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420chan is Getting Overhauled - Changelog/Bug Report/Request Thread (Updated March 20)
Recent Meals #11 This Time It's Personal by YakuiWiggly !9ewYjBc0iU - Wed, 25 Jul 2018 17:13:31 EST ID:oFI2rXfU No.156205 Ignore Report Quick Reply
File: 1532553211267.jpg -(165139B / 161.27KB, 460x453) Thumbnail displayed, click image for full size. 165139
Time to see if the 1000 post limit extends to all the boards, or just the ones Kirt frequents. This is the 11th recent meals thread so you know how it works at this point. Post pictures of food you've either made or eaten recently and have it ripped apart by our increasingly hostile community. Who knows, you might even get some decent replies out of it!
>>
Paul Bocuse - Wed, 25 Jul 2018 18:06:00 EST ID:r0hXrUMf No.156214 Ignore Report Quick Reply
Just ate some tinned tuna that I baked with some cheese on a hoagie.

Mayo, dijon, and relish optional but recommended.
>>
Giada De Laurentils - Wed, 25 Jul 2018 18:08:55 EST ID:1s3YOQ5U No.156215 Ignore Report Quick Reply
>>156214
>tinned tuna.

ketchup herring guy is that you??
>>
Jean Bardet - Wed, 25 Jul 2018 18:59:23 EST ID:thriozqZ No.156217 Ignore Report Quick Reply
I just cooked up a bunch of canned fish and mixed it with my McDonalds fries on the land that I own.
>>
Paul Bocuse - Wed, 25 Jul 2018 19:28:12 EST ID:r0hXrUMf No.156218 Ignore Report Quick Reply
1532561292560.jpg -(79613B / 77.75KB, 600x337) Thumbnail displayed, click image for full size.
>>156217
Did you train in Switzerland for 2 weeks to learn how to do that? I cower in your presence.
>>
Jean Bardet - Wed, 25 Jul 2018 19:53:21 EST ID:thriozqZ No.156220 Ignore Report Quick Reply
>>156218
Obviously. Young fry cooks are such retards!! You should be doing dishes next to me kiddo.

>I
>Own
>Land
>>
Caesar Cardini - Thu, 26 Jul 2018 04:09:10 EST ID:Ww9/Sg3+ No.156225 Ignore Report Quick Reply
>>156220

Laugh it up, but with the right amount of money I could own a restaurant. I already sell my home grown veg locally. See this is the difference between someone who makes "food and munchies," his life's passion and some cheeto-munching monkey twirling joints in his parents basement. I care for my food right from the ground up. You're the reason cheap packaged and tinned food makes so much money in this country. Not that you'd ever do the work to grow anything.
>>
Guillaume Tirel - Thu, 26 Jul 2018 04:12:40 EST ID:thriozqZ No.156226 Ignore Report Quick Reply
>>156225
At this point it has to be a joke.
>>
Guillaume Tirel - Thu, 26 Jul 2018 04:26:36 EST ID:thriozqZ No.156228 Ignore Report Quick Reply
>>156225
I don't live in your country either and I don't eat the way you say I do and I don't work the way you think I work and just about every assumption you have made has been wrong. You're a small dick shit chef from America who shits on cooks who are learning so much that you called a guy a fucking prick for not knowing about cooking a certain type of fish on an image board. I grew up on an island and my father is a fisherman. I've cooked under top chefs I just don't like to wave my dick around like you do. I hope one day you do own your own restaurant(which isn't a big deal...literal retards own restaurants) but I am telling you now that nobody wants to work for egotistical pricks who use their job as a way to release their powertrip on n00bs. Life isn't a reality show.

Post pictures of what you are eating from your phone with a massive zoom or stfu
>>
Caesar Cardini - Thu, 26 Jul 2018 04:41:48 EST ID:Ww9/Sg3+ No.156229 Ignore Report Quick Reply
>>156228

Alright I will. Then you'll be humble.
>>
Caesar Cardini - Thu, 26 Jul 2018 15:21:28 EST ID:Ww9/Sg3+ No.156231 Ignore Report Quick Reply
>>156229

My delicious homemade goat's cheese and red pepper quiche. Now cooking with goat's cheese requires skill and finesse, see this is what hard work gets you. I'll do my famous pizza with anchovies to show you basement stoners how to cook with tinned fish.
>>
Caesar Cardini - Thu, 26 Jul 2018 15:22:38 EST ID:Ww9/Sg3+ No.156232 Ignore Report Quick Reply
1532632958971.jpg -(1350365B / 1.29MB, 1936x2592) Thumbnail displayed, click image for full size.
>>156231
>>
Alexandre Étienne Choron - Thu, 26 Jul 2018 15:59:41 EST ID:YnBfGHm6 No.156233 Ignore Report Quick Reply
>>156232
Beautiful, the washing up liquid really brings it all together.
And is that The Wombles cup? Wonderful. Just wonderful.
>>
Caesar Cardini - Thu, 26 Jul 2018 16:15:35 EST ID:Ww9/Sg3+ No.156235 Ignore Report Quick Reply
1532636135971.jpg -(1588866B / 1.52MB, 1936x2592) Thumbnail displayed, click image for full size.
>>156233

Land motherfucker. As far as the eye can see. See those trees over there? That's my acreage, and in front of that on the verge is my patch.
>>
Caesar Cardini - Thu, 26 Jul 2018 16:17:37 EST ID:Ww9/Sg3+ No.156236 Ignore Report Quick Reply
>>156235

And all because of a little hard work. You should take note.
>>
Alexandre Étienne Choron - Thu, 26 Jul 2018 16:23:27 EST ID:YnBfGHm6 No.156237 Ignore Report Quick Reply
>>156236
Who are you talking to?
>>
Caesar Cardini - Thu, 26 Jul 2018 16:33:40 EST ID:Ww9/Sg3+ No.156238 Ignore Report Quick Reply
>>156237

What's the matter. Not enough muscle to pump those bones?
>>
Guillaume Tirel - Thu, 26 Jul 2018 17:51:23 EST ID:thriozqZ No.156239 Ignore Report Quick Reply
This dudes realized he was a turd and now he is trolling to save face.
>>
Fernand Point - Thu, 26 Jul 2018 19:35:41 EST ID:dLdaOzGY No.156240 Ignore Report Quick Reply
1532648141323.jpg -(9971B / 9.74KB, 364x339) Thumbnail displayed, click image for full size.
>>156235
I see a bunch of empty land and no swath of new age post mystic vegan cultist followers on your land

what don't you have enough charisma to pull at least a few of those suckers in?

I mean shit I've got like 9 followers and I don't EVEN HAVE LAND yet

fag
>>
Marc Summers - Thu, 26 Jul 2018 22:44:31 EST ID:+NJAlw4Q No.156241 Ignore Report Quick Reply
>>156235
Even your cleaning supplies are laughing at you l00l
>>
Madame Mérigot - Fri, 27 Jul 2018 12:31:20 EST ID:cuuut3nP No.156243 Ignore Report Quick Reply
1532709080819.jpg -(14448B / 14.11KB, 300x250) Thumbnail displayed, click image for full size.
>>156240
u done.
kaput.
exif id found.
enjot they 'post' in ....(moth or bum?)
>>
Alain Senderens - Fri, 27 Jul 2018 13:08:12 EST ID:q3af70CU No.156244 Ignore Report Quick Reply
>>156232
Doesn't look great. Can't wait to see your shitty pizza, maybe you can take your photo in the toilet next time
>>
Rick Moonen - Fri, 27 Jul 2018 13:30:41 EST ID:Ww9/Sg3+ No.156245 Ignore Report Quick Reply
>>156244

Such insolence. You know, you really should have more of a postive attitude here, here's me showing you quality food and all you can do is take the piss. Time kids like you just grew up, learned to cook and do things yourself, learned to live on your own, instead of relying on your parents for food and shelter, ISLANDWANK.
>>
Rick Moonen - Fri, 27 Jul 2018 15:02:09 EST ID:Ww9/Sg3+ No.156247 Ignore Report Quick Reply
1532718129369.jpg -(1193869B / 1.14MB, 2592x1936) Thumbnail displayed, click image for full size.
>>156245

Handgrown rhubarb from my patch, ready for a rhubarb trifle. Hell, I could even make some kind of tinned fish dish with it, like Peches Au Thon. See, you've just got to be creative.
>>
Alain Senderens - Fri, 27 Jul 2018 16:39:17 EST ID:q3af70CU No.156249 Ignore Report Quick Reply
>>156247
That ain't a pizza
>>
Marc Summers - Fri, 27 Jul 2018 16:45:35 EST ID:aikhWt3z No.156251 Ignore Report Quick Reply
>>156247
Awesome! I've never had rhubarb outside of a strawberry/rhubarb pie.
>>
Rick Moonen - Fri, 27 Jul 2018 16:47:45 EST ID:Ww9/Sg3+ No.156252 Ignore Report Quick Reply
>>156249

Maybe I'll put the barb on a pizza with anchovies. Idea mutilated!!!
>>
Alain Senderens - Fri, 27 Jul 2018 16:50:48 EST ID:q3af70CU No.156253 Ignore Report Quick Reply
>>156252
May as well turn it into a fish taco
>>
Martín Berasategui - Fri, 27 Jul 2018 16:58:14 EST ID:thriozqZ No.156254 Ignore Report Quick Reply
>>156245
I get the feeling that you don't know that 420chan has IDs. You keep calling different people the wrong things. I'm the guy who grew up on an island. And you called me the guy who didn't know you could cook canned fish but that was someone else.
>>
Rick Moonen - Fri, 27 Jul 2018 17:05:31 EST ID:Ww9/Sg3+ No.156255 Ignore Report Quick Reply
>>156254

Excuse me, I'm far more technically knowledgeable than you I've been using the internet since the 70s, DORK. Good luck ever coming to America, because they won't let you IN.
>>
Hiroyuki Sakai - Sat, 28 Jul 2018 04:07:52 EST ID:aikhWt3z No.156260 Ignore Report Quick Reply
>>156252
ur kinda bein a dick, but all your food related posts are fuckin solid.
>>
Giada De Laurentils - Sat, 28 Jul 2018 04:38:38 EST ID:dLdaOzGY No.156261 Ignore Report Quick Reply
>>156243
nah I'm aight

can't stop me friendo I've got the biggest balls in my town
>>
Antoine Beauvilliers - Sun, 29 Jul 2018 03:03:04 EST ID:u6aCze6f No.156263 Ignore Report Quick Reply
1532847784162.gif -(1459309B / 1.39MB, 200x135) Thumbnail displayed, click image for full size.
I ate some random pita thing that was on top of the hot box at work tonight. It was cold-cut ham, no cheese, mayo and black olives. It was a prank call in order.

I paid nothing for it and I ate the whole thing.

I fucking hate black olives.
>>
Hiroyuki Sakai - Sun, 29 Jul 2018 03:55:54 EST ID:0MYZ/31w No.156264 Ignore Report Quick Reply
>>156263

>I paid nothing for it and I ate the whole thing.

How dare you. People like you are leeches and a drain on society. That pita was made using ingredients at your PLACE OF WORK. If one of my staff ate a fry I would cut their fingers off. ISLANDWANK.
>>
Antoine Beauvilliers - Sun, 29 Jul 2018 04:04:04 EST ID:u6aCze6f No.156265 Ignore Report Quick Reply
1532851444162.gif -(4097013B / 3.91MB, 200x200) Thumbnail displayed, click image for full size.
>>156264
The troll is weak in you.

If you've ever worked in a restaurant you'd know that free food is free food. There's no reason to act like the other dude. Just post about recent meals. We all eat.

What was your last meal?
>>
Hiroyuki Sakai - Sun, 29 Jul 2018 08:03:17 EST ID:0MYZ/31w No.156266 Ignore Report Quick Reply
>>156265

No. I don't hold with that I'm afraid, you see I have discipline, and my staff have discipline, because they know that if they eat so much as an olive in my kitchen they're fired.
>>
Frédy Girardet - Sun, 29 Jul 2018 08:38:15 EST ID:bnDwnI8O No.156267 Ignore Report Quick Reply
>>156266
I jerk off in your walkin.
>>
Elijah Joy - Sun, 29 Jul 2018 16:11:29 EST ID:dLdaOzGY No.156268 Ignore Report Quick Reply
>>156266
nigga we be toking up in the freezer AND nommin mad apps behind yer back give yer balls a tug
>>
Caesar Cardini - Sun, 29 Jul 2018 17:08:15 EST ID:+NJAlw4Q No.156269 Ignore Report Quick Reply
>>156264
Everytime a truck comes and I'm rotating the stock in the produce/raw storage walk in, I grab a handful of grapes.

How does this make you feel?
>>
Hiroyuki Sakai - Sun, 29 Jul 2018 17:38:39 EST ID:0MYZ/31w No.156270 Ignore Report Quick Reply
>>156269

Listen, I'm doing you the courtesy of showing you quality food, something you're not used to. If you weren't so sloppy/lazy, you wouldn't be taking handfuls of grapes from the walk in, you would be doing your best to produce good food like I do. I've worked at top restaurants all over the country and am now semi-retired running the kitchen at Brewsters. I serve children and I make it my goal to serve the kids of our country the very best they can get. I add to the menu and have successfully persuaded the company management to add new items to the menu. I'm loaded and I still make sure I do my best, because money isn't everything, but it helps, and achievement is it's own reward.
>>
Caesar Cardini - Sun, 29 Jul 2018 18:46:18 EST ID:+NJAlw4Q No.156271 Ignore Report Quick Reply
>>156270
You think we have a walk in just for produce and we don't have quality food? I doubt you have ever worked in a kitchen before lol
>>
James Martin - Sun, 29 Jul 2018 18:55:18 EST ID:thriozqZ No.156272 Ignore Report Quick Reply
>>156270
>Running the kitchen at Brewsters for kids.
hahah holy shit.Just looked at the menu and it fucking sucks. It's some shitty chain restaurant pub for drunk parents.
>>
Joseph Favre - Mon, 30 Jul 2018 01:55:15 EST ID:dLdaOzGY No.156274 Ignore Report Quick Reply
>>156269

holy fuck this is either the funniest /nom/ troll or the saddest actual someones life I've ever seen on this board

I'd rather hang out with the pedo kfc goblin than you and I'm a fucking cook to lmao
>>
Joseph Favre - Mon, 30 Jul 2018 01:56:53 EST ID:dLdaOzGY No.156275 Ignore Report Quick Reply
>>156273
god damnit I didn't mean to click that fucking link now I'm probably going to jail
>>
Georges Blanc - Mon, 30 Jul 2018 04:24:53 EST ID:q2JDfsP2 No.156276 Ignore Report Quick Reply
1532939093171.gif -(303582B / 296.47KB, 201x228) Thumbnail displayed, click image for full size.
>>156275
I reported it earlier for looking like spam, but I refused to click on it after all the awful Russian links that used to get spammed here. Sounds like it's what I think it is.

Reported again as illegal and hopefully that's enough to get it taken down. Out of all the boards they chose /nom/ this time...
>>
Charles Durand - Mon, 30 Jul 2018 07:05:24 EST ID:tXasn4Vc No.156277 Ignore Report Quick Reply
1532948724738.jpg -(26898B / 26.27KB, 612x612) Thumbnail displayed, click image for full size.
>>156276
I'm glad I missed it are the Russian CP spam bots back at it?
Bump when apple?
>>
Claude Troisgros - Mon, 30 Jul 2018 12:11:06 EST ID:0MYZ/31w No.156278 Ignore Report Quick Reply
1532967066480.jpg -(1219212B / 1.16MB, 2592x1936) Thumbnail displayed, click image for full size.
>>156205

Homemade, HOMEGROWN rhubarb and raspberry jam. HOW do you like them apples?
>>
François Massialot - Mon, 30 Jul 2018 15:18:41 EST ID:q3af70CU No.156279 Ignore Report Quick Reply
>>156278
Stop posting pics of your dingy little kitchenette and get on that pizza you said you were going to make.
>>
Claude Troisgros - Mon, 30 Jul 2018 15:45:25 EST ID:0MYZ/31w No.156280 Ignore Report Quick Reply
>>156279

Ehh, you can't just keep a fig plant growing with a "dingy kitchenette," KIDDO!
>>
Jose Garces - Mon, 30 Jul 2018 21:56:27 EST ID:R7ysVX3k No.156282 Ignore Report Quick Reply
1533002187409.jpg -(3824197B / 3.65MB, 4032x3024) Thumbnail displayed, click image for full size.
Man I haven't posted in a while.
Desert tonight, Creme brulee with a bananas foster topping, paired with a bourbon barrel aged stout.
>>
Cat Cora - Mon, 30 Jul 2018 22:24:28 EST ID:thriozqZ No.156284 Ignore Report Quick Reply
>>156282
Very nice.

I made homemade cajun chicken tendies with a lemon aioli and a side of mashed sweet potatoe with sour cream and green onion. No pictures. Easy but good.
>>
James MacInnis - Tue, 31 Jul 2018 12:41:03 EST ID:nM0uNBhw No.156287 Ignore Report Quick Reply
>>156284
did you just bake the tenders or fry them? and what'd you use for breading? homemade chicken tenders sounds dank.
>>
Cat Cora - Tue, 31 Jul 2018 17:59:57 EST ID:thriozqZ No.156290 Ignore Report Quick Reply
>>156287
Cut your chicken breast into thin strips
Dip it in Flour, Then Egg Wash and then A bread crumb mixed with cajun.
Fill a pan with a bit of canola oil. Make sure that shit gets HOT but be careful of fires if you're not used to frying stuff at home. Fry once it's hot as fuck. Flip after it looks dark on one side. The cajun can burn easily so be careful.

After I fry it I pop it in the oven a bit to get it some extra crisp. I topped half with some BBQ to glaze on it in the oven.

There are tons of ways to do this as well. This is just one. But yes the oil and stove is a dangerous thing but if you ever fry fish or anything you should be okay. Just be in control and know how to put a fire out if it were to happen.
>>
Marc Forgione - Wed, 01 Aug 2018 09:53:16 EST ID:It3C0mHQ No.156293 Ignore Report Quick Reply
Had a steak with some bread and creamy spinach
No pic cause I chowed it down in a drunken stupor
>>
Rick Moonen - Wed, 01 Aug 2018 19:15:44 EST ID:dLdaOzGY No.156296 Ignore Report Quick Reply
>>156272
master chef kiddy brewster never came back eh?
>>
YakuiWiggly !9ewYjBc0iU - Thu, 02 Aug 2018 20:24:29 EST ID:XiUh33qu No.156308 Ignore Report Quick Reply
1533255869825.jpg -(2282892B / 2.18MB, 3264x2448) Thumbnail displayed, click image for full size.
Been a minute but I made the family version of what I've been told is chicken carbonara.

I cooked up a pound of bacon I had cut into managable pieces, tossed some cube down chicken breast into the hot grease after, and deglazed with shallots, garlic, and thyme from my garden. A splash of saugovnon blanc and a nice dollop of butter finished the sauce.

Mixed that together with some roasted pine nuts and penne along with garden basil.

I also have steamed broccoli and garden peppers to add on top as it's served. I've been making variations on this forever and it's really good. The ingredients can get pricey but if you check weekly deals you can make it manageable. Cheers /nom/!

Sorry about the file size. Uploaded directly from my phone and apple hates resizing images.
>>
Martín Berasategui - Fri, 03 Aug 2018 00:06:12 EST ID:GIG8Nmo4 No.156309 Ignore Report Quick Reply
1533269172560.jpg -(4209753B / 4.01MB, 4160x3120) Thumbnail displayed, click image for full size.
chicken alfredo with spinach and mushrooms. added pepper to the noodles, mixed chicken seasoning, cooked chicken with mushrooms in oil until golden brown. i think it turned out pretty good. didnt have parm for the end and didnt feel like the other cheeses i had
>>
trypto - Fri, 03 Aug 2018 00:06:15 EST ID:aikhWt3z No.156310 Ignore Report Quick Reply
>>156308
Nice! I love making my bastardized carbonara. Never thought about putting chicken in it, but I could see that being good.
>>
trypto - Fri, 03 Aug 2018 00:08:08 EST ID:aikhWt3z No.156311 Ignore Report Quick Reply
>>156309
Also nice!
>>
Wolfgang Puck - Fri, 03 Aug 2018 03:57:11 EST ID:thriozqZ No.156312 Ignore Report Quick Reply
>>156308
Sounds and looks fun to make and pretty tasty. I've made carbonara before but no chicken. Makes sense though.

Also, I'll shit on peoples large photos all the time but it really doesn't matter at all. It's just funny when you click a photo and get the most zoomed in gravy. Not sure if this site works with mac but it's stupidly easy nowadays.

http://resizeimage.net/.

It's also stupidly easy to just zoom out in the browser as a viewer.


>>156309
Look at these pasta bros. shiiiieeet. I'm gonna have to make some this week.
>>
Raymond Oliver - Fri, 03 Aug 2018 10:21:42 EST ID:0MYZ/31w No.156314 Ignore Report Quick Reply
>>156308

I used to actually go to Italy a lot, and in italy I got carbonara that looked much better than that. I'm cultured and well travelled, what the fuck are you? Go peddle your teenage pasta somewhere else.
>>
Antoine Beauvilliers - Fri, 03 Aug 2018 10:30:20 EST ID:HReONWB/ No.156315 Ignore Report Quick Reply
1533306620384.jpg -(1246141B / 1.19MB, 2592x1456) Thumbnail displayed, click image for full size.
Just a WIP- on the right are a mixture of bird's eye and ? chillies in distilled vinegar, water & salt just cooling before being transferred to a jar. On the left is mostly soy sauce, a little water, Worcestershire sauce, black and Sichuan pepper, this will be a marinade for some beef that I'll dry out to be jerky.
>>
Andrew Zimmern - Fri, 03 Aug 2018 11:08:09 EST ID:m5R4seCc No.156316 Ignore Report Quick Reply
1533308889540.jpg -(1175819B / 1.12MB, 1456x2592) Thumbnail displayed, click image for full size.
>>156315
Beautiful. May be too spicy though, the pale chillies are fine but the smaller ones have quite a kick.
>>
Raymond Oliver - Fri, 03 Aug 2018 17:12:39 EST ID:0MYZ/31w No.156317 Ignore Report Quick Reply
1533330759330.jpg -(1827544B / 1.74MB, 2592x1936) Thumbnail displayed, click image for full size.
>>156205

Porsche
>>
Jean Anthelme Brillat-Savarin - Fri, 03 Aug 2018 20:23:58 EST ID:thriozqZ No.156321 Ignore Report Quick Reply
>>156317
Holy shit Brewsters head chef is back. Did you have to clean up any childs vomit today after eating your garbage deep fried food?
>>
Frédy Girardet - Fri, 03 Aug 2018 20:51:22 EST ID:C1LaAlri No.156322 Ignore Report Quick Reply
1533343882271.jpg -(234187B / 228.70KB, 1200x900) Thumbnail displayed, click image for full size.
I was lazy, got some chicken thighs at the store that already had seasoning on them ('cajun'). I put them on the grill and paired them with these brussel sprouts that I was also lazy on. Steamed in bag in microwave then I move to a pan of oil to get a little crispy caramelization on them.

If you've never done that to your sprouts I highly suggest you try.
>>
Antoine Beauvilliers - Sat, 04 Aug 2018 01:12:48 EST ID:NZq455us No.156324 Ignore Report Quick Reply
>>156317
Is that a fucking Hot Wheels car with a thumb in frame? 10/10
>>
Prosper Montagné - Sat, 04 Aug 2018 01:18:45 EST ID:q3af70CU No.156325 Ignore Report Quick Reply
>>156317
Is it out of focus because you're holding a hot wheels toy? Is it die-cast at least?
>>
Philippe Rochat - Sat, 04 Aug 2018 04:13:01 EST ID:0MYZ/31w No.156327 Ignore Report Quick Reply
>>156324

Uh that's my brother bending down to work on the wheels.
>>
Troisgros family - Sat, 04 Aug 2018 10:29:03 EST ID:HMtfyHGG No.156328 Ignore Report Quick Reply
>>156317
Your dad's porsche is pretty nice
>>
Philippe Rochat - Sat, 04 Aug 2018 17:37:19 EST ID:0MYZ/31w No.156329 Ignore Report Quick Reply
>>156321

I work at Brewsters to pay for my retirement. I used to work at top kitchens around the world, before training in Switzerland, in the MOUNTAINS.
>>
Raymond Oliver - Sat, 04 Aug 2018 19:20:39 EST ID:9yVhsOFY No.156330 Ignore Report Quick Reply
1533424839149.jpg -(99754B / 97.42KB, 239x250) Thumbnail displayed, click image for full size.
>>156329
Sure buddy. Whatever you say.
>>
Antoine Parmentier - Sun, 05 Aug 2018 08:36:58 EST ID:aikhWt3z No.156331 Ignore Report Quick Reply
>>156329
> in the MOUNTAINS.
Your high altitude recipes are USELESS here!
>>
Sidoine Benoît - Sun, 05 Aug 2018 10:49:44 EST ID:C1LaAlri No.156332 Ignore Report Quick Reply
1533480584196.jpg -(220689B / 215.52KB, 2016x1512) Thumbnail displayed, click image for full size.
scrambled eggs and taylor ham (aka pork roll) for breakfast. I put a good amount of pepper on the eggs after this picture, and I salted in pan while cooking.

You have to cut the pork roll like this so it doesn't bubble when cooking.
>>
Keith Floyd - Sun, 05 Aug 2018 13:46:51 EST ID:Hf1TZuiV No.156333 Ignore Report Quick Reply
>>156332
NJ?
>>
Sidoine Benoît - Sun, 05 Aug 2018 13:57:37 EST ID:C1LaAlri No.156334 Ignore Report Quick Reply
>>156333
Pittsburgh actually. Friends from NJ brought me some when they went home a few weeks ago.

An Italian market here does sell Taylor brand tho. But yeah most people here have no clue what pork roll is.
>>
Robert Irvine - Sun, 05 Aug 2018 21:32:28 EST ID:aikhWt3z No.156340 Ignore Report Quick Reply
>>156334
Is it like spam, or more sausagy?
>>
Sidoine Benoît - Sun, 05 Aug 2018 22:34:50 EST ID:C1LaAlri No.156341 Ignore Report Quick Reply
>>156340
I never had spam but I'm gonna say no to both. It is it's own thing. I can't explain it. It's not canadian bacon or bologna, or ham, or bacon. It's fucking delicious. It's savory, salty, spicy and it's like nothing that I can compare it to.
>>
Bobby Chinn - Sun, 05 Aug 2018 23:58:37 EST ID:thriozqZ No.156342 Ignore Report Quick Reply
>>156341
We eat the shit out of that in Newfoundland
>>
YakuiWiggly !9ewYjBc0iU - Mon, 06 Aug 2018 02:52:20 EST ID:AHUbgQCq No.156343 Ignore Report Quick Reply
1533538340915.png -(188255B / 183.84KB, 540x767) Thumbnail displayed, click image for full size.
>>156333
Nothing like getting offered a pork roll while a man fills up your gas tank off of the New Jersey turnpike.
>>
Lucien Olivier - Mon, 06 Aug 2018 18:00:28 EST ID:g1UxKhfm No.156350 Ignore Report Quick Reply
>>156343
Is this like getting a chocolate hobnob? Because having a slice of heaven like that slid into your mouth is pretty much the best.
>>
YakuiWiggly !9ewYjBc0iU - Thu, 09 Aug 2018 00:53:15 EST ID:NZq455us No.156361 Ignore Report Quick Reply
1533790395029.jpg -(210813B / 205.87KB, 400x426) Thumbnail displayed, click image for full size.
Made some "kitchen sink" baked potatoes tonight and somehow ate both of them.

Cooked the potatoes with olive oil, salt, and pepper rubbed on the skin, covered them in foil, and baked them at 350 for an hour and a half.

While this was going on I simmered some red onions, garlic, and red chilis from my garden to make a sort of onion jam. After they had been slow cooking for about 30 minutes I took them out and cooked a few Italian sausages in the same pan to help browning and pick up flavor. After about 7 minutes of flipping the sausages I tossed some beer in the pan and re-introduced the onion jam allowing it to cook down at a low temp.

Once all was said and done I split the taters, tossed some butter in there, threw some cheddar slices on to melt, layered the jam on top of the cheese, sliced some sausages to add, and even more of the jam. Topped it with a dollop of sour cream and some dried thyme. For a delicious meal, it sure was a horrible candidate for a photo.

If only I had bacon to crumble all over the top. Hell, I'd even settle for bacon bits...
>>
Anthony Bourdain - Thu, 09 Aug 2018 04:09:47 EST ID:thriozqZ No.156362 Ignore Report Quick Reply
>>156361
Yeah the presentation is shit but it sounds tastey. Green onions would of been nice on top as well.
>>
Thomas Edwards - Thu, 09 Aug 2018 10:28:36 EST ID:1s3YOQ5U No.156363 Ignore Report Quick Reply
>>156361
Looking from a far, it looks like a bunch of ants are swarming that horrondeous dish.
>>
Lidia Bastianich - Thu, 09 Aug 2018 15:26:23 EST ID:GIG8Nmo4 No.156365 Ignore Report Quick Reply
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>>156362

>would of
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Chef Wan - Sun, 12 Aug 2018 04:38:21 EST ID:DFR6oP8S No.156373 Ignore Report Quick Reply
Leftover fajitas and stuff = fajita bowl
>>
Ted Allen - Sun, 12 Aug 2018 19:02:16 EST ID:BbPAH7FB No.156374 Ignore Report Quick Reply
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Just gave birth to this sandwich. It's spinach, kale, chard, pepperoncini, strip-cut bell peppers & avocado slices. Oh and the strange-looking yellow discs are Ruffles.
>>
Susur Lee - Sun, 12 Aug 2018 20:56:48 EST ID:k4rs/e6H No.156375 Ignore Report Quick Reply
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Dinner tonight. Grilled ribeyes.
>>
Rick Moonen - Sun, 12 Aug 2018 21:00:14 EST ID:GIG8Nmo4 No.156376 Ignore Report Quick Reply
>>156374

you forgot like the meat and cheese and stuff
>>
Guillaume Fouquet de la Varenne - Sun, 12 Aug 2018 22:43:47 EST ID:BbPAH7FB No.156377 Ignore Report Quick Reply
>>156376
Yup! I like my food to nourish my body, not afflict it. Nb
>>
Jean-Baptiste Troisgros - Sun, 12 Aug 2018 23:23:22 EST ID:tXasn4Vc No.156378 Ignore Report Quick Reply
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>>156377
>>
Thomas Edwards - Mon, 13 Aug 2018 02:29:12 EST ID:thriozqZ No.156379 Ignore Report Quick Reply
>>156377
The potato chips and bread will really help you with that.
>>
Robert Irvine - Mon, 13 Aug 2018 04:15:42 EST ID:dLdaOzGY No.156380 Ignore Report Quick Reply
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>>156377
>if I don't like it it's not healthy
>>
Alfred Prunier - Mon, 13 Aug 2018 06:32:55 EST ID:0SCQHuEW No.156381 Ignore Report Quick Reply
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>>156380
I brought a whiskey burger from applebees home for after I get crossfaded

is aight
>>
Antoine Beauvilliers - Mon, 13 Aug 2018 07:03:14 EST ID:oFI2rXfU No.156382 Ignore Report Quick Reply
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>>156381
Now THIS is quality /nom/ posting.
>>
Robert Irvine - Mon, 13 Aug 2018 18:32:30 EST ID:dLdaOzGY No.156383 Ignore Report Quick Reply
>>156381
good job

I bet that mikes rekt your stomach though
>>
Michel Roux Jr. - Mon, 13 Aug 2018 19:32:06 EST ID:C1LaAlri No.156384 Ignore Report Quick Reply
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>>156381
>mikes hard lemonade
>>
Rose Gray - Mon, 13 Aug 2018 20:08:36 EST ID:+NJAlw4Q No.156385 Ignore Report Quick Reply
>>156381
that looks disgusting

also, who even actually eats at applebees? I thought applebees was just where middle aged drunks go for happy hour?
>>
Rose Gray - Tue, 14 Aug 2018 01:02:32 EST ID:+NJAlw4Q No.156387 Ignore Report Quick Reply
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Post work out brotein fuel up. 2 Kodiak Cakes peanut butter protein pancakes (they're actually not bad if you make them with eggs and milk. They suck and are mushy if you just make them with water) and 4 scrambled eggs. When I can, I try to avoid protein shakes and do real food for bulking. But when you've got a high metabolism like me, you sometimes just gotta have a shake so you make sure you get that protein and calorie surplus.
>>
Marcus Samuelsson - Tue, 14 Aug 2018 11:39:19 EST ID:GIG8Nmo4 No.156388 Ignore Report Quick Reply
>>156387

lol someone who is on my shitty cooking level. u even got the shitty blue plate style too. what up my cooking brother
>>
Jean-Georges Vongerichten - Tue, 14 Aug 2018 11:45:14 EST ID:j1EapP4+ No.156389 Ignore Report Quick Reply
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Breakfast. A big ol' cup of espresso.
>>
Michel Guérard - Tue, 14 Aug 2018 21:49:15 EST ID:+NJAlw4Q No.156395 Ignore Report Quick Reply
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>>156388
b'otch I can cook I'm just not prissy about plating and pretty busy so simple is best a lot of the time. Plus I just wanted to show off to the fatties here what life is like for fit people sometimes.

Made some homemade chorizo and egg taquitos tonight. sauteed onions and bell peppers in the grease from the chorizo then added some pico before rolling em. It's a bit of a process to get the corn tortillas not to break, I learned, so it was a bit time consuming but fun.
>>
Louis Eustache Ude - Wed, 15 Aug 2018 03:48:31 EST ID:thriozqZ No.156398 Ignore Report Quick Reply
>>156395

All your food looks shitty stfu it's fine. Also making taquitos in chorizo grease isn't health food you dork. Go hang out with the Brewsters guy.
>>
Nicolas Stohrer - Wed, 15 Aug 2018 05:00:13 EST ID:U9almRk+ No.156399 Ignore Report Quick Reply
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>>156398
Yeah, wow. What an aggressive douche. You complimented his shitty food and he straight up went off on you. At least N_R wasn't an alpha-cunt.
>>
Heston Blumenthal - Wed, 15 Aug 2018 06:28:36 EST ID:dLdaOzGY No.156400 Ignore Report Quick Reply
>>156395
oh boy we gotta tough guy here
>>
Masaharu Morimoto - Wed, 15 Aug 2018 09:50:02 EST ID:KSrecoI7 No.156401 Ignore Report Quick Reply
>>156395
>Plus I just wanted to show off to the fatties here what life is like for fit people sometimes.

The food you make sounds like something a fat person would eat though. Fifteen chorizo and egg taquitos. Maybe you work out a lot dude, but you're not slim due to your cooking.
>>
Jean-Baptiste Troisgros - Wed, 15 Aug 2018 11:09:07 EST ID:8DOFcz0o No.156402 Ignore Report Quick Reply
>>156395
Ugh, looks less than mediocre, but I probably eat them with a hangover.
>>
Michel Guérard - Wed, 15 Aug 2018 18:12:46 EST ID:+NJAlw4Q No.156403 Ignore Report Quick Reply
>>156398
Maybe you should learn to read

>what it's like for healthy people SOMETIMES
>SOMETIMES
>SOMETIMESMS

I eat waht I want faggot because I can and I lift and make your bitch walking by the gym wet as she walks by and sees me benching 220.
>>
Heston Blumenthal - Wed, 15 Aug 2018 18:22:36 EST ID:dLdaOzGY No.156404 Ignore Report Quick Reply
>>156403
lmao are you unironically bragging about bench pressing?

your life is literally an outdated joke
>>
Alton Brown - Wed, 15 Aug 2018 18:25:57 EST ID:g1UxKhfm No.156405 Ignore Report Quick Reply
>>156404
I suspect most women reflexively clench when he makes eye contact with them. All that roid rage and rape.
>>
Cat Cora - Wed, 15 Aug 2018 20:00:25 EST ID:GIG8Nmo4 No.156407 Ignore Report Quick Reply
>>156403

>bragging about benching 220

LOL i was benching that when i was 16 fag.
>>
Franz Quixtner - Wed, 15 Aug 2018 20:34:47 EST ID:cwf+98PC No.156408 Ignore Report Quick Reply
>>156403

What does that have to do with being healthy?

If anything lifting tons of weights and eating chorizo tacos will lead to high blood pressure
>>
Pierre Koffman - Thu, 16 Aug 2018 00:41:50 EST ID:+NJAlw4Q No.156409 Ignore Report Quick Reply
>>156408
The chorizo TAQUITOS were for a party. There were tons of chicks there btw and they all loved them (one even sucked my dick later though it was meh and a bit sloppy). Shall I explain my entire life during every food post so that people don't assume I'm some ass goblin that eats 100 taquitos?

Gee Whiz you guys are a bunch of skinnyfat autistic losers.
>>
Pierre Koffman - Thu, 16 Aug 2018 00:43:42 EST ID:+NJAlw4Q No.156410 Ignore Report Quick Reply
>>156407
I bet you were a 300 pound lard ass and didn't bench 220 while weighing 180lb.
>>
Joseph Favre - Thu, 16 Aug 2018 00:49:36 EST ID:dLdaOzGY No.156411 Ignore Report Quick Reply
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>>156409
>There were tons of chicks there btw and they all loved them
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Louis Eustache Ude - Thu, 16 Aug 2018 04:13:13 EST ID:thriozqZ No.156412 Ignore Report Quick Reply
>>156409
lmao! What is with the Brewsters influx here?
>>
Jonathan Waxman - Thu, 16 Aug 2018 06:37:20 EST ID:q3af70CU No.156413 Ignore Report Quick Reply
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>>156411
They musta been gassy after all that egg and sausage
>>
[name_redacted] !6fGmhrVKuE - Fri, 17 Aug 2018 10:11:20 EST ID:jqc9HG+o No.156428 Ignore Report Quick Reply
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Pepperoni pizza and some lava cake thing from dominos


>>156387
>>156403
No need to be so aggressive dude, lay off the roids and chill before posting
>>
Jean Bardet - Fri, 17 Aug 2018 10:17:16 EST ID:1s3YOQ5U No.156429 Ignore Report Quick Reply
>>156428
And the pedo food goblin appears. Looks like you ate a whole family dinner all by yourself. Good for you, pedo food goblin.
>>
Tyler Florence - Fri, 17 Aug 2018 12:20:03 EST ID:g1UxKhfm No.156430 Ignore Report Quick Reply
>>156428
He might be a fuckwit but he's still way above you on the totem pole. At least he molests adults.
>>
Alex Guarnaschelli - Fri, 17 Aug 2018 19:18:33 EST ID:GIG8Nmo4 No.156434 Ignore Report Quick Reply
>>156428

is this real life? you had to out-do your own pathetic revolting filth so now instead of posting buckets of pig slop, you are just posting the empty trash at the end? why dont i dump out my kitchen trash can on the floor and take a pic of the remains of "recent meals" i had the past week?
>>
Alex Guarnaschelli - Fri, 17 Aug 2018 19:19:44 EST ID:GIG8Nmo4 No.156435 Ignore Report Quick Reply
>>156410

i weighed 165. stop being pathetic.
>>
Ludovic Lefebvre - Fri, 17 Aug 2018 23:31:02 EST ID:TAI8xFSU No.156438 Ignore Report Quick Reply
>I told him to get the hell outta my tree, he says "I'm gonna pick your avocados old man! What are ya gonna do about it?"
>What would prompt you to do something so stupid, sir?

pic related.
>>
Ludovic Lefebvre - Fri, 17 Aug 2018 23:32:44 EST ID:TAI8xFSU No.156439 Ignore Report Quick Reply
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>>156438
i said pic related god dammit
>>
Paula Deen - Sat, 18 Aug 2018 00:31:49 EST ID:+NJAlw4Q No.156440 Ignore Report Quick Reply
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>>156428
I've been waiting for you ya fat pedo bitch. Before sucking your sisters feminine penis check out this Wendy's bag.
>>
[name_redacted] !6fGmhrVKuE - Sat, 18 Aug 2018 01:38:05 EST ID:Iowld588 No.156442 Ignore Report Quick Reply
1534570685098.jpg -(2484215B / 2.37MB, 4032x3024) Thumbnail displayed, click image for full size.
Hickory marinated chicken and rice
>>
François Pierre de la Varenne - Sat, 18 Aug 2018 04:16:22 EST ID:dLdaOzGY No.156443 Ignore Report Quick Reply
>>156442
ah shit dawg your alive

I thought BH ate you or something
>>
Urbain Dubois - Sat, 18 Aug 2018 06:28:05 EST ID:g1UxKhfm No.156444 Ignore Report Quick Reply
>>156442
Half a fucking chicken on a pile of unseasoned rice

I have to admit you've gone from overtly grossly wrong to a sort of lovecraftian almost right that slowly tears at the senses as you slowly tug at the threads and unravel a tapestry of complete inanity not a typo
>>
Ludovic Lefebvre - Sat, 18 Aug 2018 14:16:14 EST ID:thriozqZ No.156445 Ignore Report Quick Reply
>>156428
I have a fucking bone to pick with you! I just saw this post ad read the replies while I was eating and I laughed so hard a jalapeno went down the wrong pipe. I start coughing and kinda choking and tearing up. I run to the washroom and puke out of fucking nowhere into my fucking sink. I am actually cleaning puke out of my sink right now because of you.

I am not making this up.
>>
Ludovic Lefebvre - Sat, 18 Aug 2018 14:19:23 EST ID:thriozqZ No.156446 Ignore Report Quick Reply
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t>>156445

Proof. There is my recent meal. It was a 6inch sub from subway with extra jalapenos.
>>
Julia Child - Sat, 18 Aug 2018 20:12:46 EST ID:Lx5Snw4t No.156448 Ignore Report Quick Reply
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Im baking a potato on my rotisserie because im a madman A MAADMAN
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Julia Child - Sat, 18 Aug 2018 22:13:42 EST ID:q3af70CU No.156449 Ignore Report Quick Reply
>>156448
You should have made a gif of it rotating, you're not mad enough.
>>
Urbain Dubois - Sun, 19 Aug 2018 00:25:36 EST ID:bShW4bza No.156450 Ignore Report Quick Reply
>>156446
Haha, what a nerd. Dude you try the BMT with Mayo and chipotle, with the extra jalapeños. Shit is dope as fuck.
>>
Hubert Keller - Sun, 19 Aug 2018 03:27:05 EST ID:zGmtGQRG No.156451 Ignore Report Quick Reply
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>>156446
>extra jalapenos

There's the mistake right there.
>>
Jamie Oliver - Mon, 20 Aug 2018 01:23:14 EST ID:gNNY+1vX No.156460 Ignore Report Quick Reply
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Not a meal but a dessert. I made foodwishes pumpkin cheesecake
Didn't have a springform pan so it was a bitch to get out that first slice, and I got some white spots so obviously I needed to do a bit more mixing of the filling but otherwise i'm really happy with it. No cracks either. Fucking delicious especially for someone like me who absolutely loves both pumpkin pie and cheesecake.
I have quite a lot of filling left so I think I might buy some pre made mini crusts or something and give em out to family or friends
>>
Curtis Stone - Mon, 20 Aug 2018 19:01:27 EST ID:OSukxFTj No.156467 Ignore Report Quick Reply
>>156460
I'd give anything to try homemade pumpkin cheesecake pie. Well done Jamie.
>>
Geoffrey Zakarian - Wed, 22 Aug 2018 19:03:10 EST ID:FAvYFlY4 No.156498 Ignore Report Quick Reply
my meals today have been different mixtures of handfuls of: plantain chips, dates, pickles, berries. and peach juice, milk, and a mango popsickle. Tonight I'll probably cook beans (garbanzo, black, edamame), peas, tempeh, and tomato.
>>
John Besh - Thu, 23 Aug 2018 12:41:39 EST ID:kgTAu3B1 No.156508 Ignore Report Quick Reply
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I was lazy to I just cut the head and tail off a salmon, threw it in the oven and ate half with some lemon and salt. I still have the skin which I am going to fry in some butter.
>>
Antoine Beauvilliers - Thu, 23 Aug 2018 13:39:08 EST ID:fAaCjP4D No.156509 Ignore Report Quick Reply
>>156508
Lol I don't even see how a photo was worth posting for this. While other people describe awesome meals with no photos. I love /nom/
>>
Curtis Stone - Thu, 23 Aug 2018 14:25:24 EST ID:1s3YOQ5U No.156510 Ignore Report Quick Reply
>>156508
This looks fucking awful, but I love it.
>>
Hubert Keller - Thu, 23 Aug 2018 15:30:35 EST ID:nDA+egWR No.156511 Ignore Report Quick Reply
Smoking two half chickens today. A sheet tray with foil so i could seperate them with a wall since they are seasoned differently and will baste in their own juices. One is a Lawrys White Wine Lemon Garlic and the other is 5050 sauce blend made of Ah So and Lawrys Asian Bbq. They will smoke breast side down until the fat underneath the skin renders, then i will flip them to finish. I might pile the coals up after, drain the liquids into to containers and grill them hot and fast afterwards while pouring the juices over until they carmelize and crisp up. Depends.
>>
Jean-Baptiste Troisgros - Thu, 23 Aug 2018 18:21:13 EST ID:nM0uNBhw No.156512 Ignore Report Quick Reply
>>156511
if you don't post a pic i'm going to come to your house and steal all your smoked chicken.
>>
Wylie Dufresne - Thu, 23 Aug 2018 19:40:33 EST ID:F4kaSxL4 No.156514 Ignore Report Quick Reply
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>>156512 >>156512 I also made a potato salad. Yes im rotisserie potato guy. 3 potatoes rotisseried with olive oil and lots of pepper celery salt garlic powder paprika and chili powder. Diced and cooled then tossed with Just Mayo, an organic mayo with delicious garlic and lemon flavor notes in their basic plain flavored offering
>>
Vincent la Chapelle - Thu, 23 Aug 2018 20:09:12 EST ID:v8XDn+TP No.156515 Ignore Report Quick Reply
Why is /nom/ being destroyed? You introduce one bad guy into the thread and that's all it takes to keep a board hostage for an entire year?

Some of you have some really bad brain damage
>>
Jean Bardet - Thu, 23 Aug 2018 22:08:31 EST ID:XiUh33qu No.156516 Ignore Report Quick Reply
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>>156515
I don't know when it happened, but in the last year /nom/ has been super hostile. There is literally no reason to be an asshole on the internet, but we get people expending time and effort to shit on any OC someone has made.

Between people who can't take a joke, people who are triggered by food pictures, and people who are up their own asses about their culinary skills, /nom/ really has gotten more toxic than usual as of late. If only there was more OC and less vitriol...
>>
Alexis Soyer - Thu, 23 Aug 2018 22:14:47 EST ID:xJXms6QL No.156517 Ignore Report Quick Reply
>>156515
>>156516

/nom/ is one of the best boards on this website and I have no idea what you guys are complaining about. It's more popular now and people make jokes? We're all having a good time except you.

The pedo goblin guy is self aware if you have not noticed. The dude talking about cooking in Switzerland and working at that chain restaurant is also self aware if you have not noticed. Then people bitch about photo sizes because sometimes it's just ridiculous. I don't think anyone is legit upset with anyone.
>>
Jean Bardet - Thu, 23 Aug 2018 22:18:05 EST ID:XiUh33qu No.156519 Ignore Report Quick Reply
>>156517
It's obvious that they're self aware, the issue is the people who don't get it.
>>
Alexis Soyer - Fri, 24 Aug 2018 09:16:58 EST ID:xJXms6QL No.156525 Ignore Report Quick Reply
I just drank a cup of coffee that was too strong and now it hurts to think.
>>
Madame Mérigot - Fri, 24 Aug 2018 15:56:05 EST ID:NYhesM2y No.156528 Ignore Report Quick Reply
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>>156525
das it mayne
>>
Madame Mérigot - Fri, 24 Aug 2018 16:08:30 EST ID:NYhesM2y No.156529 Ignore Report Quick Reply
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made some strawberry cream crepes this morning. The one on the right is a bit too thick but everything tasted great
>>
Alain Senderens - Fri, 24 Aug 2018 16:10:08 EST ID:1s3YOQ5U No.156530 Ignore Report Quick Reply
>>156529
DDDAAAAANNNGGG. Nice job dude.
>>
bruce - Fri, 24 Aug 2018 22:31:46 EST ID:0vcXvjhL No.156533 Ignore Report Quick Reply
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I just made some potaters and sausage in the crock pot.

It's pretty fucking good, but I could have added some more stuff to it. I was just of seeing if my crock pot still worked and kept it small and simple.

It's surprisingly delicious for how simple it is, but I think that might be the "Creole" (read msg) seasoning I added into this. Also fat from the sausage and cream of mushroom.
It's good, man.

I definitely need to use the crock pot more often this upcoming fall/winter. It's easy as shit, comes out at the very least edible every time if not entirely delicious and makes your place smell like an actual home. Also if you live alone, work all day and are not concerned about burning your place down, you get a hot meal at the end of the day.

I do wish this thing was non stick, because this is gonna be a cunt to clean.

Also got some eggplant spread I made earlier today and some tuna salad in the fridge from yesterday.
>>
Paul Thalamas - Sat, 25 Aug 2018 05:40:46 EST ID:j6qt9xCj No.156536 Ignore Report Quick Reply
Not posting a picture because my kitchen is a mess and I'm a slob but I had some cabbage, mushrooms, corgette and beef I needed to use, so I chucked them in the work with some oil, mixed herbs, garlic powder, black pepper and an onion and fried that shit and it's simple, plain and pretty tasty now.

I'm going to binge on shit food this weekend. This is probably as good as it will get. I think everything is cooked just about how I like it/was aiming for. Weird breakfast I guess.
>>
Lidia Bastianich - Sat, 25 Aug 2018 17:20:07 EST ID:GIG8Nmo4 No.156541 Ignore Report Quick Reply
>>156529

how u make that? like sweet little pancake? with fillings?
>>
Richard Leblanc - Sat, 25 Aug 2018 17:23:12 EST ID:xJXms6QL No.156543 Ignore Report Quick Reply
>>156541
Yeah its not that hard. Very common in canada
>>
Lidia Bastianich - Sat, 25 Aug 2018 17:29:38 EST ID:GIG8Nmo4 No.156544 Ignore Report Quick Reply
>>156543

tell me how!
>>
Guy Savoy - Sat, 25 Aug 2018 17:58:59 EST ID:+NJAlw4Q No.156545 Ignore Report Quick Reply
>>156544
It's like a thinner pancake batter and you just pour a little in the pan then kinda rotate it until it covers the pan then cook. Never done it myself but my grandma is a master crepeswoman so I know.
>>
Philippe Édouard Cauderlier - Sat, 25 Aug 2018 20:09:23 EST ID:GIG8Nmo4 No.156546 Ignore Report Quick Reply
>>156545

what is recipe for crepe batter

does it need powder sugar sprinkled? or is sugar in the batter
>>
Adolphe Dugléré - Sat, 25 Aug 2018 21:35:35 EST ID:NYhesM2y No.156547 Ignore Report Quick Reply
>>156546
Yeah it's like a thin pancake that you fill with and top with stuff. Some are sweet, some are savory.

https://www.allrecipes.com/recipe/143886/creamy-strawberry-crepes/

here's the recipe I used. I only used about a quarter of the sugar though because that's way too goddamn much. Also didn't have whipped cream on hand so i just added a little milk to the confection.
>>
Adolphe Dugléré - Sat, 25 Aug 2018 21:37:27 EST ID:NYhesM2y No.156548 Ignore Report Quick Reply
>>156547
Note, the batters vary by preference. These were extremely buttery lol
>>
Joseph Favre - Sat, 25 Aug 2018 23:35:27 EST ID:gNNY+1vX No.156549 Ignore Report Quick Reply
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Coffee cake. Yum.
>>
Adolphe Gérard - Sun, 26 Aug 2018 10:16:31 EST ID:aikhWt3z No.156556 Ignore Report Quick Reply
>>156549
Yummy. What recipe?
>>
Joseph Favre - Sun, 26 Aug 2018 13:35:46 EST ID:gNNY+1vX No.156557 Ignore Report Quick Reply
>>156556
https://www.allrecipes.com/recipe/246868/pecan-sour-cream-coffee-cake/
Really easy recipe but next time I'm probably going to 1.5x or even 2x the crumb mixture. The picture I posted was one of the good pieces, a lot of them didn't have enough of the crumb on the middle layer and the top could have used a few more spots. I also think a little bit of cinnamon in the actual cake batter could have went a long way, but it was still a really fuckin tasty recipe. Kinda dense and nice and moist because the sour cream. If you dont like pecans I think walnuts could work really well too
>>
Charles Durand - Sun, 26 Aug 2018 15:49:58 EST ID:xJXms6QL No.156558 Ignore Report Quick Reply
>>156317
recipe?
>>
James MacInnis - Tue, 28 Aug 2018 19:14:50 EST ID:tSlCK0ns No.156565 Ignore Report Quick Reply
1535498090108.jpg -(139585B / 136.31KB, 1185x487) Thumbnail displayed, click image for full size.
turkey tacos

clockwise from bottom left:

>chopped spinach
>diced yellow onion
>sauteed (20 mins) sliced yellow onion and garlic (in e.v.o.o.) w/salt and pepper
>green onion (I later chopped/diced before assembly)
>cheese (I usually go sargento mexican but this is all they had)
>sour cream
>ground turkey (I put in after onion and garlic have sauteed and mix thoroughly as the meat cooks)

I bought the sauce in pic 2 on a whim (I usually use taco bell diablo packets for my tacos) and it sucked and I do not recommend. Then again it says it's best on pork so maybe I fucked up.
>>
Rashma Beharry - Tue, 28 Aug 2018 23:09:51 EST ID:+NJAlw4Q No.156567 Ignore Report Quick Reply
>>156565
I hold anybody who ever uses ground turkey for anything ever in disdain.

I am disgust.
>>
Lidia Bastianich - Tue, 28 Aug 2018 23:37:45 EST ID:nM0uNBhw No.156568 Ignore Report Quick Reply
>>156567
yeah it sucks cause the rest of it sounds decent and looks good.

sorry but every application i've had ground turkey in, even when i'm the one cooking, has been bad. then again this person might have a dietary restriction that they're making the best of and here we are shitting on their otherwise tasty turkey wrap.
>>
Pierre de Lune - Tue, 28 Aug 2018 23:46:11 EST ID:q2JDfsP2 No.156569 Ignore Report Quick Reply
1535514371920.gif -(3812024B / 3.64MB, 200x200) Thumbnail displayed, click image for full size.
>>156567
No need to be a dick man. Ground beef is great, but sometimes you want mix it up or have other health reasons not to eat it. At least dude is cooking food for himself and not eating fast food every day. I personally commend anyone that posts pictures of food they've made, whether I'd eat it or not.

>>156565
Thanks for posting a picture and an actual post. I'd eat it.
>>
YakuiWiggly !9ewYjBc0iU - Wed, 29 Aug 2018 01:58:22 EST ID:XiUh33qu No.156571 Ignore Report Quick Reply
1535522302453.jpg -(304563B / 297.42KB, 500x475) Thumbnail displayed, click image for full size.
>>156533
Looks good man!

Made this Cast-Iron salmon over rice the other night. Turned out great and, yeah, skin up so that skin stays crispy. Working on some fried pork with mashed potatoes and gravy right now that I might post that later.

Keep nomming the good nom /nom/.
>>
YakuiWiggly !9ewYjBc0iU - Wed, 29 Aug 2018 02:55:21 EST ID:XiUh33qu No.156572 Ignore Report Quick Reply
1535525721344.jpg -(288379B / 281.62KB, 500x375) Thumbnail displayed, click image for full size.
>>156571
Here's the dinner I was talking about. Flattened and pan-fried pork, mashed potatoes and gravy, and some broccoli to round it all out.
>>
Anthony Bourdain - Wed, 29 Aug 2018 04:01:09 EST ID:NYhesM2y No.156573 Ignore Report Quick Reply
>>156565
sounds good, man! personally i stuff the shit out of my tacos. Looks better for a picture AND makes a better carb/ptortein/fat ratio imo. Don't mean to sound like a hater, keep it up
>>
Anthony Bourdain - Wed, 29 Aug 2018 04:03:34 EST ID:NYhesM2y No.156574 Ignore Report Quick Reply
>>156567
fuck off. maybe if you posted anything that didn't look like dogshit and slowed your roll with being a hater we'd give a shit what you thought
>>
Anthony Bourdain - Wed, 29 Aug 2018 04:05:14 EST ID:NYhesM2y No.156575 Ignore Report Quick Reply
>>156572
goddamn. honestly not a fan of much pork these days, but how did you do your gravy? Looks really brothy which aint bad, just curious
>>
Pierre Gagnaire - Wed, 29 Aug 2018 08:42:16 EST ID:WcDKf/Vt No.156576 Ignore Report Quick Reply
>>156571
nice, but thats WAY too cooked for salmon, man. should be a pink gradient
>>
YakuiWiggly !9ewYjBc0iU - Wed, 29 Aug 2018 10:12:27 EST ID:XiUh33qu No.156577 Ignore Report Quick Reply
>>156576
You're not wrong. It was overdone, but still really tasty. I was multitasking and left it in for a measly 2 minutes longer than I meant to, but with fish that's all it takes.
>>
Ettore Boiardi - Wed, 29 Aug 2018 15:38:23 EST ID:xJXms6QL No.156582 Ignore Report Quick Reply
>>156565
Tacos look bad. Prolly okay tho.

>>156569
Why are you a baby?
>>
YakuiWiggly !9ewYjBc0iU - Wed, 29 Aug 2018 18:40:58 EST ID:PyG85ovW No.156586 Ignore Report Quick Reply
>>156575
I made a ham hock a few months back and tossed the bones into some water afterwards to make stock. Froze it after it was reduced to my liking and for the gravy I just thawed some out, reduced it with a little bit of corn starch to thicken it and boom, easy gravy.

If you try this recipe take it easy on the corn starch though. The bones that were in the original broth mix put off some gelatin, and you can get jizz consistency gravy if you go too heavy on the corn starch.
>>
Rashma Beharry - Wed, 29 Aug 2018 19:21:16 EST ID:+NJAlw4Q No.156587 Ignore Report Quick Reply
>>156574
Whoa, bro. What's with the hostility?
>>
Raymond Blanc - Wed, 29 Aug 2018 20:45:08 EST ID:xJXms6QL No.156588 Ignore Report Quick Reply
1535589908580.jpg -(47366B / 46.26KB, 480x360) Thumbnail displayed, click image for full size.
>>156587
FOOOOOOOOOOOD FIIIIIIIIIIIIIIIIIGGGGGGGGGGGGHHHHHHHHHHHT
>>
Alex Guarnaschelli - Wed, 29 Aug 2018 21:47:49 EST ID:aikhWt3z No.156590 Ignore Report Quick Reply
Balogna, salami, tomato and jalapeno sandwich on toasted sourdough. Cracked pepper on the bologna, and mayo/mustard on the bread.

Guys. Get bologna from the deli counter. It's not even much more expensive than normal shit packaged bologna (which I'd still eat the shit outta, TBH)
>>
Alex Guarnaschelli - Wed, 29 Aug 2018 21:48:53 EST ID:aikhWt3z No.156591 Ignore Report Quick Reply
>>156590
Also, I think my sammich was lacking a cheese (obviously). I'd be into swiss or provolone or something similar.
>>
Johann-Carl Leuchs - Wed, 29 Aug 2018 22:01:22 EST ID:NYhesM2y No.156592 Ignore Report Quick Reply
1535594482475.jpg -(4500455B / 4.29MB, 5312x2988) Thumbnail displayed, click image for full size.
sautéed veggies with haloumi

>>156586
thanks for the tip, I love the consistency of jizz
>>
Marc Forgione - Thu, 30 Aug 2018 11:41:24 EST ID:1s3YOQ5U No.156595 Ignore Report Quick Reply
>>156592
I like how that dog is like "aaahh shit, we eating good tonight".
>>
Raymond Blanc - Thu, 30 Aug 2018 12:02:35 EST ID:xJXms6QL No.156596 Ignore Report Quick Reply
1535644955580.jpg -(148589B / 145.11KB, 1136x852) Thumbnail displayed, click image for full size.
DICKS EVERYWHERE
>>
Marc Forgione - Thu, 30 Aug 2018 12:03:11 EST ID:1s3YOQ5U No.156597 Ignore Report Quick Reply
>>156596
This been posted before.
>>
Johann-Carl Leuchs - Thu, 30 Aug 2018 15:19:26 EST ID:NYhesM2y No.156598 Ignore Report Quick Reply
1535656766475.png -(142128B / 138.80KB, 520x491) Thumbnail displayed, click image for full size.
>>156595
das it mayne
>>
Raymond Blanc - Thu, 30 Aug 2018 17:03:44 EST ID:xJXms6QL No.156599 Ignore Report Quick Reply
>>156597
no it hasn't
>>
Johann-Carl Leuchs - Thu, 30 Aug 2018 17:07:49 EST ID:NYhesM2y No.156600 Ignore Report Quick Reply
>>156596
is that a sea cucumber or what
>>
Ettore Boiardi - Thu, 30 Aug 2018 21:27:50 EST ID:NYhesM2y No.156602 Ignore Report Quick Reply
1535678870173.jpg -(1100177B / 1.05MB, 1116x1116) Thumbnail displayed, click image for full size.
veggie curry with paneer
>>
Prosper Montagné - Thu, 30 Aug 2018 22:12:36 EST ID:gNNY+1vX No.156603 Ignore Report Quick Reply
1535681556614.jpg -(398932B / 389.58KB, 1249x933) Thumbnail displayed, click image for full size.
Pan fried chicken, coleslaw, and skin on mashed taters
>>
Ettore Boiardi - Thu, 30 Aug 2018 22:19:38 EST ID:NYhesM2y No.156604 Ignore Report Quick Reply
>>156603
that's some good lookin chiggin. What kind of spices in the breading? Also dawg you need some gravy!
>>
Prosper Montagné - Thu, 30 Aug 2018 22:32:43 EST ID:gNNY+1vX No.156605 Ignore Report Quick Reply
>>156604
the breading is just saltine crackers put into a food processor seasoned with some salt and pepper, if i'm being honest I could have used a lot more seasoning
>>
Raymond Blanc - Fri, 31 Aug 2018 00:25:50 EST ID:JDAGjiPd No.156606 Ignore Report Quick Reply
1535689550206.jpg -(166908B / 163.00KB, 1080x2076) Thumbnail displayed, click image for full size.
>>156205
Pepper-crusted smoked rib eye with mashed taters and marinated tomatoes.
>>
Marcel Boulestin - Fri, 31 Aug 2018 01:54:53 EST ID:zj+yT2V9 No.156607 Ignore Report Quick Reply
>>156599
Don't be a dick about your repost Raymond. It was posted on /420/ months ago and even got Spardot to reply asking what the fuck it was.

NB, not worth it.
>>
YakuiWiggly !9ewYjBc0iU - Fri, 31 Aug 2018 02:07:21 EST ID:XiUh33qu No.156609 Ignore Report Quick Reply
1535695641834.jpg -(6999B / 6.83KB, 260x194) Thumbnail displayed, click image for full size.
>>156603
Pan fried cookers unite! I'm convinced that food comes out better pan-fried compared to deep fried, but I'm also aware that deep frying is a shit-ton easier. You get a great Maillard reaction when pan frying and can really keep an eye on how each side looks.

I started the recent meals #9 with a picture of pan-fried chicken I made and I'm still convinced it's the best fried food I've made at home. I made pan fried pork the other day and it was good, but not that chicken. If you're not already using cast iron I'd recommend getting a 10 or 12 inch pan and using it for everything.

Keep on pan-frying my man.
>>
Lidia Bastianich - Fri, 31 Aug 2018 07:09:30 EST ID:bnDwnI8O No.156611 Ignore Report Quick Reply
>>156609
>pan-fried compared to deep fried, but I'm also aware that deep frying is a shit-ton easier
not if you have to clean up the pan full of hot oil after
deep frying is a pain in the ass
>>
James Martin - Fri, 31 Aug 2018 09:44:13 EST ID:1s3YOQ5U No.156613 Ignore Report Quick Reply
>>156602
Hey, I remember you. Its grandma plate guy. Sup man, that looks pretty dope good job my man.
>>
Ettore Boiardi - Fri, 31 Aug 2018 13:40:03 EST ID:NYhesM2y No.156616 Ignore Report Quick Reply
>>156613
thanks amigo
>>
C-Higgy !lfsExjBfzE - Sat, 01 Sep 2018 13:19:49 EST ID:IAxgDwpO No.156627 Report Quick Reply
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Went to Gyu-kaku last night though it’s in Philly this time. The spicy Yaki-Shabu was my favorite meat that I had. Japanese BBQ portions are smaller than Korean BBQ ones but it’s cheaper at least.
>>
Vincent la Chapelle - Sun, 02 Sep 2018 15:41:15 EST ID:xJXms6QL No.156635 Ignore Report Quick Reply
>>156607
no it didn't
>>
Rachael Ray - Tue, 04 Sep 2018 14:24:39 EST ID:NYhesM2y No.156640 Ignore Report Quick Reply
1536085479326.jpg -(1028664B / 1004.55KB, 1116x1116) Thumbnail displayed, click image for full size.
steak and poutine for dinner last night
>>
Rachael Ray - Tue, 04 Sep 2018 14:31:51 EST ID:NYhesM2y No.156641 Ignore Report Quick Reply
not exactly traditional, and I know French Canadians fill their diapers about that sort of thing. Cheese curds were mildly spiced with jalapeño and chipotle. I made the gravy with bacon fat instead of butter, veggie bouillon instead of beef and chicken stock, some minced green onion and chicken gizzard for more flavor and bits, and tapioca flour instead of cornstarch. Bacon fat was a bit too salty and the starch will clump if you're not careful, just as well add a tiny bit more flour and reduce the sauce. Still, then end result was pretty good! Not hard at all to make.
>>
Franz Quixtner - Tue, 04 Sep 2018 16:51:20 EST ID:+NJAlw4Q No.156642 Ignore Report Quick Reply
Argentina style yogurt snack.
Plain Greek yogurt, chopped banana, dulce de leche, and some vanilla almond granola.
The dulce de leche compliments the tang of the plain yogurt and also worksreally well with bananas. And then the granola adds a bit of savory sweetness and a really dope texture addition. Ultra dank flavor combo.
>>
Franz Quixtner - Tue, 04 Sep 2018 16:53:07 EST ID:+NJAlw4Q No.156643 Ignore Report Quick Reply
1536094387934.jpg -(4354149B / 4.15MB, 4160x3120) Thumbnail displayed, click image for full size.
>>156642
>>
Rachael Ray - Tue, 04 Sep 2018 17:09:11 EST ID:NYhesM2y No.156644 Ignore Report Quick Reply
>>156643
looks like the inside of my diaper but sounds really good, I'll try it sometime
>>
Marcel Boulestin - Thu, 06 Sep 2018 11:31:39 EST ID:xJXms6QL No.156651 Ignore Report Quick Reply
>>156640
as a French Canadian I approve. the traditional poutine has been fucked with a lot and it's encouraged to get creative with it. unless you make watery gravy or "cheese fries" which I have seen in BC. Fuck that.
>>
James Martin - Thu, 06 Sep 2018 15:43:39 EST ID:NYhesM2y No.156653 Ignore Report Quick Reply
>>156651
Thanks hombre!
>>
Paula Deen - Thu, 06 Sep 2018 23:03:16 EST ID:xJXms6QL No.156656 Ignore Report Quick Reply
post dick pics instead.
>>
Paula Deen - Thu, 06 Sep 2018 23:05:20 EST ID:xJXms6QL No.156657 Ignore Report Quick Reply
9.jpg -(80085B / 78.21KB, 666x69) Thumbnail displayed, click image for full size.
>>156656
>>
Jean Anthelme Brillat-Savarin - Tue, 11 Sep 2018 21:35:12 EST ID:ij1pCa/Q No.156689 Ignore Report Quick Reply
The doubling up on threads is getting stupid.

I had a pulled pork, sliced brisket, and slaw sandwich tonight and watched Smokey and the Bandit to honor Burt Reynolds.
>>
Jericho !.iRAtomic2 - Wed, 12 Sep 2018 00:11:02 EST ID:BlTYbjtL No.156691 Report Quick Reply
There isn't a post limit.
There's a bump limit.
Eat my taint, dingleberries and all.
>>
YakuiWiggly !9ewYjBc0iU - Wed, 12 Sep 2018 00:54:31 EST ID:XiUh33qu No.156694 Ignore Report Quick Reply
>>156691
I stand corrected.
>>
Jamie Oliver - Wed, 12 Sep 2018 17:02:41 EST ID:thriozqZ No.156699 Ignore Report Quick Reply
what happened to the other recent meals thread?
>>
James Martin - Wed, 12 Sep 2018 17:20:08 EST ID:1s3YOQ5U No.156700 Ignore Report Quick Reply
>>156699
It got deleted. We already have one, not sure why that faggot started one with a stock photo knowlingly we are had a active one.
>>
Chaz Fable - Wed, 12 Sep 2018 17:38:07 EST ID:hTePKmFd No.156701 Ignore Report Quick Reply
>>156700
The faggot that started it was the poster you're responding to lol.

I thriozqZ saw what was going on with the double threads and tried to jump into the fray, but fucked up and became the nickelback guy to the elephant threads.

Anyway, just had a subway sandwich. It was practically flat by the time I got home and was chewier than I remember Subway being... 3/10
>>
James Martin - Wed, 12 Sep 2018 17:43:12 EST ID:1s3YOQ5U No.156702 Ignore Report Quick Reply
>>156701
For real?. I dont follow ID's so there is no way I would of known. To me it is just a random dude asking, and it be more appropiate to ask in /420/

Anways
>It was practically flat by the time I got home and was chewier than I remember

Yeah, Subway sucks after like an hour of not eating it, it gets all soggy and wet. Its best just too then in there.
>>
Rose Gray - Wed, 12 Sep 2018 21:23:01 EST ID:thriozqZ No.156703 Ignore Report Quick Reply
>>156701

Wasn't me. My cat was sleeping on my computer and must have made a thread somehow.
>>
Alain Ducasse - Thu, 13 Sep 2018 06:05:32 EST ID:rTaKPi5e No.156706 Ignore Report Quick Reply
1536833132888.jpg -(226154B / 220.85KB, 1200x1600) Thumbnail displayed, click image for full size.
Marinated ribs (pre-seperated) with broccoli, noodles, and 2 soy sauce eggs.

The egg was a failure, tasted good but way too salty. I'll use less soy fish sauce next time or leave them sitting for not as long. The rest was pretty good, I'll probably stir-fry the broccoli and noodles a bit and add some seasoning next time instead of only boiling them.
>>
Alton Brown - Thu, 13 Sep 2018 06:28:37 EST ID:yda0udnN No.156709 Ignore Report Quick Reply
>>156706
Holy shit, looks great! +1 for adding a well composed plate photo instead of a Dutch angle pile of vomit!
>>
Rokusaburo Michiba - Thu, 13 Sep 2018 12:01:34 EST ID:GIG8Nmo4 No.156711 Ignore Report Quick Reply
>>156709

I am not familiar with the dutch angle? Is that a joke about optics and lenses?
>>
Alain Senderens - Fri, 14 Sep 2018 06:46:59 EST ID:/Jf4SVf8 No.156714 Ignore Report Quick Reply
1536922019266.jpg -(1979164B / 1.89MB, 4032x3024) Thumbnail displayed, click image for full size.
diced tomatoes with parsley, lemon juice, olive oil and salt atop thinly sliced crispy baked bread, topped with a little crispy parma ham

salad of slow-roast beetroot, green beans and sauteed chard with plenty of olive oil again.

and a little gorgeous mozzarella for good measure
>>
Alexandre Étienne Choron - Fri, 14 Sep 2018 10:09:25 EST ID:It3C0mHQ No.156715 Ignore Report Quick Reply
>>156714
Looks tasty but messy to actually eat
>>
Pierre Koffman - Fri, 14 Sep 2018 15:54:43 EST ID:NYhesM2y No.156717 Ignore Report Quick Reply
1536954883418.jpg -(1660584B / 1.58MB, 1060x1883) Thumbnail displayed, click image for full size.
Curry for brekky
>>
Chen Kenichi - Fri, 14 Sep 2018 17:28:20 EST ID:thriozqZ No.156718 Ignore Report Quick Reply
>>156717
looks turd
>>
Pierre Koffman - Fri, 14 Sep 2018 17:42:07 EST ID:NYhesM2y No.156720 Ignore Report Quick Reply
>>156718
Post your own food then, hater
>>
Amy Finley - Fri, 14 Sep 2018 21:54:56 EST ID:+NJAlw4Q No.156722 Ignore Report Quick Reply
>>156717
Does look turd.

What's the difference between a chick pea and a garbanzo bean?

I wouldn't pay $50 to have a garbanzo bean on my face!
>>
Prosper Montagné - Fri, 14 Sep 2018 22:06:22 EST ID:NYhesM2y No.156723 Ignore Report Quick Reply
>>156722
lol
Well it was really good and not particularly more turdy than any other curry. Some of the best foods look like butt slop
>>
Elizabeth Falkner - Sat, 15 Sep 2018 00:33:36 EST ID:thriozqZ No.156724 Ignore Report Quick Reply
>>156723
Says the turd eating faggot
>>
Prosper Montagné - Sat, 15 Sep 2018 00:36:48 EST ID:NYhesM2y No.156725 Ignore Report Quick Reply
>>156724
how about you actually post food instead of shitting up the thread?
>>
Pierre Gagnaire - Sat, 15 Sep 2018 00:53:21 EST ID:KFlEbcrx No.156726 Ignore Report Quick Reply
1536987201642.jpg -(12604B / 12.31KB, 200x150) Thumbnail displayed, click image for full size.
Listen, we can't all post photos of turds like the Iranian guy and expect to get away with it.

That said, don't be a dick unless you've posted at least one recent meal you've had.
>>
Jonathan Waxman - Sat, 15 Sep 2018 16:45:25 EST ID:gNNY+1vX No.156729 Ignore Report Quick Reply
1537044325882.jpg -(391574B / 382.40KB, 1257x937) Thumbnail displayed, click image for full size.
Its not much but I had leftover pizza left from last night so I tore off the cheese and toppings and threw it in an omelette with some spinach. So, spinach olive mushroom and onion omelette
Please excuse the absurd amount of sour cream I never know whats going to be enough and its a real problem
>>
Prosper Montagné - Sat, 15 Sep 2018 17:28:01 EST ID:NYhesM2y No.156730 Ignore Report Quick Reply
>>156729
ayyy good use of leftovers and also those are like the perfect omelette fillings
>>
Martha Stewart - Sat, 15 Sep 2018 20:49:12 EST ID:Xk29RG25 No.156731 Ignore Report Quick Reply
Tonight is grilled whole chicken cut into its pieces breast thigh etc. I seasoned it with a slurry I made. I picked some fresh chamomile, thyme and basil from the garden and put them next to some garlic cloves on a cutting board. I then sprinkled the pile with celery salt, paprika, chili powder, cumin, ginger, cinnamon, chili powder, salt and pepper and ran it all through with a chef's knife until it was a paste. I scraped the paste into a bowl and thinned it with olive oil until it could be shmeared.... and then I shmeared it. Grilled it over coals, so variable temp and time.
>>
Bobby Chinn - Sun, 16 Sep 2018 10:45:42 EST ID:GIG8Nmo4 No.156733 Ignore Report Quick Reply
>>156729

i just gained 2 depression points reading this post
>>
Daniel Boulud - Sun, 16 Sep 2018 14:38:56 EST ID:gNNY+1vX No.156734 Ignore Report Quick Reply
>>156733
glad to be of service, spend them wisely
>>
Pierre Wynants - Mon, 17 Sep 2018 22:07:24 EST ID:aikhWt3z No.156744 Ignore Report Quick Reply
>>156729
WTF did you do with the bread? That's the best part of the pizza. I'm so confused.
>>
Marco Pierre White - Tue, 18 Sep 2018 00:17:20 EST ID:gNNY+1vX No.156750 Ignore Report Quick Reply
>>156744
I ate it.
>>
James Martin - Wed, 19 Sep 2018 11:52:21 EST ID:It3C0mHQ No.156760 Ignore Report Quick Reply
>>156750
So you turned one mediocre meal into two broke-tier meals.
I'm not sure how to feel about this.
>>
Franz Quixtner - Wed, 19 Sep 2018 11:54:38 EST ID:1s3YOQ5U No.156761 Ignore Report Quick Reply
>>156760
the system works!!
>>
Anthony Bourdain - Wed, 19 Sep 2018 19:31:29 EST ID:gNNY+1vX No.156764 Ignore Report Quick Reply
1537399889228.jpg -(55396B / 54.10KB, 480x349) Thumbnail displayed, click image for full size.
>>156760
Nigga dont be a hater, it was delicious
>>
Pierre Cubat - Mon, 24 Sep 2018 11:27:23 EST ID:d5lFwEbb No.156783 Ignore Report Quick Reply
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This is what I'm eating right now. Salmon sushi, salmon/avocado sushi and fried salmon. Salty lemon juice, wasabi, ginger and soy sauce as the flavourings. This is the 4th time in 5 nights I've had this for dinner, the other night I had a fried chicken bento box instead. I fucking love Japanese food so much.

French, Indian or Japanese... which is the superior cuisine? Very tough question.
>>
Georges Blanc - Mon, 24 Sep 2018 20:05:46 EST ID:NYhesM2y No.156785 Ignore Report Quick Reply
1537833946326.jpg -(5417407B / 5.17MB, 5312x2988) Thumbnail displayed, click image for full size.
moar curry
>>
Georges Blanc - Tue, 25 Sep 2018 11:50:01 EST ID:NYhesM2y No.156786 Ignore Report Quick Reply
1537890601326.jpg -(4825974B / 4.60MB, 5312x2988) Thumbnail displayed, click image for full size.
>>156785
crêpe
>>
Michel Roux - Wed, 26 Sep 2018 14:09:04 EST ID:gNNY+1vX No.156789 Ignore Report Quick Reply
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bacon egg and cheese sammich with some fried po-tay-toes
>>
YakuiWiggly !9ewYjBc0iU - Thu, 27 Sep 2018 02:09:55 EST ID:XiUh33qu No.156795 Ignore Report Quick Reply
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I've been eating pretty shitty lately. The new job has me working crazy long hours and all I want at the end of the day is a pre-made oven meal or takeout. I make a point to have salad stuff on hand and eat on that when I get snack cravings, but man a frozen pizza just hits the spot sometimes.

When I got off of work I had a bland tuna swiss melt. Best part about it was the Dave's Killer 21-grain bread. I don't know what it is about dense bread but I feel like I'm getting more out of it than a "wheat bread" substitute. Canned tuna is canned tuna, and pre-sliced swiss is pre-sliced swiss. Not much to say about it other than it was food.
>>
Aida Mollenkamp - Thu, 27 Sep 2018 12:37:41 EST ID:tFabCRMy No.156797 Ignore Report Quick Reply
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>>156795
That's what sucks about working man. So easy to fall into the loop of takeaway and fast food. I'm currently kinda stuck in that cycle too. I mean I could chop up a load of shit and meticulously look after it for an hour after I get home from work late at night and am exhausted and just want to chill and smoke a joint... or I could just order some pizza and smoke a joint...

It's tough. Because whenever I do cook I'm always like holy fuck I love cooking, I love eating fresh healthy cooked food. Yet I'm just so lazy. I'm actually a really good amateur cook, but between being stoned and working, I don't have the will to do it often.
>>
Michael Symon - Thu, 27 Sep 2018 20:47:23 EST ID:+NJAlw4Q No.156799 Ignore Report Quick Reply
>>156795
I used to stock shelves at Sam's Club and that Dave's Bread shit would fly off the shelves. Is it really that good? I've recently gotten into that multi grain bread stuff. Is it worth the high price tag? I think a loaf is like $5-6.
>>
YakuiWiggly !9ewYjBc0iU - Thu, 27 Sep 2018 21:19:16 EST ID:97RgHlSD No.156800 Ignore Report Quick Reply
>>156799
It's pretty good bread, but it's nothing phenomenal.

It goes for closer to $3-4 a loaf here. You can tell when you're eating it that there's substance to it. It might just be psychosomatic, but I feel like I'm getting more out of the sandwich when I use it compared to "insert generic white bread here". It's a smaller piece of bread but it feels like they shoved as much good shit as they could into a loaf. It's dense as fuck, but works well for sandwiches and the like without feeling like nut-bread.

It's corporate as fuck and I feel like a shill, but yeah, it's worth at least a try.
>>
Michel Guérard - Fri, 28 Sep 2018 04:15:08 EST ID:4KmmhmSM No.156801 Ignore Report Quick Reply
>>156799

As far as what's available in your average Walmart it's good but there's plenty of other options out there as well. It wouldn't beat a good bakery loaf but it's a step above Brownberry or Pepperidge Farm
>>
Rachael Ray - Fri, 28 Sep 2018 14:14:29 EST ID:v03yLZR/ No.156802 Ignore Report Quick Reply
>>156799
I like it, though I prefer When Pigs Fly (soft sourdough and seeded rye) and ezekiel sprouted grain bread.
>>
Paul Bocuse - Fri, 28 Sep 2018 17:42:32 EST ID:aikhWt3z No.156805 Ignore Report Quick Reply
>>156797
>>156795
I love home cooking, but no shame about eating out, or eating "junk" food.
>>
Frédy Girardet - Fri, 28 Sep 2018 22:02:42 EST ID:gNNY+1vX No.156806 Ignore Report Quick Reply
1538186562491.jpg -(839907B / 820.22KB, 2048x1536) Thumbnail displayed, click image for full size.
Crack buns, similar to cream puffs but with a sugary cracked crust
>>
Paul Bocuse - Sun, 30 Sep 2018 06:34:36 EST ID:bnDwnI8O No.156817 Ignore Report Quick Reply
Breakfast: 5 small grilled tomatoes. 2 large grilled mushrooms. 2 eggs, scrambled. 3 strips of bacon, 3 strips of smoked salmon. Cup of tea and some sort of smoothie.
'sguud.
>>
Charles Durand - Sun, 30 Sep 2018 17:50:38 EST ID:97oCMUkK No.156818 Ignore Report Quick Reply
Half of bottle of Red Label, 2 eggs, Sausage, water, a shot of J&B. Pretty I going to work hung over. The good news is that is pretty slow first of thr month.
>>
Pierre Troisgros - Sun, 30 Sep 2018 19:51:14 EST ID:uEz2Mchr No.156819 Ignore Report Quick Reply
>>156806
In Hong Kong those are really popular.
They are called "pineapple buns" though. They don't have any pineapple in them though.
>>
Adolphe Dugléré - Tue, 02 Oct 2018 14:02:59 EST ID:+NJAlw4Q No.156827 Ignore Report Quick Reply
1538503379980.jpg -(95386B / 93.15KB, 600x450) Thumbnail displayed, click image for full size.
Peanut butter and banana on a hot dog bun because I ran out of bread.
>Heeey_that's_pretty_good.jpg
>>
Yutaka Ishinabe - Tue, 02 Oct 2018 14:12:05 EST ID:VV/EgbQL No.156828 Ignore Report Quick Reply
>>156827

this made me sad for some reason
>>
Gaston Lenôtre - Tue, 02 Oct 2018 14:36:58 EST ID:1s3YOQ5U No.156829 Ignore Report Quick Reply
>>156827
Is that you pedo food goblin.
>>
Marcelo Zana - Tue, 02 Oct 2018 14:42:06 EST ID:2VsESyOZ No.156830 Ignore Report Quick Reply
>>156827
It's like I've seen you here before..
>>
Alice Waters - Tue, 02 Oct 2018 14:52:48 EST ID:8jhkEV17 No.156831 Ignore Report Quick Reply
>>156827

as depressing as that is, the banana and hotdog bun are a perfect match, im surprised i never thought of this before
>>
Adolphe Dugléré - Tue, 02 Oct 2018 18:24:03 EST ID:+NJAlw4Q No.156832 Ignore Report Quick Reply
>>156828
Probably because you're a sad and snobby person. That shit was delicious.
>>
Cat Cora - Tue, 02 Oct 2018 18:25:14 EST ID:gNNY+1vX No.156833 Ignore Report Quick Reply
>>156827
i've eaten PB&J on hot dog buns several times, its actually pretty good
try toasting it a bit next time
>>
Adolphe Dugléré - Tue, 02 Oct 2018 18:28:37 EST ID:+NJAlw4Q No.156834 Ignore Report Quick Reply
>>156833
Yeah I actually have done the same many times, and it's always really good. Never tried toasting it but might have to next time.

Maybe it's the texture of the buns, but every time I run out of sliced bread and make due, it's really fucking enjoyable. Almost makes me excited to have run out of bread.
>>
Adolphe Dugléré - Tue, 02 Oct 2018 18:29:16 EST ID:+NJAlw4Q No.156835 Ignore Report Quick Reply
>>156831
Also, how is running out of bread and using a hot dog bun depressing? Y'all are a bunch of moody bitches.
>>
Hubert Keller - Tue, 02 Oct 2018 19:55:55 EST ID:DD2R5oKD No.156837 Ignore Report Quick Reply
>>156834
i've done the same with leftover buns.
toasted bun makes it literally god-tier.

Warning: attempt with PB & nutella at your own risk, that shit's really addictive, especially for a chocaholic /weed/head like me
>>
Ina Garten - Wed, 03 Oct 2018 18:20:39 EST ID:NYhesM2y No.156842 Ignore Report Quick Reply
man some of yall are nothing but haters lol

>>156837
that sounds dope, I'll try it next time I snag some nutella
>>
C-Higgy !lfsExjBfzE - Sat, 06 Oct 2018 22:39:10 EST ID:3hJUuMZU No.156855 Report Quick Reply
Had dinner at Ikea tonight. Their Swedish meatballs, mashed potatoes and ice cream cone are pretty good.
>>
Pierre Troisgros - Sat, 06 Oct 2018 23:29:08 EST ID:gNNY+1vX No.156856 Ignore Report Quick Reply
1538882948731.jpg -(702639B / 686.17KB, 2048x1536) Thumbnail displayed, click image for full size.
coconut almond macaroons
>>
Antoine Parmentier - Sun, 07 Oct 2018 20:24:24 EST ID:BbPAH7FB No.156857 Ignore Report Quick Reply
1538958264611.jpg -(1209684B / 1.15MB, 2552x2639) Thumbnail displayed, click image for full size.
Leftover sauteed bell pepper, onion, mushroom, & garlic tacos mmm with fresh lime squeezed on them. Pic related.
>>
Chuck Hughes - Mon, 08 Oct 2018 02:19:34 EST ID:+NJAlw4Q No.156858 Ignore Report Quick Reply
>>156806
Did you follow the recipe from Chef John? Either way, they look excellent. I guess you didn't fill them?
>>
Eric Ripert - Mon, 08 Oct 2018 12:45:25 EST ID:gNNY+1vX No.156859 Ignore Report Quick Reply
1539017125354.jpg -(594237B / 580.31KB, 2048x1536) Thumbnail displayed, click image for full size.
>>156858
I did fill them I just completely forgot to take a good picture of the cross section when they were fresh, pic related is like a day after and obviously looks kind of soggy because they were in the fridge
the vanilla bean cream was great but a little too heavy for my taste. It was basically a really good vanilla pudding, next time i'm probably just going to go with a light whip cream or I was even thinking of not putting the chocolate on the bottom and filling them with some kind of lemon custard
Great recipe tho, everyone I gave them to were crazy about em
>>
Bird Keeper Dane - Tue, 09 Oct 2018 09:53:01 EST ID:OSukxFTj No.156863 Ignore Report Quick Reply
1539093181176.jpg -(6079291B / 5.80MB, 5344x3006) Thumbnail displayed, click image for full size.
>>156205
Tikka Masala Stir-Fry
>>
Bird Keeper Dane - Tue, 09 Oct 2018 09:55:58 EST ID:OSukxFTj No.156864 Ignore Report Quick Reply
1539093358749.jpg -(4647048B / 4.43MB, 5344x3006) Thumbnail displayed, click image for full size.
>>156863
Chinese Stuffed Eggplant with the crew
>>
Bird Keeper Dane - Tue, 09 Oct 2018 09:56:55 EST ID:OSukxFTj No.156865 Ignore Report Quick Reply
1539093415199.jpg -(102876B / 100.46KB, 838x675) Thumbnail displayed, click image for full size.
>>156864
Mala Chicken
>>
Bird Keeper Dane - Tue, 09 Oct 2018 09:58:57 EST ID:OSukxFTj No.156866 Ignore Report Quick Reply
1539093537730.jpg -(4483100B / 4.28MB, 5344x3006) Thumbnail displayed, click image for full size.
>>156865
Singapore Style Rice Noodles
Despite the name, this dish isn't Singaporean, but rather Cantonese
>>
Bird Keeper Dane - Tue, 09 Oct 2018 10:00:27 EST ID:OSukxFTj No.156867 Ignore Report Quick Reply
1539093627227.jpg -(3621599B / 3.45MB, 5344x3006) Thumbnail displayed, click image for full size.
>>156866
Kobe Spring Rolls
Disclaimer: I didn't make these, but they were so delicious that I had to post them.
>>
Auguste Escoffier - Tue, 09 Oct 2018 10:06:24 EST ID:OSukxFTj No.156868 Ignore Report Quick Reply
>>156865
I'm not sure why this image ended up so small.

>>156866
I actually posted this a year or so ago, and some asshole shat on it, mistaking the noodles for Italian angelhair pasta. Kill that motherfucker.

Keep an eye out for the upcoming dumpling sauce thread. I've been working on my spicy peanut sauce for 10 years now, and I've finally perfected the recipe. All I need now is a good pic and then I can share it with the world of /nom/

Apologies for the sextuple bump
>>
Paula Deen - Wed, 10 Oct 2018 00:02:08 EST ID:gNNY+1vX No.156871 Ignore Report Quick Reply
1539144128667.jpg -(325117B / 317.50KB, 1188x1728) Thumbnail displayed, click image for full size.
Made bread
I was kind of nervous because it was my very first time making bread but I used a really simple no knead dutch oven recipe and I think it came out great
Can't wait to have it with breakfast tomorrow
>>
Raymond Blanc - Wed, 10 Oct 2018 08:54:35 EST ID:97oCMUkK No.156872 Ignore Report Quick Reply
>>156871
wow, looks good. Great job.
>>
Keith Floyd - Wed, 10 Oct 2018 09:40:19 EST ID:WhiXtCTy No.156873 Ignore Report Quick Reply
>>156871
dang that does look good, what kind of bread is it?
>>
Paula Deen - Wed, 10 Oct 2018 12:00:09 EST ID:gNNY+1vX No.156874 Ignore Report Quick Reply
>>156873
I guess it would be just white? Idk I'm not too keen on bread classification and the recipe didn't say. Has the taste and texture of sourdough without the sour
Ingredients were just flour yeast water and salt
>>
Adolphe Gérard - Wed, 10 Oct 2018 21:59:11 EST ID:wupKg5qZ No.156875 Ignore Report Quick Reply
1539223151764.jpg -(14964B / 14.61KB, 480x360) Thumbnail displayed, click image for full size.
>>156873
>>
Alfred Prunier - Thu, 11 Oct 2018 17:38:14 EST ID:NYhesM2y No.156877 Ignore Report Quick Reply
1539293894687.jpg -(3179964B / 3.03MB, 2976x5312) Thumbnail displayed, click image for full size.
french omelette, toast with brie, and spinach. Forgot to use a nonstick pan so it didn't fold super well but the taste and texture were still great
>>
Alain Chapel - Fri, 12 Oct 2018 07:00:13 EST ID:It3C0mHQ No.156878 Ignore Report Quick Reply
1539342013996.jpg -(23765B / 23.21KB, 300x223) Thumbnail displayed, click image for full size.
>>156877
looks good but the brie on that toast makes me sad
>>
Guillaume Fouquet de la Varenne - Fri, 12 Oct 2018 09:02:28 EST ID:y5kRykP1 No.156879 Ignore Report Quick Reply
Today I have simple lunch soda and popcorn. Popcorn is simple but tasty food. My friend recommended me to buy special oils for popcorn. So, I looked one article on https://diligentchef.com/best-oil-for-popcorn/ and decided to buy 4th & Heart Ghee Butter.
This ghee butter is a creamy, smooth and perfect ingredient for making popcorn
>>
Jamie Oliver - Fri, 12 Oct 2018 13:38:24 EST ID:ArEbPKjS No.156880 Ignore Report Quick Reply
>>156857
gross
>>
Philippe Rochat - Fri, 12 Oct 2018 22:58:24 EST ID:tXasn4Vc No.156881 Ignore Report Quick Reply
1539399504289.gif -(1172130B / 1.12MB, 200x154) Thumbnail displayed, click image for full size.
>>156879
>lunch
>soda and popcorn
>>
Marcelo Zana - Sat, 13 Oct 2018 10:40:46 EST ID:2OkfX1ot No.156882 Ignore Report Quick Reply
1539441646943.jpg -(923130B / 901.49KB, 1116x1116) Thumbnail displayed, click image for full size.
calzone for dinner last night. I used leftover empanada dough (they weren't photo worthy) so it ended up being a bit flakey, perhaps better utilized with a dessert filling like apple and brie or something, but it was still good. Fillings we're salami, spinach, parm, mushroom, and a bit of hot sauce. Could have used a meatier cheese, but that's what I got!
>>
John Besh - Sat, 13 Oct 2018 12:52:04 EST ID:v8CNAuku No.156883 Ignore Report Quick Reply
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Green beans with potatoes and pork in satay sauce. Pretty simple but the satay is great with almost anything
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Georges Blanc - Mon, 15 Oct 2018 16:49:41 EST ID:NYhesM2y No.156899 Ignore Report Quick Reply
making some pho tonight. Not traditional by any means, using what I got but im confident it will be great! The broth is gonna mulled wine spices in lieu plus ginger, onion, garlic, dash of sugar, little bit of cilantro and basil, red pepper flakes, soy sauce, veggie broth, and oyster sauce. I don't have star anise so i figure this will be close enough so long as i don't overdo the mulling mix. The pho will have crispy tofu, mushroom, slivered red pepper and onion, spinach (no watercress), green onion, and of course a lime wedge.

I'll report back with pictures later
>>
Pierre Gagnaire - Mon, 15 Oct 2018 18:09:28 EST ID:8jhkEV17 No.156900 Ignore Report Quick Reply
>>156899

man what the fuck is the craze around pho these days, i really do not get it. oh yum yum, watery vegetable soup from a far-off land! pass.
>>
Michel Guérard - Mon, 15 Oct 2018 21:33:20 EST ID:NYhesM2y No.156902 Ignore Report Quick Reply
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>>156900
idk Buzzkillington. I've never had it before let alone made it until now. You feel the same way about ramen or udon? It's good food.

anywhere here's my pho
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Bird Keeper Dane - Mon, 15 Oct 2018 22:44:44 EST ID:OSukxFTj No.156904 Ignore Report Quick Reply
>>156902
That looks incredible. Well done Guérard
>>
Michel Guérard - Mon, 15 Oct 2018 23:56:07 EST ID:NYhesM2y No.156907 Ignore Report Quick Reply
>>156904
thanks amigo! Turned out really good
>>
Bernard Loiseau - Tue, 16 Oct 2018 08:55:56 EST ID:WcDKf/Vt No.156911 Ignore Report Quick Reply
1539694556635.jpg -(301119B / 294.06KB, 2048x1150) Thumbnail displayed, click image for full size.
Fried eggs sunny side up and some frankfurter sausage fried in a pan melted with cheese was my low budget breakfast today. it was p nice. i put some salt, pepper, paprika, marjoram and basil in the pan and used butter to fry them.
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Bernard Loiseau - Tue, 16 Oct 2018 08:58:38 EST ID:WcDKf/Vt No.156912 Ignore Report Quick Reply
>>156902
yeah well thats not what you get when you order pho in asia. so he was kinda right.
>>
Anne Burrell - Tue, 16 Oct 2018 10:12:39 EST ID:1s3YOQ5U No.156913 Ignore Report Quick Reply
>>156911
how did you make those sausages and what type of cheese did you use.
>>
Bernard Loiseau - Tue, 16 Oct 2018 11:40:30 EST ID:WcDKf/Vt No.156915 Ignore Report Quick Reply
>>156913
i just cut them diagonally to allow for a thorough fry and fried them in a pan on the seasoned butter for about 10 minutes, turning often. i used a pizza tray to cover the pan for a while lol to allow the cheese to melt (i added it at the end) and cause honestly these sausages work better boiled ( i dont like that), they need a bit of time to cook through. I also sprinkled some green chili on the shits.
I used a fair amount of ementaler and gouda.
>>
Michel Guérard - Tue, 16 Oct 2018 13:09:26 EST ID:NYhesM2y No.156920 Ignore Report Quick Reply
>>156911
damn that looks good

>>156912
nobody said anything about ordering pho in Asia lol
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Bernard Loiseau - Tue, 16 Oct 2018 14:19:38 EST ID:WcDKf/Vt No.156921 Ignore Report Quick Reply
>>156920
LOL because I'm talking about going out and ordering food in asia cause I'm retarded LOL lol lol.
Are you autistic? I just said the original pho is very much watery shitness most of the time. so like the guy made a valid point and i would hardly call that meal on the picture pho at all. although it looks much better than the actual thing
>>
Michel Guérard - Tue, 16 Oct 2018 14:31:39 EST ID:NYhesM2y No.156922 Ignore Report Quick Reply
>>156921
jesus christ change your fuckin diaper i can smell you from here
>>
Charlie Trotter - Tue, 16 Oct 2018 14:54:53 EST ID:8jhkEV17 No.156923 Ignore Report Quick Reply
>>156921

valid point-making guy here. chill dude. i appreciate you backing me up but like, you seem angry
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Anne Burrell - Tue, 16 Oct 2018 15:04:14 EST ID:1s3YOQ5U No.156925 Ignore Report Quick Reply
>>156921
the fuck is wrong with you.
>>
Bernard Loiseau - Tue, 16 Oct 2018 17:30:23 EST ID:WcDKf/Vt No.156929 Ignore Report Quick Reply
>>156923
tbh i just think pho sucks and a lot of people have a vauge idea about it and just weirdly excited for it. also i just discovered i smoked the last of my stash around the time i posted that. yeah it was a retarded thing to take so seriously i agree
>>
Fernand Point - Tue, 16 Oct 2018 18:11:44 EST ID:dLdaOzGY No.156931 Ignore Report Quick Reply
>>156929
I've had good pho that was pretty damn good man

the spicy shit with a bunch of stomach lining and shit in it you know
>>
Anne Burrell - Tue, 16 Oct 2018 18:17:18 EST ID:1s3YOQ5U No.156932 Ignore Report Quick Reply
>>156931
Me too. I even had the pigs blood one with that looks like a block jelly. Yum.
>>
Michel Guérard - Tue, 16 Oct 2018 19:36:37 EST ID:NYhesM2y No.156937 Ignore Report Quick Reply
1539732997227.jpg -(1435549B / 1.37MB, 1060x1883) Thumbnail displayed, click image for full size.
roasting a duck. I wanted to blanch it first to get that extra dank crispy skin but none of my stove pots are big enough to hold a whole duck. Made some 5 spice powder as a rub, but I don't think I'll bother marinading it. Maybe just squirt its own juices back at it idk. It came with a packet of orange sauce but that shit tends to be too sweet for my taste.

Gonna make some poutine gravy with the drippings, I don't give a fuck if that's not "real" poutine gravy so don't tell me.
>>
Troisgros family - Tue, 16 Oct 2018 21:45:02 EST ID:NYhesM2y No.156938 Ignore Report Quick Reply
1539740702488.jpg -(1628945B / 1.55MB, 1060x1883) Thumbnail displayed, click image for full size.
>>156937
can't wait to carve into this sexy motherfucker
>>
Chuck Hughes - Tue, 16 Oct 2018 22:29:06 EST ID:WcDKf/Vt No.156939 Ignore Report Quick Reply
>>156938
shit looks disgusting. has nothing to do with your performance, i just cant stand seeing the entire animal cooked. its just a fucking burnt corpse like this, not a meal, you get me? its not like im a vegan or sjw it just puts me off to see a whole grilled chicken or any other lil shit. the pieces separately provide a much different sight. but as a whole, idk man.
>>
Troisgros family - Tue, 16 Oct 2018 23:42:13 EST ID:NYhesM2y No.156940 Ignore Report Quick Reply
1539747733488.jpg -(1283120B / 1.22MB, 1060x1883) Thumbnail displayed, click image for full size.
Carved up, got the carcass, neck bone, innards, scraps, and veggies working on a broth

>>156939
Maybe you'd feel differently if you were fist deep in day ass a few hours ago awww yiss

Ya know, this is not the first time I've heard that from someone who is otherwise fine with meat. I think that's an attitude that arose from many of use being so distant from our meat sources. Carcasses with their heads still on used to bug me but jow I don't give a shit. It's neat to see and be involved in the process of dressing down. Different strokes I guess.
>>
Chuck Hughes - Wed, 17 Oct 2018 00:21:06 EST ID:WcDKf/Vt No.156941 Ignore Report Quick Reply
>>156940
I like the texture and everything of raw meat, right from the point where it doesn't resemble a living being anymore. I'll keep touching up a good steak to the point of ruining the texture before I fry it lol. That way it's a delicious food item before preparing. Seeing a cow cut in half will surely make me puke. I just don't like the thought of eating them dead shits, man. I love meat to deat, but it's a bit disgusting tbh.
>>
Marie Troisgros - Wed, 17 Oct 2018 01:59:34 EST ID:8jhkEV17 No.156942 Ignore Report Quick Reply
>>156941

not to me man. in my first anatomy classes with human cadaver labs i couldnt help but be amazed at how our muscles look like any other meat. i left those labs hungry for some burgers or steak every time, no joke
>>
Pierre Gagnaire - Wed, 17 Oct 2018 11:07:17 EST ID:1s3YOQ5U No.156945 Ignore Report Quick Reply
1539788837881.gif -(1949602B / 1.86MB, 245x200) Thumbnail displayed, click image for full size.
>>156942
> left those labs hungry for some burgers or steak every time, no joke
fucking lold.
>>
Troisgros family - Wed, 17 Oct 2018 16:13:38 EST ID:NYhesM2y No.156946 Ignore Report Quick Reply
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duck breast, omelette, toast with fig butter
>>
John Besh - Wed, 17 Oct 2018 17:06:29 EST ID:dLdaOzGY No.156947 Ignore Report Quick Reply
>>156940
good shit my man making broths is a lost skill for most

good on ya
>>
Troisgros family - Wed, 17 Oct 2018 17:33:50 EST ID:NYhesM2y No.156948 Ignore Report Quick Reply
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>>156947
thanks amigo!
>>
Emeril Lagasse - Thu, 18 Oct 2018 13:46:33 EST ID:FAvYFlY4 No.156959 Ignore Report Quick Reply
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just rotini. I'll add some sauce. I only have balsamic vinegar. i need groceries
>>
Paula Deen - Thu, 18 Oct 2018 15:36:56 EST ID:ITedxYe5 No.156964 Ignore Report Quick Reply
1539891416903.jpg -(1603703B / 1.53MB, 1060x1883) Thumbnail displayed, click image for full size.
more noodz, this time with 50/50 pho and duck broth, and of course duck breast
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Antonin Carême - Thu, 18 Oct 2018 15:58:16 EST ID:1s3YOQ5U No.156965 Ignore Report Quick Reply
>>156964
nice
>>
Georges Blanc - Thu, 18 Oct 2018 22:02:21 EST ID:FAvYFlY4 No.156966 Ignore Report Quick Reply
1539914541536.png -(1877865B / 1.79MB, 1004x1076) Thumbnail displayed, click image for full size.
>>156959
got groceries and still had pasta. added peas, edamame, balsamic vinegar, and spices. I usually just boil/simmer it all in the same pot at the same time or put some veg in a steamer above the boiling pot. pretty easy for people who don't like to cook. nb
>>
Alfred Prunier - Thu, 18 Oct 2018 22:18:41 EST ID:NYhesM2y No.156967 Ignore Report Quick Reply
>>156966
don't mean to sound like a hater but that sounds pretty comforting as far as depression pasta goes
>>
Spike Mendelsohn - Thu, 18 Oct 2018 23:29:26 EST ID:kHoxGvSM No.156968 Ignore Report Quick Reply
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this is prettyyyyy good. not too strong banana, very mild if anything. subtle. they nailed it.
>>
Pierre Troisgros - Fri, 19 Oct 2018 10:04:44 EST ID:1s3YOQ5U No.156976 Ignore Report Quick Reply
>>156966
peas on pasta¡¡ you mad man..
>>
Amy Finley - Fri, 19 Oct 2018 14:43:35 EST ID:WcDKf/Vt No.156977 Ignore Report Quick Reply
1539974615441.jpg -(238347B / 232.76KB, 2048x1150) Thumbnail displayed, click image for full size.
My late night breakfast today.
This time i turned the eggs just for 1 second before taking them out to achieve that "closed up yolk thats still runny" consistency. I love making fried eggs
However the bacon i bought is the weirdest shit, the shit had like no fat on the strips at all??? it was just meat. so it wouldnt even start frying without adding a lot of oil, while normally you should fry bacon without any added oil... so they came out both overdone & oily while being dry as fuck at the same time. shittiest bacon ever. you'd think more meat is always good, well not on bacon. i prefer the shits where it's like 20% fat of a strip. meh was still p good.
used parsley, white and black pepper, paprika and salt to season.
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Michel Troisgros - Fri, 19 Oct 2018 23:28:56 EST ID:gNNY+1vX No.156986 Ignore Report Quick Reply
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Cinnamon rolls from scratch, they turned out dank as fuck.
I swear there is no better smell than baking brown sugar and cinnamon. Oddly enough it was a Tasy recipe who I usually stay away from because they cut corners and use a bunch of premade shit and throw butter and cheese at everything like they're getting paid to but I saw this recipe the other day that looked great.
>>
Urbain Dubois - Fri, 19 Oct 2018 23:43:14 EST ID:aikhWt3z No.156988 Ignore Report Quick Reply
>>156977
lol. That bacon does look really lean. Fuck that. Eggs look good, though.
>>156986
Dayum those look good.
>>
Giada De Laurentils - Sat, 20 Oct 2018 00:49:06 EST ID:4KmmhmSM No.156989 Ignore Report Quick Reply
>>156968

I want this banana milk inside of me
>>
Frédy Girardet - Sat, 20 Oct 2018 01:34:46 EST ID:WcDKf/Vt No.156990 Ignore Report Quick Reply
>>156986
with cinammonn rolls i found the key is to use 15x the amount of cinnamon filling that you're supposed to use so it doesn't just get 100% absorbed into the dough
>>
Bernard Loiseau - Sat, 20 Oct 2018 09:11:03 EST ID:FAvYFlY4 No.156995 Ignore Report Quick Reply
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>>156967
yeah you're right. it's comforting to make a meal like this and I'm depressed. usually I have no appetite and can only stomach juice, but prefer hooch. I usually make more than I can eat, so I have left overs. It feels good to make something for myself and have that food security. geez. i'm trying to be more interested in cooking because I really give zero fucks about food. i'd feel better if I did not have to eat.
>>156976
lol that's like a tenth of all the foods I like and all I had to add in. I just mix together whatever I have. the recipe is: base (pasta/rice), veg (peas/carrot), bean (edamame, garbanzo, black), sauce (balsamic vinegar, soy, etc), herb/spice.

my last meal was pic related. I poured coffee over oats, sunflower seeds, and a couple grapes. I eat slow, so when it gets cold, pour some almond milk over it.
>>
Frédy Girardet - Sat, 20 Oct 2018 14:42:37 EST ID:WcDKf/Vt No.156998 Ignore Report Quick Reply
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microwave brownies with homemade vanilla cream lol
>>
Michel Roux - Sat, 20 Oct 2018 15:09:15 EST ID:voVGF1ko No.157000 Ignore Report Quick Reply
>>156998
>microwave brownies
Cmon now you're better than that
>>
Koumei Nakamura - Sat, 20 Oct 2018 15:23:48 EST ID:c9Caxho1 No.157001 Ignore Report Quick Reply
>>156998
you did homemade vanilla cream but had to fuckin' microwave the brownies? explain this.
>>
Pierre de Lune - Sat, 20 Oct 2018 16:18:47 EST ID:/aB+049W No.157005 Ignore Report Quick Reply
>>157001
Mom doesn't let him use the oven
>>
Frédy Girardet - Sat, 20 Oct 2018 16:23:56 EST ID:WcDKf/Vt No.157006 Ignore Report Quick Reply
>>157001
i like microwave brownies. for the effort theyre nice.
and it was leftover from a couple days ago i just reheated it.
>>
Alain Ducasse - Sat, 20 Oct 2018 19:18:49 EST ID:97oCMUkK No.157009 Ignore Report Quick Reply
>>157006
What are you nine?
>>
Susur Lee - Sat, 20 Oct 2018 21:00:44 EST ID:WcDKf/Vt No.157010 Ignore Report Quick Reply
>>157009
Boi wtf i just like microwave brownies because it takes 3 minutes. And i made the vanilla for another cake a couple days ago.
>>
Alice Waters - Sat, 20 Oct 2018 21:56:26 EST ID:TAI8xFSU No.157012 Ignore Report Quick Reply
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made a bunch of stuff so far this weekend. mashed potatoes mixed with chopped kale and sauteed onion, topped with cheese and baked. cabbage soup with carrots and celery in it. one of those cakes you soak in super sweet milk overnight. chicken salad with the secret recipe. also cut up a bunch of salad stuff and ate a salad larger than my head this past thursday.

>>157000
>>157001
>>157005
>>157009
oh like we're all somehow above microwaving brownies. ffs people.
>>
Susur Lee - Sun, 21 Oct 2018 00:14:39 EST ID:WcDKf/Vt No.157014 Ignore Report Quick Reply
>>157012
these niggas be defending macaroni pizza, but lose their shit when i post some gourmet microwaved brownies.
>>
Jean-Georges Vongerichten - Sun, 21 Oct 2018 04:27:11 EST ID:dLdaOzGY No.157015 Ignore Report Quick Reply
>>157014

nigga I never hated on your brownies you're just tinfoiling now
>>
Antoine Parmentier - Sun, 21 Oct 2018 09:59:34 EST ID:FAvYFlY4 No.157018 Ignore Report Quick Reply
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>>157010
that's a lot of desserts in a little amount of time lol. you do you though; I'm an asshole, nb
>>
Susur Lee - Sun, 21 Oct 2018 11:40:56 EST ID:WcDKf/Vt No.157019 Ignore Report Quick Reply
>>157018
unironically, when im high as fuck and already ate everything in the house, i start making cakes.
>>
Michel Roux Jr. - Sun, 21 Oct 2018 12:20:12 EST ID:/aB+049W No.157021 Ignore Report Quick Reply
>>157015
STOP HARASSING HIM YOU STALKER
>>
Alton Brown - Sun, 21 Oct 2018 12:35:51 EST ID:c9Caxho1 No.157022 Ignore Report Quick Reply
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i honestly wasn't shitting on the venerated technique of microwaving brownies, i just thought there was dissonance between the effort put into whipping up your own topping and the low-effort microwave brownie maneuver.
>>
Marco Pierre White - Mon, 22 Oct 2018 00:25:56 EST ID:dLdaOzGY No.157052 Ignore Report Quick Reply
>>157021
if I hear a maf badmouthing me in another room I'mma bust in and say whatup
>>
Yutaka Ishinabe - Sat, 27 Oct 2018 22:43:58 EST ID:gNNY+1vX No.157098 Ignore Report Quick Reply
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Behold, my carrot cake
mire it
was a tiny bit dry, the recipe called for pineapple but i'm not a fan so I left it out and I think keeping it in would have helped with the moisture problem. Also making two thinner cakes in separate pans instead of 1 might have helped.
Maybe more carrots next time too.
Good cake though
>>
Bobby Flay - Sun, 28 Oct 2018 04:40:56 EST ID:dLdaOzGY No.157101 Ignore Report Quick Reply
>>157098
did it call for fresh pineapple or canned?

if canned you could probably just use some of the juice that pineapple is canned in and it would probably help up the density/moisture and add some sweetness

you can get just the juice usually in a can so maybe go with that, or if you absolutely hate everything about the fruit use another fruits juice in place of it
>>
Yutaka Ishinabe - Sun, 28 Oct 2018 14:17:55 EST ID:gNNY+1vX No.157102 Ignore Report Quick Reply
>>157101
canned I believe. I think the big problem was just leaving the pineapple out and not subbing in something for it. Most of the recipes I compared to this one used 3 cups of shredded carrot while this used 2 cups + 1 cup pineapple, so I think I should have just added more carrot and it would have come out much better. The juice probably would have helped a lot too, I noticed my batter was much thicker than the recipe before I even baked it.
>>
Bernard Loiseau - Sun, 28 Oct 2018 15:14:06 EST ID:/kwC3/Wb No.157103 Ignore Report Quick Reply
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Soylent strawberry people content: 0
Makes a good breakfast.
>>
Marcus Samuelsson - Sun, 28 Oct 2018 22:32:06 EST ID:Ip677x6A No.157105 Ignore Report Quick Reply
>>157103
Garbággio
>>
Gaston Acurio - Mon, 29 Oct 2018 17:37:59 EST ID:dLdaOzGY No.157109 Ignore Report Quick Reply
>>157103
replacing meals with soylent is the biggest red flag that someone has given up on living a good life and is just now living a life
>>
Frédy Girardet - Wed, 31 Oct 2018 10:36:43 EST ID:1s3YOQ5U No.157113 Ignore Report Quick Reply
>>157109
is only a matter a time we east some delicious soylent green.
>>
Wolfgang Puck - Thu, 01 Nov 2018 03:57:28 EST ID:q2JDfsP2 No.157114 Ignore Report Quick Reply
>>157105
Are you a 20 year old that watched Mucha Lucha growing up or something?
>>
Troisgros family - Tue, 06 Nov 2018 03:01:16 EST ID:FAvYFlY4 No.157151 Ignore Report Quick Reply
>>157109
idk man, life's better when it's not surrounded by food. especially after an ED, drinks like this can be helpful psychologically. it's nice to not worry about a basic human need.
>>
Cyril Lignac - Thu, 08 Nov 2018 00:01:35 EST ID:sYOHnJu7 No.157161 Ignore Report Quick Reply
Forgot to take a pic, but made some rye porridge for breakfast with freshly roasted sunflower seeds and some plum jam I made in late summer. It fits better with oat porridge but this was good too.
>>
Julia Child - Fri, 09 Nov 2018 17:33:41 EST ID:gNNY+1vX No.157180 Ignore Report Quick Reply
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Made bear claws today
>>
Lidia Bastianich - Fri, 09 Nov 2018 21:08:57 EST ID:hyyOEbXr No.157183 Ignore Report Quick Reply
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>>156205
Some pasta. I got real lazy though. I lile to put a lot of basil.
>>
Rick Bayless - Sat, 10 Nov 2018 08:48:11 EST ID:4n3Iv++y No.157184 Ignore Report Quick Reply
>>157180
>bear claws
I thought they were called bear paws. Must be from across the pond
>>
Duff Goldman - Sat, 10 Nov 2018 11:27:00 EST ID:mvvy+Lst No.157185 Ignore Report Quick Reply
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>>157184
Paws and claws is the same
>>
Alain Senderens - Sat, 10 Nov 2018 12:03:11 EST ID:yungr8fX No.157186 Ignore Report Quick Reply
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>>157185
untrue!
>>
Marc Forgione - Sat, 10 Nov 2018 12:18:59 EST ID:c9Caxho1 No.157187 Ignore Report Quick Reply
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>>157186
Dude, didn’t you see his pic? This is coming from an actual bear. I’ll take his word for it.
>>
Jean Anthelme Brillat-Savarin - Sat, 10 Nov 2018 12:30:01 EST ID:gNNY+1vX No.157188 Ignore Report Quick Reply
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You gotta eat the lettuce
>>
Amy Finley - Sat, 10 Nov 2018 12:40:06 EST ID:WGiKL/60 No.157189 Ignore Report Quick Reply
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>>157188
>>
Thomas Edwards - Mon, 12 Nov 2018 04:20:50 EST ID:tXasn4Vc No.157190 Ignore Report Quick Reply
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It's called a bear claw you limey fucks
>>
Guy Savoy - Mon, 12 Nov 2018 22:16:34 EST ID:kHoxGvSM No.157194 Ignore Report Quick Reply
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I hate rushing Christmas but I caved when I saw some egg nog, I love this shit.
>>
Robert Irvine - Tue, 13 Nov 2018 01:33:51 EST ID:XWzIG81I No.157196 Ignore Report Quick Reply
didn't make anything special tonight, but a few days ago I made a delicious curry like concoction with some chicken thighs, onions, carrots, garam masala, turmeric, black pepper, garlic, ginger, fenugreek, fennel, coconut cream, peanut butter, a dash of hot sauce and cilantro. could have used some freshly ground/higher quality spices, but it was still fairly delicious, especially considering my limited resources
>>
Robert Irvine - Tue, 13 Nov 2018 01:37:16 EST ID:XWzIG81I No.157197 Ignore Report Quick Reply
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>>157196
forgot the pic, though honestly a curry is rarely visually impressive
>>
Sidoine Benoît - Tue, 13 Nov 2018 04:34:24 EST ID:DD2R5oKD No.157198 Ignore Report Quick Reply
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Made this last week

Creamy fish soup with salmon and mussels
>>
Pierre Cubat - Tue, 13 Nov 2018 13:48:20 EST ID:NYhesM2y No.157203 Ignore Report Quick Reply
nothing special recently and definitely nothing photo worthy. Ran out of rice so I opened some quinoa and made some easy "fried rice" bowls with mixed veggies, an egg, and spices. Last night I used green and white onion, carrot, and some leftover chinese 5 spice i used for a duck a month or so ago, today for lunch I used white onion, mushroom, spinach, and some greek seasoning. Quick, easy, tasty
>>157197
looks good to me

>>157198
hell yeah
>>
Alain Passard - Wed, 14 Nov 2018 23:53:46 EST ID:IxMtULFA No.157218 Ignore Report Quick Reply
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I had two steaks one after the other after not being able to afford red meat for an entire month. Every bite was ecstasy. I didn't take a picture because I was too busy eating the shit out of them. Every time I eat a steak, it makes me remember how fucking retarded vegetarians are, and then it makes me glad that my toilet is so powerful.

https://www.youtube.com/watch?v=9ShTGNJW5fM
>>
Mario Batali - Thu, 15 Nov 2018 09:35:58 EST ID:qUf/84rw No.157221 Ignore Report Quick Reply
>>157218
I feel the same way every time I drink. One sip of liquor and I realize how retarded non-drinkers are. Yes, it may kill me in a few decades, but it's pure bliss mixed with digestive problems, and I love it.
>>
Alex Guarnaschelli - Thu, 15 Nov 2018 10:11:59 EST ID:1s3YOQ5U No.157222 Ignore Report Quick Reply
>>157221
All good things in life kill you. I say you can do everything a moderate consuption.
>>
Marc Summers - Thu, 15 Nov 2018 20:40:44 EST ID:Z0KJkHwG No.157225 Ignore Report Quick Reply
>>157222
Fentanyl?
>>
Thomas Edwards - Thu, 15 Nov 2018 22:33:10 EST ID:bnDwnI8O No.157227 Ignore Report Quick Reply
>>157225
A "moderate" amount wouldn't hurt you, by definition. It's a tautology.
>>
C-Higgy !lfsExjBfzE - Fri, 16 Nov 2018 08:13:00 EST ID:sNZryuVf No.157231 Report Quick Reply
I went to Ruth's Chris Steakhouse last night for dinner and had a New York Strip, mashed potatoes, lobster bisque and Haagen-Daaz vanilla ice cream. I had A1 sauce with my steak but it was weird eating it without garlic, thyme and butter soaked in it like I usually cook at home.
>>
Guillaume Tirel - Sat, 17 Nov 2018 13:26:19 EST ID:yungr8fX No.157245 Ignore Report Quick Reply
>>157231
Look at this bougie bastard.
>>
Madame Mérigot - Sat, 17 Nov 2018 15:27:49 EST ID:GWY0NpwO No.157246 Ignore Report Quick Reply
>>157231
I feel like hating on A1, but there's enough hate here, so I'll just say that I like lobster bisque.
>>
Charles Ranhofer - Sun, 18 Nov 2018 04:48:03 EST ID:dLdaOzGY No.157249 Ignore Report Quick Reply
>>157246
in my town asking for the lobster bisque is codewords for purchasing illicit handjobs
>>
Carme Ruscalleda - Sun, 18 Nov 2018 11:39:31 EST ID:FAvYFlY4 No.157251 Ignore Report Quick Reply
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bowl of a bunch of food that i like all mixed up: pasta, carrots, peas, edamame, cucumber, tomato, tempeh, and pesto.
>>
Elizabeth Falkner - Sun, 18 Nov 2018 12:34:33 EST ID:HAEuQvMt No.157257 Ignore Report Quick Reply
>>157251
i would fucking puke if i had to eat that
fucking vegans, whats wrong with you man? why'd you eat that?
>>
Nicolas Stohrer - Sun, 18 Nov 2018 14:06:50 EST ID:JNvqx+wo No.157261 Ignore Report Quick Reply
>>157257
I didn't know what the fuck edamame or tempeh was until I googled, but it looks alright to me. Take out the soy and put some prosciutto in and we're all set.
>>
Marco Pierre White - Sun, 18 Nov 2018 14:52:14 EST ID:NYhesM2y No.157262 Ignore Report Quick Reply
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made zucchini crêpes with veggies and a cheesy sauce. Not the best cross section photo but they were fantastic. Spiced with dill, rosemary, salt, and pepper. Yellow squash, carrot, green onion, mushroom, and garlic friend in utter for the veggies. Kind of a bitch to flip if you haven't made them before because they're so delicate, but after a couple of tries it gets easy
>>
Marco Pierre White - Sun, 18 Nov 2018 14:53:24 EST ID:NYhesM2y No.157263 Ignore Report Quick Reply
>>157257
looks good, stop being a huge bitch
>>
Elizabeth Falkner - Sun, 18 Nov 2018 15:39:54 EST ID:HAEuQvMt No.157264 Ignore Report Quick Reply
>>157263
it looks like total garbage that by the looks of it tastes like slightly mushy green stuff
its ok, today i learned people like this kind of food too
>>
Giada De Laurentils - Sun, 18 Nov 2018 15:45:49 EST ID:S/Ghf3HF No.157265 Ignore Report Quick Reply
>>157257
It seems like a weird mixture of ingredients, but they think it tastes good. How do you know they're vegan? pesto may have dairy. Why do you eat anything? I don't understand that question. you're over reacting.

>>157261
plant soy is fine. usually people are freaked out by tempeh more so because of the fungus than the soy. I had to google prosciutto; ham slices with pasta and vegs seems weird to me.
>>
Nicolas Stohrer - Sun, 18 Nov 2018 15:47:15 EST ID:JNvqx+wo No.157266 Ignore Report Quick Reply
>>157264
Pesto is delicious you bitch
>>
Nicolas Stohrer - Sun, 18 Nov 2018 15:50:37 EST ID:JNvqx+wo No.157267 Ignore Report Quick Reply
>>157265
It's pretty common in pasta salads like that
>>
Marc Veyrat - Sun, 18 Nov 2018 16:02:58 EST ID:Z0KJkHwG No.157268 Ignore Report Quick Reply
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>>157265
>I had to google prosciutto; ham slices with pasta and vegs seems weird to me.
Its dank af. You don't do whole slices, rather cut or tear or cook and crumble them into smaller pieces, like you might do with bacon.
>>
Guy Fieri - Sun, 18 Nov 2018 17:50:34 EST ID:bdNn8UKJ No.157271 Ignore Report Quick Reply
>>157265
> I had to google prosciutto; ham slices with pasta and vegs seems weird to me.
My God how much barbarians are you?
>>
Elizabeth Falkner - Sun, 18 Nov 2018 18:52:14 EST ID:HAEuQvMt No.157275 Ignore Report Quick Reply
>>157271
Yeah like wtf, people don't know fucking ham? The shit is in your local supermarket
>>
Paul Bocuse - Sun, 18 Nov 2018 19:06:59 EST ID:JNvqx+wo No.157277 Ignore Report Quick Reply
>>157275
Cured meat is th same as bologna u guys!!!
>>
Marcel Boulestin - Sun, 18 Nov 2018 19:36:26 EST ID:HAEuQvMt No.157278 Ignore Report Quick Reply
>>157277
more or less, yes
like prosciutto is just sliced cured meat. you dont have to eat pasta and shit with it. you can just put it on a slice of bread so your brain can comprehend the epic weirdness of eating ham
>>
Aida Mollenkamp - Sun, 18 Nov 2018 20:02:02 EST ID:5Wb9XXHc No.157280 Ignore Report Quick Reply
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DICKS EVERYWHERE
>>
Paul Bocuse - Sun, 18 Nov 2018 20:03:43 EST ID:JNvqx+wo No.157281 Ignore Report Quick Reply
>>157278
I like slicing hotdogs real thin and serving it on crackers
>>
Marcel Boulestin - Sun, 18 Nov 2018 20:05:51 EST ID:HAEuQvMt No.157282 Ignore Report Quick Reply
>>157281
shits not even funny, my jimmies are too rustled cause some people have to google ham
>>
Paul Bocuse - Sun, 18 Nov 2018 20:17:40 EST ID:JNvqx+wo No.157283 Ignore Report Quick Reply
>>157282
For caviar I soak bath gels in leftover soy sauce packets, no one can tell the difference
>>
Fanny Craddock - Sun, 18 Nov 2018 20:59:00 EST ID:FAvYFlY4 No.157284 Ignore Report Quick Reply
>>157282
because they said prosciutto instead of ham. who would google ham
>>
Menon - Sun, 18 Nov 2018 22:27:04 EST ID:hyyOEbXr No.157286 Ignore Report Quick Reply
>>157282
i fucking lold.
>>
Prosper Montagné - Tue, 20 Nov 2018 02:20:46 EST ID:FAvYFlY4 No.157299 Ignore Report Quick Reply
>>157261
no one talking about how they had to google two foods. salty nb
>>
Eric Ripert - Tue, 20 Nov 2018 18:14:51 EST ID:NYhesM2y No.157307 Ignore Report Quick Reply
>>157299
lol right.
>>
Michel Bras - Sat, 24 Nov 2018 21:12:40 EST ID:yungr8fX No.157346 Ignore Report Quick Reply
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Decided to try making quesadillas for the first time with some leftover taco meat, pinto beans, cheese, pico, and spanish rice. I made them a bit too thicc, but it ended up working because I used enough cheese to glue it all together. I also had to improvise and put a lid on the pan, or else I feared they wouldn't cook through.

Turned out far better than I could have expected. I need to sell these out of a food truck, I'd make fucking bank.
>>
Marie Troisgros - Sun, 25 Nov 2018 08:14:17 EST ID:aPcH+QMR No.157358 Ignore Report Quick Reply
>>157346
To be safe, you should probably use pre-cooked meat since you're not really cooking it directly. But yeah, home made quesadillas are dank, tortilla in a non-stick pan on low-med heat, bunch of shredded cheese and whatever toppings you want. I like to go with shredded chicken breast, some kind of jack cheese and some jalapeno slices. Good shit.
>>
Michel Bras - Sun, 25 Nov 2018 12:41:34 EST ID:yungr8fX No.157367 Ignore Report Quick Reply
>>157358
Oh yeah it was pre cooked, I just worded it wrong. I should have said heated through, not cooked through.
>>
Antoine Beauvilliers - Sun, 25 Nov 2018 13:14:29 EST ID:c9Caxho1 No.157368 Ignore Report Quick Reply
>>157346
>>157358
think this would be a good idea for leftover turkey from thanksgiving? i usually hate subbing turkey for things cause it always tastes funky but it seems like it might actually work in place of chicken in this case.
>>
Michel Bras - Sun, 25 Nov 2018 15:20:50 EST ID:yungr8fX No.157370 Ignore Report Quick Reply
>>157368
I think it could work, maybe add a little taco seasoning
>>
Charlie Trotter - Sun, 25 Nov 2018 16:26:05 EST ID:NYhesM2y No.157371 Ignore Report Quick Reply
>>157368
>>157370
for sure, season it generously and reheat it by braising so it isn't dry as fuck. Leftover turkey goes well in a chili or casserole as well
>>
Philippe Édouard Cauderlier - Mon, 26 Nov 2018 18:09:39 EST ID:gNNY+1vX No.157387 Ignore Report Quick Reply
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I had some really shitty pumpkin pie on thanksgiving so today I wanted to make my own, both to get that bad taste out of my mouth and to make sure I used a good recipe for when I made one on christmas
Crust was great, texture was great, but the taste was off. Recipe called for chinese 5 spice which I already thought was strange but it was a trial pie anyways so I used it. Had the ginger, nutmeg, cinnamon, everything you'd expect in a pumpkin pie but not allspice
Definitely going with allspice next time, idk if its a regional thing or what but the 5 spice did not belong. Otherwise the recipe was great. Both the crust and filling were super simple
>>
Pierre Cubat - Mon, 26 Nov 2018 19:22:19 EST ID:NYhesM2y No.157388 Ignore Report Quick Reply
>>157387
Lol yeah Chinese 5 spice is kinda similar to pumpkin pie spice but just doesn't work. If anything specific threw off the flavor I'd say its the fennel in the mix. What was wrong with the first pie?
>>
Thomas Keller - Mon, 26 Nov 2018 20:32:30 EST ID:gNNY+1vX No.157390 Ignore Report Quick Reply
>>157388
>What was wrong with the first pie?
My family visited my grampa at his retirement place for thanksgiving, which was a really nice place, but for some godawful reason they served frozen storebought pumpkin pie that tastes like they just dumped a whole jar of nutmeg in it and the crust was still basically raw
Ho boy it was bad
>>
Rokusaburo Michiba - Tue, 27 Nov 2018 12:23:54 EST ID:yungr8fX No.157397 Ignore Report Quick Reply
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>>157387
Chinese 5 spice is actually great in pumpkin pie but you just have to use a small amount. I made Chef John's recipe this Thanksgiving which called for 5 spice and it is by far the best pumpkin pie I've ever had. Far better than anything I've ever made with cloves or pumpkin pie spice.

Had eggs in a spicy red chile mole with toast and arroz con leche for breakfast.
>>
James MacInnis - Tue, 27 Nov 2018 12:50:10 EST ID:1s3YOQ5U No.157398 Ignore Report Quick Reply
>>157397
wtf is that.. egg soup..
>>
Thomas Keller - Tue, 27 Nov 2018 14:56:19 EST ID:gNNY+1vX No.157401 Ignore Report Quick Reply
>>157397
>I made Chef John's recipe this Thanksgiving
Thats actually the recipe I used. And like I said everything else was great just the flavor had this potpourri kind of aftertaste from the five spice. I guess i'm just not used to that, a classic pumpkin pie in my mind has allspice
>>
James Martin - Tue, 27 Nov 2018 15:01:47 EST ID:AoaeTgi5 No.157402 Ignore Report Quick Reply
>>157398
He said what it was in the post, guy
>eggs in a spicy red chile mole with toast and arroz con leche
>>
Marie Troisgros - Tue, 27 Nov 2018 18:53:26 EST ID:dLdaOzGY No.157403 Ignore Report Quick Reply
>>157397
aw man if you would have had some fried to a crisp corntillas instead of the bread and a couple spoons of a really hot fresh salsa that would be my favorite breakfast
>>
Eric Ripert - Wed, 28 Nov 2018 19:22:10 EST ID:yungr8fX No.157410 Ignore Report Quick Reply
>>157403
Yeah I just had some leftover sauce and figured it would be dope. It definitely needed a few more ingredients to be rounded out, but the toast dipped in the yolk and enchilada sauce was sexy.
>>
Antoine Beauvilliers - Mon, 03 Dec 2018 04:01:20 EST ID:bnDwnI8O No.157451 Ignore Report Quick Reply
I wanted to make some spicy sour Mexican salsa verde but I accidentally bought the ingredients for Italian spicy verde which is not at all the same thing.
Turns out you can't buy tomatilloes in this country at all, which are essential.
This stuff is very salty so I'm eating it with avocado and mozzarella.
>>
Georges Blanc - Mon, 03 Dec 2018 10:18:09 EST ID:It3C0mHQ No.157454 Ignore Report Quick Reply
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>>157180
Bear Claws in my country are a bit different lol
Pic isn't mine but they're pretty easy to make.
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Pierre Gagnaire - Thu, 06 Dec 2018 23:02:06 EST ID:NYhesM2y No.157520 Ignore Report Quick Reply
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Brined and roasted a chicken, it was way too salty. Gonna half the salt and the time next time I have a go. It isn't bad and the brining worked to keep it juicy, just not something I'd want to eat a chunk of. It'll be fine in tacos and noodles and shiiit.

Workin on day bone broth now
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Marc Forgione - Fri, 07 Dec 2018 03:48:27 EST ID:coJwCiLB No.157522 Ignore Report Quick Reply
A clutch of leatherback sea turtle eggs.
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Jean Bardet - Fri, 07 Dec 2018 09:57:47 EST ID:OScdunSC No.157523 Ignore Report Quick Reply
>>157520
Brining can be tricky like that. I've definitely brined chicken with too much salt.
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Cat Cora - Fri, 07 Dec 2018 14:23:23 EST ID:lfXNHND5 No.157527 Ignore Report Quick Reply
>>157520
>>157523
Are you wet or dry brining? I've never had a problem with dry brining, just rub the bird with kosher salt and let it sit uncovered in the fridge overnight. Works like a charm every time
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Johann-Carl Leuchs - Fri, 07 Dec 2018 19:56:05 EST ID:NYhesM2y No.157531 Ignore Report Quick Reply
>>157527
i did a wet brine
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Michel Troisgros - Fri, 07 Dec 2018 21:35:46 EST ID:0jTmo55E No.157534 Ignore Report Quick Reply
>>157531
I wet brined yer mum and she stayed real juicy
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Johann-Carl Leuchs - Fri, 07 Dec 2018 23:30:30 EST ID:NYhesM2y No.157536 Ignore Report Quick Reply
>>157534
Thank you for your service
>>
Prosper Montagné - Sat, 08 Dec 2018 17:21:43 EST ID:dvdeUIz5 No.157550 Ignore Report Quick Reply
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seafood pasta with squid and prawn, wild mushrooms, thinly sliced courgette just barely cooked at the end, burnt shallots and parsley. all in a prawn butter based sauce
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Prosper Montagné - Sat, 08 Dec 2018 17:23:05 EST ID:dvdeUIz5 No.157551 Ignore Report Quick Reply
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DICKS EVERYWHERE
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Marc Summers - Sat, 08 Dec 2018 19:32:19 EST ID:yungr8fX No.157556 Ignore Report Quick Reply
>>157551
Looks pretty dank. I dig your counter top.
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Johann-Carl Leuchs - Sun, 09 Dec 2018 00:46:17 EST ID:DzH+9xlb No.157559 Ignore Report Quick Reply
>>157550
looks good. needs fresh herbs for a 10/10 tho
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Jean Anthelme Brillat-Savarin - Sun, 09 Dec 2018 10:00:28 EST ID:dvdeUIz5 No.157560 Ignore Report Quick Reply
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>>157559
thank you, i added chopped parsley in right at the last minute but it did cook into the sauce a bit much so it was less aromatic.

this is the start of a slow cooked beef stew we'll be having tonight, mushrooms, oxtail, all the usual stuffs
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Jean Anthelme Brillat-Savarin - Sun, 09 Dec 2018 15:33:08 EST ID:dvdeUIz5 No.157563 Ignore Report Quick Reply
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about 7 hours later

in the last 30 minutes i stuck some butter in the freezer, mixed flour with a little bicarb of soda, salt, pepper, herbes de provence, chilli flakes and fresh chopped parsley, grated in the frozen butter and added in just enough water to mix it up into a goopy mess, then scopped little bits of it all over the dish to turn into dumplings
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Jean Anthelme Brillat-Savarin - Sun, 09 Dec 2018 15:38:06 EST ID:dvdeUIz5 No.157564 Ignore Report Quick Reply
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plated

also added in a little cream just before the dumplings, i had something like a stroganoff in mind. Just..yknow, less..beige

had it with some pretty average bread. some sort of buttered sourdough wouldve been great
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Pierre Cubat - Tue, 11 Dec 2018 08:20:19 EST ID:KWbS4wqg No.157589 Ignore Report Quick Reply
>>157564
Looks tasty mang. Good work!
>>
Pierre de Lune - Tue, 11 Dec 2018 13:54:05 EST ID:yungr8fX No.157593 Ignore Report Quick Reply
>>157564
>plated

Um, that's a bowl sweetie.
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Masaharu Morimoto - Tue, 11 Dec 2018 20:41:23 EST ID:2rQ71PrS No.157596 Ignore Report Quick Reply
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>>157593
WATCH OUT EVERYONE, WE GOT THE SEMANTIC POLICE OVER HERE!
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François Pierre de la Varenne - Tue, 11 Dec 2018 21:30:23 EST ID:Z0KJkHwG No.157597 Ignore Report Quick Reply
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I was aiming for a chicken schnitzel, but I don't think I pounded it flat enough. Still tasty tho
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Rashma Beharry - Tue, 11 Dec 2018 21:31:47 EST ID:tXasn4Vc No.157598 Ignore Report Quick Reply
>>157597
>Miller Lite
0/10 see me after class
>>
François Pierre de la Varenne - Tue, 11 Dec 2018 21:36:42 EST ID:Z0KJkHwG No.157599 Ignore Report Quick Reply
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>>157598
Yeah, it's shitty but it's cheap, and I only have to put up with it another week or two until I finish building my electric home brewery
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Antoine Parmentier - Wed, 12 Dec 2018 01:59:24 EST ID:ULThOzT3 No.157601 Ignore Report Quick Reply
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>>157593
>Bowling meals
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Giada De Laurentils - Fri, 22 Feb 2019 10:05:05 EST ID:7PreVkZv No.157633 Ignore Report Quick Reply
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welcome back /nom/

ive been dying without having an additional outlet to excitedly tout my food and be all "LOOK! LLOOOOK!"

soy-marinated slow-cooked beef ribs
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Wolfgang Puck - Sat, 23 Feb 2019 19:14:29 EST ID:IZOIEPvB No.157651 Ignore Report Quick Reply
>>157633
Looks delicious
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Masaharu Morimoto - Sat, 23 Feb 2019 21:37:10 EST ID:OScdunSC No.157652 Ignore Report Quick Reply
man the entire website is such a clusterfuck.
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Wolfgang Puck - Sat, 23 Feb 2019 21:51:38 EST ID:IZOIEPvB No.157653 Ignore Report Quick Reply
>>157652
We can bicker over pancakes, or mayo, or something, if you'd like.
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Anthony Bourdain - Sun, 24 Feb 2019 02:56:33 EST ID:tXasn4Vc No.157654 Ignore Report Quick Reply
>>157653
I prefer my eggs to be slightly brown and crunchy
mayo is superior to butter for frying up sammiches and such
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Andrew Zimmern - Sun, 24 Feb 2019 03:06:11 EST ID:TAI8xFSU No.157655 Ignore Report Quick Reply
>>157654
>mayo
>frying
find help.
>>
Marcus Samuelsson - Sun, 24 Feb 2019 03:39:31 EST ID:yungr8fX No.157656 Ignore Report Quick Reply
>>157654
Yeah if you've never made a grilled cheese with mayo instead of butter you don't know what you're missing.
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Beau MacMillian - Sun, 24 Feb 2019 03:42:29 EST ID:tg4u/p2S No.157657 Ignore Report Quick Reply
>>157656
my nigga.

the real question is if you put pickles on it
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Raymond Oliver - Sun, 24 Feb 2019 06:07:20 EST ID:Kb2YUKjk No.157658 Ignore Report Quick Reply
>>157657
>>157656

You people make me sick, not using sauerkraut on your grilled cheese
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Jean Anthelme Brillat-Savarin - Sun, 24 Feb 2019 22:10:13 EST ID:TwkUA+BS No.157666 Ignore Report Quick Reply
Fry both sides of the bread
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Raymond Oliver - Mon, 25 Feb 2019 07:39:32 EST ID:n3aZVH7x No.157667 Ignore Report Quick Reply
>>157666
Why stop there, just dump the whole shit and deepfried it.
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Ferran Adrià - Mon, 25 Feb 2019 20:37:15 EST ID:c9Caxho1 No.157669 Ignore Report Quick Reply
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Made a big fancy over complicated omelette. Thyme and parsley chopped up and beaten into 3 eggs, Swiss cheese, bacon, mushroom, and red onion. It’s hard to get the custard interior with so much filling but I still got a nice yellow color. Warning: giant photo
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Jean Bardet - Mon, 25 Feb 2019 22:36:19 EST ID:AJCMlpeT No.157672 Ignore Report Quick Reply
>>157669
Nigga, did you just cool a giant slug.
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Alfred Prunier - Mon, 25 Feb 2019 22:57:13 EST ID:aikhWt3z No.157673 Ignore Report Quick Reply
>>157669
Looks tasty

>>157672
LOL. Also this though.
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François Vatel - Tue, 26 Feb 2019 13:21:06 EST ID:wVjm0B+5 No.157675 Ignore Report Quick Reply
>>157672
Shit be careful we're going to have a repeat of the incident where someone's food looked like a turd and he raged for weeks when it was pointed out.
>>
Ferran Adrià - Tue, 26 Feb 2019 17:05:19 EST ID:c9Caxho1 No.157676 Ignore Report Quick Reply
>>157675
nah, i'm perfectly at peace with my slug omelette. even the perfectest french ones end up coming out looking like yellow grubs anyway.
>>
Andrew Zimmern - Wed, 27 Feb 2019 10:06:10 EST ID:IZOIEPvB No.157682 Ignore Report Quick Reply
>>157669
Damn that looks so fucking good. Just needs some bacon, beans, toast, hash browns, and maybe some sausage or hash
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Ettore Boiardi - Wed, 27 Feb 2019 13:11:43 EST ID:wVjm0B+5 No.157685 Ignore Report Quick Reply
>>157676
Cool. I mean I like sheekh kebab and it looks like a cross between a turd and a dong.
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Fernand Point - Wed, 27 Feb 2019 13:34:46 EST ID:7PreVkZv No.157686 Ignore Report Quick Reply
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a borderline passable effort at making some sushi/sashimi for my partner, the rolls are: crab. Minced prawn mixed with mayo, paprika, chopped spring onion, and salt and pepper

slivers of cucumber, avocado and spring onion in each

making the sushi rice was probably the fussiest bit, my terrible assembling of the sashimi aside.
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Fernand Point - Wed, 27 Feb 2019 13:38:01 EST ID:7PreVkZv No.157687 Ignore Report Quick Reply
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and a massive fucking lunch using the leftover crab today, along with basically anything else. because i live for bountiful lunches.
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Jean-Baptiste Troisgros - Wed, 27 Feb 2019 14:21:32 EST ID:tXasn4Vc No.157688 Ignore Report Quick Reply
>>157686
When did people start saying partner instead of girlfriend or boyfriend
I dont understand the world anymore
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Thomas Keller - Wed, 27 Feb 2019 14:49:25 EST ID:Ov8B4Ldw No.157689 Ignore Report Quick Reply
>>157686
*drool..
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Anne Burrell - Wed, 27 Feb 2019 23:02:52 EST ID:11G4fo1n No.157690 Ignore Report Quick Reply
>>157688
around the time they started getting snakes in their boots.
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Jonathan Waxman - Thu, 28 Feb 2019 19:09:03 EST ID:8jhkEV17 No.157691 Ignore Report Quick Reply
>>157686

what kinda fish is the sashimi, whered ya get it
>>
Marcelo Zana - Thu, 28 Feb 2019 20:00:55 EST ID:7PreVkZv No.157692 Ignore Report Quick Reply
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>>157691
its tuna of some description, i got it from Borough Market, which is a sorta fairly touristy but still pretty good quality market in London. some great stuff there, just moron tourist prices.

>>157688
pretty recently i guess. "boyfriend" just has such silly connotations for me. i picture myself being 35 shacked up with some layabout with a gold earring and a gut. "partner" says, to me, that youre both adults, not trying to overthink it, and working towards the same goal

...unlimited cats

>>157689
glad youre into it! thanks

classic carbonara!
er...'cept that i used the wrong pasta
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Michel Troisgros - Thu, 28 Feb 2019 20:52:39 EST ID:c9Caxho1 No.157693 Ignore Report Quick Reply
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>>157692
Hey so we both did Italian tonight. Yours looks fire even with the wrong pasta. Also I feel less self conscious about posting huge pics now.

It was my turn to do the main for a dinner party with some friends and I made chicken piccata while other people did salads and sides. It looks like I over-parsley’d it but I don’t taste that freshness unless I really bomb it on there.
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Vincent la Chapelle - Fri, 01 Mar 2019 06:04:37 EST ID:bnDwnI8O No.157694 Ignore Report Quick Reply
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Woke up hungry, decided to make a salad because it's quick and easy.
Spent almost an hour putting it together.
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Vincent la Chapelle - Fri, 01 Mar 2019 06:20:29 EST ID:bnDwnI8O No.157695 Ignore Report Quick Reply
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miam miam!
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Vincent la Chapelle - Fri, 01 Mar 2019 06:45:53 EST ID:bnDwnI8O No.157696 Ignore Report Quick Reply
well that was far too much salat to eat in one sitting
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name_redacted !h55/E7mIo6 - Mon, 04 Mar 2019 04:19:28 EST ID:gbb3Kse3 No.157704 Ignore Report Quick Reply
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Chicken fajita, what's the difference between fajita and burrito? There's a $1.30 difference
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Pierre Cubat - Mon, 04 Mar 2019 09:52:34 EST ID:tXasn4Vc No.157705 Ignore Report Quick Reply
>>157704
Fuck off
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Mario Batali - Mon, 04 Mar 2019 19:10:06 EST ID:7PreVkZv No.157707 Ignore Report Quick Reply
>>157695
>>157696

haha maybe you got a tad enthusiastic with the balsamic. overload by salad seems a good way to go though, id go to town on that thing, Think id use my own dressing of
1 - pomegranate molasses
6 - olive oil
1 - sherry vinegar
2 - balsamic
>>
Bobby Flay - Tue, 05 Mar 2019 03:04:18 EST ID:bnDwnI8O No.157708 Ignore Report Quick Reply
>>157707
The dressing was fine although your recipe sounds interesting, I'd try it if I knew where to get pomegranate molasses. That dish had five tomatoes, two avocados and two mozzarella balls; if you're eating it with carbs on the side it's nearly 5 full meals.
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Mario Batali - Tue, 05 Mar 2019 07:21:04 EST ID:7PreVkZv No.157709 Ignore Report Quick Reply
>>157708
personally id say to hell with the carbs and just have it as a fat side to some chicken parm

theyre tricky if you live in the states...your best bet would probably be online. Even then getting a good quality one is a crapshoot. Havent tried it but i noticed Milk Street has a particular type they peddle - its probably good
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Johann-Carl Leuchs - Tue, 05 Mar 2019 13:33:24 EST ID:tXasn4Vc No.157710 Ignore Report Quick Reply
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>>157708
>five tomatoes
>two avocados
>two mozzarella balls
>FIVE meals
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Bobby Flay - Tue, 05 Mar 2019 14:24:56 EST ID:bnDwnI8O No.157711 Ignore Report Quick Reply
>>157710
eating it with a bagel or two you know it's plenty.
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Lidia Bastianich - Tue, 05 Mar 2019 22:58:16 EST ID:8xwV2JfD No.157713 Ignore Report Quick Reply
>>157704
wonderful. looks great fellow friend. post more food please
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Jean Bardet - Wed, 06 Mar 2019 09:34:37 EST ID:TwkUA+BS No.157714 Ignore Report Quick Reply
Lets get more dressings in here, I like doing

olive oil
apple cider vinegar
ground mustard
dill weed
celery salt
>>
Auguste Escoffier - Thu, 07 Mar 2019 09:05:38 EST ID:It3C0mHQ No.157715 Ignore Report Quick Reply
>>157714
at the same time?
>>
Charles Durand - Thu, 07 Mar 2019 11:38:58 EST ID:TwkUA+BS No.157716 Ignore Report Quick Reply
>>157715
What kind of question is this? Do you put milk and cereal in separate bowls?
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Michael Chiarello - Thu, 07 Mar 2019 12:53:42 EST ID:IZOIEPvB No.157717 Ignore Report Quick Reply
>>157715
lol auguste
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Hiroyuki Sakai - Thu, 07 Mar 2019 22:17:47 EST ID:8jhkEV17 No.157726 Ignore Report Quick Reply
>>157714

oil and vinegar dont mix, at least not for long, how about these other spices you are putting in, do you notice if they stick more to the oil or the vinegar? how long does the shit stay suspended till you gotta shake it up?
>>
Cyril Lignac - Fri, 08 Mar 2019 04:28:09 EST ID:dLdaOzGY No.157727 Ignore Report Quick Reply
>>157726
mustard contains lecethin and will emulsify the oil and vinegar if mixed properly
>>
Lancelot de Casteau - Fri, 08 Mar 2019 06:57:22 EST ID:7PreVkZv No.157728 Ignore Report Quick Reply
>>157727
exactly this. though all you need to do is shake the oil/vinegar well to create a stable enough temporary emulsion to act as a dressing

im just confused that Hiroyuki takes the time to point this out, then includes the solution to this.
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name_redacted !h55/E7mIo6 - Sat, 09 Mar 2019 03:50:29 EST ID:gbb3Kse3 No.157729 Ignore Report Quick Reply
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Cooked some Spaghetti Aglio Olio (I think that's how it's spelt). The sauce is olive oil, garlic, chilli flakes, parmesan and the pasta water if that counts.
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name_redacted !h55/E7mIo6 - Sat, 09 Mar 2019 03:59:33 EST ID:gbb3Kse3 No.157730 Ignore Report Quick Reply
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I don't know if it's because I used decent ingredients (nice pasta, oil and grated nice parmesan) but it tastes really good. One thing I did have trouble with, is there a fast way to slice garlic cloves and get the skin off? It took me like 15 minutes to slice the 10 cloves coz of all the skin on it.
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Paul Jullemier - Sat, 09 Mar 2019 05:29:13 EST ID:bnDwnI8O No.157731 Ignore Report Quick Reply
>>157730
Crush the cloves under the palm of your hand a bit before cutting the bit at the bottom off and the skin comes off almost in one piece.
>>
Marcus Samuelsson - Sat, 09 Mar 2019 10:17:58 EST ID:IZOIEPvB No.157732 Ignore Report Quick Reply
>>157729
The novelty is kind of lost if you actually start cooking decent food. Maybe it's time to give up the tripcode.
>>
Jean-Baptiste Troisgros - Sat, 09 Mar 2019 13:11:04 EST ID:c9Caxho1 No.157733 Ignore Report Quick Reply
>>157732
he's still eating an entire box of pasta in one serving. the deplorability of the pedo food goblin remains intact.
>>
name_redacted !h55/E7mIo6 - Sun, 10 Mar 2019 00:35:39 EST ID:gbb3Kse3 No.157734 Ignore Report Quick Reply
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Baked beans, hash browns, bacon and hot sauce
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Menon - Sun, 10 Mar 2019 10:06:26 EST ID:IZOIEPvB No.157735 Ignore Report Quick Reply
>>157734
That's more like it.
>>
Geoffrey Zakarian - Sun, 10 Mar 2019 10:54:29 EST ID:AJCMlpeT No.157736 Ignore Report Quick Reply
>>157734
I see that youre eating actual food, but instead youre eating a servings for 2 pedo food goblin
>>
Guy Fieri - Sun, 10 Mar 2019 16:39:35 EST ID:8jhkEV17 No.157737 Ignore Report Quick Reply
>>157734

everything looks depressingly undercooked. did you get those "hashbrowns" from the freezer section at walmart? they look like pale oversized tater tots
>>
Wolfgang Puck - Mon, 11 Mar 2019 01:26:04 EST ID:TwkUA+BS No.157742 Ignore Report Quick Reply
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>>157737
I think he is in a shared living space and he can't possibly interact with people long enough to cook things, it's more shameful than the masturbating he does to have hashbrowns actually brown.
>>
Paula Deen - Mon, 11 Mar 2019 20:22:12 EST ID:7PreVkZv No.157746 Ignore Report Quick Reply
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used my cast iron to quickly fry up a thin rump steak

took it out to rest, splash of mirin to the pan with spring onion (white part, green separated for garnish) . systematically added garlic, bok choi, corriander stems, watercress, soy, toasted sesame oil, very thinly sliced strands of carrot, corriander and green spring onion to finish

took off heat and stirred into freshly washed rocket salad, tossed in juices/dressing. plated, used pan to sautee bean sprouts. sliced steak on top. crispy onions and salt to finish.
>>
François Vatel - Mon, 11 Mar 2019 21:07:55 EST ID:eAZqk7h2 No.157747 Ignore Report Quick Reply
>>157742
Didn't he post lats year about leaving leftover food and garbage out on purpose because he hated his flatmates or something? He seems to be a truly despicable person in every way: morbidly obese, smelly, pedophile, antisocial, chronic masturbator.
>>
Guy Fieri - Tue, 12 Mar 2019 00:07:06 EST ID:TwkUA+BS No.157748 Ignore Report Quick Reply
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>>157747
Nah, not leftovers. I think it was like a special mix of of grease to attract ants which he rubbed on other peoples dirty dishes because he's so fed up with them being messy, which is even more insane.
>>
Bernard Loiseau - Tue, 12 Mar 2019 00:13:55 EST ID:dJCyDoqI No.157749 Ignore Report Quick Reply
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Americanized tacos made by a lazy fat drunk
>toasted corn tortilla
>ground beef, garlic and onions seasoned with cayenne, paprika, cumin, oregano, garlic and onion powder, salt
>black beans
>monterey jack cheese
>avocado
>sour cream
>lime juice
was p good, though I added a bit too much cayenne and should have put some salt on the avo
>>
François Vatel - Tue, 12 Mar 2019 01:36:16 EST ID:eAZqk7h2 No.157750 Ignore Report Quick Reply
>>157748
Ah yeah, that was it.
>>
Charles Durand - Tue, 12 Mar 2019 05:11:54 EST ID:yungr8fX No.157751 Ignore Report Quick Reply
>>157748
Haha, he's such a gifted troll. This, in my opinion, was the exact moment when he tipped his hand, but still I appreciated the creativity of that post.
>>
Marcel Boulestin - Tue, 12 Mar 2019 05:45:00 EST ID:It3C0mHQ No.157752 Ignore Report Quick Reply
>>157746
Looks pretty good, never really considered stir fry without rice or noodles.
>>
Paula Deen - Tue, 12 Mar 2019 17:29:57 EST ID:7PreVkZv No.157753 Ignore Report Quick Reply
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>>157752
thanks. i guess it has some stir-fry elements, i think of it more as a "warm salad" though really. though they way i cut the carrot the strands do sort of imitate noodles, plus the corriander stems and hunks of bok choi

tonight its some confit duck breast (though id have rather gone for leg), just out the oven and still bubbling
>>
Paula Deen - Tue, 12 Mar 2019 17:38:44 EST ID:7PreVkZv No.157754 Ignore Report Quick Reply
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made a sort of random sauce to go with it. i heard fruity/tart aspects go quite well with something like duck, so i deglazed and simmered some raspberries and peppercorns, passed it and added a touch of cream, butter and salt

beansprouts sauteed in the pan with residual sauce. ribbon-cut carrots and smashed potatoes in parsley.

i freeball these sorts of sauces a lot, so dont anyone assume im under some impression that i know what im doing.
>>
Guy Fieri - Tue, 12 Mar 2019 18:06:56 EST ID:TwkUA+BS No.157755 Ignore Report Quick Reply
>>157754
Duck in general is pretty oily, so not much sauce is needed, but get some cheap red wine to deglaze with next time.
>>
Alain Passard - Wed, 13 Mar 2019 05:24:10 EST ID:NYhesM2y No.157758 Ignore Report Quick Reply
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made paella
>>
Alain Passard - Wed, 13 Mar 2019 05:25:18 EST ID:NYhesM2y No.157759 Ignore Report Quick Reply
>>157749
those look pretty good don't be so hard on yourself
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Alain Passard - Wed, 13 Mar 2019 05:26:31 EST ID:NYhesM2y No.157760 Ignore Report Quick Reply
>>157734
absolutely disgusting pigshit as usual. nb
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Ettore Boiardi - Wed, 13 Mar 2019 05:52:06 EST ID:rtexBQ0S No.157762 Ignore Report Quick Reply
1552470726029.jpg -(105151B / 102.69KB, 1024x768) Thumbnail displayed, click image for full size.
I eat a salad.
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Koumei Nakamura - Wed, 13 Mar 2019 12:33:39 EST ID:l9UyrCgE No.157767 Ignore Report Quick Reply
>>157758
Whoa, looks good!

I just made some italian almond cookies.
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Tyler Florence - Thu, 14 Mar 2019 18:36:57 EST ID:OScdunSC No.157791 Ignore Report Quick Reply
>>157746
that's extremely simple and you phrased it as if you made some amazing delicacy. Fucking food network dweebs I swear. I find people who cook like this can never hold up working on line in a real kitchen.
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Pierre Cubat - Fri, 15 Mar 2019 17:48:52 EST ID:7PreVkZv No.157812 Ignore Report Quick Reply
>>157791
i never said it was "complicated" (though that *is* a relative term) i simply broke down whats in it and the process i added them, for anyone who would care to re-create. It took 10 minutes. im not exactly the Jacques pepin of south east england.
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Guy Savoy - Sun, 17 Mar 2019 12:37:22 EST ID:BbPAH7FB No.157830 Ignore Report Quick Reply
>>157730
>10 cloves
Lmao. The problem with NR is he's so good at posting I can't tell if he's serious or not anymore
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Seymour Karp - Mon, 18 Mar 2019 21:32:04 EST ID:8jhkEV17 No.157845 Ignore Report Quick Reply
>>157791

i see you contributed nothing whatsoever, bitter former line cook


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