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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.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

 No.60362

File: 1639013916849.jpg (83.9 KB, 1024x787, 1024:787, 1869691131.jpg) ImgOps iqdb

>>60358
dorado is a fish named like that because of its golden color.
tiger's milk is the lime based juice you cure the fish with, the lemon "cooks" the fish, this juice is seen as an aphrodisiac and it supposedly makes you a tiger in the bedroom, hence the name. I wouldn't know about that though.

 No.60370

Eating ground bison. It's pretty much how I imagined bison tasting. Not the best thing I've ever eaten, but not bad.

>>60362
Muy exotic.

 No.60372

Is there any trick for cracking an egg without breaking the yolk? I've read and watched so many suggestions (freshness of the egg, break on a flat surface, break with only one hit, etc) but still none of them seen to actually work. I've never cooked anything where separation of egg and yolk was essential, but I don't know how I would proceed if I had to, I'd say that around 1 out of 3 eggs break the yolk when I try, and I've been cracking a lot of them.

 No.60374

>>60372
How are you cracking eggs? I literally never had problems with yolk breaking. Just be gentle with it.

 No.60375

>>60374
If I'm gentle the egg doesn't crack well, then I have to keep cracking and the shell ends up into several little pieces that break the yolk when going through it. A few times the shell cracked but the membrane kept integrity, and I needed to kinda of tear it directly. Being fiercer seems to bring better results in general, but three times The egg broke whole on the surface, and I even lost one that just ran to the sink. Now I do them on a safe table just to certainly be able to salvage them if that happens. It seemed to me that it was common problem.

 No.60376

>>60372
I use a corner of some like a pan to that it give a consistent crack if you use a consistent amount of force.
Then it is just a matter of practice to get that level of force to be consistent.
Once I got that down I practiced doing it with one hand. First my main hand then my oft hand, then for fun learned to crack two at a time with both hands.

So tl:dr is constraint the force on the edge of something and practice using consistent force to the egg when cracking it. Practice is key, as you have to develop a feel for it.

p.s. Liking eggs or baking with recipes that require lots of them is a good way to grind up all your egg related skills.
Liking eggs or being into baking

 No.60377

>>60375
Just make eggs everyday for breakfast and you'll eventually get a feel for it. I remember fucking it up a lot when I was younger so I may think it is easy since I have literally been doing it for decades.

 No.60378

does anyone else here love dry salty eggs? My parents think they are disgusting for some reason, but I love to cook eggs til they're dry and start browning a little then dump a lot of salt and pepper on them, it is delicious

 No.60379

>>60378
Fuck no. I like eggs scrambled in butter that are just very slightly wet. Sprinkle with some salt and freshly ground pepper. Maybe some frank's red hot depending on how I am feeling.

 No.60380

>>60378
yes, it's pretty normal

 No.60381

>>60378
No, I love Sunnyside up eggs, so you could say I prefer them a bit under done.
I use moderate amounts of salt and pepper but I add quite a bit of onion powder.
I do also like omelet as well, but I don't overcook them. Infact I tend to be a bit tryhard when it comes to omelettes.

 No.60382

I have started a sourdough production line yet again, using the initial discard for the starter has proven to make a pretty sub par loaf. Today is day 7 and I believe that now my discard should have enough natural yeast to ferment bread so that it will rise more, at least that is what the sheet I wrote down a couple years ago says. We will find out tomorrow or the day after and I may take out my camera and take some photos.

 No.60383

File: 1639244429419.png (60.17 KB, 328x277, 328:277, Screenshot 2021-12-11 1239….png) ImgOps iqdb

I only learned this recently, and this applies to most gas ranges. I always thought high was dialed up all the way on the left, but no, that is just a + boiling mode for boiling water quickly. Medium high is actually in the middle, which is what I always thought was medium.

 No.60384

>>60383
Depends on the range.
It's usually a good idea to give whatever you are cooking on/with a once over before you get started. Helps pick up on little details like that.

 No.60387

>>60382
I am very disappointed with how my bread is turning out. It doesn't seem to really rise properly, the crumb is a bit dense, and it isn't really browning how I'd like despite using the same cooking methods I did before, but in a different oven.
Maybe the issue is in the proofing, or the yeast content of my starter sucks. Haven't tasted it at all since it all just goes into the freezer until I can finish the loaf I am already eating, but I am fairly disappointed in myself over this.

 No.60413

>>60387
Ah yes I tried making sourdough about a year ago and had pretty much the same problems. I have some flour going to try again right now.

 No.60420

>>60413
I'm not sure what I did wrong honestly. I followed the exact steps I had written down and the last time I did this my bread was absolutely fantastic. I suppose I'll do some reading/watching to see if I can do this correctly.

Do you guys like beef liver? I have only tried it recently, but I think it is very good. Marinating in seasoned milk(garlic, onion, salt, pepper) cut into chunks, dredged in flour, and pan fried is actually so delicious. Even without the milk marination, I find the earthy flavor somewhat reminiscent of beets/beet juice, I think it's very good. I actually think I prefer this over any other beef I have tried, but I am really not that big on steak and such.
Today there is a market in the city center and there is a meat vendor there. The last time I had gone they were out of beef liver(which they sell for $2/lb). But today since I woke up early hopefully I will make it before they sell out.

 No.60426

>>60420
I hated it since childhood because my mother was a terrible cook, but I've been thinking about buying some and trying to cook it myself.

 No.60472

File: 1640329639123.jpg (73.9 KB, 560x432, 35:27, butter-keeper[1].jpg) ImgOps iqdb

I really like this thing. Keeps your butter perfectly spreadable for over a month without going rancid. Great for someone like me who likes eating buttered bread as a snack. You must replace the water every three days, though. Just set a reminder on your phone for that, and you will be able to have perfect, spreadable butter available at all times.

It probably isn't good if you live in a warmer climate and turn off the AC when you leave home, though. In my experience, the butter always falls into the water if the ambient temperature is above 75F.

 No.60476

File: 1640366366622.png (136.89 KB, 267x189, 89:63, ClipboardImage.png) ImgOps iqdb

>>60472
>It probably isn't good if you live in a warmer climate and turn off the AC when you leave home, though. In my experience, the butter always falls into the water if the ambient temperature is above 75F.
wonder if you could just use an evaporative cooler. like picture the butter bell placed into water inside this. the outer layer water evaporates and keeps it cool. could probably let you use it without ac in really hot places

 No.60478

>>60476
It would work very well in dry places but much less well in humid places.

 No.60479

>>60426
Definitely stick with beef liver if you are apt to try. I tried some chicken livers recently and they were not very appealing to me. They had a sort of grainy, fall apart texture that I found to be vile. It's possible that I cooked them incorrectly, but I'm not sure anything would get rid of that dreadful texture.
Chicken hearts are pretty good and are not at all strange tasting, so if you want another organ meat that will be easy to eat hearts may be worth a shot. Very mild flavor and easy to incorporate with other things.

 No.60481

>>60472
Do you not have a refrigerator?

 No.60482

>>60481
Fridge makes butter too hard

 No.60517

>>60479
Best to cook chicken livers for just seconds.

 No.60608

cut up some mushrooms and onions and pan dry them in some olive oil then drench it with spaghetti sauce and put it on rice. this is my new favorite meal takes maybe 15 mins if you microwave the rice

 No.60627

if anyone has burrito wraps, can you try to make sushi using that instead of rice. the wraps just need to have the same moisture level as cooked rice. maybe briefly boil it and then rub some white vinegar onto it, put the nori under it, and then basically roll the sushi up… dont have any in the house atm but im dying to try this out

 No.60836

File: 1643067405075.jpg (2.8 MB, 4032x1960, 72:35, liver.jpg) ImgOps iqdb

I finally got around to doing the beef liver. Didn't impress me. It was eatable, but not something I'd look forward to eating. It's the cheapest part of cow, but I'd rather buy chicken or pork.

I soaked it in milk overnight, rested in a sieve to dry up a little, seasoned with salt and pepper, dredged in flour, caramelized onions in pan, took them out, cooked the liver for around 3 min each side, put the onions back with some fresh herbs just to mix up a little. It was pinkish inside, I'd be afraid to cook it less than that. The onions were the best part, really.

 No.60858

File: 1643294256534-0.png (1.48 MB, 1560x720, 13:6, Screenshot_20220127-061253.png) ImgOps iqdb

File: 1643294256534-1.png (1.36 MB, 720x1560, 6:13, Screenshot_20220127-061603.png) ImgOps iqdb

File: 1643294256534-2.png (1.67 MB, 1560x720, 13:6, Screenshot_20220127-054621.png) ImgOps iqdb

Couldn't sleep at about 5 am today, so I made dumplings. Blue cheese + iberico cheese + butter inside. Pretty good.

 No.60884

>>60836
is it bad or just okay? it looks great

 No.60887

File: 1643404856576.jpg (76.57 KB, 1294x597, 1294:597, 20220128_123856.jpg) ImgOps iqdb

A bit better at making dumplings now. I saute'd the bottom so they're crispy then steamed it. Fillings are cheese, egg, garlic, capers, cayenne pepper, onions I cooked in a pan a bit before. Added a few drops of balsamic vinegar on top.

>>60836
>>60884
I know exactly what that tastes like. It's like when I make liver jerky too thick and the middle tastes meh.

 No.60888

>>60884
I also liked the appearance, but the taste and texture were just ok. I'm thinking liver is just not for me, that seems to be quite a common thing.

>>60887
Do you think it's just about the thickness? It seems too soft raw to be beaten. Would it only turn out good if cut into thin slices?

 No.60889

>>60888
I'm the raw meat wiz, I usually don't eat liver raw though cause of the organy taste, and rotten it has a nutty taste I don't care for. My dog rarely eats them raw even, he loves them how I prepare them though. I prefer my liver:
* left in the sun a few hours during summer
* made into jerky, not too thick (I have a meat slicer and a dehydrator)
* sauteed in a pan for seconds, I've only done this with chicken and quail liver though. they were delicious.
I did get drunk earlier this month and ate liver raw and it did not have the organy taste and I liked it a lot. Don't know why, maybe my body knew I needed liver.

 No.60891

>>60889
I think you should try cutting it thin, cooking it for less time at a higher heat. Olive oil or clarified butter (not hard to make) so you can get it hot without worrying so much about the oil burning.

 No.60961

https://www.thecookierookie.com/easy-chicken-tikka-masala/

I made this today and was quite pleased with how it turned out. It was better than almost all indian dishes I've tried from restaurants.

 No.60979

dont have pics since i already ate it, but i made "spaghetti" using mac and cheese in place of spaghetti and leftover brunswick stew instead of tomato sauce. tasted great. fuck spaghetti noodles, they are impractical, i like being able to shovel my food from a bowl

 No.60980

>>60979
So macaroni beef stew?

 No.60981

Went to the market and saw beef kidney for a very low price, even cheaper than chicken cuts, has anybody here ever tried it? It seems you have to soak it in vinegar or brine for two hours else it will have an ammonia-like smell. I will probably braise it, I wonder if I can just keep the fat that is inside, sear the kidney with the fat.

 No.60982

>>60980
i mean it's a stew made from a tomato base and venison, with the meat havign a similar texture to ground beef. so a similar texture to pasta sauce, it just has corn and different seasoning and stuff. i normally think of beef stew as coming from a broth and having big chunks

 No.60992

>>60981
Never personally prepared beef kidney but from what I understand it takes a long process to prepare it to make it usable as a sausage ingredient.
As far as just preparing it by itself I don't know.

 No.61040

File: 1644108882835.jpg (390.14 KB, 1632x918, 16:9, soup.jpg) ImgOps iqdb

I've been cooking for countless years but for some reason always thought making soup would be a puzzle. Only recently did I try it and turns out it is the easiest and most practical way to cook. Just cut some stuff up and throw it in a pot. It only takes some trial and error to know what goes together well and when to put each ingredient in. And it doesn't make a mess like many dishes, just wash cutting board and pot when done.

I made pic related with leftover chicken bones and meat, rice and vegetables. Got 3 days worth of food out of one pot.

 No.61050

File: 1644171286709.png (1.4 MB, 1560x720, 13:6, Screenshot_20220206-051626.png) ImgOps iqdb

Made pasta from scratch, 2nd attempt. The dough felt really good after kneading and resting. Next time I'll try cutting the noodles thin. This tasted asiany, I rate it 6/10.
Ingredients are: extra virgin olive oil, whole grain wheat flour, an egg, serrano pepper, cayenne pepper powder, tomato, green onion, red onion, garlic, fish sauce, red wine, white wine vinegar, tamarind paste(it's a sour and fruity tasting fruit, somewhat like cranberries), manchego cheese.

 No.61176

I tried making a round egg like they do at McDonald's for my breakfast sandwich today.

A lot of online videos and articles tend to omit the crucial step of breaking the yolk so that it becomes more distributed throughout the mass. Why even make a round egg if you want to keep the yolk in one big centralized blob? Just make a regular fried egg at that point.

Anyway, my sandwich turned out great. It tasted just like McDonald's but I don't think this will become a regular breakfast of mine. I would rather eat everything separately. Spread some butter or jam on that english muffin and dip the sausage in maple syrup.

 No.61263

shredded carrot experiments

shredded carrot
shredded potato
egg
cooked on a pan with a bit of butter
was firm but flexible and clearly eggy, not crispy at all
4/10

shredded carrot
cheddar cheese
egg
frosted flakes
fried in vegetable oil
crispy and incredibly sweet
6/10

shredded carrot
cheddar cheese
egg
flour
breadcrumbs
cooked on pan with some vegetable oil
basically same as attempt #1 but the outside became crunchy if i left it in long enough
6/10

all of these could easily go up 1/10 if there was salt and pepper or other spices but on their own they were fine

 No.61271

>>61263
Try with lime and onion.

 No.61272

Power surge killed my large toaster oven again.
This one didn't even last 6 months.

Guess no more baking for me for a bit.

 No.61275

>>61271
like the juice or zest? i actually did onion with the potato/carrot but i felt unimpressed like i should brown them first

 No.61282

microwaved a whole ass broccoli head, blended it up, added flour, egg, mozarella, and salt and pepper, and pan fried a bunch of patties. delicious. i need more vegetables to transform into patties, carrots were good but way too sweet, broccoli will undoubtedly give me gas. im thinking mushrooms and cucumbers and onions and maybe sweet potatoes to try next. it is too fun playing with ratios of ingredients and tweaking the flavors and textures. i wish i had a garden

 No.61283

>>61282
You cooked and ate a whole ass?

 No.61287

made some pizza but I didn't have enough cheese and cooked it too long
I'll try again tomorrow

 No.61291

My parents started forcing me to cook a while ago and I have to say I'm surprised at how much I'm enjoying it. It's got the level of difficulty of like a smart phone game where it's overall easy but just hard enough to keep your interest. Basically if you can follow a list of written instructions then you can cook, but when you add in a side dish there is the difficulty of getting things to be ready all at the same time which keeps it interesting. Obviously the best part is eating it. Just by googling random internet recipes I've managed to cook stuff that is better than 80% of what my parents cook. I just put in a little more time and do recipes that are a little more involved and it comes out way better. With each delicious meal I cook I feel my position in the household grow more secure. I doubt my parents will want to kick me out if I keep making delicious food for them.

 No.61298

File: 1645472077791.jpg (2.33 MB, 4640x2610, 16:9, IMG_20220221_143239.jpg) ImgOps iqdb

>>61287
better this time, but still too bready

 No.61299

>>61298
Nice. looks simple but fulfilling. Thick enough to have cheese in the crust

 No.61300

>>61298
i think bread is the best part of pizza, that looks awesome

 No.61309


 No.61331

File: 1645944634974.png (1 MB, 1261x582, 13:6, Screenshot_20220226-223903.png) ImgOps iqdb

Delicious. Best noodles I've made from scratch yet. Thought I added lots of cheese but it could use more.

Ingredients:
quail
whole wheat flour
EVOO
salt
pepper
garlic, fried and grated on raw at the end
cayenne pepper powder
serrano pepper
gruyere cheese
onion
broccoli
white wine vinegar
balsamic vinegar
red wine
soy sauce
tamarind paste

 No.61332

File: 1646010848249-0.png (236.08 KB, 271x587, 271:587, Screenshot_20220227-170140.png) ImgOps iqdb

File: 1646010848249-1.png (226.09 KB, 284x615, 284:615, Screenshot_20220227-142915.png) ImgOps iqdb

>>61331
and today I made delicious hash browns. I also began pickling some veggies. Many hours in the kitchen today. Lots of cleaning.

 No.61345

Egg noodle marinara, made noodles myself again. I made too much after adding enough flour to match 2 eggs; a consequence: the cheese is not as dense as I wanted even though I used a whole package of gruyere.

I want to make >>59743 again.

The pickled carrots I added when it was done are a nice touch. Good contrast.
>>61263

 No.61346

File: 1646190255151.jpg (101.52 KB, 1261x582, 13:6, 20220301_150506.jpg) ImgOps iqdb

Forgot pic wonce again

 No.61350

File: 1646261932089.jpg (1.57 MB, 4032x1960, 72:35, absolutely disgusting.jpg) ImgOps iqdb

Tried the beef kidney, braised in chicken stock with seasonings.

I read that the smell was strong, but it was on another level, really overwhelming. Even still packed I could smell it. And when I opened it just took the whole kitchen, it was noticeable from quite a distance. But I put it in brine overnight to get rid of the smell, as soon as I submerged the piece in the water the smell went way. But when I took it out the smell came back. Weaker, but came back. And it never really went away, even after ten hours of brining, searing, one and and a half hour of braising with lots of spices, there was still a faint trace of the ammonia-like smell. The flavor and texture are very similar to liver. It has fatty parts, and those are a little more flavorful. I also didn't like how it looked.

It's probably the cheapest cut of meat that may be found, but turns out there is a reason for that. Today my learning was not only in cookery, but also in economics, it's cheap because nobody wants to buy beef kidney. I also don't really think it is worth it. I'm very disappointed with these alternative parts of meat, but I will still try pork knee and beef heart.

tl;dr beef kidney is like beef liver, but looks bad and smells bad

 No.61351

>>61350
oh yeah reminds me when I was cooking quail for >>61331 I ate the liver of the quail and it was really good. A bold flavor, maybe it was gamey. I've bought quail before that had hearts and kidneys in them and the neck, but these ones don't. I also found 3 small chewy round things, which were also tasty. Lymph nodes perhaps?

 No.61352

>>61350
lmao that looks like actual shit

 No.61353

>>61350
I don't know if it's the topping that gives it this aspect.
But this looks like a polycystic kidney.

10/10 would not eat.

 No.61355

File: 1646267028352.jpg (47.62 KB, 508x448, 127:112, gr1.jpg) ImgOps iqdb

>>61351
Maybe the testicles and adrenal glands, apparently most birds don't have lymph nodes.

>>61352
And smells like pee.

>>61353
It's just powdered seasonings and dried herbs, with a roux to thicken the sauce.

 No.61356

>>61355
hmm there were 3 of them though. I'll examine them closely when I have quail again tomorrow.

 No.61360

File: 1646339962822.jpg (1.02 MB, 3264x1836, 16:9, 20220303_152123.jpg) ImgOps iqdb

boiling some potatoes i grew

 No.61361

>>61360
these things were wet as hell jesus christ my mashed potatoes were like a soup. i guess you are supposed to store them and they naturally dehydrate?

 No.61362

>>61361
bake them first, like baked potato, then boil

 No.61363

>>61360
How long did you boil them for? Also different sizes like that will complete the boil at completely different rates. And what variety were they?

 No.61483

>think about making homemade ice cream thinking it will be cheaper and healthier
>cost of just the 32 oz of heavy cream is more then a pint of ice cream
>somehow the fat and calorie content of just the cream is more then the store bought ice cream
>All the stuff together to make ice cream home made would cost twice as much as store bought

I mean, I am still planing to make it with the hope that it will at the very least taste better and be worth the effort. If not then I give up.

 No.61484

>>61483
>somehow the fat and calorie content of just the cream is more then the store bought ice cream
Storebought ice cream adds more water to the mix. They make iceream normally, then mix in up to an equal weight of frozen freezy water. The calories and fat per weight of scoop is halved because of this. This is how many diet ice creams have identical ingredients, just add more water, and it's why the storebought stuff is cheaper. If you make ice cream per instruction you'll have a super concentrated flavour explosion

If raw milk is available to you, use that as pasteurized milk is more likely to curdle on freezing.

 No.61485

>>61484
interesting.
I thought it was because of economies of scale but looking into what you said you are totally correct.
This makes me hopeful that it will be worth my effort in making it homemade. It also explains why those old fashion ice cream parlors that make their stuff on site taste so good but are usually so much more expensive.

 No.61518

File: 1647465706648.jpg (2.48 MB, 4032x1960, 72:35, pork knuckle.jpg) ImgOps iqdb

Tried pork knuckle/pork knee, not sure what the appropriate name is. Braised in beer, it was pretty delicious.

 No.61521

>>61361

I would boil them and then put the potatoes over heat to dry out. Once the potatoes are very dry, mash, add milk, butter, salt, etc. and serve.

 No.61525

>>61362
>>61521
normally mashed potatoes is braindead. i've never used this fresh potatoes before. the pot was waterlogged as well from recent rain. it seems you are supposed to store them for a while before doing anything with potatoes, for it to be comparable to store-bought. they must dry out a while. i'll have to consider all this next time

 No.61559

File: 1647745887636.jpg (3.33 MB, 4032x1960, 72:35, beef heart.jpg) ImgOps iqdb

Cooked the beef heart. I was afraid it might taste like the other offals, but its taste is quite close to regular beef cuts, probably because it's also muscle. The texture is denser because of the lack of muscle fibers, but since it was cut in small pieces and prepared with the rice it didn't turn out hard. Definitely a cheap alternative cut of beef.

 No.61560

>>61518
That looks awesome

 No.61569

File: 1647984386234.jpg (2.25 MB, 2133x1836, 79:68, 20220322_172045.jpg) ImgOps iqdb

1 head of cauliflower, 1 little tub of mushrooms, 2 eggs, some mozarella, enough flour so it's not wet but still sticky, and spices and stuff

forms delicious patties. too much moisture to have a meaty texture, and they quickly lose their crisp, but the egg and flour keeps them firm. i added shitloads of steak seasoning, black pepper, some salt and onion powder

 No.61570

>>61569
Looks pretty yummericious wizchef. Send me one

 No.61614

ive never been big on pies, but god damn quiche is awesome, i think its becayse it is savory and the crust tastes good with the filling. pies with fruit dont mesh well with the crust or topping. i would probably really like meat pies or vegetable stew pies. i vaguely remember my mom making stuff like that when i was very young, but i dont remember the taste at all

 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


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