/kitchen/ - tasty morsels & delights

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File: 1547071261331-1.png (2.07 MB, 1700x2200, betty crook-2.png)

Spices Anonymous 01/09/19 (Wed) 22:01:02 No.517 [Reply]

I came across and wanted to share an old cookbook with a neato infographic on spices. What are you favorite ways to spice certain dishes?

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Anonymous 08/01/20 (Sat) 08:18:03 No.711

>>709
That sounds divine. I'm going to buy amaretto and chocolate tomorrow and make some.

Anonymous 08/01/20 (Sat) 09:13:27 No.712

>>710
Well ideally wasting food is never good, but I get the feeling a lot of sushis won't want to eat what they cook if it's really bad. I've seen the news articles about people managing to make eggs catch fire.

Anonymous 08/01/20 (Sat) 18:47:03 No.713

I love seasoning potatoes with romero and paprika.
Sometimes potatoes do well with a little nutmeg as wel, and of course black pepper.
Black pepper works with everything. Sometimes I like to use oregano too. Or parsley.
Besides that, there's little use of spices in my cooking. I think my food is rather bland. Most people often use either tomato sauce, cream, curry, etc. But I think that's too much. I prefer a somewhat frugal use of condiments generally.
>>618
Oh I also use ginger a lot, and garlic too (though I usually do not mix them, it's garlic xor ginger)

Anonymous 08/28/20 (Fri) 18:17:06 No.731

>>711
Did you do it?

Anonymous 09/25/20 (Fri) 11:39:57 No.734

>>731
I did! I wanted to wait for a nice rainy night to enjoy it but it took a while to come (the amaretto's almost gone).

It was heavenly, as expected, tastes even better than Italian hot chocolate which I've been trying to find ever since returning to Australia. I used 90% cacao which was very bitter to start with, but the amaretto adds the perfect dash of sweetness.

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Dinner Thread Anonymous 10/23/17 (Mon) 03:45:24 No.400 [Reply]

I see there's a lunch thread and a breakfast thread, but what about your evening meals?
what do you eat? how late is too late?
and let' see what /kitchen/ can whip

pic related is what i made tonight

top
>thin-cut pork
>fried in sesame oil
>salt + 'steak spice mix'

bottom
>boil small amount of water to make 1 cup of couscous
>don't wanna have just that - add frozen peas
>go further and add 3 stalks of asparagus
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Anonymous 08/26/20 (Wed) 02:54:42 No.726

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>>725
Hooray, really happy with how these came out. Tastes great, and fun to make as well.

Anonymous 08/26/20 (Wed) 08:12:03 No.727

>>726
Looking good sushi! Consider getting some aonori, they add a really nice freshness. Leftover bonito flakes can also be used in broth.

Anonymous 08/26/20 (Wed) 09:35:27 No.728

>>727
Thank you! Of all the specific Japanese ingredients I was after, aonori was the only one I couldn't find, but I'm sure I can get it online for next time. It's easy enough once you have the ingredients that I'll surely do it again. Hardest part was honestly keeping hold of the weird slimy yam.

Anonymous 09/04/20 (Fri) 18:47:52 No.732

>>726
nice, this looks pretty good

Anonymous 09/16/20 (Wed) 21:23:59 No.733

File: 1600291438571.jpg (1.03 MB, 2448x3264, IMG_20200915_201719.jpg)

I've made yakisoba every other night this week

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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 12/04/17 (Mon) 13:38:41 No.411

Cheese Omelette:

- 4 eggs (use a big pan, non-stick or seasoned pan)
- splash of milk
- cheese (grated or cut)
- salt and pepper

Heat pan with butter or oil on low heat.
Mix eggs, milk, salt and pepper in bowl.
Once pan is hot, pour in the mixture.
Wait until you can put a spatula under the egg mixture without it breaking (about 5 minutes)
Fold 1/3 of the omelette toward the center.
Put cheese on top of folded bit and in the center (it will become the glue that holds it together)
Wait a bit for the cheese to melt.
Fold the other end of the omelette on top of the cheese.
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Anonymous 12/15/17 (Fri) 20:15:40 No.412

Tuna & Rice
It's a super easy dish that I quite like.

Ingredients:
rice
tuna
mayonnaise
peas -> optional
tomatoes -> optional

You should cook the rice and then mix it with the tuna and the mayo until everything is even mixed. You can add peas to the mix if you like them and even carve some tomatoes and put the rice inside it (my grandma used to do that) and it's good as well.

Anonymous 08/25/20 (Tue) 15:41:05 No.724

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I like to eat cooked potatoes.
>Cut up russet potato
>Add oil to pan
>Add potato and spices (I do salt, garlic, onion, and chili powder)
>Cook until a crisp
Cooked tofu
>freeze tofu overnight (optional), doing this makes the tofu less soft and more 'meat' like.
>Slice up tofu
>Add sauces I want (warsch, soy, vinegar)
>Add cornstarch (optional), when it fries with CS it has a crunchy outside
>Cook in oil until done
I'm also getting into miso. You just need broth, miso paste, and random food lying around you can add to the soup (Potato, onions, tofu, meat, etc)

Anonymous 08/26/20 (Wed) 15:31:21 No.729

simple tuna pasta sauce:
you will need
-can of tuna
-can of chopped tomato
-some cooking wine, i usually use red wine or vermouth
-olives
-onion
-garlic
-anchovies (optional)

>saute chopped onions and garlic until the onion is translucent
>add can of tuna, break it up with a wooden spoon, let it cook for about 30 seconds
>add tomatoes, olives, and a glug of wine
>optionally, this is where you would add some chopped anchovies. Don't worry, it won't taste too fishy it just adds umami.
>once the alcohol cooks off, taste and season appropriately with salt and pepper.
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Anonymous 08/27/20 (Thu) 16:48:56 No.730

>>724
Wouldn't it be difficult to cut the tofu while its frozen? Also hard to absorb the sauce. I guess it absorbs it while cooking.

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Anonymous 09/01/17 (Fri) 10:37:54 No.382 [Reply]

Do you like experimenting with food?
What are your best creations?
What were your worst creations?
Ever got something totally unexpected?

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Anonymous 08/08/19 (Thu) 20:24:47 No.562

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Sometimes I want to gamble for a bit, so this evening I made the following:

ingredients
- slightly moldy rice I cooked on sunday
- mussels
- onions
- carrots
- ready made pasta verde
- 4 whole eggs
- oil
- soy sauce
- few glowes of garlic preserved in chili oil

Everything fried in a pan. This will be my lunch for tomorrow and I haven't even tasted it. Wish me luck.

Anonymous 08/10/19 (Sat) 10:21:04 No.563

>>562
It was great. I will make that again (maybe without moldy rice).

Anonymous 08/18/19 (Sun) 09:16:35 No.564

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i don't experiment with food all that much due to time and money constraints, but if i see something that looks good ill try to find a recipe online and make it.

So far my favorite thing that I have made would be nikuman! It takes some preparation and waiting though, and the recipe i followed called for quite a few ingredients to get the specific taste. I also ran into some problems with the dough to meat ratio, and found that it was off and i was often left with more meat than i wanted. this could have been due to me just being bad with portions and making the dough the right way. but the end result really paid off it was delicious! as soon as i finished off that batch i went back to make more

Anonymous 08/27/19 (Tue) 20:05:12 No.567

Sort of, mostly with sauces but I got a few loose recipes that take well to it. I vaguely remember a couple that turned out good.

'Fast food' Sauce
>1/4 cup mayo
>1-2 tbsp ketchup
>1-3 tsp mustard
>1 tbsp Relish (Or chopped pickles, I use whatever or just the brine)
>Sprinkle of Salt, Pepper, very light sugar (Like a half pinch), smoked paprika, Worcestershire sauce, and vinegar
Mix it up good and let it set for like half an hour to overnight. Good on burgers, fried foods, sandwiches, whatever really. Optionally add finely minced onions, onion power, garlic, or garlic powder.

Bootleg Okonomiyaki
>1 Cup each of flour, dashi stock/water
>1 Egg, beaten
>Chopped green onion or chives
>Minced sushi ginger or ginger with a splash of vinegar
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Anonymous 08/25/20 (Tue) 15:27:29 No.723

>Do you like experimenting with food?
Yeah. Often after gaining the basic grasp of a recipe, lets say sauteed potatoes, I do it again, but slightly change things, differently sliced, spiced, oil. Other experiments are were I'm missing one ingredient and I try to replace it.
>What are your best creations?
I say fried potato skins. You get leftover potato skins and put them on a pan with a small bit of peanut oil and start adding spices you like, I did a pinch of cumin, onion powder, garlic powder, and salt, to it while stirring them around. I stop cooking when they're crispy. Depending on how much spice I put I can eat them alone, if I put a little, or I can use them as crunchy topping,if I used a lot of powder.
I would never make the recipe alone though. Only when I have leftover potatoes. I like to add them to mashed potatoes I've made
>What were your worst creations?
Another potato recipe. It was simple sauteed potatoes, but I put way to much oil so whenever I bit into them the oil would leak out ruining the taste.I also put cheese on it which got burnt.
I also made a re-fried beans and mayonnaise taco. Everyone thinks its disgusting, but its OK
>Ever got something totally unexpected?
I tried to make beans and cheese, just a can of beans with a package of Mexican cheese dumped in, and it came out more like a chip dip than actual meal.
One time I sliced potatoes to thin while cooking them and made some pseudo chips

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Anonymous 03/28/17 (Tue) 10:08:17 No.254 [Reply][Last 50 Posts]

What do you guys eat for breakfast?

i usually eat fried eggs, coffee with milk and sometimes i buy something to eat at uni

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Anonymous 05/17/20 (Sun) 02:41:33 No.668

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>>667
Probably this kind, but with a toffee or chocolate filling.

If not, then some made by Nestle, like Chocapic, Nesquik, Kangus. I don't like the company itself, but the cereal's good.

Cap'n Crunch look very sugary indeed!

Anonymous 05/17/20 (Sun) 03:29:36 No.669

I don't really eat any "breakfast foods", I usually just save some food from the night before and eat the leftovers. That said, I often eat my breakfast the night before…

Anonymous 05/17/20 (Sun) 19:15:00 No.670

>>668
Toffee filling? That sounds pretty good.
>>669
Breakfast for dinner is fine too

Anonymous 05/18/20 (Mon) 00:57:31 No.671

I had a chocolate protein shake for breakfast, mixed it with almond and coconut milk.

Anonymous 08/06/20 (Thu) 03:39:43 No.714

Oatmeal with fruit every time on the stove or in the microwave. Bananas are always in it since they're cheap and also frozen berries, which are expensive. Sometimes I'll eat grapes with oatmeal, but never in the oatmeal. I definitely want more variety for my oatmeal. I want flax seeds, mangoes, strawberries, etc.

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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 05/23/20 (Sat) 00:27:38 No.686

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>>685
ah I forgot my cute girl with bread image! How embarrassing.

Anonymous 05/23/20 (Sat) 03:01:42 No.687

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>>685
beer bread came out great! The recipe was extremely simple if any of you sushis wanna try it, I used this one here https://www.food.com/recipe/beer-bread-73440#activity-feed

Anonymous 05/23/20 (Sat) 03:48:17 No.688

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>>687
>Belgian White
Nice. I've been enjoying witbiers too as of late. Refreshing and easy on the stomach.

Anonymous 05/23/20 (Sat) 04:46:02 No.689

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>>688
Yeah they're one of my favorites, New Belgium makes a pretty good one. It gave the bread a nice taste too!

Anonymous 05/24/20 (Sun) 17:50:39 No.691

we got bread on deck

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Veg thread Anonymous 03/06/17 (Mon) 09:12:12 No.232 [Reply]

A thread for all things vegetable!

What's your favourite vegetable?
What are your favourite veg recipes?
Any vegetarian rolls in the house? Share the things that make veg life comfy!

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

Anonymous 05/18/20 (Mon) 21:23:56 No.674

Cabbage goes good in soups/stews too

Anonymous 05/19/20 (Tue) 05:46:24 No.675

>>673
Looked up a video recipe of that soup and it unlocked some distant memory of mine. I swear I had something like that when I was a kid. I'm going to try that out, thanks for the tips.

Anonymous 05/19/20 (Tue) 06:54:09 No.676

>>675
It's a pretty basic friendly lady Sinosphere peasant soup so yeah. Remember that nothing in the soup 'goes bad' if you overcook it so don't worry too much on timing as long as you don't leave it in there for like an hour. If you want tips on the meatballs I can give you some too.

Anonymous 05/19/20 (Tue) 09:55:35 No.677

Made more cabbage stew today lads, fuck I love cabbage.

Anonymous 05/23/20 (Sat) 04:46:53 No.690

>>677
if u love cabbage so much why dont you marry it

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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 04/07/20 (Tue) 11:27:43 No.643

>>639
Ha, I don't remember exactly, it was some years ago now. I took it apart and looked at the mechanism, I think it had a gear for adjusting with a peg that stopped it from going too small, so I must have broke or bypassed the peg… that or there was some shimming. I also took off the adjustment knob once I got it to a grind size I liked.
>>640
I don't usually tamp with the aeropress, I find I kick up the grounds with pouring in water anyway… maybe this is my problem with it.
>>642
definitely interested in pics

Anonymous 04/12/20 (Sun) 10:12:49 No.644

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>>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.

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

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My french press arrived today and I started practicing.

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Anonymous 12/06/19 (Fri) 19:06:42 No.604 [Reply]

The sun has finally come out! It was a nice rain the past few days.

I made some pepper sauce today sushigirls. I used bhot jolokia and trinidad scorpion. I've washed my hands about 6 times. Yet, 4 hours later, hen I touch my genitals, my eyes, or my nose, I still get a nice, soothing, burn that lasts over 5-10 minutes. ^^

anyone else a fan of hot peppers?

Anonymous 12/06/19 (Fri) 23:36:19 No.605

>>604
>anyone else a fan of hot peppers?
Well their music wasn't bad but I wouldn't call myself a fan.

Jokes aside I love spicy stuff so yes, without a doubt.

Anonymous 12/09/19 (Mon) 09:41:44 No.606

I really like spice but I'm not familiar with western spices. I mostly eat Chinese food. I tried a hot sauce made with the ingredients of pepper spray and it wasn't as hot as I thought it'd be. I feel like I reached the top of the mountain and it's quite lonely.

Anonymous 02/29/20 (Sat) 11:07:13 No.631

I love it, when food makes me sweat and cry while eating and still fuels my desire to devour more. >>606 The chinese cuisine is well designed for that purpose. When I went to china, I had not a single regular dish, that wasn't a feast to nourish from. It also goes surprisingly well with the humidity and heat down there.

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Tea Thread Anonymous 06/08/16 (Wed) 04:09:41 No.2 [Reply][Last 50 Posts]

Lets have a tea thread! What are you guys drinking, whats you're favorite kind of tea?
Here is a nice cup of green tea.

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Anonymous 11/27/19 (Wed) 18:32:40 No.600

File: 1574879558911.png (1.62 MB, 720x1280, ClipboardImage.png)

I had black tea with honey today, thinking of getting a russian style samovar because I drink a lot of tea

Anonymous 12/06/19 (Fri) 01:38:13 No.603

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i made some shincha with ginger. I let it cool off and ended up freezing it with orange and clove. The chopping board had onion oil on it, so the ginger tasted pretty funky.

So i got some robusto brew coffee from mid-morning mixed it with water, ginger, and sugar. It tasted like zinger tea.

Anonymous 12/18/19 (Wed) 00:02:08 No.615

I got a tea advent calendar this year, which has been pretty interesting. You get a sachet of leaves each day, enough to make a couple decent cups; It's been mostly herbal teas and blacks, but there have been a couple of stand-outs like a green tea that tasted of strawberries and cream.

Anonymous 12/18/19 (Wed) 00:43:30 No.616

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I've been drinking a lot of chamomile tea lately, to help me calm down, since the black tea I usually drink makes me a bit restless sometimes. I'm not sure if it actually has this effect, of if it's just placebo, but it seems to do the trick.

Anonymous 12/18/19 (Wed) 20:39:12 No.617

How do you guys treat your water and teapots? What keeps me away from enjoying a good tea is definitely bad quality of water and dirty vessels.

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