/hob/ - Hobbies

Mum taught me how to make rice. Supposedly I make them very well.

taken in the middle of cooking. made shepherds pie for the family. but i realized no one was coming home for a half hour. so after i made i wrapped it with tinfoil (cast iron skillet keeps hot a while) and made myself pbj so the pie isnt brokem and looks cool/intact for them

no onion so i had to use spring onions for outside. and no celery, so i used the crisp stalky stem parts of lettuce. tasted good when i was cooking it

dearest wizzies, I would love to eat ur food, regards, wiz imp. p.s. today you will receive a gift from a mysterious stranger. do not open it.

>>63059
the idea of sharing food with other wizards sounds nice on paper, like many '<activity> with other wizards> but we are not people-persons. it's not worth the trouble, and trouble it would be…

Quail, delicious

My go-to dish lately has been roasting veggies with various meats. Usually chicken thigh, sweet potato, onion, garlic, eggplant, and whatever peppers I have on hand. I use a lot of seasoning, a bit of oil, and throw in on a pan and cook that mess up. Throw it over some rice with rubbed kale and yogurt and it's really good and nutritious. Problem is it makes a lot of dishes to clean. Worth it.

I really want to try my hand at making soups because it's getting cold, but I'm nervous about messing it up.
>>63058
The thought of you not cutting into the pie that you worked so hard on so it would look nice for your family makes me feel happy for you. You have self control, I lack that.

>>63478
meditation is a practice in will power

Making sauerkraut. Capped with silicone things to keep everything under the brine. Putting smaller jar into a cardboard box with a reptile tank heater so it'll be easy to eat ASAP.

2 cabbages, 3 carrots, 3 ribs of celery, 1 parsnip, 1 bulb of fennel, pepper. Parsnip is my new favorite vegetable. I've had it once or twice before but now I see it's so much better than carrot.

>>63574
ready to eat ASAP*

>>63574
what all did you do for this? also you convinced me to try growing some parsnip, ive seen townsend talk about it before so this was the push i needed i guess.

>>63576
>what all did you do for this?
Health - I've been eating too much sugar lately (the bacteria should ameliorate this) and usually I don't get much vitamin c.
Frugality - I've decided to not eat out much and to make most food from scratch to save money. The veggies cost $11.25, all organic. Definitely enough for a week, perhaps 2.

>>63582
meant more along the lines of preparing the kimchi. do you just mix the stuff and let it ferment?

My breakfast. Potatoes + onion + garlic + mushrooms (beech) are a good combo. Also orange juice, sauerkraut and half a rotten steak (I am the raw meat wiz)

>>63606
OH.
First you start cutting up the veggies - just shaped however you'd like to eat them.
When they're cut put them in a big bowl and add salt*. The salt will make water start coming out of the veggies, which will become the brine. It gets very wet without adding any water to it.
Mix the veggies up in the bowl so it's consistent in the jar… This is why you need a big bowl.
Then put them in a jar and compact them in so that the water covers the top of them. Veggies above the brine get bad stuff growing on them. It should all be under the brine at the start.
Using cabbage, you might take a big solid leaf or two from it before you start cutting it up, so you can cap the sauerkraut with it. Easier to hold down. I don't bother doing that with these silicone things I have holding everything down well.
If your cabbage is old and dry you might not be able to squeeze enough water out to cover them, you can just add water at the end. If you didn't add enough salt to the veggies, you might need to add more to the brine at the end. I just go by taste, no measurement.
You can do this without cabbage. It's simple pickling by lactobacillus fermentation. Basically just putting veggies in water with salt will pickle them. If you use less salt, then it will have a little fruity taste. You don't have to get the brine by squeezing water out, you can just put the veggies in water. Jalapenos/serranos are good to put on burgers, I suggest cutting them in slices diagonally so they have more surface area.
>>61332 a jar of veggies I pickled 10 months ago.

* Supposedly iodine salt is bad, but I've used it just fine. happen to have no-iodine salt now though. Its coarse in the box so I ground it up in a mortar and pestle to make it fine and get into the veggies more. Doubt it really matters how coarse it is though.

>>63607
My explanation here is kinda long winded. Basically: just put veggies in water and salt.

stewing some chili. gonna be a nice hearty supper.

>>63607
interesting, thanks. i just realized i asked about it and referred to it as kimchi by accident. but it seems there isn't much of a difference aside from what all goes in it. i never realized it was this simple

>>63611
Some starting info if you're interested in kimchi in particular:
https://en.wikipedia.org/wiki/Kimchi#Production
https://en.wikipedia.org/wiki/Baechu-kimchi ← most popular sort of kimchi
https://fearlesseating.net/simple-kimchi-recipe/ ← this recipe looks good. Careful not to break a wooden spoon if you use it to tamp the cabbage down; I did that once. My silicone funnel and silicone pinch bowl have made tamping un-awkward.
Kimchi's usually saltier. Also they use napa cabbage in particular. You *might* have to go to a farmer's market or an asian market to get such.
Maybe I'll make kimchi, in a week or two, timed so that it's mature when I'm finished with this sauerkraut I made. I've been intending to make makgeoli, a korean rice wine. I have everything I need except I need to cultivate koji, a fungus that's part of the starter. You can cultivate it from scratch you don't need to buy any overpriced starter. I've done it once before with rice wrapped in corn husks.

just cooked some sick bread

just a normal white bread with olive oil instead of veg oil, cooked in a pan in the oven

boston cream filled cupcakes with choco ganache
tastes good but pain in the ass never making these assholes again

Tickled my interest, they look tasty

thin crust, alfredo sauce, swiss and mozarella pizza
not bad i made two first i cooked the base too long before adding toppings. second i undercooked it. no one else seemed to mind, though ideally i could do something in between. alfredo sauce was leftover this was a way to reuse it

>>63931
Wizards love pizza that is more cheese than bread

>>63932
i like crust on pizza more than the other areas. but i dont have yeast to make such a thing

>>63933
I don't understand your feelings, but I don't doubt them either. I once traded pizza crusts to a schoolmate for his complete and unopened bag of Dorito chips (suggested serving "snack size" format).

>>63934
pizza crust = breadsticks basically. who doesnt like bread

>>63935
>who doesnt like bread
Many people! Some whole continents use corn meal where wheat countries would use bread. Many Asian peoples cannot metabolize bread too well due to them being "bred" on rice (Ha ha). The dryness of pizza crust and its unsubstantial nutritional value make it an less-than-ideal snack for the wizard. It is for the birds.

I do enjoy bread, but you must understand that many people do not if you wish to be welcomed in the Cooking Thread II.

>>63937
they are just babies, waaah bread too dry!! :( wahh!!! the same babies that can't eat the crust on sandwich bread. they disrespect food and do not deserve to be served bread

>>63937
> Many Asian peoples cannot metabolize bread too well due to them being "bred" on rice

Thats complete nonsense.

>>63952
Lying breadshill

poop

Tried beef tongue for the first time, it was extremely delicious and tender. I'll certainly be buying more.

>>63961
I don't know why most people in the first world turn their nose up at offal and such. A lot of it is really tasty or nutritious. I love beef tongue stew. Liver is a good example. People absolutely hate that shit but it's very easy to make it delicious. Just marinate it in milk or buttermilk for awhile.

>>63962
I'm the guy who tried beef liver, kidney, heart and pork knee before in this thread. I really couldn't get into liver and kidney, heart is alright, but pork knee and beef tongue are delicious.

>>63962
Also I'm a third worlder as well.

>>63963
In my family, only my stepfather and I like it. Well, he might only tolerate it because he feels strongly about its health benefits, I don't know. Heart is really nice. Have you had pork ears?

>>63965
I've had pork ears mixed with several less noble parts of pork, cooked with beans, it's a common dish where I live. It's delicious as well.

>>63962
>I don't know why most people in the first world turn their nose up at offal and such.
because they didn't grow up eating it

beyond like a few meme foods from other cultures, people rarely experience new foods. it has to become mcdonaldized and turned into a new fast food option or something for americans

>>63967
Only places I can get organ meats takeout around here are hispanic joints. Guess that just helps to compel me to save money and cook when I'm in the mood for them. I need to get a sausage-caser so I can have nice sausages stuffed into intestinal casings again. Don't even want to look up what sort of abominable, carcinogenic material they case that shit with nowadays.
I wonder what they do with all the organs? Surely there aren't enough people in America keen on buying them. I don't know, I just want to bitch that it's wasteful. Maybe it's all exported. I hate these culture-less, tasteless subhumans who can't appreciate offal.

>>63968
>I wonder what they do with all the organs?
hamburgers, hotdogs, dog food

>>63969
To be serious, at least it helps keep the dogs and cats healthy. I truly hope offal gets used in a sense that someone can appreciate it.

>>63969
Are there enough pets for that>

>>63968
I used to watch a lot of Italian TV, and to this day I wonder what most of the world does with pig's cheeks. They used it so fucking much, everybody copies their cuisine, but for some reason the cheeks are dismissed around the world.

>>63972
You're right. Lack of pig cheeks around the world is stupid. I verily hope most people die. Stupid picky assholes.

sandwich bread, tomato, mayo, lettuce, american cheese. some salt and pepper on all of the tomato slices

absolutely delicious. i know it's typically fried, but it doesn't even need that. doesn't need meat because of the cheese. it's not some lame salad sandwich. i finally found a way to use up garden tomatoes when it's time to grow this year. i could eat this every day no problem. definitely room to expand and experiment - homemade/different bread types, unripe/ripe tomato and cooking it in variosu ways, different mayo or condiment mixtures, even the cheese can try different stuff. such a nice food

I got a rice cooker from my mom recently. I can steam vegetables now and I love it. Also, food is crazy cheap now for me. I wish I knew about this a long time ago.

pot pie, using venison
first time making pie crust and/also pie in general. super good and really easy

>>64027
Nice. the last Shepherd's Pie I made was with venison. Came out great

>>64027
meat pie?

>>64027
I didn't know pictures had the prism effect switched on.