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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.
17 posts and 6 image replies omitted. Click reply to view.

 No.798

>>796
Make nachos or mac and cheese. Or top a croque madame with it. Croques are wonderful but they're also one of the heaviest sandiwches I've eaten, so might be a bit much following up cheese steaks with one.

 No.809

I had a weird desire to do some adventurous eating and try something new, so I bought a liver from the butcher shop yesterday, and cooked it up tonight. Everyone I talked to said liver was gross but honestly I think it came out pretty good. It's not my favorite thing ever, the texture and taste are definitely unusual. I would definitely have it again though, and it's cheap as hell. I just made a simple liver and onions, and the saute'd onions (and some beer) are a nice compliment to the liver. Fun things I learned are: always gut across the ventricles for a better texture, DO NOT overcook to avoid grainy texture, and soak in milk for a few hours beforehand to mellow the bitter tastes out.

 No.812

>>809
>liver is gross
Jesus Christ, how are Americans even real

 No.813

>>812
Are you the same person who posted on Lainchan about how you're so superior to Americans because you (incorrectly) think that Americans don't eat apples?

 No.814

>>812
lol
to be fair, my friends are incredibly picky eaters. Which makes me sad, I never get to go out to cool restaurants with them.



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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.
4 posts and 2 image replies omitted. Click reply to view.

 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.

 No.788

>>761
What a cute picture

 No.810

File: 1623896713371.png (1.87 MB, 1555x1706, youhaveinsultedthecurrygod….png)

I love curry of all kinds. It's one of my favorite foods and Japanese curry is actually one of the first dishes that I made while learning to cook.

Japanese curry is super easy to make so you won't even really need a recipe. Cook rice. Then Just chop vegs (onions, potatoes, carrots, etc.) and meat of choice, cook them in pan with some oil, add a cube of the curry roux, cook until it is mixed and dissolved, and then serve with the cooked rice.

 No.811

File: 1623956709651.png (519.58 KB, 800x1222, Curry.png)

I use this recipe.



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 :-)
4 posts and 2 image replies omitted. Click reply to view.

 No.804

Usually either relish & onions or spicy mustard, depending on what I'm in the mood for. I usually put sauerkraut on kielbasa, but I've never really thought to put it on a regular hot dog before. Maybe I'll try that at some point.

 No.805

I'll usually have a Chicago style dog without tomato, or, mustard, bbq sauce, and relish

 No.806

>>805
I have a "Chicago dog" every time I end up in O'hare airport for a layover. Very tasty, the pickled pepper on it is a really good topping.

 No.807

>>806
> o’hare
God rest your soul

 No.808

>>807
Hah, layovers suck but to be honest I'm always so tired that they all suck more or less equally, regardless of what airport I end up at. I'm just happy I'm able to travel to see family and such.



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

 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.

 No.783

Initialized my first (rye flour (rour dough? (rawr dough?))) sourdough starter yesterday, seeing signs of life, just gave it its first snack. Hyped to make my first real sourdough bread when it's past the initial phase. Also wanna try mixing in a dollop of starter into pancake batter.

 No.784

>>783 returning, and I uh, underevaluated how much life there'd be in this thing. Put it in too small a jar that it filled about 2/5 the way of, just noticed it has bubbled up to the point it's past the brim slightly pudging out and pushing up the loose lid.
Lucky I spotted it before I fell asleep, and have a twice as large clean jar on hand.

 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.



File: 1465358981157.jpg (2.58 MB, 3456x2304, IMG_3263.JPG)

 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.
157 posts and 56 image replies omitted. Click reply to view.

 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!

 No.794

>le mass replier arrive

Sipping on some oolong loose leaf right now, kind of fruity + nutty flavour, like apricots and almonds. Really nice stuff, I wish I saved the packaging so I knew what it was and I could rebuy, pretty sure it's from Taiwan though. I always brew grandpa style nowadays because I broke my favourite teapot. I really need to invest in a new one, I miss the ritual of it all.

>>54
Unless tea is high in tannins (these will make you nauseous and feel sickly), you might as well brew it until it's strong enough to be to your taste. Worth noting that if you brew a lot of tea for long enough, it does turn into a moderate stimulant, they used to drink it in the gulags. I used to use it during university for studying, after a glass of it you won't sleep for a minimum of two days, and surprisingly it doesn't seem to hit hard, at least for me, at all. It's quite smooth, and the only side effect I've felt were mild hallucinations after the first couple of minutes of drinking. If you have a weak heart though it'll probably be pretty dangerous.

>>69
On my list now, sounds really novel. I've never had a very smoky tea before.

>>418
If you ever decide you want a couple new members I'd love to get an invite, but I won't hold my breath. Sounds comfy though.

>>481
Kombucha is really lovely, it's a pity it's quite hard to get some around here. It's a great treat once in a while.
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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?
18 posts and 3 image replies omitted. Click reply to view.

 No.209

>>208
I dont think it should be spicy, really, but that probably comes from my background as an american where people typically only have it with corn chips, with salsa as well, and thats spicy.
Though I made some and just had it on a tortilla after seeing that picture.

 No.210

>>209
I don't add enough to make it really spicy, just enough so there's a hint on heat with some sweetness that you get from some chili. But that's the good thing with guac, you can make it how you like it.

 No.211

I grabbed a bag of chips, a can of corn and a can of mushrooms (still protein but cheaper than meat) from the store. Stuck them in the microwave covered in cheese and had me some kickass nachos.

 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.



File: 1508730324418.jpg (1.72 MB, 1936x2592, IMG_1300.JPG)

 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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33 posts and 12 image replies omitted. Click reply to view.

 No.733

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

I've made yakisoba every other night this week

 No.789

>>539
Hey, that's a nice blog. You've really done a good job with the photos and the editing.

 No.790

>>692
Potatoes truly are an underrated meal, they taste good while being healthy as well. Also the best thing about them is that you can easily get stuffed.

 No.791

>>715
Which beer are you drinking?

 No.792

>>791
I wish I remembered. Probably some local wheat beer or plain old Sierra Nevada, knowing me.



File: 1490695696442.png (225.69 KB, 1000x950, e215349032893cb30e53476411….png)

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

 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

File: 1601619704730.png (94.12 KB, 323x324, 1440284277123.png)

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

File: 1601797065031.png (91.13 KB, 276x276, Slika3.png)

>>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.

 No.787

french toast, or just some sandwich with hard boiled eggs and pink sauce. maybe some sausages and cabbage, but that's about it. i eat the same stuff every day, except for special occasions when i feel particularly motivated and decide to make some pancakes or oatmeal.



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

 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).

 No.786

pasta is my go to when i need to eat something. its pretty low cost, tasty, and easy to make. i just grab some bologna or ham, cut it into pieces, stir fry with some cabbage and onions, and prepare the pasta with a bit of olive oil.

other times i just get some canned sardines with tomato sauce, heat the sauce and sardines in a pan with some onions and peppers, and toss it in the pasta with some pecorino cheese. takes less than 12min.

burgers are also quite easy and quick to make, and you can get pretty creative with them.



File: 1468450911400.jpg (41.67 KB, 480x351, soup.jpg)

 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.
43 posts and 6 image replies omitted. Click reply to view.

 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

File: 1608343145998.jpg (1.85 MB, 3264x1836, 20201218_203443.jpg)

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.

 No.781

>>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.

 No.782

>>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.



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