time to get dickered and have a cook-along!
continuation of >>7259691
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
>patti mayonaise in the nosebleeds
this is about food and cooking, some of my pics happen to get photo-bombed, i am sorry if this thread pushed a precious jack/joey/little ceasars thread off the board, my sincerest apologies
forgot to reply to this anonin the last thread, that looks bomb as fuck I need to get a gravy game like that going on, quality posting friend even if some of your music is somewhat questionable lol, I saw south park mexican in concert and have his autograph tho
so just realized i need to grab some beers before midnight, TO THE HELLO KITTY-MOBILE!
>i do not condone drinking and scooting unless you are a trained professional
I experimented. I was craving deep fries pickles so this is what I did.
I didn't have bread crumbs so I crushed up some of these.
I dried the pickles with paper towel. Rolled them in flour. Rolled them in egg and then breaded them.
I then threw them into a pan with hot oil that covered them half way.
I was craving tzatziki sauce but didn't have all the ingredients so I used sour cream, pickle juice, lemon juice, pepper, garlic powder and salt. It wasn't bad. Over all I think it was a good first attempt but I think the cheddar was too flavourful. Next time I will make a tzatziki sauce.
>then close this thread and never come back
good heavens what have i done?
those look good anon, never thought of cheese on fried pickles, I would recomend ranch for dipping but that's probably just the southern white trash in me
i like to drink when i cook, im not pounding booze 24/7, you arent my real dad
store was out of PBR
>the struggle is real
I thought of ranch to but I didn't have any. I put the cheese on it because I was really hungry and was worried it wouldn't be filling enough. Next time I think mozzarella cheese would be better.
please tell me you ate these all by yourself
so im out of lawrys so im kinda just throwing this dry rub together out of nowhere, brown sugar as a base is a must tho imo
rinsed, dried and cut in half cuz you dont have a dish big enough for the whole thing
ive said it before but pull off that film on the back, its a pain in the dick but if you do not do this your ribs are pleb tier
i like where this is going
also im about to eat some salmon whats a good sauce to go with it? somethin out a bottle im not makin the salmon so yeah
i would do tarter or cocktail sauce or maybe melted butter or spicy ranch, i am the worst person to give advice tho so yeah
>get you dishes foiled up, xtra foil cuz ballin is a habit
rub these hos down like you trying to get some booty, work that shit in ya feel me
alright bone side up then loosely wrap in foil
then preheat your oven and wait since you forgot to do that beforehand
alright in the oven on 330F for like 3 hours, go play some tetris, gtav, shitpost, play with kitties, drink, practice harmonica, reformat an old laptop, clean your apt, etc. Not in that exact order
i mean feel free to post a pic of the finished product, or not, no peer pressure bro
meat is getting there
time to get some other shit together first
meat is tender, took a few nibbles for science, drained the juice gonna let them rest a few minutes
I already posted a pic in the current meal thread. But here you go.
I really hope those are for your salt water fishes?
oh you fancy huh? looks good dooder, and no i eat shramps but they are large and farmed in 'murika
hes right my shit is all jacked I cook dinner at 2-6am every night, ive been like this since i was a kiddo
so I made my super secret bbq sauce out of some leftover craft sauce, a to-go thing from rudys and a shot of 'cha, not gonna lie shit taste good
now fire up the grill and make yourself a gin and punch and go have a gurgle with your hobo kittys
>i am so close to taking in this new calico kitten i swear its so small and imma find it dead in the street soon, wish i could:( anyon in the houston area want to be a hero?
I said AM not PM, im in houston texas, Ive had a job for the last 8 years that i get off at around 11pm, Ive always been a night owl, i wake up late and go to sleep late, most people including my friendds and family think im wack as hell but such is life
alright shrimps marinated and basted some sauce on the ribs, waiting on the grill its acting fucky plus its chilly out
>i wear a headlamp for my night grilling perfectly normal
so apparently my camera went full potato and i didnt notice, if my neighbors knew what i was doing id be looted for sure
alright forgot i have to talk to a lawyer in like 4 hours catch you cats on the flip side
shit was damn tasty tho night
Don't apologize. I only really lurk but I enjoy your threads.
autism post time
thx, ya man a grill was my top priority last time i moved, i suggest craigslist if youre on a budget, i got mine for $50 with a tank of propane, retail was like $300+ and it was almost new
always lol, my crazy mad black woman neighbor took my advice after the last wall banging jam sesh and moved/got evicted after telling me I was out numbered and not welcome lol, im sure shes in a deluxe apt in the sky
its a real shit show, some greedy family trying to cut me out of some inheritance
>not having a kitchen toilet
might need to try that I am obsessed with sprouts
>this taco truck is meme'n on us
so got off work early, gonna go by the store in a bit but trying to decide on something new to try and cook, might just do a burger if i dont come up with anything
>sloppy tacos for lunch
ok got a mean buzz going, gonna take the motorless bike to the store and grab some shit, still have no idea what im doing really but imma just wing it wat can go wrong lol
>this whisky is good
i had ideas but after looking at this pic i realize i look like that actress doing the foodstamp challenge but with more meat and booze but i gotta have my daily lime
ok, i am cleaned the kitchen and im properly dickered at this point, gonna start the cooking in a bit but dont wait up ok i got all night no rush
a potential mistake in progress
>indian green chilis, they dont fuck around
this is the ripest 'cado i could find and it may not be good enough
added a bit of cilantro(aka coriander, aka soap leaves) that was just about expired
roughly mix it with a fork, you want it chunky but like a paste still
tasted it and i was wrong the 'cado was decent and it had a good taste, the right amount of salt is key here if anybody was to actually take cooking advice from me
>i swear these captchas making me want to scrap it and make pancakes and shit
ok put some plastic wrap or foil on it try to get all the air out air kills the guac, we need it for later
listen to some devotchka, LISTEN TO IT
shit is great music
now place a bunch of food around your cats and take pics and make them question your sanity
thx my friend of 15+ years considers himself german and he would be tickled to hear that, if this whole thing wasnt a giant secret of mine lol
so yeah gonna drunk dice this pathetic excuse for a poblano, it's winter so gotta deal with it i suppose
goes with the onion, gonna spill the beans im makin sliders, fancy ones if you have access to white castle, maybe not so fancy if you eat sliders at hipster places, if you do the latter tho you are a meme, make your own meme sliders to not be a meme, pretty sure thats a rule in the meme rule book just trust me dont look into it
now take a retarded huge head of romaine and wash each leave separately cuz bug poop and stuff
chop it all up and put it in a bowl cuz the internet keeps calling you fat, make sure there is enough to take some to work the next day so all your co workers think you are a fag
>captcha is salad fml
this thread likes you back homie
alright we gettin to the meat shits getting real son
now...there is a lot of bickering and super opinionated bullshit when it comes to making burger patties, i aint about all that shit im gonna tell you what i do, what i get compliments on, what i like
i dont add shit, form it into balls just so it sticks together, dont finger fuck it, I dont add 'shire or vegans or any of that shit
press the balls into patties, make them bigger than the buns, like a good bit bigger they shrink, press your thumb in the middle its suppose to help not make it a big meat ball
captcha is more salad, i think they on to me
now all i do is liberally crush some pepper on them, put a decent amount of salt on, sea salt if you fancy huh, then coat it with olive oil, I do this all on a piece of wax/parchment paper so it dont stick and pull my patties apart cuz im drunk ya heard
>fuckin salad again i swear on me mum captcha ill clob u in yer gabber m8
cut a few dinner rolls is what im doing, you can do what ever the hell you want this was the best bread available i really formed my burger plan around the best bread i could muster up
my next post might take a minute cuz imma have a drink and we getting to the real nitty gritty
wow super fancy cheese from the state known for good cheese!
>i was drunk
i swear i have no idea what that mneans but rock on bro
It was good I'm tired about to pass out, didn't finish the taters or like an inch of the salad cuz I put a bit too much dressing on, burgers were p darn good they disappeared
Got my pasta machine in today, bit of a learning curve but pretty happy with how it came out
wasnt really in the mood for steak but it was 50% off cuz its about to go bad and it was too nice of a steak to let go to waste so i rescued it
not really gonna do a cook along cuz steak is kind of boring but ill probably post some pics because i have a problem
freaking windy and cold out y u got to have blizzard NY
ya its just an extra meaty cut than usual supposedly
>high of -6
i would seriously go into a coma and die instantly, its 43f right now and i have my apt at like 80 lol, and yeah still deciding on the sides but my options are slim, taters, sprouts, maybe mac or beans or something, plus i still got a heap of salad to eat
Ehh I just stayed inside watched football and got drunk. Made a pot roast with roasted sprouts, beets, and parsnips as a side. Drizzled with olive oil, garlic, and balsamic.
Watching the steam from doing dishes freeze on the window was pretty comfy.
just had to google that gonna need to get some of those never had them before
gonna go to the asian market and get some balute this weekend, im gonna try to talk my friends into trying it too, we all gonna vomit how fun
39f is cold as shit i dont care if you live in the ice level on mario world shit is ridiculous
just doing simple tacos with the leftover guac and some of my hot peppers cuz im lazy
well /ck/ ya go me congrats, i took the bait and decided to try that kfc nashville hot chicken
even went to a kfc in the hood because i figured they would have to know bout them chickens
>notice the bullet proof glass lol wtf
everything was shit, no pickles, not spicy, literally soaked it the oil mixture, biscuit was in the container with the chicken so it was also soaked in the oil, cole slaw was a shit and the mash and gravy was the same consistency, would not recomend desu, had to take a tums
It's a pretty simple recipe.
I'll even share the pictures that I haven't made a thread for yet.
So basically, we're going to get the spinach all cooked up with some flavor. Gonna be chopping up some onion and garlic for this purpose.
Here's my garlic. Only half was used. The other half went to flavor my brussel sprouts that I made as a side dish. This is an entire bulb of garlic... so for the spinach, use half a bulb.
Next up the onion. I used yellow so it didn't overwhelm the spinach or chicken's natural flavors.
Get that shit all happy with a little butter. We're going to saute this until the onion is translucent and then start adding our spinach.
Oh, by the way this was a six beer recipe. I was working my way to beer #3 by this point. I don't judge my recipes in length of time, but how many beers I drink before it's done. So yeah, six beers.
So we're going to add the spinach and cook it down until done.
Also, toss in a little lemon zest because it's a nice compliment to the chicken.
Yep, that's done. Bring it down to room temperature because we're going to mix in some dry mozzarella. Note that I said dry. Fresh mozzarella is slightly wet, if you stuff your chicken with moist mozzarella, you're going to have a bad time.
Now here's the fun part. We're going to pocket our chicken breasts for stuffing. Take a small, sharp paring nice and make an incision through the middle of the chicken. Feel with your hand where the blade is inside the chicken so you don't go too far and pop out the other side. Take your time during this process because you don't want to fuck it up.
You're going to sweep back and forth, switching the direction of your blade in order to make the pocket.
Once the pocket has been made, stick your finger inside and start making it bigger. You can break down the cut pieces inside with your finger and the meat has already been compromised by the knife, it's actually very easy to do. Make the pocket as big as possible without breaking it.
Next few pictures are of me working on the pocket.
Get bent ya fucker, I'm posting cooking shit here.
Widening the pocket even further.
And now the pockets been hollowed from tail to tip. Now we can get to stuffing with the mixture of spinach and cheese.
ya its in houston at w little york and 45
no problem, they also had a top level security door to the bathrooms that you had to be buzzed in
ya i doubt i can get my friends to go through with it but i must try all the foods
yes but i thought maybe my food was mediocre at least...
Here's the spinach cheese mixture.
There's also some fresh thyme added in there.
I'm practicing for your mom. Cold and smiley things are a phobia of mine, trying to get over it.
Now we pan fry that shit for 5 minutes on either side, then it's going in the preheated oven at 350F for an additional 15 minutes.
After pan seared and out of the oven.
Came out perfect.
Thats pretty much all there was to it. Hope that answered your question.
i didnt need to get potatoes because apparently my camera phone is transforming into one recently
i dont actually use it that often but will look into it
so yeah preppin shit bout to cook a cozy meal hopefully
1 green indian chili, seeded, shit is hot and im not really going for spicy with this dish
these are an experiment, that is jalepeno, whipped cream cheese and half a shramp, will freeze bread and fry
It sounds autistic but seriously homemade mayo is a whole nother beast. Only downside is it'll only last a few weeks and is a pain if you don't have a food processor (emulsions are tough)
this crazy heffer has me boiling chicken i swear if this crazy ladys recipe doesnt come through i will give such an honest review on foodnetwork.com oi m8
mix all the red bell, poblano, onion, chilis, garlic, shitty chicken, broken noodles, salt, pepper, lawrys, paprika, chickin stock, shroom cream substance and sharp cheddar
since i just bought a dozen fresh meme eggs lets gather the old eggs in the fridge and scramble dem hos
and lets plate this shit real professional like for my little homies out in this literally freezing 32f weather, i know for a fact the box i made has a five kitty capacity
ill assume this is going to be delicious while i wait on it to cool and do stuff
You're awesome, anon. Keep doing your thing.
This shall be my new wallpaper.
Been wanting to make stuffed chicken tits for years. Just might do this tonight.
What's your recipe? The one I used called for lemon juice as the acid. I nailed the consistency, but the lemon was extremely overpowering. I even used less than the recipe.
How was it?
>How was it?
was good m80
whole meal was surprisingly decent, overall comfy/10
gonna go to sleep later
I dig these threads.
I'm marinating chicken cause it's saturday
Alright OP, you've inspired me. Lets get dickered and make some shit.
>live in downtown philly so no fucking counter space
I'm so jealous
I made one of his burgers earlier for a roomie and I'm going to make one for myself once I'm good and drunk later and I'll post it.
opers your burger is salt pepper and olive oil in a cast iron pan. all I did special for you was buy an avocado. avocado on a burger is shit but youre cool and I got enough meat to make 4 so ima try it
Weird beef to pork ratio I know.
It's a KOBE
Also got some ground beef (saved a little bit for burgers tomorrow or whenever)
Now lets get this shit cookin
Get the peppers in there (sorry for the janky sideways image)
Now add our beans and tomatoes
>inb4 beans in chili
damn blizzard killed my hot water so cleaning this was a bitch. Showering isnt fun either. Killed the last of the whiskey so sluggin my roomies bud light now
muh cameras too good i gotta crop these pics to small as shit. Any apps that just make the filesize smaller?
Now wait an hour and drink some beers in the meantime.
Gotta Moto /g/
since we cant just take some shots we'll wait a bit and watch the wire while we drink like 5 beers. burgers comin later
>camera too good
more like unnecessarily high megapixel count with a shit sensor. just look at the amount of noise in your image.
well? It aint look like chili and I dont think you cooked it long enough
Followed the other OP instructions for stuffed chicken tits. First batch done haven't tasted yet
its the weekend I'm lazy. thought about doing that but I made a burger for my roommate earlier and the penguins were playing and I was more concerned with watching their comeback victory that caring to clean my pan.
almost took it from cold to water deglaze but I've never done it and dont know if it even works so I just elbow greased the fuck out of it
Fuck you OP I love a classic chopped and screwed and goddamn you got me with that no glory
I got all his shit and I am bumping it
OP dropped this gem last thread
Gimme a torrent or something
Also, Captain is game af
This is the second half of the final product. The first two Titties we're regular sized. This tit is the max version
Don't forget to let your breast rest for 10 minutes when it's completely done. The juices inside need to redistribute before you cut into them so everything doesn't slide everywhere.
It's alright dude, you still done good. You can use this method of stuffing for literally tons of other stuff. There was a whole asparagus stuffed chicken I also wanted to try, was going to couple it with a nice sharp cheddar and maybe even some broccoli. You can stuff it with whatever you want since you know the method now.
its a private tracker so cant really link it, they have over 300 old tape rips tho i will not stop till i have them all, i might try to upload it somewhere else later for you
allow me to help get you started
well i aint leavin the apt again got muh hooch gonna scrounge up something in here to cook later maybe another burger i got leftover beef
My last shit
If you like the slowed up shit, check this out. Especially the instrumental. Holla!
Thank yall for the chicken advice. Get into that chopped and screwed shit
prepare your burger as opers specifically said his michelin 5 star recipe says to and listen to a little more dorrough
sorry opers I'm in a god damn blizzard and there is no way in hell my avocado is anywhere near ripe enough. somehow I cut the pit in half too. I made your meme sauce to compensate
>blizzard jonas music
wow thats a long link. was $45 when I got it but I have no counter space at all so its clutch as fuck. I'm 6ft tall so its a bit short for me fyi
also yeah I'm fancy as fuck I got a monogrammed knife for xmas this year
yeah bro its hard to find good 'cados this time of year, if you have any mexican markets in your area they usually have some nice ripe ones, i dont have any so my burger might be boring later, might throw an egg on it or see whatever else i have
because of popular request. that is an ulu knife and cutting board/bowl above the spice rack. fuck you I love that thing
Basic camera control:
Aperture gives you control over how dialated your, well, aperature is. The more dialated, the more light you let in the less time it takes to expose a pic, the less depth you capture.
Exposure = time film/sensor is exposed. Longer than 1/60 (1/30 if you're a steady hand) is gonna be blurry for motion or point & shoot w/o tripod.
Speed -or ISO, more or less, is quality of film. Faster film takes less time to expose, is grainier and noisier. Slower film is nicer, less grainy and takes longer to expose.
Basic bitch mode i: set camera to exposure 1:60 and let it choose fstop and speed.
Basic bitch mode ii: fuck with the f-stop mode. Camera chooses speed, but you control depth of field.
Basic bitch mode iii: set camera to ISO priority. It might take a half second longer and need more light, but your pics won't be grainy. Keep it steady or it'll get blurry.
No h8 here, just curious. The ones I've used were sharp af and felt decent quality espesh for the do$h...
If it is how u like it?
Curious how they hold an edge.
Generally I'm a tad put off by their meme/fad door-door marketing design despite the quality/price. I'm a p firm believer that a products quality/efficiency of intended use should be its flagship marketing handle so I'm always skeptical of strangers approaching me and trying to help me figgure out that I want & need their product right now: how many can I sign up for?