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/kitchen/ - tasty morsels & delights

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Remember to keep it cozy!

Happy Holidays!

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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?
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 No.711

>>709
That sounds divine. I'm going to buy amaretto and chocolate tomorrow and make some.

 No.712

>>710
Well ideally wasting food is never good, but I get the feeling a lot of sushis won't want to eat what they cook if it's really bad. I've seen the news articles about people managing to make eggs catch fire.

 No.713

I love seasoning potatoes with romero and paprika.
Sometimes potatoes do well with a little nutmeg as wel, and of course black pepper.
Black pepper works with everything. Sometimes I like to use oregano too. Or parsley.
Besides that, there's little use of spices in my cooking. I think my food is rather bland. Most people often use either tomato sauce, cream, curry, etc. But I think that's too much. I prefer a somewhat frugal use of condiments generally.
>>618
Oh I also use ginger a lot, and garlic too (though I usually do not mix them, it's garlic xor ginger)

 No.731

>>711
Did you do it?

 No.734

>>731
I did! I wanted to wait for a nice rainy night to enjoy it but it took a while to come (the amaretto's almost gone).

It was heavenly, as expected, tastes even better than Italian hot chocolate which I've been trying to find ever since returning to Australia. I used 90% cacao which was very bitter to start with, but the amaretto adds the perfect dash of sweetness.



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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?
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 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.723

>Do you like experimenting with food?
Yeah. Often after gaining the basic grasp of a recipe, lets say sauteed potatoes, I do it again, but slightly change things, differently sliced, spiced, oil. Other experiments are were I'm missing one ingredient and I try to replace it.
>What are your best creations?
I say fried potato skins. You get leftover potato skins and put them on a pan with a small bit of peanut oil and start adding spices you like, I did a pinch of cumin, onion powder, garlic powder, and salt, to it while stirring them around. I stop cooking when they're crispy. Depending on how much spice I put I can eat them alone, if I put a little, or I can use them as crunchy topping,if I used a lot of powder.
I would never make the recipe alone though. Only when I have leftover potatoes. I like to add them to mashed potatoes I've made
>What were your worst creations?
Another potato recipe. It was simple sauteed potatoes, but I put way to much oil so whenever I bit into them the oil would leak out ruining the taste.I also put cheese on it which got burnt.
I also made a re-fried beans and mayonnaise taco. Everyone thinks its disgusting, but its OK
>Ever got something totally unexpected?
I tried to make beans and cheese, just a can of beans with a package of Mexican cheese dumped in, and it came out more like a chip dip than actual meal.
One time I sliced potatoes to thin while cooking them and made some pseudo chips



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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.451[Reply]

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

 No.452

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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

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>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.340[Reply]

lads, I just had sushi for the first time and it was disgusting

A-am I still allowed here?
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 No.356

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>>355
I love how this thread turned into a chopsticks masterclass.
u guise r qt

 No.357

I still suck at chopsticks, but it was a bit easier this time. I think my main issue is I was having a rice dish so everything (bar the larger pieces of chicken) was pretty small and hard to pick up. I'll keep working on it though, and maybe invest in some non-lacquered sticks so they don't slip and slide everywhere.

 No.410

speaking of chopsticks, any clue where to find good ones?

 No.413

I think raw fish is disgusting. You should try cucumber, avocado, tofu or egg. Also don't get it from the supermarket, get it fresh from a sushi restaurant. The prepackaged stuff from supermarkets has been sitting around for ages and that's now how it's supposed to be eaten.

 No.433

I personally find raw fish absolutely delicious, but the vegetarian varieties of sushi are also great. Loving the crunchyness of cucumber mixed with the rice.

Don't sweat it with the hashi. You'll get there. Meanwhile you can also eat with your hands, which is what I do sometimes. If you bought take away and are sitting at home by yourself, you can do that.



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 No.385[Reply]

There is some weird stuff floating in this packet of "flavoring oil", which came with a pack of kimchi flavored instant noodles. I didn't open the oil packet, but the objects feel hard under my fingers and with some effort I can snap the longer bits. Anyone has any idea what it could be? I found some YT reviews of these exact noodles, and it seems like the "crispy bits" are in there intentionally, not by accident. I didn't add the oil into the noodles either way.

 No.386

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Here are the ingredients. My guess is those are fish bones, but why and how they got there, I have no idea.

 No.387

it's just fried shallots or onion

pretty standard

 No.388

>>387
ok I'll give it a try next time I eat noodles
but if those are bones, I swear I'll find you and sneak this in your food



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 No.258[Reply]

Hello, /int/eresting people! You dont know me, but i need help. The fact is that I created my sushi rollym's imageboard. I need friends. Forgive me for the unexpected invasion. Now my board very small. The Internet is the only thing that makes me happy in this life. Life in my country is sad. Very sad. Angry people, dirty streets, high price and taxes - it's in the nature of things
. I just need friendship to make life better. I ask the admin not to delete it. If you agree to friendship, we can get links our sites in header/frameset/banners. I'll put the name under the spoiler so as not to disturb others. Sorry for my anglish. Maybe f-friends?
https://depreschan.ovh/int/

 No.260

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I don't trust that link and your writing seems coy. Like the writing of someone who wants to seem foreign but is clearly not.

But regardless of that, all external sites are to be posted here:
https://sushigirl.us/lounge/res/1640.html

 No.262

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>>260
this. Advertising your board is hunky dory but pls do it properly and don't litter. This board is named /kitchen/ for a reason.
Anyway, I clicked the link and it seems fine. Op is probably a vodka roll so that explains his english.

 No.269

>>262
but
>Maybe f-friends?
sounds too anime to be real

 No.273

Moved to >>>/hell/628.
No, you can't break the rules because you asked nicely. Advertising goes in the advertising thread in /lounge/.



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 No.220[Reply]

So I'm going to a Japanese restaurant tonight, and was wondering what I should indulge in. Unfortunately I'm allergic to seafood, so sushi/sashimi/rolls are out of the question. Pics related is the menu; I'm angling towards ramen or udon, but am open to ideas.

 No.221

ramen looks like the one. miso eggplant sounds good, edamame too.

also okonomiyaki on a pizza base? eh?

 No.222

So I just had the Pork Ramen and just ordered a Beef Ramen. God damn this is delicious. I'm also drinking some really nice sake. I'll take a photo of the beef ramen when it arrives. I wish I could come here every night.

 No.223

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Beef ramen. Going again tomorrow night; open to suggestions.

 No.224

its a shame you can't eat seafood cause the various crab dishes sound good. it also eliminates most of the bento boxes sadly.

pork shogayaki or the chicken katsu curry would be my picks.

 No.247

Just discovered a Japanese restaraunt near my place that opened up recently. Grabbing lunch from them and ordering extra for dinner later.
Lencon chips
Koroke
Steamed gyoza
Chicken yakitori
Chicken kaarage
Wagyu beef tataki
Teriyaki chicken rolls
Pork katsu don

Also grabbing some refreshing ramune to drink with it. Time to work on my chopstick skills!



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 No.156[Reply]

have a dango /sushi/
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 No.168

You forgot the katsuobushi. It's the best part.

 No.169

These suckers are so lewd.

 No.182

Hi im new to cooking

 No.183

>>182
Hello, new to cooking. How are you?

 No.184

>>183
Hungry



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