ITT Cooking

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>>9116670

>>9116697
Nice and simple 10/10.

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>>9116670

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Hachis parmentier with leftover purée. Just came out of the oven 2bh

>>9116728
Plate it up nigga, wanna see how thick, solid, tight that shit is!

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>>9116745
It's bretty good, my first try cooking it.
Lacks a bit of salt though.

I'm off eating it

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excuse the shit plating but here's a rack of lamb with a jus made from the bones, pasta with pesto made from freshly picked cinnamon basil, and asparagus with a little puree made from the stalks

>>9116782
You trying to get laid?

>>9116797
Ha no I was actually just cooking for my family

>>9116697
you make the bun?

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About to throw this baby in the oven, brined, simply seasoned, and sitting on a bed of fingerling potatoes so the potatoes cook in the chicken drippings. Making a simple salad on the side with spinach, carrots, and tomatoes with a simple dressing of balsamic, olive oil, salt and pepper. Just something I make pretty regularly, the leftover chicken is good for sandwiches too.

>>9116960
Very nice. What temp do you like to cook the chicken at? Do you use a thermometer?

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Tempura udon from last night

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Just pulled this out of the oven.

>>9117242
Looks pretty god-tier for shrimp-n-grits, especially paired with that nice beer... mmm

>>9117183
Gross. Don't ever post again

>>9117522
Seems a little harsh on him m8, although I'm not sure what the point of adding battered, fried food to liquid would be

>>9117183
Senpai what's in that broth

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Just made some baked mac & cheese.

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Breakfast

Gonna make a dry aged rib eye soon

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made the bread myself last night

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Just broke in my new smoker and did a test run with thighs and drums using mustard bbq sauce, way too much hickory but I learned a lot of lessons. Prepping for pulled pork and ribs on the 4th.

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scrambled eggs and summer truffles

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>>9117705
sablefish and black lentil dal

>>9117583

Don't do bread crumbs on the top, shred some cheddar and broil it so you get a nice bubble and brown on top. Bread crumbs never bring anything to a bake.

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Made some steak for a special night

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Fried chanterelles on toast.
Breakfast of champions.

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my falafel burger. made the tahini sauce but did not make the bun

>>9117382
nice work, good proofing basket
>>9117183
beautiful arrangement
>>9117682
this is what i've been eating a lot of too. great work, looks nice
>>9117698
i'm vegetarian but i would eat this
>>9117712
gorgeous
>>9117974
i made this it was tasty

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This was 11/10. I dont need you faggots to rate it.

>>9117999
why did you sprinkle shredded tobacco on your pasta anon

>>9117974
Looks really nice, I want it

>>9118006
>implying

That's purple basil. Its sprinkled on because its delicious.

>>9116670
You cooked those girls you bastard?

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>>9116670
Lamb with mint yogurt sauce

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>>9116670
How about in the process of making?
>tfw tiny apartment with no counter space

>>9117974
That's quite a photo anon

>>9118107
wats dat

>>9118183
The home of a fucking animal.

>>9118192
i want to know what the pizza meat fruit roll up is. the home i understand, it's tough to not make a lot of money and the housing market fucks people over. i feel bad for anon but i'm glad he's making the most of his spacae

>>9118183
It's just a pastry with raspberry reduction, pecans, chocolate, and cinnamon sugar.

Quite delicious but I forgot the name
>>9118192
Don't be jealous

>>9118217
cool. it's pretty!
>>9118110
thank you

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My first time making dumplings

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>>9118196
>>9118192
Also my apartment is actually pretty nice, just all the counter space is being taken up but other parts of the meal I'm prepping/cooking.

>>9118225
looks absolutely repulsive, but did they taste any good?

>>9118228
That's really comfy. Whereabouts do you live?

>>9118253
San Francisco, CA. Fun but very expensive, the gf and I share a 1 bedroom

>>9118258
drumpf am i rite! XD

>>9118273
No one likes you. All your friends pretend to but really they just tolerate you.

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Only thing I have a picture of on hand.
Did some home canning for the first time yesterday. I think it turned out alright. Lids are popped down and all.

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Made this last night.

Pan seared pork chop on a bed of sauteed greens, shallot, and mushrooms.

>>9118087
>>9118318
God damn both of these look fucking delicious

>>9117030
I like to cook at 400 at an hour and see where that gets me first. This one I cooked about an hour and 10 minutes for doneness. I use a thermometer, but I eyeball it first and only use the thermometer to confirm doneness. It makes me cry when I put the thermometer in and then watch all the juices pour out when I remove it. Wish there was a better way to make sure.

I would post a picture of it being done but I was starving when this came out so I fucked up and forgot.

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>>9118244
fucking amazing

>>9116903
The question still stands.

>>9118537
Haha dude incest lmao

>>9116782
How did you make the puree? Just asparagus stalks, or is there more to it?

>>9116711
Excellent plating and dubs 4/10

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Bison burger. It was greasy but I lived, bitch

>>9118822
Looks decadent as fuck I want it

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>>9116670

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>>9118899

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>>9118904

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>>9118908

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>>9118910

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>>9118912

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>>9118916

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>>9118919

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>>9118922

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>>9118926

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>>9118933

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>>9118934

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>>9118938

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>>9118942

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>>9118944

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>>9118947

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>>9118366
Where the sear tho?

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>>9118951

>>9116797
>>9116903
so yea, trying to get laid

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Feels like there's a ten second window between perfectly crispy, and the mozarella desperately trying to escape its shell.

>>9118782
In this case, I just did the ol' "break the tough ends off the stalks" and boiled them slightly longer than I did the tips, which is to say not long at all, then instead of shocking them in an ice bath, I just went straight into the food processor with a small amount of butter (probably not necessary) and seasoned to taste. I didn't even bother passing it through any sort of strainer to make it fancier. Honestly, delicious puree. Definitely baby-food esque but better than waste. Could probably be used creatively.

>>9118985
My friend devised a fool-proof method to keep this from happening which I've never seen anyone else post online, but I cannot for the life of me remember it. Will ask him and post a thread tomorrow if this one isn't still up.

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>>9116670
Sure, why not?

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>>9119122
I mean I did cook it some time ago.

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>>9119124
Might as well post it here.

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>>9119127
Got something like that.

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Made this the other day. Mac and 5 cheese with diced jalapenos. Don't know why I haven't put jalapenos in mac and cheese before, but it worked really well.

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Beans on rice

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Basil chicken

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>>9116670

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Cajun chicken salad

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Roasted mashed petite reds, roasted brussels sprouts, carrot mustard crusted pork tenderloin with caramelized veggies on top. Garnish with fennel leaves

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Buffalo mac and cheese

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Crème brulee

>>9119005
Huh, I like the idea, I always hate seemingly wasting the ends. Maybe add a bit of balsamic into it too. Thanks for the ideas.

>>9119426
I'm not really a huge fan of mac and cheese, but that looks delicious.

>>9117551
About three steps:
>combine bonito, laver, dried anchovy (de-gutted), dried shiitake, water in large stock pot--boil
>strain out ingredients, run broth through cloth sieve, return clear broth back to pot
>add mirin, soy sauce, salt, and a pinch of sugar--keep warm until serving with udon

Wa la.

>>9119911
what do you do with the stuff you strain out

>>9119934
Some people chop up the laver and rehydrated shiitake and add it to the udon.
You could actually eat the anchovies too.
But the bonito is essentially useless after brothing, so pitch that stuff.

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>>9116670
Pic related is my scratch made lasagna. Gf shoulda cleaned her plate before the pic but whatever.
>>9117183
Beautiful work anon.