There is a distinct lack of COOKING threads on this supposed cooking board. Let's remedy this.
What are you cooking, /ck/?
>>7595137
Rub some salt on that bird an turn on the oven
Chicken cut. Thighs, drums and wings for the curry. Carcas will be roasted and go in the stock pot. Breasts saved for tom-ka gai.
Beer time!
>>7595153
Please narrate your thread with a more Ramsayesque tone as is the local custom.
Curry must rice. Basmati, cardamom and cinnamon. Beer is cash.
>>7595151
All in good time, anon.
>>7595137
i'm getting ready to go to the grocery store and i still have no idea. i need to make a habanero hot sauce before the peppers get any older. i dehydrated some jalapenos and was gonna give making jalapeno bagels a go. maybe i'll slap some shit on a skewer and server it over some risotto i made last night
pic related, yeah that's a skimpy portion of skirt steak there, i know
Curry under way. Carcas, celeriac and onion roasting in 300°C oven.
>>7595164
>Ramsay
Wasn't he eaten by a badger, like, years ago?
Carcas
The secret to any curry is some sweetness and fruit. Cheap trick - half a pack of apple juice concentrate.
Now, we wait. -.-
>>7595173
Rice looks nice and spicy, anon. At first I thought that was red slaw, but those look like onion slices. What is that salad?
>>7595183
It could have used a double s. Excuse my swefagness.
>>7595153
You cut up the bird!?!?!?!!!!!
>all is lost
>>7595184
it is slaw, with red cabbage. i should have bought both green and red, it's too much red. oh yeah and there's red onions in there.
http://www.seriouseats.com/recipes/2015/08/buttermilk-slaw-recipe.html
>>7595137
steak, rare with tobasco on the side some french fries salt & pepper seasoning, with a side of red wine
made this bread yesterday gonna have it with some gravlax
>>7595207
fuck yeah
oh, here's a picture of the skirt steak. i was real worried i overcooked it, but it was perfect
>>7595137
I made moqueca, brazillian fish stew. Already had dinner so no pics.
Next time I'll post it.
>>7595199
Red slaw is awesome. I just got confused by the onions.
>>7595192
Only proper way to make curry, anon.
>>7595207
Mein lieber fellow scandinavian. Good health to you.
>>7595203
Tabasco for sauce. Red wine for class. Pic related.
>>7595207
what kind of bread?
>>7595256
just a 50/50 white and wholemeal
>>7595137
>that knife
The culinary supervisor at my job uses those. Apparently they're the bee's knees.
Smoking a 6 pound pork butt.
There. Chikun seared, roasted bones and mirepoix in pressure cooker.
Peanut rice, coriander, spring onion and pickle sallad - awesome curry sauce after a bit of tweaking with lemon juice and fish sauce. Off to the table!
D-did I do good anons?
>>7595137
I just fried up some liver breaded in rice flour in my Lodge cast iron pan and soon going to make a veal stock for soup in my pressure cooker with some potatoes, carrots, onions and celery.
What are some good and creative spice combinations? Im wanting to experiment and everything ive tried so far either taste the same or is nowhere near as intense as i want.
It almost seems like all flavors are just lacking and becoming boring.
>>7595324
Sorry calf's liver.
>>7595314
That looks really terrific, man.
>>7595137
Haven't cooked anything today, yet. Just had some sushi for lunch, at a place by my work.
For dinner, IDK, I'm thinking about just making a snack tray/appetizer plate, because all my big pieces of meat (whole chicken, brisket, etc) are frozen. So, I'll probably make some hummus from scratch, eat it with some olives and shelled edamame, and pan fry some salami slices till crispy to dip in it, plus some stuffed celery, and a quick mixed salad.
This weekend, though, I'm smoking pastrami (the meat is curing in the fridge now), and will be grilling a bunch of stuff.
>>7595314
More detailed recipe? Looks very good and I'm big fan of curry
>>7595137
nothing I cooked for the week a few days ago.
think you got enough fucking cilantro there OP?
>>7595173
make habanero jelly bro. its a thing and its pretty good.
>>7595137
salmon with olive oil, lemon juice, spring onions, tomatoes and baked potatoes
i dont do this often so lets see how it turns out
>>7595416
>implying there can ever be enough cilantro
>>7595324
just a liver? nothin else?
>>7595483
I ate calf's liver alone yea, but making the veal soup right now as we speak, waiting for the pressure cooker to come up to pressure.
Making red beans and rice this weekend
>>7595137
Nothing tonight because I've been fighting a migraine all day. Probably going to cook up some chicken stir fry tomorrow to use up leftovers.
>3.04 MB, 3968x2976
resize your goddamn images, fucknugget
"Cooking" more sushi today. And for 4 more hours until my shift ends.
I just made a cucumber, scallion, baked tofu salad with spicy miso dressing. And no, I'm not a vegfag, but I was using up some things I had leftover in the fridge. This my after-work snack, I be posting my dinner later.
>>7596077
Is that some Futomaki over there on the right? I love that stuff. Why do you roll your wasabi in a ball like that? You should pipe it from a tube, or even better, find some pickled wasabi, that's the bomb.
>>7596077
Looks awesome, would eat. Were?
What? I thought this was the racebait board where we shit on Americans and Americans shit on each other for being from "flyover" states. I must be lost.
>>7596091
We mix it daily from powder, so it is a little too thick for a piping bag, it's more like a play doh, so we just mould it if we have time between orders
>>7596105
North Idaho believe it or not
>>7596159
Ah, I understand. And, btw, you just posted one of my most favorites to order.
Welp....I know what I'm getting for dinner.
>>7596159
>North Idaho
Too far. Raw quail egg yolk, baked or something else entirely?
slapped together some skewers and served it over some risotto from the other day
>>7596343
used some blade steak, turned out great
>>7596278
Raw usually, we mainly just use them for roe nigiri.
>>7596347
threw the meat in with soysauce, worcestershire, and whole grain mustard, veggies with evoo, cilantro, s+p, and lime juice, and the mushrooms i really wanted to do some balsamic vinegar marinade but i couldn't find my bottle, so i just... covered it in a1 and a little oil. yeah.
>>7596351
assembled, i was also making hot sauce while they marinated
>>7596358
skipping the grill photo, posting is getting annoying. but here they are after grill
>>7596361
simple dinner but i love it
>>7596361
Nice job, anon! Apetizing as fuck. Kebabs are now on next weeks list.
>>7596366
shit sorry my internet died, went and cleaned kitchen. the camera on my phone impresses me, but it obviously isn't the best.
the risotto reheated really well with some butter, and it went great with the skewers
>>7596473
inbetween the skewers i made hotsauce, and holy shit it's amazing. i looked all around for habanero hot sauce recipes but all i could turn up was the standard vinegar-carrot-tomato shit. i kept digging and turned up a couple of recipes i liked and based my new recipes off it
not pictured here is a poblano and some other green chilis. both were mislabeled in the store so i have no idea what they were.
>>7596483
sliced the pineapple and mangos, grilled em up alongside the habaneros. i did the other chili's later and sealed them in a big glass bowl with plastic warp
>>7596486
i never really had grilled pineapple / mango before, it really transforms them, would recommend as a snack from now on. you can see the habaneros steaming in the plastic bag also
>>7596494
sauted some garlic, threw in yellow onion and shredded carrot, and decided on two small tomatoes in the heat of the moment, even though i had a bit of apple cider vinegar, and squeezed one and a half limes in there too. smelled way acidic but i went with it
>>7596507
puree'd it tons, as i knew i'd have to strain it through a wiremesh anyway, i let some skins and seeds get in there, and maybe some of the fiberous pineapple and mango parts.
i ended up with a quart and a half, and it tastes soo good. or at least the half a second you get to taste it, before your mouth catches fire. definately want to work this into a grilled chicken dish with something fresh for sides
>>7596494
>grilled pineapple
It's awesome with a bit of chili flakes, coconut shavings and lime. Give it some stripes on the grill, make a very light caramel in a pan, drop in pineapple, a little butter and the chili. Squeeze the lime in.
Another nice thing is watermelon steak. Grill it and pretend it's meat, or tuna steak. It tastes not at all like watermelon, realy. Hard to describe.
Jelly of that hardware of yours. Gas?
>>7596525
yeah, gas, has a little tray for smoking chips under the burners, and the left side has a side burner that has a griddle or you can use a grate it comes with. i like to take it off and use my wok on it though. my favorite thing about it, is that it comes with this perfectly shaped tool that hangs on the door, that perfectly scrapes down the grates and cleans them so nicely. might be weird that's my favorite thing about the grill..
i might try a pineapple your way, sounds good. i'd think i'm just gonna slice rings and core it after i grill next time, my technique was shitty
Now that the burgers have let this fall all the way to page nine with their fast food threads (wtf, /ck/?!) and home made cancer cures, let's start planning this evenings meal.
What will it be folks?
Let's make stew.
Precut slices of top with lots of bone fpr flavour. Give a nice sear while preparing veggies.
All goes in the pressure cooker with red wine, tomato paste, garlic, stalks of parsley, oldspice, a knob of butter and a fistfull of flour. No need to make a roux when you have pressure and high heat working for you. Unless you make a realy dark one to get at the toasted flavour, but I can't be bothered tonight.
Deglazing pot with the red wine. PC at the ready. Courgette draining some liquid with help of salt.
Roasted vegetables → oven.
Now beer and snooker.
>>7598394
What's the white pyramid?
Very nice OP, i may do something like this tonight!
>>7598450
Celeriac. The king of root vegetables.
Meat nearly done. Vegetables nice and soft. Grilling the courgette.
Stew needed a bit of love with some of the stock from yesterday, more salt/pepper and a dab of truffle-honey.
Some pickled onion, parsley and the whole thing goes on the table. Baked onions look awesome in person, but hard to make out in the pic!
Good eats to you, /ck/.
