Posting random pictures of things I've cooked in the past few years. Feel free to judge, comment, and ask questions.
It doesn't acidify like (sour) cream, no.
>National dish of IKEA land
>Tomato soup with grilled cheese, 1/2
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
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.
For smoking, yes, but you can cure it yourself (gravlax). I think I have a couple of pictures somewhere.
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.
>Beetroot cured salmon (look up Jamie Oliver on Youtube), 1/6
>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
>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
Some will contain cheese, though.
>Berries with koldskål (buttermilk with sugar, vanilla, lemon and sometimes eggs)
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
No, the cheese was going everywhere.
>Salmon tartare (Bouchon cookbook)
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
I've made verticals before but it's so much work and seldom very rewarding to be honest.
>Lemon parfait, 1/2
I'm taking a 10 minute break.
>Cauliflower/smoked cheese "panna cotta" with salmon roe
Doit, but I know what you're going to point out anyway. I consider most of the pictures to be snapshots.
>Pulled pork with tripple cooked fries, 1/2
>Brasied leg of lamb with lentil salad
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)
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)
but can he be....masterchef?
There's a lot of pictures. I'm being a bit picky.
>Chicken pot pie
It's from The French Laundry (not kitchen, lol) cookbook.
>Spaghetti aglio, olio e peperoncino aka I'm so broke I can only afford carbohydrates and water, 1/2
>Boiled asparagus with hard boiled eggs, shallots, capers, wild garlic, and apple cider vinegar.
There's not much to it. They will crackle and puff for a few seconds and then they're done.
>Another regional dish. Boiled pork meatballs with potatoes, carrots, celeriac and a white roux
This is the only thing I've made that I thought worth photographing.
>Omelette (well, it's closer to a Spanish tortilla), 1/3
>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
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
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.
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.
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.
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.
>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.
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.
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.
egg noodles with maitake mushroom, broccoli, radish, onion, peas. red wine sauce with a touch of tomato paste and balsamic.
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. <.<
What/who are you replying to?
>Blurry Danish rye bread
>Chicken meatballs with peas and carrots in roux sauce
>Pasta salad with pointed cabbage
... and so on. Anyway, I need to get my ass straight to bed.