/ub/ - Überhengst

Becoming better


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cooking.jpg
Cook your food
Anonymous
rwl6A
?
No.88
93 102 330 852 2581 240322
One problem plaguing a lot of people these days, especially burgers like myself, is that many people eat out at restaurants too much instead of preparing home cooked meals. Eating out is frequently both more expensive and less healthy for you than a home cooked meal. Furthermore, many people live with a limited library of meals that they know how to prepare and don't realize the culinary possibilities that are right in front of them.

The purpose of this thread is to try to break that habit of eating out and to make cooking at home become the norm in our lives. Please share meal ideas and how to prepare them here. All meals are welcome, although preferably we should post meals that are easy to prepare so that novice cooks will not be intimidated by the prospect of preparing them for themselves. Even simple sandwiches are fair game. Sometimes that may mean cutting corners with pre-made mixes instead of preparing everything from scratch.

Remember that the goal isn't necessarily to post the most inexpensive meals or the healthiest meals, although those meals are certainly very welcome. The goal is to encourage people to dust off their kitchen appliances and flex their atrophied cooking muscles. I realize that this opens the door to culinary nightmares like /tg/'s infamous meat-bread, but so be it. Let's get cooking!
Anonymous
rwl6A
?
No.89
205
salmon1.jpg
salmon2.jpg
salmon3.jpg
salmon4.jpg
Baked Salmon fillet

Ingredients:
Salmon fillets
Olive oil
Your preferred spices (in this example, a pre-made marinade mix)

Note that we will be handling raw fish. Be sure to wash your hands after handling the uncooked fish.

We start by coating the salmon with olive oil. You can just brush the oil on and lightly salt and pepper them if you'd like, however I'm personally fond of using a white wine marinade with my salmon. To keep things simple I'm using a pre-made marinade mix. Olive oil, water, and the spices are mixed in a bowl. Then I place the salmon fillets and the marinade in a sealable plastic bag and let them soak for a few minutes.

Prepare a baking sheet by covering it in aluminum foil. Also pre-heat your oven to 425 degrees Fahrenheit (~218 degrees Celsius) and make certain that a rack is positioned in the middle of the oven.

Once the oven finishes heating, place your salmon on the baking sheet skin-side down. Place the baking sheet with the salmon in your oven on that middle rack. Cook the salmon for approximately 4-6 minutes per half inch of the thickest part of the salmon (half an inch is 1.27 centimeters). The salmon fillets pictured here were cooked for about 10 minutes. When the salmon is done cooking, you'll notice that its color will have changed from a pink color to a more pale whitish color. Additionally the meat will easily flake off with a fork. The meat will be so tender that it will effortlessly fall off of the skin.

I ate mine alongside a simple salad of lettuce and tomato. Consider squeezing some lemon juice over the finished salmon.
Anonymous
0Afg1
?
No.90
20170820_183329.jpg
Hollandaise on steak is amazing.
t0mwz
?
No.93
96
>>88
Redpill me on meat bread.
Anonymous
S9Sa4
?
No.94
as part of an internship I spent 6 months living on my own in an apartment, states away from any family or friends. During this time my diet was almost entirely fruit, vegetables, rice, and eggs I cooked all of my meals myself. Literally the healthiest I've ever been I cut everything high sugar and processed out of my diet entirely.
Anonymous
rwl6A
?
No.96
Spoilered
>>93
>Redpill me on meat bread.
I...I don't want to.

http://suptg.thisisnotatrueending.com/archive/20154353/

http://suptg.thisisnotatrueending.com/archive.html?tags=meatbread
Anonymous
iBklf
?
No.97
Well I would say we start with the basics I guess, fried rice since it goes well with almost anything.
So for every two cups of 200ml of rice we need 4 cups of water, three garlic cloves, 1/2 onion, around 2 tea spoons of salt and some oil to fry the things.
So first thing you have to do is peel the three galric cloves and cut them in tiny, tiny pieces, I usually do one cut in the middle horizontally and 5 cuts vertically.
Now, leave that on a tiny plate since we are going to fry it later and peel the onion, cut the onion in tiny pieces too, do not mix it with the garlic yet.
Put a tiny amount of oil in a pan, take in consideration you will prepare the rice in this pot so it cannot be a frying pan, really be careful with the oil, 10ml is more than enough.
So with the oil in the pot turn on the fire, the oil will start to hear up. Around 5 minutes in it may be ready, you may put a tiny piece of garlic in to see if it fries if you are not sure.
When the oil is at frying point, turn the heat down, don't I turn it off but be careful if the heat is too strong the oil will catch on fire, throw the garlic in and just a pinch of salt, mix it with a dry spoon, you don't want any water near the oil, keep moving that garlic gently, you don't want it to stick on the pot.
You may fry the garlic for around 20 seconds and you will start to notice it starts to golden, throw in the onion and fry it too, you don't want the garlic to burn.
Keep moving the onion gently you may lift the pan and gently shake it if you want. The onion will be ready in about 20 or 30 seconds max, it will not change color and it will not golden.
When the onion is ready throw in the rice no water and mix it with the onion and garlic, keep mixing that until the rice seems covered in oil, this usually takes me 10 seconds, don't let that rice stick to the pan.
When you have the rice ready, throw the 4 cups of water in and the salt, then mix it all (you may now add some meat or veggies broth if you feel like it or leave it like this)
Tasting the water to see how salty it is is a good idea, use a separated spoon for this and don't put it back in, you don't want your fluids near the food.
If the water tastes good so will the rice, it's hard to tell how should it taste really.
Put a top on the pot and leave the rice until it dries, it will take a while, when it's ready you will notice it will have no water and no boiling, the sound it makes should also change to a "dry" one.

And that's how I make my fried rice, it goes well with anything.
Anonymous
eggR2
?
No.102
176
976319af54c1d852a4a3b485ad5ff4cf.jpg
>>88
Time is often a concern of mine, so I would like to start meal prepping. Does anypony have any experience with this?
Anonymous
tGgV4
?
No.176
177 187
>>102
I typically cook my week's worth of lunches and portion dinners as I work 10-12 hours a day. But one thing I do a lot of this time of year is canning. Nothing like pulling out peaches or jam mid-winter
Anonymous
eggR2
?
No.177
187
>>176
What are your three most common meals?
Do you pack them individually?
If so, how do you reheat it?
Anonymous
mV+ie
?
No.187
>>176
This is where I'm at. Once a week I'll buy several different packs/varieties of meat and cook them all in one day and put them in bins. Sides are quick and easy so I don't bother to pre-make them (salads esp.).
>>177
In order: Beef, Chicken, Fish, and Pork.

Anonymous
pAqoQ
?
No.205
213
>>89
That looks really good! Do you think this could work with any fish filets? Also I wanna replace olive oile with regular one. I dont like olives.
Anonymous
rwl6A
?
No.213
>>205
The basics should hold true for other fish fillets. You might need to cook it for a different length of time depending on the type or size of the fish.

You can also replace the olive oil with other types of oil if you like. If you read around on the net, you can find a lot of compatible oils that you can substitute pretty easily with. Vegetable oil should be fine, and I know some people use melted butter for their cooking. I wouldn't be too quick to dismiss olive oil just because you dislike olives. I hate eating olives, but I like using olive oil. However it's your meal. If you know that you don't like olive oil, find a substitute.
Anonymous
rwl6A
?
No.216
best_taco_bowl.jpg
taco_bowl_ingredients.jpg
browned_and_drained_beef.jpg
taco_bowl_with_tostada_bowl.jpg
taco_bowl_with_conventional_bowl.jpg
Taco Bowl / Taco Salad

The best taco bowls are made in Trump Tower Grill, but that won't stop you from making your own at home. Now you can eat like the President! As a bonus, this meal is very easy to prepare in only a few minutes!

Ingredients:
Ground Beef
Taco Seasoning
Lettuce
Tomato
Tostada bowl (alternatively, crumbled tortilla chips)
Anything else that you like on tacos, such as shredded cheese, cilantro, salsa, sour cream, guacamole, etc

Cooking implements:
skillet
colander
cutting board
measuring cup
wooden spoon
a knife (sorry Britbongs)
baking sheet (if warming tostada bowls)

If you're using store-bought tostada bowls, you'll need to pre-heat your oven to the the recommended temperature. This brand requested 350 degrees Fahrenheit.

Brown the ground beef in you skillet and then use the colander to drain the fat. To keep cleanup easy, I like to line a large mixing bowl with multiple plastic grocery store bags to catch the draining fat.

Once you've drained the fat from the ground beef, dump the beef back into the skillet and add in your taco seasoning. Add in however much water the seasoning mix requests, in my case 3/4 cup, and then mix while heating to a simmer. Once your seasoned meat is simmering, you can turn down the heat to just keep it warm.

Your oven should have finished pre-heating by now. Place a tostada bowl on the baking sheet and then place it on the oven's middle rack. Cook the bowl for two minutes, or for however long is suggested on your store-bought tostada bowl's packaging.

While it's cooking, take advantage of this time to dice a tomato and shred some lettuce. Once your bowl is done cooking, mix all of your ingredients together into one big salad. Alternatively, if you're not using a tostada bowl, you can mix crumbled tortilla chips into your salad when making this meal with regular bowls. Enjoy!
Anonymous
VbS6V
?
No.224
226 227
Cooking is of high importance!
All you need are some pots, a pan, a coocking spoon, some bowls, a spat and some sharp knoves.

The most important stuff is the intake of water instead of whatever else you are drinking. The positive health effectsof water are too numerous to count.
Also drink tea! Not the bag garbage! Get yourself some real green tea. The shit you get in bags is the trash they can't sell otherwise.
To make good tea boil the water and let it cool down to 70°C (20-25min) and pour it over the tea(in the sieve) for two minutes and then remove the tea from the water.
Good tea doesn't need sugar or anything else!
Check your local shops for good tea.

The next thing is solid food.
The basics are starch based products which are all cooked similiar.
Boil water, add a little bit of salt and add noodles, potatoes or rice.
Rice is special! Don't buy bagged rice, half the nutrients go down the drain with the water.
It is better to use 1 unit rice and 2 units water and to boil it until the water is gone so the nutrients in the water stick to the rice.

While good stuff tastes fine on its own you will most likely want a sauce.
To do this you need broth, tomato paste, salt and peper (nutmeg is something else you need for cooking in general) and starch powder(or butter+flour or eggs)
Google a bit for sauce recipes.

Fruits!
An apple a day keeps the doctor away.
Try to eat fruits every other day.

Salad
The good things about salads is that they are easy to prepare and once done you can eat them for a couple of days.
Just wash the salad and the ingrdients (whatever you like), cut them and add sauce.
Almost every sauce is based on the vinaigrette.
2 parts oil, 1 part vinnegar, a little mustard. Mix them and add spices. The sauce might taste very intense but that is okay because if it is mixed with the salad the sauce will stretch and go well with the flavour of the ingredients.

With a bit of research and this basic steps you can have a healthy diet.
You don't always have to eat stuff as this but it should be the foundation of your diet. Eat burger when you want but this should be the foundation.

Anonymous
EGd9T
?
No.226
chamomile.jpg
>>224

On the topic of tea I would recommend, for relaxation, that one made Chamomile tea from Roman Chamomile flowers.

Alternatively, Passionflower and Valerian teas also do well as far as sedation goes, especially with some real brown sugar or honey put in.
Anonymous
mV+ie
?
No.227
237
>>224
This is a great summary. First I'll reaffirm your statement about water consumption. Statistically, a significant portion of the population is minimally to moderately dehydrated, and alot of the time the feeling of 'hunger' is actually the body's way of calling upon the principle to consume stuff that has water in it.
Additionally, salads are a given/must, but I see no mention of vegetables. Protein and starches are good for macro-nutrients, but salads are an insufficient source of micro-nutrients. A healthy diet should include rich greens, ideally steamed to minimize nutrient loss during cooking. Another good way to get micro-nutrients is through juicing, ideally with a mastocating juicer.

Anonymous
VbS6V
?
No.237
240
>>227
I am humbled by your kind words.
Yes should have mentioned more vegs.

I am not much of a fan of juicing though.
Anonymous
mV+ie
?
No.240
>>237
Its an acquired taste, but its a great way to get the essential nutrients of alot of vegetables quickly. I like to mix in a raw (free-range local) egg with it.
Also, I recommend cooking assortments of meat on a barbecue. The only thing I cook in the oven is bacon.
Anonymous
oz1eT
?
No.247
256
https://www.youtube.com/watch?v=OH0n_Ew2YDM
Anonymous
VbS6V
?
No.256
1498052546785-1.jpg
>>247
best
Anonymous
HLanT
?
No.330
331
Belgain_White_Ale_English_Muffin_Loaf_with_8ch.net_beer.png
>>88 (checked)


Anonymous
HLanT
?
No.331
Chicken_and_Leek_pie_with_8ch.net_beer.png
>>330
http://dtr-subs.tumblr.com/post/104659113555/absolutely-tasty-edamame-beer-rice
enojy ponies
Anonymous
s+fO0
?
No.400
402 409
I made a cake.
It was delicious.
So what are you cooking as of late anons?
Did you improve yet?
Anonymous
mV+ie
?
No.402
>>400
>The cake
O_e
Tonight, I'm attempting pork-shoulder wreathed in potatoes, onions, carrots, and celery in a crock pot.
Anonymous
VbS6V
?
No.409
>>400
Made some pasta with saucages and a mustard sauce.
6.5/10 would eat again.
Anonymous
ZGAn7
?
No.850
851
Anybody who is into cooking willing to help me with something?

I just watched some cooking videos on jewtube and it occurs to me that all of these famous cooks drown the food in oil, butter and salt.

Is that really healthy?
Aside from being unpractical if you always have to put that much of effort and ressources into every meal it feels like to they are trying to kill you with the amout of stuff they put into the food.
Anonymous
4UAyw
?
No.851
854
>>850
A skilled cook doesn't need any salt to make his food delicious, but some salt to make things taste better is good, rice for example is a food that is usually salted.

Yet, no, it is not healthy at all to throw oil, butter and salt in your food like there is no tomorrow, these ingredients should be treated with respect as eating too much of that on a regular basis is not good at all for your body, include pepper and cheese on the list.

If you want to cook tasty stuff, you have to know the flavour of the things you are cooking and how do the cooking methods change those flavours, learn what tastes good with what and youll come up with some good shit
Anonymous
S9Sa4
?
No.852
853
>>88
I bake cookies for the holidays and I just baked some bread today, fresh baked bread is always better than that store bought crap
Anonymous
ZGAn7
?
No.853
856
>>852
Can you share any recipes you trust?
Anonymous
ZGAn7
?
No.854
867
>>851
So basically you should save the "star-kitchen" for sundays or impressing someone and choose solid ingredients and be cheap with the fancy stuff and use the nutritional value of the ingridients istead of breaking your neck in the kitchen?
Anonymous
9fVO0
?
No.856
857
>>853
Not him, but I can get some bread recipes to share with you all. Any particular breads (soda, sourdough, etc.) or just some general ones?
Anonymous
ZGAn7
?
No.857
858
>>856
Whatever you found to be worthwhile. Maybe as natural as possible.Fuck chemicals in my food.
Anonymous
9fVO0
?
No.858
>>857
Fine by me, give me a while to find the recipes and type them out
Anonymous
9fVO0
?
No.860
861 862 866
Here's a personal favorite of mine for bread

Irish Soda Bread
>4 cups of flour
>1 teaspoon of salt
>1 teaspoon of sugar
>1 teaspoon of soda
>1 1/3 to 1 1/2 cups of buttermilk
Sift the dry ingredients into a bowl. Make a hollow in the center and pour in 1 cup of buttermilk. Mix with hands and add enough more buttermilk to make a firm but no dry dough. Turn onto a floured board and knead lightly. Shape into a round loaf and cut across the top so that it will not crack. Place in a buttered skillet and make at 350° for 40 to 45 minutes.

You guys want more?
Anonymous
ZGAn7
?
No.861
862 863
>>860
always
Anonymous
A6ZjT
?
No.862
863
>>860
>>861
This
Anonymous
9fVO0
?
No.863
866 883
>>861
>>862
Here's a more traditional bread

Quick Loaf Bread
>3 cups of warm water
>3 cakes of yeast (about 2 1/4 teaspoons of dry yeast is equal to a cake)
>1/4 a cup of sugar or honey
>9 to 10 cups of flour
>5 teaspoons of salt
>5 teaspoons of oil
Combine the water, yeast, and sugar or honey. Stir until yeast dissolves. Add half of the flour and salt. Beat hard with a spoon until batter is smooth. Add the remaining flour and blend well. Pour the oil over the dough and knead, in the bowl, for just a few minutes, no more than 2 or 3. The dough will absorb most or all of the oil. Cover the bowl and let the dough rise until doubled, about 45 minutes. Punch down and turn out onto a lightly floured board and knead slightly. Shape into 2 loaves and place in buttered loaf pans. Cover and let rise again until doubled, about 30 minutes. Bake at 400° for about 30 minutes.
Anonymous
ZGAn7
?
No.866
>>860
>>863
Thanks.
I will give it a shot.
Anonymous
4IhGl
?
No.867
868
>>854
I have no idea what you just said but I'm sure you got it right.
If you don't go overboard with spices and know your way around whatever you are cooking its alright.
Anonymous
ZGAn7
?
No.868
869
1485254994919.jpg
>>867
>tfw you suck at speaking english
Anonymous
cPRK1
?
No.869
>>868
Oh but I do such at English..
Choosing solid ingredients as in reliable ingredients is always a must, if your ingredients are bad, no amount of spice is going to fix it.
If by star kitchen you mean the things they teach at the food channel, well I wouldn't prepare that for anyone, cooking is like drawing, everyone has an style, just cook things that taste good, you don't need to always keep in mind nutricional value, it depends on what you are cooking.
The fancy stuff, I don't know what you mean by it but don't break your neck.
Anonymous
ZGAn7
?
No.883
884
IMAG0031.jpg
>>863
Finally got around to try it.
Tastes good but I think I should have let it rest a little longer.
Thanks dude!
Anonymous
9fVO0
?
No.884
885
>>883
Nice! Glad to hear it went well for you.
Anonymous
ZGAn7
?
No.885
886
1480127299277.gif
>>884
Got something for Pizza dough too?
Bread Anon
9fVO0
?
No.886
>>885
I do actually. I'll post it later for you guys
Bread Anon
9fVO0
?
No.887
889
Oh yeah, do you guys want more pasteries (tarts, croissants, etc) or some different bread varients?
Anonymous
ZGAn7
?
No.889
896
>>887
Breadrolls maybe.
Thanks for you work Anon!
Anonymous
cbmKb
?
No.892
895 896
My dorm is in a land of rice and noodles, where everything is cooked stove-top and even family kitchens lack a proper oven. I want to enjoy a diet shy of carbs and rich in vitamins, fibre, and protein in order to build bulk. What Western recipes are recommended for cooking on a hotplate or in a pressure cooker, as these are all I have to work with?
Anonymous
ZGAn7
?
No.895
>>892
Dunno
Fruit eggs and meat?
Bread Anon
9fVO0
?
No.896
898 930
>>892
Buy a crockpot, you can get one fairly cheap.
I've made meatloaf, soups, casseroles, lasagna and other stuff before in one.
>>889
No problem! I'll type up a roll and a pizza dough recipe later today.
Anonymous
3cWGE
?
No.897
899 900
1479151__safe_artist-colon-hardbrony_applejack_apple_basket_clothes_cowboy hat_food_freckles_hat_human_humanized_overalls_smiling_solo_stetson.jpeg

Anyone else have experience cooking for 6? Myself, parents, and 3 siblings?
I absolutely ADORE cooking dinner practically every night, but i'm always unsure if i'm doing it right.
We do alot with ground beef like meatloaf, or spaghetti. Chicken, like quesadillas, or a regular chicken/potato/green bean kinda of thing.
I'm always unsure if i'm doing it right since both my parents like stuff really well done, nearly to the point of burning, and as a result everyone else including myself likes the same. I've never had beef that isn't well done. Pink scares me.

Anyone have any nice simple recipes I could try? Or tips?
Anonymous
bQwGb
?
No.898
>>896
I've attempted meatloaf and lasagna in my pressure cooker before with moderate success. Any sort of beef is expensive though and ground beef is impossible to find.
Anonymous
bQwGb
?
No.899
>>897
If you got the oven space, make corned beef and cabbage. It's delicious and plenty for a family. Also, the long cooking time ought to be satisfactory.
Anonymous
uJSKm
?
No.900
>>897
>Pink scares me.
wew, i am the opposite, i love my beef to be pink, with some blood inside, it tastes great with some salt.

My only tip is, be careful with the salt and pepper, i'm not used to cook for more than 4 people and i usually refuse to do so.
Anonymous
ZGAn7
?
No.930
931
yup.png
>>896
>No problem! I'll type up a roll and a pizza dough recipe later today.
>26 days ago
Bread-Anon
9fVO0
?
No.931
932
>>930
>log on
>see this
>realize that I have failed my duties as Bread-Anon
>Realize I am a failure of an anon.
The cookbook is on my desk and open, I'll type up some recipes now.

Please forgive me for my failure.
Anonymous
ZGAn7
?
No.932
>>931
these recipes better be worth waiting this long
Bread-Anon
9fVO0
?
No.933
934 935 936 937 940
Pizza dough
5 cups flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 cup oil (olive oil preferred), 1 cake of yeast, and 1-1/4 cups warm water
Mix and knead ingredients, then allow to rise. Flatten and add desired toppings.

Rolls:
1 cake of yeast, 1/2 a cup of warm water,
1/2 a cup of scalded and cooled milk, 2 tablespoons of butter, 1 teaspoon of salt,
1 tablespoon of sugar, 4 cups of flour (more if needed)

Dissolve the yeast in the water, Add the butter, salt, and sugar to the milk. Cool the water until it is lukewarm. Add the yeast mixture and two cups of flour to the milk mixture. Beat until smooth, then cover and allow to rise until doubled. Punch the dough down, then add the remaining two cups of flour. Turn onto a floured surface, then knead thoroughly. Add more flour if necessary. Cover the dough and let it rise for 10 minutes. Shaped into rolls and place into a buttered pan. Cover and allow to rise again, but don't let them completely double. Bake at 275° for 30 minutes. Remove from oven and allow to cool in the pan. After 15 minutes, remove from pan and allow to finish cooling.
Wrap in wax paper or plastic wrap. Rolls will last about 2 weeks in the fridge or about 1 at room temp.
When you are ready to use bake at 450° until completely browned.

Buttermilk Biscuits
4 cups flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon soda, 3/4 cup butter, 1-1/4 cups buttermilk
Sift the dry ingredients. Cut the butter or margarine into the dry ingredients as for a pastry. When the particles are about the size of small peas, add the buttermilk, and stir just until thoroughly moistened. Turn out onto a lightly floured breadboard and knead ten times. Roll or pat to a thickness of 1/2 inch. Cut into rounds with a large cutter and bake on an ungreased cookie sheet in a 450° oven for 15 minutes or until done.

Request shit and I'll post more tonight.
Anonymous
LOMjq
?
No.934
>>933
Interesting. Thanks for sharing.
Anonymous
jMSO3
?
No.935
937
>>933
How much pizza dough does that make?
Anonymous
ZGAn7
?
No.936
>>933
Thank you bread anon
Anonymous
ZGAn7
?
No.937
size.jpg
closeup.jpg
>>933
Tried it.
Really good despite being my first time.
I'll use less oil next time because I had to add flour so it wouldn't be an oily ball.

For the tomato sauce I used the following recipe:
1 diced onion and 1 diced garlic clover sauted in olive oil.
Add one pack of sieved tomatoes.
A little sugar, salt and pepper.
Add a teaspoon of basil and one teaspoon of oregano.
Let it cook for 20 mins on low flame.
Keep stirring.

Thanks for the recipe.

>>935
Enough for a family or two days worth of lunch and dinner.

Anonymous
Vpq9t
?
No.940
941
>>933
Bread anon I want to add a recipie for good sandwich bread that I have.

650g all-purpose flour
400ml hot water(around 110f)
.25g yeast
50g sugar
5g salt
unsalted butter melted

Using 100mls of water dissolve yeast sugar salt and butter

Add half of the flour

Stir to loosely combine and then add the remaining 300mls of water and mix until a pancake batter like mixture has formed

Start adding the rest of the flour 1/2 cup at a time while mixing until dough starts to pull together

Turn the dough out onto a floured surface and knead for 7-9 minutes until smooth and elastic

Using a bit of softened butter grease a large bowl

Place the dough into the bowl and cover with a damp cloth and let rise for 45 minutes to an hour or until dough has doubled in size

Meanwhile grease a 9x13inch baking pan with softened butter

Turn out onto a lightly floured surface and pat down dough until it's back to its origional size

Form into a loaf and place in baking pan (if there is a seam make sure the seam is facing down)

Leave the dough to rise again for another hour or until dough has doubled in size or at least risin 3 inches over the top of the pan

Nearing the end of the rise preheat oven to 400f

Brush the top of the loaf with butter before placing in the oven for 25-35 minutes

If there isn't enough room in the oven score the loaf down the middle before brushing.

I know there's a lot of butter used in this recipie, I just don't like using vegetable oil and olive oil pools at the bottom of my bowls.
Anonymous
Vpq9t
?
No.941
942 950
20180202_014837.jpg
>>940
These are the loafs I was able to make with this recipie.
Give me shit for the messy stove top if you want I was doing a lot of cooking earlier.
Anonymous
DFP1r
?
No.942
>>941
Those look delicious
Anonymous
xKWr5
?
No.950
>>941
A little singed, but not bad. Also, clean your stove.
Anonymous
xKWr5
?
No.951
Contributing a simple recipe even amateurs can make. Source: an amateur that made it.

An Easy Marinated Steak
Ingredients:
>cut of beef, store-bought raw steak
>salt, preferably iodized with potassium iodide for health benefits
>apple cider vinegar
>onion powder
>garlic powder

Tools needed:
>george foreman grill or equivalent electronic grill
>a skillet with lid

Instructions:
>place frozen steak in the skillet, place a pinch or two of salt on top, and pour apple cider vinegar on top of the steak until it surrounds but does not drown the steak
>place lid on skillet, place in fridge, marinate for approx. 12 hours
>pre-heat the grill at cooking time as per the grill's instructions
>pour some salt on the bottom pan for seasoning, where the steak will be placed
>place steak on the grill and close the lid
>cook for approximately 25 minutes for well done, shorter for lighter finishes
>season with onion and garlic powders post-grilling (if done pre-grill, it may stick to the upper grill)
Anonymous
EHinJ
?
No.958
IMG_20180410_084842.jpg
I had made mayo!
>Recipe
youtu.be/saU3_xJJrCg
it's really tasty
Anonymous
E46eF
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No.1066
1067
Capture.PNG
Cocktails anyone?
Anonymous
Thoid
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No.1067
>>1066
Looks incredibly gay tbh.
Anonymous
CDZFj
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No.1094
IMAG0088.jpg
Challenge yourself! Cook something you have never cooked before!
And tell us how it went...

Today I made beef jerky and it tastes fucking awesome. Next week I will try a souflee.
Anonymous
8zF37
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No.1163
1165 1166
Yesterday I cooked a 2lb fresh-caught Rainbow Trout.
I coated the whole thing - inside and out - in butter, lemon, salt, pepper, and filled the cavity with onion and lemon slices. Cooked at 350 for 45 minutes.

It came out pretty good, but I'm only giving myself a 6/10. Rainbow Trout can have a rather strong "fishy" taste, and while the butter and lemon diminished it significantly, if I had it to do over again I would soak the fish in beer first, and then add lemon-pepper and dill weed to the seasoning coating/mix.
Anonymous
ZnrRS
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No.1165
>>1163
sounds nice
Anonymous
ZnrRS
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No.1166
1167
I have rice, onions, salt, pepper, garlic and 3$. How to make something nice with this?

>>1163
wish you made pictures
Anonymous
9fVO0
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No.1167
1168
>>1166
Uh, if you've got a pan and a bit of oil you could make some fried rice.
Anonymous
N3GCV
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No.1168
>>1167
how to?
Anonymous
XG5qS
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No.1176
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Alright fagets, tonight we're making Bacon Ranch Burgers. It's easy, all you have to do is not be a bitch.
To start, we're taking 2lbs of burger (80% lean, if u care) and making it into a volcano, like it was mashed potatoes. Then, mix 2 packets of ranch dressing mix, and two eggs. The ratio is 1lb of burger to 1 packet of ranch to w egg. @our all of it into the volcano and then knead that shit. Go on, keep kneading. Knead it like,... well, like you want the ranch flavor properly mixed, and you want the egg thoroughly distributed in the burger. Then make a log of beef out of it. Not necessary, but it makes portioning the burgers easier.
Then, make patties at ~1/3 lb each, and wrap that shit in some bacon. You'll want to start your bbq (or stove if you suck) at high to sear the patties, then lower the temperature and flip the shit outta that shit every 3-4 minutes.
Make sure to have/prepare sides, cuz don't be lame.
Anonymous
XG5qS
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No.1177
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Now, as ur flipping teh burgers, u may think "Hmmm, the burgers are floppy". That's natural, u want that. Carry on, you're on the right track. Also, if you're wondering about the mini-burgers, those are excess burger, best intended for doggos or Nigel, as case may be. Continue flipping burgers in incresingly diminuative increments. To start was 3 min/ side, so go to 1.5 min/ side (but no less than 1 min/ side). The object is to acquire a tasty, greasy ranch-burger, without turning ur patty into jerky.
Also, keep a cup (measured) of water in case of fire. With the burger and the bacon. Ur shit may catch fire. It's normal
Anonymous
GH934
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No.1239
Do not, repeat DO NOT attempt to stir-fry sausage that is labeled as "Pork, Rice, and Pork byproducts". It will look fine until you cook it, but then it will mush. You'll end up with stir-fry mush. Its not horrible, but its definitely not what I had hoped for stir-fry sausage to present as.
Anonymous
ZV3Pb
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No.1316
Hey goys. I don't remember whether I've posted in this thread before, but I might as well tonight. This past couple weeks I've mostly been doing what I can to survive since I left home for greener pastures. Now that I'm done I can start cooking regularly.

Now that I have finished the arduous process of moving into a shared place and getting personal stuff, I have been getting up without an alarm somewhat early every day to cook a simple cheddar omelette. It feels nice not relying on an alarm to get up at a decent time, not needing to heat up the shower to feel good when washing up, not feeling like cooking is this tedious chore I HAVE to do. Made organic red pasta for the first time yesterday, loved the way it turned out when I used a little leftover cheddar and white onion chunks to add some extra flavor to it. I have more ingredients so perhaps on Thursday I can post pics of my second batch of pasta.

I'm starting a medium keto diet this week. I'm going to start at 50 grams a day of carbs, then move down 5g/day per week before settling at 20g a day. In the meantime, I have a few drinks I want to taste test now that I am of legal age, some recipes I want to try out with my remaining non-keto foodstuff, and so on. I also want to have one apple or one single slice sandwich a day, and on nights before my off-days I'll have two drinks to accompany the apple/sandwich - I have a six pack of hard cider and another of hard lemonade to enjoy for a few weeks.
Anonymous
Ig3wo
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No.1340
For today I'm making a 3 lb chuck roast and baby back ribs.
For the roast, I lightly drizzled (just enough to coat) the roast with olive oil, and then coated/rubbed it with Sheepherder's Salt (recipe will be forthcoming). Seared the roast for 10 minutes on medium direct heat per side, then on low indirect heat for another hour+.
The ribs I boiled first for 1/2 hour, and then also on the grill for another 30-45 minutes on indirect heat.
Results (and spice mix) to follow.
Anonymous
Ig3wo
?
No.1341
Okay. The Chuck Roast went off quite well, except I didn't use enough foil for the end part.
I seared it well, and cooked it well, but for the last 1/3 of the 1.5 hour cooking process, I didn't foil it enough. As a result, when shifting it I lost alot of juicy goodness, when a hole ripped in the foil. I fixed it with more foil, but it was already too late. It came out good (moist and tasty) but alot of fluid was lost which was the point of the foil. It was good, but it could have been awesomer.
So my recommendation (using a 3 lb chuck roast) is to sear it for 10 minute per side (so a 20 minute sear), then roast it off heat for about 40 minutes (turning and flipping if it appears to need it) and then FULLY wrapping it in foil for the last 40 min and keeping it off heat.
The ribs were great. 1/2 hour boil with about 45 of low-heat grill, basting with bbq or whatever for the last 15 min.
Now, Sheepherder's Salt.
I've done some looking, so you better goddamn appreciate this, cuz apparently no one has this mix (or is willing to share it). Pay attention, this is the ultimate all-purpose seasoning. Its not a "never use anything else" seasoning, its a "use it with everything else" seasoning, especially in place of salt per recipes.
Table Salt - 6.5 oz or ~10 cups
Brown Sugar (dark) - 2 lbs
Dry Mustard - 8 oz
Garlic Powder - 2 3/8 oz
Black Pepper - 10 oz
Spicy Season Salt - 3 1/4 oz
Celery Salt - 3 1/4 oz
Seasoning Salt - 3 1/2 oz
Old Hickory Smoked Salt - 10 1/2 oz
Accent - 10 oz

Use a 5 gallon bucket and a fresh paint-mixing bit on a drill to mix it. It makes lots, so offer samples to your neighbors cuz you'll have plenty.
Anonymous
CbAfd
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No.1358
This is a recipe I just stumbled across, and will be attempting next week. OMG, I think I can make it better.
https://www.youtube.com/watch?v=gA_r41VNy58
Anonymous
CbAfd
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No.1363
1832
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Alright fgts, today I'm gonna tell you how to make correct beer bratwurst. That's right, you heard me.
Go ahead, look up recipes online. They're wrong.
>But I've eaten beer brats from festivals!
They either used the method I'm about to tell you, or they're wrong. Alright, pay attention.

You will want to start with 32-36oz of 211 Steel Reserve. You can substitute other shitty beer, but it has to be a happy shitty beer. 211 is the best beer I've used so far, cuz it's got malt in it. Miller Lite and Natty Ice also work, but if you want the sauce to come out right, use 211.

Take your largest pot and pour the beer into it. Cook that shit at medium-high for about a half hour. Open a window, cuz it's gonna smell for a bit.
Once your beer has boiled down a bit (about 1/3rd) add Bratwurst. You can use any kind, but for best results I use the Johnsonville ones that are totally uncooked (the ones in a 5 pack). Use Bratwurst, NOT Beer Brats, those are a lie.

Cover the pot for about 20 minutes, stirring the brats as needed so that they cook decently.
Remove the lid. Now, boil off almost all of the beer. Now when I say this, I mean you want to condense the beer into a sauce.

What you're doing is rendering the natural fats and oils from the bratwurst, which mixes with the condensing beer. The end result is a sauce about the texture of ketchup or barbecue sauce, but with a rich salty/savory flavor. Roll the brats in the sauce, and then either dry the sauce on a grill on indirect heat or in the oven, but don't bother with that just eat the damn things. Pic related is the finished product (after initial servings were devoured with abandon). That should give you an idea what the sauce should look like and the consistency. I started with 10 brats and 36oz of beer, and it ended with about a 1/2 cup of sauce lining the pot. You want to boil it down until it starts to really darken.
Anonymous
sFY5R
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No.1745
I just went by an italian restaurant and these niggers of europe may be niggers but they sure know how to cook and how to into arts.
Gotta make myself some pizza.
Anonymous
ZjqXX
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No.1747
1760
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Here's a recipe I tried recently
Honey Garlic Chicken
You will need:
1.5lb chicken thighs or breasts (boneless)
1/3 cup soy sauce
1/3 cup honey
2 Tablespoons tomato paste
1.5 Teaspoons Dave's Insanity Sauce
4 Cloves Minced Garlic
1 Tablespoon Rice Vinegar
2 Tablespoons Corn Starch

Put the chicken in a sufficient sized slow-cooker (I used a crock pot). Whisk together the soy sauce, honey, tomato paste, insanity sauce, garlic, and rice vinegar. Pour mix over the chicken, cover and cook on low until chicken is 165deg (about 4 hours in a crock pot).
Once chicken is cooked, remove from the crock pot and set aside to cool (just a bit). Whisk the corn starch into the mixture in the crock pot, cover, and cook on high for 15 minutes until the sauce thickens (stir it every so often).
With forks or fingers (chicken should still be pretty hot) shred the chicken and place it in the crock pot with the mix, and stir the chicken until evenly coated.
Serve over rice (or make flaming hot chicken sandwiches)

Its fucking delicious, sweet and spicy. I only have pics of the leftovers, (I'll try to remember to include progress pics next time). You don't have to use insanity sauce, but I like the balance of sweet and spice (the recipe calls for chili powder, paste, or sauce). Its the kind of thing thats so good you don't want to stop eating, but you do because you need a minute to let the burn settle.
Anonymous
bN0RB
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No.1760
>>1747
Gonna try your recibes as soon as i get a kitchen, thanks anon.
Will post pics
Anonymous
sFY5R
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No.1772
Every time I make a gravy from roux there is some skin at the top. Is this normal? Am I doing something wrong?
Anonymous
U5zYB
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No.1774
1775
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Honey Garlic chicken, redressed (its a favorite, so here's some in progress pics)
1 - Slow cooking
2 - Ready for stripping (with some sauce set aside for starch {you can substitute flour for corn starch})
3 - Chicken shredded
4 - Mixed
5 - Ready to eat

We made this batch without spicy sauce, cuz not everyone likes it that way. Without the spice the flavor is sweet and tangy (but I emphasize, its better with alot of heat). If one mixes it with too much heat, lemon/lime juice and salt are recommended (both for flavor and to cut the heat).

Anonymous
U5zYB
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No.1775
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>>1774
1 - Preparation for plating (note the dollup of murderously hot sauce)
2 - Ready to sweat eat. Its supposed to be hot, its supposed to make you a smidge uncomfortable. But stop eating it. Go ahead, try.

For those who have more sensitive palettes, prepare with minimum spice and mix in later. Its still delicious that way, but its missing part of the experience IMO. But be warned, you'll have a warm butthole later if you go with the spice.
Anonymous
sFY5R
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No.1779
1780 1781 1825
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Guys I think I am not cut out for cooking. I just burned my food.
I was a soup.
Most likely got to throw the pot away because of how hard I burned it.
Anonymous
OSrP/
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No.1780
>>1779
Try again anon. Stir that shit while you're cooking it. Don't go past medium heat. 10 years ago I could only make pancakes (with pre-made mix) and ramen. You'll get there, and you'll be healthier for it.
Anonymous
3pQtX
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No.1781
1782 1787
>>1779
Turning up to eleven makes it hard to evenly distribute thermal energy.

The point of cooking is to put the energy in specific places in just the right way in just the right amounts.

When cooking sometimes you want certain things to break, and not others. The key is moderation, foreknowldge, and wisdom.

Congrats on gathering wisdom.

>Most likely got to throw the pot away because of how hard I burned it.
Unless it really warped, or is a cheap pot soak it with hot water, and dish soap for a while to make the burnt stuff come off easier.
Soak it for as long as needed. Scrubbing, and scraping might be needed...

What kind of soup was it?
Anonymous
sFY5R
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No.1782
1783
>>1781
pea soup
Anonymous
OSrP/
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No.1783
>>1782
Oof. That's a pain to clean when it NOT burnt. Good luck anon. But still, don't give up
Anonymous
sFY5R
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No.1787
>>1781
>The point of cooking is to put the energy in specific places in just the right way in just the right amounts.
Sounds like a wok is a supreme cooking tool if you master it.

Anonymous
m8stW
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No.1825
>>1779
Should be cleanable unless it's a teflon coated pot. If it's teflon, learn your lesson and don't buy any more bullshit teflon pots.

Otherwise, go to the store and buy oven cleaner, not the fume free stuff, that doesn't work. You want the glorious sodium hydroxide fumes. Spray that shit on the bottom of the pot and let it soak for a while. Clean it, you might want to use gloves, oven cleaner is strong. Repeat a few times if needed. Oven cleaner works great on cast iron and stainless. You can use it on aluminum, but you shouldn't leave it on there a long time, it may discolor the aluminum.


Anonymous
MWMS0
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No.1832
1833
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>>1363
Workin on the ladies
They didnt Sell that one beer you mentioned so i bought the best i knew
Anonymous
HtSV0
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No.1833
1835
>>1832
Ooooh! What beer are you using? The ones I've used are:
Miller Lite
Miller Genuine Draft
Fat Tire
Natty Light
Olde English 800
211 Steel Reserve

I eagerly anticipate your results! ^_^
Anonymous
xmJWR
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No.1835
1837
>>1833
Patagonia km 24.7, it is some argentinian beer
First time i try bratwurst, and damn that's some fine recipe, it tastes great
Anonymous
HtSV0
?
No.1837
>>1835
>>1835
Glad it worked out! I've heard of Patagonia, but never had the chance to try it.
I must warn you on two fronts though. 1. this recipe is like an STD,….
That statement has a bit of cruel irony, having just mustered the nerve to read some of the redpill screencaps in the Raid 4chan/gay thread :/
And 2. You may find yourself saying "Those aren't real beer brats" more than a few times.
Seriously though, I'm glad you liked it! ^_^


Anonymous
Ff5sL
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No.1867
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Alright! Today we’ll be making Garlic Herb Mushroom Chicken thighs! Recipe and description to,... oh fuck it, just read the next post
Anonymous
Ff5sL
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No.1868
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Anonymous
P40Vb
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No.1869
1871
https://cafedelites.com/garlic-mushroom-chicken-thighs/?fbclid=IwAR15zCipxA668FDZE8pbG5RBDSTkbFhIAv-ssKkrfDpu3irRUTQKudVcBl8
>recipe
First off, this is a double-recipe, and even accounting for that there was only so much of the spice mix to go around. I recommend sprinkling it on the top of the the thighs and patting it against the meat. After, cook as directed. I went with 6 min/side because I like my chicken medium. Be sure to make sure the chicken doesn't stick to the pan, as even with sufficient oil it might. Once the chicken is finished, continue as usual, except feel free to use more butter than is called for. A double-recipe claim to serve 6, while in reality a double recipe serves 3 with about 30% of leftover.
When serving, be sure to drizzle from the pan and the chicken rest-plate
Anonymous
P40Vb
?
No.1871
>>1869 (You)
Addendum:
Oregano was substituted for Rosemary (didn't have any) and it worked well. Its not a heavy flavor, but together it makes a nice herby mix. I give it a 6.5/10; relatively easy to make (the prep is the hard part).
Also, the reddish on the rice is shepherd's salt. See above for that, it goes great on anything that used to be alive (EXCEPT chili, I've recently come to find)
Anonymous
M1T8/
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No.1908
1924
File (hide): A38C5387EB48ECD9EBDD4D9C0319BA3A-2367409.mp4 (2.3 MB, Resolution:854x480 Length:00:00:44, Flour Power.mp4) [play once] [loop]
Flour Power.mp4
>NatSoc cooking.
Anonymous
nyFMh
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No.1924
>>1908
I prefer snickerdoodle swastikas.
Anonymous
DQ5nz
?
No.2075
2076 2079
Jesus christ, am I the only aspiring chef in this thread? F
Today we're making basic (from scratch) Taco Seasoning.
This is the same sort of seasoning that you would use to make taco meat, but its from scratch, which by virtue makes it better... I hope. Here's the recipe
https://www.yummly.com/recipe/Homemade-Taco-Seasoning-2322585?prm-v1
>tl;dr
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Let's see how it goes!
Anonymous
DQ5nz
?
No.2076
2079
>>2075
I'm out of cumin, so I'm substituting chinese allspice,... but otherwise it should be okay

Anonymous
XjxWa
?
No.2077
2078
How to cook Pulled Pork the redpilled way?
Anonymous
DQ5nz
?
No.2078
>>2077
There's a redpilled way to cook pulled pork?
Anonymous
DQ5nz
?
No.2079
>>2075
>>2076
It worked okay
The burritos I was making were tasty
Tender, and moist Chicken 'Shawarma'
Anonymous
3pQtX
?
No.2090
2091
ShawarmaChickenRecipe.jpg
'Shawarma' Chicken
Even without browning the meat it's really good. It reminds me of this Lebanese restaurant that used to be open. It's just as good. Next up will be the yogurt garlic side dip.

Sorry guys I'm not sure how much of all this we used. About three skinless chicken breasts cut into strips, or sliced, or whatever you want. In my option cutting it up makes it much more tender and flavorful.

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon allspice

3/4 teaspoon turmeric

1/4 teaspoon garlic powder

1/4 teaspoon cinnamon

1 pinch cayenne

salt to taste

black pepper (we used chinese white pepper, whatever you have works)

Lemon Juice
Red pepper flakes (Just a little bit)
Onion powder
Dried fried garlic (If you don't have it don't worry more garlic is your friend) (Can be found at your Asian market and should be shelf stable ish)
Fresh garlic
MSG
coriander
Clarified butter (Just melted butter in the microwave. Pause every once in a while so nothing burns (make sure it isn't really hot when you mix it in)) Put this in last, as in just before the meat. Should just fold in like nothing ever changed.
Seasoned salt (Lawry's)
Fresh tumeric
Jamaican Allspice
GREEK YOGURT (The only one we had as slightly expired unopened 10 days past) a slight sour taste can use fresh and a little sour cream... or a vinegar. FFS don't use sweetened yogurt. Maybe about two cups?

The fresh stuff should be minced (or finer) if possible, but no worries.

Longer you marinate the better the flavor gets into everything. We prepped it at 2:00 pm and ate at 6:35 pm ish. Just leave it on the counter if you'll be cooking it today.

Dump the yogurt into the oven safe dish (should be big enough to hold all your chicken, and sauce), mix all dry, and fresh ingredients.
TASTE it to see what is needs. It should taste and smell like shawarma without the meat.

Prepare the chicken (meat of your choice) and cut to your desired preference.
Place into the dish, and mix it in throughly. All the meat should be covered in the yogurt about equally.

Cover (OPTIONAL: Covering is not meeded stir it after the 30 minutes then whenever you feel like it) the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
(If you have already cut it up you can keep it in there longer up to another thirty minutes, as the liquid keeps everything moist and tender)
>The yogurt should have separated into a liquid and a solid everything is fine.)

Serve with rice, flatbread, or any kind of bread, or starch you want.

(OPTIONAL)
Brown in the pan for a more authentic shawarma as the last step. Also can do this to reheat as leftovers.

Butchered from these two recipes, and tasting it as we went. (For the yogurt just leave it alone in the oven until it's time to poke it)
The sites have advertisements ect.

https://www.allrecipes.com/recipe/52407/chicken-shawarma/

And

https://www.yummly.com/recipe/Chicken-Shawarma-2198109?prm-v1
Mediterranean Garlic dip
Anonymous
3pQtX
?
No.2091
>>2090
First get alot of fresh garlic and turn it into paste however you want.
Can use some powdered garlic.
Then add yogurt.
That's it.

I did it in reverse, and needed to use much more garlic. Powdered garlic is okay, but the real flavor here is the harsh uncooked garlic.

I recommend it with any Mediterranean dish.

(Side note on the yogurt. It shouldn't have a weird smell.)

Pasteing the Garlic with just a knife.
(Cutting it up first helps)
Get some course salt (pretzel salt works good), and you push the knife down and away so the mashed garlic is on the cutting edge.
Regather the garlic, and repeat.
A lot of garlic flavor will be in the liquid the salt pulls out.

It's like getting the skins off the garlic, but at an angle. Cutting side is always tossed the board. Your hand should be in the middle and not on the cutting edge.

Have fun and dip anything and everything in it, or use it as an ingredient.
Anonymous
ra8AB
?
No.2259
2260
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Today I'll be breaking down a household favorite, Pot Roast!

You will need:
2.5+ lbs Chuck Roast
Minced Garlic
Carrot(s)
Potatoes
Celery
Onion
Seasoning
Oh, you'll also need a crock pot.

Alright. I prefer to use chuck roast cuz its comparatively less expensive, and if you slow cook it its super tender. Pictured is a 4.8lbs Chuck roast (technically its 2). I've since been informed that they're even better if you sear them first,... who knew?
Next, dice about 1/2 an onion per 2.5 lbs.
Next, cut up your potatoes. Not smol pieces, but about 1-1.5" each so that they soften up nicely.
Next, cut up a whole carrot (you can use more, but one person in the house is on a carb-restrictive diet). This carrot was quartered before slicing, because that allows you to have thicker pieces that will cook thoroughly
And then a celery stalk, basically the same routine as the carrot.

Anonymous
ra8AB
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No.2260
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>>2259
All that's left is to add 2 tablespoons of minced garlic per 2.5lbs of meat (we like garlic) and then your choice of seasoning. There are hundreds of decent pot-roast seasoning recipes available on the internet, but for simplicity's sake we just used a packet mix.
Yes, I know freshly minced garlic is better, as is DIY seasoning, but I was feeling lazy.
Throw everything together into the pot, and pour the seasoning broth over the mix.

Cook on high for 3-4 hours, or on low for 6+ (you'll be glad you did).

To give you an idea how good this pot roast is (and simple, if using a crock pot), 5lbs of meat and those veggies fed 3 people. 0 leftovers, but several bloated waistlines. Highly recommended.

Anonymous
s3BtR
?
No.2299
Holy fucking shitballs!
Holy fucking shitballs!

Wait for it,....

Bacon Fried Rice

You heard me. Bacon Fried Rice. It was an experiment, and it was so phenomenally successful that I'm gonna do it again. Lots of times. Unfortunately I didn't take any pics, but dude. Try this. Start with this recipe:
https://cookiesandcups.com/easy-fried-rice-recipe/

And for the meat, cook bacon. I did about 3/4 of a pound, cooked it half the time, and then added the bacon (grease and all) to the rice mix. Oh, I was also doing a 4x mix per the recipe. Anyway, it was so good that there were no leftovers. Like, none. I made 4x the recipe, and it was gone. With 3 people. It was goddamn delicious. And I recommend you try it.
Anonymous
M1T8/
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No.2304
canvas.png
This might be interesting to those who still don't cook their own food and resort to junk food.

>Men's fertility irreversibly damaged by age of 18 thanks to Western junk food diet, study finds
>A groundbreaking investigation has established that teenagers who favour high-fat and processed foods like pizzas, chips and snacks are killing off sperm-producing cells that can never be replaced.
>It showed that a diet dominated by fish, chicken, vegetables and fruit is best is for protecting those cells and ensuring healthy levels of sperm.
https://www.telegraph.co.uk/news/2019/06/24/mens-fertility-irreversibly-damaged-age-18-thanks-western-junk/
Anonymous
GH934
?
No.2305
2330
More fun with Beer Brats!

So recently I tried a new beer with the brats, Frio 6.0. It was super-cheap, so I thought I'd give it a go.
Well. They came out better than with 211 Steel Reserve, but there's a catch. The condensed beer is too strong. So, instead of using the condensed beer by its self, I continued to condense it almost to the point that it glazed the pan and then added about 1/2 cup of heavy cream, and simmered it for a minute with constant stirring. It was delicious, and I highly encourage it for any anons who have taken to the beer brat recipe.
The sauce went really good with seasoned potato wedges too.
Simple Corn on the cob.
Anonymous
3pQtX
?
No.2330
>>2305
Things needed
Corn still in the husk
Butter
Salt
Enough water to cook the corn with (Cooking method of choice)

This delicious corn recipe goes by the mantra "low amd slow".
Get the corn in husk in the water.
Don't get the water over a boil.
Cover (optional)
Wait (about a couple hours)
When ready to serve take it out of the water then remove the husk and silk by hand. (It's really hot still so be careful!)
Butter, and salt to taste.

Alternatively, you can cook the corn on the grill, (oven would work too), or the coals. The husk keeps the corn nice and moist adding an enhanced flavour.
Anonymous
rxJbQ
?
No.2349
2443
File (hide): A8A12C64C2B8C0C910EF96A59DCD86BE-8614890.mp4 (8.2 MB, Resolution:576x324 Length:00:04:00, QuarantineCookin.mp4) [play once] [loop]
QuarantineCookin.mp4

Anonymous
92e5c17
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No.2442
2444
File (hide): E19A51E63E4853C51C58E4D7FBC238ED-8339796.mp4 (8.0 MB, Resolution:640x360 Length:00:02:50, Salmon in a Dishwasher.mp4) [play once] [loop]
Salmon in a Dishwasher.mp4
So apparently this is possible.
Anonymous
934faa9
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No.2443
>>2349
Yummy.
Anonymous
71d7c49
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No.2444
2451
>>2442
What a blast from the past.
While I wouldn't do this recipe it is certainly interesting.

https://www.youtube.com/watch?v=jUrLPPKOBOU
95dbbef
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No.2451
>>2444
If you arent willing to try it, what about this recipe is interesting, and why post it?
Anonymous
e9a11e6
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No.2498
2586
Coming soon:
Bacon-wrapped asparagus.
It's a simple recipe, but after trying it I said something I haven't said in a long time, when trying new recipes. Wow.
It's simple. Separate asparagus spears into bundles of 4-5. Wrap ba on around each bundle. Some recipes involve putting the bacon toward the center, but I wrapped the whole bundle. Add (fresh ground) black pepper and a light sprinkling of murder season (see above). Cook at 400deg for about 40 minutes.
Oh my god these are good. Pics to follow, cuz I ate them already andbIll have to make mor.
Anonymous
275b822
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No.2581
>>88
Milk(like a cup), cocoa(2 soup spoons?), some sugar(like a tea spoon) and a bit of corn starch(tea spoon).
Keep stiring whilst heating up (dont let it get too thick) and boom, you got yourself some pudding.
Let it cool down before eating.
Anonymous
2ee3cc2
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No.2586
2587
20200625_220300.jpg
20200625_211205.jpg
20200625_220250.jpg
>>2498
Alright. After a couple attempts, here's what I can report about bacon-wrapped asparagus.
1. Its fucking awesome.
2. A 1 lb bundle should be separated into 6ths. This is to accommodate thicker or thinner stalks.
3. The base of the asparagus should be trimmed to remove any stalks bits, as they wont cook or be chewed properly.
4. Use two strips of bacon to wrap. One can work, but two is better.
5. Salt, pepper, garlic powder, seasoning (murder) fairly liberally, and a thin coat of butter or oil.

Preheat oven to 400deg f, wrap, season, and place on a foiled baking sheet. Cook for 35 minutes. That's pretty much it. It's a delightful side for lots of dishes and it's more or less inexpensive to make.
Anonymous
934faa9
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No.2587
437311eab66c7ec2cee3906bcc6c7a11.jpg
>>2586
>Its fucking awesome.
I'll try it.