>>15
Italy only got the tomato in 1500 and they act like they own tomatoes.

>>16
Least gay nigger.

>>17
Irish only got potat in 1500 and they act liek they own patatas.

>>18
Is he from outer space?

>>19
many such cases

>>21
Do newchefs break the spaghetti to avoid burning the end of it, or do they just not know how to eat noodles with a spoon?

>>23
Newchefs dunno they can cook spaghetti in smaller pot in little water.

>>24
This is why I used to do it.

>>24
If you use too little water the pasta becomes starchy, usually I just boil an inch of water then add water from the kettle to save time

Dis a good one.

>>25
First you break spaghetti in half, then cook it until soft. Drain it, then serve it with ketchup.

>>31
She will probably marry a man who can make a really good grilled cheese

>>32
I can sort of do so. Wish I had an Olive gf.

>>31
No. We're only cooking with butter. No olive.

>>34
Old meme, but it checks out

The figured it's a good idea to name a fruit after pines and apples?

>>47
How's that martial art called?

An old Frugal Gourmet recipe, healthy and delicious (good recipe if you have higher blood pressure too):

You'll need the following. Olive oil. Three cans of sardines. Onion. A jar of organic sundried tomatoes. A red bell pepper. First you need to get a ceramic casserole dish, oil it all up with olive oil. Next you throw three cans worth of sardines. Chop up half an onion and put it in the casserole dish. Chop up the bell pepper and add it in. Grab the jar of sundried tomatoes and add three heaping tablespoons worth into the casserole dish. Top it off with some more olive oil. Pre-heat the oven to 350(F) and bake on 350(F) for about 30 minutes. Take it out and let it cool a bit. Once cool, stir it all up, mix it all together and serve in a bowl. This is a very wonderful and quick dish to make, once you have the hang of it you'll be cooking it a lot more often.

>>55
Spagarti

>>56
I've often seen this made as a baked pasta, a lot of traditional Italian pasta is baked or finished in an oven.

I would try using the oil from the anchovies/ tomato to fry the vegetables, often the flavored oil is wasted.

/ck/ has rapidly risen to 9th in the user rankings, by dint of having four different users.
It is now suddenly more significant than the hundred dead boards with zero users.

In celebration I made a salad.
<ingredients
Butter beans, mayo, plain yogurt, tyme,tuna, djon mustard, pickle onions, boiled eggs, salt and pepper, herbs.
Make two serves of cold salad at once, eat twice as much salad.

Also if you remove the tuna, this is a good side salad for fish. If you're serving salmon I would add dill and not add mayonnaise, the salad can also be made with beetroot

Finished dish.
Goes well with vodka, grappa or dry white wine. For a lady; smoked salmon. For a child; blinis.

>>58
If there were anchovies in it I could, but Jeff Smith called for sardines for that particular dish, and yes you can use the olive oil in the sardine cans as well. Great idea for saving money.

>>63
That looks very good. At some point I will have to post a few pics of the dishes I make.

I'm looking to start making tuna sandwiches to take with me during the day when I am out. Reading about them, it seems people generally use mayonnaise which I am a bit hesitant to due to all the cheap ones using lots of canola oil.
Making my own mayonnaise is an option, it doesn't seem too difficult. I was also thinking of making hommus instead and using that. Any suggestions, tips, or something?
I was thinking lettuce and red capsicum (aka. red bell pepper) would go well with it. Bread would just be fairly cheap wholegrain unless someone has some better suggestion.
Keep in mind that this needs to all be fairly cheap.

>>66
>I am a bit hesitant to due to all the cheap ones using lots of canola oil.

I do not blame you, canola oil is so toxic I once used it to kill a colony of ants that were invading a cabin kitchen when I was on vacation years ago, and it worked, knocked them all dead. You can always look for organic mayonnaise without the canola oil. Organic mayonnaise is usually made with olive oil or avocado oil.

>Making my own mayonnaise is an option, it doesn't seem too difficult.

I have done this before, it is not too hard. In fact it literally is typically eggs, salt and some kind of cooking oil blended. Some people add a little herb and spice to it. The only downside is it won't taste the same as conventional store-bought mayonnaise. It typically never came out very thick either. For that reason I would try finding a health food store or online source to buy organic mayonnaise.

>>66
I often take sauces separately to avoid things like bread going soggy, you might even bring all the things to make the sandwich separately in a lunchbox like kids do.

Mayonnaise? Well you can buy better mayonnaise, or use something else like the oil the tuna came in, or a herb yogurt.
>>67
It's easy but you get raw egg everywhere and it doesn't keep long.
>>68
Very good. I often crush sausages rather than slice them because the crushed meat gets more surface area.

I thought Jalfrezi was just a curry sauce, typical fry. So you would just get a bowl of what they call "fry" with a side of either rice, flatbread, papadam etc. I find that if I make the rice separately I'm left with leftover plain rice, which is less of a waste and more easily used in differnt dishes
>https://fatimacooks.net/chicken-jalfrezi-recipe/

Lentils, protien ball curry, yogurt. Unsure if this qualities as keto

>>70
>I thought Jalfrezi was just a curry sauce, typical fry.

Perhaps that is what it is intended to be, the sauce that is. I made it a bit differently as I added a bunch of rice to it too and did not use chili because I had no fresh chili peppers to use unfortunately. Without the rice and adding some chili peppers it would have turned out much more authentic, I must agree. Next time I make it I'll consider buying everything I need for it before hand.

>>71
That does look like a keto dish, looks delicious.

A few random things from an Asian store.

We cookin', you lookin'!

>>73
>>74
Looks promising

After leaving this to shrink away from the tin and chilling it what I've now got is a neat brick
Why bother with this?
Well chickpea flour is 20% protien as compared with 13% in whole grain flour. Nutritionally is far better with huge iron values. It's gluten free and suitable for pete.

Have to ketchup with this thread, but in the meantime here's this:
https://www.offbeatbudapest.com/budapest-city-guide/best-traditional-hungarian-dishes/

The strange thing about this stuff is that I'm pretty sure you can eat it raw, like a custard it's cooked prior to setting.

So you could serve this any number of ways, and i suspect to that ends you could make it softer or harder.
In hindsight a teaspoon of salt was too much.

This first preperation is just a kind of curry sauce with a lot of shaved ginger.
It's bad, but at this stage i think that's my fault

>>78
The frustrating thing is that trying to get normal food here costs a fortune.
Our shithouse manufacture of meat means we don't get things like smoked bacon fats, on a bad day you can't even buy bones to make stock.

A far more legit attempt, when fried these don't absorb oil like tofu as become softer inside, and are also good when cold.

The dipping sauce is a certified hood classic, fish sauce, lime juice, garlic, green chilli, coriander flowers. Usually they add sugar but that's a bad habit

>>67
>>70
Thanks for your suggestions. I haven't tried it, but I was thinking of trying creamed corn. What do you think of that? There would be corn, tuna, red kidney beans, black beans, various spices. Eh?

>>81
>Usually they add sugar but that's a bad habit.

I'd have to agree. Looks like another great dish.

>>82
You won't know unless you try it. Sometimes as cooks we have to give the old "trial and error" testing method to find our niche preferences. I've had both failure and success doing do in the past.

>>80
I buy wholesale beef from a local farmer, met him at the farmers market in town years ago. With the processing fee included it costs me around $1,500 today to get half a cow worth. That's about 2 years worth of beef for a couple, 1 year for a family of four, as long as it is stored properly in a box freezer. It is enough to fill up a whole box freezer and even then you might have extra to store in the regular freezer too. Consider buying wholesale because over time, including the cost of inflation, buying beef by the pound in stores his a huge price gouge (stores tend to add around $2 per pound to make profits). Plus the fact if you buy from the farmer you can learn exactly what quality you are getting before you make a big purchase.

>>73
I wish I had an Asian food store near me. If I want anything authentic I am forced to buy it online.

>>84
That's an interesting consideration, my butcher was out of pork mince for the third time this month and I swear when the boss is away they're just too lazy to clean the mincer.

The other issue buying a side of beef is that you're limited with cuts, that's a personal preference.
I wonder what the refrigeration cost would be over a year.

>>85
I was in the same boat so maybe i can give some good advice.
A. Work out which ingredients are core to the kind of Chinese cuisine you like, many dishes you see online are regional specialities that highlight a special ingredient, but more everyday recipes come from only one region of Asia. You may have to settle for the regional version.
B. Cook from fresh. Asian expats typically don't but everyone is Asia does. Eating from packets is expensive and pre made goods aren't so versatile.
C. Recognize ingredients that are included simply because of their low cost or abundance. When a recipe calls for bokchoi that's just because the author assumes it's what you can get your hands on, in reality any Asian green will do.
Im using pea greens at the moment because these are the greens i have on hand, onions are very diverse and there's a triangle between hot, large and green and near enough is good enough.
D. When you've got your shit together, but online. I send a big box full of things I really need.
Preserved Sichuan vegetable, djoubanjisng, douchi, mixed hard spices, dried mushroom, Sichuan peppercorn.

Lunch today, Zian mien.
Common in Beijing, typically a take out food. Far too salty but balanced with a ton of vegetables.

Today instead of cucumber I Julianne'd this vegetable which i can't even identify but it's like a cucumber took the form of a mango. Whatever, in it goes. I used pork sausage because the butcher had no mince and as a result i didn't get nearly enough sauce.
But it's not bad, actually it's far fresher.

And here's what it's actually meant to look like
>https://thewoksoflife.com/beijing-fried-sauce-noodles-zha-jiang-mian/
I didn't mix mine in the wok just so you could kind of see what's in it, mixing your own noodles is a thing.

Kino leftovers for lunch

>>90
Looks good. Full grain noodles like soba are hard to work with, i only use them in noodle salad.

goy slop

Matevz,slokav crammed potato with beans.
As is common in eastern Europe a ton of dairy is the key, in this case half a cup of sour cream.

This year was a very bad year for cabbage, so i bought up whatever i could and made saurkraut which lasts for months and is good to break up fatty pork.

This is a great dish to use budget bacon or offcuts, or to make with left over meat

>>93
>sour cream in mashed potato
Interesting. Although it does pair well with baked potatoes.

>>91
A minute in the same pot of boiling water used to blanch the broccoli. Then mixed with the honey soy drippings from a previous batch of chicken.

Don't even know what 'grana padano' is but always wanted to try these fancy-looking ''and expensive' clay-pot dips. Price was reduced down from 9 bucks so why the fuck not?

>>89
If I could get a hold of more Asian ingredients I would not try making that in my wok. Don't know where I'd get that Chinese sweet bean sauce or shiitake mushrooms from, maybe I could buy it somewhere online?

>>98
>I would not try making that in my wok.

I would not *mind try making that in my wok, pardon the typo.

>>95
You can mix a little starch and water together, then add the cloudy water to varous dripping and sauces to thicken them in a pan.

>>97
Is that why there are hundreds of those ceramic bowls in the up shops in extensive suburbs.
They eat the dip then donate the empty bowl to the poor haha. I'd be offended but i bought and regularly use the ceramics

>>98
The mushrooms you could buy online, but I'm pretty sure woolies had them in the Asian section, they're usually next to the seaweed sheets.

It's pretty common to replace the sweet BEAN paste with regular ass hoisin.
Honestly the names of Chinese ingredients are very fucking unhelpful in Chinese let alone English.

I spent weeks trying to work out which of the 25 "picked vegetables" were needed and Chang was particularly unhelpful even though i was buying his shit.

If you've got to use "black bean sauce" mixed with hoisin you'll survive

>>100
I'm familiar with the 'corn starch slurry' technique used a lot in Asian cooking.

>>101
I always try to reuse things like glass jars. If this ceramic dish is heatproof I'd try cooking Chinese clay pot rice in it, albeit a very small portion.

>>103
Fuck me, huge price difference between the dried and canned.

Based this dish on a couple recipes, a traditional bake and a Hungarian version. Layers of tomato, onion, garlic, fresh parsley and sour cream, topped with Italian salami.

>>107
Good job, Chef.

>>108
Cheers, Chef.

>>104
Forgive me, especially outside European cooking i cant know who is or isn't familiar with anything

>>106
That weight is deceiving, consider the weight of the dried mushrooms after rehydrating.
I used to think dry BEANS were expensive until i realized they tripped their weight after soaking

>>107
Intriguing. I don't often bake because for a single neet it's a pain. Reminds me a bit of mousaka

I think I'll try making tushonka following this video:
https://invidious.snopyta.org/watch?v=i3wiIbsSzEs
https://www.youtube.com/watch?v=i3wiIbsSzEs class="quoteLink" href="/ck/res/14.html#115">>>115

>>115
Layered potato is basically potato, boiled egg, sausage, all sliced up, layed in layers with sour cream. But can be done in any variation like the chef above did, with just about any ingredient you'd prefer I guess.

>>114
>That weight is deceiving
True. Most of what's in that can is the liquids used to preserve and mushrooms are like sponges. Best to get the dried I guess (if you can't get fresh).

>>115
Well I'm a 'single neet' with an abundance of free time. So why not make dishes from scratch? Made my first ever focaccicia a few weeks back and am looking forward to improving it.

>>116
Canning meats ain't for beginners. You must have a fair bit experience preserving. All I know is 'quick pickles' that get stored in a fridge to be consumed within a month. One thing I want to try this year is sauerkraut, or kimchi.

>>121
This last pic shows the finished dish. Once the sauce was cooked I added it to the wok with the spiced sirloin and broccoli, and mixed it up cooking it for another 5 minutes until ready to serve. I know, it's a very extravagant dish but we only live once, right? So if you have the time and save some money for a special occasion I'd recommend cooking this wonderful dish.

Bolognese sauce that's been simmering the past couple hours. Nothing out of the ordinary ingredient wise besides the addition of Italian salami. Set for the freezer. Next up a chilli con carne to use the other half of the beef mince.

>>122
>>121
>>120
That's no everyday Chinese beef and broccoli stirfry! Looks great though.

For spighett saus I fry some onions and garlic, add tomater, all chopped, then season it depending, but salt, sugar, greens like basil, or oregano, and whatnot. I just make enough for one portion of pasta. When served I add cheese.

>>125
I use passata, cook the oregano in the oil and add the basil as garnish, a bit of chicken stock powder in place of salt doesn't go down badly.
>>123
Well beaned, this is my mind of cooking
>>122
Generally i fry my aromatics, meat ave veg separately in small batches.
Then you can add a bit of cooking wine/ water, the aromatics and things like soya sauce so all you've got in the wok is sauce.

This avoids making your meat tough by stewing it in the sauce, and it's actually faster because of the way the wok works

>>116
Potted meat is right up the hard end, you've got to be proficient sanitizing glassware, rending fat, pickling. Until you've got the hang of all three i wouldn't attempt potted meat

>>124
It was very good, and honestly I had no idea how this would turn out because it was my first try at it. Me and my family were very pleased with the results though.

>>126
I decided to make this dish a bit different and try something new. Fortunately the beef did not turn out too rough, although I suppose I could have cooked it differently to make it more tender.

This reminds me of an old trick I might as well mention here, for making beef more tender. The trick is fresh pineapple (cannot be canned due to a preservative that prevents this). If you have a nice big thick steak and wish to preserve tenderness, regardless of how you cook it, you can blend up some slices of fresh pineapple (with the skin intact) into mush, then marinate the steak in it for about 15 to 20 minutes maximum. You do not want to marinate it over 20 minutes because the steak will become too tender and start to fall apart! What happens is fresh pineapple has an active enzyme called bromelain that softens muscle fiber and increases the meat's potential to absorb more moisture. Canned pineapple, as mentioned, will not work because the preservatives de-activate the bromelain.

>>128
Good old bromaliaine, one of the least retarded protease

Anything with rice noodles looks healthy, actually this dish is of virtually no nutritional value.

Fuck this site is broken.
Anyway this was a more elaborate preperation of black bean noddle and I'm going to say it was a failure.

Wrong kind of noodle, the sauce should have been oil based, not enough fresh vegetable

>>134
Looks like albino spaghetti

>>135
Fried egg looks good. Tofu lookin like chunks of marshmallow.

>>136
These are waiwai noodles, a rice noddle that cooks virtually instantly. Being so thin they're good for mixed salad, spring rolls, and because they take the soup they're good for vegitarian soups.

The dish is a mix of quick picked radish, onion and chilli and the soup base was onion and fermented roots.
I was hoping the soup would be lighter but the picked roots were too earthy, next time I'll use lotus and mint

>>137
After you mix it together it looks more photogenic, i just wanted to show what was actually in it.

Over the Lunar/Chinese New Year, I decided to try my hand at more Chinese cooking, and make some hongshao yu.
While I don't have a wok, please excuse my poor abused cast iron.
There wasn't much difficulty in cooking them at all, save that I had to do each fish individually, which was a pain considering I was cooking for three people.
But the end result was still incredibly tasty, and the family loved it.

Recipe was from The Woks of Life, which is a neat little site that's introduced me to a good bit of fun Chinese/Japanese dishes, and got me into visiting my local Asian market, and making use of new and tasty ingredients from there, that definitely have the meals come out tasting far closer to what one might expect from say an actual Asian restaurant.

https://thewoksoflife.com/chinese-braised-fish-hongshao-yu-2/

>>140
Looks good.

>>142
Sounds interesting as I have never tried kimchi.

>>143
Should try it if you like sauerkraut

>>140
Very nice, I've always wanted to try frying a whole fish in my wok. Do you know what species of fish it was? Looks like a type of sea bream or bass.

>>145
That's legit just whole tilapia I got from Costco.
An Asian market I frequent now has just about every type of fish I could hope to cook for the next year however, so I plan on experimenting a good bit with various fish, prawns, and whatever else they have.

My advice is that it cooks way faster than you think it might, even going by that recipe in my previous post.
I thought for sure I was going to under-cook them, instead they came apart and melted like butter from fork to mouth.
One of them I barely even made it to a plate, because it threatened to fall apart on me trying to transfer it there.

>>146
Thanks for the advice. One prawn dish I really want to try is Chinese 'salt & pepper shrimp', where the prawns are fried so crisp you can eat the shell.

>tfw drunk

Leftover roast sesame chicken tit topped with Kewpie mayo (not a sponsor) and green onion, tinned corn and black beans seasoned with cumin, smoked paprika, cayenne, garlic & onion powder. Asian style soy eggs and smashed cucumber salad, AND finally some potato salad mixed with a heap of fresh dill.

I've, somehow only recently, discovered coffee chocolate bars.
Aside from being amazing just by themselves, as I LOVE coffee, and coffee flavored anything. They've made excellent cooking companions to add sweet, chocolate, and coffee notes to anything that you would usually add chocolate morsels to.

While I've currently only tied a couple brands, so far nudge, Colombian Reserve, coffee bars have been the best, and my most recent addition to my weekly homemade chili.
Giving my chili that added sweetener and chocolate, without having to add sugar, and hints of coffee that I really love.

Coffee bars are amaze.
Anyone else tried them, have recommendations?

>>149
Don't believe I've ever tried coffee-flavoured chocolate but used to love these candies many years back.

>>150
Gonna add this to my list of things to look for at the Asia market.
Cheers.

>>149
>>150
We have/had these candy bars since forever, "developed" and made in Hungary. I think some are disappeared, some still manufactured. Most of these have chocolate cover and some falvoured filling. One of them, on the left the Kapuciner, is a cappuccino flavoured chocolate bar. But let's go through them.
- Melódia. Not sure anymore, I'd say some type of hazelnut cream, and probably dark chocolate, and maybe milk variety. This on the pic is a "reproduction", since the original company was closed down. Found this list on the net:
>primary ingredients include hazelnut cream, chopped almonds, honey-flavoured cashews, and peanuts.
- Lotto. Walnut falvor.
- K - they had various letters on them depicting the animal drawn next to it, in this case a kangaroo. These are just chocolate, no flaviour. On the border of milk and dark chocolate. The packaging says 40% cocoa.
- Kapuciner - the aforementioned cappuccino/coffee.
- Sport - rum flavoured.
- Autós - coconut
- Bohóc - I don't remember.
- Szamba - cherry.
- Balaton - originally it was red (dark chocolate), later in the '90s they introduced the blue (milk). It's a wafer type of thing. Now produced in "Outside EU" which means Ukraine. Thanks Nestlé.
- Vadász - sour-cherry-alcohol flavoured. Red = dark chocolate ; green = milk. Not sure about the actual alcohol content.
I think there were couple of others, I only found this pic featuring this much.

I'm going to eat pork shoulder I cooked last Wednesday, technically finished Thursday morning, in the slow cooker for like 12 hours.
Wish me luck lads.

>>153
Good luck and/or RIP

>>154
Thanks, fam.

>>155
I like Spam. Shame it's went up in price, but the walmart brand is just as good.

>>149
Try the German ones that come in the little round tins. They are very expensive but you only eat one piece.I have coffee with my coffee.
>>140
Ourstandibg wok.
>>142
Strange, but i suppose it's much easier than marinating then glazing then having a sauce.

Survived another encounter with questionable pork mince. Really pushing my luck.

Made haji curry by browning and boiling down horrible offcuts and spices, then sifting out the bones and grisly bits.
$1.50 per serve, $2 with rice and raita. You won't do better for red meat.

Recommend preassure cooker, and if you cooked decent meat and the grisly mess in two seperate pots you could then just add the grisly one as a gravy to double the volume of the good one.

>>160
You are braver than me.

>>163
That does look tasty.

>>164
Thanks. It's fun making your own pizza, especially with a dough you don't have to wait hours to rise.

>>163
Good work neet

Gnocci with green preppers, nothing special

Kimchi fried rice, again a boring dish.

Spicy chickpea stew, most went into tacos.

>>168
That fried rice looks nice, chef.
Well, the others too, but I'd pick that one to eat.

>>167
Homemade gnocchi? Never tried the stuff.

>>168
Kimchi goes great with scrambled egg.

>>169
Parsley looks like a mini tree. Was that 3 eggs or a double yolker? All dishes presented beautifully!

>>167
>>168
>>169
Wow they all look great.

A platter of chicken is what's missin'!

>>176
>>177
Looks great.

>>178
Cheers, was a bit worried about the quiche as the eggs had a best-before date of March 18. Got 3 more eggs in the carton for a spaghetti carbonara tomorrow.

Spaghetti Carbonara with asparagus, made the somewhat-traditional way of eggs+cheese to make it creamy.

With bacon of course. Pancetta is out of my budget and what Aussie has even heard of Guancial let alone pecorino romano. I used the pre-shredded parmesan. As you can see the eggs (3 whole + 3 tbsp cheese) did scramble a lil' bit but that did not affect the overall taste, which could've done twice the black pepper imo...

Smelly asparagus piss on teh horizon

>>179
Eggs are tricky. They can hold, but sometimes...
You probably break each into a separate bowl individually before chucking them together no? Plus with carbonara, where you only need the yolk, one can see if it's any good before using them.
Video related:
https://yewtu.be/watch?v=yUYgguMz1qI
https://youtube.com/watch?v=yUYgguMz1qI [Embed]

>>180
Have never ate it with anything else just bacon. A bit of green adds good visuals at least. I'm fine with asparagus, so would eat.

>>180
Enjoy your coopers.

Will I burn in Hell for eating chicken on this here Good Friday?

>>185
Only if your catholic.

Coconut Chickpea Curry

with a splooge of yoghurt and some green stuff to make look pretty :)

>>187
very nice

>>187
Well beaned
>>182
Woe
>>180
That's actually very bloody good, it's a much harder dish to do well than people think.
Budget wise you can buy a pecarino which is the parmesan from the next province over and without EU trade tax costs half as much.

Instead of pancetta you can use middle rasher bacon and brown it up a bit, though any kind of cured ham is fine.
European ingredients like this tend to just be the best known out of a whole cluster of virtually products, champaign comes from champaign Provence... so which wine comes from the neibouring provinces? Pro tip: they're virtually identical to champaign.

More in depth Laghman.
Basically stir frying Turkish vegetables with cumin seed, reserving half for a sauce with tons of Chinese black vinegar and red oil, using packet udon which are a great stand in for hand pulled noodles, and livening it up with green onion and coriander.

Kyrges people might use red chilli rather than red oil, the coriander is a bit more nepalese, all the stepe people would hang shit on you for not making this with 50% lamb, beef or horse meat.

To save time and avoid stewing the shit out of good vegetables neets can just blend half the stir fried veg into a sauce, add the other sauce ingredients, then stir fry the noodle/whole veg/veg sauce.

If you had more than 3.50$ you would probably stir fry beef cubes at the start, but this is my 3.50$ version.

At the commune it would be a kilo of frozen mixed veg, a kilo of thick noodles, a kilo of fresh veg,a kilo of meat.
25$/4kg, so this really is a 3.50$ meal with beef.

>>189
Thanks for the cheesy tips!

>>190
>Chinese black vinega
Has a very unique flaour. I need to use it more. The only time I have were in dips for things like dumplings and bao buns.

>>191
That wok pic looks really nice.

Back in my real povo days the usual dinner would be spaghetti + B&G frozen coloured cubes + tomato sauce. I don't miss it.

>>192
>At the commune
Straight to the trough!

Might jig up a pixxa for dinz

>>191
Looks very tasty.

>>197
Pizza sounds nice especially a homemade one.

>>199
No pidzas until payday though. Got no cheese.

Hainanese chicken rice...

...sans rice as didn't realise had none until starting the dish. Poached chicken not as visually appealing as say something roasted, but this dish is all about the 'gelatinous' texture of the skin. Big pinch of MSG into the broth. Once cooked you dump the meat into an ice bath before patting dry then coating with sesame oil. Spilled some oil while prepping the scallion ginger oil condiment. Big pile of dirty dishes.

Midnight snack: Onion sandwich and some of the Vegemite roast chook bought from Coles today. Glad it was 50%-off, as it tasted nothing like vegemite and no different from their regular birds. Fuck Sickos.

Vegetable pancakes, made with green onion, shredded carrot and sweet potato plus some of my homemade pickled jalapeno/shallot mix. Pretty fucking tasty.

>>204
>pancake
This looks good, but is there actual pancake batter anywhere in this? Words have meanings you know.

>>205
Yup, batter consisted of half a cup each plain and corn flour, teaspoon salt, half teaspoon baking powder and one egg. It was a Korean recipe, the pickled veg used was a substitute for kimchi.

Stir-fried veg with a couple crispy fried eggs! Could easily get 4 meals outta the veg alone, if served with a bowl of rice or instant noodles.

>>206
All good then. Might try it myself one day.

>>207
Pretty much the only way I care to eat vegetables most of the time. Sometimes raw will make my mouth itch.

>>209
>>207
>>204
>>202
>>201
Rapid progress among the neets, this is incredibly heartening. We're all going to make it brahs

Fried rice tonight.
The secret is using black and gold mix frozen veg, black and gold rice, onions, budget bacon and eggs.

Sauce is a matter of preference,I use red oil, 5 spice powder, douchi, xaoching rice wine, oyster.
Jar sauce is fine, as is just using soya+5 spice

If it's for the fridge, fridge it promptly. If it's not the next day don't use egg at all. Good dish for left over veg.

What actually makes this worthy of mention is that I made 5 kilos for about $7.

>>211
Nice-lookin feed, I prefer to just mix the egg into the rice whilst cooking. You make your own chilli oil iirc?

for large batches I don't because the egg limits the shelf life of the whole batch.
I actually cook the egg fresh when I'm microwaving the rice

>>209
Greasier than I'd like, but pepperonis look pretty good cooked like that.

>>211
Black and gold what now?

>>214
Fuck the goy memes, sloppa is part of our nature.

Thai basil stir-fry using pork mince and Italian basil because supermarkets are racist. Served with sesame noodles, blanched bok choy and the traditional crispy fried egg.

>>217
Turned out well.

>mix that octopus label japanese bbq sauce with a couple spoons of gochujang thinking I would get sweet and spicy
>barely spicy
I should have just dumped cayenne pepper in it too like I was thinking.

>>219
Gochujang is one of the mildest chilli products out there. A sriracha sauce is spicier imo. A few drops of Tobasco would give any BBQ sauce a good kick of heat.

>>220
I have a hotter gochujang paste. I was trying to keep it "Asian", so maybe I should have dumped some sriracha in it too. Or just added more paste. The sugar in the sauce probably dulled it out.
It still taste good though. Not quite as sweet at least.

Used bacon fat to stir fry. Much better lubrication than peanut oil. Ruined the dish however with too much Chinese cooking wine and soy sauce. Had to spoon out a few tablespoons of juice so the ingredients would start frying again, instead of boiling.

>>222
I always have to remind myself that I am making a stirfry and not a soup otherwise I do end up with a soup.

Feckin' 5-image limit

Salsa turned out great, the gauc was okay though I think the addition of olive oil dulled the overall flavour. It was a nice cool contrast to the salsa though, even with the seeds removed from the jalapeno it still packed some heat.

Chips were made from an old pack of Mission-brand flour tortillas. The pack was opened a few months back and had been sitting in the fridge since in a zip-lock bag. Thought they'd be moldy by now but they're packed full of preservatives. Thanks science!

That meat is just minced pork seasoned with your typical taco seasoning blend, though instead of the chilli powder I used a large fresh chilli, plus some red onion and chopped garlic. Prolly make some dank nachos with it.

>>224
Good job, Chef!

>>214
>toilet-bowl regurgitation
You have white stuff in your stool sample?

>>224
very nice

Chef John drizzled 'Dragon sauce' over the chicken, which was just a mix of maple syrup and sriracha sauce. I had neither, but what I did have was Tobasco and good old Aussie honey. Close enough!

Fuck ALDI btw

>>231

Chicken turned out very nice.

>>237
What "organic" means in noodles?

>>238
I don't think it means anything, just marketing from what I can tell.

When life gives you lemon...

...Zest and juice that lil' yella SOAB! Optionally now use all that lemon goodness to marinate half a kilo-odd worth of chicken wings. Throw in some dried thyme (You've got the time I've got teh place...), rosemary, olive oil, salt and pepper. But WAIT, there's MORE. Taters, onion, garlic. Now it's a party.

>>237
Oh hey Stir-fry ''NEET', haven't seen you around in a while. Dish looks good. Never tried those noodles.

>>224
>>225
I can hear it.
Love me some salsa, but haven't made my own homemade salsa before. Cherry tomatoes seem like an odd choice though. How does it change the taste?

>>231
I know neither of that stuff is going to go bad after a year, especially the gravy mixed with probably never does. Yet lately I get queasy about things going out of date.

>>237
Oh yeah I have a pack of those noodles somewhere, but not sure if they're organic. They are probably also out of date. Anytime I want stir fry I just take one of those Maruchan ramen packs and stash the spice pack away.

>>240
Wings look really good, give me a bit of salt and those wing tips and I would be happy.

When humanity presents you an orange...

**Zest it you damn fool!, but don't bother juicing as you have that bottle of OJ in teh fridge to make life a little easier. Do slice it up however and bake alongside the drumettes that've been coated with a mix of cornflour, baking powder,salt, pepper & garlic powder. In a separate pan combine the OJ/zest/soy/brown sugar/rice vinegar/S&P/grated ginger&garlic and simmer a few minutes before adding chicken. The cornfloured-coating will thicken sauce. Be sure NOT to taste sauce so it comes out overly salty...

Serve garnished with toasted sesame seed and sliced green chillie because that's the only green stuff you have on hand.**

>>242
>How does it change the taste?
Compared to regular tomatoes? I wouldn't know as that's the only roasted tomato salsa I've ever made. In future I'd double the batch and try freezing some.

>>240
How long do you marinate the wings in the lemon juice?

>>246
About 6 hours that time.

>>244
Very nicely presented.

>>247
Thanks, Chef!

Steak done! Oh man, oh deary me. Haven't touched a single piece of cow at all this year! So this is simply Heaven, even if the meat is a cheap 'economy' cut (rib fillet $20/kg). Served with a hearty red-wine/mushroom/shallot/garlic/Worcestershire/ketchup/mustard pan sauce and a dish I've never done before, 'fondant potatoes'. Think roast spuds drowned in butter and broth, seasoned with rosemary and thyme (fresh if ya got it. I didn't.) It's hard to make a plate of brown stuff look good, especially when no fresh green stuff to garnish the plate.

Ate too much potat.
Constipated.

>>251
Smelly feet also incoming.

>>250
Looks good, could easily go a plateful myself.

>>250
Looks good, could easily go a plateful myself.

>>253
Thank
>>254
You

>>252
A laxative dessert put an end to that nonsense.

Going to make a pork and BEANS dish out of a smoked bacon hock. Question is what BEANS to add? I've got a tin each of black BEANS, WHITE butter BEANS and garbanzo BEANS aka 'chickpeas'.

Summer is here. Crushing strawberries and raspberries, mixing it with a bit of sugar and a splash of cold milk.

>>258
What's meat content?

>>260
The label said something like 90% beef heart.

>>261
Quite good.

Outdoor cookin vidio:
https://youtube.com/watch?v=WyUw35RiCHI [Embed]
Cookin starts aboot 36:50

>>263
Disappointed he did not violently slaughter and cook his pet chook.

>>258
good feed

>>259
make it two please

>>263
He did have a good feed.

>>267
The way he presented the ingredients was annoying and unnecessary.

Narrowed down the choice of BEANS for the pork & BEANS dish by one, with this bowl of goodness.

Added a cup of frozen peas/corn, some freshly-grated garlic/ginger, half a red onion, dried parsley, chilli flake, sugar, salt, pepper, freshly-squeezed lemon juice and a few tablespoons of Extra Incel Olive Oil. Something like this you want to let 'nmarinate' for a few hours or overnight. The flavours will, INTENSIFY.

Apperently chicken drumsticks without skin are called 'lovely legs'. Anyway that's all I could get tonight. Picked up a foot-long kabana at the deli to make up for the lack of skin-fat goodness. Throw in some spuds, half a bulb of garlic and you've got a meal fit for a king NEET.

Apparently*

>>271
That turned out very nicely.

Made too much salad as usual but I might add some kalamata olives to it and a simple dressing of a lime bit of sugar and salt.

Nice rare steak and my salad.

>>275
bad food

>>275
Top notch!

My steaks are always rare, as in rarely eaten because it's too expensive for the NEET budget.

>>271
Is that a thick kabana? I looked at coles and woolies website and they all look like thin ones.

>>279
Local butcher, and yes it was THICC.

>>275
>>274
Good work chef

>>282
Nice presentation as per the usual and thank you for contributing much needed useful information.

>>284
Looks good, Chef! Caught it yourself?

Made ramen, mixed result.
Fish and egg didn't go well with the Chinese style broth, bacon used as chasu pork was ok

>>284
Well tuna'd

>>286
You fried the bacon?

>>285
Easiest catch ever!

>>286
Could have done with some thinly sliced green onion but otherwise looks OK.

Keepin' it simple. A few chicken wings, a rasher of bacon, bulb of garlic, some old corn tortillas and handful of green onion. Cooked in stages so nothing burns.

>>291
Nice, I always find chicken and bacon go well together.

>>292
A while ago I had chicken thighs topped with streaky bacon and that was it, no oil salt or pepper. As they roasted the bacon imparted the most delicious salty smoky flavour.

Spagetti meatballs.
nothing in the meatballs but herbs and onion, fish sauce in the tomato sauce.
No bread for garlic bread

Other nights burgers, again the patty is just meat, made big mac sauce that covers the onion, home made pickles, real cheese.

Ate several in one sitting

Curried goat. Many ingredients in curry, good outcome. Should have bought more and frozen it

>>295
The spag looks lucious

>>296
Why is the top bun's top so burnt?

>>297
Where does one get goat meat?

>>298
Halal butcher usually has goat, regular butcher might if you've got a legit butcher.

Bun was burnt because fuck toaster that's why

Making some korean food today.
Started by browning a pork chop, then cooking an egg in the pan.
Cut veg, aromatics.
Usually you stir fry this dish but I went hipster.
Koreans love fiddleheads (fern leaves) but I've gone with spicy mustard leaves, garlic chices, mint, green onion. More Vietnamese I guess, fresher vibe

>>300
Where is kimchi?

Finished the pork in a sauce I made with the aromatics, red peeper, black pepper, sugar. It's good if a little dry, might stir fry just the meat next time.

Big feed, probably should have served two people.

>>301
It's usual served as a side dish. Honestly this would probably have been better all stir fried together, but then picture would have been less helpful.

>>302
Looks good, Chef.
I can't imagine eating eggs with those. Cultural block.

>>304
You'd eat bacon and eggs though? Asians always mix fish, pork, chicken and egg in the same meals because they're "white" meats. I guess I find the hipster rice bowl less challenging than the sloppa.
Arabs mix meat and dairy, a lot of people couldn't face red meat boiled in milk.
Australian have seafood with beef, the surf and turf is regarded as disgusting by most of the world. Ourv tendency to eat raw vegetables whigs a lot of Asians out, especially tomato.
Europeans often struggle with life vegetable culture like natto, but Asians simply can't digest live dairy cultures.

>>305
Nice to know, StirFry_NEET.

Made mac and cheese. Never before so this was experimental.
Parboiled the pasta in salty water. Boiled milks with butter, salt, pepper, red paprika, nutmeg, mustard. Used trapist cheese, that's always what I have (I have Parmesan too but seemed like a waste).
All the ingredients I used was a guesstimate. It tastes okay. Should have used less milk.
It badly needs some fried bacon.

I think the core of the problem is that mac and cheese is a subpar food by default, so while I could have done this better, it won't be good anyway.

>>307
I've made it once with a mix of cheddar and think I used mozzarella too. Tradtionally you use that plastic 'American cheese'.

>>310
It looks tasty af, what cut of beef?

>>311
Rump, I buy in bulk from the butcher so any small pieces etc I put aside for stirfrys.

Imagine pairing meatballs with fusilli.

>>310
Well done neet, looks like it turned out very well

>>308
>>307
I must confess that I've never made mac and cheese, but my impression is that it's a poor man's version of a bechamelle pasta bake.
You can bake potatoes with garlic this way, there's a very Russian baked fish that's done like this, pasta bakes are versatile and probably more rewarding

These post make me hungry, I'm going back to /ausneets/

NEETs I'm going to rebuild my $50 grocery shopping list.
Things are getting out of hand out there and cenno is a joke now

>>321
rape

Finished samosa.
I quickly became frustrated with the pastry and resorted to making enormous triangular ones, of which I could only eat two

>>325
Bon apeteat, Chef!

Accidentally posted my spring rolls in the bean thread.

Highlights of this week.
My version of manipur black rice, steamed with caraway, toasted sesame, served with Waldo blackberry and licorice sauce.

The texture of the black rice is challenging, it's chewy, nutty. Plebs just boil it in coconut milk most of the ting
Time

Neet tier pasda
But I fried fresh chilli and black pepper in the bacon fat, deglazed the pan, finished the pasta in the sauce.

>>339
What's the sauce?

>>340
It's just some budget bacon and black and gold mackerel. The mackerel actually came in tomato sauce but I washed it off because it was vile.

Pasda is like rice, only good if you cook it properly

Mongolian hot pot, pic relate its just what I fished out

Another pasda, took as long as boiling the water.

Made a chilli/ bay oil added vegan walnut pesto, stir fried the dente pasda in the sauce/oil.
At some point microwaved garlic oil and put it on toast.

>>344
'Garlic bread' in a pinch, I like it. Pasta looks great too.

>>345
Putting microwave butter on toast is the laziest way, in a Cafe you'd pre butter a heap of bread slices then toaster oven grill them.
Less salt, 50/50 butter to olive oil. Any kind of parsley is fine, paste is cheap.

This is one dollar pasta, two dollars worth of sauce. The reason you cook pasta "dente" is to avoid overcooking it in the sauce.

It's wrong to over cook your pasta, but failing to finish it in the sauce is just as bad.
I made this in 7 minutes and only posted it because someone asked about pasta.

>>348
Well done. Are those fresh curry leaves?

>>349
Frozen actually, turns out they freeze really well

>>351
Great work chef, those look like they turned out really well. What did you use for filling?

>>351
That's pretty good, Chef!

>>353
>>352
Yeah not bad for a first time making them.

Literally another minute and these would have been burned beyond redemption! Well, at least the bottom.

>>357
I bet it's not that mystery.
The egg is mixed within the rice, right.

Chefs are doing very well this week

Not sure what I should eat this week

>>363
Make fritters

>>366
Looks like a big heard.
Good job, Chef!
>I will post the recipe when I've ironed it out
Looking forward to it.

You can see here that the dough in the bao didn't rise, my yeast was totally dead. But thanks to baking powder and the thin dough it was OK.
Not uncommon in China to get far less exaggerated steam buns.
The quality of the filling was notable, the use of shoulder meant far less oily muck, but that's a work in progress

>>369
Maek pierogi.

>>370
What's the difference between pierogi and raviolo?

>>372
Probably not much. Filled dumplings.
There was a map showing how the filled dumplings find their way from Mongolia to Europe. I can't find it sadly.

>>911928
Step 1 is to bring the steak to 'room temp', at least 30 minutes out of the fridge before cooking.

Patting dry is an important step to getting a good sear/crust. And if you're going to season steak with salt (which you should) don't do so until right before cooking as the salt will draw out moisture.

Some say not to add freshly-cracked black pepper as it could burn, others don't give a fuck. I'm with the latter group.

>newspaper
lol
>excess blood
It's not actually blood

Shake pan? No, you wan't it to sit and seal/sear, develop that crust. Lightly press down with a spatula for an even crust. And once it has developed that crust it will 'lift' off the pan with ease.

The general rule is to let meat rest for at least half the cooking time, whether that be steaks or a roast.

A number of pro cooks these days are saying flipping a steak only once is not ideal. But I reckon it has to do with both the thickness of the meat and power of what you're using to cook it with.

>>374
FFS...

>>>/ausneets/911928

And don't bother even thinking about getting a medium-to-rare cook as all supermarket steaks are simply too thin.

That's the most simple way, just salt and maybe pepper seasoning. No messing around with butter and herb bastings or pan sauces. Just a quick sear and a turn or two. The meat should be out of that pan within 10 minutes.

It all depends on how much effort you're willing to put into cooking. If the meat is lean then a butter baste will help improve flavour. But if you can't be bothered doing that then a knob of butter on top the steak after cooking is an option.

>>371
Now that looks good. Heirloom tomato?

Kilo of chicken wings in the oven. Semi-frozen. Coated with a bit of butter, dark soy and a Maggi noodle chicken-flavour seasoning packet.

Change back Anonymous to Chef.

I will not tell you how I spilled sauce all over the kitchen while taking this photo. I will not.

I will not tell you how upset I am right now. I will not.

These are just some of the conundrums we COOKs face in the kitchen.