/kitchen/ - tasty morsels & delights

I'm pretty sure most of you know what japanese curry is, and how to make it.
Anyway, here is the way I do it:
500g Soup-Beef without Bone (It's called Suppenfleisch here, anyway, it's really fatty which is the important part)
500g Potatoes
250g Carrots
200g Mushrooms
about 700g Onions
Curry Sauce Mix (I usually use Vermont Curry)

Glaze the Onions in Oil in the Pot (I actually use Butter).
Put the meat inside the pot with the onions then slightly fry the meat (just so much that its outside isn't red anymore)
Put in the Potatoes and Carrots and then fill with water until everything is more or less covered (try not to use too much water)
Cook for an hour, and then put in the Mushrooms and the sauce-mix (You can also add apple slices); Cook for another 30 Minutes. In those 30 minutes, check the consistency of the sauce, and adjust by filling in more water, depending on how thick you want it.
It's done more or less (you can leave it cooking for longer than that making it thicker, but it's not necessary), and now serve it with rice!

Quite a basic Recipe, but everyone does it a bit differently.
By using fatty Soup-Beef the sauce will come out tasting really rich and thick, which is the way I enjoy it the most.

here's my easiest to make crowdpleaser recipe, if you or the people you're cooking for dislike shrimp substitute for chicken. i love easy recipes like this one because i didn't have enough energy to cook for a long time and it made it much easier for me to force myself to make food when that was going on. enjoy!

>>151
>here's my easiest to make crowdpleaser recipe
Where?

>>145
when i first made japanese curry from scratch it took me around 4 hours including the prep

to make the curry powder i used the fresh organic spices that i had bought from local farms and dehydrated in dehydrators in my basement for a week
then i based my spice mixture off of this one right here
http://www.justhungry.com/formula-making-japanese-curry-powder
figuring out the specifics through personal taste

after briefly frying the meat (chicken & beef) in a large pot just to get the maillard reaction on the outside
i used the oil to fry some garlic and ginger before throwing the onions on top an covering with a lid to steam and break down
after i caramelized the onions with the garlic and ginger into a fine brown paste being careful to not burn it
then i added the all the curry powder briefly sauteing until fragrant
before pouring all the rest of the ingredients in:
carrots*, small apple*, potatoes*, green peas*, chunou sauce, tomato paste, cocoa powder, bay leaf & salt
* means from my backyard

i used a roux of butter and flour to thicken
it usually takes around an hour to cook
i dont really remember the specifics but it was really good

>>154
Sounds really nice.
I have never thought about making my own curry powder.
Maybe I will try it next time.

>>151
What's the green stuff?

>>163
not him but i would assume it's pesto

made some pumpkin pie
anyone want the recipe?

>>185
i forgot the image

>>186
Sure, looks delicious!

Just made a stollen like bread, substituting peanut butter for the butter.
Adding fat/oil to the bread dough inhibits the development of gluten that gives the bread it's texture, so if you want to add as much as in this recipe, you let the dough rise and develop before mixing in the oily peanut butter.
Know about the bread baking formula? So long as you keep things in proper percentages of flour weight, you can do no wrong!

>>190
That looks delicious sushi roll, thanks for the recipe!

>>190
man you could make peanut pastry using that method

Cozy Noodle Bake for a lazy snow day

Boil 4 handfuls of noodles.
Meanwhile, preheat oven to 350.
Drain water from noodles after they've boiled 8 minutes.
Combine the following in a 9x9 glass pan:
-the noodles you boiled
-2 cans of chicken
-1 can of cream of chicken
-1 can of peas and carrots
Bake for 10-15 minutes.
Shred an orange cheese to cover top and allow to melt.

Scoop on plate with large spoon.
Pepper to taste.

Add nothing else, please.

Will easily feed three people.

>>193
That sounds tasty. I'm a lacto-ova vegitarian though, so I'd have to substitute chicken. I bet it would still be good with tofu or beans.
>>192
Yes! Relatedly I've experimented with peanut butter instead of butter for laminated doughs. It didn't work too well, but I may try again sometime. It would work better if I put the peanutbutter in the dough and still did the lamination with butter, but it would be less fun and interesting to me.

If I make another of these breads I'd like to put marzipan inside of it.
I would also try upping the peanut butter from 40% to as much as 80% of flour weight after observing that peanut butter is ~50% fat, as compared to the ~99% fat of butter.
I could experiment with adding egg.

I'm bringing this thread back from the dead because I don't think there's a newer thread for just general cooking questions
So I have a problem where I made a really amazing gruyere and sharp cheddar cheese sauce to top some philly cheesesteaks with, but I have WAY too much of it. What are some other things I can do with it? I need ideas!

>>796
I haven't actually had something like it, but it sounds like it could be good drizzled on a pasta salad or another relatively light pasta dish, or maybe on top of a bowl of black/red beans.

>>796
Make nachos or mac and cheese. Or top a croque madame with it. Croques are wonderful but they're also one of the heaviest sandiwches I've eaten, so might be a bit much following up cheese steaks with one.

I had a weird desire to do some adventurous eating and try something new, so I bought a liver from the butcher shop yesterday, and cooked it up tonight. Everyone I talked to said liver was gross but honestly I think it came out pretty good. It's not my favorite thing ever, the texture and taste are definitely unusual. I would definitely have it again though, and it's cheap as hell. I just made a simple liver and onions, and the saute'd onions (and some beer) are a nice compliment to the liver. Fun things I learned are: always gut across the ventricles for a better texture, DO NOT overcook to avoid grainy texture, and soak in milk for a few hours beforehand to mellow the bitter tastes out.

>>809
>liver is gross
Jesus Christ, how are Americans even real

>>812
Are you the same person who posted on Lainchan about how you're so superior to Americans because you (incorrectly) think that Americans don't eat apples?

>>812
lol
to be fair, my friends are incredibly picky eaters. Which makes me sad, I never get to go out to cool restaurants with them.

>>813
No, I'm not that ignorant, I know apple pie is an American thing. I just also know that offal is not really considered something you eat in the Anglosphere for some inane reason. I guess it's not fair to rag on Americans for that, they inherited the British penchant for absolute shit taste.

>>814
What do you mean by cool restaurants tho? Even if you only eat steak and stuff there's plenty of great ones, almost no matter where you are.

>>815
>I just also know that offal is not really considered something you eat in the Anglosphere for some inane reason.
Yeah I want to cook with it some more. It's very cheap and makes cooking fun when it's something you've never had.
>What do you mean by cool restaurants tho?
Just like, any kind of foreign cuisine really. Steaks or pizza or whatever is fine, but I'd like someone to go get sushi with or something y'know

>>815
Taste is subjective, roll.

- 1 head of cauliflower
- 5 to 6 eggs, hard boiled
- 1 small onion
- 1 clove of garlic
- 1/2 to 1 cup of mayo
- salt, pepper, vinegar, dashi powder, dill
- olive oil

Cut and crumble up the cauliflower, add a splash of oil and mix well with salt and pepper. Bake it for 15min at 230°C (446°F) on a baking sheet. Meanwhile boil the eggs hard, put them in cold water with some baking soda, after peeling the shell off put them in another bowl ow water with some vinegar. Let everything cool down and mix it in a large bowl (without the water but) with a fork. Very finely chop the onion (or grate it), grate the garlic, add dill, dashi, vinegar, salt and pepper to taste (it should be quite spicy). Lastly add the mayonnaise.

Recipe:
Red Wine Vinegar
Ingredients:
Red Wine
Vinegar (with the mother)
Instructions:
Mix a bit, hundred mil ish or more but you really want to just glop a chunk of the mother in there, of vinegar with a bottle of red wine. Leave covered (cloth, paper tower, cheesecloth, etc. will work fine. Needs to breathe though) for 2-3 weeks or longer, until you see a bit of film on the top. Now you have red wine vinegar. I opened a bottle of cheap wine, and it was corked, so I decided to just make vinegar. I will use this vinegar for mediocre foods like salads that I don't care about, unless it miraculously becomes excellent.
Notes:
You don't need a starter, wine will just become vinegar if left out. A good mother from someone who makes tasty vinegar helps, though.
I diluted my wine a bit, you can either do this or not.
This is only the second time I've done this, so wait warmly for updates. It's not complicated though, 'sjust vinegar.

>>817
I will have to agree with that roll, anglos have really poor taste.