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Kitchen Banter General Chef 01/01/2023 (Sun) 12:08 Id: 32fdb5 [Preview] No. 14
This is a general hang out/advice thread.
Until the board gets more users it will function as a general.


Chef 01/01/2023 (Sun) 12:20 Id: d230bb [Preview] No.15 del
I think I have some Italophobia pics somewhere.


Chef 01/01/2023 (Sun) 12:26 Id: 32fdb5 [Preview] No.17 del
>>15
Italy only got the tomato in 1500 and they act like they own tomatoes.


Chef 01/01/2023 (Sun) 12:28 Id: 3cc50e [Preview] No.18 del
>>16
Least gay nigger.


Chef 01/01/2023 (Sun) 12:33 Id: d230bb [Preview] No.19 del
>>17
Irish only got potat in 1500 and they act liek they own patatas.

>>18
Is he from outer space?


Chef 01/01/2023 (Sun) 12:37 Id: d230bb [Preview] No.21 del
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Chef 01/01/2023 (Sun) 12:40 Id: 32fdb5 [Preview] No.22 del
>>19
many such cases


Chef 01/01/2023 (Sun) 12:41 Id: 32fdb5 [Preview] No.23 del
>>21
Do newchefs break the spaghetti to avoid burning the end of it, or do they just not know how to eat noodles with a spoon?


Chef 01/01/2023 (Sun) 12:47 Id: d230bb [Preview] No.24 del
>>23
Newchefs dunno they can cook spaghetti in smaller pot in little water.


Chef 01/01/2023 (Sun) 12:49 Id: 3cc50e [Preview] No.25 del
>>24
This is why I used to do it.


Chef 01/01/2023 (Sun) 12:51 Id: 32fdb5 [Preview] No.27 del
>>24
If you use too little water the pasta becomes starchy, usually I just boil an inch of water then add water from the kettle to save time


Chef 01/01/2023 (Sun) 12:52 Id: d230bb [Preview] No.28 del
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Dis a good one.


Chef 01/01/2023 (Sun) 12:55 Id: d230bb [Preview] No.29 del
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>>25
First you break spaghetti in half, then cook it until soft. Drain it, then serve it with ketchup.


Chef 01/01/2023 (Sun) 13:01 Id: 32fdb5 [Preview] No.30 del
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Chef 01/01/2023 (Sun) 13:04 Id: 3cc50e [Preview] No.31 del
Does chefs love Olive? She can't cook for shit. She had a video about cooking once where all she did was put some pre-grated cheese between two flat breads and sat it on a frying pan until it melted.


Chef 01/01/2023 (Sun) 13:20 Id: 32fdb5 [Preview] No.32 del
>>31
She will probably marry a man who can make a really good grilled cheese


Chef 01/01/2023 (Sun) 13:23 Id: 3cc50e [Preview] No.33 del
>>32
I can sort of do so. Wish I had an Olive gf.


Chef 01/01/2023 (Sun) 13:31 Id: d230bb [Preview] No.34 del
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>>28
Reminds me.


Chef 01/01/2023 (Sun) 14:00 Id: d230bb [Preview] No.35 del
>>31
No. We're only cooking with butter. No olive.


Chef 01/01/2023 (Sun) 14:34 Id: 32fdb5 [Preview] No.36 del
>>34
Old meme, but it checks out


Chef 01/01/2023 (Sun) 20:26 Id: f815b1 [Preview] No.37 del
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I miss him so much.


Chef 01/02/2023 (Mon) 00:27 Id: a4a933 [Preview] No.38 del
>>37
Vile post


Chef 01/02/2023 (Mon) 01:17 Id: 1af3d9 [Preview] No.39 del
Even whilst in exile, nuro can't stop thinking about IGA.


Chef 01/02/2023 (Mon) 02:04 Id: a4a933 [Preview] No.40 del
Who's IGA, is that like Australian KFC?


Chef 01/02/2023 (Mon) 04:36 Id: 0373ab [Preview] No.42 del
Since this board is /ausneets/ adjacent, negro will use this board as a replacement since he is too pillbrained to post on /ausneets/ without sticking out like dog's balls and getting banned.


Chef 01/02/2023 (Mon) 06:17 Id: aee7b5 [Preview] No.43 del
>>40
The chef in the vile post.


Chef 01/02/2023 (Mon) 08:13 Id: 4800e3 [Preview] No.44 del
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The figured it's a good idea to name a fruit after pines and apples?


Chef 01/02/2023 (Mon) 09:36 Id: 725a83 [Preview] No.46 del
>>42
He's not banned from this board so fair game
>>44
interesdat


Chef 01/02/2023 (Mon) 09:51 Id: a4a933 [Preview] No.47 del
(2.86 MB 406x720 1672585751820328.webm)


Chef Admin 01/02/2023 (Mon) 12:26 [Preview] No.48 del
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All Chefs are invited to our Movie Night.
Full Contact
January 7th
At 8 and 21 UTC (3am and 4pm EST; 8am and 7pm AEDT)
https://cytu.be/r/endcorner


Chef 01/03/2023 (Tue) 19:33 Id: 4800e3 [Preview] No.55 del
>>47
How's that martial art called?


Chef 01/03/2023 (Tue) 23:59 Id: 084a52 [Preview] No.56 del
An old Frugal Gourmet recipe, healthy and delicious (good recipe if you have higher blood pressure too):

You'll need the following. Olive oil. Three cans of sardines. Onion. A jar of organic sundried tomatoes. A red bell pepper. First you need to get a ceramic casserole dish, oil it all up with olive oil. Next you throw three cans worth of sardines. Chop up half an onion and put it in the casserole dish. Chop up the bell pepper and add it in. Grab the jar of sundried tomatoes and add three heaping tablespoons worth into the casserole dish. Top it off with some more olive oil. Pre-heat the oven to 350(F) and bake on 350(F) for about 30 minutes. Take it out and let it cool a bit. Once cool, stir it all up, mix it all together and serve in a bowl. This is a very wonderful and quick dish to make, once you have the hang of it you'll be cooking it a lot more often.


Chef 01/04/2023 (Wed) 06:57 Id: a4a933 [Preview] No.57 del
>>55
Spagarti


Chef 01/04/2023 (Wed) 07:02 Id: a4a933 [Preview] No.58 del
>>56
I've often seen this made as a baked pasta, a lot of traditional Italian pasta is baked or finished in an oven.

I would try using the oil from the anchovies/ tomato to fry the vegetables, often the flavored oil is wasted.


Chef 01/04/2023 (Wed) 07:57 Id: a4a933 [Preview] No.61 del
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/ck/ has rapidly risen to 9th in the user rankings, by dint of having four different users.
It is now suddenly more significant than the hundred dead boards with zero users.

In celebration I made a salad.
<ingredients
Butter beans, mayo, plain yogurt, tyme,tuna, djon mustard, pickle onions, boiled eggs, salt and pepper, herbs.
Make two serves of cold salad at once, eat twice as much salad.


Chef 01/04/2023 (Wed) 08:02 Id: a4a933 [Preview] No.62 del
Also if you remove the tuna, this is a good side salad for fish. If you're serving salmon I would add dill and not add mayonnaise, the salad can also be made with beetroot


Chef 01/04/2023 (Wed) 08:43 Id: a4a933 [Preview] No.63 del
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Finished dish.
Goes well with vodka, grappa or dry white wine. For a lady; smoked salmon. For a child; blinis.


Chef 01/04/2023 (Wed) 09:49 Id: 13c560 [Preview] No.64 del
>>58
If there were anchovies in it I could, but Jeff Smith called for sardines for that particular dish, and yes you can use the olive oil in the sardine cans as well. Great idea for saving money.

>>63
That looks very good. At some point I will have to post a few pics of the dishes I make.


Chef 01/04/2023 (Wed) 12:15 Id: 0373ab [Preview] No.66 del
I'm looking to start making tuna sandwiches to take with me during the day when I am out. Reading about them, it seems people generally use mayonnaise which I am a bit hesitant to due to all the cheap ones using lots of canola oil.
Making my own mayonnaise is an option, it doesn't seem too difficult. I was also thinking of making hommus instead and using that. Any suggestions, tips, or something?
I was thinking lettuce and red capsicum (aka. red bell pepper) would go well with it. Bread would just be fairly cheap wholegrain unless someone has some better suggestion.
Keep in mind that this needs to all be fairly cheap.


Chef 01/04/2023 (Wed) 15:45 Id: 82303a [Preview] No.67 del
>>66
>I am a bit hesitant to due to all the cheap ones using lots of canola oil.

I do not blame you, canola oil is so toxic I once used it to kill a colony of ants that were invading a cabin kitchen when I was on vacation years ago, and it worked, knocked them all dead. You can always look for organic mayonnaise without the canola oil. Organic mayonnaise is usually made with olive oil or avocado oil.

>Making my own mayonnaise is an option, it doesn't seem too difficult.

I have done this before, it is not too hard. In fact it literally is typically eggs, salt and some kind of cooking oil blended. Some people add a little herb and spice to it. The only downside is it won't taste the same as conventional store-bought mayonnaise. It typically never came out very thick either. For that reason I would try finding a health food store or online source to buy organic mayonnaise.


Chef 01/04/2023 (Wed) 19:04 Id: 82303a [Preview] No.68 del
I made an Indian dish today in a wok, called "Chicken Jalfrezi", well at least a bit of a substituted version of it. Instead of regular chicken I had to use up some chicken sausage that had been sitting in the fridge, and instead of canned tomatoes I used sun-dried tomatoes (which I'd prefer to use due to the quality of taste anyway).

Without leaving you in suspense: you need a wok, fresh garlic, ginger, crushed peppercorn and onion. You also need cumin seed and curry powder. Fry the cumin seed with olive oil until it starts to pop, then add in the garlic, ginger, crushed peppercorn and onion and let it sizzle. Add in the curry and mix it up real well tell it turns to a thick paste in the walk. Add in the chicken and sun-dried tomatoes and let it cook some more. Then add your freshly cooked rice and stir, cooking for another 5 minutes or so until all hot.


Chef 01/05/2023 (Thu) 02:33 Id: f318ab [Preview] No.70 del
>>66
I often take sauces separately to avoid things like bread going soggy, you might even bring all the things to make the sandwich separately in a lunchbox like kids do.

Mayonnaise? Well you can buy better mayonnaise, or use something else like the oil the tuna came in, or a herb yogurt.
>>67
It's easy but you get raw egg everywhere and it doesn't keep long.
>>68
Very good. I often crush sausages rather than slice them because the crushed meat gets more surface area.

I thought Jalfrezi was just a curry sauce, typical fry. So you would just get a bowl of what they call "fry" with a side of either rice, flatbread, papadam etc. I find that if I make the rice separately I'm left with leftover plain rice, which is less of a waste and more easily used in differnt dishes
>https://fatimacooks.net/chicken-jalfrezi-recipe/


Chef 01/05/2023 (Thu) 09:59 Id: 34bb75 [Preview] No.71 del
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Lentils, protien ball curry, yogurt. Unsure if this qualities as keto


Chef 01/05/2023 (Thu) 23:57 Id: 2b605f [Preview] No.72 del
>>70
>I thought Jalfrezi was just a curry sauce, typical fry.

Perhaps that is what it is intended to be, the sauce that is. I made it a bit differently as I added a bunch of rice to it too and did not use chili because I had no fresh chili peppers to use unfortunately. Without the rice and adding some chili peppers it would have turned out much more authentic, I must agree. Next time I make it I'll consider buying everything I need for it before hand.

>>71
That does look like a keto dish, looks delicious.


Chef 01/06/2023 (Fri) 07:23 Id: 6e6a00 [Preview] No.73 del
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A few random things from an Asian store.


Chef 01/06/2023 (Fri) 09:54 Id: 87279d [Preview] No.74 del
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We cookin', you lookin'!


Chef 01/06/2023 (Fri) 11:29 Id: 34bb75 [Preview] No.75 del
>>73
>>74
Looks promising


Chef 01/06/2023 (Fri) 12:27 Id: 34bb75 [Preview] No.76 del
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This one comes from the jungle, I guess I'd describe it as a fried pea custard.

But Im very interested in the process because you could use it to make Iranian style sweets or put it through some of the more elaborate Chinese perpetuation of tofu.

To make this I've whisked one cup chickpea flour/maida, a pinch of turmeric and a tsp of salt into a batter with a cup of water, poured the batter into a pan of two cups boiling water and whisked it on medium for six minutes


Chef 01/06/2023 (Fri) 12:42 Id: 34bb75 [Preview] No.77 del
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After leaving this to shrink away from the tin and chilling it what I've now got is a neat brick
Why bother with this?
Well chickpea flour is 20% protien as compared with 13% in whole grain flour. Nutritionally is far better with huge iron values. It's gluten free and suitable for pete.


Chef 01/06/2023 (Fri) 12:51 Id: 0d56c0 [Preview] No.78 del
Have to ketchup with this thread, but in the meantime here's this:
https://www.offbeatbudapest.com/budapest-city-guide/best-traditional-hungarian-dishes/


Chef 01/06/2023 (Fri) 13:14 Id: 34bb75 [Preview] No.79 del
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The strange thing about this stuff is that I'm pretty sure you can eat it raw, like a custard it's cooked prior to setting.

So you could serve this any number of ways, and i suspect to that ends you could make it softer or harder.
In hindsight a teaspoon of salt was too much.

This first preperation is just a kind of curry sauce with a lot of shaved ginger.
It's bad, but at this stage i think that's my fault


Chef 01/06/2023 (Fri) 13:17 Id: 34bb75 [Preview] No.80 del
>>78
The frustrating thing is that trying to get normal food here costs a fortune.
Our shithouse manufacture of meat means we don't get things like smoked bacon fats, on a bad day you can't even buy bones to make stock.


Chef 01/06/2023 (Fri) 13:32 Id: 34bb75 [Preview] No.81 del
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A far more legit attempt, when fried these don't absorb oil like tofu as become softer inside, and are also good when cold.

The dipping sauce is a certified hood classic, fish sauce, lime juice, garlic, green chilli, coriander flowers. Usually they add sugar but that's a bad habit


Chef 01/07/2023 (Sat) 07:48 Id: 855d17 [Preview] No.82 del
>>67
>>70
Thanks for your suggestions. I haven't tried it, but I was thinking of trying creamed corn. What do you think of that? There would be corn, tuna, red kidney beans, black beans, various spices. Eh?


Chef 01/07/2023 (Sat) 15:27 Id: 0c397d [Preview] No.83 del
>>81
>Usually they add sugar but that's a bad habit.

I'd have to agree. Looks like another great dish.

>>82
You won't know unless you try it. Sometimes as cooks we have to give the old "trial and error" testing method to find our niche preferences. I've had both failure and success doing do in the past.


Chef 01/07/2023 (Sat) 15:41 Id: 0c397d [Preview] No.84 del
>>80
I buy wholesale beef from a local farmer, met him at the farmers market in town years ago. With the processing fee included it costs me around $1,500 today to get half a cow worth. That's about 2 years worth of beef for a couple, 1 year for a family of four, as long as it is stored properly in a box freezer. It is enough to fill up a whole box freezer and even then you might have extra to store in the regular freezer too. Consider buying wholesale because over time, including the cost of inflation, buying beef by the pound in stores his a huge price gouge (stores tend to add around $2 per pound to make profits). Plus the fact if you buy from the farmer you can learn exactly what quality you are getting before you make a big purchase.


Chef 01/07/2023 (Sat) 15:45 Id: 0c397d [Preview] No.85 del
>>73
I wish I had an Asian food store near me. If I want anything authentic I am forced to buy it online.


Chef 01/09/2023 (Mon) 06:44 Id: 3c9de3 [Preview] No.86 del
>>84
That's an interesting consideration, my butcher was out of pork mince for the third time this month and I swear when the boss is away they're just too lazy to clean the mincer.

The other issue buying a side of beef is that you're limited with cuts, that's a personal preference.
I wonder what the refrigeration cost would be over a year.


Chef 01/09/2023 (Mon) 06:58 Id: 3c9de3 [Preview] No.87 del
>>85
I was in the same boat so maybe i can give some good advice.
A. Work out which ingredients are core to the kind of Chinese cuisine you like, many dishes you see online are regional specialities that highlight a special ingredient, but more everyday recipes come from only one region of Asia. You may have to settle for the regional version.
B. Cook from fresh. Asian expats typically don't but everyone is Asia does. Eating from packets is expensive and pre made goods aren't so versatile.
C. Recognize ingredients that are included simply because of their low cost or abundance. When a recipe calls for bokchoi that's just because the author assumes it's what you can get your hands on, in reality any Asian green will do.
Im using pea greens at the moment because these are the greens i have on hand, onions are very diverse and there's a triangle between hot, large and green and near enough is good enough.
D. When you've got your shit together, but online. I send a big box full of things I really need.
Preserved Sichuan vegetable, djoubanjisng, douchi, mixed hard spices, dried mushroom, Sichuan peppercorn.


Chef 01/09/2023 (Mon) 07:02 Id: 3c9de3 [Preview] No.88 del
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Lunch today, Zian mien.
Common in Beijing, typically a take out food. Far too salty but balanced with a ton of vegetables.

Today instead of cucumber I Julianne'd this vegetable which i can't even identify but it's like a cucumber took the form of a mango. Whatever, in it goes. I used pork sausage because the butcher had no mince and as a result i didn't get nearly enough sauce.
But it's not bad, actually it's far fresher.


Chef 01/09/2023 (Mon) 07:09 Id: 3c9de3 [Preview] No.89 del
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And here's what it's actually meant to look like
>https://thewoksoflife.com/beijing-fried-sauce-noodles-zha-jiang-mian/
I didn't mix mine in the wok just so you could kind of see what's in it, mixing your own noodles is a thing.


Chef 01/10/2023 (Tue) 02:39 Id: 5ff34e [Preview] No.90 del
Kino leftovers for lunch


Chef 01/10/2023 (Tue) 04:35 Id: 3c9de3 [Preview] No.91 del
>>90
Looks good. Full grain noodles like soba are hard to work with, i only use them in noodle salad.


Chef 01/10/2023 (Tue) 04:38 Id: 4a8841 [Preview] No.92 del
goy slop


Chef 01/10/2023 (Tue) 04:42 Id: 3c9de3 [Preview] No.93 del
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Matevz,slokav crammed potato with beans.
As is common in eastern Europe a ton of dairy is the key, in this case half a cup of sour cream.

This year was a very bad year for cabbage, so i bought up whatever i could and made saurkraut which lasts for months and is good to break up fatty pork.

This is a great dish to use budget bacon or offcuts, or to make with left over meat


Chef 01/10/2023 (Tue) 07:21 Id: 5ff34e [Preview] No.94 del
>>93
>sour cream in mashed potato
Interesting. Although it does pair well with baked potatoes.


Chef 01/10/2023 (Tue) 07:23 Id: 5ff34e [Preview] No.95 del
>>91
A minute in the same pot of boiling water used to blanch the broccoli. Then mixed with the honey soy drippings from a previous batch of chicken.


Chef 01/12/2023 (Thu) 09:29 Id: c3de06 [Preview] No.97 del
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Don't even know what 'grana padano' is but always wanted to try these fancy-looking ''and expensive' clay-pot dips. Price was reduced down from 9 bucks so why the fuck not?


Chef 01/12/2023 (Thu) 10:00 Id: f71bef [Preview] No.98 del
>>89
If I could get a hold of more Asian ingredients I would not try making that in my wok. Don't know where I'd get that Chinese sweet bean sauce or shiitake mushrooms from, maybe I could buy it somewhere online?


Chef 01/12/2023 (Thu) 10:01 Id: f71bef [Preview] No.99 del
>>98
>I would not try making that in my wok.

I would not *mind try making that in my wok, pardon the typo.


Chef 01/12/2023 (Thu) 14:08 Id: dfc638 [Preview] No.100 del
>>95
You can mix a little starch and water together, then add the cloudy water to varous dripping and sauces to thicken them in a pan.


Chef 01/12/2023 (Thu) 14:10 Id: dfc638 [Preview] No.101 del
>>97
Is that why there are hundreds of those ceramic bowls in the up shops in extensive suburbs.
They eat the dip then donate the empty bowl to the poor haha. I'd be offended but i bought and regularly use the ceramics


Chef 01/12/2023 (Thu) 14:18 Id: dfc638 [Preview] No.102 del
>>98
The mushrooms you could buy online, but I'm pretty sure woolies had them in the Asian section, they're usually next to the seaweed sheets.

It's pretty common to replace the sweet BEAN paste with regular ass hoisin.
Honestly the names of Chinese ingredients are very fucking unhelpful in Chinese let alone English.

I spent weeks trying to work out which of the 25 "picked vegetables" were needed and Chang was particularly unhelpful even though i was buying his shit.

If you've got to use "black bean sauce" mixed with hoisin you'll survive


Chef 01/12/2023 (Thu) 14:22 Id: dfc638 [Preview] No.103 del
Here's the reference, Asian food is readily available now


Chef 01/13/2023 (Fri) 08:11 Id: 6cf79f [Preview] No.104 del
>>100
I'm familiar with the 'corn starch slurry' technique used a lot in Asian cooking.


Chef 01/13/2023 (Fri) 08:15 Id: 6cf79f [Preview] No.105 del
>>101
I always try to reuse things like glass jars. If this ceramic dish is heatproof I'd try cooking Chinese clay pot rice in it, albeit a very small portion.


Chef 01/13/2023 (Fri) 08:17 Id: 6cf79f [Preview] No.106 del
>>103
Fuck me, huge price difference between the dried and canned.


Chef 01/13/2023 (Fri) 08:23 Id: 6cf79f [Preview] No.107 del
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Based this dish on a couple recipes, a traditional bake and a Hungarian version. Layers of tomato, onion, garlic, fresh parsley and sour cream, topped with Italian salami.


Chef 01/13/2023 (Fri) 08:27 Id: d27c7e [Preview] No.108 del
>>107
Good job, Chef.


Chef 01/13/2023 (Fri) 09:05 Id: 6cf79f [Preview] No.113 del
>>108
Cheers, Chef.


Chef 01/13/2023 (Fri) 10:21 Id: dfc638 [Preview] No.114 del
>>104
Forgive me, especially outside European cooking i cant know who is or isn't familiar with anything

>>106
That weight is deceiving, consider the weight of the dried mushrooms after rehydrating.
I used to think dry BEANS were expensive until i realized they tripped their weight after soaking


Chef 01/13/2023 (Fri) 10:23 Id: dfc638 [Preview] No.115 del
>>107
Intriguing. I don't often bake because for a single neet it's a pain. Reminds me a bit of mousaka


Chef 01/13/2023 (Fri) 11:19 Id: d27c7e [Preview] No.116 del
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I think I'll try making tushonka following this video:
https://invidious.snopyta.org/watch?v=i3wiIbsSzEs
https://www.youtube.com/watch?v=i3wiIbsSzEs class="quoteLink" href="/ck/res/14.html#115">>>115

>>115
Layered potato is basically potato, boiled egg, sausage, all sliced up, layed in layers with sour cream. But can be done in any variation like the chef above did, with just about any ingredient you'd prefer I guess.


Chef 01/13/2023 (Fri) 12:07 Id: 6cf79f [Preview] No.117 del
>>114
>That weight is deceiving
True. Most of what's in that can is the liquids used to preserve and mushrooms are like sponges. Best to get the dried I guess (if you can't get fresh).


Chef 01/13/2023 (Fri) 12:12 Id: 6cf79f [Preview] No.118 del
>>115
Well I'm a 'single neet' with an abundance of free time. So why not make dishes from scratch? Made my first ever focaccicia a few weeks back and am looking forward to improving it.


Chef 01/13/2023 (Fri) 12:16 Id: 6cf79f [Preview] No.119 del
>>116
Canning meats ain't for beginners. You must have a fair bit experience preserving. All I know is 'quick pickles' that get stored in a fridge to be consumed within a month. One thing I want to try this year is sauerkraut, or kimchi.


Chef 01/14/2023 (Sat) 20:22 Id: a0e271 [Preview] No.120 del
I made a delicious sirloin broccoli dish last night for dinner, I'll post how to make it, along with some pics. In the first pic you'll see I cut some sirloin steak up and added my own homemade rub on top to season it. The rub is simple: Kirkland's no salt seasoning for the base, some ground black peppercorn, some ground white peppercorn, a dash of ground sea salt, some paprika, some cardamon, some coriander and a bit of mild chili powder. In the second pic you'll see I cut up almost half a bag worth of organic broccoli.


Chef 01/14/2023 (Sat) 20:24 Id: a0e271 [Preview] No.121 del
>>120
While cooking the spiced sirloin and broccoli in a wok, in the third pic I prepare to make the sauce in a separate dish. The sauce consists of Gorgonzola cheese, hot & spicy "Mushroom Toppers" and a decent slice off the Amish butter roll. The fourth pic shows it melting down and cooking on the stove top.


Chef 01/14/2023 (Sat) 20:26 Id: a0e271 [Preview] No.122 del
>>121
This last pic shows the finished dish. Once the sauce was cooked I added it to the wok with the spiced sirloin and broccoli, and mixed it up cooking it for another 5 minutes until ready to serve. I know, it's a very extravagant dish but we only live once, right? So if you have the time and save some money for a special occasion I'd recommend cooking this wonderful dish.


Chef 01/15/2023 (Sun) 08:03 Id: b36aed [Preview] No.123 del
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Bolognese sauce that's been simmering the past couple hours. Nothing out of the ordinary ingredient wise besides the addition of Italian salami. Set for the freezer. Next up a chilli con carne to use the other half of the beef mince.


Chef 01/15/2023 (Sun) 08:37 Id: b36aed [Preview] No.124 del
>>122
>>121
>>120
That's no everyday Chinese beef and broccoli stirfry! Looks great though.


Chef 01/15/2023 (Sun) 08:39 Id: b92444 [Preview] No.125 del
For spighett saus I fry some onions and garlic, add tomater, all chopped, then season it depending, but salt, sugar, greens like basil, or oregano, and whatnot. I just make enough for one portion of pasta. When served I add cheese.


Chef 01/15/2023 (Sun) 11:05 Id: da9b03 [Preview] No.126 del
>>125
I use passata, cook the oregano in the oil and add the basil as garnish, a bit of chicken stock powder in place of salt doesn't go down badly.
>>123
Well beaned, this is my mind of cooking
>>122
Generally i fry my aromatics, meat ave veg separately in small batches.
Then you can add a bit of cooking wine/ water, the aromatics and things like soya sauce so all you've got in the wok is sauce.

This avoids making your meat tough by stewing it in the sauce, and it's actually faster because of the way the wok works


Chef 01/15/2023 (Sun) 11:08 Id: da9b03 [Preview] No.127 del
>>116
Potted meat is right up the hard end, you've got to be proficient sanitizing glassware, rending fat, pickling. Until you've got the hang of all three i wouldn't attempt potted meat


Chef 01/15/2023 (Sun) 13:17 Id: d74438 [Preview] No.128 del
>>124
It was very good, and honestly I had no idea how this would turn out because it was my first try at it. Me and my family were very pleased with the results though.

>>126
I decided to make this dish a bit different and try something new. Fortunately the beef did not turn out too rough, although I suppose I could have cooked it differently to make it more tender.

This reminds me of an old trick I might as well mention here, for making beef more tender. The trick is fresh pineapple (cannot be canned due to a preservative that prevents this). If you have a nice big thick steak and wish to preserve tenderness, regardless of how you cook it, you can blend up some slices of fresh pineapple (with the skin intact) into mush, then marinate the steak in it for about 15 to 20 minutes maximum. You do not want to marinate it over 20 minutes because the steak will become too tender and start to fall apart! What happens is fresh pineapple has an active enzyme called bromelain that softens muscle fiber and increases the meat's potential to absorb more moisture. Canned pineapple, as mentioned, will not work because the preservatives de-activate the bromelain.


Chef 01/15/2023 (Sun) 14:15 Id: da9b03 [Preview] No.129 del
>>128
Good old bromaliaine, one of the least retarded protease


Chef 01/25/2023 (Wed) 09:36 Id: 5515e8 [Preview] No.132 del
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Anything with rice noodles looks healthy, actually this dish is of virtually no nutritional value.


Chef 01/25/2023 (Wed) 09:37 Id: 5515e8 [Preview] No.133 del
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Anything with rice noodles looks healthy, actually this dish is of virtually no nutritional value.


Chef 01/25/2023 (Wed) 09:37 Id: 5515e8 [Preview] No.134 del
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Anything with rice noodles looks healthy, actually this dish is of virtually no nutritional value.


Chef 01/25/2023 (Wed) 09:42 Id: 5515e8 [Preview] No.135 del
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Fuck this site is broken.
Anyway this was a more elaborate preperation of black bean noddle and I'm going to say it was a failure.

Wrong kind of noodle, the sauce should have been oil based, not enough fresh vegetable


Chef 01/25/2023 (Wed) 09:42 Id: d21fcf [Preview] No.136 del
>>134
Looks like albino spaghetti


Chef 01/25/2023 (Wed) 09:46 Id: d21fcf [Preview] No.137 del
>>135
Fried egg looks good. Tofu lookin like chunks of marshmallow.


Chef 01/25/2023 (Wed) 09:51 Id: 5515e8 [Preview] No.138 del
>>136
These are waiwai noodles, a rice noddle that cooks virtually instantly. Being so thin they're good for mixed salad, spring rolls, and because they take the soup they're good for vegitarian soups.

The dish is a mix of quick picked radish, onion and chilli and the soup base was onion and fermented roots.
I was hoping the soup would be lighter but the picked roots were too earthy, next time I'll use lotus and mint


Chef 01/25/2023 (Wed) 09:52 Id: 5515e8 [Preview] No.139 del
>>137
After you mix it together it looks more photogenic, i just wanted to show what was actually in it.


Chef 01/26/2023 (Thu) 04:10 Id: fa71e0 [Preview] No.140 del
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Over the Lunar/Chinese New Year, I decided to try my hand at more Chinese cooking, and make some hongshao yu.
While I don't have a wok, please excuse my poor abused cast iron.
There wasn't much difficulty in cooking them at all, save that I had to do each fish individually, which was a pain considering I was cooking for three people.
But the end result was still incredibly tasty, and the family loved it.

Recipe was from The Woks of Life, which is a neat little site that's introduced me to a good bit of fun Chinese/Japanese dishes, and got me into visiting my local Asian market, and making use of new and tasty ingredients from there, that definitely have the meals come out tasting far closer to what one might expect from say an actual Asian restaurant.

https://thewoksoflife.com/chinese-braised-fish-hongshao-yu-2/


Chef 01/27/2023 (Fri) 03:29 Id: 0a5b1c [Preview] No.141 del
>>140
Looks good.


Chef 01/27/2023 (Fri) 09:19 Id: f84c06 [Preview] No.142 del
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Not your typical roast chook. Probably would've turned out better using a decent homemade kimchi instead of this cheap stuff from Poland of all places.


Chef 01/28/2023 (Sat) 04:41 Id: b2f9dd [Preview] No.143 del
>>142
Sounds interesting as I have never tried kimchi.


Chef 01/28/2023 (Sat) 09:06 Id: ae0fdd [Preview] No.144 del
>>143
Should try it if you like sauerkraut


Chef 01/28/2023 (Sat) 09:12 Id: ae0fdd [Preview] No.145 del
>>140
Very nice, I've always wanted to try frying a whole fish in my wok. Do you know what species of fish it was? Looks like a type of sea bream or bass.


Chef 01/28/2023 (Sat) 09:24 Id: fa71e0 [Preview] No.146 del
>>145
That's legit just whole tilapia I got from Costco.
An Asian market I frequent now has just about every type of fish I could hope to cook for the next year however, so I plan on experimenting a good bit with various fish, prawns, and whatever else they have.

My advice is that it cooks way faster than you think it might, even going by that recipe in my previous post.
I thought for sure I was going to under-cook them, instead they came apart and melted like butter from fork to mouth.
One of them I barely even made it to a plate, because it threatened to fall apart on me trying to transfer it there.


Chef 01/28/2023 (Sat) 10:09 Id: ae0fdd [Preview] No.147 del
>>146
Thanks for the advice. One prawn dish I really want to try is Chinese 'salt & pepper shrimp', where the prawns are fried so crisp you can eat the shell.


Chef 01/30/2023 (Mon) 11:55 Id: 817938 [Preview] No.148 del
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>tfw drunk

Leftover roast sesame chicken tit topped with Kewpie mayo (not a sponsor) and green onion, tinned corn and black beans seasoned with cumin, smoked paprika, cayenne, garlic & onion powder. Asian style soy eggs and smashed cucumber salad, AND finally some potato salad mixed with a heap of fresh dill.


Chef 02/01/2023 (Wed) 00:10 Id: fa71e0 [Preview] No.149 del
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I've, somehow only recently, discovered coffee chocolate bars.
Aside from being amazing just by themselves, as I LOVE coffee, and coffee flavored anything. They've made excellent cooking companions to add sweet, chocolate, and coffee notes to anything that you would usually add chocolate morsels to.

While I've currently only tied a couple brands, so far nudge, Colombian Reserve, coffee bars have been the best, and my most recent addition to my weekly homemade chili.
Giving my chili that added sweetener and chocolate, without having to add sugar, and hints of coffee that I really love.

Coffee bars are amaze.
Anyone else tried them, have recommendations?


Chef 02/01/2023 (Wed) 00:38 Id: 78c388 [Preview] No.150 del
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>>149
Don't believe I've ever tried coffee-flavoured chocolate but used to love these candies many years back.


Chef 02/01/2023 (Wed) 01:36 Id: fa71e0 [Preview] No.151 del
>>150
Gonna add this to my list of things to look for at the Asia market.
Cheers.


Chef 02/01/2023 (Wed) 08:24 Id: 7eea6d [Preview] No.152 del
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>>149
>>150
We have/had these candy bars since forever, "developed" and made in Hungary. I think some are disappeared, some still manufactured. Most of these have chocolate cover and some falvoured filling. One of them, on the left the Kapuciner, is a cappuccino flavoured chocolate bar. But let's go through them.
- Melódia. Not sure anymore, I'd say some type of hazelnut cream, and probably dark chocolate, and maybe milk variety. This on the pic is a "reproduction", since the original company was closed down. Found this list on the net:
>primary ingredients include hazelnut cream, chopped almonds, honey-flavoured cashews, and peanuts.
- Lotto. Walnut falvor.
- K - they had various letters on them depicting the animal drawn next to it, in this case a kangaroo. These are just chocolate, no flaviour. On the border of milk and dark chocolate. The packaging says 40% cocoa.
- Kapuciner - the aforementioned cappuccino/coffee.
- Sport - rum flavoured.
- Autós - coconut
- Bohóc - I don't remember.
- Szamba - cherry.
- Balaton - originally it was red (dark chocolate), later in the '90s they introduced the blue (milk). It's a wafer type of thing. Now produced in "Outside EU" which means Ukraine. Thanks Nestlé.
- Vadász - sour-cherry-alcohol flavoured. Red = dark chocolate ; green = milk. Not sure about the actual alcohol content.
I think there were couple of others, I only found this pic featuring this much.


Chef 02/02/2023 (Thu) 01:26 Id: 442026 [Preview] No.153 del
I'm going to eat pork shoulder I cooked last Wednesday, technically finished Thursday morning, in the slow cooker for like 12 hours.
Wish me luck lads.


Chef 02/02/2023 (Thu) 01:27 Id: bcf858 [Preview] No.154 del
>>153
Good luck and/or RIP


Chef 02/02/2023 (Thu) 01:55 Id: 442026 [Preview] No.156 del
>>154
Thanks, fam.

>>155
I like Spam. Shame it's went up in price, but the walmart brand is just as good.


Chef 02/09/2023 (Thu) 01:36 Id: 33c3e1 [Preview] No.158 del
>>149
Try the German ones that come in the little round tins. They are very expensive but you only eat one piece.I have coffee with my coffee.
>>140
Ourstandibg wok.
>>142
Strange, but i suppose it's much easier than marinating then glazing then having a sauce.


Chef 02/09/2023 (Thu) 06:08 Id: 33c3e1 [Preview] No.160 del
Survived another encounter with questionable pork mince. Really pushing my luck.


Chef 02/09/2023 (Thu) 07:01 Id: 33c3e1 [Preview] No.161 del
Made haji curry by browning and boiling down horrible offcuts and spices, then sifting out the bones and grisly bits.
$1.50 per serve, $2 with rice and raita. You won't do better for red meat.

Recommend preassure cooker, and if you cooked decent meat and the grisly mess in two seperate pots you could then just add the grisly one as a gravy to double the volume of the good one.


Chef 02/10/2023 (Fri) 02:32 Id: b5879b [Preview] No.162 del
>>160
You are braver than me.


Chef 02/25/2023 (Sat) 09:44 Id: 5c35c2 [Preview] No.163 del
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Cheesy 'garlic bread' pizza, using a compound butter made with roasted garlic, chilli flake and fresh parsley, a dough made from only self-rising flour and Greek yoghurt, topped with sharp cheddar as it was the only cheese available. Turned out alright aside from a few 'well done' bits of parsley.


Chef 02/25/2023 (Sat) 09:53 Id: 1d7ec6 [Preview] No.164 del
>>163
That does look tasty.


Chef 02/26/2023 (Sun) 10:41 Id: b31c6c [Preview] No.165 del
>>164
Thanks. It's fun making your own pizza, especially with a dough you don't have to wait hours to rise.


Chef 02/28/2023 (Tue) 07:29 Id: c49390 [Preview] No.166 del
>>163
Good work neet


Chef 02/28/2023 (Tue) 07:30 Id: c49390 [Preview] No.167 del
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Gnocci with green preppers, nothing special


Chef 02/28/2023 (Tue) 07:31 Id: c49390 [Preview] No.168 del
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Kimchi fried rice, again a boring dish.


Chef 02/28/2023 (Tue) 07:38 Id: c49390 [Preview] No.169 del
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Spicy chickpea stew, most went into tacos.


Chef 02/28/2023 (Tue) 10:47 [Preview] No.170 del
>>168
That fried rice looks nice, chef.
Well, the others too, but I'd pick that one to eat.


Chef 03/01/2023 (Wed) 05:49 Id: 2b38e9 [Preview] No.171 del
>>167
Homemade gnocchi? Never tried the stuff.

>>168
Kimchi goes great with scrambled egg.

>>169
Parsley looks like a mini tree. Was that 3 eggs or a double yolker? All dishes presented beautifully!


Chef 03/04/2023 (Sat) 10:06 Id: 78870f [Preview] No.172 del
>>167
>>168
>>169
Wow they all look great.


Chef 03/04/2023 (Sat) 11:51 Id: 3e032e [Preview] No.173 del
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>tfw all the ingredients for a Greek salad except the feta


Chef 03/08/2023 (Wed) 09:49 Id: 997fc5 [Preview] No.174 del
https://youtube.com/watch?v=zXZq6crD6WI [Embed]


Chef 03/14/2023 (Tue) 07:57 Id: 997fc5 [Preview] No.175 del
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Chef 03/29/2023 (Wed) 13:25 Id: b5246c [Preview] No.176 del
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A platter of chicken is what's missin'!


Chef 04/03/2023 (Mon) 12:16 Id: 03e5c8 [Preview] No.177 del
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'Crustless Quiche' consisting of 9 eggs, broccoli, baby corn, green onion, shredded cheese and half cup of Greek yoghurt. Turned out alright besides some stickage. Should pair well with the Italian sausage cooked earlier. Haven't eaten a decent meal in 3 days...


Chef 04/04/2023 (Tue) 00:18 Id: d4f7cd [Preview] No.178 del
>>176
>>177
Looks great.


Chef 04/04/2023 (Tue) 09:10 Id: e37236 [Preview] No.179 del
>>178
Cheers, was a bit worried about the quiche as the eggs had a best-before date of March 18. Got 3 more eggs in the carton for a spaghetti carbonara tomorrow.


Chef 04/05/2023 (Wed) 15:12 Id: 675ffd [Preview] No.180 del
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Spaghetti Carbonara with asparagus, made the somewhat-traditional way of eggs+cheese to make it creamy.


Chef 04/05/2023 (Wed) 15:34 Id: 675ffd [Preview] No.181 del
With bacon of course. Pancetta is out of my budget and what Aussie has even heard of Guancial let alone pecorino romano. I used the pre-shredded parmesan. As you can see the eggs (3 whole + 3 tbsp cheese) did scramble a lil' bit but that did not affect the overall taste, which could've done twice the black pepper imo...


Chef 04/05/2023 (Wed) 15:35 Id: 675ffd [Preview] No.182 del
Smelly asparagus piss on teh horizon


Chef 04/05/2023 (Wed) 15:39 Id: 86e580 [Preview] No.183 del
>>179
Eggs are tricky. They can hold, but sometimes...
You probably break each into a separate bowl individually before chucking them together no? Plus with carbonara, where you only need the yolk, one can see if it's any good before using them.
Video related:
https://yewtu.be/watch?v=yUYgguMz1qI
https://youtube.com/watch?v=yUYgguMz1qI [Embed]

>>180
Have never ate it with anything else just bacon. A bit of green adds good visuals at least. I'm fine with asparagus, so would eat.


Chef 04/05/2023 (Wed) 22:38 Id: d4f7cd [Preview] No.184 del
>>180
Enjoy your coopers.


Chef 04/07/2023 (Fri) 06:09 Id: 596f33 [Preview] No.185 del
Will I burn in Hell for eating chicken on this here Good Friday?


Chef 04/08/2023 (Sat) 05:16 Id: 3fa99b [Preview] No.186 del
>>185
Only if your catholic.


Chef 04/11/2023 (Tue) 10:16 Id: d3b506 [Preview] No.187 del
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Coconut Chickpea Curry

with a splooge of yoghurt and some green stuff to make look pretty :)


Chef 04/12/2023 (Wed) 05:26 Id: e65ca4 [Preview] No.188 del
>>187
very nice


Chef 04/12/2023 (Wed) 13:40 Id: 356073 [Preview] No.189 del
>>187
Well beaned
>>182
Woe
>>180
That's actually very bloody good, it's a much harder dish to do well than people think.
Budget wise you can buy a pecarino which is the parmesan from the next province over and without EU trade tax costs half as much.

Instead of pancetta you can use middle rasher bacon and brown it up a bit, though any kind of cured ham is fine.
European ingredients like this tend to just be the best known out of a whole cluster of virtually products, champaign comes from champaign Provence... so which wine comes from the neibouring provinces? Pro tip: they're virtually identical to champaign.


Chef 04/12/2023 (Wed) 13:48 Id: 356073 [Preview] No.190 del
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More in depth Laghman.
Basically stir frying Turkish vegetables with cumin seed, reserving half for a sauce with tons of Chinese black vinegar and red oil, using packet udon which are a great stand in for hand pulled noodles, and livening it up with green onion and coriander.

Kyrges people might use red chilli rather than red oil, the coriander is a bit more nepalese, all the stepe people would hang shit on you for not making this with 50% lamb, beef or horse meat.


Chef 04/12/2023 (Wed) 13:54 Id: 356073 [Preview] No.191 del
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You sort of have to have carrot, capsicum and green beans. As its often the case with stir fry most veg can go in here.
The black and gold mix frozen veg makes an appearance, that with an onion and half a capsicum would suffice.

Just boil the udon noodles and set them aside.


Chef 04/12/2023 (Wed) 14:08 Id: 356073 [Preview] No.192 del
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To save time and avoid stewing the shit out of good vegetables neets can just blend half the stir fried veg into a sauce, add the other sauce ingredients, then stir fry the noodle/whole veg/veg sauce.

If you had more than 3.50$ you would probably stir fry beef cubes at the start, but this is my 3.50$ version.

At the commune it would be a kilo of frozen mixed veg, a kilo of thick noodles, a kilo of fresh veg,a kilo of meat.
25$/4kg, so this really is a 3.50$ meal with beef.


Chef 04/14/2023 (Fri) 01:55 Id: 427923 [Preview] No.193 del
>>189
Thanks for the cheesy tips!


Chef 04/14/2023 (Fri) 01:58 Id: 427923 [Preview] No.194 del
>>190
>Chinese black vinega
Has a very unique flaour. I need to use it more. The only time I have were in dips for things like dumplings and bao buns.


Chef 04/14/2023 (Fri) 02:03 Id: 427923 [Preview] No.195 del
>>191
That wok pic looks really nice.

Back in my real povo days the usual dinner would be spaghetti + B&G frozen coloured cubes + tomato sauce. I don't miss it.


Chef 04/14/2023 (Fri) 02:09 Id: 427923 [Preview] No.196 del
>>192
>At the commune
Straight to the trough!


Chef 04/14/2023 (Fri) 02:21 Id: 427923 [Preview] No.197 del
Might jig up a pixxa for dinz


Chef 04/14/2023 (Fri) 09:11 Id: fb749d [Preview] No.198 del
>>191
Looks very tasty.


Chef 04/14/2023 (Fri) 09:12 Id: fb749d [Preview] No.199 del
>>197
Pizza sounds nice especially a homemade one.


Chef 04/16/2023 (Sun) 08:12 Id: 9cdc3b [Preview] No.200 del
>>199
No pidzas until payday though. Got no cheese.


Chef 04/16/2023 (Sun) 09:45 Id: 8721c2 [Preview] No.201 del
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Hainanese chicken rice...

...sans rice as didn't realise had none until starting the dish. Poached chicken not as visually appealing as say something roasted, but this dish is all about the 'gelatinous' texture of the skin. Big pinch of MSG into the broth. Once cooked you dump the meat into an ice bath before patting dry then coating with sesame oil. Spilled some oil while prepping the scallion ginger oil condiment. Big pile of dirty dishes.


Chef 04/21/2023 (Fri) 16:36 Id: 2b369e [Preview] No.202 del
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Midnight snack: Onion sandwich and some of the Vegemite roast chook bought from Coles today. Glad it was 50%-off, as it tasted nothing like vegemite and no different from their regular birds. Fuck Sickos.


Chef 04/24/2023 (Mon) 06:54 Id: e725a3 [Preview] No.203 del
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thirteen dollarydoos


Chef 04/24/2023 (Mon) 11:34 Id: e725a3 [Preview] No.204 del
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Vegetable pancakes, made with green onion, shredded carrot and sweet potato plus some of my homemade pickled jalapeno/shallot mix. Pretty fucking tasty.


Chef 04/25/2023 (Tue) 04:10 Id: 442026 [Preview] No.205 del
>>204
>pancake
This looks good, but is there actual pancake batter anywhere in this? Words have meanings you know.


Chef 04/25/2023 (Tue) 09:28 Id: 4781c7 [Preview] No.206 del
>>205
Yup, batter consisted of half a cup each plain and corn flour, teaspoon salt, half teaspoon baking powder and one egg. It was a Korean recipe, the pickled veg used was a substitute for kimchi.


Chef 04/27/2023 (Thu) 10:30 Id: aadc51 [Preview] No.207 del
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Stir-fried veg with a couple crispy fried eggs! Could easily get 4 meals outta the veg alone, if served with a bowl of rice or instant noodles.


Chef 04/28/2023 (Fri) 02:45 Id: 442026 [Preview] No.208 del
>>206
All good then. Might try it myself one day.

>>207
Pretty much the only way I care to eat vegetables most of the time. Sometimes raw will make my mouth itch.


Chef 04/28/2023 (Fri) 10:34 Id: a862c2 [Preview] No.209 del
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Pizza with a homemade dough and sauce. Three cheeses (mozzarella, parmesan and brie). And of course pepperoni, cut with a mandolin which sort've worked better than a knife...

As you can see I overloaded it with cheese, and could've done with only half the amount of sauce used. Not even going to bother slicing. I'll rip chunks out like a caveman.

Should've doubled the amount of dough. Used approx. 2/3 cups self-rising flour with 1/3 cup Greek yoghurt.


Chef 04/30/2023 (Sun) 08:50 Id: cda9d7 [Preview] No.210 del
>>209
>>207
>>204
>>202
>>201
Rapid progress among the neets, this is incredibly heartening. We're all going to make it brahs


Chef 04/30/2023 (Sun) 08:59 Id: cda9d7 [Preview] No.211 del
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Fried rice tonight.
The secret is using black and gold mix frozen veg, black and gold rice, onions, budget bacon and eggs.

Sauce is a matter of preference,I use red oil, 5 spice powder, douchi, xaoching rice wine, oyster.
Jar sauce is fine, as is just using soya+5 spice

If it's for the fridge, fridge it promptly. If it's not the next day don't use egg at all. Good dish for left over veg.

What actually makes this worthy of mention is that I made 5 kilos for about $7.


Chef 04/30/2023 (Sun) 10:14 Id: 1ea4a0 [Preview] No.212 del
>>211
Nice-lookin feed, I prefer to just mix the egg into the rice whilst cooking. You make your own chilli oil iirc?


Chef 04/30/2023 (Sun) 19:26 Id: cda9d7 [Preview] No.213 del
for large batches I don't because the egg limits the shelf life of the whole batch.
I actually cook the egg fresh when I'm microwaving the rice


Chef 05/02/2023 (Tue) 09:06 Id: 8414cc [Preview] No.214 del
>Unidentifiable goyglop


Chef 05/02/2023 (Tue) 09:47 Id: 442026 [Preview] No.215 del
>>209
Greasier than I'd like, but pepperonis look pretty good cooked like that.

>>211
Black and gold what now?

>>214
Fuck the goy memes, sloppa is part of our nature.


Chef 05/03/2023 (Wed) 09:17 Id: efbfa3 [Preview] No.216 del
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>>215
>what now?


Chef 05/13/2023 (Sat) 08:23 Id: e286a0 [Preview] No.217 del
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Thai basil stir-fry using pork mince and Italian basil because supermarkets are racist. Served with sesame noodles, blanched bok choy and the traditional crispy fried egg.


Chef 05/14/2023 (Sun) 11:19 Id: af7731 [Preview] No.218 del
>>217
Turned out well.


Chef 05/24/2023 (Wed) 06:07 Id: 442026 [Preview] No.219 del
>mix that octopus label japanese bbq sauce with a couple spoons of gochujang thinking I would get sweet and spicy
>barely spicy
I should have just dumped cayenne pepper in it too like I was thinking.


Chef 05/24/2023 (Wed) 08:48 Id: 754b33 [Preview] No.220 del
>>219
Gochujang is one of the mildest chilli products out there. A sriracha sauce is spicier imo. A few drops of Tobasco would give any BBQ sauce a good kick of heat.


Chef 05/24/2023 (Wed) 09:20 Id: 442026 [Preview] No.221 del
>>220
I have a hotter gochujang paste. I was trying to keep it "Asian", so maybe I should have dumped some sriracha in it too. Or just added more paste. The sugar in the sauce probably dulled it out.
It still taste good though. Not quite as sweet at least.


Chef 05/27/2023 (Sat) 07:21 Id: 35cc47 [Preview] No.222 del
Used bacon fat to stir fry. Much better lubrication than peanut oil. Ruined the dish however with too much Chinese cooking wine and soy sauce. Had to spoon out a few tablespoons of juice so the ingredients would start frying again, instead of boiling.


Chef 05/28/2023 (Sun) 04:08 Id: d2f02e [Preview] No.223 del
>>222
I always have to remind myself that I am making a stirfry and not a soup otherwise I do end up with a soup.


Chef 05/31/2023 (Wed) 06:55 Id: 28e136 [Preview] No.224 del
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Hello this is Chef John from FOODwishes dot com wiiiith, wholly gaucamole and 'fire-roasted' tomato salsa. That's right.


Chef 05/31/2023 (Wed) 07:06 Id: 28e136 [Preview] No.225 del
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Feckin' 5-image limit

Salsa turned out great, the gauc was okay though I think the addition of olive oil dulled the overall flavour. It was a nice cool contrast to the salsa though, even with the seeds removed from the jalapeno it still packed some heat.


Chef 05/31/2023 (Wed) 07:11 Id: 28e136 [Preview] No.226 del
Chips were made from an old pack of Mission-brand flour tortillas. The pack was opened a few months back and had been sitting in the fridge since in a zip-lock bag. Thought they'd be moldy by now but they're packed full of preservatives. Thanks science!


Chef 05/31/2023 (Wed) 07:11 Id: 28e136 [Preview] No.227 del
That meat is just minced pork seasoned with your typical taco seasoning blend, though instead of the chilli powder I used a large fresh chilli, plus some red onion and chopped garlic. Prolly make some dank nachos with it.


Chef 05/31/2023 (Wed) 07:45 Id: 0a6807 [Preview] No.228 del
>>224
Good job, Chef!


Chef 05/31/2023 (Wed) 07:50 Id: 0a6807 [Preview] No.229 del
>>214
>toilet-bowl regurgitation
You have white stuff in your stool sample?


Chef 06/03/2023 (Sat) 06:30 Id: 538f7b [Preview] No.230 del
>>224
very nice


Chef 06/06/2023 (Tue) 12:14 Id: f645dd [Preview] No.231 del
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Well it's that time of teh week again, TacoChicken Leg on Toast Tuesday!

This is actually a mix of two(2) recipes featured on (((FoodWishes_DOT_COM))), the aforementioned toast dish and a sweet hot mustard one. The latter of which I was about to make a marinade from scratch until remembering the old jar of sauce I've had since April '22. Waste not want not right? And what I don't 'want not' to do is be washing up a bunch of unnecessary dishes/bowls/cutlery if I can help it.

Believe this is my first time making a French toast too, which is surprising given my age and the fact there's so many famous traditional recipes I've yet to make. But this wasn't your traditional French toast. No sugar added to the batter to keep it all (mostly) savoury. What I did add was a pack of instant gravy mix that like the jarred sauce had been sitting around for ages. It's funny the amount of fresh produce I waste weekly/monthly/yearly yet keep processed shit like this around for so long.


Chef 06/06/2023 (Tue) 12:20 Id: f645dd [Preview] No.232 del
Chef John drizzled 'Dragon sauce' over the chicken, which was just a mix of maple syrup and sriracha sauce. I had neither, but what I did have was Tobasco and good old Aussie honey. Close enough!


Chef 06/06/2023 (Tue) 12:21 Id: f645dd [Preview] No.233 del
Fuck ALDI btw


Chef 06/06/2023 (Tue) 12:22 Id: f645dd [Preview] No.234 del
YBOA


Chef 06/07/2023 (Wed) 05:11 Id: 538f7b [Preview] No.235 del
>>231

Chicken turned out very nice.


Chef 06/07/2023 (Wed) 11:35 Id: 2f0f0c [Preview] No.236 del
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Chef 06/10/2023 (Sat) 00:39 Id: 65d94c [Preview] No.237 del
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Beef stirfry, used chuck steak as it's cheap and as long as you slice it fine it's still tender. Just a splash of soy sauce, seasame seeds, brown sugar, oyster sauce, heaps of garlic and ginger with 3 chillis and a pinch of msg. And I do like these noodles.


Chef 06/10/2023 (Sat) 06:55 Id: d2b018 [Preview] No.238 del
>>237
What "organic" means in noodles?


Chef 06/10/2023 (Sat) 10:42 Id: 65d94c [Preview] No.239 del
>>238
I don't think it means anything, just marketing from what I can tell.


Chef 06/11/2023 (Sun) 13:22 Id: 958c78 [Preview] No.240 del
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When life gives you lemon...

...Zest and juice that lil' yella SOAB! Optionally now use all that lemon goodness to marinate half a kilo-odd worth of chicken wings. Throw in some dried thyme (You've got the time I've got teh place...), rosemary, olive oil, salt and pepper. But WAIT, there's MORE. Taters, onion, garlic. Now it's a party.


Chef 06/11/2023 (Sun) 13:30 Id: 958c78 [Preview] No.241 del
>>237
Oh hey Stir-fry ''NEET', haven't seen you around in a while. Dish looks good. Never tried those noodles.


Chef 06/12/2023 (Mon) 04:23 Id: 442026 [Preview] No.242 del
>>224
>>225
I can hear it.
Love me some salsa, but haven't made my own homemade salsa before. Cherry tomatoes seem like an odd choice though. How does it change the taste?

>>231
I know neither of that stuff is going to go bad after a year, especially the gravy mixed with probably never does. Yet lately I get queasy about things going out of date.

>>237
Oh yeah I have a pack of those noodles somewhere, but not sure if they're organic. They are probably also out of date. Anytime I want stir fry I just take one of those Maruchan ramen packs and stash the spice pack away.


Chef 06/12/2023 (Mon) 07:16 Id: 65d94c [Preview] No.243 del
>>240
Wings look really good, give me a bit of salt and those wing tips and I would be happy.


Chef 06/13/2023 (Tue) 06:29 Id: 6f2d4f [Preview] No.244 del
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When humanity presents you an orange...

**Zest it you damn fool!, but don't bother juicing as you have that bottle of OJ in teh fridge to make life a little easier. Do slice it up however and bake alongside the drumettes that've been coated with a mix of cornflour, baking powder,salt, pepper & garlic powder. In a separate pan combine the OJ/zest/soy/brown sugar/rice vinegar/S&P/grated ginger&garlic and simmer a few minutes before adding chicken. The cornfloured-coating will thicken sauce. Be sure NOT to taste sauce so it comes out overly salty...

Serve garnished with toasted sesame seed and sliced green chillie because that's the only green stuff you have on hand.**


Chef 06/13/2023 (Tue) 06:32 Id: 6f2d4f [Preview] No.245 del
>>242
>How does it change the taste?
Compared to regular tomatoes? I wouldn't know as that's the only roasted tomato salsa I've ever made. In future I'd double the batch and try freezing some.


Chef 06/13/2023 (Tue) 17:42 Id: 609abb [Preview] No.246 del
>>240
How long do you marinate the wings in the lemon juice?


Chef 06/15/2023 (Thu) 03:48 Id: 63337d [Preview] No.247 del
>>246
About 6 hours that time.


Chef 06/15/2023 (Thu) 08:23 Id: 65d94c [Preview] No.248 del
>>244
Very nicely presented.


Chef 06/15/2023 (Thu) 08:47 Id: 3d1221 [Preview] No.249 del
>>247
Thanks, Chef!


Chef 06/19/2023 (Mon) 12:44 Id: fbef6d [Preview] No.250 del
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Steak done! Oh man, oh deary me. Haven't touched a single piece of cow at all this year! So this is simply Heaven, even if the meat is a cheap 'economy' cut (rib fillet $20/kg). Served with a hearty red-wine/mushroom/shallot/garlic/Worcestershire/ketchup/mustard pan sauce and a dish I've never done before, 'fondant potatoes'. Think roast spuds drowned in butter and broth, seasoned with rosemary and thyme (fresh if ya got it. I didn't.) It's hard to make a plate of brown stuff look good, especially when no fresh green stuff to garnish the plate.


Chef 06/20/2023 (Tue) 08:45 Id: 26999d [Preview] No.251 del
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Ate too much potat.
Constipated.


Chef 06/20/2023 (Tue) 10:28 Id: 8bc37c [Preview] No.252 del
>>251
Smelly feet also incoming.


Chef 06/20/2023 (Tue) 10:33 Id: 32c59b [Preview] No.253 del
>>250
Looks good, could easily go a plateful myself.


Chef 06/20/2023 (Tue) 10:33 Id: 32c59b [Preview] No.254 del
>>250
Looks good, could easily go a plateful myself.


Chef 06/21/2023 (Wed) 07:06 Id: 717ea5 [Preview] No.255 del
>>253
Thank
>>254
You


Chef 06/21/2023 (Wed) 07:07 Id: 717ea5 [Preview] No.256 del
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>>252
A laxative dessert put an end to that nonsense.


Chef 06/22/2023 (Thu) 08:28 Id: 19db25 [Preview] No.257 del
Going to make a pork and BEANS dish out of a smoked bacon hock. Question is what BEANS to add? I've got a tin each of black BEANS, WHITE butter BEANS and garbanzo BEANS aka 'chickpeas'.


Chef 06/22/2023 (Thu) 13:37 Id: 19db25 [Preview] No.258 del
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It's Toaster-oven Sangas Thursday!

Or is it 'Winter solstice Why can't I ever make any positive changes in my life Day-day?'

Sourdough bread. Guacamole. SPAM-lite. Oven-baked-eggs(seasoned with smoked paprika, ground cumin, dried parsley and Maldon smoked sea-salt flakes.


Chef 06/22/2023 (Thu) 14:00 Id: 01d15a [Preview] No.259 del
Summer is here. Crushing strawberries and raspberries, mixing it with a bit of sugar and a splash of cold milk.


Chef 06/22/2023 (Thu) 14:01 Id: 01d15a [Preview] No.260 del
>>258
What's meat content?


Chef 06/22/2023 (Thu) 14:11 Id: 19db25 [Preview] No.261 del
>>260
The label said something like 90% beef heart.


Chef 06/22/2023 (Thu) 14:37 Id: 01d15a [Preview] No.262 del
>>261
Quite good.


Chef 06/22/2023 (Thu) 19:27 Id: 01d15a [Preview] No.263 del
Outdoor cookin vidio:
https://youtube.com/watch?v=WyUw35RiCHI [Embed]
Cookin starts aboot 36:50


Chef 06/23/2023 (Fri) 01:42 Id: c20cd6 [Preview] No.264 del
>>263
Disappointed he did not violently slaughter and cook his pet chook.


Chef 06/23/2023 (Fri) 11:10 Id: acb858 [Preview] No.265 del
>>258
good feed


Chef 06/23/2023 (Fri) 11:11 Id: acb858 [Preview] No.266 del
>>259
make it two please


Chef 06/23/2023 (Fri) 11:23 Id: acb858 [Preview] No.267 del
>>263
He did have a good feed.


Chef 06/24/2023 (Sat) 01:23 Id: ec1f7c [Preview] No.268 del
>>267
The way he presented the ingredients was annoying and unnecessary.


Chef 06/24/2023 (Sat) 09:08 Id: ec1f7c [Preview] No.269 del
Narrowed down the choice of BEANS for the pork & BEANS dish by one, with this bowl of goodness.


Chef 06/24/2023 (Sat) 09:35 Id: ec1f7c [Preview] No.270 del
Added a cup of frozen peas/corn, some freshly-grated garlic/ginger, half a red onion, dried parsley, chilli flake, sugar, salt, pepper, freshly-squeezed lemon juice and a few tablespoons of Extra Incel Olive Oil. Something like this you want to let 'nmarinate' for a few hours or overnight. The flavours will, INTENSIFY.


Chef 06/26/2023 (Mon) 09:53 Id: f4a4db [Preview] No.271 del
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Apperently chicken drumsticks without skin are called 'lovely legs'. Anyway that's all I could get tonight. Picked up a foot-long kabana at the deli to make up for the lack of skin-fat goodness. Throw in some spuds, half a bulb of garlic and you've got a meal fit for a king NEET.


Chef 06/26/2023 (Mon) 09:54 Id: f4a4db [Preview] No.272 del
Apparently*


Chef 06/28/2023 (Wed) 04:18 Id: 890a90 [Preview] No.273 del
>>271
That turned out very nicely.


Chef 06/28/2023 (Wed) 04:37 Id: 43fe99 [Preview] No.274 del
Made too much salad as usual but I might add some kalamata olives to it and a simple dressing of a lime bit of sugar and salt.


Chef 06/28/2023 (Wed) 11:29 Id: 890a90 [Preview] No.275 del
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Nice rare steak and my salad.


Chef 06/28/2023 (Wed) 11:35 Id: 4a8841 [Preview] No.276 del
>>275
bad food


Chef 06/29/2023 (Thu) 02:07 Id: 172283 [Preview] No.277 del
>>275
Top notch!


Chef 06/29/2023 (Thu) 02:08 Id: 172283 [Preview] No.278 del
My steaks are always rare, as in rarely eaten because it's too expensive for the NEET budget.


Chef 06/29/2023 (Thu) 08:55 Id: 890a90 [Preview] No.279 del
>>271
Is that a thick kabana? I looked at coles and woolies website and they all look like thin ones.


Chef 06/29/2023 (Thu) 11:05 Id: ef9153 [Preview] No.280 del
>>279
Local butcher, and yes it was THICC.


Chef 06/30/2023 (Fri) 07:18 Id: 440b74 [Preview] No.281 del
>>275
>>274
Good work chef


Chef 06/30/2023 (Fri) 07:27 Id: 440b74 [Preview] No.282 del
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Some basics on passata:
You shouldn't need sugar, the onions have sugar and the sweetness should come from the bay leaves.
It's better to cook the bay leaves in the oil, and its better to cook the pepper in the oil (unless you buy powder pepper)

Don't add salt until it's on the table. Why? Well sometimes you will want to cook something salty in the sauce, today I cooked bacon. Bacon adds both the fat to cook the onions and the salt and richness, any cured meat will be much the same.

Instead of anchovies I added fish sauce, I don't like anchovies but the sauce still needed the pungency.

I 3/4 cooked the pasta then added it to the sauce, both thickening the sauce and flavouring the pasta.
You can also cover it in tinfoil and bake it as if it were lasagna, if you're keeping an entre warm in the oven this helps time other dishes.


Chef 06/30/2023 (Fri) 09:13 Id: a30058 [Preview] No.283 del
>>282
Nice presentation as per the usual and thank you for contributing much needed useful information.


Chef 08/25/2023 (Fri) 05:51 Id: fd1ad7 [Preview] No.284 del
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Chef 08/25/2023 (Fri) 08:34 Id: 4b3bc7 [Preview] No.285 del
>>284
Looks good, Chef! Caught it yourself?


Chef 08/25/2023 (Fri) 09:28 Id: 8723d3 [Preview] No.286 del
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Made ramen, mixed result.
Fish and egg didn't go well with the Chinese style broth, bacon used as chasu pork was ok


Chef 08/25/2023 (Fri) 09:29 Id: 8723d3 [Preview] No.287 del
>>284
Well tuna'd


Chef 08/25/2023 (Fri) 09:42 Id: 4b3bc7 [Preview] No.288 del
>>286
You fried the bacon?


Chef 08/26/2023 (Sat) 05:15 Id: 22668f [Preview] No.289 del
>>285
Easiest catch ever!

>>286
Could have done with some thinly sliced green onion but otherwise looks OK.


Chef 08/26/2023 (Sat) 21:47 Id: 39200d [Preview] No.290 del
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>>37
Poor chief is getting thin.


Chef 09/07/2023 (Thu) 14:01 Id: 1c9aff [Preview] No.291 del
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Keepin' it simple. A few chicken wings, a rasher of bacon, bulb of garlic, some old corn tortillas and handful of green onion. Cooked in stages so nothing burns.


Chef 09/20/2023 (Wed) 08:59 Id: 28b7a1 [Preview] No.292 del
>>291
Nice, I always find chicken and bacon go well together.


Chef 09/22/2023 (Fri) 03:33 Id: b0aa13 [Preview] No.293 del
>>292
A while ago I had chicken thighs topped with streaky bacon and that was it, no oil salt or pepper. As they roasted the bacon imparted the most delicious salty smoky flavour.


Chef 09/23/2023 (Sat) 01:27 Id: 1f7ab9 [Preview] No.294 del
>>290
Cutting down on the booze and steamers will lead to an improvement.


Chef 10/11/2023 (Wed) 08:44 Id: 5966af [Preview] No.295 del
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Spagetti meatballs.
nothing in the meatballs but herbs and onion, fish sauce in the tomato sauce.
No bread for garlic bread


Chef 10/11/2023 (Wed) 08:47 Id: 5966af [Preview] No.296 del
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Other nights burgers, again the patty is just meat, made big mac sauce that covers the onion, home made pickles, real cheese.

Ate several in one sitting


Chef 10/11/2023 (Wed) 08:50 Id: 5966af [Preview] No.297 del
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Curried goat. Many ingredients in curry, good outcome. Should have bought more and frozen it


Chef 10/13/2023 (Fri) 12:53 Id: 869f92 [Preview] No.298 del
>>295
The spag looks lucious

>>296
Why is the top bun's top so burnt?

>>297
Where does one get goat meat?


Chef 10/16/2023 (Mon) 07:06 Id: 46114b [Preview] No.299 del
>>298
Halal butcher usually has goat, regular butcher might if you've got a legit butcher.

Bun was burnt because fuck toaster that's why


Chef 10/16/2023 (Mon) 07:11 Id: 46114b [Preview] No.300 del
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Making some korean food today.
Started by browning a pork chop, then cooking an egg in the pan.
Cut veg, aromatics.
Usually you stir fry this dish but I went hipster.
Koreans love fiddleheads (fern leaves) but I've gone with spicy mustard leaves, garlic chices, mint, green onion. More Vietnamese I guess, fresher vibe


Chef 10/16/2023 (Mon) 07:14 Id: afd4f6 [Preview] No.301 del
>>300
Where is kimchi?


Chef 10/16/2023 (Mon) 07:14 Id: 46114b [Preview] No.302 del
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Finished the pork in a sauce I made with the aromatics, red peeper, black pepper, sugar. It's good if a little dry, might stir fry just the meat next time.

Big feed, probably should have served two people.


Chef 10/16/2023 (Mon) 07:17 Id: 46114b [Preview] No.303 del
>>301
It's usual served as a side dish. Honestly this would probably have been better all stir fried together, but then picture would have been less helpful.


Chef 10/16/2023 (Mon) 07:24 Id: afd4f6 [Preview] No.304 del
>>302
Looks good, Chef.
I can't imagine eating eggs with those. Cultural block.


Chef 10/16/2023 (Mon) 07:49 Id: 46114b [Preview] No.305 del
>>304
You'd eat bacon and eggs though? Asians always mix fish, pork, chicken and egg in the same meals because they're "white" meats. I guess I find the hipster rice bowl less challenging than the sloppa.
Arabs mix meat and dairy, a lot of people couldn't face red meat boiled in milk.
Australian have seafood with beef, the surf and turf is regarded as disgusting by most of the world. Ourv tendency to eat raw vegetables whigs a lot of Asians out, especially tomato.
Europeans often struggle with life vegetable culture like natto, but Asians simply can't digest live dairy cultures.


Chef 10/17/2023 (Tue) 06:28 Id: 79fe45 [Preview] No.306 del
>>305
Nice to know, StirFry_NEET.


Chef 10/17/2023 (Tue) 11:05 Id: afd4f6 [Preview] No.307 del
Made mac and cheese. Never before so this was experimental.
Parboiled the pasta in salty water. Boiled milks with butter, salt, pepper, red paprika, nutmeg, mustard. Used trapist cheese, that's always what I have (I have Parmesan too but seemed like a waste).
All the ingredients I used was a guesstimate. It tastes okay. Should have used less milk.
It badly needs some fried bacon.


Chef 10/17/2023 (Tue) 11:11 Id: afd4f6 [Preview] No.308 del
I think the core of the problem is that mac and cheese is a subpar food by default, so while I could have done this better, it won't be good anyway.


Chef 10/19/2023 (Thu) 06:23 Id: f3ab77 [Preview] No.309 del
>>307
I've made it once with a mix of cheddar and think I used mozzarella too. Tradtionally you use that plastic 'American cheese'.


Chef 10/21/2023 (Sat) 04:49 Id: af7731 [Preview] No.310 del
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Beef and cashew stirfry, turned out very tasty.


Chef 10/21/2023 (Sat) 05:11 Id: edec49 [Preview] No.311 del
>>310
It looks tasty af, what cut of beef?


Chef 10/21/2023 (Sat) 07:02 Id: af7731 [Preview] No.312 del
>>311
Rump, I buy in bulk from the butcher so any small pieces etc I put aside for stirfrys.


Chef 10/25/2023 (Wed) 11:14 Id: 762397 [Preview] No.313 del
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Imagine pairing meatballs with fusilli.


Chef 11/05/2023 (Sun) 04:09 Id: 8ee8c8 [Preview] No.314 del
>>310
Well done neet, looks like it turned out very well


Chef 11/05/2023 (Sun) 04:11 Id: 8ee8c8 [Preview] No.315 del
>>308
>>307
I must confess that I've never made mac and cheese, but my impression is that it's a poor man's version of a bechamelle pasta bake.
You can bake potatoes with garlic this way, there's a very Russian baked fish that's done like this, pasta bakes are versatile and probably more rewarding


Chef 11/05/2023 (Sun) 05:16 Id: 51ff4f [Preview] No.316 del
These post make me hungry, I'm going back to /ausneets/


Chef 11/27/2023 (Mon) 08:06 Id: 35d8fa [Preview] No.318 del
NEETs I'm going to rebuild my $50 grocery shopping list.
Things are getting out of hand out there and cenno is a joke now


Chef 11/27/2023 (Mon) 08:12 Id: 8bd7ff [Preview] No.320 del
>>318
Ever heard of recycling? Eat your own waste and SAVE!!!


Chef 11/30/2023 (Thu) 02:30 Id: 733a65 [Preview] No.321 del
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Making glutinous rice today.
In south East Asia and China just about everyone prefers glutinous rice, it comes in several varieties (long/short/black) and is notably used in deserts. It's super dense, don't plan on eating a huge bowl of it.

To make it simply soak the rice for 24 hours, steam it for 30/45 minutes.
It's a forgiving process, you can soak a few as 6 hours but at that point why wouldn't you wait 24? The steaming time is hardly critical, it's very difficult to oversteam.

The one thing I'll explain though is how to rig a steamer.
1. Your rice cooker/multicooker may have a steam setting, if so use that.
2. If you've got a steaming basket line the bottle with a bit of muslin and put it over a pot.
3. You can use a metal steaming rack, if a bit of rice falls into the water it doesn't matter, the rice will quickly stick together while it cooks.
However you rig it, spread the rice as thinly as you can,


Chef 11/30/2023 (Thu) 02:33 Id: df001d [Preview] No.322 del
>>321
rape


Chef 11/30/2023 (Thu) 07:31 Id: 1f6cc2 [Preview] No.323 del
>>320
Stanley ?


Chef 12/05/2023 (Tue) 11:29 Id: 38423a [Preview] No.324 del
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Made samosas the neet way.
Boiled and mashed potatoes.
Fried off aromatics and hard spice, cooked onions, cooked powdered spice. Note that I treat curry leaf as an aromatic.
Threw in half a bag of frozen mixed veg, corn has no place in a samosa but it was that or the frozen veg with pinaple.
Used black and gold pastry, no ajwan to roll onto it.

It might have cost $5 to make, which comes to 50c a samosa.


Chef 12/05/2023 (Tue) 12:06 Id: 38423a [Preview] No.325 del
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Finished samosa.
I quickly became frustrated with the pastry and resorted to making enormous triangular ones, of which I could only eat two


Chef 12/05/2023 (Tue) 12:20 Id: eeb0ec [Preview] No.326 del
>>325
Bon apeteat, Chef!


Chef 12/25/2023 (Mon) 05:53 Id: 07012e [Preview] No.332 del
(2.85 MB 3088x3088 Done.jpg)
Accidentally posted my spring rolls in the bean thread.



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