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 green cardamom pods, poach gently.
You will also need these ingredients.
>Parsley
>Hot English mustard
>Frozen spinach
>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?
>>7398753
they finally switched from glass to plastic
>>7398753
Well, once you drink enough of it, it doesn't matter what it tastes like anymore.
>>7398753
40 ounces of 7.5% ABV goodness for $2.50
Goes down better than Steel Reserve, better bang for your buck than Mickey's.
Plastic is shit tho not gonna lie
ITT: we predict future food memes
I'll start with fondue. Fondue restaurants, fondue at Chili's, all you can eat fondue parties, etc
>>7398551
This fad has come and gone, my son
>>7398551
Aspic has to make a come back.
Cubic servings will be inspired by the next space race.
[insert obscure country here]
Why is this the best piss beer?
The logo, actually
>>7398309
Being the best piss beer is nothing to be proud of.
What's the best ice cream brand?
>not making your own
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.
Pistachio Nut
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?
>>7397146
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.
>>7397146
Shakshuka tonight, considering adding a pound of ground lamb to the tomatoes and peppers
>>7397183
can't go wrong with lamb, the subtle gamey flavor adds an entirely different profile to any dish
post pics when done, I'd like to see it
What are some good spices and flavorants to add to homemade hamburgers, if any at all?
>>7397097
salt
pepper
>>7397097
garlic powder
that's really it
as long as you're already adding salt and pepper
Unless you want fancy-shmancy nuBurgers
>be Asian
>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
Only gutterpleb Brits drink bagged tea. The initiated higher class of Masonic brothers imbibe loose leaf.
>>7396162
>>7396154
http://www.bbc.com/news/magazine-35595530
They don't even drink that much tea anymore.
Top Tier Snack Food Thread?
Picture very much related.
I bought arrowroot biscuits this week. They're really good.
Homemade cookies are delish', pic related.
>>7395413
If they weren't burned to shit I would agree with you anon
If you were to create a universal spice, what would it consist of and why?
>>7395027
3 parts black pepper
1 part salt
\thread
>>7395033
I think you got your ratio backwards there, buddy.
>>7395033
I saw op and all I could think of was salt mixed with pepper
> /thread ing yourself
About to order myself some sushi. What would /ck/ suggest?
Do they have sushi with pizza or cheeseburger filling yet?
DON'T EAT ANYTHING WITH CRAB
Just trust me. Never eat raw crab.
I don't want to tell you why because you're about to eat.
>>7386501
Avacado salmon roll is good, OP.
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
>>7398665
Not until I hear back from Jack.
I emailed him a month or so back letting him know about it and he said he'll try and work it into his schedule.
>>7398678
I'll buy a ticket tomorrow if Jack signs up.
>>7398665
Also, Dude Wheres My Challenge, WrecklessEating, HellthyJunkFood, etc
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
>>7398071
I've never had a problem with cooked mushrooms.
Maybe just don't eat mushrooms.
>>7398071
>The only good way to eat them is to puree them to shit, right?
Depends on the mushroom.
Some varieties you can just grill with a little bit of salt on them.
>>7398071
Did you eat a lot of cubensis as a youngster OP?
I did and these days eating some more 'exotic' culinary mushrooms give me the same brain tingles.
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.
>>7398079
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.
>>7398093
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.
Hi cu/ck/s,
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?
Dunno why that is upside down, I'm not that drunk yet
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.
![hamburgers-Tee-shirt[1].gif](https://i.imgur.com/xWEwHWt.gif "hamburgers-Tee-shirt[1]")
