fml

PATTI
A
T
T
I

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first gotta bag up deez shrimp cuz my food reservoir is is dwindling

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bam!

>>9081270
>>9081246
Are you drinking two different beers at once?

patti looking rlly qt there
she crie bcuz onion is mean food

>>9081286
It's called "multitasking"

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>>9081286
I took the OP pic like a day ago when i got groceries pls no bully

>>9081296
lol

gonna clean the kitchen a bit then ill cook something unhealthy

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ok gonna make burger and fries, i splurged and got the big ass TX taters

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gonna go for some big ass steak fries, will be par boiling them in a sec

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fact: this is enough meat for no more than 2 burgers

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k shits bout ready

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assembly

>>9082305

Op can you make grilled cheese sometime I like cheese a lot n I'll bet u know some dank wizard cheese secrets. No gross stink cheese tho. Pls. Just cheddar or something normal. :p

I never bother to load more than 1 or 2 of your pictures because it literally takes 5-10 seconds.

>inb4 slow internet
I'm on 100/20. 4chan has shitty servers..

>>9082411
atleast they upload .jpgs

Don't listen to the shit these threads are consistently the only ones that are actually cooking related. Recently lost everything (job, gf, home) and am cooking all my family meals (among other household tasks) to earn my stay until I get back on my feet. They've been really cool about it. Been thinking about posting in these threads since I'm cooking so much again, so tell me what recipes to try and I'll post a cook-a-long for your enjoyment/derision. Keep in mind I'm an average or maybe slightly above average cook at best and am looking for new stuff to make.

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BAZINGA!

>>9082500
wait how heavy is the patty

>>9082554
Guessing by the fact that he said theres no more that two burgers coming out of that package, and the package weighs about one and a half pounds, after cooking I'd say one patty is a little under 3/4th's a pound.

>>9082500
What brand of pickle chips did you use on those OP?

Welp, I'm making curry fried rice this weekend, and chicken tacos.

>>9082363
Damn that's lookin real good OP...
Can I come over for dinner ?

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>>9081246
OP post breadhead patti NOW REEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

>>9082554
She looks like a normal sized cat to me

>>9082994
He did it last thread.

>>9081324
But Giblet totally pulls it off better.

>>9082994
Amy's hot in the grossest, most shameful way

>>9081324

Huh, I can almost make out the OP in the reflection off her eyes.

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>>9081246

>letting disgusting fleabag animals near your food

GTFO

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>>9083032
>>9082994
>>9081246
thank you. please do other breads.

>>9081246
That cot is cutee but why do you let him on your food counter? That's gross.

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>>9081246

>>9048253 This guy, posting more things.

Found some gorgeous ivory carrots at the market and decided to make something out of them.

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>>9083784
Carrots after being steamed for initial cook. They're really beautiful, almost translucent and white throughout.

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>>9083789
Carrot top-pumpkin seed pesto. Basically carrot leaves, really nice olive oil, grana padano, toasted pumpkin seeds, and a small green chili for a bit of kick.

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>>9083795
Carrots got seared on the flat side in a hot skillet. Also pictured: burrata from a local farm, which will be the base of the dish.

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>>9083799
Caramelized grapefruit. Basically put cut-side down into a ripping hot skillet and then pulled off heat so the caramelization can get nice and deep but not burn.

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>>9083811
Finished dish. Torn burrata at the bottom, ivory carrots, carrot top pesto, pickled chilies, popped beluga lentils, caramelized grapefruit juice, grapefruit zest, olive oil, and carrot leaves.

The lentils I boiled in quite salty water until they were just slightly overcooked, then drained and allowed to dry for several hours before quickly frying. they pop like popcorn and have a really nice light crunch.

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>>9083817
Next up- parisienne gnocchi. This was just a meal to get me through the week, not a full on dish like most of my posts. Parisienne gnocchi are amazing though so I figured I'd put it up.

Basically, these are made of a savory choux paste (the stuff you make cream puffs/eclairs out of) that you pipe and cut into boiling water.

Starting off with the dough, melting together butter and water with some salt.

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>>9083840
Once the mixture comes to a boil, dump in your flour and beat the living fuck out of it with a wooden spoon as it cooks, until the starches are completely gelatinized and the dough is beautiful and smooth.

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>>9083841
Once that's done, mix in your flavorings- in this case black pepper, nutmeg, grana padano, and a touch of dijon- and then beat in eggs, one at a time- making sure to fully incorporate each egg before adding the next. Once the dough is finished, put it into a piping bag and let it rest for 20 minutes.

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>>9083846
Get a pot of salted water up to a boil and pipe a constant stream of dough, cutting it at intervals with a pair of scissors so you get nice cylinders. I made a huge batch- two sheets like this- and rather than cooking the gnocchi fully, i just blanched them until they floated to the surface, then froze them for later use.

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>>9083848
Next up, making the sauce.

Starting with some nice house-cured pork belly, basically salt pork. Diced that up nice and small and cooked on very low heat until totally rendered and well caramelized, then added a few thin sliced shallots and cooked those down until nice and soft.

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>>9083852
Then I added some minced chilies, thyme, fresh corn, and cherry tomatoes, and cooked it out until the tomatoes had burst and formed a sauce. Finished with more grana padano and a bunch of chiffonade of fresh basil.

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>>9083855
Last one for today. Picked up a squab at the market- pic related- on Sunday. Looked like this at the time. I gave it a quick brine and then dry-aged it hanging in my fridge until this evening.

>>9081246
looks like patti doesn't like onions
pleb

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>>9084024
It looked like this at the end of that time.

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>>9084029
Broke that sucker down, removed the breasts for cooking, and removed and deboned the legs, overlapped them, and then rolled them around a filling made from the squab's heart and liver, as well as some minced shallots cooked down with a little brandy. Wrapped it nice and tight and refrigerated for a few hours so the roll could set.

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>>9084043
Found some beautiful local summer chanterelles and some equally beautiful little crimson chard, as well as some first of the season new Warba potatoes.

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>>9084055
Poached the wrapped galantine and then finished with a quick pan sear in the squab fat I got from roasting the carcass for stock. Pan-roast the breasts.

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>>9084059
The breasts are resting with some butter on them to preserve moisture.

Sauteed the chanterelles in some squab fat and butter. Boiled the baby potatoes, then doused them with a solution of salt and aged muscat vinegar and let them absorb it. Wilted the chard leaves down with some shallots and butter, and pickled the stems.

>>9081246

Someone once made traditional paella on here with his mom at their restaurant in a full scale pan and the thread was pretty much dead with only three original posters but there was a fast food thread at 320 replies.


spoiler: I was that guy and it hurt that /ck/ doesn't actually care about cooking.

but I am enjoying this thread. Continue posting photos of your food.

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>>9084065
Solid cook on both pieces. Squab breast generally you're looking for about medium rare.

Post more pictures of your cat, she reminds me of my ded kitteh.

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>>9084074
Once squab bones were roasted I simmered them down with some chicken stock as well as the chanterelle trim, some caramelized shallots, and some thyme. This squab stock I reduced down to a jus, seasoned with salt and sherry vinegar, and mounted with butter to finish.

I also made a lacto-fermented perny date puree. Basically just took a bunch of dates, covered them in a mix of whey and water with a little salt, sealed them in a jar, and let them go. I was super happy with the results- super complex flavor, a little sweetness, some good acid- everything you could ask for. The puree was literally just pressing these now-super-soft dates through a strainer and mixing in a little of the liquid to loosen the texture.

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>>9084084
Finished dish. Pan roast squab breast, galantine of leg, fermented date puree, squab jus, wilted ruby chard, pickled chard stems, Warba new potato, summer chanterelles.

>>9084089
you fucking champion that looks amazing

>>9084096
Thanks. I feel like it needs some work still presentation wise, but it was fucking solid flavor wise, if I do say so myself. The fermented date puree was incredible, definitely something I will play around more with.

>>9082500
I'm fucking jelly. Well done op

>>9082479
Try cooking Japanese?

>>9081270
This reminded me. I used to work in the meat department at Fry's, if you go there to get shrimp you're best off buying the frozen 10lb bag they have in the freezer, all they do is take a couple bags off the shelf, thaw them in warm water and then put them in the case.
Also shamrock milk is a fucking scam. All they do is charge a little more to put a sticker on a bottle of Fry's brand milk. It's the exact same milk, just one is more expensive cause shamrock put their sticker on it.

>>9082004
>80/20
Enjoy your dry burger

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>>9082372
i dont make grilled cheese much but i will prob make a variation in the next few days, that scene from the movie Chef is pretty accurate desu

>>9082411
(´;︵;`)

>>9082479
thx and pls post whatever u want i dont have a recommendation but something you like or your family likes would be cool

>>9082554
like 3/4 lb, i made a patty out of the rest and vac sealed and froze it

>>9082786
famous daves bretty gud

>>9082832
sounds good m8

>>9082981
:)

>>9083003
lol

>>9083191
am i being doxxed m80 lol

>>9083328
ok

>>9083817
this looks wild cant imagine wat it taste like
>>9084089
this looks very dank

>>9084069
>>9084072
thx, sometimes there is very exciting things happening at mcdonalds it happens

>>9084079
:(

>>9084547
thx m90

>>9086003
at HEB they got previously frozen and fresh i got the ones that never been froze

>>9086013
wasnt dry what are you using 70/30?

>>9082994
>>9083213
>>9083032
pic related is my fav she aint bout that shit

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makin some quick nuggers with this fat chickin titty

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gee OP 2 cobs?

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Am drunk

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Srry for the delay I got the doggo blues

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Ooomf

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Doggo approved

>>9086161
>>9086324
>>9086335
>>9087652
>>9087662
>>9087755
>>9087763
>>9087766
Based as always OP, I especially like the look of the corn.

Also I have to ask, how does Patti respond to Doggo? Canine seems pretty chill so hopefully they get along.

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>>9087772
Thx m80, doggo is my friends, only Maria my bottom bitch has had to deal with that cunt on a daily basis

>>9084089
this is hardcore stuff

>>9084089
I've never had squab before. Does it taste like chicken? Or more like duck?

>>9090506
It's definitely a red-meat type bird, similar to duck. The flavor is pretty distinct, a bit more intense than duck and less fat.

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>>9081246
BAD KITTY, GET OFF THE COUNTER

>>9082500
where is the beetroot mate?

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Comfy solo grilling yesterday. Chimney gets stupid hot so had to finish in the oven

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>>9092090
Corn too. No fresh market corn yet but it'll do

>>9092090
That's a cool idea

>>9081246
Are you ready, OP?

I did gumbo tonight. Chicken thighs and andouille sausage. Going to do the full cookalong in a bit.

t. fellow houstonian

>>9093591
Not OP, but nevertheless ready for gumbo.

>>9087766
that's a heck of a dog
my cat and dog were best friends after like two days together

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>>9093591
>>9093934
prepare you ranus

I'm using a ceramic dutch oven for the festivities

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>>9094386
prep first

Have everything ready or you'll fuck everything up.

Holy trinity (onion + celery + bell pepper) and a small bit of jalapeno

chopped "rustically"

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>>9094392
You must be very careful with your garlic.

See this garlic?

Be careful with it.

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>>9094394
>wah what are we going to do under the knife onii-chan~~

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>>9094399
This is the easiest way I've found to chop a bunch of garlic.

Press F to pay respects to garlic-chan

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>>9094402
After you've smashed all your garlic cloves, just rock your knife over 'em a few times to get a rough chop.

I'm not using all of this for the gumbo. Some of it is for the bonus dish.

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>>9094409
Popped some chicken thighs in the oven for a bit to roast 'em. They're going in the gumbo.

The other side is more brown, I promise.

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>>9094414
Andouille sausage

Ain't it purdy?

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>>9094418
sausage sliced into coins

At some points during this, I had the dutch oven heated with some oil, the veggies were sauteed until tender, stock was applied to deglaze, and all ingredients, including seasonings, were introduced into the pot.

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>>9094423
Everything goes in with the stock and seasonings.

Get the heat up until it's glomping (technical term), then lower to a simmer.

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>>9094428
bout an hour later, it looks like this, but it's not quite ready.

Needs about 3 hours to get all nice and married.

By the way, gumbo is always, ALWAYS better the next day after it's sat in the fridge overnight.

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>>9094436
Money shot.

Came out fantastic. Lovely rich texture, spicy, and hearty. Served over rice, garnished with green onions and parsley. A local louisiana hot sauce and Tony's were on the table for anyone who wanted more heat and salt.

On the side: shrimps that I sauteed with butter, lime, cilantro, and the rest of that garlic on the side.

>>9094392
>>9094428
I probably should have mentioned that the roux is the most goddamn important part of this whole thing.

Equal parts flour and fat. Moderate heat. Constant whisk. Must get to a dark, chocolatey color, and you'll smell a wonderful toasted flour aroma. Blonde rouxs need not apply.

>>9094451
how do you get your roux so dark? I try and try but can't do it

prowarning: I've only tried twice

>>9094464
Medium-high heat, don't stop whisking.

IT WILL TAKE APPROXIMATELY 20-35 MINUTES.

As soon as it looks like a chocolate labrador's butthole, throw your holy trinity in to prevent further browning.

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>>9094470
and here i was giving up after 5. I need a plastic wisk, desu

thanks

>>9094489
For what it's worth, a wooden spoon is perfectly acceptable as well.

>>9094451
looks dank

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>>9092090
>>9092097
this is a neat idea looks good

>>9094451
this looks so good i aint had good gumbo in a while

im having a very hectic week yall so i may neglect the thread my pologies, just a lot of shit going on right now

>>9084089

I think these are some of the only posts I've seen of someone who actually knew how to cook at a professional level.

Do you work in a restaurant? I haven't met many cooks who still take as much time in their days off to cook as you do.

I'm curious that from all your pictures and the time you do obviously invest in documenting these dishes you don't have some nicer plates to actually play around on though. next investment?

>>9097034
Thanks mate, always nice to hear that people are enjoying my posts.

I do indeed work in a restaurant, just a year in the industry so far but already working at a pretty great place. Food is excellent, menu changes often to incorporate new ingredients as they become available, the team is super solid and everyone gets along really well. I spend a lot of time on my days off cooking because I genuinely love doing it, and because I learn a lot dicking around with these dishes.

As far as nicer plates, yeah that's definitely an investment I'm looking into making. My budget is a bit limited presently due to a combination of cook's pay and the fact that I'm still attending culinary school and paying for that. My last two major purchases were knives and a few De Buyer carbon steel pans, but I've been looking around lately for some better plates for sure. I might see if I can order some through the people the restaurant orders from- they get some pretty neat handmade plates and such.

>>9094399
Pomf

>>9097482
shit

I should have included this in my next post as a punchline.

Missed opportunity, but thanks for the alley oop.

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had a ice cream to cheer me up :|

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>>9099000
Trips too

Feel better OP

>>9099000
got a rolo mcflurry and small mocha frappe

700 calories and it is just sorta a medium size

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>>9100988
woops forgot pic cause keep getting a connection error??? not sure why

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Most recent bread attempt; a pumpkin yeast-risen sandwich loaf. Finally used that last can of pureed pumpkin.

It was only two years past date.

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>>9101235
Crumb shot. Like last Saturday's attempt with an overripe banana, this one has a subtle taste that is obvious when eaten plain or with butter. So far I've made a pressed ham/cheese/green peppers/onion/mustard and a peanut-butter/apple sandwich with it; in both cases the subtle pumpkin flavor complemented the fillings.

>>9101235
What stage did you add the pumpkin? I'm interested in making some flavored breads like tomato, or matcha etc and was wondering if that should be mixed in the get go.

>tfw poor NEET & dying inside looking this thread
I was supposed to start work Monday but my boss keeps dragging his feet. He's a nice guy so I don't think he's fucking with me but I'm still mad. I'm tired of eating peanut butter toast & stale doritos
>>9101235
>>9101250
>>9094451
These especially hurt. I love pumpkin bread & gumbo

>>9101250
what's your basic recipe?

>>9101402
Stay strong dude. NEETdom is not an easy life, but it definitely gets better once you have a job and can afford things like food.

>>9101997
>not an easy life
It is when you're a wee lad with no responsibilities outside of choors and maybe animal care. Adulthood is where shit gets rough

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Wok guy here. You probably don't remember me, it's been a while.

Today I decided to use my oven for the first time with something quick and easy. Chicken thighs.

Sauce was olive oil, salt, pepper, honey, and worcestershire. Not pictured: the dijon I realized it needed.

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I've made regular white flour sandwich loaves before, but today I experimented with 1/3 whole wheat flour and a slightly higher hydration. It was way stickier than my previous white flour sandwich dough. Fingers crossed the crumb isn't fucked.

>>9101374
>What stage did you add the pumpkin?
Dry ingredients sifted together, then pumpkin, then yeast and combine.

>>9101402
Sounds like you have a lot of free time to bake bread tho.

>>9101887
>what's your basic recipe?
This is what I based the pumpkin bread on. I'm really terrible at following recipes. For instance, I used coconut oil instead of vegetable oil, honey instead of sugar, and Nido dry milk instead of actual milk.
http://www.kingarthurflour.com/recipes/pumpkin-yeast-bread-recipe

These are my go-to recipes for general bread:
http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe
http://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe

>>9102517
next time turn on your broiler for 5-10 minutes for some browning on the top

>>9101235
>>9101250
this looks good m80

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>>9084089
Posting another dish. Nothing too crazy this week, partly because it's hot as balls and I don't need the stove and oven going for hours and hours at a time in my apartment right now.

Got some gorgeous green arrow peas at the market and needed to do something with them to really focus on them. Peas in season are one of the absolute highlights of this time of year.

Started off with the usual drudge work of shelling the peas. I just sat and watched Cube and shelled peas.

Being someone who hates the fuck out of wasting food- both because lolcookspay and partly because it's crucial in restaurants to minimize food waste, and partly because i think it's both important and really drives creativity to try to use every part of everything- I decided I was going to use the pods as well. They smell great, and they definitely have some great pea flavor, but they're tough and fibrous as fuck so most people toss them.

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>>9105814
I eventually settled on juicing the pods and using that as the liquid to make a farinata- essentially a baked italian pancake made with chickpea flour. This is the batter after it rested for 8 hours to fully hydrate.

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>>9105824
From the actual peas themselves, I made a chilled soup. Just blanched the peas and the dark green tops of a few green onions, and blended it together with some fresh basil and mint as well as some cold water and some unfiltered sake- just enough to give it a little 'something' in the background. Pressed it through a chinois and chilled it overnight so the flavors could meld.

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>>9105828
Also made a buttermilk-creme fraiche panna cotta for the base of the dish. No sugar, just cream, buttermilk, creme fraiche, salt, pepper, and gelatine.

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>>9105830
Finished farinata. Once the batter is hydrated you pour some oil into a skillet, pour the batter in, and then put the whole lot into an absolutely cranked oven for about 10 minutes. The outside develops a nice thin crust while the inside is really tender and moist.

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>>9105835
Farinata didn't stay quite as green as I'd hoped but the flavor and texture were really there and it made use of the pea pods which I was pretty stoked about.

Built up the plate with some fresh peas- just quickly blanched and shocked- baby basil and mint leaves, and some marinated salmon roe.

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>>9105837
Also some pluots, almost forgot about those. Incredibly good if you can find them ripe- super juicy, really intense flavor.

Finished the dish with the soup and a circle cut from the farinata.

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>>9105840
Everything came out really well (except maybe the color of the farinata, like I mentioned earlier), and the flavors worked really well together. I was pretty damn happy with the texture on the panna cotta too, which I was concerned about since acid fucks with how gelatin sets and both the buttermilk and creme fraiche were fairly acidic.

i saw pluots at costco but I don't see them at my regular grocery store. wanted to try one not 6 #s

>>9105850
I would absolutely give this a try if presented to me, but I wouldn't order it.

>>9106245
If they were really ripe I'd 100% buy 6lbs of pluots, eat a whack now between just eating out of hand and baking/desserts, then preserve the rest or make jam or something

>>9105850
>Presentation: 5/5
>Originality: 5/5
>Appeal: 5/5
>Challenge Goals: 5/5
>Total: 20/20
Looks and sounds incredible, anon. Please post moar

>>9107099
Haha thanks mate, always good to see that people enjoy the stuff I post. The squab dish, parisienne gnocchi, and ivory carrot dishes earlier in the thread are also me. Generally I'll post a dish or two every 'weekend' (usually monday-tuesday or tuesday-wednesday).

>>9105840
>>9105850
looks wild you do some gnarly stuff, no clue what it would taste like but id like to try it

>>9105850
Yuck, I'd rather have tendies

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made some oven fries seasoned with cabela's stuff and dipped in cocktail & tartar sauce

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more buffet today

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new items were onion rings and these little fish nuggers

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fortune cookies came from out west somewhere

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What y'all know bout that Timmy Chan's wangs and rice

>>9109306
This buffet looks really good. I'm jealous.

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>>9082500

THICC

>>9109311
hold up son imma need some of these fuckin love thoise cookies

>>9105840
do want

Post more food and cats.

>>9113795
Okay.

I did pork 5-ways tonight. Sort of. I suppose.

>>9109332
They're all the original.

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Tonight, I did the following:

>bacon-wrapped jalapenoes
>bacon-wrapped asparagus bundles
>grilled smoked sausage
>grilled boudin
>baked beans

It was white-trash comfort food, and I have no regrets.

1/?, here's the asparagus and 'penos before they went into the heat

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>>9113858
Sausage and boudin when it first went on the hot grill

Let me know if you don't know what boudin is. (it's wonderful)

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>>9113861
#noshame

thinking about those beans

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>>9113865
Sausage and boudin after first stage of grilling

One of the boudin links broke. I don't give a fuck.

>>9113858
>>9113861
>>9113865
>>9113869

Explain to me why this is trash food again?

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>>9113869
"healthy" stuff came out great

I'll take green wrapped in crispy pig any day

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>>9081324
YAS!

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>>9113877
Finished plate.

Honestly, not much I can improve on with the basic nature of it all. 9/10 for what it was. So fucking satisfying on a primal level.

>>9113876
I think, for me, it's the simplicity of it, and the abundance of pig. We're talking about throwing two products wrapped in casings on the grill, wrapping two greens in bacon and throwing them in the oven, and opening a can of beans and heating it up.

It's great food, but I'd call it white trash food any day of the week, with a certain degree of reverence that good white trash food demands.

>>9113897
It's just easy to make food, with the canned beans being the worst culprit. Nothing came from a microwave so it's still alright to me.

>>9113905
No worries; I think my connotation of "white trash" may be much more prideful and lenient that your typical person. I was born and raised in East Texas, and over the years, I've found that "white trash" has some of the best foods and most welcoming communities to offer in the entire world (I'm fairly well-traveled.).

"White trash", to me, is no-frills, down-home, cost-effective, spicy, easy, and satisfying.

>>9113920
I didn't know about those beans though.

Now I'm thinking bout those beans too.

>>9113941
I would be lying if I said they weren't pretty good. Little soft pads of protein wrapped in brown sugar and spices.

A guilty pleasure, for those with low thresholds of both guilt, and pleasure.

>>9113897
Looks amazing, especially the sausage.

You should try making your own beans the next time. They're stupid easy to make, they just take a long time in the oven. I use a recipe from the New York Times and it comes out great.

>>9113993
What's the recipe? Looking for something a little sweet, and willing to put in whatever it needs.
Tonight, it was laziness, so the can was the easiest path to that.

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pls no bully

>>9115133
As long as those aren't those shitty "butter tastin'" ones, you're fine.

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>>9114014
Here it is. It's pretty simple, so if you wanted to add something extra there's plenty of room to experiment.

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>>9113795
Forgot to post cat last night due to the tequila-induced haze.

Here you go, anon.

>>9115874
Looks like a solid template that I could build on. Might add some cayenne or jalapeno. Should work well in my dutch oven. Thanks, anon.

>>9084043
>>9084055
>>9084059
>>9084065
Sounds extravagant. Pretty neat.

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>>9081246
>>9082500

where the fuck do you find Duvel in the US???? where the fuck do you find LA Chouffe in the US???? I assume you are in the US.

>>9116123
Not OP, but we're both in Texas.

We have a grocery store chain called HEB that typically has a massive beer aisle with a huge selection of beers from around the world. Same goes for any food, really; tons of German/Asian/Italian/French imports for meats, cheeses, oils, etc.

>>9116123
It's clearly Heb. Look at the fucking picture

>>9116133
>>9116140
>>9116143

fuck I'm in Mobile, Alabama and I can't find either of them. Never heard of HEB.

>>9116149
Come to Huntsville. We have all the beers

>>9116164
That's the plan after I graduate. I've visited a good bit because my SO is from there. Truly a wonderful city.

>>9115636
nah just biscuts

>>9115896
:3

>>9116123
yeah just HEB, we also have a place called Total Wine that has a retarded big import selection

>>9116170
Houston kinda is a sophisticated international cultural hotspot m8

>>9116170
>it can make Texas look like a sophisticated international cultural hotspot
Houston is statistically the most diverse city, IIRC.

Not diverse as in "non-white", but literally a fairly even spread of cultures and races, in comparison to other cities. Ironically, we're also one of the most segregated cities. Not trying to bring in /pol/-shit, but Texas really does have a good variety of local cultures in small towns, and international cultures in the cities.

Food, for example: On Westheimer, I can walk to a street corner and look around and see Mediterranean, Indian, Cajun, Vietnamese, Americana, Mexican, Thai, Japanese, and Argentinean. I'm not exaggerating, either.

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>>9081246
Patti is so goshdarn cute.

>>9116230
well that's neat but a quick google search will tell you that you're wrong and Houston is actually the most diverse now, desu though this really isn't something for people to be proud of

>>9115896
Oh gosh, thanks!

>>9094451
Looks great, Anon.

>>9116362
Aint "progress" grand?

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Go argue about this shit on /pol/ and stop shitting up the thread.

>>9116376
>>9116375
>>9116371
>>9116370
>>9116362

What in the fuck does this have to do with cooking? Stop ruining one of the only decent threads on this board.

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okaaay could we not start a race war on /ck/ for frig snax

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TAKE IT TO /POL/ YOU RETARDS.

>>9094451
>>9094436
>>9094428
WHERE IS YOUR FUCKING ROUX YOU YANKEE

>>9116534
see
>>9094460

I didn't take pictures of the roux.

>>9116539
okay thank you i must've just scrolled past that post

>>9082363
>Putting the toppings on the side of the cutting board that just had raw meat on it
Wew

>>9116638
I clean it between uses

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these mostbestever pizzas are pretty good when you get them fresh out of the oven

I like to get the marinara even thouigh you can do without

how do they just leave all those sauces unrefridgerated on top of the ovens though?

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ate 5 slices and saved the rest for later

also ate 2 donuts and saved the other 2 for later

>>9117280
>>9117287
>5 slices and 2 donuts
in a sitting?? are you a giant or just an actual bear

>>9081246
Stop posting higher quality pictures, urge to pet a cat gets extremely high. Problem is I don't have a cat :( sadface
Also be my husbando?

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Based mods doing their job.

>>9116192
>Total Wine
I need to go hit the new one that opened near me. Specs is great for liquor, but their beer seems to be gas-station prices compared to HEB.

Broke out a piece of Germany that I brought back with me; 1-liter stein with Bavarian lions. Filled with Shiner Bock. The brewery was started by German immigrants, so it's close enough.

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>>9117789
Forgot how to math how big a liter is; turns out it's 3-for-1.

>>9116192
do you mean total wine and more? we have one here and they got in trouble with the state for not obeying our liquor laws lol

>>9117674
i only ate halfish cause was planig on drinkng lots of alcohol tonight

>>9117789
Total Wine has a good selection of beer and great prices. It's the liquor store I go to most often. I do wish I could afford to go to the independent ones more, though.

im tired if these stupid faggot threads and that stupid faggot cat on my board

fuck off with your attention whoring to reddit you piece of shit

I wish virginia was less of a shit state so our total wine could sell liquor (altho most of the total wines have an ABC next to them for practical purposes) but also the shitty liquor taxes. would swap with the tobacco subsidy any day

>>9118204
lel

>>9118204
>i'm tired of one of the only threads on the entire board that's actually about cooking and OC
I'm sure there's a mcchicken thread somewhere on here you would enjoy.

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Had some beers today, went to brash brewery then eureka heights

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>>9081246
OP please ignite patti.

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Quick brunch

>french toast made from french bread; made bittersweet, but topped with honey
>mini bacon/cheese omelette
>crab cakes that were not nearly as dark as this image would have you believe

Her plate was a lot more aesthetically pleasing than mine.

>>9113858
>Tonight, I did the following:>bacon-wrapped jalapenoes ...

How and or what did you do with the jalapenos? My mouth is watering at the thought of them. I've done bacon-wrapped asparagus and it's so damn good.

>>9120724
They're pretty easy to do, and you can modify this with all sorts of little touches to your tastes.

>cut jalapeno tops with stems off
>half them
>clean the seeds out
>mix cajun seasoning and cream cheese
>press cheese mixture into the halved peppers
>wrap in a half strip of bacon, stretching the bacon so it seals nicely around the whole thing
>season top of bacon with more cajun seasoning

That's it. I roasted them in a ~375F oven until the bacon was getting crispy and the peppers were tender. You can add crumbled sausage to the cheese mixture, even mix in other cheeses like cheddar if you want.

They're very addicting.

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made some barley for the first time which turned out pretty good

used tomatoes, onion, spinach, mushrooms, garlic

>>9120073
everytime ive seed french bread it looks like a circle or similar

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>>9121661
It's cut on a very wide diagonal.

Pic related is for reference.

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>>9116149
>living in 'bama

>>9121654
that is not beer m8

made some pineapple chicken brown rice and rainbow chard.

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>>9123070
heh, image.

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>>9121748
>anal beads.jpg

>>9084089
I'm actually astonished. That looks amazing anon.

>>9087755
What the fuck you got a dog, m9?!? I've been gone a long time, so I'm sorry if this is old news but you gotta update me...

>>9123250
lol its my friend's, shes got the beetus:(

>>9119397
>the tail?

>>9087755
>>9087766
>>9125013
just don't let me see that shit again. this cat territory

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Fresh from the oven; a pie made with wild black-cap raspberries I picked this morning.

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>>9125366
would smash that with some nilla blue bell, money shot?

me and the gang are gettin the holiday started early cuz MERICA

>>9083817

Damn bruh you killed it on this one

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There should be a song named "Hotdogs in the Dark"

>>9120770
Thanks! I could look it up on the internets (and i will) but was curious about how you make them.

>>9116192
>Total Wine
>Specs
North DFW is an alcoholics dream. Total Wine, Specs, Goody Goody, etc. The selection is real and the hype is real. Total Wines in Plano is a literal warehouse off the side of a high way filled with local distilleries from Europe to east Texas

>>9125397

>Real Nigga Hours

>>9113897
aye what's that drink

>>9128726
It's a margarita.

>>9126517
wat is the spice

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ok say was gonna post a little 4th o july cook along at my friends but apparently my phone is banned for some shit i have no clue of from /v/

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we are ghetto and didnt have bbq sause so my friend made some sauce from the condements on hand plus some beer it was actually quite dank m80

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so this was actually pretty good but i cannot take good pics for shit at my friends place. there was a 3rd plate but that fella was practically dying of starvation

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its time for second dinner cuz merica(ignore bleach)

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smallest tater i have on hand, thatll do pig

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Not exactly a cookign along here, more of a warning and because I'm simply enraged right now and need to vent a little.

So, a few days ago I was able to haggle someone out of a nicer dicer (pic related) because making a shitload of small vegetable cubes is annoying as fuck. It only cost me like 15 bucks, so I through it was a good deal. 30 minutes ago I managed to test it.

It was the worst deal of my life. I had to lean on the fucking thing to make the vegetables go through it. It took me longer than normal to get everything cut up. But the worst thing was when I tried to make it cut a leek. It broke. The fucking thing broke on 2 leafes on leak. Fuck this thing and fuck my haggling skills to think I got a good deal out of it.

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friggin snax boys

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We bolognase tonight bois

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>>9131460
Tomaters in

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>>9131488
Gotta reduce a while

>>9131472
Those prawns look dank OP

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>>9131490
P much there so pastas in

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>>9131524
Got some leftover lasagna sheets from making cannelloni the other day so I'm gonna make a couple bolognase packet things and bake em

Suggestions?

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>>9131535
Actually nvm

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>>9131543
Ah well. Time to eat.
Got loads of leftovers for lunches too

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Soooo im trying dilled buttered steamed salmon(???) pork and shrimp dim sums. Going to make some kind of string beans salad with it. Besides soy sauce and garlic, what else could I throw in the salad? Going to fuck my shit up with this so just throw wathever idea you have, this boat its already sinking.

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>>9125397
>money shot?
Sorry it took me a couple days to get back to you. Was saving it for something special.

It was goooooood. Very crunchy texture with all the seeds.

>>9132629
I want this in my mouth so bad.

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My new kitty

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>>9132696
Nice cat. Yes I'm crossposting in case anyone recognizes me.

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made a japanese souffle cheese cake to take over the holiday weekend. it didn't rise much which made the top wrinkly when it shrank. fortunately it still tasted good. like a cheese cake flavored spongecake

>>9132945
Sounds interesting

>>9130650
Tony Chachere's, the "Bold" version

>>9131472
What's your tempura recipe?

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>>9133667
thx m80

>>9131551
looks good id fucks with it

>>9132629
looks very nice those raspberry seeds gettin stuck in my teeth drives me batty tho

>>9132696
:3

>>9132744
kittys and stormy weather is comfy as fuck desu

>>9132945
never heard of this looks interesting

>>9133667
was just a simple beer batter recipe i googled, id usually do a cread crumb breading for shramp but was out
http://www.food.com/recipe/beer-batter-for-fish-shrimp-onion-rings-34657

heres a burger from some filipino fusion truck, it was just as underwhelming as id expected it to be

>>9115896
Cute

>>9083817
siick, real nice, much respect on the popped lentils...I'm gonna try that shib

>>9116164
>>9116173
Coastal Bend or the Hill Country are objectively the best Texas has to offer

>>9126517
id fuck this doggy up right now m8, real jelly of that doggy rights about now

>>9132696
awww cutey

>>9131551
this looks so good to me right now

>>9081246
does patti know shes internet famous?

has it influenced her behavior?

>>9081246
more cade pls

>>9142094
no she just thinks shes entitled to take selfies every time i get groceries

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Good afternoon gentlemen, today I creating of IPA. Marris otter 79% Vienna 13% specialB 3% torriefied wheat 2% flaked oats 3%

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>>9142707
Bittering: Columbus 50g

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>>9142891
>20 mins remaining
Centennial 50g

have a bump, this is relevant to my interests

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anyone know what I'm supposed to do with this stuff?

only had fresh my whole life and decided to get this when it was on sale

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I leave for like 2 months, come back, and this smug kot is still here frontin'

I'll post my /p/-worthy (kek nothing is tho) shots of something I made today, some persian dish called Tahchin
bretty tasty if I can say so myself

also:
I have 3 left-over egg whites, wtf do I do with them?

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>>9144209

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bet nonah youz thought this was made of rice now didja

it even has chicken inside

>>9144209
>>9144216
>>9144223

Looks fantastic, and goodness gracious I wish I had your photography skills.

Make meringue cookies with the whites

What are some good cooking/baking recipe youtube channels that uses fucking Metric. I'm tired of converting tspoons

>>9144595
>I don't like freedom units
>who uses freedom units
>freedom land
ergo most non-freedom land channels

that being said, I haven't really done anything from the two I'm subscribed to (a japanese and a chinese one); just lookup the most popular cooking channel from your country

>>9144175
When really fucking poor growing up my mom would make it in a pan frying it up then adding a can of tomato sauce with diced potato cubes, and then eat it over rice. It's a comfort food for me now.

I'm sure you can make it better making your own sauce or adding in other fresh veggies.

>>9144223
Actually wasn't expecting that. Kinda want to try it.

Looks like you start with an outside layer based in egg and layer in rice/chicken, and treat it almost like a spanish omelette at that point.

Patti is my city

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Well I'm pretty late to the thread, but tonight I'm making peasant food

>>9144845
that actually sounds pretty good

did she use canned potatoes or fresh?

I ran into a recipe that basically makes this up like I do deviled ham (little white can thing) with mayo and relish served on bread but maybe I'll try something else depending on what I taste upon opening the can

>>9144910
It was just one medium sized russet potato cut into probably one centimeter cubes. Gotta have that filler to make the meat go further for 4 people. Also when cooking and adding the potatoes wherever there were valleys in the meat sauce she'd pour a little water in them to surface level to add a little moisture and help the potatoes cook as you cover it in the pan.

>>9144921
I'm on my second drink now and this is sounding like something I might try to do maybe tomorrow or later in the week

I have a chicken bake from costco and some fried fish to eat later so I'll have to see if I still feel the same way tomorrow

>>9144850
something like that yea; you mix egg yolk with greek yogurt and a bit of saffron water, throw most of that in the pan, throw 2/3 of the rice in there and mix, layer whatever you want to have inside it (recipe says cooked chicken and zereshk/dried cranberries) and then the rest of the rice on top with leftover egg/yogurt mixture

I might try this another time with more stuff in the middle, maybe extra veggies, to give it more taste; it's a tad too rice-y as it is, but it's not really meant as a main dish; apparently it's traditionally made for special occasions in Iran

great breakfast/snack material tho

>>9144898
ayy that's a great thing, I love making that kind of sauce
post end results

>>9144898
Does that say $7 for two fucking zucchini?

>>9145026
They're free range organic zucchini.

>>9145026

It was two zucchini and squash

>>9145032
lol

>>9144898
ratatouille?

>>9145048

Mhmm! Or Confit byaldi, but still

Honestly the pepper soup I used for the sauce was almost too good not to just eat by itself, but I'm a huge veggie soup person

I just shredded the meat off of a few cooked chicken legs, sauteed them with buffalo sauce (1/2 butter, 1/2 hot sauce, a little cayenne, black pepper, and garlic), and served it on hot dogs.

It was basically a free meal because it was leftover pieces of other shit that had already been "written off".

I'm not proud of it, but it was pretty tasty.

>>9145332
>, and served it on hot dogs.
wtf

>>9145418
uh...hot dog buns*

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tried to go to a ramen place but the wait was retarded so went to fu fu cafe, was p dang good

we ordered a lot of friggin stuff

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gonna whip up some bangers n mash, will start with these giant dragon dildo taters

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Habbening

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tada!

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>>9146696
I see you, too, are a man of culture.

>>9144175
http://www.bbc.co.uk/food/recipes/corned_beef_and_onion_91401
Corned beef pie. Not too classy but it punches above its weight. Handy stuff to keep in the store. Like cockroaches it with survive the apocalypse.
Also -Hairy Bikers-

>>9144238
He just has a good lens.
Looks tasty though.

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>>9146699
get on my level

>>9147149
That is the driest meat I've seen in a minute

>>9147149
so dry

>>9147176
>>9148590
thats what ketchup is for you filthy casuals

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that aboot wraps it up, see yous fellas on the flip side

>very rare flip side patti

I made chicken fajitas today. No picture, so you'll have to imagine them.

>grilled the meat until right to 165F internal, charred outside, on a hot charcoal grill with mesquite wood added
>black refried beans with plenty of lard
>homemade tortillas, also made with plenty of lard
>both shredded cheddar and crumbly queso fresco, depending one if people wanted it melty
>fresh pico de gallo: tomatoes off the vine, jalapeno, sweet onion, cilantro, lime. A little garlic, cumin, and chili powder in the background.
>sauteed some onion, and red/green bell peppers in the meat's drippings
>margaritas: no mix easy ones: simply limeade, triple sec, tequila, quarter of a lime, serve in salt-rimmed glass with ice

It's days like this where the first person to say "OM NOM NOM" did just that.

Also, I think we're at image limit.

OP, make a new thread when you cook again.