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File: 1614649546668.jpg (236.3 KB, 800x810, 80:81, marisa-cooking.jpg) ImgOps iqdb

 No.57193[View All]

Piss-off-your-mom-being-in-kitchen-all-day-and-not-cleaning edition

Last thread: >>26323

Recipe links:
http://ck.booru.org/index.php
http://www.wikihow.com/Category:Recipes
http://www.goodeatsfanpage.com/gefp/episodebyorder.htm
196 posts and 66 image replies omitted. Click reply to view.

 No.61672

I made meat-free nachos tonight. They were very tasty. I used some sort of fake chicken substitute and fried it in olive oil and butter with garlic shallots, red fresno chilli peppers, black beans, plus some soy sauce, fish sauce, and a little sugar. Then I wilted some basil from our garden into it at the end. Then I put a layer of shredded habanero cheddar on top of the tortilla chips, put the mixture of all the stuff on top of that, then I put another layer of monteray jack on top and put in the oven for 5 minutes at 350. My mom made a pico de gallo for me because I didn't start early enough to do it myself. After they came out we put the pico plus some guacamole on top. They were delicious. Top 5 nachos of my life easily. I think the key to crispy chips is to start with warm filling and then only put it in the oven long enough to melt the cheese. If you leave it too long the chips will get steamed.

 No.61673

>>61672
Do nachos normally have meat? I thought they were the go-to vegetarian snack. Cornchip, salsa, cheese, guacamole… Simple garden meal that is quite healthy.

>fake chicken substitute

Aw now see that's bad. Not only does your recipe still depend on the qualities of meat, but you used an unhealthy synthetic plastic instead. There is no substitute for meat.

 No.61674

>>61673
It's not synthetic plastic, it's made out of soy, wheat, and yeast. (plus some other shit).

 No.61675

>>61674
>soy
Even worse! It used to be that imitation meat was made with compacted dark beans and whey, then held together with starches. Still healthy, and when seasoned could taste much like meat. A bodybuilder's post-workout meal could be found in a vegetable patty. The intense processing involved in reducing soybeans to workable materials strip it of the little nutritional value it had. It's a shame all vegetarian options decided to go further and become totally vegan, losing all of the health merits along the way in the pursuit of replicating meat's texture.
>(plus some other shit).
Preservatives!

 No.61677

made some more cauliflower mushroom mozarella patties. was burning my mouth and hands eating them while they were trying to cool. absolutely delicious

 No.61679

File: 1649167581850.png (1.97 MB, 2048x1998, 1024:999, Carbon-footprint-of-protei….png) ImgOps iqdb

>>61675
There is literally nothing wrong with soy. It's widely eaten in asia. What I had was sort of like a mixture of seitan and tofu. It's perfectly healthy, lots of protein, and better for the environment than other comparable protein sources. Also the other shit was all seasoning. It was a frozen product so it didn't have preservatives, I just double checked.

 No.61681

I cooked 6 meals for my week on cooking and all 6 of my dishes used garlic. 4 of them used grated cheese. Cheese and garlic are such based ingredients.

 No.61683

>>61681
Oh and pretty sure I used butter and/or olive oil for all of them too. Also based ingredients.

 No.61684

>>61679
I know that soy isn't exactly unhealthy. It does however have chemicals that are hazardous to certain physical lifestyles, such as those which support testosterone suppression. When processed down heavily it loses much of its nutritional value through the high heat and pressure needed to change it in to a solid form resembling meat, to the point where it might take more energy to digest than what the body gets out of it. Unless you're matching the PLANT protein that is in it with supplemental creative (which is found in real meat), expect no benefit.

>better for the environment than other comparable protein sources

That's not true in the slightest and I'd really like to know how anyone came to that conclusion.
>Average emissions
Oh right, it's the "carbon is bad for the environment" myth. Soy plants are small and unyielding. They take an entire season to grow and must be grown on wetland which would better serve wildlife. The plants are highly susceptible to drought too. Soy beans are not calorie rich enough for deer, turkey, and other scavengers, so even cover crops have little environmental value. There's a reason hating on soy has evolved its own little culture, and that's because soy products are a scam and those who produce them are using deception to sell their slop; deception that appeals to emotional issues like environmentalism and animal ethics. If you're in to soy for it being "just like meat", a good use of environmental space, and low-emissions, than surely you'd be just as enthusiastic as eating bugs as insect farms are actually true in their claims efficiency and nutritional output. They taste better too.

Asia grows soy because the weather and geography permits it naturally. Soy growing in Europe and North America demands destruction and conversion of land that naturally supports growing vegetables which yield higher and are more nutritionally robust. Growing soy here has as much merit as growing sod. Its value is in its vanity appeal. Just a meme bean that's currently fashionable to rich assholes who want to play make pretend that they're doing something good for the environment. I wouldn't tighten the bolts on my gamer chair with a wrench made of soy if that's the only tool I had.

 No.61685

File: 1649250207781.jpg (580.38 KB, 1153x823, 1153:823, stopped-reading-there.jpg) ImgOps iqdb

>>61684
>Oh right, it's the "carbon is bad for the environment" myth.

 No.61696

>>61684
Perhaps the same could be said of all our annual-crop based agriculture.

 No.61717

File: 1649552132305.jpg (10.13 KB, 277x182, 277:182, drac.jpg) ImgOps iqdb

>>61696
Perhaps the same could be said of all religions…

 No.61842

File: 1650658895518.png (211.16 KB, 446x326, 223:163, Ritcher.png) ImgOps iqdb

>>61717
Those crops are as nutritionally empty as your soul!

 No.61845

File: 1650736402323.jpg (10.12 KB, 277x182, 277:182, 1649552132305.jpg) ImgOps iqdb

>>61842
What is nutrition? *throws bottle of soylent on the floor* A miserable little pile of corn syrup! But enough talk! Have at you!

 No.61846

>>61845
>>61842
I'm glad people like this still post here

 No.61852

>>61717
>>61842
>>61845
Thanks for the laugh, mates.

 No.61857

Castlevania stopped being good after they all turned into anime characters.

 No.61858

>>58691
nice shart

 No.61859

What I live off of:
>Put eggs inna cupcake tray
>Put try inna oven
>Buncha "hard-boiled eggs"
And
>Ramen+Turmeric
>Boil water w/broccoli
>Throw into ramen+turmeric mix
>Wait until all cooked
>Drain water
>Throw on salt+olive oil
And two other basic notes: buttered toast is better with some cinnamon. Peanut butter sammich is better with some nutmeg powder.

 No.61968

File: 1652032363814.jpg (1.99 MB, 2937x2366, 2937:2366, 20220508_134623.jpg) ImgOps iqdb

bean
hamburgers
leaves
egg

 No.61969

>>61968
looks sublime

 No.61971

>>61968
You are one rough fella :/

 No.61981

File: 1652154603757.png (834.9 KB, 1026x992, 513:496, 90d7c9cc-6eed-4bf2-b20d-c6….png) ImgOps iqdb

guys you need to cook chinese food

 No.61983

>>61981
the takeout boxes unfold in to plates!!@

 No.62119

Split peas. They're taking a long time to cook right now, but taste delicious. Only problem is I kept running out of water. The burners either go too hot or not hot enough when simmering, and that sucks. I'd rather just have it done in 30 minutes of boiling instead of an hour. I'm going to try a higher temperature in protest of the recipe to see if that works. Peas shouldn't take this long imo. They're freshly bought from the store too. They should be like brown lentils imo.

 No.62214

File: 1654912503661.jpg (1.22 MB, 2592x2377, 2592:2377, 20220610_214930.jpg) ImgOps iqdb

conjured a simple desktop sandwich

 No.62232

>>57333
Just made some beef stroganoff using a slow cooker (for the second time this week) yummy nummy yummy

 No.62237

File: 1655491436114.png (1.44 MB, 1560x720, 13:6, Screenshot_20220616-184853.png) ImgOps iqdb

Scrambled eggs. Wish I took pic a couple days before when I made the best scrambled eggs ever, it was in the top 5 things I've ever cooked. Biggest improvement I made was cutting onions finer, releasing more aroma.
This was delicious though. Perhaps too complex; 2 cloves and a bayleaf were probably excessive.
Used 5 cheeses, really good. Cheddar, gruyere, swiss, feta and some kinda brie-like goat cheese.

 No.62239

File: 1655620085002-0.png (1.57 MB, 1560x720, 13:6, cabbage-omelet.png) ImgOps iqdb

File: 1655620085002-1.png (1.5 MB, 1560x720, 13:6, cabbage-omeletx.png) ImgOps iqdb

Today a cabbage omelet. Simpler than others I've made lately, however it is one of the bests.

ingredients:
butter
onion
garlic
thyme
basil
anise seed
chili pepper powder
a clove
cabbage
egg
gruyere, a lot of it
swiss, quite tasty
feta, used instead of salt

Sides are kalamata olives and curdled milk (raw) that tastes like cottage cheese.

>>62237
>Perhaps too complex; 2 cloves and a bayleaf were probably excessive.
I realized the problem: too much anise seed. I grounded it up that time too, so it was extra strong.
Wasn't going to use them this time. As I accidentally put the seeds into my chopped up garlic, I was forced to use them. They were really good in it this time though. Not too many + weaker cause they're not ground up.

 No.62240

File: 1655620403042.jpg (60.74 KB, 300x401, 300:401, kaibara.jpg) ImgOps iqdb

>>62239
Pic is how I see myself criticizing my food. (from Oishinbo)

 No.62244

started ordering everyplate every week
if anyone wants codes or discount things lemme know
i already sent the free boxes to my own email, but i can still "Give friends & family $105 off and you'll get a $20 credit when they cook with us." plus i have 6 code cards that give $60 off
i rate it 7/10 even though i can pick the meals, the bulk of the meals seems to be carrots or potatoes. im just using it to learn cooking and try new food for now

 No.62248

>>62244
actually nvm….. i figured how to use them all myself. i will be paying $100 for 120 meals. each code gets me 12 meals but i just pay the $10 shipping. this is true power

 No.62255

Any starter cookbook recommendations? Preferably with pdfs available.

I'm only recently starting to get deeper into cooking, mostly been doing simple stuff to start like

-fish/meat + veg
-mashed potato
-poached egg dish
-fried rice

And so on, just trying to do the basic techniques well first.

Mostly been working off of videos.

 No.62264

i still make patties every week. just flour, milk/water, egg, and then whatever vegetables are on hand. if it turns out bad i can usually keep adding things until it tastes ok. the biggest problem is binding it all together once the flavor has been amended. even though it tastes fine, very often it has the consistency of baby food and will not firm up. i think i need a rougher grater. what i end up doing most of the time is turning it into soup by boiling it with a lot of water, and i eat it with bread or rice

 No.62358

i wonder how good food tastes to a dog or something with similarly powerful sense of smell.
also thinking about how stuff like lobster and oxtail used to be poorfag food. little jealous of poor people of the past.

 No.62434

>>62255
Watch the whole Good Eats series, you can find it on torrent. OP has transcription of older seasons, but watching is better.

 No.62450

Oldest continually-running restaurant, since the 18th century. Everything looks amazing.

 No.62451

…And a nice cooking video from a smaller channel. This guy does some catch and cook stuff, too. He's a bit of a weeb.

 No.62463

File: 1659107090600.png (301.17 KB, 617x612, 617:612, o_waow.png) ImgOps iqdb

>>62450
o waow

 No.62468

I love bread but I hate making it, I always cut too many corners and get pissed when it's screwed up.

 No.62470

why the fuck do ovens heat the house up so fucking much jesus christ. i feel like they should be as insulated as possible, but not at all the air just fucking pours out of it at the top. is it because natural gas must exhaust the co2 or whatever?

i fucking hate having to use the oven in this god damn heat it completely defeats the whole purpose of air conditioning when i just heat all the air up from cooking

 No.62513

File: 1659841814303.jpg (1.94 MB, 4640x2610, 16:9, IMG_20220806_230532.jpg) ImgOps iqdb

Deep fried onion fritters. Should have made them smaller and thinner, they are not as crispy as they could be.

 No.62524

>>62470
This is one of the main reasons I barely ever use my oven.

 No.62530

>>62470
mine is pretty well insulated. Doesn't get hot until you open it. Perhaps you just got a shitty model.

 No.62531

>>62470
>the air just fucking pours out of it at the top
The two back burners usually have holes down to the oven so they act to keep the potted food warm on top. Stoves come with covers for these burners. Check the draw at the bottom of the oven.
> is it because natural gas must exhaust the co2 or whatever?
Yes, you'll need to exhaust the gas buildup but that shouldn't happen out the top. A modern gas stove would have an outlet going out the side of the house.

 No.62547

File: 1660463020991.png (914.57 KB, 1294x597, 1294:597, Screenshot_20220814-002652.png) ImgOps iqdb

>>62239
Tonight's omelette. Four cheeses: cheddar, gruyere, raclette and pecorino romano for salt. Very good. The eggs are nearly perfectly cooked, perhaps I would prefer them a tiny bit less runny.

>other ingredients:

>onion, cabbage, garlic, peppers, cayenne pepper powder, paprika, sumac

 No.62548

>>62547
I got a boner after eating it.

 No.62661

File: 1662793882455.jpg (469.55 KB, 3088x3088, 1:1, 20220904_051957.jpg) ImgOps iqdb

A pic of a ham omelet that I made last sunday

 No.62674

>>62661
Mmmm looks like an abscess

 No.62675

>>62661
did you use liquid eggs or something lol why does it look like that


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