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/kitchen/ - tasty morsels & delights

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Remember to keep it cozy!
Catalog
ゆっくりしていってね !

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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.

 No.401

on tonights menu was:
>baked chicken breast
>roast potatoes, pumpkin, and carrots
>a simple salad of lettuce, beetroot, and feta

no photo because the food is long gone

 No.506

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How come the dinner thread is so unpopular?

I like to eat warm food in the evening. Soup with some bread is great and doesn't stress my digestive system at bedtime.

>how late is too late?
Having a meal past nine is usually not a good idea, while dining before six o'clock makes me hunt for snacks later in the evening. When I had late shift, I used to eat out, because preparing food takes another hour, leaving me with dinner past 10.

 No.507

incredibly cursed dinner images
https://twitter.com/search?q=from%3Akushoverlord%20dinner

 No.539

File: 1552835564060.jpeg (990.75 KB, 2752x1548, tyd9.jpeg)

I made something tasty last evening:

https://cenysor.neocities.org/鳥野菜丼.html


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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?

 No.534

I was considering starting to bake my own bread, but I wouldnt even know where to start.
any help OP?

 No.535

Yes. I love bread. Bread is life. Tomorrow I'm off and I'm going to wake up very early so I can start baking.

 No.536

>>534
flour water yeast and salt
that's your start

 No.537

>>534
Like >>536 said, it's pretty simple. If you want to start a sourdough you don't even really need the yeast, you just let some of the naturally occurring ones colonize a flour/water mix.

The benefits of the starter is that you don't need yeast, and it forces you to either get better by baking a loaf every week, or throw away bits of it as you feed it.
>>535
Hell yeah sushi roll good luck!

 No.538

>>534
It's been a long time since I've baked any but I found the Breadworld site to be really good.


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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!
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 No.338

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>>337
or like this?

 No.339

>>338
This second pic looks almost exactly how it turns out. I also turn on the fan in the oven during the last 10-15 minutes to get that delicious golden crust.

 No.349

>>339
for future reference those are usually known as roast potatoes
I agree though, parboiling them helps keep the insides soft and the outsides crispy

 No.523

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For those interessed in growing their own and live in the northen hemisphere; i don't ;_;.

 No.532

Spinach is such a nice leaf


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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.
140 posts and 49 image replies omitted. Click reply to view.

 No.527

File: 1547934681586.epub (54.85 KB, Okakura. The Book of Tea.epub)

>>526

 No.528

File: 1548154412476.jpg (1.87 MB, 2448x3264, 065.JPG)

Vanilla rooibos for me this morning. I need to stock up my tea stash, but that'll be for when I have some money spare.

 No.529

>>427
I love Lapsang Souchong too. I know the Chinese look down on it but I still love it. The best black tea I've ever had was flowery orange pekoe.

 No.530

Just sitting down with some bag earl grey. Sometimes simple is best, and earl grey is what got me into tea to begin with.

Also the past year I tried Typhoo the first time, was kinda weird. First package was super good, very rich and malty. But then I got a second larger package, and instead of usual bags they were round, large and without any thread/labelthingy. And those just tasted like rich cardboard.
>>529
Just in case it's not intentional / knowingly,
FOP (flowery orange pekoe) is a quality grade of tea,
i.e. there's FOP grade assam, FOP grade ceylon, FOP grade darjeeling, so on.

 No.531

>>528
i like your cup and saucer, very fancy


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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?

 No.518

This is super neat. Thanks sushi. I’be personally started sprinkling a little bit of my home made bbq rub on my fried eggs in the morning. I know, it sounds weird. But trust me. The brown sugar gives it a bit of that dark sweet flavor which goes great with the runny yolk, the pepper gives it a little kick. I overdid it once and it totally overpowered the eggs but just a little sprinkle on top is great.

 No.519

There were these and other tables and graphs like that on that old 4chan images compilation. Around 4gb.
In 2012 i think it was already old so i don't know if it still exists. I had it but deleted most of it due to lack of space; now that i'm cooking i want them back, funny.


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 No.254[Reply]

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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 No.512

>>508
Don't fall into the trap of only sweet oats! Savory oats don't get the love they deserve.

 No.513

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>>512
I dunno how people are eating oats. They are disgusting. Like the grim futuristic human feed - bland, lumpy, tastless pulp, made I don't even want to know what from, corpse-starch, probably.
Oats should be feed to cattle.

 No.514

>>513
I hate oatmeal but oats can be eaten just fine raw. Make a muesli with some rolled oats, mix it with nuts like almonds, walnuts, pecans, or hazelnuts, throw in some chopped dried fruit like figs or apricots, put some fresh banana and strawberry slices on top and eat like a cereal, with milk or nut milk. It's pretty good and very filling, way better than box cereal.

 No.515

>>514
They're also good in yogurt.

 No.516

>>512
I added some leftover chicken and corn to oatmeal and added a bit of salt once. It was way better than I expected.


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 No.1[Reply]

Obligatory sushi thread time.
10 posts and 12 image replies omitted. Click reply to view.

 No.494

>>490
>which beer did you have?
either kirin ichiban or sapporo, I forget since I've gotten sushi quite a few times lately
>If it was the first time you had it
I've had sushi so much I've lost count
>did you like it?
of course!

 No.495

>>494
>sapporo
good taste uwu

 No.496

>>492
rice cookers are as low as $10. expensive ones are expensive, the target off brand one is cheap. Both make white rice nearly perfectly.

 No.502

Sushi in Japan is great.
Will probably get some more soon, although I don't want to spend too much money on food.

 No.503

File: 1541876236511.jpg (317.14 KB, 700x875, 41349092_234392280758124_3….jpg)

The only sushi bar near me just got a Sushi Proficiency Certificate from Hirotoshi Ogawa. I won't be able to check if it means anything because I am mad broke.
If you are willing to pay € for my dinner, find me on Gaia Online.


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 No.454[Reply]

I made noodles :)
1 post and 1 image reply omitted. Click reply to view.

 No.456

>>455
When I first started living alone it took me a while to figure this shit out. It's remarkably easy (and rewarding) to spruce up an okay dinner into a tasty dinner with just a teensie bit of creativity. Don't ever undervalue the effect of good food on your overall wellbeing

 No.457

>>456
yeah, im makin shin ramyun tomorrow and plan to add fried minced meat, green onion and egg

 No.458

Good job sushi! I really think that for people out on there own, picking up a couple of spices can improve quality of life imensely. Especially of your on a budget. Eating the exact same thing every day is fine if it's your favorite, but if it's just the cheapest thing You could put together it gets boring really quick. Here are some of my favorites:

-Salt (though ramen really doesn't need any more sodium, it's good for other stuff)
-black pepper
-crushed red pepper or chili flakes/powder
-onion powder
-garlic powder
-basil
-cinnamon and nutmeg (not so sure about on ramen, though I've never tried)

Spice is a really great way to get a lot of flavor out of a bland dish. And eating boring food is really bad for your sanity, especially frequently.

 No.459

>>458
>Spice is a really great way to get a lot of flavor out of a bland dish. And eating boring food is really bad for your sanity, especially frequently.

Guess that explains why the spice trade was such a huge thing which built empires historically. I never really understood why something so useless was so valuable but I suppose it makes sense.

 No.460

>>455
>>458

Thanks sushis


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 No.451[Reply]

Just got some MSG, what should I put on it? Also, is it really that dangerous?

 No.452

File: 1527213759652.jpg (58.37 KB, 658x617, DZtyZwHVMAAGqXx.jpg)

It's just glorified salt. Use a pinch of it in savory dishes like stir fry to make them more savory. It's not good for those with high blood pressure (hypertension), but neither is normal salt. People that think MSG is toxic forget the basis of toxicology itself is that _anything_ at the right dose to the right person is poison. Young kids can get an allergic reaction from it (hives; swelling lips), but that can be fixed with crushed diphenhydramine in a carbonated beverage. The CO2 causes quicker absorption of the antihistamine in the stomach alleviating symptoms faster.

[protip] Carbonation can get you drunker faster harder stronger with this same technique. Use such advice with caution, 007.[/protip]

 No.453

File: 1527864655366.jpg (90.83 KB, 750x465, malatang.jpg)

>what should I put it on?
Hearty food benefits the most from it. I add MSG to fried rice, noodle soup and vegetable based hot meals, basically anything of asian cuisine.

>is it that bad?
Every pure chemical is able to damage the body, take sodium chloride or sodium bicarbonate for comparison. However I once asked a chemist about that and he told me it is slightly more toxic than purified water.

MSG is in some natural sources too, like meat or seaweed, hence their savoriness.


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

 No.365

I've always wanted to try avgolemono properly. My mother made it for me a few times when I was younger but every time she did it would make me sick. And since then I've been told that the way she made it isn't the correct way, but I've been too scared to retry it. Any good recipes?

On another note, sweet potato soup seems really nice right now as it's rainy and cold now, I might make some today !!

 No.369

Sushis, I have good words to share. Baby goose soup is the greatest food to exist without exception. Uncomparably tasty.

Also some recipe.
It might not be well known in this modern society but if you butcher an animal and put almost all of it in a pot to stew for an hour or so then it will be significantly more delicious than the most choice ingredients that you might think to use.
This might be easier with small animals so maybe find a local chicken farmer and buy a whole chicken to give it a test.
Add some salt, a dash of pepper, and maybe some filler like rice or noddles and you have a real hearty soup.

 No.370

>>363
I haven't had meatballs in a while, i think i'll have to make some soon. Never had that zucchini dish though, sounds good!
>>365
I haven't looked at my recipe or made it in a while but the key to it is to add the broth to the eggs mix pretty slowly to get it up to temperature, she may have heated it up too fast, the goal is a more emulsified situation.

 No.371

>>369
There is no other way to cook soup, tbh. Using just some part, like breasts only, makes your soup too bland.
I love my soup with bellpepper, laurel leaf and a dash of dill and I recommend it every sushiroll out there.

 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.


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