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File:ab708131e24529da534c51b7e8….png (4.42 MB,1611x2531)

 No.95721[Last50 Posts]

Didn't have any basil for my pizza so I put thyme on it instead.
It's not a bad substitute. It's pretty good in its own right.

 No.95727

File:[VCB-Studio] K-ON! [07][Ma….png (4.08 MB,1920x1080)

>>95721
Thai basil in pho is the single greatest thing of all time.

 No.95738

File:[SubsPlease] Tokyo Mew Mew….jpg (251.12 KB,1280x720)

Pizza is one of those things I've never tried to make myself. It seems like so much work, and if you 'cheat' and get premade dough or sauce then what's the point?
Maybe one day...

 No.95745

>>95738
You can make a big batch of dough cut it up and and freeze it

 No.95746

>>95745
Yeah that way you can experiment and have fun with it and still have some dough to make regular pizza with

 No.95747

>>95746
A good thing to do is to put a few cumin seeds into the dough. You don't need more than a pinch

 No.95773

should have asked me I'm growing some at the moment

 No.95774

>>95738
it's not too hard to get started but it's hard to get right. you can't do much with a regular oven though

 No.104679

>why is japanese cuisine so hilariously bad?
>the main staple dish of nipponland is sushi which is literally just fish on rice
>their curry is just watered soup
>ramen is just inferior version of authentic Chinese noodles
>even instant noodles is taiwanese (Chinese) and not from japan

>why could the nips not make a satisfactory cuisine?

 No.104680

File:[MoyaiSubs] Mewkledreamy -….jpg (452.17 KB,1920x1080)


 No.104681

there was no other food thread so I wanted to post some pasta

 No.104684

File:Simply-Recipes-Winter-Gree….jpg (148.58 KB,1500x2254)


 No.104687


 No.104688

>>104679
>taiwanese (Chinese)
This is a good way to cause WWIII on certain websites

 No.104725

>>104688
>taiwanese (Japanese)
This is a good way to cause WWII on certain websites

 No.104732

>>104679
DON'T INSULT SUSHI!!

 No.104857

File:bc79c17f74ff83d2b7c6694bad….jpg (188.33 KB,1300x1000)

6 eggrolls for dinner

 No.104938

had what you needed just in thyme

 No.104940

making a digionrioononio frozen pizza
they're pretty good

 No.104944

>>104679
Too green

 No.104949

File:93752645_p3.png (1.68 MB,2039x2576)

Spent a lot of time making curry rice but now that it's done I'm not feeling hungry.

 No.104952

>>104944
Greens are good for you.

 No.105890

File:[a-s]_inuyasha_-_004__rs2_….jpg (54.37 KB,640x480)

Brown rice
I've had a few varieties of it, including stuff imported from Japan and none of it really ingratiated itself with me. It seems like a natural 'filler' ingredient if the texture and taste is properly neutralized with pressure cooking and strong flavors. The purpose of brown rice is that it's more nutritious than white rice, right? I guess there's a "nutty" flavor, but do people go out of their way for that if it wasn't also known as rice type with nutritional value? I don't.

White rice
I definitely like it a lot more as it's good cheap flavorless and almost textureless filler. You can get a chicken breast, cut it up, and then for each fork of chicken you combine 1-2 forks of rice in your mouth at the same time. It's a great way to fill yourself up for cheap, as I'm sure most people know. One day I'd like to try making Japanese rice porridge since it's one of those things I see in games like Harvest Moon that seems very mysterious.
But, I like something more than these and it's...

Quinoa
Personally, I think quinoa is better than rice for most things that don't require rice's properties, or people with nostalgia if you grew up with it. I've talked about this stuff before in a thread here, and it's one of those "super foods" people talk about. I don't really trust the people that give names like "super foods" to stuff since it's really misleading and lends itself to marketing gimmicks, but I did some basic reading and it does seem to be quite nutritious. You can say "it's more nutritious than brown rice" and it's true, but I think brown rice still has some stuff that quinoa doesn't. However, the texture of quinoa is a lot better to me and I'm more likely to eat more of it without getting tired of it. It's very fluffy as it balloons into orbs filled with the liquid used to cook it.
Quinoa is the seed of a South American plant, and it's 4x as expensive as brown rice here in the US. I'm sure it's cheaper in South America and presumably more expensive on the other side of the world as it doesn't seem like anyone else on the planet is farming it in comparable amounts. That being said, 4x the price of something ridiculously cheap is still pretty good.

Couscous
I thought this stuff was raw seed like the others above, but it's basically flour and turns into something similar to pasta when cooked, just in a very tiny form. When I tried to use it as a basic side dish it did not turn out very well. This is definitely something meant to be used a certain way, but I haven't gone searching for any recipes for it.
Did you know semolina is processed from endosperm?

These little food items are really handy to serve as the bulk of a meal and I've found myself adding them to more and more things, like stews, to add more nutrition and raw weight. I wonder if I can add quinoa to scrambled eggs...

 No.105891

>>105890
Couscous is too airy for me, but quinoa pops in my mouth and is a very good rice replacement.

 No.105896

>>105890
>4x as expensive
Hippies did this
Don't believe their lies. The numbers used in articles praising it use values taken from RAW quinoa. When boiled, two things happen: its water content goes from ~13% to over 70%, which literally dilutes its nutrients, and said nutrients leak into the water. You'll see this if you look at the legit reports by the USDA, that not only is there a steep drop from raw to cooked, but that cooked brown rice not just rivals but sometimes surpasses quinoa:
https://fdc.nal.usda.gov/fdc-app.html#/food-details/168874/nutrients
https://fdc.nal.usda.gov/fdc-app.html#/food-details/168917/nutrients
https://fdc.nal.usda.gov/fdc-app.html#/food-details/169704/nutrients

~ Thiamin, B1:
Quinoa, raw: 0.36
Quinoa, cooked: 0.107
Brown rice, cooked: 0.178

~ Riboflavin, B2:
Q, R: 0.318
Q, C: 0.107
R, C: 0.069

~ Manganese:
Q, R: 2.03
Q, C: 0.631
R, C: 0.974

Those are the ones I singled out because they're among the biggest percentages in the wikipedia table (which refers to the first link). I had a numbertard phase where I copied all of this stuff into a spreadsheet with colors n shiet and lemme tell you, you're better off going with peanuts. And yes, it's very expensive down here as well. You can only get them in specialized "dietetic" stores, the same places where you buy basmati or that "not [X]" stuff.

 No.105900

File:Utawarerumono.S02E09.False….jpg (374.63 KB,1920x1080)

>>105896
That's interesting. I'm not sure how much the water thing has an effect for me personally, though. I think this is another strength of pressure cooking, because when I make quinoa or rice there isn't any free water left. Everything gets forcefully sucked inside.

 No.105914

>>105900
Absolutely, steamers are recommended for the same reason: if there's less water, there's less leaking.

 No.105917

>>105900
I still find it hard to believe that people in the west cook rice like pasta

 No.105924

>>105917
How does the east cook it

 No.105925

no idea of west or east rice. I just put it in water and turn the heat on

 No.105929

>>105900
wish I was a grain of rice so I could be forcefully sucked inside Kuon.

 No.105936

>>105924
Everyone uses rice cooker with just enough water so there shouldn't be any draining step after cooking

 No.105953

>>95721
made some karaage, it was very good and so easy to make
should of been eating this years ago

 No.106397

add some soy sauce to the pan when you fry onions

 No.106748

ovening up some beef cheeks
anticipating that i'll find them gross
think its just in my head
because its meat from a body part i havent had before/from the head which is just kinda gross
its like the time i had kangaroo steaks and i was put off the whole time eating them thinking about roadkilled kangaroos

 No.106751

probably would have gone better if i tenderized the cheeks first
but next time i'll just get a normal cut instead of some random weird cut anyway

 No.106949

gonna make a pizza before the stream

 No.106959

its a low quality pizza formed from thoughts of "i need to get rid of all these kuso ingredients on the verge of going bad"
but including the quartered artichoke was a bridge too far

 No.107206

File:b7d7e464156fd8ad707e3a0dd4….jpg (613.79 KB,1200x849)

Tonight's meal is pork ribs with assorted Italian herbs, onion flakes, and garlic. As an okazu I want to throw together some other stuff I need to get rid of such as potatos and frozen peas/carrots/corn. Might stick it in the oven on the rack under the meat an hour before the meat's ready, and in the meantime I'll watch Heidi girl of the alps, Inuyasha, Smile Precure, Hirogaru Sky Precure, and Millennium Actress. That's just while stuff's cooking... gotta queue up something to watch while I eat.

 No.108231

Ate some captain crunch because I was in a rush for breakfast and holy crap it tastes sweet after months of not eating candies or the like.

 No.108247

>>107206
pork rabs

 No.109201

File:f814fb642dc0df87629a0c4d89….jpg (24.37 KB,500x664)

omg i tried some pizza from a real pizza oven and nothing else is allowed to be called a pizza now

 No.109442

File:208e8c7ce73b5744fcbe2c2664….jpg (547.29 KB,708x1048)

i undercooked my lamb shoulder last week so after eating most of it over the week i just put it back in the oven with some potators for an hour

 No.110720

File:[Serenae] Hirogaru Sky! Pr….jpg (308.93 KB,1920x1080)

I think I'm going to try "making" yogurt. I saw a guide on a site dedicated to Instant Pot, but it's just boiling milk and then you add some greek yogurt as the "starter culture" and incubate it with the lid closed with the temperature up and wait almost half a day.
It'd be cool if I no longer had to buy yogurt from the store and could just maintain my own little culture in the fridge and remake it when needed with fresh milk.
Plain yogurt is pretty, uh, plain, though...

 No.110727

>>110720
yeah i did that for a few months and it was a pretty liquid kind of yogurt i'd get it out of the pot and into itty bitty bottles then would make a new batch when only a bottle was left
it doesn't require a lot of effort but personally i prefer just going and buying it in a supermarket so it's creamier

 No.110746

my parents make kefir and i have a grudge against kefir ever since i poured it into my choco one day thinking it was milk

 No.110785

File:5437769e32ff5e9a8df201e342….png (1.17 MB,1503x1000)

>>110720
You should try making sourdough breads too, I did it once without using any starter at all and just let the dough catching yeast from air.
The bread tasted like English muffins in texture but with sour taste.
Once you're getting living yeasts you can also make kvass with it.

 No.110792

File:[MoyaiSubs] Mewkledreamy M….jpg (327.56 KB,1920x1080)

I've done two experiments with making simple tomato sauce from fresh garden tomatoes and both failed. I think the main issue is that I need one of those food mill or other things to squeeze out all the juice and flesh but leave the seeds and other hard parts.
It's an annoying amount of work to boil water, make a shallow slice a tomato, place tomato in boiling water, take it out, place it in ice water, take it out, peel off the skin, slice off stem, and them optionally further process it to remove seeds (which I haven't done because it's already too much). Preparing fresh ingredients can be so much work, it's no wonder why people just buy this stuff in cans even if they have space outside.
Guess I'll look at food mills on amazon or something now, because this is disappointing

 No.110946

File:[SubsPlease] Level 1 daked….jpg (264.41 KB,1920x1080)

Looking at Amazon's selection of knives beacuse of the prime day sales (underwhelming) and this made me laugh:
https://www.amazon.com/Dalstrong-9CR18MOV-Kitchen-Digital-Included/dp/B0B3YZRNNB/

 No.110948

File:c8d9e6200a61dbf5814935e95b….jpg (486.53 KB,3504x1971)

¥get some lamb shoulder
¥quarter some potatos
¥coat lamb shoulder and tots in some salt and spices and herbs
¥put some alum foil in some oven tray enough to fold over
¥cover bottom of oven tray with tots
¥put layer of some chopped onion and capsicum over
¥put lamb shoulder over
¥push some garlic into some holes cut into lamb shoulder
¥put layer of chopped onion and capsicum
¥fold alum foil over
¥put in some oven for 5 hours at 180 degrees NOT FAHRENHEIT
eat

 No.110950

>>110946
If I were a CoDfriend I'd totally buy it.

>>110948
you forgot to wrap up the leftovers

 No.110951

File:[SubsPlease] Jidou Hanbaik….jpg (227.98 KB,1920x1080)

>>110948
I WANT ONE! GIVE ME A KORURI PLUSH! I NEED IT! AAAAAAA

 No.111157

File:Sayonara Zetsubou Sensei S….jpg (647 KB,600x600)

I made pad kra pao today.
I eat a lot of stir fries because they are so quick and easy to make, and delicious of course.

 No.111296

File:landscape_hero_mobile_2x_F….gif (3.27 MB,1000x838)

I'm the guy doing the garden stuff this year and I just did my third attempt at making tomato sauce.
First one was just with a bunch of random cherry and grape tomatoes and it was to see how the process works in regards to peeling and stuff.
Second batch was with some roma tomatoes, but not very many of them.
For both of the previous batches I did it by hand. You "blanch" the tomatoes by creating a shallow slice on each tomato and then putt them in hot bubbly water for a minute and then dunk them in ice water for another minute. It makes the tomato skin peel off and you messily tear it off each one. It's very tedious and really messy. Both of these sauces had a weird taste to them because I didn't de-core them which was a lot of extra work and I would end up discarding so much of them if I did it with my novice hands.

Well, I ordered a 'food mill' and I just made a third batch. With this all you need to do is blanch them in hot water to make them softer and then you just put them in this one and spin the handle around with a hand-cranked handle. This is the one I got and it seems to be of pretty good quality for the price: https://www.amazon.com/dp/B0000CFH1K
Pretty cool.
The sauce was... okay, I guess. It was a basic thing of just tomatoes, butter and big onion slices which you discard. I'm going to look up making a sauce that tastes more interesting, because this is a bit too plain for me even though I tend to like plain things. But, I think I'm going to keep this as a "base" (maybe with less butter) and put it bags to freeze. The serious people make homemade canned tomato sauce, but I don't really want to spend the money on that.
Well, maybe I should see how much it costs. I have too many tomatoes...

 No.112358

File:ca1f02ccf2e357eef0271e73dd….png (460.11 KB,590x800)

gonna do >>110948 again but with cauliflower in addition to the potatos. and maybe a bit of cheeses. wish I had a bigger baking dish

>>111296
>I have too many tomatoes...
what other tomato experiments did you try? did you watch that episode of hidamari sketch where the girls need to eat all the tomatos they grew in season 3? I hope you found a good use for all those moldy old tomators
>homemade canned tomato sauce
scared of botox

 No.112617

File:deb6f8894951370839f4e7843a….png (411.62 KB,1227x1101)

ate some bluefin tuna ootoro sashimi
the cut is super fancy and is even more soft and oily than any salmon i've eaten
it cost me $60/lb from where i bought it which is 2x price of the fancy organic salmon there but the taste is well worth it

 No.112618

Its fish and rice... there has to be a cheaper way

 No.112619

I did >>112358 but the cauliflowers weren't great. They got soggy.

 No.112620

>>112618
that was grocery price and i had to cut it myself, i doubt it can be any cheaper

 No.112980

File:parmesan-vs-parmigiano-59….webp (23.77 KB,750x500)

God, Parmigiano-Reggiano is so good. It wasn't until a few years ago that I learned that there was a "real" type of Parmasan cheese and that all "Parmesan" I had until then than was generic garbage. People rightfully joke about "American cheese" (although it's good on burgers), but the knockoff version of this stuff is far more insulting. I can't go back to ever eating the garbage kind again.
I made some chicken alfredo using the Italian stuff and it's very tasty, although I cooked the chicken too long and it's a little dry and tough. Oh well, it's still really nice and cheesy.

 No.112981

>>112980
haha yeah the powdered parmesan stuff isn't even all cheese, they put in some cellulose filler "to prevent caking". I can't tell that much difference on stuff like pizza and pasta though tbh. I generally save the real Parmagiano-Reggiano for salad or grilled food with minimal seasoning. It's so good on grilled chicken.

 No.112984

File:c713120740358baba5b3c6f931….jpg (144.27 KB,700x988)

>>112980
what about pecorino romano?

 No.112985

File:1524412516490.jpg (226.71 KB,1281x721)

I have no clue what all these Italian cheeses are but they are good on tomato dishes. I think the one I am using is the real deal, it has a couple of Italian and EU certificates on the label.

 No.112988

>>112980
American cheese and kraft singles are different things

 No.112989

did you know that kraft dinner is what they call mac'n'cheese in canada

 No.113106

File:1543231659622.gif (497.32 KB,260x200)

I'm currently making "poor man's salmon", which is salted saithe soaked and marinated in water and liquid smoke and then put in oil. It doesn't taste anything like smoked salmon, but it's still good with some bread and butter.

 No.113108

>>113106
It's called fake crab/fake lobster where I'm from. They're used in california rolls

 No.113164

ate some indian food and I feel great

 No.113165

>>113108
that's pollock

 No.113166

oh Saithe is Pollock

 No.113167

Eating cheese bagel with chickenegg rolls

 No.113168

excess weight

 No.113193

added a pound

 No.113433

File:IMG_20230902_004211.jpg (1.96 MB,2976x3968)

I swear I'm not poor

 No.113434

File:[Serenae] Hirogaru Sky! Pr….jpg (359.35 KB,1920x1080)

>>113433
Seems good to me.
Well, I mean, I wouldn't eat it because I don't like bean sprouts, lima beans or mushrooms, but yeah.
Seems healthy.

 No.113435

>>113434
edamame beans

 No.113449

File:Genshiken Nidaime - S03E13….png (149.76 KB,289x364)

I often eat a like a bum, not because I am poor but because I am too lazy to cook proper meals. Having a depressing meal of microwave barley porridge right now.

 No.113450

>>113433
Live Laugh Love

 No.113451

>>113433
What do you do with the egg?

 No.113452

>>113450
laugh love live

 No.113453

love life's laughs

 No.113538

drinking the brine left over from the pickle jar

 No.113555

File:16675293_p0.png (167 KB,800x800)

Made a mighty fine mutton red curry if I do say so myself.

 No.113606

drank some tears

 No.113733

how long are you supposed to pan fry chikkin drumsticks for
im afraid of getting food poisoning so im gonna choke them for half an hour under a lid

 No.113734

File:25973_1000.jpg (28.37 KB,1000x1000)

>>113733
You need an internal thermometer thing. They're really cheap, even the digital ones. You find the biggest piece (slowest to cook) and pierce it into the thickest part of the meat and take the temperature. The meat has to hit a certain temperature for a certain amount of time to ensure maximum safety.
I would probably play it safe in your case and cook it too much, too.

 No.113735

i think a part in the middle of one drumstick was undercooked so i avoided eating it but otherwise it was a good meal. next time i will butterfly the thing. i had some onion strips in the pan and they caramelized and charred

 No.113771

File:IMG_20230914_135221.jpg (2.26 MB,3968x2976)

Risotto in a box

 No.113778

last night's drumsticks came out better. the butterflying worked well, and I added the onions and capsicum a little later so they wouldn't char. the meat and skin was very nicely soft, I think much of it cooked via steaming under the lid rather than from proximity to the pan surface because I put more oil and wasn't turning them over all the time. There was a lot of liquid in the pan by the end that the onions and capsicum were cooking in, didn't like that so much. if I'm marinating then I prefer beef or lamb fat rather than chicken fat. There was too much to be absorbed by the rice I was having it with.

One of the drumsticks had a gross discoloured darker bit in its middle, that's what happened the previous time in retrospect rather than it being undercooked. Don't know what the deal is, why are only SOME drumsticks like that?

 No.113782

I "made" some granola. I used quotation marks because you're just throwing a bunch of stuff into a bowl and then you have a choice of putting it in oven, pressure cooking it, or air frying it. There wasn't any preparation involved so I'm hesitant to call it cooking.

For my first test I did air frying because it was the least amount of effort. I followed this recipe loosely https://www.corriecooks.com/instant-pot-granola/ but I used this guide to air fry it: https://instantpotcooking.com/air-fryer-granola/
It was:
-Rolled oats
-mixed bag of dried blueberries/almonds/pecans
-raisins
-mixed bag of cashews, dried cranberries, pecans
-sunflower seeds
-cinnamon
-vanilla (in liquid form)
And I put maple syrup and some honey over it. It's pretty good, but I partially burned it. Next time I'm going to use more rolled oats and I'll do a better job searching for individual bags of stuff since it's cheaper than the "trail mix" stuff. I want to make a healthier version next time. I need a good starting base to hide the healthy stuff that isn't good, like flax seeds.

 No.113858

Been making "mozzarella bagels" lately. They are very good.

Basically:
1x everything bagel, split into halves
2x mozzarella sticks
6x very thin slices of salted butter
sprinkling of garlic salt and Accent (msg) on each

Split the everything bagel into halves and then with a pair of scissors, cut small slices of mozzarella onto the bagel. Then take 3x very thin slices of butter and place them so that each covers a third of the bagel; they don't need to be uniformly spread, the butter will melt and spread on its own. Then, very lightly sprinkle some garlic salt and Accent (msg) across the bagel. Repeat for the other half. Then, place into the oven for ~5-7 minutes, or however long it takes for the mozzarella to sufficiently melt.

 No.113859

made cuppa tea

 No.113860

poured glass of wine

 No.113861

tea grandmothers
wine aunts
coffee lolis

 No.113862

The wine aunt thing is romanticized too much, I have one and she lives a sad life

 No.113863

File:01 - Summerwear In The Co….webm (9.68 MB,1242x706)

>>113861
loli only liek cora

 No.113868

>>113863
The background music turned this from cute to funny

 No.113898

fed myself with some flavoursome spaghetti
salty

 No.113902

My dad keeps buying rotisserie chickens. Is there some stuff you can do with it aside from soup and sandwiches

 No.113903

grilled cheesewich

 No.113971

i wasn't sure, but I really do think mapple syrup is great

 No.113972

Wow, cafe au lait with mapple syrup tastes like Second Cup

 No.114043

there was a yummy looking recipe for chicken salad sandwiches in and omake for summertime render but i don't remember what chapter it was from

 No.114044

File:cunny chicken sandwich.png (2.81 MB,2230x3200)

nevermind i found it
uhh don't have any sake though

 No.114045

>>114044
just go to any liquor store and get some

 No.114624

File:gaijin food.webm (1.82 MB,853x480)

I have never been too keen on Western sushi, or sushi in general, but I just had some Asian fusion sushi sandwiches for dinner and they were actually pretty all right.

 No.114625

>>114624
Gaijin girls need large noses

 No.114654

indomie fried with an egg is quite nice. With some broc, ginger and garlic. Throw on the seasonings and you have a good meal

 No.114975

File:prod500753_alt1_1200x1200.webp (43.68 KB,570x673)

Making some beef curry stuff. Not the spicy liquid stuff, but something more substantial. https://www.pressurecookrecipes.com/pressure-cooker-beef-curry-japanese/
Instant Pot is once again showing its strength as the yellow onion/shallow mixture is somehting that normally takes like 8 hours to reduce over time, but pressure cooking reduces it to 20 minutes.

Does anyone else think shallots look really alien? Their bizarre purple flesh and multiple bulb head things look really unsettling to me. It's definitely not something I would look at in the wild and think "I bet we should cook with that".

 No.114980

>>114975
BWEH! Something came out wrong with the onion-shallot stuff and I had to throw it out because it tasted bad. I've made it before fine, but something went wrong here...

 No.114992

File:[MoyaiSubs] Mewkledreamy -….jpg (295.95 KB,1920x1080)

BWEH!

 No.115202

File:[SubsPlease] Level 1 daked….jpg (485.56 KB,1920x1080)

Not making these (yet?), but this sounds really good: https://unboundwellness.com/instant-pot-bbq-stuffed-sweet-potatoes/
Sweet potatoes seem like they would go with barbecue really well.
I have no idea how to look for recipes other than googling "___ recipes" so I end up landing on a bunch of blog-like personal sites. I don't know why, but this seems to be one of the subjects/hobbies where the internet hasn't died and consoliated into reddit and discord.

 No.115203

>>115202
not to be rude but is this one of those things chatgpt messes up on?

 No.115204

File:[SubsPlus ] Helck - S01E10….jpg (234.71 KB,1920x1080)

>>115203
You could ask it to make a delicious recipe with doorknobs and battery acid and it would make it sound convincing. It doesn't "know" anything, just repeats patterns and will pick from them semi-randomly to assemble something that looks coherent, but isn't. The newer bots can pull from the internet with sources, but those are paid models and that's just internet searching that I enjoy doing myself (and which allows me to find related content). You definitely can't rely on it for recipes and I wouldn't want to do so either.
Cooking is a very nuanced thing and I'd want to hear why people enjoy the food they cook or give reasoning on why they use Ingredient A over Ingredient B. Explanations like "I cooked with ___ for 5 minutes, but it seems like 3 minutes is better after doing more testing" or "My daughter is picky about texture so I used __ as a substitute" means a lot more to me than a static ingredient list and directions.

 No.115223

File:103024867_p0.png (709.99 KB,811x900)

Making lasagne with goat cheese.

 No.115224

goat cheese comes from goat tits

 No.115504

File:Sauteed-Banana-Granola-Yog….jpg (371.34 KB,600x900)

>>113782
I've made granola a few times now with the same basic ingredients, but I've found that I like it a lot more if I use honey instead of maple syrup. The honey is slightly higher in calories, but the flavor is a lot better and I imagine if you use good quality honey it's also more nutritious. I ran out of vanilla so I made it a few times without it and really don't notice a difference; it might even taste better without it. Greek yogurt and it mixes well with it, like cereal and milk, so I think I've found a great lazy meal that lasts a long time and is actually healthy. I can even substitute stuff like different nuts or different dried fruits, so variety will keep me from getting sick of it as quickly.
I think now my plan is to buy granola ingredients in bulk, not only for the discount but so I don't need to go out as often since I could make it 1-2 meals each day. Too bad I can't really grow most of this stuff.

 No.115505

>>115224
You ever realize that chicken breasts are just a chicken's boob

 No.115506

>>115505
do they lactate?

 No.115521

Made fish sticks with butter and some seasoning. Was yummy.

 No.115528

File:a451e04d0c865ff56553fed616….gif (624.76 KB,340x340)

made wagyu shimeji udon goma miso nabe with dorayaki as side

 No.115529

>>105917
An anon here didn't want to shell out big bucks for a rice cooker, so he made do with an instant pot and he said it worked fine. So I'm assuming if you cook quinoa with it, there shouldn't be any excess water.

 No.115533

File:[SubsPlease] Hikikomari Ky….jpg (390.87 KB,1920x1080)

>>115529
That's me and my opinion hasn't changed, although I've never had an expensive imported Japanese cooker to compare it with. One of the great things about doing it with a pressure cooker is that you can add stuff with it at the same time or cook it with broth and such, and that's even without using some layered system to separate the food inside. I can put in rice, broth and vegetables at the same time.
Maybe if I lived in a large house with a large kitchen I could fill it with specialized appliances, but I like the idea of using one tool for a lot of things instead of having a perhaps slightly superior experience by spending more money and then having 20 more devices strewn about.
I've come to prefer quinoa over rice as well so I don't cook with rice nearly as much. I do want to try making rice pudding eventually, maybe.

 No.115535

>>115533
Japanese bird is cooking some odd pasta here

 No.115536

>>115533
I love spaghetti so much

 No.115585

File:[KiteSeekers-Wasurenai] Pr….png (566.41 KB,1024x576)

Two Kilogram Roast Leg Of Lamb With Garlic And Freshly Cut Rosemary!!

 No.115587

mmm lamb leg

 No.115766

File:6bacb7833f5876c4fcbdf533ac….jpg (556.1 KB,1000x1000)

Made oyakodon.
Apparently you're supposed to use sake but it turned out pretty all right without it. Nothing amazing but an okay one pot lazy meal.

 No.115862

My parents got a Slap Chop. Only it's "The Pampered Chef's Food Chopper". It advertises itself as dishwasher-safe, which is the main non-meme reason people buy a Slap Chop. I might report back and if I do, I hope to hear from Instant Pot anon.

 No.115865

File:i.jpg (4.51 MB,4624x2032)

tried smoking a pork butt. turned out alright. used some sakura smoking chips i got in japan. the coals burned way faster than i expected so it didnt get smoked for as long as it should have. probably would have made an impact on the taste. i wont use kingsford briquettes next time.

 No.115866

>>115865
Patchy.... no....

 No.115867

>>115862
It pops open like in the Slap Chop commercial. My dad used it to cut jalapeno peppers and when I checked 30 minutes later, the chopper was all rinsed and clean.

 No.116164

File:112565906_p2.jpg (731.57 KB,1280x1280)

i burned my pizza

 No.116177

>>115585
gonna make another one of these on the weekend
the rosemary comes from a bush at my parents place
last time i made some sauce from the pan drippings which turned out nice
i deglazed the drippings with some bacon bone stock i have lying around and thickened it with roux. put too much roux in it, this time ill put half

 No.116249

File:101414529_p4.jpg (452.93 KB,768x768)

didn't burn the pizza this time.

 No.116259

File:d7bbb77d29eba8af13f85afc74….png (430.3 KB,759x759)

Do you eat burgers in the form of steaks instead of sandwiches?
I made a burger today to go with pasta

 No.116260

>>116259
Isnt that just a salisbury steak

 No.116264

File:edb2c22bf43def6381079215df….gif (1.32 MB,1280x932)

>>116260
i made the burger with 100% beef chuck, a salisbury steak has much lower requirements

>United States Department of Agriculture standards for processed, packaged "Salisbury steak" require a minimum content of 65% meat, of which up to 25% can be pork, except if de-fatted beef or pork is used, the limit is 12% combined. No more than 30% may be fat. Meat byproducts are not permitted; however, beef heart meat is allowed. Extender (bread crumbs, flour, oat flakes, etc.) content is limited to 12%, except isolated soy protein at 6.8% is considered equivalent to 12% of the others.

 No.116530

should i have beef with udon or rice today

 No.116531

chose udon

 No.116533

beef udon i choose you

 No.117095

File:R-1702018320961.webp (607.28 KB,2400x2400)

a good idea

 No.117097

File:113850851_p0.jpg (3.04 MB,2591x3624)

>>117095
Extra Reisen

 No.117127

File:R-1702087716421.jpg (250.78 KB,1095x1095)


 No.117128


 No.117129

>>117097
healthy and balanced

 No.117238

File:[Doki] Onii-chan no Koto n….jpg (296.37 KB,1280x720)

I bought coriander and the plant died just a few hours after I got home.

 No.117404

File:[MoyaiSubs] Mewkledreamy -….jpg (329.4 KB,1920x1080)

Made some chili with my homegrown onions and tomatoes as ingredients!
Yeah, I stopped growing them months ago, but I turned the tomatoes into paste and froze them and onions just keep well at room temperature. (Lots of other tomatoes were needed from the store as the base, though).
I love chili!

 No.117408

pasted tomatos

 No.117688

onions are so good at absorbing soy sauce on the pan

 No.117696

>>117688
Onions are nature's flavor sponge

 No.117699

File:[SubsPlease] Hikikomari Ky….jpg (407.3 KB,1920x1080)

Yeah, I don't understand the deal with onions. They're in so many recipes and sometimes I have to wonder if the taste is really noticeable or if it's just a habit that people have. Onions keep well so maybe it was just tradition from the old days.
After talking myself out of it for a year I finally bought a food processor thing so maybe I'll be able to cook more often since the thing I hate the most is cutting everything up. It also takes the most time, especially since I do it extra slow because I'm worried about cutting myself.
The dried onion (and garlic) you can get in little containers seem decent enough, especially the garlic which is EXTREMELY annoying to actually cut up by hand.

 No.117700

>>117699
Onions are in everything because they taste amazing when caramelized. They can add so much to things like hamburger. They soak up flavor but they also add to it.

I grew up eating a lot of bland shit because my siblings had no taste whatsoever. I'm never going back to eating like that.

 No.117701

I found this cooking website that has a lot of information on it beyond just recipes and it's largely free of the clutter that typical recipe sites have. Useful to learn more of the theory behind how to cook well, with pages on foundational stuff such as mirepoix, sauces, and more generally a glossary

 No.118028

File:rhythm rape eyes angry.png (343.88 KB,768x576)

>>115585
>>116177
doing it once more with a three kilogram leg

 No.118029

>>118028
can you even EAT that much

 No.118073

File:0780b8dc384cd4ca822c1a171f….jpg (1.74 MB,2000x2000)

>>117699
onions are good, made ramen today with onion and garlic caramelized in olive oil added to the soup (also bought a food processor for the same reason)
i call it the homemade "black soup" with dashi added

 No.118144

File:good.png (141.94 KB,265x304)

I made a haggis cottage pie.

 No.118164

>>118028
i want rhythm to r*pe me

 No.118659

File:[SubsPlease] Sousou no Fri….jpg (286.79 KB,1920x1080)

Was going to cook hot pot with otouto and went out to get ingredients, then got lost on the way and couldn't really find everything and when I got home he told me it was impossible to make in this state and I need to go out and get the rest of the ingredients so I'm going to go out tomorrow and gather whatever he needs and then he said he's going to make it instead...

 No.118666

>>118659
what a handful

 No.118667

File:6f28fd3fa8.png (49.2 KB,950x636)

The hidden costs of running an oven for 45 minutes

 No.118785

File:[SubsPlease] Isekai de Mof….jpg (283.69 KB,1920x1080)

I "made" some Kraft macaroni and cheese, but I also added peas to it and it worked pretty well. I wonder if I can add anything else to it to add nutritional value to it, but the cheese stuff is limited so I don't think I could really add more "mass" without reducing the peas.
Hmm... actually, I should look up if you can just buy the Kraft mac and cheese powder since that's the main attraction, but for that reason I wonder if they avoid selling it that way.
What if I make... mac and cheese whole grain spaghetti??

 No.118786

>>118785
yu could use real cheese

 No.118787

File:[Serenae] Hirogaru Sky! Pr….jpg (265.17 KB,1920x1080)

>>118786
I've tried it. The real stuff just isn't as good to me as the fake stuff. I guess I could experiment with a bunch of exotic cheeses, but I don't have the money for that and I doubt I'd like it. I've talked about this before, but it might have been another thread. Artificial cheese-flavored powder is just so good

 No.118788

>>118787
this is why youre fat

 No.118789

File:1528063714278.png (63.71 KB,261x265)

>>118787
>The real stuff just isn't as good to me as the fake stuff
This is 99% true, every real cheese Macaroni I've tried that's not Kraft has been inferior besides back like a decade when Macaroni Grill was still around.

 No.118790

>>118785
Kraft is like literal fucking dogshit I'm sorry you had to eat that.

 No.118791

did you know canadians call mac n cheese kraft dinner

 No.118792

>>118788
I don't think the calories are any different, they might even be less. The nutrition is what's lacking, although I'm not sure cheese is much different from milk in that regard. The recipe on the box calls for a bunch of butter, but I generally use about 1/3rd of the recommended amount. I could also substitute skim milk, but it's not worth it since I think whole milk is more filling and such and fat by itself is not the enemy.

 No.118793

>>118792
*jiggles yur bellah while your making all those excuses*

 No.118796

trying to make fish tempura
how much does flounder need to cook before its safe

 No.118797

ate one of them and now i'm feeling a little funny
where's the mortality rate for eating undercooked fish

 No.118798

>>118796
>>118797
impatient eater

 No.118926

raisin bran WITH EXTRA RAISINS

 No.118934

>>118926
two scoops of victory

 No.119078

File:20240125_234727.jpg (6.52 MB,4000x1848)

I sure love eating noodles with chopsticks

 No.119133

making rice for breakfast

 No.119138

>>119133
Just plain rice? Nothing in it? Do you use any spices or soy sauce? Rice for breakfast is something you see in anime a lot, but I just can't get around eating it that early. I guess maybe it's comparable to a dry oatmeal? Ehhh...

 No.119143

>>119138
I added honey, egg, butter and some vegitables+soyasauca

 No.119174

made sushi rolls with tuna, cucumber, and onion
i'm getting the hang of spreading the rice evenly and the rolling...

 No.119348

made pancakes but they were rubbery

 No.119349

probably cooked too long you want to flip them as soon as the bubbles start appearing near the center

 No.119350

Made this as an attempt at the cheap macaroni salad you can get at the grocery store: https://www.sipandfeast.com/new-york-deli-macaroni-salad/
It's kind of close, but not quite there. I make it without the celery and pepper because I like consistent texture (and I just pick those out of the store-bought kind). Might just be something I need to buy after all to get my nutritionally-void macaroni fix.

 No.119353

File:20240203_213553.jpg (5.39 MB,4000x1848)

It was too big... Too mangled to be called a cake... It was like a bunch of crums glued together by icing

 No.119354

>>119353
Looks like the birthday cake I have me mum make for me on birthdays.

 No.119355


 No.119356

>>119353
that's a "bleh" post in cake form

 No.119408

made pancakes again and this time they were fuwa fuwa fluffy
i used less flour which did mean they were a bit flimsy to flip but it was worth it and keeping >>119349 in mind i also cooked them for less time but i dont know what he means by bubbles appearing near the center that NEVER happens
i had them with whipped cream, maple syrup, strawberry jam, and nutella

 No.119583

gonna make coffee and waffles after I drink some tea

 No.119785

File:sanae peace.png (927.94 KB,1000x1000)

Green curry with lamb!!!

 No.119789

File:too green.jpg (8.55 KB,321x157)


 No.119874

File:a27e294cf61bcccfe770e9097e….jpg (4.98 MB,4092x2893)

>>>/chat/95183
Made myself a delicious Bacon&Egg bagel with some earl grey tea. It was flippin oishii and only took like 10 minutes to make, would recommend for /qa/.

 No.119925

had a poached egger with my żurek

 No.119929

think I'll fry an egg...

 No.119931

File:20240217_000019.jpg (5.7 MB,4000x1848)

British cuisine

 No.119938

File:20240217_080003.jpg (405.41 KB,2592x4608)

Made a sizzler and egg sandwich today

 No.119940

>>119931
I can see your foot.

 No.119941

I bet you look for those...

 No.119942

DUMB footard.

 No.119947

>>119942
futard

 No.119950

File:of crouse.png (268.46 KB,1447x508)

futsuu tard

 No.119953

footsies (to be played with a bitey scratchy cat)

 No.119965

File:20240217_155548.jpg (3.76 MB,4000x3000)

Prepped a nice shrimp dinner for this stream night

 No.119969

>>119965
Kirin #1!

 No.120049

File:Dungeon Meshi - S01E07 (10….jpg (416.02 KB,1920x1080)

Do you have any experience or recommendations for noodles made of uhh.. different... stuff? I've seen stuff like noodles made from chickpeas or whole grain (which is actually hard to find it seems) or sweet potatoes and other novel things. It seems like a good way to get some extra nutrition, but I wonder if it imparts too much of a flavor or a different texture that ruins things. I also noticed that the stuff that brags about including broccoli and carrot in the noodle ingredients has them dead last past the usual seminola and other ingredients so it seems more like marketing to me.
Maybe I should try those zucchini noodles, but that stuff seems more aimed at the gluten-free fad.

 No.120054

>>120049
Whole grain spaghetti is great. You got the rough and solid texture of whole grain and it all comes out of the pot no oil needed

 No.120055

You have food snobs preaching about "al dente" but every day is al dente with whole grain spaghetti. (You can leave it boiling for 30 minutes and still have that rough and solid texture)

 No.120067

Whole grain spaghetti is ok but different if you didn't like combination of normal spaghetti with some sauce it can taste different or better with whole grain. Same can happen with corn flour spaghetti.

 No.120071

I koruri'd a 1 kilogram steak today.

 No.120246

Burgers aren't bad despite inflation

 No.120247

File:20240223_170338.jpg (5.7 MB,4000x1848)


 No.120248

>>120246
>>120247
If you're worried about the price, just make your own ones.
It's worth the effort if you make burgers for 3 people or more.

 No.120249

It's a Canadian burger chain so they keep the costs down by staying local. Apparently it's cheaper than US prices

 No.120250

File:__ushiromiya_ange_umineko_….jpg (1.22 MB,1358x1920)

>>120248
>burgers for 3 people or more.
Me myself and I.

 No.120728

I'm about to eat some salty spaghetti with green capsicum.

 No.121273

File:20240309_173634.jpg (6.04 MB,4000x1848)

Bought some of those ultra thin noodles. They turn out nice but you have to turn them constantly or they stick

 No.121284

File:[SubsPlease] Isekai de Mof….jpg (230.03 KB,1920x1080)

>>121273
Angel hair pasta? Yeah, that stuff is annoying. I think people like it because it absorbs sauce or something, lots of surface area?
I made another batch of chicken alfredo, but I almost didn't because I kept taking bites of the Parmigiano-Reggiano. That stuff is seriously addictive. When comparing prices I saw that you can order the giant wheels from Costco. 72 pounds of it for $950 which is probably a really good deal, and while it would be cost effective in the long run throughout my life I don't think it's feasible. https://www.costco.com/whole-wheel-parmigiano-reggiano%2C-72-lbs.-.product.100096211.html

 No.121287

>>121284
Having a 72 pound wheel of cheese at home sounds like madness, unless you eat nothing else, which is a different flavor of madness.

 No.121288

>>121284
God damn, I didn't realise how valuable all that cheese was in that guy's basement in Gin no Saji

 No.121677

File:20240316_181246.jpg (3.92 MB,4624x2032)

Made chicken fettuccine alfredo. Put a bit too much sauce on it but otherwise it turned out very good. I will make this again.

 No.121678

>>121677
>too much sauce
i don't believe it you can never have too much
also looks pretty delicious, what recipe did you use?

 No.121679

>>121678
That's a good point...

I used this recipe. I would not have thought to add nutmeg to the sauce but I think it really added a lot to the flavor.
https://themodernproper.com/chicken-fettuccine-alfredo

 No.121680

File:pasted.jpg (454.41 KB,1920x1080)

>>121677
>>121679
We don't eat this with cream/sauce here in Italy. We use butter and Parmesan cheese instead. Might wanna try that out too. I suppose it can be a bit difficult to prepare that way since the butter and cheese needs to properly melt on top of it though. I'm a bit stumped looking at the chicken too because there is no chicken version here.

 No.121681

File:wide.jpg (165 KB,1200x600)

I put brown cheese and worcester in my bolognese like a true Italian.

 No.121682

>>121678
You don't want sauce soup.
Soup is designed to be eaten in large quantities. But sauce is generally strongly flavored and will, after a few happy spoonfuls, begin to annoy you.

 No.121907

making waffles with whole wheat flower and choco chips...
but the flower expired 10 months ago!




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