No.67143
>>67140raw egg is healthiest i eat 4 per day
>>67141good beancake
No.67145
>>67144this looks like the kind of meal someone would eat if they wanted a balanced and nutritious variety of delectable tastes and textures.
No.67152
How often do you follow a recipe until you feel confident enough to modify it to your own tastes?
I probably would follow the recipe two or three times before changing it. For example omurice, I used chicken a few times before wanting to use bacon instead.
No.67153
>>67152i always feel comfortable substituting meats and spices. example is when reciples want you to use cajun spices and tons of cayenne or hot peppers, or horseradish, raw onion, ground mustard, etc. i mostly use garlic powder, salt, pepper, thyme, cumin, and chili powder. if a recipe calls for anything else i don't bother
things like flour:water:oil ratios for example in bread are fairly important and i don't modify
No.67154
>>67152As soon as possible, sometimes after first time, sometimes during the first preparation, maybe even before.
No.67196
>>67193oh lord it is not sitting well in my stomach oh god oh fuck i hear bubbling
No.67206
>>67196had similar experience making something out of cabbage. total toilet apocalypse
No.67207
>>67196Enjoy your newfound testosterone and take it like a man.
No.67208
>>67205Jellied cranberries? Good good
No.67211
>>67210You steam it for a little while and add some salt to it, it's actually quite tasty.
No.67212
>>67211i have some beets in the backyard! awesome plant. it grows throughout winter when everything else is literally freezing
No.67373
I made chan chan yaki today which is a salmon dish from hokkaido with butter, onions, cabbage, carrots, and garlic. Shiro miso, sake, scallions and bonito flakes top the salmon. It was quite good. Now I finally know what miso and bonito flakes taste like. Both solid ingredients as far as I am concerned. Miso was quite salty, bonito flakes are like lox only dried and concentrated in flavor. I was somewhat surprised to see big old strips of fish in there. They are all incredibly thin but some were quite large nonetheless. Had to chop them up into a bits with a knife before adding them on top. I had imagined them being brittle and crunchy but they're actually paper thin and flexible.
No.67375
>>67374Nah, I'm not in the habit of photographing my food, sorry. This is the recipe I was using though. It has a video showing what it looks like. Mine was fairly similar but I used a 1 lb piece of fillet rather than those medallions they have (and also regular cabbage rather than chinese cabbage). Probably has something to do with why it took 4x as long to cook as what the recipe said it would. I was skeptical it would cook that fast having cooked salmon before and sure enough it took the usual 15-20 minutes to cook that it usually does. I think that turned out to be a good thing though because the miso, sake, and sugar solution they have you put on top was a little thick and I don't think it would have had time to melt down off the salmon and into all the vegetables in the 4 minutes they say it should have taken. As it came out the vegetables were all quite soft but that was fine, they were delicious.
https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/hokkaido-salmon-chanchan/6iw2n17m5 No.67376
>>67373>>67375also looking over the recipe again I realize I forgot to mention there are shitake mushrooms in there also. It was good, you should try it if you're interested.
No.67377
>>67375A picture is worth a thousand words. It's cool to have pictures of the food you cook, it's a way to keep track of your efforts.
No.67378
I hate cooking stupid shit-
No.67401
>>67400forgot to mention, there's some orange food in there too
No.67406
I made black garlic and mushroom risotto. It also had some asparagus cut up and put in it along with shallots, butter, white wine, salt, pepper, and grated parmesan cheese. I used vegetable stock for the liquid. It was pretty good. The black garlic was not at all what I was expecting. It has a flavor profile resembling some sort of dried fruit only with garlic undertones. It came as entire heads of garlic. For some reason when you open up the peel, the inside cloves have all melded into one and whatever paper is usually on them has degraded into nothing. The garlic is very soft and mushy and, of course, black. I used two heads sliced into pieces plus most of another one that I mushed up. If that were normal garlic that would have been really overpowering but it ended up being rather subtle. Very interesting flavor that I'm not sure how to best utilize. I will have to try a few more dishes that call for it because I still have a few heads left.
I'm not all that keen on risotto I think. It's a somewhat above average tasting dish, especially for a vegetarian dish, but it takes a long time to do and you have to keep stirring it all that time so it's not like a comfy pot dish you can just let bubble or an oven roast or something. The overall flavor profile is somewhat bland too. It's basically like a mac and cheese done with rice and with a few extras. I don't get people who rave about risotto like it's the best thing ever. It's good, but so many other dishes have more depth to them. The mushrooms were the best part. I put in a pound of them, but next time I think I will put in a pound and a half.
No.67421
>>67406I've been nibbling on a head of the black garlic this morning to get more familiar with what it tastes like. It really is one of the more unique gustatory sensations I've had. The initial notes are bright and sweet and vaguely fruity, then you get a nice sweet and nutty caramel flavor that starts to come out and the aftertaste is nicely savory garlicky with a bit of buttery nuttiness. There are garlic undertones throughout but you don't really notice them much until the end when the more dominant fruity flavors are gone. Not sure how to utilize this yet but I hear people say it goes well with homemade mayo. I've never made mayo so this might be a good excuse to try. It seems quite easy as long as you have an immersion blender, which I do.
No.67488
I made cassoulet tonight. It takes a lot of effort so I usually only make it a few times a year. I wish I could get duck here for cheap so I could make it right, but it's still quite tasty with chicken. It has bacon, sausage, chicken, leek, onion, carrots, shallots, garlic, white kidney beans, a little white wine, and a few herbs and seasonings. I usually prefer kielbasa but they didn't have any so I got bratwurst. Pretty similar. Picture included for the anon who likes pictures.
No.67490
>>67488Thanks anon, that looks amazing. I bet your family was quite happy with this dish.
No.67493
>>67488Very hearty. Very nice.
No.67496
boiled potatoes and turnips from the backyard
chopped up some turnip leaves and an onion, cooked them in butter
mashed it all together with more butter, pepper, salt
no pics because i ate it all, sue me
No.67498
I made some baby back pork ribs tonight. Ribs are one of the easiest and most delicious things you can make. I find you need about a pound per person to really pig out on them and at $10 a pound that is somewhat pricey, but it is absolutely worth it for how easy/delicious it is.
>season with dry spices
>wrap in foil
>bake at 275 for 2.5 hours
>slather on sauce ( I like stubbs mixed with some sriracha and vinegar)
>broil for a couple of minutes
that's it and it comes out amazing every time. If you've never cooked ribs before, do yourself a favor and buy some next time you go shopping.
No.67504
>>67497Get some hooks and hang them pots and pans from the wall
No.67594
> cooked with poblano peppers
>just ripped the seeds out by hand because it's way easier and it's just poblanos it's not like they're spicy
>after dinner I notice my balls are burning a little
>wipe my eyes a few times and notice they start to burn
>realize I got a little spicy fingers but the ball burn was mild and went away so I just ignored it for a few hours
>fingers starting to feel a little spicier and I can't stop accidentally wiping my eyes so I figure I'll just take a quick shower and rinse it all off
>get out of shower and realize my fingers are now BURNING like I just scraped the backs of them on sandpaper or something
>fingers still burning 6 fucking hours since I deseeded them
wtf man, I thought poblanos weren't that spicy. Last time I underestimate a poblano, gotta wash that shit quick.
No.67719
I've been grilling a lot lately because the weather is nice. It's annoying how good stuff comes out on the grill. Annoying because you can't always do it because of the weather. I've been catching stuff on fire by accident and it comes out good. I think being cooked in the fire from the fat of the meat makes it taste better and the higher temp makes the outside get a little crispy and charred without over cooking the inside.
No.67723
>>67719There is no such thing s weather which prohibits grilling. Rain, sleet, snow, or locusts, eat will be charred
No.67868
>>66404those oreo fritz look bloody scrumptious
No.67874
>>67719Do you have any advice on how to grill? I want to try it this summer.
No.67951
Do you have a chocolate cake recipe that works?
No.67952
>>67951Sorry, all the cakes I bake are NEETs