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 No.26323[View All]

131 posts and 25 image replies omitted. Click reply to view.


Don't forget delicious oyster sauce if you're going that way.



Have you tried using a bean filling? Whether pasted or not, but pasted is recommended.


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This feels like a relevant thread to bump now, what with Thanksgiving hitting burgerland tomorrow. Any other wizzies living on their own and just making a nice meal for themselves tomorrow? What are you making?

I got a hold of a few quails, because I don't need a 15 pound turkey all to myself. I'll bake those and have them with a mashed sweet potato and a can of jellied cranberry sauce. I think it'll be a pretty good Thankgiving, as far as Thanksgivings go.


Meal cooked and consumed, it turned out pretty good I think.

The quails I soaked in a mixture of olive oil, butter, and a few spices. Then I wrapped them in bacon and baked them for 15 minutes at 500°F. I've never had quail before, so I can't definitively say how it compared to your typical quail meat, but the bacon at least tasted noticeably better than normal bacon. The birds themselves came out tasty enough, and juicy too, but I didn't realize just how little usable meat there would be. I had to pick them up and tear them apart with my hands and teeth like an animal. Might get a duck next year just because eating it would be less effort. At least there was nobody around to see me make a mess.

The mashed sweet potatoes came out fantastic. I boiled them for ten minutes in a mixture of water and chicken broth. Then I mixed eggnog, butter, and powdered sugar in a bowl, poured the potatoes in, and mashed them. Easily the best sweet potatoes I've ever eaten, way better than a regular baked sweet potato with marshmallows on top. They even had a noticeable taste of eggnog.

What did other cooking wizzies do for Thanksgiving?


anyone have experience making pizza? gonna try making pizza from scratch, don't wanna fuck up the dough


Whats very good is canned Calm Chowder from the mart, with extra clam meat and juice to make it more meaty, and then flour to even out the juice and make it creamy not watery. Its as good as the restaurant


I tried to sear a steak, ands it went drastically wrong. Normally just broil it but I never get a nice crust when I do that.

Stainless Steel Triply pan. Turned heat on to medium (most recipes say high, but that's burned every single peice of food I've tried so I use medium as high), let it heat enough until the whole "ball of water bounces around the pan" stage. Vegetable oil. Put steak in, massive amounts of smoke (set the alarm off), leave it for a minute or two, it's stuck to the pan when I try to flip it. Eventually pry it fre from the pan and there's lots of mismatched coloring. No uniform sear at all, it's just dry and disgusting. Inside is overcooked way before outside is.


Heat on full. Some butter. When it's fully heated throw the steak in. Let sit 10sec and move it from the spot u added it to and scrape the stuff out that has burned on the pan. Move back to the spot and scrape again if necessary. Then wait till liquid rises up and turn and again wait till the liquid rises up (through the steak) and it's ready.
Key is to burn the proteins(?) from surface out and then scrape them off so it doesn't affect heat and it wont get stuck either


Just used an instapot for the first time for beans. I soaked them for 8 hours firstly and added about a 1/2 T of chipolate powder and paprika + enough water to cover the beans. I probably put too much water in though. In fact, just take out the water since the instantpot doesn't make the water thick and delicious. Also, add twice as much spice. I swear to god, the person who actually does these recipes is infamous (to me) for underspicing her food. It had so little taste.

Drain the water afterwards, put twice as much spices, and then it'll be better.


I watched an episode of iron chef (not that dopey american imitation) where they used a little butane torch to sear a meat.


Today i finally learned how make mashed potatoes, following the recipe of the late chef Jöel Robuchon. It was delicious, better than any puree i had in my life. But it shows how bad i really am, since the recipe was so simple.


>Jöel Robuchon
right after I mentioned iron chef there I remembered the episode with this man, then you posted this



This is what I needed, since mom cooking leaves me starving.


what makes this even more weird is the way i found out about him. Watching a documentary called Jiro dreams of sushi that i have no idea who recommended or suggested, specially since i normally don't watch this kinda of stuff.In the movies which the chef jiro mentions robuchon being a really great chef, i naturally got curious and searched for recipes made by him, the man was a genius. the documentary is really great and i recommend to all that wishes to dedicate themselves in something or just want to entertain themselves and like documentaries or biographies.



Ut's been a while, but since then, I had done that, and even then, it wasn't too spiced. Turns out instapot recipes lesd to lesser spiced recipes versus traditional cooking.


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Anyone here do sweet desserts?


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What can you cook? I can cook anything!


I think you may have misinterpreted what this thread is actually about.


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Indian is fine


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Firebending cooking


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Food, glorious food



does anyone have experience with these? the store near me sells almost all the bagged peppers there, I love peppers but most of those ones I've never heard of


I have never cooked with them but have eaten dishes with them in it. Its pretty good if used correctly.


what's pretty good? there's like a dozen types of peppers there


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Anyone for carb+protein combos?


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Cheeseburger & Apple Roses


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Where is the beef?


that roses thing looks good, but I don't have an oven to bake them at 375 degrees. Otherwise I would try it, I think


Its probably Fahrenheit.
375 - 32 = 343
343/1.8 = 190


yeah I know, but you still need an oven. I think I have one in my relatives kitchen, but it has no buttons or indicators to see and set temps


I think I just found the simplest baking recipe ever. I might actually make this. Even the laziest fuck in the world could make this. Looks like a good tea snack, too.



1 bag glutinous rice flour (400 g)
1 tbsp baking powder
2 1/2 cups milk or coconut milk
3 eggs
1/4 cup vegetable oil
1 1/4 cup sugar


1. Preheat oven to 350F. Grease a 9″ or 9″ x 13″ cake pan.
2. Mix all the ingredients until batter is smooth.
3. Pour the batter into the pan and bake for 45-50 minutes.
4. Serve warm or cold.


Looks good, when I get some coconut milk I will try it.


Last week I made an old standby, chicken gravy on top of white rice. The gravy is flour in water with bouillon and browning sauce, meat and a little salt. But this time I added some curry powder, a non-spicy kind (if those exist) that has bay leaf in it among other things. I think it was the McCormick spice brand curry powder. Anyway the aroma was insane, and the hint of bay leaf really topped it off.

I made it again this week. It was as good as the first time.


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Sounds delicious



Yes. Beans.


Any good soup recipes?


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Use this mix, then add extra egg noodles and some canned chicken and if you like cut some carrots up very small and toss them in the pan mixture and boil it for about 8 minutes and you'll have what my mother and I have long considered a great "welfare meal".

Which is code for easy to make food when we don't actually feel like cooking something more substantial and decent.

Basically this soup is good enough to get you by and sate your hunger.

Especially if you suck down some saltine crackers with it.


Mirepoix, bay leaf, canned tomatoes, s n p, soy sauce, oil, lentils/rehydrated chickpeas, garlic, italian herbs mix. Throw it all in a pot with some water and mix occasionally. The soup is ready when the legumes are fully cooked (about 30-40 mins)


i picked a few dozen green cherry tomatoes last week and thought they would ripen quick enough indoors, but i got tired of waiting. so i fried them up. they were soaked in egg/milk and dipped into flour, parmesan, salt, pepper mixture. and then pan fried in canola oil for a minute or so on both sides. grinded pepper and salt onto them when they were taken out. it made probably 60 because they are so small and was great.

i wish i had planted okra this year, but green tomatoes are good too.


Damn, I'm stupid. I thought it was glutinous rice, not glutinous rice flour. I wonder If I can just do it with the rice.


It turned out pretty terrible, it was a bad idea to begin with.


Start with chicken soup


btw I just tried this again with beef instead of chicken, and wild rice instead of white rice. The flavor was non existent.

I bought something called "california chili peppers" for my chili. The things are waxy, non spicy and flavorless. Even after boiling them they still had the consistency of plastic and were tough to chew. But should've known better than to buy anything with that evil shithole's name on it.

I think I'll try "japanese red peppers" next. Nothing with japan on it has ever failed me.



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This looks really good but how does the bread not get soggy and how does the bread or foil not burst from the weight?


Strawberry rose. Just knife skills needed.


I made an apple pie in the garage it was bretty gud


dump rice in a pot
fill with way too much water
put on hottest burner
squirt canola oil on a pan
throw frozen chopped peas and carrots into pan
when they are soft push to side and crack some eggs
scramble the shit and just mix everything to soak the oil
rice should be bubbling over which means its done
strain the water out with a plate over the pot
dump the veggies and eggs in pot
grind ass loads of black pepper, add salt, small onion powder, then a decent amount of teriyaki sauce so it turns darker

been doin this recently. it is my attempy to make fried rice. didnt know we had soy sauce so i used that other stuff, the main ingredient was soy sauce though and so it still tasted good


Any good soup recipes?

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