Shit you made

ranes with pulls

t-thanks user, I don't really care for presentation when I cook for myself.

right? is it not enough that i know where my ingredients came from, what went into the dish/meal and how clean my own hands and utensils were? i don't need to pretend i'm on chopped.

Made bread last night, made avacado and roasted red pepper hummus toast this morning with it. Ish was cash.

Made butternut squash soup today in pressure cooker. I feel like it needs something... Pasta, croutons, something...

Last thing I made was toast for breakfast.

Right now, I'm making parsley-shallot bread to go with some vaguely Paprikas-like soup, and some roasted chicken that didn't go into the soup.

It really doesn't look like much right now.

I always toast the seeds when making squash soup... even that little bit of crunch on top makes life better.

You're someone who throws things away a lot, aren't you?

Spaghetti with parsley and butter

maybe some of those little fried onions?

Make some garlic bread or toast up some sourdough.

Wow it's been a while since I took a photo of food I made.

Chicken tendies, election night 2016.

>ketchup directly on fries
Why?

Jesus Christ, were you celebrating or is that comfort food?
Either way, my condolences.

I made garlic sauteed kale and croutons. Thanks for suggestion. Much better.

Those tendies look delicious. How did you make them

that gravy looks so good

>not eating healthy

isterband

Wow, lots of effort. Good job.

Sounds good but the lighting makes it look weird

Would definitely eat with pride

Looks bland my dude

I don't take a lot of pictures of food but here's some broccoli I made at work the other day

Yes, it's an onion gravy it was pretty delicious.

I enjoy some high quality healthy AF food, but other times I'm not that hungry and just want to consume enough calories in the day, based solely on proteins and veggies for the most part. Pic related

...

made some sourdough.

you can revive it, user! just feed it every 12 hours for a few days, it'll probably bounce back.

Hnnnng that looks delicious. Good work user.

thanks, user. i've ben experimenting with making a rye and whole wheat levain, i'm liking the results.

forgot to add the crumb shot

Bumping. People here need to post more food and less politics.

...

Just put this in the slow cooker:

Toasted some dry Habanero, Chipotle, Anaheim, Arbol and Ancho in a very lightly greased frying pan and set them aside.

In the same pan, I seared/browned: 800g of beef chuck, 250g of venison fillet steak, 500g of pork mince and 200g of (crumbled) chorizo - in that order and let them rest before slicing/dicing the beef and venison and putting the whole bunch in the slow cooker (not turned on).

In the same pan, I added 1.5 large onion and decided to experiment by adding a bit of sugar to make it caramelise slightly, emptied those in the slowcooker then added some (pre-grilled) red peppers in brine and some jalapeno pickles (also to experiment) cooked them a bit then added them to the slow cooker to. The idea was to deglaze the pan slightly with their brine.

After that I added 500ml of chicken stock/veg. bouillon mix, and the toasted chilis and cooked them in the same pan until half the liquid had reduced and the chilis were nice and soft.

Added them to a blender with a tin of chipotles in adobo, crushed garlic, cumin, smoked paprika, salt, pepper, dark sugar, Worcestershire sauce (and now for the crazy bit) and also a bit of star anise/clove/cinammon, marmite and a couple of anchoives - all those were suggested on Serious Eats along with 2/3 of a bottle of dark, sweet, stout, a teaspoon of ground coffee and a teaspoon of chocolate.

Added the blended mix to the slowcooker along with some oregano, tomato passata, and some more beer and chicken/veg stock as well, a couple of bay leaves and a corner of butter and set it on low.

I know the last few ingredients that SE suggests sound nuts and aren't at all traditional but they made an interesting addition to the flavour and I wanted to try something different. Smells and tastes excellent so far. You can discern the different chili flavours very well despite all the crazy mix of ingredients.

No photo sadly, so have a cowboy eating chili instead.

careful bro you're gunna od

Brother and I made some ribs. Dry rubbed with some spices, roasted with some Dr. Pepper and whiskey in the pan. Finished off and sauced on the barbecue. Between myself, brother, parents and grandparents they were gone in 10 minutes.

#demglisteningchambers
Nice starch gelatinization. 9/10 would devour with a bit of butter and salt.

>shit you made
>that thumbnail
I can't have been the only one

That looks like something a large cat puked up.
Seriously.

>shit you made
>looks like you literally did

Jesus Christ! ever heard of sauces? This looks like autism on a plate.

Most sauces are sugary or fattening. I use a lot of habanero hot sauce on my meals. I understand these simplistic and healthy meals may seem autistic to you, but if I really wanted to cook some badass meals I have the skillset. I just like to maintain a ripped physique and cheat my diet if I'm taking a girl on a date or a business lunch/dinner.

Red bell pepper and garlic baked gnocchi with carrot, shitake, and green onion in a soy sauce, kombu, and black vinegar broth.

Forgot to mention the gnocchi are made with whole wheat flour. Pureed the pepper and garlic and mixed it in there with the riced potato. Breddy gud.

Huh?... I'll give that a try. Squash, pumpkin and carrot ginger soups are yummy but boring as hell.

This looks excellent, you should post the recipe!

i'd eat that, post the recipe friendo

Teach me please!

Wok fried leeks, udon, and eggs.

Man, I need to do some major cooking again.

This time last month I made Turkey Bone Broth from a bone left over from a smoked turkey drumstick, it was good, but the problem was the bone only fit half way into my wok - it wouldn't even fit into my big soup pot - I don't have a super big soup pot because my apartment has a teeny weeny sink.

start with this, and then make a post in a week or so when it's nice and bubbly.
thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337

happy to give you pointers when you've got a nice starter going!

Next time I'm going to use the pork bones in my freezer and I'm going to panfried those bones first. The problem is, I heard that bones should be soaked in cold water with vinegar to get gelatin out, AND that they should be roasted for flavour - but which do I do first?

Lemon pepper wet. The flavor was amazing.

I've never heard anything about using vinegar to get the gelatin out. If you are going to make stock, just boil them for a shitload of hours and the gelatin will come out.

I had a lot of fun learning how to make some of my favourite things.

that looks disgusting, and why would anyone only want only a fucking smear of potatoes

Or use a pressure cooker and have the whole job done in 2hrs. 4 if you are patient.

Damn those look good

i made a cheeseburger and fries today at work
it looked pretty nice i was proud of myself

Saffron rice and spicy meatballs with some veggies

Rice-a-Roni

Cilantro-lime grits with pinto beans.

chicken looks decent, but the potatoes are fucked, don't over mix them or they will get waxy, and nobody wants that shit.

i don't have any pictures of food i've made, here's meatlad

Monkfish, spring vegetables, red pepper and walnut sauce.
Made this for lunch while testing food related tests for later purposes of food refinement for better foods for better health for better mental, physical, never ending wellness and better food life.

Kompot

what's the whitish stuff on the beans?

Food looks fine but damn if that’s not an ugly plate.

Tirol Grostl (i think thats how its spelt)

Gnocchi?

Canned chicken?

Kek, yup. It's packed with protein for when I don't have time to cook a nice meal. Better than fast food

Gröstl, but yeah that's a top tier energy-giving lunch

mitä vittua make

I'd prefer the potatoes a bit more browned but looking good besides that.

I experimented with some fried white cabbage and selery root as a side to the Nürnberger sausages and some croquettes. The sauce turned out to be a bit too watery but in general it was pretty great.

However, my entire place smelled of cabbage afterwards

I don't use recipes really, but I'll try to approximate it so use your judgment.

-Two or three medium russet potatoes
-2 C whole wheat flour (or white if you suck)
-Large red bell pepper
-1 C water
-2 T soy sauce
-2 T good quality Chinese black vinegar, or rice wine vinegar if you don't have/find that
-1 large shitake mushroom
-1 Small carrot, julianed
-2-3 inch piece of kombu (dried kelp)
-1 t olive oil
-1 scallion/green onion, shredded

Preheat oven to 375 F. Peel, dice large and boil potatoes. Rice or mash into a good sized bowl. Puree with a food processor and to bowl the bell pepper with peeled smashed garlic. Add flour until it reaches a dry but soft texture. Add a splash of water if needed. Google how to shape gnocchi because I don't feel like trying to describe it, all you need is a fork though. But do that onto a greased baking pan and put in oven for about twenty minutes or until they are slightly dry on the outside and soft on the inside. (or you can fry them in a skillet, it's a little less oil to bake them). While baking heat your water, vinegar, kombu, and carrots to a low boil. Once carrots are cooked remove and dispose of kombu and add mushrooms, olive oil and soy sauce. Your gnocchi should be done so stick it in the bowl first. Pour vegetables and broth over it and top with shredded green onion.

Double or triple the broth and vegetables if needed, the gnocchi will serve 2-3 people, otherwise you'll have leftover gnocchi.

had a joint of topside beef so marinated in a satay marinade, roasted it perfectly, served it thinly sliced with chow mein and some peanut sauce, cucumber salad. was gr8. didnt photo it though

Eggs Benedict

Probably because you're such a faggot.

I agree not my best potatoes. These are probably my best taters. Curry mash

Sauce lookin good. Just hugging those eggs

>Most sauces are sugary or fattening.
A proper full serving of a sauce (1.5 tbsp hollandaise, 1/4 cup teriyaki, 3/4 cup gravy) contains no more than 100 calories.

> if I really wanted to cook some badass meals I have the skillset
Fitness people don't know how to cook anything but plain rice, potatoes, steamed vegetables, and pan-fried fillets. Then they put it all into plastic containers and microwave them for the week. I doubt more than 20% know how to use a knife other than for slicing a chicken breast in half and to clumsily chop potatoes. It gets the job done. But that doesn't mean you know how to cook.

The other night I had 4 beers and a bottle of wine, and the morning after I had a killer hangover and i took a few Tylenols and had a smoke and then I took the biggest nastiest shit I have ever taken in my life, it was watery and mushy and smelled like death, when I saw the mess I created floating around in the toilet bowl, I said to myself "I will never see anything more abhorrent in my life" but then I saw your """"""""""chicken cordon bleu""""""""""

So how many brain stems is need to make this recipe? 4?

Are those thin slices of bitter melon.

I could never tolerate them unless curried.

>white people food

Are you talking about the artichokes perchance?

>100 calories
Do you know how much spinach or broccoli I could eat to equal 100 calories? Fuck your bullshit sauces.

And nice generalizations, I had a stage in my life where I was a little chunky and I was always cooking amazing food. It's exciting to research new recipes and create something amazing, but at this point in my life I prefer eating perfect and quickly, so that I can focus my efforts elsewhere. Just because cooking is your hobby, doesn't mean you have to pretend it's difficult and that you exceed at something that isn't completely mediocre, you faggot.

I'd like to take you on a business lunch and fuck you in the ass

Whiny little bitch

Fucking kek

Girlfriend made me take pancetta out of this mushroom potato salad recipe, and it sucks now

I also made it with olive oil instead of ghee this time, and that also sucks.

Sorry senpai I wrote this right when I woke up so what is sentence composition.

>lifting your poor and obese ass off the couch to leave the basement

Keep larping about your homoerotic fantasies, you fucking faggot

>Do you know how much spinach or broccoli I could eat to equal 100 calories?
Well then, skip the chicken breast and eat 437 calories of spinach and broccoli if it's just about fullness-to-calories ratio. 100g/130g/66g of carb/prot/fat is still only about 1500 kcals. Ladling a 1/4 c of chicken gravy (33 kcal) from fond isn't going to kill you. 100g of carbs is about 1/3 of a box of spaghetti, you could even eschew some starchy simple carbs for a little bit of flavor.

>"and I was always cooking amazing food"
Chicken in perhaps some *gasp* butter? Wow! Amazing! I doubt you were making anything good if something as basic as elementary sauces are "bullshit" to you.

>but at this point in my life I prefer eating perfect and quickly
Quickly? Sure. Perfect? Well, it's better than most, but the wide variety of "diets" in fitness community with similar results shows there is no one optimal way of eating, except perhaps for high-performance athletes.

>so that I can focus my efforts elsewhere
You probably get annoyed when normies think that being fit means spending all your free time at the gym. I don't spend all or even most of my free time cooking, either. Did you know it was possible to work out, cook, AND have some other self-improvement hobbies? Assuming that your gained free time is spent productively, of course, and not on watching TV or reading bullshit T-Nation articles.

>doesn't mean you have to pretend it's difficult
I wasn't saying those basic skills were difficult. They are in fact not difficult, and despite that, most fitness people don't even bother because apparently mincing garlic is a slippery slope to hardened arteries and drowning all your food in butter. Besides, cooking is what the woman is for, right?