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

 No.57193[Last 50 Posts]

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

 No.57195

File: 1614650094430.png (1.13 MB, 720x1560, 6:13, sauerkraut.png) ImgOps iqdb

Sauerkraut, I've made it a few times before. I wait 3 weeks until its fully mature. I want it to get very acidic then balance out naturally. I think I'll get more jars and more cabbage and make some more while I wait.

Besides cabbage and salt I put carrots, celery, black pepper, white pepper (it kinda makes your mouth numb, it's nice), mustard seed and caraway seeds in this. First you cut up the cabbage, then salt it, then press it down and squeeze it to get the water out which will be your brine, then you put it all in your jar and push it down with something to make it dense and below the water. Perhaps not metal because metal can hurt bacteria, but I doubt it matters. Also you save the first leaf from the cabbage to form a cap for it. Non-iodine salt is better because iodine will inhibit the bacteria, but I've made it with iodine salt once and it didn't matter especially when you're willing to wait weeks.

 No.57210

Enjoying my lime-mint kombucha I made. Previously I had lemon-lime-ginger. Next I think I'll make something with cinnamon.

 No.57332

https://based.cooking

What do you guys think? Should we contribute recipes here?

 No.57333

General reminder to wizards that a slowcooker is a great investment and will make meeting your dietary needs easier.

 No.57334

last thing I cooked was crabs. It was a messy and teadious experience. even when dead crabs seem to defend well against being eaten. I found out after the fact that the muscles on the inside of the shell that line the sided were the real meat of that species, but I had thrown it awaw thinking it was part of the guts. I got no measure of meal from it all. I've boiled and barbequed lobster before and they yeild much more, maybe I'll try that again some day

>>57332
>using git to clone updated hotpocket recipes
nb nb

 No.57336

>>57333
I don't like cleaning them and if I am hungry I want food sooner rather then later.

 No.57337

>>57336
You can cook a month or two of food and eave it on for a day extra if you cannot be bothered cleaning.

 No.57338

>>57337
What kind of food can you cook that also keeps for a month or two?

 No.57344

>>57337
So just wondering, how often do you give yourself food poisoning?

And I swear if you say you freeze leftovers I will smack you through text for total missing the point I made on wanting food sooner than later. Since defrosting and cooking frozen leftovers takes nearly the same time as cooking simple dishes from scratch. Thus not even saving time or effort.

 No.57345

>>57338
You cook it and put it in the freezer.
>>57344
I do not get sick from food however am equipped with an iron gut or so I am tod my habits include a total lack of hygiene and consuming foul food stuffs strewn about my living area.
It does not take longer to defrost food than cook it from scratch you only need to take out some days worth and defrost in the fridge or on a counter top.

Throwing food in the microwave once it is defrosted does not take long at all maybe time management is needed by defrosting food in advance but that is all.

 No.57346

I agree that the cleaning part is fuckin brutal, but I love cooking and i make some objectively excellent recipes. Ill share them if anyone asks.

 No.57347

>>57345
*smacks you in text for wasting my time*

 No.57374

File: 1615835769113.jpg (3.97 MB, 4032x3024, 4:3, 20200614_163111.jpg) ImgOps iqdb

steak n taters

 No.57375

>>57374
Is that a bay leaf?

 No.57459

>>57374
looks great

 No.57463

File: 1616467928296.jpg (980.1 KB, 2576x1932, 4:3, 20210321_024434.jpg) ImgOps iqdb

I cooked burgers on Sunday. It was my first time and it went great. I will cook burgers this weekend too because of how much I liked it. My one regret is that I did not make chili sauce because I was too tired. I love spicy burgers so I missed the chili.

 No.57480

Should I get an InstantPot?

 No.57499

>>57374
looks good mate

 No.57509

Try the next way of cooking chips if you feel. I didn't know how to exactly get what I wanted till I knew it with accuracy:

>select young taters, with bright skin

>peel, cut and fit quite a lot of salt AMONG them. Move them with the salt.
>Let 10 min pass away. then retire the exudated starched water that this salt pulled out the chips.
>put an entire glass of oil into the pan. Maximum power by 2 mins at least.
>The throw the chips into the hot oil while being a bit back, you don't want the oil to splash you.
>Keep moving the chips while the oil boils at max power by 4 mins
>after these 4 or 5 mins, reduce the power to 3/4 and cook calmly.
>this oil can be reused: DO NOT THROW IT AWAY.

You shouldn't take more than 12 minutes cooking this.

 No.57524

File: 1616877683232.jpg (2 MB, 4640x2610, 16:9, IMG_20210327_132356.jpg) ImgOps iqdb

I made some pocket pies using this recipe: https://www.thespruceeats.com/traditional-cornish-pasty-recipe-435042 . I used ham and sweet potato instead of beef and normal potato. I think I messed up the dough because the sides wouldn't stick even with eggwash so the pies ended up looking ugly, but they still tasted really good.

 No.57530

>>57524
i watched a HOW ITS MADE video on traditional cornish meat pies or something and tried to make them following some recipe. couldn't even form the little things shut and ended up raging and just cooking it all up into mush lol. yours look pretty good. it's a shame cooking food takes so much effort

 No.57570

Tried to make a Coq Au Vin from Food Wishes youtube channel. It's the first "proper" thing (ie: not prepackaged/frozen stuff) I've tried to cook in my life and I was told it was quite simple.

The sauce was so incredibly bitter and tasted rotten that it was completely inedible so had to throw everything away. Waste of 2+ hours of my time and quite a bit of money. Fairly sure I didn't burn the fond on the bottom of the pan so I'm not entirely sure why it came out like that.

I haven't cooked for a few months since that disaster, but I'm looking to try something again because honestly, my diet is an utter disgrace and I'm sick of eating the same bland, processed frozen garbage for literally over a decade now.

 No.57574

>>57570
Maybe start with eggs.
They are cheap, you can learn a whole lot of fundamentals and basics, they cook pretty fast, they can be prepared hundreds of ways, and they are good for experiments with seasonings.

I always start with eggs when teaching someone to cook.
If you don't like eggs then make them for a family member who does if you don't live alone.
Or if you have a dog, skip the seasonings and feed it to your dog, as eggs are good for them in moderation.

Pancakes and grilled cheese are other noob and budget friendly options to practice cooking but they don't teach you nearly as much as eggs do.

 No.57579

>>57570
Try learning to make curries or normal stews. Those recipes are usually a lot more forgiving than some fancy french shit

 No.57722

File: 1619117176917.jpg (44.3 KB, 832x489, 832:489, 20210422_144437.jpg) ImgOps iqdb

wELL?

 No.57723

>>57722
What's funny is that they mean depression as in "the great depression"

 No.57725

Here's my mom's latest recipe in its entirety: stir sauteed cabbage, zucchini, carrot, bell pepper, onion and diced chicken into three packs of instant ramen. Add two flavor packets, chicken broth, parsley and "pirate's bite" spice blend. Exact measurements not known. If you have a vegetable garden, substitute whatever vegetables you have available. Try beef flavor packets with beef broth if your prefer. Quality poverty meal especially if you don't have to buy the vegetables.

 No.57726

>>57333
Slow-cooked pulled pork and roast beef are great. Chili is great too. You can kind of "doctor" canned chili by mixing in plain canned beans with tomato and onion and letting it simmer. Typical canned chili has too much sodium.

I took slow-cooked roast beef, put in a sandwich with american cheese and grilled it on the stove with butter. It was pretty good but the pieces of beef were too thick and chewy and kept coming out of the sandwich so it was more like eating grilled cheese with a side of roast beef.

 No.57761

My version of omurice
Eggs
Cheese
Rice
Bacon
Sweetcorn
Bell peppers
Tomato sauce

Steam rice, grill bacon, cook sweetcorn and diced peppers
Once all cooked, add all to the rice with tomato sauce
Whisk cheese and egg with some seasoning and cook on large frying pan for a thin omelette
Put omelette on plate, put the rice filling on one side and fold
Draw heart with tomato sauce for final touch.

 No.57763

>>57725
neglected to mention that there's garlic in this recipe

 No.58283

>CLAFOUTIS

Serves 4–6

INGREDIENTS
1 cup whole milk
3 eggs
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup all-purpose flour

PREPARATION

Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35–40 minutes. Serve immediately.
Clafoutis Variations:
Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top.
Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates.
Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately.

 No.58345

File: 1623923073920.jpg (1.51 MB, 1080x2280, 9:19, Screenshot_20210603-200003.jpg) ImgOps iqdb

This was like oyakodon but with salmon. It's ugly because I don't have a small pan.

 No.58349

>>57344
You can microwave it from frozen

 No.58350

File: 1623924194933.jpg (2.95 MB, 4608x2176, 36:17, IMG_20210606_121351.jpg) ImgOps iqdb

Pickled fish, potatoes and sourcream.

 No.58447

File: 1624718360910.png (420.52 KB, 800x921, 800:921, 1.png) ImgOps iqdb

Cooking with depression is hard. Look at this grub, this is the best I can do. Would rather order food instead but I want to stretch my neetdom for as long as I can, so here we are.
I was going to actually prepare some proper dishes for the next 3 days but as soon as I gathered all the ingredients I lost all energy and tossed everything into the pressure cooker without any preparation or care. Just washed the leaves and vegetables a little bit. Thank god for this pot, it can make grub out of anything you put in there. It will soften stones if you really need it, it's nice.

I added collard, rice, tomatoes, sweet potatoes, carrots, chives, garlic clovers I didn't bother to peel first (garlic skin actually gives a nice texture I find), thin sliced beef, lots of chilli sauce, bay leaf and salt. You wouldn't believe it, but it actually taste rather pleasant. It will be enough for the next couple of days, too, which is good.

 No.58448

>>58447
I would eat your neet feast. Doesn't look so bad.

 No.58454

spaghetti with crackers and popcorn mixed in. the one beef i have with pasta is that it is boring texture-wise, without meatballs or garlic bread, it's just fucking noodles and sauce

thank god you can just add in random hard snacks

 No.58466

File: 1624954305004.jpg (2.76 MB, 4608x2176, 36:17, IMG_20210621_190822.jpg) ImgOps iqdb

This is pad kaprao. It's Thai food. my mom wants vegetarian but otherwise it would usually be with ground pork.

 No.58474

>>58466
I love food that looks the same at either end

 No.58477

File: 1624986226731.jpg (2.68 MB, 4608x2176, 36:17, IMG_20210412_125906.jpg) ImgOps iqdb

noodles in satay sauce
the sauce is mostly red curry paste, coconut milk and peanut butter

 No.58478

>>58477
Looks good

 No.58479

File: 1624990559599-0.png (1.17 MB, 1560x720, 13:6, Screenshot_20210629-104619.png) ImgOps iqdb

File: 1624990559599-1.png (1.47 MB, 720x1560, 6:13, Screenshot_20210629-104402.png) ImgOps iqdb

Learned how to cook burgers decently last week, from this quick simple video: https://youtube.com/watch?v=Tqx5W9li6WQ
Hope I get so good I BTFO any restaurant. Made 3 so far. The first one I managed to smoke up the whole house just cooking one. Salt and pepper. Out of cheese. Garlic aioli and a few drops of mustard, just what I have. I like the mustard to be a surprise when I taste it.

 No.58490

File: 1625048436985-0.jpg (104.07 KB, 1080x1350, 4:5, MTG21.jpg) ImgOps iqdb

File: 1625048436985-1.jpg (574.57 KB, 1000x694, 500:347, atla.jpg) ImgOps iqdb

File: 1625048436985-2.jpg (238.61 KB, 1075x905, 215:181, atlz.jpg) ImgOps iqdb

My best meals are breakfast

 No.58504

File: 1625302385611.jpg (2.44 MB, 4608x2176, 36:17, IMG_20210317_203044.jpg) ImgOps iqdb


 No.58505

>>58479
it's fucking raw

 No.58506

>>58505
Yes, and?

 No.58509

>>58506
i guess he meant it's funny to say you learned how to cook burgers when they aren't cooked

 No.58510

File: 1625326919838.jpeg (28.47 KB, 400x400, 1:1, c18277bddf17b9759afd7da6f….jpeg) ImgOps iqdb

>>58505
Yeah that's how I like it, blue rare.

 No.58514

>>58510
Ground beef really isn't safe blue rare. It has to be cooked through, unlike steak.

 No.58515

>>58514
I'm the raw meat wiz, the ground beef I didn't use for this burger I left out for days and ate as tartare.

 No.58517

>>58515
That isn't how tartar is prepared either.
You are supposed to use steak meat that has been prepared into tartar. Not ground beef, which beyond just the safety thing, has the wrong taste and texture.

I don't know what you mean by "raw meat wiz" but you aren't invincible. Disregarding proper food handling and safety will catch up with you in truly horrible ways.
To the point that such behavior seems to be a act of self harm.
There are safe ways of consuming raw or nearly raw meat and there are very unsafe ways of doing it.
Ground beef is never safe to eat raw due to how it's prepared and processed. Stop being cheap when your health is on the line.

 No.58522

>>58283
CLAFOUTIS, BANANA

 No.58523

File: 1625373712436-0.jpg (2.9 MB, 4608x2176, 36:17, IMG_20210703_174621.jpg) ImgOps iqdb

File: 1625373712436-1.jpg (1.93 MB, 4608x2176, 36:17, IMG_20210703_174625.jpg) ImgOps iqdb

File: 1625373712436-2.jpg (1.98 MB, 4608x2176, 36:17, IMG_20210703_181550.jpg) ImgOps iqdb


 No.58524

File: 1625378986456.jpg (2.04 MB, 4608x2176, 36:17, IMG_20210704_000613.jpg) ImgOps iqdb


 No.58525

>>58524
now that is real food

 No.58605

>>58524
>>58525
Ok, but what exactly is it?
Looks kinda like baked mac&cheese.

 No.58606

>>58605
looks like lasagna

also just realized thats what parchment paper is for, preventing drips from reaching the bottom of the oven. i have seen it but never once considered its purpose

 No.58607

>>58606
It's a good trick to know since cleaning the oven is such a pain.

 No.58608

>>58607
could've just stuck a pan on the rack below

 No.58610

>>58608
Then you have to clean two pans.
You can just throw the paper away.

 No.58611

>>58610
big deal

 No.58612

>>58611
Why work harder when you can work smarter?
I personally dislike washing dishes and cleaning most things. Doing something as simple as putting a thin disposable barrier down can save me unpleasantness later.

 No.58651

>>58605
It was lasagna

 No.58691

File: 1626608880570.jpg (1.16 MB, 2176x1979, 2176:1979, IMG_20210718_121813__01.jpg) ImgOps iqdb


 No.58695

I pickled some vegetables. I put it in a small cardboard box with a reptile tank heater and just 2 days later it already tastes pickley.

What I pickled:
>cucumber, jalapeno, onion, garlic, pepper, white peppercorns, mustard seed, fennel (mistaken for cumin, should have smelled - my jalapenos tastes too fennely)

I decided to do this because I wanted pickled jalapenos on my burgers. Think I'll start gardening cucumbers, peppers and onions so I can pickle them. I also have mung beans sprouting that are almost complete, gonna pickle another jar of veggies and include them in a day or two. I'm thinking peppers x carrots x mung sprouts x garlic x ginger x white peppercorns

I've made sauerkraut before ( >>57195 )and now I find out pickling is the same thing.

 No.58697

>>58651
It looked good but I wasn't sure either. Casseroles and similar dishes can look very similar but feel and taste completely different.
Respect for lasagna. My grandma used to make it all the time when I was a child, so I've grown very fond of the dish.

 No.58705

>>58691
ok…. what is that

 No.58708

>>58705
A very intense chocolate cake. It's supposed to not be cooked through but I could have left it in for 1 more minute.

 No.58714

>>58691
Here's a tip that took me two years and about 40 'partial success' cakes to learn. If the dough is liquid, the cake will be liquidy too. Not that much water evaporates out of dough

 No.58715

>>58691
just made something like that in the microwave. choco cake with coco chips in it. it was actally cooked though except in a few places, i probably could have microwaved it longer. if i can tweak the recipe to produce an actual firm cake ill post about it

 No.58718

>>58714
Yes that was intentional. There's no water added to the dough though. The liquid is just egg and butter.
100 grams butter
2 eggs
2,5 dl sugar
1 dl flour
4 tbsp cocoa powder
(and 200 grams of chopped chocolate added on top which isn't in the recipe)
Now maybe the consistency of the cake makes more sense

 No.58719

File: 1626771119035.jpg (76.51 KB, 1224x918, 4:3, kladdkaka-2.jpg) ImgOps iqdb

>>58715
This cake isn't supposed to be cooked through, it's supposed to be gooey in the center(but it can be just slightly more cooked if people prefer it)
Here's a prettier picture from the internet, it can be as cooked as this but not more

 No.58945

File: 1627865180498.jpg (2.07 MB, 4264x2468, 1066:617, lobiani.jpg) ImgOps iqdb

I made some bean filled bread, using eggbread dough. Pretty good but the filling could be more flavorful. Dough was easy because I found the bread machine a couple of days ago.

 No.59065

Making natto. Not following instructions but I think this will work. Using bamboo leaves and dead grass from my backyard to get the culture. Things like hay, bamboo leaves, banana leaves, ferns, etc Have the right bacteria. I read bamboo leaves make the stickiest natto.

I decided to do this because I let some soy beans soak for about a week last month and they smelled kinda like shit, had maggots in them, had some strings in them (perhaps had some of the natto bacteria). I boiled them after that and made the Most delicious beans and rice I've ever had. The beans were very flavorful. I also put curdled milk on (more after I took this pic).

Other fermentation projects I'm doing right now:
>butter, I made (with raw milk) and mixed some kefir in to ferment. Really surprised how easy it was to make actual butter. It tastes mostly like fresh milk at this point. I have only made about two or three tablespoons
>pickled zucchini with mushrooms, onion, ginger, garlic, pepper, mustard seed. Should be done by

 No.59066

File: 1628578050408.png (1.48 MB, 1560x720, 13:6, Screenshot_20210809-230728.png) ImgOps iqdb

Making natto. Not following instructions but I think this will work. Using bamboo leaves and dead grass from my backyard to get the culture. Things like hay, bamboo leaves, banana leaves, ferns, etc Have the right bacteria. I read bamboo leaves make the stickiest natto.

I decided to do this because I let some soy beans soak for about a week last month and they smelled kinda like shit (but not offputting), had maggots in them, had some strings in them (perhaps had some of the natto bacteria). I boiled them after that and made the most delicious beans and rice I've ever had. The beans were very flavorful. I also put curdled milk on.

Other fermentation projects I'm doing right now:
>butter, I made (with raw milk) and mixed some kefir in to ferment. Really surprised how easy it was to make actual butter. It tastes mostly like fresh milk at this point. I have only made about two or three tablespoons
>pickled zucchini with mushrooms, onion, ginger, garlic, pepper, mustard seed. Should be done by wednesday morning in my heated box.
>gonna start pickling corn tomorrow. I think this will get rid of the antinutrients

 No.59309

File: 1630366369896.png (717.92 KB, 859x510, 859:510, Screenshots_2021-08-30-16-….png) ImgOps iqdb

Didn't like it the first time I ate it, even though I expected to cause I eat tons of fermented things. It tastes like poison. An hour later I tried it again and I had acquired a taste for it, after putting miso on it. Been having it with glutinous rice and miso. I decided to try it with spaghetti today. It was mediocre, too much miso in some bites too. Also sauteed cucumbers and added pickled mushrooms+jalapenos. I'll probably stick to rice for this.

 No.59326

File: 1630639670971.jpg (1.66 MB, 3264x2448, 4:3, IMG_20210902_232340.jpg) ImgOps iqdb

>>57193
My lentil/mushroom/potato soup and it's spices.

 No.59352

https://cafedelites.com/creamy-garlic-butter-tuscan-shrimp/

I cooked this recipe recently and served it over rice and it turned out pretty good. I used extra cheese and substituted white vermouth for the white wine. I also used 60% of the sun dried tomato it called for and it was still a bit too much imo. I thought it could use some more spinach though.

 No.59386

File: 1631258784825.jpg (2.57 MB, 4608x2176, 36:17, IMG_20210830_131850.jpg) ImgOps iqdb

This is pasta with walnut sauce. It's very easy and good.

 No.59413

File: 1631477426237-0.png (2.36 MB, 1282x938, 641:469, 01155884tg4.png) ImgOps iqdb

File: 1631477426237-1.png (1.47 MB, 781x968, 71:88, 01155884tg5.png) ImgOps iqdb

russian vinaigrette and pot chicken:
easy, tasty, and filling.

 No.59421

No image but I just did an easy recipe that may appeal to other lazy NEET.
I butterflyed two chicken breasts and then squeezed all the juice from an orange and put it in a bag with the chicken breasts. I did this because I had no lemon/lime but it turned out very well.
I used olive oil with some salt and nuked some frozen veggies for a healthy yummy dinner.

 No.59430

>>59413
hey can you tell me how you made that pink stuff

i like to make salads with beets and balsamic vinegar. that looks like it would taste similar and something i could eat wiht a meal

 No.59432

>>59430
for the russian vinaigrette i used:
4 white potatoes
1 carrot
4 beets
1 corn
200gr of green beans
2 tablespoons of mayonnaise

the beets are the only ingredient that gives it that pink color

 No.59433

File: 1631573089248.jpg (1.38 MB, 2605x3211, 2605:3211, smashburger.jpg) ImgOps iqdb

Homemade burgers. Making good patties is easy - Form mince into balls a couple of inches wide. Get the pan real hot with a little oil, put a ball into the pan, then use a saucepan base to squish the fuck out of it onto the frying pan until it's really thin and spread out. Put salt and pepper on the raw side and flip after a couple of minutes. Put cheese on the cooked side and cook for a further couple of minutes. Then put it in the bun and you're done. Or do a second one for a double (pictured).

Pickles, lettuce, tomato, and sauce all enhance it further.

 No.59440

>>59433
Is that a brioche bun?

 No.59518

File: 1632133391875.webm (2.76 MB, 640x360, 16:9, taste.webm) ImgOps iqdb

>>59440
Looks like it.

 No.59569

Wanted to eat some veggies today. I try to eat fresh veggies instead of just my pickled veggies. Here is my low-effort salad that tastes good:
>cabbage and jalapeno, peeled
>chopped in the food processor
>olive oil, vinegar, (emulsified into vinaigrette), salt and pepper, dill pickles (I made), parmigiano reggiano.
>still doesn't taste good
>honey
>then it tasted good

I got a pepper grinder a week ago and it's so convenient, I don't need to break out my mortar and pestle every time I want to use pepper. Perhaps I should have gotten one with more space for peppercorns though, I'll have to refill it every couple weeks.

 No.59570

>>59065
Are you the raw meat wizzie by any chance?

 No.59572

>>59570
Yes I am. I'm also >>59569 (ate the salad right after a raw steak)

 No.59593

File: 1632698407554-0.png (901.23 KB, 1366x630, 683:315, Screenshot_20210926-155014.png) ImgOps iqdb

File: 1632698407554-1.png (999.48 KB, 1366x630, 683:315, Screenshot_20210926-155022.png) ImgOps iqdb

Raising the bar on my cooking. My food budget has gone from $300/mo to $400/mo.

contents
>spaghetti
>meatballs
>salt, pepper
>garlic
>marinara
>fontina fontal cheese
>parmigiano regiano cheese
>serrano pepper
>shiitake mushroom
>heirloom tomato
>dill pickles (sounds weird to me but I looked up recipes and one I saw had this as an ingredient)
>toasted pine nuts
>rose wine
>lime

Very good. My only complaint is the meatballs are too big and not browned enough. Listened to Chopin while I ate.

 No.59594

Oh yeah, also
>oregano
>thyme
>cayenne pepper powder

 No.59609

>>59593
neetbux ?
nice

 No.59743

File: 1634089691977-0.png (1.15 MB, 1366x630, 683:315, pasta2.png) ImgOps iqdb

File: 1634089691977-1.png (1020.19 KB, 1366x630, 683:315, pasta1.png) ImgOps iqdb

Some of the best pasta I've ever cooked. It's focused on the cheese and broccoli taste of romanesco broccoli (the fractal veggie with spirals), very good veggie taste.

Fat: clarified butter
Pasta: chiocciole
Meat: chuck steak
Cheeses: manchego, fontina fontal
Veggies: romanesco broccoli, poblano pepper
Spices: salt, pepper, oregano, thyme, cayenne pepper powder
Aromatics: garlic
Other: toasted pine nuts, nutritional yeast

The only problem is the steak's over cooked a bit, kinda tough chewing because of that. I seared it, then cooked it some more with the pasta and veggies. Next time I'll sear it then add it to the veggies and pasta after those are done.

First time having chardonnay, I love it. My favorite wine. It was just $12. Oregon, 2019.

 No.59937

This might be a stupid question. But why is the texture of pasta so different from bread when its just wheat?

 No.59938

File: 1636099333109.jpg (121.71 KB, 1200x1200, 1:1, 257-LIKE_pasta_.jpg) ImgOps iqdb

>>59937
Pasta: unleavened (no rising), extruded through press or die.

>>59609
Yeah plus I've started saving some here and there. Keeping track of my money, I have savings after the end of the month even.

 No.59944

>>59938
Where do you get this much in welfare? Is it regular unemployment benefits?

 No.59945

>>59944
It's SSDI for autism, about $800/mo.

 No.60059

>>59938
Looks cool, anon.

 No.60084

>>59938
could you blend up raw pasta, add water, yeast, and knead it into bread dough, and make bread from it

 No.60090

>>60084
Why would you do that?

 No.60093

File: 1636737531162.png (1011.27 KB, 1203x604, 1203:604, 21.11.12.08.59.png) ImgOps iqdb

The last couple weeks I've checked out the frozen dinners at my organic grocery store. I didn't expect such exquisite foods. This truffle parmesan mac n cheese is one of the best things I've ever eaten. They have it at walmart too, gonna have my mom buy them for me from there a dollar cheaper. Bon vivant for 4 bucks. 1st world wizzies can all live luxuriously. The world is your oyster, you can open it whenever. I had this with Langhe 2019 red wine (Piedmont), my favorite. Just like $13 on sale and I can drink plenty for 2-3 days. I buy 1-2 bottles a month since I first tried one that I liked. I like red wine and chardonnay mostly, I also like rosé.

Some people don't like truffle aroma apparently? I cannot relate.

Other things I've enjoyed from frozen section:
Amy's Vietnamese Inspired Banh Mi Wrap - Kinda overpriced though at $4 for a little veggie wrap. Pickling my own carrots today.
This chorizo mac n cheese. Really good. A little more expensive than the truffle mac n cheese. I might look into making chorizo myself, and maybe other mexi meats I like while I'm at it like carnitas and menudo.
Gelato. Pretty thick. Nice textures with crunchy things inside.

>>60084
I'm not sure about the following statement, but what I suppose is that blending would denature the proteins which would make it impossible to make dough or bread. Perhaps soaking the dry pasta could turn it back into dough.

 No.60125

File: 1636935767012.jpg (1.58 MB, 3264x2448, 4:3, IMG_20211114_191120697.jpg) ImgOps iqdb

This isn't really anything great,but when im low food it's what I usually make.Two packs of instant Ramon cook them I prefer to cook them with the seasoning,drain water,I then put cheese in,a little bit of butter,melt it together,then I top it off by putting hot sauce on it and mixing it in. I think it tastes pretty good and it usually fills me up.

 No.60170

File: 1637372904103.jpg (146.29 KB, 1000x1202, 500:601, 20211121.jpg) ImgOps iqdb

Looooooooongg

 No.60204

File: 1637808299633-0.png (1.34 MB, 723x952, 723:952, 1858132.png) ImgOps iqdb

File: 1637808299633-1.png (540.67 KB, 456x575, 456:575, 1858131.png) ImgOps iqdb

spiced lentils

 No.60217

>>60204
Wow, that is one fat carrot.

 No.60241

File: 1638119898338.jpg (1.85 MB, 3264x1836, 16:9, 20211128_120049.jpg) ImgOps iqdb

Acorn pancakes. Have a very unique taste. Glad I gathered some before the squirrels got them all.

 No.60242

>>60241
hell yeah that's cool. i remember watching videos on gathering and processing acorns. it's actually crazy we dont use oak for food, they produce so much shit

 No.60244

>>60242
They are quite a bit of work to get edible so I see why they aren't eaten. Though in Korea they still make noodles and some sort of gelatin out of them.

 No.60274

>>60244
no way it's any more complicated than cashew farming. cashew workers are melting their hands and breathing in toxic fumes while harvesting and preparing them to eat

it would be cool to set up a huge funnel thing under oak trees so the acorns harvest themselves when they fall

 No.60275

>>60274
cashews are worth way more money though.

 No.60276

>>60274
It isn't the harvesting that is difficult it is the prepossessing to make them edible that is a pain in the ass.

They have a level of tannins in them that make them nearly uneatable until they are shelled, soaked/boiled with frequent water changes in a process that can take hours and stains the equipment used, drained, dried, roasted, then milled.
All for a product that isn't even close to worth all the effort, as the taste is meh and the texture is not all that good ether.

I have done it a few times both in the kitchen and in the woods and it is really not fun.

Oh, and you have to sort each nut individually if you don't want to deal with worms and fungus that are common with acorns. Both of which are the kind that will make you sick if you eat them.

It simply isn't cost effective to scale up the processing of acorn as there is rightfully little demand. Besides, it take a long time and a lot of space to grow a oak grove just to harvest acorns. Timber has a better return on investment.

 No.60277

>>60276
i think all that could be handwaved away if there was a market for acorns. if it was valuable enough i'm sure people would have created processing and sorting machines for it. there is just no reason to do any of that when no one cares about it

 No.60300

>>60093
Been eating the truffle parm mac n cheese every morning now, just around $3.50. I will always hold myself back from eating more than one a day. I always look forward to it when I go to sleep and when I wake up. I had a dream where I was super rich and my servant couldn't acquire truffles for me so I had to eat some other delicacy and was mad, then I woke up and had this.

 No.60328

I have some venison patè that I will fry up and mix in with some mashed potatoes later for dindins

 No.60357

File: 1638990915012.png (1.44 MB, 721x957, 721:957, cv.png) ImgOps iqdb

ceviche of dorado. I used too much celery and not enough limes so there wasn't much tiger's milk. Still great. I will learn some recipe that involves trouts next time

 No.60358

>>60357
>ceviche of dorado
>tiger's milk
dunno what those are but it look really good

 No.60359

>>60357
>tiger's milk
sounds like you're brewing a magic potion


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