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Recent Meals #10 by YakuiWiggly !9ewYjBc0iU - Sat, 21 Apr 2018 20:03:57 EST ID:a4qdoJAC No.154991 Ignore Report Quick Reply
File: 1524355437343.gif -(624002B / 609.38KB, 720x404) Thumbnail displayed, click image for full size. 624002
As the page turns on the chapter that was Recent Meals #9, we begin anew like the phoenix from the ashes. Post your delicious, disgusting, or downright odd recent creations here. Can't cook? Just get a family pack from KFC and take a picture of it. Any food OC is accepted here, and the worst fucking stuff seems to get you the most replies.

What you got /nom/?
>>
Henry Chung - Sun, 22 Apr 2018 11:58:57 EST ID:ELQlchH0 No.155004 Ignore Report Quick Reply
1524412737153.jpg -(1095863B / 1.05MB, 1458x2592) Thumbnail displayed, click image for full size.
>>154991
Annie Chung's Mushroom Tofu Dumplings, White Rice (with a dollop of chili garlic sauce and some rice vinegar and sesame oil), and Stir-Fried Mustard Greens
>>
Beau MacMillian - Sun, 22 Apr 2018 22:13:57 EST ID:ATTEhYAS No.155008 Ignore Report Quick Reply
1524449637454.gif -(967882B / 945.20KB, 229x140) Thumbnail displayed, click image for full size.
>>155004

looks restaurant quality. like a nice restaurant. good fuckin work
>>
Louis Eustache Ude - Sun, 22 Apr 2018 22:22:04 EST ID:IbRO/vHm No.155009 Ignore Report Quick Reply
>>155008

you think THAT looks like a really nice restaurant? I mean...it's okay I guess...
>>
Rashma Beharry - Sun, 22 Apr 2018 23:22:39 EST ID:sApyCUTi No.155010 Ignore Report Quick Reply
>>155009
Oh boy here comes another shitstorm about plating
>>
Toshiro Kandagawa - Mon, 23 Apr 2018 10:08:56 EST ID:1s3YOQ5U No.155011 Ignore Report Quick Reply
>>155009
Agreed.
>>
Pierre Gagnaire - Mon, 23 Apr 2018 16:53:46 EST ID:+NJAlw4Q No.155012 Ignore Report Quick Reply
>>155004
Have you tried or have an opinion on any of the other annie chun dumplings?
>>
Charles Durand - Mon, 23 Apr 2018 18:48:07 EST ID:8eaqa6FP No.155014 Ignore Report Quick Reply
>>155009
personally, when i think of "a really nice restaurant" i think of somewhere that does fucking great food thats some mix of tasteful/wholesome/satisfying, not necessarily a place that takes itself seriously.
>>
Michel Roux - Mon, 23 Apr 2018 21:53:10 EST ID:ucYLGzQP No.155016 Ignore Report Quick Reply
I hit another weight loss benchmark and decided to spoil myself with a pastrami bacon blt from the local deli.
>>
Thomas Keller - Mon, 23 Apr 2018 21:55:07 EST ID:1HwOm7Az No.155017 Ignore Report Quick Reply
>>155014

but it's just rice and dumplings dude
>>
Alexandre Étienne Choron - Mon, 23 Apr 2018 23:08:58 EST ID:ATTEhYAS No.155019 Ignore Report Quick Reply
>>155009
>>155011
>>155017

i didnt say "really nice" i just said "nice". also i wasnt referring to the plating or the marvelous complexity of it, just that it was all cooked perfectly and looked extremely delicious. obviously if it were served to me at a nice restaurant it would be plated
>>
YakuiWiggly !9ewYjBc0iU - Tue, 24 Apr 2018 23:45:17 EST ID:/s4p4k6H No.155028 Ignore Report Quick Reply
1524627917978.jpg -(142014B / 138.69KB, 500x666) Thumbnail displayed, click image for full size.
Jesus christ people, post food and then argue. This was my meal tonight. Some leftover grilled kebabs with tatziki sauce and steamed broccoli. Gotta make those leftovers last!
>>
Robert Irvine - Wed, 25 Apr 2018 00:05:14 EST ID:1HwOm7Az No.155029 Ignore Report Quick Reply
>>155028

looks yummy
>>
Raymond Oliver - Wed, 25 Apr 2018 10:58:25 EST ID:64i6rdFs No.155034 Ignore Report Quick Reply
>>155008
Thanks for sucking me off mate. I didn't put any effort into the plating honestly (disgusting I know), but I'm glad you like it. I'm glad to see some food rage come from my dish, even if it's minimal and insincere. Truth be told /nom/, it wasn't my best work. The veggies were a bit boring, although I fancied slicing the red chard stalk as though it were celery- it looks nice and is tasty too. The dumplings weren't actually cooked perfectly either. I forgot to steam them after the initial pan-frying because I wasn't sober.

>>155028
Looks great mate. You rolled it up after you took the picture?

>>155012
>Have you tried or have an opinion on any of the other annie chun dumplings?
Yeah I've eaten them all. The veggie ones are my favorite surprisingly enough. The mushroom is so savory and delicious. The chicken ones are great too. I actually try just about every dumpling I can, store-bought or otherwise. I've been looking all over New England for years trying to find the best dumplings, and I've found some great restaurants, as well as some good brands. Annie Chung is my favorite though, plus they're organic, at least if you trust the National Organic Program any.
>>
Robert Irvine - Wed, 25 Apr 2018 11:25:36 EST ID:1HwOm7Az No.155035 Ignore Report Quick Reply
>>155034

just so you no i wasn't even pissed at your meal. i was just saying its not like some nice restaurant or something. its just good food. surprised all this shit happened from one picture of dumplings. i love /nom/
>>
Henry Chung - Wed, 25 Apr 2018 11:27:18 EST ID:64i6rdFs No.155036 Ignore Report Quick Reply
1524670038775.jpg -(822196B / 802.93KB, 1457x1359) Thumbnail displayed, click image for full size.
I didn't plate this one either, but it kind of was plated nicely anyway with the way the dumplings landed on the plate. The flavor was much better than the last dish though. These dumplings were cooked perfectly, fried on one side and then steamed, though you can't tell because of the spicy peanut sauce, but that came out perfect too, both in terms of flavor and consistency. I'm quite proud of my spicy peanut sauce recipe. I've been working on it for a long time. The vegetable fried rice was good too. The way the zucchini was sliced added a pleasant new dimension to the texture.

To clarify on my last post, Annie's dumplings are my favorite store-bought ones. My favorite Chinese restaurants for dumplings are mostly in Massachusetts.
>>
Raymond Oliver - Wed, 25 Apr 2018 11:30:01 EST ID:64i6rdFs No.155037 Ignore Report Quick Reply
>>155035
Yeah I understand that. I agree too. Restaurants have much better plating, and they usually don't pile so much food on a plate of that size.

I'd share some of my favorite spots to get fire dumplings, but no sourcing and all that :/
>>
Martín Berasategui - Wed, 25 Apr 2018 13:32:43 EST ID:ucYLGzQP No.155039 Ignore Report Quick Reply
>>154991
ain't gonna take a pic of it cause it ain't pretty but having frozen burger with jalapeno jack cheese and red onion on seeded wheat bread for lunch, and to sip/chug an orange la croix. near 400 calorie lunch, frick...but at least its better than going out and paying for something way more for a single meal.
>>
Lancelot de Casteau - Wed, 25 Apr 2018 17:46:11 EST ID:sXmVpiZx No.155045 Ignore Report Quick Reply
>>155039
Just take a picture man. Has /nom/ got ya spooked? I won't hate on it I swear!
>>
Chuck Hughes - Wed, 25 Apr 2018 20:28:52 EST ID:64i6rdFs No.155046 Ignore Report Quick Reply
>>155039
>burger with jalapeno jack cheese and red onion on seeded wheat bread
Sounds pretty good actually. You should have found a nice table, placed the burger on a plate on a slightly off-center folded cloth napkin on the table, and then put a craft IPA next to it with some artificial natural lighting and taken a picture. And then you should have referred to it here as a steak haché instead of a hamburger.
>>
Menon - Wed, 25 Apr 2018 21:35:37 EST ID:ATTEhYAS No.155047 Ignore Report Quick Reply
>>155036

are you a bad enough dude to share your special secret peanut sauce recipe with 420chan?
>>
YakuiWiggly !9ewYjBc0iU - Wed, 25 Apr 2018 21:41:52 EST ID:sXmVpiZx No.155048 Ignore Report Quick Reply
1524706912410.jpg -(1707880B / 1.63MB, 3264x2448) Thumbnail displayed, click image for full size.
Finally defrosted some chili I made 9 months ago. Had some fusilli laying around and decided to meld the two. Easy as shit and while it looks like a NR post, it's actually really tasty.
>>
YakuiWiggly !9ewYjBc0iU - Wed, 25 Apr 2018 21:46:16 EST ID:sXmVpiZx No.155049 Ignore Report Quick Reply
>>155048
Well fuck me. Completely forgot to resize and rotate...
>>
Menon - Wed, 25 Apr 2018 21:48:34 EST ID:ATTEhYAS No.155050 Ignore Report Quick Reply
>>155048

convince me it isnt a health hazard to eat 9 month old chili.
>>
YakuiWiggly !9ewYjBc0iU - Wed, 25 Apr 2018 22:06:28 EST ID:sXmVpiZx No.155051 Ignore Report Quick Reply
>>155050
Because it's been in a deep freeze. I use those restaurant pint containers, pack to freeze as soon as it's done cooking, and make sure to leave no space for frostbite. It's essentially a frozen puck of food you made a while back. The flavor always degrades as you leave it in the freezer, but I tossed some cumin and chili powder back in there and it was up to snuff.

A lot of food websites say that food keeps in the freezer for UP to 6 months and that's total garbage. I grew up in a hunting community and the cuts of deer that we were gifted by neighbors would keep for 2 years or more, and that's uncooked. I suppose that if I end up shitting my brains out in the next few hours I'll post back, but I don't think it's likely to happen.
>>
Menon - Wed, 25 Apr 2018 22:51:55 EST ID:dLdaOzGY No.155052 Ignore Report Quick Reply
>>155051
yeah anybody scared of a few months frozen food definitely did not grow up around hunters
>>
Johann-Carl Leuchs - Thu, 26 Apr 2018 01:00:44 EST ID:h97qAJ4S No.155053 Ignore Report Quick Reply
>>155050
you're pretty retarded, if something is frozen it can be eaten for years.
if you ask any doctor in a modern health establishment in a modern country how long can you store meat properly frozen until it can actually become dangerous to consume he'll say about 2 years.
>>
Paul Jullemier - Thu, 26 Apr 2018 02:49:17 EST ID:1HwOm7Az No.155054 Ignore Report Quick Reply
my dad vacuum seals moose in newfoundland and puts it in his freezer like an old hillbilly
>>
Menon - Thu, 26 Apr 2018 18:54:50 EST ID:ATTEhYAS No.155059 Ignore Report Quick Reply
>>155047

bumping the request for peanut sauce recipe
>>
[name_redacted] !h55/E7mIo6 - Fri, 27 Apr 2018 06:27:29 EST ID:yP0POuek No.155066 Ignore Report Quick Reply
1524824849462.jpg -(2822375B / 2.69MB, 4032x3024) Thumbnail displayed, click image for full size.
Having Pozza Hit for the first time in a long time, will probably go there more oft . Something about their pepperoni and the way it’s cooked is so unique as well as having a buttery taste in their crust nowhere else has
>>
Alex Guarnaschelli - Fri, 27 Apr 2018 09:22:39 EST ID:1s3YOQ5U No.155069 Ignore Report Quick Reply
>>155066
>burnt ass crusty pepperonis..

You even manage to fuck up frozen huh pedo food goblin.. You will never learn.
>>
Louis Eustache Ude - Fri, 27 Apr 2018 12:36:58 EST ID:sApyCUTi No.155071 Ignore Report Quick Reply
>>155069
He said its Pizza Hut so it's just general australian incompetence
>>
Philippe Rochat - Fri, 27 Apr 2018 17:07:17 EST ID:h97qAJ4S No.155073 Ignore Report Quick Reply
>>155066
Honestly guys, have you ever ordered a pizza that looked this bad? Like they fucked this up at dominos. This is borderline I'm givin $2 tip to the delivery guy and tell him im not paying for this shit if i see it arrive in this state. like wtf? pretty much no topping besides burnt fucking pepperoni??? wtf???
>>
Beau MacMillian - Fri, 27 Apr 2018 17:10:49 EST ID:+NJAlw4Q No.155074 Ignore Report Quick Reply
>>155066
God damn you can't even get an ordered pizza right...
>>
YakuiWiggly !9ewYjBc0iU - Fri, 27 Apr 2018 17:33:04 EST ID:7xflvYK5 No.155075 Ignore Report Quick Reply
1524864784779.jpg -(30477B / 29.76KB, 400x400) Thumbnail displayed, click image for full size.
>>155071
>Pozza Hit

I tried this BBQ place for maybe the 7th time today and it was just so bad. It's never been great, but it's next to my house and I get lazy so I always assume it's going to be better than the last time. The slaw I got was minced to such a fine particulate it was like sawdust, covered in vinegar, and had diced tomatoes in it. What the fuck is that? They called it "lexington" slaw but as a boy raised in the lexington area, it was like nothing I had ever seen. The Pork BBQ I got was stringy and instead of a nice bark on the outside there were huge chunks of pink pig skin in there that I cuoldn't even chew because of how tough it was.

The potato salad was fine, but for a 13 dollar togo order it was just as bad as it's always been. This is what we get when food trucks move into brick and mortar restaurants and continue cooking out of their truck in the back. (Also, the potato salad has tasted different each time I've been there)
>>
Michel Roux - Fri, 27 Apr 2018 20:54:29 EST ID:SRjO5hrv No.155078 Ignore Report Quick Reply
1524876869839.jpg -(2561473B / 2.44MB, 3264x2448) Thumbnail displayed, click image for full size.
Baked up this deep dish pizza tonight. From scratch all natural artisan bakery french baguette dough. A mixture of shitty preshredded mozzerella provolone blend with cubed fresh mozzerella, freshly grated imported pecorino and some mid grade pepperonis cut into fourths. Classico traditional sweet basil tomato sauce on top.
>>
Elijah Joy - Fri, 27 Apr 2018 21:04:54 EST ID:ih953mcU No.155079 Ignore Report Quick Reply
>>155078

Can I get a recipe for this? I have most of this weekend dedicated to trying new foods to make, and it'd be greatly appreciated.
>>
Michel Roux - Fri, 27 Apr 2018 21:17:19 EST ID:SRjO5hrv No.155080 Ignore Report Quick Reply
>>155079
Im not sure how much help i can be.. its my first time trying one. Just got the cast iron pan and took it for a whirl. I work at the bakery and make big batches of the dough and just took home extra, i cant help you replicate the dough from here id need my recipe card and you would need a levain, or aged bread starter. That being said, using any other dough would be the same thing. Its more of a simple process than a recipe, except for the dough.

Anyway the process is, olive oil lightly the cast iron pan and rub it with garlic. Ball the dough and let it relax a while. Preheat the ovwn to 425. Oil the relaxed dough lightly and press it into the pan, create side walls going as high as you can. Put a cheese blend of your own in there. Avoid preshredded cheese. shred it yourself. Put toppings you like. I chose to mix the toppings and cheese, to avoid having to choose which one goes against the dough.. then just put a complimentary sauce on top and bake it for 45 minutes! Really i eyeballed everything and im sure there is too much cheese. I should probably eat it and see by now lol
>>
Michel Roux - Fri, 27 Apr 2018 21:37:03 EST ID:SRjO5hrv No.155081 Ignore Report Quick Reply
>>155079
Also it came out awful lol. Just tried it it was pretty atrocious.
>>
Art Smith - Fri, 27 Apr 2018 22:40:52 EST ID:+NJAlw4Q No.155083 Ignore Report Quick Reply
>>155079
There are some grocery stores that you can buy pre made pizza dough from and there might be bakeries too. We have Tom Thumb here and their dough is really good. That's the way to go if you can find some.
>>
Melissa d'Arabian - Sat, 28 Apr 2018 11:47:37 EST ID:sApyCUTi No.155087 Ignore Report Quick Reply
>>155081
Was it the dough that threw it off? Seems like it would be rigid as hell
>>
YakuiWiggly !9ewYjBc0iU - Sat, 28 Apr 2018 12:02:42 EST ID:nxg6rfk0 No.155088 Ignore Report Quick Reply
It's a gorgeous day out there! I haven't done this in forever, but I'm going out for a picnic lunch today! I'm guessing we'll get sandwich stuff, but I'm not the picnic queen so we'll see once we get to the store. I'll try and actually get a picture this time.
>>
Melissa d'Arabian - Sat, 28 Apr 2018 12:07:48 EST ID:sApyCUTi No.155089 Ignore Report Quick Reply
>>155088
Get potato salad or yer a fag
>>
Urbain Dubois - Sat, 28 Apr 2018 13:47:38 EST ID:/HTEiBYe No.155090 Ignore Report Quick Reply
>>155089
What this guy said.
>>
[name_redacted] !h55/E7mIo6 - Sat, 28 Apr 2018 15:31:34 EST ID:eVAyuOjh No.155092 Ignore Report Quick Reply
1524943894062.jpg -(2072492B / 1.98MB, 4032x3024) Thumbnail displayed, click image for full size.
A little snack I like to prepare, grabbing some salami, putting so dried tomato and feta cheese inside, then rolling it up. If I have Turkish bread I like to put it in there, but not today
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Jonathan Waxman - Sat, 28 Apr 2018 17:36:13 EST ID:zyCcOQxk No.155093 Ignore Report Quick Reply
Made an empanada just now. It was pretty good.

Just some fresh bagged pizza dough. Made some cubed sweet potato that I cooked most of the way then covered in rosemary and thyme. Last night I marinated chopped mushrooms/onions/walnuts with some tamari/liquid smoke/garlic. I stuffed it with all that and some chevre.

Not too hard, and a solid meal.
>>
Keith Cholewinski - Sat, 28 Apr 2018 18:21:35 EST ID:SEqZ9uZK No.155095 Ignore Report Quick Reply
>>155087 it was the preshredded cheese. The anticaking agents keep it from melting right. The sauce was a bad pairing too. Dough was fine i always use that dough in other pizza projects. I mean they make french bread pizzas so why not make it literally lol. It has good lift, thin crunch, can be stretched mad thin.. not perfect but whatever.
>>
Keith Cholewinski - Sat, 28 Apr 2018 18:30:32 EST ID:SEqZ9uZK No.155096 Ignore Report Quick Reply
>>155093 your empanada actually reminds me of one of my other pizzas. You might like it, its a white pizza. Spread whatever dough however you like. Chop up a lot of garlic fresh rosemary and fresh sage into a slurry, mix with olive oil pepper and a good amount of salt, put it on the dough. Cheese blend has gotta be like around 70% mozzerella, 27% cheddar 3% parmesan and then you add a bunch of little chevre or cream cheese dollops all over. Those four cheeses combine pretty damn magically against that particular garlic sage rosemary oil. Its rich but its really really good.
>>
Adolphe Gérard - Sat, 28 Apr 2018 21:52:43 EST ID:m16ovBCa No.155101 Ignore Report Quick Reply
>>155092

You are such a disgusting fat fuck.
>>
YakuiWiggly !9ewYjBc0iU - Sat, 28 Apr 2018 23:09:26 EST ID:nxg6rfk0 No.155102 Ignore Report Quick Reply
I got no pictures of the picnic. I'm a failure. We ended up getting pimento cheese, potato salad, and some turkey pastrami for sandwiches. Saved money by hamfisting free mayo and mustard packs along with plastic knives.
Salad bar? More like 90 cents for a box of lettuce, red onions, and cucumber.
A bag of bbq chips and a pre-made veggie tray with some ranch filled it out. We brought out the new tent to see how much space it took up, but got shut down by the HOA boss for "being homeless". I explained that we just had a picnic and were simply checking out a new tent and the guy practically Flander'd me. "Well that's the rules, so ya'll have an okilly dokilly great day!"
>>
Guillaume Tirel - Sun, 29 Apr 2018 09:04:47 EST ID:PZhP15Ya No.155109 Ignore Report Quick Reply
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>>155092
Please, no more. You're frightening me!
>>
Louis Eustache Ude - Sun, 29 Apr 2018 10:06:38 EST ID:Kr2GV9Bx No.155113 Ignore Report Quick Reply
>>155102
Should of kicked in the balls.
>>
Louis Eustache Ude - Sun, 29 Apr 2018 10:06:38 EST ID:Kr2GV9Bx No.155114 Ignore Report Quick Reply
>>155102
Should of kicked in the balls.
>>
Thomas Edwards - Sun, 29 Apr 2018 12:53:44 EST ID:zyCcOQxk No.155117 Ignore Report Quick Reply
>>155096

Sounds pretty good. May try thnat sometime.
>>
Hubert Keller - Sun, 29 Apr 2018 15:33:27 EST ID:ucYLGzQP No.155120 Ignore Report Quick Reply
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>>154991
Daily toasted bagel sandwich with schmear, lox, n red onions.
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Marc Veyrat - Mon, 30 Apr 2018 00:54:13 EST ID:ucYLGzQP No.155125 Ignore Report Quick Reply
1525064053712.jpg -(4484444B / 4.28MB, 5312x2988) Thumbnail displayed, click image for full size.
had some good ole TX-BBQ for dinner place didn't have much as I came late and typically BBQ places sell until they run out), got talking to the owner and was super friendly and felt bad that they didn't have much so threw in a free peach cobbler (which was pretty dank, as it's my favorite dessert, and was pretty fantastic) and threw in extra meat
>>
François Pierre de la Varenne - Mon, 30 Apr 2018 20:57:57 EST ID:Fpf+cZUg No.155140 Ignore Report Quick Reply
>>155125
Lol, I'm sure that's the leftovers in a take-away-box, but I like to believe that it's a complete order. 10 bucks, more sauce costs extra.
>>
Raymond Oliver - Tue, 01 May 2018 00:30:32 EST ID:ucYLGzQP No.155141 Ignore Report Quick Reply
>>155140
LOL, yeah, had way more other meats (there's actually another big piece of brisket under it) and what I ate over there was 2 more pieces of same size brisket and a very generous portion of pulled pork.

And sauce ain't needed (as in TX, we do it dry vs Memphis wet BBQ) so sauce wasn't really needed as if I wanted any acidity added I had pickled onions, jalapeños, and pickles.
>>
Raymond Oliver - Tue, 01 May 2018 00:33:58 EST ID:ucYLGzQP No.155142 Ignore Report Quick Reply
>>155141
*as we do it drier than Memphis style, and certainly drier than wet Carolina style.

Looked up to be sure I knew my 'Q, turns out that I don't lol , as all I ever knew (and grew up on) is TX style.
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Koumei Nakamura - Tue, 01 May 2018 10:46:44 EST ID:thriozqZ No.155147 Ignore Report Quick Reply
>>155120
Why the fuck do you trim your fucking toenails while you eat bagels.
>>
Raymond Oliver - Tue, 01 May 2018 11:23:01 EST ID:ucYLGzQP No.155148 Ignore Report Quick Reply
>>155147
I'm just lazy and forget to put them away from the day before.
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Jose Garces - Tue, 01 May 2018 18:54:22 EST ID:ATTEhYAS No.155152 Ignore Report Quick Reply
>>155147

its the best way to start the day~
>>
Guy Savoy - Tue, 01 May 2018 19:01:16 EST ID:JD68WI3p No.155153 Ignore Report Quick Reply
>>155120
You monster..
>>
Jose Garces - Tue, 01 May 2018 19:28:32 EST ID:ATTEhYAS No.155156 Ignore Report Quick Reply
>>155120

american peasant with no culinary finesse here, remind me what lox is? it's raw salmon smoked right?
>>
Michel Roux - Wed, 02 May 2018 05:23:06 EST ID:dLdaOzGY No.155161 Ignore Report Quick Reply
>>155147
because my bagel cutting knife is also my toeknife and I figure if I already have it out why not?
>>
Ettore Boiardi - Wed, 02 May 2018 17:28:36 EST ID:w+qv0Z4D No.155166 Ignore Report Quick Reply
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Pesto for lunch, with extra pine nuts
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Julia Child - Wed, 02 May 2018 17:44:35 EST ID:ucYLGzQP No.155168 Ignore Report Quick Reply
>>155166
i'd eat the fuck outta this.
>>
Michel Roux - Wed, 02 May 2018 18:21:21 EST ID:dLdaOzGY No.155170 Ignore Report Quick Reply
>>155166
bruh you ever try making your pesto with pistachios instead of pine nuts it's fucking great
>>
Ettore Boiardi - Wed, 02 May 2018 19:24:39 EST ID:w+qv0Z4D No.155175 Ignore Report Quick Reply
>>155170
No but I'll try it in the future. Thanks for the tip mate.
>>
Michel Roux Jr. - Thu, 03 May 2018 13:36:49 EST ID:8eaqa6FP No.155190 Ignore Report Quick Reply
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baked some sourdough and make a seafood chowder for my family

and some herby butter too
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[name_redacted] !h55/E7mIo6 - Thu, 03 May 2018 20:06:53 EST ID:QQXKNbUT No.155200 Ignore Report Quick Reply
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Cooked some honey mustard kebabs I bought from the butcher for breakfast today. Never tasted honey mustard before, but I like it, at least more than honey soy
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Thomas Edwards - Fri, 04 May 2018 10:17:56 EST ID:thriozqZ No.155217 Ignore Report Quick Reply
>>155200
Looks good.

Should I have a Burrito for breakfast. I have all the stuff for a burrito that I made yesterday for dinner. I don't know if a burrito in the morning is a good idea. Maybe ill wait two hours.
>>
Paul Jullemier - Fri, 04 May 2018 12:46:05 EST ID:KI9siIJe No.155222 Ignore Report Quick Reply
>>155190
holy shiiiiit that looks incredible. great consistency on that sourdough - every time i've tried it comes out too dense.
>>
Prosper Montagné - Fri, 04 May 2018 14:40:32 EST ID:ucYLGzQP No.155230 Ignore Report Quick Reply
1525459232491.jpg -(4676697B / 4.46MB, 5312x2988) Thumbnail displayed, click image for full size.
Open face [frozen] burger sandwich with red onions and jalapeño jack cheese on whole grain seeded bread with a layer of rosada salsa (mayo and ketchup spread).

I know it ain't extravagant or anything, but just needed a simple lunch.
>>
Keith Cholewinski - Fri, 04 May 2018 19:19:57 EST ID:8eaqa6FP No.155232 Ignore Report Quick Reply
>>155222
thank you. try using a larger amount of sourdough starter/poolish perhaps?

if its any help, mine is about 20% rye and 80% (very) strong white flour. I kneaded hard for a good 10-15 mins or so. Proved maybe 2 hours, shaped, put on a tray and covered another 2 hours.#

i also had the poolish (few spoons of the sourdough starter in a loosely covered bowl mixed up with equal amounts rye flour and water) out someplace room temp for 24 hours before i started with it
>>
Jean-Baptiste Troisgros - Fri, 04 May 2018 20:51:16 EST ID:+NJAlw4Q No.155235 Ignore Report Quick Reply
>>155230
open face burgers are an affront

they're closed for a reason, to hide your shame from god
>>
Heston Blumenthal - Fri, 04 May 2018 23:23:43 EST ID:ucYLGzQP No.155239 Ignore Report Quick Reply
>>155235
Trying to minimize my carb intake
>>
Nicolas Stohrer - Sat, 05 May 2018 07:51:00 EST ID:bnDwnI8O No.155241 Ignore Report Quick Reply
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Not sure what thread this really goes in but I'm making hot pickle.

It's a small batch of just six s so there's some salt in there, coriander, olive oil, mustard seeds, maybe tumeric powder and definitely a bunch of chillies. I don't really know how I prepared it as I was quite drunk that day and had about five different recipes for pickle open but so far so good. It has to sit to ferment for about a fortnight, being stirred every other day. I lick the spoon after stirring and damn it tastes great, so sour and so spicy.
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Adolphe Dugléré - Sat, 05 May 2018 10:13:04 EST ID:4ST0drXC No.155242 Ignore Report Quick Reply
>>155239
shoulda done some sort of lettuce wrap, not for religious reason, but because it's unwieldily
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Julia Child - Sun, 06 May 2018 11:26:41 EST ID:ci54O6Tw No.155252 Ignore Report Quick Reply
>>155241
Sick! The peel ends up edible, right?

Terrible picture tho, haha.
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Chuck Hughes - Sun, 06 May 2018 11:30:00 EST ID:bnDwnI8O No.155253 Ignore Report Quick Reply
>>155252
I'm not a photographer. Yeah the peel's edible.
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Paul Thalamas - Sun, 06 May 2018 14:50:31 EST ID:ucYLGzQP No.155254 Ignore Report Quick Reply
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>>154991
I'm pretty sure Iranians got the bread and cheese game on lock. Noon o paneer o sabzi is the best. It's basically salty feta (paneer) on the best flatbread (noon; not necessarily pita, more like tanoor or barbari if you wanna go authentic) with sabzi (greens; from spring onions, basil, mint, tarragon, and radishes.)

The best simplistic breakfast. Shit like this made me enjoy the simplicity of life, its such a meditative meal prepping it vs frying a meal or pouring a sugary cereal while both not necessarily bad, I like my fair share just that I enjoy this way more probably also because I grew up on this + part of my culture
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[name_redacted] !h55/E7mIo6 - Mon, 07 May 2018 03:27:16 EST ID:mYdGgdLs No.155258 Ignore Report Quick Reply
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A roast chicken stuffed with pepperoni, sundried tomatoes
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Marc Summers - Mon, 07 May 2018 10:18:28 EST ID:1s3YOQ5U No.155262 Ignore Report Quick Reply
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>>155258
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Marco Pierre White - Tue, 08 May 2018 07:28:45 EST ID:0zGhKdal No.155264 Ignore Report Quick Reply
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>>155258
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James Martin - Tue, 08 May 2018 09:08:41 EST ID:fXzzymjm No.155265 Ignore Report Quick Reply
>>154991

At this point right now making Chilli Con Carne, quite a large portion to be for two nights eating. Three slabs of minced beef, three tins of tomato puree, three finely diced onions with some CHUNKS, three cloves of garlic, carrot CHUNKS, three diced celery STICKS (which you can't fuckin' have mayonaise on) a load of kidney BEANS, a gala apple cut into CHUNKS, one tablespoon of sugar, one tablespoon of salt, tablespoon paprika, tablespoon cumin, one teaspoon of chilli powder, three green chillis. Damn, forgot to put pepper in this time, but fuck it, the pan is fucking FULL.

I mean we are going to see this meal in our shit for days, you can count on it.

Will post pictures of shit when ready.
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Ted Allen - Tue, 08 May 2018 11:25:29 EST ID:1s3YOQ5U No.155267 Ignore Report Quick Reply
>>155265
You posted this hours ago, why havent posted your chili dude. Hurry the fuck up.
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James Martin - Tue, 08 May 2018 12:19:31 EST ID:fXzzymjm No.155269 Ignore Report Quick Reply
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>>155267

And here it is!

Will post a picture of it on plate served come dinner time. Looks good, doesn't it?
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James Martin - Tue, 08 May 2018 13:10:43 EST ID:fXzzymjm No.155271 Ignore Report Quick Reply
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>>155269
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Ted Allen - Tue, 08 May 2018 15:53:39 EST ID:1s3YOQ5U No.155272 Ignore Report Quick Reply
>>155271
dope, looks good. I really like the rice texture, looks nice and clean.. Not look some dudes her that make it look like goop.
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Fernand Point - Tue, 08 May 2018 16:48:52 EST ID:CiDi+XSJ No.155274 Ignore Report Quick Reply
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>>155272

It was good. I feel the apple added a whole lot of value to it. Thanks for the input.

Meal be going to you.
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Raymond Oliver - Tue, 08 May 2018 19:49:01 EST ID:uyJI6vab No.155275 Ignore Report Quick Reply
>>155271
Man this looks delicious. Excellent!

I cooked up some shit tonight, but I forgot to take a picture because of the drugs. Fortunately, there's a nice story to tell in lieu of a pic.

I live with my elderly dad and his girlfriend (she's my age - he's a real player/lady's champ and gets a lot more action than I do), and since they were both working today (and I wasn't - still on that unemployment for a few more days), I cooked a nice dinner for everyone. It was a vegan stir fry over white rice. Some of the more noteworthy ingredients, in addition to the myriad vegetables and nuts, were oyster sauce (real oyster sauce not that fake shit), smoked paprika (my thread), parsley, a whole lemon worth of freshly squeezed juice, chili garlic paste, a special extra spicy paste from an annual Vietnamese festival I attend (not Vietnamese but I need that paste), and scorpion pepper sauce. Despite how that sounds, it wasn't very spicy, at least in my opinion (my dad and his girlfriend have been gaining a tolerance to spiciness, mostly thanks to me, and they thought it was too hot, but there's a twist that explains why, which is that they ate it with some other equally spicy food).

Here's where things get interesting. My dad's girlfriend arrives first, only to ask if I told my dad that I was cooking (nope lol too fucked up), and as it turns out, he arrives not long after with a bunch of Chinese food from the place a town away (I live in a small town in the countryside, and while there are multiple Chinese places within an hour's drive from here, this one is only 15 minutes, and has the best atmosphere and staff, and is really good and diverse [sushi, curry, Hunanese, Malaysian, etc.]). However, the food that we got isn't the usual fare that you would get if you went to this place. You see, the owners are Indonesian, a whole family of them, and they all love/pride themselves on spicy food. As I discovered a while back, they regularly send somebody into Boston to get extra spicy peppers for the restaurant, which they do not serve to customers, but instead just eat during staff meals.

More context again: a month or so ago, I went in, and asked for fresh hot peppers, which they were out of, but they explained the routine trips to Boston. Anyway I promised the cute Asian waitress that I'd bring in some of that .357 sauce (thread) since it's really spicy, and she told me she'd try and get a new shipment of peppers. As it happened, I went in again the next day (my financial priorities are skewed towards food, even on unemployment), and she had the hot peppers. I got some Singapore Style Rice Noodles (if you like Lo Mein or Pad Thai, try Singapore Rice Noodles/Mai Fun and you'll find a new favorite asian pasta dish), and they loaded me up with 4 hot peppers in the dish. It wasn't really that spicy though (the peppers were Thai Chilies), so I added some of the .357 sauce that I brought. After that I enjoyed a pleasant sweat while I finished my meal along with a few pieces of nigiri (raw fish sushi with rice under each piece).

The waitress was impressed, and the owner came out to meet me, with a few fresh chilies from the chef for me to take home. The owner really liked me I guess, because when my dad ordered food today, the owner asked, "Is this order for your son, anon?" My dad said yeah, and so they added a ton of hot chilies to the shit he ordered, so we ended up eating my stuff and their stuff. It was a really nice meal, and it's nice to know that people at a restaurant care about me. I hope you're all enjoying some good drinks, drugs, and most importantly, food, tonight /nom/. My close friend and culinary mentor cooked a vegan stuffed chinese eggplant the other day which I got some pics of. I'll post them for you all soon.
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Alain Senderens - Tue, 08 May 2018 20:01:39 EST ID:KRTUnUQz No.155277 Ignore Report Quick Reply
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>>155275
Here is that Stuffed Eggplant I promised you. It was the best eggplant I've ever had. It was served with homemade linguine and a homemade marinara sauce (by buddy there, despite cooking mostly Asian, is actually an Italian, so he has a great marinara too that he inherited partially from his grandfather).
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Alain Senderens - Tue, 08 May 2018 20:06:17 EST ID:KRTUnUQz No.155278 Ignore Report Quick Reply
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>>155277
And as a bonus, here is some homemade Singapore Style Rice Noodles*, homemade Spring Rolls, and Annie Chun's Vegan Dumplings, with a homemade peanut sauce (not shown). Me and two buddies all made this after a day of mountain biking at a nearby state park. I made the dumplings (cheated really) and the sauce, one made the homemade spring rolls, and the other made the noodles. It came out pretty good, and we played Halo after that, which I suck at (just started trying to learn the game/suck at FPS and console gaming in general).

Dish not actually from Singapore (they're from Canton)
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Michael Chiarello - Wed, 09 May 2018 05:06:01 EST ID:CiDi+XSJ No.155287 Ignore Report Quick Reply
>>155278

Damn that looks good. I love stir fry with bamboo shoots in it. And ya know, those funny plants, the ones that are crunchy.
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Chen Kenichi - Wed, 09 May 2018 18:29:22 EST ID:dLdaOzGY No.155292 Ignore Report Quick Reply
>>155275
nice story but...

> It was a vegan stir fry
>oyster sauce (real oyster sauce not that fake shit)

I do believe taking an animal from the ocean and fermenting it into a sauce is strictly not vegan my good man
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Michel Roux - Wed, 09 May 2018 18:33:40 EST ID:uyJI6vab No.155293 Ignore Report Quick Reply
>>155292
Whoops! My bad. Pescatarian then.
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Martín Berasategui - Wed, 09 May 2018 23:44:15 EST ID:ucYLGzQP No.155299 Ignore Report Quick Reply
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>>155271
>chili on rice
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Amy Finley - Thu, 10 May 2018 05:43:49 EST ID:Zp/BaDi0 No.155301 Ignore Report Quick Reply
>>155299

Every recipe I've read calls for rice. I've never had chili Texas style so I wouldn't know how it is traditionally serve, but rice makes sense, I mean curry is a spicy meat based food and you serve it on rice.

It looks less saucular than other chili I've seen online, didn't use stock this time, also maybe more tomato puree is regular.
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Martín Berasategui - Thu, 10 May 2018 08:11:02 EST ID:ucYLGzQP No.155302 Ignore Report Quick Reply
>>155301
Nah I'm just goofing, I know a Texas boi who loves his rice and likes chili and rice but I never done it myself which is kinda ironic since I'm Iranian and we have rice with everything but shoooot man, grab a handful of fritos, layer of chili, sprinkle some cheese and some scallions and you got a frito pie baby
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Amy Finley - Thu, 10 May 2018 10:53:53 EST ID:Zp/BaDi0 No.155304 Ignore Report Quick Reply
>>155302

good idea, noted.
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Marie Troisgros - Thu, 10 May 2018 12:33:23 EST ID:+NJAlw4Q No.155307 Ignore Report Quick Reply
>>155304
Don't eat a frito pie, it's disgusting and makes Texans look like fat retard.
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Alton Brown - Thu, 10 May 2018 13:59:42 EST ID:1s3YOQ5U No.155308 Ignore Report Quick Reply
>>155307
>Texans look like fat retard.

Texans are fat retards.
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Martín Berasategui - Thu, 10 May 2018 15:39:46 EST ID:ucYLGzQP No.155309 Ignore Report Quick Reply
>>155307
And clearly whatever you eat makes you out to be such a bitch, probably best to lay off the dog food bro
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Amy Finley - Thu, 10 May 2018 17:05:01 EST ID:Zp/BaDi0 No.155314 Ignore Report Quick Reply
>>155309

OOOOOH

In all honesty though, fry up some dog food, fill up a hollowed out mars bar with it, then stick it in a box with a burning bine branch, then open the box and release the smoke, and you've got an exquisite pine smoked dog food mars bar.
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[name_redacted] !h55/E7mIo6 - Fri, 11 May 2018 00:32:05 EST ID:WJbAwSiV No.155318 Ignore Report Quick Reply
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Chicken amignon
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[name_redacted] !h55/E7mIo6 - Fri, 11 May 2018 00:32:05 EST ID:WJbAwSiV No.155319 Ignore Report Quick Reply
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Chicken amignon
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Ina Garten - Fri, 11 May 2018 00:35:37 EST ID:thriozqZ No.155320 Ignore Report Quick Reply
>>155319
Fuck your massive photos dude. I can't even see shit. It zooms in so far it looks like a sweaty pussy.
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Frédy Girardet - Fri, 11 May 2018 18:04:59 EST ID:zGgw0Q1V No.155326 Ignore Report Quick Reply
stir frying thin chicken slices in a soy sauce, canola oil, rice vinegar marinade has been a staple of mine. on the side i stir fry veggies and HOT FUCKIN PEPPER never forget that shit, put them out with soy sauce and milk and you put that shit over rice my nigga you will never want to stop eating.

i guess culinarilly its pretty bland and uninventive since its just it tastes good: the sauce as a base for everything but fuck me in the ass and call me Thomas Jefferson if it doesnt taste absolutely amazing. ive been experimenting with adding ginger to the meat. ever since ive had shouga yaki in japan ive been trying to get that taste back into my life

no pics sorry
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Marc Summers - Fri, 11 May 2018 19:56:57 EST ID:JA3/e1UM No.155327 Ignore Report Quick Reply
>>155320
this post had me laffin
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Marc Summers - Fri, 11 May 2018 19:56:56 EST ID:JA3/e1UM No.155328 Ignore Report Quick Reply
>>155320
this post had me laffin
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Alain Senderens - Sat, 12 May 2018 01:17:44 EST ID:+NJAlw4Q No.155329 Ignore Report Quick Reply
>>155320
I've been thinking this for a while. When I use phone photos I take a few seconds out of common courtesy to resize the pictures. I've mentioned this to him once, and i think he just does it to continue his troll. If that's the case, he's an expert.
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Martín Berasategui - Sat, 12 May 2018 22:56:51 EST ID:OhfnaBVj No.155332 Ignore Report Quick Reply
>>155326
making me salivate dude
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Adolphe Dugléré - Mon, 14 May 2018 10:18:01 EST ID:bnDwnI8O No.155336 Ignore Report Quick Reply
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Lime pickle pretty much ready to go. If you leave it longer it gets better but it's now done enough to be used. The rind hasn't softened as much as I'd like but the flavours are intense and fantastic.
There isn't really a way to take a photo of it that looks appealing, it's just a fruity looking mess.
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Adolphe Dugléré - Mon, 14 May 2018 10:19:52 EST ID:bnDwnI8O No.155337 Ignore Report Quick Reply
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This is still six limes, it's a bigger jar than it looks.
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Chaz Fable - Tue, 15 May 2018 07:56:05 EST ID:h97qAJ4S No.155341 Ignore Report Quick Reply
>>155336
that looks like ass thats not how u pickle
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Chaz Fable - Tue, 15 May 2018 07:57:32 EST ID:h97qAJ4S No.155342 Ignore Report Quick Reply
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>>155337
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Nicolas Stohrer - Tue, 15 May 2018 08:04:26 EST ID:bnDwnI8O No.155343 Ignore Report Quick Reply
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>>155341
it's supposed to and yes it is
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Nicolas Stohrer - Tue, 15 May 2018 08:27:38 EST ID:bnDwnI8O No.155344 Ignore Report Quick Reply
>>155342
dude it's pickle not pickled s
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Chaz Fable - Tue, 15 May 2018 09:03:33 EST ID:h97qAJ4S No.155345 Ignore Report Quick Reply
>>155344
o shit
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Nicolas Stohrer - Tue, 15 May 2018 17:07:23 EST ID:bnDwnI8O No.155347 Ignore Report Quick Reply
>>155345
why would anyone pickle a lime
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Charles Ranhofer - Tue, 15 May 2018 20:17:52 EST ID:4ST0drXC No.155348 Ignore Report Quick Reply
>>155347
Idk what they are normally used for but I think it would be good for fish tacos
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Claude Troisgros - Wed, 16 May 2018 04:56:04 EST ID:thriozqZ No.155351 Ignore Report Quick Reply
has anyone pickled they're own dick
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Thomas Keller - Wed, 16 May 2018 05:37:42 EST ID:bnDwnI8O No.155352 Ignore Report Quick Reply
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>>155351
yeah but it went weird looking
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Maestro Martino - Wed, 16 May 2018 12:22:30 EST ID:+NJAlw4Q No.155353 Ignore Report Quick Reply
>>155351
After having my dick in your mom's snatch for too long I believe I may have pickled it.
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Koumei Nakamura - Wed, 16 May 2018 14:18:21 EST ID:ucYLGzQP No.155354 Ignore Report Quick Reply
>>155347
In Iran we pickle everything, pickled garlic is og greatness with buttery crunchy rice, but I don't think we pickle limes (I think) we dry lemons and rehydrate them in stews and eat em then which has a great sour taste to go with your herby khoresht and pillowy soft rice.
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Maestro Martino - Wed, 16 May 2018 15:40:24 EST ID:+NJAlw4Q No.155355 Ignore Report Quick Reply
>>155354
What would you recommend someone to try out for a simple introductory Iranian recipe. Maybe something with chicken and/or rice? I'm not really familiar with Iranian food at all but been trying to branch out with more ethnic foods.
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Koumei Nakamura - Wed, 16 May 2018 17:13:08 EST ID:ucYLGzQP No.155356 Ignore Report Quick Reply
>>155355
I'll warn you, we do a lot of stews so they take time to make but always worth it every time. Can't go wrong with the meal of the country; ghormeh sabzi. Delicious herby stew with red kidney beans and the aforementioned dried lemon: https://www.allrecipes.com/recipe/257499/ghormeh-sabzi-persian-herb-stew/
Also here's how to make our rice (which is basmati) + delicious tahdig (which means bottom of pot, or as I call it delicious crunch which you can make with just the rice in the pot to potato shown in the video to onions to even lettuce if you can master it) https://youtu.be/OuPABfgsa4g

If you have access to a grill, try koobideh (ground beef kabab) https://persianmama.com/kabob-koobideh-grilled-minced-meat-kabobs/ and be sure to have sumac handy to douse the shit out of your rice and kabab.

I hope you give it a try, and is a success. Keep me posted if you have any questions or remarks.
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Maestro Martino - Wed, 16 May 2018 17:34:28 EST ID:+NJAlw4Q No.155357 Ignore Report Quick Reply
>>155356
Awesome, that all sounds good. Never had the crunchy rice before but in pictures it looks delicious. Definitely gonna try the stew maybe in the next couple weeks, I know there are markets where I can get that stuff like the fenugreek leaves and dried somewhere around here I'll just have to look around. Thanks for the info!
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Adolphe Gérard - Sat, 19 May 2018 07:56:35 EST ID:bnDwnI8O No.155370 Ignore Report Quick Reply
I bought "seeded" wraps because I figured it'd be a tiny bit healthier than just plain white but these things are fucking useless. Where every seed is embedded into it, there's a tiny hole. So whatever you've wrapped, if there's any moisture in it whatsoever, it comes out through the holes. Guac fuggin errywer
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François Vatel - Sun, 20 May 2018 14:50:55 EST ID:TaYcDT4+ No.155375 Ignore Report Quick Reply
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Pressure cooked beef tongue
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Caesar Cardini - Sun, 20 May 2018 15:19:32 EST ID:UWl6LECU No.155377 Ignore Report Quick Reply
>>155375
Love me some well done lingua. Please though, make sure to rip off the outer taste buds before slicing and serving. I went over to a friends house who had made tongue for the first time a few years back and he served it with the tastebuds, thinking it would be like chicken skin.

It's not like chicken skin.
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Dave Foo - Sun, 20 May 2018 21:35:04 EST ID:pE6HB+Kg No.155381 Ignore Report Quick Reply
I'm boiling some rice.
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Alfred Prunier - Mon, 21 May 2018 14:09:49 EST ID:4T/urRcT No.155386 Ignore Report Quick Reply
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This is literally what I ate yesterday for dinner.

Crab legs
Prawns
Scampi
4 pieces of sushi
Bit of smoked salmon, smoked ham, smoked cheese
Some olives
Lobster filled with a cheesy creamy white wine sauce
Egg and crab fried rice
2 duck breasts with mustard sauce
One and half braised lamb chops cooked in a white wine sauce
Creamy mashed potatoes
Steamed broccoli and cauliflower cooked to utter perfection
A serving of salmon en croute
3 slices of the highest quality Italian bread
All washed down with 2 lagers
A berry and kiwi mousse slice
Some strawberry cheesecake
4 bowls of ice cream - strawberry, coconut, vanilla and chocolate

I won vouchers to an all you can eat dinner buffet at one of the poshest places in the whole city. Pic related are me and my girlfriend's desserts. I was so stuffed I couldn't even sample hers so I can't tell you what they are but one of them is creme brulée. After this ice cream I went down and got more ice cream. It was at this point I realized my stomach was about to explode. I would post some lamb and lobster pics but tbh the pictures won't do it justice. Everything was fucking DELICIOUS. The head chef at this restaurant genuinely won a Best Chef in Asia reward.
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Koumei Nakamura - Mon, 21 May 2018 18:25:56 EST ID:byb5PZBW No.155387 Ignore Report Quick Reply
>>155386
You missed the waffer theen meent

I am jealous but you must have been in actual pain by the end of it.
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Emeril Lagasse - Mon, 21 May 2018 19:47:24 EST ID:h44r3sDK No.155388 Ignore Report Quick Reply
>>155356
ohhh you guyses eat gooood! i will try the rice
we do crunchy rice in south america too (Pegao) but without butter/potatos. just basically slightly overcook it. really good too!
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Jules Gouffé - Tue, 22 May 2018 07:19:17 EST ID:4T/urRcT No.155393 Ignore Report Quick Reply
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>>155387
Surprisingly no. I mean I was absolutely full to the brim but I wasn't painfully full, not the same way you are when you devour a large take away pizza with garlic bread and a bottle of Fanta. That shit is agonizingly delicious. I guess when you stuff yourself on high quality food it's not as uncomfortable, much the same way when you drink high quality booze your hangover isn't half as bad. I was very full, but contently so.

I wish I was rich, I could get very accustomed to eating awesome top class buffets all the time but I am in actual fact poor as fuck. Those free buffet vouchers were a fucking God-send.
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Giada De Laurentils - Tue, 22 May 2018 16:41:12 EST ID:ucYLGzQP No.155404 Ignore Report Quick Reply
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>>154991
found a local jamaican chain near me, got a delicious jerk chicken rice plate and some meat pies to snack thru the day.
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Paula Deen - Wed, 23 May 2018 07:19:56 EST ID:thriozqZ No.155416 Ignore Report Quick Reply
I just cut some bread and put it in the toaster. Stormed my fridge and cupboards for something to put on it.

Put butter on it.

:-(
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Masaharu Morimoto - Wed, 23 May 2018 16:19:26 EST ID:Bo8dTJDh No.155419 Ignore Report Quick Reply
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>Steak n onions (medium)
>Salsa rossa pasta
>Coleslaw with apple
>Garden salad
>Garlic mayo

Presentation isn't great, and I know you dudes would probably prefer more streak (I don't eat much meat, 1-2 portions a day), but I love summer food like this, a medley of flavors n shit.
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Nicolas Stohrer - Wed, 23 May 2018 18:40:05 EST ID:ucYLGzQP No.155421 Ignore Report Quick Reply
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>>154991
Iranian food; baghali polo (lima beans and dill rice) with chenjeh and koobideh (beef chunks and ground beef kabab) and grilled tomatoes and butter to mix in with the rice.
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Chen Kenichi - Wed, 23 May 2018 18:53:25 EST ID:1s3YOQ5U No.155423 Ignore Report Quick Reply
>>155421
not trying to be a dick, but that looks like a giant turd.
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Masaharu Morimoto - Wed, 23 May 2018 19:08:31 EST ID:Bo8dTJDh No.155424 Ignore Report Quick Reply
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>>155423
>>
Ina Garten - Wed, 23 May 2018 19:11:56 EST ID:KFlEbcrx No.155426 Ignore Report Quick Reply
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>>155423
It looks EXACTLY like a giant turd.
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Nicolas Stohrer - Wed, 23 May 2018 19:34:39 EST ID:ucYLGzQP No.155429 Ignore Report Quick Reply
>>155423
I mean if that's the case then burger patties are turd disks

That's just what ground beef looks like when grilled, and if it looks like turds to you then that's more on you than anything ¯\_(ツ)_/¯
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Bernard Loiseau - Wed, 23 May 2018 19:39:56 EST ID:4ST0drXC No.155430 Ignore Report Quick Reply
>>155429
Whatever you say, turd muncher
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Nicolas Stohrer - Wed, 23 May 2018 19:53:13 EST ID:ucYLGzQP No.155431 Ignore Report Quick Reply
>>155430
I guess you don't eat burgers/kofta/kotfe/ground beef/ground meat, how sad
>>
Rachael Ray - Wed, 23 May 2018 20:18:43 EST ID:KFlEbcrx No.155432 Ignore Report Quick Reply
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>>155431
Don't take it personally man. No one said it looked like it tasted bad, just that it looked like someone laid a fat turd in the middle of your take away. I'm sure it was delicious.

Don't get mad on an imageboard. It's not worth it.
>>
Rokusaburo Michiba - Wed, 23 May 2018 21:46:05 EST ID:ucYLGzQP No.155433 Ignore Report Quick Reply
>>155432
I ain't upset, just remarking how sad it is that someone has to be so judgemental and picky with foods like some kind of babby ¯\_(ツ)_/¯
>>
Charlie Trotter - Wed, 23 May 2018 23:04:12 EST ID:Yl9IPBsX No.155436 Ignore Report Quick Reply
>>155429

Nigga, someone laid a turd on your rice.
>>
Gordon Ramsay - Wed, 23 May 2018 23:15:18 EST ID:q2JDfsP2 No.155437 Ignore Report Quick Reply
>>155421
This is poop and it's one of the best pictures on /nom/ right now.
>>
Gordon Ramsay - Thu, 24 May 2018 00:52:02 EST ID:q2JDfsP2 No.155438 Ignore Report Quick Reply
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Here's a mix of golden and red beets, carrots, garlic, a few sprigs of thyme, and a honey balsamic sauce drizzled on top for the last few minutes of cooking. I'm planning on eating this throughout the week with all my dishes, so I'm looking to you /nom/ for ideas to couple this with.

I'm thinking pasta one night.
>>
François Massialot - Thu, 24 May 2018 02:15:02 EST ID:dLdaOzGY No.155439 Ignore Report Quick Reply
>>155438
looks like it would make an awesome side for a dish where the focus is a grilled meat

you know like a simple grilled steak or maybe some grilled honey-miso salmon

even certain types of bbq chicken would probably be good with it I'd go spicy not sweet for that though
>>
Pierre Troisgros - Thu, 24 May 2018 05:54:39 EST ID:xr6sufkd No.155440 Ignore Report Quick Reply
>>155438

This picture makes me want some strawberries.
>>
Bobby Flay - Thu, 24 May 2018 09:27:47 EST ID:1s3YOQ5U No.155441 Ignore Report Quick Reply
>>155433
I wasnt being judgemental. I was just pointing out what others might of thought as well. Like I said, I am not trying to be a dick.
>>
Rokusaburo Michiba - Thu, 24 May 2018 09:45:00 EST ID:ucYLGzQP No.155442 Ignore Report Quick Reply
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>>155436
>>155437
Glad to hear that y'all are still a bunch of children that judge things on looks. It's literally just ground beef, if that honestly triggers you to think that it's a turd than I guess that's the case for a bowl of chili for you too. Or even a burger.

Must suck for having such childish mind refraining you from having delicious food, be sure to eat your vegetables kiddos.
>>
Rokusaburo Michiba - Thu, 24 May 2018 09:47:28 EST ID:ucYLGzQP No.155443 Ignore Report Quick Reply
1527169648465.jpg -(25686B / 25.08KB, 480x482) Thumbnail displayed, click image for full size.
>>155441
>might of
>I'm not trying to be judgemental but I'm going to post my judgment
>>
Bobby Flay - Thu, 24 May 2018 10:22:33 EST ID:1s3YOQ5U No.155445 Ignore Report Quick Reply
>>155443
You know what I was trying to be nice about this. But, fuck you it looks like a giant steamy long shit. You ate a giant piece a shit.
>>
Seymour Karp - Thu, 24 May 2018 10:28:05 EST ID:4ST0drXC No.155446 Ignore Report Quick Reply
>>155442
Geez, I never knew coprophiliacs were so touchy
>>
Rokusaburo Michiba - Thu, 24 May 2018 12:04:45 EST ID:ucYLGzQP No.155447 Ignore Report Quick Reply
>>155445
Absolute sound logic my dude,I was just ragging on the same logic that goes the same lines of 'I don't mean to be offensive, but [says something offensive]' but I guess it just proves my point that you are being absolutely childish if you had to resort to that.

>>155446
>coprophiliacs
Wow! Such a big a word for a baby! Did you learn that all by yourself?
>>
Cyril Lignac - Thu, 24 May 2018 12:14:20 EST ID:hfQGkcZz No.155448 Ignore Report Quick Reply
>>154991
>people surprised that someone took offense that you said their food looks like shit log

Either y'all are full retard or need to go get a doctor to check y'all out.
>>
Jean-Georges Vongerichten - Thu, 24 May 2018 12:25:30 EST ID:+NJAlw4Q No.155451 Ignore Report Quick Reply
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>>155423
>>
Masaharu Morimoto - Thu, 24 May 2018 13:10:22 EST ID:byb5PZBW No.155452 Ignore Report Quick Reply
>>155448
Nah, it's an internet forum and it does. Kofte and Sheek are delicious but if you don't find their appearance somewhat vulgar then you're probably dead inside. Or a real adult. Probably the former though.
>>
Bobby Flay - Thu, 24 May 2018 13:14:54 EST ID:1s3YOQ5U No.155454 Ignore Report Quick Reply
>>155452
There is a lot food that looks questionably like body parts. Some are shaped like cocks, and some ironically look like a giant log of shit. Big deal, laugh it off and move on you fucking pansys.
>>
Cyril Lignac - Thu, 24 May 2018 13:48:24 EST ID:hfQGkcZz No.155456 Ignore Report Quick Reply
>>155452
Tbh I don't, I don't think about that kind of shit (pun unintended) when I'm about to eat. Why would I? When eating a sausage do you think of a cock going in your mouth?
>>
Bobby Flay - Thu, 24 May 2018 13:58:40 EST ID:1s3YOQ5U No.155458 Ignore Report Quick Reply
>>155456
Thats fine, but you need stop being a giant pussy about it.
>>
Rokusaburo Michiba - Thu, 24 May 2018 15:41:39 EST ID:ucYLGzQP No.155461 Ignore Report Quick Reply
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>>155458
If you honestly thought my initial response was 'being a pussy' then you need to reread it. It literally was cheeky down to the use of the emoticons being ":b" and jovial shrug "¯\_(ツ)_/¯" or even the simple tug on the "I don't want to....but does it anyway" argument and the cheap jab at grammar, and not recognizing that I literally used a meme (a fucking meme) then you sir are the freakin' pansy. And I was going after everyone else clapping at the idea of eating turds being childish and so lowbrow.
>>
Chuck Hughes - Thu, 24 May 2018 15:59:05 EST ID:U9almRk+ No.155463 Ignore Report Quick Reply
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>>155461
Are you in a serious relationship with a koobideh or something? I've never seen someone defend a food this much. Most non autistic people would have said, "Heh, jokes on you it looks like poop but it's delicious." and moved on with their lives.

I'm wondering if there's a cultural issue here where Iranians have to legally defend the country's food culture online, at risk of midnight raids. Are you going to keep finding issue with everything until we all apologize, or can you be the adult you're trying to act like and realize that you're on the internet. There isn't any point in trying to change anyone's minds. Life is too short to spend as much time as you have defending a cylindrical meat log on the internet.
>>
Rokusaburo Michiba - Thu, 24 May 2018 16:18:42 EST ID:ucYLGzQP No.155465 Ignore Report Quick Reply
>>155463
When you've been the butt-end of the snide and negative stereotypes your whole life, it gets tiring. Especially in the tumultuous time we currently are, people stupidly shutting down anything because of its origin.

And trust me; if you've ever had it, you'd know how good it is and worth defending.
>>
Chuck Hughes - Thu, 24 May 2018 16:32:46 EST ID:U9almRk+ No.155467 Ignore Report Quick Reply
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>>155465
No one shut it down because of it's origin, it was a cut and dry statement about looking like poop. You added all that other stuff in your mind. It wasn't until you got salty that people started trolling you. You gave great advice further up the thread about how to make koobideh, crunchy rice, and some general cool info. You had a good talk about preserved limes in Iranian food. Just because someone points out a simple visual gag doesn't mean it's an attack on your culture, it's a poop joke.

I would say to smoke more and chill out, but I'm going to make a sweeping Iranian assumption and assume it isn't an easy thing to get there.
>>
Rokusaburo Michiba - Thu, 24 May 2018 17:14:49 EST ID:ucYLGzQP No.155469 Ignore Report Quick Reply
>>155467
I just said people broadly, didn't point fingers, tend to shut off because of origin; even looks. Again, it gets tiring.
>>
Bobby Flay - Thu, 24 May 2018 17:22:08 EST ID:1s3YOQ5U No.155471 Ignore Report Quick Reply
>>155469
I'm the guy that said koobideh looks like a turd, and I had Irinian food before, and I had it served differently and not like you posted. I was just pointing out it looked like one and wasnt trying to make fun of your food or culture. Sorry, dude. Now lets move the fuck on.
>>
Pierre Wynants - Thu, 24 May 2018 17:39:06 EST ID:bnDwnI8O No.155472 Ignore Report Quick Reply
Those thing are good, if sometimes a bit dry maybe that's just the chef. They do look like a turd on camera though. Not so much in person but photos, yes.
>>
Jean-Georges Vongerichten - Thu, 24 May 2018 18:05:10 EST ID:+NJAlw4Q No.155479 Ignore Report Quick Reply
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It looked like poop. But honestly, tasty poop. There, it's settled.
>>
Seymour Karp - Thu, 24 May 2018 18:24:18 EST ID:4ST0drXC No.155480 Ignore Report Quick Reply
>>155479
I think if we really want to squash this beef down the drain we should quantify what is a tasty poop
>>
Sidoine Benoît - Thu, 24 May 2018 21:26:35 EST ID:xr6sufkd No.155481 Ignore Report Quick Reply
>>155480

People eat Indian food despite it smelling like microwaved baby diapers, so perhaps Indian food is "tasty poop"?
>>
Alain Passard - Thu, 24 May 2018 21:31:27 EST ID:YJE6RoEZ No.155482 Ignore Report Quick Reply
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>>155423
>>
Rick Moonen - Thu, 24 May 2018 22:03:06 EST ID:Nw0w4BGd No.155484 Ignore Report Quick Reply
>>155481
How dare you say that about indian food. indian food is amazing and only looks like poop.

but don't eat food in india or you'll get e.coli
>>
Elijah Joy - Fri, 25 May 2018 01:47:52 EST ID:dLdaOzGY No.155491 Ignore Report Quick Reply
>>155481
indian food smells like an amazing mixture of spices to me
>>
Elijah Joy - Fri, 25 May 2018 02:02:25 EST ID:dLdaOzGY No.155492 Ignore Report Quick Reply
>>155465
holy shit dude you freaked the fuck out about this shit

it looked like a piece of poop

deal with it
>>
[name_redacted] !h55/E7mIo6 - Fri, 25 May 2018 04:46:13 EST ID:6QWu8jPL No.155496 Ignore Report Quick Reply
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Boston Mississippi Cheesecake for dinner because I’m an adult and can make my own decisions
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[name_redacted] !h55/E7mIo6 - Fri, 25 May 2018 04:46:14 EST ID:6QWu8jPL No.155497 Ignore Report Quick Reply
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Boston Mississippi Cheesecake for dinner because I’m an adult and can make my own decisions
>>
Alain Passard - Fri, 25 May 2018 10:03:28 EST ID:YJE6RoEZ No.155499 Ignore Report Quick Reply
>>155491
You know, I can never get Indian Food. I tried several times and I cannot never get the taste, its one my least favorites foods. I had Afghan, Turkish, Ithiopian, but I just cant on board with Indian...
>>
John Besh - Fri, 25 May 2018 10:10:34 EST ID:GIG8Nmo4 No.155500 Ignore Report Quick Reply
>>155499

I've never seen it spelled Ithiopia. Is that a typo or some interesting history of the name?
>>
Alain Passard - Fri, 25 May 2018 10:38:35 EST ID:YJE6RoEZ No.155501 Ignore Report Quick Reply
>>155500
Typo.
>>
Alfred Prunier - Fri, 25 May 2018 14:34:28 EST ID:wJdT1tCR No.155503 Ignore Report Quick Reply
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I thought of this and then confirmed online. I'm eating cheesy ramen.
>>
Cat Cora - Fri, 25 May 2018 17:35:15 EST ID:h44r3sDK No.155504 Ignore Report Quick Reply
weeew iranian dude got his jimmies super rustled. is it the poop looking food that makes y'all so angry?
>>
Pierre Cubat - Fri, 25 May 2018 18:17:23 EST ID:ucYLGzQP No.155505 Ignore Report Quick Reply
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>>155504
I literally explained that I was bantering back in childish mentality, and the fact y'all are still harboring back to it when we've moved far past it just shows how much more rustled y'all are in comparison.

I'm completely over it, while clearly y'all aren't. So y'all enjoy your unidentifiable pink slime called hamburgers and chicken nuggies; at least what I'm eating looks like it came from an animal compared to the lab manufactured transfat sludge y'all consume
>>
Michael Chiarello - Fri, 25 May 2018 19:25:29 EST ID:DsCwlgJa No.155506 Ignore Report Quick Reply
>>155503
whoa.gif

tell me more
>>
Anthony Bourdain - Fri, 25 May 2018 19:31:03 EST ID:byb5PZBW No.155507 Ignore Report Quick Reply
>>155505
lol it looks like an enormous floppy dick.
>>
Guy Fieri - Fri, 25 May 2018 20:52:20 EST ID:thriozqZ No.155508 Ignore Report Quick Reply
>>155503
I actually went to a really nice ramen place and they had a page for "cheesey ramen" to catter towards american idiots. i ordered it and it was the worst fucking shit ever. why even ruin ramen like that.
>>
Guillaume Fouquet de la Varenne - Fri, 25 May 2018 21:23:44 EST ID:ucYLGzQP No.155509 Ignore Report Quick Reply
>>155508
Apparently it's a big thing in Korea to throw in kimchi, hot dogs, spam, and processed cheese (and other processed/canned foods) into ramen because of a generation eating rations from the Korean War and American base being over there.

https://en.m.wikipedia.org/wiki/Budae-jjigae?wprov=sfla1
>>
Charles Ranhofer - Sat, 26 May 2018 01:17:08 EST ID:h44r3sDK No.155512 Ignore Report Quick Reply
>>155505

>this post >>155465
>bantering back in childish mentality

mmmkay buddy
>>
Guillaume Fouquet de la Varenne - Sat, 26 May 2018 01:36:44 EST ID:ucYLGzQP No.155513 Ignore Report Quick Reply
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>>155512
>and not picking the times I literally call hamburgers "turd disks"
>not realizing that's an explanation as to why I bit the bait and threw shit (pun unintended? ) back
>>
Guy Fieri - Sat, 26 May 2018 03:05:53 EST ID:thriozqZ No.155516 Ignore Report Quick Reply
reading all this shit about some food that everyone said probably tastes good but looks like shit is funny. What even.
>>
Melissa d'Arabian - Sat, 26 May 2018 05:09:26 EST ID:bnDwnI8O No.155517 Ignore Report Quick Reply
>>155509
They do this at proper Korean restaurants, a sort of weird hot broth that's spicy with meatballs and spam and all sorts of shit. Tastes a bit like pizza soup.
>>
Eric Ripert - Sat, 26 May 2018 20:10:25 EST ID:u6aCze6f No.155525 Ignore Report Quick Reply
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>>155439
Hey man, just wanted to say that I followed your advice and my girlfriend and I lit up the charcoal briquettes last night. Grilled some lemon salmon, asparagus, and reheated the roots over the coals. Made some garlic mashed potatoes as well. Didn't get a picture but damn was it good. Thanks for the idea!

Also, Iranian dude went so delusional about perceived cultural stigma that a name_redacted doublepost went unnoticed. Congrats for that at least ucYLGzQP
>>
[name_redacted] !h55/E7mIo6 - Mon, 28 May 2018 03:43:13 EST ID:5Zq+eioY No.155545 Ignore Report Quick Reply
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Pizza Hut tonight, a pepperoni with stuffed crust and a cheese pizza (I ate a few slices on the way home because I was a bit peckish). For dessert Pizza Hut has a Hershey’s Cookie pizza which is always good
>>
Paul Jullemier - Mon, 28 May 2018 03:52:07 EST ID:d353FP6M No.155546 Ignore Report Quick Reply
>>155545

Fuck off you fucking disgusting fat pedo fucking piece of shit. Jesus fuck do I hate your guts.
>>
Chef Wan - Mon, 28 May 2018 04:08:32 EST ID:R/oOkGF8 No.155547 Ignore Report Quick Reply
>>155545
Did you specifically ask them to make your pizza look as retarded as possible so you could trollolol nom?
>>
Martín Berasategui - Mon, 28 May 2018 05:55:41 EST ID:thriozqZ No.155550 Ignore Report Quick Reply
>>155545

What the fuck. Why did they line the peps that way? Why did you get a dessert pizza as well? How do you even eat all that? The photos are still so god damn big.
>>
Michael Symon - Mon, 28 May 2018 10:33:33 EST ID:4ST0drXC No.155555 Ignore Report Quick Reply
>>155547
Either all Aussies are fucked in the head or he works there
>>
Andrew Zimmern - Mon, 28 May 2018 11:02:35 EST ID:8eaqa6FP No.155556 Ignore Report Quick Reply
>>155546
this is a love-to-hate, otherwise youd just gloss over him

a classic batman and joker scenario. you need people like him to crusade against. or something.
>>
Jose Garces - Mon, 28 May 2018 11:03:59 EST ID:1s3YOQ5U No.155557 Ignore Report Quick Reply
>>155556
nah, no one likes that pedo food goblin. hes right fuck that guy.
>>
Adolphe Gérard - Mon, 28 May 2018 11:07:58 EST ID:bnDwnI8O No.155558 Ignore Report Quick Reply
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>>155555
They let you do special requests at most delivery places so he probably asked them to just to have something to post.
>>
Michael Symon - Mon, 28 May 2018 13:22:49 EST ID:4ST0drXC No.155560 Ignore Report Quick Reply
>>155558
If I were some pizza monger I would just draw cocks if anyone requested that zany shit
>>
Adolphe Dugléré - Mon, 28 May 2018 17:01:30 EST ID:YeIjw2jS No.155564 Ignore Report Quick Reply
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>>155558
I can draw fairly well and when I worked at Papa Johns there was always some fat dude who requested "hardcore" drawings i.e. demon kings, dragons fighting, monsters, sword fights, generic fantasy stuff. I obliged him one time and he was so impressed someone actually did it he kept asking for more, always tipped me $30 no matter what he got
>>
Adolphe Gérard - Mon, 28 May 2018 17:36:19 EST ID:bnDwnI8O No.155565 Ignore Report Quick Reply
>>155564
There's probably a subcirclejerk dedicated to your pizza art somewhere.
>>
Tyler Florence - Mon, 28 May 2018 22:38:14 EST ID:Yl9IPBsX No.155567 Ignore Report Quick Reply
>>155556

Nah man, he's a piece of shit. He posts his disgusting 10,000 calorie fast food meals on here for attention, people are rightfully disgusted, he keeps doing it and eventually people don't respond. At that point he should just fuck off forever, but no, he comes back and posts more disgusting shit. His dusting fat pedo fucking ass is carpetbombing this board with his disgusting shit and it pisses me off now. At this point I'm looking forward to the day when his mom posts on here about how he died from massive cardiac arrest and she's telling us because it turned out sharing his disgusting fats food meals on here was the only social interaction he had in his sad pedo life.
>>
Louis Eustache Ude - Mon, 28 May 2018 23:18:59 EST ID:v0T29rQ3 No.155568 Ignore Report Quick Reply
>>155567
>At that point he should just fuck off forever, but no, he comes back and posts more disgusting shit.
While I know he's a disgusting and abhorrent human being, and back in the day legit I think I was one of the first people to call him out for being XxXDarklorddestroyerXxX or whatever his name was (Back when the nameredacted handle just showed up) I do feel like he sort of livens the board up a little. Gives stoned and drunk people something to gawp at. So yeah, fuck the guy because he's an asshole but honestly he's part of the furnature of /nom/ now and I'd say he makes things a little more interesting and unique than they would be without him.
>>
Curtis Stone - Tue, 29 May 2018 04:44:34 EST ID:thriozqZ No.155571 Ignore Report Quick Reply
his pics make me lol. u guys are too angry
>>
Claude Troisgros - Tue, 29 May 2018 06:02:30 EST ID:8eaqa6FP No.155573 Ignore Report Quick Reply
>>155568
exactly. and the people who dont just look at him, do a little sigh and carry on clearly want things to be mad about
>>
Alain Passard - Tue, 29 May 2018 10:33:26 EST ID:1s3YOQ5U No.155575 Ignore Report Quick Reply
>>155573
>defending a well known pedo.

fuck off with that shit. That fat piece of shit probably has skeletons in his closet, and probably jack offs to anime little girls.
>>
James MacInnis - Tue, 29 May 2018 10:38:25 EST ID:9yVhsOFY No.155576 Ignore Report Quick Reply
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>>155575
I'm starting to believe that you and NR are one in the same. No one mentioned his double post about cheesecake and suddenly a pizza picture sets you off to get people talking about NR again. You need to realize that if you aren't just NR shilling to rile people up that you're just as bad as him. Ignore and move on man. Jesus, the dude never hurt you.
>>
Alain Passard - Tue, 29 May 2018 10:49:58 EST ID:1s3YOQ5U No.155577 Ignore Report Quick Reply
>>155576
Dont assume my man. I have a thing about sexual predators. My mother was molested as a 12 year old, and that fat shit needs to fuck off.
>>
Curtis Stone - Tue, 29 May 2018 12:03:17 EST ID:bnDwnI8O No.155578 Ignore Report Quick Reply
I'm making more pickle because the last lot was gone within a day or two of being ready to eat, so double quantities.
Only problem is I was drunk when I prepped that last lot and wasn't following any particular recipe so I've had to make it up as I go along again.

12 limes, ok, that's easy. A quantity of salt? Mustard seeds? Ground coriander? Tumeric for sure. Hot chillies obviously but how many? Puréed garlic and ginger? May as well. An amount of olive oil, that seems right.
Now I have to wait. Stir and wait.
>>
Caesar Cardini - Tue, 29 May 2018 12:07:24 EST ID:hUKZjMiv No.155579 Ignore Report Quick Reply
>>155578
How can you pickle a lime when it's naturally pickled?!
>>
Curtis Stone - Tue, 29 May 2018 12:21:54 EST ID:bnDwnI8O No.155580 Ignore Report Quick Reply
>>155579
It's lime pickle, not pickled lime.
>>
Alain Passard - Tue, 29 May 2018 12:24:18 EST ID:1s3YOQ5U No.155581 Ignore Report Quick Reply
>>155580
I thought it was lime pickle, not pickled lime
>>
Curtis Stone - Tue, 29 May 2018 12:34:48 EST ID:bnDwnI8O No.155582 Ignore Report Quick Reply
>>155581
Yes.
>>
Alexis Soyer - Tue, 29 May 2018 23:55:25 EST ID:2sexjTJU No.155587 Ignore Report Quick Reply
>>155582
so you put cucumber in there or what
>>
John Besh - Wed, 30 May 2018 01:08:40 EST ID:0zGhKdal No.155588 Ignore Report Quick Reply
>>155587
mostly lime
>>
Alain Chapel - Wed, 30 May 2018 01:54:27 EST ID:TAI8xFSU No.155589 Ignore Report Quick Reply
>>155588
How can you lime a pickle then?
>>
Pierre Troisgros - Wed, 30 May 2018 05:38:15 EST ID:bnDwnI8O No.155593 Ignore Report Quick Reply
>>155589
You just have to take the pickle then it until it all over , then and forget not plus .
>>
Alain Ducasse - Wed, 30 May 2018 10:00:40 EST ID:KI9siIJe No.155594 Ignore Report Quick Reply
>>155593
if it doesn't work just add more
>>
Alexandre Étienne Choron - Wed, 30 May 2018 17:49:35 EST ID:Db9EbL2I No.155597 Ignore Report Quick Reply
>>155594
Ok I definitely don't follow. But if I get to pickle stage, what do I eat them with? Carnitas on tacos or what
>>
John Besh - Wed, 30 May 2018 17:54:43 EST ID:thriozqZ No.155598 Ignore Report Quick Reply
Feeling kinda gay today so I made myself a salad. By salad I mean I drank my friends cum.
>>
Rose Gray - Wed, 30 May 2018 19:45:03 EST ID:+NJAlw4Q No.155599 Ignore Report Quick Reply
>>155598
brotein bruh
>>
Alexandre Étienne Choron - Wed, 30 May 2018 19:50:18 EST ID:Db9EbL2I No.155600 Ignore Report Quick Reply
>>155598
I'd like to hear more, but it should be on an appropriate board.
>>
Seymour Karp - Thu, 31 May 2018 04:14:43 EST ID:thriozqZ No.155601 Ignore Report Quick Reply
>>155600
I thought /nom/ is also a NSFW kink board?
>>
Seymour Karp - Thu, 31 May 2018 04:17:12 EST ID:thriozqZ No.155602 Ignore Report Quick Reply
>>155601
Come to think of it....
420chan should make a tag-team board where it's two topics that have nothing to do with each other. That would make for some good posting. Like Mountain Biking and Escorts Or Blowjobs and The Simpsons.
>>
[name_redacted] !h55/E7mIo6 - Thu, 31 May 2018 09:37:23 EST ID:cvTa6yL3 No.155605 Ignore Report Quick Reply
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A bit of a different post today. We’ve got a bit of a charity homemade baking competition at work tomorrow, so I made some caramel slice. Haven’t cooked in a while though. These are the ones with the cracked tops I’ll try.

The chocolate is a bit thic at the top because I was going to crush some roast hazelnuts over the top, but decided against it in case someone is allergic
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Martín Berasategui - Thu, 31 May 2018 10:22:15 EST ID:i9Qf5diK No.155606 Ignore Report Quick Reply
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I made some Chicken Katsu with the sauce. I wanted to make the cold macaroni, but that normally takes a day and I was hungry.
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Raymond Oliver - Thu, 31 May 2018 16:22:36 EST ID:KFlEbcrx No.155607 Ignore Report Quick Reply
>>155606
Looks fucking good man. The plastic ramekin even makes me wonder if it's take out! No decent restaurant would be caught dead serving food on a plate like that though...
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Martín Berasategui - Thu, 31 May 2018 17:01:38 EST ID:i9Qf5diK No.155608 Ignore Report Quick Reply
>>155607
haha, yeah well. I live alone and I havent gone around buying proper plates and I got some at a goodwill store about a year ago. The plastic thing is actually from the rice cooker to measure the amount of rice you wan to put in.
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Seymour Karp - Thu, 31 May 2018 17:24:18 EST ID:thriozqZ No.155609 Ignore Report Quick Reply
>>155605
probably the best thing u made.
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Marcus Samuelsson - Thu, 31 May 2018 19:29:40 EST ID:8eaqa6FP No.155610 Ignore Report Quick Reply
>>155605
good call. some places can get really anal about nut allergies

howd you do the caramel? i noticed its pretty lightly coloured
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Michel Troisgros - Thu, 31 May 2018 21:53:16 EST ID:+NJAlw4Q No.155611 Ignore Report Quick Reply
>>155610
haha you said anal and nut
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Geoffrey Zakarian - Thu, 31 May 2018 22:46:46 EST ID:jS1DQn/M No.155612 Ignore Report Quick Reply
>>155611
No nuts in salad, if you catch my drift.
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[name redacted] !h55/E7mIo6 - Fri, 01 Jun 2018 09:06:00 EST ID:ay2Pi22V No.155614 Ignore Report Quick Reply
>>155610
Yeah turns out there were 3 people with nut allergies, so worked out well.

I did a can of condensed milk (395g), 60g butter and about 3 squirts of honey, didn't really measure it just did it by eye with the honey. I cooked it on the stove really low because I was paranoid about burning it, until it was well mixed. I think next time I might have to cook it a bit higher. Then I put it on the base and baked at 180 for about 15 minutes, where I saw it was starting to go darker, so I think I needed to cook it to that colour on the stove first. Still tasted pretty good I think though, moreso creamy than caramel, although it had a really strong honey flavour when it was cooking on the stove so that must've disappeared in the baking.

Also, do you think salt would make it salted caramel? I've never really made salted caramel before, but I like the flavour. I imagine it might be more than just adding salt though.
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Ted Allen - Fri, 01 Jun 2018 09:26:59 EST ID:bnDwnI8O No.155615 Ignore Report Quick Reply
>>155614
lmgtfy.com/?q=salted+caramel+recipe
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Philippe Rochat - Fri, 01 Jun 2018 18:34:16 EST ID:dLdaOzGY No.155619 Ignore Report Quick Reply
>>155614
if you ever have any questions about the CORRECT way to make any food consult the god of cookery Alton Brown himself

https://www.foodnetwork.com/videos/dark-salty-caramels-0137975
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Caesar Cardini - Sat, 02 Jun 2018 06:26:05 EST ID:8eaqa6FP No.155622 Ignore Report Quick Reply
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>>155614
in this instance the honey is there in the place of sugar, the idea being to make it a less-fuss recipe. Honey removes the risk of crystallisation, or maybe its just trying to be "healthy" because "only natural sugar".

my recipe is for a very dark caramel, youll smell the burn sugar, and once you start adding the cream itll make a bit of smoke to start off with. dont be alarmed, keep stirring, and make sure the place is well-ventilated to avoid being harassed by smoke alarms

115g water
130g white caster sugar
-measured into a nonstick saucier or pan and swirled around to dissolve the sugar-

cook on medium-low. - DO NOT STIR- Eventually itll start to bubble, and then slowly begin to turn a light straw colour. take it further, dont be alarmed by a deep oak colour (similar to pictured) forming in the middle (usually the hottest point).

Let it continue bubbling, "burning", if its still very pale around the sides, at this point its usually ok to give a quick stir to normalise the colour. Let it go a bit longer, till youre really stressing about the fact your sugar is burning, then

add
1.5 litre cream
very slowly pour it in while rapidly stirring the sugar, itll hiss and foam and start billowing steam, keep swiftly stirring the sugar mixture as you gradually pour in all the cream

now lower the heat, cook this down while occasionally scraping the bottom, about 10-20 mins until you have something thick and bubbling, with the bubbles visibly lingering on the surface after rising. Turn the heat off, add and mix in vanilla extract/flavouring. Pour and force the entire thing through a sieve into a new bowl

once in the bowl, sprinkle over flaky sea salt/kosher salt, start with a little, mix and taste, then see if it needs more. Now if you have a pre-baked biscuit base you can pour this over, let it cool, then apply a chocolate or chocolate ganache topping. or candied nuts. or yoghurt+white chocolate. whatever.

this is my favorite ultimate salted caramel recipe
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Caesar Cardini - Sat, 02 Jun 2018 06:30:27 EST ID:8eaqa6FP No.155623 Ignore Report Quick Reply
>>155622
sorry i messed up with my measurements. i usally get cream in large containers so i guessed

for this amount its actually about a pint of cream, or 600ml. I usually use double cream, single works fine. whipping or "heavy" cream might work, never tried. May be too many lacto-fats so you might need to up the sugar
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Pierre Gagnaire - Sun, 03 Jun 2018 20:15:16 EST ID:WhiXtCTy No.155629 Ignore Report Quick Reply
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Leftover Italian food from the other day
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Pierre Gagnaire - Sun, 03 Jun 2018 20:17:00 EST ID:WhiXtCTy No.155630 Ignore Report Quick Reply
>>155629
They even give you a full loaf of bread and a thing of olive oil with garlic salt
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Pierre Gagnaire - Sun, 03 Jun 2018 20:18:14 EST ID:WhiXtCTy No.155631 Ignore Report Quick Reply
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>>155630
Whoops forgot pic
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Tyler Florence - Mon, 04 Jun 2018 13:09:27 EST ID:1s3YOQ5U No.155639 Ignore Report Quick Reply
>>155638
anything is bad for if its consumed at copious amount. This meal does no harm.
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François Massialot - Mon, 04 Jun 2018 17:02:33 EST ID:+NJAlw4Q No.155640 Ignore Report Quick Reply
>>155631
Supposed to be oil and balsamic vinegar!?
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Nicolas Appert - Mon, 04 Jun 2018 17:40:40 EST ID:SMTsVrO+ No.155641 Ignore Report Quick Reply
>>155638 oil is not bad for you you moron
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Guy Fieri - Mon, 04 Jun 2018 21:21:31 EST ID:0zGhKdal No.155642 Ignore Report Quick Reply
>>155640
nah it was just olive oil with a big pinch of garlic salt that they gave you in a little plastic container like you might get ranch dressing or some kind of sauce in.

Didn't think those pics would get any response. It was just a spaghetti-like dish with sausage and chicken and a bit of heat to it. Sure probably not a classic italian dish but it was delicious.
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Chuck Hughes - Tue, 05 Jun 2018 07:38:14 EST ID:dzsdmSSf No.155643 Ignore Report Quick Reply
>>155642
Yeah that's literally spaghetti with some meat
That's not a dish man
That's pasta and some meat put together
Idk where you got the "italian" from
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Pierre Cubat - Tue, 05 Jun 2018 11:58:55 EST ID:qO3SgJsk No.155645 Ignore Report Quick Reply
>>155629
Dude no
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Fanny Craddock - Wed, 06 Jun 2018 14:13:23 EST ID:WhiXtCTy No.155655 Ignore Report Quick Reply
>>155643
oh you thought i prepared it myself? is that the controversy?

i said it's italian because it was leftover from a meal at an italian restaurant. Papa Vino's in South Bend. Did you think I bought an entire loaf of bread for myself too lol

no wonder nobody posts their meals here, even when you get take out people just rip your shit to threads.
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Hubert Keller - Wed, 06 Jun 2018 14:24:10 EST ID:JDAGjiPd No.155656 Ignore Report Quick Reply
>>155643
Italian food is literally pasta, and the dude's post is a pasta dish. What's not making it Italian? lol

And yeah, bread and olive oil is a very Italian appetizer.
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YakuiWiggly !9ewYjBc0iU - Thu, 07 Jun 2018 02:35:28 EST ID:q2JDfsP2 No.155660 Ignore Report Quick Reply
Waiting on a squash casserole right now. I thought I had a photo of a country sausage and over-easy egg biscuit I made the other day but no dice. Why the fuck is everyone being a dick without posting their own food?

I'm going to make a point to post this casserole on here regardless of if it tastes good or not. This is a recent meal thread, not a does this look good thread.

Post your fucking food.
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Gaston Lenôtre - Thu, 07 Jun 2018 03:07:15 EST ID:dLdaOzGY No.155661 Ignore Report Quick Reply
>>155660
says the guy who didn't post any food
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YakuiWiggly !9ewYjBc0iU - Thu, 07 Jun 2018 03:11:16 EST ID:q2JDfsP2 No.155662 Ignore Report Quick Reply
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>>155660
This is a squash casserole and it's fucking delicious. Might not look like much but it's in season and easy to make.

1-3 zucchini (it's a squash right?)
3-or so yellow squash
1 yellow onion cut in half and then sliced as thin as you can make it

Mix all that together with a stick of butter, salt, pepper, and let it simmer down for 20 minutes.

After it simmers down, transfer it to a casserole dish and mix with ritz crackers and cheese. If you shred the cheddar yourself with a grater I guarantee it's going to taste better than store bought.
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Franz Quixtner - Thu, 07 Jun 2018 13:45:24 EST ID:O2catIqn No.155665 Ignore Report Quick Reply
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>>154991
Curried Vegetables served over a bed of Israeli Couscous
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Lidia Bastianich - Thu, 07 Jun 2018 15:14:46 EST ID:zp6eVyTB No.155667 Ignore Report Quick Reply
>>155665
i guess every once in a while its quite novel to taste palestinian genocide
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Claude Troisgros - Thu, 07 Jun 2018 16:15:23 EST ID:GIG8Nmo4 No.155668 Ignore Report Quick Reply
>>155662

>ritz crackers

ugh dude. you almost had me believing this was an actual recipe for a minute.
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Pierre Gagnaire - Thu, 07 Jun 2018 16:23:40 EST ID:1s3YOQ5U No.155669 Ignore Report Quick Reply
>>155662
>mix with ritz crackers and cheese
>ritz crackers.

No recipe in human history has rizt crackers in a casserole you nasty motherfucker.. This is some made up shit.
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Daniel Boulud - Thu, 07 Jun 2018 16:52:37 EST ID:1nETLdB+ No.155671 Ignore Report Quick Reply
>>155669
It's old school country cooking man. Try it out some time, it's actually delicious.
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Daniel Boulud - Thu, 07 Jun 2018 16:53:20 EST ID:1nETLdB+ No.155672 Ignore Report Quick Reply
>>155671
Also, I forgot to mention that you bake it at 350 for about 30 minutes after transferring it to the casserole pan.
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Pierre Troisgros - Thu, 07 Jun 2018 21:00:43 EST ID:JDAGjiPd No.155676 Ignore Report Quick Reply
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TX BBQ with white bread n all.
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Pierre Troisgros - Thu, 07 Jun 2018 22:14:10 EST ID:JDAGjiPd No.155677 Ignore Report Quick Reply
>>155676
lol wrong pic, but whatever lol. Y'all get the idea.
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Charles Durand - Thu, 07 Jun 2018 22:57:13 EST ID:i9Qf5diK No.155678 Ignore Report Quick Reply
>>155676
>side ways pic
>4032x1960

yeah, fuck off with this shit man. At least make the effort to repost and scale it.
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Pierre Troisgros - Thu, 07 Jun 2018 23:56:30 EST ID:JDAGjiPd No.155679 Ignore Report Quick Reply
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>>155678
just open it in another tab should auto-size it or whatever. but whatever, here's a rotated and resized portion for the baby.
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Raymond Oliver - Fri, 08 Jun 2018 00:11:39 EST ID:1nETLdB+ No.155680 Ignore Report Quick Reply
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>>155678
Yo how about you fuck off with being negative about everything posted on here. I swear, you aren't getting enough replies with your NR shit anymore so you have to shit on everyone else.

BBQ looks good man. Love me some brisket.
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Jean-Baptiste Troisgros - Sat, 09 Jun 2018 06:52:03 EST ID:nC+H9iQj No.155689 Ignore Report Quick Reply
>>155678
I for one find it hilarious when the picture is bigger than original item. Non rank food is actually a good subject for macro photography. Plus he said he posted the wrong image before you replied.
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Guy Savoy - Sat, 09 Jun 2018 15:22:32 EST ID:WhiXtCTy No.155690 Ignore Report Quick Reply
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Standard breakfast
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Eric Ripert - Sat, 09 Jun 2018 16:25:54 EST ID:ci54O6Tw No.155691 Ignore Report Quick Reply
Made some fried noodles with cheapo beef raman.

Made the raman like normal, then drained it. Fried an egg, took it out. Then fried the noodles, put in oyster sauce, and the eggs back.

Damn it was good. Oyster sauce is the shit
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Michel Bras - Sat, 09 Jun 2018 18:05:35 EST ID:hXDk7TVB No.155692 Ignore Report Quick Reply
>>155690
Looks good.
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Martín Berasategui - Sun, 10 Jun 2018 03:43:23 EST ID:5NR3ktmb No.155693 Ignore Report Quick Reply
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There were these ny strips on sale
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Susur Lee - Sun, 10 Jun 2018 05:32:19 EST ID:dLdaOzGY No.155694 Ignore Report Quick Reply
>>155691
oyster sauce is a must have for stir frying anything imo that shit is fucking good

shit you just reminded me that I'm out of oyster sauce
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Elizabeth Falkner - Sun, 10 Jun 2018 07:55:43 EST ID:O2catIqn No.155695 Ignore Report Quick Reply
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>>155667
I almost included a disclaimer that I don't endorse the genocide in Gaza, partially as a joke about couscous being tied to genocide, and partially to legitimately raise awareness about the weekly massacres and the apartheid state of Israel. Looks like you already knew about that anyway though.

>>155668
>>155669
>>155671
The notion of putting on the ritz bothers me as well, but I have to admit that a long time ago someone cooked ritz chicken for me, and it was actually pretty enjoyable. There, I said it.

>>155678
The thumbnail is sideways, not the actual pic you dumb fastfood cook. The bigger the filesize on /nom/, the better.
>>155689
>Non rank food is actually a good subject for macro photography.

Where is the white bread though? I don't see any bread in that TX bbq. Maybe the white potato salad-looking stuff is it? Idk shit about Texan food.

>>155694
>oyster sauce
My nigga. Just watch out for that oyster-flavored sauce that's out there. It's a cheap knock off. I'm that guy who always (read: occasionally) posts Hunan cuisine and other asian food, and I feel compelled to shill for this particular brand of oyster sauce (Thai Oyster Sauce- pic related), because it is the best, though I should point out that it does contain a few unpleasant preservatives.
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Elijah Joy - Sun, 10 Jun 2018 10:58:01 EST ID:+NJAlw4Q No.155696 Ignore Report Quick Reply
>>155691
I just got some oyster sauce on by last trip to the Asian market because i hear it's an essential. How much did you use? I might try this as an easy intro in cooking with it.
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Chef Wan - Sun, 10 Jun 2018 13:03:42 EST ID:JDAGjiPd No.155697 Ignore Report Quick Reply
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>>155695
TX BBQ dude here, meant to post this photo instead (literally read my post below.)
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Chen Kenichi - Mon, 11 Jun 2018 02:00:32 EST ID:dLdaOzGY No.155698 Ignore Report Quick Reply
>>155695
shit dude I've never seen that brand

I'll keep an eye out for it when I go grocery shopping next and if they don't have it maybe I'll order a little

I'm with ya on the fake sauce bullshit I always watch out for that
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Pierre Troisgros - Wed, 13 Jun 2018 04:44:14 EST ID:+NJAlw4Q No.155711 Ignore Report Quick Reply
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Not exaggerating in the slightest when I say I just made the most delicious 3am munchies food of my life. And my life has included a lot of 3am munchies cooking.

Peanut butter and nutella stuffed french toast. I figured out how to make them perfect. 3-4 minutes on each side medium heat, then stick it in the oven at 350 for 5-6 minutes and they get super fluffy and evenly cooked. I went to a really nice restaurant recently and french toast came on the side, and what I just made was 100x better tasting, but had that same perfect consistency.
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Charles Durand - Wed, 13 Jun 2018 05:51:32 EST ID:thriozqZ No.155712 Ignore Report Quick Reply
>>155711
i want to know exactly what you did. that looks great.
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Antonin Carême - Wed, 13 Jun 2018 07:46:34 EST ID:qO3SgJsk No.155715 Ignore Report Quick Reply
>>155712
I concur. That looks fucking awesome.
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YakuiWiggly !9ewYjBc0iU - Wed, 13 Jun 2018 12:14:07 EST ID:XiUh33qu No.155717 Ignore Report Quick Reply
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Lunch! Turkey sandwich and homemade potato salad. Only thing I would change is boiling the potatoes for a little longer when I made the tater salad, but it's still good. I used a 5 pound bag of red potatoes when I made it so I have enough to feed an entire congregation in a church basement right now.
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Auguste Escoffier - Wed, 13 Jun 2018 12:48:18 EST ID:sw7Y2ooA No.155718 Ignore Report Quick Reply
>>155717
that potato salad looks dank as fuck my man.
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Gaston Lenôtre - Wed, 13 Jun 2018 12:57:15 EST ID:JDAGjiPd No.155719 Ignore Report Quick Reply
>>155711
Whoa, mama. Looks superb anon
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Georges Blanc - Wed, 13 Jun 2018 16:13:43 EST ID:y046uSUv No.155721 Ignore Report Quick Reply
>>155717
Looks delicious. I'm saving that one in my food porn folder for later.
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Adolphe Dugléré - Wed, 13 Jun 2018 18:40:30 EST ID:4ST0drXC No.155722 Ignore Report Quick Reply
Alright since you're talking stir fry I'm planning a few meals ahead and I'm going to make some ham fried rice with leftovers. I can hardly remember what I did last time because I was wasted but it was just bare bones frozen peas and carrots, egg, sesame/vegetable oil, soy sauce. I'll be adding oyster flavored sauce (it's already on hand im not buyin more) and some baby corn this time around, what else should I throw in, any spices? And obviously I don't have a wok pls no bully.
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Adolphe Dugléré - Wed, 13 Jun 2018 19:13:50 EST ID:4ST0drXC No.155724 Ignore Report Quick Reply
>>155722
Oh yeah I also added onion, maybe bare bones was the wrong description
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Paul Thalamas - Wed, 13 Jun 2018 21:26:51 EST ID:+NJAlw4Q No.155726 Ignore Report Quick Reply
>>155712
Preheat oven to 350F. Lightly grease baking sheet or spray with cooking spray.

Mix 1 egg, a splash of milk, a pinch of sugar and a pinch of cinnamon in a shallow bowl.

Take two pieces of bread, spreading peanut butter on one slice and nutella on the other.

Soak the bread in the egg mixture one side at a time, allowing it to get quite soggy. Even get the crust edges.

Melt enough butter in your frying pan to coat it generously. Drop the soggy sandwich in the pan and let it cook for 3-4 minutes per side or until you have a nice and lovely webbing of browned goodness on each side.

Transfer to the baking sheet and cook for 5-8 minutes at 350F, until the french toast gets nice and fluffy.

Remove from oven and coat with a light coating of confectioners sugar as desired.

Normally I think that thicker and richer breads would work better, but for this recipe the regular, thin store brought slice bread works perfectly. You can really put whatever you like in this recipe, you could probably even stuff it with ham and cheese if you wanted to make a breakfast sandwich out of it. I'll probably try peanut butter and jelly next time.
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Paula Deen - Thu, 14 Jun 2018 05:50:07 EST ID:NZq455us No.155728 Ignore Report Quick Reply
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>>155726
Sounds absolutely delicious. I've never really fucked with french toast before this, so I'll probably skip the peanut butter/nutella but I assume the overall recipe stays the same.
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Paul Thalamas - Thu, 14 Jun 2018 06:12:14 EST ID:+NJAlw4Q No.155729 Ignore Report Quick Reply
>>155728
Yeah you can leave the recipe the same without using filling. I imagine it's also good with maple syrup or honey.

I had never really been a big fan of french toast before this. When I had just done it in the pan in the past I didn't think it was all that great, but the oven step takes it to an other level with the fluffiness and makes it so worth it. Plus it's really easy. Slightly time consuming, but easy af.
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Paul Thalamas - Thu, 14 Jun 2018 06:14:41 EST ID:+NJAlw4Q No.155730 Ignore Report Quick Reply
>>155728
Actually just cut the oven time down to like 3-4 minutes instead of 5-8 since it will have cooked through better since it's not a thick sandwich.
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Elizabeth Falkner - Thu, 14 Jun 2018 09:04:01 EST ID:nM0uNBhw No.155731 Ignore Report Quick Reply
>>155726
ya'll ever made a croque monsieur/croque madame out of french toast? is such a thing even possible?
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Paul Thalamas - Thu, 14 Jun 2018 10:20:44 EST ID:+NJAlw4Q No.155732 Ignore Report Quick Reply
>>155731
I have not, but check out this recipe from Chef John I happened upon a while ago and have actually been wanting to do for quite a while now. Madame Cristo.

https://youtu.be/a87btDiR7YA
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John Besh - Thu, 14 Jun 2018 13:52:19 EST ID:GIG8Nmo4 No.155733 Ignore Report Quick Reply
>>155717

damn can a playa get that potato salad recipe for real nigga lay it down
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YakuiWiggly !9ewYjBc0iU - Thu, 14 Jun 2018 14:42:01 EST ID:sGgq7cNv No.155734 Ignore Report Quick Reply
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>>155733
For sure man. It's pretty easy to make, and I'm going to call it yankee potato salad because I'm not a fan of boiled eggs in my potato salad.

Anyway,

Boil your red potatoes until a fork easily goes into them. Think mashed potatoes but JUST before they're mashable.

While the potatoes are boiling mix together a cup of Duke's mayo, 1/4 cup buttermilk, a solid squeeze of dijon mustard and a squeeze of stoneground mustard, some salt and pepper, and a decent amount of chopped fresh dill.

Chop a good sized red onion and a few stalks of celery and set it to the side.

When the potatoes are done pull them out and cut them to whatever size you want. Be careful though, kitchen hands are a nice thing to have when you're handling boiling potatoes. Pour the mayo sauce and chopped onions and celery over the top of the cut potatoes and gently mix it together. If you're too aggressive with it you're just going to get mashed mayo taters.

Keep in mind that it's a dish best served cold, much like revenge.

It takes about a day in the fridge to chill down and the flavor is going to change significantly as it cools, so don't add more salt or pepper until it's chilled.
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John Besh - Thu, 14 Jun 2018 15:54:13 EST ID:GIG8Nmo4 No.155735 Ignore Report Quick Reply
>>155734

this sounds more appealing to me than sex. i swear i will make this recipe in the next few days and post it.
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Marc Veyrat - Thu, 14 Jun 2018 19:12:59 EST ID:ci54O6Tw No.155736 Ignore Report Quick Reply
>>155696
Not much! A dollop? half a teaspoon? basically, enough to color the noodles. A little bit of some kind of vinegar, and some kinda pepper sauce (sriracha or sambal) is good, too. I
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Bernard Loiseau - Fri, 15 Jun 2018 09:30:21 EST ID:thriozqZ No.155745 Ignore Report Quick Reply
>>155726
hey thanks for posting this my man. im gonna do it. cheers.
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Paul Jullemier - Fri, 15 Jun 2018 10:15:56 EST ID:bnDwnI8O No.155746 Ignore Report Quick Reply
>>155734
you can't rhyme good with food for fuck's sake
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Gordon Ramsay - Sat, 16 Jun 2018 08:47:35 EST ID:WhiXtCTy No.155750 Ignore Report Quick Reply
>>155746
lol i'm glad you posted that, it bugged the shit out of me too. fucking say it out loud before putting it on the paper.
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Antoine Beauvilliers - Sat, 16 Jun 2018 22:49:38 EST ID:Fjzkm5/j No.155753 Ignore Report Quick Reply
>>155750
Welcome to southern America boys. I was raised Methodist and we would say this before every meal.

"God is great
God is good,
Let us thank him for our food.
By his hands we are fed
Thank you lord for daily bread.
Amen."

It sounds stupid and it is stupid but tons of people say it beforehand every family meal.
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Sidoine Benoît - Sun, 17 Jun 2018 08:32:34 EST ID:bnDwnI8O No.155755 Ignore Report Quick Reply
>>155753
How do you pronounce it though? "Gud fud" or "Goo-d foood"?
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Jules Gouffé - Sun, 17 Jun 2018 10:25:19 EST ID:XiUh33qu No.155756 Ignore Report Quick Reply
>>155755
You just pronounce it as food. It's a slant rhyme for sure.
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Curtis Stone - Mon, 18 Jun 2018 10:30:56 EST ID:+NJAlw4Q No.155759 Ignore Report Quick Reply
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DICKS EVERYWHERE
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Pierre Koffman - Mon, 18 Jun 2018 10:42:53 EST ID:bnDwnI8O No.155760 Ignore Report Quick Reply
>>155759
>how to signal your homosexuality though cooking
>>
Julia Child - Mon, 18 Jun 2018 10:43:05 EST ID:nM0uNBhw No.155761 Ignore Report Quick Reply
>>155759
damn looks gorgeous. i need to get myself an omelette pan or some carbon steel or w/e so i can start making them look like this
>>
Beau MacMillian - Mon, 18 Jun 2018 14:43:22 EST ID:VSe3dEFR No.155762 Ignore Report Quick Reply
>>155759 that is a fine looking omelette right there, good job
>>
Pierre Cubat - Mon, 18 Jun 2018 19:31:52 EST ID:dAY/LLFH No.155763 Ignore Report Quick Reply
>>155760
>How to signal your fear of omelettes through shitposting
>>
Antoine Beauvilliers - Mon, 18 Jun 2018 20:43:35 EST ID:tXasn4Vc No.155764 Ignore Report Quick Reply
>>155763
>how to imply implications through yellowtext
>>
Alexis Soyer - Mon, 18 Jun 2018 22:56:20 EST ID:4ST0drXC No.155766 Ignore Report Quick Reply
>>155760
A gay dude would probably cut back on the chives
>>
Martín Berasategui - Tue, 19 Jun 2018 12:23:08 EST ID:JDAGjiPd No.155770 Ignore Report Quick Reply
>>155759
Fucking nice. I wish I knew how to make an omelette, but it always ends up being scrambled eggs with stuff inside.
>>
Daniel Boulud - Tue, 19 Jun 2018 13:46:22 EST ID:8eaqa6FP No.155772 Ignore Report Quick Reply
>>155770
probably starting on too high a heat

can start low, "scramble" it a little so that any particular area of it doesnt spend too long in contact with the pan. eventually youll have some chunks of cooked egg but the majority will still be liquid, roll the pan around to get that liquid to fill in all the gaps, and finish it off over low heat, perhaps flipping over if its quite thick.
>>
Daniel Boulud - Tue, 19 Jun 2018 13:49:32 EST ID:8eaqa6FP No.155773 Ignore Report Quick Reply
>>155772
a method i used to do for omlettes (which id actually forgotten until just now)

do all as described, but then once the omlette is a few minutes from the underside (pan-facing side) of it being cooked, get a whole load of cheese on the top and pop the skilled under a medium-high broiler
>>
Ettore Boiardi - Tue, 19 Jun 2018 15:23:51 EST ID:+NJAlw4Q No.155774 Ignore Report Quick Reply
>>155773
I like this method if you're using more eggs.

The one I did was just 2 eggs (because I ran out) on a bigger skillet on medium-low so I didn't have to move it around at all really except tilt the pan a bit to move around the liquid on top. It cooked really evenly and didn't get any bubbles. Then I use a fork to kinda grab the omelette edges between the prongs to fold it over. Use a spatula to loosen up the edges before that.
>>
Marcel Boulestin - Wed, 20 Jun 2018 06:03:44 EST ID:thriozqZ No.155783 Ignore Report Quick Reply
put egg in pan. cook egg.
>>
Susur Lee - Wed, 20 Jun 2018 11:32:30 EST ID:+NJAlw4Q No.155785 Ignore Report Quick Reply
>>155783
Put dick in mouth. Suck dick.
>>
YakuiWiggly !9ewYjBc0iU - Wed, 20 Jun 2018 13:49:29 EST ID:1X+4AMK0 No.155788 Ignore Report Quick Reply
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>>155785
Well aren't you just a little ray of sunshine.

nb
>>
Adolphe Gérard - Thu, 21 Jun 2018 20:42:10 EST ID:nM0uNBhw No.155801 Ignore Report Quick Reply
1529628130502.jpg -(1794409B / 1.71MB, 4032x3024) Thumbnail displayed, click image for full size.
Made a tikka masala with some saffron&cumin rice and mint on top. I've been trying to get this shit exactly right for years, I'm finally getting close by using good tomatoes and frying in ghee but it still doesn't taste as fragrant as a restaurant yet.
>>
Adolphe Gérard - Thu, 21 Jun 2018 21:02:00 EST ID:nM0uNBhw No.155802 Ignore Report Quick Reply
>>155801
jesus my apologies for that giant-ass pic. i'm stoned and don't wanna resize it. nb
>>
Chaz Fable - Fri, 22 Jun 2018 02:33:27 EST ID:YcvN+XZ+ No.155804 Ignore Report Quick Reply
>>155801
I'm stoned and that looks good as fuck.
>>
Antonin Carême - Fri, 22 Jun 2018 02:35:12 EST ID:U9almRk+ No.155805 Ignore Report Quick Reply
>>155801
Once you figure it out let me know!
>>
Adolphe Gérard - Fri, 22 Jun 2018 09:09:28 EST ID:nM0uNBhw No.155807 Ignore Report Quick Reply
>>155805
ironically, i think my mistake is toasting & grinding whole spices. first off every indian friend of mine says their mom doesn't waste her time with that shit and just buys the pre-ground garam masala (never "curry powder" though). but even besides that, while i "bloom" the ground spices in oil when i'm frying the onion, i think what's really missing is that i should just fry spices whole and grind them with the oil into a paste, or fry them whole along with the onion while it caramelizes. this should lose the earthiness that toasting them lends and instead get more aromatic stuff out of them. only thing is idk if my spice grinder is made for putting hot oil in, and idk if my food processor would blitz up all those little seeds properly. next time i try it i'll report back.
>>
Tyler Florence - Fri, 22 Jun 2018 14:08:16 EST ID:bnDwnI8O No.155808 Ignore Report Quick Reply
>>155807
It's possible yours tastes more "traditional" than theirs if they're buying spice mixes that've been treated god knows how.
A lot of that treatment is to make it taste better though.
>>
Toshiro Kandagawa - Fri, 22 Jun 2018 14:38:27 EST ID:ci54O6Tw No.155809 Ignore Report Quick Reply
>>155807
PROTIP:

Toasting the spices gives a deep, hearty flavour. It's done at the beginning, so the flavors then stew in whatever sauce you're making. That's pretty typical for a ton of dishes.

However, there's also spices added at the last couple minutes. These are the delicate flavors that get burnt off while toasting or stewing. THIS is what garam masala is used for. You can make great food with the pre-ground stuff, but it's definitely better freshly ground. Just look up a garam masala recipe. You can also supplement the pre-ground shit with spices you have on hand. For example, use the bottle, then add some freshly ground cardamom/cumin/coriander/cloves.

There's such a huge difference with Cumin between toasted and untoasted. Toasted, it has that typical chili/meaty/smokey flavor. Untoasted, it almost tastes/smells like lemon.
>>
Toshiro Kandagawa - Fri, 22 Jun 2018 14:40:36 EST ID:ci54O6Tw No.155810 Ignore Report Quick Reply
>>155809
In case it wasn't clear, the finishing spices (like garam masala) are untoasted.
>>
Tyler Florence - Fri, 22 Jun 2018 15:17:44 EST ID:bnDwnI8O No.155811 Ignore Report Quick Reply
>>155810
I've tried doing it the way you describe but I can't get the cumin back out of the toaster
>>
Adolphe Gérard - Fri, 22 Jun 2018 16:39:04 EST ID:nM0uNBhw No.155812 Ignore Report Quick Reply
>>155809
ok, so the toasted and ground spices make extra garam masala that i save. could i finish my next curry with both this toasted stuff and their fresh counterparts? or only untoasted stuff? either way i'm definitely starting with whole spices in oil next time, possibly finishing with ground spice and finally topping with fresh stuff when it's plated.
>>
Art Smith - Fri, 22 Jun 2018 22:23:38 EST ID:ci54O6Tw No.155813 Ignore Report Quick Reply
>>155812
I suggest only the fresh, ground spices at the end. Same with the fried/toasted spices at the beginning. That's the standard technique. Of course, you can do whatever the hell you want, and it'll probably come out rad. Experiment! You get it.
>>
Art Smith - Fri, 22 Jun 2018 23:58:35 EST ID:ci54O6Tw No.155814 Ignore Report Quick Reply
>>155811
Use the crumb catcher, fool.
>>
Pierre Cubat - Sat, 23 Jun 2018 22:09:41 EST ID:C1LaAlri No.155815 Ignore Report Quick Reply
I ate a lot of chickfila. it was great. oreo shakes and chickfila sauce for life.
>>
YakuiWiggly !9ewYjBc0iU - Sun, 24 Jun 2018 17:27:35 EST ID:1X+4AMK0 No.155816 Ignore Report Quick Reply
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Well, my range and oven have been out for a week now. A mouse found it's way into the top of it and chewed his way through the main wire so now it arcs every time it gets cut on. There's a ton of other shit (literally) in the insulation so I'm calling it. I'm about to get another, but I want a flat top stove and they're pretty pricey. Until that happens it's eating out and microwave dinners.

Just made a $1.75 Marie Callendar's chicken alfredo in the microwave.

It was not good.
>>
Michel Guérard - Sun, 24 Jun 2018 18:05:06 EST ID:Peer6d5V No.155817 Ignore Report Quick Reply
>>155816
Yakui, dear friend, heed my warning, I beg of you. Don't get a flattop stove. They lack the degree of temperature-control that all real chefs need. I have one, and I have to constantly change the heat settings throughout the cooking process for things to come out right.
>>
YakuiWiggly !9ewYjBc0iU - Sun, 24 Jun 2018 18:20:22 EST ID:1X+4AMK0 No.155819 Ignore Report Quick Reply
>>155817
I want one for the ease of cleaning over anything. If I could get a gas range, I'd love one, but sadly a gas line doesn't run through my neighborhood. I might just get a coil top again if it's really as temperate as you say, and at least then I'll have an extra 200 bucks for something else.
>>
Urbain Dubois - Sun, 24 Jun 2018 21:58:20 EST ID:+NJAlw4Q No.155820 Ignore Report Quick Reply
I had a fried turkey sandwich and a fried peanut butter and banana sandwich for desert. Delicious.
>>
Urbain Dubois - Sun, 24 Jun 2018 21:59:55 EST ID:+NJAlw4Q No.155821 Ignore Report Quick Reply
>>155817
It's a difference, but it's not a hugely important difference for 99% of meals, and for the other percent you just have to have a feel for it.
>>
Frédy Girardet - Mon, 25 Jun 2018 00:48:26 EST ID:4ST0drXC No.155824 Ignore Report Quick Reply
>>155819
I assume a flattop wouldn't attract as much vermin but you should really get your shit together if there's enough debris that your stove is a habitable environment
>>
YakuiWiggly !9ewYjBc0iU - Mon, 25 Jun 2018 07:57:58 EST ID:XiUh33qu No.155828 Ignore Report Quick Reply
>>155824
We got inundated with rain a few weeks back and it forced a few mice into the underside of my house and a few ended up inside. After seeing the first one traps and poison were set out and the problem is now gone. They just liked the cloth insulation in the stove so that's where they decided to move in. My place isn't spotless by any means, but it isn't near as bad as it could be. I run a pretty tight ship and sweep, mop, and take out the trash regularly. It's been over a week since anyone in the house has seen a mouse and no more have shown up in traps, I'm going to assume the poison worked. I went on Defcon 1 after seeing the first one and the stove fucking up was the last straw.
>>
Amy Finley - Mon, 25 Jun 2018 16:52:40 EST ID:dLdaOzGY No.155829 Ignore Report Quick Reply
>>155828
get a kitty cat
>>
James MacInnis - Mon, 25 Jun 2018 18:17:00 EST ID:C1LaAlri No.155830 Ignore Report Quick Reply
>>155828
question, I'm curious where you live? You have no gas line in your town and you're overrun with mice, so I"m genuinely curious what level of Hell you are posting from.
>>
Chef Wan - Mon, 25 Jun 2018 22:08:49 EST ID:nM0uNBhw No.155831 Ignore Report Quick Reply
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>>155801
This guy here. Tonight I made Chana masala instead cause i didn't want to bother with grilling the chicken kebabs. Same steps for the tomato gravy, only this time I just used the chickpea water to thicken instead of coconut milk. This made it a lot more firey which was great. I fried spices with the onion and also added fresh at the end as recommended and it was brilliant. I ate it with pita and hummus instead of rice and naan cause I was lazy and that's what was on hand. Plus chickpeas are mega cheap.
>>
Marc Summers - Mon, 25 Jun 2018 23:19:26 EST ID:+NJAlw4Q No.155832 Ignore Report Quick Reply
>>155830
My money's on West Virginia.
>>
YakuiWiggly !9ewYjBc0iU - Tue, 26 Jun 2018 03:14:35 EST ID:XiUh33qu No.155833 Ignore Report Quick Reply
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>>155832
Not too far off. Deep in the Mountains of NC and not that there isn't a gas line in town, there just isn't one in my neighborhood.

Ate a microwaved beef macaroni Michelina's earlier. It was the saddest thing I've ever seen. It was a cheap beef slider cut into 8ths on top of plain macaroni with a wad of cheese on the side that I had to mix into the cardboard box in an attempt to make food. Super cheap but super shitty.

I'm going crazy eating these TV dinners! It's going to cost me 300 bucks but I'm not going to be stoveless by the end of this week.
>>
Marc Summers - Tue, 26 Jun 2018 04:22:39 EST ID:+NJAlw4Q No.155834 Ignore Report Quick Reply
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>>155833
If you're gonna have to eat tv dinners, eat a Nighthawk. They should have them at Walmart. The butter sauce they use on the chopped steak is dank and the mac and cheese is delicious. Also, I kinda like the spicy chicken alfredo michelinas.
>>
Michel Troisgros - Tue, 26 Jun 2018 04:38:55 EST ID:thriozqZ No.155835 Ignore Report Quick Reply
>>155833
You can make all kinds of things without a stove if you think harder. TV dinners are shit. You can make noodles, steam veggies, sandwhiches, salads, rice, hot dogs,
and much much much much more.

Must suck to live in your "tight ship" while you eat tv dinners giving orders to your roommates.
>>
Michel Troisgros - Tue, 26 Jun 2018 09:04:38 EST ID:WhiXtCTy No.155836 Ignore Report Quick Reply
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>>155833
Look for something a bit better quality if you have to go for pre-made meals in a microwave. These are my go to when I get home and just can't be bothered to make anything. Yeah they're more like $3.50 as opposed to $.88, but at least it's a complete meal that tastes good and wont make you feel like shit.

Also, like Michel said, there are so many things you can make without a stove. Get creative.
>>
Rashma Beharry - Tue, 26 Jun 2018 10:01:31 EST ID:1s3YOQ5U No.155837 Ignore Report Quick Reply
>>155833
>>155834
>>155836
Ya'll bunch of nasty mofos, I dont know whats worse. Pedo food goblins food or microwave dinners, equally are disgusting..
>>
Marc Summers - Tue, 26 Jun 2018 17:53:39 EST ID:+NJAlw4Q No.155838 Ignore Report Quick Reply
>>155837
I'll forgive your elitism and chalk it up to your ignorance of the fact that there are a few decent microwave dinners
>>
YakuiWiggly !9ewYjBc0iU - Tue, 26 Jun 2018 18:01:44 EST ID:yda0udnN No.155839 Ignore Report Quick Reply
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>>155835
Giving orders to my roommates? Nigga you're projecting. By running a tight ship I mean that I'm the one to keep the place cleaned, trash taken out, lawn kept up, and mortgage paid. My roommates are supplemental income and are both a month behind on rent, which is why I couldn't sling down 500 bucks on a new stove as soon as it went out. Homeowner issues with the stove has been a temporary thing and I'm getting a new one when my paycheck comes in on Thursday. It's almost like I've never posted food that I've cooked on here before. One week of using the microwave and /nom/ is already equating me to N_R. When did this place get so toxic?

NB for bad vibes.
>>
Rashma Beharry - Tue, 26 Jun 2018 18:12:37 EST ID:1s3YOQ5U No.155840 Ignore Report Quick Reply
>>155838
Microwave are only good if your super hungry man. But, I wouldnt go out of my way to go and eat one, knowinly that I have food.
>>
Marc Summers - Tue, 26 Jun 2018 18:34:19 EST ID:+NJAlw4Q No.155841 Ignore Report Quick Reply
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Pan fried some squash and onions, and made myself a nice spinach omelette and stuffed some in some sauteed tomatoes, onions and bell peppers. The bell pepper and squash came out of a friend's garden and the tomato came out of mine. It was all lovely. Very yellow.
>>
Marc Summers - Tue, 26 Jun 2018 18:37:40 EST ID:+NJAlw4Q No.155842 Ignore Report Quick Reply
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>>155841
Sorry for crappy sideways phone pic, open in new tab.

While I'm waiting for you guys to see this, I'll be preparing my acceptance speech for /nom/ Yellowest Dinner of the Year
>>
Menon - Tue, 26 Jun 2018 19:41:09 EST ID:4ST0drXC No.155844 Ignore Report Quick Reply
>>155842
Should have made a pitcher of lemonade to go with it
>>
Alice Waters - Tue, 26 Jun 2018 20:46:04 EST ID:yda0udnN No.155845 Ignore Report Quick Reply
>>155842
You should start a yellow picture thread on /b/ and use that pic as the OP. I bet it would stick around for longer than you'd expect.
>>
C-Higgy !lfsExjBfzE - Tue, 26 Jun 2018 21:32:23 EST ID:KNxxGX0W No.155850 Report Quick Reply
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Made a cheese quesadilla and mashed potatoes with lemonade.
>>
Michael Symon - Wed, 27 Jun 2018 06:43:58 EST ID:60ploLGm No.155853 Ignore Report Quick Reply
>>155850
Looking good
>>
Joël Robuchon - Wed, 27 Jun 2018 18:28:40 EST ID:8eaqa6FP No.155854 Ignore Report Quick Reply
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presenting: a very unimaginative, 3-picture documentary on the making of millionaire shortbread

part 1 - caramel
>>
Joël Robuchon - Wed, 27 Jun 2018 18:29:44 EST ID:8eaqa6FP No.155855 Ignore Report Quick Reply
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part 2 - caramel smeared over fresh baked chocolate-shortbread
>>
Joël Robuchon - Wed, 27 Jun 2018 18:31:09 EST ID:8eaqa6FP No.155856 Ignore Report Quick Reply
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part 3 - all of a sudden a layer of dark chocolate has appeared topping the caramel, and streaks of white and milk chocolate for decoration. And also its cut into cute little slices.
>>
Madame Mérigot - Wed, 27 Jun 2018 19:24:36 EST ID:dLdaOzGY No.155857 Ignore Report Quick Reply
>>155856
fucking eh looks good as fuck my man
>>
Elijah Joy - Wed, 27 Jun 2018 21:55:10 EST ID:XiUh33qu No.155860 Ignore Report Quick Reply
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>>155856
Man I wish I had picked up baking at some point. More science than cooking.
>>
Tyler Florence - Wed, 27 Jun 2018 22:13:14 EST ID:bjmdc4R/ No.155861 Ignore Report Quick Reply
>>155860
that's some pretty easy baking dude. the shortbread probably isn't even leavened. but that person does know what they're doing don't get me wrong
>>
Chen Kenichi - Thu, 28 Jun 2018 00:08:26 EST ID:/EYW5gfg No.155862 Ignore Report Quick Reply
>>155861
Never said I wished I could make what he made, just that I could bake. I do wish I could make what he made though, too lazy.
>>
Charles Durand - Thu, 28 Jun 2018 03:49:28 EST ID:3ADZu3fG No.155863 Ignore Report Quick Reply
>>155862
It's never too late to start. Start worry cookies or scratch brownies then progressively try more difficult stuff. Don't start on complex stuff. With so many difficult recipes there are dozens of ways you can mess up so you have to learn all the different secrets and techniques. But yeah it really is a science whereas with cooking other shit you can usually just wing it.

I really enjoy making cheesecakes though it is pretty damn time consuming and there are probably 6 ways to mess it up.
>>
Rashma Beharry - Thu, 28 Jun 2018 12:12:30 EST ID:GIG8Nmo4 No.155864 Ignore Report Quick Reply
>>155863

the fuck are Worry Cookies
>>
Pierre Cubat - Thu, 28 Jun 2018 13:29:50 EST ID:nM0uNBhw No.155865 Ignore Report Quick Reply
>>155860
i can relate, as i'm sure a lot of people who love cooking do. hell even in the professional world there are plenty of chefs who focus almost exclusively on savory so that's already a lot of baking left out, and a ton of them buy fresh bread from bakeries instead of making it themselves.

my question is what's the deal with homemade pasta. is it seriously that superior to the supermarket stuff? it's time consuming, you have to get the specialty tool for rolling the pasta out, etc. seems like a pain in the ass, just like baking.
>>
Pierre Cubat - Thu, 28 Jun 2018 14:43:13 EST ID:JDAGjiPd No.155866 Ignore Report Quick Reply
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>>154991
Al pastor tostadas with guacamole
>>
James Martin - Thu, 28 Jun 2018 15:28:08 EST ID:8eaqa6FP No.155867 Ignore Report Quick Reply
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>>155865
baking doesnt have to be a pain in the ass at all - quite the opposite - if you have a recipe that works. Part of the problem is theres a lotta "dud" recipes out there, posted by people like, to name a few but by no means pinning it on them, mary berry, lawson whatever her first name is, jim coleman. etc. Theyre all figureheads with an absolute minimum of scientific baking knowledge. their recipes are handed to them by people who arent particularly very good either.

good recipes make all the difference.

Its like how once you know how to sweat onions, you know how to sweat onions. there isnt some special cheffy way of doing it, there isnt some needlepoint measurement otherwise its a flop. Baking adopts very similar principals of "you can tell if its right by looking at it", only, you need to firstly know what to look for. All of my baking recipes are freehand and mishmash re-appropriations of some once-existing spirit of a recipe i encountered 5 years ago.

I doubt homemade pasta takes anything special. If youre talking solid variables and pragmatics. Its more the sort of fulfillment and emotional wellbeing you get from having a connection to your food and where its coming from. To be able to hand someone you love and say "i made this, every last bit"

its pretty special.

I took a stab at making the Clementine Cake from Binging With Babish, in only the most frippy impossible tin i owned.
>>
Eric Ripert - Thu, 28 Jun 2018 17:13:13 EST ID:+NJAlw4Q No.155869 Ignore Report Quick Reply
>>155864
*start with cookies

you could have extrapolated that it was a typo, I'm disappointed in you.
>>
Eric Ripert - Thu, 28 Jun 2018 17:18:01 EST ID:+NJAlw4Q No.155870 Ignore Report Quick Reply
>>155867
Yeah good recipes are very important. This is why any time that I'm getting a baking recipe, I go to allrecipes. Any recipe you find there will have a rating and will have lots of comments about how the recipe could be improved if it's not perfect.

It's a lot better than just chancing it on some recipe on someone's website where you don't have any feedback on whether or not it even works.
>>
Alexis Soyer - Thu, 28 Jun 2018 21:10:29 EST ID:67fCrh7V No.155873 Ignore Report Quick Reply
>>155870
Find a good site, most recipes, eh, should be kind of a basic outline and adjust
what you think may possibly be better. It will only get better when you realize what is working better, or what could be missing.
>>
Alexis Soyer - Thu, 28 Jun 2018 21:24:39 EST ID:67fCrh7V No.155874 Ignore Report Quick Reply
>>155870
>where you don't have any feedback on whether or not it even works.

I am kinda, not mean but see things in kitchens that I cringe at. your doing it wrong. What, explain what and why. I will follow coooking baking instructions, but if you have no creativity, not autonomy beyond simply following directions
to a T, you are likely not getting as much of a cooking experience/satisfaction and end product, than you could get by tweaking things a bit. You will likely see what
you can do at the right time.
>>
Maestro Martino - Thu, 28 Jun 2018 22:07:05 EST ID:aikhWt3z No.155875 Ignore Report Quick Reply
>>155874
Jacques Pepin on recipes: https://www.youtube.com/watch?v=JfWgZeDHgtY
(basically saying the same thing as you).

> but if you have no creativity, not autonomy beyond simply following directions
to a T,
You gotta start somewhere, though!
>>
Cyril Lignac - Thu, 28 Jun 2018 23:14:12 EST ID:+NJAlw4Q No.155876 Ignore Report Quick Reply
>>155874
Yeah of course, but I always start by following baking recipes rigidly to get a baseline. From there you can see little improvements that can be made to make it work better and to your taste. Even when I follow a recipe that Gordon Ramsey says is his perfect version, there's always some way that I (in my infinite arrogance) think that it can be improved upon.
>>
Chen Kenichi - Fri, 29 Jun 2018 01:09:05 EST ID:NYhesM2y No.155881 Ignore Report Quick Reply
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The leftover vegan sausage was kinda fucky but not bad. A bit decadent compared to my usual breakfast but shit sometimes you gotta treat yourself
>>
Cyril Lignac - Fri, 29 Jun 2018 04:34:15 EST ID:+NJAlw4Q No.155885 Ignore Report Quick Reply
>>155881
Tbh you guys disgust me. Only a filthy brit would eat beans for breakfast then go out and face the day, leaving the rest of society to deal with your gas because you're such a degenerate that you value your horrifying breakfast beans over any semblance of human decency.
>>
Beau MacMillian - Fri, 29 Jun 2018 07:40:56 EST ID:thriozqZ No.155886 Ignore Report Quick Reply
>>155885
Hey fuck you! We eat beans for breakfast in Canada as well! Maybe only on the east coast but It's very common.

Also eggs give you gas as well you piece of shit.
>>
Franz Quixtner - Fri, 29 Jun 2018 08:08:41 EST ID:xRxWFoFK No.155887 Ignore Report Quick Reply
>>155886
Pay him no mind. He's just our resident angry Iranian, lashing out at other countries through a VPN because a few of us said a picture he posted looked like literal poop.
>>
Beau MacMillian - Fri, 29 Jun 2018 08:33:13 EST ID:thriozqZ No.155888 Ignore Report Quick Reply
>>155887
Oh it's the poopy poster.
>>
Masahiko Kobe - Fri, 29 Jun 2018 12:24:42 EST ID:EHZ52RsO No.155889 Ignore Report Quick Reply
>>155885
Most people can hold that shit in and learn to as a kid. However I guess the kind of mentality that comes with getting upset because your food looks like turd is pretty impulsive and weak minded.
>>
Rose Gray - Fri, 29 Jun 2018 12:49:02 EST ID:hXDk7TVB No.155891 Ignore Report Quick Reply
>>155887
haha, that was me that called it a turd. Good times, even after I apologize he still got all his panties in a twist.
>>
Chen Kenichi - Fri, 29 Jun 2018 17:18:03 EST ID:NYhesM2y No.155894 Ignore Report Quick Reply
>>155885
I'm Texan you dumbass chud. We like our beans. I'm gonna shove you in a locker and fart in it til you asphyxiate
>>
Chen Kenichi - Fri, 29 Jun 2018 17:20:12 EST ID:NYhesM2y No.155895 Ignore Report Quick Reply
1530307212713.jpg -(3145315B / 3.00MB, 2976x5312) Thumbnail displayed, click image for full size.
speaking of beans i made a chickpea coconut curry for lunch
>>
Jamie Oliver - Fri, 29 Jun 2018 18:02:26 EST ID:nM0uNBhw No.155897 Ignore Report Quick Reply
>>155894
yeah but you don't put em in your chili, so get fucked texas
>>
Chen Kenichi - Fri, 29 Jun 2018 18:23:38 EST ID:NYhesM2y No.155898 Ignore Report Quick Reply
>>155897
I do, ya goddamn varmit
>>
Chen Kenichi - Fri, 29 Jun 2018 18:32:30 EST ID:NYhesM2y No.155899 Ignore Report Quick Reply
>>155894
for real though, the idea that there's a singular Texas chili without beans is horseshit. Machismo posturing by people who think a meat-centric diet means you've got a big dick. The indigenous influence from the SW US and Central/South America means a lot of people here prefer chili with beans.
nb
>>
YakuiWiggly !9ewYjBc0iU - Fri, 29 Jun 2018 19:11:35 EST ID:1X+4AMK0 No.155903 Ignore Report Quick Reply
>>155895
Looks good man. What's the recipe? I assume you just have curry paste, cook it for a bit, add coconut cream, and toss in your cooked meat and veggies?

Also, finally got a new stove today. I went glass top, not because I was going against the wishes of >>155817 but because I got it for under 200 bucks.
>>
Cyril Lignac - Fri, 29 Jun 2018 19:37:50 EST ID:+NJAlw4Q No.155905 Ignore Report Quick Reply
>>155894
No texan eats beans for breakfast. You're an imposter and you disgust me even more so now.
>>
Amy Finley - Fri, 29 Jun 2018 22:25:50 EST ID:NYhesM2y No.155915 Ignore Report Quick Reply
>>155905
suck my bean flavored balls

>>155903
http://thevegan8.com/2016/09/21/sweet-potato-chickpea-and-spinach-coconut-curry/
I used this recipe as a baseline but used red and gold potatoes instead of sweet potato because it's what i had on hand
>>
Urbain Dubois - Sat, 30 Jun 2018 16:12:30 EST ID:g4DEGYBG No.155920 Ignore Report Quick Reply
>>155905
bro are you serious i gotta have my frijoles with my huevos rancheros
>>
Joël Robuchon - Mon, 02 Jul 2018 07:01:23 EST ID:M2cDRI9m No.155946 Ignore Report Quick Reply
In a cast iron skillet, fry 4-6 slices of bacon.

Once the skillet cools, chop 2 handfuls of asparagus into 3/4" pieces, put them in the skillet (with the bacon grease), creating a layer that covers the entire bottom. Pop that in the oven at 350F for about 5 minutes.

Take it out, and crack a number of eggs over the asparagus chunks (I use anywhere from 6-8 eggs). Chop up the bacon, sprinkle that over the top of the eggs. Then throw a bunch of cheese on top, and put it back in the oven until the eggs are cooked to your liking.

Bingo bango, you have a delicious, filling breakfast.
>>
Jonathan Waxman - Mon, 02 Jul 2018 10:04:29 EST ID:NYhesM2y No.155951 Ignore Report Quick Reply
>>155946
i don't wanna sound like a hater, but this needs more going on imo. Like put it over rice or something? Asparagus risotto is really good too! I think that with diced bacon and a fried egg on top would be a killer breakfast
>>
Geoffrey Zakarian - Mon, 02 Jul 2018 11:03:52 EST ID:mPWuqL08 No.155952 Ignore Report Quick Reply
>>155951
I'm thinking some onion and some peppers

fuck your rice bro
>>
Jonathan Waxman - Mon, 02 Jul 2018 12:04:39 EST ID:NYhesM2y No.155955 Ignore Report Quick Reply
>>155952
those would be a nice addition, as well as rice my good bitch
>>
Susur Lee - Mon, 02 Jul 2018 15:09:53 EST ID:GIG8Nmo4 No.155956 Ignore Report Quick Reply
1530558593006.jpg -(5030191B / 4.80MB, 4160x3120) Thumbnail displayed, click image for full size.
Well today I tried to make an actual meal besides soup, omelettes, and sandwiches. Cooked up some chicken then added a reduced saute of mushroom, spinach, onion, and garlic in white wine, oil, and butter. The flavor:effort index is fucking amazing.
>>
Ferran Adrià - Mon, 02 Jul 2018 22:47:13 EST ID:sBbrNRYp No.155962 Ignore Report Quick Reply
>>155956
>4.8mb filesize
>4160x3120
On any other board this would be a problem. On /nom/ it's a solution.
>>
Giada De Laurentils - Mon, 02 Jul 2018 22:58:19 EST ID:U9almRk+ No.155963 Ignore Report Quick Reply
>>155962
I think you mean resolution[/&]
>>
C-Higgy !lfsExjBfzE - Mon, 02 Jul 2018 23:39:00 EST ID:KNxxGX0W No.155964 Report Quick Reply
1530589140064.jpg -(139993B / 136.71KB, 938x1790) Thumbnail displayed, click image for full size.
Went to my favorite Korean BBQ place on Friday with a friend for the first time in a while. We always get the beef combo with spicy chicken since my friend can’t eat pork but it’s really good. Pic related.
>>
Gaston Acurio - Tue, 03 Jul 2018 13:40:24 EST ID:GIG8Nmo4 No.155971 Ignore Report Quick Reply
>>155962

who even cares
>>
Michael Symon - Tue, 03 Jul 2018 22:25:11 EST ID:GIG8Nmo4 No.155981 Ignore Report Quick Reply
1530671111851.gif -(2089293B / 1.99MB, 277x342) Thumbnail displayed, click image for full size.
>>155956

>finally bring yourself to make an actual meal
>feel slightly proud of it
>post it in the recent meals thread, the thread series you have been replying to with encouragement and positivity for years
>only response is a nigga dissing the filesize
>it slips off the first page
>>
Jacques Pépin - Wed, 04 Jul 2018 01:24:30 EST ID:4ST0drXC No.155983 Ignore Report Quick Reply
>>155981
It would help if you fuckers stopped photographing your meals like a crime scene photo
>>
Martín Berasategui - Wed, 04 Jul 2018 02:01:00 EST ID:+NJAlw4Q No.155984 Ignore Report Quick Reply
>>155964
Is it a chain or just one place? If it's a chain what's the name, maybe there's one near me.

I've been meaning to try this new korean place here. I've been dabbling in korean food but I still have yet to actually eat korean food that I haven't cooked.
>>
Martín Berasategui - Wed, 04 Jul 2018 02:02:30 EST ID:+NJAlw4Q No.155985 Ignore Report Quick Reply
>>155981
It looks good man. I'd let you cook it for me then lube up with that nice saute sauce and let you go to town on my butthole because it's only polite after being cooked such a nice meal :3
>>
Charles Ranhofer - Wed, 04 Jul 2018 09:31:36 EST ID:NYhesM2y No.155988 Ignore Report Quick Reply
1530711096010.jpg -(497723B / 486.06KB, 530x945) Thumbnail displayed, click image for full size.
omelete with leftover veggies (potato, brussel sprouts, carrot, onion) and smoked gouda
>>
Alfred Prunier - Wed, 04 Jul 2018 11:16:52 EST ID:1s3YOQ5U No.155989 Ignore Report Quick Reply
>>155988
looks aight, omeletes are generally made by whole eggs though my man, and not wrapped on a flower tortilla. Also, did you steal your gradmas plates man lol.
>>
Alfred Prunier - Wed, 04 Jul 2018 11:18:18 EST ID:1s3YOQ5U No.155990 Ignore Report Quick Reply
>>155989
my mistake looking in closer, it is whole eggs, shit kinda looks like a flower tortilla from far away.
>>
C-Higgy !lfsExjBfzE - Wed, 04 Jul 2018 12:45:58 EST ID:KNxxGX0W No.155991 Report Quick Reply
>>155984
It’s called Kogiya but it’s not a chain. I’d try to go to a Korean BBQ place but I’d at least try to go to a couple and compare them price and food wise.
>>
Charles Ranhofer - Wed, 04 Jul 2018 14:49:52 EST ID:NYhesM2y No.155993 Ignore Report Quick Reply
>>155990
lmao yeah I inhereted some old lady plates. I can see how the top of the egg kinda looks like a tortilla. I don't like whisking the egg til it's uniform, I like the differing taste and texture. Same with scrambling eggs
>>
Alton Brown - Wed, 04 Jul 2018 15:27:36 EST ID:SylKE36Y No.155994 Ignore Report Quick Reply
1530732456351.gif -(561401B / 548.24KB, 255x184) Thumbnail displayed, click image for full size.
>>155993
>I don't like whisking the egg til it's uniform, I like the differing taste and texture
My nigga.
>>
Michael Symon - Wed, 04 Jul 2018 19:10:31 EST ID:GIG8Nmo4 No.155996 Ignore Report Quick Reply
>>155983

how can i improve my food photography?

>>155989
>>155990

its spelled "flour" nigga
>>
YakuiWiggly !9ewYjBc0iU - Wed, 04 Jul 2018 21:06:20 EST ID:zpla9xfj No.156002 Ignore Report Quick Reply
Fired up the charcoal, cooked some burgers, hot dogs, fingerling garlic potatoes, and asparagus in a cast iron pan. Not the worst way to get into the 4th of July mood! Once the sun is down it's fireworks and gun shootin' time!
>>
Keith Floyd - Thu, 05 Jul 2018 09:53:34 EST ID:thriozqZ No.156008 Ignore Report Quick Reply
>>156002
https://www.youtube.com/watch?v=H34QpoJsmrw
>>
Franz Quixtner - Thu, 05 Jul 2018 17:37:11 EST ID:NYhesM2y No.156010 Ignore Report Quick Reply
>>156008
oh my god that's genuinely unsettling
>>
Alain Senderens - Thu, 05 Jul 2018 20:05:25 EST ID:8eaqa6FP No.156011 Ignore Report Quick Reply
>>155996
be conscious of both lighting as a primary and general rule, and plating, and a secondary lesser one. Some things just plate themselves. But bad light will make utterly anything look like such a turd.
>>
Anthony Bourdain - Thu, 05 Jul 2018 20:33:19 EST ID:+NJAlw4Q No.156012 Ignore Report Quick Reply
>>156008
He really needs to get those fangs filed down. Him talking about smoking meat so enthusiastically with those eyes and those fangs makes me genuinely afraid. Also I've been watching a lot of Hannibal lately.
>>
Duff Goldman - Thu, 05 Jul 2018 21:03:42 EST ID:4ST0drXC No.156013 Ignore Report Quick Reply
>>156011
Taking the picture at a lower angle instead of directly overhead also helps
>>
Paul Thalamas - Fri, 06 Jul 2018 05:43:01 EST ID:thriozqZ No.156015 Ignore Report Quick Reply
>>156013
thats for dick pics
>>
Anthony Bourdain - Fri, 06 Jul 2018 12:26:14 EST ID:+NJAlw4Q No.156017 Ignore Report Quick Reply
>>156015
Nah, with dick pics you want an angle where your dick is coming towards the camera, but also an angle so you can see the length. It makes it look gigantic and intimidating.
>>
Duff Goldman - Fri, 06 Jul 2018 18:33:02 EST ID:4ST0drXC No.156019 Ignore Report Quick Reply
>>156015
Well showing off your food is kind of like sending dick pics anyways
>>
Guy Savoy - Sat, 07 Jul 2018 16:11:32 EST ID:DjPc5gMy No.156029 Ignore Report Quick Reply
>>155503
Whoah I've made Ram N' Chs before. Pretty much any noodle can be mac n cheese
>>
Nicolas Appert - Sun, 08 Jul 2018 09:07:00 EST ID:bnDwnI8O No.156033 Ignore Report Quick Reply
1/3 cup of unsalted rice boiled then spread out on a plate to dry a little. Start heating up a large splash of veg oil in wok. Add diced garlic & half a diced onion, allow to brown. Then add in the rice, toast for a bit while stirring it in (if it sticks to the wok, add oil until it doesn't but not more than that). Pour in previously prepared beaten mixture of 2 eggs, pepper, MSG and soy sauce (this is why the rice is unsalted), keep stirring until it's cooked through. Serve perhaps with garnish of spring onions.
>>
YakuiWiggly !9ewYjBc0iU - Sun, 08 Jul 2018 20:59:38 EST ID:yda0udnN No.156037 Ignore Report Quick Reply
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Goddamn it, I'm getting sick. Slept for literally 22 hours last night and woke up with the worst back pains, cough, and fever. Went to the grocery store for celery, carrots, and chicken. Came back with all of that and some old school orange gatorade as my comfort drink for those sweet sweet electrolytes.

Luckily every time I roast a chicken I toss the carcass into some boiling water and make stock out of it. I've got a quart defrosting right now and cooking the chicken up. Man it's nice to have a stove again.
>>
Marc Forgione - Sun, 08 Jul 2018 22:45:10 EST ID:GIG8Nmo4 No.156038 Ignore Report Quick Reply
>>156037

pics or it didn't happen
>>
Frédy Girardet - Mon, 09 Jul 2018 16:20:42 EST ID:5PMpeJfF No.156045 Ignore Report Quick Reply
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Made a turkey club with havarti. I'm disappointed in my tomato distribution.

I also never thought I'd be as into mayo as I am now. I still find its taste and texture off putting but I can't deny its utility. It keeps my burger buns from getting soggy, and in applications like the fried bread here it beats even butter.
>>
Frédy Girardet - Mon, 09 Jul 2018 16:23:38 EST ID:5PMpeJfF No.156046 Ignore Report Quick Reply
1531167818988.jpg -(1734334B / 1.65MB, 3024x4032) Thumbnail displayed, click image for full size.
>>156045
please stop fucking up mobile pics 420chan
>>
Art Smith - Mon, 09 Jul 2018 17:16:16 EST ID:bnDwnI8O No.156047 Ignore Report Quick Reply
>>156045
nice t-rex
>>
Pierre Troisgros - Mon, 09 Jul 2018 21:19:23 EST ID:NYhesM2y No.156049 Ignore Report Quick Reply
just ate some dope korma Masala. they kinda skipped on the veggies but goddamn dat sauce ooo wee
>>
Heston Blumenthal - Tue, 10 Jul 2018 04:50:38 EST ID:dLdaOzGY No.156051 Ignore Report Quick Reply
>>156045
bro I'm really glad we finally got you to see mayo for the miracle that it is
>>
YakuiWiggly !9ewYjBc0iU - Tue, 10 Jul 2018 21:13:55 EST ID:q2JDfsP2 No.156056 Ignore Report Quick Reply
1531271635137.jpg -(115473B / 112.77KB, 283x280) Thumbnail displayed, click image for full size.
>>156045
You're using Dukes mayo right? If you can find it, try it. It's the secret to delicious Southern food and the almost vinegary taste it has is miles above Hellman's or god forbid Miracle Whip. If you can, I'd recommend trying the potato salad recipe I posted earlier in the thread with your mayo of choice, and then with Dukes. You'll be surprised at how good mayo can be.

>>156038
Didn't get a pic, but it was delicious. It was family dinner so it didn't last long. Next time I whip some soup up I'll make sure to get a picture and if you want my soup recipe I'm more than happy to share!
>>
Vincent la Chapelle - Wed, 11 Jul 2018 13:27:01 EST ID:thriozqZ No.156058 Ignore Report Quick Reply
Hey what ever happened to name redacted?
>>
Marc Summers - Wed, 11 Jul 2018 13:39:21 EST ID:1s3YOQ5U No.156059 Ignore Report Quick Reply
>>156058
dont mention that heathen. I bet he had a stroke that fat disgusting fuck.
>>
François Marin - Wed, 11 Jul 2018 14:59:56 EST ID:NYhesM2y No.156060 Ignore Report Quick Reply
>>156058
he's biding his time to catch us off guard with whatever abominable slop he decides to grace us with
>>
François Marin - Wed, 11 Jul 2018 15:04:08 EST ID:NYhesM2y No.156061 Ignore Report Quick Reply
1531335848275.jpg -(4728893B / 4.51MB, 5312x2988) Thumbnail displayed, click image for full size.
oh right. Was feeling lazy this morning so I made oatmeal lol. Rolled oats, milk, apple, diced almonds and pecans, a dab of butter, and pinch of cinnamon. Good for what it is I suppose..

Lentil soup for lunch and making a Shepards pie for dinner which I'll post later unless I completely fuck it up.
>>
Vincent la Chapelle - Wed, 11 Jul 2018 15:56:11 EST ID:thriozqZ No.156062 Ignore Report Quick Reply
1531338971743.png -(1775590B / 1.69MB, 1237x773) Thumbnail displayed, click image for full size.
>>156061
Look at this shit dude. Look at it.
>>
François Marin - Wed, 11 Jul 2018 16:02:07 EST ID:NYhesM2y No.156063 Ignore Report Quick Reply
>>156062
lmao yeah i realized after posting that it wasn't photo worthy but honestly that's pretty much all oatmeal
>>
Paul Bocuse - Wed, 11 Jul 2018 17:54:24 EST ID:+NJAlw4Q No.156064 Ignore Report Quick Reply
>>156063
Looks like more oat than meal.
>>
François Marin - Wed, 11 Jul 2018 17:55:12 EST ID:NYhesM2y No.156065 Ignore Report Quick Reply
>>156064
your moves are weak beb
>>
Gordon Ramsay - Wed, 11 Jul 2018 21:24:19 EST ID:NYhesM2y No.156066 Ignore Report Quick Reply
>>156061
well the Shepards pie tastes great but ain't exactly a photo op so unless you're some bog trotting sheep fucker just trust me on this
>>
Alton Brown - Wed, 11 Jul 2018 21:39:22 EST ID:thriozqZ No.156067 Ignore Report Quick Reply
>>156066
http://resizeimage.net/

Is a really fast way.
>>
Charles Ranhofer - Thu, 12 Jul 2018 02:28:36 EST ID:YcvN+XZ+ No.156069 Ignore Report Quick Reply
Ate frozen berries out of a bag with a spoon.
>>
Richard Leblanc - Thu, 12 Jul 2018 02:30:39 EST ID:oFI2rXfU No.156070 Ignore Report Quick Reply
>>156069
Been there. It's a decent ice cream substitute if you have vanilla yogurt in the fridge and toss a few spoons in the bag before you start digging in.

Just made some 2:30am ramen.
>>
Rick Bayless - Thu, 12 Jul 2018 03:01:14 EST ID:nM0uNBhw No.156072 Ignore Report Quick Reply
>>156069
are you eating them still kinda icy or did you defrost till they're kinda a jam? both are kinda desperate but the 2nd one sounds like it'd be tasty.
>>
Alton Brown - Thu, 12 Jul 2018 09:23:29 EST ID:thriozqZ No.156075 Ignore Report Quick Reply
I'm about to eat a sesame bagel with peanut butter.
>>
Gordon Ramsay - Thu, 12 Jul 2018 11:46:53 EST ID:NYhesM2y No.156076 Ignore Report Quick Reply
1531410413909.jpg -(1438752B / 1.37MB, 1060x1883) Thumbnail displayed, click image for full size.
>>156066
used a bag of small mixed potatoes including purple, hence the weird color
>>
Alain Ducasse - Thu, 12 Jul 2018 11:51:16 EST ID:8DOFcz0o No.156077 Ignore Report Quick Reply
>>156076
the fuck is that.. sending prayers my man.
>>
Gordon Ramsay - Thu, 12 Jul 2018 11:58:03 EST ID:NYhesM2y No.156078 Ignore Report Quick Reply
1531411083909.jpg -(1047700B / 1023.14KB, 2464x1632) Thumbnail displayed, click image for full size.
>>156077
shepards pie with purple potato and no emphasis on presentation my man
>>
Alton Brown - Thu, 12 Jul 2018 12:59:10 EST ID:thriozqZ No.156079 Ignore Report Quick Reply
>>156076
fug
>>
Gordon Ramsay - Thu, 12 Jul 2018 13:32:57 EST ID:NYhesM2y No.156081 Ignore Report Quick Reply
1531416777909.jpg -(102370B / 99.97KB, 1080x1076) Thumbnail displayed, click image for full size.
>>156079
yeah.. tastes great! Looks like an alien bowel movement
>>
Anne Burrell - Thu, 12 Jul 2018 17:45:49 EST ID:zXiXBtmj No.156082 Ignore Report Quick Reply
1531431949008.jpg -(3917097B / 3.74MB, 3120x4160) Thumbnail displayed, click image for full size.
>Jamaican jerk pork belly with Caribbean rice and corn on a cob
Everything from scratch, no spice mixes. Solid eating, would eat again.
>>
C-Higgy !lfsExjBfzE - Thu, 12 Jul 2018 18:38:10 EST ID:KNxxGX0W No.156083 Report Quick Reply
I got a free Slurpee yesterday. That Capt Crunch flavor is weird. I also tried The Reaper hot dog with chili and cheese since it was a dollar, it’s got a hot spicy kick to it.
>>
Joël Robuchon - Fri, 13 Jul 2018 02:48:07 EST ID:dLdaOzGY No.156084 Ignore Report Quick Reply
>>156081
I thinks its just the purple potato making it look like it's moldy, it's probably dank as fuck tho
>>
Yutaka Ishinabe - Fri, 13 Jul 2018 09:01:57 EST ID:bnDwnI8O No.156085 Ignore Report Quick Reply
>>156082
Looks more like breaded chicken than pork belly but sounds tasty
>>
Susur Lee - Sat, 14 Jul 2018 00:11:53 EST ID:C1LaAlri No.156086 Ignore Report Quick Reply
1531541513585.jpg -(66658B / 65.10KB, 756x1008) Thumbnail displayed, click image for full size.
I know it's not a meal but fuck it, I got high and ate a shit load of this cereal. I regret nothing, it was good not too overpowering with the banana flavor.
>>
Ted Allen - Sat, 14 Jul 2018 03:27:12 EST ID:bnDwnI8O No.156087 Ignore Report Quick Reply
>>156086
my nilla!
>>
Toshiro Kandagawa - Sat, 14 Jul 2018 13:06:56 EST ID:thriozqZ No.156089 Ignore Report Quick Reply
1531588016343.png -(1276611B / 1.22MB, 1257x861) Thumbnail displayed, click image for full size.
>>156082
Look at this photo. Look at this fucking photo.
>>
Toshiro Kandagawa - Sat, 14 Jul 2018 16:10:42 EST ID:+NJAlw4Q No.156091 Ignore Report Quick Reply
>>156089
I was gonna say something but I didn't want to be that guy. Thanks for taking one for the team.
>>
Guy Savoy - Sat, 14 Jul 2018 20:43:39 EST ID:568KyAwy No.156092 Ignore Report Quick Reply
1531615419774.jpg -(162945B / 159.13KB, 633x768) Thumbnail displayed, click image for full size.
>>156076
first of all you are fucking shit at making shepherds pie. I bet you're american or something. Secondly im now gunna have to make one just to fucking show you how its done. Fuck.
>>
YakuiWiggly !9ewYjBc0iU - Sat, 14 Jul 2018 21:46:13 EST ID:U9almRk+ No.156093 Ignore Report Quick Reply
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>>156092
Report back, I'm actually really interested to see what your version looks like compared to the shitty pyrex casserole dish version I grew up with. Meat, cheese, and taters, layered and served in a church basement along with other families "heirloom dishes".
>>
Adolphe Gérard - Sun, 15 Jul 2018 00:34:36 EST ID:NYhesM2y No.156094 Ignore Report Quick Reply
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>>156092
it was an experiment with stuff i had on hand, nothing close to a by-the-book pie. Fuck off with your holier than thou attitude, cunt
>>
Marc Veyrat - Sun, 15 Jul 2018 02:02:35 EST ID:GTVOMM8A No.156095 Ignore Report Quick Reply
>>156093
cunt alert!
>>
Antoine Beauvilliers - Sun, 15 Jul 2018 06:16:34 EST ID:dLdaOzGY No.156096 Ignore Report Quick Reply
>>156095
is the guy you are replying to the cunt or is the other guy the cunt I'm confused
>>
Carme Ruscalleda - Sun, 15 Jul 2018 07:38:50 EST ID:xRbdTCb6 No.156098 Ignore Report Quick Reply
1531654730500.gif -(2078654B / 1.98MB, 200x190) Thumbnail displayed, click image for full size.
>>156089
It's a spice rub my dude. What you are seeing there is spice and crackled fat. But yeah I really gotta work on my pictures.
>>
Carme Ruscalleda - Sun, 15 Jul 2018 17:22:05 EST ID:xRbdTCb6 No.156099 Ignore Report Quick Reply
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Fish chowder, from scratch.
>>
Alex Guarnaschelli - Sun, 15 Jul 2018 17:48:29 EST ID:bnDwnI8O No.156100 Ignore Report Quick Reply
>>156099
>from scratch.
you're supposed to make it from fish
>>
Nicolas Appert - Sun, 15 Jul 2018 19:03:20 EST ID:C1LaAlri No.156102 Ignore Report Quick Reply
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wattamelon rolls are fucking amazing. I love sherbert and this is such a pleasant mix.
>>
C-Higgy !lfsExjBfzE - Sun, 15 Jul 2018 21:22:45 EST ID:KNxxGX0W No.156103 Report Quick Reply
Had a Digiorno pepperoni pizza with Mountain Dew Ice for dinner. It’s okay but as far as frozen pizzas go, I like Wild Mike’s Ultimate Pizza the most.
>>
Wylie Dufresne - Sun, 15 Jul 2018 23:00:45 EST ID:thriozqZ No.156104 Ignore Report Quick Reply
>>156098
Dude it's the size. Not the rub. smh
>>
Wylie Dufresne - Sun, 15 Jul 2018 23:03:33 EST ID:thriozqZ No.156105 Ignore Report Quick Reply
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>>156099
>>
Marcus Samuelsson - Mon, 16 Jul 2018 03:25:41 EST ID:GIG8Nmo4 No.156106 Ignore Report Quick Reply
>>156102

uh i legit thought that was a fake satirical product aimed at black people.lol.
>>
Andrew Zimmern - Mon, 16 Jul 2018 09:28:29 EST ID:C1LaAlri No.156107 Ignore Report Quick Reply
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>>156106
well I'm sorry about your racism, however they are real and they're spectacular.
>>
Elijah Joy - Mon, 16 Jul 2018 22:11:30 EST ID:X4vBq1U+ No.156115 Ignore Report Quick Reply
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Cooked this tonight. Basmati rice. Lemon and dill marinated zuchinni and summer squash salad with tomatoes, olives and feta. Balsamic vinegar, fresh garlic and Bell's Seasoning boneless leg of lamb cooked for 9 hours in a crockpot then chopped, tossed in its juices, broiled, retossed and broiled again.
>>
Pierre Troisgros - Mon, 16 Jul 2018 22:16:07 EST ID:NYhesM2y No.156116 Ignore Report Quick Reply
>>156115
looks dope dude
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Julia Child - Wed, 18 Jul 2018 10:12:27 EST ID:nM0uNBhw No.156132 Ignore Report Quick Reply
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we /hummus/ now

how much tahini do you guys put in yours? i've just been eyeballing it and it turns out fine.
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Philippe Rochat - Wed, 18 Jul 2018 11:31:41 EST ID:EF2E9ZC9 No.156136 Ignore Report Quick Reply
>>156099
Need more beans for the chowder.
~President Kennedy
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Keith Floyd - Wed, 18 Jul 2018 14:10:16 EST ID:thriozqZ No.156137 Ignore Report Quick Reply
>>156132
When I can actually look at that massive photo I'll let you know.
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Julia Child - Wed, 18 Jul 2018 14:25:57 EST ID:nM0uNBhw No.156140 Ignore Report Quick Reply
>>156137
Bitch this is 2018. If I'm taking a photo of food, it's with my phone, that's how big they come out, and I'm not going to poorly crop it or run it through any editing step just cause you're too delicate for some extra loading time and a simple zoom-out click. I even took the pic in square to avoid this exact complaint, but nooooo, ur photo 2 big. I feel like the Iranian guy crusading for respect for his turd-like koobideh. only now do I understand his struggle, getting mad on the food board.
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Koumei Nakamura - Wed, 18 Jul 2018 14:34:24 EST ID:1s3YOQ5U No.156141 Ignore Report Quick Reply
>>156140
Whats so hard about cropping a phone man. Fucking shit takes forever to download a pic, fuck you and your giant ass picture.
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Julia Child - Wed, 18 Jul 2018 15:31:51 EST ID:nM0uNBhw No.156142 Ignore Report Quick Reply
>>156141
idk maybe i'm just incompetent but i tried cropping it and couldn't avoid taking part of the food out. i guess i could take it from further away then crop, but wouldn't that still leave a huge-ass file? i mean i love getting butthurt as much the next guy but i do admit they're too big; willing to take any advice on how to make them still look good but get the full plate w/o the giant pixel expansion.

idk i guess my point is 1) get fucked but also 2) help and assist me if you can please /nom/anon
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Julia Child - Wed, 18 Jul 2018 15:33:48 EST ID:nM0uNBhw No.156143 Ignore Report Quick Reply
>>156142
also that's 2 "idk"s in one post. i'm ashamed to admit it might be time to stop smoking for a few hours. damn. nb
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Guillaume Fouquet de la Varenne - Wed, 18 Jul 2018 16:07:08 EST ID:NYhesM2y No.156144 Ignore Report Quick Reply
>>156142
im with you in that it's annoying how people cry over image size, however it's easy enough to edit the size on your phone without even cropping. I forget more often than not but plenty of salty people here to remind us
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Nicolas Appert - Wed, 18 Jul 2018 19:09:51 EST ID:CxLeGAWe No.156147 Ignore Report Quick Reply
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>>156137
Protip: Click the 1531923147570.jpg above the image to open it in a new tab.

As you can clearly see, the massive photo is no longer massive.

Or you could stop being a massive faggot.
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Nicolas Appert - Wed, 18 Jul 2018 19:19:29 EST ID:CxLeGAWe No.156149 Ignore Report Quick Reply
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>>156136
It depends which kind of fish chowder you're making tbh mang.

The "New england" chowder that I had in san fran sometimes had corn in it, and wasn't smokey. Also featured predominantly clams.

The chowder I have at home (Ireland) has smoked bacon in it, but no corn. The real shit has edible seaweed in it, which is great.

The one thing it's missing is mussels, but fuck you need to get that shit fresh and I was nowhere near the marino to pick em up.

nb for doublepost.
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Ettore Boiardi - Thu, 19 Jul 2018 13:53:30 EST ID:thriozqZ No.156157 Ignore Report Quick Reply
Don't bring that Iranian guys poop into this.
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Chef Wan - Sat, 21 Jul 2018 13:46:01 EST ID:md4FSpH8 No.156173 Ignore Report Quick Reply
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>>154991

Here's my chilli, nearly identical to the chilli i posted before, but with green pepper added. Also more chilli powder, for that extra chilli juice good.
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Melissa d'Arabian - Mon, 23 Jul 2018 09:41:23 EST ID:DzulM6c9 No.156185 Ignore Report Quick Reply
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Apple pie "bars" because i only had 3 apples and wanted to bake something. Im considering a glazed drizzle over the top but it seems uneeded maybe detracting flavorwise.. In a commercial setting though i think the drizzle might make em sell better just for being prettier.
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Marcus Samuelsson - Mon, 23 Jul 2018 11:54:18 EST ID:NID0/o4/ No.156186 Ignore Report Quick Reply
If you're complaining about picture file size, then you're on the wrong board.
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Pierre Gagnaire - Mon, 23 Jul 2018 12:33:20 EST ID:81QQZAXQ No.156187 Ignore Report Quick Reply
>>156185

Damn that looks good.
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Elizabeth Falkner - Mon, 23 Jul 2018 17:39:10 EST ID:zqgCgr/M No.156189 Ignore Report Quick Reply
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Zuchini banana bread.

The zuchini and bananas were roasted butter and sugar then i mixed that in a stand mixer, cooled it, then alternated an egg vanilla sourcream wet measure and a flour baking powder baking soda dry measure in thirds.

350 50 minutes, shablagoo.
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Rachael Ray - Mon, 23 Jul 2018 20:38:41 EST ID:thriozqZ No.156190 Ignore Report Quick Reply
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Hold on guys. Let me connect my computer to the television so I can see your massive fucking photos of food.
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Hiroyuki Sakai - Tue, 24 Jul 2018 21:11:24 EST ID:NYhesM2y No.156198 Ignore Report Quick Reply
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fisherman's eggs

Diced vegetables (onion, garlic, tomato, olives, added potato for shits) mixed with sardines. Bake it, crack eggs on top, bake again. Serve over arugala (I only had rainbow chard) and garnish with chives (I used dill)

turned out great!
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Guy Savoy - Tue, 24 Jul 2018 21:21:53 EST ID:U9almRk+ No.156199 Ignore Report Quick Reply
>>156198
Wow! I'm always looking for new egg recipes and that looks great. Not usually a fan of Swiss chard, (I grew up with it in the family garden and just ate too many bland chard meals growing up), but I can understand why you'd use it for the green.

As far as cooking sardines, I can't say I've ever done it. Is cooking tinned fish a thing?
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Guy Savoy - Tue, 24 Jul 2018 21:23:03 EST ID:U9almRk+ No.156200 Ignore Report Quick Reply
>>156199
Also, what region of the world does this hail from? I could see it being north-east America or a Nordic country.
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Hiroyuki Sakai - Tue, 24 Jul 2018 21:46:25 EST ID:NYhesM2y No.156201 Ignore Report Quick Reply
>>156200
I believe it's Italian, at least Mediterranean. They love their sardines lol. Obviously potatoes aren't a traditional ingredient in case any pedant wants to come at me about that.

Cooking tinned fish is absolutely a thing! It's not necessary but depending on how it's prepared it helps change the texture and incorporate the flavor into other ingredients (I'm no chemist, but I think sardines being really oily + heat helps carry flavors). Of course it's more common not to cook as a matter of convenience.

To be honest, I doubt the recipe originated with canned fish haha, but I'm sure the recipe works fine either way
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Julia Child - Wed, 25 Jul 2018 15:16:39 EST ID:F/ScyOoi No.156202 Ignore Report Quick Reply
>>156199

Well Tuna comes tinned and you can cook it, can't you? Think. Stupid fucking prick.
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Giada De Laurentils - Wed, 25 Jul 2018 15:23:56 EST ID:1s3YOQ5U No.156203 Ignore Report Quick Reply
>>156202
>Stupid fucking prick.

Dude, chill the fuck out. He was just genuinely asking. I never cooked tinned tuna either, and its weird to do so.
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Jean Bardet - Wed, 25 Jul 2018 16:09:45 EST ID:thriozqZ No.156204 Ignore Report Quick Reply
>>156202
Wow, Shut the fuck up and close the computer. Go take a walk. That guys post was so nice and then you gotta reply like that? Fuck yourself.
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Julia Child - Wed, 25 Jul 2018 17:13:39 EST ID:F/ScyOoi No.156206 Ignore Report Quick Reply
>>156204

I own land. What the fuck do you own? What have you done to earn tuna you don't even know how to cook?
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Wylie Dufresne - Wed, 25 Jul 2018 17:16:47 EST ID:ifx5hapq No.156207 Ignore Report Quick Reply
>>156206
What does that even matter? You're just being an insufferable prick for no reason dude. This isn't a dick waving competition it's a recent meals thread for christ's sake.
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Wylie Dufresne - Wed, 25 Jul 2018 17:18:31 EST ID:ifx5hapq No.156208 Ignore Report Quick Reply
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>>156207
And you know what, I'm gonna post again just to kill this fucking thread. Long live #11.
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Julia Child - Wed, 25 Jul 2018 17:22:18 EST ID:F/ScyOoi No.156209 Ignore Report Quick Reply
>>156207

I've cooked more fish than you could ever imagine. I've got a fish to fry with young useless fry cooks like you.
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Jean Bardet - Wed, 25 Jul 2018 17:51:02 EST ID:thriozqZ No.156210 Ignore Report Quick Reply
>>156206
>"I own land"

Well that brought a big shit eating grin to my face.
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Jean Bardet - Wed, 25 Jul 2018 17:52:40 EST ID:thriozqZ No.156211 Ignore Report Quick Reply
>>156209
confirmed waste of life old angry man chef. That's what I thought from his first shitty post. Enjoy living on your shitty salary training 19 year old coke heads for the rest of your life until you actually can't because your body gives out. Enjoy being a negative stain on society as you feed rich people forever.
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Julia Child - Wed, 25 Jul 2018 17:58:48 EST ID:F/ScyOoi No.156212 Ignore Report Quick Reply
>>156211

Waste of life? Man I've cooked in top restaurant chains. I trained in Switzerland for two weeks. I know how to cook fish in nearly every way you can. And you think you can't cook Tuna or Sardines because you see them packaged in tins. You'd have been washing dishes next to me. Here's an idea, try buying fresh tuna, you know, from a fishmonger, or from a stand in a country that actually has fresh fish on display ya Walmart McDonalds fry shitter.
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Julia Child - Wed, 25 Jul 2018 18:05:43 EST ID:F/ScyOoi No.156213 Ignore Report Quick Reply
>>156211

Also, "rich people?" Projecting much? How is feeding rich people being a negative stain on society? If you feed "poor people," does that even it out somehow? I cook for people who can pay, not for fat lazy fry guzzling chimps like you.
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Jean Bardet - Wed, 25 Jul 2018 18:56:54 EST ID:thriozqZ No.156216 Ignore Report Quick Reply
>>156212
Dude I'm not the original poster about the Tuna can you fucking maniac. You just reacted to him like a crazy asshole and you are still talking like a crazy asshole. I'd never be doing dish next to you because I wouldn't work for you. I've worked for better cooks than you and I don't work in kitchens anymore because I actually value my future. Your life sucks and your an angry cunt and you have no friends.

Why don't you go dance around on your land that you own and shove your culinary ego up your sweaty asshole. I think your kitchen has 7 more retards you need to train. Enjoy the rest of your very fulfilling life.
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Charlie Trotter - Wed, 25 Jul 2018 19:50:39 EST ID:+NJAlw4Q No.156219 Ignore Report Quick Reply
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>>156212
>you'd have been washing dishes next to me
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Paul Bocuse - Wed, 25 Jul 2018 22:29:55 EST ID:hlFmVSiY No.156221 Ignore Report Quick Reply
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This is why I love /nom/
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Guillaume Tirel - Wed, 25 Jul 2018 23:34:51 EST ID:thriozqZ No.156222 Ignore Report Quick Reply
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>mfw shitty top chef from Switzerland hasn't replied because he is working his 16 hour shift until 3am at some chain restaurant.
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Caesar Cardini - Thu, 26 Jul 2018 03:59:06 EST ID:Ww9/Sg3+ No.156224 Ignore Report Quick Reply
>>156222

You know how much I earn in a week?
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Guillaume Tirel - Thu, 26 Jul 2018 04:15:34 EST ID:thriozqZ No.156227 Ignore Report Quick Reply
>>156224
Please baby. Show me your Ferrari in your garabge next to your book collection. My cocks getting hard. Right next to my cucumbers that I grew all by myself. I tossed a can of tuna all over them though just to spite you.
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Caesar Cardini - Thu, 26 Jul 2018 05:27:23 EST ID:Ww9/Sg3+ No.156230 Ignore Report Quick Reply
>>156227

You'd own a Ferrari if you got off your ass and learned to cook, and earn a living.
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Alexandre Étienne Choron - Thu, 26 Jul 2018 16:03:14 EST ID:YnBfGHm6 No.156234 Ignore Report Quick Reply
>>156230
>You'd own a Ferrari if you got off your ass and learned to cook
What??
>and earn a living.
Ohhh. Good thing you tacked that on lest you look silly.
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Marc Summers - Fri, 27 Jul 2018 15:40:31 EST ID:+NJAlw4Q No.156248 Ignore Report Quick Reply
>>156224
#ShowUsTheTaxReturn


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