Post food you actually coo/ck/ed yourself and prove you're not just a faggot foodie hipster yelper
sausages and choice of sauces ala carte
I made some great beef short ribs for christmas last week, they were so tender you can see the meat fell off the bone while cooking.
I was about to move and needed to use the frozen slider patties. I was trying to make a sort of Chinese stir-fry kind of dish but I also really wanted mayonnaise.
First time cooking a lamb roast
zero idea how I did so well, winged it
>gf puts top on Dutch oven when breads still warm
>condensation makes it soggy and lose dat crustiness
Italian Chicken, Chorizo and Cheese Bread Bowl
2 Bread Bowls
9 Oz Chicken Breast (cubed)
4 Oz Chorizo Pork
1/4 cup butter
2 Tsp Garlic Powder
1 can diced tomatoes (14.5 oz)
5 oz Spinach
1 Tb Sugar
12 oz Chicken Stock
1 tsp salt
1/4 tsp Pepper
3/4 cup Cheese(finely shredded)
1/4 cup Parmesan cheese
1) Melt Butter on med/med-high; saute onion for 5 min
2) Add Chicken and Chorizo, cook for 5 min
2) On Medium, add salt, pepper, sugar and tomato, chicken stock, and Spinach, simmer for 30 min
3)Add cheese and melt
4)Fill bowls, garnish with Parmesan and Green Onions
Thanks. Lots of butter used so I promise it'd be a real smooth shot for ya.
Looks good and thanks for the recipe. I've never been one to measure or weigh ingredients so I appreciate the effort
Very nice! I've recently started baking which is very unforgiving about being loose w/ measurements
Bacon Wrapped Bourbon Burger Bowls, Stuffed with Mushrooms/Onion/Peppers
1 Med Onion
1 Bell Pepper
1/4 Cup BBQ
1lb of greasy fat beef (screw that lean shit)
1/2 tsp salt
1/2 tsp pepper
1.5 tsp Chili Powder
1/4 tsp Curry Powder
1/8 tsp Cumin
1/4 tsp MSG
1/8 tsp Cyanne Pepper
3/4 tsp Italian Seasoning
25 ml Bourbon
1/2 Tsp Jack Daniel Mustard
Why would I take a picture of food that I've made? Occasionally I'll protograph something from a restaurant if it tastes great and I don't know what it is, to take reference of later, but photographing your own shit is just autistic.
I sure hope you guys aren't pretentious enough to photograph EVERY meal you make, and only ones that you're particularly proud of.
>expects others to take pictures of food
>posts picture of fedora hotel looking shit
I made some taco meat last night pretty much from scratch, but why the fuck would I take a picture of it or anything that I do to prove anything to you?
You come across as a serious asshat, go back to brooklyn where asshats and fedoras matter.
Some atheletes are required by contract to document their meals via photography which their coach then analyses.
Some other people with developing digestive problems also need to document their meals to see what might be triggering symptoms.
Those are just two examples of why some people take photos of their meals.
The more you know, the further you'll go!
I did some Turkish dumpling soup recently (mantı), mom said they were not tiny enough :(. There is some bullshit about 40 dumplings in one spoon.
>Occasionally I'll protograph something from a restaurant if it tastes great and I don't know what it is, to take reference of later, but photographing your own shit is just autistic.
I think you might be on the wrong site, try pintrest or twitter
That seems pretty pathetic, what kind of life is that when some pathetic coach is anaylizing your every intake, does he also anaylize their poop, by contract of course.
What kind of a moron would be such a desperate fuck to sign a contract like that?
I want proof. Do you have links to this?
You're welcome, can I interest you in a fedora?
I miss my mom. I don't miss her hollaring at me for silly stuff, though maybe I do sometimes, she made some really good food, she was a professional chef and I should have gotten more of her recipes.
I suggest getting recipies before ...
>mfw when the words "tampon" and "vagina" are used as insults
>mfw other men don't worship at the altar of the pussy
What kind of women do ya'll hang out around that you don't realize that sinking the pink is what it's all about?
And on that note, don't forget to do your kegels, ladies.
I cook pretty nice things at work, and I rarely put a lot of effort into things I cook at home. This would have to be my vote for most proud home dish.
Oven-baked Creole tilapia fillets topped with pumpkin-cranberry pico resting over a bed of yellow rice with a side of habanero-lime tartar sauce.
Just make sure to put a towel or something down if she's on the rag in your mum's house. Then you have to make a good excuse to do the laundry all of a sudden. Our moms are smart and I think that they probably find it hilarious, the excuses that we come up with.
Your mom laughs at you because she also has a vagina and has sex and had periods at some point.
Being an adult and still acting like you need to hide shit like that is laughable; it makes her feel like you're still her little baby.
>sage for way off topic
I am man. I recorded my grandma rolling grape leaves last summer because there is no way anyone I will ever meet from now on can manage to make those right. I live overseas from them so I send her pictures of traditional food I make because she is worried I'll die of malnutrition.
Also the guy below :(
You're an asshole, it's not about hiding it it's about not wanting to put it in someone elses face when you're a guest in her house, though it might be my house too. Think of the girl too, might be the first time she met my mother, give them time alone and stuff works out.
> Have you considered that you're a dripping cunt?
> not thinking of letting the girl talk to mom a bit while I do some laundry in the basement.
Are you fuckin' daft to not think of that. It's not like she's an assassin or something, a simple deflection from either me or especially my girl will give me enough time to launder stuff.
I make one thing every Sunday and send them the pics. Most of the food from our region is crazy labor intensive, usually neighbors come together to help each other on a rotation, it's rough to try them alone but I'm trying my best. One of the easier ones, navy beans in tomato / fermented red pepper paste sauce with lamb shanks braised on top. to be served on rice.
Yeah, I know that one was a fail but to be fair I was cooking in forty degree heat and didn't want to overcook it.
Alright, I think I figured out the problem with your sears. You need to put a bit more oil in the pan, looks like center parts are not in contact with oil/pan. You are already putting a shit load of carcinogens in so you might as well do it in style.
Thanx for the tip. I really suck at cooking peppers though and I've been meaning to ask for /ck/'s advice on that. The skin ends up like plastic when I steam it.
I'm also on auto-dump right now so can't talk efficiently.
Turkish, Central Anatolia. Honest to god peasant food with a very high carb to meat ratio :D. Almost everything involves some sort of dough. I only take pictures to send to my mom so she can tell if I fucked up or not. I thought I might as well post some here.
I think you're right because I do get better results when I oil the meat instead of the pan.
I probably chose the wrong meals to post because these were simply last weeks meals which were cooked in a very hot house, so I didn't cook the meat for as long as I usually do (which usually gets a better sear).
I think there are only 4 more pics to go.
Jesus christ, it's like poetry. Can't believe I didn't think of that. Thanx. Will try.
Well, seared parts actually show a good searing so if you add a bit more oil to make sure everything is in contact with oil, you'll get the same sear on the sides evenly. When meat hits a hot pan it concaves a bit or a lot depending on the cut, that's usually the cause for unseared centers. If you can visibly see meat concaving, cutting tiny slits on the sides should help.
Also thanx. Might try that with foil and see how it goes.
Everything you say makes perfect sense and I just went looking for a pic with a better sear and noticed most were seared around the edges and not so much in the middle.
When you say 'cut the sides' do you mean the thin edge or the two flat sides?
I've always thought it was smart to take pictures when you can use them to build your resume.
Thin edge, it is to break any connective tissue that might be around the cut of meat. They contract when heated and bunch the whole thing so when you break that tissue with slits they can't do any serious damage when they contract. You can also trim it to get rid of connective tissue and shit but you need to know the cut and it takes work so fuck it :D
For example, your NY strip have a more even sear because it doesn't have any connective tissue surrounding it, just the fat cap on one side. When in envelops the whole cut in a circle, trouble starts.
Thank you! I understand completely and I'm guessing it's best to make the cuts before I cook it, yes?
Sorry for being annoying but I promise that will be my last question.
Yep, before it hits the pan. It will be hard to cut if there is connective tissue so use a sharp knife. If it is easy to cut, you probably don't need to do slits for that piece anyway.
Thank you very much for all of your help and advice.
Happy cat is happy.
Sure man, I enjoy occasional cooking discussion. Friendly advice though, try eating something else every once in a while :D
-.- my friends families feed me and give me food to take with me home, because they know I live far from my parents.
I mean I get frozen home made bread, pizza, cookies, food and that is beside them feeding me while I'm on visit xD
..i try to return the favor, and everytime I visit my friends parents, I buy organic fruits as a gift for them. For some reason they love organic fruits....
Kegals works for guys too.
It's makes one blow spectacular loads.
Good times. I think that you should post more of your mom's stuff, I wish that I had more to post myself. As a professional chef she left only herself in her sons and daughter.
I think the skins are nice, but you peel them after they're roasted a bit since that makes the skins easy to take off. If you're going to all that work you might to rinse them too so the seeds don't get caught in anyone's teeth.
Kick ass thread guys. Some really good stuff. Bump with oc to keep it alive
Only picture of food I've ever taken. I work in a kitchen so we don't exactly have time for pulling out our phones and shit like that.
That looks fantastic. I work in kitchens as well but if there's time I'll snap a quick pic. I mentioned earlier that it can be handy to have some good pics of food you made for your resume, especially if you're looking for higher tier positions.
I run a small kitchen in a higher end restaurant. We have a regular walk in lunch service every day and private parties at night. Usually 1 or 2 groups ranging from 20-40 people on average but it's also not unusual to do banqueta for 100+. There's only 3 of us in the kitchen but it's usually not had to find the time to snap a pic or 2. The owner of the place is insane so I'very been making a point to get more pics so I can get the duck out of here. The menu is made up of my recipes so it's valid imo.
Currently making beef stoo with red wine, chillies, baby corn, veggies, all that good stuff.
I've been trying to perfect my brick chicken lately.
Does baking count? This was my first time trying decorative icing.
Sorry, anon, that was probably me.
I drunkpost OC all the time and end up having to hide my own thread the next day so I don't have to look at the replies.
There's no such thing as internet bullying on an anonymous image board.
Yea I probably should've gotten more pictures but the head chef was French and was not cool with seeing any electronics in he kitchen. I snuck that picture of Parmesan polenta, chipotle bacon, katifi wrapped crab cake topped with fried sage, Bulls blood leaves and male caviar.
>prove you're not some hipster foodie faggot
>posts vegan food
Made this pizza with my girlfriend. Topped with ham and salami. Please be nice.
Next time you do it avoid sweet or "light" wines. A good cabernet, pinot or a malbec will turn out much better. Trust me, I'm from a wine making region.
Cooked for me and a lady the other night
She got the one with less fat on it, it was a little more rare though.
This is my steak
pretty standard size plate.
>You may have heard that it's a good idea to let your steak rest at room temperature before you sear it. Here's the truth: don't bother. A thick cut steak takes a long time to rise in temperature. After half an hour sitting on a plate in the kitchen, the internal temperature of my test models only rose by about 4°F. Even after an hour, they'd barely risen 9°F, not much of a difference. Cooked side-by-side against one straight from the fridge, the cooking time and eating qualities were nearly identical.
>So while it won'y hurt you to let your steak sit at room temperature, you're not really doing yourself any favors (despite what a certain very angry chef may tell you).
i always thought the truth was somewhere in between. the interior of the meat is obviously not equilibrating any time soon, but the surface warms and dries much faster. it's the surface you want to heat up quickly, not the interior.
i made basic-bitch smores cookies for my family since i'm home from college right now!
Even though I got it off a can. It turned out pretty good.
Dinner tonight: chicken breast with lemon creme sauce found on damn delicious with sweet potato and steamed fresh green beans.
I always cook salt cod in the biscay style.
I don't think I'm ever going to understand these cellphone pictures with the bar of text across the middle.
It's a joke like when people say they were born in 1997, right?
Almost as bad as people how carry cameras around all day yet somehow start threads without bothering to rotate their pictures.
Eating this lentil and red cabbage minestrone right now
When I'm lazy, I just eat frozen food and takeout leftovers.
Thanks. The pasta was alright, though it was the cheapest one available. Maybe that's why it looks that way.
No, it's just a sticker my former roommate put on my keyboard. He used to put stickers everywhere and then complain about our buddy who would put stickers everywhere when he was drunk.
Yeah, there's still residue of a spider sticker on my old room's door handle. They put it there because they thought it'd scare me.
Our buddy even put stickers on the cards during a game
Made a stack of these lil niggas.
Was so dank to just sink a fork into and eat all the layers at once.
Chicken in Mushroom and Tarragon Sauce
What the fuck does that have to do with someone being either blatantly wrong or not? God damn I fucking hate people that just let others go about their wrongful views instead of telling them what's what. Not that you can't or shouldn't let trivial shit like the size of a dumpling slide, but if my mom were to tell me the earth was flat I'd sure as shit call that stupid bitch out on her bullshit.
a little spilled onto the rice as i was spooning it onto the plate. rather than pick em out, i figured a small amount to make it look like a dollop was a better look than the couple of beans on the rice.
6 dried choricero peppers
1/2 granny smith
3 cloves garlic
Gently cook the onion covered for 2 hours. Rehydrate peppers, get rid of seeds and pith and stalk and either puree or scrape meat off skin of peppers. Add garlic and apple and cook for another hour, add tomato and cook for 1/2 hour more, add peppers and cook for 1/2 hour more. Then pass through food mill. Poach your cod either in the sauce or add poaching liquid to sauce.
You can also cook everything quickly but IMHO it's much better if you go low and slow.
What does it really matter? Both a spoon and a fork end up fulfilling the same task: acting as a means of conveyance to move food from your plate/bowl to your mouth.
Why are you this autistic about cutlery?
Can you stick a spoon into a piece of meat and cut it? well, probably yes.
can you transfer liquid from the food to the mouth with a fork? no.
If there is no liquid transference needed, fork should be used.
Although someone has already solved this paradox. spork related.
Yes, everyone knows you're supposed to use a spoon to eat liquids.
This entire argument is about eating rice with a fork. In the case of rice or any other non-liquid food, one could just as easily use a spoon or a fork to achieve the same result.
Sporks are the culinary equivalent of shoes with velcro straps. They get the job done, but nobody wants to look at you using them, and the people who do use them tend to have a difficult time reaching their feet.
Had to, they fuck with my Dad's stomach
Sautéed in butter
Ended up nice anyway, I don't like throwing onions in with everything else in a lot of wet recipes because there's never any flavour off em
>Had to, they fuck with my Dad's stomach
Oh right, should have figured that out.
If you throw them in with everything else then yeah they'll probably not add much but if you fry them with oil and some spices before adding in the other stuff they definitely add something. That's why I was confused because it looked like you did that but then took them out.
i make mashed potatoes in a decidedly non-standard way. no milk, no heavy cream, no butter. i use either/both sour cream and mayo (depending on how rich i want it to be), a small amount of relish, garlic powder or microplaned garlic cloves, salt and pepper. also i don't use a ricer or blender, just a fork for a chunkier consistency
they taste nothing like the boxed shit or the goopy slime you probably tried once and decided you hate, yuropoor
Try roasting your peppers until the skin is charred. Then put into a paper bag and close the top. Take out after a couple of minutes and the skin will come right off with very little effort.
Beef fried in olive oil and butter with onion, garlic and tomatoes, then simmered with carrots and leeks for 1,5 hours. then added noodles to absorb the remaining liquid. Was delicious.
Medium rare sous vide porkchop over toasted hazelnut and pistachio romesco with caramelized carrots.
Made these shitty sandwiches earlier. Bought too much deli meat.
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Good god man, make a sauce or something. None of it looks bad per se, but don't you get tired of plain meat, plain carbs, and plain vegetables every day?
Yes, posting images on an image board is very, very dumb.
This looks fucking horrible. The asparagus is cooked wrong, the carrots are probably cooked terribly to, not to mention the shitty knife work. The dish is 4/10 on flavor profile. 4/10 plating.
I hope you cooked this for someone you hate.
Yeah grilled filet mignon with avocado, bacon, fried red onions, lettuce, heirloom tomatoes with balsamic reduction on fire grilled sourdough is pretty garbage.
But I'm just the OP who made it in the kitchen I run, so what do I know. Keep being edgy. It's totally working for you.
I've worked in Michelin starred restaurants. I'm a CMC and an amateur, but certified sommelier. If I need to time stamp stamp my CMC stamped coat I will. I could be a head chef anywhere in the country but I'm too busy learning new trades and too young. Here's your (You) faggot.
Shrimp were some jumbo prawns marinated in olive oil, Chile flakes, paprika, cayane pepper, minced garlic, salt and pepper, grilled on a charcoal grill and brushed with compound butter of garlic, shallots, grilled onions, Chile flakes and white whine. Served on grilled herb and onion polenta.
i dont think you understand how im insulting you.
good effort though.
>Friendly advice though, try eating something else every once in a while :D
Thanx again for all of your advice. I tried cutting the edges of my steak to get a more even sear but it over cooked to a well done status and basically ruined my meat. Maybe I need more practice.
I also added some cucumber for more variety.
I don't see food as a source of entertainment. It's fuel for my immaculately toned body. desu senpai
kek. What gave it away?
It's what I eat, and it's a simple formula:
>this builds the temple
Yeah. I'm trying to reduce my sodium intake and my mash needs lots of salt to counter the sweetness of the lactose free milk. So I'm gonna try to eat more plain potatoes without mashing them. That meal was to see how they'd taste.
>but don't you get tired of plain meat, plain carbs, and plain vegetables every day?
Kind of. But I like to eat a balanced nutritional diet and lack the imagination to think of any other way to get my essential nutrients. And even so it would just be the same stuff rearranged differently. Though I'm commited to attempting to make (healthy) burgers, pizzas, and pastas this year.
made this essentially:
put it on toasted whole grain bread with avocado spread on it plus arugula and my new favourite dressing. Also, sauteed some onions and mushrooms in a bit of oil, lemon juice and my homemade chili pepper powder.
kinda gave up on plating, was too hungry.
so damn good.
dressing recipe follows:
1 head of garlic roasted
1/4 onion (half if you love onion like i do)
a pinch of salt
juice of one lemon
6oz silk tofu
2tablespoons olive oil
2tablespoons white wine vinegar
1tablespoon chili pepper powder (my own recipe, black pepper will also do)
3tablespoons almond milk.
combine all in food processor and blend until creamy. then blend some more.
Picked up a nice branzino today. Prepped it with citrus salt, dried basil and tarragon, fresh dill (discarded before eating) and lemon zest.
and served it on a bed of brown rice and quinoa with roasted broccoli and oyster mushrooms.
Herbs and spices man, they barely change the nutritional profile of your dishes. Pan sauces even, just stir a splash of water into your pan after you've cooked the meat.
Frankly you're already cooking better than half the shit on here already, you could post a thread with your meals and I bet /ck/ could suggest ten different variations on every one.
Wow, dude. Thanx!
I do try to use ginger on my carrots occasionally but not nearly enough, and every now and then I'll toss some gravy stock in with my veggies as I deglaze the pan. But you've inspired me to make more of an effort. Gonna try to make some more propper gravies and sauces this year.
well played sir.
Geologist here. Just curious:
What's with serving things on slabs of rock? Is it an aesthetic thing? Do you chill the slabs before serving? Does it affect the preparation/'freshness longevity' of items served on it, so far as keeping them cool? How finished are these "plates" or "trays"? What rocks are typically used?
They usually look like silica-rich rocks i.e. granite, which is fine, (silica: think glass). But any rock can contain traces of harmful (toxic, radioactive..) elements/substances. I assume they come from the same sources as, say, a granite countertop & vetted to be a safe food preparation surface. But it still piques my interest as what is commonly used. Any info appreciated.
It's purely aesthetic, as serving shit on the same old white plates and silver platters that everyone else has been buying from their local restaurant supply store for decades seems cheap and outdated.
People were cooking food on, and serving food on chilled Himalayan salt slabs for awhile, but people quickly realized how gimmicky it was.
>Never gonna happen.
No troll intentions. Just curious what a person that has such, well, stringent eating habits and consideration for self worth looks like... Indulge me with a picture that entirely dis-identifies you as much as possible. Plz respond.