/ck/ - Food & Cooking

I think Waffle House is calling my name.

Just had a hotpocket

Shit was dosh

>>3241

sounds good

>>3855

dammit

no waffle house for miles (like 500)

claesix, you are being cruel to me

>>6591

Lo siento, anon.

I had manwich mixed with queso and alfredo sauce.

I will have to revist this again….

Shoney's all you can eat breakfast buffet.

>>8610

>Shoneys

I didnt ask for this feel. Thats still a thing? I dont live in the real south anymore, havent seen one in over a decade.

Once I was in Japan, yokohama I think and there was a "Big Boy" I got all excited, but of course it was nothing like a real Big Boy. :'(

>>8617

I made some absolutely delicious Top Ramen the other day.

Does making a salad count?

>>8780

Not if it's storebought dressing

>>8785

My S.O. has some cod in the freezer. I'm really not crazy about white fish so I've been trying to find interesting ways to spiff it up. I think I'll go in a route similar to this. Might even get basil if I'm not incredily broke.

Thanks for sharing.

French scrambled eggs on toast, smothered with cheddar cheese.

>>8789

No, but I prefer baking it.

Normally I want bacon with, ohh, eggs, or something. Easier to time them to come out together when there's bacon in the oven and eggs on the stovetop, IMO.

Seasoned beef roast, a buttery baked potato, and some macaroni and cheese.

Seriously, best fucking snack or side dish or whatever. I swear, give this shit a shot.

Grab a parsnip and a golden potato and skin that fucking parsnip. Chop both of them into some nice, thin slices - you're trying to make chips here. Put all your slices onto a pan, get your oven heated to 400 degrees, and throw some salt, pepper, thyme, and extra virgin olive oil on that shit, then toss it in the oven for 15 minutes, then flip it and let it sit for another 15.

Fuck, that's delicious.

>>8846

nice I have been meaning to start making, how time consuming is it? Does it require a lot of dishwashing or equipment?

(

rest of your pictures look good, but you aren't some kind of vegetarian are you? I don't see any meat.

>>8847

Damn clean up your dining area.

>>8849

Grilled sirloin steaks. Medium rare.

Made some bbq pork ribs, mashed potatoes & gravy, and some green beans for dinner.

I know I'm late, but I made some French onion soup with some flan.

Cheese steak & some french fries was my dinner last night. Don't know what I want for breakfast.

Some pasta with garlic and olive oil.

I made some barbecue porkchops. It's too cold to grill right now, so I had to broil them, and had to blindly guess on how long to cook them as the damn things were over an inch thick.

Twenty-eight minutes later, pure perfection. Actual home-made garlic mashed potatoes complemented the meal well. Four potatoes was too many, though. Leftovers for the rest of the week.

>>8931

Make potato-mash patties and pan fry those leftovers.

Good shit man.

>>8934

Hey, I'm always up to try a new recipe. Thanks anon, I'll report back with progress.

Last night I had some seasoned pork roast and scalloped potatoes.

Gallon of water all day and a plate of arroz con chicken.

>>8948

>arroz con chicken

>not arroz con pollo

>not chicken and rice either

Dammit why do you do this

Did you use the lemon juice and the garlic once you were cooking or before you threw the lamb loins in the pan?

Some baked chicken, mashed potatoes, green beans, and gravy.

I was lazy last night, hot dogs & some chips.

Forgot to make something tonight, just had small bowl of fruity pebbles.

Made some spicy tacos tonight, were great.

Sunday night I grilled a fee chicken breasts and 'tendies' and I decided, against better judgement, to use a bottle of unopened parmesan garlic Buffalo W. Wings sauce. Expiration date: 1/17/15. It was delicious! Even took some to work yesterday.

Now it is 5am. On the toilet for the past 30min making toilet bowl soup.

Made some fried bbq chicken, mashed potatoes & gravy, biscuits, and some green beans.

>>8991

Nice budget cooking but wow only 500cal. Rice, veggies and cheese can last a week.

Beef Stroganoff with Roasted Vegetables .

Some Spaghetti & garlic bread.

pulled pork nachos

diced spam fried red over olive oil then covered with scrambled eggs and constantly agitated to break up the mixture, then cooked in Tabasco and then smothered the result in Parmesan.

>>9038

That physique…

>>3343

Just out of curiosity, what other tripfags from half/ck/ do you remember?

It's been years since I was last there.

>>9078

Bbqking (uugh)

/ck/ (chef, namefag, grill)

That's just a few of the top of my head. Few more but one in particular was a tranny that lived in Canada who had his daily shit post blogs on there years ago. Also there was one (something fire) that started a cookbook scan thread that was neat.

>>9082

we need heartsonfire to come here, cuckchan started banning his threads because sharing pdfs is "illegal" or something. also tepache the homebrew god

>>9082

> a tranny that lived in Canada who had his daily shit post blogs on there years ago.

Yeah, I remember that guy.

I believe his handle was Sceak (Did I remember the correct spelling?).

>>9084

Agreed.

Also, a tepache-esque homebrew thread would be just the thing, now that warmer weather's here (NYS).

I'll see if I can dig up my old gear.

>cuckchan started banning his threads because sharing pdfs is "illegal" or something.

Thank goodness this place has a board devoted entirely to pdfs!

Chicken and broccoli on top of some leftover rice. Decided to take it easy after almost burning down my kitchen when I seared some salmon the other day. Totally worth it. Couldn't even fork it without it falling apart. FAHKEN JOOCY.

PS How the fuck do you clean all the shit out of your pans after frying? I tried the old heated vinegar and water trick but it didn't get half the shit on the pan out.

>>9086

Scouring pad, salt, and heated oil does the trick for me.

Made a sweet ass cheesecake topped with whipped cream and cherries.

To those have server post errors, place this into the user js

var origAlert = window.alert;
window.alert = function(m) {
	if (!/The server took too long to submit your post/.test(m)) {
		origAlert(m);
	} else {
		setTimeout(function() {
			$('.submit > input').click();
		}, 1000)
	}
}

Marinated some chicken breasts in caesar, dijon, oil, and garlic before broiling them and serving on rice. Breddy gud.

>>9126

Nice.

Hot pork sausage from the butcher shop fried in a skillet with a glass of whiskey.

>>9125

>>9126

>pierogi

My giganigga. You can also use a fork to make patterns on the pierogi edges, it looks better that way.

A super simple mushroom soup, with mushrooms, onions, potatoes, olive oil and water.

Anyone know of Amy good places to eat in Nashville?

First time at Culvers.

>>9272

Good call, I used to stop at Culver's all the time when I had a job. Their fries were sublime.

>>9273

Yea, the fries reminded me of Jack's. The Wisconsin burger was delicious. Reminded me of the Frisco burger from Hardees but better. 5Guys who?? Lol

>>9270

Bar-B-Cutie's.

Google tells me there are 3 in that city.

>>9275

Thanks. I'm up here again to pick up my Mini. I'll see if riding companion is up for it.

>>9272

The food is OK at Culver's, but I avoid the custard.

Gives me the shits something fierce, and this phenomenon is not unique amongst my acquaintances.

As long as you're near Nashville, since this is the food board, do you plan on making a pilgrimage over to the Bush Beans plant/museum/visitor center?

Had to buy stuff at Wal-Mart. Got some canned food and made a meal outta that.

>10-pack of hebrew jeebies hotdogs and 8-pack of buns

>macaroni and cheese

>"country style" baked beans

>beer of choice

I also had some extra stuff at home.

>dump can of baked beans into a small crock and begin to slowly bring them to a simmer in the oven

>after a while, check the beans and make sure they've thickened up

>start boiling water and getting he macaroni ready

>begin boiling more water for the dogs

>toss the dogs and macaroni in at the same time and bring the heat down

>bring out the crock and stir the beans; drain the macaroni

>macaroni goes back in with a quarter cup of whole milk, a half stick of butter, and the cheese packet

>dump in about a cup of mild cheddar and stir until combined

>pull two dogs out and chop into half-slices, then stir into beans

>the other dogs go into the buns with ketchup, mustard, relish, and horseradish available

>served for four and it only cost six bucks

And that's why got dogs come in 10 and buns come in 8.

>>9285

That would have been interesting.

>>9286

Would have love to seen a pic of that.

>>9288

Just got to make a plan for a stop next time you head to Dollywood.

>>9309

That looks fucking great, all I made was a pizza.

Happen to go on /b/ and noticed there is another mass(?) exodus from here being planned. I dont care for the reason why they are leaving but is anyont here planning to leave to another /ck/ or here for the long haul?

On topic:

Canned sardines and 3 slices of pickled okra.

>>9385

sorry for OT, but my afraid is if the site closes, no matter the reason, we need a bunker or something. Maybe can we move to endchan that allows user board creation, or maybe ask on other chan, like 76 or finalchan, to make to us a /ck/ board.

>>9390

No need to apologize and you are absolutely right. As far as options go we can throw nntp into the mix as well.

>>9385

Some people are trying to push another exodus, but there is no real reasons to do it yet. The site is getting better and there are some things planned that will probably fix it permanently.

Just take a look on /tech/ some times to keep yourself in the loop.

>>9389

Well fuck, going to archive my board (>>>/wdsc/) and some other boards like /msb/, /mtb/ and /fanfic/ then.

I made a chicken parmesan sandwich.

>>9403

How was it?

I ate waaay to much red beans and rice.

>>9437

That looks and sounds disgusting, anon. What are the green jelly looking things near the spoon?

>>9438

>What are the green jelly looking things near the spoon?

Those are the lentils anon.

>>9437

You didn't actually eat this shit.

Fuck you.

Kenyan lamb stew with coconut rice

>>9457

Lentils are bland as fuck. One day instead of throwing in a bunch of oregano and parsley I tried that.

I found that if lentils are boiled to mush and you add loads of cacao powder it looks exactly like a bowl full of chocolate icing.

>>9693

Holy shit that looks yummy as fuck. What is in it?

>>9711

Raw kale with mustard (either spicy brown or dijon, or both – pleb as fuck); topped with boiled & diced carrot, cucumber, white onion, green pepper, roma tomato, and kale stems (I tear the leaves off and eat them cold); then I add a few poached eggs, yolk semi-runny.

>>9750

Alright.

I gave 8chan /ck/ a whirl, and the lack of posting was bothersome, but this is just vomit on a plate.

It's as cancerous as half chan's /ck/ board.

See you space cowboy.

OP, that looked very, very, very, good.

>>9884

I'm not any sort of hunter or anything but

How the FUCK can meat be frozen for over 1 year and still be edible? Like is that truly a thing?

>>9884

I guess. It looked fine and tasted great.

>>9885

If you seal it air tight and freeze it without ever letting it thaw immediately after butchering it it's fine. I have fish that I caught a year and a half ago in my fridge and I get some out every now and then.

When I hunted every year 2-3 deer would last me until the next season. So yeah. It's a thing. The meat is fine and still tastes great.

>>9897

Refrigeration is a wonderful technology, isn't it?

>>10199

>>10200

>Chocolate peanut butter lentils

That looks as bad as it sounds.

>>10199

>>10200

This looks like prison food.

>>10202

They eat raw shit in prison?

>>10206

You're the one cooking sewage

>>9884

>making bread with beer

Care to share the reciepe?

>>10209

Ayyyy, sure thing. Just keep in mind that you're gonna taste the beer in your bread. It's more like a slightly boozy-aftertaste than anything, but that might have something to do with the fact that I chose the darkest stout I could find. It's got a very distinct, sort of roasted flavor. Keep in mind, the crust will be MUCH harder than the inside. Not overly so, but it's surprisingly tough for bread, which is why it goes so well with stew.

Anyway, from my cookbook:

>Makes 2 loaves Prep: 15 minutes Dough rising: 2 to 3 hours Baking: 25 to 30 minutes

>This recipe is wildly easy, dense, and incredibly authentic-tasting. The flavor of the beer comes through in the finished loaf—a deep, earthy bitterness that is complemented by the small amount of honey. The inside of the loaf is soft, almost crumbly, while the crust bakes hard. It’s ideal for creating a bread bowl for a bit of Sister’s Stew.

2¼ teaspoons dry yeast (1 packet)

One 12-ounce bottle dark beer such as stout or porter, warm

2 tablespoons honey

2 teaspoons kosher salt

1 egg, beaten

4 to 5 cups mixed flour (we used 2 cups white flour, 2 cups rye, and ½ cup whole wheat), plus additional white flour for working

>In a small bowl, add the yeast and honey to the beer and allow the mixture to sit for 5 minutes until foamy. Add the beaten egg to the wet ingredients, then begin adding in the mixed flour, one cup at a time. The ideal consistency for the dough is when it forms one cohesive mass. At this point, flour your work surface and turn the dough out for kneading. Using firm motions, knead the dough for about 5 minutes, until it bounces back when poked. Cover with a clean dish towel and let rise for at least 1 hour.

>Punch down the dough, then replace the towel and let it rise again for at least 2 more hours, or refrigerate it overnight, which will give it just the slightest sourdough taste.

>Preheat the oven to 450°F.

>Form the dough into two loaves, dust them lightly with flour, and lightly slash the tops in a decorative pattern.

>Bake for 25 to 30 minutes, or until the crust is nicely browned, then let it stand for at least 15 minutes before serving.

>>10208

Cook it and try it.

I TRIPLE-DOG DARE YA!!!

>>10223

How's the texture? Does the peanut butter mitigate the sandiness from the lentils? How about the flax seeds? Do they blend into the mixture smoothly or is it coarse?

>>3241

Don't have a picture, but I took some flank steak sauteed a pepper and served it under an egg for breakfast.

GOD TIER

>>10217

Thanks. If I wanted to use sourdough starter I guess I could do the same thing, but with a longer proofing time huh.

>>10263

I dunno shit about sourdough, man. I guess?

>>10264

Ahhh it's nothing fancy, just think of it using fresh yeast instead of the packet stuff.

I just worry the alcohol will kill the yeast or something.

>>10265

That's what my mom told me when I asked her about baking, but it turned out fine. I made a lot of mistakes when I made it and it was still delicious.

>>10268

I gave it a try using beer instead of water for my usual sourdough recipe. It's slightly bland, but the smell of the beer really comes through in the bread though there are huge gaping holes in the loaves due to the additional gas.

At least I know it works. I still have a few bottles left so I may give it another go.

>>10283

>>10284

I wouldn't use milk at all in bread unless I were going for asian milk bread style.

I mean, that first pic might as well be shortcake or something.

>>10288

I've never made pizza before but I read that pizza dough should be functionally the same as bread dough, so yeah I guess you should be using bread flour.

If you're asking what the difference is, bread flour just gives you a better taste and texture. That said, you will still get bread if you use all purpose flour.

Your pizza looks undercooked. Try putting it in at a lower temperature for a longer period next time, and when you notice the dough has risen, up the temp a little bit for like 15min or so and you get that crispy outer layer.

>>10288

>>10289

other than experimenting with the temperature, coating the dough with olive oil before putting it in the oven will add extra crisipiness to the outside.

>>10286

I only add milk to increase calories, especially protein, (and to make it a bit fluffier) as this my take on "bodybuilder bread". >>>/fit/ reporting.

>>10289

That pizza was also definitely undercooked. Oh well, live and learn. What temperature would you recommend? I do it at 450, I used to work in a pizza place and the ovens there were really hot. Granted, they were also stone ovens, which I know makes it way different.

>>10294

Yeah that's probably a bit too hot. I'm not sure what your pizza dough is like so I can't give you an exact temperature, but drop it by about 50 degrees for your next try and keep it in there for 15-30min longer then jack it up when it's about done to 450 for 5-15min.

You should probably check on it every now and then to make any adjustments on the fly too.

>>10324

>>10325

Glad to hear it. It actually still looks a bit uncooked to me. If you want to improve on the texture you can consider an egg glaze for the dough before you pop it in.

>>10335

Ah man that looks so good.

>>10344

It must be how the dough looks, because this one was perfectly solid all the way through. I need dough that'll bake crispier.

>>10359

Do you work in a mensa or take a prepared lunch with you in these plastic throwaway dishes? This thread is for meals you cooked yourself only.

>>10370

>>10372

>>10373

Nigga how long does that last you? Don't the butter and jam fuse into the bread after a day or two?

>>10374

Each small loaf lasts four days, and yeah it does sort of fuse with the bread. I'm okay with that; I do a lot of batch-cooking (not enough time in a day to cook everything every time) so I'm used to putting together, say, a week's worth of salads in Tupperwares and just pulling one out of the fridge.

>>10378

If rice presentation is that big of a deal you can scoop rice into a bowl before upturning it onto a plate.

>>10379

Nothing is more important than presentation.

>>10380

Then maybe you should've cooked up some greens to go with that austere monstrosity.

>>10382

I cannot refute your point. I will have to take this into consideration upon further posts.

>>10385

I have failed you, anon. I will try harder in the future to produce quality cooking images for our cooking imageboard.

>>10392

Have you tried just throwing some vanilla ice cream in with it?

>>10399

I doubt this would help. For now I'm thinking about adding real vanilla and a bit of good smetana (creme fraiche).

So I don't have any fancy pictures, but goddamn, did I not know that little tomatoes and white rice would go together so well.

>>10421

I know you're beating yourself up, anon, but that still looks really good. Mind sharing the recipe?

I understand this isnt /fit/ but Ill ask anyway

>Do you guys know any calorie dense foods that fill your stomach?

Ive been eating on a caloric defecit for some time now but want to binge eat so bad. Im always just so friggin hungry!!

Ive eaten some potatoes a few days ago. Those seemed to fil me up until bed

>>10422

Thanks m8, but I really don't recommend you to do this. Main point of yesterday's try was to find out if vanilla can fix the situation, so there was some amount of vanillin while I was going to buy real vanilla after this if turns out vanillin can improve the cream. Regular whipped cream recipe with additional vanillin sugar, rum flavoring, creme fraiche and few tablespoons of starch per 0,5 liters. Starch didn't really help to stabilize texture for the storage btw. Also there's a bit of regular good coffee on top of it and few drops of "juice" from the black currant jam jar.

>>10423

Plain salad, only vegetables and a bit of cheese for protein. Kilo of cucumbers provides 150 kcal lol.

>tablespoons

Just realized this mistake, I added few teaspoons, not tablespoons.

>>10423

PEANUT BUTTER

I'm going to cook a /ck/ favorite. I'm sure you all know and love this.

BURNT STEAK SLATHERED IN KETCHUP

>>10489

Have you tried marinading it in honey & spices?

>>10493

I'll have to next time, thanks for the tip.

Sage for no new photo.

I just did kebabs with sweet peppers, onions, and chicken breast over a bonfire in my back yard. Was pretty tasty. Work intensive, though, because nothing was planned or prepared beforehand.

>>10502

>nothing was planned or prepared beforehand

This is the proper way to cook.

>>10380

>what is taste

>>10521

"Taste" is highly influenced by visuals.

Spray water from a garden hose into several fancy-looking bottles with long French names and ask hoity-toity types to try a wine glass of each and they will say "omg this stuff has body".

>>10528

You would do well to get a camera with a macro lens.

>>10542

it was taken with my chef's phone for instagram.

Tomorrow I'm going to try the recipe at the bottom of this page:

http://japantimes.co.jp/life/2015/10/16/food/idea-simmering-centuries-japanese-white-stew

Chicken noodle soup with fennel

I made scrambled eggs and fried turkey, I feel like a big boy now

>>10612

Is that supposed to be soup?

Did you make soup with random shit and forgot what you used?

>>10644

It was supposed to be cream stew, and yes it was from last year so yes I forgot what was in it – meat and veggies is all I recall.

At least this year's was thinner, that one wasn't my favorite.

forgot a picture, but it wasn't very pretty looking anyway. i had baked white fish (foil pouch with lemon, garlic, salt, pepper, and olive oil) with mashed potatoes and roast acorn squash (seasoned with salt, pepper, nutmeg, and cloves, then mashed together with butter) once i got halfway through cooking and realized that i didn't have anything without a soft texture i whipped up a quick salad with romaine, tomatoes, and carrots tossed in a tahini/lemon dressing. then a few hours later i had a nice cup of tea with 2 slices of poundcake that my mother made me for my birthday last week.

>>10765

Looks good but I still don't get how people eat those nasty egg whites. I can deal with fried eggs, poached, omelets etc, but not with any kind of boiled egg whites. Tried to get used to it maybe 7 years ago, failed.

>>10794

Sounds like you're buying bad eggs.

If the ingredients are shit there's nothing you can do.

>>10795

My eggs are totally ok, I ate a lot of different eggs and those were mainly "organic" home eggs from my grandma or other grandmas. It's not about taste, it's about that scary texture. No matter if boil them soft or hard, texture repulses me.

>>10765

Wow! Nice!

i'm in the middle of cooking poor people leftover bullshit. pork belly from my ramen post that was about to go bad with an onion and garlic with lima beans to stretch it into a few meals. gonna eat it with rice. i'm adding a good amount of butter for extra calories, salt and pepper are probably going to be the only seasoning. maybe some paprika.

>>10807

>i'm in the middle of cooking poor people leftover bullshit

Same here, I'm diving into puff pastry salty leftover small "pies" (500 grams of puff pastry are divided to 4 parts in the every package) and it's quite good with cold drinks. Typical "pie" ingredients are quark, ham, hard cheeses, raisins, salt, onion, garlic, oils, spices and whatever else I have. Nothing new but 2 interesting and useless spice facts was discovered here. First fact - once herbes de Provence somehow gave me aroma similar to a rotten bread lol. Don't know how this could happen, maybe because of a smoked cheese I added, that ingredient is kinda unusual. Aroma didn't ruin the dish since it was poorly recognizable, but still was much of a surprise.

Second fact - I succeeded in creating spice mix that gives you insanely great aroma and mediocre taste in the same time. I never asked for this success but still got it. It includes butter, garlic, dried mint, khmeli suneli (common in ex-USSR countries, don't know about others) and 3 more spices but those weren't really notable. Pie started to smell fantastic even before Mailard reaction happened. But taste wasn't that great.

>>10809

Or just low-medium to medium simmer for 2 hours in a large pot then Tupp for the next 3-5 days before you intend to cook with them, or cook with them right after is best.

>>10918

Try to add some largely chopped nuts in there, it should make texture more interesting.

>>10936

I'm on it!

Yesterday I made extra-thick split pea soup, adding some nutmeg and pumpkin spice. It looks like shit, has the consistency of goopy mashed potatoes, and tastes like pumpkin pie. It was thickened with flax, peanut butter and rice protein powder.

>>10956

Try adding a bit of honey, cinnamon, and nutmeg.

Molasses and ginger have potential too - but you want to season delicately with ginger. Just a tiny bit more than takes the bland away would be right.

Or, mix in some minced fruit. Raisins, currants, or cranberries (dried like raisins, duh) havs potential.

Chicken.

>>10956

>>10961

Taste aside, I think presentation would go a long way. Can't you cram all that shit into a baking tin, bake it, then slice it into nice rectangular bars?

>>11026

what's your spice blend? are you making chicken or beef? also, how do you justify not using a vertical rotisserie?

pls respond,

LebAnon

>>11027

A vertical rotisserie makes sense if you will be cooking and serving for many hours in a row.

If you're making a few sandwiches all at once, oven roasting on a rack will provide an almost identical result.

Does anybody know the proper way of cooking potato chips without wasting shitload of oil with deep-frying? I tried oven-baking them a few times but pieces are cooked too unevenly and there's no those crunchy "bubbles" like commercial chips have, they are just flat and it affects texture in a bad way.

>>11032

> very very close, but there's something magical

Exactly. Close, but not quite. The biggest difference is that with a vertical spit and slicing as needed, the outer crust will develop on the cut meat for each sandwich.

It will still be tasty.

I could sure go for some falafel, tho.

>>11052

Well turns out this oven has max temperature of 250°C while I need at least 350°C. That's disappointing.

>>11056

350C? I doubt you can get that kind of heat from a home electric over. That's more like wood stove tier.

>>11057

There's a lot of electric commercial pizza ovens with proper temperatures and ceramic bottom, they look like this: http://www.archiexpo.com/prod/oem-pizza-system/product-49724-226839.html

>Max. temp. °C 400

As for small pizza makers they often have such vital characteristics too:

https://www.amazon.it/G3-Ferrari-Express-G10006-Fornetto/dp/B002VA4CDI

>Temperatura fino a 390°C

https://www.amazon.it/dp/B01E71HWDK?psc=1

>TEMPERATURA MASSIMA - 450 G (I doubt this but still it isn't fucking 250°C for sure)

"Real" Neapolitan pizza should be made in a wooden oven with stone bottom (or ceramic, doesn't matter since they have identical physical characteristics) with 430°C on bottom and 485°C on top. But from what I heard from people with some practice 350°C is enough, and also you can have pretty similar results to "real" pizza with regular oven at 280°C-300°C and a good pizza stone. But in second case you should pre-heat oven with a stone inside for at least one hour lol.

>>11058

That first link looks very expensive while the other two links look like kitchen clutter that I'd never use after a while.

Have you actually tried your oven at 250C yet?

>>11059

>Have you actually tried your oven at 250C yet?

Mine has nearly 280°C-300°C max, at least built-in thermometer says so. I'm not really interested in idea of wasting fucktone of gas every time I'm doing pizza, but maybe there are ways to spending less resources on pre-heating "pizza stone" (basically any piece of ceramic with proper size&thickness).

>>11058

Appliancefag here, you could also use a oven with a pyrolysis mode, that's normally ment for self-cleaning the inside, but if you defeat the interlock you can also use it as a pizza oven.

Take this with a grain of salt though, I never tried it, nor do I have a oven that has it. Might wanna search if you want to learn more.

Hey anons, do we need to start a new thread or wait till 300 posts? Glad to see this thread still up and congrats to the new B.O. and THANK YOU FOR UPING THE PIC UPLOADS!!

>>11074

>or wait till 300 posts?

Your post is №301. I'd recommend to start a new thread when 2017 begins. /ck/ isn't a huge board and it would be more of a pleasure to constantly see on the first page technically "fresh" thread from 2017 rather than "old" from 2016.

>>11074

Also make sure you saved the thread with archive.is to provide link in the OP-post.

>>11076

Will do.

Fried chicken. Brined some chicken breasts over night in a mix of pickle brine, vinegar, and dried dill. Next day I took it out and covered it in a mix of 1 cup self raising flower with 2 tablespoons milk, then ran it through milk by itself, then through self raising flower mixed with cayenne pepper. Shallow fried it for about 5-10 minutes each side until the outside was done then cooked in the oven for around 15-20 minutes in the oven.

I'll going to prepare it again tomorrow but I'll cut the chicken breast into strips so I don't have to make it to cook it through. I'll take some pictures and upload it whenever.

>>11093

>pickle brine

>vinegar and dried dill

bro you basically made more pickle brine. my secret to hyperdank fried chicken is to brine for 24 hours in strong unsweet iced tea with added salt, garlic, mustard seed, peppercorns, chili flake and bay leaves. rinse and pat dry, then soak in buttermilk for 30 minutes before dredging in 1:1 cornstarch:flour with old bay, paprika, ground black pepper, and salt. fry between 325 and 350 F in a cast iron skillet. it takes forever but multiple people have told me it's the best fried chicken they've ever had.

>>11000

Kek, what hapenned?

>>11101

Make that around 350F after it being in there at least an hour at 300F (I got impatient); I kept fucking with the temps because I had no idea how long it'd be. It was a learning experience.

>>11095

>bro you basically made more pickle brine

Yeah, I didn't have enough actual pickle brine to cover the chicken so I made more.

This time around I made my own brine out of boiled water (4 cups), once it had boiled I brought it off the heat and loaded it 1/4 cup of salt, 1/2 cup of sugar and dried dill and stirred until salt/sugar dissolved. It'll be a 18 hour soak or so this time around. I thought I had peppercorns to use by apparently not. When it's done soaking I'm going to dredge it in a mix of flour and some cornstarch, smoky paprika, cayenne pepper, salt/pepper.

>>11111

Checked!

>>11111

That looks way better. Congratulations from upgrading from /fit/ tier protein puke into something more edible.

>>11122

Looks good, but holy shit that plate up is awful

Forgot to take photo, but I made one alteration to typical bread recipe: replacing skim milk with water. Result was the bread blew up almost twice as large as normal and was a bit less flavorful and more doughy.

>>11495

>typical bread recipe that uses milk instead of water

>implying that typical bread is not flour, water, yeast and salt

>>8615

why are the edges of your chicken fucking green dude

>>8842

>Couldn't decide which was a better angle.

both sides look fucking disgusting tbqh

>>8638

looks very appealing to me. care to share how you made that sauce?

>>8606

That chicken looks fucking fantastic. Looking at the skin i can just imagine the crunch and the juiciness inside.

>>9369

>>9371

congratulations. you've managed to make two meals that both look like absolute shite. it looks like you let your dog throw up all over your hastily boiled vegetables. do you hate yourself?

>>9437

Looks more like cat vomit.

>>9689

Couldn't you hear the fire alarm? What a waste of a beautiful bird.

>>9858

You should get an award for just being able to put that in your mouth.

>>10528

looks okay but you should learn the difference between rare and raw in the middle

>>10544

Looks like a pretentious mess. I'd take the salad bowl any day.

>>10628

Nothing on that table looks appetizing at all. Also, your mandala street creed is completely ruined by the way you placed those chopsticks.

>>11591

>cooking board

>posts bread he probably didn't bake himself, along with instant noodles and frozen meatballs

You should have at least added some more stuff to your noodles. In addition, eating carbs + carbs is not the greatest diet.

>>11597

>frozen meatballs

you wot m8

I didn't make this either, my moms did. +1 for being a NEET at home I guess, lel.

>>11601

Being a neet is no excuse for eating like shit. At the very least, cook and clean after yourself. This is a cooking board, after all.

>>11602

Indeed.

Needs carrots.