[ kaitensushi ] [ lounge / arcade / kawaii / kitchen / tunes / culture / silicon ] [ otaku ] [ yakuza ] [ hell ] [ ? / chat ] [ lewd / uboa / lainzine ] [ x ]

/kitchen/ - tasty morsels & delights

nom nom nom
[catalog]

Name
Email
Subject
Comment
File
Embed
Password (For file deletion.)

• Files Supported: webm, swf, flv, mkv, mp4, torrent, 7z, zip, pdf, epub, & mobi.
• Embeds Supported: youtube, vimeo, dailymotion, metacafe, & vocaroo.
• Max. post size is 10MB / 4 files.

Remember to keep it cozy!
We are taking submissions for original "file deleted" thumbnail art in this thread.

File: 1533708825874.jpg (88.54 KB, 678x904, 20180807_231212.jpg)

 No.454[Reply]

I made noodles :)
9 posts and 6 image replies omitted. Click reply to view.

 No.913

File: 1664557229529.jpg (408.59 KB, 900x1600, 1664557233522.jpg)

Me too

 No.1059

>>454
What laptop, sushi roll?

 No.1060

I really love chili oil noodles, so easy to make and so yummy! Need to go out and buy the right noodles though, last time I opened the pack and it got moldy.

 No.1090

File: 1740168325722.png (2.32 MB, 1183x1190, ClipboardImage.png)

i like noodles , this looks evil but i promise it had a happy ending! the recipe is my big sisters, though.

 No.1091

Noodles used to be my go-to, especially when I was low on money.
I've since moved on to bean soup for my poverty diet, but every so often I get the urge to buy a pack of noodles and go nuts on them.


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

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

 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
34 posts and 10 image replies omitted. Click reply to view.

 No.644

File: 1586686366561-0.jpg (3.02 MB, 4032x3024, 20200412_103415.jpg)

File: 1586686366561-1.jpg (2.72 MB, 4032x3024, 20200412_103857.jpg)

File: 1586686366561-2.jpg (1.82 MB, 3024x4032, 20200412_104101.jpg)

>>643
A few days in and I've already learned so much.
Lesson 1: It really, really wants fresh beans. At first I was using the now 3 week old beans I had left while waiting for the new ones, and they just didn't quite cut it. When the new beans arrived it was a world of difference.

Lesson 2: Never give up! It took a few days to really get an actual espresso shot, rather than watery strong coffee. Learning all the new variables was overwhelming but I got there in the end. Everything being so manual is such a cool process when you figure it out, it sure takes a while longer but it's so fun!

But oh boy when it all comes together it's amazing. Here's this mornings cappuccino (latte art is still a WIP), tastes great, although I'm finding myself having just double espressos most of the time cause they're so good.

 No.645

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

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

 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.

 No.651

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

My french press arrived today and I started practicing.

 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


File: 1696446953687.png (95.68 KB, 330x434, ClipboardImage.png)

 No.986[Reply]

>beef "well"ington
>cooked rare
5 posts and 1 image reply omitted. Click reply to view.

 No.994

>>992
Alton Brown attempted to solve this issue.
https://www.youtube.com/watch?v=RllWJUvrxEY

 No.995

>>992
In a fryer?

 No.996

>>995
That's a montecristo

 No.1086

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


 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.


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

 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.
70 posts and 9 image replies omitted. Click reply to view.

 No.1057

File: 1724231104747.jpg (7.16 MB, 3008x4000, IMG20240817202513.jpg)

I fry onions, garlic, cashew nuts and tofu in a pot. Then pour a grocery store premade soup in. Add my favourite spices, and the result is nutritious and super tasty!!

 No.1066

A fast breakfast I usually make is overnight oats. I don't even use yogurt for mine. I usually do 1C oats to 1C plant milk, a glob of peanut butter or small handful of nuts or both or a bit a tahini. It all works. Then, add fruits for sweetness (I like dates, but cut up fruit always works), and spice. I have a pre-mix, but literally any spice works. I usually have a blend a cinnamon, cloves, allspice, ground coriander, and something else. I don't remember. I also love a lot of powdered ginger.

The recipe can be made in like, 15 minutes the night before or even faster if you're using dried fruit. The spice mix can be bought (I used to use a pumpkin pie mix before it ran out) or even made.

And for the other meals, I usually make a soup and eat it for days. lol.

 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.

 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.

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

 No.1087

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

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


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

 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?
53 posts and 19 image replies omitted. Click reply to view.

 No.1051

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

>>1043
Are we SURE this is oyakodon

 No.1052

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

>>1051
Now that is more like it

 No.1058

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

winner, winner
chicken dinner

 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.

 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)

 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?
43 posts and 13 image replies omitted. Click reply to view.

 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.

 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.

 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.

 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.

 No.1084

God here. This sushi really means it.


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

 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 :-)
24 posts and 5 image replies omitted. Click reply to view.

 No.1063

Onions, pepperoncini, mustard, tabasco, and ketchup. Very sweet and tangy, with a hint of spicy.

 No.1065

Chicago dog, but I want to try white coleslaw on a hot dog as well.

 No.1069

File: 1731258561426.jpg (186.32 KB, 1135x1763, mekakure.jpg)

no mention of the venerable chilidog?

I also do a beef hot dog (they must always be beef, the chicken/pork ones aren't hotdogs, just affronts to taste.) with sauerkraut and mustard.

 No.1070

I love hotdog

 No.1081

File: 1737512372448-0.jpg (87.84 KB, 745x454, 1445242540641.jpg)

File: 1737512372448-1.jpg (67.69 KB, 633x637, 0388043.jpg)



File: 1475555572070.jpg (125.13 KB, 1280x800, 2016-10-03-202749.jpg)

 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.
26 posts and 7 image replies omitted. Click reply to view.

 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.

 No.1073

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

 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

 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.

 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.


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

 No.129[Reply]

oishii! ( ・ ・)
homemade nori/tamago furikake & salad!
What did you have for lunch sushirolls?
21 posts and 3 image replies omitted. Click reply to view.

 No.212

File: 1484903652218.jpg (190.35 KB, 726x957, 1403028817116.jpg)

bbq pork riblet, a sage and onion and cheese panini bread and 300ml of chocolate protein drink from the supermarket.

i had the exact same thing for morning break too.

 No.793

>>129
Just ate a few slices of pork loin accompanied by a nicely fresh salad with red onions and tomatoes. Delicious dish. It would've been even better with some rice to the side.

 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.

 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

 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.


File: 1465208625130-0.jpg (286.1 KB, 1023x682, depositphotos_5348599-Asso….jpg)

File: 1465208625130-1.png (503.48 KB, 767x469, retouched-sushi-dip-767.png)

File: 1465208625130-2.jpg (320.12 KB, 2060x1236, Sushi-with-chopsticks-009.jpg)

File: 1465208625130-3.jpg (1.39 MB, 2000x1118, wpid-img_6245.jpg)

 No.1[Reply]

Obligatory sushi thread time.
33 posts and 21 image replies omitted. Click reply to view.

 No.1047

>>1046
Yes! It was great because it was so different from what I usually eat. I especially liked my rolls with wasabi!

 No.1049

>>1047
>Wasabi
I remember when I ate sushi for the first time. I ate a good chunk of wasabi on its own.
It burned a lot and soured my experience with sushi, but it might be me not eating it properly

 No.1053

What's your take on salmon, sushis? I'm aware salmon wasn't used as an ingredient until the XX century but salmon is so tasty and moreso with rice I just love salmon sushi.

 No.1054

Salmon is my favourite type of fish. It's so versatile and enticing with the bright red colour, the subtle taste and melting consistency when prepared right.

 No.1055

>>1054
honestly, never had a proper salmon. i really like it in salmon pâté or canned in potato sauce


Delete Post [ ]
Previous [1] [2] [3] [4]
| Catalog
[ kaitensushi ] [ lounge / arcade / kawaii / kitchen / tunes / culture / silicon ] [ otaku ] [ yakuza ] [ hell ] [ ? / chat ] [ lewd / uboa / lainzine ] [ x ]