/kitchen/ - tasty morsels & delights

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.

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

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

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
Post too long. Click here to view the full text.

>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

>>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.

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.

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.

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]

>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.

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

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.

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

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.

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.

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

it's just fried shallots or onion

pretty standard

>>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

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

>>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.

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

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

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

also okonomiyaki on a pizza base? eh?

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.

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

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.

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!

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

These suckers are so lewd.

Hi im new to cooking

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

>>183
Hungry

>>23

This thread over there has a similar premise. Why don't you check it out~

>>34
ty touhou-poster <3