/kitchen/ - tasty morsels & delights

>>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

Anybody used/using a phin brewer? Only just found out that they even exist the other day. They seem very neat and cute, considering picking one up.

>>1089
Moka pots are real nice. Associate them with an old friend cause over at his place is the only place I've ever seen one.
I am slightly skeptic towards them though since most of them are made of aluminium. Have read that when you cook acidic things some aliminium dissolves into whatever you're making, which is why you're not supposed to cook stews and such with acidic things like tomato or vinegar in portable stoves using aliminium cookware. Supposedly it's bad for you in the long term. And since coffee is acidic, well yeah. Maybe I'm just paranoid.

>>1089
I have a smol version of that.

>>75
i used to have a Saeco Incanto that i really liked, but it was a gift and i can't actually afford to buy an espresso machine at all. so when i broke it i just bought a moka pot and a baratza grinder. not as good but still real nice coffee.

Picked up a coffee kettle earlier, been wanting one a while but couldnt find a good one online. Happened across one unplanned in a store looking for something else. Have a portable stove so it's all good to go.
Was already planning to hang out in the woods with a friend soon so it'll be nice to be able to fix up a fresh pot of coffee instead of bringing a thermos.
Just gotta do some research on how to brew good coffee in it and make a test run or three. Any tips would be mightily appreciated.

hot thighs are my weakness

I love salmon noodles.

>>1167
Do you have a recipe that you follow?

>>1176
No, but feel free to share.

For a couple of weeks it has been oatmeal with peanuts/cashews and raisins, soaked in boiling water with a splash of cold milk. It's very quick to prepare and makes the morning easy, also fills the stomach and has a fine taste, without carb coma and such. It's also super cheap.

>>1126
try adding a crapton of dill

breakfast bars and energy drink

My wife usually makes eggs

Coffee and any kind of sweet pastry to go with it. If I'm out I'll get a breakfast sandwich.

>>1155
Sunny side up, folded over and added as a topping to the bowl.

>>1139 back, finally found a vegetarian replacement for the Nongshim Seafood. Their (Nongshims) Ansung tastes very similar just not as much ocean flavour.

>>1154
There is 2x and 3x extra hot buldak if you look for it

I needed something quick, cheap and hot, so I tried some SPAM in my Ramen.
I've haven't eaten SPAM for most of my life, so I wasn't expecting how salty it was…

>>1170
The red package I mentioned was the 2xSpicy I think. It was noticeably hotter and I felt it in my stomach. If you add enough additional ingredients like veggies, tofu, meat, eggs or fish it might however be the better choice. I'll have to try it again, when I find it. While I'm not a huge fan of the noodles, the broth is delicious.

>>17
Try making them with a roux
Heat up some oil in the pan you're gonna be cooking, put in some sifted flour and let it cook a bit. Once it's ready if you scrape the bottom with a wooden spatula, it should make a clear path and the flour/oil mix should be pinkish at the sides of it.
That's when you add water (room temperature) or stock or whatever else you are using and whisk until you develop Rhabdomyolysis or the water starts to boil. Then you put in the veggies and whatever else you want. Scrape the bottom of the pan every 3-5 minutes when it's boiling, otherwise keep mixing it with a spatula or something when it's not boiling but still cooking, or flour will fry itself to the bottom of the pan. You can also thicken the soup just by adding flour (usually leaves an aftertaste and isn't as nice) when it's boiling or even using stale bread (traditional for Ghoulash).
I'd suggest this for anyone wanting to make soup in this thread. It's basically the easiest way to make an incredibly filling soup if you're on a budget.

>>776
Yo, add some type of heavy cream in the middle (the type that holds the shape but isn't too strong in flavour, forgot the name you should know what I mean) and fresh croutons into that.

This is great.

>>756
Yes, I meant button mushrooms. Nowadays I fry them before adding them to soup for some extra flavor. Cooking is learning.

I like to make mutternut squash soup and chili in the winter. The butternut squash i get from a a box but I always make chili from scratch.

Pic is my green chili

yum

These thingies are probably my favourite candy.
Come in mango (very yummy) and peppermint flavour as well. Lemon and orange too, but I've never seen those in stores. The base flavour is still ginger just to be clear.
They're really chewy though, wouldn't recommend if you have dental fillings.
Supposedly you can make ginger tea with them as well, but I haven't tried that out yet.

I don't really get why they would be good for scuba divers though? The vehicle travel makes sense since ginger should be good for nausea. For singers makes sense, it being good for a sore throat. But scuba diving?

>>1156
I think it's more about the boat ride out to the dive site, apparently seasickness is a common problem for divers. A lot of scuba divers don't want to take dramamine or other pharmaceuticals because they can cause drowsiness, and you need to be alert when diving.
Kind of redundant with the boat icon though.

I've been meaning to make ginger beer for a while already. I've made a few bugs but they always overflow or autolyse. I should try again one of these days.

Ginger syrup is easy to make and can be a great addition to many cocktails. Peel and dice fresh ginger, and blend with a small amount of water until pulverized. Strain through a cheese cloth, measure your juice, and add to a pot. Bring to a boil, and add 1.5x as much sugar as juice you measured. Reduce to a simmer, stirring constantly with a non-metal spoon. Once the juice has reduced to a think syrup, add to a sterilized bottle and allow to cool. Now you can add 10-15ml of this syrup to soft drinks or cocktails to give it a sweet and spicy kick. Also adds well to tea!

Tried making the ginger tea from >>1156
Kinda meh honestly, not nearly as good as just eating the candies like they are. Takes like 5-7 minutes of stirring to get them completely dissolved too.

Better to get some instant ginger tea packets made of ginger extract, then you can decide how sweet you want it yourself. Can use them in stews/soups as well since they're unsweetened, for a different flavour than ground ginger.

Forgot in >>1117 for the makaronilåda (though maybe it's obvious), chop the veggies and protein into small pieces before frying. Also an image for it.
It's extra good if you have something spicy with lots of flavour for protein, like a chorizo cut into thin half circles and fried for some browning. Thyme is a good optional additional spice for the egg & milk mixture.

>>1111
that looks really nice. do you have a recipe for the veggie balls?

Gochujang Pasta
Make some pasta (tagliatelle is really good for this). Then with the pasta in the colander (to make less dishes, use same pot for next step) fry some thinly sliced garlic in oil until slightly golden. Add some gochujang and a splash of cream (for one big portion of pasta about 50ml of cream and 1 large teaspoon of gochujang) and stir together, then toss in the pasta and cover it in the sauce. Dunno what veggies would go well with it, do whatever you want.

If you want to make it without cream for less calories / cost: strain the pasta early while it's still a minute or two until it's soft enough, keep a cup of the pasta water. Add the pasta back in with some gochujang and a lil bit of the pasta water, stir it around so everything gets covered. Boil until soft and the liquid is gone. Not as good as with cream, needs some veggies or sides to make it yummy. (Or it's just cause I made it without garlic.)

Gochujang & PB Rice
Heat up some leftover rice in the microwave. In a frying pan, heat up some oil and in it mix together equal parts peanut butter and gochujang (just a warning though, this actually smells terrible for some reason, it tastes good when done). Put the rice in and push it around with a spoon until everything is equally covered. Again, dunno what veggies would fit, improvise if you want any. Good with a fried egg.

Banana Dessert
Put banana slices in a bowl, pour about a teaspoon per banana of cocoa powder on top. Place a small plate over the bowl and shake to cover slices in powder. Done! It's surprisingly delicious for being so simple.

Pyttipanna
Means something like tiny-stuff-in-a-pan. Would guess there are similar dishes under different names elsewhere.
Maybe arguable if this fits the simple label, but I think it's within bounds. Only three ingredients (+spice) and one frying pan, no complex moments.

For one person:
3 potatoes (depends on size of your potaoes ofc) (can be either raw or leftover boiled ones, but it's much more delicious with raw ones)
1 onion
some amount of protein of your choice (my preferred is falukorv)
white pepper

Chop the onion into small-ish slivers (one cut across a half, then slivered the other way is fine), fry to your liking, put it in a bowl (preferably the one you'll use to eat later for less dishes). Chop the (peeled if you want, it's your pyttipanna) potatoes into cubes, about 1cm / .4 inches. Fry with a lid until soft (if using boiled leftover, just fry to your liking). Depending on your choice of protein (chopped to a similar size as your potatoes), either put the potatoes in the bowl to the side and fry it up, or if it's something like tofu just put it in and add back the onion too. If you fried the protein seperately, just put everything back in when you're done. Sprinkle some white pepper on top, toss together, and let fry 1-2 minutes extra. Done. Add some salt / herb salt when serving.

You could also just fry everything together from the start (unless you're using raw meat that needs to be properly cooked), but then you need a huge frying pan to get good results and it probably won't be as good as it would be with the proper care for the individual ingredients on their own. Probably good enough if you're tired or drunk though.

Traditionally served with pickled beetroot and a fried egg. If you're particularly adventerous you can have some Bäska Droppar with it. A bit unpleasant to drink but the aftertaste is really long and lasts many bites, it's like if you had added another spice to the dish that does go quite well with it.

Slop
Cabbage
Carrots
Pickled onions
Olive oil
Apple cider vinegar
Soy sauce
Maseca
Eggs

Simmer vegetables in oil, vinegar, and soy sauce until tender. Add maseca and eggs, and cook until eggs are solid. Best enjoyed while watching isekai anime or summer romcoms.

You could add a bit of starch to the dough. This way you don't have to press as much water out, since it acts as a binder and thickener.

I don't squeeze the potatoes at all, just shred them straight into the frying pan. Tried the soaking thing but it was much harder to keep them from falling apart that way. You're really just squeezing off the water you've added when you soak them to remove the starch. (or people in america have some WAP (wet ass potatoes))

Some water does evaporate during cooking, but I can't imagine it being even close to half the weight, would be interesting to measure.

>>1116 back, finally got it done!
Cooked them as described. No sqeezing, soaking or anything like that, just shredded straight into the pan. Keep in mind my scale might not be very accurate, take as rough numbers.

Started out with 334g of potatoes.
After peeling, 284g. Another 6g didn't end up in the pan as well, the stumps you end up with after shredding. Another 3g stuck to the shredder.
So 275g goes into the pan.
Ended up with 163g of hash browns, though about 40g of that is oil. If my math isn't off that means 55% of the (prepped) potato weight is turned into steam.

End result is that only 37% of starting potato weight ended up in the finished hash browns.
The hash browns were delicious.

Also to make a fair comparison, you'd have to weigh the factory made ones before/after cooking as well.

>>1148
>Ended up with 163g of hash browns, though about 40g of that is oil.
>about 25% oil by weight
no wonder those things taste so good

I love a good Cuban sandwich or muffuletta. Hard to top those for me I think.

>>1143
Oh and I almost forgot, a banh mi is top tier as well

Rye bread with peanut butter and banana slices on top is really good.
Brie cheese sandwich made in a sandwich iron (I think that's what it's called? Like a waffle iron, but for sandwiches.) is delicious.
Another good one to make in a sandwich iron is mozarella and tomato.
It's a bit more effort, but I like frying an egg onto a bread slice. Mess the bread up a bit with a fork so it has lots of cracks. Put into hot pan with cooking fat of your choice, crack the egg on top and get it into the cracks a bit with fork. Cover with a lid and and flip after a while.

>>1141
A fried chicken cutlet with lettuce, tomatoes and sharp cheddar topped with some ranch or caesar dressing on a bun, roll or maybe some Cuban bread.

Sardines on soft bread with olive oil and spicy mustard

>What's your favourite vegetable?
Parsnips is the first to come to mind.
They have a very distinct yet subtle taste, along with a soft comforting way of breaking apart when cooked in stews, which makes for a nice texture contrast to other root veggies.

>>883
Cabbage is way rougher than something like a head of lettuce, even if you've cut out a piece it lasts at least several days just left out at the counter (YMMV depending on your ambient temps).
Can also turn leftovers into sauerkraut, just add salt, some heavy handling, and time. Haven't tried myself yet but looked through a couple of instruction vids, seems simple enough.
>629
It's good to keep in mind though, even if some nutrients may be destroyed by the heat in many cases absorption is still higher or equivalent cooked because the food is easier to digest.
>623
If you want a healthier alternative there's always steaming.
Better than boiling since water soluble vitamins don't leach out into the cooking water (not relevant if soup since you eat the broth anyway), better than frying cause no created carcinogens and no need for any cooking grease.

I tried to roast some swede (rutabaga) but it came out kinda nasty and bubbly. Anyone know how to do this without fucking it up?

>>884
Parsnips are so good. I like to cut them into discs and put black pepper on them.

I eat a lot of frozen veggies - I read that they are still as valuable as fresh and in some specific cases even better.
I love cauliflower and brussel sprouts and brocolli and spinach, as a supplementary to my meat. Also beans, onions, cabbage but those make my stummy hurt. Maybe not the healthiest way, but my favorite way to make them is just a stir-fry.

Recently tried something I've been curious about since I was a kid seeing them at the store. I'm not really sure what they're called in english though. We call them rättika, essentially just very large radishes, like an entire forearm. Maybe it's daikon? Or that might just be some particular asian variety. Quite unclear. Translate just says black radish, which is obviously wrong.
Really good in a veggie stew actually. Not as sharp tasting as the small radishes raw.

>>628
Rutabagas are much more rough than a potato raw, slightly different texture when cooked. Not really like carrot but closer to that than potato.
>>888
I haven't had much luck roasting them, they're much better suited for stews and soups in my experience. Or just steamed plain with some herb salt.
>>889
>cabbage makes tummy hurt
Have you tried sauerkraut? The real fermented stuff, not just pickled. IIRC there's sugars in cabbage your gut can't break down which can lead to gas and discomfort, fermenting it breaks those down.
>>236
I especially like slightly steamed pointed cabbage with noodles, it's not as thick and rough as regular cabbage so the strips can be spun onto the fork with the noodles. Usually smaller heads as well, easier to make use of the whole thing before going bad.
>>665
I suspect that lots of the dislike for them is because people don't know how to cook them properly. Just boiling them with a lid or not makes a huge difference, if you keep a lid on they get much more bitter. It's really good to roast them together with diced beetroot.
>>330
Garlic is delicious. The time I tried roasting a bulb of garlic (you cut off the top, slather in olive oil, put in oven about half an hour) I devoured the entire thing in one evening by spreading on top of buttered toast. The garlic cloves turn completely soft and spreadable. Haven't roasted one since because I can't trust myself not to do itPost too long. Click here to view the full text.

Update to >>1138 >>628 response
Hadn't had rutabaga in a while when I wrote that post, just had some now again. Raw it's kinda crunchier/crispier than a carrot, not as tough. Tastes a bit like cabbage but milder, doesnt have that sharp flavour cabbage can have. Very yummy to munch on.
Boiled they get very soft, still a bit of mild cabbage flavour but also get vaguely buttery and sweet.