> on cooking board > thread about potato chips > thread

>>9331660
Are you the guy who deleted that thread about boiling red potatoes to mash?

>>9331660
what's wrong with your spinach, mate?

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>>9331660
I generally don't take pictures of food I cook, but here's a pic of some disgusting shit I made.

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>>9331660
I made this last night, no one liked it, i will try again tonight.

>>9331660
>>9331727
Looks delicious

>>9331703
Shit

What an exceptionally boring thread, with an exceptionally boring and faggodocious OP.

No one gives a shit about your cooking, idiot.

>>9331732
Edgy, what are you some kind of began?

>>9331727
>soggy sweet potato fries
how underwhelming

No image tonight. Sweet Potato and Mushroom Stew.

Chop leek and sweet potato into bite sized pieces.
Saute in a pot for around 10 minutes.
Add bite sized, chopped mushrooms.
Saute for another 5 minutes.
Add tomato paste and stir, cook for another 5 minutes.
Pour in stock of choice and let it go to town for 30 minutes; until thick; until potato just begins to fall apart; whichever comes first.
Seasoned with Thyme, Rosemary and Marjoram.
Added in 2 finely diced serrano for spice.
Added in some frozen pea/carrot mix.
Added 1/2 Lemon worth of juice.
Salt to taste.

>>9331769

Oh, and mined purple garlic. I always forget to post at least one ingredient.

>>9331766
they are baked, nothin wrong w/ baked sweet potato fries man. Do you dislike baked potatoes?

>>9331778
>Do you dislike baked potatoes?
no, I dislike soggy sweet potato fries

>>9331660
No pic but today I made a barley soup with carrots, celery, and spare meat bits (a chicken wing and two small beef bones with tiny bits of meat attached). This is just one of those things I put together so I don't have to go out and make another shopping trip and/or to use up leftovers.

Anyway, what made it interesting is that I put some saurkraut in it, which I usually never do with soups. It was pretty good.

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>>9331660
I fucking love Cioppino (I already ate the shrimp before I saw this thread).

>>9331780
so you dislike baked potatoes and baked sweet potatoes as well, it's the same thing just in a different shape.

>>9331788
You can call them fries, but they aren't fries. They are soft slices of sweet potato.

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>>9331660
Sounds like standard /ck/

I cooked pic related last weekend
>fresh rainbow trout
>mashed taters
>veggies

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I made some biryani

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Oldie but a goodie.

>>9331744
is that steak and country gravy

>>9331800
Looks good but needs a side.

>>9331703
looks vegan and delish good job sempai

>>9331660
How is it that u tried so hard and it looks so shit

>>9331750
my grammy used to make these when i was a wee lad their so soft and moist brings back memories until my shit parents would pick me up!!

>>9331660

It's Food & Cooking lad.
It's also 4Chins do the unwritten prefix to the board title is "Shitposting about.."

>>9331813
how does that look shit? It looks really good.

>>9331791

This looks really delicious. I didn't take a picture but after my exams to celebrate the end of the term I made a similar meal. I made a full wild salmon fillet (my favourite fish) with lemon/dill, had mashed potatoes as well, sauteed mushrooms and green beans. I need to buy some trout next though. It's great.

>>9331833
Thanks! Yeah, I've got a neighbor who goes fishing a lot in the mountains near here, and keeps giving me trout (not that I'm complaining).

This is one of those meals where i feel full afterward, but not weighed down or gross like with something like fast food.

>>9331856

Yeah I feel like that after eating fish in general. To be honest I've become pescatarian.

>>9331829
The scallion paper and spinach, for starters

>>9331934
what is scallion paper?

>>9331727
I've started cooking up batch two of this; gonna be good lads

>>9332013
you know, the skin.

I don't take pictures of stuff I've cooked now that it is more of a lifestyle I've adopted. Ive been cooking all my meals for a solid 8 months now. Something I cooked recently that I found simple and delicious is broccoli beef. From what I remember, i bought a cheap shank steak. Sharpened my knife up real nice. Sliced real thin slices. Marinated it for 3 hours with soy sauce and some other shit I don't remember. Threw some sesame oil in a pan and cooked it in 5 minutes. The last two minutes I added the presteamed yet briefly refrigerated broccoli. Its the most delicious thing I've made that took the least amount of effort and best value. Made maybe 4 big servings for under $10.

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round two lads

>>9332179
I'd (politely) remove the pickle and tomato and devour that plate. Looks great!

>>9332182
oh wait i wasnt zoomed in enough i thought i saw pickle

>>9332182
>>9332186
ye there is no pickle, pickles don't belong on burgers, unless they are house made with flavors that go along w/ the burgers.

but if you are putting dill or bread and butter pickles on a burger you are just not over the age of 12 yet.

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>>9332193
>pickles don't belong on burgers

>>9332193
Illiteracy;the post.

>>9332203
correct

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Underneath that egg is some fried rice. It was fucking delicious. Guess the broccoli coulda needed some work but atleast I got some veggies into my system.

>>9332232
don't stop puttin those veggies in. you need meat and vegeta to live a decent life. switch it up w/ some cauliflower next time or some baby kale; or combine all three.

ur gonna start feeling really fuckin good after about a week of eating all of these along w/ your meat and eggs / whole grain rice or bread.

100% guarentee. also stay hydrated; sip on that water all day.

yeah I sound gay but i'm right, and I'm also a bit gay. so wtv r

>>9332203
Subhumans don't belong on the internet.
PICKLE
IT
UP

>>9331817
Yeah, I love 'em. Those ones are grapefruit-bourban flavored, they came out really nice. I ate a bunch of them hot out of the oven with earl grey tea, they melt in the mouth.
How would you make them look pretty? I think the powdered sugar looks kind of lazy.

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>>9332275

>>9332275
you can't just use generic plastic ziplocks for this, you are giving yourself cancer in 12 years

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>>9332278

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Since nobody upvoted me in my own thread, I might as well post my omelette here.

>>9332282
you can, i did and do. its the same thing as vacuum seal bags, you just have to be careful at high temps for long cooks cause the side seams may give out. but i did a garlic confit at 190 for four hours and it came out fine

>>9332314
yeah so did all of the cancer causing particles.

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>>9332287

>>9332324
why are you drinking old stool? disgusting

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Some Japanese junk food I made. Chicken katsu and omurice

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I never got into the habit of taking pics of what I cook.
Best place to learn how to plate/present a dish?

>>9332322
Different anon but, what cancer causing particles? Ziplock is bpa free.

>>9332463
that's before you start dipping it into burning hot liquid.

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>>9331660

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>>9331660
To go order, unfortunately..
Ling cod on leek risotto with salmoriglio.

>>9332520
Odds it gets to the client in that condition?

>>9332528
100%. Whatever they do with it in transit is their problem.

>>9332520
That risotto looks way too dry nice sear on the fish tho.
>>9332516
This looks really good tho

>>9332554
Thank you on both.

I definitely taste everything before it leaves my kitchen. The risotto was spot on.

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>>9331682
It's actually Chinese broccoli.

It's like broccoli and spinach made, sweet, sweet love.

>>9332554
>That risotto looks way too dry
Looks perfect to me. I absolutely hate with risotto is too soupy.

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Finally got an oven after 5 years living without one. What should I bake?

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>>9332670

>>9332676
what's this called again?

>>9332694
Italian pancake

>>9332531
>The Luther
I imagine you're past heart attack number 4 at this point

>>9331934
No worries man, you don't have to like it, I sure did though. That's what counts to me. I like the scallion skins.

Also, it's Chinese broccoli, not spinach.

>>9332179
I'd devour that np

>>9332389
that looks really good, do you make it with the mayonnaise sauce also?

>>9332244
>you need meat and vegeta to live a decent life
thanks doc

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>>9332244
got my vegeta right here

>>9331660
I made quesadillas the other day. Someone remind me in about 8 hours so I can take pics for you when I get home

>>9331660

What kinda meat is that ? And the white thing under the chinese broccoli ?

Seems so tempting, it made me hungry

>>9332968
It's southern style ribs and mashed potatoes, with Chinese broccoli. Was delicious.

>>9331750
I think it looks pretty, just like that, senpai

>>9332664
those look amazingly chewy, can i get a recipe?

>>9331660
>asian
>all i make is rice
And since I'd be too hungry I just plop everything on the plate and chow down

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Basic casserole, minced meat, veggies, potatoes and cheddar cheese.

>>9331808
Steak and pepper sauce made it myself but it didn't turn out that great.

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Gonna make me one of these tonight. This is a simple meal I make at least once a week.

>Boil a lot of rice and put it in a bowl
>Cut up some sausages and cook them in a pan
>Cut up some cheese (I use cheddar, but other cheeses would probably work) into little cubes
>Stir in both the cheese and sausage
>Add a lot of red pepper flakes
>Sprinkle a little more cheese on top

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>>9331660
Don't have any pictures of stuff from today or anything because I'm just eating leftover lentil soup, but I'll post a few of the dishes I've posted here before.

>purple carrot soup with galangal, shaved chilies, black sesame, and young coconut

Sauteed some shallots down, added the water from the young coconut, the carrots, and a fair whack of grated galangal, simmered until tender, pureed, pressed through a chinois, seasoned, and finished with the meat of the young coconut, black sesame seeds, and shaved chili.

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>>9333644
>carrot salad: coffee roasted carrots, coffee smoked carrots, house ricotta-meyer lemon mousse, whey poached carrots, hazelnuts, pickled golden raisins, shaved carrots, cold-pressed canola oil

>>9331660
chips and tv dinners are food
it doesnt say good food only
or food faggot op likes only
you can talk about whatevewr you like thats food OR cooking
even herbs
like sage

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>>9333648
>vin jaune steamed halibut, 'beurre jaune', smoked sunchoke puree, shaved and pickled fennel salad, fennel fronds, brown butter and house made barley bread croutons

Beurre blanc made with vin jaune is pretty GOAT it turns out.

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>>9333657
>Pan roast duck breast, pressed confit duck leg croquettes, rhubarb duck jus gras, smoked rhubarb, duck stock braised golden turnips, pickled snap peas, pea tendrils, watermelon radish

Not super happy with how the presentation of this dish went, with a few tweaks it could've looked way nicer, but the flavors were really good. For the croquettes I confited the duck legs down (cured for 14 hours, submerged in duck fat with herbs at 200F for 14 hours), shredded the meat, mixed back in a bit of the flavored duck fat, and pressed between two sheet pans to form a solid sheet, which I cut into cubes, dredged lightly, and fried.

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>>9333669
>ballotine of quail stuffed with hazelnut-mushroom duxelles, roasted radish, fiddlehead fern, roasted muscat grape, cured grape, pickled hazelnuts, hazelnut shell smoked quail jus

Deboning quails like that was an interesting butchery challenge.

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>>9333678
>beeswax poached German butter potatoes, potatoes in the style of cannele de bordeaux, potato chips, whipped duck yolk with mead vinegar, grilled ramps, bee pollen, sunflower shoots

For the cannele potatoes I took some of the poached potatoes and, rather than just slicing them, left them whole and gave them a hard sear in a 50/50 mix of clarified butter and beeswax, the same mixture used to give the crust to cannele de bordeaux pastries.

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>>9333688
>ember roasted Opal apple, spiced toasted oat cream, caramelized streusel

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>>9333701
>tea-brined, dry-braised, tea-smoked pacific octopus, valencia orange and black garlic octopus 'jus', favas, braised cippolini, pepper leaf, micro wasabi leaf, fresh green peppercorns off the vine

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>>9333712
>roasted forono beets, pickled golden beets, boiled and shaved raw candy stripe beets, blackcurrant glazed blackcurrants, aged goat cheese, malted licorice vinaigrette, flowering watercress

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>>9333742
>bone marrow 'pate', braised morels, pickled green plum, watercress, and house whey levain toast

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>>9333745
>slow roast spotted wolffish, butter poached lobster, lobster roe yoghurt gnudi, chanterelles, corn, lobster emulsion

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>>9333752
>buttermilk panna cotta, chilled pea soup with unfiltered sake, mint, and basil, pluot, salmon roe, pea pod farinata

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>>9333755
>confit and marinated baby potatoes, charred pepper emulsion, PX sherry glazed baby red onion; hazelnut, watecress, crispy shallot, and sultana 'gremolata'

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>>9333764
>ballotine of rabbit saddle with baby chard and chanterelle duxelles, braised rabbit leg, purple cauliflower puree, grilled garlic scapes, cured+charred pattypan, 'avalanche' beet, chanterelles, brown butter rabbit jus, caramelized yoghurt

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>>9333770
>pan roast wild sockeye salmon, charred white eggplant puree, confit+smoked negi leeks, favas, golden plum-calamansi vinaigrette

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I made Ratatouille the American way once

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>>9333775
>butter poached spot prawns, pea tortellini filled with house ricotta, peas, and lemon; fresh peas; green almonds; shaved marinated rhubarb; warm prawn 'vinaigrette'

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>>9333777
Damn man, looks like it came out great.

>>9333779
>pan roast house-dry-aged squab breast, ballotine of leg filled with heart and liver, chanterelles, pickled ruby chard stems, wilted chard, new potatoes, lacto-fermented date puree, squab jus

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>>9333782
>roast ivory carrots, burrata, caramelized grapefruit juice, grapefruit zest, popped beluga lentils, carrot top pesto, pickled chilies

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>>9333785
>fresh corn and house smoked chili soup, creme fraiche, thai basil, redcurrants

Barely any ingredients in that soup but it came out so fucking good. Made corn stock from the cobs, toasted husks and silk, as well as a bit of leeks and carrot, simmered the corn and smoked chilies in that, pureed, seasoned, that was it.

>>9332670
Damn man, I can't imagine living without an oven.

Roast a chicken first, that's my suggestion. Nothing makes your house smell as home-y as a roasting chicken, in my opinion.

After that make some brown butter shortbread or bake a pie.

>>9333369
Can you make a casserole with raw potatoes and meat or do you boil the potatoes and sauté the meat first?

>>9331732
>don't post your cooking on the food&cooking board
>you are taking space away from the more inane threads
Get fucked up the ass by a rusty pipe.

>>9332670
That's the fluffiest koala I've ever seen.

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Pesto chicken stew with cheesy dumplings, served with steamed broccoli

>>9333864
Any stew with dumplings cooked in it like that is GOAT. Beef stew with dumplings is probably my ultimate comfort dinner of all time.

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Pierogi again for today.

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>>9333904
And a lenten basic as fuck vegetable rice for tomoroow.

>>9333810
No idea if you can, but I always boil potatoes and brown my meat before putting it in the dish.

>>9333326
Totally, and they are.

It took a lot of trial and error to get it just right.

1 cup butter (browned, then cooled)
1 cup brown sugar (I prefer light)
2 tsp molasses
1tbs vanilla
1/4 cup sugar
1 egg +1 yolk
2 1/4 flour
1tsp salt
1 1/2 tsp baking soda
2 cups (or a small bag) of chocolate chips

Oven at 325, bake for 12-15 (my oven cooks them perfect at 13.5 minutes)

Brown the butter!! It's worth the extra 20 mins.
Cool the butter so it is the same texture as cold bacon grease.
Cream the butter and sugar together for 10 or so minutes. You want extremely light and fluffy cream. Add vanilla and eggs and molasses, continue to cream until creamy and frothy.

Mix together baking soda, flour, and salt.

Slowly add dry mix to wet stuff, don't just dump it in.

The second you get no more flour, add the chips and stop mixing (assuming you're using a mixer or beater), move to a rubber spatula to get any missed bits at the bottom.

Store in the fridge for about 30 mins, then form into balls, and store in the fridge for at least another 30 mins. Put on a cookie sheet lined with parchment paper, and slightly flatten the ball, and put in the oven.

Done.

The most important pieces are Browning the butter, creaming the butter, and the parchment paper.

Browning adds TONS of flavor. Creaming creates a very light chewy cookie. Stop mixing when all the flour is gone, so you don't create gluten (the more you mix, the crunchier they will get). And the parchment paper gives you perfect bottoms (no burning).

Let me know how they turn out

>>9332836
Nah, I just used plain old tonkatsu sauce. Bulldog brand

>>9331660
delicious looking duck there OP. i hope you made a nice pan gravy to go along with that.

>>9331788
>sweet potato is the same as potato

NGMI
G
M
I

>>9333785
I remember the thread when you first made that. You're amazing, please keep posting on this board.

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>>9331788
>potato = sweet potato
I can't begin to tell you how incorrect this is

>>9334280
Please tell me how you made that mash, it looks delicious.

>>9334656
boil potatoes
chop chili, garlic, red onions
steam peas (or use non-frozen ones if you're lucky enough to get them)
start mashing potatoes with powerful electric handmixer, add olive oil, 20% cooking cream (vegan substitute if you're into that), once you get the peaks forming you start folding in the chopped stuff
make it peaky as you plate it up to make it look good, otherwise it'll just be a pile of sad chunky mashed potatoes

there's a really large piece of red onion in that picture that really really bothers me, i wish i had done a better job of chopping them

>>9334680
Thanks, sounds delicious. I just use butter and milk for my mash. But adding peas and chili sounds great. I kind of wanted to cut down on onions and garlic.

>>9331660
Maybe reddit would be better suited for the tastes of a fine gentleman like yourself. :)

>>9334768
>i don't like swimming in shit for a few good threads
>FUCK OFF TO REDDIT XDDD
You're the cancer.

>>9333644
is this at a restaurant? if not, how do you get/ afford all these ingredients?

>>9334916
You might get called a flyover by another American, but if you live near Asians and have access to food markets or online shopping you can get plenty of ingredients.

>>9333657
That FUCKING hair.

>>9334280
>carrot patties
Just mashed up carrots fried in discs? That doesn't sound half bad. Do you use any kind of seasonings in them?

>>9335126
they're a concoction of carrots, red lentils, mashed up sweet potatoes, and a bit of polenta, spiced up with red chili peppers, lemon zest and thyme
i used a cookie cutter to get them into nicer discs and i baked them with a bit of oil, but i guess making a hand patty and frying them would be good too for a bit of crisp

>>9335283
Wow, that sounds even better! Might try to make some variation with what I can scrounge up here. Thanks for the neat idea, anon!

>>9333810
>>9334248
I usually make mines with potatoes, and I never boil them before. I just drizzle a bit of olive oil on top of them and put the dish at 400 F for 0.75-1 hr. Dunno for the meat though, as I usually only use veggies and cheese

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brandade with ratatouille and tapenade

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fish brochettes with artichokes,white asparagus and hollandaise

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short rib noodle soup

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cod with squash puree

An egg.

Prove to /ck/you can make egg any style & you can be king.

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gammon with spring vegetables and parsley sauce

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quiche

>>9335528
>brandade
Had to google this and it sounds delicious, would eat it but I probably wouldn't attempt it myself.

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spring omelette with goat's cheese

Made a big ass pot of chili.

Despite the all the peppers I put in and the hand that's been burning for about 10 hours, it's only a hair above mild spicy-wise. But it's pretty good.

>>9335569
thicc

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breakfast pizza

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sword fish steak with pea puree, capers, potato

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sunday roast beef

>>9335575
Oh yeah, I meant to mention lessons learned. Wear gloves when handling hot peppers, or failing that, lightly oil your hands.

And for the sake of what ever you hold dear, do not touch your eyes, or genitals, or nose, or anything you hold dear.

>>9335587
You're supposed to cook the beef before slicing it.

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chocolate cake

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>>9331660
It's pretty easy to predict failure with these threads.

I'm trying to lose weight, so tonight's dinner is roughly two tablespoons of peanut butter thrown in a can of black beans with a splash of some fancy mushroom soy sauce and about a teaspoon of fresh chili paste.

It's tastier than most ramen, but I'm sure someone is dick enough to hate it.

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roesti

>>9335601
nice

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roast beef

>>9335601

I've always thought that chocolate truffles looked like turds, but that's my problem

You did very well with that cake anon

9/10 would eat

>>9335619
What in the fuck?

Cook your meat

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green eggs and ham

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roast pork

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>>9335647

more detail

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>>9335653

bon appetit anons

>>9335677
bone appetite

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Sweet/spicy Sambal Oelek glazed pork chops, grilled asparagus, and a Hasselback potato.
First time making it and I just randomly threw together the sauce.
Turned out nicely I think.

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>>9335657

Looks damn good except for the mushrooms
The pea/zuke/spinach things seems interesting

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croquembouche

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>>9335765

filling

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hotpot

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roast pepper with greek salad

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christmas pie

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beef cheek ravioli with chicken liver

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valentines mille crepes cake

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grandad with pork pie

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Pasta vegan

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shuttle butter

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Soupa vegan

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Recently i made pic related - Hungarian goulash. I also made some Hungarian cucumber salad to be served alongside but didn't get a picture.

>>9332324
>using sous vide for fried chicken
Where did you go to meme school?

>>9335608
you're trolling right?

>>9334916
No, made these at home. Most of the ingredients come from local farmers market or Asian markets.

>>9335566
Damn that's a fucking fine looking quiche.

>>9335629

what in the fuck?

taste your meat

>>9335829
It actually works great. You cook the chicken almost all the way sous vide and then cool, dredge, and finish with a fry at a super high temp. Crispier coating due to a higher fry temp than you could usually do, and juicier chicken because it's cooked slower than you could usually do.

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>>9331703
did you actually shit on the plate?

>>9335566
if you do not stick your dick in that quiche then i will be severely disappointed

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Made some mozarella sticks the other day. Tastes so much better deep fried compared to buying the frozen kind and heating it in an oven. Unfortunately the cheese likes to escape unless you time it perfectly.

>>9333648
>>9333657
>>9333669
>>9333678
>>9333688
>>9333712
>>9333742
>>9333745
>>9333752
>>9333755
>>9333764
>>9333775
>>9333779
>>9333785
ALL of this shit looks like you finished cooking a dish and grabbed a handful of clover from your back yard and threw it on top. Why is this what you're doing? What's appealing about garden weeds?

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>>9331750
What are these? They look amazing

>>9335807
for what reason

>>9332203
Suicide is an answer anon.

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Posted in another thread but sure, I made this earlier

>>9334302
>light brown sugar
>molasses
Brown sugar is normal sugar with molasses, you could just use normal sugar and add more, or dark brown sugar and less molasses

>>9336190
not op, but they're called mainlines

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I made a za last night was good. made a few doughs the previous day and froze em so I can throw together pizzas every so often

>>9332179
what kinda sauce did you use on the burger?
>>9332232
buy fresh broccoli and steam it properly, it looks overcooked and therefore you've killed all nutrition

>>9336280

Elaborate?

>>9336282
Calling it a za triggers me. Please eliminate that douchebaggery

>>9336157
>garden weeds
In almost every case it's herbs, which are important to the balance of a dish imo. The only case where it's not what you'd traditionally call a herb is the potato dish where it's sunflower shoots. They serve the same purpose, though- adding freshness and helping to balance the dish out.

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I cooked a bunch of pancetta on the flat top at work earlier; then I made a pancetta vinaigrette with the fat.

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tried to make cuban bread, fucked up something awful. if i showed up to a party in miami with this i would be killed on the spot

it's incredibly ugly but actually tastes pretty good, somewhere between an american biscuit and french bread. i wanted rolls for some shredded beef i made but I'll probably end up slicing it into slanted strips and dipping into marmalade

>>9335823
Recipe?

>>9336536
Jesus christ scrub your damn flat top.

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Old pic but I regularly make fried tofu / miso.

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Made a chorizo, egg, onion, jalapeño, and potato burrito for breakfast.
I don't even need to eat again today now.

>>9336640
That's flavor country son.

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Hey, /ck/. Want to try my milk soup? :)

>>9331660
This thread reminds me of the good old days of /ck/. It has definitely declined TREMENDOUSLY in quality since 2016. It's been bad before that. But it definitely went to shit now and not worth frequenting as much anymore.

>>9336187
>>9332272
They're called madelines, they're very buttery and soft. They go well with tea.

>>9336250
I've tried using dark brown, but it doesn't come out the same imo. Could just be my imagination, but light brown creams better for me, but you could totally substitute. That's just my specifics because I don't keep dark brown, I just buy light, then add extra molasses as needed.

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Coq au vin with roasted potatoes, carrots and green bell pepper.

overcooked sides / 10

The chicken and sauce was great, though.

>>9332179
Looks even better than the first, brocephus.

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rump steak, baked beans, fried egg :3

inb4 platefags

>>9332670
Focaccia

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Focaccia pugliese (Classic focaccia from Puglia, Italy)

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I honest to God have no fucking idea what I'm doing.

Please rate.

>>9338939
Looks like incredibly cheap fish that's been overcooked and topped with melted butter, and I really cannot identify the green things. Mutated capers, maybe? Surely those aren't small grapes.

2/10, it's the best I can do.

>>9338948
I think that might be honey mustard?

>>9335772
Impressive

>>9331660
>dat plating
I mean sure it looks pretty but
>smidge of gravy UNDER the potatoes
>greens ON TOP OF the potatoes
what the hell were you thinking?

>>9338889
damn you! you've made me crave olives and I have none in the house

>>9338939
you tried / 10

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>>9338948
It was my first time cutting an actual real fish.

It's capers with lemon sauce on top.

>>9338939
is this chicken piccata? too yellow/10

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Heres a chunk of deer meat surrounded in potatos and onions and carrots with various fresh herbs and spices I threw on it, a few days ago because i wanted something easy yet somewhat healthy.

Also i was day drunk.

>>9335619

Bake meat and grease potato, I had this in England. No taste but just grease, savages eat more taste full food.

>>9339087

I had it in England too andr you're full of shit

>>9331660
sorry, did you miss the fml thread or something?

go to a fucking forum if you want to learn to cook.

>>9331808
>Can't recognize steak au poivre

i saw a NY strip on sale

so that and rice

i am turning into a chink but rice is good with everything

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I enjoy cooking simple, cheap, unhealthy food from time to time

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>>9339688
Lazy weekend meals

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>>9339714
word class tuna

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Made a quick chicken stir fry for dinner, first time I've ever stir fried, actually. The veggies were just shit I was trying to use up to get rid of, broccoli, string beans, peppers and onions.

Chicken was marinated in soy sauce, sesame oil, garlic and ginger. Was pretty damn tasty for a first attempt.

>>9331805
What sauce are you putting on the chicken? I just made some schnitzel and I'm intrigued.

>>9339818
not the poster but i'd say it's just chicken parmigiana without the melted
cheese on top. so the sauce is just tomato passata, minced garlic, basil, olive
oil and maybe a little salt.
>>9339688
is that meant to be an okonomiyaki? what's in it?

>>9339841
>is that meant to be an okonomiyaki?
yup, I like the plain standard of cabbage, tenkasu, and green onion
I never got creative with it.

>>9339854
sometimes i add a lil curry powder and pork to mine

>>9339897
>curry powder
Will try, thanks.
For some reason I'm always hesitant to mix meat directly in.
Do you fry in standard vegetable oil?

>>9339914
depending on how fatty the pork is or bacon's works as well i'd just cook
it no oil in the pan then depending how the oil the pans gotten i'd add a little
extra or not and then pour my batter over it and yeah I just use coconut oil or macadamia oil or vege oil

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>>9331660
YOU CUT IT WITH THE GRAIN DUMBASS

>>9340392
nice, we're on the same page with prep style. I'm going to see how tasty it is with precooked bacon bits thrown into the batter next time

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>>9340392
*depending how oily the pan got from the bacon

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>>9340400
((CONTINUED SCREECHING))

>>9332664
I thought Chinese broccoli was mostly stems. Did you just cut them out?

>>9340407
if you like the taste, try bonito flakes as a topping

>>9340430
yeah I saw them at the asian grocery i'll have to get em next time,
got some nice spices, cookies and some more curry rue's tho

>>9339792
Check out this dude for some real deal stir fry technique:

https://www.youtube.com/channel/UCHWpjb33oVxMb0UjVkZVItw

He shows you all the techniques those sneaky yellow bastards use to make the restaurant foods all the round eyes love so much. Shit like par-boiling your veggies, and deep frying your proteins before you stir fry, and the use of condiments that go with the dishes. It helped me out a lot.

>>9340513
hey, thanks for the info, dude! The string beans definitely could have used a parboiling, they were a bit too underdone for my liking. I also put the onions in too early, I like when they're almost raw.

>>9340546

If you want to do some no-shit stir fry, then buy one of those turkey cooker propane stoves and do your stir fry outside. Between the high heat and the right recipe, you can pretty much recreate the flavor profiles you find in any "Chinese" restaurant.

Takes a little practice, though.

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Good to see people actually cook well here. Just a Grand Marnier souffle I made a while ago.

>>9336640

It's scraped down constantly, and I take a grill brick to it at the end of every night. I think that's just a bad reflection from the half inch of fat along with charred bits of the pancetta.

>>9339006

>lemon sauce

Looks like raw egg yolk.

>>9335807
I don't know why I like this so much...

>>9333583
would probably be better with mashed potatoes

Say, why are people so picky about what other make even though it's not being sold to them?

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Dinner last night - pierogi and laksa

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Breakfast today - eggs in purgatory

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Shitty picture of some kimchi fried rice with a sunny side up egg and a baked Korean sweet potato. The kimchi in the rice is homemade too.

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scallops I made that I thought were pretty

>>9340933

eggs in tomato sauce with a side of tomatoes?

>>9340592
did you stick your benis in it?

>>9341065

yup i like combining raw and cooked tomatoes

no one else ate the raw ones tho maybe it's just me

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>>9331660
Pan-seared Atlantic salmon and braised asparagus last night. Could've cut the asparagus off a minute earlier, but it was good nonetheless.

>>9331727
Bake the sweet potato fries for a bit before you fry it, they'll crisp up better.

>/ck/ actually cooks
this is a bit surprising for me

>>9341114
maybe you will stop posting fast food threads now and start contributing to the board. I just want you to know that the 20% of CK that actually cooks and makes cookalongs doesn't care at all about your fast food / bait threads and wouldn't give a shit if you just stopped posting.real CK is one of the best communities on 4chan and you are missing out.

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1/4
Made these a few days ago. Everybody loved it.

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>>9341134
2/4

>>9341078
raw tomatoes >>>> cooked
your friends/senpai are plebs

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>>9341134
>>9341139
3/4

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>>9341134
>>9341139
>>9341157
4/4

>>9341157
daym is that sum brigadeiros?

>>9341186
Yes! :D

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Left overs omelette thing

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Baked my first bread yesterday.
Looks like I need on my forming game as well as deflate the dough more than I did.

>>9334302
is the temperature in Fahrenheit or Celsius?

>>9341252
Not gonna lie, I'd totally eat that. Looks delicious, although a bit burnt.

>>9341252

looks nice desu but as you said, you need to form better and I also question your scoring patterns

>>9341252
how do you fucking niggers get those huge holes
my bread is always dense as fuck

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Pretty proud of this one

I just finished dinner and didn't take a photo but

>microwaved couscous
>three (3) lamb chops

it was a good day

>>9341325
what is it? also whatcha drinkin' pal?

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>>9331660
Good idea, i came to /ck/ not so long ago because i started cooking, but so far it's fucking disappointing
Here is my salmon-omelet for max gain

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>>9341354
And my chicken egg rice salad to take out

>>9341275

Thanks for the feedback, yeah I am still figuring out my oven.

>>9341285

Thanks aswell, do you have a small guide or something for scoring? I don't have a real clue about it aside from why.

>>9341298

Maybe you deflate your dough too much before proofing? Or the water is too hot/cold so the yeast doesn't work?

>>9331660
> on food and cooking board

fixed that for you

What is the best rice if I want to try and make egg fried rice? Do I need a certain type of oil or a wok?

>>9341499
Any long or medium grain rice would be fine.
You don't need special oil or a wok. Any standard cooking oil or fat is fine. Canola, peanut, grapeseed, vegetable, lard, etc..

>>9333678
Really nice

>>9335599
Not him but you're a pleb with zero taste if you want well done roast beef, please kindly fuck off

>>9335629
>hurr durr i can see pink, dat cow is still breathin' xD

Protip: the people in your life dread the days you make beef because it is dreadfully overcooked.

>>9336157
>anons posting pics
>massquoting retard comes along to ruin the thread

Every time

>>9335608
if youre trying to lose weight just eat less you pleb. You dont have to make some sort of disgusting peanut butter black bean soy combination

>>9332203
You know that 90% of people that get a McDonalds burger always remove the pickle and throw it away.

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I made katsudon.
But old pic.

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Cabbage potatos onions sausage served with focaccia

>>9339818
>>9339841
I know this shit is 2 days old but that the filename is Nashville and the chicken has pickles on it. It's definitely Nashville hot chicken. A bit of a meme in this area now but decent.

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NY strip my sister and I made. Green beans with bacon and mashed potatoes, it was nice.

>>9344534
Looks very nice and homey.
Good job to you and your sister

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>>9344534
made broiled lemon pepper chicken the next night. Still had bacon and green beans and made some more mashed potatoes.. not as good as the steak but still enjoyable.

>>9331703
I'm curious as to what this is.. why didn't you eat it at a table?
>>9331727
I think this look pretty good, have kind of a 'wheres the beef' issue with the burger tho
>>9331744
looks like roadkill but I hope it taste good
>>9331750
looks delicious
>>9331791
I really love trout. Is that lemon or squash on top of the fish? lemon makes sense but it looks like squash..
>>9331800
I like your plates
>>9332232
seems like kind of an odd meal but I would try it. My porkchops always curl like that too and it pisses me off
>>9332275
I'm buying myself one of those shits for xmas
>>9332324
couldn't have the watermellon on the same plate as my chicken. I'm all about mixing shit but that is making me feel weird
>>9332389
did you mean to put a heart on there?
>>9332444
veggies look nice
>>9332516
I can't eat those little chinese shrip, they make me squirt blood
>>9332531
this is so absurd
>>9333657
this is very unappealing to me
>>9333669
this is a bit better
>>9333678
much better and looks delicious
>>9333777
nice
>>9334680
>>9335283
>>9334280
I really like this, going to steal some tech here for sure.
>>9335528
looks hilarious and tasty
>>9335547
>>9335552
also looks nice
>>9335566
that shit looks awesome
>>9335569
>>9335576
>>9335577
so many toppings, but I would try it.
>>9335587
like it
>>9335619
looks tasty what side is that?
>>9335633
hope it tastes good because it looks awful (aesthetically), bread looks good tho
>>9335657
very nice
>>9335686
this looks good, I've wanted to try a potato like that but idk if it is a meme or not
>>9335799
haha nice
>>9337401
looks delicious
>>9338939
some strange choices here, did it taste good? it looks wild..
>>9340930
>>9340933
these both look nice
>>9341252
bread looks like a turtle's head in the tumbnail but I am pretty drunk. I bet it was nice
Alright retards, I replied to whoever I felt like because my buzz is keeping me going. largely a good showing.

>>9341325
you shouldn't be

>>9341262
Go ahead and try to cook at 325C and see what happens, dummy.
The correct answer is Kelvin

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Someone I know browses here and will bully me for posting this...

>>9344807

The one in the middle looks like a butt.

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Stir fry when it was almost finished cooking.

All you cooking with fancy indredients and I'm here, living at my grandparents, cooking with leftovers

>>9344954
Maybe you should be less of a failure then

>>9344960
Ya think? I plan to move out as soon as I can afford it. They literally won't let me buy my own food

>>9331660
What is it and how'd you make that, op?

>>9333782
are you a pro?

>>9344641
Ok thanks anon sorry for being stupid.

>>9340592
i fuck with this guy

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>>9332179
>raw onions and tomatoes

>>9340933
You have to eat all the tomatoes.

>>9336241
Looks sad.

Is it just a bell pepper with sauce?

>>9345989
this is a good comment