No.64256
>>64255what ingrediants did you use
No.64257
>>64255Very photogenic bread. Good job wiz.
No.64259
>>6425610g dry yeast
320ml water
500g flour
8g salt
15ml olive oil
-In a bowl mix the yeast, water, flour, salt and olive oil.
-Knead it for 12min, don't use flour to dust it (the dough has to look uniform, smooth and fluffy)
-Put back into the bowl, cover it, wait 1h. The dough to double in size.
-Spread the dough over a lightly flour dusted surface, fold it into a ball, then make it into a longer shape so it fits the loaf pan nicely, coat the loaf pan with some olive oil, put the loaf inside the loaf pan, dust some flour over it, cover it, wait 1h. The dough has to double in size.
-Pre heat oven at 200C
-Bake it for 40 to 50min, keep checking, every oven works a little different.
>>64257Thanks. It tastes pretty good, too.
No.64271
>>64264impressive, very nice
No.64272
>>64259not bad
bread is good
No.64374
>>64255>>64259>>64264Still working on it, trying to improve with every loaf.
>>64271Thanks.
>>64272It is.
No.64390
>>64374that looks so freaking tasty
No.64560
>>64558whats the black thing wizzie?
No.64567
>>64558Are you using a rolling mat for those? No offense but honestly they're looking like complete shit. Uneven with sauce and rice falling all over the place. Try to use glutinous short grain rice instead and use a rolling mat, you'll have much better results.
>>64560Nori aka seaweed
No.64572
>>64567>they're looking like complete shitThey're tasty
They're healthy
They're inexpensive
They're packable
They're easy
And he enjoys the process.
Our wizard friend's rolls do not look like shit, and even if they did, it wouldn't mater because they're good in every other way. Whiny whiny food snob brats OUT. Show us what you have cooked.
No.64574
>>64567They look good wtf you mean
No.64584
>>64567how much did Big Rolling Mat pay you to shill their dumb bamboo garbage
No.64636
>>64622Thanks for the suggestion! I'll definitely check it out.
>>64623Thank you so much for recommending this cookbook! It's exactly what I've been looking for. I can't wait to check it out! For a while now, I've been looking for a cookbook with these kinds of recipes and methods for complete newbs like me. I can only cook instant ramen.
No.64725
>>64623Reading a cooking book is a waste of time. You can just find recipes online and follow them. They list all the steps, so if you can read you can cook. You just need to look at the ratings and the recipe itself and the comments on it to see if it looks like it would be good.
No.64753
Alfoil baked potatoes with some butter, grated cheese and a bit of sour cream can never go wrong. Unless you manage to burn them.
>>64725The recipe websites that are out there are all the definition of modern web bloat. Physical books are better than having to squint a screen in my opinion.
No.64780
>>64778Pretty cool, congrats!
No.64783
>>64753The trick is to scroll down to the "recipe card". This lists all the ingredients and steps in a concise way. If you need more information about how to do the steps they will usually have that up top. Cook books don't have ratings or reviews so it's easier to find mediocre recipes in them. Usually highly rated recipes with lots of reviews are good. I will post some of my favorite internet recipes that I have bookmarked with any modifications I do.
https://www.onceuponachef.com/recipes/chicken-marsala.htmlThis is one of my favorites but it needs some modification. First off just buy chicken cutlets, don't bother cutting a breast in half. It's also not necessary to waste a ziplock bag to coat the chicken in flour, just salt and pepper it first, then pour some flour on a plate and dip each side in the flour. Then instead of using oil and butter to fry the chicken in, I recommend frying up around 4 pieces of bacon first and frying the chicken in the bacon grease. Then when you cook the mushrooms you can use the remaining grease and add some butter. I also add a diced yellow onion or half a vidalia onion in with the mushrooms and cook until they've yellowed some. The marsala wine is expensive but you can make this dish many time with a single bottle and it is definitely worth it. Cut up the bacon into pieces and add it back into the dish along with the chicken. I recommend using lots of pepper and a moderate amount of salt. You can add these when serving though to individual taste.
https://tasty.co/recipe/spinach-artichoke-mac-cheeseDouble the spinach. Use extra sharp cheddar and bump up the cheddar and decrease the mozarella slightly.
https://www.thecookierookie.com/easy-chicken-tikka-masala/This is good just how it is, but it is time consuming. You can mix up double or triple batches of the spice mixes to save time if you plan to make it more than once. This is one of the ones that is tasty enough to make over and over again just like chicken marsala imo.
https://www.errenskitchen.com/seriously-best-broccoli-life/Don't overcrowd the pan, cut up your florets fairly small and make sure to slice the garlic very thin. You want to cook it until it is almost burnt so it gets nice and crispy. Don't be afraid to use lots of olive oil.
https://www.inspiredtaste.net/7179/sweet-and-spicy-oven-baked-ribs/Use a good dry rub and barbecue sauce and this is very good and very easy.
https://www.delish.com/cooking/recipe-ideas/a28650213/cauliflower-au-gratin-recipe/https://www.jocooks.com/recipes/classic-french-cassoulet/This is quite time consuming, but worth it. Note that you will need a fairly big pot for this one and it will need to be able to go in the oven. Modifications for this one: again, start by cooking about 4 strips of bacon. Instead of using raw sausage, just use pre-cooked. I like polish kielbasa for this. Skip the sausage browning step and just add in the cut-up sausage and the cut-up bacon after you deglaze the pot. I also use duck fat to cook the chicken and veggies in. You can buy jars of duck fat in the grocery store or you can render it from actual duck if you have the money to roast a duck. If your leeks are small you may want to use more than 1 like 1.5. I also use 2 carrots. Everything else is fine.
https://www.spendwithpennies.com/the-best-spinach-artichoke-dip/This is good but somewhat decadent. I like to up the spinach amount somewhat. If you use frozen spinach don't forget to squeeze it dry.
https://www.tasteofhome.com/recipes/grilled-peach-rice-arugula-salad/This is fucking delicious. Just make sure to actually cook the peaches through. I can't wait until peach season comes around so I can make this again.
https://www.tasteofhome.com/recipes/grilled-flatbread-veggie-pizza/vegetarian, easy, and tasty.
https://www.tasteofhome.com/recipes/rosemary-salmon-and-veggies/This is very easy and tasty. I always cook salmon in the oven because it comes out much more moist. You definitely need a meat thermometer. I put it under the broiler once it hits 120 or so and then broil it to 135. I prefer to use butter rather than olive oil on the fish, but it's good either way.
https://therealfooddietitians.com/one-pan-salmon-and-veggie-bake/Another salmon and veggie variation. Slightly more involved but still very good.
https://www.tasteofhome.com/recipes/air-fryer-spinach-feta-turnovers/Also vegetarian. I up the spinach slightly. Don't forget to squeeze it dry.
https://cooking.nytimes.com/recipes/1020843-jalapeno-poppersThese are a fair amount of work but quite tasty. Make sure to use thin-cut bacon.
https://www.jocooks.com/recipes/halifax-donair/Time-consuming, but tasty. I up the pepper a bit and decrease the sugar a bit. It's not necessary to suspend the meat log on stakes or anything either, you can just wrap it in foil and cook it lying on the baking sheet.
https://tastesbetterfromscratch.com/pad-thai/#recipeI like to use chunky peanut butter, shrimp, and it's fine with other types of sprouts if you can't find bean sprouts. I actually prefer it with broccoli sprouts and I up the amount a bit over what it calls for.
https://www.eatingwell.com/recipe/277676/vegan-shepherds-pie/This is frankly a pain in the ass to make but very tasty and it should be quite healthy. Regular shepard's pie is also quite tasty, but for some reason I don't have a recipe for that bookmarked.
https://www.allrecipes.com/recipe/234676/how-to-make-a-tuna-melt/Decadent but tasty
https://www.eatingwell.com/recipe/278543/chile-lime-cauliflower-quesadillas/Easy vegetarian dish.
https://www.pressurecookrecipes.com/instant-pot-beef-stew/I add some dried persian limes to this but I'm not telling you to go out and get them, it's perfectly delicious just as it is.
https://www.allrecipes.com/recipe/257499/ghormeh-sabzi-persian-herb-stew/This is one of the most time-consuming recipes, but honestly it's not hard, it just takes a lot of simmering and a lot of chopping up of herbs and it is very tasty. Similar to lamb saag but for beef. I'm going to try making lamb saag soon because the ghormeh sabzi had me hankering for some.
I also recommend Mujadarah with greek yogurt although I don't have a specific recipe saved for it.
No.64784
>>64783Forgot to mention that the chicken marsala, chicken tikka masala, and ghormeh sabzi should all be served over rice.
No.64786
>>64778You just leveled up.
No.65060
I'm having this weird mandela effect type thing going on where suddenly it turns out the spice I thought was called cardamon all my life is actually called cardamom.
No.65523
Just made some Japanese curry with some brown rice. Also, I'm going to try to get my knives sharpened on Tuesday (6/13/2023) so I can cook faster and improve a bit.
No.65542
>>65541why it's all dirty? you found it in a bin?
No.65543
>>65542just mess from being on the counter while I'm cooking -
No.65563
>>65552
I think it's just when it was written in the 80s the margarine was a popular thing. I buy this generic mix of italian dried herbs which is just "Thyme, Marjoram, Parsley, Oregano, Sage, Basil."
No.65575
>>65552
>missed his chance to say: any chef worth his salt would stay away from margerine
No.65688
I made some muesli soaked in some plant milk yesterday. It's pretty good, but with the amount of milk it takes, it's not very cost efficient to me. I might experiment with it a bit because I like the taste and convenience. Along with pitting and chopping cherries to put it, along with bananas and blackberries, it took me 25 minutes for something that'll last me three days, probably. Probably two days. I don't really want to make oatmeal every day, so this works out to be healthy and time efficient.
No.65817
>>65815Friend, I know that it must've tasted excellent! I might sound cheesy right now, but I think you're a great chef.
No.65819
>>65815what kind of curry? kind of looks like butter chicken
No.65838
>>65817>but i think you're a great chefthanks wizzie. i'm getting there
>>65818most curries look like vomit. get used to it
>>65819nah this is regular indian curry. butter chicken looks like pic related and it uses boneless chicken. I'll post here if I make butter chicken (probably in the next 2-3 days)
No.65852
>>65849Do you even get full of this ? I need a stock pot of this to get full .
No.65854
>>65852my guy 60g of protein is like 1-1/2 chicken breasts, that pic only shows like 6 nuggets of chicken. he clearly had a larger amount elsewhere but only plated the amount shown to take a pic
No.65857
>>65849that's like 10 grams bro
No.65862
>>65849Is that your full portion? Pls respond.
No.65863
>>65852>>65857>>65862like
>>65854 mentioned, this is not the full portion. I had used 100grams of penne pasta and 250grams of chicken breast
No.65935
>>65934bro roti ko flatbread bolta hai 💀
No.65936
>>65934>>65815good morning sirs
No.65979
just made some thick and delicious hot chocolate. used 90% dark chocolate
>>65935kys
No.65984
>>65979What did you use to make it thick though?
No.65985
>>65984consult the wizard's hot chocolate mp4 of old
No.66166
>>65984I took some milk, added some cinnamon and unsweetened cocoa powder along with a little bit of salt and sugar.
Once the milk began to boil, I passed the milk through a sieve and again poured it in a vessel. Then i chopped some dark chocolate and added it to the vessel. The melted dark chocolate made it thicker and darker
No.66258
you guys are so cute. this is by far the best board on wizchan.
No.66408
Gonna try cooking beans the traditional, old fashioned way.
A few weeks ago I adapted this method that hadn't been used before with my folks. They came out edible but not the same.
No.66409
made some butter cake
maybe because i used banana bread sized pans, but it reminds me of banana bread, minus banana, and much more sturdy
i cut off slices and ate it with ice cream like it was a cheese or something. THICK CAKE
No.66414
>>66409>>66413Hell yea brotha
No.66419
>>66408I did it! Yeah, they're legitimately yummy this way, ngl.
No.66420
>>66419what's the method, soaking for a long time and then boiling?
No.66422
>>66420I cleaned 500-600 of them (which is essentially separating the normal ones from the ones that are sketchy looking, cracked or only a fraction complete) put them in a ceramic/clay pot (any other containers like normal pots or stovetop pressure pans work too) poured drinking water on them until it filled up fairly albeit not too high (tap water's fine too depending on taste) put a ton of salt and a fair pinch of canola/cooking oil on them, left them cooking for at least an hour and a half with a lid on(or until they were twice to thrice as big and soft enough) and left them to chill for a few minutes before serving.
No.66491
>>66490what caused the surface texture? it looks granular almost. bread crumbs?
No.66494
Made some Garbanzo soup.
Iz good.
No.66495
>>66494what did you put in it and how thick was it
No.66497
>>66494I also made soup tonight. Lohikeitto, AKA salmon soup. One of the few scandinavian dishes I enjoy.
No.66498
>>66497Yummy!
I only made one scandinavian dish called "Risalamande" in 2012. Inanutshell I was inspired (at the time) by this:
https://satwcomic.com/exotic-food>>66495I put onions, tomato and garlic.
No idea on how thickness is measured.
No.66499
>>66491its a mixture of semolina and chickpea flour
No.66639
I made a very simple paella today that just had shrimp and sausage, but it was still quite tasty. Next time I want to try adding mussels.
No.66713
I'm thinking about trying to cook a bunch of cookies and give them to people as a variety pack for christmas. My grandmother used to do something similar.
My shortlist of cookie types so far is
Thumbprint
Snickerdoodle
Pfeffernusse
Basler lackerli
Cappuccino flats
Spiced meringue cookies
Chocolate crinkles
Peppermint molasses
Brown butter chocolate chip with toffee
Rosemary shortbread
Sand tarts (pecan butter cookies)
I would have to make a couple a week and then freeze them then bake on Christmas or Christmas eve. Not sure if we have enough freezer space or not. Seems like it might be more trouble than it's worth, but then again I really hate christmas gift shopping.
No.66715
>>66713Please make peanut butter cookies thanks in advance
No.66716
>>66713That looks like an awful lot of work. Do you have any tricks or do you just take it head on, even if spaced over weeks as you said?
No.66719
>>66716IDK man I've never done it before. This is just the shortlist too not the final list. If I get started and it's more of a pain in the ass than I thought I will probably do less varieties and just give to my immediate family. I still don't know if I want to get into giving to extended family. Could be a can of worms. I have heard to make them and portion them out on a cookie sheet then freeze them on the sheet and after they're frozen you can bag them. Makes sense to me. Everything but the meringue cookies should work that way and then I would need to make the meringues on christmas day. I will probably cook some of the cookies that say they store fine on christmas eve and do the rest on christmas day. Actually I might leave out the meringues because I don't think they store well, everything else should store fine in tins I think.
No.66720
>>66719Actually, I may end up baking and freezing the baked cookies because trying to get oven time on christmas could be difficult. We do have a double oven but still there are probably a lot of other things that will need to be cooked. Probably won't be as nice but who knows maybe it won't negatively impact them.
No.66722
really enjoying oatmeal
add in some leftovers, a bit of milk… mmm
delicious like rice
dirt cheap like rice
cooks faster than rice
goes with anything like rice
actually fills you unlike rice
has assloads of fiber. without fiber your arteries are screwed
has much lower glycemic load so you dont go into a carb coma
bowel problems for me are basically fixed now
there's a lot of breads and savory things made with oats i'll be trying them out. im only familiar with oatmeal, nobake cookies, and oatmeal cookies though. in particular i want to try oatmeal pancakes this weekend
No.66872
Finally made pancakes!
Queasy bake pancakes, but pancakes nonetheless. X3
No.66883
What are your go-to lazy recipes? Something quick, filling and delicious to enjoy after a long hard day?
Mine is a simple pasta dish:
Pasta
Sweetcorn
Baked beans
Cheddar cheese
Put the pasta on to boil, half a tin each of beans and sweetcorn in the microwave, topped with cheese, whole meal is made in 20 minutes.
No.66884
>>66883Involving actual cooking.
Pan fried meat and sunny side up eggs put on a soft tortia/wrap with cheese.
Lots of ways to modify it so I can have it pretty often without it getting old. It's simple to cook and pretty high in protein so I won't be super hungry later.
No.66923
>>66713Like an idiot I procrastinated but I guess I don't need everything done right on christmas day so I think I should be okay if I start today. The final list has been pared down and altered somewhat. I will be doing:
Basler lackerli
cappuccino flats
pfeffernusse
peppermint molasses
peanut butter m&m cookies (for anon)
brown butter cardamom spitzbuben
caramel hazelnut linzer cookies
cranberry orange icebox cookies
sand tarts
the caramel hazelnut linzer ones look like the biggest pain in the ass to do so if anything gets chopped it will be them especially since I couldn't get hazelnuts at the store I shopped at so I would have to go somewhere else and shop again for them. I also couldn't find candied orange peel which goes in the basler lackerli but I did find candied lemon peel so hopefully it will be alright with just that.
No.66924
https://cooking.nytimes.com/recipes/11897-twice-cooked-pork-tenderloinI made this last night. Never before did I know pork tenderloin could taste this good. Whenever we have it is is lean and tasteless but this cooking method with the sauce fixes everything. I substituted beef broth for the water and added mushrooms and red onions like suggested in the comments. Was quite easy so it will probably stay in my rotation from now on.
No.66967
>>66965thats a tiny serving size
No.66968
>>66967looks pretty normal and calorie-dense
No.66969
>>66968nah, look at the grains of rice in proportion to everything else. It is tiny as fuck. That was my first thought upon seeing it.
No.66970
>>66965not bad. im a big fan of rice + veggies
also a fan of small meals and eating often as opposed to gigantic meals
No.66980
>>66923i spent all day baking cookies. Pfeffernusse and caramel hazelnut linzer cookies got chopped due to time constraints. I was overly ambitious it would have been way too many cookies. As is, it is still too much, but I am pleased with how it came out overall. IDK if I will make this a thing, it was way too much work.
No.66992
>>66969>nah>as fuckIf this is how you speak, nonetheless TYPE, then your thoughts on anything here don't really matter. You must lead a very unhealthy life if you equate a meal's value strictly to its size.
What did YOU cook today anyway?
No.66993
>>66992You must lead a very unhealthy life if you equate a person's intelligence strictly through his use of colloquial speech.
No.66994
>>66993>You must lead a very unhealthy life if you equate a person's intelligence…Judging the content of some guy's character and health based on his radical opinions regarding food and his choice of words is not unhealthy at all.
>…strictly through his use of colloquial speech.He's not being criticized for typing out his preferred brand of English; everyone does that either consciously or subconsciously. It's his particular choice of words that suggests his nature is one of an outsider, an obtuse normalfag who must ail every conversation with his gangsteresque swears and substanceless critique of something so inoffensive as a plate of vegetables.
Your "no u" is laughable and if you're that "as fuck" dork then you might as well just uninstall Chrome from your smartphone now. What did YOU cook today? I cooked you.
No.66999
>>66994>radical opinions regarding foodYes, how dare someone believe that an image of a meal represents a small portion size! Those radical zealots must pay for their insolence!
No.67013
Three-cheese macaroni!
>Macaroni
>Cheese sauce
>Cheddar
>Wotsits (cheese flavoured corn puffs, giving the meal a delightful crunch)
No.67067
I made solyanka tonight. It is definitely one of the most unique tasting soups, or really even meals, that I have had. Sour, salty, meaty, olivey. I think the more I eat it the more I start to like it. It was a fair amount of work though, especially since I bought olives with pits in them by mistake. Olives are tougher than they look, harder to get the pits out than I would have guessed. Next time I think I will put in more celery because it gives it a nice crunch.
No.67108
>>67107Before another fight erupts over portion size, this one I arranged just for the picture, I ate a larger portion than that.
No.67109
>>67108Did you also eat all the sauce in the other portion?
No.67110
>>67109I followed a recipe, it was adequate I think.
No.67137
>>67136Did you use food dye on it?
No.67140
>>67136Looks overcooked, even though there's literally a piece of raw egg on the bottom of the photo. Whatever you were trying, it didn't work. Delete this abomination.
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