This is a variant of the classic British dish that I like, the sweet potato compliments the rich mustard gravy quite well. Its pretty easy to make, cheap and nutritious.
Clockwise starting from top right (ignore the eggs they're for something else)
>Two large sweet potatoes, peeled, sliced and simmer until soft;
>One large onion, one large carrot and a clove of garlic, sauté in oil; and
>600ml milk, 600g mixed seafood (200g each of snapper, prawns and baby octopus), three...
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You will also need these ingredients.
>Hot English mustard
>Cheese (provolone in this case)
Once the aromatics are brown and softened, add two tablespoons of plain flour and fry for a couple minutes, this will form the basis of your pie sauce.
At this stage your seafood should be completely poached, ladle a little of the poaching broth into the mix and on a gentle heat to thicken, building you sauce, adding the liquid slowly until thickened, reserve a little of the broth for later.
What went right?
ITT: we predict future food memes
I'll start with fondue. Fondue restaurants, fondue at Chili's, all you can eat fondue parties, etc
Why is this the best piss beer?
What's the best ice cream brand?
I prefer ice cream with all the additives that make it creamy and less melty and watery, if you know what I mean. I can't stand all natural ice cream that melts into a gross ice cream soup before you even get a chance to eat it.
It's the weekend again, /ck/. No having to worry about work for another two days and finally some time to focus on the culinary arts. What will you all be making this weekend? What do you plan to make in the coming days? What's for dinner tonight?! I'm going to be making a simple shepherd's pie tonight with a goat's milk ricotta and white cheddar potato crust. Alternatively, I've been considering a twice baked potato shepherd's pie where you hollow out a russet, fill it with the lamb and vegetable mixture and then top it with the potato crust. I'll mull it over for a few hours and make a decision before I go shopping.
What's on your menu?
I'm about to make a frozen pizza since I'm lazy and don't feel like cooking anything too involved today. I'll probably make something decent tomorrow though. Not sure what yet, I need to go dig through the freezer and see what I have.
What are some good spices and flavorants to add to homemade hamburgers, if any at all?
>go to England to study
>think British people are a nation of tea lovers
>think I will learn about tea from them
>everyone drinks these gross tea bags
>don't even taste like tea
>tfw I've been tricked
It's not tea unless it unfurls in the cup
Top Tier Snack Food Thread?
Picture very much related.
I bought arrowroot biscuits this week. They're really good.
If you were to create a universal spice, what would it consist of and why?
About to order myself some sushi. What would /ck/ suggest?
Have you gotten your tickets to CraveCon yet /ck/?
>Starring foodie YouTubers DaymDrops, Ken Domik, fat fuck extraordinaire boogie2988, and /ck/'s own Joey, he's back
I love the flavor of mushrooms. I really do. But why do they have to be so awful in terms of texture.
Raw it's like biting a styrofoam peanut.
Cooked it's like something chewy but still has a pop to it that really grosses me out. The only good way to eat them is to puree them to shit, right?
Kind of like a duxelle
Anon here that smoked an overnight brisket couple weeks ago. Warm as fuck outside and decided to buy a carbon steel wok for some noodles.
Wok in the background purchased for 15.99 at Asian market. Using a Weber kettle with the grill grate with the removable center where you can pop a 14-22" wok in.
Seasoned the wok by first washing off the gunk from the market. Heated the wok on top of the charcoal grill to get it to turn blue and purplish all over. Added a scoop of lard to coat. Spread evenly with a paper towel and let it burn/develop darker patina as shown in OP pic.
I seasoned my wok with flax seed oil like in http://www.thekitchn.com/i-seasoned-my-cast-iron-pan-with-flaxseed-oil-and-heres-what-happened-224612 and it worked pretty well. How's the lard working for you?
Pork belly, onions, carrots, cabbage and mushrooms in. Making yakisoba.
I always used flax on my small French/Belgian style carbon steel pans but I heard from some random old (wise?) Asian woman saying lard is used to 'blessed' these things. Anyways, it turned out great. Everything moved with ease on my first stir fry.
Today I will be showing you noobs how to cook bacon and eggs. It's good for helping hangovers and absorbing alcohol.
Anyone else here daydrinking?
Well anyway I guess my phone is retarded, you'll just have to turn your monitors upside down to see my pics.
Bacon in the pan, nonstick, medium low heat. 4 strips here
About half way with the bacon, pour off the rendered fat into a small container, save this stuff for later, it is liquid gold.