Take the cooking book that is closest to you in your house right now, open to a random page with closed eyes, and take a picture of the recipe. Alternatively write down the recipe, if it's from foreigner-land
Ain't typing all this shit op, fug u
Baking Carole clements
>>7664208
>taking cooking tips from a GIRL
Some old ass mormon make a mix cookbook from muh gma
>>7664210
Right! I just looked the recipe over and who in there right mind would put margerine in a published recipe book.
I posted the pic
Jokes on you I can't read this shit
>>7664218
ikr.
My book isn't much better tho, who the fuck puts foie gras in an omelet?
>>7664230
do you live with an infidel?
>>7664235
No, you outsiders are the infidels, My family is Iranian and pure
>>7664250
why can't you read sanskrit then?
>>7664264
Was born in USA, never learned son
Can understand and speak farsi well enough though
>>7664272
Iranians from the motherlands would probably consider you an infidel as well
Which one of these?
>>7664283
pink one, you girly boy
>>7664286
Basically dump all this stuff in a mixer,fry it in suet for 10 minutes and add the chicken
>>7664293
woah, knowing you I had assumed it was just a bunch of different ways to prepare spunk.
is the book on top to the right even a cookbook?
>>7664318
No it's a book about Evolution I have to read for Uni
Aioli
Mashed garlic, the breakfast of farm workers and galley slaves, resembles aioli.
2 bulbs fresh garlic
I pinch coarse salt or garum
1 tablespoon vinegar
150 ml olive oil
Crush the garlic in the mortar with coarse salt. Grind it to a smooth paste and slowly add the oil. Modern aioli is bound with egg yolk, but here the quantity of garlic acts as a thickener. In some countries breadcrumbs are added to soften the taste. Eat on brown bread or as a side dish.
>>7664344
"Eat like a galley slave!" doesn't have much of a ring to it.
Gordon Ramsay's most complicated recipe.
>>7664414
Macerating is a technique that should be described,what's the problem here
>>7664414
the fuck is clotted cream?
>>7664414
How does he expect anyone to prepare such a complex monstrosity?
>>7664431
>He's never had clotted cream
Oh you poor bastard.
It's very, very thick cream. So thick it's almost butter-like in consistency.
>>7664207
I'll do it.
eggs nest:
250g wheat flour
4 eggs
40g maizena (corn starch brand)
2 dl milk
salt une pepir
filling:
2 tabelspoon honey
2 tablespoons sherry vinegar
2 dl red wine
1 dl madeira (I don't know what madeira is)
4 shallots
1 clove of garlic (not entirely sure if knold means an entire garlic or a clove, haven't heard the term before)
75g butter
200g boiled "spraengt"(??) calf tongue
200g boiled calf thymus(might be another word in a food context?) without membranes
2 tablespoons truffleoil or freshly chopped truffle
100g foie gras
Dried fruits:
1dl dark rum
5 leaves gelatine (dunno what a leave is, dr. oetker says you need 5-6 leaves of husblas, which is a gelatine powder or something, per ½ liter of liquid).
50g chopped date fruit
50g figs
50g prunes
50g chopped prunes
50g raisins
50g apricot
Just gonna post this first to make sure the text limit isn't gonna hit me suddenly. Those were all the ingredients. seems pretty wild.
This is as much advertisement as it is a cookbook but Wegmans sends them to me for free and it was right next to me.
>>7664207
eggs nest:
All ingredients are blended together and strained(I think?). they are baked golden on small pans and finished off with a 2-3min deep fry.
filling: honey is caramelized, vinegar is added and is completely reduced. Add wine and spirits which are cooked until glace. Add shallots and garlic and cook it down to about 2½dl. stir in butter and add salt and pepper to taste.
Both tongue and thymus is split in 4 pieces and lunes (is warmed up? lun is like... hot but not ouch hot, so the heat is probably off by this point. I'm almost certain that's what it says anyway, it word is slightly cut off by anon being bad at taking pics.) in the sauce. add truffle oil or fresh truffle to taste and put it in the eggnest. the foie gras is fried on the hot pan for about 1 minute on each side and is put on the top of the nest.
dried fruit:
warm the rum and at the gelatine powder.
fold it together with the dried fruits and spread it out over 2 pieces of baking paper, put it in a refridgerator until it's "set". cut 4 pieces out and put them at the bottom of a hot plate. the nest with the ragout is placed on top.
A bit more advanced than I expected so my description is probably lackluster. probably made for an actual, high end chef
>>7664522
small pans should probably just be "small pan" to make sense.
This was the closest cookbook within reach. Random open - The New York cookbook
>>7664556
>as indispensible as a baton
that's not very indispensible at all, is he a cop?
>>7664556
>chiles
Ow, stop, it's painful to read
>>7664566
>reading comprehension, how does it work?
>>7664601
qt eye.
>>7664482
Calf thymus = veal sweetbreads.
>>7664601
this other cookbook was equidistant to me
The title of the recipe is "Great Smokey Mountain Cheese"
>>7664611
aite. I knew the calf thing didn't sound quite right.
well I'm glad someone at least read it
>>7664617
L-London?
>>7664293
Is that Diana Kennedy's book on Mexican cuisine?
>>7664617
Underage please leave
>>7664230
>>7664250
>iranian family
>can't read farsi
kys
>>7664272
learning to read it is easy enough then if you can speak it at a decent level. all you have to do is learn 32 letters.
be respectful of Iran's thousands of years of civilization and learn to read your language
>>7664791
I think it's just a grill.
The eyebrows are plucked, the skin tone is light and the hair is long
Bask in my weeb-ery
Cookbook: Africa and the Middle East
Source: The Tassajara Bread Book.
>>7664859
>muh zereshk polow
Fuck yes, m8, one of my favorite foods.
>>7667778
I think I have that same cookbook
got it from the discount section in Barnes and Noble
I opened a pdf cookbook
>>7664182
>cooking book
Fuck I lost at this step
From a family recipe book:
Dill Soup
3-4 med. to large potatoes, peeled and cubed
3 cups water
1/2 esp. salt
1 cup sour cream
2 tbsp. flour
1-2 tbsp fresh dill
pepper
1 tsp. vinegar
2 hard boiled eggs, peeled and diced
Bring potatoes to a boil. Add salt. While potatoes are cooking, mix sour cream and flour. When potatoes are tender, remove pot from heat and stir in sour cream mix. Return the pot to heat, and stir the soup until it begins to simmer. Stir in dill and vinegar. Serve and garnish each bowl with eggs.
>>7668656
>betraying possibly centuries old family secrets.
scumbag :^)
