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File: DSC03107.JPG -(346.3 KB, 1408x1056) Thumbnail displayed, click image for full size.
354576 No.26042  
Take 2, breakfast edition!
What's the best way to finish off leftover smoked salmon? Omlette it.
>> No.26047  
File: shammich.jpg -(201.8 KB, 1200x800) Thumbnail displayed, click image for full size.
206600
Shooter's sandwich should be the official meal of /bun/
>> No.26048  
>>26047
I'll make a fake meat one sometime just for you.
>> No.26053  
>>26047
y'know, that looks like it could use some cheese.
>>26048
OUT.
>> No.26062  
File: 5gjsy[1].jpg -(117.3 KB, 1280x760) Thumbnail displayed, click image for full size.
120106
Scrambled eggs (2 whole eggs, 2 whites) with pancetta and chorizo, served on a cheese bagel.

Yes, I can appreciate the irony of separating out the yolks to cut down the fat/calories, and then loading up my meal with a pile of bacon and sausage.
>> No.26065  
>>26062
maybe if you didn't scramble the damn thing it wouldn't look like typical stuff that people don't really want to eat.
And cook your bacon crispy instead of that soggy business.
The chorizo is a personal choice I guess.
>> No.26072  
File: satayer.jpg -(196.3 KB, 1200x800) Thumbnail displayed, click image for full size.
200963
Chicken satay!

I got the flavour pretty damn close to home on this one.
>> No.26073  
File: 120331_0000.jpg -(527.1 KB, 1466x1100) Thumbnail displayed, click image for full size.
539732
My breakfast
>> No.26079  
>>26072
don't forget the cumin!
>> No.26137  
File: DSC03111.JPG -(383.8 KB, 1408x1056) Thumbnail displayed, click image for full size.
392970
Nothing beats homemade pizza
>> No.26138  
Why won't you buns be my maids?
>> No.26139  
>>26138

I could be. I have a penis, but my maid skirt should cover it most of the time
>> No.26140  
File: EggPizza1.JPG -(680.4 KB, 1500x1125) Thumbnail displayed, click image for full size.
696701
Frozen cheese pizza: check
Muffalatta spread: check
Anchovies: check
Egg: check

What could possibly go wrong?
>> No.26142  
File: EggPizza2.JPG -(781.2 KB, 1500x1125) Thumbnail displayed, click image for full size.
799923
In retrospect, I should have lowered the temperature a little. The egg didn't cook all the way. Better luck next time I guess.
>> No.26143  
>>26142
...why not slip the egg under the cheese?
that's right, cheese OVER the eggs.
You heard me.
>> No.26145  
File: DSC03100.JPG -(3332.6 KB, 3648x2736) Thumbnail displayed, click image for full size.
3412591
Snails for dinner.
>> No.26146  
>>26139
What if I have no money to pay for your services?
>> No.26164  
>>26142
Still, even if it cooked, that's an egg on top of the pizza!

What's muffalatta spread taste like?
>> No.26172  
>>26145
Don't you be turning french on us!
Eat some conches instead!
>> No.26175  
>>26172
But snails are pretty delicious.
>> No.26176  
File: 2012-04-04_15-25-47_893.jpg -(229.9 KB, 750x1000) Thumbnail displayed, click image for full size.
235391
New food truck in town serving real deal BBQ. Pictured are some smoked pork rib tips with a homemade sweet sauce.
>> No.26179  
>>26176
AND white bread? Oh baby.
>> No.26181  
>>26175
and conches taste more or less like snails except less snail taste and just as much crustacean meat flavour to it.
It's bigger though, so spices/afterthoughts don't go through as well.
STILL BETTER THAN SNAILS
>> No.26183  
>>26164

It's pickled olives, red peppers, and onions in oil. I can't really taste the onions or black olives myself, but the green olive and pepper flavors come through.
>> No.26238  
File: ajsza[1].jpg -(106.7 KB, 1280x760) Thumbnail displayed, click image for full size.
109271
A nice healthy lunch after eating only takeaway and fryups for 2 days. Salad, three scrambled eggs, smoked mackerel. And to drink, delicious protein shake
>> No.26431  
File: kawhybetno.jpg -(132.2 KB, 1200x800) Thumbnail displayed, click image for full size.
135407
If only it were pinku.
>> No.26433  
>>26431
ham stuffed with cheese. Lovely.
Try putting some raw cumin on the chicken on sticks, and use thighs. Although with thighs you'd probably want to deep fry them and it's just fried chicken at that point.
Anyhow, try cumin on dry-roasted meats on hot fire.
>> No.26437  
File: DSC03130.JPG -(295.7 KB, 1408x1056) Thumbnail displayed, click image for full size.
302830
Delicious
>> No.26489  
File: DSC03133.JPG -(355.6 KB, 1408x1056) Thumbnail displayed, click image for full size.
364169
Chef John has taught me well
http://www.youtube.com/watch?v=noCsjgIhYCY
>> No.26491  
File: curry3.jpg -(93.7 KB, 1200x800) Thumbnail displayed, click image for full size.
95907
>>26489
Chef John's so good, and those look great. Also, here's something you could enjoy - prawn curry. It's sort of thai, sort of indian, all awesome. Complete improvisation and it came out great.
>> No.26492  
File: mac.jpg -(152.1 KB, 1200x800) Thumbnail displayed, click image for full size.
155785
Also macaroni cheese for lunch, I took a photo for /g/. It was comfort food, I woke up at like 1pm with a hangover.
>> No.26493  
File: kitchen.jpg -(159.3 KB, 1200x800) Thumbnail displayed, click image for full size.
163085
Also, post your kitchens.
>> No.26496  
I ate corn smut with my eggs for breakfast but I have no camera. You'd all be grossed out anyway.
>> No.26555  
File: pine mushroom.jpg -(130.7 KB, 2174x1688) Thumbnail displayed, click image for full size.
133838
>>26496
how was it?
i have pickled milky caps in my refrigerator and i had this for lunch yesterday.
>> No.26558  
File: Pork Stew 20120423 01.jpg -(478.2 KB, 2048x1536) Thumbnail displayed, click image for full size.
489685
Made some port stew.
>> No.26559  
File: Pork Stew 20120423 02 - 6 hours in.jpg -(732.9 KB, 2048x1536) Thumbnail displayed, click image for full size.
750461
Vegetable stock, onion, celery, potatoes, garlic, Stove-top cooked pork, salt, black pepper, and parsley.
>> No.26560  
File: Pork Stew 20120423 03.jpg -(714.7 KB, 2048x1536) Thumbnail displayed, click image for full size.
731811
All slowly oven-cooked for 12 hours.
'Tis delicious.

Didn't really follow any recipe: took some parts from one, others from another.
>> No.26561  
File: befhash2.jpg -(108.4 KB, 1200x800) Thumbnail displayed, click image for full size.
111026
Corned beef hash!

I cooked it with a non-stick pan so it crisped up something lovely.
>> No.26562  
I discovered around five cans of squid in its ink in the pantry. What can I do with them?

>>26555
I suppose it was as good as canned corn smut can get. I wish visiting areas of Mexico where they sell it fresh at the supermarket was easy. Same with zucchini flowers. I've tried them in tacos before at a market in some town near Mexico City and they were okay, but I'm still unsure if I want to try preparing them from a can.
>> No.26563  
>>26562
>I discovered around five cans of squid in its ink in the pantry.
Pasta!
>> No.26630  
File: curry4.jpg -(106.4 KB, 1200x800) Thumbnail displayed, click image for full size.
108906
I've decided that compact rice is the NP-optimal way to eat curry.
>> No.26632  
>>26630
but you can solve it in polynomial time through divide and conquer!
>> No.26686  
File: stuff.jpg -(168.3 KB, 600x1600) Thumbnail displayed, click image for full size.
172292
Stuffed crust pizza, moderate success. I think I need to use more cheese next time.
>> No.26701  
>>26686
Ohhh, that looks pretty damn good.

I'm working on some sourdough right now. It takes a few days for the starter and everything, I'll have some pictures up later.
>> No.26715  
File: DSC03145.JPG -(227.0 KB, 1410x528) Thumbnail displayed, click image for full size.
232402
My patented triple bean burritos
>> No.26722  
Σ(゚Д゚)
I hadn't realized until now that this thread is "breakfast edition" and is a separate thread from the other one.

Oops.

>> No.26727  
>>26722
'Breakfast edition' is just a name. It's mostly just part 2 of the food thread.
>> No.26782  
File: 38dcn[1].jpg -(102.0 KB, 1280x760) Thumbnail displayed, click image for full size.
104458
Three scrambled eggs, a big chunk of salmon, handful of spinach, feta cheese.
>> No.26816  
File: chicken_sabina.jpg -(95.2 KB, 1200x800) Thumbnail displayed, click image for full size.
97508
Chicken Parmesan!

I used chef John's recipe for this, it came out perfect.
>> No.26820  
File: chef_john.jpg -(94.6 KB, 1200x800) Thumbnail displayed, click image for full size.
96903
Chicken wrapped in prosciutto and stuffed with breadcrumbs and herbs!

Another Chef John recipe.
>> No.26924  
File: hash_brahs.jpg -(99.0 KB, 1200x800) Thumbnail displayed, click image for full size.
101423
A breakfast style meal, at least, I'm actually eating this at about 11pm. I feel really unhealthy compared to some of the others in this thread, but damn did this taste good.

I used chef John's style for the hash browns, and of course added a little cayenne - they were soft and rich and had little pockets of crustiness all through them, with a little edge of smoky spice.
>> No.26942  
File: DSC03149.JPG -(414.8 KB, 1408x1056) Thumbnail displayed, click image for full size.
424786
Too many consecutive welsh posts I think, time to bring it back to the land of the free.

Smoked salmon quesadilla with some mushrooms and goat cheese. Some sort of artichoke tapenade my mum made to top it.
>> No.26947  
File: 59mbh[1].jpg -(95.9 KB, 1280x760) Thumbnail displayed, click image for full size.
98216
In today's issue of "shit that I've fried and thrown at a bagel" we have lean minced beef (which is ludicrously expensive for what it is); three eggs, feta cheese, some tinned veggies, and low fat cheddar.
>> No.26954  
File: e3zyh[1].jpg -(86.2 KB, 1280x760) Thumbnail displayed, click image for full size.
88280
Chicken marinaded in chilli garlic sauce, baked potato with low fat cheese, vegetables.

Gotta hit them numbers, man.
>> No.26957  
File: hanbaagu.jpg -(174.2 KB, 1200x800) Thumbnail displayed, click image for full size.
178422
Hamburgers!

Er, numbers... yeah. I got lots of those. Anyway, these were gourmet as fuck, I made the patties with a bit of oyster sauce for that sweet richness and added a load of diced shallots. The pink sauce there is ketchup and mayo with crushed garlic.
>> No.26964  
>>26957
Please become my housewife.
>The pink sauce there is ketchup and mayo with crushed garlic.
That sounds delicious.
>> No.26996  
File: souralcohol.jpg -(135.2 KB, 375x500) Thumbnail displayed, click image for full size.
138457
/ck/ really is the best board on 4chan.

I asked for wine recommendations since I have trouble with liquor and said I hated the taste of beer,and told them I like to drink the juice left in a pickle jar after the pickles are gone.

I got recommended Flemish Red Ale (pic related),geueze,Petrus Aged Ale,French Saumur Blanc,with advice to look deeper into Lambic beers branching into Wheat beers(Hefeweissens),Belgian Witbiers,and trappists.

I even got a wine recommendation from a fellow who enjoyed the taste of pickle juice and baslamic vinegar to try a Merlot.

If you helped in that thread,you have my thanks.I'm reposting to aid my fellows on /bun/ to learn more about alcohol since this place i full of people such as myslef who need it.
>> No.26997  
>>26996
I've tried two Lambic beers on two separate occasions and I have to say they are some of the worst alcoholic beverages I have ever sampled.
Each to their own though!
>> No.26998  
>>26997

Why?

I like sour tasting things.Maybe you don't is that why?
>> No.27000  
>>26563
No pictures because I forgot, but I followed your suggestion. It was pretty okay considering it was my first time, but it felt a bit lacking. I saw a recipe that mentioned tomato sauce, which I have in the fridge, but I forgot to add it, as I forgot onions and a bit of white wine like someone suggested. I just added some garlic really... Well, I still got cans around, so I can try again.
>> No.27001  
File: DSC03151.JPG -(384.5 KB, 1408x1056) Thumbnail displayed, click image for full size.
393712
ore wa nippon
>> No.27030  
File: gyoza.jpg -(187.5 KB, 1200x800) Thumbnail displayed, click image for full size.
192036
Gyoza!

Pretty much dead on cwd's recipe.

>>27001
Ore wa motto nippon. I had a can of Sapporo too, but I forgot to put it in the photo then I ate them all :V
>> No.27189  
File: DSC03153.JPG -(375.4 KB, 1408x1056) Thumbnail displayed, click image for full size.
384452
Writing with ketchup is hard
>> No.27229  
File: DSC03158.JPG -(319.6 KB, 1169x1056) Thumbnail displayed, click image for full size.
327265
Made up a big batch of fried rice this afternoon. Should last for a good long while
>> No.27231  
File: burg_open.jpg -(209.7 KB, 1200x800) Thumbnail displayed, click image for full size.
214720
C-C-C-COMBO BREAKER!

>>27229
Oh wow, Hobgoblin. Also, check out a better shot of the hamburgers I made.
>> No.27232  
File: gyu_blur.jpg -(121.7 KB, 1200x800) Thumbnail displayed, click image for full size.
124614
Gyudon!

This is the first time I've used raw meat from scratch for a gyudon (it doesn't get put on discount as often as cooked beef) and it came out delicious.
>> No.27233  
File: breakfast3.jpg -(179.9 KB, 1200x800) Thumbnail displayed, click image for full size.
184199
Why would you breakfast when you can DESTROYfast?

The chicken was a bit improvised, I rubbed it with cumin, turmeric, ginger and garlic but it wasn't coating it right, so I squirted a bit of tomato ketchup in. Once it was in the pan it looked a bit plain though, so I dribbled some soy sauce in between the bits.
>> No.27240  
>>27233
If the chicken doesn't come out completely dry, what you can try and do is take the chicken after it's cooked and just roll/dip it in a small bowl of raw cumin.
The cumin sticks on and is quite flavourful when raw, though it's a preference thing and I find the magic to wear off if you have it too often.
How was it?
>> No.27246  
File: omufail.jpg -(175.7 KB, 1200x800) Thumbnail displayed, click image for full size.
179905
FUCK
>> No.27300  
File: haul2.jpg -(301.0 KB, 1200x800) Thumbnail displayed, click image for full size.
308252
Bought some booze in.
>> No.27316  
File: DSC03163.JPG -(371.4 KB, 1408x1056) Thumbnail displayed, click image for full size.
380360
MOU IKKAI

I actually had some veg this time and kind of went overboard. There is ramen down there somewhere
>> No.27321  
>>27316
holy shit that is overboard.
anyhow, I always imagined ramen as a broth dish - the soup is basically the thing that holds everything together and the noodles are actually kind of just there so it feels like it has a good substance behind it as opposed to just a soup, and you go from there.
>> No.27333  
File: miito_booru.jpg -(187.7 KB, 1200x800) Thumbnail displayed, click image for full size.
192164
Italian meatballs with a tomato sauce!

This came out every bit as good as I had hoped when I was putting the meatballs together, and way better than I had expected when I realised I'd made spag bol.
>> No.27346  
File: sheesh.jpg -(147.3 KB, 1200x800) Thumbnail displayed, click image for full size.
150840
Home made kebab-shop style chicken shish!

>>27316
Those look like canned carrots :(
>> No.27360  
>>27346
They're not, don't worry. They look a bit funny from being soaked in soy sauce
>> No.27440  
>>27360
>soaking things in soy sauce
I cannot approve of this. It's basically an antiquated method of preserving food/convenience and I urge you to stop doing it if you seek better foods.
>> No.27448  
>>27440
There are lots of antiquated preserving methods that we still use in cooking today because they taste good. Deal with it
>> No.27451  
>>27448
This is clearly not one of them!
Salting the fish, sure. Pickled stuff, ok, fine. Yogurt, cheese, all wonderful stuff.
Drowned in soy sauce? NO.
>> No.27459  
File: stake.jpg -(168.3 KB, 1200x800) Thumbnail displayed, click image for full size.
172313
The sauce was a whiskey and cream concoction with mushrooms cooked in it - it looks kinda crap in the photo, but it was one of the tastiest things I have ever eaten. Potatoes were sauteed, came out crunchy on the outside and soft on the inside, delicious.
>> No.27460  
>>27459
Those potatoes look great.
>> No.27462  
>>27460
Those are indeed some nice potatoes.
>> No.27477  
first person to print out a pic of those potatos, jizz on the pic and then scan it and post the scan itt wins because they really are some pretty potatis
>> No.27479  
>>27477

even though those potatoes arouse me greatly i'm afraid i cant do this as i dont have a camera, printer, or scanner
>> No.27481  
File: stew.jpg -(708.7 KB, 1632x1224) Thumbnail displayed, click image for full size.
725742
You think those potatoes look tasty? Get a load of this.
>> No.27482  
>>27481
The thing about sausages in stews is that I always find it a bit too salty or the sausages themselves are too rich/oily, but I suppose pork belly/pork ribs become too dry if you put them in stews.
...if only there was a compromising solution as is in the case of lamb stew. God lamb stew tastes great.
That does look good though, a really thick stew that tastes right is easily one of the best ways to make people feel content with a meal.
>> No.27569  
File: okkusenman.jpg -(169.9 KB, 1200x800) Thumbnail displayed, click image for full size.
173934
Tenshinhan!

The meal, not the DBZ character. It came out pretty good, but there's only so much you can do with tinned crab. For those who don't know, it's a crab omelette over rice - just mix crab into beaten egg and fry it gently. Mine had mushrooms and a nice sauce with it, too.
>> No.27573  
File: DSC03173.JPG -(293.7 KB, 1408x1056) Thumbnail displayed, click image for full size.
300718
I wish you could smell this. Mouth is watering in anticipation of eating
>> No.27574  
>>27573
>no meat
More like it's watering itself to preemptively wash itself of its hippie ass ingredients.
>> No.27582  
File: spomelette.jpg -(179.5 KB, 1200x800) Thumbnail displayed, click image for full size.
183773
Spanish omelette!

I realised after looking at the potato frying in the pan that I had way too much not-egg for the amount of egg I had, so I sent my awesome housemate off to buy some more eggs.
>> No.27585  
File: chickan_dippaz.jpg -(186.4 KB, 1200x800) Thumbnail displayed, click image for full size.
190912
Chicken sticks!

Milk -> seasoned flour -> egg -> pre-golden breadcrumbs -> oven. The dip's mayo with lemon juice and garlic. Came out damn good.
>> No.27586  
File: DSC03176.JPG -(330.7 KB, 1408x1056) Thumbnail displayed, click image for full size.
338607
Time for my morning oats and squats
>> No.27588  
>>27586
Does it taste good with bananas? I usually put either berries or nuts in my oats
>> No.27589  
>>27588
Bananas are always delicious.
>> No.27591  
>>27585
man, I feel fat just looking at that dip. I bet it goes great with chips if you don't mind feeling OBESE AS DESROW
>> No.27595  
File: faggotry.jpg -(196.2 KB, 1200x800) Thumbnail displayed, click image for full size.
200858
Faggots!

Well, technically just meatballs. I did a tasty tasty sauce for them, though - basically regular gravy with shallots fried until golden brown, but I melted some brown sugar into the roux. Sweet, rich gravy. I cannot adequately describe in words how tasty this was.
>> No.27624  
>>27595
was it beef or pork meatballs?
>> No.27703  
File: DSC03187.JPG -(483.5 KB, 1408x1056) Thumbnail displayed, click image for full size.
495096
I needed like 1200 cal before bed and thus had to break out the big guns. I don't even want to eat this ugh
>> No.27706  
>>27703
I don't get it. If you're one of those fitness anons, why would you go near deep fried food when you can go with tons of alternatives?
I admit that I don't know much when it comes to getting fit or about nutrition, though.
>> No.27709  
>>27706

When you're bulking, in general, you don't need to worry too much about the source of the calories because your goal is extremely simple - maintain a caloric surplus while also eating roughly 1.5-2g protein per kg bodyweight, and roughly 1g fat per kg bodyweight.

Sure, your body fat percentage will creep up, but trying to bulk without fat is difficult, slow, and expensive. Fats are some of the most calorie-dense compounds you can eat, so they're pretty good at providing your tissues sufficient energy for all the proliferative and synthetic activity you're trying to achieve. Once a desired strength or weight has been achieved, you can begin a cutting phase which involves eating at a caloric deficit.
>> No.27757  
File: faggotry 2.jpg -(305.4 KB, 1200x800) Thumbnail displayed, click image for full size.
312745
Faggots!

Pork mince, liver, breadcrumbs, sage, salt and pepper. Onion works great to, but I'm going to cook them by pre-grilling them then finishing them off in onion gravy like >>27595, so that ends up onion-y enough.
>> No.27758  
>>27757
w-wrapped in bacon!?
a slice of that will make a great burger pattie, I think.
>> No.27792  
File: blur_stroganoff.jpg -(190.9 KB, 1200x800) Thumbnail displayed, click image for full size.
195518
Beef Stroganoff!

Damn, only took one photo and the focus was off. Oh well, there's always next time. I put a bit to much cream freeesh in this one, I realised towards the end. Still, pretty tasty for a first attempt.
>> No.27793  
>>27792
oh man, that looks like a meal that'd go great with rice.
...personal taste I guess.
>> No.27801  
>>27757
Where you got so huge bacon?
>> No.27807  
>>27801
might be self-sliced pork belly now that I think about it, though whether that'd go well in the hot oil is questionable.
>> No.27851  
File: mac2.jpg -(243.8 KB, 1200x800) Thumbnail displayed, click image for full size.
249673
Macaroni cheese with refried sausages!

I guess this is what seems to be a good idea when I haven't slept properly and I'm jacked up on cold medicine.

>>27801
I dunno, that's just how Tesco sell their streaky bacon. Given the vague rotational symmetry and how easily it falls into two pieces I'd hazard a guess at them putting two slabs together before cutting.
>> No.27859  
>>27851
bollocks, are you going to tell me that didn't taste great?
Although a bit of alfredo sauce can't hurt...
>> No.27895  
File: stale_pie.jpg -(345.6 KB, 1200x800) Thumbnail displayed, click image for full size.
353877
Steak and ale pie!

On a rather ghetto cooling trivet, that's a shelf from the oven I wasn't using.
>> No.27896  
File: stale_meal.jpg -(207.1 KB, 1200x800) Thumbnail displayed, click image for full size.
212065
Here's the pie's contents with peas and roast potatoes. The spuds don't look that great from this angle but they're the real stars of the meal, came out crispy on the outside and mushy on the inside.
>> No.27904  
Slice thin across the grain Layer over cream cheese on a toasted Bialiy, (if you haven't heard of a Bialiy, I'm so sorry for you!).
>> No.27906  
File: tsingtao_beer_bottle.jpg -(42.3 KB, 204x655) Thumbnail displayed, click image for full size.
43288
So recently I've gotten a thing for drinking imported beer. I don't know why, but it's kind of cool. So far I've had two Belgians, one Chinese, one Irish and one Danish. Now I'm looking to try something from the old UK. Anything you /bun/s want to recommend?
>> No.27907  
>>27906
I don't know what country you're in or what beers are available internationally from here. Give me a bit more info and I'd gladly help you out.
>> No.27908  
>>27907
I live on the North Pole, so anything is foreign. I don't know how to import beer, I always get it at bars, although I have seen some American and British beers at my local コンビニ, like Sam Adams, Guiness, (some Scottish stuff), etc. Just throw out names with nations, and I'll see what I can find! I don't know shit about beer, to be honest.
>> No.27913  
File: ONIONS.png -(58.4 KB, 800x1200) Thumbnail displayed, click image for full size.
59805
I learned something new about cutting onions today.
>> No.27918  
>>27913

i dont understand
>> No.27920  
>>27918
I think that, rather than cutting slices all the way through the onion, you're supposed to make incisions like in the first step of the right side? I'm not sure about the last step though.

Please make a video, onions bunbun.
>> No.27932  
File: broonch.jpg -(188.8 KB, 1200x800) Thumbnail displayed, click image for full size.
193361
A proper saturday breakfast should arrive at 2pm and keep you full until 2am.
>> No.27947  
File: dick_flowers.jpg -(501.4 KB, 1200x1920) Thumbnail displayed, click image for full size.
513406
Pigs in Blankets!

I was bored.
>> No.27948  
>>27947
Sometimes you just gotta go for that oily grease.
>> No.27949  
File: beggs.jpg -(211.7 KB, 1200x800) Thumbnail displayed, click image for full size.
216733
Baked eggs!

Pretty much chef John's recipe without the spice. As much as I love the guy's food, there are SOME things that work without a "little cayenne" sprinkled in.
>> No.27950  
>>27949
>there are SOME things that work without a "little cayenne" sprinkled in.
Blasphemy
>> No.27951  
>>27950

habenero and wasabi are sufficient replacements for cousines of different origins.

otherwise, the "little" bit of cayenne isn't a little when it comes to spice. It might as well just be used as the dipping sauce for the food considering how much is used.
>> No.27964  
>>27949
There really is something that's magical that happens when tomatoes get mixed with eggs. The broth alone is enough to make you overindulge.
>> No.27974  
File: DSC03196.JPG -(356.0 KB, 1408x1056) Thumbnail displayed, click image for full size.
364495
bulkfast
>> No.27976  
>>27974
That is a ton of food. Are you eating for two people?
>> No.27978  
>>27976
No it's not. I eat a slice of french toast, a slice of ham, two slices of bread, two sausages, three eggs and three slices of bacon with home fries and syrup when I'm hungry in the morning from the local diner.
Oh, and jam.
>> No.27982  
>>27978

Clarification: it's a lot of food for a non-FAT AS HELL AMERICAN
>> No.27994  
>>27982
Not fat just bulking
>> No.28203  
File: IMG_20120708_140902.jpg -(106.6 KB, 600x800) Thumbnail displayed, click image for full size.
109108
I bought a whole chicken on a whim even though I've never really prepared one

Too lazy to really read any recipes or to shop for any missing materials, I just stuffed the thing's arse with onion, bacon and butter and rubbed the bitch all over with choice spices

Just put it in oven is this gonna be good
>> No.28204  
File: IMG_20120708_155315.jpg -(140.1 KB, 1152x864) Thumbnail displayed, click image for full size.
143446
Aww yiss look at this whore she's just beggin' it now
>> No.28205  
File: IMG_20120708_160356.jpg -(157.8 KB, 1024x768) Thumbnail displayed, click image for full size.
161557
Oh yeah you like that don't you
>> No.28206  
>>28205
I've never realized just how many western dishes have a large amount of paprika to them. It's really kind of surprising.
>> No.28326  
>>28206
Paprika really gives colour more than anything. It's not that it doesn't have a taste, it just doesn't have a particularly strong one.
>> No.28337  
File: DSC03268.JPG -(442.5 KB, 1408x1056) Thumbnail displayed, click image for full size.
453140
Fig and blue cheese tart
>> No.28339  
>>28337
Looks like a pizza. Is the dough different?
>> No.28411  
File: DSC03272.JPG -(543.0 KB, 1408x1056) Thumbnail displayed, click image for full size.
556014
Grilled cheese and a bowl of french onion.
>> No.28412  
File: DSC03274.JPG -(394.5 KB, 1408x1056) Thumbnail displayed, click image for full size.
403985
In honor of moyashimon returning, I decided to try my hand at fermented foods. The result is sourdough. It took me 3 tries to get it to rise properly, but the final result was worth the effort. You just don't get taste like that with normal bread
>> No.28413  
>>28412
That crust looks good enough to sway nations. Jesus.
>> No.28600  
File: DSC03276.JPG -(306.3 KB, 1408x1056) Thumbnail displayed, click image for full size.
313615
Haven't done any sweets baking in a while so I decided to whip up a cheesecake. I might have over-whisked it a little bit, there are more bubbles than I'd like, but we'll see how it is when it finishes baking.
>> No.28603  
>>28600
you can...MAKE...cheesecake?
are you a wizard?
>> No.28608  
File: DSC03277.JPG -(322.9 KB, 1408x1056) Thumbnail displayed, click image for full size.
330642
>>28603
Baking is sort of like chemistry which is sort of like alchemy which is sort of like wizardry. So yes, I am
>> No.28620  
File: szibc[1].jpg -(88.8 KB, 1280x760) Thumbnail displayed, click image for full size.
90966
A typical lunch for cutting.

Fish fingers, salad, cottage cheese, and a fruit smoothie (frozen fruit, soy milk, low fat yoghurt)
>> No.28626  
File: DSC03278.JPG -(411.3 KB, 1408x1056) Thumbnail displayed, click image for full size.
421163
The picture doesn't really do it justice, was delicious.

I think what made it especially good was pretty much every ingredient was homegrown. Tomatoes and basil in my backyard, eggs from our neighbor's chicken, bread from myself. The only thing that was actually brought was the cheese, and that was from a little cheese shop in my town.
>> No.28629  
>>28626
If you let the tomatoes juice a little when it's in the pan (and add a bit of water), the eggoil-tomato juice broth is heavenly when it comes out. Not that this broth goes well with bread.
>>28620
Make sure they're not using artificial sweeteners (more artificial than HFCS anyhow) for the yogurt!
>> No.28631  
>>28629

No danger of that, it's just plain unsweetened yoghurt!
>> No.28639  
File: DSC03279.JPG -(533.6 KB, 1408x1056) Thumbnail displayed, click image for full size.
546434
2nd attempt with the same starter. Let this one bake just a few minutes longer, I think that was a good move. First loaf was a tad underdone.
>> No.28658  
File: RozenMelon.jpg -(156.4 KB, 895x625) Thumbnail displayed, click image for full size.
160127
I suck at taking pictures but here's something I've been eating to keep cool in the heat of summer: Frozen watermelon slices doused in sugar.
>> No.28659  
File: agaricus-bisporus-champignones.jpg -(10.4 KB, 250x188) Thumbnail displayed, click image for full size.
10684
I have little basket of champignon mushrooms that's expiring the 30. I don't want them to go to waste, what should I do with them?

Other ingredients I don't usually see at home that I have right now are a bottle of alfredo sauce I've never used, different pastas (spaghetti, penne and gnocchi), tomatos and eggplants. Well, tomatos aren't uncommon but that's beside the point.
>> No.28660  
>>28659
The obvious choice is pasta with tomato sauce. Either fry the shrooms and add them to the sauce or eat them as a side-dish. The eggplants can be a nice little side-dish too, cut them up into thin slices, fry them in a pan (without oil/butter! Or else they'll get soggy and disgusting.) and sprinkle some salt on 'em afterwards.
You can, of course, go the easiest route and just add the mushrooms to the alfredo sauce, but I've always found store-bought pasta sauce to be pretty disgusting, so I wouldn't recommend it unless you're short on time.
I can't help you if you're looking for something more advanced than that.
>> No.28668  
>>28660
I finished and it was ok. I prepared the sauce and the pasta separatedly and fried the shrooms with butter. I'm worried I might not be housewife material, I'm never really convinced of my own cooking.

Thank you for everything!
>> No.28916  
File: DSC03289.JPG -(455.8 KB, 1408x1056) Thumbnail displayed, click image for full size.
466750
Bampu pantsu
>> No.28934  
File: stale2.jpg -(158.5 KB, 1200x800) Thumbnail displayed, click image for full size.
162301
Steak and ale pie!

In my kawaii new pie dish. I didn't use any water with the stock this time, I just reduced beer (Doom Bar), so it came out really thick and jellyish. Absolutely amazing.
>> No.28941  
>>28934
Got a picture of the inside or do we have to imagine it ourselves, guvn'a?
>> No.28950  
File: basil and fish.jpg -(151.8 KB, 1709x1317) Thumbnail displayed, click image for full size.
155428
I tried my hand at making this
https://www.youtube.com/watch?v=6Bt1gK8U2No

Mine looks terrible, but it tastes great!
>> No.28951  
>>28950
If it works, it works.
If you really want it to look better just flake that ginger and add a bit less oil - but why bother? you got something that works.
This is going into personal opinions but ginger looks (and tastes) terrible when taken in any sizes larger than flakes, and the best ginger is the ginger you don't notice.
It really is a fuss to prepare though so I just avoid ginger when cooking anything.
>> No.28952  
File: tumblr_m88lb2ThiL1ra0iixo1_1280.jpg -(74.2 KB, 263x880) Thumbnail displayed, click image for full size.
76010
>> No.29013  
>>28951
Thanks, I need to work on my chopping skills. And get a bigger knife.
>> No.29063  
File: food.png -(283.3 KB, 548x297) Thumbnail displayed, click image for full size.
290147
A high quality picture of my stuffed zucchini (with cream cheese, carrots and a bit garlic) au gratin with basmati rice and celery salad.
Tastes fantastic.
>> No.29064  
File: meats.jpg -(155.4 KB, 1200x900) Thumbnail displayed, click image for full size.
159180
Sliced up some beef real fine for gyudon/stir fry.
>> No.29065  
>>29064
I don't know how that gyudon stuff goes, but for stir fry I'd always suggest pork over beef.
HEAVILY.
So I suggest gyudon.
>>29063
Got that pic in higher res?
>> No.29091  
File: DSC03290.JPG -(379.7 KB, 1408x1056) Thumbnail displayed, click image for full size.
388828
>>28950
I made some as well! It really doesn't photograph very well, but it tastes great
>> No.29097  
>>29091

Is that French ale any good? I've been wanting to get into ales, and as I'll be moving to Paris soon, I thought I should find out what's good and available.
>> No.29098  
>>29097
It's Quebecois actually, and it's fucking delicious. A+ would buy again
>> No.29299  
File: sishcakes.jpg -(109.8 KB, 1200x800) Thumbnail displayed, click image for full size.
112402
Thai salmon fishcakes!

Done the healthy way, i.e. not deep fried. Still tasty as fuck though.
>> No.29372  
After moving to Lutecia, I have seen more foreign restaurants than (the last time I went here). Even food from Uzbekistand and Ukraine, countries I thought had no food! Whilst dining at a Japanese place called Sushirama (it was actually one of the nicer places around, despite the name), I tasted Sapporo beer, which rekindled my love of Japanese beers. Encouraged by a couple of bottles I tried drinking sake, but it tasted like shit. Now to try finding import liquor stores. Lucky how anyone can sell booze here!
>> No.29524  
File: P3200042.JPG -(978.6 KB, 1920x1080) Thumbnail displayed, click image for full size.
1002120
I ate a Hippopotamus Burger (not made of a hippo) the other day. It was all right. Haven't eaten a burger in ages.
>> No.29530  
File: P3240056.JPG -(994.8 KB, 1920x1080) Thumbnail displayed, click image for full size.
1018636
Am I kawaii, uguu~
>> No.29569  
>>29524
I thought it was a bit bad to have buns smaller than the meat since grabbing it greased your hands, but having a patty that small for bread that big seems just misleading.
>> No.29706  
File: DSC03306.JPG -(343.6 KB, 1408x1056) Thumbnail displayed, click image for full size.
351800
Baking time, again.
>>29530
I don't really care for any of those actually. When it comes to Japanese beer, Hitachino Nest White Ale is my go to.
>> No.29724  
>>29706
There is a HUGE Asian supermarket just south-southeast of where I live. I'll look for it there. What's it like, if you had to put it into words?
>> No.29731  
>>29724
Really flowery and wheaty. Bit of sour citrus on the taste
>> No.29796  
File: DSC03317.JPG -(356.9 KB, 1408x1056) Thumbnail displayed, click image for full size.
365464
Post workout bulkin food. Salmon with curried veggies. I was originally going to grill it up with some pesto, but the propane tank is empty.
>> No.29837  
File: food.png -(595.1 KB, 640x480) Thumbnail displayed, click image for full size.
609401
Another high definition picture of today's meal: Stuffed bell peppers.

I fried onions, ground meat, tomatoes and feta cheese; stuffed everything into the bell peppers and then put them into a casserole filled with tomato purée. 15 minutes into the oven while cooking the rice and done.

Tastes great but next time i will defnitely leave out the feta - it's a bit too penetrating. Better escallop the bell peppers with some normal cheese in the oven.

>>29065
Sorry, i'm poor and got no real camera!
>> No.29845  
>>29837
Handle the disgusting taste of the pork juice BEFORE stuffing it in a pepper! Ingenious!
>> No.29859  
File: 1311313297177.png -(408.3 KB, 824x792) Thumbnail displayed, click image for full size.
418068
>>29845
pork juice? what are you talking about lol
>> No.29919  
File: IMG_20121006_143342.jpg -(104.3 KB, 1152x864) Thumbnail displayed, click image for full size.
106769
Today, I will attempt to make pidgeon served with oven-baked butternut squash. I've never used either in cooking, so we'll see how it goes. These bad boys were on sale, so I picked up a few.
>> No.29923  
File: IMG_20121006_182102.jpg -(117.5 KB, 1024x768) Thumbnail displayed, click image for full size.
120353
End result: quite good! I've never made anything so gamey before, but it wasn't too stringy to eat and it didn't end up getting the overcooked liver-like taste people say pigeons end up having if you fuck up, so I assume I did it properly. I used the carcasses to make a nice stock for a sauce, and they ended up damn tasty, too.
>> No.29925  
File: IMG_20121006_182426.jpg -(114.4 KB, 1024x768) Thumbnail displayed, click image for full size.
117172
Served with baked butternut squash, self-picked sheep polypores and some Anchor Liberty Ale. I'd never cooked butternut squash either, so that was another successful experiment!
>> No.31582  
File: IMG_20121221_190947.jpg -(124.1 KB, 1152x864) Thumbnail displayed, click image for full size.
127043
I bought some frozen natto because I hate myself and wish to experience foreign cuisine.

The smell is obscene but taste, with soy and mustard, is PASSABLE.

I'd eat this any day over marmite.
>> No.31589  
File: 1356084635.37469980.jpg -(506.5 KB, 1932x1280) Thumbnail displayed, click image for full size.
518640
Sweet water mochi
>> No.31620  
>>31582
You're doing it wrong though.
>> No.31622  
File: DSC03345.JPG -(397.0 KB, 1408x1056) Thumbnail displayed, click image for full size.
406500
Finally, the best time of the year
>> No.31628  
>>31622
what is that, some sort of fried potato patty with garlic on the side?
bring some meat man.
>> No.31634  
>>31628
Latkes and sour cream, yo
>> No.31651  
>>31634
My statement stands.
>> No.31982  
File: DSC03400.jpg -(240.5 KB, 1408x1056) Thumbnail displayed, click image for full size.
246311
Thread revival

Sweet potato and black bean burger with some avocado sauce
>> No.31984  
>>31982
Do you eat nothing but starch/carbs?
That looks tasty anyway.
>> No.31987  
>>31984
I get protein from milk and tofu mostly, with a bit of cheese and yogurt.
>> No.31998  
>>31987
where's your MEAT
>> No.32000  
>>31998
Probably supplements his diet with semen
Although I can't really think ill of anyone who enjoys avocado.
>> No.32006  
File: DSC03402.JPG -(419.3 KB, 1408x1056) Thumbnail displayed, click image for full size.
429408
Homemade perrogies
>> No.32007  
>>32006
What's inside?
>> No.32011  
>>32007
Potato and cheese, of course.
>> No.32025  
>>32011
HEY GOOBA, WHERE'S THE MEAT?
>> No.32037  
>>32006
I like the pretty knots on the ends, although when you bite into it it's just dough isn't it.
orz
>> No.32334  
File: DSC03404.JPG -(1003.7 KB, 2112x1584) Thumbnail displayed, click image for full size.
1027810
Bread
>> No.32349  
>>32334
I'm really jealous.
>> No.32351  
>>32334
Looks good as usual, thanks for sharing!
>> No.32430  
File: IMG_0128.JPG -(956.6 KB, 1600x1200) Thumbnail displayed, click image for full size.
979508
>>32334
I raise you three baguettes.
>> No.32431  
>>32430
Wow, those look great! I've only tried baguettes once or twice and they came out pretty bad, I am not good at forming them.
>> No.32844  
File: rosbif.jpg -(159.9 KB, 1200x800) Thumbnail displayed, click image for full size.
163782
Roast beef!

I didn't mean to focus on the potatoes but oh well.
>> No.32848  
>>32844
Is roast beef an acquired taste?
I can't get that excited about it.
>> No.32850  
>>32848
Personally, I like it pretty well if it's cooked in a crock pot for a long time with spices and stuff. I've never much cared for the lunch meat though, and every time I've had it cooked in an oven it was either over- or under-cooked. I'd assume you could cook it properly in an oven if you know what you're doing though; from the appearance, >>32844 may have done that, and it actually looks like it's supposed to.
>> No.32867  
File: IMG_2163.JPG -(402.1 KB, 1000x750) Thumbnail displayed, click image for full size.
411730
Experimental Dish #110: Rice + Baked Beans + Chocolate Bar

Verdict: The chocolate and baked beans are redundant. Although each combines well with the rice on its own, they don't particularly add to each others' flavors.

Would not recommend.
>> No.32870  
>>32867
Choco as rice condiments? I think I'll stick to mayo instead...
>> No.32910  
I made spaghetti but I forgot to take a picture.
>> No.32916  
>>32867
Just looking at it makes me sick...
>> No.32994  
File: kare_rice_dess.jpg -(154.6 KB, 1200x800) Thumbnail displayed, click image for full size.
158324
Tonkatsu curry!

Not with Japanese style curry, but pretty similar - I took some Thai curry sauce I'd made a few days ago and added a ton of butter.
>> No.33001  
>>32994
That looks delicious. How do you make the tonkatsu?
>> No.33015  
File: hosacurry.jpg -(160.5 KB, 800x1200) Thumbnail displayed, click image for full size.
164304
Japanese style curry!

>>33001
Yeah, it really isn't that hard provided you're up for deep frying. It's also good to use the oil more than once, since you're using £2 worth of oil on one meal otherwise; I'm combining this dish and the tonkatsu to make proper Japanese style katsu curry tomorrow for my girlfriend.
>> No.33017  
>>33015
You should try making katsu-don while you're at it, it's fucking delicious, and you're already half-way there.
>> No.33025  
I feel silly for asking, but what is the difference between Japanese and Indian curry?
>> No.33036  
>>33025
Japanese curry is thicker (I think it has more flour). The seasonings are usually more mild too. There's probably other differences, but I'm not a curry expert.
>> No.33042  
>>33036
I think Japanese curry is closer to a regular stew since it usually has stuff like carrots and potatoes in it.
>> No.33195  
File: g.JPG -(162.5 KB, 1345x888) Thumbnail displayed, click image for full size.
166425
>> No.33208  
>>33195
try putting some shrimps on the bottom. Comes out great.
>> No.33212  
>>33195
What the fuck is that
>> No.33216  
>>33212
boiled scrambled eggs solution with black pepper on top.
What I don't get is how he got it to fit the bowl so nicely. Maybe he microwaved it in the bowl?
>> No.33223  
>>33025
Curry came to Japan via the British, so it is a distant cousin of the stereotypical indian curry. The Japanese variety generally doesn't have much spicy pepper to it as chili peppers aren't really found in Japanese cooking at all and Japanese curry also tends to be slightly sweet. Most from-scratch recipes I've seen have you add an apple.
Its quite easy to make if you're really interested in finding out what its like.
>> No.33226  
>>33216
Wow, you actually know what it is. It was steamed, I think.
>> No.33228  
>>33226
is it something like chawanmushi?
>> No.33239  
>>33228
I don't know what it is but nope.
>> No.33251  
File: 2013-03-15 10.52.26.jpg -(899.6 KB, 2048x1152) Thumbnail displayed, click image for full size.
921199
>>33223

Any oriental grocery shop should have curry blocks available for a pretty low price. Convenient as hell for people who are lazy like me.
>> No.33256  
>>33228
It is from what I just read on wikipedia, except you boil/steam the eggs until it's well done as opposed to what looks like medium well.
>> No.33829  
http://4.bp.blogspot.com/_ZgF6ZggcoVQ/TIVWMgzuiOI/AAAAAAAABJw/Vqk2Q1QbRw0/s1600/matcha+tea.JPG

I want to try this so bad.
>> No.33842  
>>33829
You can buy it off the internet you know. Ceremony grade is pretty expensive, but if you just want to try it, you can get an ounce for ~$30.
>> No.33850  
>>33829
>>33842
Or you can get it for dirt cheap at your nearest asian food shop.
>> No.33909  
File: curry.JPG -(70.5 KB, 792x652) Thumbnail displayed, click image for full size.
72207
>> No.33979  
>>33850
cheap, maybe, but not anything you're likely to enjoy drinking.
for the most parts the top grades of japanese teas aren't exported at all because there isn't much of a market for them outside of japan and there are enough domestic consumers to consume the entirety of the crop domestically.
>> No.33987  
>>33979
I think it's alright to drink.
Also you can make matcha cream with the powder and put it on cakes and stuff. It's fun.
>> No.34275  
File: IMG_20130418_132858.jpg -(167.2 KB, 1287x965) Thumbnail displayed, click image for full size.
171258
I was shopping for today's dinner yesterday, and on a whom I decided to buy a pig's heart.

I've never prepared organs of any kind.

Wish me luck.
>> No.34276  
File: IMG_20130418_134157.jpg -(139.0 KB, 1229x922) Thumbnail displayed, click image for full size.
142341
To be fair, it does look a little better sliced, it appears.
>> No.34277  
File: IMG_20130418_140638.jpg -(106.8 KB, 1229x922) Thumbnail displayed, click image for full size.
109347
I suppose it ended up as some sort of a stir fry??

I added water after a while 'cause I had dried mushrooms I wanted to throw there too and they needed some to not be dried anymore.
>> No.34278  
File: IMG_20130418_142317.jpg -(96.4 KB, 1229x922) Thumbnail displayed, click image for full size.
98689
Some other man would've had rice instead of potatoes. To them, I say

Fuck rice, goddammit, that shit's so boring.
>> No.34279  
End result:

Pretty good, and more importantly, inexpensive and easy to make. Could buy it again. The taste was really meaty, with maybe a hint of liver; the texture was like... really compressed liver. Similar to it, but harder and chewier, in a good way.

The worst part was cleaning out the heart and taking out valves and other unidentified hard bits, but you got used it halfway through the process.
>> No.34284  
Preparing and cooking organs is becoming a more and more lost art. Good job, anon.
>> No.34285  
>>34278
FUK U
>> No.34286  
File: donte-fuck-u.png -(249.6 KB, 640x392) Thumbnail displayed, click image for full size.
255588
>>34285
>> No.34357  
>>34279
>harder and chewier, in a good way
I know what you mean, it's kind of hard to define the texture of heart. Like, you have to use more effort to put your teeth through it but it's consistent and you don't get stuck on stringy bits. It's great, I should get some again.
>> No.34358  
File: kids_don't_play_with_too_many_knives.jpg -(119.8 KB, 1200x800) Thumbnail displayed, click image for full size.
122631
A bad workman may blame his tools, but it's still nice to have good kit.

Post your cutting equipment, /bun/.
>> No.34359  
>>34358
I only have a pair of knives that are almost as old as I am.
>> No.34367  
File: DSC03426.JPG -(433.3 KB, 1408x1056) Thumbnail displayed, click image for full size.
443738
Sour cream apple pie with streusel
>> No.34401  
>>34358
I've only got one nice cutting knife like your 2nd from right, the rest are flimsy serrated things that would probably snap if they were used to slice downwards instead of side to side on anything harder than room temperature butter. That's okay though because I hate to cook. Maybe one of these days I'll hire one of you as a maid.
>> No.34421  
>>34358
I rip meat apart with my bare hands.
>> No.34423  
>>34421
Anon, God gave you teeth for a reason.
>> No.34461  
File: DSC03430.JPG -(728.5 KB, 2816x1056) Thumbnail displayed, click image for full size.
745989
chipotle sourdough
>> No.34462  
File: DSC03433.JPG -(526.8 KB, 1408x1056) Thumbnail displayed, click image for full size.
539468
>>34461
A better closeup
>> No.34632  
File: IMG_20130508_150617.jpg -(101.8 KB, 1229x922) Thumbnail displayed, click image for full size.
104220
Following my quest to prepare pig's heart, I decided to follow up with pig's tongue.
>> No.34633  
File: IMG_20130508_173900.jpg -(110.3 KB, 1287x965) Thumbnail displayed, click image for full size.
112950
It looked more appetising uncooked than cooked, somehow.
>> No.34634  
File: IMG_20130508_175110.jpg -(102.2 KB, 1229x922) Thumbnail displayed, click image for full size.
104667
Though peeling helped.

...I am not very good at peeling tongues.
>> No.34635  
File: IMG_20130508_181528.jpg -(97.7 KB, 1229x922) Thumbnail displayed, click image for full size.
100071
and now my tongue bread is ready
>> No.34636  
File: salllmon.jpg -(275.3 KB, 1200x900) Thumbnail displayed, click image for full size.
281909
"You wouldn't eat that."
"I would, I just wouldn't know how to cook it."
"I will cook it for you."
And then my housemate ate about 2lbs of salmon.

I nicked a bite of it to see how I'd done though, and it turned out delicious. I took the edge trimmings as cook's payment, since it started out as a 1kg entire side of salmon and it would have grilled unevenly if I'd left it as-is. However, I had those with pesto; the main block I did with a home-made teriyaki sauce with roasted seasame seeds.
>> No.34640  
>>34635
How was it? I want to buy organs some time!
>> No.34649  
>>34633
euygh, that does look quite unappealing. Looks like normal meat after you got it all prepared though.
>> No.34684  
File: DSC03443.JPG -(440.0 KB, 1408x1056) Thumbnail displayed, click image for full size.
450517
More bread. Here it is waiting to go in the oven
>> No.34685  
File: DSC03444.JPG -(448.2 KB, 1408x1056) Thumbnail displayed, click image for full size.
458997
This is the most beautiful loaf I have ever produced
>> No.34686  
File: DSC03446.JPG -(565.2 KB, 1408x1056) Thumbnail displayed, click image for full size.
578733
All baked
>> No.34687  
File: DSC03447.JPG -(458.1 KB, 1408x1056) Thumbnail displayed, click image for full size.
469063
The crumb
>> No.34693  
>>34687
Are you proud? You should be.
>> No.34701  
>>34687
That looks amazing
>> No.34704  
>>34687

That is a really beautiful bread!
>> No.34795  
>>34687
Nice, very beautiful bread.
>> No.34797  
>>34687
Oh gods, I came rainbows after looking at that image.
It does really look delicious.
>> No.34799  
Being Chinese, I never eat bread or know anything about it. What makes that loaf look so tasty?
>> No.34806  
>>34799
Is this for real? How cool!

For me, what makes it appealing is that the bread itself is light and fluffy, while the crust is thin and crisp. It looks really professional!
>> No.34811  
>>34799
Does no one cultivate wheat around your area?
>> No.34812  
>>34799
Really? From my experience there's plenty of bread, it's all just really bland, sweet white bread, that even makes American bread look like the most amazing thing ever.
>> No.34813  
Ah, it's not that I never had bread before. Just that my family never buys it. I've had french bread I think but it has mostly been white bread for the ones I have tried.
>> No.34823  
>>34640
Tongue was really pretty fucking great. While heart tasted slightly unusual, tongue just tasted like meat, but it had the most delicious mouth-melting texture. I highly recommend it for anyone, really.

And speaking of heart...
>> No.34825  
File: IMG_20130516_164221.jpg -(141.4 KB, 1285x964) Thumbnail displayed, click image for full size.
144753
I went to a market hall today to see what kinds of shit they had for sale.

It was like a magical wonderland.

They had all kinds of crazy shit for sale for really cheap. They had body parts I didn't know that EXISTED! Like gizzards. I had to google that after I got home.

Well, regardless, I bought half a kilogram of chicken hearts on a whim. It only cost 2.5 euros, which is fucking laughable considering the same amount of chicken breast would've been 7 euros here.
>> No.34826  
File: JLzKbBu.jpg -(128.6 KB, 1343x1007) Thumbnail displayed, click image for full size.
131706
I fried them in butter and garlic and threw in some tarragon. The balls are noisette potatoes.

Judgement: they taste like uh, chicken. Sorry. They taste like the dark meat of chicken, kind of a more of a red meat taste than chicken breast for example has. Maybe with a hint of a liver. But yeah, they're actaully really good and it took all of 15 minutes to fry them.

They are kind of plain just like this though, but they seem to go fine with habanero hot sauce that I have. All in all, incredible value.
>> No.34828  
Addendum: these are just awesome bite sized pieces that pop delightfulyl when you chew on them. They are fun as hell to dip. 10/10 dippy stuff.
>> No.34830  
>>34826
you didn't know about gizzards/offals?
let me tell you about the wonders of chicken kidneys.
>oh god this smells like piss
>oh god this tastes great how is this possible I swore I was smelling piss
>> No.34831  
I bought a mix of chicken hearts and gizzards once. The hearts were pretty good. Like >>34826 said, they taste pretty much like dark chicken meat. Couldn't figure out what to do with the gizzards outside of making broth though.
>> No.34868  
File: IMG_20130518_154406.jpg -(152.9 KB, 1285x964) Thumbnail displayed, click image for full size.
156548
>>34830
Yeah fuck I knew a gizzard was a thing but I didn't know what it was. So to atone for my sins, I'll be making some motherfucking

FRIED CHICKEN GIZZARDS and FALSE MOREL SOUP today, FUCK. So let's have a fucking FAQ going.

Q: The fuck are gizzards?

A: Chicken gizzards are this motherfucking thing in a chicken's esophagus that grinds shit they eat into tiny bits. I have never eaten this before, much less prepared, but I trust that a swift googling will bring me some good recipes.

Q: The fuck are false morels?

A; False morels are the second most metal mushrooms of the mushroom world. They're deadly poisonous, causing you to SHIT BLOOD and HAVE SEIZURES and DIE unless you prepare them motherfucking properly to get the goddamn cytotoxins out of this motherfucking mushroom. Also you shouldn't touch them with your bare hands. But it's FUCKING DELICIOUS.

Q: How are you gonna prepare these motherfuckers?

A: I'm gonna cook these gizzards in water for two hours before tossing in some flour and frying them. Because that's how all these American sites tell me to do it. I've never even made regular fried chicken before, so I can only expect fried gizzards to go really fucking well. "Yee-haw" as people say in the fucking Americas. For the false morels, I'm just making a fucking creamy mushroom soup. Though I gotta boil them and throw out the boiling water a couple of times to get the toxins out before that because I don't want to fucking die. And also avoid breathing in the vapours while I do that. For the same reason.

I'll have to cook these gizzards for a while before doing anything else, so STAY TUNED, MOTHERFUCKERS.
>> No.34869  
File: IMG_20130518_162016.jpg -(200.2 KB, 1285x964) Thumbnail displayed, click image for full size.
204980
Right, so I'll start fucking de-toxifying these mushrooms while the gizzards are doing whatever it is that gizzards do.

First you split these assholes to see if there are any slugs inside of them. Because apparently slugs are fucking immune to cytotoxins or some such shit.

Result: A few little bugs, but no slugs. Seems FINE TO ME.
>> No.34870  
File: IMG_20130518_175335.jpg -(141.6 KB, 1343x1007) Thumbnail displayed, click image for full size.
145004
Alright so I've flavoured this hopefully non-deadly creamy mushroom soup with some fucking SHERRY because that's the way I fucking roll.
>> No.34872  
File: IMG_20130518_175350.jpg -(196.9 KB, 1285x964) Thumbnail displayed, click image for full size.
201605
Now while the soup is simmering, I'm gonna take these fucking gizzards, I'm gonna coat them in flour, and then I'm gonna throw 'em in boiling oil. That's how you fry shit, right? I've never maked anything fried in my life before because fuck that's just not done in Finland I guess.
>> No.34873  
File: IMG_20130518_181057.jpg -(206.8 KB, 1285x964) Thumbnail displayed, click image for full size.
211775
OK so these motherfuckers are coated in flour and spices and shit and I suppose it's time to put on something with long sleeves 'cause I don't wanna get burned baby
>> No.34874  
OH GODM OTHERFUCK WHY IS THERE SO MUCH SMOKE
>> No.34875  
File: IMG_20130518_182335.jpg -(139.2 KB, 1024x768) Thumbnail displayed, click image for full size.
142546
These things burned a bit which is a shame but they're still edible. Mm, carcinogens.
>> No.34876  
File: IMG_20130518_183400.jpg -(46.0 KB, 1024x768) Thumbnail displayed, click image for full size.
47131

Holy shit this soup is the fucking tits.

Like goddamn I've never made mushroom soup this delicious.

The gizzards ended up kinda suboptimal but I suppose I'll try buying them again some day.

Anyway the syptoms of false morels usually take hours to manifest so I should be fine at least until then.
>> No.34878  
>>34876
>is the fucking tits

What
>> No.34880  
are you still alive, mushroom anon?
>> No.34885  
>>34880
Just fine. It's pretty easy to prepare them properly tbh.
>> No.34922  
Why would you fry the gizzards? You're supposed to make a stew out of them, that's how you eat them properly.
>> No.34970  
>>34869
How much did you pay for the false morels and do you know if they were gyromitria gigas or esculenta? I've never seen them for sale before, so I collect them on my own. Having a food that you know that nobody else in your town can get no matter how much money they've got makes it quite a bit more delicious. Are you in Finland or Sweden? I don't know anywhere else that the deadly false morel is considered edible.

here is this, which you obviously don't need, but may still be of interest
http://www.evira.fi/portal/en/about+evira/publications/?a=view&productId=59
>> No.34975  
>>34970
he mentioned Finland in one of the other posts
>> No.34984  
File: pwn.jpg -(41.5 KB, 432x328) Thumbnail displayed, click image for full size.
42490
also 3 - 2
>> No.35547  
File: meat_is_murder_you_filthy_bloodmouth.jpg -(209.3 KB, 1200x800) Thumbnail displayed, click image for full size.
214346
Shoulder of pork, done low and slow on the grill for about eight hours. Gonna take this baby inside, wrap it up in foil for about an hour then pull it to pieces and have me some sandwiches.

Mmm mmmmmm (Y)


BBQ pit boys is my new favourite cooking channel. http://www.youtube.com/user/BarbecueWeb
>> No.35550  
File: but_its_so_tasty.jpg -(165.4 KB, 1200x800) Thumbnail displayed, click image for full size.
169390
And in its final form, pulled pork with a home made hot and sweet barbecue sauce.
>> No.36021  
File: 1251008704515.jpg -(436.4 KB, 800x700) Thumbnail displayed, click image for full size.
446832
I made a cucumber salad, and it's super tasty. Got camera, though.
>> No.36022  
>>36021
>got no camera
eating and typing at the same time, not so good
>> No.36063  
File: l.jpg -(138.2 KB, 982x630) Thumbnail displayed, click image for full size.
141481
Received alot of lychee recently and have been snacking on them everyday. So sweet!
>> No.36117  
File: toad_int_ole.jpg -(190.8 KB, 1200x800) Thumbnail displayed, click image for full size.
195409
Toad in the hole! Not pictured, onion gravy and peas.

Holy fuck this oven is so nice, I've gone from a tiny gas one to a proper roast-a-turkey size electric oven/gas hob hybrid and it's such an upgrade. Fuck gas ovens forever.
>> No.36285  
File: IMG_20130708_214906.jpg -(149.0 KB, 1152x864) Thumbnail displayed, click image for full size.
152544

Ever tasted pickled cabbage? Ever compared it to sauerkraut? It's obvious which one is superior.

This is true for every possible thing. Everything tastes better when preserved using souring rather than pickling.

Lactobacillus is my best friend.

Now, we'll make soured cucumbers, which are superior to pickled cucumbers by several orders of magnitude.

We're gonna need some salty water, some dill, some blackcurrant leaves, some garlic and some horseradish. And, of course, the actual cucumbers we're gonna sour.
>> No.36286  
File: IMG_20130708_221959.jpg -(160.8 KB, 1024x768) Thumbnail displayed, click image for full size.
164623
Now, I'ma just spare you the part where I was all the veggies, but that shit's important, yo. We don't want to sour no dirty veggies. Everything has to be clean to ensure our little lactobacillus pals will thrive and prosper.

After washing 'n' brushing everything, you stick 'em in a jar, layer by layer.
>> No.36287  
File: IMG_20130709_203339.jpg -(128.9 KB, 1024x768) Thumbnail displayed, click image for full size.
132008
Lastly, you fill it with salt water, put it to someplace protected from sunlight, and let it sit in room temperature for about a week. The pickles should get sourer and sourer when the lil' bacteria do their work.

It's important to note that you absolutely must not let any of the cucumbers touch the surface. I placed a thick layer of blackcurrant leaves on the top, and even put a small, round stone there to prevent any of the cucumbers from floating up. If they touch the surface, they get vulnerable to mold; as long as they stay completely submerged, they should be fine.

It's fairly normal for some white mold to grow on the surface regardless. This is alright: you can just take it off, the cucumbers are still perfectly fine as long as they don't get soft. If they do get soft, throw 'em away, you've fucked up and they're moldy now.

Anyway, after one week, you should store them within some cooler place, removing them from room temperature. But for now, the lactobacillus will need some warmth to get the job started.
>> No.36288  
Any of you bunnies have experience making mugicha?
A friend of mine who lived at Kadena AFB for a while when his father was in the Air Force said once that it was the best drink ever and I tried making it a couple times and it really did strike me as too fantastic. Not bad, but I don't see how it got such a high beverage ranking from my friend.
The first time I made it I just had regular pearl barley so i roasted it in a dry frying pan and then boiled it for 20 minutes. The second time I tried I used fairly dark malted barley from the brew shop.
Any reasonable advice suggested will be put into play in short order with photographic results and discussion posted here for our amusement &/or enlightenment.
>> No.36289  
>>36287
I'd like to try this, but I live in a really hot place. I assume this would affect the process.
>> No.36292  
bump
>> No.36417  
File: DSC03564.JPG -(367.9 KB, 1408x1056) Thumbnail displayed, click image for full size.
376691
Chicken and waffles with jalapeno peach slaw.
>> No.36418  
>>36417
Wow what the fuck
I'd eat it though
>> No.36427  
File: exterminbread.jpg -(151.2 KB, 1200x800) Thumbnail displayed, click image for full size.
154787
Bread!

First time I've ever made a proper loaf of bread in a tin and not a pizza or foccacia.
>> No.36428  
File: internimbread.jpg -(150.8 KB, 1200x800) Thumbnail displayed, click image for full size.
154427
Bread!

And the inside. It came out pretty well for a first attempt, I'd say. Could have been a bit lighter, could have added a bit more salt, could have put it in at a higher temperature at the start and got a crustier crust, but all in all something I'm going to enjoy eating.
>> No.36430  
>>36428
that really looks professional, good job. you're only missing the slicing machine to make it look like something i bought at the local bakery for $5. as for the crust, it looks nice. i don't know why everyone wants their bread to have the kind of crust that rips apart the roof of your mouth, i don't like that kind of thing.
my own attempts have resulted in crusts that are far less impressive than your own and i kind of gave up on loaf bread as a result. i make some nice rolls instead, pantelera and bialistockers, but thats about all i can do. here is a bit of a warning: if become too enamored with your breadmaking you risk becoming obese. bread is a high calorie item.
on the upside, if you can control your appetite, you can save a a fortune baking for yourself. i recently went to the grocery store for flour, eggs, yeast and butter and came home with about 25,000 calories worth of food - more than a week's worth - and spent about $11. for me baking makes the temptation of overeat almost irresistible, so watch out.
>> No.36431  
>>36428
Beautiful bread.
>> No.36432  
>>36430
who the fuck charges 5$ for a small loaf of bread
where the fuck do you live, jesus
>> No.36433  
>>36432
Yeah, geez, a large loaf is like 90p here. It's genuinely cheaper to buy than cook unless you buy flour in bulk.
>> No.36435  
>>36432
>>36433
lol, poverty
>> No.36437  
>>36435
Yeah, seriously, poor people on /bun/? Unbelievable!
>> No.36943  
File: Photo_082413_001.jpg -(271.3 KB, 1024x1280) Thumbnail displayed, click image for full size.
277838
Couscous with raisins, cinnamon and sunflower seeds.
>> No.36951  
>>36943
Why the raisins?
>> No.36959  
>>36951
It was in the recipe and they taste good.
>> No.36986  
>>36951
Aren't raisins common in that part of the world?
>> No.36991  
>>36986
Sure. I just don't get how anyone could cook raisins. I like them in my cereal or with nuts, but cooked?
>> No.36994  
>>36991
Really? I never thought about it but I guess it's not that common.
>> No.36995  
>>36991
Who cares, it's still food, and in the end it all turns into... you know
>> No.37010  
>>36986
What do you mean "that part of the world"?
>> No.37017  
>>37010
Middle East-ish/Maghreb-ish. Couscous land. You know.
>> No.37036  
File: Bald_Eagle_and_flag_United_States_America1.jpg -(287.8 KB, 1600x1200) Thumbnail displayed, click image for full size.
294662
>>37017
I'm an American.
>> No.37132  
>>36991
You've never had an oatmeal and raisin cookie?
>> No.39008  
File: 2013-11-19-195804.jpg -(59.3 KB, 480x480) Thumbnail displayed, click image for full size.
60774
I made a sausage hotpot! All in all it turned out quite well, given I never bother cooking. I think regular potato, not sweet, would go better with it, and I should probably have used properly cooked rice, not the rubbish microwave stuff. Otherwise I think I did a good job.
>> No.39012  
>>39008
That looks nasty, but the taste is the most important part, so good job.

I've been cooking a whole lot lately. Gonna start keeping photographic record again if I remember to do so.
>> No.39016  
>>39008
The whole point of hot-pot is to have thinly sliced meat cook really quickly in boiling water that has a bit of loose starch(rice noodles) if you're a masochist/vegetables sitting in it.
That's not hot pot, that's some sort of stew. Real hot-pot is gimmicky and overall just bad, and you should avoid it at all costs. If you have quality beef/pork, use it for steak/one of the ten million chinese pork dishes instead.
>> No.39023  
>>39016
Why is it bad?
>> No.39043  
>>39023
The taste is so bland that it's one of the only chinese dishes that needs a dipping sauce.
I'm not talking about stuff like peking duck where "y'know I bet this'd taste better with sauce but I'm fine with the way it is", hot-pot doesn't taste very good at all and needs the sauce to be palatable - and even then you get tired of it rather quick.
>> No.39079  
>>39043
Sounds like you had some lame broth when you tried hotpot.
>> No.39111  
File: Quesadillas.jpg -(659.6 KB, 2592x1936) Thumbnail displayed, click image for full size.
675387
It was okay.
>> No.39114  
>>39079
You say that as if traditional hot-pot incorporated any sort of pre-prepared broth.
There's better ways to cook meat than to just slap it into boiling broth and call it a day, deal w/ it
>> No.39365  
Why is tuna so good? [picture unavailable]
>> No.39384  
File: SAM_0007.JPG -(4891.3 KB, 4320x3240) Thumbnail displayed, click image for full size.
5008693
Ratatouille was delicious, holy shit! I did not expect it to be this good. The red colour was a lot deeper, but my new camera has automatic red-eye reduction, so that didn't work out. I didn't use aubergines and I had chicken and homemade frites together with it.
>> No.39443  
>>39365
[goodness unavailable]
>> No.39499  
File: SAM_0013.JPG -(4980.5 KB, 4320x3240) Thumbnail displayed, click image for full size.
5100033
I forgot to take a picture when it was fresh, but I made fusilli with bacon, courgette, paprika, onions and garlic. It was pretty delicious, light on the stomach, and super healthy, with no oils or greasy-ass sauces.
>> No.39512  
>>39499
You don't need oils if you have bacon grease :P
>> No.39599  
File: vlcsnap-2013-11-27-00h18m20s131.png -(488.8 KB, 712x527) Thumbnail displayed, click image for full size.
500563
i know its chichi and a long dead fad, but i just rewatched yakitate japan and now i want to make some melon-pan
does anyone have a good recipe they could link to, one they've used with positive results?
>> No.39610  
>>39599

Since melon bread is called such due to it's shape, I would recommend using a sweet pastry dough such as used in a cinnimon swirl loaf or a pound cake, and then have it molded correctly to count as melon bread.
>> No.39616  
>>39610
I tried melon bread once and it tasted like conchas. Is it safe to assume it's basically the same thing?

On a side note, I never really realized conchas are meant to be shaped like shells and that's why they are called the way they are called.
>> No.39623  
>>39599
Well, there's this:
http://www.youtube.com/watch?v=5z0e-GKJA10
Haven't tried it, though.
>> No.43986  
File: nZHQcZI.jpg -(228.1 KB, 1288x966) Thumbnail displayed, click image for full size.
233612
Bought these.

Oughta be good we'll see soon.
>> No.43987  
File: OJK6guz.jpg -(127.3 KB, 724x966) Thumbnail displayed, click image for full size.
130405
ok, first try

tastes like slightly barbarque flavoured corn curls, really dry and crispy

not bad but nothing to write home about
>> No.43988  
File: IMG_20140523_202342.jpg -(106.9 KB, 724x966) Thumbnail displayed, click image for full size.
109426
huh these things are just air

like you grab a few and put them in your mouth and chew a little and there's nothing left

you'd probably have to eat like, a full litre for a decent meal

the cheddar flavour is a bit stale so eh
>> No.43989  
I really hope mealworms and the like don't actually become an accepted food source in the future. I know they're more economically viable than proper meat, but I can't stand the thought of eating one.
>> No.43991  
>>43988
Not exactly rave reviews so far, eh?
>> No.43994  
>>43989
It's really no different from eating farm animals. They're not picking these worms from the sidewalk and packing them. If what disgusts you is bug blood, these things are dry goods so you're not going to be having a gooey surprise when you bite into them.
>> No.44032  
File: bd408c19c0b076007feb1ea5451d9ca2c7f5da38.jpg -(41.8 KB, 640x360) Thumbnail displayed, click image for full size.
42826
>>43994
What disgusts me is that they're bugs.
>> No.44038  
File: [HorribleSubs] Hunter X Hunter - 128 [720p].mkv_snapshot_06.16_[2014.05.10_17.25.12].jpg -(89.3 KB, 1280x720) Thumbnail displayed, click image for full size.
91481
>>44032
What's wrong with bugs?
>> No.44041  
>>44038
It's bad enough when they try to get into your food, last thing we need is for them to actually be the food.
>> No.44064  
File: eV269oL.jpg -(112.4 KB, 757x1009) Thumbnail displayed, click image for full size.
115121
On retrospect: the grubs were better than the grasshoppers as a whole because they weren't as dry. You had to sort of avoid breathing while eating the 'hoppers or you'd get lungs full of insect powder. The grubs at least had a better consistency, even if they were a bit airy.

These ones are legit best so far, though. Great crispy consistency, they actually feel solid, and though the taste of wasabi is extremely mild, at least it doesn't taste stale like the cheddar did. I could actually snack on these things, unlike the former two ones.

They taste eerily similar to pretzel sticks.
>> No.44067  
>>44064
Where can I buy these?
>> No.44079  
>>44067
I got 'em from http://www.edibleunique.com/

If you live in US there's probably a better place to order them from though, it's an UK based company.
>> No.44095  
I prepared okonomiyaki with friends. All things considered, it came out pretty okay. Bonito flakes almost feel like cheating, they make everything taste better.
>> No.44098  
File: 2014-04-25 18.24.18.jpg -(1833.0 KB, 3264x1952) Thumbnail displayed, click image for full size.
1876991
My friends and I had a barbecue in April!
>> No.44100  
File: 2014-04-18 13.36.42.jpg -(1403.7 KB, 3264x1952) Thumbnail displayed, click image for full size.
1437393
I've started buying herbs and garnishes, and fresh they taste great.
>> No.44104  
File: IMG_20140525_231049.jpg -(117.3 KB, 757x1009) Thumbnail displayed, click image for full size.
120104
Oh, wow. All the other insects so far have tasted like crispy bread or something, but the sago worms taste actually meaty. In fact, it vaguely tastes like... bacon? Kind of a really smoky flavour, I don't know if it's the seasoning or what.

The head has a different feeling from the rest of the body. It's sort of harder and crunchier. The other insects have been completely uniform in texture.
>> No.44112  
>>44038
Bugs are HARAM. You do not eating them if you don't want to go to JAHANNAM.
>> No.44115  
>>44112
Nobody takes Muslim hell seriously because all they have there is fire and nothing else.
Even KFC serves (terrible, terrible) mac n cheese, y'know?
>> No.44117  
>>44115
Bugs are not kosher either.
>> No.44131  
Don't we have a /bun/ friend from Indonesia? He could probably tell us if it didn't mean losing his anon.

I don't have a picture, but I made chicken in lime and coconut today, and it was super delicious! Big hit around the table.
>> No.44144  
File: IMG_20140527_205034.jpg -(114.1 KB, 757x1009) Thumbnail displayed, click image for full size.
116805
Second last batch.

These are actually pretty delightful. Way, way better than the grasshoppers: not nearly as dusty, and the salt fits them better than a really vague curry taste. Easier to eat too, since you can just eat them whole without peeling off legs and wings.
>> No.44165  
File: IMG_20140528_194043.jpg -(326.9 KB, 1200x1600) Thumbnail displayed, click image for full size.
334788
I fail even at making something as simple as curry from blocks (´・ω・`)
>> No.44167  
File: IMG_20140528_230836.jpg -(121.2 KB, 757x1009) Thumbnail displayed, click image for full size.
124154
Last bag.

Mealworms, are, as expected, not as large as superworms. I guess it'd be easiest to spoon them into your mouth or something.

They're just as good, though! They still taste roughly like dry bread with mild wasabi flavouring, but the texture is very pleasant. They sorta feel more solid than the superworms too, which is kind of nice. I might actually prefer these.
>> No.44168  
>>44165
Even worms looks more appetising than this.
>> No.44173  
>>44165
Might want to add less water next time.

>>44167
What's the official dried bug ranking?
>> No.44185  
>>44173
>>What's the official dried bug ranking?

I am also very curious about this, actually. Even if you can't fine it here.
>> No.44187  
Hmm...

Crickets > Mealworms > Sago worms > Grubs > Superworms > Grasshoppers.

I don't think any were particularly bad, but the last two were kind of "dusty" which wasn't nice texture-wise. Grubs would've been higher if not for the stale cheddar taste. Crickets might've won only because the salt suited them so well.
>> No.44214  
File: IMG_20140531_024335.jpg -(339.1 KB, 1200x1600) Thumbnail displayed, click image for full size.
347231
Attempt #2. When can something be considered 'curry'?
>> No.44215  
>>44214
so bad at cooking that you have to go into semantics to relate the final product with the intended product, even when you're just preparing buillon foods
sasuga /bun/
>> No.44216  
File: AnimeCooking.jpg -(206.9 KB, 1280x720) Thumbnail displayed, click image for full size.
211898
>>44214
It's like you're secretly an anime girl or something. Did you even read the directions?
>> No.44217  
>>44216
Reading is for neeeerds
>> No.44219  
>>44217
Just from looking at the literally-damned thing I can guess that you didn't let it evaporate enough and never involved any oil in your cooking
I really don't know what you expected
>> No.44225  
>>44214

Jesus, doesn't it occur to you to either use another curry block, use less water, or let it simmer for longer.
>> No.44226  
>>44216
>>44219
>>44225
The instructions say to add 620ml of water, let it boil, put the curry block in it, then stir until it's gone, let simmer for five minutes. This resulted in >>44165. I reduced the water to somewhere between 250ml and 300ml and let it simmer for a bit longer, and the result was >>44214. So yes, I did all of that except for adding more curry blocks.

I don't think a lack of curry blocks is the problem, either; it had a pretty strong taste. The problem seems to simply be that it's soup instead of curry, as if I need some unlisted ingredient to make it not soup.

>>44219
I expected the instructions for something like curry blocks to create the proper dish when executed, rather than being guidelines omitting stuff that's obvious to cooking experts.

I think stuff like this might be the reason why so many people never get beyond absolutely sucking at cooking; the barrier between 'being able to cook a hamburger' and 'being able to actually cook' is immensely high and you'll just flail around if you try to improve by yourself. Failures like these are very discouraging...imagine having to ask someone in real life to learn how to stop failing like this.
>> No.44228  
>>44226
In all seriousness, if you decide to try this again, just turn up the heat and boil it until it gets as thick as you want it. Make sure to stir it regularly so the bottom doesn't burn. Other than that, you don't have to worry about overcooking curry, it only makes the meat & veggies more tender, which is good for curry. If you don't want to wait on that or it makes the curry flavor too strong, you can add flour to thicken it without concentrating the flavor.

As for presentation, it would look more fancy with the rice on one side and the curry on the other side. I don't know why this is a thing, but that's how they always do it at restaurants.
>> No.44231  
I don't even know what curry is, I just hear about it a lot in anime
>> No.44233  
>>44231
Tunak tunak tun da da da
>> No.44235  
>>44226
also corn starch thickens up soup greatly, mix a tablespoon with a tablespoon of water or so and add it in and see how it is
>> No.44241  
>>44235
loose starch kills flavour like nothing else, so I'd only recommend this if you find the thick gravy too salty, but given how the watery gravy tasted about right in flavour I suppose it's worth a try.
Try adding some colour to the thing using the tried and true techniques if corn starch doesn't work - brown some chunked raw meat (carrots first until the surface looks tasty, meat second, black pepper after the meat is not longer raw-pink to reduce meat-stench, add some soy sauce for colour and further reduction of stench, and then chunked green peppers, do all this over high heat and keep stirring all the way through). After the green peppers look entirely shiny on the skin side (read: coated and slightly fried with oil so hopefully it doesn't taste like steamed green peppers), add water and curry block and reduce until edible.
I obviously haven't tried it yet and I'd obviously make adjustments to the order of the ingredients if needed, but it's a starting point. Other than the green peppers and curry block, all the other ingredients should be highly usable for other dishes.
Set the temperature back to medium before you add the green peppers if you're using teflon cookware since teflon doesn't take extended periods of high temperature all that well, deglaze(read:scrape) the bottom of the pan with your spatula after you add water if you're not.
>> No.44666  
File: 2014-06-25 19.08.10.jpg -(2410.1 KB, 3264x2448) Thumbnail displayed, click image for full size.
2467908
Indian curry is king anyway. Chicken jalfrezi, bombay aloo, egg fried basmati, onion bhajis, naan.

All home made apart from the last two, because I don't have a tandoor/cba to learn how to do bhajis.
>> No.44954  
File: hot_dawgs.jpg -(391.1 KB, 1440x1080) Thumbnail displayed, click image for full size.
400530
We had an American dinner.
>> No.44955  
>>44954
Those are bratwursts.

German food.
>> No.44956  
>>44955
No we said the pledge of allegiance and they became hot dogs.
>> No.44958  
>>44954
Forgot to censor your faces in the picture in the background, yo. Your secret identities have been exposed~
>> No.44959  
>>44956
FYI: hand over heart, not military salute.
>> No.44960  
>>44954
What's the thing on the smaller plate?
>> No.44966  
>>44960
Fried onions.
>> No.44968  
>>44958
Is the other person in the pictures a /bun/ny too?
>> No.44969  
>>44968
Of course not. If my boyfriend found that I was posting pictures in a place like this he would never let me live it down
>> No.44975  
File: spomlet.jpg -(286.1 KB, 1200x900) Thumbnail displayed, click image for full size.
293014
>>44968
No, she's only heard myths and legends of the great bunbunmaru.com

I made a Spanish omelette with left over Domino's tater wedges and bacon. There was something about the flavouring on the wedges that made this super mega tasty.
>> No.44981  
File: SakamotoCake.JPG -(421.9 KB, 1024x768) Thumbnail displayed, click image for full size.
432021
WAHAHAHAHA!
>> No.45044  
File: 2014-07-18 18.43.35.jpg -(2026.3 KB, 3264x2448) Thumbnail displayed, click image for full size.
2074949
I had a ploughman's lunch for dinner. Complete with offscreen cider.


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