/ub/ - Überhengst

Becoming better


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 4605 7012
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!
425 replies and 265 files omitted.
Anonymous
e243eb1
?
No.7087
7088 7089
fe8cbb9b2eb50f51.jpeg
Swim googles are a good idea in the kitchen.
Anonymous
e11ffd3
?
No.7088
>>7087
Not sure how true it is, but seam to remember some say as long as you don't cut the "stem" (roots) of the onion when you cut you don't get as much tear inducing "fumes".
Anonymous
6ac1827
?
No.7089
7090
>>7087
Spritz it with a mist of water. The released chemicals bond to the water. You could soak it, however it won't be in the onion and instead in the water.
Anonymous
e243eb1
?
No.7090
>>7089
>water
That's what I've been doing, cutting the onions under the faucet's running water.
Anonymous
e243eb1
?
No.7246
ca591c17b388bd0d.jpeg

Anonymous
0ed9f7b
?
No.7247
7248
getting ready to cook a lot of stuff, what I'm most interested in is the pumpkin pie I'm making from scratch.
Cooked the pumpkin last night and got the crust dough made, just gotta finish slapping it together now
Anonymous
0ed9f7b
?
No.7248
20231123_0001.jpg
>>7247
finished!
not pictured: ham
everything was so good, holy cow everything was good.
Anonymous
5816f48
?
No.7249
dsivjdpf.png
Happy thanksgiving!
/)
Anonymous
6ac1827
?
No.7250
Happy Thanksgiving everybody!
Anonymous
e243eb1
?
No.7251
ae2107.jpg
Happy Thanksgiving everyponer!
Anonymous
07c454a
?
No.7252
7253
6837487.png
Happy thanksgiving everypony! /)
Anonymous
34bd0a6
?
No.7253
7254 7259
>>7252
anyone else think it's hot that they're making her watch?
Anonymous
e243eb1
?
No.7254
rb20jUo.jpeg
>>7253
Ew, no.
Anonymous
e243eb1
?
No.7255
Old big stove.jpg
I wish to have one of those old fancy stoves.
Anonymous
2d5dbd1
?
No.7259
7271
>>7253
I love fluttershy with all my heart and couldn't stand her getting tortured but this really is so hot
Anonymous
39647d1
?
No.7271
54128.png
>>7259
Flutters is not impressed.
Anonymous
e52e2ac
?
No.7329
Scr055.png
>Dr. Ken Berry’s method of Cooking Bacon in a Pot Version 2.0 #Carnivore #AnimalBased
https://www.youtube.com/watch?v=6xtR4cfEMtQ
Anonymous
0844d3e
?
No.7409
7520
I rarely eat fast food anymore, got out of it during the covid lockdowns and when I tried to eat it again it was all so PACKED with salt that it made me sick. had a chik-fil-a chicken sandwich and fries and it took me all day to recover from all the salt, no wonder we have a high blood pressure and heart disease epidemic, not too mention it all got hit by shrinkflation so not only is it way more expensive but they cut the portions in half
Anonymous
dce9496
?
No.7518
7520
WTF.png
I don't think this was a design mistake.
Anonymous
62f96ee
?
No.7520
7526
>>7409
I rarely eat FF as well, are you sure you drink enough water?
>>7518
looks 3D-printed to me
Anonymous
dce9496
?
No.7524
bbbbbbblllllllllttttttttt.png
Now that's a BLT. Any takers?
Anonymous
dce9496
?
No.7526
7630 7636
Moulding explained PIC 2 lg.jpg
>>7520
>looks 3D-printed to me
Nope, the X spoke is common in plastic injected pieces. That's exactly the point where the melted plastic is injected into the mold.
Anonymous
5b643e3
?
No.7630
>>7526
Are you suggesting the Engineer didn't put it there on purpose?
Anonymous
61ff4d9
?
No.7636
>>7526

You can literally see the top layer skin lines in the picture. I've also never seen cross gates in injection molding.
Anonymous
619929b
?
No.7920
IMG_20240902_153742.jpg
Smoking a 2 lb chuck roast today
Anonymous
619929b
?
No.7922
IMG_20240902_174448.jpg
20240902_174456~2.jpg
About 2 and 1/2 hours in so of course it's time to add the well season marrow bones. Our temperature is at about 1:45 so still another half hour to go before wrapping. And for extra meta here's a picture of me taking a picture of the marrow bones added
Anonymous
619929b
?
No.7939
7940
The fun thing about chiggun tendies (unbreaded) is that theres a ver smol window between "dry as shit" and "projectile vomiting". Its about 1-2 minutes, if you're pan-frying. I recommend poking them to gauge tenderness, and set them aside to rest roght BEFORE they come to temp (so by resting)
Anonymous
619929b
?
No.7940
>>7939
depending on temp, of course (5.75 on my stove, but it sucks so anywhere from 3.5-5.5 for most)
Anonymous
619929b
?
No.7943
IMG_20240912_185407_HDR.jpg
Screenshot_20240908-192844~2.png
Smoked chimken drums
Anonymous
619929b
?
No.7971
7972
IMG_20241005_120638.jpg
Smokin some short rib today
Anonymous
b4a6be0
?
No.7972
7973
>>7971
Wonderful. What kind of wood do you use? I enjoy sweet woods such as pecan and apple.
Anonymous
619929b
?
No.7973
>>7972
Its a pellet grill, but Ive got some leftover hickory topped off with appul wood. Im only smoking at high heat for maybe an hour, then its going into a slow braise in a red wine reduction
Anonymous
619929b
?
No.7974
Sidenote, smoked beef tallow and/or (ideally) smoked lard is one of the finest 'involved' ingredients you could ever incorporate
Anonymous
619929b
?
No.7975
Like, I can't make carnitas without smoking 1-2 pork butts first, cuz smoked lard is goddamn amazing
Anonymous
619929b
?
No.7976
IMG_20241005_125115.jpg
Almost there, just a bit more color :pinkie-pie:
Anonymous
619929b
?
No.7977
7979
Roasting the onions, before the bell peppers.

Celery is a lie. Celery is not food, at best it's an herb. Bell pepper > celery.

Then gonna blend the mirepoix (+baby carrots).
Ordinarily, one would medium-fine dice the mirepoix, and then brown them in olive oil. Instead, Im 'leafing' the onions to char the outside and then blending the shit.
Anonymous
619929b
?
No.7979
17281529818985505555619449640115.jpg
17281530242571652137400922543207.jpg
>>7977

before roasting some bell peppers. Ordinarily I would go with a medium to fine dice on this, but instead I'm going to roast the ingredients of the mirepoix and then blend them.
Anonymous
7b0231b
?
No.7980
17281536981541901284132659704148.jpg
Perfect
Anonymous
7b0231b
?
No.7981
IMG_20241005_141345.jpg
Frying them carrots in the smoked beef tallow
Anonymous
7b0231b
?
No.7982
IMG_20241005_142217.jpg
Almost ready to blend
Anonymous
7b0231b
?
No.7983
7984
IMG_20241005_143000.jpg
IMG_20241005_143048.jpg
Decided to pan roast a clove of smashed elephant garlic. Now to blend the shit
Anonymous
769f168
?
No.7984
7985
know_the_differences__vampire_and_bat_ponies_by_ngkq_dbibluy-fullview.jpg
1652723685.skunk-bunk_______________1vamp.jpg
Bp_vs_vbp_by_vinylbecks-d7hwoj9.png
bat_ponies_vs_vampire_ponies_ref_sheet_by_periwinklechick_de8h2ef-375w-2x.jpg
>>7983
Nice ^^

But what if u want to make dinner for a vamp-pony? Can u make a substitute recipe?
Anonymous
619929b
?
No.7985
7987
>>7984
>Can u make a substitute recipe?
Yes
Anonymous
619929b
?
No.7986
Notes, if anyone cares or is following along.
I only had about 1 tablespoon of tomato paste, so I supplemented with Gochu Jiang paste. Great stuff.
Forgot the wine, will use to rehydrate the braise in an hour or so.
Anonymous
619929b
?
No.7987
>>7985
https://youtu.be/i4rVPUPipGo?si=kGOuS6ePH9kKg_vi
Anonymous
7b0231b
?
No.7988
7991
IMG_20241005_191141.jpg
Almost done
Anonymous
769f168
?
No.7991
7994
large-22.png
>>7988
Nom nom^^

Were they tasty?
Anonymous
619929b
?
No.7993
7994
>>7 →Of course! Though, aside from a nibble of some of the fattier undesirable parts, they havent been eaten yet.
The function of making it was to test (without a control, regrettably) the results of the short rib seared on a smoker contrasted with recalled experience seared on a stove. The results were more or less conclusive regarding the flavor (overall a benefit, but consideration of flavor balances becomes increasingly important), but the real test will be the grilled cheese sandwiches tomorrow
<We as picklin' an sheit tahdee
Anonymous
619929b
?
No.7994
>>7993
Something borked, was reply to >>7991
Anonymous
619929b
?
No.7996
Results of the short ribs were as follows:
Using a smoker to sear the short ribs does produce a greater depth of flavor in the ribs, though the surface was a bit more dry/hard than with a pan-sear, even after braising.
Roasting/blending the mire poix (versus dicing and browning in a pan) worked REALLY well, though the resulting sauce was a bit too strong so I opted to cut it with heavy cream instead of butter to finish.