/kitchen/ - tasty morsels & delights

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File: 1475533477352.jpg (227.01 KB, 1280x800, 2016-10-03-150256.jpg)

lunch general Anonymous 10/03/16 (Mon) 22:24:37 No.129 [Reply]

oishii! ( ・・)
homemade nori/tamago furikake & salad!
What did you have for lunch sushirolls?

23 posts and 4 image replies omitted. Click reply to view.

Anonymous 12/06/24 (Fri) 22:10:59 No.1071

File: 1733523059061.jpg (2.8 MB, 3024x4032, tuna_patty_with_roasted_po….jpg)

I made tuna cakes with onion and celery and roasted carrots and potatoes on the side. It was okay. I dipped it in ketchup.

Anonymous 12/31/24 (Tue) 04:48:47 No.1075

File: 1735620525891.jpg (2.81 MB, 3000x4000, IMG_20241230_230020379.jpg)

>>129
I made fried rice
First I seared marinaded beef chuck with some butter
Then I tried to use that butter to fry some rice, it was not a coordinated effort. Constructive criticism welcome

Anonymous 12/31/24 (Tue) 06:38:59 No.1076

>>1075
Looks good! The butter looks a little burned though. Be careful with butter as a frying oil, since it burns very easily. Keep the pan on low heat.

Anonymous 03/02/25 (Sun) 15:52:33 No.1109

File: 1740930753142.jpg (1.4 MB, 1687x1687, ResizedImage_2025-03-02_16….jpg)

i made some oven roasted chickpeas with lemon zest yogurt!
roasting a batch chickpeas in the oven can take a while, but you can use them for some tasty dishes for the next days

Anonymous 03/02/25 (Sun) 20:52:22 No.1110

>>1109
looks delicious! And gorgeous plating and presentation and everything <3

File: 1740687674738-0.jpg (2.16 MB, 4000x3000, IMG_20250227_150725863.jpg)

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Anonymous 02/27/25 (Thu) 20:21:17 No.1105 [Reply]

I finally had 2 days free to smoke a slab of ribs. After seasoning them with paprika,onion powder,pepper, salt and chili powder, I let them marinade for 18 hours or so until I smoked them for another 3.

Anonymous 02/28/25 (Fri) 04:07:08 No.1106

File: 1740715627817.jpg (283.24 KB, 1638x2048, Gfzpt3RbUAArIsd.jpg)

Looks delicious! What wood did you smoke with?

Anonymous 03/01/25 (Sat) 03:58:47 No.1108

File: 1740801527097.jpg (233.2 KB, 600x800, 63411542_p0_master1200.jpg)

>>1106
I only used charcoal this time…couldn't find the cherry wood in time

File: 1470757456564-0.jpg (74.76 KB, 1440x1080, delonghi-ec155.jpg)

File: 1470757456564-1.png (36.09 KB, 366x300, hario_slim.png)

Espresso Thread Anonymous 08/09/16 (Tue) 15:44:16 No.75 [Reply]

Espresso is nice. Espresso thread anyone? What kinda kit do you have? What kinda drinks do you like?
Here's my pics for home espresso starter kit:
http://www.delonghi.com/en-ca/products/coffee-espresso/coffee-makers/pump-espresso/ec-155-0132104089
http://www.hario-canada.ca/collections/grinders/products/hario-slim-grinder

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Anonymous 04/12/20 (Sun) 10:14:15 No.645

File: 1586686455491.jpg (1.82 MB, 3024x3051, 20200412_104101.jpg)

>>644
images got screwed up, here's the actual cappuccino

Anonymous 04/13/20 (Mon) 13:39:35 No.650

>>643
Only tamp with aeropress if you’re trying to make an espresso like Coffee. I like a cup of inverted method coffee using a lighter roast a lot, and never really tried to make “espresso” with it, but recently I’ve found you tamp it, you can make the aeropress make something kinda like espresso. Without tamping it’s impossible.

Anonymous 04/14/20 (Tue) 11:53:38 No.651

File: 1586865216638.jpg (2.55 MB, 3024x4032, IMG_0246.JPG)

My french press arrived today and I started practicing.

Anonymous 02/19/25 (Wed) 17:06:05 No.1089

File: 1739984765049.jpg (37.34 KB, 1000x1000, mokaExpress_48996119-ad83-….jpg)

I just do what my Nonni taught me: grounds in mokka go brrr, feel free to roast me sushis

Anonymous 03/01/25 (Sat) 00:25:52 No.1107

>>1089
Moka pots are awesome IMO, especially for those of us who are unwilling/unable to dole out the cash for a decent espresso machine. I normally drink medium-light roasts, which I like to brew with my v60, but I looove taking out my moka pot whenever I have a nice dark roast, very cozy

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Fucked up foods anonymous Anonymous 10/04/23 (Wed) 19:15:53 No.986 [Reply]

>beef "well"ington
>cooked rare

7 posts and 1 image reply omitted. Click reply to view.

Anonymous 10/14/23 (Sat) 21:44:29 No.996

>>995
That's a montecristo

Anonymous 02/14/25 (Fri) 01:14:51 No.1086

File: 1739495690974.jpg (79.51 KB, 580x580, stargazy pie.jpg)

Anonymous 02/14/25 (Fri) 19:21:23 No.1088

File: 1739560883034.png (540 B, 104x104, ClipboardImage.png)

>>1086
I thought Mystia's Izakaya made this food up. Like there's no way something this fucked up could be real.

Anonymous 02/27/25 (Thu) 18:36:03 No.1103

File: 1740681363137-0.jpeg (476.34 KB, 2560x1707, borgar.jpeg)

File: 1740681363137-1.jpeg (25 KB, 900x500, burger3.jpeg)

Today I brought myself and my family burgers from a local famous restaurant when returning from a trip. While I had to admire the obviously high quality of ingredients and I cannot be disappointed at what I got, I found out that I cannot enjoy the thing at all. And for this I blame the premise of the sandwich itself.

Excuse my weird European opinions but I like my meat actually cooked and noticeably seasoned, sauces that actually taste nice (The BBQ sauce is a crime against humanity, thousand islands is no better and what sane person puts mayo on meat?) and do not inherently turn the entire meal into a soggy mess over time. And how is anybody even supposed to fit that thing into the mouth without getting that heinous sauce all over your fingers? Did I tell you that I hate pickles in sandwiches as well?

I believe the premise of the burger itself is extremely flawed. Or I should have expected less of a borgar from the place.

Anonymous 02/27/25 (Thu) 19:30:25 No.1104

File: 1740684625704.jpg (180.96 KB, 1313x1313, burg.jpg)

>>1103
fancy fakeburgers are an insult to the dish

A REAL hamburger should be cooked well done and served on a soft white bun. Acceptable toppings are thinly sliced pickles, shredded onions, ketchup, and yellow mustard (NO SPICY BROWN MUSTARD). Processed cheese product (NO REAL CHEESE) can be added to make a cheeseburger.

File: 1622858482762.jpg (2.76 MB, 6000x4000, hot-dogs.jpg)

Anonymous 06/05/21 (Sat) 02:01:24 No.799 [Reply]

hello sushis. hot dog conosiour here. what do u put on your hot dog? i usually go with ketchup, dijon, relish, and kraut.
cant go wrong with a hot dog :-)

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Anonymous 12/05/24 (Thu) 01:28:51 No.1070

I love hotdog

Anonymous 01/22/25 (Wed) 02:19:33 No.1081

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Anonymous 02/26/25 (Wed) 07:43:02 No.1100

File: 1740555781835.png (563.42 KB, 1023x767, imgfile.PNG)

Who knew a hotdog without any condiments can still look so delectable. I think there is much to learn from this hotdog, as it humbly demonstrates how sometimes less can be more. While it can be argued that a line of ketchup or mustard could guide it even further towards perfection, i invite you to recognize the virtue of its simplicity as it holds endless possibilities within it. Like fire hotdog preaches its dharma to those who are ready to listen.

Anonymous 02/26/25 (Wed) 10:45:47 No.1101

File: 1740566746935.jpg (219 KB, 1280x960, Tunnbrödsrulle.jpg)

For a regular hotdog, just a standard ketchup and mustard. Fry up some onion if I'm feeling particularly fancy. Not really much of a hotdog topping culture where I am.

But something hotdog adjacent I love, is a tunnbrödsrulle (literal translation: thin bread roll, tunnbröd being a type of flat bread). Essentially a large warm wrap, with hotdog/sausage, mashed potatoes, lettuce, raw onion, maybe some condiments. Supposedly there should be shrimp salad in it as well but I've never had one come with it.
Delicious and actually filling compared to a regular hotdog, but easier to eat standing/walking than a burger or something. Perfect streetfood.
Haven't had one in years, could really go for one right now.

>>963
That sounds delicious! Love avocado, gonna have to try that out sometime.

Anonymous 02/27/25 (Thu) 16:29:06 No.1102

I can’t stand how hotdogs taste so salty.

File: 1468876295441.gif (1.66 MB, 540x603, vapor_cat.gif)

Simple cooking Anonymous 07/18/16 (Mon) 21:11:35 No.23 [Reply]

Can we talk about dishes that don't require a lot of effort to cook?
Do you have some tips to make a relatively simple dish taste great, or maybe enhance something that doesn't even need to cooked?
For example, for the most delicious cheese toast ever, try to spread a layer thin or thick, don't be afraid to experiment!
of mayo on a slice of bread should be a really soft type of bread, white farmhouse is perfect. Avoid thin slices then cook on a frying pan with the mayo facing down. While the breads cooks, put the cheese on it so it can melt. Fry until the mayo side is of a golden color. Do the same for the other slice of bread.

I dunno if anyone else knew about this, most people just build the sandwich and pop it in the oven.

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Anonymous 10/15/24 (Tue) 15:48:36 No.1067

Sometimes I buy an ingredient that only comes in bulk and I end up at a loss as to how to use all of it up since I only cook for myself. One of those things is corn tortillas. I stumbled accross this for them:

2-3 tortillas roughly chopped
2-3 eggs, cracked and beaten
oil, i usually use tallow or avacado
salt

Fry the tortillas, stirring occasionally, till you have some nice crispy spots, my goal is to have some different textures usually. Just be sure to stir enough that they don't burn.
Salt them while stirring.

Once you're happy with the tortillas, pour in the eggs while stirring everything. Keep stirring and flipping till the eggs are cooked.
Bowl it up, it's tasty as is and goes great topped with salsa, queso fresco, avacado, loads of things. It has a very satisfying texture.
The funny thing is that I now buy corn tortillas specifically to make this rather than making tacos or what have you.

Anonymous 01/19/25 (Sun) 14:19:24 No.1080

File: 1737296364173.png (1.47 MB, 994x970, ClipboardImage.png)

rice and beans (2 portions)

- 1 bowl of day old cooked rice
- 1 can of baked beans in tomato sauce
- 1 onion
- 1 clove of garlic
- paprika powder
- olive oil
- parsley
- (white) pepper
- salt
- egg (optional)

Dice the onion and fry it gently with olive oil. Grate the garlic and add it with the paprika powder. Give these a short fry to activate the paprika and mellow down the garlic. Add the rice, mix well and fry for a bit longer. Then add the beans, pepper, salt and parsley.

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Anonymous 02/14/25 (Fri) 01:28:03 No.1087

File: 1739496483616.png (246.69 KB, 700x703, 116357.PNG)

Samyang Buldak hot sauce is one of my little joys in life.

Anonymous 02/26/25 (Wed) 04:24:27 No.1097

File: 1740543867227.jpg (5.27 KB, 225x225, 1.jpg)

Oats
Cinnamon
Flax seeds/chia seeds
Handful of nuts
Frozen blueberries
Maybe a sliced banana or some granola on top

And

Quinoa
Black beans
Chopped tomatoes
Avocado/guacamole
Cucumber
Smoked paprika / chili pepper / sea salt / turmeric / olive oil
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Anonymous 02/26/25 (Wed) 04:27:38 No.1098

File: 1740544058038.jpg (241.14 KB, 1416x1479, __nishizumi_miho_and_akiya….jpg)

>>1097
Oh and put some maple syrup or a little brown sugar on the first one if you want

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Anonymous 08/08/18 (Wed) 06:13:46 No.454 [Reply]

I made noodles :)

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Anonymous 02/22/25 (Sat) 13:40:23 No.1092

If you want to add some flavor to your broth without making it feel heavy, I suggest making some miso carrots and letting it sit for a weeks/months. Nowadays I put 3 pieces of carrots in my soup and it gives me a little crunch and a huge boost of flavor.
Just a tip. -w-

Anonymous 02/22/25 (Sat) 19:54:47 No.1093

>>1090
are those carrots or wieners?

Anonymous 02/24/25 (Mon) 09:39:35 No.1094

>>1093
Looks like carrots, maybe a redder one than "normal" but carrots appear in all shades.

Anonymous 02/25/25 (Tue) 14:33:34 No.1095

File: 1740494014486.jpg (415.59 KB, 1285x1712, IMG_20250225_092333b.jpg)

This thread gave me a craving!

Anonymous 02/25/25 (Tue) 17:30:33 No.1096

>>1095
id kill someone to eat that

File: 1626125971363.jpg (1.58 MB, 4032x3024, dinner.jpg)

What's for dinner? Anonymous 07/12/21 (Mon) 21:39:33 No.833 [Reply]

Last night I made Tuna steaks, broccoli and yellow peppers sauteed in soy sauce, fried brussel sprouts topped with kewpie, some kimchi, and a fried tortilla.
All washed down with a golden sip.
What did you have for dinner?

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Anonymous 08/14/24 (Wed) 20:28:24 No.1051

File: 1723667304347.jpg (2.61 MB, 2400x3200, 109405636_p0.jpg)

>>1043
Are we SURE this is oyakodon

Anonymous 08/15/24 (Thu) 14:05:50 No.1052

File: 1723730750440.jpg (300.5 KB, 850x1202, sample_81f7f345e2fb43d0e79….jpg)

>>1051
Now that is more like it

Anonymous 08/24/24 (Sat) 17:31:12 No.1058

File: 1724520672106.png (2.25 MB, 1436x1230, ClipboardImage.png)

winner, winner
chicken dinner

Anonymous 01/17/25 (Fri) 18:38:21 No.1079

File: 1737139099875.png (1.9 MB, 1015x1152, ClipboardImage.png)

This was supposed to be my lunch today, but I fell asleep after turning off the alarm and therefore didn't have enough time in the morning.

Bibimbap for dinner is fine too.

Anonymous 02/09/25 (Sun) 05:06:23 No.1085

File: 1739077583010.jpeg (317.19 KB, 1960x4032, 20201229_234200.jpeg)

M E A T

File: 1549566962178.jpg (2.94 MB, 3036x4048, baguette.jpg)

Bread and Baking Anonymous 02/07/19 (Thu) 19:16:03 No.533 [Reply]

Any of y'all make bread? I got some sourdough starter recently and I've really been enjoying keeping it alive and experimenting.
Other than bread, do you have any things you like to bake on a regular basis?

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Anonymous 03/02/21 (Tue) 15:06:54 No.785

>>784 again and not intending to spam but god dang, just gave the starter a sniff while giving it its second snack and it's smelling like some kind of luxurious belgian beer, kinda like a blonde Leffe. Was considering feeding it wheat flour as well but really want to know the full extent of the direction it's already going in. Maybe I'll split it into two cultures, one exclusively rye, one 50/50 rye/wheat feeds.

Anonymous 05/05/21 (Wed) 17:17:56 No.795

Hoping someone can answer this. I like to make flatbread and I have my own technique but I've seen a lot of people say that to cook roti/naan/ect the pan has to be super hot, dry and cook for at at least a minute on each side. Whenever I've tried cooking bread like this it ends up burning almost instantly while the rest of it is barely cooked. Usually I cook it on medium with some oil and its super tasty but I'm wondering if I'm doing anything wrong with that other method.

weekend bakenings Anonymous 01/26/25 (Sun) 17:01:11 No.1082

File: 1737910871404.png (1.94 MB, 954x1050, ClipboardImage.png)

I like to bake at the weekend. Today I made a mandarin and cream cake.

Anonymous 01/27/25 (Mon) 07:12:43 No.1083

>>1082
That looks extremely good. I hope it tastes like mandarins. If I were there, I would love to have a slice. On god.

Anonymous 01/27/25 (Mon) 07:50:22 No.1084

God here. This sushi really means it.

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Cooking and Recipes General Anonymous 10/04/16 (Tue) 04:32:52 No.134 [Reply]

sup sushirolls upload your cookbook pdfs, tasty recipes, and pics of recipes you've made here!
if you think cooking is not awesome go watch shokugeki no souma
>pic check out the castiron takoyaki pan i found

i'll start

heres a torrent for the modernist cuisine book series pdfs
magnet:?xt=urn:btih:afe73dcbd2a97c6e40f58fa726bcc9798eebda58&dn=Modernist+Cuisine+-+The+Art+and+Science+of+Cooking+%5BVol+1-6%5D+%28HQ&tr=udp%3A%2F%2Ftracker.leechers-paradise.org%3A6969&tr=udp%3A%2F%2Fzer0day.ch%3A1337&tr=udp%3A%2F%2Fopen.demonii.com%3A1337&tr=udp%3A%2F%2Ftracker.coppersurfer.tk%3A6969&tr=udp%3A%2F%2Fexodus.desync.com%3A6969

heres a book on the science of cooking
https://mega.nz/#!hYRS0bIL!UwaP9XA-MykP-JkheBMniD-x8RQBJ_kJyir0PLuhIUQ

heres another book on japanese bbq/grill
https://p.fuwafuwa.moe/jjjapm.epub

Post too long. Click here to view the full text.

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Anonymous 12/15/24 (Sun) 18:18:29 No.1072

File: 1734286708776.png (293.24 KB, 838x720, d234f909394b4acf9675f713c5….png)

Recipe:
Red Wine Vinegar
Ingredients:
Red Wine
Vinegar (with the mother)
Instructions:
Mix a bit, hundred mil ish or more but you really want to just glop a chunk of the mother in there, of vinegar with a bottle of red wine. Leave covered (cloth, paper tower, cheesecloth, etc. will work fine. Needs to breathe though) for 2-3 weeks or longer, until you see a bit of film on the top. Now you have red wine vinegar. I opened a bottle of cheap wine, and it was corked, so I decided to just make vinegar. I will use this vinegar for mediocre foods like salads that I don't care about, unless it miraculously becomes excellent.
Notes:
You don't need a starter, wine will just become vinegar if left out. A good mother from someone who makes tasty vinegar helps, though.
I diluted my wine a bit, you can either do this or not.
This is only the second time I've done this, so wait warmly for updates. It's not complicated though, 'sjust vinegar.

Anonymous 12/16/24 (Mon) 02:38:27 No.1073

>>817
I will have to agree with that roll, anglos have really poor taste.

Anonymous 12/31/24 (Tue) 02:50:49 No.1074

File: 1735613449405.jpg (541.5 KB, 1227x1500, 5d509ec8ee27e82fc16d752904….jpg)

>didn't actually boil the mixture between cream and milk
>used skimmed milk instead of whole milk
>used artificial vanilla instead of real extracts
>mixture between egg yolks and sugar wasn't solid and it was liquid as fuck
>didn't use a proper ramekin and just very small bowls instead
>might not get cooked properly
Awwww yeeeee this creme brulee is gonna SUCK

spicy bread buns Anonymous 01/05/25 (Sun) 11:48:25 No.1077

File: 1736077704390-0.png (699.11 KB, 888x717, ClipboardImage.png)

File: 1736077704390-1.png (549.2 KB, 667x675, ClipboardImage.png)

> difficulty
easy, 30 minutes of work, about 2 hours until done

> ingredients
1/2 cup milk
1/2 cup water
1 pack dry baking yeast
2 cups flour (wheat)
2-3 tablespoons olive oil
1-3 tablespoons hot chili flakes
salt and cumin to taste

> preparation
Combine milk, water, oil and yeast in a bowl. Mix in the flour until you get a very sticky dough. Cover in a bowl and let it rise for at least an hour at room temperature. Add spices and mix again. Form balls or just scoop out chunks of dough and put them on baking paper. Let these rise again for a bit, then put them in a preheated oven at 180°C for about 20 minutes.

The cumin pairs really well with the taste of white bread and chili to create a extra savory version of a yeast bun. Great as a side for soups and meat.

Anonymous 01/11/25 (Sat) 23:11:07 No.1078

easiest recipe I make all the time, rice cooker chicken:
along with rice in the rice cooker as you normally would cook it add
some frozen vegetables
1 or 2 skinless boneless chicken thighs
soy sauce
sake
pinch of sugar
MSG
that's it, just use the normal rice cooking setting. if you want, you can then pan fry the chicken afterwards on high heat just to get some browning on the outside. The chicken flavours the rest of the stuff while it steams, so the whole meal has a nice chicken-broth type taste.

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