/kitchen/ - tasty morsels & delights

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matcha!!!!! Anonymous 04/15/25 (Tue) 20:07:06 No.1119 [Reply]

post your matchas!!! any is welcome as long as its matcha!
made brown sugar matcha latte with oat milk!
1 tsp brown sugar & 1 tsp hot water
let cool until just warm
add ice cube
add oat milk
5g matcha, 30-40ml water based on preference
pour on top, if the matcha is too strong for you add another splash of milk, i like mine very strong and grassy so i don’t do that..
as you can see i have a bit of clumping at the very bottom so be sure to whisk your matcha thoroughly

Anonymous 04/15/25 (Tue) 20:11:28 No.1120

What even is matcha?

Anonymous 04/16/25 (Wed) 01:25:55 No.1121

>>1120
Japanese instant green tea

Anonymous 04/17/25 (Thu) 12:09:09 No.1122

File: 1744891748512-0.jpg (174.91 KB, 1000x1000, MatchaMatcha.jpg)

File: 1744891748512-1.jpg (475.83 KB, 1000x1332, DollMatcha.jpg)

doll is drinking matcha

plain matcha

Anonymous 04/18/25 (Fri) 22:09:52 No.1124

>>1121
Does it have a different flavor of a normal green tea?

Anonymous 04/19/25 (Sat) 05:13:54 No.1125

>>1124
It's a much more concentrated brew than you get by steeping. "Proper" matcha is also a luxury product that is traditionally used in tea ceremonies and is only made from certain types of green tea, so calling it instant green tea isn't wrong but it's also kind of misleading. Nowadays it's mostly used as a coloring/flavoring ingredient in other stuff though, like desserts.

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Anonymous 04/12/25 (Sat) 07:27:07 No.1114 [Reply]

can someone please make hash browns and weigh how much potatoes you use and also weigh how much water you squeeze out?

i'm debating with a friend if making your own hash browns is cheaper than buying a big bag of factory made ones. by weight, the raw potatoes are cheaper but i guessed to my friend that you probably squeeze out about half the weight as water before you cook them, so the price of the raw ones is effectively double (once you make them into hash browns)!

thanks for any information, and enjoy your hash browns if you make them!

Anonymous 04/12/25 (Sat) 09:31:51 No.1115

You could add a bit of starch to the dough. This way you don't have to press as much water out, since it acts as a binder and thickener.

Anonymous 04/12/25 (Sat) 11:13:59 No.1116

I don't squeeze the potatoes at all, just shred them straight into the frying pan. Tried the soaking thing but it was much harder to keep them from falling apart that way. You're really just squeezing off the water you've added when you soak them to remove the starch. (or people in america have some WAP (wet ass potatoes))

Some water does evaporate during cooking, but I can't imagine it being even close to half the weight, would be interesting to measure.

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lunch general Anonymous 10/03/16 (Mon) 22:24:37 No.129 [Reply]

oishii! ( ・・)
homemade nori/tamago furikake & salad!
What did you have for lunch sushirolls?

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Anonymous 12/06/24 (Fri) 22:10:59 No.1071

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I made tuna cakes with onion and celery and roasted carrots and potatoes on the side. It was okay. I dipped it in ketchup.

Anonymous 12/31/24 (Tue) 04:48:47 No.1075

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>>129
I made fried rice
First I seared marinaded beef chuck with some butter
Then I tried to use that butter to fry some rice, it was not a coordinated effort. Constructive criticism welcome

Anonymous 12/31/24 (Tue) 06:38:59 No.1076

>>1075
Looks good! The butter looks a little burned though. Be careful with butter as a frying oil, since it burns very easily. Keep the pan on low heat.

Anonymous 03/02/25 (Sun) 15:52:33 No.1109

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i made some oven roasted chickpeas with lemon zest yogurt!
roasting a batch chickpeas in the oven can take a while, but you can use them for some tasty dishes for the next days

Anonymous 03/02/25 (Sun) 20:52:22 No.1110

>>1109
looks delicious! And gorgeous plating and presentation and everything <3

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Anonymous 02/27/25 (Thu) 20:21:17 No.1105 [Reply]

I finally had 2 days free to smoke a slab of ribs. After seasoning them with paprika,onion powder,pepper, salt and chili powder, I let them marinade for 18 hours or so until I smoked them for another 3.

Anonymous 02/28/25 (Fri) 04:07:08 No.1106

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Looks delicious! What wood did you smoke with?

Anonymous 03/01/25 (Sat) 03:58:47 No.1108

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>>1106
I only used charcoal this time…couldn't find the cherry wood in time

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Fucked up foods anonymous Anonymous 10/04/23 (Wed) 19:15:53 No.986 [Reply]

>beef "well"ington
>cooked rare

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Anonymous 10/14/23 (Sat) 21:44:29 No.996

>>995
That's a montecristo

Anonymous 02/14/25 (Fri) 01:14:51 No.1086

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Anonymous 02/14/25 (Fri) 19:21:23 No.1088

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>>1086
I thought Mystia's Izakaya made this food up. Like there's no way something this fucked up could be real.

Anonymous 02/27/25 (Thu) 18:36:03 No.1103

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Today I brought myself and my family burgers from a local famous restaurant when returning from a trip. While I had to admire the obviously high quality of ingredients and I cannot be disappointed at what I got, I found out that I cannot enjoy the thing at all. And for this I blame the premise of the sandwich itself.

Excuse my weird European opinions but I like my meat actually cooked and noticeably seasoned, sauces that actually taste nice (The BBQ sauce is a crime against humanity, thousand islands is no better and what sane person puts mayo on meat?) and do not inherently turn the entire meal into a soggy mess over time. And how is anybody even supposed to fit that thing into the mouth without getting that heinous sauce all over your fingers? Did I tell you that I hate pickles in sandwiches as well?

I believe the premise of the burger itself is extremely flawed. Or I should have expected less of a borgar from the place.

Anonymous 02/27/25 (Thu) 19:30:25 No.1104

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>>1103
fancy fakeburgers are an insult to the dish

A REAL hamburger should be cooked well done and served on a soft white bun. Acceptable toppings are thinly sliced pickles, shredded onions, ketchup, and yellow mustard (NO SPICY BROWN MUSTARD). Processed cheese product (NO REAL CHEESE) can be added to make a cheeseburger.

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Anonymous 06/05/21 (Sat) 02:01:24 No.799 [Reply]

hello sushis. hot dog conosiour here. what do u put on your hot dog? i usually go with ketchup, dijon, relish, and kraut.
cant go wrong with a hot dog :-)

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Anonymous 12/05/24 (Thu) 01:28:51 No.1070

I love hotdog

Anonymous 01/22/25 (Wed) 02:19:33 No.1081

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Anonymous 02/26/25 (Wed) 07:43:02 No.1100

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Who knew a hotdog without any condiments can still look so delectable. I think there is much to learn from this hotdog, as it humbly demonstrates how sometimes less can be more. While it can be argued that a line of ketchup or mustard could guide it even further towards perfection, i invite you to recognize the virtue of its simplicity as it holds endless possibilities within it. Like fire hotdog preaches its dharma to those who are ready to listen.

Anonymous 02/26/25 (Wed) 10:45:47 No.1101

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For a regular hotdog, just a standard ketchup and mustard. Fry up some onion if I'm feeling particularly fancy. Not really much of a hotdog topping culture where I am.

But something hotdog adjacent I love, is a tunnbrödsrulle (literal translation: thin bread roll, tunnbröd being a type of flat bread). Essentially a large warm wrap, with hotdog/sausage, mashed potatoes, lettuce, raw onion, maybe some condiments. Supposedly there should be shrimp salad in it as well but I've never had one come with it.
Delicious and actually filling compared to a regular hotdog, but easier to eat standing/walking than a burger or something. Perfect streetfood.
Haven't had one in years, could really go for one right now.

>>963
That sounds delicious! Love avocado, gonna have to try that out sometime.

Anonymous 02/27/25 (Thu) 16:29:06 No.1102

I can’t stand how hotdogs taste so salty.

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Bread and Baking Anonymous 02/07/19 (Thu) 19:16:03 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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Anonymous 03/02/21 (Tue) 15:06:54 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.

Anonymous 05/05/21 (Wed) 17:17:56 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.

weekend bakenings Anonymous 01/26/25 (Sun) 17:01:11 No.1082

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

Anonymous 01/27/25 (Mon) 07:12:43 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.

Anonymous 01/27/25 (Mon) 07:50:22 No.1084

God here. This sushi really means it.

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Cooking and Recipes General Anonymous 10/04/16 (Tue) 04:32:52 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.

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Anonymous 12/15/24 (Sun) 18:18:29 No.1072

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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.

Anonymous 12/16/24 (Mon) 02:38:27 No.1073

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

Anonymous 12/31/24 (Tue) 02:50:49 No.1074

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>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

spicy bread buns Anonymous 01/05/25 (Sun) 11:48:25 No.1077

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> 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.

Anonymous 01/11/25 (Sat) 23:11:07 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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Shit yeah nigga, Sushichan's back! Anonymous 06/06/16 (Mon) 10:23:45 No.1 [Reply]

Obligatory sushi thread time.

33 posts and 21 image replies omitted. Click reply to view.

Anonymous 08/13/24 (Tue) 22:19:23 No.1047

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

Anonymous 08/14/24 (Wed) 14:51:36 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

Anonymous 08/15/24 (Thu) 16:59:24 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.

Anonymous 08/15/24 (Thu) 17:55:29 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.

Anonymous 08/15/24 (Thu) 19:14:02 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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Ginger worship thread Cookie monster 02/16/24 (Fri) 18:53:21 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!

Anonymous 02/16/24 (Fri) 19:19:29 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.

Anonymous 02/17/24 (Sat) 00:02:07 No.1022

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I use the squeeze ginger sometimes in cooking.

Anonymous 02/17/24 (Sat) 15:27:48 No.1023

Candied ginger must taste amazing, woah.

Anonymous 02/18/24 (Sun) 01:40:12 No.1024

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

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