let's get shitty and have a cook-along!
continuation of kinda
this thread is for anyone to post a cook along or OC food/drink pics if they dont want to make or use another thread
ok so got off work early and decided id go full retard and get drunk and try to follow a for reals recipe for something I really want to learn to make
yeah gonna give my first shot at indian food
I rarely mentioned cats in the last thread but I appeciate a fan when I see one :^)
got a good butter chicken recipe to be specific
anyways I completely forgat I need to thaw out the chicken, so imma do that and proceed to get drunk and do some much needed cleaning. i feel this recipe will only turn out well if I get pretty hammered
OK so my Internet went out and this messes up my routine but I'm gonna put on my big boy pants and deal with it and get the cunts out here in the morning to fix it.
Chicken is still thawing the recipe calls for 500 grams and I literally have no idea what that looks like so hopefully this is close or over
ok thx, just looked at the package its like 2.8lbs, that portion is like 2/3 the package so i got nearly 2 lbs thawing, about done thawing and my internet is back up so it may be a good night
for your help I give you Patti mayonaise' first pork rind
>she just licked it a lot
little too much marbling on that one, and this is indian food night anyways, poo in the loo etc
k chicken is thawed, i got a mean buzz going, about to clean off my katana and start slashing stuff up
>pic is the beer i wish i was drinking
after watching the vid I just realized this dude is a good cook but translating his recipe is complete shit this proobably wont end well
>cut chicken into strips
>garlic ginger paste
mix dat shit up
alright this shit actually smells potent as heck, gonna do my best to post in real time but thios shits about to take a lot of my attention
Gonna just use canola oil because god forbid they specify the type of oil in a RECIPE
k so i added onion, cumin seeds, crushed fenugreek leaves, chili powder, coriander powder, garlic ginger past, serano peppers, tomatos and cashews, the measurements in the recipe are like watch and geuss so here goes nothing
mix cover and boil till its tender mush is my interpretation
i also used the oil from the chicken and added water as the recipe called for
if this turns out edible I am a traditional indian chef
OK not gonna lie I've salted it and I'm suppose to add a Lil sugar and keep tasting it and simmer it till its silky whatever that means, tastes pretty decent but texture ain't there yet
Is butter chicken dude, I did my best to measure it said 100 grams I tried to use my weed scale but it's broken or something
OK there it be, the taste was pretty good, a bit thinner than I'd like, I eat a lot of Indian food so I got standards but I'm surprised I came this close
Either less water or simmer the water off longer next time
K night guys
btw here's the recipe
got it through the indian food thread, i get the feeling this dude really knows his shit but he cant write a recipe for shit or he has some qt3.14 indian girl hes bonin' write the recipe, i followed the vid t the best of my ability im drunk tho, I also left out the food coloring and the optional ketchup because I have self respect
will def make more indian food its actually not as crazy as i expected
Your kitty is adorable <3
But yeah I agree, he's bad at explaining recipes, unless you already know half of what he's making, and only need a tiny tip or two about how to make it better....
Holy shot OP you know nothing about curry sauces.
Fry off large quantities of onion/ginger/(garlic) and then whatever will give your sauce its body, EG onions or tomato. You don't stew that shit or all the ingredients lose their kick and you're left with an undiscernable gruel of bland vegetables and diluted spice.
Also Ghee is the oil you're looking for
yeah i couldnt even use it to measure small portions oh well i need a food scale
thx, and yeah after i watched the vid like 30 times i got the feel for it
>Holy shot OP you know nothing about curry sauces.
lol you think? I know about eating them this is my first time trying to make one so i did my best to follow a recipe, thanks for the advice but it will be a while before i start winging it. I just had another bowl and its actually really good not bland even slightly
he says the ketchup is something they do in hotels and restaurants sometimes which kind of hints its something white people like, he also recommends adding food color because there is a desired color at these types of places
>pic is battered and deep fried caramel apple with peanuts
gonna have a shot or two and decide if i feel like cooking or just heating some leftovers
oi u iz havin a giggle m8?
ill probably cook something special just for you friendo
>meme pizza unrelated
it was a bit underwhelming if i remember correctly
im not sure if you are trolling me cuz shots but i made this thread(though it is a thread for anyone to post OC food stuff), I refuse to shit this board up with more than one thread at a time
>korean fusion pork tacos and kimchi fries, the hipster fries are off the chain tho for real
ok so tonights recipe starts with me thawing out a few natural cage free vegetarian fed hormoneless preservativeless chicken breasts, i am a frozen meat hoarder
in the meantime I am going to drink a beer or 2, do a few dishes and get bundled up and walk up the street to the cornerstore for a key ingredient
Alright got my walking beer and a pinner
Running behind schedule but since nobody is actually paying attention no worries
alright back with the super important ingredient!
thank you for your support but unfortunately this is not a kitty thread my pology
ok so im going to make some buttermilk fried chicken tenders and i know what your thinking, im not gonna say that word that everybody is thinking
also i dont have buttermilk, so i looked up this substitution and i am sure it's legit well see
>1 cup milk plus 1 tbsp lemon/lime juice or vinegar, wait 10 minutes and wa la you got buttermilk substitute
let me mention i have never successfully made fried chicken and i found a recipe and not exactly sure whats gonna happen
and now im going to let this soak a bit in this mixture of what appears to be curdled milk that Ive been duped into making, is it called a brine, maybe, i dont know this isnt the Essence of Emeril
>this isnt the cider im used to..
i may be drunk but i get the idea you trying to set me up son, i roll strapped, greenspoint son, you want it come get it we dont take knee shots ya heard
seriously tho mods gon delete my thread must stay on topic, plus its 38F out and my texan balls will freeze right the fuck off
>pic is a mix grill from a random indian truck establishment
so this redds apple liquor has me very drunk, and i just realized i dont have as much conalo oil as i thought, so im gonna let this shit marinate over night, imma heat some leftovers, sorry for the dissapointment its that kind of party
>random food pic dont even know what it is
i will try to finish up the chickens tommorrow befor work deuce
In the meantime...
I've got some chicken thighs marinating in soy sauce, white vinegar, peppercorns, garlic, and bay leaves.
Having some adobo chicken tonight to satisfy the Filipino side of my taste buds. I'll update much later if I remember.
Adobo chicken been simmering for about an hour.
Eggs drop soup coming up as well!
Looks bretty gud,extra points for thigh masterrace
Here's part of my lunch, not pretty but it's tasty,had half a burrito too, have the other half to a Co worker who was hungry
At Walmart grabbing some oil to finish up dem tenders
thx m80 i think we are moving a bit fast but i love you too i think
so this should be a easy dish might not farm it up too bad, running ahead of schedule, had like 3-5 beers who's counting
mixed it up and everything disappeared so i added more pepper and i mixed it up and it dissapeared again goddamn magic flour i swear on me mum
so added some buttermilk to flour to acheive clumpage
ok test run was not perfect, had the temp too high and the outside started to burn before the inside finished, letting the oil cool off a bit
just finished, couldnt eat all the fries
was better than expected
strips were still crisp after sitting in sauce till the end, only complaint was i should have chilled the ranch
goodnight, gonna feed kitties and doze off
they bake it fresh, they call it an italian roll but I dont know what it really is but its good, its pretty good for the price and its convenient for me, also this is tx what you expect lol
>my attempt at a philly, more just a steak sandwich tho
I'm 23 and newly back living at home with my parents in between jobs. I can usually handle myself when drinking, just get more talkative. It just worried me when my mother asked me if I "pre gamed dinner" last week because I was more chatty than normal when we went out to eat. And yes, I was pretty drunk before going out to dinner lol
because OP is a cool dude that lives like me with enough money to go out to eat every day, cook a fuck ton of food, have people over, go to bars, and post on here.
this fag came on here saying wahhhh i'm a fuck up how do I drink without my parents knowing? it has nothing to do with food and he should post on /b/ with other underage fags.
where did he discuss food at all on the food and cooking board?
you forgot the part where I own the company. I graduated school with a masters in business in the advanced program. I have 0 debt because unlike you I had my own money to pay to go to college. I bet you'll enjoy spending your money when you finally earn it when youre fat and 40
good job MAYBE EVENTUAL DOCTOR I have 2 houses
whoa fellas let us be peaceful
to that drinking question you may just want to chill a bit if they noticed living at home is pretty lame, i still feel weird drinking around family but me and my mom have margaritas sometimes.
imma find something to snack on soon and maybe cook something well see
>mexican bakery shit unrelated
gonna pop these leftover carnitas in the oven and make some ghetto tacos or something cuz lazy
change of plans, realized i had some more leftover shit so making a mexicanish naan pizza
leftover marinara, carnitas, mozz, onion, and then added a healthy amount of some of my pickled habenaros and a bit of my pickled ghost pepper mixture too
threw on some soap leaves for muy authentico
was good and spicy goodnight
Fuck I really want your life OP. All you seem to do is get drunk, cook bomb ass food and chill out with a bunch of hobo cats. 10/10
Making some venison breakfast sausage tonight! About 6lbs worth. 40% pork butt so it will have enough fat to stay together. Cutting up the deer now to put in the freezer and get cold af before grinding up. Also, tall white Russian and doggo. Plus the lady's Sunkist & vodka bullshit in the background.
Meat is cold. Grinder metal is in the freezer. About to get started. Just need to get the cat away. Tennis balls are for the dog.
Believe what you want, but I certainly do not play tennis.
I don't have enough drive in me to continue an entire thread on my own. Which is why I just scatter my doings in OP's thread when he's off taking care of business. But, thank you.
Meat was too frozen and turned into dust rather than ground meat. Almost done waiting for a little thaw so I can crank this motherfucker up. Also, whiskey time
Frying some up to taste test
Here's the seasoning I use btw. From my home state, of course.
Refilling the CC & ice also
Patties to taste during the grinding.
I end up weighing out 1.5lbs, throwing it in a bag, vacuum deal and then freeze.
That way I can either make into patties before I cook, or I can throw it in a pot to make gravy.
It's been my process for the last 2 years since I've had the vacuum sealer. Lately, I've been using only pork shoulder, but I finally got some deer this season.
I actually still have some maple sausage seasoning left from last time I made it with pork. It's on my list to make. I have about 25lbs left of venison to make into jerky and sausages.
Just tried this first patty and is really dry. Making another cooked differently to find out if I need to add more fat.
Unrelated jerky I made a few days ago.
Also, I almost always make food in bulk, freeze, and vacuum seal... If you notice my food-abundant posts
Live in Georgia. from Bama. Roll tide.
Second patty was still dry, so I'm adding about 1.5lbs of pork to the mix. I'm now at 50-60 percent pork to venison.
Oh and I forgot to add the "Not OP" name to the last few posts but I'm sure yall are smart enough to figure that out
Here's the extra pork getting chilled underneath my beloved pork steaks
Where in GA? Roswell area here. Been eating healthy and working out this past week, but tomorrow is my cheat day. Cannot fucking wait to tap into the booze and eat some terrible food and watch playoff football. Love venison. My old roommates used to hunt all the time and we'd have our entire freezer filled with venison, quail, and dove year round.
Buford. Near but not close enough, to Lake Lanier.
Just did my final grind with a slightly smaller die. Frying up to taste test again. Whiskey got me.
Vacuum seal in process.
Dope af breakfast sausage, friends.
Nice posting bro i like your style, Id really like to get a meat grinder but Im running out of room for stuff in my apt, much more and Im getting into hoarder territory. I needs all my stuff tho
Gonna walk to the store in a minute and get some beer and decide if/what I might cook tonight
pic is kind of what Im thinking of getting, delicious slop from Chachos
Thank ya sir. Finished my final patty and it's time to nod off with a pouch or two because fuck everyone pouches are sofa king easy
Look forward to seeing your shit when I wake up.
Also, thank you espn for the mila Kunis
Oh yeah here was lunch, half eaten banh mi with a fried egg and a side of meme sauce from a new place. Was darn good, had winter rolls too but they aren't as photogenic
Yeah so I may have dun goofed, this is a quarter order of steak nachos and a taco, I'm gonna do my best to finish it but chachos don't fuck around
Alright so I'm here eating, only white guy, all black people, no Mexicans for a Mexican based restaurant. I'm eavesdropping cuz lol. Every body is talking like they are on their first date, like this the place you take a girl in your first date in the hood I guess.
These nachos were ok but very poorly constructed
Cool man, I've kayaked down from Buford dam a few times. It's nice up there. Too much congestion where I am, I'm gettin outta the state next month I think.
Sausages are looking awesome, I am very jealous. I'm always surprised more places in GA don't sell venison. You'd think with the amount of hunters and deer in this state that it'd be more available.
That looks delish. >>7273798 Sleep well OP.
lol simmer down, got a friend or 2 coming by and one really wants to try the butter chicken so i may just make that again so wont be super exciting
>heres a pretty decent burger from a place like 3 blocks away
these candy is halal
we split them and the kinder and the lion are pretty danggood, the other one is a big kitkat
all sliced up and mixed with herbs and spices and shit
>those green chilis are mysterious and intense spicy and i had to buy a bushel
k skip forward like 19 steps because we drank more shots but trust me shit was on point
it was good, spicy, my bud said he thought it was bettr than the truck we liked
a giggle you iz havin m80?
doin some things because i dont feel i have eatin enough food
the next 2 looked pretty legit
imma play gta and pass out probably nighty nite
Fucking glorious thread, OP! Well done m80. I order butter chicken quite a lot too caus that shit is godly. This thread is fucking inspiring, I want to start cooking it. I only started really cooking for myself in the past few months, I've mastered chicken parm and I can whip up some sick roast potatoes, been watching Nicko's Kitchen on yt, and a bit of Laura in the Kitchen, she's a qt3.14.
actually its because its like the first thing i learned to cook and I obsessed over it for a while until i got really good at making burgers, and now I can make a pretty darn good burger shit faced drunk without much effort, I made the mistake of making burgers for my mom and her friends and now they always want me to come out and be the burger cook at their parties and i dont wanna
but yeah good guess holy smokes my sides are in orbit
all this burger talk does have me wanting to make a burger but that would involve me going to the store and also exchanging a propane tank, too cold out for that i have other stuff to cook ill do it in the future
and dont let that guy discourage you, it's not hard to make a burger but it aint easy to make a really good burger, takes a bit of practic to get all the little tricks and shit
>this burger was really good, the meat looks different cuz I had it fresh ground at a mexican butcher and they grind it more coarse than normal ground beef
7mo old Aussie named Captain
Also, I'm making burgers, wings, and mashed taters tonight for the lady's family. I'll take pics when possible.
Unfortunately, the burger mix is pre-ground from the store... Not our homemade mix. But, oh well.
Here are some wings frying up. Miller not affiliated.
And in this corner
We have the mashed taters
Just enough roasted garlic too. And salt.
Grill on preheat
I've never cooked for 4 other folks that aren't close friends or blood relatives.
I'm glad my lady chose some shit I can't fuck up that bad. It's fun running from the stove, to the basement (where the fryer is), to outside (grill) but I do admit I can drink a shit ton and not have to entertain guests
lol yeah i dont like being under pressure, I only usually cook for a couple of old friends and one has no idea how to cook and the other thinks he can cook but is slowly realizing he has no idea what he's talking about
That's about the same here. Only one other friend can "cook". He's about as "good" as I am though so I can't deny it.
Sneaking a strong drink from the bedroom... Always plan ahead fellas. Not too many things better than being able to hold your liquor about yourself
...Says the pussy that had to chase with water from the bedroom faucet
I fucked up and overloaded my already-too-full-of-oil fryer
No fires though, praise the lawd
I'll try it next time I'm not cooking for others.
In the meantime....
Few more minutes
dont try it pls keep burgas simple, imo people fuck boigas up when they try to "improve" on such a simple recipe, my buddy trys mixing peppers and onion and shit in the patties, worstershire sauce like 10 spices they fall apart and taste retarded, this is my opinion not trying to start a war but i am passionate about burger simplicity
Unfortunately I don't have a pic of the final results of anything. I didn't even see it all. Just threw it upstairs for everyone to eat while I cooked more.
General consensus was good, but who actually a has enough balls today to say otherwise.
Will be trying shortly.
I did eat the food and goddamn I will get that dirt off my shoulders because I did a hell of a job.
Getting the last two secret slow cooked because the Coals are dying burger off right now
I hope they're done enough because I don't have all night
warmed up some leftover buttermilk and gave it to the hobo kitties
bout to cook somethingg im famished
>miller high life for me i dont drink milk
since i wanna let them soak a minute and i just realized i need a missing ingredient imma hit the cornerstore real quick
>chased this with a cookie and a sip of maple syrup why isnt this a thing
420 herbs and spices you feel me
it aint my fault that you front door
do you double fry them? it adds really nice crispiness.
maybe drizzle some of marinating liquid/brine/whatever it is into the flour instead of fresh buttermilk and use a bit more
been a while since i made fried chicken but i was pretty obsessed about it for a while. you can also add a bit of baking powder to the flour mixture for a thicker/more blown up breading like asian takeout breaded chicken
i usually triple fry wings but im new to breaded chicken, double dipped/breaded this batch, will look into a recipe that involves baking powder soon, my plan is to master fried chickens
was cleaning up when this pleb tried sneakin up, ill send word to his family
that's the whitest nigger music I ever heard in my life
time to cut some vegans
Had a light dinner last night so had to catch up
Pork banh mi with a fried egg
How do I make something that tastes okay with this? Assume I'm an idiot that can happen to follow instructions well.
>never had a banh mi
>roomie going to cosi at 10 so ask for theri banh mi
I know it'll suck compared to a real one but I just want to get some sort of image for the sandwich. let me know what's wrong and I'll post a pic when it comes
its the website listing of the sandwich
I made some chili cheese nacho while I wait. no pic necessary it looks like vomit
I cant read sideways and you have no marble in that bitch but I'll do my best. I also dont have a grill
>throw salt n pepper on the steak
>let sit room temp 30 min
>get cast iron skillet fucking hot
>put in oil
>throw in minced garlic
>30 seconds later throw in steak
>2 minutes on each side
>use tongs to hold verticle to sear edges for 2 minutes each
>solid edge sear and let rest 3 minutes
or do what >>7287526 said
I couldnt post the image since we reached limit so I put it in a near dying thread. here it is>>7287540
>how to burn garlic
if you want garlic with a steak, after searing both sides, reduce the heat, add butter, chopped garlic and some thyme or something then cook a bit longer, garlic doesnt take long to fry, and deglaze the pan with wine.
well I am drunk. I forgot I put a bit of butter down beneath the steak with the garlic. tastes fine to me m8 but I'll give your shot a try
you deglaze while reducing the heat or what?
yea, and then turn it back up and do some green beans or brocolli or something in the pan while the alcohol cooks off. Gotta be carefull with the garlic, its really easy to burn and burnt garlic is crap. Also ill pour some of the hot butter/ garlic over the steak while it rests, before deglazing the pan.