Take the cooking book that is closest to you in your house right now, open to a random page with closed eyes...

Take the cooking book that is closest to you in your house right now, open to a random page with closed eyes, and take a picture of the recipe. Alternatively write down the recipe, if it's from foreigner-land

Ain't typing all this shit op, fug u

Baking Carole clements

>taking cooking tips from a GIRL

Some old ass mormon make a mix cookbook from muh gma

Right! I just looked the recipe over and who in there right mind would put margerine in a published recipe book.

I posted the pic

Jokes on you I can't read this shit

ikr.
My book isn't much better tho, who the fuck puts foie gras in an omelet?

do you live with an infidel?

No, you outsiders are the infidels, My family is Iranian and pure

why can't you read sanskrit then?

Was born in USA, never learned son
Can understand and speak farsi well enough though

Iranians from the motherlands would probably consider you an infidel as well

Which one of these?

pink one, you girly boy

Basically dump all this stuff in a mixer,fry it in suet for 10 minutes and add the chicken

woah, knowing you I had assumed it was just a bunch of different ways to prepare spunk.
is the book on top to the right even a cookbook?

No it's a book about Evolution I have to read for Uni

Aioli
Mashed garlic, the breakfast of farm workers and galley slaves, resembles aioli.

2 bulbs fresh garlic
I pinch coarse salt or garum
1 tablespoon vinegar
150 ml olive oil

Crush the garlic in the mortar with coarse salt. Grind it to a smooth paste and slowly add the oil. Modern aioli is bound with egg yolk, but here the quantity of garlic acts as a thickener. In some countries breadcrumbs are added to soften the taste. Eat on brown bread or as a side dish.

"Eat like a galley slave!" doesn't have much of a ring to it.

Gordon Ramsay's most complicated recipe.

Macerating is a technique that should be described,what's the problem here

...

the fuck is clotted cream?

How does he expect anyone to prepare such a complex monstrosity?

>He's never had clotted cream

Oh you poor bastard.

It's very, very thick cream. So thick it's almost butter-like in consistency.

I'll do it.
eggs nest:
250g wheat flour
4 eggs
40g maizena (corn starch brand)
2 dl milk
salt une pepir
filling:
2 tabelspoon honey
2 tablespoons sherry vinegar
2 dl red wine
1 dl madeira (I don't know what madeira is)
4 shallots
1 clove of garlic (not entirely sure if knold means an entire garlic or a clove, haven't heard the term before)
75g butter
200g boiled "spraengt"(??) calf tongue
200g boiled calf thymus(might be another word in a food context?) without membranes
2 tablespoons truffleoil or freshly chopped truffle
100g foie gras

Dried fruits:
1dl dark rum
5 leaves gelatine (dunno what a leave is, dr. oetker says you need 5-6 leaves of husblas, which is a gelatine powder or something, per ½ liter of liquid).
50g chopped date fruit
50g figs
50g prunes
50g chopped prunes
50g raisins
50g apricot


Just gonna post this first to make sure the text limit isn't gonna hit me suddenly. Those were all the ingredients. seems pretty wild.

This is as much advertisement as it is a cookbook but Wegmans sends them to me for free and it was right next to me.

eggs nest:
All ingredients are blended together and strained(I think?). they are baked golden on small pans and finished off with a 2-3min deep fry.

filling: honey is caramelized, vinegar is added and is completely reduced. Add wine and spirits which are cooked until glace. Add shallots and garlic and cook it down to about 2½dl. stir in butter and add salt and pepper to taste.
Both tongue and thymus is split in 4 pieces and lunes (is warmed up? lun is like... hot but not ouch hot, so the heat is probably off by this point. I'm almost certain that's what it says anyway, it word is slightly cut off by user being bad at taking pics.) in the sauce. add truffle oil or fresh truffle to taste and put it in the eggnest. the foie gras is fried on the hot pan for about 1 minute on each side and is put on the top of the nest.

dried fruit:
warm the rum and at the gelatine powder.
fold it together with the dried fruits and spread it out over 2 pieces of baking paper, put it in a refridgerator until it's "set". cut 4 pieces out and put them at the bottom of a hot plate. the nest with the ragout is placed on top.


A bit more advanced than I expected so my description is probably lackluster. probably made for an actual, high end chef

small pans should probably just be "small pan" to make sense.

This was the closest cookbook within reach. Random open - The New York cookbook

>as indispensible as a baton
that's not very indispensible at all, is he a cop?

>chiles
Ow, stop, it's painful to read

>reading comprehension, how does it work?

...

qt eye.

Calf thymus = veal sweetbreads.

this other cookbook was equidistant to me

The title of the recipe is "Great Smokey Mountain Cheese"

aite. I knew the calf thing didn't sound quite right.
well I'm glad someone at least read it

L-London?

Is that Diana Kennedy's book on Mexican cuisine?

Underage please leave

>iranian family
>can't read farsi

kys

learning to read it is easy enough then if you can speak it at a decent level. all you have to do is learn 32 letters.

be respectful of Iran's thousands of years of civilization and learn to read your language

I think it's just a grill.
The eyebrows are plucked, the skin tone is light and the hair is long

Bask in my weeb-ery

Cookbook: Africa and the Middle East

Source: The Tassajara Bread Book.

>muh zereshk polow

Fuck yes, m8, one of my favorite foods.

I think I have that same cookbook

got it from the discount section in Barnes and Noble

I opened a pdf cookbook

Now I know barberries are edible.
Thanks for the info.

>cooking book
Fuck I lost at this step

From a family recipe book:

Dill Soup

3-4 med. to large potatoes, peeled and cubed
3 cups water
1/2 esp. salt
1 cup sour cream
2 tbsp. flour
1-2 tbsp fresh dill
pepper
1 tsp. vinegar
2 hard boiled eggs, peeled and diced

Bring potatoes to a boil. Add salt. While potatoes are cooking, mix sour cream and flour. When potatoes are tender, remove pot from heat and stir in sour cream mix. Return the pot to heat, and stir the soup until it begins to simmer. Stir in dill and vinegar. Serve and garnish each bowl with eggs.

>betraying possibly centuries old family secrets.
scumbag :^)