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Sandwich


Recent Meals #13 Food You've Found On The Ground Edition!

Reply
!9ewYjBc0iU - Tue, 03 Mar 2020 03:03:52 EST 59V8xxVV No.161145
File: 1583222632091.gif -(936141B / 914.20KB, 240x177) Thumbnail displayed, click image for full size. Recent Meals #13 Food You've Found On The Ground Edition!
Holy shit, boys we've done it again. 500 posts and almost exactly a year to cap it. As we continue forever in our need as human beings to eat, we also continue forever here. Posting our edible concoctions for the world to see delicious or atrocious. No food is too rank or, adversely, delicious to tarnish the walls of this imageboard.

Oh yeah, and for this thread post pictures of food you find on the ground. You don't have to eat it, but just snap a picture if you happen to see while you're walking around.

LETS KEEP IT FUN
>>
Franz Quixtner - Fri, 06 Mar 2020 16:15:52 EST dwr2t88o No.161180 Reply
Aw yes I just realized I got a bunch of leftovers good for fried rice
>>
Dextrolord - Sun, 08 Mar 2020 19:11:05 EST ElygfnXe No.161194 Reply
>>161145
Just had something called a drunken yardbird from qdoba and I gotta say it was pretty tasty.
>>
Seymour Karp - Mon, 09 Mar 2020 15:42:37 EST jdLhyvLS No.161198 Reply
>>161145
Found a breakfast sandwich in the parking lot of a restaurant, still in the package. opened it up and it was spoiled :/
>>
Elijah Joy - Mon, 09 Mar 2020 18:24:22 EST dwr2t88o No.161201 Reply
>>161198
But where was it from? If it was from a gas station it was already spoiled
>>
[name redacted] !h55/E7mIo6 - Mon, 09 Mar 2020 21:46:46 EST 6UhYJC4F No.161203 Reply
1583804806066.jpg -(4655681B / 4.44MB, 3024x4032) Thumbnail displayed, click image for full size.
Roast lamb and potatoes
>>
YakuiWiggly !9ewYjBc0iU - Tue, 10 Mar 2020 03:00:43 EST 59V8xxVV No.161206 Reply
>>161198
I've found some good stuff in the last few days myself, but haven't thought to take a pic. On the way out of work tonight the parking lot on the driver side of my car was COVERED in crushed straw pretzels. It's like someone dumped a bag of straight pretzels out of their passenger side, stomped them, and drove off.

Is this some witchy shit I'm not aware of?
>>
[name redacted] !h55/E7mIo6 - Tue, 10 Mar 2020 08:01:48 EST 6UhYJC4F No.161208 Reply
>>161205
Uhhh nothing fancy.

I cook the leg of lamb about 1.2kg for 90-100min at 185c in a tray of about 1cm vegetable oil. Also sprinkle it with salt, thyme and rosemary.

Then I take out the lamb, turn the oven to 200c, and chuck in the potatoes (500g of small salad potatoes that I've quartered, unpeeled). I splash them around in the oil the lamb cooked in, leaving it all in, and put them in for about 60-70 minutes until they look nice then take them out.
>>
Charles Ranhofer - Wed, 11 Mar 2020 14:03:52 EST ufZRNRA0 No.161217 Reply
>>161213
While he's too dumb to know the term he's talking about roasting new potatoes. That's what "small salad potatoes" are. The sort that you just boil and eat. Maybe they're even already boiled.
>>
YakuiWiggly !9ewYjBc0iU - Thu, 12 Mar 2020 02:47:56 EST 59V8xxVV No.161220 Reply
>>161210
I'm curious about these strange tacos. Are they just a hard taco shell crushed up in a pound of ground beef with old el paso seasoning?

I bet the strange part was the drugs
>>
Louis Eustache Ude - Thu, 12 Mar 2020 17:18:49 EST zy29wVS+ No.161226 Reply
1584047929212.jpg -(2019039B / 1.93MB, 3120x4160) Thumbnail displayed, click image for full size.
Dash of salt pepper and onions, butter.
>>
Louis Eustache Ude - Thu, 12 Mar 2020 17:23:23 EST zy29wVS+ No.161227 Reply
>>161220
Well I wanted tacos however I got torrtia shells like a sandwich. Placed random spice in the meat with generic taco seasoning plust dorritoes. Gave the left overs to my cat.
>>
Marcus Samuelsson - Thu, 12 Mar 2020 22:37:54 EST FAvYFlY4 No.161229 Reply
1584067074635.png -(1494890B / 1.43MB, 804x1080) Thumbnail displayed, click image for full size.
I don't really cook, but I wanted to share what I found on the ground. The store was out of all the regular peanut butter, and this "speculoos crunchy cookie butter" was the best remaining option. I ate about a quarter of the jar by the spoonful because I've never had it before. Also I don't cook so that was like my dinner lol. It's surprisingly good, but my opinion may be biased because I was stoned. It's the consistency of chunky peanut butter but tastes like crunchy gingerbread. The crunchiness comes from the crushed biscuits. If the regular peanut butter were available, then I would not choose this over most peanut butter. It seems to be more popular in Belgium. I recommend trying it for the taste.
>>
Frédy Girardet - Thu, 12 Mar 2020 23:14:53 EST dwr2t88o No.161230 Reply
>>161229
I gotta use some of that up, I'll probably get some icecream for it
>>
Maestro Martino - Fri, 13 Mar 2020 03:47:57 EST 5mP58j29 No.161231 Reply
1584085677748.jpg -(4288686B / 4.09MB, 4032x3024) Thumbnail displayed, click image for full size.
Fried eggplants and spaghetti. I dropped it on the floor and then scraped it all into this bowl. Hope that counts
>>
Mr_Shawmeen - Fri, 13 Mar 2020 08:11:37 EST rFSAb0gu No.161233 Reply
>>161229
It's totally a desert whereas peanut butter is meant to eaten as a more nutritional substantial food.
>>
Marcus Samuelsson - Fri, 13 Mar 2020 09:27:52 EST FAvYFlY4 No.161234 Reply
>>161233
yeah it tastes much sweeter than peanut butter because it has much more sugar. it's like icing or frosting.
>>
Rose Gray - Fri, 13 Mar 2020 10:47:58 EST 8jhkEV17 No.161235 Reply
>>161231

i had eggplant on my mind for a while now. never bought or cooked one before. do u just slice it like a cucumber or what? what if its more spherical how do i cut it?
>>
Martha Stewart - Fri, 13 Mar 2020 14:04:07 EST ufZRNRA0 No.161237 Reply
>>161234
It's basically biscuit flavoured spread. I got some once randomly on a shop that often had imported shit cheap and it was tasty on crumpets but it's not a meal.

Peanut butter is still a way off being a real meal but it's got something other than empty calories. Especially when it's more peanut less sugar/butter stuff.
>>
Mr_Shawmeen - Fri, 13 Mar 2020 18:02:44 EST +cI1UvZo No.161242 Reply
>>161235
Personally I fucking hate eggplant in all its forms, but I do know how to cook it. Salt it and sweat it a bit to get some of the moisture out then rinse it off and pat it dry then you're off to the races. Bread it and fry it or roast it and puree it with tahini and make baba ganoush or even make some other disgusting eggplant thing.
>>
YakuiWiggly !9ewYjBc0iU - Fri, 13 Mar 2020 20:20:05 EST 59V8xxVV No.161243 Reply
1584145205152.jpg -(4321840B / 4.12MB, 3840x2160) Thumbnail displayed, click image for full size.
I'm just getting a bunch ready for use later in the weekend but damn cooking up a pound of bacon in a cast iron just feels good.

Here's to saving the grease for my eggs and hashbrowns tomorrow!

I'm posting this image raw from my phone so apologies for what I'm assuming is going to be a fucking huge photo.
>>
YakuiWiggly !9ewYjBc0iU - Fri, 13 Mar 2020 20:28:29 EST 59V8xxVV No.161244 Reply
1584145709862.jpg -(2874297B / 2.74MB, 3840x2160) Thumbnail displayed, click image for full size.
>>161243
Protip: Deglaze the cast iron with the final sacrificial piece of bacon by rubbing all the stuck good bits off of the bottom of the pan. When you pour off the grease, you're left with liquid bacon gold plus the good bits and the cast iron cleans right up without a scrub.
>>
Chen Kenichi - Fri, 13 Mar 2020 20:37:29 EST DiLHS8i0 No.161245 Reply
>>161244
bacon grease is pretty gewd when you harvest it right (i.e. don't burn it) which you obviously avoided. should make some very dank breakfasts to come. and the bacon looks perfect too, my god. like every piece is cooked completely even and to the same level of crisp - any tips on how you did that? lol
>>
YakuiWiggly !9ewYjBc0iU - Fri, 13 Mar 2020 20:59:16 EST 59V8xxVV No.161246 Reply
>>161245
Contrary to popular belief medium heat is all you need and turn often for the first minute of cooking. I also cut the bacon in half before it hits the pan. The long strips never cook right unless they're on a griddle and a 10 inch cast iron circle just sucks for bacon.

Alternatively, baking them on a sheet tray makes it easy as shit but my oven has been on the fritz lately and I'm stuck with stovetop or a toaster oven. For oven directions, crinkle some tin foil and the uncrinkle it and spread it over a baking tray. Layer the bacon and put it into the oven BEFORE you heat it up. This let's the oil render out super clear and gives primo bacon grease after. Anyways, heat it to 400 with the bacon in the oven and check on it when the oven dings. If needed add 5 minutes and watch from this point. Easy clean up and perfectly cooked bacon every time.
>>
Chaz Fable - Fri, 13 Mar 2020 21:06:31 EST dwr2t88o No.161248 Reply
>>161244
I just leave it in the pan if I'm going to use it and then the dog gets to scrub the remnants
>>
Philippe Édouard Cauderlier - Fri, 13 Mar 2020 21:15:15 EST pDgWuSSR No.161250 Reply
>>161246
I looove oven bacon. The evenness. The crisp. The sitting on my ass playing animal crossing waiting while I wait for the timer to go off.
>>
Chen Kenichi - Fri, 13 Mar 2020 21:40:14 EST DiLHS8i0 No.161251 Reply
>>161246
>>161250
see i knew the oven bacon sekritz, but it still doesn't cook as evenly as yours. i'm gonna try that cutting in half maneuver.
>>
Mr_Shawmeen - Sat, 14 Mar 2020 08:14:39 EST +cI1UvZo No.161253 Reply
>>161251
Are you rotating the pan halfway through the cook? Also, what temp are you cooking at?
>>
Chen Kenichi - Sat, 14 Mar 2020 08:24:48 EST DiLHS8i0 No.161254 Reply
>>161253
I start in a cold oven with the strips on a wire rack over a sheet pan, and then let it get up to 400 (on convection). I’ve never rotated the pan tho. I’ll try that soon.
>>
Philippe Édouard Cauderlier - Sat, 14 Mar 2020 14:32:54 EST pDgWuSSR No.161259 Reply
>>161251
I dont cut my bacon but I do flip it over halfqay through
>>
Marcel Boulestin - Sun, 15 Mar 2020 04:28:56 EST iJRtdZqx No.161260 Reply
1584260936031.png -(145587B / 142.17KB, 500x500) Thumbnail displayed, click image for full size.
I'm really poor right now until next pay day. No cooking facilities just have a microwave. I bought at the dollar store a bag of lentils, tomato/chicken stock cubes, and a jar of sauerkraut. The sauerkraut has been disregarded. The lentils nuked for about 4.5 min produces a chewy grain like texture like undercooked rice but it has protein. I also have regularly on hand freeze-dried "quick" rice, so after the lentils are left steaming like extra long ramen I pour the quikrice in and swirl it all up in a mug. As soon as I can afford powdered pea protein I'm going to save a ton of money.
>>
Mr_Shawmeen - Sun, 15 Mar 2020 19:49:32 EST WIHWe4ZM No.161262 Reply
>>161260
You can cook those lentils all the way through in there. Just cook on medium power level and stir every 5 minutes until they're done. I've made Spanish rice in a microwave just to prove it can be done.
>>
YakuiWiggly !9ewYjBc0iU - Mon, 16 Mar 2020 00:22:00 EST 59V8xxVV No.161263 Reply
1584332520910.jpg -(61528B / 60.09KB, 1280x720) Thumbnail displayed, click image for full size.
>>161262
I'm with this guy. There are modes on a microwave that aren't the full blast nuke option. Mess around with the lower ones with a longer time.

Also, this experts advice might help you as well. https://youtu.be/wTcB9ZZN_G0
>>
Masahiko Kobe - Mon, 16 Mar 2020 05:39:48 EST EYTLQcVp No.161266 Reply
>>161229
That stuff is based on a cookie spice (cinnamon, nutmeg, ginger, and some other stuff).

Some madman decided to make it into a spread. A peanut butter version might be slightly better but the pure stuff is pretty foul.
>>
Philippe Rochat - Mon, 16 Mar 2020 16:47:31 EST ufZRNRA0 No.161268 Reply
>>161266
I quite liked it when I tried it. It works well on toasted stuff (mostly crumpets) but it's pure shit nutritionally.
>>
Mr_Shawmeen - Mon, 16 Mar 2020 18:22:43 EST +cI1UvZo No.161271 Reply
>>161266
It's just ground up cookies with fat and maybe other wet ingredients added(water, sugar, ect.) You can easily make your own with any type if cookie you like and turn said cookie into a spread. If you want crunch bits if cookie in it take crumbled up pieces of them and toast them and finally fold them into the finished spread to add texture to your death by diabeatus food item. I've put spread like that onto regular old fuckin toasted bread and on other said piece of toast I put Nutella. Then I laid some marshmallows down and burnt the fuck out of them with a torch(I shan't call that a brulee). I should have added some nuts like cashews in there for texture and salt but it was good otherwise.
>>
Heston Blumenthal - Wed, 18 Mar 2020 23:21:08 EST v9dareGd No.161281 Reply
>>161210

beef and tortilla fry up number 1 contender against corn beef hash
>>
Prosper Montagné - Thu, 19 Mar 2020 01:37:28 EST 7MGhtdxD No.161283 Reply
>>161281
It seriously looks like they just crumbled up doritos into a pan of fried beef. Fucking gross. It looks so revolting
>>
YakuiWiggly !9ewYjBc0iU - Thu, 19 Mar 2020 23:25:09 EST 59V8xxVV No.161291 Reply
I hereby rescind the "food on the floor" stuff.

Please don't eat or taste anything you find on the he floor. At least for the foreseeable future.

What are you eating though?
>>
François Massialot - Fri, 20 Mar 2020 01:10:31 EST 7MGhtdxD No.161293 Reply
>>161291
I eated food off my floor cuz of this thread an I got corona virus now. I am suing this website
>>
Heston Blumenthal - Fri, 20 Mar 2020 02:25:34 EST v9dareGd No.161294 Reply
>>161293

if you aren't eating the floor you're wasting all the spices you drop on the floor
>>
Pierre de Lune - Sun, 22 Mar 2020 16:27:39 EST xI4n34K/ No.161316 Reply
>>161306
They all come from the earth. Except certain sea animals which feed on free floating phytoplankton at the ocean's surfarce.
>>
Thomas Keller - Mon, 23 Mar 2020 22:49:25 EST xI4n34K/ No.161330 Reply
1585018165150.jpg -(4061385B / 3.87MB, 4032x3024) Thumbnail displayed, click image for full size.
Papaya and chinese antivirus herbal medicine tablets
>>
Eric Ripert - Tue, 24 Mar 2020 02:41:58 EST buyHWz0h No.161331 Reply
>>161329
The totally unstaged Corona caps detract from the meme though.
>>
John Besh - Tue, 24 Mar 2020 07:41:39 EST bnDwnI8O No.161332 Reply
I got food-distributed a frozen leg of lamb. I don't like lamb much. What should I do with it?
>>
Johann-Carl Leuchs - Tue, 24 Mar 2020 12:35:16 EST DiLHS8i0 No.161335 Reply
>>161332
Let it defrost slowly, first off, so that it stays juicy.

Second, you might have to debone it. But after that you can make a seriously delicious roast out of it. Look up what Alton Brown does with it: I couldn’t find the video but he rubs it with mustard and herbs and trusses it up and it’s delicious.

Here’s what Gordon Ramsay does with it for an alternative. I’m not fond of the cinnamon, but it still looks like a great medium rare roast: https://youtu.be/B3Be0tpYbAw
>>
Johann-Carl Leuchs - Tue, 24 Mar 2020 12:36:43 EST DiLHS8i0 No.161336 Reply
>>161332
>>161335
Also, what specifically do you not like about lamb? If there’s certain flavors that turn you off maybe we could give you ways to mask or get rid of them.
>>
John Besh - Tue, 24 Mar 2020 13:42:25 EST bnDwnI8O No.161337 Reply
>>161336
I'm not really sure; the texture and the flavor maybe. I've taken it out the freezer and I'll just do what Alton says if I have the ingredients. Thanks!
>>
Chaz Fable - Tue, 24 Mar 2020 15:13:31 EST YNRUG5hC No.161338 Reply
1585077211998.jpg -(64429B / 62.92KB, 512x384) Thumbnail displayed, click image for full size.
>>161337
I love lamb. I like to make lamb chops and rub them with mint jelly. So juicy and rich and delicious meat
>>
[name redacted] !h55/E7mIo6 - Tue, 31 Mar 2020 01:30:46 EST bKHs7vLG No.161391 Reply
1585632646047.jpg -(4119368B / 3.93MB, 3024x4032) Thumbnail displayed, click image for full size.
Some taco
>>
Cat Cora - Tue, 31 Mar 2020 03:00:45 EST buyHWz0h No.161392 Reply
>>161391
That's not just some taco you fat fuck, and you folded em like burritos
>>
[name redacted] !h55/E7mIo6 - Tue, 31 Mar 2020 13:07:34 EST 6UhYJC4F No.161398 Reply
1585674454255.jpg -(4831126B / 4.61MB, 3024x4032) Thumbnail displayed, click image for full size.
>>161392
What's the difference?

Also I had ice cream Tonight. Vanilla, then I dollop some Nutella over it, then Ice Magic, the sprinkles. The Nutella under the ice magic is really good, because you've got the hard outer shell, and then the creamy Nutella underneath, as well as the crunchy sprinkles
>>
[name redacted] !h55/E7mIo6 - Wed, 01 Apr 2020 03:15:27 EST 6UhYJC4F No.161408 Reply
>>161399
I don't do drugs other than alcohol, so not high at all.
>>
Mr_Shawmeen - Wed, 01 Apr 2020 06:54:05 EST +cI1UvZo No.161411 Reply
>>161408
What's with all that clutter scattered around in the background?
>>
[name redacted] !h55/E7mIo6 - Wed, 01 Apr 2020 10:19:12 EST 6UhYJC4F No.161412 Reply
1585750752320.jpg -(5184146B / 4.94MB, 3024x4032) Thumbnail displayed, click image for full size.
>>161411
I just use my lounge room for general storage
>>
Heston Blumenthal - Wed, 01 Apr 2020 15:50:09 EST DiLHS8i0 No.161414 Reply
>>161413
this disgusts me more than that jellied salad in the other thread.
>>
Martín Berasategui - Wed, 01 Apr 2020 16:45:05 EST 7smKBVuw No.161415 Reply
>>161412
This looks like the guy's room I used to smoke weed with in over 10 years ago when we would ditch class in high school
>>
James Martin - Wed, 01 Apr 2020 18:29:54 EST m7i5DS4e No.161416 Reply
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I just got over some weird acid reflux bullshit happened for 5 days straight, it was hell if I ate anything other than applesauce or crackers.

Don't take your delicious food for granted dudes. I am ready for a fucking feast.
>>
Paula Deen - Thu, 02 Apr 2020 15:28:05 EST pDgWuSSR No.161423 Reply
1585855685082.jpg -(3363918B / 3.21MB, 4032x3024) Thumbnail displayed, click image for full size.
Mixed nuts, bacterial yoga, 2 bananas, chinese antivirus herbs, and a vitamin C M E G A D O S E
>>
Chen Kenichi - Thu, 02 Apr 2020 23:58:48 EST xI4n34K/ No.161426 Reply
1585886328688.jpg -(3112583B / 2.97MB, 4032x3024) Thumbnail displayed, click image for full size.
Bamboo infised rice and week old cabbage
>>
Guillaume Tirel - Fri, 03 Apr 2020 03:32:54 EST buyHWz0h No.161430 Reply
>>161429
He is making a funny about his moldy plantains and bills
>>
Amy Finley - Fri, 03 Apr 2020 12:10:11 EST ufZRNRA0 No.161436 Reply
>people ITT discovering the pedo goblin for the first time
Ah it warms my heart
>>
Keith Floyd - Fri, 03 Apr 2020 14:22:01 EST 59V8xxVV No.161438 Reply
>>161431
I keep forgetting to Trip correctly...

Anyways, had quarantine pancakes and bacon this morning with the first manmosa of the stay at home season. At least I'm pulling unemployment, so there's that, but now I'm losing track of days and losing my mind. I'll never understand how retired folk do it without immediately succumbing to dementia.
>>
YakuiWiggly !9ewYjBc0iU - Fri, 03 Apr 2020 14:23:07 EST 59V8xxVV No.161439 Reply
>>161438
Holy fuck I've completely forgotten how to use the internet.


NB TIME FOR ANOTHER PBR OJ
>>
Guillaume Tirel - Fri, 03 Apr 2020 19:43:23 EST buyHWz0h No.161442 Reply
Yeah its gross and I'm sure I've tried that combo before. I won't knock shandy though, but that requires a better beer.
>>
Raymond Blanc - Fri, 03 Apr 2020 20:43:21 EST iJRtdZqx No.161443 Reply
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>>161440
it's called a 'brass monkey' i do it with miller high life
>>
Andrew Zimmern - Sat, 04 Apr 2020 15:24:56 EST BbPAH7FB No.161448 Reply
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You'll cowards don't even soup
>>
Rachael Ray - Sat, 04 Apr 2020 15:31:38 EST buyHWz0h No.161449 Reply
>>161448
What kind of soup calls for red bull?

Also Harmons is for yuppies
>>
Cat Cora - Sat, 04 Apr 2020 16:32:57 EST xI4n34K/ No.161450 Reply
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>>161448
Mixed nuts, bacterial coconut yoghurt and bamboo infused rice. And a vitamin c megadose. Im all out of chinese antivirus herbs.
>>
YakuiWiggly !9ewYjBc0iU - Sat, 04 Apr 2020 17:11:16 EST 59V8xxVV No.161451 Reply
>>161448
You know, I used to get that pre diced stuff, but the smell it leaves in my fridge doesn't make the ease of prep worth it IMO. Once you know how to dice an onion correctly, it takes no time.

Anyways, I'm grilling some chicken wings tonight and will hopefully get some pics if I remember. The store actually had chicken in stock today!
>>
Rachael Ray - Sat, 04 Apr 2020 17:21:53 EST buyHWz0h No.161452 Reply
>>161451
Oh shit I didn't even look at what that was before deriding it, I thought it was noodles. lmao
>>
YakuiWiggly !9ewYjBc0iU - Sat, 04 Apr 2020 20:34:43 EST 59V8xxVV No.161453 Reply
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>>161451
Fresh off the grill and pre sauce. I'm going to cut then down to flats and drums and toss half in KC masterpiece and half in Frank's with butter.

Mushrooms were baby Bella in a balsamic marinade.
>>
YakuiWiggly !9ewYjBc0iU - Sat, 04 Apr 2020 21:27:04 EST v+2xgRNR No.161454 Reply
>>161453
Apologies for the sideways pic. The site formatted it stupid.

Nb
>>
Guy Fieri - Sun, 05 Apr 2020 02:53:17 EST buyHWz0h No.161458 Reply
>>161453
They already got charred sauce on em you dickhead, does the chicken taste like shit to begin with?
>>
YakuiWiggly !9ewYjBc0iU - Sun, 05 Apr 2020 15:57:37 EST 59V8xxVV No.161463 Reply
>>161458
They were marinated and pat dry before going on the grill. I made a buffalo and BBQ sauce for tossing them in because I miss takeout wings. I even dipped the buffalo ones in ranch, believe it or not.

Do you just eat dry chicken?
>>
John Besh - Mon, 06 Apr 2020 00:57:33 EST buyHWz0h No.161468 Reply
>>161467
Why did I raise my autocorrect so retarded?? I'm eating a breakfast sandwich rn
>>
Marc Summers - Mon, 06 Apr 2020 05:00:33 EST xI4n34K/ No.161470 Reply
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>>161468
Bamboo rice. Coconut yoghurt. Papaya.

and a vitamin c megadose
>>
Alexandre Étienne Choron - Mon, 06 Apr 2020 16:02:30 EST iJRtdZqx No.161471 Reply
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Still buying chinese take out IDGAF. Broccoli beef is a great salad.
>>
Carme Ruscalleda - Mon, 06 Apr 2020 22:21:34 EST sFMi/EXN No.161473 Reply
>>161470
That pic looks like some kind of amateur alien porn
"cool slimy pseudu-cloaca larvae brood, very hot"
>>
Carme Ruscalleda - Tue, 07 Apr 2020 00:36:13 EST v9dareGd No.161474 Reply
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Pecorino crisp with avocado and shrimp
>>
Amy Finley - Tue, 07 Apr 2020 05:43:32 EST 7PreVkZv No.161479 Reply
>>161474
i very rarely believe in cheese with my seafood. id like to taste my prawns
>>
YakuiWiggly !9ewYjBc0iU - Tue, 07 Apr 2020 11:20:27 EST 59V8xxVV No.161482 Reply
>>161481
I'll go ahead and say that shrimp and cheesy grits are damn good as well. On a similar note seafood risotto is great and creamy.

How about a tuna melt with some American cheese?
>>
Chef Wan - Tue, 07 Apr 2020 14:36:56 EST YNRUG5hC No.161488 Reply
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Passover 2020

I'm making a nontraditional chicken and vegetable broth for matzo ball soup. I have a feeling it will be delicious.
>>
YakuiWiggly !9ewYjBc0iU - Tue, 07 Apr 2020 15:28:12 EST 59V8xxVV No.161490 Reply
>>161488
It looks good man. Thanks for posting it on here even though I was an ass about it.
>>
François Pierre de la Varenne - Tue, 07 Apr 2020 21:53:15 EST YNRUG5hC No.161491 Reply
>>161488
It's very close to a spanish soup. I used bay leaves, carrots, onion, garlic, celery, cilantro, peppercorn, jalapeno pepper, and garnish with parsley.
>>
Paul Jullemier - Wed, 08 Apr 2020 01:43:46 EST v9dareGd No.161498 Reply
>>161479

I was taught not to mix seafood and dairy.

This, this is well, a bad salad option on a menu somewhere.
>>
Heston Blumenthal - Wed, 08 Apr 2020 06:29:27 EST xI4n34K/ No.161501 Reply
>>161498
>fish tacos with cheese and sour cream

>shrimp macaroni and cheese
>>
Jose Garces - Wed, 08 Apr 2020 07:21:38 EST DiLHS8i0 No.161502 Reply
>>161501
Not to mention, you know, lobster/shrimp/crab in drawn butter. Bisques use cream. Y’all trippin.
>>
François Pierre de la Varenne - Wed, 08 Apr 2020 12:17:30 EST YNRUG5hC No.161504 Reply
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Happy Passover

Here are my homemade matzo balls. They are big, fluffy floaters. The trick to perfect floaters is to fold them not beat them.
>>
YakuiWiggly !9ewYjBc0iU - Sat, 11 Apr 2020 17:18:34 EST 59V8xxVV No.161569 Reply
I've been eating a ton of sandwiches since getting laid off. It's been pretty easy eating at home with no fast food, but I'm starting to get tired of my "repertoire".
>>
Beau MacMillian - Sun, 12 Apr 2020 01:01:54 EST x9FLkjh3 No.161573 Reply
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>>161569
Various the ingredients?
Remember to change the bread type too.
>>
Nicolas Stohrer - Sun, 12 Apr 2020 07:36:52 EST 7PreVkZv No.161578 Reply
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for a long time ive had a low-key inferiority complex over roast chickens. i do a pretty standard "spatchcock the chicken, butterfly it, separate the skin from the bird, and roast it" thing, but my partner pretty regularly goes on about that style of sticky glazes, lemon & herb sauce, piri piri etc.

yesterday my insecurity reached a pitch while the chicken was in the oven and already part way done. i decided to improvise something. was kinda based on the idea of lemon sauce and duck l'orange

i'd had the bird pretty much 70% cooked, at a relatively low oven (140c) i juiced a lemon and a half directly into my stainless steel skillet, added a spoon or 2 of unrefined caster sugar. I let that go a few minutes, steaming and reducing (the idea of it generally getting thicker and more gel-like, like a sugar syrup or caramel).

i took the chicken out the oven and turned it up to 220c

tipped the juice that had drained from the chicken into the saucepan, added in some dried oregano and garlic granules, turned the heat up higher and added a fair bit of white wine. let it cook hard until it was once again a thicker glaze, quickly took it off the heat, scraped some chopped corriander and peppered a bit of paprika into it and poured/basted it all over the bird

put it back in the (now high) oven and watched it get a nice colour on it and finish cooking over the next 10 mins or so
>>
Raymond Oliver - Mon, 13 Apr 2020 05:49:13 EST 7PreVkZv No.161584 Reply
>>161583
tangy, lemony, not too sweet with a bit of a charred taste.
>>
Fernand Point - Tue, 14 Apr 2020 17:11:10 EST 7smKBVuw No.161599 Reply
I've been eating toast and eggs. one of the best combinations there is.
>>
Caesar Cardini - Tue, 14 Apr 2020 19:15:02 EST 7PreVkZv No.161612 Reply
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slow-braised a lamb shoulder today

seared on all sides in a little olive oil in my big Le Creuset. Fairly equally diced carrot, butternut squash, fine green beans and a little miso paste, tomato paste and tinned plum tomatoes. slapped that bad boy in the oven, no lid at 130c for about 8 hours

went well with cous cous
>>
YakuiWiggly !9ewYjBc0iU - Wed, 15 Apr 2020 16:39:31 EST 59V8xxVV No.161621 Reply
>>161612
Fuck yeah, I bet that just fell apart when it was done. I bet it would be really tasty döner style with some parsley onion, yogurt chili, and diced tomatoes in a panini pocket.
>>
[name redacted] !h55/E7mIo6 - Thu, 16 Apr 2020 06:31:01 EST 6UhYJC4F No.161624 Reply
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I fell for the smashburger meme. It's pretty good, but I also grabbed a large chips and triple cheeseburger from Macca's just in case it wasn't, and now I'm way too full after 500g of mince/burger and Macca's. It did taste good though, chucked tasty cheese on it while cooking, then sliced tomato with tomato relish and onion relish
>>
Pierre Troisgros - Thu, 16 Apr 2020 11:52:00 EST 1KVuzpzr No.161627 Reply
>>161626
What, partially eaten food isnt appealing? How else is he supposed to do a cross section??
>>
Pierre Troisgros - Thu, 16 Apr 2020 14:30:43 EST 1KVuzpzr No.161630 Reply
>>161629
He's also a wrestling fan which is pretty questionable imo
>>
YakuiWiggly !9ewYjBc0iU - Fri, 17 Apr 2020 18:01:18 EST 59V8xxVV No.161643 Reply
Working on some kebabs for tonight. Chicken, onions, peppers, and mushrooms on the grill. Got the chicken marinating a few hours ago and just got the veggies, sans shrooms, marinating as well. I'm waiting for 30 minutes till they go on the grill for the mushrooms because they just suck up the marinade and I don't want them to get too salty. I'll try and remember to take a picture when they're all done.

Also, always soak those wooden skewers in a water bath before you get the food on them or else they're just going to burn to a crisp on the grill.
>>
Elizabeth Falkner - Fri, 17 Apr 2020 19:06:16 EST 7PreVkZv No.161644 Reply
>>161643
cool what kinda marinade?

speaking of marinades i made ricotta a few days ago and apparently the whey leftover works as a pretty good marinade for meat. something about the enzymes tenderising it or something. put 4 chicken legs+thighs in a ziplock with the whey for a few hours

was super juicy and tender but..to be honest, it usually is. Also had a hint of odd flavour

so anyway!
>>
YakuiWiggly !9ewYjBc0iU - Fri, 17 Apr 2020 19:34:49 EST 59V8xxVV No.161645 Reply
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>>161644
Still cooking, but here's a pic before I forget. It's all going to go into a Gyro style flat bread with tatziki once it's done. The marinade is a family secret, Wishbone robust Italian dressing. It's an amazing marinade for everything. Smells great!
>>
YakuiWiggly !9ewYjBc0iU - Fri, 17 Apr 2020 20:31:33 EST 59V8xxVV No.161646 Reply
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>>161645
Fucking propane ran out about as soon as I took the last pic. Luckily I have an exchange gas station a few blocks away but with all the covid shit it took a good 15 minutes to get it hooked back up.

Shit tastes good, but it ended up too crispy when I started the grill back up.

This is all pre flat bread and tatziki so I'm sure that's going ng to help.
>>
[name redacted] !h55/E7mIo6 - Sat, 18 Apr 2020 03:40:15 EST 7eac4Zjh No.161648 Reply
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Fried up some sausages with an onion and then chucked them in bread with tomato sauce
>>
Beau MacMillian - Sat, 18 Apr 2020 20:29:23 EST ufZRNRA0 No.161656 Reply
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>>161653

He previously ate 6 in one sitting. I know this because I made this image at the time.
>>
Mr_Shawmeen - Sat, 18 Apr 2020 23:06:17 EST +cI1UvZo No.161657 Reply
>>161646
Real men use wood fire and coal in copious quantities to make their fuds. I shall take a picture of my latest smoke, 30ish pounds of chicken leg quarters and drummies.
>>
Mr_Shawmeen - Sat, 18 Apr 2020 23:19:30 EST WIHWe4ZM No.161658 Reply
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>>161657
Behold the fucking majesty, I felt like cooking so almost 20 chickens had to die. I mean gas grilling is ok and I do it all day at work on the char broiler there but only apple and hickory makes flavor like this. Low and slow from before sunset til sun up that fire rolls. Brined with assorted goodies like apple cider vinegar, annatto, black pepper, ripe red jalepeños, mango juice, and brown sugar for a day and a half these legs and leg quarters are fucking ENORMOUS . Some of them might weigh up to two pounds and bucket with just 2 galons of water, 20 leg quarters and some odd drummies weighed about 70lbs. It. Will. Be. Epic.
>>
YakuiWiggly !9ewYjBc0iU - Sun, 19 Apr 2020 01:09:34 EST 59V8xxVV No.161660 Reply
>>161658
I can easily say your chicken is going to be better than mine was. I wish I had a good smoker, but I was gifted this propane grill years ago and it still works. I wish to one day own land so that u can build an in ground concrete whole hog smoker.

My neighbor had one growing up and the best BBQ ever came from waking up at 4, going to pick up a hog, and cooking it all day. Had a few birthdays like that.
>>
[name redacted] !h55/E7mIo6 - Sun, 19 Apr 2020 03:06:05 EST 7eac4Zjh No.161662 Reply
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Had 3 mighty mcmuffins without egg and then 6 hash browns, so I could put 1 hash brown in each mcmuffin and then have a hash brown with it afterwards
>>
Mr_Shawmeen - Sun, 19 Apr 2020 06:17:51 EST +cI1UvZo No.161663 Reply
>>161659
Annatto has a spicy flavor to it almost like nutmeg but it marries amazingly well with cumin and oregano. Put those three spices together in balance with a ripe sweeter chili heat that has fruity flavor and you'll experience Latin flavors like never before. I grew up eating and cooking Mexican food and I was lucky enough that my abuelita was a rosie riveter that led a restaurant kitchen, so she made me help with stuff like cleaning peppers for tamales.

>>161660
Yeah but like I said I cook on gas all day and you can still muster some wildly good flavor off it. If your setup is right you can even make a foil pouch with soaked wood chips in it and simulate that flavor cooking in there on low heat. I bet you could even produce a smoke ring if you got good enough, and if you ever wanna smoke meat and not spend crazy money just make a cardboard box one like Alton Brown. The man is a fucking genius and legend and he has an instructable on how to make a god damn smoker out of a cardboard box for under 30 bucks that will hold temp and smoke like a 200 dollar electric one. I'd make one but I have an electric as well already.
>>
Mr_Shawmeen - Sun, 19 Apr 2020 07:15:01 EST +cI1UvZo No.161665 Reply
>>161662
You're killing yourself mate. Granted I just cooked 160 ish servings of chicken, but that's not natural. How many pushups can you do in a straight shot?
>>
Julia Child - Sun, 19 Apr 2020 14:10:55 EST v9dareGd No.161669 Reply
>>161663

We used annato kernals for the pork and chicken we smoked at the track truck.

In the blender canned poblano, oregano, soy sauce, cumin, other spices, paprika, dried peppers

Sliced onions on top, 40lb per tray, smoked Texas cheat style with the foil top.


The chef from Texas just sorta shrugged when I asked.
>>
Mr_Shawmeen - Sun, 19 Apr 2020 22:31:06 EST +cI1UvZo No.161670 Reply
>>161669
Yeah, it's a spice kernel or berry like black pepper and cardamom. If you get to taste it by itself I has a really good warming spice quality. I imagine it would toast well and produce good flavor but I've never tried since it cooks in the smoker and interacts with the smoke, all the spices do. It's in my dry rub as well and tend to grind it myself. It's sometimes used as a replacement for saffron but I use that with it when I do, heaps of it at that. Mexican saffron is cheap and likely has been steam distilled or otherwise robbed of its goodness but it still has flavor even if it's less and does lend color as well as smoking well. I'll throw annatto in a spice grinder with a fuck ton of saffron and black pepper corns with salt to keep from caking then use that with oregano, garlic powder, onion powder, brown sugar, raw-ish cane sugar, cumin, ground oregano , some Sazon goya packets(msg with turmeric), and maybe a few to a dozen other things depending on intended use. I also make savory glazes and other ethnic spice blends. Make a lot of my own bread and rolls by hand too.
>>
Mr_Shawmeen - Mon, 20 Apr 2020 08:22:12 EST b7K6Z4C2 No.161671 Reply
Gonna smoke 30lbs of pork shoulder now(Boston butt) on apple and hickory. It's xurently brining in a 5 gallon bucket with my pork brine. God I love living this close to the BBQ Capitol of the world. Meat is cheap, wood is abundant, and the talent pool weeds out all the wannabes, and my stuff is almost as good as humanly conceivable. I just wish I could share it with you bros.

Polite nb
>>
Eric Ripert - Mon, 20 Apr 2020 08:23:53 EST 5gm/At+W No.161672 Reply
>>161671
what do you do for a brine? anything special or just salt n sugar
>>
Mr_Shawmeen - Mon, 20 Apr 2020 10:40:44 EST b7K6Z4C2 No.161674 Reply
>>161672
Salt to sugar at about adjusting for other salty ingredients 2:1 ratio, water to vinegar to soy sauce 9:1:1, the better the vinegar the better the brine but cheap balsamic is still great, rough crushed peppercorns, annatto, favored herbs, garlic, onion, chillis if desired(chipotlé or guajillio) and anything else that compliments.
>>
Masaharu Morimoto - Mon, 20 Apr 2020 18:50:11 EST v9dareGd No.161675 Reply
Anyone tried mojo for a BBQ marinade? Fresh OJ and lime juice really softe tenderize the meat
>>
YakuiWiggly !9ewYjBc0iU - Mon, 20 Apr 2020 18:55:02 EST 59V8xxVV No.161676 Reply
>>161674
Any opinions on the big green egg? It's pricey, but it's every where and has a lot of interesting attachments. My grill is fine for grilling, but I want to be able to smoke a pork butt and serve it pulled with a vinegar and red pepper sauce.
>>
Marie Troisgros - Mon, 20 Apr 2020 23:50:15 EST v9dareGd No.161677 Reply
>>161676

Got one for free. Tough to do now than 10lb smoked at once. Coals are too close to use the full grill IMHO a small smoker or an old locker or barrel will offer better results for bulk cooking.
>>
Marie Troisgros - Mon, 20 Apr 2020 23:52:07 EST v9dareGd No.161678 Reply
>>161676
Perfect size for a pork butt or a couple chooks. Struggled doing a25lb brisket
>>
Mr_Shawmeen - Tue, 21 Apr 2020 01:40:15 EST +cI1UvZo No.161679 Reply
>>161677
Does it seal up well? Because I've found you can have gaps or leak smoke anywhere other than the firebox and those heat keeper strips can help you hold temp, makes a world of difference. I have them lining the lid on that one I put in the pic.

I have an electric smoke hollow and it's actually pretty good. It imparts a great smoke flavor and with a digital temp control and timer all you need to do is keep switching the burned wood chips and ash for fresh.
>>
Michel Roux Jr. - Tue, 21 Apr 2020 03:01:10 EST DiLHS8i0 No.161681 Reply
>>161675
It definitely works. Roast mojo pork is fucking boss. A protip though: use ratios of garlic/cilantro/oil/citrus juice that will produce more of a paste than a totally liquid marinade. If it’s more viscous it coats the meat and turns into an amazing crust while cooking.
>>
Marie Troisgros - Tue, 21 Apr 2020 03:07:57 EST v9dareGd No.161682 Reply
>>161681

I go wet and then reduce the marinade and use it as a baste.
>>
Mr_Shawmeen - Tue, 21 Apr 2020 06:18:48 EST +cI1UvZo No.161684 Reply
>>161681
Pro tippety tip from this here corporate cook. Cook all those things down to a glaze then. The starches from the garlic and similar veggies and pectin from the fruit thickens it well and once it's reduced salt the pork THEN rub the glaze all over working the flesh to tenderize it and get it receptive to the seasonings. The salt causes osmosis to carry the seasoning into the meat and draw the globular proteins to the surface and prepare it for better browning further augmenting the Mallard reaction. You trade some of the water in the meat for the glaze/marinade this way, works kind of like a brine, but it's the only way to season the inside of the meat evenly(not a big fan of injectors here).
>>
Mr_Shawmeen - Tue, 21 Apr 2020 06:21:33 EST +cI1UvZo No.161685 Reply
>>161675
And I sometimes use a mix of citric acid and dehydrated lemon and lime zest to add floral notes and fruity essence to my foodstuffs, oj too sometimes. We Mexicans tend to do that shit to a looot of red meats before and after cooking.

Polite nb for double post
>>
Mr_Shawmeen - Thu, 23 Apr 2020 15:10:01 EST KvHgNVCW No.161700 Reply
>>161699
Pulla/guajillio, ancho, and mulatto as a base with other basic molé ingredients. A slap of peanut butter to thicken it further and Mexican oregano, cumin, salt, pepper, and some savory flavorings otherwise. Also it's not just the assembly of things or how you grind it but you gotta bloom those chillis a bit before marrying them to the ingredients and grinding it.
>>
Marcel Boulestin - Thu, 23 Apr 2020 19:19:12 EST DiLHS8i0 No.161701 Reply
>>161700
is there any substitute for mulato? i have guajillo and anchos on hand but i can't get mulato.

pasilla maybe? would that work?
>>
Mr_Shawmeen - Thu, 23 Apr 2020 23:23:43 EST o5WwqybY No.161702 Reply
>>161701
That'd be like doubling down on ancho and upping the heat. If you want that sweet tobacco flavor that mulatto provides then you're really gonna want to add saffron weirdly enough, Mexican if you want it cheap AND effective or if you feel like spending Afghan if you want that robust tobacco flavor. Again annatto(achiote in Spanish, molido ground, entero whole) and whole annatto fresh ground in a spice grinder is WORDS above preground but good none the less, and saffron or not annato is a worthy addition. Molé is a gravy and like gravy anything you can think any work to better toast and brown/extract essential oils of ingredients improves the final outcome(i.e. browning garlic onions or blooming[toasting] chillis).

I rare RARELY FUCKING RARELY provide master classes in this shit. I've been learning to cook since I was 3 or 4 from my abuelita who ran a kitchen in 50s. So I've been teaching this stuff my whole life, but for you guys I'll say it once more. For the love of Kirt and 420chan where I've been kicking around for a decade or more.
>>
Alfred Prunier - Fri, 24 Apr 2020 11:46:19 EST 1KVuzpzr No.161703 Reply
Wtf is mulatto I just thought it was a term to offend your black friends
>>
Guillaume Fouquet de la Varenne - Fri, 24 Apr 2020 13:31:16 EST v9dareGd No.161705 Reply
It's just old ancho
>>
[name redacted] !h55/E7mIo6 - Fri, 24 Apr 2020 14:20:16 EST 6UhYJC4F No.161706 Reply
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>>161703
I though it was a mixed black and white person?

Anyway, I made a new corn chip dip by mixing the nacho cheese salsa with the smoky chipotle salsa and stirring it. Now it has the nice creaminess of the nacho cheese, but the flavour of the normal salsa
>>
Jacques Pépin - Sat, 25 Apr 2020 17:14:02 EST v9dareGd No.161708 Reply
Queso salsa. Classic. Haven't had a v in donkeys years
>>
Tyler Florence - Sun, 26 Apr 2020 09:15:25 EST DiLHS8i0 No.161710 Reply
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I made bacon, an omelette, and a little tomato herb and feta salad that I dressed with olive oil, lemon, and some fancy aged balsamic.

I did a couple things wrong here. I was aiming for a custardy French omelette but my pan is too big so I ended up more with a fluffy folded situation like you’d get in Japanese bento. Not bad but not what I wanted. And I also wish I had emulsified the dressing for the tomatoes instead of drizzling on the components individually. Again it worked but I’d rather it have clung to the tomatoes a little more.
>>
Madame Mérigot - Sun, 26 Apr 2020 22:05:07 EST v9dareGd No.161711 Reply
>>161710
Tilt pan, lower heat, stir a forgot eight until custardy, seal on the lip of the pan and fold over, turn out into plate.

Very difficult, but good practice
>>
Marc Summers - Sun, 26 Apr 2020 23:51:10 EST DiLHS8i0 No.161712 Reply
>>161711
Yeah I go in with 3 chopsticks like Kenji Lopez-Alt and shake the fuck out of the pan while agitating with them. But the 12-inch pan causes the eggs to spread out too much so the curds I make are always in danger of just becoming scrambled eggs if I don’t stop stirring at some point and just let it become like you see in the pic.

I’ve got a birthday coming up and think a 10-inch carbon steel would be a good investment.
>>
Mr_Shawmeen - Mon, 27 Apr 2020 06:38:42 EST +cI1UvZo No.161713 Reply
>>161712
You can do it like that in virtually any size pan. Don't just shake the fuck out of it go back and forth vigorously and occasionally remove it from the heat like with a good scrambled egg. Let the residual heat continue cooking it while your shaking it and then go back and forth from there to the heat until it's as you'd like it.
>>
Julia Child - Mon, 27 Apr 2020 20:54:12 EST v9dareGd No.161714 Reply
>>161712

The most important factor of a pan for omelette is the taper of the sides that is how you give it that ideal shape
>>
Mr_Shawmeen - Mon, 27 Apr 2020 23:46:22 EST +cI1UvZo No.161715 Reply
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>>161145
One of the 4 Boston butts I smoked. All together they yielded one full size 4 inch deep aluminum pan.
>>
Wylie Dufresne - Tue, 28 Apr 2020 16:45:38 EST 7PreVkZv No.161717 Reply
>>161715
i can cook a lot of things, but i cannot make meat look this good. its my aspiration to at some point get into bbq/smoking and learn to do it properly
>>
Mr_Shawmeen - Tue, 28 Apr 2020 20:08:35 EST +cI1UvZo No.161719 Reply
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>>161718
If it were possible I'd have a pile of it right in front of you with some of the BBQ sauce I made to go with it.

>>161717
I mentioned this before but it's worth mentioning again. Alton brown has a video explaining how to make a smoker out of a cardboard box for less than twenty bucks really. Regardless of when or how a smoker pops up in your life if it does I'll have plenty of tips if you want em, also some for eating.

Fun side not my wife's had looked hilarious in those gloves. When I wear the fuckers you can just about make out the veins on my hand. Also spare ribs, always relevant and while I posted them before these were really good.
>>
YakuiWiggly !9ewYjBc0iU - Wed, 29 Apr 2020 00:21:46 EST N4tufWgf No.161720 Reply
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>>161715
Mother of God.

Rip that shit up with your bare hands and toss some vinegar, sugar, and red pepper all over it.

Vinegar coleslaw on top and served on a merita hamburger bun.
>>
Mr_Shawmeen - Wed, 29 Apr 2020 06:56:17 EST SY/f9lkc No.161721 Reply
>>161720
I usually make hand rolls with butter, honey, and egg yolk to make then a little more cakey. My BBQ sauces are always more vinegar tangy in their flavor profile. I found some cheap bottles of colavita raspberry balsamic glace and dumped two full ones into the pot of sauce I was making, gave a nice fruity essence. My slaw I usually dress with olive oil, like juice, black pepper, basil, little garlic seasoned salt and the smallest imperceptible dash of sugar, never enough to make it sweet though. I just whip that into a vinaigrette and toss it in my slaw veggies.
>>
Menon - Wed, 29 Apr 2020 18:49:29 EST 7PreVkZv No.161722 Reply
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tried making the salt-cured egg yolk from BA
>>
Menon - Wed, 29 Apr 2020 18:50:12 EST 7PreVkZv No.161723 Reply
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grated nicely on a microplane. put over pasta
>>
Antonin Carême - Wed, 29 Apr 2020 22:45:12 EST EmMYTmC+ No.161724 Reply
Every few months I come back to these threads to see if the pedo food goblin's mother posted that her morbidly obese pedophile son died of a massive heart attack brought on by the congealed fried chicken grease in his arteries and every time I'm disappointed when I don't see that post.
>>
YakuiWiggly !9ewYjBc0iU - Thu, 30 Apr 2020 01:09:19 EST N4tufWgf No.161726 Reply
>>161723
One of the fanciest restaurants I ever worked at had cured egg yolk and served it grated over whole trout, cooked in a wood fired oven. Shit was delicious and a very "umami" flavor.

I will say that yours look pretty dark. The orange to yellow in the cross section was always pretty vibrant at work.
>>
Mr_Shawmeen - Thu, 30 Apr 2020 06:12:18 EST wbkdKbjc No.161731 Reply
>>161726
I wanted to do some of these, but I figured if I did I would do some in regular salt and some in a smoked salt then see which I liked better. I could try thus with duck eggs as well and see how it goes. I just need to wait on all that then see how it goes.
>>
Chef Wan - Thu, 30 Apr 2020 06:40:56 EST 7PreVkZv No.161732 Reply
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>>161731
the paler one in my first picture is actually a duck egg

>>161726
yeah they were extremely amber yolks to begin with. like if you tried to make a yellow cake out of them, itd probably be diet. some people try to cheat with how "golden" their yolks are by feeding their chickens marigold flowers, linseed, stuff like that. gives the impression theyre better quality. funny how it still looks like carrot when its grated

some bread i made the other day. made some fucking spectacular open-faced tuna mayo sandwiches with them. nice and crunchy, cucumber, yellow bell pepper, lemon juice and salt, bit of dill.
>>
Mr_Shawmeen - Thu, 30 Apr 2020 08:01:33 EST vj67UOUB No.161734 Reply
>>161732
Funny you were saying that. I wanted to use duck eggs for the richness and size of their yolks but I also though aracuna chicken eggs would be good if I could find them. Did you punch down and reknead that dough for a second proof?
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Chef Wan - Thu, 30 Apr 2020 08:14:47 EST 7PreVkZv No.161735 Reply
>>161734
nah the only time i really handle the dough is for combining and a hard kneading, let it cold-ferment in the fridge 2-4 days, take out and gently reshape and get some warmth into it, then it just continues to proof until im ready to bake it. Currently im quite a fan of the "minimal-handling" ciabatta style of bread. you get an interesting texture
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Mr_Shawmeen - Thu, 30 Apr 2020 09:24:34 EST vj67UOUB No.161736 Reply
>>161735
Yeah, it's more of a crumb with the ultimate version being the sticky almost no handling ones like English muffins. I'm on the far extreme opposite end and like a nice amount of gluten development and uniform air pockets in my sponge. That is unless I'm using them as single serving buns, not rolls, then I don't care as much. If you like that crumb to it try adjusting the protein level of your flour and play with that if you haven't. You could have a crostini crunch with angel bread soft crumb/sponge underneath.
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Sidoine Benoît - Thu, 30 Apr 2020 16:32:04 EST DiLHS8i0 No.161739 Reply
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I’m gonna make gumbo. This is the aromatics setup while I have a shrimp stock going out of the shells of some scrimp. I’ll post the final product later.
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Mr_Shawmeen - Thu, 30 Apr 2020 23:05:33 EST FN7Q8Vmc No.161747 Reply
>>161742
Good job mate it looks tasty. The only thing I can see I might do different is brown the veggies a bit more if possible and maybe cook the rue a bit darker. Some people call it a "burnt" rue but that caramelization is where the magic happens. Also a little char or really hard sear on that sausage in a different pan would help a lot as long as you save some broth for deflating.
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[name redacted] !h55/E7mIo6 - Thu, 30 Apr 2020 23:29:04 EST 6UhYJC4F No.161748 Reply
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Made a burger for lunch

Bun, tomato relish, 125g burger with salt and pepper, tasty cheese, bacon, burger, cheese, bacon, bun. I fried the buns in the juices of the burger and bacon after
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Mr_Shawmeen - Thu, 30 Apr 2020 23:35:50 EST FN7Q8Vmc No.161749 Reply
>>161748
What's with the whole pedo thing? Is that some kind of fucked up joke or are you an actual pedo? Also, what in the actual fuck did you do to that bacon? Also it looks as if you cut that bun with the rounded side of a sharpish stone. All that said it probably wasn't half bad, I mean anything with that level of fat will at least sate the appetite.
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[name redacted] !h55/E7mIo6 - Thu, 30 Apr 2020 23:51:44 EST 6UhYJC4F No.161750 Reply
>>161749
A bunch of (or one really dedicated) schizos think I'm some other tripfag from like ten years ago that they called a pedo for who knows what.

I fried it, I also made another last night and didn't wash the pan, so it probably picked up a lot of the burnt bits if that's what you mean.

I actually ripped the bun with my fingers which is probably why.
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Jean Bardet - Fri, 01 May 2020 00:02:01 EST 1KVuzpzr No.161751 Reply
>>161750
>A bunch of (or one really dedicated) schizos think I'm some other tripfag from like ten years ago that they called a pedo for who knows what.
If you weren't him why would you play dumb about something that comes up every time you're a topic of discussion? And it hasn't been ten years you spastic, wtf is wrong up there?
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Art Smith - Fri, 01 May 2020 07:35:49 EST DiLHS8i0 No.161754 Reply
>>161747
The pic was taken kinda mid-way through the process, so those vegetables did get cooked down more. And I did brown the sausage, I guess the browning just dissolved off when I put it in the soup - while the recipe basically recommends putting in the shrimp and sausage and turning off the heat, essentially serving immediately, my family wasn’t ready to eat so it sat on the stove for an extra like 15 mins.

And yeah the roux didn’t get where I wanted it to. This is using Alton Brown’s method of baking it, stirring occasionally, as he warns that doing it stovetop can go from brick red to burnt in no time. Over an hour and a half at 350 F it’s supposed to come out as a great brick/mahogany, but it turned out more like peanut butter. And it really does miss something if you don’t get the color deep enough.

Last time I made gravy I did a stovetop roux though that I got to brick color with little trouble, so I’m beginning to think Alton’s method is a little over-cautious. Next time I’m gonna just sit there and whisk like a big boy.
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Marc Summers - Fri, 01 May 2020 08:01:07 EST 7PreVkZv No.161755 Reply
>>161751
youre asking him whats wrong mentally? all i see is various cretins such as yourself spewing vitriol at every possible occasion. its kinda old
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Mr_Shawmeen - Fri, 01 May 2020 09:03:22 EST FxuX+HVP No.161756 Reply
>>161754
It could be that he used a convection oven and forgot to mention that as well. As for adding the stuff right before serving it that's more important for the shrimp. My suggestion of browning the sausage was almost to the point of charring it because every chance you get to enhance the Maillard reactions effects I'd say do it, and of course deglaze.
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Art Smith - Fri, 01 May 2020 15:06:43 EST DiLHS8i0 No.161757 Reply
>>161756
oh and i wanna say something that you probably already know but maybe other people need to hear:

invest in a kitchen scale. doing that equal parts flour/oil where the flour is weighed rather than measured by volume makes a huge difference. example: the 4 oz of flour I used in my gumbo took up about 8 oz of volume in the measuring cup, so yeah. anything you're making that has a roux for a base, or measuring things like burger patties so they're all even - it makes a big diff for a lot of things in the kitchen.
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François Vatel - Fri, 01 May 2020 16:36:27 EST v9dareGd No.161758 Reply
>>161757

I use butter, brown it and sift in floor while stirring until it starts to pull off the pan then stir until bronze and toasty. Haven't tried doing it by weight. Might try now.
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Mr_Shawmeen - Fri, 01 May 2020 18:51:46 EST TFn0cw7g No.161760 Reply
>>161757
It's good to have a kitchen scale for all sorts of shit, but if you can find a small shipping scale that goes down to grams it will work almost as well as the professional/institutional grade ones and have a higher weight capacity. Just make sure it has a removable deck so you can wash and sanitize. For precision baking it's great and almost undeniably essential. When crafting new recipes from scratch it's good to have for posterity's sake and making closer adjustments working within exact ratios. I just cook and eyeball most things while doing savory cooking since I've done it so many times, but I don't imagine most people spend 180ish hours a month in the kitchen.
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Alain Passard - Sat, 02 May 2020 03:21:28 EST v9dareGd No.161762 Reply
>>161760

Straight up though industrial kitchens just wrapvit in plastic start of the shift
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Mr_Shawmeen - Sat, 02 May 2020 10:50:47 EST +cI1UvZo No.161763 Reply
>>161762
Yeah but I always hated doing that, because I still ended up cleaning it and sanitizing. Then I felt as though it was throwing off my overall yields when I was portioning shit.
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Gaston Lenôtre - Sun, 03 May 2020 22:28:52 EST 1+TqFjeq No.161766 Reply
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some carnitas tacos I made, didn't make the salsa or tortillas myself but the meat and the pork fat beans are my handiwork
holy fuck pork shoulder is fatty, I cut a whole lot of fat off and there's still a ton in the pan. guess that makes for good leftovers though, plan to make some homefries with it tomorrow
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Mr_Shawmeen - Sun, 03 May 2020 23:44:30 EST +cI1UvZo No.161768 Reply
>>161766
Yeah it's a fatty chunk of meat, but when you slow cook it the fat picks up all the flavors that you cook it with. I save all the rendered fat when I smoke it and then use it like bacon grease.
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Gaston Lenôtre - Mon, 04 May 2020 09:59:31 EST 1+TqFjeq No.161772 Reply
>>161769
lime juice was added, didn't have cilantro sadly and didn't really feel like making another store trip just to get one thing
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Mr_Shawmeen - Mon, 04 May 2020 17:53:51 EST +cI1UvZo No.161773 Reply
>>161769
Lo siento mi chicano hermano

>>161772
But ahhhh, clintro, jalapeño, and lime are the backbone of a lot of good Mexican food.
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Ted Allen - Tue, 05 May 2020 08:15:46 EST 7PreVkZv No.161776 Reply
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>>161769
im actually insane about cilantro recently. i keep bushels of it in my fridge and sneak it into basically every meal, roughly chopped, stem and all

stir-frys, wraps, if i do your standard "meat n rice" i add it just as the rice finishes and comes off the heat so it infuses. stuffs great.
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Mr_Shawmeen - Tue, 05 May 2020 08:44:29 EST cffLLz8p No.161777 Reply
>>161776
Then I shall share with you my verde especial since it's mostly jalapeños and cilantro in an emulsion.
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Maestro Martino - Tue, 05 May 2020 09:06:02 EST bnDwnI8O No.161778 Reply
>>161776
How do you keep all the food stuck to the plate like that?
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Pierre Gagnaire - Thu, 07 May 2020 13:39:01 EST DiLHS8i0 No.161797 Reply
i'm gonna do coq au vin tonight. i'm gonna cook with a pinot noir, but i was wondering if you guys had any suggestions of what wine to serve it with. the same that i cooked with? or a white since it's chicken? and dry or sweet white, if white at all?
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Mr_Shawmeen - Thu, 07 May 2020 21:47:48 EST +cI1UvZo No.161799 Reply
>>161798
That's what I was thinking as well, but I'm not much for wine unless it's for cooking, as a desert wine, or maybe a zin for drinking. Anyways here's a sandwich I just made. It's one third of a sweet onion grilled, 2 oz of cheddar jack, one just under over easy egg, 1 Hard seared red hot link, on "whole wheat" and seasoned with fresh cracked black pepper and coarse ground salt all the way around.
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Marc Forgione - Mon, 11 May 2020 18:40:49 EST 7PreVkZv No.161820 Reply
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this isnt my actual plate, i just heaped the leftovers onto this to put them into the fridge. Wish i took a picture of how my plate looked, it really struck me as appetising

the part that i think made this really, really delicious was the combination of frying beef shin slices long and hard to get them really crispy and dark and gnarly, adding grated ginger+turmeric, sliced rehydrated shitake mushrooms and plenty of the soaking liquid from the mushrooms. There was a bit of mirin, sesame oil, and soy sauce mixed with cornflour at the end to even it out and provide some body, but i think the base flavours coming through were just so rich and gelling. whole thing was incredibly satisfying, with freshly chopped corriander and thai basil stirred in right at the end, as it came off the heat
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Chen Kenmin - Tue, 12 May 2020 20:20:39 EST v9dareGd No.161821 Reply
>>161799

Oh man can we do a wine pairing. I love that shit.

Zinfandel is a bit sweet for a cow au vin. Typically you would serve and older vintage of the same wine the bird was cooked in. But this is a rare case, most commonly roasted chicken calls for an acidic, bright, white wine with commentary fruit flavors. A Pinot Gris, Pinot grigio or dry reisling would be ideal.
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Chen Kenmin - Fri, 15 May 2020 19:11:09 EST DiLHS8i0 No.161842 Reply
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Scored a pork butt and placed it in a brine of some thyme, a metric fuckton of grated garlic, orange juice, rum, 1/2cup salt and a little brown sugar. Tomorrow I marinade it in fresh orange and lime with some MORE garlic and roast it. I’ll report back.
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Daniel Boulud - Sat, 16 May 2020 12:27:10 EST DiLHS8i0 No.161854 Reply
>>161853
i haven't taken it out of the brine yet but later i'm gonna take it out and do the marinade and probably serve it with beans & rice. it's also only 3.75 lbs and i'm trying to feed my parents, brother and his fiance so i think i'm gonna get stuff for cuban sandwiches. i know that's enough pork to feed 5 people, and cubanos are more a proper use for leftover pork, but i don't think there will be leftovers. so i'm just gonna try to do the dankest cubans i can. i will post the roasted butt on its own before i slice it up though. i
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Julia Child - Sat, 16 May 2020 16:28:12 EST HUNshVms No.161856 Reply
>>161854
You could also show the sammich. I make those fucking things a hundred at a time at work so it will be nice to see a different take on it.
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Duff Goldman - Sun, 17 May 2020 01:11:15 EST +hpudrYm No.161861 Reply
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And the final sammich product
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Pierre Troisgros - Sun, 17 May 2020 02:07:02 EST +cI1UvZo No.161862 Reply
>>161861
Good stuff man, good stuff, I bet it came out pretty fucking good. I just wanna grab a small piece of that charred bit of fat cap on the top. Did the brine take well?
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Sidoine Benoît - Sun, 17 May 2020 19:43:53 EST DiLHS8i0 No.161866 Reply
>>161862
Yeah the brine really did do well. Idk how much garlic came through from it, I think that mostly came from the marinade, but the meat was seasoned all the way through and the OJ flavor penetrated all the way through too.

Idk how accurate this is to how they’d do it in Cuba but it was great with a rum cocktail and perfect flavor profile for this season now that it’s getting hotter.
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Mr_Shawmeen - Mon, 18 May 2020 08:20:52 EST 10lxkRIm No.161874 Reply
>>161866
The acid breaks down the garlic pretty well, mellows it out. It never hurts to reinforce all those flavors on the outside of the meat again before cooking.
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YakuiWiggly !9ewYjBc0iU - Tue, 19 May 2020 00:23:56 EST 59V8xxVV No.161882 Reply
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Inherited an electric griddle so of course the first idea was hibachi at home!

In batches,
zucchini onion and carrots
Chicken and shrimp
Eggs and rice with peas

So easy and it's so fucking good. Yum yum sauce for the most American experience possible!
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[name redacted] !h55/E7mIo6 - Tue, 19 May 2020 05:01:30 EST Q7/k1Sg1 No.161883 Reply
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Rump steaks are being sold for $6 because there's too many or something, so I grabbed a couple of them and cooked one tonight. I just put salt on it, fried in vegetable oil it salting both sides, then peppered both and rested for 10 minutes.

I hardly ever cook these, so how do you guys do it? I've heard garlic in the pan is or something like butter instead of oil is something.
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Wolfgang Puck - Tue, 19 May 2020 06:19:35 EST CdqZV7GT No.161884 Reply
>>161883
That genuinely looks like brown soda man, you cooked it waayy too long at wayyy too low temperature.

>I've heard garlic in the pan is or something like butter instead of oil is something.

Rule of thumb, sometimes burning isn't a bad thing. Olive oil is standard in many households as it's a halfway house between butter (which burns easily) and Rapeseed (Canola, which doesn't at all).

Canola oil is great for Woks and stir-fries where your cooking at really high temperatures. It's also great for cooking shit very fast in general without worrying about it, it's cooking in EZ mode. However you'd avoid using canola in stuff like BBQs basting and it's not good for steak either, where you want to get that burn.

Butter gets that burn, that char. Note that you don't want to actually burn the butter, so if your butter is black before you put the steak down, you done goofed.

High temperature, big knob of butter, whole clove of garlic (with skin on), small sprig of fresh rosemary (optional). Season and pepper the steak. If you have a particularly gnarly cut of steak, put it in a plastic bag and smack it a few times with the end of a tin of beans or w/e (normally you'd use a meat hammer here, but improvise).

Throw it on the pan, 2:30 minutes each side at MOST. If you want it well done, keep cooking till the juices run clear, but always keep flipping otherwise it'll burn on one end too much. I don't judge, although i'd prefer it medium myself.

This should result in a soft inside, but crispy outside. The garlic, the sprig of rosemary that's still in your pan, the juices of the meat? Don't throw that away. Slice a few onions and cook them in the juices, let those onions soak up all that flavor.
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Mr_Shawmeen - Tue, 19 May 2020 17:35:19 EST +cI1UvZo No.161899 Reply
>>161883

NOTE, everything said after this point is assuming you salt both sides of your steak and rest it at room temperature for AT LEAST 30 minutes before cooking. It is the best way to get a good sear(maybe even best), quick cook, juiciest meat, and most even/accurate cook. THIS APPLIES TO ALL MEATS. I've seen you bungle some stuff Mr redacted name so listen god damn well. I'm a cook by trade at this point but I've learned from some decent people.

Some people argue about laying it in a dry pan and letting it heat up with the pan. Then setting the butter next to the steak with flavoring agents and letting them melt and infuse while the meat and pan heat. If done correctly it should give a perfectly even sear while infusing the steak with the garlic and herb at the same rate as the butter. This does work if done in the right pan. Cast iron properly seasoned is amazing(as always) and good non stick is a good too.
Now, you can do it as most people do with butter(maybe butter/olive oil mixed), herb, and whatever else in together. For FUCKS SAKE please don't lay that steak down til the hot oil/butter just starts to smoke, not rolling plumes if smoke, just wispy smoke. This is going to draw a lot of heat out of the pan so don't waste that first contact. Make sure it's laid down evenly and gently press it onto the pan, even pressure. The hardest part is being brave enough to leave it the fuck alone. Depending on the pan and the piece of meat it can be a bit more or less but at least a couple minutes on that first side and baste it with the hot oil as it cooks. One flip and then if it's still a little more rare than you like stick it into a hot oven for a minute or two. It should be a quick process.

As was said before you can throw some onions in the pan(lower the heat a bit) and get some of the goodness off which I like to do as well but it only captures so much while leaving a little behind. After I get done browning my onions a little I like to toss in some minced garlic and just before it browns I put in a 50/50 mix of Worcestershire sauce and balsamic then a few seconds after cut the heat. It makes a good pan sauce.

You don't need to get too fancy but the onions are worth it, the pan sauce is worth it, and compound butters are worth it. Otherwise salt and pepper is fine but branching out is good too.
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Marie Troisgros - Tue, 19 May 2020 21:53:58 EST k6h7ByUE No.161904 Reply
>>161145
I accidentally left an orange in the freezer. Now its like weird slushy in a fleshy fruit membrane.
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Charlie Trotter - Tue, 19 May 2020 23:42:43 EST v9dareGd No.161905 Reply
Part the steak dry and run with peanut oil hear a thick pen until it starts to smoke. Place the steak in and wait 1 minute. Turn the steak and let the edges cook on the side of the pan. Leave it for one minute. Take it out after making sure it's edges are seared.

Leave it a minute or two then slice it. Season with course salt
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[name redacted] !h55/E7mIo6 - Wed, 20 May 2020 04:37:50 EST Q7/k1Sg1 No.161906 Reply
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Attempted it again tonight. About 3 hours earlier I salted the steak and cut up the onions, then back in the fridge until 30min before cooking, where I took it out to get to room temperature. Did the butter in the pan, then cooked the steak with three whole cloves and a rosemary on top while spooning the juices over itself. I didn't cut the garlic or the rosemary, am I supposed to?

I didn't time it, but I only cooked one side each time. Turn while it's resting I fried the one onion in the juices, as well as some mushrooms I had as well, with the garlic still in there.
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Koumei Nakamura - Wed, 20 May 2020 16:09:04 EST DiLHS8i0 No.161908 Reply
I have a pork loin and not a whole lot of ingredients on hand for a marinade (basically I’m out of everything but salt and pepper), so I might fuck around and try a redneck marinade - I.e. a can of soda. Anyone have any experience with this? I know it’s done sometimes, like there are slow cooker recipes for dr. Pepper pulled pork and shit but it also sounds like it could be really janky and disappointing.

I have a couple cans of coke on hand and one of sprite. I also have some good apple cider vinegar to cut what I expect will be extreme sweetness.
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Alexis Soyer - Wed, 20 May 2020 16:12:52 EST alNxaf7d No.161909 Reply
>>161908
If it were me, I'd cover it in coke and add a couple teaspoons of the vinegar for acidity.
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Alice Waters - Thu, 21 May 2020 00:34:24 EST v9dareGd No.161910 Reply
>>161906

Looks way better. No crust though. Butter burns too much to fry steak. You can saute which sounds like what you did.

How does it taste? What do you want more of?
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[name redacted] !h55/E7mIo6 - Thu, 21 May 2020 04:46:39 EST Q7/k1Sg1 No.161913 Reply
>>161910
I'm not sure what you mean by crust, is was a bit black but what you see is the inside there. Theres a bit of the outside face up near the middle of the plate.

I think that time I didn't leave it to rest for 10 minutes and cut it early, and took the onions off early as well. I also forgot to add pepper that time as well.

Forgot to take a picture but I timed it for 10 minutes to rest this time, as well as when cooking the onions/mushrooms. The onions are a lot smaller and has burnt bits, but it tastes a whole lot better, whereas the time pictured it almost tasted raw.

Tonight's tasted different, I almost want to just say it tasted "more", but can't really identify why it's different. I really liked how it came out tonight, and think I might make this meal a lot more, like 3-4 times a week, even when it comes off special. It takes me like 10 minutes to salt the steak and cut up the onions on my lunch break, and it's cooked in 30 minutes. Quick and tastes good.
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Hiroyuki Sakai - Thu, 21 May 2020 16:23:24 EST 1KVuzpzr No.161915 Reply
Is this guy only cooking now because his delivery orders would be shameful? I mean I welcome the change it's just kinda funny.
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YakuiWiggly !9ewYjBc0iU - Thu, 21 May 2020 22:09:28 EST 59V8xxVV No.161917 Reply
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In honor of everyone's favorite 420chan poster, I made a good old fashioned Reuben today. A mix of corned beef and turkey cooked on an electric griddle with Swiss melted over, tossed in between two buttered slices of rye bread from a local bakery. Sauerkraut and 1000 island dressing before you close that bad boy up and griddle until golden brown.

I forgot how good these things could be! (Also I'm starting to run out of ideas for this electric griddle so if anyone has griddle tips let me know your secrets.)
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[name redacted] !h55/E7mIo6 - Thu, 21 May 2020 23:30:36 EST Q7/k1Sg1 No.161922 Reply
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This is cooked pretty similar to last night, but I cooked this up for lunch. Sorta what it looks like
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Vincent la Chapelle - Fri, 22 May 2020 00:04:31 EST DiLHS8i0 No.161923 Reply
>>161922
my god. you got a good-looking sear on it and everything. mushrooms look great too. i'd maybe slow-cook the onions to a caramelized whatever if i had the time, but regardless this is the first thing you've ever posted that looks appetizing, and hella so. nice job.

Gotta say as much as i love some good steak though I'd rather have >>161917. ruebens are so good. needs to be overstacked with corned beef tho yakui! like, to the point where you regret how much you put on it. it's part of the whole experience!
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[name redacted] !h55/E7mIo6 - Fri, 22 May 2020 08:13:54 EST Q7/k1Sg1 No.161926 Reply
>>161915
Sorta. I ordered Indian in February and got pretty sick after that. Also all the delivery drivers here are Asian and Indian and I'd rather cook my food now than have them delivering.

On top of that, I also have time to prepare during the day since I'm working from home. Usually I'd go to gym as soon as I leave work and get home around 9:30pm, so I'd buy take away on the way home. Now I prepare all my food and heat up pans/oven while working, and can just start cooking as soon as I finish.

>>161925
My other meal during days I eat steak and onions is just red lentils, and I think they have carbs.
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Mr_Shawmeen - Fri, 22 May 2020 12:04:16 EST +cI1UvZo No.161927 Reply
>>161926
Next step for you is to try a pan sauce. Deglaze that pan with all drippings in it with Worcestershire, balsamic/any wine vinegar, and possibly a touch of some juice that's sour or astringent(think cran or pom) then reduce it into a sauce.
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Urbain Dubois - Fri, 22 May 2020 18:41:35 EST v9dareGd No.161930 Reply
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>>161926

congrats on the steak, that's looking really good.

you don't like your delivery guys? i know an app where you can request only white delivery drivers.

so confused why? why?
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Mr_Shawmeen - Sat, 23 May 2020 11:23:25 EST +cI1UvZo No.161933 Reply
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>>161145
Starting a roast, gonna cook it in a cilantro chilli sauce then finish with a little more and possibly some pico and a avacado slice. I don't typically put up Mexican stuff I cok because it doesn't look familiar or glamorous to a lot of people. Last time I posted a pic of some Spanish rice and chicken with molé some said it looked gross, I was fucking masterful though. I will say I used crema instead of sesame seeds for a garnish.
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YakuiWiggly !9ewYjBc0iU - Tue, 26 May 2020 09:57:21 EST 59V8xxVV No.161954 Reply
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I have an electric griddle now and I'm going to learn how to make the best fucking Reuben I can while I'm stuck in quarantine. I took the advice of some random internet page and cooked the sauerkraut this time on the griddle with some malt vinegar and brown sugar. It was fine, but I think I like uncooked sauerkraut better.

I've been using boars head corned beef warmed on the griddle, but I think the next step is cooking the corned beef at home and going for big fall apart chunks. I've only ever boiled corned beef, is there another technique that browns it?
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François Vatel - Tue, 26 May 2020 14:00:06 EST DiLHS8i0 No.161955 Reply
>>161954
i assume you could brown it and then braise it for extra fall-apart goodness like any brisket. or maybe reverse sear?
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Mr_Shawmeen - Tue, 26 May 2020 14:19:27 EST 9OTJyIyO No.161956 Reply
>>161954
I like using foil pouches to braise things. Just brown the fuck out of it and put it inside of a foil pouch and cut slits in it to vent some moisture and cook the fuck out of it. Pop it open and let finish uncovered then rest, cool, and slice or chunk it up while hot.
>>
Alton Brown - Wed, 27 May 2020 11:48:18 EST YNRUG5hC No.161965 Reply
>>161917
Looks tasty but needs way more corned beef. Cold cuts only last so long so I'm not sure if you're trying to be conservative or what, but you might as well use a lot otherwise it's just it's going to taste like a turkey sandwich.
>>
Mr_Shawmeen - Sun, 31 May 2020 03:33:12 EST +cI1UvZo No.161975 Reply
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Back on topic boys n girls
A holink seared and served on a pancake(modifyed NY times recipe), over easy egg, pepper jack, sautéed Vidalia and drizzled all with syrup
>>
Susur Lee - Sun, 31 May 2020 21:20:37 EST e5fjOQL0 No.161978 Reply
>>161975
Hot damn hotlinks look fucking good, don't think I've ever had one
Gunna go make some ramen with some eggs and fish cakes
>>
Mr_Shawmeen - Tue, 02 Jun 2020 06:34:30 EST +cI1UvZo No.161986 Reply
>>161978
It's also a southern specialty. OHSE sells them nation wide. If you buy them they're like a mix between hot dog and good bologna with crushed red pepper in bright red snappy casing. You taste more chilies and garlic than black pepper but it's in there too. Favored sausage foe sho and cheap too, when smoked it gets like spicey kielbasa.
>>
Mr_Shawmeen - Wed, 03 Jun 2020 07:52:43 EST +cI1UvZo No.161992 Reply
>>161990
Red 40 and demon penis, but probably what you said too lol
>>
James Martin - Thu, 04 Jun 2020 14:25:57 EST TpJPS2pA No.161998 Reply
Ascend to the next level and just eat rice
>>
Pierre Gagnaire - Thu, 04 Jun 2020 16:04:45 EST v9dareGd No.161999 Reply
>>161998

Week two all rice diet, I had potato once, it was good too, but it isn't as good as ri c e
>>
Mr_Shawmeen - Fri, 05 Jun 2020 22:24:31 EST +cI1UvZo No.162008 Reply
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>>161999
I've ascended to the strongest on the planet nyukka
>>
Georges Blanc - Sat, 06 Jun 2020 11:06:22 EST YNRUG5hC No.162009 Reply
Bearnaise sauce with spicy sausage over country biscuits and flipped eggs
>>
Antoine Parmentier - Sun, 07 Jun 2020 22:14:02 EST zENrK3/d No.162016 Reply
>>162011
Seems like an appropriately midwestern portion for that dish
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Robert Irvine - Wed, 10 Jun 2020 20:43:39 EST DiLHS8i0 No.162033 Reply
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Jerkoff chicken. I feel like how “wet” it is isn’t traditional, and I might consider grilling it next time. However, that doesn’t mean the sauce wasn’t delicious. Used 2 habeneros for the marinade/sauce, and it was at a perfect in between for spicy enough for me while still palatable to my (very white) family.
>>
Robert Irvine - Wed, 10 Jun 2020 20:44:56 EST DiLHS8i0 No.162034 Reply
>>162033
WHY does my beloved Chan do this to phone pics. I hope it still looks as good as it was. Fuckin fix it, kirt
>>
Seymour Karp - Thu, 11 Jun 2020 03:45:20 EST 9Sb94Xpc No.162036 Reply
>>162033
I guess I'll have to take your word for it because that chicken looks like it was marinated with garbage juice and cigarette butts
>>
Philippe Édouard Cauderlier - Thu, 11 Jun 2020 13:21:22 EST 7PreVkZv No.162037 Reply
>>162036
disagree, maybe those are just the primary contents of your brain.
>>
Mr_Shawmeen - Thu, 11 Jun 2020 19:27:04 EST +cI1UvZo No.162040 Reply
>>162034
I know what you mean but that's why you gotta take all this with a grain of salt(no pun intended) and just give the benefit of the doubt. Failing that just be as playful about it as possible.
>>
Bernard Loiseau - Fri, 12 Jun 2020 14:00:32 EST DiLHS8i0 No.162047 Reply
>>162036
Yeah it’s the molasses. It’s seriously good stuff but it makes the marinade this unappealing blackish swamp water look lol

Still my favorite yucateco sauce is the black one and that colors everything the same way so I’m used to it.
>>
YakuiWiggly !9ewYjBc0iU - Sat, 13 Jun 2020 21:20:23 EST ejoKwl7A No.162061 Reply
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I've got a creamy chicken veggie soup in the works as well as some roasted baby dutch potato halves with garlic and rosemary. Fresh garden thyme in the soup and the same for the rosemary in the potatoes.

If it turns out as good as the initial tasting did I'll post the recipe as well as after pictures.
>>
YakuiWiggly !9ewYjBc0iU - Sat, 13 Jun 2020 22:23:25 EST ejoKwl7A No.162064 Reply
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Plated with soup poured over the potatoes.
>>
Mr_Shawmeen - Sun, 14 Jun 2020 07:17:18 EST +cI1UvZo No.162066 Reply
>>162055
Punch that bad billy down and reproof it for a more even loaf. It appears to have not risen fully or that you're using a roll recipe for bread and not adding enough leavening agent for all that moisture.
>>
Mr_Shawmeen - Sun, 14 Jun 2020 07:19:13 EST +cI1UvZo No.162067 Reply
>>162064
Nice consistent knife cuts there friendo, good on ya. You should try a cream based soup with potatoes, sausage, herbs and kale for a solid dinner that would appease even the most picky whiny eaters.

Nb double post
>>
[name redacted] !h55/E7mIo6 - Wed, 17 Jun 2020 05:35:46 EST Q7/k1Sg1 No.162073 Reply
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Made some pasta tonight. It tasted pretty good and was filling but it takes the same amount of time to make the steak and onions so I'll probably do that instead
>>
Michel Guérard - Wed, 17 Jun 2020 21:18:51 EST zENrK3/d No.162080 Reply
>>162073
This guy either has to wipe down that table all the time or meticulously eat like a psychopath
>>
Mr_Shawmeen - Wed, 17 Jun 2020 23:17:54 EST +cI1UvZo No.162081 Reply
>>162073
You want a walk through on how to make that well? Not that what you made is necessarily all wrong, but it certainly isn't right.
>>
[name redacted] !6fGmhrVKuE - Thu, 18 Jun 2020 08:01:57 EST Q7/k1Sg1 No.162089 Reply
>>162081
I'm interested to hear, but I'm not sure if I'd want extra steps since I do it because it's easy and has minimal dishes. I get a pot of boiling water, dump the pasta in so it's all covered, heat up the sauce from the tin in another saucepan, when the pasta is cooked, I drain and mix the two and then put on the plate and chuck cheese on.

>>162080
I eat over my plate? I do wipe it down a couple of times a week but that's because I get drunks most nights and knock my drinks over

>>162075
It's Woolworths brand shredded tasty cheese.
>>
Mr_Shawmeen - Thu, 18 Jun 2020 16:09:06 EST +cI1UvZo No.162094 Reply
>>162082
It was a good one, but if your smoked meats lack a bark then it can be pretty lackluster.

>162089
If done right it doesn't make many extra dishes and that can of ragout you ate is barely better than dog food. Real food isn't just infinitely tastier it's better for you as well.
>>
Guillaume Tirel - Fri, 19 Jun 2020 03:41:09 EST v9dareGd No.162103 Reply
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>>162073

Pasta to sauce ratio seems a bit off. Though you may prefer a drier noodle, to each their own. Any tin of roma tomatoes cooked for 20 minutes on low with some salt and pepper will give a great flavor to the pasta. Get the crushed or pureed if you don't like chunks.

If you have a grater you can make a slightly thicker sauce that has a lot of great smells to it, you finely slice up an onion or use a blender to get it into a paste, grate a carrot and slice a stalk of celery up into really small pieces, or put it in the blender with the onion. Cook that on low in a saucepan with some olive oil, salt and pepper, then add in the tomatoes after about 45 minutes, stiring ever 15 or so.

If you want to use minced beef, make sure you get a very fatty one and cook it on high until crispy, without stirring it, in small batches until it is all crispy. The pan will have bits stuck to it, this is good. Put the vegetables on top of the stuck bits and stir until the veggies release their moisture and dissolve the tasty crisp bits.

Cheese selection. While the tasty cheese at coles is indeed sharp, it is much better if you allow it to warm up, you could stir it through with the sauce in the pot, or use a peccorino or other sheep or goat cheese (coles and woolworths both have that).

Best of luck and buon appetito
>>
Menon - Fri, 19 Jun 2020 14:58:03 EST 5fo/KDi2 No.162107 Reply
Are you retards seriously attempting to make pedo food goblin not eat like a garbage can?
>>
Masaharu Morimoto - Fri, 19 Jun 2020 15:56:21 EST zENrK3/d No.162108 Reply
>>162107
If you read earlier in the thread he started cooking for himself more because hes racist
>>
Marco Pierre White - Sat, 20 Jun 2020 13:47:03 EST t3oYZE+M No.162115 Reply
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I'm just gonna keep writing good advice for improving cooking.

If you're afraid of people that are different to you, examine what life experience brought you to that place. You miss out on a lot if you cut other cultures put of your life.

If you want to make good pasta, I'm here for you
>>
C-Higgy !lfsExjBfzE - Sat, 20 Jun 2020 18:19:12 EST BlLFuUj1 No.162117 Reply
>>162107
This happens every thread, it's a running gag at this point.
>>
Alain Ducasse - Sat, 20 Jun 2020 18:43:09 EST ufZRNRA0 No.162118 Reply
>>162117
His wiener consumption has dropped from 6 to 4 per meal. At the current rate he may achieve humanity by 30. We will never know for sure because he'll either stop posting or will drop the ID and have come far enough we won't spot him again when he's done.
>>
Mr_Shawmeen - Sun, 21 Jun 2020 10:32:50 EST +cI1UvZo No.162122 Reply
>>162107
God help me I've trained dozens of morons in kitchens and gotten even the most socially retarded and unpersonable human beings to successfully interact with customers. I haven't come too much nom in the past, but I can teach this guy how to make a ragu alla bolognese. I can't convince him to make a pan sauce and to anyone who reads this who hasn't, do so.
>>
Geoffrey Zakarian - Sat, 27 Jun 2020 00:16:51 EST 7MGhtdxD No.162130 Reply
The last thing I read from him is that he is making his own food because he feels uncomfortable with the Asian and Indian delivery drivers. So not only is he a fat disgusting slob, but an ignorant bigot to boot.
>>
[name redacted] !h55/E7mIo6 - Sat, 27 Jun 2020 04:32:39 EST oykGRb3p No.162138 Reply
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Large fries, double quarter pounder and 24 nuggets, with big mac sauce which I like the most. Also a choc thickshake. I really like the double quarter pounder
>>
Geoffrey Zakarian - Sat, 27 Jun 2020 04:41:48 EST zENrK3/d No.162139 Reply
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>>162138
We bullied him and now he's back to basics. I blame myself and you all as well.
>>
Paul Jullemier - Sat, 27 Jun 2020 07:17:42 EST GPdEWz/M No.162140 Reply
>>162138
Hey I'm not gonna put anyone down for having fast food once in awhile, but that pic just makes me sad. Not sure if it's the lighting or something, but fuck.
>>
Emeril Lagasse - Sat, 27 Jun 2020 09:41:21 EST KRAvz151 No.162141 Reply
>>162140
I didnt know they served milkshakes in that size in that cup
>>
Geoffrey Zakarian - Sat, 27 Jun 2020 13:42:37 EST zENrK3/d No.162143 Reply
>>162140
I don't think I've ever seen him eat a meal that wasn't at his computer
>>
C-Higgy !lfsExjBfzE - Sun, 28 Jun 2020 12:43:10 EST BlLFuUj1 No.162145 Reply
>>162138
Damn that looks good.

>>162141
Yeah the large size in the US is smaller than that. Guess Australia still have Super Size or something.
>>
Michel Guérard - Sun, 28 Jun 2020 20:18:19 EST 5fo/KDi2 No.162149 Reply
>>162147
CHiggs is well established as a lover of pedo food goblin
I honestly can't understand the dudes life, like he posts pretty regularly on a website that constantly shits on him for his terrible fatass diet and the fact that hes a pedo scum but he still keeps posting his shit after posting his pedo manifesto guide to spying on his little sister and her friends during a sleepover.
>>
C-Higgy !lfsExjBfzE - Sun, 28 Jun 2020 20:50:45 EST y0Suqd13 No.162151 Reply
>>162147
>>162148
I’m not surprised that liking fast food gets a negative reaction on here. I get that it’s the status quo to do that on /nom/ but it is what it is.

>>162149
I try to be friendly and cordial with everyone on here. I’m not biased towards one poster or another as long as they aren’t breaking rule 4 or whatever.
>>
Mr_Shawmeen - Mon, 29 Jun 2020 02:57:24 EST +cI1UvZo No.162152 Reply
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>>162149
So that's the back story then? I'm relatively new to nom. Which is kind of odd since I'm a long time 420chan poster/lurker/whatever and I happen to be a cook. Anyways, I'll post a pic of some ribs I smoked later today. For now have some hot sauce in the making.

And to the point of the thread some of those chilies literally were on the ground. Had to be washed and dried ect. but they were in then on the ground, literally. Btw I dry some of my own chillies.
>>
Jose Garces - Mon, 29 Jun 2020 06:05:13 EST ufZRNRA0 No.162153 Reply
>>162151
You get a bit of shit but it's just for your insistence on eating mediocre food but as far as most of us can tell you're alright.

Pedo goblin gets shit for eating mountains of poison and being a pedo creep. If he didn't have such an awful diet then he could drop the trips and no one would give him shit, he may regret his poor taste, he may have even been an 18 YEAR OLD SENIOR BTW at the time and not really be a pedo but he's shameless.

>>162152
My plants are making a poor showing this year. They're all old plants though so maybe I just need to retire them and plant some new ones. Got a couple of seedlings that I should plant in the next day or so, so into the bin the old ones go I guess. Shame I've only had mixed results with the scotch bonnets and couldn't get any second generation jalapenos. The cayennes are really easy to grow though.
>>
C-Higgy !lfsExjBfzE - Mon, 29 Jun 2020 09:04:28 EST BlLFuUj1 No.162154 Reply
>>162153
Fair enough. I like posting and talking about food on here but it's fine if people don't like my taste in food.
>>
Mr_Shawmeen - Mon, 29 Jun 2020 09:23:02 EST +cI1UvZo No.162155 Reply
>>162153
Maybe it could be a temperature thing or possible the npk ratio of your soil is off. These plants can be a touch picky, but when I was at my old place about a year ago I had 20 pepper plants down and all but the ghost chillies yielded quite well. I probably got 10 to 20 pounds of jalapeños alone and a small mountain of habaneros not to mention the tobascos. Cayennes are super forgiving and if you're not careful you'll end up with more than you need. I grew them in the past but they lack it pretty much all dimensions; not flavorful enough to justify their heat and too waxy and abundant to be of much use other than crushing or fully grinding. They're maybe good for extractions?

>>162154
Not gonna lie my dude, I eat a lot of garbagey crap myself. Sometimes after a day of making food to please diet concious old white ladies I like to tuck into a gruesome greasy pile of crap, so post away. On a different note though a perfectly made bolognese is galaxies above and beyond anything you're gonna find at most Italian joints in North America and totally worth the effort. I couldn't convince Mr Pedo Goblin but it's totally worth it. If anyone wants I'll write out a detailed recipe and maybe even offer pics with a full mise en place and stuff.
>>
[name redacted] !h55/E7mIo6 - Mon, 29 Jun 2020 10:26:56 EST oykGRb3p No.162156 Reply
>>162155
How much effort? I made a quick pasta sauce today with tomatoes, oregano, basil, garlic and mince and it was okay, but I never really know what to add other than generic Italian spices when I try my own sauce.
>>
Mr_Shawmeen - Tue, 30 Jun 2020 12:03:44 EST WIHWe4ZM No.162161 Reply
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>>161145
The meat is one of the roasts I smoked the rest is roasted salsa ingredients. The fresh herb is in the blender already with some other choice ingredients.
>>
Mr_Shawmeen - Tue, 30 Jun 2020 22:23:41 EST +cI1UvZo No.162164 Reply
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>>162162
Then you'll never really understand good Mexican food. Tomatillios, tomatoes, jalapeños, Vidalias(sweet onion), and it's all wrapped up with a drizzle of olive oil and dusted with cumin and salt. It gets ground down into a sauce and then I took that smoked pork and simmered until it was all the way broken down and tender.

Anyways have some Mexican street fair Elotes(Mexican street corn) and it is fucking bombastic.
>>
[name redacted] !h55/E7mIo6 - Wed, 01 Jul 2020 05:23:45 EST oykGRb3p No.162179 Reply
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I made some taco
>>
Melissa d'Arabian - Wed, 01 Jul 2020 06:57:53 EST 9Sb94Xpc No.162181 Reply
>>162179
Y'know I usually cringe when someone says the most important ingredient in their food is love

But now that I've seen these (obviously unloved) sad tacos I absolutely agree that love is an important part of cooking.
>>
Michel Guérard - Wed, 01 Jul 2020 08:26:33 EST 7PreVkZv No.162182 Reply
pre-grated cheese is so bleak it pertains to a certain level of apathy i cannot even relate to
>>
Troisgros family - Wed, 01 Jul 2020 08:32:16 EST GPdEWz/M No.162183 Reply
>>162182
If it looked like it was even slightly melted it might be okay, but damn those are some loveless, sad tacos.
>>
James MacInnis - Wed, 01 Jul 2020 17:51:50 EST 7MGhtdxD No.162186 Reply
>>162179
laughing my fucking ass off at your miserable looking food
>>
[name redacted] !h55/E7mIo6 - Thu, 02 Jul 2020 04:42:48 EST oykGRb3p No.162189 Reply
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I made more taco tonight and tried cheese on the bottom and it was better because the cheese doesn't fall off the top! Although I did break one of the shells, which is why these look a bit overloaded. Thanks for the tips and helping me with my home cooking :)
>>
Andrew Zimmern - Thu, 02 Jul 2020 06:28:26 EST zENrK3/d No.162191 Reply
>>162189
I'm glad to took my tip, now try some lettuce and tomato next time.
>>
Nicolas Stohrer - Thu, 02 Jul 2020 08:46:25 EST GPdEWz/M No.162193 Reply
>>162191
looks like he has some sort of red sauce (maybe hot sauce?) that he's using. some veg couldn't hurt but might i recommend some guacamole. not sure how expensive avocados are down under but they're 2 for $1 where I'm at, and guac ads an awesome creamy layer to a taco while also being kind of a super food that's actually good for you.
>>
Andrew Zimmern - Thu, 02 Jul 2020 12:53:59 EST zENrK3/d No.162197 Reply
>>162193
You're burdening him if you have him make guac, how about avocado slices for.
>>
Nicolas Stohrer - Thu, 02 Jul 2020 15:32:37 EST GPdEWz/M No.162198 Reply
>>162197
eh if you're already slicing avocados its like 2 more easy steps to make it guac lol, but i see your point
>>
Michael Symon - Fri, 03 Jul 2020 09:32:04 EST DqdPRoEL No.162204 Reply
>>162156

Use fewer ingredients

Lots of commie scum posting like the can cook. Where's your sad photos in front of a computer? That's what I thought.

This isn't my fair lady. Far as the board is concerned redacted is the only cunt that actually makes food
>>
Michael Symon - Fri, 03 Jul 2020 09:32:40 EST DqdPRoEL No.162205 Reply
>>162156

Use fewer ingredients

Lots of commie scum posting like the can cook. Where's your sad photos in front of a computer? That's what I thought.

This isn't my fair lady. Far as the board is concerned redacted is the only cunt that actually makes food
>>162145
>>
Marcus Samuelsson - Fri, 03 Jul 2020 18:54:01 EST 5fo/KDi2 No.162207 Reply
>>162205
Anything pedo food goblin makes is not considered "food"
>>
Adolphe Gérard - Sat, 04 Jul 2020 22:10:45 EST zENrK3/d No.162212 Reply
>>162210
Are they selling those at discount because there were a bunch of outbreaks of covid?
>>
[name redacted] !h55/E7mIo6 - Sun, 05 Jul 2020 09:44:45 EST oykGRb3p No.162214 Reply
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Cooked some roast lamb and potatoes tonight, been a while since I have.
>>
Pierre Gagnaire - Sun, 05 Jul 2020 13:43:31 EST 7PreVkZv No.162216 Reply
>>162214
sauteed cabbage or something would go nicely with that

honestly, anything green.
>>
Mr_Shawmeen - Mon, 06 Jul 2020 02:09:32 EST Gv6B6l61 No.162221 Reply
>>162212
Naw, I think they just overstocked for the holiday. Not unless by the covid outbreak thing you mean a lot of people are simply to broke to buy it.
>>
[name redacted] !h55/E7mIo6 - Tue, 07 Jul 2020 06:39:06 EST WN3Rgb7/ No.162227 Reply
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Hungry Jack's for the first time in a while. I had a large Angry Angus meal and one of these weird burgers that is like cheese, bacon and chips on the side. It was pretty good, except when I had a shower tonight I coughed hard and vomited a bit at the same time and got bacon chunks stuck in my nose.
>>
Chuck Hughes - Tue, 07 Jul 2020 08:14:22 EST GPdEWz/M No.162228 Reply
>>162227
>when I had a shower tonight I coughed hard and vomited a bit at the same time and got bacon chunks stuck in my nose

sounds about right
>>
Jean Anthelme Brillat-Savarin - Tue, 07 Jul 2020 11:34:40 EST 7PreVkZv No.162229 Reply
eat ANYTHING green

please!


just one single thing at least
>>
Guillaume Tirel - Tue, 07 Jul 2020 13:23:29 EST DiLHS8i0 No.162230 Reply
>>162229
There’s probably some very sad lettuce and lukewarm pickles on that greaseburg.
>>
Elijah Joy - Tue, 07 Jul 2020 13:27:06 EST 17bRVspW No.162231 Reply
Half this thread is existential dread
>>
[name redacted] !h55/E7mIo6 - Wed, 08 Jul 2020 08:52:11 EST WN3Rgb7/ No.162235 Reply
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Ordered some Nando's tonight. Supremo pita wrap, no lettuce but added haloumi. Also sweet potato chips
>>
Marcus Samuelsson - Wed, 08 Jul 2020 19:30:50 EST YNRUG5hC No.162237 Reply
>>162228
That is so TMI wtf. This board is supposed to have standards
>>
[name redacted] !h55/E7mIo6 - Thu, 09 Jul 2020 08:20:59 EST HBmsQkka No.162240 Reply
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Tried the McCain man sized microwaved chicken Kiev. Vegetables make it healthy and the garlic sauce leaked out and made the vegetables taste really good with it. I thought frozen microwave meals would be disgusting, which is why I've been putting off eating this since I bought it last weekend, but I will definitely grab more of this range.
>>
Duff Goldman - Thu, 09 Jul 2020 16:51:49 EST GPdEWz/M No.162241 Reply
>>162240
I looked up the nutritional info, it's not the worst thing ever but it's basically fast food level bad, insane amounts of fat and sodium, which is probably why you thought it tasted good.

Just because it has veg doesn't make it healthy.
>>
[name redacted] !h55/E7mIo6 - Sat, 11 Jul 2020 04:22:21 EST HBmsQkka No.162247 Reply
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I tried the veal parmy as well, though I don't eat much veal. I didn't like it as much, but it was still okay. Still good as a quick and healthy meal for 9min in the microwave
>>
Wolfgang Puck - Sat, 11 Jul 2020 07:41:18 EST GPdEWz/M No.162250 Reply
>>162244
I've been around here way longer than he has, he can't troll me.

>>162247
Microwave veal... actual barf
>>
[name redacted] !h55/E7mIo6 - Sat, 11 Jul 2020 12:16:31 EST MLRtZ0q3 No.162252 Reply
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Some new Korean Fried Chicken place opened up in town in the last couple of months, but I only found out about it yesterday. Gave it a try, buying one of their meals for two so I could just get a little taster of everything.

The normal fries on the left were great by themselves, maybe some of the best of those small fries I've ever had. The beer-battered chips were sorta like wedges, and not that great on their own. With the cheese sauce though, they were good. I think I'd choose the wedges with cheese sauce if I get it again. The chicken was pretty good as well, both with and without the Korean sweet chilli sauce. I would definitely get it again, but next time probably just 5 pieces with the Korean sauce, and the wedges with the cheese sauce.
>>
Marc Forgione - Sat, 11 Jul 2020 15:03:47 EST YNRUG5hC No.162254 Reply
>>162247
>>162241, went out of their way to look up the nutritional information and show you that those meals aren't any more nutritious than fast food so basically this whole thing is a shtick and your'e a shitty troll right?
>>
Tyler Florence - Sun, 12 Jul 2020 19:37:50 EST 2nR5aunT No.162269 Reply
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>>161145
I made a steak sandwich.
>Cheap cut of beef steak, seared in butter, garlic and thyme - done medium.
>Caramelized onions in cider vinegar, brown sugar and caraway seed
>Bacon & shallot gravy (w/ wine), from scratch
>Pan fried mushrooms
>Watercress and spinach
>English mustard on the side
>Old style olive sourdough.

8/10. I'd love to do this with a more expensive cut, also i cooked it a bit longer than I should've, I would've liked it a bit more bloody. The olive sourdough was too overpowering and competed too much with all my other flavors, so I won't be getting that again.

The bacon gravy was a top notch addition.

Overall, great meal, would try again.
>>
Tyler Florence - Sun, 12 Jul 2020 19:50:34 EST 2nR5aunT No.162270 Reply
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>>162269
All made together. I put far too much gravy on it if I was making it for someone else, but this is my own so idgaf
>>
Ludovic Lefebvre - Sun, 12 Jul 2020 21:40:36 EST v9dareGd No.162271 Reply
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Black bean tofu chili
Noodle and spinach egg
>>
Michel Guérard - Sun, 12 Jul 2020 22:15:11 EST DiLHS8i0 No.162272 Reply
>>162269
>>162270
Hell yeah, brother. The onions on top of the 2nd pic block how gorgeous that steak was, but I’m still real jealous. Good choice of greens too.


>>162271
I’d also eat this any time. It’s always great to see good looking tofu.
>>
Jean-Baptiste Troisgros - Sun, 12 Jul 2020 22:19:04 EST 5fo/KDi2 No.162273 Reply
>>162271
Yo is spinach egg ligerally just that cause i love spinach and i love eggs but never thought of eating them together
>>
Ludovic Lefebvre - Sun, 12 Jul 2020 23:16:13 EST v9dareGd No.162274 Reply
>>162273

i put white pepper and a bit of chili oil in with soy and 3 eggs and a bag of spinach, then dice up some spring onion. wilt the spinach first then roll and slice to get even strips

beat the eggs lightly to mix and then into the pan and stir with chopsticks until it is no longer wet and a bit silky
>>
Art Smith - Mon, 13 Jul 2020 02:20:32 EST zENrK3/d No.162277 Reply
>>162274
I think basil would be the best but that's because I fucking hate anything that reminds me of quiche
>>
Ludovic Lefebvre - Mon, 13 Jul 2020 13:31:07 EST v9dareGd No.162278 Reply
>>162277

what gave you an aversion to quiche?

I've had a few soggy ones in place of a proper main course because caterers do not have their vegetarian options together.
>>
Art Smith - Mon, 13 Jul 2020 14:34:53 EST zENrK3/d No.162280 Reply
>>162278
Family brunches and how its terrible as a leftover, probably
>>
Elijah Joy - Mon, 13 Jul 2020 15:17:00 EST 2nR5aunT No.162281 Reply
>>162280
Yeah quiche is one of those dishes that's great if served in a restaurant or made yourself fresh and eaten there and then.

Store bought quiche, leftover quiche or just any quiche really that's been sitting for longer than a day tastes depressing af
>>
YakuiWiggly !9ewYjBc0iU - Wed, 15 Jul 2020 03:11:13 EST 59V8xxVV No.162291 Reply
On my quest for the best reuben I bought a 4 pound corned beef brisket today. Any seasoned tips for a damn good corned beef?
>>
[name redacted] !h55/E7mIo6 - Wed, 15 Jul 2020 07:12:39 EST HBmsQkka No.162293 Reply
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The hot n spicy chicken is back in Australia so I got a Mixed Feasy. 4 pieces of hot n spicy chicken, 6 crispy tenders, 6 nuggets, 2 large chips and some supercharged dipping sauce on the side. The chicken was the best part, although I struggled to eat this all. I remember I used to smash this easy, and now I felt sick eating it. I wasn't even hungry, I hadn't eaten anything since dinner last night.
>>
Aida Mollenkamp - Wed, 15 Jul 2020 13:30:14 EST /cZX7uKn No.162295 Reply
>>162293
youre still doing this shit pedo food goblin. fuck christ man, you are one sad dude.
>>
Philippe Rochat - Wed, 15 Jul 2020 13:54:22 EST za/i75MO No.162296 Reply
>>162295
He almost got to be a functioning human during quarantine, even if it was only due to racism.
>>
Antoine Beauvilliers - Wed, 15 Jul 2020 16:59:21 EST v9dareGd No.162299 Reply
>>162293

what is in the supercharged sauce and where did you get the beer battered cheesy fries
>>
YakuiWiggly !9ewYjBc0iU - Thu, 16 Jul 2020 19:18:42 EST ZA5RKwMu No.162302 Reply
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So I made some pickled red onions the other night and I've been putting them in everything. Here a chicken gyro I made tonight.
>>
YakuiWiggly !9ewYjBc0iU - Thu, 16 Jul 2020 19:19:50 EST ZA5RKwMu No.162303 Reply
>>162302
Well fuck this phone. Why is everything getting turned 90°?
>>
Adolphe Dugléré - Thu, 16 Jul 2020 23:45:20 EST DiLHS8i0 No.162304 Reply
>>162303
the site always does it with my phone pictures too. like i know we're not here to be instagrammy fake perfect, but i still am proud of what i made and want my food to look good, damnit.

fix it kirt!
>>
[name redacted] !h55/E7mIo6 - Fri, 17 Jul 2020 00:36:20 EST HBmsQkka No.162305 Reply
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HSP for lunch today, thought I'd spoil myself.
>>
Beau MacMillian - Fri, 17 Jul 2020 08:22:21 EST 7PreVkZv No.162306 Reply
>>162303
I like the 90 degree rotation here. helps me feel like the thing is coming right at me
>>
Alain Ducasse - Fri, 17 Jul 2020 14:56:47 EST /cZX7uKn No.162307 Reply
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>>162305
>thought I'd spoil myself.

You always spoil yourself pedo food gobkin, you know no healthy boundaries.
>>
Michel Roux Jr. - Fri, 17 Jul 2020 18:13:29 EST v9dareGd No.162308 Reply
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Cucumber and scallions from the garden. Thought I'd spoil myself
>>
Michel Roux Jr. - Fri, 17 Jul 2020 18:15:40 EST v9dareGd No.162309 Reply
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Mushroom quinoa with grilled mushroom. Yes double mushroom. No I will not apologize
>>
Beau MacMillian - Fri, 17 Jul 2020 18:46:42 EST 7PreVkZv No.162310 Reply
>>162309
im into the idea but the presentation seems precarious and "why?"
>>
Adolphe Dugléré - Fri, 17 Jul 2020 19:26:50 EST DiLHS8i0 No.162311 Reply
1595028410897.jpg -(175107B / 171.00KB, 1130x1123) Thumbnail displayed, click image for full size.
>>162310
I think the presentation is pretty cool, and it looks like I could cut through the Shroom Tower and get each element in one bite, which is the “why” of constructing it like that.

That mushroom quinoa does make it look like it’s covered in bugs, however.
>>
YakuiWiggly !9ewYjBc0iU - Sat, 18 Jul 2020 13:14:17 EST dUmHJdHo No.162313 Reply
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Reuben quest 2020 continues! I slow cooked a 4 pound slab of corned beef brisket last night in preparation for lunch today. Rye from a local bakery and my god it's just as good as the local deli.

I just got an instant pot as well so I'm going to have to try cooking the corned beef under pressure to see if it gets even more tender. I need to look into a rye bread recipe as well.
>>
[name redacted] !h55/E7mIo6 - Sun, 19 Jul 2020 10:22:34 EST HBmsQkka No.162316 Reply
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Pasta tonight again, getting the carbs in Sunday night for another big week.
>>
Geoffrey Zakarian - Sun, 19 Jul 2020 13:51:18 EST 7PreVkZv No.162317 Reply
>>162316
please dont refer to carbs as if you understand nutrition

a speck of knowledge is more dangerous than ignorance. i tell you.
>>
Eric Ripert - Mon, 20 Jul 2020 00:14:47 EST g5Djujrl No.162320 Reply
>>162305
Disgusting human tbh
User is currently banned from all boards
>>
Hiroyuki Sakai - Mon, 20 Jul 2020 20:51:30 EST lNhQQTCG No.162332 Reply
>>162326
Hes a low quality tier person. Pedro food goblin , is our resident fat lard.
>>
Marcelo Zana - Wed, 22 Jul 2020 04:28:15 EST GSfvYyDL No.162336 Reply
no pics but i've been making cobbler for weeks now send halp

easy recipe for drunk assholes:
1 1/4c baking mix
1/2c sugar
2/3c milk
splash of vanilla
couple shakes of salt
6tbsp butter
idk like a few big handfuls of berries or diced fruit

-put 6tbsp butter in a 9"x9" pan in the oven, preheat to 350.
-meanwhile mix milk, sugar, baking mix, vanilla, salt in bowl.
-take pan of melted butter out of heated oven, pour in batter.
-evenly apply fruit/berries.
-bake around 45min.
>>
Antoine Parmentier - Wed, 22 Jul 2020 10:02:47 EST v9dareGd No.162337 Reply
>>162313 oh reuben

>>162336 what does baking mix mean to you? the instant pancake or biscuit stuff?
>>
[name redacted] !h55/E7mIo6 - Thu, 23 Jul 2020 00:44:23 EST HBmsQkka No.162348 Reply
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Steak, onions and mushrooms again. It's a bit too pink for me though.
>>
Menon - Thu, 23 Jul 2020 00:52:34 EST za/i75MO No.162349 Reply
>>162348
That's like medium rare dude, totally fine aside from the mountain of onions and mushrooms. You probably think you're eating like a bodybuilder but it's more like a pregnant woman's diet.
>>
Tyler Florence - Thu, 23 Jul 2020 01:46:57 EST /cZX7uKn No.162351 Reply
>>162348
Well, I gotta say it's an improvement from your usual b.s. pedo food goblin. The quantity amounts and messy setting just always gives it up that you are somewhat morbidly obese.
>>
Lucien Olivier - Fri, 24 Jul 2020 02:27:05 EST v9dareGd No.162360 Reply
this is the quality of discourse we deserve in nom
>>
Guy Fieri - Fri, 24 Jul 2020 10:42:20 EST DiLHS8i0 No.162362 Reply
>>162348
>too pink for me

damn you are fascinating.” you’re actually close to making a good steak there, but your tastes are so shitty the closer you get to good food the more your body tries to reject it.
>>
[name redacted] !h55/E7mIo6 - Sat, 25 Jul 2020 23:51:17 EST HBmsQkka No.162381 Reply
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Are these called like bread soups? Anyway the inside is cream cheese, cheddar, sour cream, green onion and bacon.
>>
Cyril Lignac - Sun, 26 Jul 2020 02:04:34 EST QBb7ewAc No.162382 Reply
>>162381
This is (intended shitpost or not) the best Aus post i've ever seen. Fucking chirst.
>>
Masahiko Kobe - Sun, 26 Jul 2020 08:45:52 EST GPdEWz/M No.162383 Reply
>>162381
They're call "Bread Bowls", and it's funny that you even mention soup because they usually have soup in them. You just filled one up with a weird amount of dairy and some bacon.

Pretty on brand tbh
>>
Masaharu Morimoto - Sun, 26 Jul 2020 15:35:44 EST v9dareGd No.162385 Reply
that is the weirdest looking sandwich i ever seen
>>
Ludovic Lefebvre - Wed, 29 Jul 2020 21:21:08 EST lNhQQTCG No.162396 Reply
>>162386
It's suppost to be soup, but it looks more like a pot pie on a loaf of bread.
>>
Cat Cora - Thu, 30 Jul 2020 03:12:06 EST It3C0mHQ No.162397 Reply
>>162396
If that's a soup then you'd probably consider stuff like potato salad a soup too
>>
Alfred Prunier - Thu, 30 Jul 2020 03:27:14 EST /cZX7uKn No.162398 Reply
>>162397
Tell that to pedo food gobkin. He's the one eating it nigga.
>>
[name_redunkted] - Fri, 31 Jul 2020 09:31:13 EST v9dareGd No.162407 Reply
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Gotta build up my energy for the week ahead. Loaf of bread filled with sour cream
>>
Melissa d'Arabian - Fri, 31 Jul 2020 21:58:18 EST /cZX7uKn No.162409 Reply
>>162407
Hurry up and post your disgusting shit pedo food goblin.
>>
[name redacted] !h55/E7mIo6 - Sat, 01 Aug 2020 17:04:19 EST HBmsQkka No.162413 Reply
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>>162407
Lol I have people wanting to be me now. Imitation really is the highest form of flattery.

Had a HsP for Lunch. lamb, Cheese, garlic Sauce and hot Chilli
>>
Marc Summers - Sat, 01 Aug 2020 17:37:28 EST YNRUG5hC No.162414 Reply
>>162413
Fuck you that is so disgusting what the hell I'm sorry if this breaking the rules but seriously what the fuck. I refuse to enable this bullshit by replying to you anymore you're all fucking idiots
>>
[name redacted] !h55/E7mIo6 - Sun, 02 Aug 2020 11:49:05 EST HBmsQkka No.162419 Reply
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>>162414
Have you never heard of a HSP before lol? ROFL

I made steak sandwiches for dinner tonight since thinly slice scotch fillet was on special
>>
C-Higgy !lfsExjBfzE - Tue, 04 Aug 2020 14:36:52 EST D/MmC6nm No.162436 Reply
>>162413
I actually hadn't heard of a halal snack pack before but it looks similar to what I get at The Halal Guys, which is a combo platter (chicken, gyro, and rice) with tzatziki sauce and 4 lines of red sauce, which is pretty spicy, thrown in with a side of french fries within the platter itself.
>>
Adolphe Gérard - Tue, 04 Aug 2020 14:42:01 EST v9dareGd No.162437 Reply
>>162436

HSP is a pile of fries, a pile of meat and then a pile of white sauce and hot sauce.

poutine for muslims i guess?
>>
Marco Pierre White - Tue, 04 Aug 2020 18:31:11 EST ufZRNRA0 No.162438 Reply
>>162437
It just looks like a generic doner kebab. The sort that only tastes good after 9 beers. I bet Australian doner is at least as awful as the stuff we get around here too. Would dehydrated mutton and scabby rabbit be better than factory turkey and grey squirrel? Either way, it's not döner kebap.
>>
François Vatel - Tue, 04 Aug 2020 19:34:20 EST /cZX7uKn No.162439 Reply
>>162438
To me it looks like 2am after party drunk food. It it will get sogy after jovial jew 5m, fuck that kind of food.
>>
[name redacted] !h55/E7mIo6 - Wed, 05 Aug 2020 18:16:45 EST NTduFkcX No.162441 Reply
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Chocolate pudding and double thickened cream
>>
Lancelot de Casteau - Wed, 05 Aug 2020 22:40:02 EST 5fo/KDi2 No.162442 Reply
>>162441
Dude what the fuck you've got to be trolling at this point
>>
[name redacted] !h55/E7mIo6 - Wed, 05 Aug 2020 23:40:17 EST NTduFkcX No.162443 Reply
>>162442
What, is a chocolate pudding and cream outside the scope of your imagination?
>>
Frédy Girardet - Thu, 06 Aug 2020 00:08:17 EST /cZX7uKn No.162444 Reply
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>>162443
>>162443
He's implying you're a fat lard pedo food goblin. Not only are you a fat pig with loli issues, but it seems you're also an idiot.
>>
Adolphe Dugléré - Thu, 06 Aug 2020 00:45:49 EST v9dareGd No.162445 Reply
We demand mukbang. Prove you actually eat this stuff every day >>162444
>>
Lancelot de Casteau - Thu, 06 Aug 2020 17:18:02 EST 5fo/KDi2 No.162458 Reply
>>162445
Do you honestly want to see videos of an obese Aussie fag eating 1400 calories of heavy cream in one sitting?
>>
Menon - Fri, 07 Aug 2020 08:00:19 EST Jg/wGNBC No.162461 Reply
>>162458
Only if he provides a lot of commentary in unintelligible aussie slang
>>
[name redacted] !h55/E7mIo6 - Fri, 07 Aug 2020 14:35:38 EST NTduFkcX No.162462 Reply
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>>162458
Maybe it's not obvious in the pic, but that pudding is like idk, half the size of a mandarin?

Had some pizza tonight as a treat as well
>>
[name redacted] !h55/E7mIo6 - Fri, 07 Aug 2020 14:38:02 EST NTduFkcX No.162463 Reply
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>>162462
Also had a Caramel slice for dessert, but a cookie as the top instead of chocolate, which is probably actually more healthy.
>>
Fanny Craddock - Fri, 07 Aug 2020 14:39:25 EST 17bRVspW No.162464 Reply
>>162462
Jesus I didn't know domino's in Australia was just as depressing as it is in America
>Had some pizza tonight as a treat as well
Every single time you post you say as it's as a "treat"
>>
Auguste Escoffier - Sat, 08 Aug 2020 10:46:13 EST nVHSDmEB No.162466 Reply
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>>161145
Non traditional Irish breakfast.
Starring:
>Sausages
>White pudding
>Smoked bacon
>Egg
>Red onion
>Mushrooms
>Tomato
>Irish whole-wheat bread
>Tomato relish
>Parsley, celery salt, garlic garnish (aka fry garnish)

I'm so fucking hungover my dudes.
>>
Eric Ripert - Sat, 08 Aug 2020 13:31:20 EST DiLHS8i0 No.162467 Reply
>>162466
Definitely looks tasty my dude. Egg looks perfectly cooked, but I’m chiefly jealous of those roasted tomatoes lol. They look excellent.
>>
Auguste Escoffier - Sat, 08 Aug 2020 14:24:03 EST nVHSDmEB No.162468 Reply
>>162467
The trick for proper pan fried "breakfast" tomatoes is to put them face down on the pan before anything, and only flip them at the very end. That way you char the fuck out them.

Also cook egg in butter, separate pan. It crisps the white, leaving the yolk still runny and the butter lends to the flavor better.

I'm very anal about my frys.
>>
Paul Bocuse - Sat, 08 Aug 2020 16:10:36 EST f22PIzJh No.162469 Reply
>>162468
I keep having a bunch of tomatoes on hand and I'm fucking it up by flipping too early, are you using butter for them? I'm using olive oil in a cast iron
>>
François Vatel - Sat, 08 Aug 2020 17:41:16 EST /cZX7uKn No.162470 Reply
>>162469
Gotta keep the heat semi low. When also using olive oil, you gotta use just a pinch, frankly I rather use butter
>>
Rokusaburo Michiba - Sat, 08 Aug 2020 17:56:39 EST v9dareGd No.162471 Reply
Ay good fry up fixes the worst of the night before
>>
Paul Bocuse - Sat, 08 Aug 2020 19:11:58 EST f22PIzJh No.162472 Reply
>>162469
Yeah I've been using too much oil at high heat, I've fucked up almost every step it seems
>>
Claude Troisgros - Sun, 09 Aug 2020 07:28:32 EST nVHSDmEB No.162477 Reply
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More food, this time I'm tried my hand at Beef Pho.

It was very tasty, put a bit of sriracha on afterwards. I wish I undercooked the beef steak a little more, even though I only seared each side before putting it in the broth. I would've liked it to be bloody like you'd get in a restaurant.

Also I didn't finish it. Can you blame me? >>162472
>>
[name redacted] !h55/E7mIo6 - Sun, 09 Aug 2020 14:53:51 EST NTduFkcX No.162478 Reply
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Expanded my horizons and tried carbonara for the first time. I was pretty nervous because I don't really like eggs, and one time a couple of years ago I volunteered catering a school camp and tried to make a chocolate pudding but accidentally added hot butter to the eggs and made scrambled eggs, so I was nervous about that happening here.

It ended up pretty well I think though, there wasn't really an eggy taste or anything. I noticed there are tiny bits that sorta look like scrambled eggs around the outside of the pasta, but that might also just be the cheese melting. I'm pleased with how it turned out and tasted though.
>>
[name redacted] !h55/E7mIo6 - Sun, 09 Aug 2020 15:55:05 EST NTduFkcX No.162480 Reply
>>162479
I post these pictures hours after I finished eating, so I already ate it. I never got the idea with watching people eat though. Like you can't tell what they're tasting, just their facial expressions. It seems like an odd way to translate the effect of the food.
>>
[name redacted] !h55/E7mIo6 - Sun, 09 Aug 2020 23:16:22 EST NTduFkcX No.162484 Reply
>>162482
The actual spaghetti and the bacon is, the sauce maybe not? I don't really know how to tell because I've never made it before, but it seemed okay. I heard you're supposed to take it off the heat when you add the egg mix, and just let the residual heat do the cooking for that part.
>>
Marcus Samuelsson - Mon, 10 Aug 2020 01:15:30 EST 0KxV+96H No.162485 Reply
>>162483
The pedo food goblin eating food like a duck would make sense.
User is currently banned from all boards
>>
Jacques Pépin - Mon, 10 Aug 2020 16:49:40 EST 5fo/KDi2 No.162488 Reply
>>162485
I always imagine him eat like Slimer from Ghostbusters, just sorta shoving "food" near his face hole
>>
Louis Eustache Ude - Mon, 10 Aug 2020 16:52:41 EST v9dareGd No.162490 Reply
>>162484

You made an omelette with a bunch of pasta in it. Trick to good pasta is doing as little as possible with as few ingredients as required.

I suggest you learn how to make a cacio e pepe or risotto, then come back to a ragu or cabonara.
>>
[name redacted] !h55/E7mIo6 - Tue, 11 Aug 2020 10:46:38 EST NTduFkcX No.162493 Reply
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So a sorta interesting thing, but I went to KFC today and they had their mozzarella burger back suddenly. I thought it was pretty cool because last week one of the KFC suppliers got hit with COVID so their other suppliers had to try and cover the chicken, but couldn't, so they were just having shortages and stores were closing. So instead they use the mozzarella patty to make a burger with a tangy tomato sauce that doesn't get used except for the old discontinued Tower burgers, and get around the shortage that way.

It tasted pretty good, but it's been so long since I've tasted their tomato sauce. Probably not something I'd want to eat more than weekly though, since I imagine it's pretty fattening.
>>
Alex Guarnaschelli - Tue, 11 Aug 2020 13:31:42 EST /cZX7uKn No.162495 Reply
>>162494
its raw bacon. Pedo food goblin doesnt even bother cooking his shit anymore. Nasty fucker.
>>
Richard Leblanc - Wed, 12 Aug 2020 00:37:37 EST 0rbCJ3TU No.162498 Reply
>>162477
That looks pretty damn close to what I get at the shops
>>
Maestro Martino - Wed, 12 Aug 2020 00:42:17 EST DiLHS8i0 No.162499 Reply
>>162477
See, you fools? Pedo food goblin makes us all under appreciate really quality shit like this. Big ups to you.

What kind of cut of beef did you use? Maybe for super tough cuts even if you’re slicing it razor thin it might actually be better to not just leave it up to the broth to do the cooking. I don’t really know what I’m talking about in this area though. I just know that looks awesome.
>>
[name redacted] !h55/E7mIo6 - Wed, 12 Aug 2020 01:33:39 EST NTduFkcX No.162500 Reply
>>162494
I think KFC microwaves their bacon, or at least they used to, so there isn't much of a colour change
>>
Rokusaburo Michiba - Wed, 12 Aug 2020 01:45:15 EST /cZX7uKn No.162501 Reply
>>162500
That looks raw even if it is microwed, you should of made an effort to re-cook it or get a refund. That's fucking gros pedo food goblin.
>>
Pierre Cubat - Wed, 12 Aug 2020 02:20:10 EST 7PreVkZv No.162502 Reply
sometimes you guys are like a crowd of 14 year old girls trying to be snarky and "biting". its fucking embarrassing. im just hearing shrill white-girl bitching as i read stuff like
>>162495
>>162501
>>162496
>>
Rokusaburo Michiba - Wed, 12 Aug 2020 02:28:28 EST /cZX7uKn No.162503 Reply
>>162502
Are you new to the internet. This is pretty tame compare to other forums.
>>
Philippe Rochat - Wed, 12 Aug 2020 19:01:21 EST v9dareGd No.162507 Reply
Wonder why nobody posts their recent meals after seeing chains of insulting comments
>>
Pierre Cubat - Wed, 12 Aug 2020 19:40:05 EST 7PreVkZv No.162512 Reply
>>162506
as asserted by like, you and your little cat-circle of like 2 other bandwagon-hoppers here. someone who doesnt agree with your childish bullshit isnt automatically "not in the know"
>>
François Pierre de la Varenne - Wed, 12 Aug 2020 21:53:12 EST PjbRK8VD No.162514 Reply
>>162506
Shut the fuck up holy shit you seriously have to shut the fuck up
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[name redacted] !h55/E7mIo6 - Thu, 13 Aug 2020 06:03:49 EST NTduFkcX No.162516 Reply
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Had some kind of Japanese tonightm I ordered the chicken thighs (karage I think they were called) and they had some sauce on them. The other chicken, rice and the curry is my favourite. Im trying to cook the curry tonight as well. They also have these free roll things, I think the white in them was chicken? They had a peanut sauce with them too.
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Beau MacMillian - Thu, 13 Aug 2020 11:39:02 EST /cZX7uKn No.162518 Reply
>>162514
man, you are really butthurt over nothing. lol. idiot.
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Yutaka Ishinabe - Thu, 13 Aug 2020 12:05:54 EST DiLHS8i0 No.162519 Reply
>>162507
Idk, scroll up just a couple of days past and you see a pretty goodlooking bowl of Pho and a delicious fry up. Both look good and have effort put into them, and aren’t being consumed by a ravenous strayan with a sure fire fistula forming in his colon. I still post my stuff when I feel like it’s interesting or especially good, and we’ve got a couple of tripfags that are always popping up with yummy stuff.

I know this thread isn’t supposed to be ultra high standard and can just be what you recently ate, but if anything it is pedo food goblin that’s flooding the board with posts virtually no one wants to see. Flaming him is the only good shit that can possibly be derived from it.
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Beau MacMillian - Thu, 13 Aug 2020 13:55:00 EST /cZX7uKn No.162520 Reply
>>162519
> pedo food goblin that’s flooding the board with posts virtually no one wants to see. Flaming him is the only good shit that can possibly be derived from it.

yeah, i dont see how some people here defend him for that. This shit is getting old and boring and really over shadows other peoples food. Its like every fucking day. We get it nigga you like to eat unhealthy. Fuck off already.
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Tyler Florence - Fri, 14 Aug 2020 07:47:32 EST ufZRNRA0 No.162525 Reply
>>162520
I would be willing to put a fiver down that those guys defending him are from the thread in /420/. Basically it's /wooo/ drama where some people are ID stalking people but other /woooo/ users ID stalk them. Then people post threads saying that a given ID is ruining /woooooo/ and other people say it's them who's the problem and the cycle never ends, I can only imagine it's much worse on /wooooooo/.

Anyway pedo goblin occasionally leaves his trips on when he posts elsewhere and that happened. Same with four another strayan that everyone calls "mate" and not "cunt. And these guys took it personally because they were ID stalked. Or maybe because they just wanted to derail all conversation.

Anyway XX_dark_mistake@19_name_XX posted something which looked less vile than usual. However given that he never eats any greens or veg he's probably got maybe a decade till the colon cancer kills him.
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Joseph Favre - Fri, 14 Aug 2020 16:59:51 EST 5fo/KDi2 No.162526 Reply
>>162525
I'd hardly call it ID stalking when the nasty asshole has a trip and posts every other fucking day
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Alfred Prunier - Wed, 19 Aug 2020 01:45:16 EST 7MGhtdxD No.162537 Reply
This board is dead. First post in 2 days
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[name redacted] !h55/E7mIo6 - Wed, 19 Aug 2020 04:25:24 EST NTduFkcX No.162538 Reply
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Some more tacos in the weekend with that putting cheese at the bottom trick
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YakuiWiggly !9ewYjBc0iU - Sun, 20 Sep 2020 15:59:35 EST 59V8xxVV No.162722 Reply
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>>161145
I haven't posted on here in forever, but I made a chicken last night that was very good. If anyone wants the recipe or anything just let me know and I'll post it.

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