fml

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So allow me to straighten up muh kitchen and I'll get something poppin

Here is my lunch, was sprouts and apparently a pork chop vomiting

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So I was gonna do something with the steak then I was like naw fuck that jazz French muhfuggin toast son, the crumb on this ciabata was shit for sandwiches I end up with like a tbsp of mayo in a bite

Consider the following:
That tv knife is 10 years old and could still cut a hammer in half

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Measurements are insignificant just be yourself

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2 at a time

first for pattiposting

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>>8947131
HELLO friends

>>8947131
Requesting rare Pattis when you have the chance, OP.

Also, how long and what temp do you put your sprouts in for? I tried two batches now and they got a bit darker than I would've liked, yours look closer to what I was going for.

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I am fuckin this shit up

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>>8947515
ello m8

>>8947539
I like to do them in a skillet cuz I am not pleased with the oven, toss em with olive oil and salt and put em face down until they got a sear then turn the heat down some and cook em till they look right

Here is a super rare double trouble

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BADA BING BADA BOOM

Was good but I need to step it up next time

>>8947587
Many thanks, will have to give that a try next time. Also I can't quite check em, but still excellent doubles there.

how long until the cats are fattened up enough to cook?

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>>8947623
:)

>>8947641
They are all fat m8

Reheated some leftovers

>>8947590
butter + oil
medium-low, even heat (cast iron is ideal)

if you have a thick slice, get the color in the pan then finish in 325deg oven

t. made pain perdu once

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Made carnitas last night, as promised in the last thread.

Inspired by OP's last run-in with tacos two days ago.

Prep comes first. Garlic, onion, 'penos, lime, and get your spices ready.

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>>8949424
Coat pork in spices and get some Maillard reaction in this bitch.

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>>8949427
Let that sit in the dutch oven in your oven at around 275F for about 4 hours.

You should be able to stick a fork in a piece, twist the fork, and the meat should just fall apart.

Strain the drippings into a saucepan, and throw some of the bits back into the meat. I shredded this just by picking at it with the tongs for a bit.

Reduce the drippings and liquid from the dutch oven with ketchup, sugar, chile powder, habenero pepper sauce, and whatever else you want to through in there. Thicken with corn starch if you don't mind cheating like me.

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>>8947131
Hello Patti and box cat

>>8947131
look at that fucking cat

>>8949424
Any particular reason for omitting fresh cilantro other than none on hand?

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>>8949433
Serve from bottom to top:
>corn tortillas heated in hot pan
>carnitas
>avocado dusted with salt/pepper
>spicy/sweet sauce made from the drippings
>raw red cabbage
>cilantro
>feta cheese

>>8949440
Fresh cilantro comes on the tacos; I find that cilantro in slow cooked meats permeates too strongly. I'd rather the meat be rich and heavy and let the fresh cilantro on top lift the flavor and give extra texture.

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>>8949442
obligatory picture of leftovers tonight with my cat, in keeping with OP's feline antics

>>8949442
Agreed. Thought it was absent from the prep photo, but once again you are absolutely right.

>>8949447

That's a good looking plate. Please keep your feet out of the picture.

Any tips for barbacoa? Planning on doing this during the weekend.

>>8947131

Aw shit, Doc finally made it onto the counter.

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>>8949437
hello from bag cat

I love these threads Anon, please don't stop making them.

>>8949447
Handsome cat.

I love when they look up at you with that stupid crosseyed look. Stupid kitty.

>>8947131
>Modelo Especial
>not Modelo Negra
shameful

You seem to have a lot of time on your hands op, do you have any friends you could invite over for dinner?

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>>8947587
Ayyy what is the story on your rare and reclusive cattu? He looks very worldly and powerful. I have little doubt that he is the boss.

>>8947446
>just be yourself
I'm going to say this to the chefs at my job

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>>8949351
Will try m8 thx, way scared to make eggs stuff in my cast iron

>>8949437
>>8949678
>>8949439
Hi:3

>>8949442
Looks pretty dank would eat

>>8949510
Lol I had her there before and people threw a titty fit

>>8949877
:) Thx

>>8950010
Was at Sam's club and their selection was weak

>>8950018
Lol I'm actually pretty busy, me and my friends work during the week and on weekends we get together and some times we cook or some times just do Brew tour and eat out

>>8950053
Lol that's Maria my bottom bitch, she's like 10 or so and keeps these hoes in line for me, she been through it with me couch surfing and what not

>>8950066
Lol I see salty Yelp reviews in your future

Here is a very private Do Not Share Patti

>>8947131

holy shit I didn't see model cat my first time

hi kitty! give'em tummy rubs for me :)

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MMMM roasted an 8 lb pork shoulder

food for days

pulled pork in the freezer for weeks to come

yesssss

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>>8950953
on par with your favorite sandwich

>yellow mustard
>swiss cheese
>dill pickles
>honey ham
>roast pork
>salami

fuck yer

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>>8950953
>>8950956
Hot dangit that looks good fella

>>8950852
Lol giblet has not learned to appreciate the tummy rub yet but that will eventually change

So I got this steak cuz it was cheap and it's starting to turn brown so gonna do some steak nuggers

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This is bait.

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Just beat it

https://youtu.be/OnZOrPW8YlU

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So was gonna make instant taters but then I was like naw son, real taters, you're worth it

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>>8947131
OP please do pic related to patti and post.

>>8951125
>coated wire whisk
bleh how do you use that, I hate those things

>>8947131
>45 posts
>no idiots complaining about cats on the counter
This is a great day
OP you're the only reason I browse this board

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>>8951177
If I get some cheap bread I will consider it but I don't think it's gonna go over well lol

>>8951181
I got it mainly to use in non stick pots like for sauces but I use them for other stuff cuz they are small, I don't really see why people dislike them these are about as stiff as normal wire whisk

>>8951195
Thx m8 but you know u dun goofed lol

Quartered these sprouts so I can get em extra crisp and throw some spinach in, I think I invented this pls do not correct me

>>8951225
please deliver
>>8951177

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K so I shook these up in my dry mix, I'm experimenting so I'm gonna let these sit for like 20 minutes and then I'm just gonna toss em in the dry again, no more buttermilk, trying to find the right breading consistency, 2 full dredges is a bit thicker than what I'm shooting for here

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HABBENING

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Instant gravy so sue me

>>8947131
famous dave's pickles suck dick, gg with everything else though

>>8947131
keep posting those threads OP :)

Why is your cat on the counter holding another cat hostage?

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>>8951471
I think they're good for sweet pickles

>>8951691
;^)

>>8951726
Lol Patti didn't even know she was there

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>>8953040
I agree about dave's pickles, for some reason it says spicy but i can't taste it at all. My only gripe is that the relish bits are fairly large, but that's not a very big deal.

>>8947131
Ooo double catz edition!!

>>8947515
What beautiful eyes :3

>>8947587
Patti looks like she's bout to swing

>>8947587
What breed is the cat on the right?

>>8949442
Give me those

>>8949447
So cross eyed and so handsome

>>8949678
So curious

>>8951456
Come cook at my house plz

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>>8951456

mmm that looks delicious OP. great job!

>>8951456
A PLUS

>>8953264
Are you corn beef anon?

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I'm hungover and will need to make food eventually. Probably gonna just make some coffee with my French press. Here's my cat.

>>8951451
why though? real gravy with some of the fat you cooked the meat in is stupid easy and a thousand times better.

>>8955167
Personally, I grew up with brown/white gravy mixes because my mother wasn't a great cook. She tried, but there was a lot of Rachael Ray-tier meals. Because of this, there's nostalgia that comes from the exact taste that you get from something like that white gravy mix on biscuits or home-fried foods.

OP's problem is that he doesn't have any drippings from the meat; the meat is being fried, so he'd have to go out of his way to make a white gravy with some other sort of meat drippings on hand.

Most of the time I do gravy from drippings is if I cook some sausage or bacon in a pan.

>>8955399
Pretty much this except I'm also extremely lazy sometimes I almost made instant taters too

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costco hot dog & steak bomb deluxe for lunch

saving a slice of pizza & chicken bake with some wings for dinner

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wings before breaded with some hooters flour stuff

I swear this stuff is nothing like the crap they have at hooters from what I remember it is like a thick kinda batter

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after

prolly gonna eat these with some tobasco instead of franks to at least try and limit my sodium intake a bit

>>8956477
Jesus Christ, people actually eat stuff that looks like that?

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this is my cube bread

>>8956778
the cheese looks funny cause the paper was stuck to it

>>8956901
you have nice cubes

>>8956901
How did you do this and is it delicious?

>>8949510
Why do you call it doc? I thought her name was Giblet. I'm not op & I mean no offense but I've noticed you do this before and I'm just curious. Is that something folks say where you are?

>>8956901
did you have to pull it out and flip it at some point?
Please cut it, I want to see how it cooked.

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>>8957440
>>8957478
I have a 10x10cm mold with a lid (also yes that is a small cube. bought it from rakuten) yes it was delicious.

crumbshot pic related. really pleased with this attempt although I still have to figure out how keep the outside from getting too crunchy

http://global.rakuten.com/en/store/majimaya/item/mj0099/

>>8957476

It was a thread a while back where OP called her Dr. Gibbles and I found it to be absolutely adorable.

>>8957556
Aah. Gotcha.

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>>8957556
;3

>>8957687
>that feeling when you dont live near a swamp
If i want crawfish im paying like 10$ a lb

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I moved into a house

Dinner was good. Ribs, baked beans, broccoli

>>8957048
What about the rest of it?

>>8955399
you can use any fat for gravy, not only drippings. having fried meat doesn't make it that much more work; you just take most of the oil out of the pan you fried in and use a bit of it with all the crispy bits that have accumulated.

>>8958010

Good neighbors? Nice area?

>>8958746
Neighbors seem nice and the area is great. Not my forever home, but rent is cheap and my dog is happy here. Closer to my girlfriend and the mountains too.

Also gas stove, ecstatic about that.

>>8959192
Fuck I'm jealous. I've been thinking of renting a house myself, or at least finding a bigger apartment. I've decided that the one luxury I absolutely must have is a gas stove. Everything else is secondary. Though it would be nice to have a yard to garden in. I can't even grow basil in my apartment; the cats would destroy it.

>>8958120
twas good

the whole thing goes:
bread
steak
salami
capicola
grilled peppers,mushrooms, onions
provolone, american
banana peppers
black olives
lettuce
pickles
tomatoes
red onion
honey mustard

>>8960484
You misunderstand.

>jesus christ how horrifying
>the cheese got stuck to the paper
>the rest is equally horrifying, not just the cheese

>>8960511
there is nothing wrong with that sandwich at all

>>8960519
Jesus Christ, how horrifying.

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Hamburger steak a la weeb for dinner here. Steamed carrots and home made shiozuke pickles (I suck ass at making pickles)

>>8960528
1/10

>>8953310
This breed is called "Russian Blue"

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Went by the Asian market and Walmart, excited about this wok

>>8960797
Not necessarily. I've seen mixed street cats with the exact same coat and colour.

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>>8953310
>>8960797
>>8962282
All my cats are garbage cats I found by a dumpster or similar, I don't know their genealogy, I feel silly even speculating I have a friend with a mutt he tells people is part German Shepard and it's embarrassing

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Making some pickled carrot and radish, couldn't find daikon so using normie radish

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>>8953300
>>8953303
>>8953305
;)

>>8953305
Patti has 3 modes, cute, scared and hood rat

>>8953321
>>8953392
>>8954060
Thx :)

>>8955143
:3

>>8956477
This is Costco? I'd fuck with that
>>8956484
I've never breaded wings but these look good m8

Ok this is hopefully not gonna be shit

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Those pickled things are for later I'm making pancakes

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bazinga!

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I'm making a brisket today, well half a brisket...
Its already been trimmed and shit. Gonna slather it in worcestershire sauce and put some salt and pepper on it

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Trying to keep the temp around 225-250. Aiming for an internal temp of 190

>>8960767
>1/10
Just like your sandwich, then.

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>>8947131
>Letting an animal that paws over its own shit daily on your kitchen counter

Vile.

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I guess I'll ask here instead of making a new thread
Is there a cooking for retards series online? And I really mean retards. All these tutorials and recipes online just assume I know what "simmering" or "roiling boil" or "oil" are.
I need something that's for a level below beginner.

>>8963350
https://www.amazon.co.uk/Cooking-Blokes-Dr-Duncan-Anderson/dp/0751515639

>>8962685
how did you make those look so good

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>>8962538
>This is Costco?
diangelos

I think we only have them in the north east though

>>8963248
sandwiches don't get much better than cheese steaks or some kind of variation

>>8963350
Google has a dictionary built in, y'know

>>8963846
>sandwiches don't get much better than cheese steaks or some kind of variation
I think sandwiches have a lot of scope to get better when compared with that.

You have cat on the box and cat in the box.
Is there anywhere you don't have cats?

>>8959970
I'd like to start a small garden but my dog would most likely trample it. Plus he loves to smell flowers.

Yeah I've only been here a week and I'm never moving back into an apt.

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>>8947131
OP you better bread patti

>>8963846
Masshole here, I think you're right. I've never had it though, but I'm considering. There's this little sandwich place where I get Italians and they're fucking amazing. With all the works and toasted it is heaven. Big fan of cheese steaks as well however

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Poached halibut in beet broth with potatoes and cabbage, garnished with black roe and horseradish sauce

>>8964482
I've got to say that it's not visually appealing, but I'd definitely try to judge it on taste alone if I had that.

I think I would have preferred if something more had been done with the potatoes, and I'd like to see some color on the fish (obviously not possible if poached).

Some herbs or greens could help.

>>8964496
I tried to copy the presentation from a picture in a cookbook. Needless to say, their picture was better.
I thought it tasted pretty good. The beet broth in particular was pretty solid.

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>>8963175
Wa-La
about 7 and a half hours later and its done

bretty good but could have been a bit juicier. The temp for over 300 for a while so that might be why
also the smoke ring isnt nearly as good as last time

>>8964580
Looks good, anon. How's it taste?

>>8964596
It has a really beefy flavor and the crust is smokey with a bit of sweetness
but I ate too much now I feel like a fat fuck

>>8964596
IT tastes like FIRE looks

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>>8964697
>but I ate too much now I feel like a fat fuck
Don't worry, that's only because you are.

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>>8947131
I thought I should post this here.

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>>8956901
>>8957528
Shit looks good and the geometry pleases Patti

>>8957901
Lol they aren't cheap like they use to be, I think those were like 8.50 per lb and I can't justify getting more than 1 at that price, gonna do a boil soon while they're in season

>>8958010
Congrats anon looks good, now you must go adopt a few kitters

>>8960551
Need me some square plates m8

>>8963336
>(15 KB, 162x202)
Are you shitposting on a budget?

>>8963350
You just gotta jump in bro, find a not too complicated recipe for something you actually like to eat, research multiple recipes if it to get a general idea, try it, and make it until you are happy with it and go from there, just try not to get too inventive right away and follow trusted recipes so you actually learn stuff, try not to chop finger tips off or burn the house down

>>8963594
Smoke and mirrors m80

>>8963846
Damn was bout to sneak into Costco

>>8964175
>>8964202
>>8965607
:^)

>>8964482
Looks nice, I bought a whole fresh makeral at the Asian market and I have no idea what to do with it, the fish monger gutted and cleaned it already

>>8964580
I'd rek that so hard, I love brisket gonna get a small smoker and a Bluetooth thermometer soon and these cook alongs are gonna get way more drawn out and extra dickered

One rare Patti extra spicy

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>>8965743
post more rare patties

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this is going to be my first attempt at trying to make proper Vietnamese shit

Last night I made some pickled carrot and radish, now I'm making grilled pork

Got this pork at the Asian butcher, it might be shoulder but I don't know cuz I'm white as hell apparently

>>8947539
>>8965743
Why do you adopt so manny kittens? Elaborate why you love cats so much and why aren't you my husband yet?

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>>8965871
Probably because I'm a crepe, I'm a weirdough, I just need every cat

https://youtu.be/ydhE7wThDtI

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First time lemongrassing, stuff is odd

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>dem choppin skillz

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Letting this marinade in the fridge, it's about done already thx to the magic of time

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Had to break out the cast iron grill pan

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Too many happenings

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Ok I'm gonna be realistic, shit was cash, this was pretty close to the bahn mi around here, I broke the yolk on purpose cuz I ain't trying to take another shower

The egg it's not traditional really but they do it at places around here and it's dank, the carrot/radish was on point, bagette was toasty, Kewpie mayo with a bit of hoisen, cucumber slices thin

Next time is like to try a different pork marinade this was good but not like local pork which is what I'm trying to decipher, also next time I'll get jalapeno cuz serrano was a bit overwhelming

fuck I love these threads, should come hang out in fml more often. current thread is inspiring me to try pulled pork

>>8966265
Just follow a recipe, get pork shoulder from an actual butcher. Pulled pork is easy.

>>8966079
Now I gotta go get a bahn mi Thanks op

>>8960528
Must be an odd life to be scared of a sandwich. Do you browse food image boards to give yourself the jimmies?

>>8965935
If you have some extra or some that is hard/grassy, make tea out of it it tastes just like froot loops cereal.

>>8966360
I didn't say I was scared, I said it was horrifying.

>>8966079
That looks amazing, post step-by-step prep guide.

>>8965920
Probably because you're an alcoholic, that's why. Regardless, I like you, you're like a dumpster kitty. I'd adopt you

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Made another one to take to work

>>8967725
Should have wrapped the bread separately, mate. Gonna git a wee bit soggy.

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>>8965743
Ty lad. I have pupper instead of kitter but still can be fren ok haha

>>8968719

Aww, he's a cute big guy.

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>Let cats shit all over your raw food
>Get parasites and go crazy
>Become /ck/ poster

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>>8969801
i like u:)

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>>8947131
>>8947515
>>8947587
>>8949437
>>8949447
>>8949678
>>8950053
>>8950803
>>8951177
>>8955143
>>8965607
>>8965743
>>8965748
>>8969801
fellow cat lovers, i bid you greetings from /k/

also this thread is making me want to binge eat and feed muh kitties meat scraps

>>8971233
Can you try not to be a faggot and quote the entire thread?

It makes the thread a pain in the ass to read later.

>>8971233
Mosin Nagant and tabby? You're ok in my book, /k/

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>>8971246
Actually thats a Swede Mauser / sniper variant.

>>8971240
>not be a faggot
you do realize you're on the 4th Chan, correct?

also I figure I should post some food

>>8971271
Acceptable either way.

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its hard to photograph things because the cats just come in and lay down on whatever you're paying attention to.

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Anyone ever cook pizza on naan bread?

I started doing this back around 2011 when I was in the Army.

>preheat oven to 275*
>get 2 pack stonefire naan bread
>~one spoonful each of Hunt's tomato, basil, garlic sauce
>spread sauce evenly
>grate fresh lump (mainly it crumbles) mozzarella
>grate another white cheese (Gouda, Edam, Havarti, Muenster, Jack) until all sauce is covered
>throw on some fresh pepperoni
>bake 12 mins or until cheese is melted

usually takes 15 mins from start to finish. portion is usually enough to just eat one and be full. great for date nights or giving the wife a break in the kitchen --- or just pigging out while watching TV.

you really taste the quality different of the fresh ingredients and its really fucking cheap to make. Most expensive part is the cheese, but if you make a few batches the cost per pizza is pretty low.

as previously stated, im from /k/, so i dont have a lot of food pix, but have another one of my battle buddy >>8971233

OP if you have a mackerel from an asian market you gotta grill it korean style. it's called godeungeo gui and you just liberally salt it and broil or char it on a grill till the skin is crispy and it's nice and juicy. Perfect with some grated daikon and a squeeze of lemon and rice. this is also saba shioyaki in japan. if you have a toaster oven you should do this outside if possible or next to a window with a fan running because the oily fish smoke is no joke. do not advise doing it in your range oven for this reason.

>>8971379
>you just liberally salt it and broil or char it on a grill till the skin is crispy
Pretty much every country in the world that eats mackerel does this shit. It's not "korean" or "jjapanese".

>>8971379
My wife, who is korean, just last night cooked mackeral. She salted it pretty heavily, let it sit for a couple hours and had me preheat an iron skillet on a turkey frier propane burner on the patio. Smoking hot and she cooked it for a few minutes each side. Fucking excellent. So juicy and richly flavored. Cheap as hell too at the asian market.

>>8971429
don't get your undies in a twist lad
there is more than 1 kind of mackerel and the types people eat in different regions aren't the same
pretty sure only asians eat daikon

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>>8966265
>>8966281
>>8968719
:)

>>8966834
I like a few beers when I cook THIS IS NOT ILLEGAL ;)

>>8966375
I have never made tea in my life and I don't drink coffee, it sounds interesting I just can't get into hot drinks really, I can barely get into soup if it isn't cold outside

>>8966612
It's actually pretty easy you just need to make some quick pickled carrot and daikon(I used regular radish cuz I didn't know what a daikon was and thought they were out), make the pork from the recipe I link and prep stuff, toast the bread and assemble it, it's made with a bagette, I'll list ingredients I use but you can sub stuff this is just my fav style from around here
Toasted hollowed bagette
Good mayo mixed with a bit of hoisen or so sauce
Thin cucumber
Pickled carrot
Pork
Egg
Sliced pepper
Cilantro
Maybe a squirt of cawk sauce
https://theculinarychronicles.com/2010/08/20/bun-thịt-nướng-vietnamese-grilled-pork-over-vermicelli-noodles/

http://www.simplyrecipes.com/recipes/vietnamese_daikon_and_carrot_pickles/

Pic related

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>>8967783
It's actually really good after you let them juices soaked in, the bread is tough enough that it doesn't turn to shit

>>8969720
U wot m8

>>8971233
>>8971284
>>8971271
:3

>>8971332
Ive done this but with different toppings, pretty good stuff but I need like 3

>>8971379
Sadly I'm retarded and left it on the counter so I'm to ocd and threw it out, I'll get a nother fish and try this there's a few fish things I want to try

Here's the last banh mi I made last night

Gonna try an easy weab recipe in a minute that was reviewed well by a lot of questionable internet people

>>8971988
That looks horrifying but I'd still eat it

>>8969836

Cat walking is a thing?

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http://www.food.com/recipe/japanese-mums-chicken-68955

Doing this recipe except I put minced garlic in instead of whole clove

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shit was wack as fuck

Was getting stoked cuz it smelled good, the glaze taste pretty good but the chicken just had the texture of boiled chicken which is very unappealing to me, would maybe do the sauce again and cook the meat a different way

I'll salvage the leftovers by making fried rice or something but overall 2/10 would not bang

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>>8973288
What other toppings do you use?

Ive done green peppers and summer sausage and turkey, but fresh peppers and sausage are too juicy and the pizza gets a bit soggy.

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>>8973369
I can really only recommend justonecookbook for Japanese recipes, maangchi for Korean, and rasa Malaysia for seasian, and cooking with dog (rip). Just reading that food.com recipe made me cringe.

Yesterday made tonkatsu with pickles and steamed carrot. Comfy food wish I had shredded cabbage but was lazy.

>>8974134
Thx m8 that looks good

>>8973722
meow :3

>>8973722

Blessed cat of Nazi Culling.

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Chicken legs in a middle eastern spiced marrinade. Going to bake them with some homemade paprika wedges. Will post a picture when I'm done!

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Making some fried rice with leftovers and brussel sprouts, might be good might not

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Looks like garbage taste was acceptable

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>>8977863
Turned out great, as always. The wedges could have done with 5 mins longer but it was great anyway!
It's so easy too, just boil the potatos for 10 mins and then they take just as long as the chicken. Making it a very easy meal.

>>8978296
Can fried rice ever look 'good'?
But it looks tasty anyhow!

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moshi moshi

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>>8947131
why does this artisan shill pubst on any given picture

>>8979552
Obviously I am a paid PBR shill m8 thx for the (You)

>>8947131

Dude, a 7000x3937 image???

>>8979552
That cat is cute please post more.

Or alternatively you could post food/cooking. I hear that's also acceptable here.

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In keeping with the thread theme

>>8978359
I'd fux wif it

>>8973363
No, but some people still seem to think it is.

>>8973363
Only Patti can get into it so far lol

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>>8980222
>we full /b/ now

>>8947478

This right here... i got a tip for you.

Instead of putting out some tin foil and letting that bread sit in a soggy mess, get a cooling rack and put the bread on a cooling rack OVER (sitting on top of) the bowl that you dipped the bread in.

The egg mixture will soak into the bread, but it won't be so soggy.

You can dip and let two pieces sit there while you cook the other two. I find that if you let the bread soak in the mixture like this, you get a MUCH better texture on the outside of the toast, and if you use a low heat the heat will get into the middle of the bread too and cook the eggs in there as well. Cooking the eggs through is the whole idea of french toast and its often done all wrong because there is just too much egg mixture inside the bread.

>>8949678
learn to take a fucking picture you retarded fuck.

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Made retarded burgers with a friend

eat the cat, take the spinich for a walk at the dog park.

https://www.youtube.com/watch?v=WM8bTdBs-cw

>>8950010
>Especial
the best Modelo

>>8983781

Look pretty decent. Why tots though?

Sup nerds !

Is it safe to let your cat hang around the kitchen counter while cooking ? I never let my cat do that because I'm afraid of the accident

>>8947446
Is it an American thing to drink while cooking ?

>>8984546
Maybe.

Cooking is more fun with alcohol, though.

>>8984546
I don't feel much motivation to cook unless I'm having a few drinks while I do it. But I don't feel much motivation to do anything without drinking besides exercising and reading.

>>8984748
Drinking always makes me want to clean. One time I drank a whole bottle of wine and cleaned the whole damn apartment.

Going to do some handcut french fries. Anyone have suggestions for seasonings or prep?

>>8985100
seasoning salt or use sweet potatoes

>>8985173
>seasoning salt
Your response to a query about seasonings is...to use seasonings.

Nice.

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>>8985291
https://en.wikipedia.org/wiki/Seasoned_salt

no dumbass, its a thing

>>8986633
Kek. I love it when mccucks try to derail OC threads.

>>8986633
Yes, and "seasoned salt" can be seasoned with literally anything. Old Bay, Lowry's, and Tony Chachere's are nothing alike, for example.

Fuck off, moron. You literally told the person asking which seasonings to use, "dude just use salt and some seasonings lmao".

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Long night lads

>>8988394
Whataburger is the best end to a long night of shenanigans.

That "Japanese Mums Chicken" you made sounds like a shitty version of adobo, just make some adobo. I do it with chicken thighs and whatever cheapo pork I can find on sale.

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>>8988410
The end of my night is still shenanigans m8 ;^)
And yeah that recipe could have been good but drumsticks were a bad choice imo

Nice thread to all contributers

>>8947131
Hey OP, guy that posted the long string of nonsense including the quail ballotines and octopus dish a few weeks ago. Been working 6-7 days a week since that but my schedule just got radically changed and I'm now going to have two (2) SEQUENTIAL days off every week, so I'll actually be able to post somewhat regularly.

Have a bunch of stuff I want to try out (a rabbit dish, a bone marrow pate, crab dish, spot prawn dish, sunchoke gnocchi, a few desserts...) but this week it'll probably be something to get me through this week of work, most likely but not definitely a tagine, and a slow-roast wild boar belly dish I'm in the initial stages of working on.

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OP's whataburger made me want to go get whataburger

so I did

sweet and spicy bacon burger on toast, add lettuce, tomato, pickle, extra sauce

it was good

>>8971446
Is she hot? I like Asian chicks

>>8990861
I think she's hot and we have fun. The beauty of it is you'll never have to worry about any bullshit fucking around with Chad. However, don't fuck with them on adultery by you. There have been numerous men married to koreans that wake up in the middle of the night with the view of a demented korean woman holding their penis that they had just chopped off. You can do virtually anything, but adultery will get you eunuched.

>>8986938
>I know Old Bay, Lowry's, and Tony Chachere's are nothing alike
>Yet I'm carrying on like I need it explained to me

>>8986938
>>8986791
then pick a flavor you autistic reeeereee

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>>8990693
>burger
>toast

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>>8973722
I usually do it with carnitas I make and freeze and cilantro avocado maybe salsa or something and cheese

>>8983545
Thx m8 will try

>>8984309
We wanted an easy side cuz beer

>>8984546
If I'm cooking something good I like to take my time and have a drink or so

>>8990600
Looking forward to it m80

>>8990693
Noice

>>8991601
That there is not just toast that is Texas Toast fella

>Gibbers is a post whore

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So last night I made some more pickled daikon and carrots and got some more Vietnamese pork marinating, soon I'm going to make more banh mi, I'll just post a money shot since I've already done it ITT

What in the shit gross

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Doesnt look like much but a man has got to eat

Spätzle (german noodle) with chicken, paprica, garlic, onions and tomatos with a cream-ajvar sauce

>>8992332
looks a wee bit dry, mate.

fries look on point, though

>>8973288
You left fish on counter unattended and your cats didn't eat it? Bullcrap

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I made peppermint marshmallows last night, cut them up today and re-dusted with sugar. They've got peppermint oil (not extract) and starlight mints I took a hammer to which left some nice crunchy bits. I think I undermixed by a little bit but they're pretty delicious.

Does anyone on /ck/ make marshmallows?

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>>8994050
Also made a lemon cheesecake mousse with lemon stevia for a friend that's attempting to go on a keto diet. It came out pretty well for what it is! Anyone have any good keto dessert recipes or recommendations?

>>8994050
i've made marshmallows a few times

for bonus points next time, put a few ounces of very dark coffee and a little vanilla.

>>8949442
Never had carnitas with any cheese. But now that I see, feta does sound like it would go with it.

>>8994050
looks good but how long will they last on the counter/bagged or whatever?

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>>8994058
Coffee and vanilla sound delightful. I posted this in the coffee thread but I'm the anon that churned out the "actual coffee" cake yesterday. 3tbsp instant coffee inside and 2tbsp coffee. Delicious.

>>8994064
Left them all night to set uncovered, then almost all day cut to lose a little more moisture. Dusted all over with powder sugar and stuck in airtight containers, they last at room temp for like a week I think? I'll be bringing some to work as giveaways anyway so no worries there.

>>8994064
not him, but the ones i've made lasted a couple of weeks in the fridge. i just put them in tupperware in layers separated by parchment.

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>>8994069
Also just pulled this out of the oven. Blueberry coffee cake! I might have a baking problem.

>>8994069
>>8994076
these both look delightful

i'm so anxious about baking though

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>>8994081
Thanks! What makes you anxious about it? I sometimes get that way about bake times (cakes being properly done) but the more you do it the easier it gets.

...although sometimes I still lose it. Made spiced oatmeal cookies the other night and it took all night on the counter to set into a proper cookie and not something that was falling apart everywhere. End result was superb but goddamn waiting wasn't fun at all.

Here's the last thing I made yesterday, Pecan turtles. They're alright but the cookie is a little dry and plain and the top sure didn't melt as much as I wanted. Oh well, can't win them all.

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>>8994050
I've never even thought of making marshmallows but those sound delicious and it sounds like something fun to make. I've only had the premade bag kind. I think I'll try making some soon, thanks Anon. I bet there's a whole bunch of different flavors to make.

>>8994101
You know it's actually really easy and learning how to do these you learn a solid foundation to change flavors.

http://www.kingarthurflour.com/recipes/peppermint-crunch-marshmallows-recipe

Here's my recipe if you're interested in the ones I made.

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>>8994076
Slice shot!

>>8994129
I am very interested in the ones you made, thanks a bunch. I really like marshmallows but have never had good homemade ones. I'll def try this. Hope I don't fuck up too bad, I used to make lots of stuff but haven't messed around in the kitchen in forever because of work

>>8994148
They aren't really that hard! Make sure you get that your sugar mix to 240 and immediately pour it into the gelatin already in your stand mixer (I wasn't sure if I should let it cool or not--don't! Just slow pour while the mixer is on low to incorporate, then crank it up to high).

Also like I said I think I undermixed mine a little because the blog post talked about the cook overmixing and making a ball in the whisk attachment. I think the goal is to make a firm enough mallow batter that holds it's shape for a few seconds then falls. Around the soft peak stage.

If you're going to smash peppermints rather than buying "peppermint crunch" try sandwiching them in clingwrap before whacking them with a hammer/tenderizer, it'll save you a ton of clean up. Don't turn them into powder either, you want small chips.

Hope they turn out good for you--I know the feeling of not getting to play in the kitchen, I usually just eat overnight oats on my workdays then make WAY too much food on my days off. Good luck!

>>8994069
God damn that cake looks amazing. Can you give the recipe?

>>8994272
http://thepioneerwoman.com/cooking/coffee-cake-literally/

Recipe is at the bottom of the page. I didn't change a thing except add a splash or two more heavy cream into the icing to make it a little more workable--it was still a little tough but the end result after it sets is worth it (and it was more than enough icing, had a decent amount to spread onto my cake tops for a side snack). I think I did heaping tablespoons on the coffee measurements as well.

Oh, and I always do the milk+vinegar+resting time combo instead of buttermilk.

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>>8991903
Starting mise en place for the tagine right now, and drinking pic related: Driftwood Brewing kriek. Grabbed that today along with some De Molen smoked stout, a bottle of Bruery's Tart of Darkness, and a sixer of Westvleteren XII.

You'll need:
>bone-in chicken thighs
>fine diced onion
>minced ginger
>minced garlic
>cinnamon
>turmeric
>cumin
>saffron
>sumac
>aleppo pepper
>chicken stock
>chickpeas- I'm using khala channa (black chickpeas) that I soaked overnight beforehand
>diced squash
>sliced green olives- I'm using castelvetrano
>chopped dried apricots
>harissa paste (made my own a while back)
>cilantro, to finish
>preserved lemon brunoise, to finish (super easy to make yourself, really not worth buying imo)

This will be dinner for me through the work week, I'm not home enough to cook during that time (work 11am to 2am). I'm doing a more involved dish like the ones I showed a while back tomorrow- cooking some wild boar belly.

>>8994368
Meanwhile, making the brine for the boar. Going with an 8 hour, 5% brine, just for seasoning and a bit of extra juiciness.
>2000g water
>100g kosher salt
>75g blackberry honey (or any dark, flavorful honey)
>5 bay leaves
>fennel seeds
>coriander
>juniper berries
>allspice
>cinnamon stick

Bring to boil, then cool completely. I'll brine the boar overnight before rinsing, and leaving uncovered in the fridge for another 4 hours or so to dry the skin for dat crackling.

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>>8994291
Thanks for the recipe (and the idea to make my own buttermilk... hadn't thought of that).

Have a kitchen cat.

>>8994617

Goddamn, how does everyone on /ck/ have adorable-ass cats?

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>>8994644
comes with the kitchen

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>>8994644
Because we're all women or domesticated men in some form or fashion.

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>>8994617
Beautiful cat.

If you want another baking trick, you can manually ripen bananas in the oven. Whole bananas (uncut, on parchment paper), 300 degrees, 30-40 minutes, and a solid yellow banana turns into pic related. Perfect for banana bread.

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Gonna make some cottage pie tonight. Wish I had some lamb to make genuine shepherd's pie, but this will have to do.

Kitty has been lazy all day.

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>>8994823
Nothing wrong with a good cottage pie, mate. What kind of beer you got there?

>>8994421
I've moved on to some port at this point, Porto Messias Colheita Tawny 1968.

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Finished and smashed the potatoes (mixed some white cheddar in there). Now sautéed veggies and about to brown beef.
>>8994859
Weinheinstaphaner wheat, about to move on to New Belgium 1554 black lager, since I'm gonna use some in the pie.

That port looks great, I need to get more into port.

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>>8994859
Boar belly. Plenty of fat for a game animal which is awesome, and the skin is still on which means I'll get crackling when I cook it off tomorrow.

Planning to do a yellow cauliflower-brown butter puree, confit radishes, blistered snap peas, and a sarsaparilla jus.

>>8994928
Fortified wine in general is well worth getting into. Can be a pain to find places that have a good selection, but it's incredible stuff and because it's kind of out of fashion- associated with old people and whatnot- it's kind of shockingly cheap for how good it is.

If you can find it, you can get an even crazier deal on obscure fortified wines like maury or banyuls. I got a 15 year old bottle of maury recently for 22 bucks. Where I live, that's what you'd pay for a cheap to midrange bottle of wine.

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>>8994931
Wow that is a lot of fat for a wild animal, looks delicious.
>>8994951
Thanks for the brand name drops. There are quite a few stores around here with a huge wine selection, so I'll check it out.

Browning meat now. Kitty loves to make makeshift beds from canvas bags.

>>8994978
Cats love to make makeshift beds out of literally anything. Even if it's vastly less comfortable than other things they could be sleeping on.

If you're looking to get into fortified wine, the best places to start that I can suggest are

>tawny port
What I'm drinking right now. Basically red wine where part way through fermentation, distilled wine is added to kill the yeast; it's then aged in oak barrels. Well-aged tawny port is balanced between sweet, acidic, and tannic, and it turns less red and more amber with age. Lots of dried fruit, toffee, and roasted nut flavors.

>Palo Cortado sherry
There are a lot of kinds of sherry, ranging from totally dry (fino/manzanilla) to very, very sweet (Pedro Ximenez). Palo Cortado is dry but starting to develop some oxidized richness. Dry Oloroso is great as well.

>Pedro Ximenez sherry
Aged PX sherry can be so dark it's almost black, with a viscous, coating texture and incredible deep sweetness like molasses, coffee and raisins. Gonzalez-Byass 'Noe' is a good place to start: 30 years old, solid quality, and very affordable, plus it comes in 375mL half bottles which is nice if you're just trying it out.

>Malvasia/Malmsey madeira
Like sherry, there are a lot of types of madeira, ranging from very dry (sercial) to off-dry (verdelho and boal) to malvasia. Malvasia madeira is probably the longest-aging wine there is. Bottles from the late 1800s are still good to drink. Because it's aged in hot rickhouses and allowed to oxidize, madeira is pretty bomb-proof; once opened, it will barely change at all, even if kept open for months. A well-aged malvasia madeira is probably my favorite non-distilled drink of all. They're incredibly complex and rich while still having some balancing acid to them. Any kind of well-made, well-aged madeira is going to be great though.

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>>8994999
Thank you so much for the detailed post. Honestly I'm gonna try every one of them if I can find it. There is this one smaller store where they've ordered pretty much anything asked. He got me some Zubrowka vodka last week.

Switching to spirits, bourbon to be precise. Every product this distillery puts out is amazing.

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>>8995089
Dammit, I knew I should have added a half potato more so I could seal the sides better from the gravy bubbles. Oh well, tastes great, but has a horrid presentation. Looks awful haha. Tastes great, that stout flavor really comes through.

Anyone have any tips on how to keep this from happening?

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CLEAN POTATO

OIL

SAWLT

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OVEN

PIPING HAWT

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So tonight I'm making The Captain Patti's Special

this will include some prep but is overall quite simple

shiver me timbers it's time for the beer batter m80!

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pop that son of a gun in the fridge

>>8995924
You're cooking your cat?

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>>8995940
No m8 she gets a price of fish or something which makes her very happy even tho she doesn't eat it

>whipping up quick tartar

>>8988426
a fuckin luther burger

why would u do dis

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>>8996005
I am like a feather drifting in the wind and there is no predicting where I may land fella

>tiger shramp

>>8947150
Looks nice. What is that stuffed with? Also what kinda sauce?

>>8994137
Damn that looks good.

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as predicted Patti thinks it's weird and giblet took a bite and then scattered it around the apt fuckin best cats ever

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bam!

All of you peoples cats are fat ugly fucking filthy faggots. Get them away from food

>>8996214
not gonna lie I'd eat the fuck outta that

>>8996214
wish i could master deep frying

>>8996214
I'd be ur wife. I can cook too. Bonus points for cat lover. Also i'm submissive in bed

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>>8994931
Boar belly is in the oven right now.

After the boar came out of the brine this morning, I rinsed it off and then put it into the fridge, uncovered, for a few hours to dry the skin thoroughly- we're going for a nice crackling here. It's been in the oven about 3.5 hours at 240F to melt the fat and connective tissues, after which it'll get a 30 minute rest, then get blasted at 475F to puff and crisp the skin.

Meanwhile, cauliflower is simmered and pureed with some brown butter and a touch of sherry vinegar, snap peas are cleaned and blanched and ready to blister in a hot skillet, purple asparagus is shaved and chilled waiting to be dressed last minute, and radishes are immersed in cold-smoked pork fat with some thyme and bay, confiting away.

I've also got a sarsaparilla gastrique happening- infused sarsaparilla into some water, which I then used to make a caramel. It'll get finished with grainy mustard, banyuls vinegar, and the rendered boar fat to form a warm vinaigrette of sorts to finish the dish with. Trying to keep lots of bright elements because the boar is really fatty and super richly flavored.

I've got a beer going as well- The Bruery's 'Tart of Darkness'.

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>>8998563
Boar belly is out of the oven for its first rest. Texture is super tender and succulent. Just needs a flash at super high heat to crisp up the skin and it'll be good to go.

>>8998645
Going to need to see pictures of that bubbly crackling, mate.

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>>8998645
Confit radishes in their natural habitat.

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>>8998715
>>8998808
Apologies for shit photography, didn't realize my picture was full of steam.

>>8998813
das all I needed to see

love me some crackle'd pork

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>>8998813
Dat texture though.

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>>8998864
Golden cauliflower-brown butter puree, blistered snap peas (finished with just a touch of that banyus vinegar at the end), and smoked pork fat confit radishes as well as the boar belly itself.

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>>8998868
Again, sorry for shit photography. Not one of my skills.

Finished with shaved cauliflower, marinated shaved purple asparagus, and the sarsaparilla-mustard-boar fat vinaigrette.

>>8947131
OP you are the comfiest man alive and also my hero

>>8994368
Dude your work hours are insane

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>>8998893
Such is life for a cook, my friend.
>mfw the chef works longer hours than that and is there 6-7 days a week

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>potato

Fuck you asshole faggots from Pennsylvania if you're seeing this, you fucking doped up heathens. Come back to my house in 14 days and I'll be outside with a scimitar. Fucking heroin addicts. Chopping a marked, bordered plant HALF WAY DOWN.

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>>8997973
>>8998884
:)

>>9000518

CUTE

>>9001668
what happened to giblet

>>9001668
God I love that haunted look they get after you give them a bath. Cats are the best.

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Good thread y'all, I'll try to reply to some of you tomorrow if it's not dead been busy and I'm tired

Here's some Cajun chicken pasta I had for lunch

>>8994069
do the coffee flakes have a texture or do they disolve and become as soft as the frosting?

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>>9003216
Good beer

>>9003216
that looks so good