It's getting colder, this can mean only one thing: comfort food.
Feel free to share any related recipes or stories.
My favourite meal (pic related) after a cold day outside is by far 'witloof in hespenrollen' (endive with ham and cheese gratin)
8 small or 4 large witloof (endives, chicory)
8 slices of pre-cooked or smoked ham (on the thick side)
pat of butter
For the cheese sauce:
40g butter
45g flour
500ml milk
75g grated Gruyère or Emmental cheese (I like using some stronger cheese for an extra favlour boost)
freshly ground black pepper
sea salt
nutmeg
You'll need some more grated cheese for the cheese topping as well.
Cut off the very base of each witloof, but not too much; you want them to remain intact. Remove the outer leaves and rinse. Boil or steam the witloof for about 20 minutes or until soft when pricked with a fork. Let them drain in a colander, pressing out all excess water once they’ve cooled. Heat some butter in a heavy casserole, add the witloof and brown slightly all over.
Meanwhile, prepare the cheese sauce. Melt the butter in a small saucepan over a medium heat, then whisk in the flour and cook for about a minute, before slowly adding the milk, all the while stirring with the whisk. Bring to a gentle boil, whisking constantly, then reduce heat to low and simmer until thickened. Add the cheese and stir until melted, then season to taste with a little coarse salt, pepper and nutmeg. A bit of lemon juice can add more depth to the sauce.
Wrap each witloof with a slice of ham (remove any fatty trim). Pour a thin layer of cheese sauce into the bottom of the baking dish, carefully arrange the rolls to fit and cover them with the rest of the sauce. Finally, sprinkle the top with grated cheese before putting in a preheated oven at 180°C for about 25 minutes. At the last moment, let the cheese go crusty under the grill, but only for a few seconds to avoid burning. Serve immediately with mashed or boiled potatoes.
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>>8163036
I eat this as well mostly in the winter months. It's nice to serve with some mashed potato thats been put in the oven to gain a little crust.
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Chicken with onion and bacon dressing
Fry up a good amount of bacon
Caramelize two thinly sliced large onions in some bacon fat
Mix with torn day-old baguette or ciabatta, an egg, chicken broth, pepper, parsley
Brown some chicken thighs in the same pan as the onions, place on top of the dressing, bake at 350F for about 25 minutes
While that's baking, deglaze the pan with white wine, add chicken broth, reduce to half, add a knob of butter and some cream, reduce to half again. Pour over the dish when it's done.
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>>8163064
That's how my mom did it as well! She covered the mashed potatoes with some butter and breadcrumbs for a godly crust
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I put ketchup on my tacos and it's fucking delicious
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wan mirrion shitposts
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fucking canadians
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I might have been on board with you if you had said sriracha, but ketchup I just can't go along with.
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do you think we'll get to the point where technology will be able to synthesize any kind of unhealthy food but make it nutritional?
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>>8162909
Already done, for me.
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>>8162909
Yes.
We already have 3D printers, it's not too much for the technology to stretch to printing food from perhaps, a Quorn or Tofu type base with added flavourings and such like.
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I think, so.
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Need help from New Yorkers!!
I'm going to my friends place today. Walking from Penn Station to 3 & 32. I want to find a place between the train and his place that sells alcoholic something. (Smoothies, icecream) Not really a restaurant, but a place I can just stop and grab.
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>>8162903
How about you stop being such a fucking cuck?
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>>8162903
>Need help from New Yorkers!!
This is where you fucked up.
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>>8162903
>I need alcohol before I see my friend
>I can't face reality sober
>muh social anxiety
Fag
who else runs around in your kitchen at work? The other cooks get mad at me but I think it's fun and helps me get things done faster
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>>8162812
Stop running around my kitchen, you fucking faggot.
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I like to make pizza with a mix of mozz and feta, NO tomato sauce, red onions, green olives, and green peppers.....and then drizzle greek dressing on top
What you like?
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I was making buffalo chicken za before any chain was
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>>8162791
>i like making pizza that's not pizza
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Spinach pizza with italian flavors and ultra thin crust.
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Have you ever hated yourself so much that you would eat this? Because I'm getting close
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I hope to fucking Christ that this is a real product. I was legit considering suicide. Something this absurd would perk me right the fuck up.
Plus, I love monster and slim jims.
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Your janitor application got a respond?
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what a time to be alive
What am I in for?
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>>8162562
A dang good time!
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>>8162562
How did you acquire all those slugs
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The fuck is all that brown (literal?) shit underneath them?
What should I make with chicken cutlets
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>>8162481
>posted it twice in 24 hrs
>obviously not chicken in pic
go fuck yourself
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>>8162484
Haha sorry bro it just such an epic meme ya know
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>>8162481
Nice
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What should I cook for dinner tonight?
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>>8162386
This, post results.
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>>8162422
I don't know what this is...
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>>8162434
Use your imagination.
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904 reporting in. I have a bottle of vodka and thats all that matters.
At least I wont feel it when the debris hits me.
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>>8162343
Good luck brother
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>>8162343
Do you have shelter? Are you away from storm surge areas?
Haha just made this. Not as good as it looks in this picture though. I like eating these three foods together. It's a great treat.
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>>8162340
Uh okay man cool
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Cool fuckin' blog, Jimbo.
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looks p good but why is your bacon so skinny
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Alright, /ck/ what is the best stuff to cook if you have plenty of wheat flours to use?
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Fire always works for me, some people use induction, but that is only a meme
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seitan
pastry
bread
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pancakes
Have you even spit in someone's food?
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I've cum in it, does that count?
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>>8162311
no never stooped that low anon
have you?
Can women be great chefs
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Sure.
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>>8162278
Half the women in my family are 8/10 cooks.
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>>8162278
professionally most women who see themselves as home cooks will not prefer the chef lifestyle. Most women want creative control and aim for culinary school to be an actual chef and design their own menu or fine dining. the actual job in the cooking industry is more like a factory line worker. Only the chef and the owner tend to have any hand in menu creation, the rest of us just learn how to make food or make food quickly and give it to customers.
While this kind of job might appeal to some women, The long and winding hours and demands that tend to conflict with child reering and the like make it a poor fit for most women. Women who would enjoy and be great chefs need to have a life style and attitude that allows for more open and flexable commitments, egos that don't bruise easily (bitchy servers up front aren't going to get handled the same way as in the back) and don't mind burns or getting dirty. Cooking as a career is not dainty work.