itt: last photo of food you took and have on your phone!
Was making mango chutney. Not sure if i just deleted the other pictures or forgot to take them.
Then why did you come into a thread about posting pics of food? Wow, what a fucking retarded son of a bitch
>You may ask why I don't carry a DUMBphone, well let me tell you. Short answer, I'm a REAL MAN. Ask me what kind of phone I carry? iPhone? WRONG. Android? NOPE. Even a Jitterbug they advertise in Reader's Digest? GUESS AGAIN FAG.
>You see, I have grit. I am the kind of man that every male was like in the 1950s. I'm the Greatest Generation, but a generation of ONE. I'm fighting my own personal Axis Powers, and that's the world of cellular devices and the brainwashed sheeple that carry them. I'm just better than everyone, I guess.
I legit swear to god this is my most recent food pic on my phone.
From Le Cirque in the Bellagio, Las Vegas.
Quail breast stuffed with foie gras, wrapped in gold leaf, on a bed of white truffle slices, barley and corn risotto, and a quail and black truffle jus.
It was really fucking good.
Though I liked this dish better.
Porcini cream with a confit egg and crispy hazelnuts, topped with spiced, vinegar marinated shimeji mushrooms, watercress sponge cake, and chestnut velouté.
I have I think that same knife.
I already had the G2 and loved it, so my ex bought me the vegetable knife... It was a nice gift, but completely pointless when I already had a chef's knife.
Is there supposed to be some sort of advantage to a knife like that over a chef's knife? I know the Japanese like to have a different tool for every job when it comes to cutlery, but I've never understood why in most cases.
Bought it about 8 years ago. Had my first real chef job. Still living at home, no rent to pay. Lots of money to waste.
Its pretty much pointless. But at the time I just felt I NEEDED it. I have quite a few knives from back then that I dont use which just sit in a wrap. This one happens to be one of the 4 that I have in my kitchen at home.
Trying to make dhal. Apparently I have to boil these shits for like 100 years or they're still firm
My sister works at a bakery, its amazing
Scorpion pepper wings from Island Wing Co in Alabama. So worth the hurt.
Some black beans I made earlier this week
1/2 lb dry black beans (soaked)
1 can tomatoes
1/2 white onion
4 cloves garlic
Bacon Ends (could used diced, smoked pork jowel if not available in your area)
They were good. Far from my best though. I was going to cook them in salted water and try my hand at making black bean burgers. Then I realized I didn't have anything for lunch and decided to throw in all the other stuff right before my shift started at work and let simmer for my lunch.
Anyone have a good recipe for black bean burgers?
breaky this morning
Avocado/Goats cheese smash on toast with smoked trout and a poached egg
Fuckn burnt the last bit of bread tho baka
Eh I didn't notice it the day after, listerine before bed and all that.
I've never encountered a good mushroom always seemed chewy or tasteless any recs?
The asparagus was notable good that night, just steamed over a pot of water, but really satisfying for some reason, usually eat it with a mayo soy sauce dip but today it just sort of tasted better without it.
I was posting my lunch on another board. You should have asked for something i made
Shredded chicken and cream cheese with taco seasoning added, simple and easy, and I would eat 3 at a time and be full. Me and my roomier made them they lasted like 3 days. We had 4 plates of it.
But chicken wings are actually a thing.
Buy a whole chicken and actually eat each part (yeah, there are different parts of a chicken, with different tastes and textures).
Call it popcorn chicken, or whatever the fast food places are calling it these days; chicken breast is garbage food in any case so nobody cares.
>(not pictured) salsa roja, salsa verde, grilled peppers, grilled chicken
Half of the people coming to /ck/ have no idea how to cook, and there's this hive-mind bullshit about how skinless, boneless chicken breasts are the greatest thing ever (obviously fueled by /fit/ bullshit).
Then we have multiple threads a day asking how to make skinless, boneless chicken breasts not terrible.
Every other part of the chicken is better, and taking out the skin and bones almost guarantees an amateur cook is going to fuck it up. It requires some amount of cooking experience to not end up with a piece of leather, and the ability to season properly to not have that piece of leather end up tasting like cardboard.
>what do you eat then
There's a whole world of things to eat, and boneless, skinless chicken breast is one of the most expensive because of idiots like you.
Who said i eat boneless skinless chicken breast?
>every other part of the chicken is better
Enjoy your chicken feet and beaks you mongoloid. God its like the stupid is leaking out of you or something. Who cares if people like chicken breasts. Stop being a child. God aspies like you make me mad.
Some very dissapointing no bread jalapeno poppers
>idiot crossboarders come to /ck/ everyday and post about how they're idiots
>ck anon says how annoying it is
>idiot crossboarder gets mad that /ck/ is a board with anons interested in food and cooking, and not just a specialized /r/, here to answer questions from ramen neets and losers who put all their faith into the /fit/ sticky
/ck/ doesn't bring their garbage to other boards, don't post your shit here.
Some of us know what we're doing, and can be helpful if you lurk for a day and not just post your fast board memes and expect to be treated seriously.
I can post what i want, fuck you. We all dont have to agree with your opinion, youre not a special snowflake. And this board hates everything btw. Fast board memes? What the fuck are you smoking? Jesus i hope you die in a cancer fire
I wishes death on you, how does that possibly ahow any idea whatsoever of "Cooking experience" Wait let me guess, you got some online degree in a cooking class and think youre the best chef ever. Again, go play in traffic or sonething. Seriously, if i somehow found out you died tomorrow i would be happy. Probably wont happen since you never leave the basement though.
I can guarantee that I'm far drunker than you (otherwise I wouldn't bother replying), but are you actually questioning my education with an illegible post like that?
>polite sage for off topic drunk posting
>he's drunk and pointing out your inability to make a single coherent post
>b-but i'm on my cell phone
I'd advise both of you to go to sleep, but you especially should stop posting. You're only embarrassing yourself.
Undercooked Shit, Fuck you lpj (local pizza joint) btw
First time making risotto. Think I did a pretty good job overall, next time I'll use less cream though.
Bfast. Couscous, egg, avocado, and seaweed.
Beer battered pollock with rigatoni pumpkin sauce. Sauce was good but I hate beer batter. Just tastes like stale vinegar. I'd prefer to add my own fresh proper vinegar.
this is the last picture I have but doesn't really count as food. And yes I'm a chick b4 all the faggot flavored liquor shit.
Last thing I cooked was some beef tips w carrot celery and potatoes. No pic because it looked like slow cooker stuff, but still tasted amazing.
overall, it was alright. the breading was way too dry though
>Hangs out on food image board
>Doesn't like food images
Bacon, mushroom swiss omelet I made just a few minutes ago
My first and only food pic ever taken, to celebrate my first ever "business lunch" and signifying the "making it" part of my financial life.
Spaghetti Bolognese at Local in San Francisco.
You took a picture of your food at a business lunch?
Also, you can't really call it spaghetti if there is no spaghetti
Forgot to grab a photo, asked the gf to screenshot the Snapchat and send it to me. Pan seared pork chop, never tried doing them in a pan before, turned out medium and juicy (thanks /ck/ for the tips).
>"fixing" frozen undercooked pizza in Pyrex dish
Seared brown butter&sage basted salmon w/ pickled dried cherries, roasted butternut squash quinoa salad, grilled haloumi, balsamic pomelo agrodolce, and pomelo maldon salt.
Grandparents love when I cook shit that's similar to what I make at work so i just whipped this shit up for them really quick on an off day bc old people are so adorable when they're happy
Also just fuckin love pomelos mang, like bittersweet and floral and citrusy at the same fuckin time
last pic I took
dame these noodles were good
I think they were some type of indian flavor if anyone can confirm and pretty spicy too
My 13 year old daughter made these for me just now.
Crepe with egg, sausage, and cheddar cheese.
Are those...egg whites? Overcooked egg whites with no yolk?
don't listen to these meme guys. Using cream or not is a personal choice. I've seen michelin star restaurants using cream in risotto with incredible results.
Keep exploring and keep up the good work.
I imagine. Along with the general popularity of sushi and sashimi, though a lot of people I've had try it are off put by the taste of sesame oil. There's a little fish market by the place I work that's been selling it for awhile though.
I try to avoid any white heavy cream sauce but I will try it next time. Thanks for the suggestion!
I believe they were roasted. I'll try to spread the garlic next time.
I was a bit reluctant at first about trying pineapple on my pizza but now after trying it once years back, I order it for all my pizzas..
Doner Kebap. Granted this is the hipster Toronto version of what I can only assume is street food
Spam, tomato, onion and some mexican pepper
Pressed/baked tofu cutlets, breaded in chicken-flavored seasoning and fried until golden brown; home-made seitan (cumin, paprika, I forgot the rest, simmered in a strong shiitake mushroom/miso broth) sliced thinly and also cubed; chopped red onion and cashews. Stir-fried with shiitake mushroom slices and then deglazed with leftover mushroom stock, seasoned with salt and additional cumin/paprika.
Pic related: the seitan while it was simmering.
Teriyaki salmon from my birthday dinner at Musashi.
There are a few things to consider here. How did you make it?
It can commonly be too soft/crumbly if you use too much non-gluten flour (too much chickpea or regular flour, too much nooch, etc). It can also be too soft if you don't knead it enough or don't simmer it enough.
I drink lots of vodka. That cleans out my system, and even cleans my teeth (I haven’t brushed in years, and haven’t had a cavity since).
I also eat a liverwurst sandwich pretty much every day – to counterbalance the effects the vodka has on my liver. I make my sandwiches on seeded rye (because it’s the healthiest bread), with mayo (because eggs are the best protein; I use kewpie, because the msg makes it taste better), coarse mustard (good for the white blood cells), zucchini pickles (because they taste good), and a bunch of baby spinach (just for filler; it could honestly be left out).
I also eat a lot of canned fish (mostly sardines, but also the occasional fancy smoked oysters) on saltines. They give you all your essential amino acids, and provide a nice opportunity to try out various hot sauces, which are generally very low in calories, while high in flavor and immensely prodigious to healthiness.
Aside from that, I drink large amounts of water (anywhere between ice-cold to slightly chilled) every day, always through a straw, and sometimes with a lemon wedge.
To each their own, I say, but I’m just shy of 30 and am doing better than most of you.
I wish I could toast the bun. Just made this for late night munchies.
hrrrrnnnnnghhh god i'd kill for some young pale babe or reliable ol mean ajumma to be in my kitchen cooking this right now GOREA TRIGGERED
first time eating tounge I think I gained some /ck/ XP for eating this
This didn't come out too great. Mashed butternut squash with a mushroom and onion sauce.
Yeah yeah I put cheese on my broccoli but it couldn't be helped
Cajun Style sauteed shrimp
>dash of garlic powder
>crushed red pepper
sauteed in olive oil over a medium heat
Actual garlic overpowers the flavors that I wanted to stand out. Garlic powder is a much more subtle, sweeter taste, and isn't granulated garlic.
Are you for fucking real? This shit looks like some $8.95 kung pow chicken from the local crappy 'China King'. Anyway, looks like a typical fucking Tuesday in my household.
Pheonicia Diner Upstate NY