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/kitchen/ - tasty morsels & delights

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File: 1626125971363.jpg (1.58 MB, 4032x3024, dinner.jpg)

 No.833[Reply]

Last night I made Tuna steaks, broccoli and yellow peppers sauteed in soy sauce, fried brussel sprouts topped with kewpie, some kimchi, and a fried tortilla.
All washed down with a golden sip.
What did you have for dinner?
53 posts and 19 image replies omitted. Click reply to view.

 No.1051

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>>1043
Are we SURE this is oyakodon

 No.1052

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>>1051
Now that is more like it

 No.1058

File: 1724520672106.png (2.25 MB, 1436x1230, ClipboardImage.png)

winner, winner
chicken dinner

 No.1079

File: 1737139099875.png (1.9 MB, 1015x1152, ClipboardImage.png)

This was supposed to be my lunch today, but I fell asleep after turning off the alarm and therefore didn't have enough time in the morning.

Bibimbap for dinner is fine too.

 No.1085

File: 1739077583010.jpeg (317.19 KB, 1960x4032, 20201229_234200.jpeg)

M E A T



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

 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.

 No.1082

File: 1737910871404.png (1.94 MB, 954x1050, ClipboardImage.png)

I like to bake at the weekend. Today I made a mandarin and cream cake.

 No.1083

>>1082
That looks extremely good. I hope it tastes like mandarins. If I were there, I would love to have a slice. On god.

 No.1084

God here. This sushi really means it.



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

 No.1072

File: 1734286708776.png (293.24 KB, 838x720, d234f909394b4acf9675f713c5….png)

Recipe:
Red Wine Vinegar
Ingredients:
Red Wine
Vinegar (with the mother)
Instructions:
Mix a bit, hundred mil ish or more but you really want to just glop a chunk of the mother in there, of vinegar with a bottle of red wine. Leave covered (cloth, paper tower, cheesecloth, etc. will work fine. Needs to breathe though) for 2-3 weeks or longer, until you see a bit of film on the top. Now you have red wine vinegar. I opened a bottle of cheap wine, and it was corked, so I decided to just make vinegar. I will use this vinegar for mediocre foods like salads that I don't care about, unless it miraculously becomes excellent.
Notes:
You don't need a starter, wine will just become vinegar if left out. A good mother from someone who makes tasty vinegar helps, though.
I diluted my wine a bit, you can either do this or not.
This is only the second time I've done this, so wait warmly for updates. It's not complicated though, 'sjust vinegar.

 No.1073

>>817
I will have to agree with that roll, anglos have really poor taste.

 No.1074

File: 1735613449405.jpg (541.5 KB, 1227x1500, 5d509ec8ee27e82fc16d752904….jpg)

>didn't actually boil the mixture between cream and milk
>used skimmed milk instead of whole milk
>used artificial vanilla instead of real extracts
>mixture between egg yolks and sugar wasn't solid and it was liquid as fuck
>didn't use a proper ramekin and just very small bowls instead
>might not get cooked properly
Awwww yeeeee this creme brulee is gonna SUCK

 No.1077

File: 1736077704390-0.png (699.11 KB, 888x717, ClipboardImage.png)

File: 1736077704390-1.png (549.2 KB, 667x675, ClipboardImage.png)

> difficulty
easy, 30 minutes of work, about 2 hours until done

> ingredients

1/2 cup milk
1/2 cup water
1 pack dry baking yeast
2 cups flour (wheat)
2-3 tablespoons olive oil
1-3 tablespoons hot chili flakes
salt and cumin to taste

> preparation

Combine milk, water, oil and yeast in a bowl. Mix in the flour until you get a very sticky dough. Cover in a bowl and let it rise for at least an hour at room temperature. Add spices and mix again. Form balls or just scoop out chunks of dough and put them on baking paper. Let these rise again for a bit, then put them in a preheated oven at 180°C for about 20 minutes.

The cumin pairs really well with the taste of white bread and chili to create a extra savory version of a yeast bun. Great as a side for soups and meat.

 No.1078

easiest recipe I make all the time, rice cooker chicken:
along with rice in the rice cooker as you normally would cook it add
some frozen vegetables
1 or 2 skinless boneless chicken thighs
soy sauce
sake
pinch of sugar
MSG
that's it, just use the normal rice cooking setting. if you want, you can then pan fry the chicken afterwards on high heat just to get some browning on the outside. The chicken flavours the rest of the stuff while it steams, so the whole meal has a nice chicken-broth type taste.



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 No.1[Reply]

Obligatory sushi thread time.
33 posts and 21 image replies omitted. Click reply to view.

 No.1047

>>1046
Yes! It was great because it was so different from what I usually eat. I especially liked my rolls with wasabi!

 No.1049

>>1047
>Wasabi
I remember when I ate sushi for the first time. I ate a good chunk of wasabi on its own.
It burned a lot and soured my experience with sushi, but it might be me not eating it properly

 No.1053

What's your take on salmon, sushis? I'm aware salmon wasn't used as an ingredient until the XX century but salmon is so tasty and moreso with rice I just love salmon sushi.

 No.1054

Salmon is my favourite type of fish. It's so versatile and enticing with the bright red colour, the subtle taste and melting consistency when prepared right.

 No.1055

>>1054
honestly, never had a proper salmon. i really like it in salmon pâté or canned in potato sauce



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 No.1016[Reply]

post your boydinners! there's no shame in a meal that Just Werks™.
"what is a boydinner", you ask? Barbarically simple but effective meals that you'd only eat on your own. Mine tonight was two pork loins with a handful of cheese cubes.

despite the name, non-boys are (obviously) welcome to share as well.

 No.1018

this is just a worse version of girldinner!!

 No.1019

>>1018
exactly. that's where the term came from! :)

 No.1025

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 No.1020[Reply]

Let's all love ginger.

Do you like ginger? How do you prepare ginger? Do you store fresh ginger or are you okay with using it dried/powdered? Do you make ginger ointment, candles or anything else? Tell me all about ginger!

 No.1021

Grated ginger with honey on buttered bread. Do it!

The ginger combines with the honey into some sort of ginger jam and mixes with the butter if you toast your bread. It's really great in the morning to get that slight sugar rush and an extra kick from the ginger. The taste is based on the butter and bread, while the ginger and honey lay the middle ground and reach up into the higher ends of your palate.

Goes well with earl grey tea.

 No.1022

File: 1708128126975.jpg (154.49 KB, 829x1500, 71YjKGWaeOL.jpg)

I use the squeeze ginger sometimes in cooking.

 No.1023

Candied ginger must taste amazing, woah.

 No.1024

>>1023
I remember trying it as a kid and saying it tasted like a Christmas tree



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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.
32 posts and 16 image replies omitted. Click reply to view.

 No.917

I make Rajma Marsala as well as curries with tofu, chickpeas, and lentils. I've also made Japanese curry two times now. The first time was with a beef substitute, which was okay. I didn't particularly like it. The second time was with fried tofu. That was also okay, but it took way too much effort. I also changed up the recipe from the standard box curry to one that included ginger, garlic, and a very ripe banana, smashed in there. Next one's gonna be tofu again, but I'm going to crush all the water and crumble it in. I really like the potatoes, but not much crowding the curry. From what I see in other people's images, that's the right way to do it. I still think I'd like it a lot more with the crumbled tofu. Then, I'll probably add a grated apple, chocolate, or something else. Probably not at once, of course. I'm also seeing how well it freezes. I'm going to unfreeze my Japanese curry and see how it lasted.

I still prefer regular, Indian curry more. Japanese curry seems to be a pale comparison of Indian curry. Like, you can tell it's curry, but there's something off about it. I usually do potatoes, carrots, and mushrooms to my curry, by the way. It'll be fun to experiment more with different vegetables, too. Japanese curry might not be like Indian curry, but it's charming with its variety.

 No.1011

File: 1703993126283.jpg (769.73 KB, 1256x1166, curry.jpg)

I made some curry with chicken katsu the other day, it was excellent!

 No.1012

File: 1703997483310.jpg (664.28 KB, 2400x3000, 1703670834443247.jpg)

>>1011
Looks so good! :3

 No.1013

>>1011
that looks amazing, cook for me please!

 No.1014




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 No.922[Reply]

Happy Christmas!
It's that time of year again! What sweet treats will you eat this Christmas? Do you follow the traditions or are you preparing something unconventional and fancy?

 No.923

File: 1671760641168.jpeg (27.96 KB, 468x655, roll.jpeg)

My wife is preparing a Swiss roll this year. I've been asking her to make Stollen for the past few years, welp, maybe next year. She did look up the recipy this year, though, we're getting close.
I love her baking anyway, no matter what she prepares.

 No.924

My mom and I always bake lots of cookies
My favorites are cinnamon stars and marzipan hearts!

 No.926

>>924
Mmmmmmm marzipan. So underrated

 No.999

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File: 1699968810067-2.jpg (702.86 KB, 5576x3345, vanillekipferlneu.jpg)

I'm mostly into cookies. Simple christmas cookies are great. I make them every year without the frosting, because then they become too sweet. Spice speculoo cookies are my favourite in the stores. They go so well with milk tea or coffee. Vanillekipferl (vanilla flavoured crescent cookies) can be incredibly delicious, however they have to be freshly baked.



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

 No.879

Currently I'm drinking a cold brew green tea from Korea whose name I've already forgotten. It is quite tasty though, I like to add a drop of maple syrup to give it a light sweetness

 No.880

In the early to late afternoons bancha tea, matcha in evenings or fruity teas i get at DM with dinner, i dont usually drink tea in the morning, thats reserved for coffee.

 No.977

reading through this thread got me wanting some tea at 1am so i made some chamomile tea on this chilly september night

 No.983

I just got a proper full tea cake of puerh. I hear this is a really good way to get it, especially cause it ages well. Though I haven't tried any yet. I think I may buy a better teapot beforehand.

 No.985

I drink all kinds of herbals, but rarely any actual tea. I find it hard to do any kind of drugs at all, including caffeine. If I am drinking tea, it's black tea, 3 minutes. My favorites being Earl Grey and Lady Grey. I also have a "Darjeeling", that I bought, but I doubt it's truly that. It tastes like a regular black tea to me. I've also had Silver Needle white tea and Jasmine (green) tea, but I really just stick to black teas. I went black, and never went back. I also have three different kettles. One of which actually is able to keep the temperature down for green teas. Otherwise, I just use my dumber kettle that boils it to boiling point.

Some herbals I like are peppermint, mint (especially with black tea), sage (also good with black tea), and Rooibos. I have other herbals I want to try like Rose and stuff, but I haven't tried them yet. Of course, I add things to my black tea like mint, sage, cinnamon, etc. I'm more interested in Russian, Azerbaijani, and Armenian tea than Chinese and Japanese teas, but I mostly stick to herbals. I've also read two different books on teas as well. I might continue reading more one day. I probably won't drink these teas, but reading about them would be nice.



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 No.976[Reply]

Anyone have any simple and tasty vegan/incidentally vegan recipes?

I have a friend who's vegan and I want to make something nice for him sometimes since he doesn't cook very often. I have a couple ideas (meatless chili, chickpea curry, red beans and rice) but I was wondering if anyone else had anything. It doesn't have to be strictly "vegan" either, even just some recipes that have a couple ingredients that can be substituted for vegan options would help!

 No.978

>>976
I have not yet been able to get this one to work perfectly for me yet, but I find it very interesting.

https://youtu.be/RZTjR5OKBO8

I think it tends to be more critical to follow an exact recipe with things like this.

 No.979

>>976
Lentil soup is pretty good. I've never made it myself though, only bought it premade in cans.

 No.980

Almond milk can substitute regular milk, just make sure to use plain, unsweetened almond milk. Most almost milk is sold with vanilla and other flavors for drinking, but this is no good for cooking. You can make your own with a cheesecloth and a blender!

 No.981

>incidentally vegan
Consider homebrewing/winemaking if he drinks.

 No.982

File: 1694812712986.jpg (818.75 KB, 1024x1000, Woks-of-life-hot-dry-noodl….jpg)

Simple Hot Dry Noodles

- mie noodles
- peanuts / peanut butter
- soy sauce
- garlic
- spring onion
- msg
- chili crisp / chili oil

Cook mie noodles according to package instructions and discard water. Chop peanuts very finely until they almost have become a powder or use peanut butter. Chop garlic finely and mix with a splash of water. Chop spring onion. Stir everything together with soy sauce, chili crisp, msg and sugar to taste. Add any vegetables you fancy. Enjoy.

This recipe is inspired by street food I had in Sichuan. I think they add mustard greens there, but they are difficult to source here. Don't skip the msg!



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