/ub/ - Überhengst

Becoming better


Join us for Teatime this Saturday around 3pm CST!
* Time and place is subject to change depending on feasibility.

If you want to see the latest posts from all boards in a convenient way please check out /overboard/

Name
Email
Subject
By clicking New Reply, I acknowledge the existence of the Israeli nuclear arsenal.
Comment
0
Select File / Oekaki
File(s)
Password (For file and/or post deletion.)

cooking.jpg
Cook your food
Anonymous
rwl6A
?
No.88
93 102 330 852 2581 2924 2934 3284 3322 3584
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 2730
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
2730 2924
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
2730
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 2730
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
2730
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 2730
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 2730
Belgain_White_Ale_English_Muffin_Loaf_with_8ch.net_beer.png
>>88 (checked)


Anonymous
HLanT
?
No.331
2730
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 2730
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 2730
>>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 2730
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 2730
>>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 2730
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
2730
>>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 2730
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
2730
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
2730
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
2730
IMG_20180410_084842.jpg
I had made mayo!
>Recipe
youtu.be/saU3_xJJrCg
it's really tasty
Anonymous
E46eF
?
No.1066
1067
Capture.PNG
Cocktails anyone?
Anonymous
Thoid
?
No.1067
>>1066
Looks incredibly gay tbh.
Anonymous
CDZFj
?
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
?
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
?
No.1165
>>1163
sounds nice
Anonymous
ZnrRS
?
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
?
No.1167
1168
>>1166
Uh, if you've got a pan and a bit of oil you could make some fried rice.
Anonymous
N3GCV
?
No.1168
>>1167
how to?
Anonymous
XG5qS
?
No.1176
2730
IMG_20180928_200452_edit.jpg
IMG_20180928_201358.jpg
IMG_20180928_202203.jpg
IMG_20180928_202354.jpg
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
?
No.1177
IMG_20180928_204633.jpg
IMG_20180928_205147.jpg
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
?
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
?
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
?
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
?
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
?
No.1363
1832 2730
IMG_20190313_193126.jpg
IMG_20190313_193151.jpg
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
?
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
?
No.1747
1760 2730
IMG_0008.JPG
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
?
No.1760
>>1747
Gonna try your recibes as soon as i get a kitchen, thanks anon.
Will post pics
Anonymous
sFY5R
?
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
?
No.1774
1775
IMG_0014.JPG
IMG_0016.JPG
IMG_0017.JPG
IMG_0019.JPG
IMG_0020.JPG
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
?
No.1775
IMG_0021.JPG
IMG_0022.JPG
>>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
?
No.1779
1780 1781 1825
1473524374977.png
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/
?
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
?
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
?
No.1782
1783
>>1781
pea soup
Anonymous
OSrP/
?
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
?
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
?
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
?
No.1832
1833
IMG_20190918_150235.jpg
>>1363
Workin on the ladies
They didnt Sell that one beer you mentioned so i bought the best i knew
Anonymous
HtSV0
?
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
?
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
?
No.1867
640BA7AC-C8F1-40C8-BFC6-AAFF043CE458.jpeg
B3D414D5-BB5E-442D-B9BE-981942D40672.jpeg
C9AE3AC7-B536-40CD-A630-EE6269DD3B33.jpeg
6168AC27-9796-4552-AEE2-A713BDD5C068.jpeg
6DD41723-9A1B-4A6F-B21C-7B38A4851EA9.jpeg
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
?
No.1868
208760AD-52D2-4184-94F9-7B6E352C8EFA.jpeg
562CB817-A4CA-4F8B-964E-6113DA705ACE.jpeg
C43C91E6-6F87-4C53-9CC3-1BB4093A05DD.jpeg
17A215F0-B2B2-4617-807D-BA57A66B3956.jpeg
A70ED228-D9C8-4700-8897-70B2733ED773.jpeg

Anonymous
P40Vb
?
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/
?
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
?
No.1924
>>1908
I prefer snickerdoodle swastikas.
Anonymous
DQ5nz
?
No.2075
2076 2079 2730
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 2659 2730
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 2730
IMG_0086.JPG
IMG_0092.JPG
IMG_0088.JPG
IMG_0089.JPG
IMG_0090.JPG
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
?
No.2260
recipes.jpg
IMG_0087.JPG
IMG_0091.JPG
IMG_0093.JPG
IMG_0094.JPG
>>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
2730
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/
?
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
2730 2731
>>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
?
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
?
No.2443
>>2349
Yummy.
Anonymous
71d7c49
?
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
?
No.2451
>>2444
If you arent willing to try it, what about this recipe is interesting, and why post it?
Anonymous
e9a11e6
?
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
?
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
?
No.2586
2587 2730
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
?
No.2587
437311eab66c7ec2cee3906bcc6c7a11.jpg
>>2586
>Its fucking awesome.
I'll try it.
Anonymous
a2a75ec
?
No.2658
2659
20200725_195559.jpg
Alright. So I have this nasty tendency to get balls deep into cooking before it occurs to me to take pics n shit. So, here's what we're doing today. We're going with classic bacon wrapped asparagus, and bacon wrapped salmon. Previously I've combined the three, but it was bad plating and was difficult to get all the flavors together in one bite. So lrts have some fun
For today's experiment I'm putting only ground ponk pink salt and pepper for seasoning.
For the salmon, I did (or am attempting) a trick.
The salmon I use comes frozen (dont judge) but the skin can be off-putting and distracting (appearance, flavor, etc). So I put the frozen salmon in for 5 minutes. This softened only the outside, allowing me to peel the skin off in one swipe. And allowing me to portion the fillet for wrapping. Additionally, since the inside was solid and the outside was soft, this enabled a greater ability to wrap the salmon in bacon.
Next time I do asparagus, I'll use toothpicks. Wrapping by hand isnt bad, but I wonder if the bacon wrap can be made firmer?
In any case, I've still got another 20 minutes with the lads, as well as some extra embellishments. Back in a few
Anonymous
71d7c49
?
No.2659
2660
>>2658
>So I have this nasty tendency to get balls deep into cooking before it occurs to me to take pics n shit.
I understand, except it's only after the fact I see this thread do I remember that would have been great to share.
It looks delicious.
>Wrapping by hand isnt bad, but I wonder if the bacon wrap can be made firmer?
A sushi mat technique might work. Wax paper, or foil, a grill mat, or a nonstick thingy, or plastic if need be could work...
Or add some sort of binder on the inside. Like lemon, or rice, or potato, or a noodle.
Thanks for posting it looks good, and I'll have to try this myself.
>>2090
Recently made this again with pork. Having it marinated over night makes it very tender, it just falls part.
Anonymous
a2a75ec
?
No.2660
2662 2664
20200725_202917.jpg
20200725_202926.jpg
20200725_203450.jpg
>>2659
I'm glad you liked it so far, but im not finished yet
Salmon likes lots of butter, but with the extra fat from the asparagus wrap, I opted to drain it onto the salmon. Additionally, after the bake was finished, I opted to throw some crumbled dried carmelizrd onions. I like them plain, so I thought to try carmelized. I figure it will give a bit more texture to the salmon bacon wrap.
Then let me show you it's TRUE form
Crispy onion salmon and asparagus, wrapped in bacon.

It's quite delicious, and the bacon fsts mix with the fish oil and the crispy onion. It's a flavor that is close to butter, but far more complex and developed. Additionally, the smaller piece (treated with dill weed cuz dill weed makes everything better) has a more delightfully light but nuanced flavor. I dont know which I prefer, but both are delicious
Anonymous
a2a75ec
?
No.2661
2662 2664
20200725_210048.jpg
If there is any doubt why I share these recipes,... I've presented and reprised a number of recipes over time, its because these are the recipes I'm proud of. These are the times I found a food recipe and took it to another level. And then I experimented more, and found a variety of deliciousness. There is no feeling like biting into something and being astonishingly blown away by the flavor. It's a moment of "holy shit, I made that. And its incredible." And those who dine with need say nothing. The empty trays and plates speak volumes
It's both a humbling and sincerely gratifying experience.
Play with your food anons. Have fun, and always test the limits
Anonymous
71d7c49
?
No.2662
2663
>>2660
>>2661
Looks delicious. Thank you for sharing.
a2a75ec
?
No.2663
>>2662
It pairs well with rum and coke btw
Anonymous
934faa9
?
No.2664
>>2660
Yummy.
>>2661
Thanks.
Anonymous
a2a75ec
?
No.2671
2672 2674
20200720_211253.jpg
20200720_211349.jpg
File (hide): 1F1B58177718100BD676AAE2CBB5724F-35700901.m4v (34.0 MB, Resolution:1920x1080 Length:00:00:16, 20200720_211642.mp4) [play once] [loop]
20200720_211642.mp4
20200720_212111.jpg
As another recent experiment, seeking to answer the question "Can I make beer brats better?
The answer of course, is Yes

We're gonna start with the classic beginning. Start with 32oz of 211 Steel Reserve (or preferred shitty beer), reduce it by about half, and then boil the brats until the beer reduces by half again. Remove the brats and set them in the microwave to rest.
You now have a pot with condensing beer, pic 1. In this experiment, I decided to go with a triple reduction sauce and it was a really good idea. So then, reduce the beer down really really long, until it looks like pic 2.
Video shows how thick the stuff should be before the next bit, adding a healthy amount of beef broth (about 1 to 1 with the beer reduction) and then reduce it again.
Anonymous
a2a75ec
?
No.2672
2673
20200720_212751.jpg
20200720_212429.jpg
20200720_214105.jpg
20200720_214133.jpg
20200720_214213.jpg
>>2671
Once you start the second reduction you will want to keep an eye on it, and as this is where I ran into a snag inspiration for my next experiment.
Pic 1 shows the mix with broth however as can be seen from pic 3 I burned the sauce. I dont know if this is a bad thing, will update.
Oh yeah, I changed to a frying pan to continue the reduction, but forgot to mention.
Next, I added a healthy amount of heavy whipping cream. And then a second dose, to taste.
Anonymous
a2a75ec
?
No.2673
2674 2730
20200720_214901.jpg
20200720_220114.jpg
20200720_221030.jpg
20200720_221709.jpg
20200720_222529.jpg
>>2672
Then reduce the sauce to a level consistancy and taste.
Finally to finish these bitches off right and proper, take the brats from the microwave and place them in a bowl with the sauce mixture. You'll want to set a bbq to ~350 to preheat. Once that's ready, open the top, drop the temperature to about 200deg with indirect heat. Swirl the brats in the sauce, and then place them on. You'll only need about 5 minutes, as you'll just be drying and crisping thg e bratwurst casing with the sauce.
Pic 4 is finished, and pic 5 is the end result. I opted to garnish with sauerkraut and drrizzle a little bit of the sauce along the rim, and I find that the bun soaks up just enough with a dab or two. And yes, I put sauerkraut on it this time. It doesnt work as well with 'standard' (previous iterations) of beer brats, but it worked oh so well with this one.

So there you have it; triple-reduction, evolved beer bratwurst
Anonymous
6f2db90
?
No.2674
2675
>>2671
>mp4
>Pink spatula
What's the song in the background?
>>2673
It looks nice.
What do they smell like and do they taste burned or were they fine?
Anonymous
a2a75ec
?
No.2675
>>2674
Iirc Seven Deadly Sins was playing in the background. Also, it looks pink cuz lighting, but its red.

As for the sauce, yes. You could taste the charred flavor before adding cream, and still a bit after adding the cream. This is why I opted to use sauerkraut to mask the bitterness of the burn flavor. It worked great, but again I dont know how it will taste without burning the sauce. It could be that the flavor profile is boosted by the unintentional burning, but then it could be that a better profile could be achieved by not burning. Can't say until I run another experiment. And even then, theres an endless spectrum of possible flavors to experiment with.
Hot chocolate without soy
Anonymous
6f2db90
?
No.2711
I don't know where to put this but i'm going to share my recipe for hot chocolate here.

1.2-3 squares of 85% to 90% chocolate.(lindt is my favorite dark chocolate and i think it works great with this as well as it has no soy in it, you can use any chocolate you want but i think dark is best and i highly recommend you check if it has soy in the chocolate before you get it)
2. 1 tsp of brown sugar.
3. 2 - 3 mints. (about 1 mint per square of chocolate, also mint tastes nice with dark chocolate)
4. 1 tsp of coffee, (coffee is coffee but you know use your favorite preferably)
5. (optional) 2 tsp of either golden or maple syrup (gives it that sweet wood taste)
6. add water
7. then milk (about 50 ml - 100 ml)

This has been my personal favorite recipe for a long time and i hope you anons like it, i think it's better because it doesn't have soy in this recipe as opposed to the packaged shit which has soy
Anonymous
b899ca7
?
No.2728
2729
322552__artist+needed_safe_scootaloo_balloon_birthday_caption_dead+stare_depressed_disappointed_hat_i+expect+nothing+and+i'm+still+let+down_lonely_ma.png
Celestia, give me wisdom to help these hamburgers... It's no wonder America is such a cancerous and fat country, you guys have no idea what is food and what isn't. I'll make a mega post trying my best to help you guys eat better, give me some hours. Here are my qualifications:
>Brazilian
>White
>Skinny until 18 yo, now 10% body fat and muscular enough.
>Cooked meals my whole life, put up muscle without supplements because I was eating real foods.
>I'm not chad, just regular non-hamburger.
Anonymous
71d7c49
?
No.2729
2730
>>2728
Looking foward to the food lesson.
And speaking of food.
Homemade pizza.
Add more or less
616 grams bread flour
15 grams yeast
16-15 grams sugar
15 grams salt

About 2 cups of water
About 2 table spoons of olive oil

Second try
More flour (640, 480 bread flour, rest is double o)
14.5 grams yeast about the same (two packets)
Same sugar
Same salt

[Double o it's not as good as just king author flour]

So this try is more flour 700 grams of flour (all bread flour, pillsbury and white lily in half and half)
18 grams of sugar
42 grams of salt
Partially done in the machine.
Then hand kneeded and let rest for an hour ish.
[It's a little bit salty, but still great]

The sauce (whatever one you like, here's the one we did this time.
Tomato paste (table spoon)
Tomato sauce (half a can) both Contadina
Italian seasoning (fresh herbs taste great)
Oregano
Msg
Basil (and basil from the garden dried.)
Half a can of V8
Garlic
Onion
Garlic powder
Onion powder
Soy sauce just a sprinkle

The other sauce
Same thing except with fresh tomatoes from the garden, and no v8.
Leftover sauce in the freezer
Red chili flakes.
(Cooked in the pan, then blended, and put back on the stove top)

Oven with a pizza stone.
Heat to the highest it can get. 500 on whatever the pizza setting is. And warm up the stone till it's up to temperature.

The pizza dough this time is crisp. Works well with thin crusts and thick crusts.
The amount is for four portions.
Each pizza takes 10 minutes in the oven.
With breaks inbetween to have the pizza stone reheat (also to make the next pizza)
Anonymous
b899ca7
?
No.2730
2732
SPIDERS.gif
> When I say "not food", I mean that it is not good enough to be your main dish.
> Also, when I say "its not food" I mean that if you eat it as part of your daily diet you will probably die tomorrow, everything you ponies cooked here is better than the junk that comes in a bottle, but it doesn't mean it qualifies as a meal nor that it was good for your body.

>>89
Premade is as good as fast food. You probably ate enough salt for a whole week. Buy your fish in the market.
Also oil is not food, it's merely for cooking, use enough to wet the frying pan and no more.
>>90
Deep fried meat is not food. Just cook it.
>>97
Don't fry your rice, cook it. Else you will be drinking a shitton of oil, and oil is not food.
>>102
I do, just cook it and put it in the freezer, it doesn't lose value as long as it doesn't spoil. I usually freeze Rice, Beans, Pasta and (well) cooked meat. Heat it up with a pinch of water not oil.
>>216
Taco is not food, even if you cook it yourself. Get rid of the Seasoning (pure salt shit) and Tostada bowl (literal junk food) and eat what is left.
Cheese doesn't belong in your main meal;
Sour cream isn't food;
Guacamole isn't food;
Don't eat tacos, look at mexican's IQ to know why.
>>224
Based water drinker, but vinagrette is not food, I would avoid it unless it's cheat day. Also meat > vegs anyday anywhere
>>330
Bread is not food, white bread is pure junk carb. It will spike your insulin for 4 seconds and leave you hungry for 5 hours.
>>331
Bread is not food, get rid of that bread skin and eat the ingredients only. Also you can use half as much seasoning, seasoning isn't food. Get rid of the beer, beer is not food.
>>400
Cake is not food.
>>852
Cookies are not food. Make sure you put some eggs in the bread to make up for the fact that bread is not food.
>>860
Too much salt, DO NOT PUT SUGAR IF IS NOT DESERT, use biological fermentation instead of soda. Put some eggs instead to make up for the shit that is white flour. Bread is not food because wheat flour has literally negative nutritional value. It spikes your insulin for 4 seconds and leaves you hungry for 5 days.
>>863
Oil is not food, sugar is not food, salt is not food and flour is not food. It might be tasty but it will only spike your insulin for 4 seconds and make you hungry for 5 years. BREAD IS NOT FOOD, it can never be.
Funny enough I love bread.
>>897
Brazilian tip: Rice and Brown Beans for carbs, cow and chicken for proteins. Eggs too.
>>898
Lasagna is not food. meatloaf is not food. Just eat the fucking meat don't ruin it. There is no salvation for lasagna it is literal junk food.
>>933
Bread is not food. Even tho I love bread myself.
>>937
This is not dinner, this is junk food.
>>951
Fucking based
>>958
Mayo is a condiment, not food. Don't eat things that aren't food unless you are on cheat day.
>>1176
Burger is shitmeat. Eat beef.
>>1363
Sausage is shitmeat, Eat literally anything else. Bread is probably better than sausage, the only thing worse than sausage is a hotdog.
>>1747 >>1868
Don't ruin chicken with nonfoods and shitloads of condiments, just eat the chicken.
>>2075
I might as well just drink ocean water.
>>2090
More salt them chicken, you can replace all the spice for the garlic powder.
Don't fry anything
>>2259 >>2260
Based
>>2299
Don't fry shit. When you fry something are just eating oil, and oil is not food.
>>2330
Just eat the corn.
>>2586
Based as long as you don't drop 500g worth of salt there.
>>2673
Literal junk food. But looking delicious, good job.
>>2729
Off everything you listed only Onion, Tomato and Soy are food, and you know what they say about soy.
Don't put sugar unless it's desert.

I'm very sad with everypony's eating habits. Coming next I'll show you bois the base of Brazilian food, it's pretty cheap and easy to cook.
Anonymous
b899ca7
?
No.2731
2732
cooking tools.png
unknown.png
>>2330
Correction, this is based. Sorry.

Rice: Rice is cheap, good quality carbs. You eat rice if you are going to move your body. If you are going to sit down all day skip the rice or it will turn into body fat.

>Buy Eletric Rice Maker for 2 dollars in negro friday
>Put as much rice as you need in the bowl.
>Put twice as much water. (1 cup of rice? them 2 cups of water)
>Cut the Garlic with a knife as small as you can, or use a tool to smash it if you don't like to chew garlic. Throw it in the bowl.
>Turn it on.
> Eat

Brown Beans: Brown beans are a good source of non-animal (vegetal?) protein and iron. Eat beans everyday.

>Buy pressure electric pan for free in wallmart.
>Put the beans there.
>Put as much water as you put beans (1 cup of beans? then 1 cup of water)
>Cut the Garlic with a knife as small as you can, or use a tool to smash it if you don't like to chew garlic. Throw it in the bowl.
>Turn it on.
>Eat

Meat: Eat meat everyday. This is how you cook ANY meat:

>Go to the butcher house, buy fresh meat.
>Get a frying pan, a electric one is probably fine but I never had one.
>Use low fire, don't blast the fire oven.
>Put just enough oil to grease the pan, or butter, or pig fat, or anything that doesn't evaporate.
>Put garlic.
>Put the meat and wait. (Don't press it with the spatula else it will be hard to chew)
>Flip it and wait.
>Eat.

Cooking Potatoes, tomatoes, onions, pasta etc:

>Get a pot.
>Get water to boil point.
>Put Garlic.
>Cut the thing in small parts
>Put the thing you want to cook inside pot.
>Bite test to check if ready.
>Eat.

That is usually what I do. This is a picture of what I had for lunch two years ago. It is very carb heavy because it's before going to the gym. After the gym I would (ideally) have more meat and beans.
When I get sick of garlic I buy those industrial seasoning, but if you like onions you can use onions instead of garlic, for literally every food. Been a while since I got sick of Garlic, I probably developed a taste.

That is basically what got me in a good (enough) shape. Right now I lost some muscle because of the lockdown but I'm probably still around 10% body fat and weighting around 70 kilos for 175 cm height.
Before gym I was 48 kilos and 2% body fat (had a sick and AIDS look)
And my peak was 75 kilos and 8% body fat.

Finally, if I where to try and get leaner and stronger I would probably talk to a nutritionist, so this is as much as I can help. Hope you burgers well. It's funny because you guys have to lose weight and I have to put on weight so we are playing the same game on different layers.
Anonymous
71d7c49
?
No.2732
2734
>>2730
Now hold on, you need to feed yourself and maintain the good intestinal ecosysten.
Oil has its place. It's just energy.
Sugar is the same thing. How you use it is important, and why you use it. Use sugar to feed the yeast for more bubbles, preservation, or for energy of last resort. Everything can eat sugar.
You need salt. To stay healthy and keep a rational amount of water. Eating frozen or fast food is packed with too much salt.
The vitamins and minerals are needed to be healthy.
Having the energy needed to do stuff is needed, and too much can hurt.
The complete protein (meats, fish, some combination of vegetables) so you literally rebuild yourself so you don't deteriorate.

>>2731
Rice is nice and easy. Good for any kind of flavor.
>>Go to the butcher house, buy fresh meat.
Yes always try to by the freshest meat you can. Eggs will work in the mean time.
That's nice to have sometimes, and it's simple to do.
Sometimes you need something that tastes good, is good for you and isn't extremely difficult.
Anonymous
b899ca7
?
No.2734
2736
>>2732
Holy well I forgot about the eggs. Yes 100%. Eggs are super based. I unfortunately got sick of eggs... Maybe it's high time to go back to eating eggs. Fricking super food I bet one can survive a year only on eggs.
I'll brush up my knowledge on oils and sugar brother, but as of now I'll stand my ground on close to zero consumption of these two. As for salt I find garlic salty enough.
Also yes I have some carrots, spinach, beet, lettuce and vegan shit every other day, but rice, beans and meat is every day.
Anonymous
71d7c49
?
No.2736
>>2734
That sounds like a healthy combination. If you really crave something (not sugar) you might need it for your body.
Rice and beans is a good base to ensure you have what you need, and the meat rounds it off.
Garlic is really good for you. Also onions for any kind of body building work.
Anonymous
934faa9
?
No.2748
1549414429_09-16-18_Infernus_pizzacute_trasnparent.png
Yummy food here.
Anonymous
013708b
?
No.2757
2758 2770
20200815_161228.jpg
20200815_163319.jpg
20200815_164551.jpg
Today I'm revisiting beer brats, come along for the ride.
We'll be using store beerbrats (all that was available) and 48oz of Frio 6.0. I plan to experiment with the sauce.
When initially cooking the sauce. You will want to start at around 6-7, and then increase temp as beer cooks off
Anonymous
6f2db90
?
No.2758
2759 2760 2770
>>2757
Is there anything different this time?
Anonymous
013708b
?
No.2759
2762
>>2758
I suppose, now that you mention it, that the difference would be a matter of sauce color and flavor.
You're right, my bad, I wont post
Anonymous
013708b
?
No.2760
2762
>>2758
I did include sesame oil and a few other experiments, but you're too fucking puritanical about shit to care then arent you? Go bounce on a baseball bat you churlish and self-appointed gatekeeper
Anonymous
013708b
?
No.2761
2762 2770
And yeah, for those non-nazi, pro-foodie folks out there,

After boiling the beer down, post brat extraction, I added a out a cup of beer broth
Anonymous
6f2db90
?
No.2762
>>2759
>I suppose, now that you mention it, that the difference would be a matter of sauce color and flavor.
Of course.
>You're right, my bad, I wont post
You can post it if you want, i just wanted to know what you put into it as opposed to the last time.
>>2760
>I did include sesame oil and a few other experiments
What are the other things?
>but you're too fucking puritanical about shit to care then aren't you?
Kek, yes if it isn't exactly how Gordon Ramsey made it then miss me of the list.
>Go bounce on a baseball bat you churlish and self-appointed gatekeeper
Okay, i'll resume my guard duty's then.
>>2761
>After boiling the beer down, post brat extraction, I added a cup of beer broth
And how was it on your pink plate? Did it meet your majesty's expectations?
Anonymous
013708b
?
No.2763
2765
Or maybe it was when I mixed 1 pt Worcestershire sauce with 1pt teriyaki and 1 pt aji mirin and put that in the brat sauce, is that different enough the fuck for (you)?
Anonymous
013708b
?
No.2764
2765
thumb-1920-882070.png
Or maybe if (you) have nothing to contribute to the thread, you rightly go fuck yourself sideways with a dough bit attached and leave actual posters alone yea k?
Anonymous
6f2db90
?
No.2765
2766
>>2763
>is that different enough the fuck for (you)?
Almost, i think it needed some parsley or maybe some basil, without it, it isn't truly gourmet worthy.
>>2764
>Or maybe if (you) have nothing to contribute to the thread, you rightly go fuck yourself sideways with a dough bit attached and leave actual posters alone yea k?
Which way should i be performing this yoga move? Does it require me to be a professional?
013708b
?
No.2766
2767
>>2765
I dont know why you're opting to be unnecessarily adversarial in this, so I'll just suggest that you opt to not
Anonymous
6f2db90
?
No.2767
>>2766
Fine.
All i wanted was to know what different coating of shit you gave it this time but you took it personally for some reason. I didn't come here to wage war over beer brats.
Anonymous
013708b
?
No.2768
And that, ladies and gentlemen, is how a thread can be killed in a few easy steps.
In the meantime, the brats are grilling. All the measurements are accurate, with the same dunking and then grilling method, making sure to bake the flavor to the skin.
This is an important step btw, and iterating it is essential, per the Forum Authority of Cooking Universal (FAC U)
Anonymous
71d7c49
?
No.2770
2772 2773 2774
>>2757
Thanks for posting. It's looking good so far, and I can't wait to see the brats finished.
Things can be stressful or bleak, and with those emotions let's use them a fuel for those that deserve it and for the projects you want.
>>2758
Peace, lurk on the thread and see the pattern emerge and have some patience. Tone is heavily predicated on direct words with no suvtext to accurately convey the intent of the message, which leaves a wide array of places where communication can break down on multiple levels from all sides.

>>2761
>And yeah, for those non-nazi, pro-foodie folks out there,
Those are not mutually exclusive. Paying attention to your health and those around you so you can build your best possible self in the most delicious fashion isn't a crime. Neither is ensuring what is put into the body does not exceed the tolerances per person.
More importantly is dealing with apathetic or malevolent entities that don't care what you consume. Especially those things in the food and drink industry.
I will say the human body can deal with an incredible amount of bullshit and become the peak it can be.

Anonymous
64bb2ed
?
No.2772
2774 2778
>>2770
I've never been able to trust those weird-coloured drinks. Soft drinks, hard drinks, energy drinks... If it's blue or black or it comes in a can I don't trust it.
But still, part of me always wonders what this flavour of this branded bullshit would taste like, and what that flavour would taste like, and if this "after-workout health drink" and "pre-workout energy drink" would really do anything good.
Anonymous
013708b
?
No.2773
2774 2778
15975359315915133576014460226532.jpg
>>2770
Well played. The left brioche bread(bun) was toasted, otherwise the drizzle is the remaining brat sauce, with a sprig of sauerkraut to cut the intense fatty flavor of the thrice-baked sauce and the brats

I'm just saying now, it's better unburnt
Anonymous
6f2db90
?
No.2774
2777 2778
>>2770
How difficult is it to understand "Is there anything different this time?" it's just about the most blandest thing i could possibly have posted, should i have instead said "what's poppin this time daddy-o?" to convey how much of a cunt i am?
>>2772
The milkshakes taste like condensed milk with shit thrown in, the soda's have unique flavors which is why each brand has different sorts of audiences, you will see normal people drinking diet anything from the cola brand then you will see unwise people drinking energy drinks that have more caffeine than a overpriced coffee from star cucks.
>>2773
I hope you enjoyed it,your highness.
Anonymous
013708b
?
No.2777
2782
>>2774
I guess (you)'ll never know will you,
Anonymous
71d7c49
?
No.2778
2782
Spoilered
>>2773
Nice, it looks great. I'm not sure if sauteed onion would be nice, but intuition is telling me it would be a nice addition.
>>2772
Health drinks, and workout mystery liquid boils down to a couple of things you can make at home.
Don't become a slave to them, but widening what flavors are available is a neat pasttime.
Teas, extracts, and 'soups'.
Tea and stuff in water over time is good. Lemon water is a classic.
Taking the important bits out of vegetables and stuff and putting it into other stuff is useful, if time consuming.
'Soups' is a broad category for any kind of liquid. Mostly because I'm too lazy atm. By blending stuff, or, fermentation, or cooking it into a liquid that's drinkable one can get all sorts of benefits that taste good.
>>2774
>spoiler
Gotta spice it up. Pics are great for placing the reader into the correct mood.
Such as this example.

The words you choose are bland, ripe for emotional tainting.
>pic related

Without the cute poner it's just a rebuke from a faceless antagonist force. Perhaps a bit arrogant considering previous poor word choices from myself. With the pony it's from someone who cares about you, and those in the thread concerned for the wellbeing of every anon.
Going the extra mile and placing yourself and the person you're speaking with on the same side. Usually with a positive about them or the action. It's exhausting, but maintaining a nice place is worth it. I think it's worthy price for myself usually. Except for those really terrible days, then it's enduring the storm till the bright sky is above head again.
Even if some of those pretty words are not 100% honest at the time, looking back they have a nugget of truth.
Sometimes things get out of hand, and it happens more often then not over long periods of time and exposure.
Anonymous
6f2db90
?
No.2782
2783
>>2777
nice trips
I hope kek shows you how to make even more beer catsand maybe teach you better table manners.
>>2778
This is the way i talk in real life and how i act as a human bean, i either am extremely bland or making myself laugh.
Sure someone might cry over my staleness and dryness, i have never acted like the most social tool in the shed, if i was to describe myself as a tool i would say that i sexually identify myself as a axe.
I do not like to portray myself through a facade as it is a ego enhancer or a manifestation of one's want to control how they are seen by others, i don't want to have a negative atmosphere around me but if edgy anons are crying over my incredibly over excessive edginess then i guess i will have to throw in a few more fuck (You)'s I'll try and stop playing as rough with the kids if it'll cause less tears, uncle anon.
013708b
?
No.2783
>>2782
>>2676 →
Anonymous
2ee3cc2
?
No.2812
2819 2830
20200822_170954.jpg
20200822_171955.jpg
Beer brats again
Tonight's experiment: Blue Cheese Bacon-wrapped, Evolved Beer Brats
Anonymous
2ee3cc2
?
No.2819
2820 2830
>>2812
The bleu cheese bacon bratwurst project was scrapped, after a few attendees expressed disdain for the rich tasty cheesr.
No matter, it was an extra batch, which = more sauce, which means,...
Bacon-wrapped salmon and asparagus with 3x evolved beer brat sauce
I had long suspected - and rightly so - that among the variety of things this sauce goes good with - that the sauce pairs well with bacon-wrapped salmon and. I was correct
I used about 5/4" salmon strips, butchered and then frozen. I wrapped bacon around 6-7 thinner asparagus spears pressed against st the frozen salmon strip like a weird sushi roll. I sprinkled a decent amount of ground salt, pepper, and garlic Powder
Setting the grill at ~425 for 30 minutes, as well as an added 15 minutes, I cooked them bitches. They were fucking delicious
Anonymous
2ee3cc2
?
No.2820
20200823_142347.jpg
20200823_154600.jpg
>>2819
Pics
I also sprinkled them with dill weed before grilling.
After grilling, I poured beer brat sauce along them, and then sprinkled dried carmelized onions across the top. Like seriously, I am proud of how delicious this was.

Oh. Btw, when I made the beer brat sauce I added about a cup of bacon grease at the point I added the heavy cream. Not for the first time, I'm told this was the best tasting beer brats edition, and it is evidently likewise on the salmon and.
Play with your food
Flapjack
Anonymous
6f2db90
?
No.2827
2830
Blackjack 2.JPG
Blackjack 3.JPG
Blackjack 4.JPG
Blackjack before.JPG
Blackjack after.JPG
Blackjack is a favorite of mine, as it is not terribly difficult to make and is pretty cost efficient depending on what you put into it, oats aren't very expensive neither is butter or sugar and pretty much everyone has sugar or butter in their homes, gas mark 5 (190C, 375F) on the cobblestone furnace.
Ingredients:
Demerara sugar, (215 grams) rolled oats, (215 grams, it's very important that it is rolled oats) butter, (120 grams) dark chocolate, (4 squares, the dark chocolate is 90%) golden syrup (4 tbsp), maple syrup, (1 tbsp) honey (1 tbsp) ginger, (1 tsp) cinnamon (1 tsp) and a half of a orange.

Step 1.
Make sure the oven is heated and turn on the 9th circle of hell to low.
Step 2.
Melt the butter until there is no blocks and is just liquid, make sure to stir it around.
Step 3.
Add in the sugar and mix in with the syrups. (pic 1)
Step 4.
Put the rolled oats in and mix with the rest of the shit until it looks like pic 2 and make sure there is no oats left on the sides of the pan.
Step 5.
Put the ginger, cinnamon and chocolate in and mix until it looks like pic 3.
Step 6.
Squeeze the orange into it then add the squeezed orange and mix it in.
Step 7
Put applejack into a oiled baking tray and flatten her out like shown in pic 4.
Step 8.
Slap that bitch into the Auschwitz annihilator and wait 20 minutes then take out and cool for 15 mins.

That's it, i call it blackjack because it looks like i threw squid ink into it.
Last pic is the end result, just after taking it out of the Jew burner.
Anonymous
6f2db90
?
No.2828
By the way demerara sugar is just good old fashioned slave cane sugar.
Anonymous
71d7c49
?
No.2830
2831 2925
EggsBenedict.jpg
>>2812
>>2819
>>2827
I missed alot of recipes. They look good.

Eggs Benedict.
Yolk, paprika, cayenne, and lemon juice.
Use about four egg yolks to over a baseball field and drench everything with leftover sauce.
Or use one-two for enough for a single serving.
1. Seperate yolks. (Use egg whites for all sorts of cooking applications, but not for this.)
2. Season with cayenne (paprika if you want)
3.Put the whisking pot, over some heated water to slowly cook it without scrambling. If you don't mind them raw, or have faith in other means methods or the power of lemon skip this.
4. Use a blender, a whisky boi, or beat the sob till it doubles in size.
5. Add lemon. Somewhere between an eighth and a fourth of a lemon. Half a lemon is too much. You can also add this before hand.
Optionally chill and then serve.

Poached egg.
Egg(s), water, and edible acidic element. Lemon, vinegar, apple cider vinegar, rice wine vinegar, whatever. Keep it simple.
1. Get a pot of water, and acid of choice (lemon works, but use more than a half of a lemon for better white cohesion)
2. Get the water and acid mix boiling
3. Stir in a constant circle. (So the egg will follow the water movement and won't stick to the bottom or break)
4. Crack the egg in.
5. Cook to desired yolky doneness. 3-4 very yolky and maybe just undercooked. 4-5 jelly to done, 5-6 everything is solid and dead for sure.
6. Remove from water. (If you don't put it into an ice bath it will continue to cook. Optionally remove earlier)
7. Serve
You could use the egg water for a soup base (vinegar and other acids are handy to get that tricky calcium from bones) for a little extra protei, and acidic taste.
Anonymous
71d7c49
?
No.2831
>>2830
I should mention for the eggs to drop the temperature to a simmer.
Anonymous
64bb2ed
?
No.2924
>>88
>>90
How to Hollandaise on steak?
Anonymous
2ee3cc2
?
No.2925
2932 2937
Beer brats log, stargate 1488.69.1337
Our foodie mission has reached a new pinnacle; the acquisition of a phatty bbq smoke pit. Our maiden venture? Brisket.
In lieu of recent attempts to successfully integrate bacon fat into the beer brat sauce, I opted to boil the beer/brats with a healthy chunk of trimmed brisket fat. This became more essential as I realized that I was out of beef broth. Luckily, you can make beer broth from brisket fat.
So that's what I did. It worked pretty well, I give it a 7 overall, compared to previous attempts (the bacon fat experiment was a 9). I did have to use a bit of Worcestershire and teriyaki during the de-glaze, but overall I'm satisfied with the improvised recipe.

Next time:
Bacon-wrapped beer brats with sauce injection!
it sounds simple enough, but in order to bacon wrap beer brats you have to do a whole lot of funky monkey shit at intervals, but I'm satisfied with my tests and am gearing up to proceed

>>2830
Eggs Benedict, my only weakness. How did you know??
BBEG
2ee3cc2
?
No.2929
2930 2932
It's the weekend again, so it's time for another beer brat experiment!
Today's experiment will involve 3 types of bratwurst preparations.
The first is plain barbecued bratwurst. No boiling, nothing fancy, just plain old slow-cooked wood-smoked brats on our new bbq pit. I'm so excited.
Next up, we have the most preferred beer brat recipe, the triple reduction, except the grill finishing will be done on the smoker.
And lastly, Im nixing the injection for now: smoked, bacon-wrapped, three-ccheese beer bratwurst with triple reduction sauce

Now for this recipe, I have to make 2 substitutions. One, I'm out of beef broth (still) AND cooking wine so for a de-glaze I'm using rice vinegar. And beyond that, I couldnt get any 211 steel reserve, so I'll be performing this rendition with Old Milwaukee. Fingers crossed, let's get cookin'!
BBEG
2ee3cc2
?
No.2930
2931 2932
20200912_181105.jpg
20200912_181705.jpg
20200912_182516.jpg
20200912_183913.jpg
20200912_190031.jpg
>>2929
Alright. First off, this experiment was a failure.
I over pre-cooked the bacon, which was still tender but cooked to the point that it wanted to break rather than bend. The problem with this experiment is that the bacon has to be started in the oven to finish at the same time as the melted cheese and the sauce glaze.

Better luck next time. I still succeeded in most of the experiment, which was,....

After boiling the brats, instead of letting them rest in the microwave, I threw them in the freezer to cool. Not fully, but enough that when I cut into them they dont spill open. With a 2/3 sliver through the brats, I added a 1/4" slice of extra sharp cheddar, and then took fresh-grated parmesan cheese and packed it in along the cheddar. Oh yeah, I nixed the bleu cheese because without the bacon wrap the cheese would just melt off. Bleu cheese tends to sorta liquify when you melt it, and without a casing, wrap, or other, it will just drip off.

So after the basic brats, theres triple redux smoked brats, and triple redux 2-cheesed brats

Let's taste the cheese first!

Okay, Ima need a sec
BBEG
2ee3cc2
?
No.2931
2932
>>2930
Uhm, honestly I dont know which is better. The sharp cheddar and parmesan cuts a little bit of the bite of the brat sauce, while giving it a mild background of flavor (mild, when contrasted with the other flavors). The mouth feel is also noticeably better.

Ngl, the cheezy brats were a failure on intended implementation buuuuuuuutttt,....
It's still better. I cant wait until next time, cuz I'll nail the blue cheese AND the bacon!
Anonymous
71d7c49
?
No.2932
2933
>>2925
>>2929
>>2930
>>2931
Looks good.
>I nixed the bleu cheese because without the bacon wrap the cheese would just melt off. Bleu cheese tends to sorta liquify when you melt it, and without a casing, wrap, or other, it will just drip off.
What if you injected it into the brat?
I would also suggest nuts probably slivered almonds as well.
I highly recommend roasted Hatch green chilles, that might cut through with the heat and it's different from other kind of peppers. Ghost pepper (not alot) thrown in while the brats boil would give a nice heat.
Anonymous
2ee3cc2
?
No.2933
>>2932
Indeed, I've been thinking that spice is the next layer of flavor/sensation to add, but so far I've only put thought in and no applied tests. Habaneros are a favorite for flavor, but I have a wicked ghost pepper sauce. Perhaps both with a bit of citrus to cut the intense heat.
Much to think about, until next time
Anonymous
64bb2ed
?
No.2934
2935 2936
>>88
Is pre-cooking your meals in big batches and reheating them before eating them based and redpilled or trash and cringepilled?
Anonymous
71d7c49
?
No.2935
>>2934
My old chemistry teacher did that despite his age he was fit. The gentleman had life experience and was/is respectable. Cooked for either the whole week or a month can't remember which. When he and his wife made a staggering amount of premade meals.
Very... utilitarian.
Bulk cooking is good, and fast, and potentially inexpensive. Getting experience cooking and tasting the right flavor might be more risky for trying new things that are more bizarre.
Also make sure it's a balanced diet over the course of the week. If you really crave something that's not sugar you might be missing something.
It's doable, have to make sure some vitamins don't decay or break down too much. So a bit of fresh zest to spruce up the meal might be a nice addition...
Anonymous
2ee3cc2
?
No.2936
>>2934
Its entry-level redpilled
Anonymous
9ef6f35
?
No.2937
3350
>>2925
>brisket
dalmation rub, fresh coarse cracked pepper & kosher salt is ideal, 50/50
rub the brisket, put in smoker, big end towards flame
smoke at 200-250 for 2-3 hours
take brisket out, coat with bbq sauce, cover in foil, leaving top open
open beer, half for you, half gets poured in the brisket tin foil
cover top of brisket with foil, put back in smoker
smoke until internal temp is 203F (check fat end and skinny end) (buy a digital thermometer you mong)
take brisket out, let rest 30 minutes

that's my recipe for a shitty brisket, like what you would get served at a restaurant

for the best brisket you have ever had, add the following steps before cooking
when you bring the brisket home in the plastic cryopack, stash it in the back of the fridge, make sure it doesn't freeze
come back 4 weeks later, your brisket has been wet aged

I have wet aged as long as 6-7 weeks, it only gets better, but feels pretty dicey at that point
Anonymous
2ee3cc2
?
No.2952
2953
20201004_165617.jpg
20201004_174656.jpg
20201004_182000.jpg
20201004_182035.jpg
20201004_185710.jpg
BWAAAAAAHAHAHAHAHAHA!!! I FUCKING DID IT!!! AAAAAAAHHHAHAHAHAHAHAHA!!!

Ahem. I decided tonight that it was time. So let's get into it.
>pics related
BACON
WRAPPED
THREE
CHEESE
STUFFED
EVOLVED
BEER
BRATWURST
WITH
BACON
WRAPPED
SALMON
AND
ASPARAGUS
GUS
Gus
gus

Now, if you havent tried cedar plank grilling, I highly recommend it; it's like having a smoker except on easy mode. Gives food a kice smokey flavor. Just,... make sure it doesnt catch fire.

But anyway! The experiment was a complete success. The brats were prepared as usual up until cooling. Then were stuffed with a combination of fine grated gouda, finely diced blue cheese crumble, and extra sharp white cheddar. The salmon and asparagus bacon wraps were not an experiment, as I was trying to duplicate a previous result.
Bacon wrap worked (dont hesitate to use toothpics) on the brats, cedar plank worked on the brats, I'm rating this a 100% success! Keep playing with your food!
Anonymous
934faa9
?
No.2953
eating.png
>>2952
Yummy.
Anonymous
2ee3cc2
?
No.3112
Not gonna go off the rails, just offering a bit of advice. If a store is selling "pork tenderloin" and it's 2lbs or more, expect it to be two loins and plan for it.
Also, not thrilled by pork wellington, and exceedingly skeptical of beef wellington now
Anonymous
64bb2ed
?
No.3284
3285
>>88
What meals are good for preparing in bulk?
Anonymous
4e32bee
?
No.3285
>>3284
Chicken thighs, potatoes, vegetables, and salads.
Anonymous
64bb2ed
?
No.3299
3312
Prepared 3 chicken meals today. They turned out good. Can't wait to eat them.
Anonymous
64bb2ed
?
No.3312
3313 3314
>>3299
They were good.
Is there a way to cook chicken that's healthier than frying it?
Anonymous
2ee3cc2
?
No.3313
>>3312
Propane grill is my preferred method. Oven baked is a close second. If you fry, try to not use corn or canola oil, cuz trans fats get nasty when they are fried
Anonymous
71d7c49
?
No.3314
3316
>>3312
Don't forget soups. A good chicken noodle soup is a remedy I do recommend. A nice pan sear is nice, and oven cooking opens up alot of different choices.
If retaining nutrition is a key factor steaming might be okay, but I haven't tried it with chicken. Smoking for preservation and flavor is really nice.
Anonymous
2ee3cc2
?
No.3316
3321
>>3314
>smoking
Fukking this. I omitted smoking cuz without the right setup it can be a hassle (and sometimes with) but seriously, smoking is a tremendous way to go if you can manage it. Lower cook temp means less wasted nutrients and better texture, great flavor (be choosy about your woods), and,... well theres really not much else to say than absolute patrician-tier.
Anonymous
64bb2ed
?
No.3321
3323
>>3316
I am a newfag at cooking and I've never smoked anything. How do you smoke chicken and get the right wood?
Anonymous
d366c1f
?
No.3322
>>88
We have this thing called eðla. Take a mold, put a layer of cream cheese, then a layer of salsa (Doritos salsa works best for me), then a layer of shredded cheese. Optionally add pepperoni or something in between the salsa and shredded cheese. Put in the oven at 200°C until cheese is melted and optionally browned.

5 minutes to prepare, delicious, keto, and very healthy and nutritious.
Anonymous
2ee3cc2
?
No.3323
3350
>>3321
>right wood
You'll want hardwood to smoke with. Oak, Maple, Walnut, Pecan, Mesquite (not a tree, but still), Apple wood, Pear,... for a more comprehensive list and instruction, there are dozens of qualified BBQ enthusiasts on YouTube and other places that can give you a more authoritative rundown. A simple rule of thumb tho is, does it produce fruit or nuts?
Ngl, I'm kinda a noob at smoking, but I'll share what I've learned so far.
Aside from the wood (and yes, it IS worth spending a few bucks to get the right type of wood if u cant source it yourself), you will need a charcoal grill at bare minimum.
The process of smoking meats is essentially like using a charcoal grill, except you put a chunk or two of the aforementioned wood on the coals. Never hot enough to catch the wood on fire, you want the temperature between 200 and 250. Enough that the wood chunks smolder and produce plenty of smoke, without igniting.
From there, it's essentially a low and slow cooking method. You'll want to position the wood chunks as far from whatever vent is on your grill, with the meat in between, to draw the smoke across and through the food as it cooks.
Low and slow obviously takes more time to cook so plan accordingly, and you'll want a meat thermometer to check temperature with.
Anonymous
2ee3cc2
?
No.3340
20210125_104731.jpg
Made homemade corndogs last night, heres what I learned.
The recipe used was waaaaay too thin, and didnt adhere to the hot dogs well at all. If attempted, corndog batter should be the consistency of paste rather than batter, for proper adherence and thickness of breading on the finish.
Additionally, after the first couple it quickly became apparent that toweling off all the moisture from the hot dogs before coating helped the batter stick 'a little' better.
The flavor was decent, easily surpassing frozen condogs, however experimenting with other spices in the mix could easily improve the flavor.
If possible, a deep fryer will produce more consistent results and eliminate the need to turn them, which can further exacerbate any developing problems with the batter.
Obviously, dont use cheap hot dogs. Was on a budget so cheap pork/chicken franks were used. They weren't horrible, but better dogs = better corndogs.
Overall, I'm rating it 6.5/10. Again, superior to frozen corndogs, but plenty of newbie mistakes were made that have been detailed above, but which could have improved the overall experience to a 7.5-8. If used again, I'll start with 1/2 the indicated milk and maybe reduce by one egg.
Additional note: the recipe is labelled for 8 corndogs, but I had enough batter to make 16, further suggesting that the recipe is either incomplete or rather basic.
>pic related
Anonymous
343dead
?
No.3350
3351
>>3323
>Oak, Maple, Walnut, Pecan, Mesquite
Ok, listen up, I'll school you here. There's not a person on this earth that can tell the difference in wood used to smoke, except mesquite. It's all hype. Mesquite does have a distinctive taste, I do like it, many do not. Luckily, it's cheap, and considered a nuisance (watch for thorns). If you are using charcoal, you don't need the chunk of wood, though sometimes I do use one to increase the heat quickly at the start, or if I was lazy and let the heat dip too low during the cooking.
>200 and 250
Yeah, I target 225 or so. Though if you smoke for 2-3 hours then use foil (texas crutch ftw), after the foil goes on, you don't have to worry about temperature as much.
>you'll want a meat thermometer to check temperature with
agree 100%. Digital thermometer or go home. 203F, check brisket in thickest spot and opposite end.
Check >>2937 for my formula. Don't underestimate the value of wet aging your meat, especially brisket.
Anonymous
2ee3cc2
?
No.3351
3352 3353
>>3350
Not to be contentious, but
>not a person on this earth who can tell the difference
If they're using hardwood, you're probably right. But never ever ever use white wood (spruce, pine, fir, etc). Trust me on that.
Beyond that, I have insufficient experience to comment.
Anonymous
343dead
?
No.3352
>>3351
>pine
Ok, ok, among hardwoods. If you want your meat covered in creosote, go with the pine. Probably the last time you ever try that.
Anonymous
343dead
?
No.3353
>>3351
If you really want to be technical, some hardwoods give off more heat than others, I do sometimes use some boards from a buddy that does tae kwon do, they use a special lightweight hardwood that burns hot, it's good for a fast temp boost.
Anonymous
2ee3cc2
?
No.3368
3369
This is a public service announcement.
Hey anon, if you're like most anons you're probably gonna eat some pizza in the next week. While ordinarily harmless there is a hidden danger in preparing pizza, specifically oven-bake.
The 4 part cut.
Pizza is intended to give a particular experience, which includes mingled flavors, mouth feel, and ease of eating. And by ease of eating, having to wipe pizza grease/sauce off your face every time you take a bite because the person who cut the pizza is a lazy, inconsiderate, smoothbrained faggot, is definitely not it.
Heres a protip. If your pizza is 16" or more, make a 5 part cut.
<But anon! A 5 part cut is hard! It's not simplified into right ngles!
And that's exactly what a smoothbrain would say.
Not only does a 5 art cut take little more time and effort than a 4 part cut (at least, assuming you have more than 2 braincells to rub together) BUT the ease of eating and effective bite sizing (cuz you're not trying to play stratego on how to bite this time so to allow an optimal bite next time) lends its self to a better mouth feel AND a greater satisfaction of flavor and (most importantly) digestion. That's right, using a 5 part cut (10 slices, for any smoothbrain still somehow reading) can save lives.
Do your part anon, frens dont let frens lazy-cut pizza.
This message has been brought to you by a partnership of JESUS CHRIST WHAT DID YOU DO YOU LAZY GODDAMN BASTARD I GAVE YOU ONE JOB in association with the society for ITS PRONOUNCED FAIR-AH-DAY, NOT FAH-READY
Anonymous
71d7c49
?
No.3369
3370
>>3368
>Inverted Octogon
https://www.youtube.com/watch?v=FKR9nT50MRM&t=7
Or eat it like a calazone.
Anonymous
2ee3cc2
?
No.3370
>>3369
Reeeee. A calzone is a totally different beast, but if its 16"+ on the diameter, u should still cut it into fifths like a decent and respectable adult. Have some consideration. Unless of course you're eating it all to yourself, in which case go run a marathon ffs, that's an absurd amount of food for one person.
Anonymous
2ee3cc2
?
No.3541
20210328_181835.jpg
So for today I found myself with about 1.5 lbs of leftover pork loin (not tenderloin) roast. I decided to make it tasty, and here's what I did!
First I put it on just under medium heat, added a tablespoon of bacon fat, mixed in about a tablespoon of sage (waited a moment then) oregano (waited a moment then,) dill (waited, then) a tablespoon of diced garlic. Let that simmer for about 10 minutrs.
Then I added about 1.5 tablespoons of katsu sauce, 2 tablespoons drizzled bbq sauce, And about 3 shakes of mirin. Mix well. Simmer for about 10 minutes
After about 10 minutes, lower heat to low. Allow sauce to incorporate, stirring occasionally.

I regret I have no lemons to zest, cuz I would. It's still tangy/salty/savory, and I think it would grind into a good meat-paste accent. Overall, its vastly more tasty than it was, and will incorporate better in food than it would have. Keep playing with your food. Especially leftovers, that's just grist for the mill. Do it.
Anonymous
64bb2ed
?
No.3549
Normally I get a big bag of frozen sausages from ASDA and fry some up for my cooked breakfasts(bacon, egg, sausage, beans, one tomato) but lately I decided to get frozen sausages and some bacon from a truck that's only around on some days.
The bacon was great and the sausages were bigger than the ASDA sausages therefore I thought they'd turn out better. But they were absolutely awful, full of inedible chewy chunks my knives struggled to cut through. The sausages also gave me diarrhea but I got better.
Not buying from that truck again.

anyway

Where is a man supposed to go to buy high-quality sausages for his cooked breakfasts?
Anonymous
64bb2ed
?
No.3571
3572
How do you prepare healthy meals ahead of time in bulk for the week?
Anonymous
2ee3cc2
?
No.3572
>>3571
Usually with a grill, though sometimes with an oven
Anonymous
4689e03
?
No.3584
3585 3586
download.jpg
>>88
Not sure if this is the right thread for it but does anyone have a list of good food that help with gut bacteria?
Apparently good stomach health can help with your mind.
Anonymous
71d7c49
?
No.3585
3587
>>3584
Of the top of my head eating a good diet (limiting sugar) so that only helpful microbes can reproduce.
Basically starving bad microbes that will gladly consume sugars. Fasting of various lengths may also help but that's kind of conjecture.
Also there are microbial transplants.
Anonymous
847236d
?
No.3586
3587
>>3584
Try probiotic pills. Great way to jump start your gut microbiome.
Watch out for flatulence the first few weeks. I pop 2 a week now.
Anonymous
4689e03
?
No.3587
3588
>>3585
>>3586
So basically just eat normal meat and vegies? With a bit of fruits for your small sugar fix?
I've heard that sunflower seeds are also good.
Anyone know others?
Anonymous
dc0e522
?
No.3588
3589 3594
>>3587
Wholegrain oats and cheese, cheddar and gouda is best for the gut out of all the cheeses, porridge with pumpkin seeds or sunflower seeds would work too, a oat drink to use as an addition to smoothies with fruit.
Anonymous
2ee3cc2
?
No.3589
3594
>>3588
Many nuts, as well as seeds (flax, hempseed, etc), yes.
Juicing (masticating, not centrifugal) of dark, rich (re: micronutrient content) vegetables (cabbage, mustard greens, etc) and as many cost-effective superfoods as is feasible. Farm fresh produce is highly encouraged, as is raw dairy, honey, and free-range non-organic chicken eggs.
For meat, it is worth saving up and buying 1/4, 1/2, or even a whole butchered cow, both for quality, freshness, proce/quality, etc. Get a chest freezer if you can especially re: the previous.
Also, LEARN about nutrition, nutrition typology (specifically, yours and those who you prepare food for). Be aware of nutritional sensitivities and concerns.
PRACTICE (rlike, 90+% of the time) preparing healthy foods to the capacity of your means.
Sky's the limit, anon
Tl;dr Git gud
Anonymous
2ee3cc2
?
No.3590
3592

organic chickens can only be certified organic if they have been given a diet of exclusively organic food, which is chicken feed, which means they're not eating bugs (which are a chicken's natural diet) which is bad. Also avoid GMOs like they were a covid vaccine
Anonymous
64bb2ed
?
No.3592
3608
>>3590
If chickens can eat bugs why do the jews want us eating bugs instead of chickens?
Anonymous
4689e03
?
No.3594
3608 3609
>>3588
>>3589
You guys think dry coconut would count too?
Anonymous
dc0e522
?
No.3608
3609 3831
>>3592
There are a couple of reasons behind the notion of eating insects. The chickens are designed to digest insectoid proteins whereas we are not.
>>3594
Sure, go coconut crazy.
Anonymous
2ee3cc2
?
No.3609
>>3594
>>3608
>go coconut crazy
This, especially with coconut oil to cook with
Anonymous
44d8385
?
No.3809
1 (14).jpg
1 (32).jpg
a.jpg
>Yummy
None of them is mine. Sadly.
Anonymous
44d8385
?
No.3818
3837
File (hide): 0F4451F1BAB74421D5DAB99DB8F57EF5-3919396.mp4 (3.7 MB, Resolution:854x480 Length:00:01:39, Preserve Fresh Eggs For Up to 1 Year.mp4) [play once] [loop]
Preserve Fresh Eggs For Up to 1 Year.mp4
Preserve Fresh Eggs For Up to 1 Year.
Anonymous
64bb2ed
?
No.3831
>>3608
In that case, what would happen to bug-eaters? Viruses?
Anonymous
64bb2ed
?
No.3837
3849
>>3818
If mineral oil on skin disrupts estrogen does that mean men should rub it on their skin and keep it away from women?
Anonymous
64bb2ed
?
No.3838
3839
Food question

Are "Fruit and nut bars" that are "cold-pressed" together without any cooking involved healthy? Are they a preferable alternative to commercially-available cereal bars, even the ones that claim to be healthy and made by scientists?
Anonymous
5ace740
?
No.3839
3845
>>3838
Just read the ingredients list.
If they cover them with added sugar and whatnot, they're unhealthy. If there's no additives, they're about as healthy as eating dried fruit and nuts.
Anonymous
64bb2ed
?
No.3845
3846 3847
>>3839
Makes sense. Is "cold-pressing" good or just a marketing meme?
Anonymous
5ace740
?
No.3846
3847
>>3845
Probably a marketing meme, but there's nothing bad about it.
Anonymous
5ace740
?
No.3847
>>3845
>>3846
It supposedly has higher nutritional value because the machines don't use heat in the pressing process. Idk if that's significant though.
In theory, there are some nutrients in fruit and nuts that may be denatured under high heats. Cold pressing might also preserve the flavor of the ingredients.
Anonymous
44d8385
?
No.3849
>>3837
No idea anon.
Anonymous
44d8385
?
No.3851
1 (161).jpg
1 (160).jpg
1 (162).jpg
1 (164).jpg

Anonymous
64bb2ed
?
No.3861
3862
>>3860
Hey, food thread. Where would a thread for judging foreign food, especially low-quality street vendor food and "nigger cuisine"(for example chicken breasts coated in red bull and sugar and pop rocks and koolaid then microwaved or baked in an oven. I have literally seen niggers make this once) be appropriate? Shit like this https://youtu.be/t2sLCcNa7PM is weird but this kind of discussion is usually censored/punished for "racism" on cucked sites.
Anonymous
64bb2ed
?
No.3862
>>3861
First I posted this post, noticed an error, reposted it with the error fixed, and deleted the old post. then I realized my new post was replying to the old deleted one.
oops.
Anonymous
44d8385
?
No.3890
File (hide): 8C2375551D8983ECE65C5048234A2287-6125432.mp4 (5.8 MB, Resolution:854x480 Length:00:03:20, Fake food.mp4) [play once] [loop]
Fake food.mp4
>Fake food vs Real food.
I believe this video is going to be a success in the kitchen.
Anonymous
71d7c49
?
No.3897
The secret to making homemade ranch (without a spice mix) is parsley stalks.
Also MSG if you want something pretty close to store bought stuff.

Use mayonnaise, sour cream (easy thickening also to have the right consistency), milk (or cream or half and half or whole), and parsley especially including the stalks.
The ranch like flavor is at 90% completion.

Season to taste or use as is.
(To skip every thing else just add a metric fuck ton of MSG)
Also pepper, white pepper to keep the nice color (if you're using fresh parsley it might be turning slightly green).
Various other spices need to be used with restraint.
Half a pinch of garlic powder.
Half a pinch of onion powder.
Anonymous
44d8385
?
No.4161
18 Day Time Lapse of Giant Pumpkin Growing.mp4
Inspirational pumpkin.
>18 Day Time Lapse of Giant Pumpkin Growing
Anonymous
56d764e
?
No.4238
4239
Alright /ub/. Its been a while, so heres my best.

3lbs chuck roast, sous vide at 175 fr 9 hours, with(9h) carrots, celery, and onions
Anonymous
56d764e
?
No.4239
4240
>>4238
Its a 3lb chuck roast. The carrots, onion, celery, and fine diced garlic makes for.espganole sauce (pronounced Español) which is the base for ALOT of cooking sauces.
1.5 med diced onions
5 med diced large carrots
7 med diced large celery stalks
7 med smashed/diced garlic cloves
Simmer forever
Ta da, Espagnole
Anonymous
56d764e
?
No.4240
4242
>>4239
I jumped ahead.
So the onions, the celery, and the carrots, at a 1.5/7/6 ratio (based on large size).
Oh, and 6-7 fine diced garlic cloves snd 2tbsp avocado oil.
Anonymous
56d764e
?
No.4242
4243
>>4240
Simmer the vegg mix until lightly brown, until sauce bits form onto the pan (fondt)
Add 625ml (3/4 bottle) red wine, simmer wine/veggie mix, mixing moderately to dislodge bits
Meat should be tender
sauce should have a strong flavor with a full spice bouquet .

The stewed veggies turn into a rich, moist, hash. The meat sauce is many times reduced for concentration.
Anonymous
2ee3cc2
?
No.4243
>>4242
Wow Im drunk, Ill translate in a few
Anonymous
f989b50
?
No.4247
Based thread
Anonymous
f1e0957
?
No.4349
20210919_142904.jpg
20210919_134911.jpg
20210919_135251.jpg
Hello again fam, how's your cooking? Theres plenty of Youtube cooking shows, and a deep dive is highly advisable. I cant count how many new and unique flavor combinations Ive tried, and theres a wealth pf talent available at your fingertips.
But today, both because I just completed it for the second time (the first was delicious, but Im still developing my technique) I'd like to draw your attention to the unquestionably most delicious sandwich Ive ever tasted:
The short rib Chuck Roast Grilled Cheese sandwich.
First premiered in the early 2000's and quickly earning the proprietors the title of "Best grilled cheese in brooklyn", this sandwich is an event. It takes a bit of prep work to pull off, not least of which is making a red-wine braised Chuck Roast (and having leftovers).
If I could force you to eat this sandwich, I would. All credit to NOT ANOTHER COOKING SHOW (really, an awesome channel for anyone who likes cooking/experimenting, Ive made about a dozen of his recipes, and he hasnt failed me yet).
https://youtu.be/7wR8cVyrD48
and the short rib (the recipe works well with most semi-fatty cuts of beef)
https://youtu.be/9EHmJydeue0
Please, for the love of all that is delicious, set aside the time to make this sandwich, it will change how you think about a sandwich.
And, gruyere is often hard to find, but recently my local walmart started stocking it so hopefully itll be available, its by the smoked gouda. Its worth getting the right cheese, trust me. Couldnt find any buttercress, so I substituted spring mix.
There's not much else to say. Literally unbelievably good. Cheers
Anonymous
f1e0957
?
No.4350
Whoops! THAT was NOT the right link, my bad
https://youtu.be/jdvSgfrI3Cw
Anonymous
f1e0957
?
No.4351
Quick overview
Sourdough bread (fresh, unsliced)
thin layer of blackberry preserve (homemade)
layer of fine grated gruyere
leftover chuck roast, shredded
pickled red (or yellow) onions
Watercress (or spring mix) lettuce
layer of fine grated gruyere
Sourdough bread

Its a grilled cheese, so youll be toasting the bread while melting the cheese, and adding a thin layer of (recommended) garlic and olive oil aoli (mayo)
I cant... I cant even. This sandwich is so good, it causes mental fatigue. Seriously.
Anonymous
ede5103
?
No.4352
Started premaking my spaghetti bolognese in plastic containers.
When it's time to eat I microwave it, then put it into bread with some sandwich filler of the day and eat it.
Good shit.
Anonymous
3f6d748
?
No.4387
4388 4390 4395
File (hide): D726EE9FA42375D1FA3B420C2CC6FC08-2356579.mp4 (2.2 MB, Resolution:270x480 Length:00:01:34, VEGETARIAN DOG GONE WRONG.mp4) [play once] [loop]
VEGETARIAN DOG GONE WRONG.mp4
Vegetarian dog gone wrong.
>Some say eating meat is unhealthy, but ground beef alone contains lots of vitamins and essential minerals, which people not eating meat, are really missing out on, as some animals survive exclusively on meat.
>Also fish contains lots of vitamin D, and beef liver contains the most in Zinc, along with many other vitamins and essential minerals, to strengthen the natural immunity system, and fight off viruses, better than any vaccines.
>PS: I tried strict vegetarian for 7 months while doing hard physical work, and I only got weaker with lots of headaches; It just wasn't for me.
Anonymous
5bbab8e
?
No.4388
4389
>>4387
It's not meat that's unhealthy, it's the quantity that some people eat it in that's unhealthy. Meat should be eaten in moderation.
Anonymous
3f6d748
?
No.4389
4392
>>4388
I totally disagree. My whole life, from the very moment my mother switched from teat to solid food, has been on beef, poultry and fish; rice, beans and greens, were and are just to get some variety in taste.
By the doctors and government' standards I should be dead or with terminal cancer. I'm still here and better than ever.
Anonymous
2544a70
?
No.4390
4391 4395
>>4387
I feel sorry for the dog. Forcing the dog to only eat, and only serve, unhealthy vegan food should be a crime. I hope the dog finds a good home or that the owner realizes she is torturing it.
Anonymous
3f6d748
?
No.4391
4395
>>4390
>I feel sorry for the dog.
I agree, that cunt deserves to be badly mauled.
Anonymous
5bbab8e
?
No.4392
4395
>>4389
You probably haven't been eating it in excess then. A lot of people do.
Anonymous
af700e4
?
No.4395
4406
Spoilered
<Attempt all sauces that spark your fancy
<Try to create what you enjoy
>>4392
>Not having your 32 oz Prime Rib Dry Aged Steaks for each of your twelve recommended meals a day.
The Burger is one who braves the walmarts, reaches for the highest of shelves, and between the deepest of couch cushions. Where freedom rings, grills rising to meat their counterparts, of the meats yet unexplored by man and meat of the future today. Supersized, succulent, work spanning generations of effort.
Despite the interference and poisoning the craft continues.
>>4387
>Actual Dog
Oh not a hotdog
>>4390
>>4391
What you see is a sick person. Terribly sick and ill. Probably longs for universal healthcare as well, and ancient wisdom knows that death is the cure all.
But a bitch sometimes requires discipline.
Her on the other hand well...
Enough of thots and whores when on can have thoughts and hors.
Anywho burgers and mares, unlike Burgers and mares, is a meaty treat to behold. Pic related.
Anonymous
5488e66
?
No.4406
4407
20211006_192520.jpg
20211005_195657.jpg
>>4395
This man understands the way of burger
Also, heres the latest chuck roast grilled cheese roundup. Seriously, best sandwich youve ever had. DO IT
(also, some extra credit personal-sized bell pepper lasagnas, cuz they too were delicious)
Anonymous
5488e66
?
No.4407
>>4406
https://tasty.co/recipe/lasagna-stuffed-peppers#4ldradw
Unironically best lasagna ever. Consisting of:
San Marzano tomato sauce (from a can its easy AF, boiling fresh takes longer buts soooooo better; about 30 min the first way and up to 90 for the latter)
Bolognese meat sauce (about 4 hours to prep, needs a blender)
Ricotta and herb cheese blend (dude like 5 min with a spoon)
Hella parmesean, salt, and pepper
Lotsa la'sagner noodo (Al'dente - the italian practice of undercooking the noodle, and then finishing the noodle cooking in the sauce rather than the noodle-boil, causing the noodle to absorb the sauce in its finishing state.)
Tl;dr, stop cooking the noodle at the 4/5 mark, dunk it in COLD water, and then add to the sauce when the sauce is 5 minutes from finish.
Weekday and bolognese recipes are on Not another cooking channel as well as Chef John as well as others Im sure.

Seriously, you can cook this shit too. All Im doing is following directions, and every time I learn about flavor and experience, and now I have a small growing list of things that all my ppl are excited to eat, rain or shine, any day of the week.