fml

>>9015239
You appear to be on the central time zone, so you are starting a drunkposting thread at 5:30 AM. What do you do for a living? Night shift?

>>9015239
When are you going to cook your faggot cat?

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>>9015245
i am vampirosexual pls no bully

>>9015246
im glad we got it out early thx m8

so my phone apparently doesnt have enough free memory to function pls accept this pic i took in walmart to help fill the void

>>9015239

Rare Profile Patti

>>9015292

Saw a guy do that with his cat once.

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>>9015325
https://youtu.be/WTLsAnxUwzQ

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gotta clean some veg

FYI time and normie expectations associated with it really doesnt play a big role in my life and im quite ok with this

https://youtu.be/pXN3T-Xj9lg

Why is there a small man in a cat costume on your counter?

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>>9015380
>FYI time and normie expectations associated with it really doesnt play a big role in my life and im quite ok with this
Today's my day off from the bakery and I still got up at midnight. I kinda like being up before the rest of the city; it's very peaceful.
>my dinner (noon meal) from yesterday
Just a big pot of hamburger, beans, tomatoes, bell peppers, red and white onions, and corn.

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>>9015456
normie schedules dont keep the world spinnin ya heard, we are all cogs m8, i been wanting to try chilli with corn i know that shit has to be good

>roasting tomatillos and peppers and shit for salsa

>>9015342
Cat seems to have accepted her life in Mexican beer box and gives 0 fuck too

>>9015239
I bet Patti likes McChickens.
>>9015456
Wheres the hamburgers?

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>>9015506
she is absolutely fuckless m8..sometimes

take notice of how giant these extra ripe friggin habenaros are for frig snax (bic for rsize comparison)

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made salsa, cannin a few jars cuz im a food hoarder

>>9015292
Those are some bad shorts

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with the remaining salsa im going to blend this sub par avocado and some sour cream and make some good shit for later

>>9015981
desu i had a small exchange of words with him because i am someone who can really appreciate a shoulder pup and he was a pretty real dude. but if you look at the pic he was buying like 10 cans of soup which is highly questionable, overall i r8 8/10 shoulder dog is smug

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Here is the avocado dip this shit is dank but I really am not sure what I'm gonna use it for, will know by tomorrow

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Here's a sandwich, not fancy

>>9016062
Gib half. I'll share my pineapple.

>>9016047
I have the same tupperware

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>>9015239
Guy who posted the wild boar belly dish last week. As promised, I should have two dishes (at least) coming up in the next few days. Starting off with some mise en place for the first one- a smoked bone marrow pate dish.

But first, a beverage. Having pic related right now, a kriek aged in cabernet sauvignon barrels.

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>>9017392
Starting off with prep for some of the garnish elements. Got some gorgeous green plums at the farmer's market- really fantastic. Crisp but still juicy, acidic but with some sweetness still and definite plum flavor.

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>>9017405
Shaved them really fine and have them pickling right now. The pate is going to be super goddamn rich, so it needs plenty of elements that will cut that richness to keep it from being too much.

>>9015506
she will get her comeuppance one day!
smug motherfucker

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>>9017413
Need something to put that pate on, so I'm making some bread. Levain is posted here along with the weighed out dry ingredients. Going to be a 30% whole wheat red fife bread, made with the whey from my last batch of ricotta rather than water.

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>bought a Masterbuilt vertical smoker
>smoked pork shoulder
>bought sandwich press
>made Cubans

I was getting tired of pressing the sandwich with my cast iron pan. How's it look bros? Crunchy bread, super tender pork, very mustardy yellow mustard.

>>9018192
id eat that up lad

>>9018192
Needs pickle and mayo and I'd eat it I'm also a Cuban so my opinion on your sandwich matters nigger

>>9018233
There are 5 pickle slices on it, one is quite visible in the pic. There is a mayo/mustard mix slathered on the bottom. How about that?

>>9018252
Pretty good have you ever tried turkey ham mayo and jam in a sandwich they're pretty fucking amazing.

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>>9015239
OP where is breaded patti?

>>9015239
>Patti so T H I C C

>>9018266
As a Thanksgiving leftover sandwich, yeah for sure. Cranberry is a must. But what kind of jam for that type of sandwich?

>>9018462
Strawberry and make sure there's a good heap of mayo in the sandwich too it'll taste so fucking amazing if you have the time to make some cheap stuffing too add that in

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risotto friends?

>dickered
Stop saying that

>>9018192
Fucking great m8

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>>9018692
is a prawn risotto with dill and capers

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>>9018725
after a couple bites so you can see the inside

>>9017413
Dis slice looks beautiful

>>9018704
Go get a McChicken to calm down

>>9018875
It's cringy as fuck bud just saying

>>9018728
focking prawns

>>9018725
>>9018728
This looks amazing!

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>>9017424
Bread dough is shaped and in its last ferment. 60% hydration, of which 40% was ricotta whey and 20% was water. Dough is 30% whole wheat red fife flour (a heirloom hard red winter wheat) and 70% unbleached bread flour.

Meanwhile, the pate is starting. Took my marrow bones and very briefly blanched them to loosen the marrow, then pushed it through and out of the bones with the handle of a wooden spoon. This way you get nice large, clean pieces, which is helpful for the smoking process- we don't want the marrow to melt, so having larger bits is nice. It'll be cold-smoked for about 10-20 minutes with a mix of apple and pecan woods. Want some nice smoke flavor but the goal is for it to be more of an accent, and high-fat things like marrow take on smoke really quickly, so it won't be in there long.

After that it'll get simmered in milk with some aromatics until the fats denature somewhat and it completely emulsifies.

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>>9017413
that is thin as shit m8 geez loueeze

>>9017414
lol

>>9018192
never had a cuban but that looks damn good

>>9018278
>>9018268
:)

>>9018725
>>9018728
never had risotto that i can remember looks good tho

>>9018704
dickered

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>>9019891
Should have a bunch more pictures to put up soon. Marrow pate is simmering away, but it looks ugly as fuck right now because the emulsion process isn't quite finished. Bread dough is almost done last ferment and oven is preheating for baking it. Morels are cleaned- just sat listening to some tunes and having a drink while I went at them with a fine brush- and are now braising with some caramelized shallots, thyme, and home made veal jus. They'll get finished with a tiny bit of PX vinegar in all likelihood.

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>>9021046
Nice shot of the morels braising away. Once the liquid is pretty much gone and the mushrooms are tender and a bit more caramelized they'll be done.

>>9020861

cute as always. How are Doc and the russky doing?

>>9020861
you better deliver a bread head patti

>>9020861
I make killer risotto OP
Wife me

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>>9021047
Bread out of the oven.

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>>9021992
Crumb shot. Has a really nice texture- crispy crust and very tender, chewy inside, with a nice touch of tang from the whey and from the levain.

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>>9022004
Light coat of butter and 'toasted' off in a skillet. Crispy outside, tender inside.

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>>9022011
Pate on. Turned out perfectly- sets hard cold but once tempered it's just slightly firmer than room temp butter, and on the hot toast it just starts melting in nicely.

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>>9022004

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>>9022018
Braised morels got finished with a touch of Pedro Ximenez sherry vinegar and of course some salt. Those went on as well as some upland cress dressed with a pinch of salt and some of the plum pickling liquid.

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>>9022020
That is some damn nice looking bread, anon.

>>9022022
Finished with the pickled green plums, some Maldon salt, and some cracked pink peppercorns.

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>>9021992

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Tonight's bounty

Thoughts?

>>9022464

Mite too much mustard for my taste but well done.

>>9022464
is that cat puke on a bun?

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>>9022464
Looks plenty good to me m8. That's a fair whack of mustard but you've got some caramelized onions to cut it with some sweetness

>>9022029
As promised, second dish coming up. As is tradition, starting with a drink. Having a glass of this right now, Radikon Oslavje 2005, an 'orange' wine from Friuli Venezia-Giulia, on Italy's border with Slovenia. Fucking incredible stuff, one of my absolute favorite wines ever.

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>>9024237
This is my lobster. There are many like it, but this one is mine.

Made sure to get a female lobster, because I'm going to use the roe to make lobster gnudi to serve with the dish.

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>>9024242
She was a feisty one, which is a good thing- a lively lobster is a fresh, healthy lobster.

Stabbed her in the head to dispatch quickly, then blanched in slightly acidulated water just long enough to loosen the meat from the shell. Removed the meat, as well as the roe (dark green) and tomalley (light green). The roe will go into the gnudi, the tomalley i'll whisk in to the sauce as part of the finishing process.

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>>9024248
Head and shell roasting for stock. Once they're out the mirepoix (plus fennel) will go in, get caramelized a bit, then get coated with a bit of tomato paste and cooked until the tomato paste is just starting to brown.

Also adding some bay, thyme, fennel seed, caramelized lemon, and my own smoke-dried tarragon.

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I made "galaxy lollipops" and gave them away at work. What do y'all think?

>>9024252
Damn, those look great anon. What flavor(s)? How did you get the patterns?

>>9024248
>tomalley

I had no idea this existed. Good to know in case I ever cook myself a lobster!

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>>9016047
dip your big texan balls into it OP

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Made some wings to take to work, tossed them in an easy dry rub so they aren't messy

filthy cat on a filthy towel touching filthy, raw, shitty looking ground beef

really tripled down on the disgusting for this one, hey?

>>9024476
Thanks! You melt down hard candies in a flat lollipop mold to make a colored disc for the middle of your final pop. I used jolly ranchers and black and white swizzle sticks.

The back is just grape jolly ranchers for flavor and color, and the front is basic hard candy (corn syrup, sugar, water). The "stars" are silver sanding sugar I sprinkled between the color disc and the hard candy front. Needed a butane torch to finish them properly and melt the bubbles out of the front.

Tedious but easy. Lots of melting and letting cool over and over.

>>9024566
Fuck man, if you ever get whole lobsters, that's one of the key things right there. Tomalley has incredibly strong lobster flavor and it melts right into sauces and such.

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Greetings cookfags I need to know if I have fucked this batch of sriracha. Usually I do this process: chilli garlic salt sugar water into blender into glass bottle let ferment 5 days stir every day. Add vinegar boil cool blend again strain bottle. BUT this time I added the vinegar at the start by mistake. Have I ruined it???

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>>9024252
would put in my mouth and suck/10

>>9024251
hng

>>9024237
>>9022812
>>9022789
I was hankering for some course mustard. Onions and brats were cooked in beer so there was plenty to mellow out and find balance. Plus I had pickle with every bite

Here are some spare ribsssssssssssssssssss

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>>9025422
Just a Masterbuilt vertical smoker so there isn't much room. Had to split the rack in two. I have a chicken going right now so if I remember I'll post dat too

>>9025237
It wont ferment with vinegar, so it'll taste more like traditional hot sauce. You can add fish sauce or something to get a more fermented flavor.

>>9025441
What if I leave it longer? I thought vinegar was a by product of fermentation - don't you make wine vinegar by adding a mother culture to wine - the vinegar doesn't stop that process? Or am I indeed full tard?

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>>9024251
Beautiful fillet of spotted wolf fish. This was the original inspiration for the dish- a staple part of the diet of wolf fish is crabs and lobster, so I wanted to show the influence that has on the fish's flavor by pairing it with lobster directly.

The fish got put into a 4% salt, 3% sugar brine for 30 minutes, rinsed, and patted dry.

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>>9025614
Lobster roe gnudi, pre-cooking. Essentially a mixture of lobster roe, home made ricotta hung in cheesecloth for 48 hours to remove all the excess liquid, egg yolk, and a tiny bit of 00 flour that is then rolled into balls and submerged in semolina, uncovered, in the fridge for about 12 hours. The semolina draws water from the mixture and turns into a pasta-like coating.

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>>9025618
Lobster reduction that will be the basis of the sauce for the dish. Basically once the lobster stock was done (about 5 hours at a bare simmer) I strained it, pressing as much liquid as possible out of the shells, added a tiny bit of cognac, then reduced it by about 75% and re-strained.

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>>9025624
Chanterelle prep. Some beautiful little summer chanterelles and minced shallot.

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>>9025627
Beurre monte. I'll use this to butter poach the lobster as well as to baste the wolf fish as it slow-roasts.

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>>9025630
Cooked lobster roe gnudi. Much better looking now, I think.

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>>9025634
Wolf fish out of the oven. Dat texture though.

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>>9025640
Shellfish emulsion got finished by whisking in the tomalley and some of the beurre monte I poached the lobster in. Tossed the gnudi in it, then put the slow roast wolf fish over and some of the chanterelles.

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>>9025648
Also the butter poached lobster claws, apparently.

Finished the dish with some fresh corn and some radish sprouts for some freshness, as well as a bit more lobster emulsion.

>>9025655
Fucking A
I want some

>>9021060
they are still cheeky cunts m8

>>9021068
i started to do it the other day and Patti started looking very violated, might not happen duder well see

>>9021233
r u gril?

>>9022029
m80 yer stuff is high quality af, i want to try this but i have no idea what it would taste like, bone marrow makes me nervous

>>9022030
i want to make bread soon, i have not made any that ive been that satisfied with yours looks dank

>>9022464
would eat, mustard game on point son

>>9024248
rekt

>>9024252
looks gnar
>tfw the only food you get at work is $5 bundle deal pizza hut garbage

>>9024602
oops i must have left that step out lol

>>9024676
kek

>>9025428
look good, i want to get a cheap smoker so bad

>>9025655
tip top m8 you have influenced what i want to cook tonight

gonna clean up the kitchen a bit and will prob cook something simple

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>>9025954
Bone marrow is one of those things that seems like it shouldn't be good but it's super fucking good. Imagine something with a texture like somewhat more gelatinous room temp butter, but the flavor of beef. That's what bone marrow is like. In this case, emulsified with the milk and reduced down, it's smoother and a bit more 'spread-like', but it keeps that rich savory/meaty flavor. Went great with the morels, and the spice from the pink pepper and watercress and the acid from the plums kept it from being too heavy.

Glad to hear you're liking what I'm making. I've got some locally raised wagyu beef cheeks I'm considering using for my next set of days off. Alternatives include a dungeness crab dish, getting a whole rabbit and doing something with it, and maybe a dessert. Not exactly sure which/how many of those will happen next week but they're all in the works and will go up here eventually.

>bonus picture: lobster tail poached in butter.

>>9025968
Ill probably hunt down a place known for making it and give it a try eventually, im down to try anything if i think its been cooked properly, I like all OC especially really ghetto shit or high quality stuff, rabbit is something i been wanting to try too but I can only find frozen rabbit i want to find a farm somewhere

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am poverty so im diggin shit out of the freezer, steak and shramps, baked tater, might even make a veg, plan to save some steak for breakfast tacos or something tomorrow

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https://youtu.be/WRtdTqdeXOU

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Butterflied and depooped

>>9026173
>am poverty
>Steak and Shrimp

I don't want to project but damn, at least the meowers will always eat well

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>>9026249
ya i guess i sound like an asshole, i like fresh food and i hoard food so when times are tough, when i start dipping into my reserves i feel ashamed

>>9026294
You don't get to call shit poverty until you survive two months of shitty instant ramen only.

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breaded

>>9026303
Why are you making fried dick and balls?

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>>9026302
m8 i lived off banquet pot pies for a year and was homeless for 2-3 years

>cast iron pimpin

>>9026315
>lived off banquet pot pies for a year
Fucking hell didn't you figure out that it was more calorie-efficient to buy hungry man or marie calendar?

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>>9026320
they were 30 cents at the time

>>9026379
Hard to argue with that price.
Also that looks fucking delicious,

>>9025655
wow nice

>>9025428
These look delicious

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>>9025954
Yeah I'm a girl, what kind of question is that? You can't wife a dood, geez

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Just finished making a birthday carrot cake for a friend at work and attempted piping lettering for the first time. Used a moistened toothpick to clean up all the fuck-ups... I think it turned out okay if you ignore that I wrote "happy" in all caps and used lowercase on the rest.

I'll say that was intentional. I didn't even realize it until I was looking at the pic on my computer. Goddamnit.

>>9029125
Just say the caps are for EMPHASIS.

>>9029125
Looks good! Don't worry it's a home made cake and those usually taste 100 times better than store bought stuff, no-one will notice all caps on Happy.
I'm more concerned about roasting pan you are going to serve it on O.o
But as i said, as soon as you cut a slice, no-one gives a shit about your piping skills, they then start worrying about will there be a second piece

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>>9029125
what kind of cake is this i'm not a cake fan but it looks yummy.

>>9028624
>2048x1152
>taken with a potato phone
good job you dumb cunt

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OP bone marrow shouldn't make you nervous. Yeah it looks like something that Patti could have barfed up BUT it's insanely good.
Go to butcher and buy stock bones, in a pot put a couple of carrots, celery root, whole onion, peppercorns, a piece of cow knee meat (one with a lot of tendons), few parsnips, a spoon of vegeta (it's a salt replacement for soup base) and you put enough cold water for everything to be covered and some extra. Let it simmer for 2-3 hours, when done, drain the soup to another pot, bring to a boil, add angel hair pasta and copped cilantro. Toast a piece of bread, take your drained beef bone (it should have two openings like a used toilet paper roll) and blow hard in one end, marrow should come out flying on other. Spread it on toast and put some salt on it. Enjoy your soup then, and after eat meat and cooked carrots with sauce of your choosing. I like dill sauce. It's basically a water based besamel with fresh dill, google Hungarian sauces

>>9030142
Well not everyone invests in expensive phones, you manchild
Nothing wrong with cheap lenovo

>>9030154
My father told me not to be nervous during his daddy daughter sleepovers, and we all know how that turned out.

>>9029125
What's his name?

>>9030155
set the camera to take 640x480 so that my screen isn't filled with blurry pixels

thanks in advance,

everyone who has to look at your garbage potato cam photos

>>9030155
>Nothing wrong with cheap lenovo
Except for the photo quality he just pointed out.

>>9030156
I'm sorry about your virginity anon :(
I hope you grew to be a strong person and you should be proud to be strong! Life is what you make it, don't let your past define you!

>>9030162
It's good enough for 4chan. I'd take out my nikon for photos that i'll save and actually look at later in life

>>9030124
>roasting pan
I don't actually have anything to serve it in, not even a flat baking pan. He works back of house though, I doubt anyone will care it's on a pan.

>>9030140
Two layer carrot cake with a cream cheese frosting. They're easy to bake, you should try one!

>>9030159
Zach

>>9030186
You can allways buy carton cake displays, they are dirt cheap, look fancy and disposable. Now you have to wait a week before your friend gives you your pan back

>>9030169
>It's good enough for 4chan
Except it's obviously not.

>>9030217
Yeah it is. I don't rate 4chan so high in my life as you do. It's just a past time

>>9030223
When people complain about your image quality, it isn't good enough.
>angry female noises
Okay.

>>9030228
>thinking every autistic fuck on this shithole deserves a voice

lol newfag spotted

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Love your threads, even though I rather dislike cats.

Cooked pic related for today's lunch. It's chickpea and greens stew. I strayed from the traditional recipe slightly by adding chopped red sweetpepper/capsicum for colour. It's topped with crisp-fried shallot and crisp-fried green chilli.
Not sure how the pic turned out, but the taste was lovely.

>>9030169
buy a phone that takes non shitty photos and you can save money on nikons, not to mention having less to carry around

a decent modern phone outperforms all but high end cameras for general photography these days, especially for subjects where the lighting is shitty

>>9015325
I was in a cafe once and a girl came in with a stole around her neck. Then the stole yawned. It was a fucking live fennec.

>>9030228
Hahahaha angry xD i'm not angry at all, but obviously you are
I just can't be bothered

>>9030214
Totally thought I had them, only had 9" rounds and it was just not big enough. The friend is getting this cake at work though, it'll be entirely gone within half an hour!

Next time I'll just stock up on these cardboard things ahead of time. Thanks for the tip.

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hey guys, i made a thread about chorizo earlier. i decided to do drunken mussels and shrimp with chorizo with a side of chimichurri for laffs

here's most of my set up. was drinking all throughout, so i probably misplaced a bunch of shit.

they should come up with a name for setting up all your ingredients before cooking

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>>9032544
sipping on several beers tonight. this one was tasty, fruity, sour. drinking shitty chardonnay between glasses.

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>>9032565
browning onions, shallots. threw in the shrimp trails and some butter because i'm feeling sassy.

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>>9032572
switched pans. chorizo is browning. motherfucker renders the most delicious looking fat.

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>>9032590
mussels sitting in the fridge, thinking about what they've done. i put the cooked chorizo in the big pan at this point

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>>9032610
scrimps, in

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>>9032621
cooking off the crusty bits with some chard

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>>9032652
everyone in the pot! put some coconut milk, stock and water in here. shit is smelling g r e a t

That cool and all but wheres your cat?

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>>9032681
pete says hi

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>>9032698
parsley, cilantro, oregano, garlic, oil, vinegar.

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>>9032720
steamed those little fellers for a while and everything turned out just fine. toasted some lil breads in the oven to soak up them juices.

i've found that any mussel i cook at home turns out 100 times better than at a restaurant. these were perfectly tender and slid right off the shell.

>>9026386
thx m8

>>9028624
>You can't wife a dood, geez
lol do you know where u are m'lady

>>9029125
that looks good, dont think ive had a bday cake in like 20 years:(

>>9030154
will consider it id still like to try it by a pro chef first tho

>>9030834
thx, sounds pretty tasty

>>9032698
petey and patti :3

>>9032736
looks good, never had mussles but i like oysters gonna need to try some sometime

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making a plate of wingettes cuz lazy

>>9022464
Shouldnt you toast the bun? Or is that some hot dog heresy I'm unaware of

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gonna watch my stories

>>9033739
is there anything special you do to your wings before you fry them? i've heard of folks rubbing them down with baking soda, letting them sit and then neutralizing them with vinegar and rinsing with water for max crispiness. wasn't sure if it was worth the effort if you can still get a good wing just tossing the fuckers in rawdog style.

>>9032736
this looks very nice anon

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Today I make bread
I tried something new with the 1/3 of dough I always have left over and made some weird buns and a mini loaf.

Why do the sides of my bread pull in when it's cooling?

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Made sushi sandwiches

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oi m80s another day good for smoking

babyback ribs. turned out exceptionally better than my last spare ribs batch (dry brine was a bad idea for something on the smoker)

chicken will be done soon

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>>9035144
The meat is extremely tender, hit 200F degrees internal. Doesn't fall off the bone though, which I don't like anyway. Bark is Grade A good stuff. Used charcoal and applewood chunks and soaked some chips in water before occasionally tossing some in.

going to toss on some potatoes

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>>9035151
Okay so chicken is done, taters and baked beans are on for a couple more hours

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>>9035521
juicy

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>>9035524
juicier

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>>9035527
juiciest

>>9035062
looks really nice! what'd you put inside?

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HAPPY SATURDAY YOUS GUYS

>>9035743
why does that bottle seem so tiny

>>9033468
I'd like to make you a cake OP :3

>>9030906
Keksimus maximus
It doesn't

>>9032698
I want to have a cat soooo bad :C soon i hope. Need to move out first, everyone in my household is allergic to cats.

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>>9035528

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>>9036251
tates and beans

are weedfags allowed to post food pics as well?

>>9036475
ye as long as it's edible

>>9035743

>But Giblet was not amused

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>>9015239
To be honest I'm getting tired of this picture on my website 24/7.

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>>9036650
>my website

>>9036475
DUDE

>>9036475
Go for it. As long as there's food (and maybe a cat) it's fine.

>>9036718
I life in a hostel I can't have a cat sadly

>>9036718
>>9036508
>tfw you too high to remember to take a picture
it looked really good too

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we risotto tonight

big ol pot of grey mush

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>>9037593
Roast pumpkin and a big blob of butter because fuck you

Didn't realise how much pumpkin there was though

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>>9037602
Bone app the teeth

>>9037602
i fucking love butter

>>9015342
omg so fucking cute ^^

>>9036146
t.dork who runs around with a DSLR that ken rockwell recommended but can't figure out the controls

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What do you do for a living OP?

>>9035743
Happy saturday to yourself! Say hi to the cats from me

Thanks for making these threads OP. As a new cook trying to lurk /ck/ for information and advice your threads have actual cooking going on. It's way better than all that other trash on this board

>>9016062
holy fuckballs man, what's with the image size? you can see that from space

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>>9035595
Thank you! Sweet potatoes, sesame tofu, cabbage, and spicy mayo. Also made a crunch wrap awhile ago. Chickpeas, lettuce, spicy black beans, avocado, and fake-ass cheese.

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made all this stuff for after my colnoscopy

little ceasars 5$ pizza

my first time and I can say that dipping sauce is required becuase the edge crust is so friggen bland

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2 chinese lunches

sweet and sour chicken & orange chicken w/ extra sauce, hot sour soup, not picutred 2 shirimp egg rollls

also coconut creme pie

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plate of potato salad, tuna macaroni, cole slaw, taco dip stuff

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baby backs

also not picured were a chicken bake and slice of pizza from costco

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for dessert I got these donuts and some birthday cake ice cream

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this wasnt' part of my feast but got it the week after

you don't need any dipping sauce for the combo deep dish and is worth spending the extra money

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got these from dong market but were kinda a ripoff at 3$

>>9037619
You are a wise man OP
>>9039886
Jesus anon, that's a lot of food. How long you had to fast for your colonoscopy?

>>9039908
only for the day before you could eat jello and juice but I just drink water and then had the procedure in the morning

all the food was for my breakfast, lunch, dinner, because you aren't allowed to drive the day after and my normal shitty food like salad just doesn't hit the spot after fasting

it was a ton of food but I like to go nuts after a colonoscopy

>>9016047
recipe pls

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Cinnamon scrolls nearly ready. They look kinda dry and floury... I don't really bake so idk

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how's my leftovers from smoking look bros?

3 ribs, 1 potato, half a chicken breast, 1/3 can baked beans, all on smoker yesterday. slow reheat today to not ruin. the ribs are falling apart more than when they came off the smoker.

>>9040717
oh yeah the rub is

>brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, cayenne powder (in this order)
>8: 4 : 1 : 1 : 1 : 1 : 1 : .5

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last night at 1am drunk me decided to mix up some bread dough using my brand new kitchen scale. baked it this afternoon, turned out really well. good job, drunk me.

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>>9040893
turns out using a kitchen scale makes bread baking infinitely easier — no worrying about cups/tablespoons, because doing the math for grams/percentages is so easy.

>>9040893
love when i do that. drunk cooking feeds the soul

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this feels wrong i feel bad

>>9041435
This is /ck/, not /hr/.

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>>9033917
I have done it where i fry it half way then take them out and chill them and fry them again and now i just threw them in for like 12 minutes or until they look done, both work but i intend on experimenting to get the perfect crispy juicy wing eventually

>>9035044
those rolls look especially dank m80

>>9035062
would def try the sweer potato make it sound interesting

>>9035528
ribs look good but the chicken looks especially good, i never get chicken at bbq places cuz im a brisket whore but that chicken looks dank really makin me jelly i want a smoker so bad

>>9035754
thats a liter bottle of DP and my cats are all lard asses

>>9036138
:)

>>9036253
10/10 would rek

>>9036475
always

>>9036634
she was in wtf are you doing mode

>>9036650
i will take that into consideration fella

>>9037605
i like your tv tray im gonna need to get a few of these oh boy

>>9037919
>>9038439
>>9038742
:^)

>>9038363
i am a rocket surgeon

>>9039190
>>9041446
if i told you these were the downsized images would u sperg out

>>9039891
man these detroit lil Cs pizzas are dank as fuck, the $5 ones suck but these are so good but i cant really fuck with pizza, other stuff looks good too them donuts especially

>>9040267
http://www.rickbayless.com/recipe/roasted-tomatillo-salsa/

this basic rick bayless recipe is my base and i can some, to make the avocado dip just blend in some 'cado and a bit of sour cream/crema, to turn it into a nice enchilada verde sauce add some lard a bit of water and simmer it down a while, its pretty versitile

>>9040289
put some blue bell on them suckas

>>9040717
im too hungry right now for this shit man

>>9040901
noice

got some groceries gonna cook something

>>9041481
>tv tray
it's good value senpai, keeps the bed clean(ish)
>blue bell on scrolls
ice cream? I don't think I can get that in australia, might have something in the freezer though

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i aim to pls

>>9024252
How'd you make em

>>9024870
>>9042043

Never mind I'm obviously blind

>>9015239

I find it funny how in every single one of these thread pictures your cat is always sitting in the same exact spot. lol Every other day or whatever your cat is just chilling in that box.

Keep it up!

>>9041911
Now there's a cure for hangover if I ever saw one.

>>9041911
your aim is off, there's mash on the counter

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>>9041435
This is my new desktop

Also I use win 7 bc i'm old, piss off

>>9029125
I would wager John is a dude, he wont care about grammar. He will want and like cake, good job.

>>9041481
Thanks for the (You)s

Here is the smoker I bought

My mom works at Kingsford so I get free charcoal and lighter fluid.

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>>9043763
Hit Reply instead of Choose File. Here's tha smoker

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Made a curry for the first time. Turned out really nicely in my opinion. Pls no bully I'm new to cooking

>>9041481
My man how can your dish look so good ?
I am Asian an trying to have some Western dishes, any easy one ?

>>9042296
lol thx she enjoys grocery photoshoot time

>>9042368
its an easy go-to meal for me, those cheddar jalepeno snausages were much spicier than usual was decent

>>9042376
thats just a little for the dead homies

>>9042641
:)

>>9043763
>>9043767
nice this is the one of been looking at cuz im a cheap ass but it looks pretty sturdy i was peepin it at the store, want to get a bluetooth therm so i can not have to go full OCD, I feel like good texas smoking should be 10% cooking and 90% drinking beer

>>9045076
looks good what kind of curry is it? I only made butter chicken I want to try some diff kinds. Ive never had the jap curry before but i like indian curry

>>9045089
desu bro im not really good enough to give much advice but id say making a good basic cheeseburger is western as fuck and not too crazy, and i mean just pure beef dont start adding egg and onion and stuff in the meat, a decent chz melted on the patty, a good bun toasted and some basic traditional toppings and condiments, id avoid trying to get all weird with egg and beets and stuff until u master the basic burger, like mustard/mayo, lettuce onions maybe grilled, pickle tomatoe maybe something spicy, not trying to trigger people but i see some of the foriegn burgers on here and they get really try hard and they dont really look good imo, having said that, Im about to make a meme burger

also learn to make some good mash taters and then maybe some fried chicken or chicken fried steak to go with it, pretty common southern cooking

http://www.homedepot.com/p/Masterbuilt-Charcoal-Bullet-Smoker-20060116/206288137

>>9045199
Smokin dat 9 lb pork shoulder today. Also I would advise against that particular style smoker, I used to use one that my mother owned and they aren't very spacious. It makes adjusting and handling things more difficult because it's not compartmentalized. That is why I went with the cabinet style smoker.

Do yourself a favor and splurge an extra $15 on the cabinet style kind, small cost that will go a long way.

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gonna be a long day bros

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>>9045232
that is good info, ill have to go see it in person im also tight on space is why i thought that other one looked good but now im gonna do more research

>>9045251
well if i were to make a burger i go with just plain 80/20 ground chuck or brisket, just make my pattys and sprinkle some salt maybe some seasoning salt or garlic salt if im feelin frisky, then a bit of pepper after its been seared, i dont really use ground beef much besides that maybe tacos or meatloaf where id use a recipe, bout to make a burger

>>9045267
no promises im srry

>>9045410
noice

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:(

>>9045410
Looks beautiful. What was your dry rub if it isn't some closely guarded secret?

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thats right

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smoked Gouda luther burger

>>9045576
>eats his luther with vegetables

>>9045076
why are you sitting in a cafeteria

>>9045860
why are you in a cafeteria if you cooked the meal

>>9045536
look at my post here
>>9040878
Those are the ratios (1 being 1 tablespoon, for ease of use).

>>9025655
Fucking corn? Way to squander all the money and time you spent on that dish

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>>9025968
We buy frozen beef bones at HMart for around $1 a pound and add them to soups or stews. When it's done we get all the marrow out with a straw

>>9041435
Post more pictures of your kot, OP.

>>9045893
I'm the guy who made the curry that other guy wasn't me. It's a hostel kitchen because I life there at the moment

>>9046883
I've never had marrow before. Do you just buy bones and that's it? How do you get this stuff?

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This is a comfy thread desu. Here's some fried rice with kimchi that just finished fermenting.

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>>9045410
yep... long day

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>>9047981
oh boy

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>>9047984
avoided most of the rain

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>>9047989
the bone just popped right out... perfect

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>>9047991
hnng

ye it's good bros

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>>9025655
Not as much project stuff to post this week although I've got quite a bit of stuff for next week (whole lamb loin on order from a local farm, wagyu beef cheeks in the freezer, etc). Tonight was a quick one based around some beautiful stinging nettles I found.

Nettles lose their sting if they're cooked or dried, so the first thing to do is quickly get them blanched and shocked.

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>>9048234
I confited off some little pink fingerling potatoes, then quickly seared them in a screaming hot skillet with some clarified butter. Nice and crispy on the outside, super tender inside.

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>>9048236
Pureed the nettles along with some french sorrel and mixed it into some yoghurt I hung for a few hours to take the excess moisture out.

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>>9048238
Brined the scallops in a 5% brine for 20 minutes, then seared in a skillet only one side. They're super tender and juicy but the top still has a nice caramelized crust. Best way to cook scallops imo.

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>>9048243
Finished dish. Had some beautiful little red apricots so I thinly sliced some and juiced the rest and reduced it down to a glaze for the scallops. Finished with tiny baby peas and some sunchoke chips.

Everything tasted great and it was kind of neat to eat from a presentation standpoint because as soon as you started getting in there and moved anything you could see this bright green puree at the bottom, but it was hidden until then. That was unintentional but I kind of liked it actually.

>>9048253
Tomorrow is my 'make dinner to get me through the work week' day, but it should be a good one so I'll probably post it here. Going to be making a braised pork ragu for pasta.

>>9048253
you're on a whole other level of cooking man, keep it up. Super impressive stuff

>>9048268
Thanks. I get a lot of enjoyment out of doing this stuff, so I'm glad other people are enjoying it as well. I missed my usual trip to the farmer's market this week due to being called in to work early twice in a row, which is why there's only one real dish this week and why it's a bit of a quickie. Next week should (hopefully) be a bit more involved again.

>>9033760
He could have steamed the buns which is just as good if you ask me

>>9048253
very nice

>>9015292
My kitten used to do that.

>>9015456
Is the liquid it's swimming in mostly tomatoe juice, water from the veggies, and meat fat?

I'm always curious about the liquids people have their meals swim in.

>>9015977
I've never seen someone boil canned goods before; does it screw with the taste/consistency at all?

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Health food

>>9047995
dank m80

Making a quick weeknight dinner; boiled potatoes sliced up and parmesan'd, gonna broil em a bit and see what happens

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>>9052819
>not attaching the picture
lmaoing @ my life

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>>9052822
>That cheese distribution

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>>9052822
These lamb chops are a little bigger than I thought

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>>9052829
>>9052825
Sorry Hitler
They look alright

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>>9052842
Left the beans in too long and microwaved the corn cos I'm lazy. Not my greatest work, but it's dinner time and I'm hungry

>>9022018
hhhhhhhh

>>9052846
>>9052842
Lower the resolution on your phones camera and your photos wont look like unidentifiable dogshit

>>9052871
Maybe take your nose off your monitor it's not that hard

>>9047684
Love me some kimchi

>>9052376
thanks

think i'm burnt out on smoking for this week. need a break anyway. want to get some more things to smoke, namely some vegetables. just not sure what yet.

>>9051113
How the fuck do you think it's sealed? You're supposed to boil it. There are even special pressure cookers to get it higher than 212 degrees freedomheit if necessary.

there is a cat in your food

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Picked up some new hot sauces awhile back, just posting the picture here now ft. Smokey

It may not seem like a crazy haul for you burgers but here in leaf land it's impossible to find anything besides Tabasco and Frank's unless you go to a specialty store.

I got the Louisiana specifically because of you OP shit is cash ty. The Tony's Creole is out of this world I don't know how I've lived without it

>>9055922

Yup, everyone on /ck/ has adorable cats. No exception.

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making a chicken sammich

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breddy gud

Hey dickered guy, how do i cook steaks. And what are some good cuts of steak to buy. And what can you cook with steak. Its for fathers day

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Oh well posting a old pic I just realised I took from some of my cooking stuff...
Have a Schnitzel with potato salad.

>>9056856
The punk looking guy on the pbr can remind me of 80's Japanese hardcore bands, Thank you.

>>9056856
you must be a snake irl that can unhindge zer's jaw

>>9025464
Not the same anon but if you add vinegar to start you don't get the same fermentation process. It'll still taste good, just not like your usual sriracha.

>>9045595
it is a well balanced meal m8

>>9047684
looks good ive only had kimchi on korean bbq kimchi fries they are dank

>>9047995
noice i needs this in my life, i think imma get the smoker like yours

>>9048253
that shit looks dank i have never seen pink taters b4

>>9051093
i try to get mine to do it but they aint havin it

>>9051113
its part of the canning procedure, im super paranoid about botulism so i make sure to be on point, the salsa taste fine before and after the canning process

>>9052846
looks good imma seriously need to get some of them trays

>>9055922
>I got the Louisiana specifically because of you OP shit is cash ty
:) nice haul i never really mess with chalula or el yucatan but they always have them at the taquerias so they are probably muy authentico

>>9056541
/ck/ is comfiest board m8

>>9058181
my fav cut is a thick ribeye with some good fatty marbling, im not really a pro at cooking them but as long as its between med rare and med well im satisfied, I use a cast iron these days i like the sear better

>>9058648
thats a quality fry job fella

>>9058679
lol

>>9058680
lol that could have been twice as tall this is not even my final form

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I fully endorse the new little Cesar best pepperoni pizza

Totally worth the extra dollar also recommended is the extra marinara

>>9060237
Thanks buddy. I just hate that I lost my phone with all the pics and didn't do a backup.
Oh well might do a quick cook along for Albondigas in tomato sauce with papas fritas tomorrow.

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>>9062740
>he doesn't do redundant backups

>>9039895
There's my childhood.

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>>9045532

>>9016017
dat bawng!

>>9056856
Every picture OP posts has asparagus. I think he has a problem. Or an asparagus farm

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>>9062740
I warned you, let's cook some fucking albondigas...

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>>9064652
Everything done, time to fry those fuckers.

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>>9064683
Sauce is done, meatballs back in the pan.. just getting those fries ready and we're good to eat.

>>9018192
Looks tasty as hell man, good investment

>>9015239
>HEB
muy niga

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Yo dudes, what's the best way to make a moist as fuck hamburger? I usually just do pure 85/15 ground beef with seasoned salt, MSG, and black pepper, but I kind of want to try something new for the dad day BBQ today.

>>9036650
>my website

As he contributes nothing to his beloved site besides the whines of a spoiled brat

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>>9064812
>what's the best way to make a moist as fuck hamburger?
just cook it about medium

also 80/20

oh I found 70/30 one time and was pretty good but a little greasy

ribs I made yesterday

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got an italian grinder from diangelos today

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>>9064775
Oh and i realized i forgot to post the final results.
Here you go lads.

>>9065775
shoulda made spaghetti instead of fries

>>9065790
Could do that too but I would've to change the seasoning for spaghetti.
>basil instead of bayleaf and thyme

>>9065994
did you make those fries? they look like the 5 minute fries from a bunch of compaines

do you like to twirl a fork full of fries in the sauce and take a nice bite with some meatball?

>>9066145
Yep those are home cut fries, takes me not more than 2min to slice enough for 4. It's just a slightly wider Julienne cut
Only problem is I don't have a fryolator at home. Deep frying stuff in a pot using a electric stove sucks.