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/kitchen/ - tasty morsels & delights

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Remember to keep it cozy!
🎉 Happy New Year! 🎉

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 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.
156 posts and 55 image replies omitted. Click reply to view.

 No.750

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I drink a lot of green tea. I do not add anything to my tea since I've been cutting off sweets for quite some time now

 No.751

>>481
What is it?

 No.752

>>751
It's Kombucha, tea fermented with bacteria and yeast. It has a strange sour and sweet taste and is a bit fizzy. It's interesting and I'd recommend at least trying it. To be honest I avoided it for a long time just because it's one of those things that crazy people and sketchy magazines my grandma reads ascribe ridiculous and nonsensical health benefits to, but it actually tastes good so who cares.

 No.777

I need to thank the sushi that recommended yuuki-cha a while back. I'm going to buy some stuff there soon.

 No.778

>>777
Lucky post! You win!


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 No.17[Reply]

Anyone else into soup? Recipe's, thoughts, or techniques?
I've been making lots of sweet potato soups recently. It's pretty cheap, and super tasty. Cutting up the veggies takes a while, but I can make enough at a time to last me a couple days in the fridge. My recipe varies, but usually includes about 2 tbsp olive oil, a couple cups water, a teaspoon salt, and 3 or 4 sweet potatos.
41 posts and 6 image replies omitted. Click reply to view.

 No.763

>>760
That's really sweet. Tumeric helps with stews, I don't generally make meat soups except for meatball soup but putting tumeric in the meatballs alongside potato and bok choy or ash pumpkins is really nice and adds an unexpected depth to the flavor even when you really didn't add much meat.

 No.766

>>760
If she's allergic to alliums in general and you still want a garlicky flavor you can try asafoetida powder. It's a pretty popular substitute for people who avoid garlic and onion for religious reasons.

 No.771

Made some Sopa de Ajo-ish inspired by chef Johns (FoodWishes) recipe video to make use of some dried out sourdough bread. Chopped up a chorizo into slivers rather than using ham since that was what I had.
Surprisingly delicious with soggy hot bread soup.

 No.772

I love soup, a lot. I made a load of dumplings today, and had some filling left over - mushrooms, onion, cabbage, carrot, and spices. So I added water, cornflower, edamame beans and peanuts to it, and ate the dumplings in it. So tasty!

 No.776

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I roasted up some squash, carrots, onions, garlic, and apples, got the immersion blender out and made butternut squash soup. For spices I used nutmeg, cinnamon, cayenne pepper, sage, salt and pepper. Came out super tasty, I'm proud of myself.


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

 No.769

Not bread, but I've been baking quiches recently. I chop up whatever veggies I have, some meat, some cheese, and throw it in for an hour. I actually got a twin yolk recently, I felt petty special.

 No.770

>>691
bread on the floor

 No.773

>>767
oh nice, thicc bread is best for spreading stuff on too. have you baked with rye alot sushi? I just got some whole rye flour for the first time and I have no idea how to work with it.

 No.774

>>773
>have you baked with rye alot sushi
Not really, think this was the second/third time? And only made wheat bread like once or twice. Bread is kinda hard to get right, while sugary stuff is super easy to make and get better quality than store bought, so that´s where I´ve spent most of my baking efforts prior.
I have an old goto cookbook that has a lil bit of everything that is usually good, so I just used a recipe from that. Was actually scalded rye bread, to be more precise, where you pour boiling water over the rye flour and let it cool 10-12h before making the dough. Haven´t done regular rye bread without scalding so dunno how much of a difference it makes.
So I dunno, try to find a recipe you trust the source of and go from there?

 No.775

Rye flour is my nemesis. Every time I bake with it, my bread comes out too thick and dense, even following the recipes I find exactly.


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 No.755[Reply]

Hello there dear sushis!!
have you ever try making curry? do you have a favorite recipe? spicy or sweet? any good advice for curry?

>lately i'm very into making the le blanc curry but i want to use a good coffee and chocolate.
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 No.758

>>757
I don't really understand the appeal of Japanese curry, but then I've usually found Japanese cuisine to be a bit overrated. Japanese curry manages to be weirdly bland and I'm not sure how; I don't even mean lack of pungency, just a lack of…depth of flavor, I guess? Could be an unsophisticatedness to the spice mixes, I guess.

 No.761

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I love and adore curry rice, it's my favourite. I like to take any Japanese curry roux and mix it with miso and gochujangg, typically made with potato and some kind of legume like pigeon peas or chickpeas. I want to try making it with other things maybe shrimp or ground turkey, I don't know. Curry rice is peak comfort food.

 No.762

>>761
also: always topped with drizzled Kewpie mayonaisse. This step is essential and cannot be skipped! I also like to add an extra dollop of gochu.

 No.764

probably tomorrow i'll buy ingredients to make some curry for the week

 No.765

>>758
I eat curry pretty much every day and I like Japanese curry. It seems like it would be intentionally bland and simple, since it's a comfort food associated with childhood within a cuisine that values subtle flavors. I add stuff like soy sauce and katsuboshi and miso rather than the spices I usually cook with. It helps to think of it more as a curry-themed dish within Japanese cuisine than what someone from a traditional curryeating culture would think of as curry.


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 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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 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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 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.

 No.742

>>27
Speaking of rice: Jasmine rice with seasoning salt. Good for a cheap, low-effort side or if you just want something to snack on that doesn't require a whole lot of attention.

>jasmine rice ($1-2/lb)
>seasoning salt (recommend "Johnny's" brand but generic works too, about $5 for a 1/2lb shaker)

>rinse rice
>good ratio for jasmine is 1 cup water per 1 cup rice
>cook rice in rice cooker
>don't remove lid for 10 minutes once cooker is done to let rice absorb more of the steam
>fluff rice
>serve topped with a couple shakes of seasoning salt

you get a nice hot bowl of rice with a decent kick of flavor

 No.744

>>23
I mean "low effort" is a bit of a definition thing, but I'll share some recipes. I start cooking whenever I am hungry, so my stuff needs to be somewhat fast to make. You can find the recipes online, if it's a chinese sounding dish, I probably got it from the YT channel "chinese cooking demystified":

>snacks (lowest of low effort)
garlic bread (bread + butter + garlic + cheese in oven)
Toast hawaii (toast + ham + slice of pineapple + cheese)
baked chickpeas (toss chickpeas, salt, oil, herbmix, then put in oven until crispy)


>very low effort
Spätzle/Spaetzle (german noodles, best eaten with cheese)
Shaxian peanut noodles
Pumpkin soup
Älplermagronen (swiss national dish)
Shakushka
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 No.746

__Oyasumi Pudding__

ingredients
- milk
- semolina
- sugar

seasoning
- cinnamon
- allspice
- essential lavender oil
- salt
- (extra sugar if desired)

Mix milk with sugar and bring it to a boil. Reduce heat and mix in the semolina. Keep stirring slowly. When it forms a nice pulp, add cinnamon, salt, allspice and mix well. If it gets too thick, just add milk. Take off the stove and add 1-3 drops of essential lavender oil (be careful here, this stuff is strong).


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 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
133 posts and 25 image replies omitted. Click reply to view.

 No.735

>>378
Cleanup is always the time crunch for me, especially when it comes to eggs.

 No.736

These days I usually just start with a cup of soymilk. I used to have a cup of regular milk, but I learned that it was giving me brain fog, so now I only have regular milk in the evening. I have something else a bit later when my stomach wakes up more.

 No.737

Had some really delicious toasted rye bread with brie cheese today, washing it down with some black coffee now. Feel ready to make the best of the day.

 No.738

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Made some cinnamon apple oatmeal today, along with a smoky ham & cheese sandwhich I put in the waffle iron.
The oatmeal is still missing a lil something, much better than last time I tried to make some at least. Hope it's not sugar, trying to avoid it as much as possible nowadays. Looked up some recipes and saw one that added nutmeg and ginger on top of the cinnamon, maybe that can give it that extra kick.

A tip for another oatmeal variation is to fry half an onion finely chopped until soft and translucent, then you cook your oats in the same pan (leaving the onion in) as you normally would except using chicken stock instead of water+salt. Fry an egg while it cooks and serve with that on top. Super hearty.

 No.739

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>>738 again, had another go at that cinapple oats today, added the ginger but didn't have any nutmeg, and instead of adding milk in the bowl when eating exchanged half the cooking water for milk. At first thought it was still kinda bland, then when I was salting my boiled egg I had with it I realized I had totally forgot to add salt. Much better after adding some, imagine if I had put it in during prep instead I would be pretty much satisfied with this version of it.


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 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?
10 posts and 3 image replies omitted. Click reply to view.

 No.711

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

 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.

 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)

 No.731

>>711
Did you do it?

 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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 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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29 posts and 11 image replies omitted. Click reply to view.

 No.726

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

 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.

 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.

 No.732

>>726
nice, this looks pretty good

 No.733

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I've made yakisoba every other night this week


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 No.382[Reply]

Do you like experimenting with food?
What are your best creations?
What were your worst creations?
Ever got something totally unexpected?
15 posts and 2 image replies omitted. Click reply to view.

 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.

 No.563

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

 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

 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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 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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 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.

 No.674

Cabbage goes good in soups/stews too

 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.

 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.

 No.677

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

 No.690

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


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