No.304471 [View All]
So. What kinda meals, munchies, bubblies, and snacks do you all bring to the tabletop, /tg/? If you homemake them, do share the recipes.
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No.373522
>>368750
I'd think that the meat tastes like the section it comes from. Like if your chimera has the head of a goat, the body of a lion and a snake for a tail the head would taste like goat, the body like lion and the tail like chicken. The transition areas would be really weird and I'm not really sure how more homogeneous chimeras might taste.
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No.383203
Where did you get this milk from?
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No.383331
>>317767
Roasted beans. Soy beans work, chickpeas work better.
Drain a big can of beans well, add a tablespoon of olive oil and whatever spices you want and pop them in the preheated oven at 200C until they're nice and crispy (shake pan every 10 min or so), afterwards toss them with whatever spices you want (I recommend smoked hot paprika and salt).
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No.383397
Usually something I can leave in the fridge a day prior then finish in the oven as people walk in for maximum taste. Lots of meat and pizza breads.
Also crockpot stuff, taco meat, roast and potatos, meatloaf, anything like that really.
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No.384271
>>383397
Sounds delicious. Just like mama used to make...
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No.390509
>>368001
And writers. Though you'll have to erase half of what you've written if you write while drunk on absinthe.
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No.393479
Make food a point of difference when visiting other cultures
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No.393502
>All these saturated fats, meats and high-calorie dishes
I could give some easy not-so-calogie-rich recipes and even healthy meals if one is interested.
Thing is they will be healthy so I don't know if your playergroup is up for it.
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No.393505
>>393502
ur a saturated fat
im lmfao at ur life rn
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No.393513
>>393502
Healthy food is for when I'm by myself. Bad food is for groups.
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No.396950
>>393502
Try it anyway, if you're still here. Might not be my tankard of radler, but it might be someone else's.
>>393479
Examples?
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No.396978
>>304471
>English food being Tea
>Not Fish and Chips or even a Curry
You don't know us at all.
Try making a Lasagne without white sauce and using Pak Choi and pepper between each sheet of pasta. I'm not exactly a culinary genius, but I can make anything into an edible dish.
Going out to get food for a quick meal in a bit, might take some inspiration from this thread, thanks guys.
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No.397194
>>396978
>You don't know us at all.
Yeah, the national food of the UK should be 12 Year Old Kidnapped Child Vagina with a side of Police Enablement And Coverup.
Yummers!
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No.397274
>>317767
It doesn't make you drowsy, but it does enhance your productivity/concentration.
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No.397300
>>396978
>you
>whining over a polandball comic
Shiggydiggydoo, m8.
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No.397435
I'm of the opinion that the beef pot pie is the best food known to mankind. Preferably made with tea biscuits for the crust rather than actual pie crust - make them separately, slightly undercooked, then assemble them on top of the pot pie's fillings, upside down to keep the crisper side close to the fillings.
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No.397449
>>396978
>or even a curry
Goddamn, dude. If only you could see from the outside in.
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No.397472
>>396978
Be thankful that it was tea that was chosen to represent your country, and not your actual food. Your cuisine is a disgrace to entire Europe.
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No.397478
>>397449
But curry is delicious.
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No.397480
>>397478
>the one good-tasting British dish is not even British
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No.397495
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No.397507
>>397478
>>the one good-tasting British dish is not even British
But this is wrong, the Chicken Tikka Masala was made by the British.
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No.397533
>>397507
No one's sure of it's origin. And even the stories that point to it being made in the UK say it was made my migrant communities rather than native UK people themselves. It's a foreign dish.
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No.404619
>>396950
>>397472
Examples? Like having a coastal town in Wales focus on laver (seaweed) dishes. Breakfast is eggs, bacon, sausages & laver.
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No.405441
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No.406137
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No.411279
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No.411347
I love making bread for my group. Usually quick breads like zucchini and beer bread, but sometimes I up my game and make crazy braided yeast abominations.
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No.411356
Alright gentlemen, we're gonna make beef tri tip. The good news: this cut has the absolute best flavor and tenderness to price ratio of any cut, and if you can follow some instructions, it's no big deal to do right. Bad news, if you're a fuckin moron you will ruin it very badly. You need: the tri tip roast - 2.5-3 lbs, Kosher salt, a grill, a chimney starter, and charcoal (or propane, if you're a fag), and some wood chips. For seasoning, pepper and garlic powder work fine, but I like a rub of white sugar, coffee grounds, cocoa, garlic, and chipotle powder.
24 hours before mealtime, trim most of the fat off the meat and salt it with just as much as you'd use if you were about to cook it, then put it in an open Ziploc bag on a plate in the bottom of your fridge. The salt will draw out the juices from the center of the meat via osmosis, and almost all the moisture will reabsorb, but the proteins will stay at the edge of meat, which will let us get a bitchin sear.
When it's getting about time, get your grill set up with a fire only on one side. I'm not going to tell you how to set up a grill, but if you use starter fluid I swear to God I will personally gouge out your eyes and skull fuck you. While it's heating, rub down the meat with your seasoning. Be generous, since we will cook it whole and slice it after, each piece will only have the outer edge seasoned.
Make a little tinfoil tray and give it a handfull of wood chips, and put it on top of the hot coals. If you are a propane faggot your cooker might have a built in smoker tray, use that.
If you set it up right, you should have one side really fuckin hot, and one side much less so. Put your meat on the cooler side, and cover. Check the temp and flip often, and when you get 115 farenheit in the center, take the lid off and sear that bitch 5 minutes each side directly over the hot zone of your grill.
One last thing to do, and here's where you can really fuck up. When you slice it, you have to slice against the grain, otherwise it'll be fuckin chewy. To do this, cut right the center of the "v", and then slice each half thinly from the cut end to the uncut end. Serve on toasted buns, or in a salad with spring mix, red onion, blue cheese, and a red wine vinaigrette.
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No.411405
>>397472
Anglo cuisine is still the forefather of /tg/ cuisine.
>Lord Sandwich was a very conversant gambler
>did not take the time to have a meal during his long hours playing at the card table
>would ask his servants to bring him slices of meat between two slices of bread,
>well known among his gambling friends. >Other people began to order "the same as Sandwich!"
<The sober alternative to this account is provided by Sandwich's biographer N. A. M. Rodger,
<who suggests that Sandwich's commitments to the navy, to politics, and to the arts mean that the first sandwich was more likely to have been consumed at his work desk.
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No.411480
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No.411488
>>411480
Yey.
Me thinks some day I'll add in a drink of my own to the list, got to make a fruity absinthe oddity to go in this tiki mug I got. Anyone here know any pertinent eldritch concoctions? Make any of your own? Do egg whites really enhance a drink?
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No.411523
>>411488
read the portents of your own making, and yes egg whites are amazing in a drink. I'll give you a recipie to something I call a Shoggoth (or if you are a local, a sydney tar ponds).
>2 oz everclear (or vodka/moonshine, your choice).
>2 tablespoons molasses
Garnish edible metal sprinkles if desired. Doubles up good.
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No.412329
Got Dumplings from the Water Dragon Inn?
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No.412339
>>412329
don't they'll give you the Squirts
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No.412489
Just, like, eat your players, bro.
Nothing wrong with cannibalism.
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No.412501
>>412489
Isn't human flesh one of the worst sources of nutrients, to the point that wild animals won't eat it unless they're starving?
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No.412503
>>412501
Animals are optimized for competitive predation anon
Why eat the nutritious skin, if you can go for guts and livers instead?
Why eat meat, if you are capable of gnawing apart the bones?
One unique human trait is that you can use cooking and preservations to EAT EVERYTHING. Even boil the bones apart, to get the nutrients that would otherwise not be salvageable.
And the skin is pretty nutritious. But its also harder than the interior, because its suppose to be hard to pierce and shred to protect the innards.
If you where not familiar with dogs and bones(gnawing apart bones to eat the nutrients inside), you wouldn't think bones where a valuable source of nutrients either anon.
WTF
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No.412511
>>412503
Doesn't the garbage we eat have an impact on the quality of our bodies?
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No.412549
>>412511
I don't truly know son.
But I'm sure if you eat enough pussy you'll find out.
On an unrelated note, I'm curious as to why so many recipes seem to have an overabundance of ingredients? Like does the average cook buyout the supermarket or is this generation of "foodies" provably retarded?
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No.412559
>>412549
It's to have enough food for your family/guests.
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No.412580
>>412559
It wasn't a question asked with regards to portions, anon. They mentioned ingredients, because no dish needs 30 different seasonings to taste good. It's like playing with paints: if you mix more than 4 colors, you made mud. You put in more than 4 seasonings and you muddied the flavors.
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No.412964
>>412580
True that. This man knows his taste-theory.
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No.412987
>>412580
Ever wonder why "haute cuisine" went the way it did in the 19th century?
Spices, and ingredients, when it gets a little much, serve two purposes. Preservation, and to mask the taste of subpar, or starting to go bad, ingredients. Which means it was the domain of the every man. If you consider stews and soup mud, then there is no helping you. Similarly, if you think you can drop any and everything into a single stew/chowder/chili, you are also lost.
But I also fucking hate recipes that say "only three ingredients". When one ingredient is bread, another is italian marinara sauce, and the third is premade meatballs.
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No.412989
>>412987
I think there's nothing wrong with over spicing food for the sole purpose of making foods on the verge of expiring edible. The issue is making a dish with the intention of serving guests like all of these dishes here, and dumping the contents of your spice rack into it. I make goulash once a month or so. I'm familiar with cleaning out a fridge into a crock, but I'm not gonna pretend it's a dish that should be shared with guests. Neither would I pretend it'd impress anyone who ate it (and all I really add is salt, pepper, and garlic).
I think there's another statement that could be brought up here. Something like spaghetti and meatballs is two separate dishes combined, and therefore would skirt the 4 seasoning generalization. I would think something that needs to be prepped from the rest of the dish would be okay to have its own spices. Meatball: salt, pepper ,cumin/thyme/paprika, and anise. Spaghetti: salt, garlic, oregano, and cracked pepper. Even then salt and pepper are shared between the two dishes.
Polite sage since we've deviated from the mission of the thread.
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No.413078
>>412989
I mean, if you decide to use fresh, traditional ingredients, goulash can be a point of pride in one's heritage, family old recipes, and can be shared. Could even be argued to be a great /tg/ meal, seeing its roots in the old world, allows for simple preparation, to get on with other things as it is cooking, like playing games. Almost as if it could be the spirit dish of >>337656 .
https://archive.fo/z9lCC
About people being impressed or not. Considering how cheap, and easy it is to make hamburgers from scratch for a large group, it has been a default if I didn't want to worry about dishes, or wanting to poorfag it up, to use more money on alcohol. Learned how when I worked in a restaurant. And people were easily impressed, because they simply did not make them from scratch. It just comes down to what people are familiar with in the kitchen. And out of convenience, a lot of shit that was routine is not as common. Like making bread from scratch, without a machine.
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No.413329
>>411279
>balking at beans
>in a chili recipe
Excuse you.
Anyway, made some delicious stuff in the past couple days with my cousin, being beef bolognese and cuban pork over beans and rice. Anyone want the recipes?
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No.413373
>>413329
>Anyone want the recipes?
Do you really have to ask?
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No.413600
>>413329
You don't need to ask permission to post things here.
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No.424443
Worth saving or is it better to start a new thread?
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