Anybody else obtain and duplicate a recipe from /ck/ and enjoy

Recipe?

>>7777674
>bread?
>maybe carrots
>sperm
>a shrimp there
>beef?
what the fuck is it?

>>7777729
theres no shrimp there m8
looks like beef, carrots, and onions

>>7777735
looks like there might be some bread in there too, although I haven't enlarged the image, so grateful to anyone who can confirm?

>Beef, carrots, onions
>Cheesy garlic bread?

File: whatisgoogle.jpg (652KB, 600x3418px) Image search: [Google]

652KB, 600x3418px

>>7777674
>Winterfell Gulasch

>>7779727
>beer
every time

>>7779727
I might actually try this weekend. Looks rad

>>7779727
Why does this remind me of those brit chilli threads?

File: 1452216660292.jpg (41KB, 500x310px) Image search: [Google]

41KB, 500x310px

>>7779727
>Winterfell gulash

Rice

>>7777674
Made my fair share of 2am chilli

File: DSC01229.jpg (430KB, 1632x1224px) Image search: [Google]

430KB, 1632x1224px

>>7777674
I haven't used an actual recipe for decades.

But I'd put a lot more spices in there, and some herbs as well. A beer stew without a little lovage is wasted.

>>7777674
Looks a bit liquid. Not a problem, but I like it a little thicker. And chop those carrots into smaller pieces. The ones you boil for hours you keep whole and remove or blend. The ones you serve you put in fresh and only boil a little. Small pieces cook faster and more evenly. And they fit on a spoon.

Any stew benefits from fish sauce and some white wine. Laurel leaves and juniper berries also round off the flavor profile.

Pumpkin cream unrelated

>>7779809
Did you do the spice mixing live?

File: 1465904886931.jpg (17KB, 353x332px) Image search: [Google]

17KB, 353x332px

>>7777729
>a shrimp there

>>7779727
>Overcrowding the pan when searing.

>>7779815
>But I'd put a lot more spices in there, and some herbs as well. A beer stew without a little lovage is wasted.
Super agree. Recipes in general do this, fucking ridiculous. How in all those ingredients and strong flavors will you ever taste 2 fucking teaspoons of paprika?

What does lovage taste like? I've literally never seen or heard of it, and I usually fancy myself better-informed than most on this kind of thing. Looks to be fairly widespread in western cooking, which leaves me all the more surprised at my ignorance.

>>7781124
>will you ever taste 2 fucking teaspoons of paprika?

Because good quality paprika is easily tasteable. You must be used to store-brand shit that is flavorless red powder.

>>7779727
>Hacker-Pschorr
based

File: Illustration_Levisticum_officinale0 Liebstöckel.jpg (990KB, 1483x2381px) Image search: [Google]

990KB, 1483x2381px

>>7781124
>What does lovage taste like?
It's a very intense soup flavor, slightly bitter like chlorophyll, it really brings a savory dish together. It's way too intense for salad. One stem in a pot of stew is already noticeable.