/ck/ - Food & Cooking

Blended baked sweet potatoes.

Chicken, eggs, whey, salsa, flax.

Gween tea & cawfee oats.

soft boiled eggs with tomatoes, spinach, garlic, onions, hot sauce, black pepper and other spices

Chocolate honey flax omelet.

>>14827

That's the idea. Just got to remember the better than bouillon has 1 carb per teaspoon, and the quarter cup of hwc has about 2 carbs as well.

I made it again today with beef base, the garlic onion, and redpepper, and then I added some parmesan and some oregano. It was like going down on a pizza.

2 cans black beans rinsed, 1/2 cup each flax and nutritional yeast, food processed and grilled.

Now with vital wheat gluten, then peanut butter.

This time I tried stuffing the VWG with beans.

Needed some comfort food after a hard week. Made some beef stew with fries. Best thing is, I made enough for two more days.

Just made some grog

2 boxes of peach juice

1 leaf of agave

A few strips of orange peel(use the small sweet peel variety if available)

A cup and a half of guarana tea

2 tsp of sugar OR agave syrup

Beat it all together

Peanut butter melted in a fondue pot, poured over baked vegetables.

Made some tendies and fries yesterday. Also found two fishsticks in the freezer. Does this count as surf&turf?

Can of Campbell's cream chicken/mushroom

Can of Campbell's chicken and rice

Half a can of water

Prior to this sautéed diced red onions, garlic, snow peas and green peas in garlic butter. Then added cans and simmer for over 30min.

Made stuffed peppers again as it is one of my favorites. Getting close to perfection too. Filling is ground pork, undercooked jasmine rice, diced onion and mushrooms that have been caramelized for about 20 minutes. Salt, pepper, parsley and a hint of rosemary and thyme. No egg and no garlic! Tomato sauce is just a box of pasata and half a diced onion that I have sauteed a bit. 45 minutes in the oven covered and 15 without.

Turned out super juicy and tender. The rice wasn't mushy and absorbed the pork and mushroom flavor nicely. The pepper was still al dente as I don't like it when it's soft and mushy. Very happy how it came out. Things to improve: I wanted green peppers but the store didn't have any, didn't measure the rice and ended up with too much. Reduce amount of rice by about 25%.

Just whipped random stuff I had up for breakfast. Baked chicken gizzards and hearts with a couple of eggs. With a mix of onion, tomato, mushrooms, and jalapeno.

Made one of my favorite Sunday breakfasts: brioche with egg and salmon.

>>14718

Getting Thanksgiving ready for the kids.

Needless to say this wasn't finished in one sitting.

>>15228

Eat it fast :^)

On the topic of the thread made some chicken livers with mushrooms and onion for breakfast the other day.

Yep… Fork and knife. Hormel chili is pretty good.

>>15288

Weren't those fries soggy with that much stuff on them?

>>15294

Yup.

>>15329

Cooking good food isn't hard, but sadly I'm not a pro of making it look beautiful as well.

>>15330

Looks perfectly crispy but still juicy.

Made super rich curry yesterday. Cream of coconut + heavy cream. Also baked basmati rice - which is the best way to make basmati.

Brined a rack of spare ribs for 11 hours and put them in the oven with a dry rub. They turned out juicy, tender, and had a balanced salty flavor all the way through.

I made chicken lo mein, and it turned out quite nicely, although I don't have a pic to share. I even made homemade egg noodles using one egg per cup of flour, a little salt, and a little bit of water. I boiled the noodles in water until they reached a good consistency. For the sauce, I used soy sauce, fish sauce, hoisin sauce, and sesame oil. I didn't really keep track of the exact proportions, but I used more soy sauce and hoisin than I did fish sauce and sesame oil. Then I added the noodles and sauce to a stir fry of chicken and vegetables. It wasn't as much work to make the noodles as I thought it would be, and the sauce was quite easy to make as well. If anyone's curious, this is the recipe I used to make the egg noodles:

https://www.chinasichuanfood.com/chinese-egg-noodles-handmade-version/

Looking around on the internet, I saw a lot of recipes that called for spaghetti or ramen noodles instead of egg noodles. I guess if you're pressed for time, using spaghetti would work okay, but the consistency of spaghetti is very different from egg noodles, and I don't think it's worth sacrificing flavor for convenience.

>>15355

Did you use curing salt in the brine or just regular salt and sugar.

I made Schupfnudeln yesterday. It's one of the staples of Swabian cuisine which is the best regional cuisine of the german speaking regions. You make them by cooking potatoes, mashing them, add flour and spices, form finger like pieces and then simmer them for 10 minutes in hot water. Let them cool down completely - best is overnight in the fridge - and then pan fry them with butter in a nonstick pan. Can be used as side dish like potaotes, rice etc. Goes well with anything that comes with gravy.

I used them as main dish by frying them with an onion, bacon cubes and sauerkraut. Not the most visually appealing dish but it's delicious. Btw I didn't make the Schupfnudeln by hand as it's a lot of work and you can buy them in stores in excellent quality.

>>15362

I used regular kosher salt with dark brown sugar, apple cider vinegar, and a couple of other spices. Does curing salt make a difference?

Tossed some stuff together that needed to be cooked tonight.

>>15490

That chicken there looks like a big scrotum.

>>15557

Rice was perfect. I used jasemin rice which has smaller grains that's why it might look undercooked.

Made some stew today with what was in the fridge. Some smoked sausages, some hot dog sausages, green pepper, kidney beans, celery, onion and pearl barley. I really love barley and it gave the stew some thick consistency.

Made german pancakes again. This one was the poofiest ever. I improved the recipe >>12775 by using the freshest eggs possible and letting the batter rest for 30 minutes. This gave the flour time to soak up the liquid and the batter became super smooth and silky. Sprinkled some lime juice over it after it was finished and dusted it with powdered sugar. Ate it with some zabaione ice cream. two scoops ofc

Made soem delicious tuna melt baguetts the other day. Finely diced, sauteed onions, creme fraiche, mozarella, tuna, salt and pepper and a squirt of ketchup. 6 minutes in the oven and 2 under the broiler.

This might look like Beef Chili… but I'm actually pressure-cooking potato and carrots in the meat sauce for 40 minutes, and eating just those…

(..any idea of where this has been done before or what it's called?)

Did I do good, /ck/?

Steak marinated in mesquite seasoning with mushrooms on top. A small piece of chicken, a cheddar garlic biscuit, and sauteed greens (asparagus, green beans, broccoli florets, carrots, cauliflower florets, zuchinni, and brussel sprouts). I did an intermittent fast today/had a small breakfast of grapefruit, vegetable juice, cashew milk, and some brown rice, and I swam laps at the gym earlier so it's not like I'm over-consuming too much.

I've been making scalloped potatoes as a treat once a month. They don't last very long when people come to get a plate, soI guess I'm doing something right. I think it's the sauteed onions I put in them. Fried some cabbagge on the copper meme pan, and brined that chicken for about 9-10 hours before roasting it. I'm finally starting to realising the importaqnce of putting it in the oven for 20 minutes on a higher temperature.

>>15724

Or perhaps rather I should say, the food pyramid is correct if you do your cardio or work a physically demanding job, it's just a more ketogenic-friendly diet or the reverse pyramid diet is more what anon should eat if he's pretty sedentary outside of the gym.

Made some Gaeng Massaman Gai (Massaman curry) today as I got some new thai curry pastes from amazon. Mae Ploy brand. Coworkers thai wife said it's the best outside of making it yourself. First try and tasted already better than from my (low end) thai takeout place. Gonna try a panang fish curry tomorrow if I get my hands on some fresh fish.

Kraut and hillshire farm turkey sausage.

Used pickled garlic scrapes from AllicinRanch.Com. Coarse mustard.

>>15769

Nice cast iron pans. Good to see not everyone buys into the can't-have-anything-acidic-in-cast-iron-or-you-die meme.

Couldn't get a fish I liked so I got prawns for my panang curry. Also leveled up my thai game after finding this website: http://thaicookingschool.org Close to 200 videos and only 500 subscribers on yt lol. Makes you wonder what great content never gets discovered.

Used this exact recipe and it turned out great. http://thaicookingschool.org/thai-curry-classes/prawn-penang-curry/

>>15779

>That's an issue? I mean I know cast iron will increase the iron content of things like tomatoes 20fold, but I was under the impression that it was only an issue if you aren't getting copper in your diet or you're taking an iron supplement on top of that.

Many people beleive that it's unhealthy and that you'll get off flavors. And this might be true for a new unseasoned pan. But once you have seasoned your pan and used it, it's not an issue.

Usually I don't like buying premade pizza dough as it's too thick and too yeasty. Yesterday at the store I saw that they had a new italian-style pizza dough which was super thin. I tried it out and was pleasantly surprised. Made a pizza Hawaii with it and it was nearly perfect. The thin and crispy crust was better than any frozen pizza. Will make again. Ofc making the dough yourself is much better but after a long day in the wageslave mines I'm too lazy to make some.

Cabbage, beef polska, beef 'minis', cornbread

Next venture.

Pic related

Norwegian Bacalao. To put it simply, it's like chili con carne where you replace ground beef, beans and sweet corn with fish, potatoes and olives. Tomato sauce, onion, bell peppers, chili and garlic are all the rest you need. Normally it this made with salted cod that has to re-hydrate in water for at least 24 hours. However, it is a whole lot easier to just use frozen or fresh cod.

I got home at 8PM from the gym and didn't feel like cooking, so I threw some pre-made/dried butternut squash risotto in the rice cooker with some added milk, parmesan, and butter to make it taste a little more authentic, and a pre-frozen raw chicken breast stuffed with broccoli in the oven/had dinner ready by 9:20 (90% of that time being waiting for the oven to preheat). I feel guilty, but at least it's a step above microwaveable trash, r-right /ck/?

Actually there's been a few things I've made and forgotten to post. This was last week. I decided I wanted a Reuben, but I had lots of onions so I sauteed a purple onion and then threw in some shredded corned beef and sauerkraut. Drained off the excess liquid and let it cook for a bit, threw it on some toasted multigrain wheat bread since I didn't have any rye. Didn't have swiss on hand because a member of the household likes to eat it straight, so I had to settle for provolone. It was alright.

And this was from a couple weeks ago. I was gonna make borsch, but I had to use up various vegetables that were gonna turn bad and I had some black beans I wanted to use up so I threw them in as well. It was alright, but it wasn't борщ. The cabbage was nice. I might make a simple cabbage and onion soup once the stores have finished restocking decent cabbage with plastic patty day being over. With the leftover greens from the beets (because I'm not a nigger and I buy my beets with the stalks/leafy greens), I added some celery, brussel sprouts, green cabbage, and spinach as well as a little onion and the leftover sprigs of dill I had from making the "борщ." Tossed in some iodized salt & cracked black pepper, and I had previously frozen "pucks" of bacon grease in an ice cub tray, so I tossed one of those in with some avocado oil. It turned out alright, but I added too much oil, so I ended up leaving it out for the squirrels who didn't mind eating some of it before it had to be chucked. If I hadn't added the bacon grease I probably could have composted it, in retrospect. Bought some chicken feet and made a stock from the leftover scraps, which was breddy gud. Just had to strain it a bit.

>>15962

>>15961

>>15963

I bet your food is delicious but your pictures look always weird.

Made spagehtti bolognese. Not classic recipe with the carrots, celery etc. More like tomatoes and meat. Still was very good and fed me for three days. It was worth spending some extra money on a nice chunk of 2year old Parmigiano Reggiano.

Chicken with mango chutney curry. Pretty much just glanced at this recipe before doing it my own way. Had it with barley.

https://www.tasteofhome.com/recipes/mango-chutney-chicken-curry/

Beef brisket.

>>15981

>>15980

Came out slightly overdone which was disappointing. Better luck next time, I guess.

>>15988

I bet you would smell pretty smokey

>>15992

Fucking Carlito

Red beans and rice, beef sausage +corn bread

Fajita/qwesadillas/whatever you want to call it. Basically made a simple chili con carne, stuffed it into tortillas, covered it with cheese and fried it in the oven until the cheese had melted. Ate it with sour cream and salsa.

The 'cooking comically chilli' with a few personal twists. For instance, mashing the garlic with a mortar is much more flavourful than just chopping it up.

It's my birthday today. Made beef, roasted vegetables, bernaise and oven roasted potatoes.

>>16065

Looks good. Did you make the bernaise yourself?

Made beef & onions. One of the most simple and most tasty dishes. Marinated the beef for an hour and it was super tender. Too bad I don't have a wok and the burner for it. Would have even been better.

Butterflied chicken breasts (dash of garlic powder & dill weed, pinch of cayenne), folded back over a thick, food-processed spread of provolone and baked mixed vegetables, as an attempt at homemade double-downs. Verdict: good. However:

>too much veggie to provolone ratio (0.5kg veg to ~170g prov)

>should have melted the provolone more and baked the veggie-provolone mix 'til a tad crispy on the outside

>even such tiny amounts of cayenne overpowered the rest of the flavors.

<was hoping to add just a bit of bite to what I was assuming would be an otherwise medley of mild flavors and textures.

>>16074

Parts of the process.

Breaded boneless chicken thighs, got them super crispy. Had it with mashed potatoes, green peas and ranch dressing.

Sometimes I just don't care and mix several things just to get them in me, like tearing open teabags and mixing with my eggs.

Homemade tomato soup and garlic bread. The soup is made with carrots, onion, garlic, a buillon cube, canned tomatoes, tomato puree, whole milk, rice for thickenig and spices. Gives me several days of dinner if I keep adding tomato puree and whole milk every time I heat it up. Super tasty to dip the garlic bread into the tomato soup.

>>15892

While I prefer a dutch oven, an instant pot will make pretty much any meat plus veggies into a palatable meal.

Consider that.

Also if you get a Staub or le creuset dutch oven you can throw meat in it, and brown it at high temperature so it actually makes a little bit of it stick to the bottom of the pan and when you pour broth or water over it to start stewing it you can use a spatula to scrape up and mix in the "fond" that you put on the bottom of the pan and it will make your stew broth much more flavorful.

Alternately get Lodge or Field co. Cast iron skillet (or a vintage one like griswold) and make it hot, throw basically any kind of meat in it to sear on both sides, sear some veggies a bit and throw that fucker in the oven at like 375 fahrenheit and boom, easy as shit one pan meal. This also works if you get a serious Carbon Steel pan but never do this with a non stick coating pan, it will poison you.

Cannot recommend more that you get a meat thermometer so you can experiment with these kinds of cooking without a recipe and still keep the meat at a safe internal temperature.

Meatballs with tomato sauce and spaghetti, not my meal pictured, but pretty much what it looked like. Filled the ground beef with parmesan, garlic and various spices. Made the meatballs manually with a pair of spoons. The tomato sauce was made with half a large onion, a can of crushed tomato and a buillon cube.

Beer battered largemouth bass filets from a fishing trip earlier this week. Holy fucking shit it was delicious.

Japanese style chicken curry, made with roux. I am not like those lazy nips using a package sauce, I made it from scratch. Second pic is not mine, just the best pic I could find of curry plated up.

Liquified strawberries.

>>16158

- Cut 900g of chicken tighs into pieces, put on salt and pepper.

- Fried them in a large pan in two batches until browned on the outside, before setting them aside.

- Put two heaped spoons of flour in the pan and enough butter to make it liquid.

- Browned the flour until deep brown, before slow adding water (flour and butter frying may look very runny. However, it thickens up the moment you add water. Use a wooden spatula when making the roux, plastic ones usually can't handle the heat and start melting).

- I added the chicken, one onion, three carrots and three potatoes in the pot, all diced. I filled up with water until the chicken and vegetables were just about covered.

- Added a chicken buillon, three cloves of garlic, and about a teaspoon of ginger. The ginger and garlic were crushed in a garlic press.

- Added a large teaspoon of tomato puree and some soy sauce.

- Added onion powder, paprika, chilli powder, curry powder, salt, MSG and aromat to taste, let it simmer until the potatoes were soft.

Had it with white rice.

>>16163

I've used sauce mix when making curry only a few times before realising it's just gravy stock with a bit of chicken buillon and curry powder mixed in.

pork chops with barley, asparagus and hollandaise (please forgive the shitty lighting).

>>16163

Nice. Very nice.

Made duck breast with croquettes, pan sauce and some vegetables. It was great and quite simple to make. I paid 3.80€ for the duck breast (360g) and it's cheaper and easier to make than high quality beef cuts and is at least as tasty if not tastier. I'm really asking myself why I don't make this more often.

I only messed up the timing a bit. I put the croquettes too early into the oven because I forgot to add the time that the duck breast needs to rest. Then it took me longer to make the pan sauce than planned because I didn't have all ingredients ready. So the meat rested longer than I wanted and it was not as hot as I would have liked it. Still it was an incredibly delicious meal.

Made another duck breast this time with the method shown on the cooking in russia channel. It was 8 minutes skin side and 1 minute in the corner of the pan. https://www.youtube.com/watch?v=TlVi9Xt-G4I

For >>16194 I used chef John method which was 6 minutes skin side, 4 minutes other side.

The 8/1 method worked better as it also browned the sides of the duck breast. The meat was very tender and juicy. Going to try Gordon Ramseys method using the oven today.

Third and last try. Duck breast with charred broccoli and pan fried potatoes. I used Gordons oven method - 5 minutes searing and then into the oven at 200°C for 6-8 minutes - and for me it was the worst result of all 3. "Worst" only compared to the other two but still excellent. I thought it was difficult to get the right doneness and as a result it was a bit overcooked at medium/well.

So what have I learned:

>duck breast should be room temp when you start, skin side should be dry

>8 minutes skin side on medium heat til all fat is rendered out and the skin is crisp then 1-2 minutes (depending on the size) on the other side in the corner of the pan gave me the best result. Start the time once it starts to sizzle and fat renders out. Very tender and very juicy.

>it's enough to let it rest for 6 minutes. As it's not seared super hot the juices are not that concentrated in the middle

>cut off excess fat. when I made the pan fried potatoes I put the fat in there and it gave good flavor

>when you buy duck breast check the skin side. One was poorly plucked and I had to spend 15 minutes plucking out the roots of the feathers. Very annoying.

>try to buy duck breast that are uniformly thick. Not super thick in the middle and thin at the ends

>pan sauce: drain fat (don't throw it away) add 1 tbsp back into the pan, add 2 diced shallots and a pinch of salt, medium/high heat. Cook shallots for 2-3 minutes then deglaze with 150ml red wine (I used some cheap Merlot), cook off alcohol and reduce by half, add 1 cube demiglace and 100 ml water or stock. Bring it up to a boil and then turn off heat and add a chunk of butter. I only added salt, black pepper and some dashes of Worcester sauce

I made french onion soup this evening. It's amazing how something as simple as onions, beef stock, butter, thyme, bread and cheese can make such an excellent soul-filling meal. There's other things in it, but those are more or less the only six ingredients you need to make it with everything else just being flare. I paired it with a dopplebock and a small can of perrier lime fizzy mineral water on the side as a palette cleanser.

Ingredients:

>(Whole grain) Baguette (or croutons, or whatever fucking bread you want)

<3-4 Large Onions (closer to going bad is better)

>3-6 sprigs of thyme

<About half a stick of butter

>Oil

<8-12 cups of beef broth/stock

>1 tablespoon of Worcestershire sauce (optional)

<2 tablespoons of marmite or vegemite (optional)

>Iodized salt to taste

<Black pepper to taste

>Cheese (I use parmesan, swiss, and provolone. Traditionally you'd use parmesan and gruyere.)

What you do:

>Put half a stick of butter and a little oil in bottom of stock pot

>Chop onions about 1/4th-1/2 inch thick, toss those fuckers in there

>Cook 'em until they're just about to start browning, you want them translucent

>Throw in the thyme right before they reach the correct consistency

>Throw in everything else except the bread and cheese

>Simmer those suckers for about 30 minutes to an hour to let everything blend together

<Keep the onions submerged, add a little broth or water if necessary

>About 2-3 minutes before it's ready, throw bread in oven and toast it (adjust accordingly if you make your bread from scratch)

<This allows time for soup to cool down so it's only piping hot instead of scalding hot (yes those are technical terms)

<You can butter bread if desired while toasting

>Dish into bowl

>Apply thin layer of cheese

<Broil cheese & soup in-bowl at this stage if you want to, it's not required but it breaks down the proteins a little so it's less messy

>Apply bread

>Apply lots of cheese

>Let it melt for a minute or so/throw it in the broiler for like 20 seconds

<You can microwave the cheese for like 30 seconds if you're a faggot and need it to melt faster

Enjoy.

Some easy bolognese. Ground beef, shredded carrots, onion, garlic, crushed tomatoes and spices. Had it with some pasta and parmesan.

Baked beans

Beyond burgers (highly surprised on taste)

Alligator sausage

Polish sausage

BBQ chicken

Nathan's hot dogs

Got my hands on a cheap tenderloin and made pork Saltimbocca using chef Johns recipe. Turned out really good. Tender and juicy and the fond in the pan made an intense pan sauce.

Red beans and rice with turkey sausage.

>pasata with some bell pepper paste as sauce

>mozarella

>beef

>red onions

>diced bell pepper

>jalapeños

>bulgarian feta

>finely diced garlic

There are billions of different pizza topping combinations but this is my favorite one. Made it today and it was literally a holocaust of flavors. Beef and onions are a great combo by themselves but when you add the heat from the jalapenos, the hint of bitterness from the bell peppers, the garlic and the tanginess of the feta you get a perfect flavor profile.

Had some leftover onion soup and sweet corn, decided to just mix them together.

>>16395

The beans look semi crushed, which would thicken up the sauce quite a bit.

Made some spaghetti carbonara. I like to add champignonso and onions as well.

>>16394

>pizza

It's looking pretty good, if a bit crowded. What recipe did you use for the dough?

I tried making pizza as well, but dough was a borderline catastrophe. I used a recipe for no-knead dough that you fold instead, since it was supposedly 'easy.' In the end dough was too sticky and I still needed to knead shit out of it so it can retain some sort of shape and not stick too much. It was still sticky, and getting it shaped into a circle and off the tray onto cast iron girdle in the oven was a pain. At least it had a lot of nice blistering and it tasted damn good.

Chili con carne, a quite quick and simple version. I made enough for me to get at least two dinners from it.

Dang ole quesadillas.

One of these packets, made it with extra onion, peppers and ham. Served it on toast.

>>16503

Wait, don't you know about spaghetti sandwiches?

Cæsar salad, the whole apartment smells wonderfully of fried garlic. Bacon, chiken, salad, parmesan, crutons and dressing.

>>16152

I made a batch myself the other day. Like you I used a homemade roux instead of a box, mostly because my grocery store doesn't stock it and I couldn't be bothered ordering it online.

I was well pleased with how it turned out, and the leftovers disappeared rather quicker than I had hoped.

>>16581

Is that yours pictured? Lookin good.

Got the idea to replace regular chia with white chia in my daily scrambled eggs. Looks much better.

Pizza, the crust is store bought. Baked it in the oven as two smaller pizzas. Usually I can only eat one of them, that leaves some nice cold ones for breakfast tomorrow. I made it with ham, salami, onion and bell pepper. Also, there is a ton of crushed garlic in the sauce.

>>16600

My mom cooked some fish tacos so I thought I could post a picture here. I don't really agree with cooking in a non-stick pan. The fish we are using is red snapper. As I am writing this, the fish is not done cooking. I will update /ck/ on how it taste.

>>16601

Catfish?

Tacos as I watch bitcoin hemmorage.. Thanks Trump!

>>16603

>>16602

It was… okay. The fish by itself was bland as all hell like most of the food my mom cooks but I was able to doctor it up with garlic powder, salt, pepper, powdered chipotle, and a burger seasoning. I also put some lettuce and tomatoes on it. I didn't take a picture of it, sorry anon. I also see your flag and your time says 2:58 when >>16603 was posted. Are you an east coast anon? I am west coast anon.

Also how did you make your tacos? I see some green onions, guac, salsa? and some kind of white sauce which I am assuming is semen. What kind of semen do you use? That seems like a lot from just you so I'll assume you got it from more than one person or maybe an animal? Please shed some light on this hot question. I need to know.

This packet of thai soup to which I added bell pepper, onion, pork and a couple of spices. Had it with noodles. It was okay.

>>16608

…Today has been a significant improvement. Breaded chicken, barleys, broccoli and hollandaise

>>16620

thanks for the tip. i did end up sauteeing the shrimp in olive oil, and then adding butter at 2 different points later. it worked out great. it took about 4 times with that dish but i think i finally found the right way to make it.

made my first meatloaf yesterday. i think i used a bit too much onion, and i learned i should have used lean beef, but other than that i did ok. made this recipe:

still would have like a bit more flavor though. i used an orange bell pepper instead of green, thats all i had.

Made some nice soup today. Pearl barley, thick pork belly slices, carrots, potatoes, celery, leek, shallots and parsnip. Very rich and creamy.

Made some generic stir fry to try out Sichuan pepper. Used chicken thighs, jalapenos, red onion. Going to do a proper version once my kilo of dried chinese facing heaven peppers arrive.

Made pizza. Dough and sauce from scratch. The slices without peppers are for a particular guest.

Made 2 pizzas today. This is probably a tenth time or so I'm making them, I got pretty good. My dough ends up about 2.5mm thick while using plain flour. Cured meat, mozarella, mushrooms, marinated onions. Quality ketchup with added oregano instead of the sauce, tomatoes are too expensive here in winter. I used to make it from scratch, but I might keep making it with ketchup now, much better effort/pleasure ratio.

It's the first time I tried cooking with Monosodium Glutamate, mixed some into the ketchup and rubbed a bit on mushrooms. It was noticeably more flavorful, but I have a funny taste in my mouth now, like after eating too much seaweed. Two pinches of it was probably too much.

Still not as good as in a quality pizzaria, but it ends up about twice cheaper and I don't have to worry about any contamination. Cheese doesn't look good on photo because that pizza is about 5 hours old now.

Dark, shiny and mysterious - teriyaki chicken thighs.

Here's a fresh one. In shit quality.

>>16774

Mine are the first two and they're fully cooked, they're crunchy and browned at the bottom. I'm pretty sure your cheese and dough aren't supposed to be burnt, I've never seen it like that in any pizzeria. My dough could use just a little bit more crunch on top side of the dough, but the toppings dry out before that in my 250°C oven. I don't think I can improve on that without a hotter oven.

>>16777

>The moment cheese starts bubbling it starts tasting like ass.

<not knowing about Leipäjuusto

no camera but this

>>16794

>doesn't factor cost of lemon juice

>no cheese

>>16813

>>16812

Cheese is still the most expensive ingredient on a pizza. Most pizza places skim on it to save money. Homecooks tend to buy pre-shredded mozzarella too, as it is usually cheaper, cuts down on labor, and it's easier to find in most of the U.S. than blocks. To make matter worse, shitty Kraft cheeses are most common. Besides that, people might be trying to emulate takeout pizza they are used to. Most common takeout pizzas in the U.S. look either one of these two.

Besides, browning in diary occurs due to Maillard reaction and caramelization. Both add more complex flavor, much like in case of meats and any other foods processes occur in. I like a bit of browning on pizza, but golden-orange New York style slices take it too far. On the other hand, >>16750 >>16771 >>16765 could stay in the oven for a little bit longer, as they looks like something that will be a bit bland. >>16775 is good, as cheese has slight browning on it.

>I only saw browned cheese in English videos

That's interesting. I saw a slight browning on almost all pizzas I encountered. Even Associazione Verace Pizza Napoletana shows a little bit of it on their traditional Neapolian pizza (3rd image), but it's not that easy to see due to angle.

https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana

>>16814

> could stay in the oven for a little bit longer, as they looks like something that will be a bit bland

They taste good. The crust doesn't look crispy from above, but it is actually crispy. I took the image of the bottom to show that.

Maybe browned cheese is a matter of taste, but I find it hard to believe that. It just tastes less like cheese to me.

First try at sushi. Turned out pretty good. This was the first batch and wasn'r rolled and cut too nicely. Second batch looked better. Had cucumber, smoked salmon & avocado and teriyaki chicken as filing.

Pork chops with potato salad and garlic bread. I brined the pork chops for an hour and they came out pretty juice. Definetly worth the additional step.

I needed this after a long and hard work week. Also I think I have become addicted to grill marks.

Mexican dip with corn chips. Assblastingly good. Pic related, cooked for about 12 mins instead of 15 for that cheesy stretch action

400g, 2 packs of unseasoned Philadelphia cream cheese (no lightweight version) Generic cream cheese should work too.

1 onion chopped

1 chopped paprika

350 g minced meat

1 can of tomato chips

2 cloves of garlic squeezed

1 bag of Taco Mix Spice

1 seasoning salt

freshly ground black pepper

1 teaspoon sugar

1 teaspoon of cayenne pepper or a few drops of Tabasco

3 tablespoons jalapeno peppers, preserved and sliced

10 cm leek sliced

150 g of good cheese grated

50 g black olives sliced

corn chips to dip with

1. Preheat oven to 225 degrees. Spread Philadelphia cheese in a baking dish.

2. Brown the onion, paprika and minced meat. Add the tomatoes and squeezed garlic cloves. Season with the seasoning mixture and cook without lid for about five minutes. Taste for seasonings and add more if needed. Sauce must be thick.

3. Spread the sauce over the cheese and sprinkle with sliced ​​peppers, leek and grated cheese. Garnish with sliced ​​olives and coat in oven for about 15 minutes or until bubbles start to appear and cheese is slightly discolored. Serve food directly from the pan, where chips can be dipped.

>>16838

>1 can of tomato chips

meant one 400g can of crushed tomato

>>16838

Let me blow your mind.

>>16827

Made some of that Japanese apple jam.

i made japanese hamburger steak. holy shit this stuffs good

When you forget to thaw the duck breast

Tonight I eat as the King of Weebs!