/kitchen/ - tasty morsels & delights

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File: 1549566962178.jpg (2.94 MB, 3036x4048, baguette.jpg)

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?

40 posts and 13 image replies omitted. Click reply to view.

Anonymous 12/18/20 (Fri) 23:01:26 No.775

Rye flour is my nemesis. Every time I bake with it, my bread comes out too thick and dense, even following the recipes I find exactly.

Anonymous 03/01/21 (Mon) 18:39:11 No.783

Initialized my first (rye flour (rour dough? (rawr dough?))) sourdough starter yesterday, seeing signs of life, just gave it its first snack. Hyped to make my first real sourdough bread when it's past the initial phase. Also wanna try mixing in a dollop of starter into pancake batter.

Anonymous 03/01/21 (Mon) 23:30:36 No.784

>>783 returning, and I uh, underevaluated how much life there'd be in this thing. Put it in too small a jar that it filled about 2/5 the way of, just noticed it has bubbled up to the point it's past the brim slightly pudging out and pushing up the loose lid.
Lucky I spotted it before I fell asleep, and have a twice as large clean jar on hand.

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.

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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 01/12/17 (Thu) 22:00:58 No.209

>>208
I dont think it should be spicy, really, but that probably comes from my background as an american where people typically only have it with corn chips, with salsa as well, and thats spicy.
Though I made some and just had it on a tortilla after seeing that picture.

Anonymous 01/12/17 (Thu) 23:12:43 No.210

>>209
I don't add enough to make it really spicy, just enough so there's a hint on heat with some sweetness that you get from some chili. But that's the good thing with guac, you can make it how you like it.

Anonymous 01/18/17 (Wed) 22:44:20 No.211

I grabbed a bag of chips, a can of corn and a can of mushrooms (still protein but cheaper than meat) from the store. Stuck them in the microwave covered in cheese and had me some kickass nachos.

Anonymous 01/20/17 (Fri) 09:14:12 No.212

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bbq pork riblet, a sage and onion and cheese panini bread and 300ml of chocolate protein drink from the supermarket.

i had the exact same thing for morning break too.

Anonymous 04/22/21 (Thu) 17:51:39 No.793

>>129
Just ate a few slices of pork loin accompanied by a nicely fresh salad with red onions and tomatoes. Delicious dish. It would've been even better with some rice to the side.

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Dinner Thread Anonymous 10/23/17 (Mon) 03:45:24 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.

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Anonymous 09/16/20 (Wed) 21:23:59 No.733

File: 1600291438571.jpg (1.03 MB, 2448x3264, IMG_20200915_201719.jpg)

I've made yakisoba every other night this week

Anonymous 04/21/21 (Wed) 23:05:59 No.789

>>539
Hey, that's a nice blog. You've really done a good job with the photos and the editing.

Anonymous 04/21/21 (Wed) 23:08:39 No.790

>>692
Potatoes truly are an underrated meal, they taste good while being healthy as well. Also the best thing about them is that you can easily get stuffed.

Anonymous 04/21/21 (Wed) 23:11:45 No.791

>>715
Which beer are you drinking?

Anonymous 04/22/21 (Thu) 01:36:29 No.792

>>791
I wish I remembered. Probably some local wheat beer or plain old Sierra Nevada, knowing me.

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Soup and utility! Anonymous 07/13/16 (Wed) 23:01:51 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.

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Anonymous 12/17/20 (Thu) 12:23:49 No.771

Made some Sopa de Ajo-ish inspired by chef Johns (FoodWishes) recipe video to make use of some dried out sourdough bread. Chopped up a chorizo into slivers rather than using ham since that was what I had.
Surprisingly delicious with soggy hot bread soup.

Anonymous 12/17/20 (Thu) 19:32:01 No.772

I love soup, a lot. I made a load of dumplings today, and had some filling left over - mushrooms, onion, cabbage, carrot, and spices. So I added water, cornflower, edamame beans and peanuts to it, and ate the dumplings in it. So tasty!

Anonymous 12/19/20 (Sat) 01:59:06 No.776

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I roasted up some squash, carrots, onions, garlic, and apples, got the immersion blender out and made butternut squash soup. For spices I used nutmeg, cinnamon, cayenne pepper, sage, salt and pepper. Came out super tasty, I'm proud of myself.

Anonymous 02/15/21 (Mon) 12:14:35 No.781

>>17
Try making them with a roux
Heat up some oil in the pan you're gonna be cooking, put in some sifted flour and let it cook a bit. Once it's ready if you scrape the bottom with a wooden spatula, it should make a clear path and the flour/oil mix should be pinkish at the sides of it.
That's when you add water (room temperature) or stock or whatever else you are using and whisk until you develop Rhabdomyolysis or the water starts to boil. Then you put in the veggies and whatever else you want. Scrape the bottom of the pan every 3-5 minutes when it's boiling, otherwise keep mixing it with a spatula or something when it's not boiling but still cooking, or flour will fry itself to the bottom of the pan. You can also thicken the soup just by adding flour (usually leaves an aftertaste and isn't as nice) when it's boiling or even using stale bread (traditional for Ghoulash).
I'd suggest this for anyone wanting to make soup in this thread. It's basically the easiest way to make an incredibly filling soup if you're on a budget.

Anonymous 02/15/21 (Mon) 12:17:09 No.782

>>776
Yo, add some type of heavy cream in the middle (the type that holds the shape but isn't too strong in flavour, forgot the name you should know what I mean) and fresh croutons into that.

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Foods that compliment each other Anonymous 04/09/17 (Sun) 08:09:50 No.287 [Reply]

Up to this day, I've never understood why people like sweets with their coffee. Whenever I took a bite of a sweet roll and mixed it with a sip of coffee, the coffee just killed the sweet taste of the roll. But now I've found the real purpose of coffee and sweets:

Drinking coffee AFTER eating a bite of something sweet clears your palate with its bitterness and prepares it for the next bite. That way, every bite of the sweet stuff is almost like as if it was the first. While normally sweets would lose their taste after a few bites, coffee "resets" your taste buds.

What combinations do sushi rolls like?

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Anonymous 04/10/17 (Mon) 23:24:05 No.295

Whenever I have some cooked leftover potatoes, I like to spread some butter or mayonaise on bread, then put the sliced potatoes on the bread and sprinkle with salt. Depending on the species of potato, it can be a bit bad though.

Anonymous 04/10/17 (Mon) 23:28:21 No.296

>>295
>potato sandwich
carb overload

I toast my hamburger buns in mayo, though, I will admit. It works alright as a butter substitute. I always put mayo in my sandwiches anyway, so I might as well put it on when I toast the buns. It works well.

Anonymous 04/11/17 (Tue) 12:11:09 No.299

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>>296
>carb overload
Tastes damn good though. You ever have a chip butty? You put chips in a breadcake and smother it in ketchup/butter, maybe even throw a fried egg on top. It's piff.

Anonymous 01/26/21 (Tue) 11:23:13 No.779

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>>287
Coffee & Dessert is a nice combo.

Anonymous 01/28/21 (Thu) 16:52:31 No.780

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>>779
*tea and dessert

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Spices Anonymous 01/09/19 (Wed) 22:01:02 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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Anonymous 08/01/20 (Sat) 08:18:03 No.711

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

Anonymous 08/01/20 (Sat) 09:13:27 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.

Anonymous 08/01/20 (Sat) 18:47:03 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)

Anonymous 08/28/20 (Fri) 18:17:06 No.731

>>711
Did you do it?

Anonymous 09/25/20 (Fri) 11:39:57 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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Anonymous 09/01/17 (Fri) 10:37:54 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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Anonymous 08/08/19 (Thu) 20:24:47 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.

Anonymous 08/10/19 (Sat) 10:21:04 No.563

>>562
It was great. I will make that again (maybe without moldy rice).

Anonymous 08/18/19 (Sun) 09:16:35 No.564

File: 1566119793841.jpg (257.59 KB, 1129x1600, けものフレンズ ‐ようこそジャパリパークへ！_1_0….jpg)

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

Anonymous 08/27/19 (Tue) 20:05:12 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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Anonymous 08/25/20 (Tue) 15:27:29 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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Espresso Thread Anonymous 08/09/16 (Tue) 15:44:16 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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Anonymous 04/07/20 (Tue) 11:27:43 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

Anonymous 04/12/20 (Sun) 10:12:49 No.644

File: 1586686366561-0.jpg (3.02 MB, 4032x3024, 20200412_103415.jpg)

File: 1586686366561-1.jpg (2.72 MB, 4032x3024, 20200412_103857.jpg)

File: 1586686366561-2.jpg (1.82 MB, 3024x4032, 20200412_104101.jpg)

>>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.

Anonymous 04/12/20 (Sun) 10:14:15 No.645

File: 1586686455491.jpg (1.82 MB, 3024x3051, 20200412_104101.jpg)

>>644
images got screwed up, here's the actual cappuccino

Anonymous 04/13/20 (Mon) 13:39:35 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.

Anonymous 04/14/20 (Tue) 11:53:38 No.651

File: 1586865216638.jpg (2.55 MB, 3024x4032, IMG_0246.JPG)

My french press arrived today and I started practicing.

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Anonymous 12/06/19 (Fri) 19:06:42 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?

Anonymous 12/06/19 (Fri) 23:36:19 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.

Anonymous 12/09/19 (Mon) 09:41:44 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.

Anonymous 02/29/20 (Sat) 11:07:13 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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Anonymous 05/25/18 (Fri) 00:47:15 No.451 [Reply]

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

Anonymous 05/25/18 (Fri) 02:02:39 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]

Anonymous 06/01/18 (Fri) 14:50:55 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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