/kitchen/ - tasty morsels & delights

Lettuce and tomato on pumpernickel bread. You can add humus if you like, or a slice of cheese or meat. Best served with a cup of tea. If you choose not to have any meat or cheese, you can drink some malted milk with it. Lettuce on toast is also very nice.

I love a good Cuban sandwich or muffuletta. Hard to top those for me I think.

>>1143
Oh and I almost forgot, a banh mi is top tier as well

Rye bread with peanut butter and banana slices on top is really good.
Brie cheese sandwich made in a sandwich iron (I think that's what it's called? Like a waffle iron, but for sandwiches.) is delicious.
Another good one to make in a sandwich iron is mozarella and tomato.
It's a bit more effort, but I like frying an egg onto a bread slice. Mess the bread up a bit with a fork so it has lots of cracks. Put into hot pan with cooking fat of your choice, crack the egg on top and get it into the cracks a bit with fork. Cover with a lid and and flip after a while.

>>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

Picked up some new varieties to nom on, pic related. Was pleasantly surprised to notice that the ones with waifus on the packs are actually vegetarian, the shrimp/fish flavour is artificial. Lucky I didn't just take it for granted by the front text and stuff shown on the package.

A real simple and fast way to spruce up cheap somewhat bland/boring noodles is some lao gan ma chili oil (I think the one with peanuts in it is the best), just a teaspoon on top and mix in. Makes them almost comparable to luxury packets, though you don't get the variety of flavour.

>>906
My favourite noodles ever are the Nongshim Seafood Ramyun. Thicc chewy noodles and the broth is on point. Just spicy enough. Great with steamed cabbage. Hope I can find something vegetarian as good, the other Nongshim stuff I've had (kimchi and veggie) while good doesn't quite meet the same standard.

>What's your favourite vegetable?
Parsnips is the first to come to mind.
They have a very distinct yet subtle taste, along with a soft comforting way of breaking apart when cooked in stews, which makes for a nice texture contrast to other root veggies.

>>883
Cabbage is way rougher than something like a head of lettuce, even if you've cut out a piece it lasts at least several days just left out at the counter (YMMV depending on your ambient temps).
Can also turn leftovers into sauerkraut, just add salt, some heavy handling, and time. Haven't tried myself yet but looked through a couple of instruction vids, seems simple enough.
>629
It's good to keep in mind though, even if some nutrients may be destroyed by the heat in many cases absorption is still higher or equivalent cooked because the food is easier to digest.
>623
If you want a healthier alternative there's always steaming.
Better than boiling since water soluble vitamins don't leach out into the cooking water (not relevant if soup since you eat the broth anyway), better than frying cause no created carcinogens and no need for any cooking grease.

I tried to roast some swede (rutabaga) but it came out kinda nasty and bubbly. Anyone know how to do this without fucking it up?

>>884
Parsnips are so good. I like to cut them into discs and put black pepper on them.

I eat a lot of frozen veggies - I read that they are still as valuable as fresh and in some specific cases even better.
I love cauliflower and brussel sprouts and brocolli and spinach, as a supplementary to my meat. Also beans, onions, cabbage but those make my stummy hurt. Maybe not the healthiest way, but my favorite way to make them is just a stir-fry.

Recently tried something I've been curious about since I was a kid seeing them at the store. I'm not really sure what they're called in english though. We call them rättika, essentially just very large radishes, like an entire forearm. Maybe it's daikon? Or that might just be some particular asian variety. Quite unclear. Translate just says black radish, which is obviously wrong.
Really good in a veggie stew actually. Not as sharp tasting as the small radishes raw.

>>628
Rutabagas are much more rough than a potato raw, slightly different texture when cooked. Not really like carrot but closer to that than potato.
>>888
I haven't had much luck roasting them, they're much better suited for stews and soups in my experience. Or just steamed plain with some herb salt.
>>889
>cabbage makes tummy hurt
Have you tried sauerkraut? The real fermented stuff, not just pickled. IIRC there's sugars in cabbage your gut can't break down which can lead to gas and discomfort, fermenting it breaks those down.
>>236
I especially like slightly steamed pointed cabbage with noodles, it's not as thick and rough as regular cabbage so the strips can be spun onto the fork with the noodles. Usually smaller heads as well, easier to make use of the whole thing before going bad.
>>665
I suspect that lots of the dislike for them is because people don't know how to cook them properly. Just boiling them with a lid or not makes a huge difference, if you keep a lid on they get much more bitter. It's really good to roast them together with diced beetroot.
>>330
Garlic is delicious. The time I tried roasting a bulb of garlic (you cut off the top, slather in olive oil, put in oven about half an hour) I devoured the entire thing in one evening by spreading on top of buttered toast. The garlic cloves turn completely soft and spreadable. Haven't roasted one since because I can't trust myself not to do itPost too long. Click here to view the full text.

Update to >>1138 >>628 response
Hadn't had rutabaga in a while when I wrote that post, just had some now again. Raw it's kinda crunchier/crispier than a carrot, not as tough. Tastes a bit like cabbage but milder, doesnt have that sharp flavour cabbage can have. Very yummy to munch on.
Boiled they get very soft, still a bit of mild cabbage flavour but also get vaguely buttery and sweet.

>>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

Anybody used/using a phin brewer? Only just found out that they even exist the other day. They seem very neat and cute, considering picking one up.

>>1089
Moka pots are real nice. Associate them with an old friend cause over at his place is the only place I've ever seen one.
I am slightly skeptic towards them though since most of them are made of aluminium. Have read that when you cook acidic things some aliminium dissolves into whatever you're making, which is why you're not supposed to cook stews and such with acidic things like tomato or vinegar in portable stoves using aliminium cookware. Supposedly it's bad for you in the long term. And since coffee is acidic, well yeah. Maybe I'm just paranoid.

>>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.

>>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.

>>287
Coffee & Dessert is a nice combo.

>>779
*tea and dessert

The other day I had some leftover cut cucumber, and was eating (roasted & salted) peanuts. Tried them together, and it was really delicious actually. Reminded me of something else but can't place it. Really satisfying to have two kinds of crunch at once too.

Pancakes (large thin ones without baking powder) pair really well with beer, something light and crisp. Had a radler with pancakes with sugar and cardamom once, one of my finest pancake experiences ever. Might be cause of the same reason, bitterness of the beer to the sweetness of the pancakes.

On good days I usually a tiny vanilla birthday snack cake from the convenience store. Most days I don't eat till 4pm and its usually pizza or some chicken tenders from my job

I usually eat cracker with cream cheese and drink coffe, sometimes I eat a sandwich. On sundays I like to eat Cheesy Bread.

If I have a lot of time, deviled eggs.

making apple cake for tomorrow's breakfast

only been having cereal lately. i dont remember what kind but its been good

this is just a worse version of girldinner!!

>>1018
exactly. that's where the term came from! :)

Canned beans, chopped onion, any green vegetable, pan fry 5-7 minutes, stir in chicken bullion for flavor.
reasonably easy, decent nutrition profile, filling.

>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.

>>1111
that looks really nice. do you have a recipe for the veggie balls?

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.

M E A T

>>833
It's 1am, I'm visiting family, they have paperthin walls so I'm making spaghetti with a meat sauce in the laundry room.

>>1079
What did you mix into the rice? Looks delicious!

>>1129
cucumber, spring onions, bamboo stripes, kimchi, red cabbage, seasoned and cooked minced meat, egg, roasted sesame oil and korean chili bean paste

reading through this thread got me wanting some tea at 1am so i made some chamomile tea on this chilly september night

I just got a proper full tea cake of puerh. I hear this is a really good way to get it, especially cause it ages well. Though I haven't tried any yet. I think I may buy a better teapot beforehand.

I drink all kinds of herbals, but rarely any actual tea. I find it hard to do any kind of drugs at all, including caffeine. If I am drinking tea, it's black tea, 3 minutes. My favorites being Earl Grey and Lady Grey. I also have a "Darjeeling", that I bought, but I doubt it's truly that. It tastes like a regular black tea to me. I've also had Silver Needle white tea and Jasmine (green) tea, but I really just stick to black teas. I went black, and never went back. I also have three different kettles. One of which actually is able to keep the temperature down for green teas. Otherwise, I just use my dumber kettle that boils it to boiling point.

Some herbals I like are peppermint, mint (especially with black tea), sage (also good with black tea), and Rooibos. I have other herbals I want to try like Rose and stuff, but I haven't tried them yet. Of course, I add things to my black tea like mint, sage, cinnamon, etc. I'm more interested in Russian, Azerbaijani, and Armenian tea than Chinese and Japanese teas, but I mostly stick to herbals. I've also read two different books on teas as well. I might continue reading more one day. I probably won't drink these teas, but reading about them would be nice.

I like yerba mate tea

I've been becoming more of a fan of oolong tea, I really like that it has a delicate taste but with more body to it than a green tea. It's a good balance between green and black teas.

Are there any good loose-leaf brands? I have been meaning to get into it.
Are there are