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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.



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