Hello guys, what are you cooking today?
i for one make a delicious sauce right now, here the ingredients:
>onions
>zucchini
>carrots
>tomatosauce
>canned tuna
>tomatopaste
>sugar, salt, spices
right now the sauce itself is done, picture related.
ill add the tuna in a bit.
please rate
looks more like jumbought than sauce
Not fresh tomatoes/10
7 liters of beef stock
>>7624286
youre right i suppose, i like to make it very thick. but i eat it with pasta.
right now im still having some more onions in the pan. gonna add them too.
>>7624289
nigga pls
just added the onions and the tuna.
Are you fucking serious?
>board is called food and cooking
>nobody is cooking
hi tc
Spag bol, simmering down at the moment.
>>7624503
hi :3
Roast butternut squash soup with chilli, crème fraîche and ciabatta.
Picnic grub.
>>7624503
holy shit I though this was a picture of me at first
>>7624534
>crème fraaaaîche
>cafeteria fraaaaîche
>>7624552
its ankh, from ankhstream.net
>>7624555
Wtf he looks like my twin
>>7624557
i heard his dad is a real stud, maybe you are twins
>>7624565
This is fucky
We both have the same eye color, the same hair color, the same mouth shape, the same nose
Only difference is my eyes are a bit bigger
>>7624572
>"hurr durr all mexicans look the same"
goddamn racist.
>>7624575
I'm not mexican
>>7624577
>>7624581
Okay he looks way less like me in this picture
cube steaks and onions in mushroom soup cooked inside slow cooker
>>7624511
Done.
Fish tostada wraps with salsa
Chickpeas, onion, bell pepper and pumpkin stew, with some garlic and basil. With white rice.
I made Dinuguan, a special Filipino delicacy made by simmering pork blood in vinegar.
It was actually really quite scary sifting through a cup of raw pork blood, and even scarier pouring it into a hot pan and having that iron-y, gamey, mineral-y aroma hit your nostrils like a frying pan to the noggin.
It got a lot better when I added copious amounts of Pinoy vinegar and stewed it for hours.
Tasted pretty good, but it was a lot of trouble and i'm still not sure if I'm 100% comfortable with that raw taste of pork blood.
Ordering Dinuguan at my local Pinoy cafeteria? Yes, heap it on. Cooking it up from scratch? Maybe I'll stick with Adobo.
Still a positive experience.
sautéed some onions, garlic, cherry tomatoes and canned white beans with some paprika and cumin
topped that shit with fried eggs but no herbs, unfortunately
>>7627271
That sounds really interesting! Where are you form and how did you get the pork blood?
>>7627308
California. Made a special trip to Seafood City, which is sort of like the 99 Ranch for Filipinos.
