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/kitchen/ - tasty morsels & delights

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

 No.435

My mom used to crack an egg on my bowl of soup just as soon as she served it, so the very high temperature would cook the egg and I would have wonderful strands of deliciousness in my vegetable soup.

I also like oatmeal, the instant kind. It works well if you want your soup to be more filling but don't want to add noodles or rice.

 No.565

File: 1566504506210.jpg (176.02 KB, 940x550, cold soup.jpg)

Finally, a thread that understands me.

Potato, beet, chicken and cold soups are the ones that I usually make. Not a big fan of pureed ones, though.

 No.566

>>435
I do instant noodles like your mom did.
Brings them to a food level.

 No.740

Made some pumpkin (+ ginger, garlic, sambal, onion and apple) soup today actually, celebrate the autumn mood a bit. Was great.

 No.741

>>740
Sounds delicious. Pumpkin is very underrated. It's sad that so many pumpkins are just used for decorations each year. I still have half a pumpkin and I think I'm going to make some soup with it.



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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

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.



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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
Post too long. Click here to view the full text.
29 posts and 11 image replies omitted. Click reply to view.

 No.726

File: 1598410480931.jpg (103.98 KB, 816x459, Okonomiyaki.jpg)

>>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

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

I've made yakisoba every other night this week



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

 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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 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.

 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)

 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.



File: 1504262273565.jpg (102.67 KB, 542x664, image-13.jpg)

 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

File: 1565295886094.jpg (487.15 KB, 1771x1189, 1543952195865.jpg)

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

File: 1566119793841.jpg (257.59 KB, 1129x1600, けものフレンズ ‐ようこそジャパリパークへ!_1_0….jpg)

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



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?
29 posts and 8 image replies omitted. Click reply to view.

 No.686

File: 1590193658406.jpg (1.85 MB, 1447x2318, e680e705348cfda3c6b50ca736….jpg)

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

 No.687

File: 1590202901751.jpg (55.77 KB, 837x628, 2052129.jpg)

>>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

 No.688

File: 1590205697043.jpg (125.28 KB, 800x1097, kwiozsn EYjqzRXUYAEO-Zy.jpg)

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

 No.689

File: 1590209162122.jpg (186.85 KB, 850x628, 1554443110406.jpg)

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

 No.691

we got bread on deck



File: 1488791531914.jpg (74.16 KB, 562x446, _20170305_194052.JPG)

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

 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

 No.644

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

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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.



File: 1575659201196.jpg (65.37 KB, 654x417, 300832_237777942932820_100….jpg)

 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?

 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.

 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.

 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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