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/kitchen/ - tasty morsels & delights

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🌟 The new /otaku/ board has been made to accommodate Samachan users. See the /otaku/ landing sticky and the original discussion thread. 🌟

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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?
4 posts and 1 image reply omitted. Click reply to view.

 No.705

>>704
That's very nice sushi, thanks a lot.

 No.706

My favourite is spiced hot chocolate. Dark chocolate with milk, cinnamon, cloves, and amaretto liquer.
Extra comfy in winter.
I'll share the recipe if someone's interested.

 No.707

>>618
Just experiment man what can go wrong
Worst comes to worst you beg your sister to make a meal for you because you messed yours up or you buy a pizza instead of eating whatever disaster you cooked up. Experimenting with food is what makes cooking worth doing, if you're just going to follow a recipe it's boring.

 No.708

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>>706
Winter is a long way off, but I'd love it anyways.

 No.709

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>>708
50g 55-70% dark chocolate
150g whole milk
3 cloves
a pinch of ground cinnamon
25g amaretto

Put everything but amaretto in a pan and bring it to heat, stir constantly. When the temperature hits 65-70 celsius, take it off the fire. Strain in a mug, add amaretto and stir it in. Done.
That's how I do it at home. At work I have an espresso machine, with machine it takes a minute to prepare.


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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.
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 No.699

>>698
Maybe it's a hypercaloric meal

 No.700

>>698
Phone cam refuses to focus in colour for sone reason. Fuck if I know about the size.

 No.701

Today I had wholewheat bucatini (spaghetti with a hole through the middle) in a tomato sauce with black olives, some chewy spiced tofu and finely chopped green finger chillies mixed in on a bed of rocket. It was really really delicious.

 No.702

A bit of 74% ritter sport and a cup of instant coffee.
Beers are chilling in the fridge until night.

 No.703

File: 1592912248417.jpg (1.62 MB, 3264x2448, IMG_20200623_193319.jpg)

Small dinner for a small person who came home late


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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?
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 No.686

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

 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

 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.

 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!

 No.691

we got bread on deck


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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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 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
127 posts and 24 image replies omitted. Click reply to view.

 No.667

>>666
What's your favorite cereal?
I rarely buy it but when I do I get sugary garbage like captain crunch because I wasn't allowed it as a kid

 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!

 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…

 No.670

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

 No.671

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


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 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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 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

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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.

 No.645

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>>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

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My french press arrived today and I started practicing.


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 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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 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.
149 posts and 51 image replies omitted. Click reply to view.

 No.600

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

 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.

 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.

 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.

 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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 No.543[Reply]

How do you like your Coco? Milky? White? Dark? 100% pure and bitter?
18 posts and 4 image replies omitted. Click reply to view.

 No.582

I just like to refrigerate some 99% chocolate and munch it down, its crunchy at the start and once it gets in contact with your tongue it starts to melt.

 No.583

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I like bars that are a bit more thicc than usual, you don't think it'll matter that much but it's like with pasta, changes it up quite a bit even though it's the same thing. Pic related but the dark choco variant is one of my faves.

 No.584

Sweet things make me ill. I like bitter chocolate, like coffee.

 No.585

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i love all chocolate, no matter what classification

 No.586

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A nougat core coatet in marzipan and chocolate is called Baumstamm in Germany. These candy bars are usually sold during Christmas time. That means you can obtain them from September until March or all year around at some places.

Drops of chocolate mixed with crisp bread crumps are also really addictive.

>>544
But it's made of cocoa butter, although the content is low compared to darker chocolate.


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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?
14 posts and 2 image replies omitted. Click reply to view.

 No.542

I had an idea after getting some bulk popcorn kernels. The heart (or kernel) of it is in the buttery flavor of uni, or sea urchin. Add some shredded dulse flakes since they're quite soft and serve as the salt. I have yet to try it but there was something to it…

 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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