/kitchen/ - tasty morsels & delights

What even is matcha?

>>1120
Japanese instant green tea

premade veggie balls + onion + red bell pepper + hoisin sauce + gochujang thrown on a pan with some oil and soy sauce. result laid out on a pasta made from green pea. 15 minutes top. yes that is my foot :3 no. its not a dessert ..

>Tomato soup for two (or just yourself :3)
I start by boiling a couple of eggs (hard boiled).

* 0.5 onion (or just a single small onion)
* 1 clove of garlic
* 1 can of tomato
* 2 table spoons of tomato purée
* 4dl water
* 1 bouillon cube or similar
* However much pasta you want. If you want. I use a fistful of macaroni.

Fry your onion and garlic until soft and shiny, add tomato purée and let that fry for a minute or so.

Add the rest of your ingredients sans the pasta and let it lightly boil for 10 minutes. Finish with an immersion blender.

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>Oven-baked falukorv
This is easier done in scandinavian countries i think. Unless you have a nordic market that also have falukorv.

* 1 falukorv
* 1 onion
* 1 tomato (or a handful of cherry tomatos)
* Cheese
* Ketchup
* Mustard
* Butter
* Spaghetti or mashed potatoes

While you preheat your oven to 220C. Slice the falukorv (but not all the way through). Make each slice about 1cm or 0.5 inches thick. Put a bit of mustard, ketchup, and cheese in each slice and place the whole thing in a baking dish. Surround your falukorv with a sliced onion, tomato, and some butter.

Place the dish in your oven, and leave it in there for 20-30 minutes (I stop when the cheese has a nice crust)
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Apple & Cinnamon Oats
Very comforting in cooler weather.
Cut up an apple into small pieces and fry on medium heat until soft (it wont get any softer while boiling if you have quick cooking oats). Sprinkle a generous amount of cinnamon on top along with a dusting of nutmeg (or a good amount for mood improvement qualities of nutmeg, but then avoid tobacco for the rest of the day cause they interact, makes you feel like shit) and let it cook another minute or so moving it around to coat. Add equal parts water and milk, then add your oats when it has started bubbling. About 2dl or 1 cup of oats is good for 1 apple.
Volumes and cooking time differ depending on what kind of oats you're using. Refer to your package. I tend to use less liquid than instructions say, about 1.5x the amount of oats.
If you want some extra apple flavour and sweetness you can add some apple sauce at the same time as the liquid.

Makaronilåda
Great dish to make use of leftover stuff.
Mix leftover pasta (small shapes, won't work well with spaghetti and similar) with a bunch of whatever veggies (fry them up first, just for flavour no need to get them completely soft) and protein (also pre-fry if it's not beans) you happen to have around in a baking dish. Cover with a mixture of egg, milk, salt and pepper (additional spices optional). 1 egg per 1dl of milk, or about 2 eggs per cup. Bake for about 30min (give or take 10min) at 200 celsius / 392 fahrenheit.

Also just a small tip, when you're cooking ramen:
Skip about a third of the water when boiling, and instead add that water cold when it's done. No need to wait for the broth to cool down to eat.

>>1113
Finally some good friggin food.
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Forgot in >>1117 for the makaronilåda (though maybe it's obvious), chop the veggies and protein into small pieces before frying. Also an image for it.
It's extra good if you have something spicy with lots of flavour for protein, like a chorizo cut into thin half circles and fried for some browning. Thyme is a good optional additional spice for the egg & milk mixture.

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.

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.

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

>>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

>>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.

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

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

Looks delicious! What wood did you smoke with?

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

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

>>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.

My french press arrived today and I started practicing.

I just do what my Nonni taught me: grounds in mokka go brrr, feel free to roast me sushis

>>1089
Moka pots are awesome IMO, especially for those of us who are unwilling/unable to dole out the cash for a decent espresso machine. I normally drink medium-light roasts, which I like to brew with my v60, but I looove taking out my moka pot whenever I have a nice dark roast, very cozy

>>995
That's a montecristo

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

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.

>>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.

I love hotdog

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.

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.

I can’t stand how hotdogs taste so salty.

If you want to add some flavor to your broth without making it feel heavy, I suggest making some miso carrots and letting it sit for a weeks/months. Nowadays I put 3 pieces of carrots in my soup and it gives me a little crunch and a huge boost of flavor.
Just a tip. -w-

>>1090
are those carrots or wieners?

>>1093
Looks like carrots, maybe a redder one than "normal" but carrots appear in all shades.

This thread gave me a craving!

>>1095
id kill someone to eat that

>>1043
Are we SURE this is oyakodon

>>1051
Now that is more like it

winner, winner
chicken dinner

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.

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