Archived threads in /ck/ - Food & Cooking - 750. page

Sounds awesome. Someone actually posting about cooking on /ck/ without a million pictures is refreshing.

Picked up some fresh roasted green chilies from a little supermarket
Peel, deseed, and dice
Heat grape seed oil to medium temp, add a cup of chopped onion
Sauté till soft, add three minced cloves of garlic
1/3 cup of flower slowly added and mixed after the garlic has gotten friendly with the onion
Add quart of homemade chicken stock from the night before
Simmer
Heat cast iron up and roast some cumin and coriander till fragrant
Throw that in the mortar and pestle
Chop up some dried oregano from my garden
Add the cumin/coriander and a teaspoon of oregano
2 cups of green chili
Suimmer for 30 minutes
Immersion blend till it has a gravy consistency
Add corn starch for desired thickness
Put that shit on anything
I poured it over some grilled chicken breast and rice
Ate on my porch

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Im sure it tasted good in the end but mashed sweet potatoes with a red wine, jalapeno, and cilantro gravy does not sound like a great combination to me.

Did the "Sweet potato infused butter" actually add anything noticeable to the steak?

Ill do something similar sometimes, but with a red wine mushroom cream sauce. Cook a steak, finishing the cook with basting it with thyme and garlic butter, and while its resting throw some onions and garlic into the same pan. Let it cook for a min and add some mushrooms. Then add whatever herbs you want to throw in, I like rosemary and thyme. Once everything gets soft and the mushrooms lose some moisture add some red wine and let it reduce for a bit and then when thats done add some cream and do the same thing. Dont add too much liquid though, usually only just enough to cover the veggies, or it takes forever to reduce. Sometimes ill add some spinach, sometimes ill throw the steak back in to let it warm back up, most of the time I treat it as a side and serve it with my steak and some sourdough.

Also
>Pour red whine

https://www.youtube.com/watch?v=OJi4bln-hHQ

https://www.youtube.com/watch?v=WXkuTOgHgTk

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https://youtu.be/SSjaT8VLtWE

Once a week. Lost my sweet tooth somehow.

rarely, i dont buy that shit because if i do i will eat it

>>9040929
this

>>9040640
Well golly gee look at that symmetrical plate of bullshit.

>>9040640
what the fuck is happening here

>>9040640
>no grease puddle
Come back when it's healthy as fuck and legit bro

>>9040442
Dude that's not a McChicken, theres all kinds of crap on it

>>9040442
wtf is that?

>>9040759
>>9040771
OP here, it's junior mcchikun with tomato, cheese and extra mayo.

master race indeed.

thats jello

Jelly is filtered for clarity and is set more firmly than jam.

>>9040107
I assume you know the difference between Jam and Jelly.

I CAN'T JELLY MY DICK IN YOUR ASS.

>>9040008
>remedy my ails
fucking hell

Alcohol

i haven't yet but i recently had to take my salt mill apart and clean all the components because it stopped working

>>9039816
Why does she need that giant kitchen with heavy duty stoves?

It's not like she eats or something

Disassemble and run through the dish washer
If there's a bit of stale pepper taste I'll soak it in alcohol for a bit

Eating raw nuts can upset stomachs. Theres a reason you cook things you idiot.

I believe you may be missing taste buds

>>9039627
What did you toast them with, a fucking hair dryer like some kind of punk bitch?

>>9039566
Congrats OP, no post will now answer your question and will instead comment on your image

Because recipes are designed for minmaxing the taste and effort of cooking for people, so they have an easy time at home.

If you want gourmet chef shit then go work in the industry.

>>9039614
>gourmet chef shit
my dinners wouldn't even sell for 15€. But they are still much better than if I do it at "normal" temps.

I even think it's less effort since it doesn't matter if I forget about it and it's in there half an hour longer

>>9039490
GOAT

>>9039490
I fucking love korean food

>>9039510
It was not goat. It did have a tail, however. ;)

>>9039513
Do you know what this is, then?

big enough to fit my bike in it

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Big enough

>>9039501
Nice reference, grandpa

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Another picture

>>9039418
bong sahk. means beattle bites.

Any receipts?

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Ready for the oven

>>9039079
Beans.

>>9039079
wait... doesnt the rice tend to get kinda hard, especially when cold. thus neccessitating the need to microwave this bowl, turning your mix of ingredients into a steaming pile of mess to get the rice to be nice and fluffy again?

other than that, do you use canned corn? or do you shuck your own, also how do you prepare your fajitas?

>>9039079
marinate some pork in lime juice, garlic, cumin, and mesquite (Or any seasoning blend, really) seasoning for a few hours. Sweat some bell pepper, onion, and roasted poblanos for a few min and add the pork. Serve with hot sauce over rice.

When im super poor ill cook some ground chorizo and remove from pan. add bell pepper and onion and cook in sausage fat. throw in some canned beans and cook until soft. serve over rice.

Ive also made korean ground beef. Cook ground beef until almost done and remove from pan. Drain almost all of the fat and cook some onions and garlic. Add thinly sliced napa cabbage, a little sesame oil, and chili flake. Add beef back to pan and add some teriyaki sauce (Bulgogi sauce would be better) and toasted sesame seeds.

As a half asian kid who grew up close to the Mexican boarder I have a ton of serve-over-rice recipes.