No.11129 [View All]
Old thread :
http://archive.is/EOX42
TEOTWAWK/ck/ Ed.
Omlette quiche(?) with crossiant breading. Very tasty.
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No.14381
My breadbaking experience is more than unimpressive, trying to fix this. Recently because of the bread I've made a discovery that breakfast is the most important meal lol. I mean, if your breakfast was classy you'll be overall satisfied for the entire day. Maybe for some of you that was obvious, but I'm surprised how much of a difference it makes. Some breakfast ideas:
Freshly baked (flat)bread with cheese, salads, olives and other separate shit like that aka partially Mediterranean/Middle Eastern breakfast;
Ching-chong stir-fry recipes;
One pan pasta recipes.
Too bad there's no much time in the mornings, but I hope it will become more common for me and you guys.
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No.14386
Eggplant.
It's fucking delicious with a little salt.
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No.14389
6 cups unsweetened vanilla almond milk, then sweetened with liquid Pyure stevia, blended 2 bags mixed frozen fruit (blueberries, raspberries, strawberries) and 1 bag blueberries, then added another bag of frozen blueberries without blending, then half a cup of chia so this wasn't just simple carbs and nothing else.
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No.14390
cold rice, maple syrup(not fake), peanut butter(not fake), frozen fruit
yums
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No.14393
tortillas
white flour, milk, coconut oil, habaneros, cocoa.
https://ibb.co/kgEo6d
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No.14394
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No.14397
I usually just drink protein powder. But that pack is mildly expired, and despite there's probably nothing to worry about it's still smarter to bake it considering how capricious my belly is. So, some protein bars.
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No.14398
>>13881
Inspired by this I made something similar today:
>6 slices chopped bacon
>box of chopped button mushrooms
>small red onion
>teaspoon of dried garlic
>2 eggs
>salt, pepper and a generous amount of olive oil
>all served on thick white toast with butter
Shit was delicious.
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No.14399
hey ukraine nice pizzas.
do you know what type of particular bolletes those are further up?
are the bones on those various fishes small enough to eat or do u have to pick the ribs out?
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No.14404
>>14399
Thanks mister alien. The mushrooms are called Leccinum scabrum, I was glad to find them since that forest was very poor in birch and coniferous trees which are known to be ultimately friendly to the Übermensch mushrooms' mycorrhizas. As for fish - all the bones are easily removable by ripping out spines, and even if some of the ribs remain they cause no trouble because of thinness and flexibility. Dunno if your Martian capelins are of the same small size tho.
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No.14405
Chicken nanban, first time actually plating something.
I think I did ok.
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No.14416
Blue burger a la frying pan.
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No.14436
Blended then frozen yellow watermelon and blueberries. Wish I had thought to mix in sweet lemon juice.
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No.14438
>>14436
Wonder if I should have used almond/etc milk instead of water.
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No.14447
>>14416
>that hairy arm
>that girly ring
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No.14489
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No.14495
>start working 5 days a week
>only things I've "cooked" since have been slapped in the oven at 200C until browned
I'm really surprised at how many things you can get away with doing this to and not just have tough dry leather to chew on. Basically just crumb that shit and you're good to go.
That said this weekend I'm going to use about 1.5kgs of beef mince to make many meal-sized lasagnas in foil trays and freeze them so I don't do this. I make my lasagnas with two meat layers and a vegetable layer in the middle consisting of broccoli and pumpkin. Makes them at least passingly in the realm of a full meal.
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No.14499
>>14495
>I'm really surprised at how many things you can get away with doing this
Most 'cooking' where i "work" at as a cook is basically just that, throw potatoes+onions+meat in the oven, later on add some cream and oven it up some more and serve to customers.
I mostly steam shit up these days when i homecook because ovening shit up is damn expensive, that thing eats electricity like OP sucks dicks!
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No.14526
>>14524
That's probably really good and easy to make and I'll probably make them, but I have to admit I had to do a double take on the picture.
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No.14528
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No.14530
>>14528
The little sausages in the pic.
The package that they came in called them lil' smokies and I just always refer to those type of sausages as smokies.
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No.14531
>>14530
>>14528
I suppose they're smoked sausages, right?
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No.14532
Blended 4 eggs with canned salmon.
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No.14575
>>14530
Smokies are actually the full hotdog sized version. Lil' smokies are… well, lil'.
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No.14584
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No.14586
I made butter cream. I'll post a pic later after it finishes freezing. I kind of fucked it up. I forgot the person I'm housesitting for said the microwave was on the fritz. I went to melt the butter, and the microwave died after a few seconds. I didn't feel like using their stove and vleaning even more stuff. Instead of mixing melted butter into the egg yolks, I creamed the softened butter into the egg yolks, then added the heavy cream slowly. I guess it wasn't slow enough, because I still got lots of tiny butter globs in the final mix. I churned it for a full hour, and it never really seemed to freeze up into soft serve. I've got it in the freezer for the final hardening now. I'll have pics in a few hours.
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No.14592
Peanut butter, flax, black beans; /fit/izen reporting.
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No.14594
>>14592
Can't taste the peanut butter oddly enough, but mostly tastes of the beans and flax – yes, flax has a flavor if you use enough: mildly nutty, but not the same and nowhere near as strong as hemp seed. Furthermore, for those who care, if divided into 20 servings (roughly equal squares):
>~60 carbs (almost all complex), 25 of which is fiber
>~70 fats (20 mono, 25 poly, 10 omega-3, 2-3 omega-6, 10 saturated)
>~40 protein (should be more-or-less complete thanks to mixing beans and nuts)
>~900-950 calories
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No.14597
>>14592
That looks disgusting. How does it taste?
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No.14606
Honey raspberry* chicken wraps.
*Raspberry-flavored kefir in place of sour cream.
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No.14607
>>14597
Didn't add any flavoring so it tastes mostly flavorless (but VERY soft & oily) aside from vaguely black-beany. I don't plan to make this again, since I learned that peanuts aren't actually nuts, but a type of legume (beans, peas), so I fucked up where it comes to amino acids and such.
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No.14608
Made some bruschetta
Bread is a Uruguayan grease bread(name sounds disgusting but it's just white bread with extra fat and salt, it's also pretty hard and has the same consistency as a cracker when baked
I put some smoked sprats and paprika on top and on the last minute of the 5 it spent in the oven I added some camembert
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No.14619
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No.14621
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No.14622
Stop flod deetecting me pleas.
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No.14623
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No.14624
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No.14626
Don't be a jackass and pay $7 for 4 of these in a "fancy" Italian restaurant.
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No.14627
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No.14630
Bake-fried chicken wings. Half are smothered in honey barbecue, the other half got tossed in "Hooter's™" sauce. Tosses them in salt and baking powder before baking to give them that good crispp. Cooked at 200° for 30 mins to begin drying them, then 475° for about 30 mins on accident then fixed it to 425° for another 10 minutes. They got kinda dry cus of the fuck up but still good.
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No.14631
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No.14634
>>14627
Is that baked sweet potato? What is the white stuff?
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No.14635
>>14634
Marshmallow would be my guess.
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No.14642
>>14631
Dates with feta.
>>14634
Unflavored kefir. Tastes close enough to sour cream for me.
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No.14644
Chicken breast pan-fried in roasted garlic and butter, wrapped in egg whites in toasted sesame oil.
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No.14651
>>14644
YEAH BOI GET DEM GAINZ
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No.14653
>>14642
Now tell me why I would fill them with feta instead of wrapping them with bacon.
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No.14654
>>14653
<1) I was imitating an appetizer I spent way too much on in a "fancy" Italian restaurant.
<2) The interesting clash of excessively-sweet and I think mild-sourness of feta cheese. Plus the mouthfeel is, too, purty kewl yo.
>>14651
About 150g protein and little else but the sauces so yeah, pur gainz breh.
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No.15073
Meatless chili.
Tempeh, a mix of beans, chillies, garlic, and a few spices. I left out the sweet beer this time.
>>14436
Almond milk is mostly water. I've used pea milk for things, and I can say it's tastier than actual dairy.
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No.15173
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