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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.543[Reply]

How do you like your Coco? Milky? White? Dark? 100% pure and bitter?
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 No.560

>>558
Second zis.
Your special occasion is now.
Make yourself a cup of tea, grab a blanket, and enjoy.

 No.580

Between 70% and 80%. I bought some at a chocolate shop and the bar is divided into very small rectangles, which is neat for not wanting to chomp the whole thing down. Praline is a no go, because it's sweet heavy and I can't not gobble that shit up in less than one hour

 No.581

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I want some now. aaaaaaah

 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.


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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?
4 posts omitted. Click reply to view.

 No.538

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

 No.576

Since if I have the time to plan this again, I did some bread again and learned a lot along the way. My former breads were always very dense, with a strong taste of yeast and a thin crust. I found the key for a tastier bread was at least 1) Either using some sourdough or taking care properly of the yeast 2) putting enough water, it's ok if the dough is sticky at first.

With the proper raising time and those two simple rules the bread came out as way tastier and the crust light and soft.

As for resources, there is plenty of channel about that subject, but John Kirkwood channel is really on point and totally fits the mood of this board :

https://www.youtube.com/user/jonboy2478/videos

 No.577

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My family has been making no knead bread for a while now and I decided to make it since I moved out and got a Dutch oven. I made this one with kalamata olives and rosemary :)

 No.578

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>>577
Very nice. Here is mein last bread

 No.579

>>577
>kalamata olives and rosemary
Didn't see that, it's even better. It must tastes like some of the bread called "fougasse" in France, often sold in a different form but with olives, lardons or onions inside


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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.571

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>>367
I put everything but honey in a french press, fill it with hot water, wait for several minutes and plunge. Honey is stirred into the brew after you fill your cup. Sorry for a 2 year long response.

Meanwhile I've discovered another majestic food item - grilled cheese (made with homemade bread and young gouda). The secret is a spread or two of butter on the inside, and the freshness of the loaf.
That's the bread recipe - weekendbakery.com/posts/making-a-crusty-white-loaf

Also meanwhile I've spent over a year working in a coffee shop, so coffee is my pal now, and more often than not my breakfast is just a cup of coffee.

Cheers to all of you delicious sushis who keep this thread alive.

 No.572

Eggs over easy and buttered toast. I like the ritual of cooking breakfast every morning. I find it hard to get up, but if I force myself to do the actions of standing up and cooking and eating a lot of food, I can really get myself moving for the day and start my day off!

 No.573

>>570
I have a coworker who does this. He'd fit in well here.

I don't regularly eat breakfast but if I do I'll grab a bagel and create a sandwich with some sausage patties, cheese and hash browns. I don't like eggs.

 No.574

half scrambled eggs usually. For those who don't know, instead of whisking in a bowl and cooking that, you crack the eggs directly into the pan, and let the whites cook for a bit before you stir things around. Produces this really fluffy kind of scrambled egg that only takes 2-3 minutes to make.

 No.575

First thing I do when I wake up is drink a cup of black coffee, I always do this on an empty stomach. After the coffee I usually either won't eat until about lunchtime or so.


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

 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.

 No.565

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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.


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

 No.531

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

 No.540

I went to the japanese market in downtown and bought some oi-ocha green tea bags.
Easily some of the best tea I've ever had. So unbelievably delicious and hardly bitter at all.

 No.541

Post your gaiwan.

 No.558

>>58
That sounds pretty fun. I'll have to give it a shot.

 No.561

I had Reishi tea and it tasted ok, but messed up my guts.


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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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 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

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I made something tasty last evening:

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


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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!
9 posts and 1 image reply omitted. Click reply to view.

 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

File: 1547481179421.png (616.94 KB, 1125x796, Culinary Techniques - Octo….png)

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.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.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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