the far slice
>>
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>Smoked salmon
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>>6077081
I'll post some pictures of the bread later on. The white stuff is horseradish, the yellow stuff is remoulade (piccalilly with mayonnaise). For the fried onions I used some generic recipe from allrecipes.com or something like that. As far as I remember I used buttermilk and regular flour. The far slice is potato and cottage cheese.
>>
>Sunchoke and potato soup with bacon
>>
>>6077088
>>6077082
I want to make my own lox. do you need a smoker for it? god damn I love you pls be a grill
>>
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>Greek meatballs with tzatziki
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>>6077092
For smoking, yes, but you can cure it yourself (gravlax). I think I have a couple of pictures somewhere.

>Ciabatta buns
>>
>>6077092
you can cold smoke salmon, but traditionally...

you can easily build a smoking chamber and hang meat in it.

its like 10 cinderblocks, some wood and whatever you wanna burn. ignite it, do whatever the instructions say for constant smoke, then leave for 12 hours.
>>
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>Red lentil stew
>>
>>6077093
i probably wouldve done something with those veggies, just for the sake of avoiding what my gf does...
>feeding me raw veggies, plain
>>
>>6077110
I don't mind plain tomatoes and there's grapes in it but the cucumber yeah. Cucumber salad would go well there
>>
>>6077115
>Cucumber salad
hnnng
>>
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>Meatballs
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>>6077088
I'd sacrifice members of my family to be able to eat one of those right fucking now.
>>
>>6077127
you haven't told me if you're a grill yet
>>
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>>6077098
>Beetroot cured salmon (look up Jamie Oliver on Youtube), 1/6
>>
>>6077127
Why does all this look so well photographed?
>>
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>>6077134
Nogrill.

>>6077137
>2/2
>>
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>>6077140
Daylight and dSLR.

>>6077144
>3/6
>>
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>>6077144
I would've married you
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>>6077148
>4/6
>>
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>>6077157
>Done. Sadly, I don't have any pictures of plating but it was something along the way Jamie Oliver serves it. Added some rye crisps, pickled beetroot and herbs. 5/6
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>>6077166
>At this point the salmon is pretty fucking red from the beetroot. 6/6
>>
Alright, back on track.

>Open faced potato sandwich with smoked cheese and cress
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>Fresh pasta with salmon
>>
>Time for a burger. Many more to come
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>>6077190
>no cheese

this has been my favorite thread in forever however
>>
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>Falafel with chili sauce
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>>6077193
Some will contain cheese, though.

>Roast chicken
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>Mac and cheese
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>Clubsandwich (sorry about the bread choice)
>>
>>6077110
you imbecile dont even know choriatikisalata
>>6077115
and you imbecile dont know the differnce between olives and grapes

holy shit. you guys better go back to fucking joey thread.
>>
>Fish cakes
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>Chicken soup
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>Berries with koldskål (buttermilk with sugar, vanilla, lemon and sometimes eggs)
>>
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>>6077211
keep being a cunt you nigger
>>
>Vegetable tart with cottage cheese
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>>6077222
shut up.

This thread is amazing, your plating is amazing, where did you learn to cook OP?
>>
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>Deep pan pepperoni pizza
>>
>>6077229
that wasn't OP that I responded to. I love OP and want to have my first gay experience with him.

I responded to a nigger that thinks he's better than me
>>
>>6077234
I know, I told you to shut up because youre being an idiot
>>
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>Fish cakes (cod and saithe)
>>
>>6077239
no.

>>6077241
what's the yellow almost scrambled egg looking stuff?
>>
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>>6077229
Nowhere in particular. I've been living on my own for six years. When I started I could make pasta with pesto.

>Burger with cheese of questionable quality, 1/2
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>>6077248
jesus christ are you a god or did you sit there and wait for the cheese to drip like that
>>
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>>6077246
Remoulade.

>>6077248
>Fries (Serious Eats McDonalds fries), 2/2
>>
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>>6077253
No, the cheese was going everywhere.

>Salmon tartare (Bouchon cookbook)
>>
OP what's your experience? Also What's the recipe for the chicken soup?
>>
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>Oh, here's the rye bread chips from the gravlax
>>
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>>6077263
I've been cooking for six years or so. I don't have a recipe for the chicken soup. It's pretty much just chicken stock, vegetables (carrot, cellery, onion, parsley) and leftover meat from the roast chicken posted earlier.

>Simple chicken meal
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>Duck leg ragu
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>>6077280
start doing verticals and be the savior this board needs
>>
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>>6077283
I've made verticals before but it's so much work and seldom very rewarding to be honest.

>Lemon parfait, 1/2
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>>6077246
so, and do you think you are better than a 'nigger'?
>>
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>>6077286
>Powdered sugar, cream, eggs, lemons 2/2
>>
I'm taking a 10 minute break.

>Cauliflower/smoked cheese "panna cotta" with salmon roe
>>
>>6077280

Nice one man. If i was a bitch my fanny would be moist looking at your food.
>>
>Meatballs with pointed cabbage
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>>6077148
>dSLR
i want to go /p/ and just critique the shit out of your pics, but i wont. terrible misuse of your camera tho
>>
>>6077302
THAT FILENAME
>>
>>6077262
this is the most interesting dish in this thread. good job.
>>
>>6077335
does it cost per pic? because he's dumping lot of pics and it seems like he likes photography a lot given how good the pics are
>>
>>6077335
Doit, but I know what you're going to point out anyway. I consider most of the pictures to be snapshots.

>Pizza, 1/2
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>>6077339
What about it?

>>6077357
>2/2
>>
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>Pulled pork with tripple cooked fries, 1/2
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>>6077373
>2/2
>>
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>Chanterelles with cream
>>
>Brasied leg of lamb with lentil salad
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All looks pretty good. Thanks for sharing
>>
>Beef patty (hakkebof)
>>
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>Chicken breast with corn and spinach
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>Burger buns, 1/6
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>>6077428
>2/6
>>
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>>6077436
>3/6
>>
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>>6077440
>5/6
>>
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>>6077448
>6/6
>>
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>Pea pure
>>
>Home fries
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>Baguettes
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>>6077218
Another picture.
>>
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>Unplated carbonara
>>
>>6077482
youre quite good at presentation and the cooking looks great
>>
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>Lamb shank with mashed sweet potato
>>
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>Prosciutto and mozzarella sandwich
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>>6077078
How do you get that even browning?

Mine always has dark and light patches.
>>
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>>6077483
Thanks.

>>6077495
Do you pan fry it?

>Agnolotti with sweet potato and bacon filling and beurre monté (The French Kitchen cookbook)
>>
>Pasta carbonara-ish with chanterelles
>>
>>6077500
Yes, I do.
>>
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>>6077510
Make sure your bread is evenly cut, there's enough butter, move it around every 30 seconds and keep the heat low/medium-low. If that fails your pan probably has some serious hot spots.

>Ragu again (looking all blue and shit)
>>
>>6077515
Thanks!

I think it is the temperature I cook them at.
>>
Do you have a blog with recipes? I wanna try some of this stuff.
>>
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>Soy stir fry
>>
>>6077521
No. Make a request and I'll do my best to provide a recipe/general guidelines/additional photos.

It's late and I can't see straight. I'll check the thread tomorrow and answer any questions.

>Tripple cooked fries (Heston)
>>
>>6077533
post the rst in the morning please! This is all so perfect
>>
Great thread OP

>>6077500

What exactly is this^
>>
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I love you, OP.

10/10 win/win

My favorites were:

>>6077088
>>6077185
>>6077366
>>6077500
>>6077509
>>6077440
>>6077390

Although I find fresh greens on pizza unappealing (and unattractive, hiding the goods beneath) but otherwise that looks like a really nicely done pizza.
>>
>>6077042
I wish I could cook like you, OP.
>>
>>6077093
That tzatziki looks bomb. Most tzatziki Ive seen in the states doesnt have a good cucumber to yogurt ratio. Usually too much yogurt.
>>
>>6077042
Assuming this is a legit thread, OP is a fucking amazing chef.

10/10 I am jealous of you.
>>
>>6077637
but can he be....masterchef?
>>
You are what I aspire to be in a couple of years OP, good shit.
>>
10/10, would marry you
>>
>>6077042

You're absolutely great OP. Do you work as a chef/restaurant owner/student... or something, or were you just self taught for 6 years?
>>
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>>6077537
There's a lot of pictures. I'm being a bit picky.

>Chicken pot pie
>>
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>>6077604
It's from The French Laundry (not kitchen, lol) cookbook.
>>
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>>6078483
>Pasta filling
>>
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>>6078487
>Adding filling
>>
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>>6078489
>Closing them up
>>
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>>6078491
>Last one
>>
>Spaghetti aglio, olio e peperoncino aka I'm so broke I can only afford carbohydrates and water, 1/2
>>
>>6078499
>2/2
>>
>>6078483
how do you deep-fry tiny leaves
>>
>Boiled asparagus with hard boiled eggs, shallots, capers, wild garlic, and apple cider vinegar.
>>
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>>6078507
There's not much to it. They will crackle and puff for a few seconds and then they're done.
>>
are you a chick and also do you work as a chef?

your food looks great and you take very professional looking photos
>>
>Another regional dish. Boiled pork meatballs with potatoes, carrots, celeriac and a white roux
>>
>>6078519
>women cooking food as good and hearty as this
>>
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This is the only thing I've made that I thought worth photographing.
>>
>>6078527
>oozing vagina
breh
>>
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>>6078519
>>6077738
It's just a hobby. I reckon anyone with any real training would kick my ass.

>>6078519
Sorry, still not a girl.

>More bread
>>
>>6078537
im interested to know whether a girl would give you some quality vagoo time in exchange for one of those meals, if i was a girl i'd suck your balls for one of those pastas
>>
>>6078532
Stay jelly.
>>
>>6078527
Not bad but the plate as a whole looks a little sad. Never tried chicken cordon bleu.
>>
>Omelette (well, it's closer to a Spanish tortilla), 1/3
>>
>>6078563
>2/3
>>
>>6078565
>3/3
>>
All this shit


All this shit looks really fucking good.

So good, in fact, that I apologize for calling it shit.
>>
>>6078563
>>6078565
>>6078569
this series is delightful. how many eggs did you use ?
>>
>>6078569
this doesn't look like and omelet and I hate the presentation and I also hate the photography. This is not the grand canyon you're photographing.
>>
>>6078606
There is always that one guy...
>>
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>>6078607
Well, the critique is not completely unwarranted. I abuse the focal length and the colors are off in some of the photos. I don't really care.

>>6078606
As I already stated it's not a classic omelette. It's not my fault your language doesn't have a word for it.

>Classic omelette
>>
I came into this thread just to tell OP that hes a saint and the type of person every /ck/ user should be
>>
>>6077064
Fuck that's some pretty bread. Recipe?
>>
>>6077098
Also any help w/ciabatta? I only tried once, made the biga the night before and they came out with a rock hard crust.
>>
>>6078630

>OMELET DU FROMAGE

>wa la
>>
Det ser godt ud faggit
>>6077042
>>
>>6078489

>dat kitchen
>fresh herbs on windowsil
>huge window with amazing amount of natural light
>nice wide, un-cracked, un-dented countertop
>space to spare on the left
>everything's clean

I'm mad envious dog, good on you for being able to make such beautiful and tasty things.

You are like the /ck/ equivalent of /fit/'s goal body
>>
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>>6078967
That sounds nice. It doesn't sound like my kitchen, though. My kitchen is well-equipped but besides that it's pretty pleb and very old.

>>6078821
At what temperature and for how long did you bake them? Sounds like too long (and probably too low temperature) since a thick crust had time to develop. Adding steam in the initial stage of baking helps to delay a crust forming. Covering after baking can help promote a soft crust but it's obviously not going to change the thickness of the crust. It shouldn't be necessary and it's mostly useful when baking burger buns and pretty much required for Danish rye bread.

>>6078811
Standard no-knead (googleit). 420 g flour (I usually use 400 g wheat bread flour and 20 g rye flour), 3.3 dl water, 10 g salt, and a small amount of yeast (use fresh or instant active). Mix, cover, and ferment at room temperature for 14-16 hours. Shape and let it rest for an hour or so while the oven and pot get up to temperature (max!). Bake for 25-ish minutes covered and 10-15 minutes uncovered.
>>
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>>6079754
>>
>>6079765
Where are you from/live, OP?
>>
>>6077047
>the skin on that pork

Jesus fucking Christ. How do I do this?
>>
>>6079786

Probably scored through the fat layer and then broiled, and then sliced through after broiling.
>>
I nominate OP as our /ck/ing
>>
those smorbrods look like heaven dogg
>>
>>6079773
Copenhagen

>>6079786
Plenty of salt, proper scoring (all the way down to the meat all across the roast) and a high temperature (220C+). Scoring isn't necessary for crispy skin (contrary to what some people believe) but it makes it so much easier if you're going to cut it into slices afterwards.
>>
>>6079861
>>
>>6077227
that's a really nice plate
great thread as well, appreciate it

are you danish?
>>
>>6077282
>>6077302

do you have recipes for these?
>>
>>6077302
Did you... melon ball cucumber?
>>
File: duck ragu5.jpg (2 MB, 1600x3185) Image search: [iqdb] [SauceNao] [Google]
duck ragu5.jpg
2 MB, 1600x3185
>>6079915
>Duck ragu vertical (because it was already made). Looking at it now there's a couple of images missing of the actual braising of the duck legs. Like a regular ragu (low and slow) but with duck legs.
>>
>>6079915
Feeds at least six people as a starter:

375 g cauliflower
37.5 g butter
150 g milk
225 g cream (38%)

~40 g smoked fresh cheese (can be left out - I forget to add it from time to time)
3.75 sheets of gelatine (soaked in ice cold water for five minutes)
Juice from half a lemon
5 g salt

Simmer until tender and puree (easiest with an immersion blender). Add cheese and adjust seasoning with salt and lemon juice. Drain gelatine sheets and stir in. Chill for at least six hours. Pictured toppings: Salmon roe, cucumber, dill oil, cress, raw cauliflower, rye bread crumble, and pickled onion.

>>6079923
Why not?
>>
>all these recipes look beautiful
>still wouldn't try them because of the phobia of the fatty ingredients, such as oil or pork
>tfw
>>
>>6079899
Yes.

>>6079961
Usually I make it in small deep plates like pic related.
>>
>>6079968
I haven't even posted the pork belly confit (because I posted it in another thread a few weeks back and it's from my phone). That one takes fatty cuts to a new level.

>1/3
>>
>>6080001
Oh man. Don't get me wrong, that would probably taste good, but I would rather stick to my low fat dinners.
>>
>>6080001
>2/3. Almost quads, god damn it
>>
>>6080005
>3/3
>>
File: DSC03081.jpg (577 KB, 1500x1125) Image search: [iqdb] [SauceNao] [Google]
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>>6079970
egg noodles with maitake mushroom, broccoli, radish, onion, peas. red wine sauce with a touch of tomato paste and balsamic.
>>
>>6080010
Oh fuck yes, is that some braised pork belly?

Nevermind, guess I could try reading other posts. Still fuck yes. Was tempted to pick up porkbelly to cook earlier, but I went with some carp that was on sale. Low-budget winter. <.<
>>
File: rugbrød.jpg (1 MB, 1200x798) Image search: [iqdb] [SauceNao] [Google]
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>>6080013
What/who are you replying to?

>Blurry Danish rye bread
>>
File: pasta med squash.jpg (1 MB, 1200x798) Image search: [iqdb] [SauceNao] [Google]
pasta med squash.jpg
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>>6080030
Pork confit - cooked in lard for 10 hours. I've read it's sufficient to roast it for a couple of hours (treating it like a regular pork roast).

>>6080004
Well, I don't eat most of this on anything close to a regular basis. Obviously everyday food is not as interesting. Posting a few.
>>
File: frikadeller.jpg (1 MB, 1200x839) Image search: [iqdb] [SauceNao] [Google]
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>>6080068
>Danish meatballs with creamed chanterelles
>>
>>6080080
>Salmon, potatoes, cabbage
>>
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>>6080084
>Chicken meatballs with peas and carrots in roux sauce
>>
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>>6080087
>Pasta salad with pointed cabbage

... and so on. Anyway, I need to get my ass straight to bed.
>>
>>6080080
Wish I could get Lingonberries or Snowberries either in that kind of condition.

>>6080068
Yeah I get the idea, I just usually braise mine. Wouldn't recommend roasting. Low-temperature smoking would probably be good though.
>>
>>6080039
>Blurry Danish building materials
>>
>>6079933
>>6079961
Thanks man!
>>
I love you OP, like really pls marry
>>
>>6079961
>Why not?
No reason, it's just an entirely new concept to me.

Bet you could make some really cool open-faced sandwiches or other h'ordeuvres.
>>
Bravo, OP! BRAVO!

SHOW US YOUR FACE!!! YOU'VE WON ALL OF OUR HEARTS (except that grand canyon dick) AND YOU ARE NOW THE KING OF /ck/ !!!
>>
>>6077440
Do you have the recipe for this?
>>
take my butthole virginity you glorious human being

i dont even care if i die anymore. ive lived enough for this lifetime just viewing this thread.
>>
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>>6080851
>Pic

>>6080192
That's not going to happen, sorry.

>>6080099
Careful now...
>>
>>6080096
Lingonberries freeze pretty well.

Pork roast is very common across the world.
>>
Good ownage OP

Did you use a deep frier appliance for the Heston triple cooked chips or did you go with a simple pan?
>>
>>6081125
I use a regular stainless steel pot. The first batches were made without a thermometer. I've since bought a Termapen which is awesome.
Thread replies: 188
Thread images: 110
Thread DB ID: 28318



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