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Sandwich


Recent Meals #14: No Goblins Allowed

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- Wed, 19 Aug 2020 18:00:44 EST 7MGhtdxD No.162540
File: 1597874444711.jpg -(356968B / 348.60KB, 1350x900) Thumbnail displayed, click image for full size. Recent Meals #14: No Goblins Allowed
Last thread stopped bumping.

Post your most recent meals as long as they aren't super disgusting.
>>
Michel Guérard - Wed, 19 Aug 2020 19:29:57 EST DiLHS8i0 No.162542 Reply
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The salmon looks great. Stores near me are finally getting wild sockeye in and I love it. Usually I just sear it in a pan and make some kind of sauce but I’d like to hear any other ideas.

I made this for breakfast yesterday. I broke my ankle a month and a half ago so it’s the first real meal I’ve made for myself since then. The omelette came out nearly perfect so I’m pleased with myself.
>>
[name redacted] !h55/E7mIo6 - Thu, 20 Aug 2020 03:43:04 EST NTduFkcX No.162543 Reply
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I went to McDonalds on the weekend as well, but they were out of beef so they gave ma double McChicken instead. It's okay, but KFC has better chicken burgers.
>>
Bobby Chinn - Thu, 20 Aug 2020 05:11:31 EST It3C0mHQ No.162544 Reply
>>162543
What is your emotional state when you're ordering those two extra boxes of nuggets?
>>
Martín Berasategui - Thu, 20 Aug 2020 06:10:20 EST 7PreVkZv No.162546 Reply
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crab toast with strangled eggs and such
>>
Prosper Montagné - Thu, 20 Aug 2020 11:23:28 EST v9dareGd No.162548 Reply
>>162542

that is a very nice looking omelette my dude.

heck the bacon even looks good.
>>
[name redacted] !h55/E7mIo6 - Thu, 20 Aug 2020 14:41:40 EST NTduFkcX No.162550 Reply
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>>162544
I can't really remember. I guess I was happy because I wasn't upset they had no beef for a double quarter pounder, which is the main reason I go there. Because this was at 3am, I had to park and wait, and so did another car, but then that car just drove off about 5 min after parking. Then the order guy came out to hand them out and they were long gone.

Here's some honey sausages I cooked two nights ago. Silly me forgot to buy bread, so I just had to eat them with sauce.
>>
Giada De Laurentils - Thu, 20 Aug 2020 20:34:20 EST 8jhkEV17 No.162551 Reply
>>162542
wow how do you get it so light and delicate? i've gotten okay at the omelette you just fold in half, but yours is rolled into a cylinder?
>>
Paul Thalamas - Fri, 21 Aug 2020 03:06:13 EST DiLHS8i0 No.162552 Reply
>>162551
chopsticks! something i saw from j. kenji lopez that you can look up on youtube. sometimes he uses a fork, but i can't use metal on my nonstick/

I put a nonstick pan on pretty high heat (like just below what i'd use to sear something), put butter in it, then beat the eggs in a bowl with 3 chopsticks in hand. then i pour them in when the butter foams and start shaking the pan along with whisking with the chopsticks until they start to set up, then i swirl the uncooked egg around to fill in gaps and just kinda fuck around with it around the edges with the chopsticks (this part just takes practice), then tilt the pan and fold it over with the sticks. finally I tap the handle of the pan to plop the omelette onto the plate. the whole process should only take like a minute and a half at most, so despite the heat it should still be custardy inside and look like that.

another thing is to not overload it. I don't get them to look that good if i go anything beyond whisking herbs and cheese in the egg mixture, instead they fall apart.
>>
Anthony Bourdain - Fri, 21 Aug 2020 03:30:02 EST EJPPh3Ie No.162554 Reply
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I posted the recipe in the stir fry thread.
>>
Anthony Bourdain - Fri, 21 Aug 2020 07:11:47 EST 7PreVkZv No.162556 Reply
>>162553
my boy kenji

i was about to tell you basically anything i could out of what he would say

i just pre-salt 10 mins before cooking. just a pinch and a nice firm whisk.
>>
Anthony Bourdain - Fri, 21 Aug 2020 17:46:01 EST 7PreVkZv No.162559 Reply
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i actually got pretty into watching a bunch of kenjis videos after viewing the one linked here. Saw one for an old roman style pasta (among many others) and made me fancy making myself a quick carbonara
>>
Alain Chapel - Fri, 21 Aug 2020 22:43:47 EST v9dareGd No.162560 Reply
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Did rice and chili oil with an egg.

I feel nothing anymore. Nostalgic for being a poor student.
>>
Fernand Point - Sat, 22 Aug 2020 06:23:43 EST DiLHS8i0 No.162561 Reply
>>162559
Hell yeah! Looks like you got the consistency right, which is really accomplishing something.


>>162560
Nothing wrong with that. I’ve definitely seen poor college kids make shit that’s much less edible. What you made was real food and the egg looks tasty.
>>
Gaston Lenôtre - Sun, 23 Aug 2020 04:00:27 EST coNLycIO No.162566 Reply
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>>162560
Add some crunchy veg on top & it will be sweet.
>>
Georges Blanc - Sun, 23 Aug 2020 21:58:52 EST v9dareGd No.162568 Reply
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>>162567

I disagree. Spinach and egg with spronion v gud

Idk if already posted but polish franks and cacio e pepe.
>>
Koumei Nakamura - Wed, 26 Aug 2020 04:39:51 EST F4l+PDNi No.162574 Reply
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7/11 for dinner
>>
[name redacted] !h55/E7mIo6 - Wed, 26 Aug 2020 12:13:39 EST M3XWarXx No.162576 Reply
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This was a meal I tried from some new Greek place that opened up. I think the salad was lettuce, cucumber, purple onion, tomato and olives but I took the olives out. Then it had some bread (is Greek still called pita?), Chips, lamb, chicken and tzatziki on the side.
>>
James MacInnis - Wed, 26 Aug 2020 12:20:05 EST S2fY4muh No.162578 Reply
>>162577
It doesn't matter to you anyway, just consume to please the feeding fetishists
>>
Philippe Rochat - Wed, 26 Aug 2020 12:25:50 EST /cZX7uKn No.162579 Reply
>>162576
look man, can you stop posting your shit and just do your own thread. you undermine peoples actual cooking post. all you do is post fast food. stop it, create you own thread and post your stuff or continue on the past one dude. ffs.
>>
Marcus Samuelsson - Wed, 26 Aug 2020 12:49:09 EST DiLHS8i0 No.162580 Reply
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>>162579
as much as i hate to defend him, in this respect he's within his rights to post. these threads aren't limited to good cooking or recipe sharing or even shit you made yourself - it's simply to post something you recently ate. so he doesn't have to go to his own thread as much as we wish he would.

i really wish he'd get the message that no one is interested in his posts of fast food gluttony though. like i said not every meal posted here has to be divine, but he's literally just providing the same gross content with each post. i dont understand what he or us gets out of it.
>>
Philippe Rochat - Wed, 26 Aug 2020 12:53:10 EST /cZX7uKn No.162581 Reply
>>162580
although youre right, i feel as it belongs within its own thread so people can talk to him about it, all it does is put people in a frenzy and it really doesnt contribute to anything rather than fighting and calling him names. Its really counter productive.
>>
[name redacted] !h55/E7mIo6 - Wed, 26 Aug 2020 21:46:35 EST I1AkuElD No.162584 Reply
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Here's some pasta I cooked a few days ago as well. I'm thinking of trying to use a different shape of pasta to see if it will help carry the sauce. Pizza Hut used a twisting kind of pasta and this is the closest sauce to there's I could fine to make, so hopefully with that it'll be the closest I can to replicating it.
>>
Guy Savoy - Thu, 27 Aug 2020 01:30:13 EST v9dareGd No.162586 Reply
>>162585

Australia has all the pasta, some of it produced domestically, mostly import from italy.

Just ignore it maybe it will go away.
>>
Jules Gouffé - Thu, 27 Aug 2020 04:07:54 EST 5fo/KDi2 No.162587 Reply
>>162586
I truly don't understand him
Like if I was (rightfully) accused of being a gross, obese pedophile every other day I'd probably stop using whatever site was talking shit. But this asshole keep showing up for it
>>
C-Higgy !lfsExjBfzE - Thu, 27 Aug 2020 14:13:36 EST D/MmC6nm No.162593 Reply
>>162583
Recent meals is already inclusive of cooking. Don't know why people would be dissuaded from posting what they've cooked otherwise.
>>
Bernard Loiseau - Thu, 27 Aug 2020 14:20:04 EST S2fY4muh No.162594 Reply
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>>162593
Thank you for stating the obvious, I dont know what we would do without you.
>>
Marcus Samuelsson - Thu, 27 Aug 2020 16:05:29 EST /cZX7uKn No.162596 Reply
>>162595
Of course he did. He only listens to his own echo chamber.
>>
Emeril Lagasse - Thu, 27 Aug 2020 16:17:51 EST 8fJ2QJVe No.162597 Reply
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>>162540
Had to split a single steak with my bro, so I added a ton of trimmings:
>Steak, medium
>Pan fried onions
>Beansprout, radish and beetroot salad
>Sweet potato mash with creme fresh, chili, coriander and lime
>Smoked bacon, butter beans and basil in a tomato + red vinegar sauce
>>
Maestro Martino - Fri, 28 Aug 2020 02:24:57 EST Jg/wGNBC No.162601 Reply
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Made a pizza with store bought dough.

Topped it with smoked salmon, fresh parsley, mozarella, some cheap cheese, and olives.

The salmon didn't work out that great because it was too salty. I'll probably replace it with something like mushrooms or zuccini next time.
>>
James MacInnis - Fri, 28 Aug 2020 05:57:31 EST s3bGIRXA No.162602 Reply
>>162584

You know they sell grated parmesan cheese designed to put on pasta right? No idea why you’re using that weird shredded cheese


>>162601

Looks good, idk about the salmon on a pizza though seems like those wouldn’t taste good together
>>
Andrew Zimmern - Fri, 28 Aug 2020 06:00:03 EST wkGG0S3M No.162603 Reply
>>162584
>using preshred cheddar on your pasta
>>162602
>using canned """"parmesan"""" on your pasta
You'd both be better off eating fast food.
>>
Joseph Favre - Fri, 28 Aug 2020 19:24:07 EST 7MGhtdxD No.162606 Reply
>>162605
How about you suck my dick and I'll suck your dick and then maybe we can both fuck each other's face?
>>
Bobby Flay - Sat, 29 Aug 2020 18:24:53 EST S2fY4muh No.162607 Reply
Forget the cheese, that salmon must be the consistency of erasers
>>
Vincent la Chapelle - Sun, 30 Aug 2020 02:35:22 EST v9dareGd No.162609 Reply
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Black bean chili crisp.

Good on everything and oil is delicious to fry in.
>>
dode - Sun, 30 Aug 2020 15:59:25 EST NCR1uhnu No.162613 Reply
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spinach and minced garlic sauteed in avocado oil, lemon juice, and seasoned with black pepper... turkey, tomato, bacon, and provolone all on an onion focaccia roll and toasted... ignore the GTs mystic mango, i drank that earlier. With the sandwich i drank fresh juiced lemon/ginger/apple
>>
Joël Robuchon - Sun, 30 Aug 2020 18:34:14 EST 7MGhtdxD No.162614 Reply
>>162613
That really looks like a sandwich i'd want to dunk in some au jus
>>
Guillaume Tirel - Sun, 30 Aug 2020 20:28:34 EST j+wwzyWh No.162616 Reply
>>162615

Fermented black bean soaked in baijiu, a sorghum liquor. Then boiled off, fried onion and oil added then fried again, Sichuan peppers, chili and smoked chili added.
>>
[name redacted] !h55/E7mIo6 - Tue, 01 Sep 2020 01:43:46 EST ra6VvpQp No.162629 Reply
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I made a ham, Swiss cheese and tomato toastie. My toastie maker is tiny so everything got squashed and squeezed it, since even the bread was too big, and it looks like a mess. Surprisingly though, everything was actually pressed together and like a solid object you could pick up, like a normal piece of bread.
>>
Rose Gray - Tue, 01 Sep 2020 16:17:41 EST JIUOE4jk No.162631 Reply
>>162629
Leave it to you to fuck up a ham and cheese toasty, christ almighty. Did you cut it with a spoon?
>>
Pierre Koffman - Tue, 01 Sep 2020 16:17:44 EST 8jhkEV17 No.162632 Reply
>>162629

hey pedophile, you are specifically excluded from this thread, check the title
>>
C-Higgy !lfsExjBfzE - Thu, 03 Sep 2020 08:18:58 EST YRK8VKzM No.162646 Reply
Had nasi goreng yesterday. Usually I take a protein like chicken, shrimp, or beef and mix with rice, garlic, thai red peppers, and shallots. I'll post a pic later.

>>162644
I deleted it because it would have derailed the thread joke or not.
>>
Alice Waters - Thu, 03 Sep 2020 19:16:27 EST v9dareGd No.162650 Reply
Cop-higgly is in americaland
Gobbo is aussie
>>
[name redacted] !h55/E7mIo6 - Fri, 04 Sep 2020 12:07:54 EST ra6VvpQp No.162654 Reply
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I tried the toasties again, but only put in one at a time, despite it having two slots, and they turned out looking a lot better. The taste was the same since they were both good.
>>
Charles Ranhofer - Sat, 05 Sep 2020 00:00:35 EST s3bGIRXA No.162658 Reply
>>162654

This is the most disgusting sandwich ive ever seen.

Like how do you fuck up a sandwich ??? It’s literally the easiest food to make
>>
[name redacted] !h55/E7mIo6 - Sat, 05 Sep 2020 04:53:40 EST ra6VvpQp No.162659 Reply
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I've been heading around to bakeries on the weekend lately, since they're usually closed by the time I finish work on weekdays. This one was okay, I'd say the steak and pepper pie was just good. They had the vanilla slice donut as well which was just good, but I'd probably prefer an actual vanilla slice though. Lastly, the caramel slice might be one of the best I've tasted in town (other than my own). They had a great crumbly base, whereas most of the ones I see use like pastry as a base, which I'm not a fan of. I've had better caramel fillings, but this was still okay. Then the chocolate was just average dark chocolate, so it's hard to mess up. The base is what made it for me though.
>>
Antoine Beauvilliers - Sat, 05 Sep 2020 05:02:07 EST KRAvz151 No.162660 Reply
>>162658
Fruits and veggies make themselves?

I just ate an apple and some celery
>>
Heston Blumenthal - Sat, 05 Sep 2020 13:27:05 EST +/83zOQj No.162662 Reply
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>>162661
Woops butterfingers.

Y'all liked my home cooking last time, so here's some more hopefully quality grub that will bring up the standards of this thread.

>Beef Kofkas
In a sriracha, brown sugar, smoked paprika "quick BBQ sauce"
>Moroccan style Couscous
With preserved lemons, onion seed and crushed garlic
>Sweet potato mash
With creme freche, chili and coriander
>Peppery salad
With radish, bell pepper, scallion, pea shoots, flat leaf parsley and nasturtium petals.
>>
Antoine Parmentier - Sat, 05 Sep 2020 13:41:46 EST DiLHS8i0 No.162663 Reply
>>162662
hell yeah! what a bright, tasty looking salad. and that is something that i def have to look into with sweet potatoes. growing up in the american south all the recipes we have are just based around making sweet potatoes even sweeter, it would have never occured to me to try and freshen it up with cilantro.
>>
Bernard Loiseau - Sat, 05 Sep 2020 14:11:33 EST Vf7Ax1Ab No.162664 Reply
>>162663
Same guy here, on a different network:
Clean the sweet tater with a metal scour (the one to clean dishes) to partially take off the skin, then boil them till soft.
Once they're soft, halve them, put them on a grilling tray, skin side up and grill them until the skin crisps up.

That'll make them super sweet. You could just straight up roast them, but I find boil n grill combo is much quicker (30 minutes vs over an hour) and you achieve the same effect.
>>
Keith Floyd - Sun, 06 Sep 2020 21:39:50 EST 6pHPuo36 No.162667 Reply
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I made some tonkotsu ramen a few days ago.
>>
Keith Floyd - Sun, 06 Sep 2020 21:54:21 EST 6pHPuo36 No.162668 Reply
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>>162667
Also bonus brined porkchop with riced cauliflower & spinach mashed potatoes.
>>
Elijah Joy - Mon, 07 Sep 2020 17:26:43 EST DiLHS8i0 No.162670 Reply
>>162667
Wow dude NICE. How long did it take you? Did you do that whole multi-day process with making your own bone broth and everything lol

I’ve always been intimidated by making my own ramen but that looks tasty I’d like to try your process
>>
Rachael Ray - Wed, 09 Sep 2020 18:50:10 EST rj84vsnN No.162672 Reply
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suddenly, the weathers turned to bullshit, so... stew.
>>
Frédy Girardet - Wed, 09 Sep 2020 22:13:06 EST MyoKOCBP No.162675 Reply
>>162672
>>162673
Why would you stew peas for 4 hours man, they're tiny pieces of fuck, they go in the last few minutes. I'd still devour a few bowls though even with the grey zombie peas. Man I could go for stew.
>>
Giada De Laurentils - Thu, 10 Sep 2020 01:23:27 EST DiLHS8i0 No.162680 Reply
>>162675
Def with this guy. You should not stew peas for that long, but I would still eat the fuck out of your stew. It would be betterrrr if you did the peas right though, or just left em out. Use some parsley at serving for that green
>>
Giada De Laurentils - Thu, 10 Sep 2020 01:24:36 EST DiLHS8i0 No.162681 Reply
>>162680
I also don’t think I emphasized how much I would very much eat that despite my criticism lol. Good on ya dude
>>
Prosper Montagné - Thu, 10 Sep 2020 17:32:26 EST rj84vsnN No.162686 Reply
>>162675
they were about 1 inch cubes and I keep the heat low the whole time, 4 hours melts all that connective tissue. the stew was like a bowl of liquid beef butter, the meat was perfectly tender without falling apart. It's a cross between a yankee pot roast and a boeuf bourguignon, I've done this a few times, I know what I'm doing.
>>
Michel Troisgros - Thu, 10 Sep 2020 18:35:04 EST 7PreVkZv No.162687 Reply
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>>162686
the guy was talking about peas and said nothing about the beef itself. but im whatever about it myself...ill just throw everything all in at the same time - green beans, potatoes, cabbage, fava beans, okra. If the beans get all dark and gnarly and squish like butter or the potatoes get soft and crumbly its all just part of the experiment
>>
Michel Troisgros - Thu, 10 Sep 2020 18:36:40 EST 7PreVkZv No.162688 Reply
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this ones a total improv stew. I was seriously overjoyed to see my favorite farm stall back at market after all the lockdown stuff and decided to get 2 fat beef shortrib. hugest ive ever seen
>>
Michel Troisgros - Thu, 10 Sep 2020 18:39:12 EST 7PreVkZv No.162689 Reply
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cobbled it together with all my leftover vegetables and ugly this and that. a seriously dried out half daikon, half a white cabbage and about a quarter of a red one. new potatoes, some okra left over from an experimental stir-fry technique.topped it up with a can of chicken stock, about a quarter bottle of prosecco which i was seriously glad to be rid of and a little water, fish sauce, mirin, scoop of doenjang. probably more stuff. generous with the pepper.
>>
Giada De Laurentils - Thu, 10 Sep 2020 18:51:56 EST DiLHS8i0 No.162690 Reply
>>162689
oh shit dude you're starting from BONE IN rib???

that is gonna be soooooo good. i wish i could taste that broth.
>>
Vincent la Chapelle - Fri, 11 Sep 2020 10:23:38 EST 7PreVkZv No.162692 Reply
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>>162690
yeah started with these 2 behemoths. scuse the framing, bit of a silly joke

After the meal i strained all the vegetable matter from the liquid and kept it separate as a sort of stock base. The next day i took some of it, reduced it down to about 1/3, added a roux and then a splash of creme fraiche when it was add the desired consistency and used it to make a sort of "chicken katsu curry" with potatoes, carrot and squash.

I'll post a picture but it looks pretty goddamn ugly
>>
Vincent la Chapelle - Fri, 11 Sep 2020 10:29:19 EST 7PreVkZv No.162693 Reply
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yeah this looks totally hideous. that shade of glossy brown you get when a meat stock is lightened with cream. it looks great on the spot (maybe partially thats the smell affecting you) but somehow never seems to photograph well.

it was a pretty tasty use of leftovers though.
>>
Wolfgang Puck - Fri, 11 Sep 2020 11:19:26 EST /cZX7uKn No.162694 Reply
>>162693
it looks like prison food, the chicken is well done tho. but i eat it. pretty sure it taste good.
>>
Julia Child - Fri, 11 Sep 2020 15:07:52 EST YNRUG5hC No.162695 Reply
>>162693
natural lighting, or anything lighting besides top down, would have probably made it look better.
>>
Chaz Fable - Mon, 21 Sep 2020 12:29:30 EST bnDwnI8O No.162727 Reply
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Here's a chicken I spatchcocked. So the trick is to heat up the cast iron to 500 while you're oiling and seasoning your chicken. That way once the backbone is out and you've cracked the breastbone to make it lay flat you can pull out the heated cast iron, lay down the seasoned and oiled chicken breast first down onto it and return it to the oven.
Before it makes it back into the oven cut the temp down to 425 and you'll get a nice brown skin on the outside. Cook for 10 minutes or so and flip.
After that, cook for 25 minutes and go from there based on the size of your chicken.
I've got a new instant read thermometer so I'm going to try that tonight and aim for a little over 165 by the bone joints. I followed that roasting with a glaze of honey and balsamic for the last 20 minutes or so and here are the results. The chicken was only 6 bucks
If you're low on cash and have an oven and an oven proof pan, this will feed you for a half a week.
Also, the herbs came from my garden and were replaced for the after photo.
They shrivel up and don't look great out of the oven, so I took creative license with that picture.
>>
Wylie Dufresne - Mon, 21 Sep 2020 12:33:49 EST 7PreVkZv No.162728 Reply
>>162727
a vote for spatchcock chicken is a vote for longevity, virility, and great mental health. spatchcock it on a rack suspended over potatoes. spatchcock it in a cast iron. spatchcock under a brick. spatchcock with lemon, spatchcock with pomegranate molasses and preserved lemons

SPATCHCOCK
>>
Toshiro Kandagawa - Mon, 21 Sep 2020 14:05:15 EST lDIIPcoE No.162729 Reply
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She don't look like much, but she's got it where it counts, kid.
>>
Wylie Dufresne - Mon, 21 Sep 2020 15:13:18 EST 7PreVkZv No.162730 Reply
>>162729
haha loving the bottom half of the bun serving essentially zero purpose

no doubt its tasty
>>
Chen Kenmin - Mon, 21 Sep 2020 16:00:06 EST t7vQdtIP No.162731 Reply
>>162730

Hah yeah, the burger patties were SUPER juicy and had a pretty high fat content and just kinda... Splooshed all over the bun and plate. Definitely one of those burgers where you've gotta go into it like "fuck it, I'll just wash my hands after I eat this." The beef was American-raised wagyu--obviously not as awesome as actual Kobe, but still made for a goddamn good burger. Shame my phone fucked with the image orientation and it uploaded all sideways like that.
>>
Sidoine Benoît - Mon, 21 Sep 2020 19:25:17 EST 8jhkEV17 No.162732 Reply
>>162729

i want to tease you for having an excess of meat, but really im just jealous, looks good man
>>
Rokusaburo Michiba - Tue, 22 Sep 2020 06:28:46 EST 7MGhtdxD No.162734 Reply
wait did i make this
>>
[name redacted] !h55/E7mIo6 - Tue, 22 Sep 2020 07:08:57 EST ra6VvpQp No.162735 Reply
1600772937639.jpg -(1979985B / 1.89MB, 1944x2592) Thumbnail displayed, click image for full size.
This was a nice breakfast meal I got, been trying out a few different places. I've started to like the taste of eggs recently, at least the taste of the yolks when it's runny. I have to learn how to cook it. I think it's just you dump the egg and fry it? Still don't like hollandaise sauce though, but I think it's just something I'll never like
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Michel Roux - Tue, 22 Sep 2020 07:27:57 EST Jg/wGNBC No.162736 Reply
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>>162735
>I have to learn how to cook it. I think it's just you dump the egg and fry it?

That's one way to cook an egg.

Those eggs look poached though. Poached eggs can be kinda tricky to get right compared to a simple fried egg.
>>
[name redacted] !h55/E7mIo6 - Tue, 22 Sep 2020 13:29:24 EST ra6VvpQp No.162737 Reply
>>162736
Yeah I looked up some ways to cook an egg and that sounds like what it is. I did ask for sunny-side up just because it's common so I thought there's more of a chance I'd like it I haven't eaten eggs on their own in like a decade since I got food poisoning from an egg salad ages ago. I tried frying it and then flipping it for like 10-20 seconds after, and it seems pretty good. I like when the yolk is sorta runny.
>>
Nicolas Stohrer - Wed, 23 Sep 2020 05:56:21 EST Jg/wGNBC No.162738 Reply
>>162737
I never flip my eggs.
I crack em into a frying pan on low heat, break up the yolk a bit, salt+pepper, and wait till the outer edge of the egg starts to cook through a bit, which means there's enough runny egg but it's cooked enough that it doesn't become a slimy mess.
>>
Masahiko Kobe - Wed, 23 Sep 2020 06:19:49 EST bnDwnI8O No.162739 Reply
Use a small frying pan, put a plate/lid over the top. The steam will cook the yolk just enough to "seal" it nicely.
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honk - Wed, 23 Sep 2020 18:33:34 EST 7riNr+0S No.162740 Reply
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I made some mushroom shrimp pasta. It ain't complicated, but it's damn good.
>>
Cyril Lignac - Wed, 23 Sep 2020 19:44:37 EST 7MGhtdxD No.162741 Reply
>>162740
The shrimps look pretty good and well seasoned, but the bowtie pasta is plain? No alfredo sauce or anything, just plain noodles?
>>
Cyril Lignac - Wed, 23 Sep 2020 19:48:10 EST 7MGhtdxD No.162742 Reply
>>162729
The ratio is fucked up, sorry to be a critic but that american waygu ground beef could have been put to better use.
>>
honk - Wed, 23 Sep 2020 19:54:00 EST 7riNr+0S No.162743 Reply
>>162741
No just a little bit of pasta water . I already used a bunch of oil and butter for the rest of the dish, didn't feel like going complete lardass and doing alfredo.

It's alright with a tiny bit of fresh basil.
>>
Cyril Lignac - Wed, 23 Sep 2020 19:58:03 EST 7MGhtdxD No.162744 Reply
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>>162743
Speaking of seafood, here is a nice crab boil a couple weekends ago
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Cyril Lignac - Wed, 23 Sep 2020 19:59:47 EST 7MGhtdxD No.162746 Reply
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>>162745
And a little turf to go with the surf. Cooked perfectly medium rare
>>
Antoine Parmentier - Fri, 25 Sep 2020 16:31:44 EST 7PreVkZv No.162771 Reply
1601065904639.jpg -(1994259B / 1.90MB, 4032x3024) Thumbnail displayed, click image for full size.
today i made what i think is pretty close to a ramen

instead of buying separate chicken pieces i usually get an entire chicken, break it down, then freeze all the extra pieces (wing tips, spine, lower leg etc) in a freezer bag. when theres enough i made a huge slowly reduced stock of it, usually incredibly cloudy, full of collagen and chicken flavour. Then i freeze it into various jars etc i have laying around. In this case i got about 1 Pint + 4 Jars worth from about 4 chickens worth of various bits and pieces

so a few cups of that is the base, breast leftover from a spatchcock lemon chicken from yesterday. A boiled egg, bit of lightly seared scallions and bok choi. some black vinegar, fish sauce and soy sauce to add a bit more depth and complexity to the soup base

in hindsight i shoulve really put a teaspoon of doenjang or miso and i was heating it up.
>>
Guillaume Tirel - Mon, 28 Sep 2020 02:04:46 EST rlOG7X+v No.162781 Reply
>>162780

i ate ten hot dogs and eight buns. half a jar of mustard. i last shit three days ago

bitch man
>>
Andrew Zimmern - Tue, 29 Sep 2020 07:38:15 EST MyoKOCBP No.162788 Reply
Sorry no pics, but made some pretty nice beetroot stew.
Cut onion, carrots, parsnips and beetroot into medium size chunks, fried the onions and carrots and tossed in some whole black pepper, coriander, turmeric, ground ginger, sambal and finely chopped garlic at the end before putting in the rest of the veggies and filling up water just enough to cover it all. Added some concentrated beef stock.
Let it simmer for 20mins, cut up some leftover meatloaf into same size chunks and let it go for another 10.

Was pretty bomb, only way I can think of that it could have been better would have been to maybe add some dijon for some highlight sharpness. Would probably have been tasty with some potato chunks as well.
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[name redacted] !h55/E7mIo6 - Tue, 29 Sep 2020 17:40:54 EST ra6VvpQp No.162791 Reply
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Baked some cookies today. I feel like I used too little butter, because there was still bits of powder that just wouldn't stay in the dough, and it was a more pale colour than when I usually make it, but it felt like I used more than the recipe asked for. Also I always forget about the time the cookies spend sorta cooking after you take them out of the oven. They're not burnt, but I like them more chewy.

Is there an easier way to measure butter? Because I keep it in the fridge, I'm usually cutting off a chunk that looks about the same size as the cup measurement, then microwaving it a bit and adding it, but I feel like I've got it wrong this time. Should I just buy a kitchen scale and measure by weight instead of cups?
>>
Alain Senderens - Tue, 29 Sep 2020 17:43:10 EST /cZX7uKn No.162792 Reply
>>162790

birds of a feather flock together

this doesnt surprise me at all.
>>
Hiroyuki Sakai - Tue, 29 Sep 2020 17:46:58 EST 17bRVspW No.162793 Reply
>>162791
How do you manage to fuck up making cookies? It's entry level baking shit that even kids in home-ec class manage to complete with ease.
>>
Eric Ripert - Tue, 29 Sep 2020 18:37:39 EST e0tCtcaU No.162794 Reply
>>162792
lol at my post getting deleted. Why do people defend this guy so hard. fuck.
>>
Chen Kenichi - Tue, 29 Sep 2020 21:47:49 EST e0tCtcaU No.162796 Reply
>>162795
At this point saying any user sucks is ban worthy to some mods. Ive never had any problems with mods here in over ten years of being on this website. Pretty sick!
>>
Nicolas Stohrer - Wed, 30 Sep 2020 01:32:09 EST jA8loduw No.162797 Reply
>>162795
Chig-chug would like that guy. Dumbass probably thinks he's a "great heel"
>>
Curtis Stone - Wed, 30 Sep 2020 07:26:29 EST 7PreVkZv No.162799 Reply
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>>162794
because THIS

holy fuck just go away. with all this stupid catty shit every time. the guys a commodity of humour at worst, but people like you just have nothing better to do. go bully girls on facebook or take a stand over gay rights in youtube comments you ridiculous pack of bitches
>>
Frédy Girardet - Wed, 30 Sep 2020 11:09:23 EST /cZX7uKn No.162800 Reply
>>162799
>Go bully girls on facebook
Is this some thing you so? Because hats a real piece of shit move. You also sound like a fag and your shit is all retarted, you pedo sympathizer.
>>
Chen Kenichi - Wed, 30 Sep 2020 11:30:45 EST e0tCtcaU No.162802 Reply
>>162799
That's not me. Not one of those posts. I just got banned on /wooo/ for telling him to stick to eating KFC over his keyboard because he was defending a serial rapist. Fuck this dude.
>>
Chen Kenichi - Wed, 30 Sep 2020 11:51:22 EST e0tCtcaU No.162803 Reply
>>162799
Wait, the bitch ups are me. Why is bitch up a bad thing? Everyone says bitch up.
>>
[name redacted] !h55/E7mIo6 - Tue, 06 Oct 2020 22:12:09 EST ra6VvpQp No.162857 Reply
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KFC has a new item where it's like a loaf of their dinner rolls cut in half, then they put popcorn chicken, BBQ sauce and cheese sauce in it. I don't like bbq sauce so I asked for supercharge sauce, but I guess they forgot. I'll probably try I once more for the supercharged sauce, but not again after that.

What I think would be a cool idea is something like this with strips or fillets of OR with potato and gravy, id jump on that
>>
Michel Troisgros - Wed, 07 Oct 2020 01:09:21 EST 9RFkOtwH No.162858 Reply
>>162857

i think if you bought a cabbage and an eggplant and a beet you wouldn't know how to eat and would starve to death
>>
Ina Garten - Wed, 07 Oct 2020 10:21:18 EST Jg/wGNBC No.162860 Reply
>>162857
That looks and sounds like something KFC might make for you if they run out of all of their other ingredients
>>
Rokusaburo Michiba - Wed, 07 Oct 2020 15:48:12 EST /cZX7uKn No.162862 Reply
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>>162861
I made a vegetarian omelette with some coffee and smokes.
>>
Wolfgang Puck - Wed, 07 Oct 2020 22:49:22 EST DiLHS8i0 No.162865 Reply
>>162862
Looks pretty good. I wish I had bread that like on the reg, for some good hearty toast, but the bakery at my supermarket doesn’t have anything like it. All sorts of breads from baguettes to pan Cubano to pumpernickel, but not a good thick sourdough to be seen. Alas.
>>
Pierre Cubat - Thu, 08 Oct 2020 11:37:49 EST /cZX7uKn No.162872 Reply
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>>162865
The bread is hearty and soft, but it needs to be eaten within a 2 day period, otherwise it gets hard as a rock.

I made a chicken pasta recipe that I got off a friend. I have a mini garden in my back yard so I throw in some fresh basil, tomatoes and red bell pepper. It has a restaurant type of flavor, not something I would want to eat every day, or every other day, if anything its a once month dish maybe even two months.
>>
[name_redacted] !h55/E7mIo6 - Fri, 09 Oct 2020 03:00:43 EST ra6VvpQp No.162874 Reply
1602226843684.jpg -(1346425B / 1.28MB, 1944x2592) Thumbnail displayed, click image for full size.
Made potato soup for the first time today and I guess you can't really tell because it's soup, but it tastes great! Strangely though, the recipe said it was only one serving but I reckon the amount left in the pot could fill 3 more of these bowls, but I guess I can have some over the next couple of days.

They did have an optional step where they said you can use a hand blender to blend like half the potatoes to make it thicker. If I was going to make more soups and stuff, would something like that be a decent buy? I don't have a normal blender, but do you guys prefer thicker soups?
>>
Guillaume Tirel - Fri, 09 Oct 2020 09:03:36 EST 7PreVkZv No.162879 Reply
>>162874
an immersion blender is a pretty decent kitchen gadget. you can use it in place of a blender for a few sorts of things- Mole, gazpacho, smoothies/milkshakes, soups

heck you can get a whisk-beater attachment and even use it to (poorly) cream cake batter
>>
Marcus Samuelsson - Sat, 10 Oct 2020 14:40:02 EST /cZX7uKn No.162885 Reply
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Decided to spice up my eggs this morning from the usual plain salt and pepper and added some red onion and green bellpepper.
>>
Louis Eustache Ude - Sat, 10 Oct 2020 15:17:17 EST DiLHS8i0 No.162886 Reply
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>>162885
Looks nice. What are those little biscuits


I myself am harvesting peppers. I think I’ll make a jerk marinade later
>>
Marcus Samuelsson - Sat, 10 Oct 2020 18:28:39 EST /cZX7uKn No.162887 Reply
>>162886
Crunchy biscuits. Sometimes I eat them with home made jam or just about anything breakfast related.
>>
Gaston Acurio - Sun, 11 Oct 2020 14:51:37 EST /cZX7uKn No.162888 Reply
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I had some tilapia I had bought last week, so I fried it, and made a salad with some yellow rice. It was ok.
>>
Charlie Trotter - Sun, 11 Oct 2020 19:19:47 EST 8jhkEV17 No.162889 Reply
>>162888

how u make ur rice be yellow? i have white and brown only
>>
Joël Robuchon - Sun, 11 Oct 2020 21:03:58 EST /cZX7uKn No.162893 Reply
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>>162889
I use the maggi saffron flavor packing. But, its the Spanish version, which you can get if there is a local Spanish Supermarket. I dont recommend the English version, as it taste kinda weird. The Spanish version (pic related) in my experience gives the better flavor and texture. Taste great with just about anything, if you get tired of eating white rice. Its not recommended with steam rice.
>>
Thomas Edwards - Mon, 12 Oct 2020 15:11:52 EST YNRUG5hC No.162896 Reply
>>162891
I love saffron rice served on a sizzling skillet. Did you know that saffron is more expensive than gold per ounce because harvesting it is so laborious. Each crocus flower yields just three stigmas which are picked by hand by an army of volunteers then dried to create the precious saffron strand.

Getting authentic saffron rice is one of the best parts of an authentic spanish or mexican meal
>>
Chen Kenichi - Mon, 12 Oct 2020 16:37:18 EST 7PreVkZv No.162897 Reply
>>162896
yeah, its one of those iffy ones where a lot of child labour is involved. I've also heard that, sort of like olive oil in the US, most of whats marketed as saffron is in fact just not

to be honest i lack the cultural insight to know how to use saffron correctly anyway. i spent a while tracking down some good shit only to not really have much urge to use it except for in a specific kind of rice i make
>>
Pierre Cubat - Tue, 13 Oct 2020 03:54:45 EST coNLycIO No.162898 Reply
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Coffeee & cake after a long workday is best
>>
Masaharu Morimoto - Tue, 13 Oct 2020 10:16:32 EST 6qotZI99 No.162900 Reply
>>162897

water, rice and a thread per 3 or 4 cups depending on how rich you are.

>>army of volunteers

hahaha no
>>
Charles Ranhofer - Tue, 13 Oct 2020 12:24:36 EST 8jhkEV17 No.162901 Reply
>>162893

i only know how to make rice in a rice cooker. i am the caveman who was asking for tips like how to make soup and stuff a while back. should i make rice in a pan?
>>
Frédy Girardet - Tue, 13 Oct 2020 12:30:26 EST Ejix0Yu4 No.162902 Reply
>>162901
Simmer in a covered pot for like 8 minutes dude, the trick is to not open it
>>
Chaz Fable - Tue, 13 Oct 2020 12:43:18 EST 7PreVkZv No.162903 Reply
>>162901
rice cookers are nice i guess. personally i cant spare the kitchen countertop real-estate

i use a small saucepan, warm it with a little oil, put the rice/freekeh/quinoa/whatever other kind of grain in there and give it a little toasty-toast. protip - you want it hold some residual warmth when you pick up an individual grain

pour your water in so it makes a satisfying little hiss and quickly comes back up to boiling point. the amount of water varies, for plain ol non-nutritious stomach-filler white rice the asians tend to say that the body of water sitting atop the rice should "be a fingernails length" when you stick your finger in. something like that.

basically just eyeball it so the water forms a shallow layer over the grains.

longer-cooking, healthier and infinitely more delicious rices (camague red, brown, black rice) generally take a little longer, so need a little more water

once its simmering again, put a lid on it, turn the temperature right down, like a 2 or 3 on a scale of 1-10. leave it a good 15 mins and itll probably be cooked. give up to 30 for later mentioned better more delicious rices.

you can put any shit in the pot as well, this is something i like over the ease of ricemakers. sometimes ill dissolve a teaspoon of miso paste into the water. Maybe when the rice finished cooking ill add in some fresh chopped corriander (cilantro), maybe some sundried tomato, diced cucmber, options are limitless. add in back in, put the lid on, give that bad boy a good shake then just let it sit in the still warm pan a few more minutes while you get the rest of the meal together. lets the flavours come together a bit

oh ill also sometimes add some acidity in that later stage. lemon juice. zest. sumac. lime juice. pick one
>>
Frédy Girardet - Tue, 13 Oct 2020 12:49:52 EST Ejix0Yu4 No.162904 Reply
>>162903
Do what this guy says instead, he thinks about rice more than I do
>>
Franz Quixtner - Tue, 13 Oct 2020 13:49:39 EST /cZX7uKn No.162905 Reply
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>>162901
What this guy said
>>162903

A pan works, non stick if possible. I had Cambodian food last night. It was amazing.
>>
Paul Jullemier - Tue, 13 Oct 2020 18:31:31 EST Rjg2lcRK No.162906 Reply
I just finished preparing a meal of four eggs cooked in butter and olive oil, three of them placed between two pieces of lightly toasted sourdough boule with sauteed green onions and a mixture of adzuki, lentil, and pea sprouts, and then a handful of fresh blackberries on the side. Today was an exercise day, so I might need to add a little extra protein. This will likely come in the form of unsalted peanuts or vanilla Greek yogurt.

I don't normally post on this board, but I love cooking, so I might see about making this a regular thing. I'll even try to start adding pictures, since the food that I make for myself is so gosh-darned fucking delicious and amazing in every conceivable way. Thanks.
>>
Paul Jullemier - Tue, 13 Oct 2020 18:33:55 EST Rjg2lcRK No.162907 Reply
>>162906

I forgot to add that I added a large handful of kale to the pan after I threw the eggs into the oil and butter. The kale went onto the sandwich, on top of the eggies. It's so god damned good, oh my god. nb dp.
>>
Marcus Samuelsson - Thu, 15 Oct 2020 15:44:32 EST FovN8ysK No.162914 Reply
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Salmon and carrots
>>
Hubert Keller - Thu, 15 Oct 2020 15:54:26 EST /cZX7uKn No.162915 Reply
>>162914
The salmon looks good. Would of been great to add a salad, or some rice. Just carrots alone with the salmon is a little odd.
>>
Keith Floyd - Thu, 15 Oct 2020 16:54:34 EST 7PreVkZv No.162916 Reply
>>162914
yeah i gotta agree the pile of carrots is a little funny. fantastic looking salmon though, that sear makes me salivate. lovely seasoning
>>
Ettore Boiardi - Thu, 15 Oct 2020 22:14:55 EST 8jhkEV17 No.162920 Reply
>>162915
>>162916

i feel like it is a conscious and intentional flex. like, "see my shitty side of carrots, how lazy right lol? you could never cook a salmon this good if you tried."
>>
Pierre Koffman - Fri, 16 Oct 2020 07:27:07 EST xI4n34K/ No.162921 Reply
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Ono fish basil pesto with rice fries and slaw from south shore grill. Heated up the felafel in the microwave. Was so hungry forgot to post before eating
>>
Cyril Lignac - Sat, 17 Oct 2020 02:02:02 EST YNRUG5hC No.162936 Reply
>>162935
Food photography is a tricky thing. The wrong lighting can make even good meals look repulsive. Is this all food you got from takeout or did you actually make these dishes?
>>
Vincent la Chapelle - Sat, 17 Oct 2020 02:20:23 EST xI4n34K/ No.162937 Reply
>>162936
I made it all. And yes I am intentionally trying to use lighting to make my delicious meals look as upsetting as possible.
>>
Cyril Lignac - Sat, 17 Oct 2020 04:11:12 EST YNRUG5hC No.162938 Reply
>>162937
Sorry, I didn't read your earlier post where you said specifically that you bought it from south shore grill. Also the fact that it's in a styrofoam container is a big clue. But really the only upsetting thing about your post is that facetious tone.
>>
Gordon Ramsay - Sat, 17 Oct 2020 10:11:30 EST FovN8ysK No.162940 Reply
>>162920
Most of my meals are like that. I cook up a nice piece of meat/fish and add a pile of veggies for the vitamins and stuff.

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