Show us the last meal you cooked Veeky Forums!

oh great, a thread for all the 25 year old single women to post their instagram pictures on.

Excellent.

nah. lol just a cheaply built late 80s house in a subdivision. i don't care what color the paper plates are when i buy them. i really wish i'd taken that picture with a better camera, but i was more interested in eating.

vs. 30 something single men to shitpost? at least it's about food instead of your shit ego. plus, you know there's no women on the internet except porn starts dude.

That picture was meant to convey loneliness and depression user. Hence the upward pan to show an empty table and a man eating alone.
The rest of your post is just projection and I won't have it. If you truly felt this way you simply wouldn't have replied in the first place.

doing hot roast beef sandwhiches with leftover pot roast

Let's make podvarak, Veeky Forums.
>chop one onion
>brown it in 200 ml of sunflower seed oil in a huge pot
>add 4 chicken legs and 4 chicken thighs, salt and pepper them
>roast them on all sides
>add 2 kg of chopped sauerkraut
>add more pepper and some paprika, and 6-8 bay leaves
>cook on stove for half an hour, then move to oven (200°C)
>bake for 1.5 hours
>let rest for half an hour
>enjoy

/pol/ soyboys might be interested in this too. Shit puts hair on your chest.

>no bacon or sausage
Bosniaks must die

Just some spaghetti with lightly fried sliced courgette. Any ideas for another vegetable to add to this dish? I'm avoiding seafood because it's too expensive.

Roasted peppers/aubergine are always nice. Try doing a roast veg medley instead of frying

you have a shit ego and you're being a nigger on the internet doesn't grow your dick any.
you realize that you dont have to post a shitty thing and wait for a reply so you could be critical of any reply you get, right? it doesn't make you clever or a troll or cool.

Just to add, I recommend doing this, then blending about half of your veg with a little oil and seasoning (garlic?) to create a soup-like sauce you can toss your pasta with to give some color. It's not really a true pasta sauce but it tastes nice when combined with the chunkier roast veg.

What a good thread, right user?
Almost like the type of people it would attract are busy uploading their meal pictures to instagram.

chicken thighs w mushroom sauce, sweet potatoes, broccoli

presentation wasnt great but I was just intent on feeding myself

tasted divine

smoked 4lbs of sockeye yesterday for a potluck at work today, was tasty.

making a smoked stuffed pork log for thanksgiving this year (pork loin stuffed with shredded granny smith apples, asiago cheese, and dried apricots & then wrapping the whole shebang in bacon). it's a winner.

pic related

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I love it. Would it work with a honey mustard glaze if you're going for sweet/savoury?

Shit nigga share your oyster dressing recipe. Is it a good family passed-down one, or just something you found on google?

From the rest of your post it sounds like you know what you're doing, so I'd love to get the recipe

chicken permission

Pork belly and blood sausage soup. Broth is from pork bones and onion.
Sesame leaves and ssamjang to eat some of the pork belly with. Homemade kkakdugi for extra crunch and spice. Some other garnishes.

Was bretty good. Going to use the leftover broth for soup variations the rest of the week.

Recipe? I've not done much Korean and have been looking to start.

This won't go away now, will it?

Maangchi is a very good source, it's where I started.
For the soup you can use her oxtail soup recipe. I used a cross between this recipe and one for sundaeguk (blood sausage soup) the best i could glean from foreign videos:
>maangchi.com/recipe/seolleongtang
Except I always boil the pork belly and meats I want to consume separate from the soup broth, unlike what a lot of people do. For this recipe I simmered the pork belly in a mix of water, doenjang, garlic, salt, sugar, and onion. You add it to the soup once you've sliced it up.

For ssamjang:
>maangchi.com/recipe/ssamjang

For kkakdugi:
>maangchi.com/recipe/kkakdugi

just baked this sourdough as a test run for baking bread thanksgiving morning (i'm hosting friendsgiving)

not who you replied to, but thanks. this is something i'd like to try

made Portabella sliders. First time ever making these but it turned out great. Next time I think I will add some cayenne or red pepper flakes for some heat. Something about mushroom burgers always leave me satisfied

topped them with sauteed onions and garlic

first time turkey cooker here. why isn't cooking the turkey upside down a thing? everyone says cook breasts up, but it seems to me it would make the whole turkey more juicy and probably cooked more evenly.

My friend, that's more of a soup than a proper paella.

>seems to me it would make the whole turkey more juicy and probably cooked more evenly....

if it was cooked breasts down, i meant to say

I'm guessing mostly aesthetics. Upside down means the top of the breast would be pale and moist with a ring of semisolid fat around the base. It'd taste immense though.

A properly roasted turkey is going to be very juicy and cooked evenly. Smaller birds you can flip back and forth throughout its time in the oven, and I suppose you could do that with a turkey as well if your goal was to crisp all of the skin. But flipping a scalding hot, awkward 20 lb bird isn't my idea of a good time.

You might want to look into using a roasting bag. Since it's your first time, it helps keep in a lot of the moisture and gives you a bigger window for not overcooking it. Also, don't use the pop-up thermometer, use a meat thermometer in the thigh, but be sure you aren't touching bone.

Roast Duck, Fried Yellow Squash with Bacon and Onion, Navy Beans and White Rice, Collard Greens, Okra and Tomatoes with Corn Bread and Butter with Sweet Iced Tea to wash it all down...

I made garlic-honey shrimp over cauliflower with brocolli.

Cherry Tomatoes?

serious question, do you make your own cauliflower "rice" or do you get like the trader joe's frozen stuff? i'm wondering which is better/easier

I put a head of cauliflower in my blender. It was easy.

Flour mushrooms and cook in olive oil, salt, pepper, and spices to taste. Transfer cooked shrooms to spagh.

lol nah. i'm glad too. it's the only one i don't mind.

>put chicken in oven, walk away
>20 minutes later, boil some water, then add potatoes and carrots, walk away
>come back on 15 minutes, get food and eat
Couldn't take less effort to make

Made this

is it normal to have such sticky ribs? we always put them in the grill after sauce to make the top layers dryer.

favourite chicken spice mix?

roast butternut squash

I'm making spaghetti and meatballs later. I have a passata and some plum tomatoes that I'm gonna reduce down into a nice thick covering sauce.

Any tips?

I wanted mine extra sticky. Some like them dry, there's really no wrong way.

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My slavic breakfast, I am enjoying it right now

Low and slow until the plum tomatoes disappear or can be made to do so with a wooden spoon against the side of the pan. If I were you I'd make a batch of real sunday sauce then set it aside for the next day or freeze what you don't need, but I understand if you're just making parm you don't need to do that. Season it very well to cut through bland mozzarella if that's what you're using.

Just realised you said meatballs. It's just simple stuff but should take a long time if done right. Seal your meatballs then set them aside. In the same pan brown your onions and garlic using all that good meatball grease to retain as much flavour as possible. Throw in tomatoes, use them to deglaze your meat fond, reintroduce meatballs, add salt/pepper then low and slow for as long as you can possible tolerate, minimum of two hours but more like 4-6. Don't add herbs until the end since they won't hold up to cooking that long. You can basically throw in any meat and it works well, for example sausage meat or casserole beef.

Beautiful, how's the inside?

Chirashi
Don't have the proper bowl so looks Meh

Steak Diane

It on the plate, forgot to buy sides so just got a Caesar.

There's a better established Veeky Forums Discord here

discordapp.com/invite/9Sjw4Kc

Made more gyros

For thanksgiving I'm going to make some potato/pecan pie, and roasted rudabaga/parsnip mashed potatoes

sorry, looks shit compared to the actual one

Looks more like a poke bowl.

I don't see the resemblance?

>waiter there's a hair on my gyros

about to enjoy pic related

Like I said, we hungry

looks tasty, user. would smash

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trying my hand at the traditional canned green bean casserole from scratch

i am going to leave it in this state and do the final bake on the day

my take: my mushroom cream sauce is 1000x better than a can of campbells. my onions are not as good as french's.

You clearly bagged the onions while they were still hot, what were you expecting?

i want some zuccini, fuck.

sorry for the late update, but here's the inside!

i have no idea why that image rotated

Your phone doesnt actually take the photo rotated, it just sticks the rotation of the camera in the EXIF data, which Veeky Forums automagically strips out, resulting in the image getting rotated to its "original" position.
It's dumb as fuck.

oh fuck that makes so much sense, thank you for this explanation

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THis looks like shit, because I forgot about it until I took the picture. I made 4 of them and plated them all nice.

Inside is a stuffing/dressing made of
>brandy soaked golden raisins
>shallots
>pine nuts
>rice
>cubed bread
>brandy

It was amazing, and fsck all you haters.
Happy Thanksgiving!

swiss? mushrooms and baby swiss is a badass combo.

majority of Veeky Forums is female

>I am retarded

>majority of Veeky Forums is (fe)male

So a little piece of me can be inside of you :)

Some potatos with lettuce for dinner

it's always been this way. newfags

those potatoes look good as hell

Its a french dish called truffade. Basically it's potatoes with bacon and cheese.

I cooked some disgusting-looking-but-delicious ramen with bok choy, chard, daikon radish, naruto, and bonito flakes in it, along with some soy sauce and the packaged flavoring. It was great.

Whoops, forgot the egg.

I made some home fries :^)

Looks nice desu. What did you use for seasoning?

foodwishes.blogspot.com/2017/04/quick-and-crispy-home-fries-or-as-we.html?m=1

I have no money and barely have any products at home...not even salt lol. I just threw something together. This is inspired both by Chinese and Japanese cuisine.

Boiled up goji berries and dates together and let it simmer for an hour.
Made homemade broth by only using bonito flakes.
Mixed it together and boiled noodles in it, added soy sauce and coriander.

how did you make the shrimp?

looks delicious

miso ramen
i used chicken stock and white miso paste with a little sugar, fried garlic and ginger for the broth. the toppings were corn, chashu (made from pork neck), two soft boiled and marinated eggs (marinated them in the chashu sauce), beansprouts, green onions and nori. the noodels under the toppings are from an asian supermarket. was pretty good

Looks nice but perhaps an excessive amount of onions/sweetcorn and not enough broth for my tastes

the bowl is deeper than you can see on the picture. it was about 400 ml broth for 80g of noodles

>have no money
>have exotic berries

You need better money mangagement