/ck/ - Food & Cooking

Was there really a need for a new thread? This board moves slowly enough that the other one isn't going to hit Page 16 until 2020.

Sloppy Joe.

Made a Victoria Sponge Cake, sans the second to sponge. It's a nice simple recipe that's easy to make. This makes for a heavier, denser sponge than the light king you're likely to find around nowadays (such as the kind use in trifle or lamington).

>Start oven heating to 180 degrees celsius (360 degrees fahrenheit)

>225 grams (1 cup) sugar

>225 grams (1 cup) butter (room temperature)

Mixed these together thoroughly until combined.

>3 eggs

>a splash (to taste) of vanilla essence

Add one at a time, make sure each one is fully mixed before hand. Vanilla added after all eggs beaten in - you can choose to leave vanilla out if you're not partial to it, it can also be added to the filling cream later on.

>225 grams (1 cup) self-raising flower

Mix in to butter/sugar/egg mix, mix until it thickens and becomes smooth. Line tray with baking paper and dust with flour (alternatively just butter it up, or don't bother with either - this is just to help ease it out of the tin afterwards). At this point you could add some lemon zest too. Once oven as reach the temperature specified at top of post.

Cooks for 20 minutes.

While that's cooking, prepare the filling

>225 millilitres (1 cup) cream - make sure it's suitable for whipping before, some aren't nowadays

>1 tablespoon sugar

Mix until cream is whipped. Optionally

>1 teaspoon cinnamon

>1 teaspoon vanilla essence

Once the sponge is done, allow to cool slightly before emptying it out of the tray. Allow it to completely cool down before covering one side in jam (flavour of your choosing) then apply your filling. You can make another sponge and place it on top if you want, it's up to you. I couldn't be arsed so I just left it open. If you do seal it with another sponge then I suggest place some fruit of your choice (raspberries or half strawberries are a good choice, ideally something to compliment the jam choice you used) and then apply a icing sugar dusting over the top. Done. Delicious.

> 2 oz blackberries

> 2 oz blueberries

> 50g protein worth of protein powder

> 2/3 cup oatmeal

> 2 tbsp peanut butter

> 1-1/2 to 2 cups water

>>11149

>not understanding sarcasm

Talk about autism!

>>11150

>doesn't care about real food

>opts for what amounts to homemade soylent

>posts on the only board on 8chan that actually cares about real food

>i-i was being sarcastic :^)

>you're just too autistic to understand

kill yourself my man

>>11151

Is that second one lemon slices, curds and paprika? What is it mate?

>>11149

>>11152

>>11153

Dudes he made a smoothy and called it sludge. It's just a little bit of a self-deprecating laffs. Calm down.

>>11154

okay dude. first off it's in a bowl. who do you know that drinks a smoothie from a bowl?

secondly just look at the ingredients. shit is bound to be thick as hell between the brotein powder, the oatmeal, and the peanut butter, even with the water.

nobody's laffing

>>11157

Do you realize how embarrassing you're being for an adult? Enjoy your last (You) from me.

Baked chicken, roasted sweet potatoes, and lima beans. I've been eating like shit lately and wanted something a little healthier.

Breading on the chicken was 2:1 breadcrumbs and parmesan cheese with some italian herbs, coriander, cayenne, salt and pepper. Sweet potatoes were simple oil S&P, lima beans were butter, salt, pepper, and about a tablespoon of sugar for that southern touch.

I made a trifle tonight, it'll need to soak in it's custard overnight before it's really good though. It's made using store-brought stuff because I couldn't be assed making more sponge or my own custard, so this is a good recipe for those who can't cook or those who aren't in the mood to cook but want something special. Ingredients are:

>sponge (with jam. If you can't get some with jam in it then use jam from a jar as well)

>custard (with vanilla if you can)

>flake chocolate (or any diced chocolate, flake does crumble into spreadable sizes easily though)

>baileys (chocolate cherry kind leftover from christmas) (you can use brandy or sherry instead)

>jelly (flavour is strawberry, you can use whatever will compliment your ingredients)

>fruit (blackberries and raspberries are what I used)

There are no real measurements. The amounts change depending on your bowl size.

Steps are simple:

>cut/rip sponge up

>cover the bottom of the bowl with it

>sprinkle with your booze

>then crush and place in your fruit (you want the juices to seep onto the sponge)

>scatter over your chocolate and jelly (and jam if you had it separate) over top

>take custard and fill bowl until your ingredients can't be seen

>repeat from first step, continue repeating until it's layered up to the top of the bowl

>cover bowl with clingwrap and let sit in the fridge for 24 hours (this lets the custard, booze, and the juices from the fruit seep into the sponge but you could eat it right away I guess)

Easy, not difficult, and tasty.

This cookie recipe was way too simple, so I added a bit of Underberg and dulce de leche. First try with dulce de leche inside of it was a failure because of additional moisture from it and increased thickness, those cookies are simply covered with it. Underberg was… I don't know, interesting but still won't do it again. Where the hell am I supposed to use the Underberg? There's a 12 (now 11) "bottles" pack and it's aged for like 10 years.

Chicken curry with rice.

toasted some madras curry powder on low-medium heat, threw in oil, diced onions, minced and crushed garlic and ginger, sweated that down a bit, then cranked up the heat to high and added a can of small diced tomatoes. let the moisture come off a bit and get some color in the bottom of the pot, then threw in 2 skinless legs and thighs that had the bones broken and were chopped down into big chunks with the bone still in, a peeled and large-chopped russet potato, and medium sized carrot, as well as a half a bag of frozen green peas. added a cup of water so it'd have some liquid and set it to low heat for about 45 minutes. set the pot of rice on, then killed the heat added about 1/2 cup of full-fat yogurt, salt to taste, and a bit of red curry powder to get the heat where i wanted it.

fucking delicious.

Pork ribs, mashed potatoes, and steamed broccoli with cheese sauce.

you may notice the ribs are woefully underdone. I ate these two because I was hungry, then threw the rest of the rack back in the oven.

the dry rub is black pepper, cayenne pepper, paprika, chili powder, salt, and brown sugar.

>>11190

>butter measurement in cup

Can you nerds just use metric already

>>11190

Got a picture. I ain't look the prettiest, but it'll hit that spot.

I also completely forgot type melted in front of the butter. I eyeballed it rather than measure it out so I had to add a little more after subsequent meltings. But it more or less needs to be 1/2 cup's worth.

>>11191

I imagine the breadcrumbs expedite that process then. The more you know.

>>11192

Oh geeze! I'm so sorry that I forgot to put the metric measurement for one of the items when translating an American recipe with my few adaptions over for you! I didn't know it would trigger you so much! Don't worry, next time I'll throw a trigger warning for measurements on my next recipe just in case I mess one up again in the future! Fucking pedant.

>>11202

>he forgot to change something to metric

>someone comments about it

>he immediately flies into an autistic rage and demands a trip so he can filter and hide in his safe space

I made Chilli Con Carne today. Tastes delicious.

Get a big, deep pot then

>oil

>1 large onion

And dice it up. Then fry it up until it's translucenty. While it's frying, take

>1 capsicum/bell pepper

>4 cloves of garlic

and chop them both up (remove the seeds from the capsicum/bell pepper), then put it in with the onions along with

>1 teaspoon chili powder

>1 teaspoon cayenne powder

>1 teaspoon (smokey) paprika

>1 teaspoon ground cumin

and give it a good stir around to get those spices over everything. Reduce to a simmer for now.

While that's cooking away, get out a frying pan and take

>oil

>500g (1.1 lbs) lean minced beef

>6 beef sausages

and fry them up. Do the sausages first so you can let the cool a bit, then cut them up (I cut them up into small discs.) As for the mince just mix it up until it's all brown as you usually would.

Once the meat's done, take

>3 beef stock cubes

And mix it in with

>1 and 1/3rd cup (300 ml) hot water

and stir until it's completely mixed in (alternatively you could just use beef stock, it doesn't need to be heated first). Take that beef stock and mix it into the garlic/onion/pepper and spice mix in your pot, along with

>1 can (400g) chopped tomatoes

>1/2 teaspoon dried Oregano

>1 tablespoon sugar

>2 tablespoon tomato paste

and mix it all up. Bring slightly below a full boil and cover it, give it 20 minutes. Check it every 10 to give it a stir so nothing burns on the bottom. After that's done, take the lid off and give it another stir and add

>1 can (400g) can red kidney beans

which you drained and rinsed. Add it to the mix along with

>1 tablespoon salt

if you think it needs more salt. If not, then ignore the salt (oh and remember that sea salt is like concentrated salt so if you're using that use about half as much as you would otherwise). You could also add more chili/cayenne powder if you want, the final result wasn't all that spicy for me (but it was great regardless). Let it cook in the same temp before for another 10-15 minutes and then give it a stir and remove from heat. Done. Serve with some sour cream and on rice. Delicious.

made a breakfast hash with some leftovers from my dinner here >>11182

sweet potatoes, rib meat, cheese sauce, and 2 sunny side up eggs. the sweet potatoes were steamed in a microwave for about 4 minutes to soften them up, then fried at high heat in some lard. everything else should be self-explanatory

Shawarma.

>>11243

Cheese soufflé. I was promised that thing is amazing but it's not. I'm so tired of a faggots saying their most mediocre recipes are "extraordinary" and implying the most fantastic are just regular.

I made meatloaf again. Not different from my last one, (>>11190) except I cut the onion shorter and added more chili spices to it long the cayenne pepper.

>>11251

>>11252

Maybe you need to accept that people just have different tastes than you? I don't like buttermilk fried chicken, I think it's shit, doesn't stop the entire south from loving the fuck out of it.

Another shawarma. It's crunchier on the outside and has more sauce inside. I used good, thick 3.2% kefir instead of a 10% crème fraîche.

I made a cookies and cream milkshake.

>1 sleeve of oreo's, crushed

>1 cup milk, full cream

>1-2 cups vanilla ice cream, to desired thickness

Put the crushed oreo's and milk in a processor and give it a few minutes for the oreo's soak through. Blitzed together, then add your ice cream and blitz that together. If it's not thicc enough then add more ice cream until it is.

I haven't made my own milkshake before. It tasted nice. I want to try one with gingernut biscuits.

Followed a German utube recipe minus cornstsrch/sugar.

https://youtu.be/u322gu7k7Cs

The sour cream made it creamy which pairs will with the Kraut.

>>11264

So I'm not gonna do any shawarma currently but can make a retarded drawing for you. Apply thin layer of sauce all over the lavash, get the stuffing (red color) and apply a bit more sauce on the middle of stuffing. Fold lavash using blue guides, green guide, then fold it totally and heat the shawarma using two-sided electric grill.

Lamb chops

Mini-Trifles. There's a few tablespoons of chocolate cherry baileys on the sponge, not photographed.

>>11310

An uncouth cat tried to steal some.

>>11309

you forgot your gravy :(

Decided to have something what I was always eating on Easter, plus Weizen beer. It's salty quark casserole, tsvikli, ham and boiled eggs. The greatest part of it is casserole but currently it's still worse than a grandma's. I can eat grandma's casserole few days in a row, especially when it's Easter morning, I'm hungry and there's still aroma of the incense left on my clothes.

Oatmeal and chia mixed into homemade Greek yogurt with added raw cacao and orange-vanilla soda.

Homemade protein bars made of pea protein powder and vital wheat gluten, with added chia and peanut butter to keep the powders together.

It tastes like crap, but I'm not eating these for flavor. Nothing I've ever cooked with pea protein powder turns out well, no matter how many flavorings I throw in, mostly due to the terrible chewy texture. But I don't know anything else which has a complimentary amino acid profile with VWG…

Borscht. That was bretty good even without parsley root and beans.

OC cook alongs go here? Or should I start a new thread?

Half chan kinda sucks for posting cook alongs, I've found.

Dairy free cheese Philly with homemade fries

I had to diaper the baby because it spills fucking everywhere

Gumbo w/ cheddar biscuits(garlic butter on top)

Salmon tartare with cucumber dressing, roasted quinoa, black olive crumble, gin tonic granita.

Pea-rotein flax with raw cacao, powdered stevia, and chocolate-raspberry liquid stevia.

Pic is how my mouth feels.

Cooked up a batch of beans.

It all starts with bacon, a pound of the cheapest fattiest you can find (mine was on sale for $2/lb), cut into chunks, cooked off (reserve the grease).

Simmer two chopped onions in the grease. Transfer to baking dish (or slow cooker).

Dry beans in, cover with broth, bring to boil.

Simmer a bit, add sweetener if you're into that (maple syrup, molasses, brown sugar… sorghum would probably even work). Dump in with the bacon and onions, top up liquids, bake (or slow cook) until tender and the juice thickens.

Finished product there is when I was packing up the leftovers the next day.

Cookin' ain't gots ta be fantsy and spendy to be good.

>>11411

Agreed. American cheese mixed with other cheeses on a grilled cheese sandwich is heavenly.

>American cheese on ravioli or pizza

There was no time for cooking currently. Quick marinated onions.

Remember kids - decent marinara requires loads of sugar, salt and some acid.

The first stages of Spam and Beans for 1.

>>11636

Bachelor Chow

>>11637

Kinda looks like bachalor chow as well. I'd eat it

Posting some burgers I've made at some point.

Toasted a sandwich in the electric lunchbox the other day.

Was pretty good.

(Living in the truck; no microwave, no toaster, food in a cooler, often parked out of reach of restaurant food due to work schedule… lots of foil wrapped dinners)

>>11656

The BO's own CSS.

>>11660

Lol.

Spam and Beans here, made chunky guacamole today.

Blackened salmon with broccoli, asparagus, black beans, and rice.

What are some good meat/veggie combos for /fit/ meals?

There was a rainy weather recently so my dad went to the mushroom hunting and send me a few Boletus edulis mushrooms. Here they are resting in peace with good ol' tushonka, creme fraiche and some boring additional stuff.

New day, new pan of tushonka. This time with tomato sauce, curry powder and obvious stuff like onions. (Speaking about obvious - obviously add more hot pepper since non-Pajeet manufacturers are scared for your tender mouth and your curry is probably castrated. Also as always there should be enough salt, acid and sugar in a tomato sauce.)

Stroganoff.

Boil red potatoes.

Meanwhile, slice meat and get it going in pan. Salt + pepper.

Cut up onion, shitake bad boys, plus garlic.

Get meat out of pan, brown the veggies. Added galic salt and MSG.

Put meat back in with brown goods, put flour, sour cream, milk, paprika stir.

Drain potatoes, cut them. Drizzle (lol) stroganoff on potatoes.

Also was boiling aspergus during all this. All on the plate. All down the hatch.

Polished it off with a Twinkie for desert because fuck you.

Holy shit am I full and I have tons left over.

They don't make Twinkies like they used to btw. Way more spongy not enough cream.

So, mushrooms with another can of tushonka. I was kinda inspired by the Moroccan cuisine and used two of their traditional methods. First one is making a lot of a vivid slowcooked sauce, second - unusual use of a greens, normal people simply eat them fresh instead of cooking. That wasn't bad, but don't cook greens pls. The Eastern idea of such sauces is still great, wanna make that kike esik fleisch thing sometimes.

Beer Brats

>>11726

Ended up buying far more strawberries than I needed, so instead of kale smoothies with strawberries I ended up with the other way around. Much tastier this way.

Positive: batch-cooking broccoli soup and leaving it in the fridge in several huge Tupps means the broccoli taste goes "inert" so it mixes well with your morning Protein Powder + Peanut Butter + Flax/Chia/Hemp Oatmeal (especially if you add a bit of sugar or stevia and/or or cacao powder) for extra fibrous goodness.

Negative: It looks like vomit.

Something similar happens when you mix Greek yogurt and peanut butter with broccoli soup: extra creamy, a health-bomb, and can be consumed in vast quantities on the quick and on the go, but you would not serve it in a restaurant.

>>11807

>I-I-I'm so hot for you Claesixkun, I'll let you see all my coals, but p-please don't tell the other grills!

Greetings to you, the great people of /ck/. On the right side you may observe a good ol' Cheburek (accent on the second "e") which has inside a minced beef with plenty of liquid, fucktone of fresh herbs and some diced salty cheese. On the left side there's a cup of Helles beer. This weekend I will be exclusively consuming such goodness. Have a nice day.

>>11812

Maybe you should start baking stuff like that again, its texture and looks will be much better.

Earlier was salmon with baby spinach with some dijon mustard and onion powder.

Right now is broccoli soup (with onion powder and cream of tartar; worked very well! delightfully tart) mixed with peanut butter, flaxseed, and oatmeal. Needed yet another carby+fatty midday snack.

>>11853

a-a-anon I… I'd like that, I think I would try a thinner layered dough where you roll the filling into it, but I haven't tried making anything like that, I'd like to make pierogies.

>>11857

You must make and post that. I have no idea what most of those things are but I'll look them up now. Sounds delicious!!

Recipe: https://www.sweat4health.com/fat-burner-coleslaw

Then later.

The eggs were overkill but delish.

Homestyle potatoes au gratin with fresh rosemary and roasted garlic.

Layers melted together well but the top came out a little overcooked.

I've run out of a fast recipe ideas for those forest penises.

Oats and peanut butter, mixed into chopped red cabbage that had soaked in apple cider vinegar.

Because why not.

A pretty lazy dinner.

With the rest of my leftover broccoli stock (still scalding hot), I put it back in the blender with a whole diced jalapeno. Then added 1/4 cup stevia and 2 tbsp vanilla extract to lessen the heat. Phreeow, it still burns!

Why did I grow these… sooo small.

>>12006

Finished product.

Pixelation from app.

Turkey burger on some of Dave's Killer Bread, before it gets pulled off the shelves, with probably some American cheese and definitely some onion and pepper. I'll then probably heat up the rest of these broccoli and potato fries with a side of peas and carrots. If I can get this workout in I'll probably have a banana for dessert if I don't end up getting hammered on a couple of 24oz's of Steel Reserve and smoke a Phillie.

Drying green onions and garlic chives.

Cooking at work

Homemade einkorn bread, chicken breast with celery salt, dijon mustard and homemade Greek yogurt.

Next time I won't cut the bread so thick. Damn near broke my jaw. Einkorn wheat is tough stuff.

Every time I try to reduce calories by minimizing bread, I am reminded why I can't quit my bread addiction.

Seared chicken, flax as breading, pureed veggies.

Skimming a book on old-timey Chinese medicine, exercises, breathing techniques, and dietary tips, one such tip was to soak wheat berries in lukewarm water overnight and add a little honey next morning.

I did about 1/2 cup water and raw einkorn berries, and turns out it worked! Though that book said the wheat berries would split open, apparently einkorn doesn't behave the same way as regular wheat. Very, very chewy but not unpleasantly so – though dry I found I was still able to crunch and munch them, but in that case the chewiness is rather uncomfortable. An overnight soak made it much more palatable.

Very simple spaghetti dish (1 serving)

2 big ripe tomatoes

1 clove of garlic

olive oil

salt to taste

spaghetti (doesn't work that well with other pasta)

To do it properly remove skin and seeds from the tomatoes and chop them in small cubes. Finely chop the garlic and mix it with the tomatoes, salt and 3-4 tbsp of good oilve oil in a small bowl. Cover with a plate or foil and let sit on the counter for about an hour.

Cook spaghetti according to the time on the package. Drain them well then put them back into the warm pot add the tomato mix. Stir and let rest for 2 minutes with lid on. Enjoy.

This is usually a summer dish as the pasta is not that hot due to the cold "sauce". I was too tired to skin the tomatoes and remove the seeds and to chop them finely so it doesn't look how it's supposed to look.

Chicken tomato tacos, with Greek yogurt (unflavored, it tastes exactly like sour cream), red pepper flakes, and cream of tartar sauce.

Fried the tomatoes first, then fried the chicken to get the juice soaked in.

Those who don't bake their own bread, will never know this joy.

Followed a new method for the turkey this year, and it turned out better than ever. Butterflied and brined for 24 hours before going into a 400F oven for 2 hours. Probably the juiciest turkey I've ever made.

I simmered the stock for too long and didn't have enough stock for the stuffing, so I had to use store-bought, but it was still pretty good. Used the stock for the gravy and that was fantastic.

Mashed potatoes like always, biscuits, and I tried my hand at making cranberry sauce. It was infinitely better than store bought with a much richer flavour and a better texture.

shitty camera edition

>fry ground beef

>make maruchan roast beef ramen

>remove broth

>sweat onions on same pan , add the broth halfway through

>add ramen to pan after onions are done

>add cut up peppers

>add the beef to the pan

>put cheese on top

ate it on top of some lettuce

bretty gud :DDDDD

>>12504

next level ramen

What I had yesterday but with different spices (red pepper flakes, garlic powder, minced onion, cumin), and cooked the chicken in Greek yogurt before putting it in the sandwich (and I cut the bread thicker) instead of dipping the sandwich in it. Instead I dipped into pureed mixed veggies, mixed with stevia and cinnamon, for that mix of sweet and hot. So thick and chewy that half-way through the second one it got caught half-way down my esophagus and I had to run to the sink.

Making one of my guilty pleasures today. Sandwichmaker sandwiches.

Same part finely cut ham and grated mozarella. Some finely diced jalapenos and tomatoes (remove seeds and inside or it will burn your mouth off) add ketchup and some extra hot sriracha to glue everything together. Butter some toast on one side and put it into the machine with a chunk of the filling. Let rest for 5 minutes (that's the hardest part) or you will burn your mouth off.

Alternative filling: replace tuna and tomatoes with tuna and onions. (sauté onions for three star experience)

I'm using this thing here https://www.amazon.com/T-fal-Nonstick-Sandwich-Removable-Dishwasher/dp/B003C3QTRA/ which I can also recommend. Big advantage is that you can remove the plates to clean or just put in dishwasher. The other sandwich makers that I had before became filthy and uncleanable within a year. This one I have for 4 years now and still spotless.

Rice, capelins, puff pastry chocolate filling thingies and a berry tea with a hint of alcohol.

1 egg white and 2 yolks

pepper

salt

parsley

scramble and fry

cut into 8's

ate it inside of a toasted piece of bread i put a bit of shoyu inside of , pretty good shit

>>12548

They indeed are tasty, but I didn't make it, just bought in a supermarket. I assume all you need is to bake a regular sweet puffs and inject soft chocolate-nutty filling inside after they're done using a baking syringe.

Made some sweets few days ago at the local "cooking club", marshmallows, fudge, orange chocolate and these weird balls with apricot and fig that didnt taste that good since i'm not really a fan of fruits with chocolate.

A gallon of apple-banana smoothie, with a few tsp of peppermint extract and a few drops of ghost pepper sauce. Fuck today.

>>12557

>local "cooking club"

I thought any clubs are blasphemy in Spurdoland.

>>12561

meanwhile in hueland

Tried a pizza with cauliflower and egg whites as the crust. Next time I'll cook the crust MUCH longer than 15m before adding the sauce and not make it so thick. As for the sauce, two tomatoes and half an onion was too much.

We made beef rouladen with red cabbage and potato dumplings today. God tier.

Except for the potato dumplings which weren't homemade. Didn't want to spend the whole Sunday in the kitchen.

Today we had "independence day 100-years special" at our "cooking club".

Smashed potatoes with sauteed reindeer and for dessert milk-pudding with berry-sauce thingy and white chocolate.

Also chanterelle-soup for starter but forgot to take a pic.

>>12561

Well, our "club" is kind of apustus/helpeninger-frog tier…

>>12624

How can Finland be independent if it's in the EU?

;__;

looks good here's mine but with beets instead of red cabbage.

>>12608

After a long week living out of a suitcase I got treated to some nice comfort food. Toast Hawaii. It's a buttered toast with ham, pineapple ring and cheese. Put into oven for 8-10 minutes and enjoy. Usually there is a cherry in the middle but gf is a hack and didn't get some. Fun fact: the dish was invented, or at least made popular, by the German TV cook Clemens Wilmenrod and is considered typical of West Germany in the 1950s.

baked this pumpkin bread this morning

Baking some Christmas cookies for bf's family, just practicing some decorating today in preparation for a huge batch of sugar cookies tomorrow

Finally, left is sugar cookies right is gingerbread

>>12654

>pineapple

>in anything

Made some sweets for the Christmas.

Almond-brittle covered in chocolate, gingerbread-raisin-cream cheese balls again covered in choc, toffee/butterscotch?-thingie with the leftover choco on top and marshmallows with crushed peppermint-candies in it.

>>12789

Almost forgot i also made some sort of soft caramel too few days ago.

Didn'nt quite go as planned, once this shit sits outside of fridge for a 10-15minutes it starts to "melt" so i threw it in the freezer, i'l probably defreeze it near christmas eve and maybe roll into small balls and cover them in cookie crumbs to hopefully de-neutralize the meltening effect.

Taste is great though, probably the best tasting candy i made this time around and interesting recipe as it was kinda like doing butterscotch but with marshmallows thrown in at the end.

>>12789

Looks great. Makes me want to make some too.

I didn't cook this one but it was pretty good. We preordered a goose which was carved table side so we could watch. It was served with some dumplings, red cabbage with chestnuts and a baked apple with marzipan filling. Also gravy. Desert was lava cake with vanilla ice cream and some berries. Not pictured was a chestnut / port wine soup we had as starter.

The goose tasted really good and was very tender but the skin wasn't as crispy as I would have like it. Still very good and convenient. Making goose yourself is just so much work.

>>12793

>but the skin wasn't as crispy as I would have like it

Have a proper goose then.

Crossiant breading on the bottom.

>>12807

Pureed veggies for the week; 8lb broccoli, 1/ea green/yellow/orange/red/jalapeno peppers, 1lb kale. Then…

Baked then pan-seared chicken, with the above mixed with some flax and flavorings.

Today turned 20-lb red cabbage into Scooby's fat-burner coleslaw for low-calorie snacking throughout the week.

Today¨I decided to play professional cook.

Spatchcock chicken with vinegar, olive oil, grain A and pepper marinade. Decided that was too little so I decided to make a sauce, leek and butter fried for like a second before I added grain alcohol, I didn't want to wait so I just boiled out until it stopped smelling like booze. Cleaning is always a neurotic bitch with salmon ella but hey you got kills-all drink right there so douse it.

it was alright

>he doesn't have sacharide-calcium bomb for dinner

I am laughing loudly at your baby portions anons.

Tastes better than it looks

Tomato ramen soup with some cheese added

baked chicken breast, roasted cauliflower, and poor man's cacio e pepe.

didn't want to go to the store today for any produce so it's a sad plate of beige but the female really liked it.

fake CeP was vermicelli, about 1/4 c of the pasta water, 1 tb butter stirred into that off of the heat, but in the pasta pot that still had a good amount of warmth in it. a good shake of off prand parmesan flavored sawdust, and a scant handful of shredded cheddar, before the requisite fresh ground pepper. kinda stole the show, but the chicken was still juicy af

Honey hemp chicken.

We made some Kawarma today. That's a Bulgarian dish I learned while hiking there. I cut some pork into cubes and browned it. Then I added roughly chopped onions, bell peppers, tomato and a fresh jalapeno (instead of a hot pepper). After sauteing it for 5 minutes I added some red wine and water, 3tbsp ground paprika, some black pepper corns and Chubritsa (Bulgarian spice blend). I then filled it into these special stone pots, added a small bay leaf and a clove of garlic and put it into the oven at 180°C. After an hour I took them out and cracked an egg into each pot and returned it to the oven for 15 minutes. Served with some bread. Really good dish and I like that it gets served in it's own little pot. Next time I will cook the egg for only 5 minutes so the yolk is running.

chicken tenderloins, onions, spinach, tomato, garlic and chipotle tabasco sauce.

My recent first experience with duck. It may not look perfect but overall I came out with a pretty sophisticated recipe and the titties were tender with crispy skin on them. Rice inside wasn't bad as well. There's no need for the full recipe, some major info: bay leaf, garlic and coriander are pretty much obligatory for any poultry, rice was boiled in broth with some dried cranberries added before stuffing.

>>12844

Thanks brah, wish you the same.

Also finally made a real tiramisu instead of my regular mascarpone with fruits, powdered sugar and chocolate on top. Gotta say I hate any soggy bread or pastry, period, so for me tiramisu is the most overrated and overhyped dessert in existence. That's a bummer.

salsa

I fire roasted onions, tomatoes, garlic, jalapenos and serrano peppers. Added them to a blender and added spinach, sambal chili paste and chipotle tabasco sauce. It's very good with chicken.

25 min in a pressure cooker

Wish I had cooked the cauliflower/eggwhite crust longer but otherwise worked.

I let /b/ decide what to cook. Got lucky with the meatballs. Turned out well, too. Making them in the oven is just so much better and easier. I had to make them without an egg because I forgot to buy some. They didn't break apart tho.

Chocolate-cinnamon coleslaw, with Greek yogurt and einkorn kernels and dijon mustard and green sriracha and apple cider vinegar and stevia and peppermint extract and other things I'm forgetting.

>>13035

That is some disgusting bait.

No cooking here, albeit it was still satisfying.

Fried some onions, mushrooms, and hotdogs, with chinese rice on the side, I call it the colon cancer special.

Chili-inspired bean & vegetable stew – 23 min in pressure cooker

Contains:

>chick peas (the chunks that look like corn kernels)

>pink beans

>2 c thin-chopped red cabbage

>2 carrots

>1/2 onion

>ground molido achiote

>4 jalapenos, 1 habernero, finely chopped

>3 T corn meal

>3 garlic cloves

>1/2 can tamarind nectar

>1/2 can unsalted, diced tomatoes

>1/6 of one medium butternut squash, chopped into 1 cm cubes

>1 squeezed lime

As you can see, given the significant starch content, this stew had no problem thickening as soon as the heat was let down.

made some blins the other day(only got around to posting today)

pretty simple recipe , just 1 small over-ripe banana ,1 egg ,and a tablespoon or two of sugar , beaten(mash the banana with a fork).fry them as you would normal pancakes

also made some ribs with a ketchup and garlic marinade,got the literal cheapest ribs and they were the most tender ive had

Added a TB of horseradish and a bay leaf. No coriander seeds nor apple slices.