Amateur Cooking

a thread for sharing humble creations you've cooked or baked while not trying to be a 5* chef

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  1. 1 month ago
    Anonymous

    my oatmeal cookies are the best oatmeal cookies i've ever had

    • 1 month ago
      Anonymous

      Would play icky cookie with

      • 1 month ago
        Anonymous

        why would you desecrate a humble biscuit like that?

    • 1 month ago
      Anonymous

      recipe?

      • 1 month ago
        Anonymous

        Wet
        1/2 cup butter (melted)
        3/4 cup brown sugar
        1/4 cup white sugar
        1 egg
        1/2 teaspoon vanilla
        mix

        Dry
        1 cup flour
        1/2 teaspoon baking soda
        1/2 teaspoon salt
        1 teaspoon cinnamon
        mix

        Add dry to wet

        Add 1 1/2 cups oats

        375 degrees
        8-10 minutes

        • 1 month ago
          Anonymous

          >wet
          Yeah, I am

        • 1 month ago
          Anonymous

          Too much flour
          Too much salt

          • 1 month ago
            Anonymous

            extra salt in peanut butter cookies goes hard so i trust anon, nothing wrong with sweet & salty

          • 1 month ago
            Anonymous

            >someone asks for anon's recipe
            >anon gives their recipe
            >"erm well you see that's wrong actually?"
            frick outta here stupid ass clown

            • 1 month ago
              Anonymous

              Why are you so mad? I didn't say it was wrong, just stating my preferences. It would be pretty boring if we couldn't critique anything.

              [...]
              [...]
              Yeah how cringe. Always make a recipe to a T the first time then adjust it for future batches to your liking.

              I typically do. But I know from experience what I would do differently here.

          • 1 month ago
            Anonymous

            I will be doing this tmr. But with less sugar.

            >someone asks for anon's recipe
            >anon gives their recipe
            >"erm well you see that's wrong actually?"
            frick outta here stupid ass clown

            Yeah how cringe. Always make a recipe to a T the first time then adjust it for future batches to your liking.

          • 1 month ago
            Anonymous

            I will be doing this tmr. But with less sugar.

            I'm not the owner of the recipe, but sugar in baked goods act as a softener, not only as a sweetener, so by removing sugar you will end up with a different end result.

            As for the flour, you will also get a different result by messing with it.

            As a rule, always make a recipe as written the first time you make it, then change it as you like.

            Have some appreciation for the guy who shared his recipe and give him some thanks.

            • 1 month ago
              Anonymous

              >As for the flour, you will also get a different result by messing with it.
              Yes, and I know the result. A flour to oats ratio like

              https://i.imgur.com/CVnBB81.jpeg

              my oatmeal cookies are the best oatmeal cookies i've ever had

              isn't really bad, but I prefer a lower one if I'm making oatmeal cookies.

              https://i.imgur.com/omvSKbq.jpeg

              Sorry recipe is in metric but yes I can. Never used the lemon verbena here and they were fine without

              |Ingredients|
              225g/8oz butter or baking spread at room temperature, plus extra for greasing
              225g/8oz caster sugar
              275g/10oz self-raising flour
              2 level tsp baking powder
              4 free-range eggs
              4 tbsp milk
              2 unwaxed lemons, finely grated zest only
              1 heaped tbsp very finely chopped lemon verbena (optional)

              |For the glaze|
              175g/6oz granulated sugar
              2 lemons, juice only

              |Method|
              Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.

              Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.

              Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.

              Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.

              Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.

              Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve

              (Oven temp for F is 355/320 convection)

              [...]
              Only ai shit I see here is you
              [...]
              >I typically do. But I know from experience what I would do differently here.
              I once was an "experience"r like you but that's how you end up at pitfalls
              [...]
              Picrel is for you

              >I once was an "experience"r like you but that's how you end up at pitfalls
              If we're too afraid of "pitfalls" to experiment, we never learn.

        • 1 month ago
          Anonymous

          I will be doing this tmr. But with less sugar.

        • 4 weeks ago
          Anonymous

          uh
          wheres the oatmeal

          • 4 weeks ago
            Anonymous

            at the very end, c'mon man

            https://i.imgur.com/vHktPyW.jpeg

            I made japanese style milk bread. Honestly wasn't hard to do, and is damn tasty. Fluffiest bread I've ever had.

            recipe pls?

            • 4 weeks ago
              Anonymous

              NTA but Woks of Life and A Taste of Asian Food

            • 4 weeks ago
              Anonymous

              https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe
              Followed this one. Made it twice, and the first time had... a hard time with my food processor making the dough. It started making unhappy sounds and I paused the blade, and in that time the dough settled into the bottom of the bowl and gummed it up completely. Had to finish off by scraping all the dough out of the bowl and kneading like crazy for 15 minutes.

              This time, though, I just let it run and held it down while it shook like a thing possessed, and after a minute or so the dough actually came together as expected. Probably not worth the risk if you don't have a beefy food processor, though.

    • 1 month ago
      Anonymous

      I made oatmeal cookies the other day and they didn't come out nearly as good as yours, I think I used too much flour.

    • 1 month ago
      Anonymous

      I’ve been on a big oats-arc recently, I’ll make some oatmeal chocolate chip cookies next week

    • 1 month ago
      Anonymous

      Those look good. Whats the best adddition to oatmel cookies?

      • 1 month ago
        Anonymous

        >oatmel
        have a nice day

      • 1 month ago
        Anonymous

        raisins
        not sure why anyone would make them without

        • 1 month ago
          Anonymous

          absolutely disgusting post

      • 1 month ago
        Anonymous

        I've never had an oatmeal cookie without raisins, and I never will.

    • 4 weeks ago
      Anonymous

      >no raisins

      DROPPED
      R
      O
      P
      P
      E
      D

  2. 1 month ago
    Anonymous

    My mom and I made a variety of danishes yesterday
    They're preddy good

    • 1 month ago
      Anonymous

      I remember your thread, they all looked top tier

      • 1 month ago
        Anonymous

        Thanks mayne
        Theyre gone now 🙁

        • 1 month ago
          Anonymous

          Holy shit didn't you make like 30 of them lmao absolute mad lad

          • 1 month ago
            Anonymous

            We're 3 people in the house, we made about 25 I think, I didnt count
            I would have eaten more if we made more tho

    • 1 month ago
      Anonymous

      I'm happy for you, those look good

    • 1 month ago
      Anonymous

      makin danishes with ur mum m8 haha (frickin hate my c**t mum)

    • 4 weeks ago
      Anonymous

      recipe?

    • 4 weeks ago
      Anonymous

      these look really good

      https://i.imgur.com/huzLpw5.jpeg

      mix mash soups always taste good, but I shit beans hardcore, so I try and avoid

      https://i.imgur.com/wUQztwV.jpeg

      Dublin coddle this past st paddys. Full of porky goodness

      pork looks unappetizing, but roasted pork belly is next level

      https://i.imgur.com/a9LxeCc.jpeg

      Once tried to make cookie cakes

      honestly seems like the perfect thing to bring to a lunch or get together

      https://i.imgur.com/TFRXMCX.jpeg

      classic

      https://i.imgur.com/TP5D8i7.jpeg

      Fried tofu stir-fried with seafood

      I avoid tofu but this looks really good

  3. 1 month ago
    Anonymous

    Canele I made

    • 1 month ago
      Anonymous

      Shinny
      Always wanted to make them but I'm not buying the pan

      • 1 month ago
        Anonymous

        The shiny ones had just come out of the oven, as the cool they get less shiny but much more crunchy on the outside.

  4. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      yea boi, even yankees can make beans, unless they're from boston. knew a yankee woman who would roll out flour dumplings and cook them with her ham and beans. delicious.

      • 1 month ago
        Anonymous

        >even yankees can make beans
        False. Yankee beans are pathetic

  5. 1 month ago
    Anonymous

    Dublin coddle this past st paddys. Full of porky goodness

    • 1 month ago
      Anonymous

      god it looks like shit but it'll prolly taste great

      • 1 month ago
        Anonymous

        Correct for both

        • 1 month ago
          Anonymous

          https://adamsfarms.com/adams-newburgh-store/
          your sausage infosec, anon...

    • 1 month ago
      Anonymous

      You gotta really brown those sausages and bacon before stewing them. Makes a fond you can deglaze and helps the meat not look like gray blobs.

    • 4 weeks ago
      Anonymous

      It's meant to be made with leftovers from a fry or from the week. That's a lot of sausage and bacon.

  6. 1 month ago
    Anonymous

    Once tried to make cookie cakes

    • 1 month ago
      Anonymous

      cupcookies

      • 1 month ago
        Anonymous

        No-no, they're called bouncy castles!

    • 1 month ago
      Anonymous

      recipeeee pls, my granmum would love these

      • 1 month ago
        Anonymous

        Honestly it was so many years ago doubt I have it anywhere 🙁

      • 1 month ago
        Anonymous

        since the OP of the recipe can't give it
        just search muffin tin chocolate chip cookies
        you'll find something

    • 4 weeks ago
      Anonymous

      They have these at Disney's California Adventure. Except they're called Jack Jack Cookie Num Nums and they're oily as frick since they have a shit ton of hydrogenated oil instead of butter.

  7. 1 month ago
    Anonymous

    No pic, but I've gotten pretty happy with making sandwich bread. I've got a recipe that only takes like three hours from start to finish, most of which time is letting the dough rise, and it results in a nice sandwich loaf that we eat on all week. Pretty cool.

    • 1 month ago
      Anonymous

      Recipe please and temperature of fermentation.

      • 1 month ago
        Anonymous

        300g white bread flour
        100g whole wheat flour
        8g salt
        8g instant yeast
        20g nonfat dry milk powder
        220g spring water
        60g honey
        60g olive oil

        Make as usual, really. Bulk rise at room temp which here ranges (depending on time of year) anywhere from 60°to 80°, so adjust the time from an hour down to a half hour. Shape into a loaf and let rise in the pan for, again, an hour down to half an hour depending on ambient temp. I could get more scientific and use a proofer but my small kitchen is basically full and I don't want to add yet another thing. Bake at 350° for 30 minutes, shooting for an internal temp of 200°. It's not the world's best bread but it's way better for sandwiches and toast than the sliced sandwich bread we used to buy at the supermarket. Plus it's kinda fun to make it. It's like a little Sunday ritual.

  8. 1 month ago
    Anonymous

    I NEED BETTER LIGHTING
    I FRICKING HATE LIVING HERE
    FRICK THIS HOUSE FRICK MY LIFE

    • 1 month ago
      Anonymous

      Use the circular lighting thing your mom has in her room.

  9. 1 month ago
    Anonymous

    Banana chocolate chip cookies with miso and brown buttah. The little dots are homemade dulce du leche.

    • 1 month ago
      Anonymous

      oh my god please please please recipe

  10. 1 month ago
    Anonymous

    I whipped the egg whites by hand, first time actually being able to
    Im quite proud of myself

    • 1 month ago
      Anonymous

      Here's the end result, a japanese cheesecake, waiting on the fridge
      You can see the angle of this photo is weird, it's to hide that Ive broken the cake when getting it out of the pan
      Next time I'll use parchment paper

  11. 1 month ago
    Anonymous

    Buttermilk biscuits.
    One might be surprised at the number of simple mistakes one can make that can negatively impact the biscuits. The three main ones are, in order:
    Not folding the dough enough, and also overfolding it. Rolling the dough, then folding it back over itself and rerolling about 5 or 6 times should suffice.
    Not to twist the cutter when cutting the biscuits from the rolled dough. Twisting the cutter rolls the edges over and causes them to stick to the bottom side, restricting the ability for the biscuit to rise well. You end up with flat dense biscuits instead of soft thick flaky ones.
    Finally, the biscuits should be placed on the pan so they're touching sides with each other. This helps them to rise as each rising biscuit kind of picks the others up and bring them along for there ride. Having made this mistake several times I can say the impact is pretty significant.

    Anyway, I usually use these biscuits with sausage patties and cheese. Sometimes I'll instead take drippings and make homemade sausage gravy and put that on them instead. Either way, they're divine.
    One thing I have not yet done is put cheese in the recipe and make cheesy biscuits, or perhaps also jalapeno for jalapeno cheese biscuits.

    • 1 month ago
      Anonymous

      Well done, anon. I've never mastered the humble biscuit. Right now I'm working on english muffins cause my wife loves them and I'd like to make them for her from scratch.

      • 1 month ago
        Anonymous

        The main thing is to just try them out and keep fricking up! I made like... half a dozen bad to okayish batches before I finally got it down.
        Speaking of baked things, I need to get back into making dinner rolls. I made a set of yeast rolls once and they ended up picture perfect, then I never made them again. They were so delicious too.
        What's your english muffin recipe you're working with? I love making english muffins with egg and cheese, but I came to dislike the store bought muffins because they were always slightly rubbery.

        • 1 month ago
          Anonymous

          I'm so early in the process that I don't have an english muffin recipe yet. I'm still in the reading recipes and watching Youtubes stage. The fact that I'm getting over a bad cold has also taken my momentum away.

          • 1 month ago
            Anonymous

            That sucks anon, hope you feel better soon.

            • 1 month ago
              Anonymous

              Thanks! I'm sure I'll be over it in a few days.

  12. 1 month ago
    Anonymous

    toast sandwich recipe:
    >make a piece of toast
    >add butter and old bay to both sides
    >put between 2 pieces of bread.
    tried building this after seeing the bread sandwich meme and it was actually pretty good

    • 1 month ago
      Anonymous

      >bread sandwich :/
      >black bread sandwich:0

      Try a banana and mayo next time

      • 1 month ago
        Anonymous

        i'm not black

        • 1 month ago
          Anonymous

          Banana and mayo is white people shit

  13. 1 month ago
    Anonymous

    I really want to make lemon bars, but they always end up messed up.
    Anyone have a good recipe?

    • 1 month ago
      Anonymous

      this is a little strange, you can either do this with lemon or orange (use orange cake mix and zest and juice of orange instead of lemon)

      1 package of lemon super moist cake mix
      1/3 cup softened butter
      3 eggs
      8 oz. softened cream cheese
      1 cup powdered sugar
      zest and juice from 1 lemon

      beat cake mix, butter, and 1 egg until crumbly

      press in the bottom of a greased or nonstick sprayed 13x9 pan

      beat cream cheese until smooth, add powdered sugar, then beat in the zest and juice

      set 1/2 cup of that cream cheese mix in the fridge

      beat in 2 eggs to the rest of the cream cheese mix
      pour that over the boxed cake layer
      bake for 25 minutes at 350 degrees F.

      cool completely then spread the 1/2 cup of cream cheese mix that you put in the fridge

      can be made with cocoa instead of orange/lemon for a chocolate version

    • 1 month ago
      Anonymous

      this is a little strange, you can either do this with lemon or orange (use orange cake mix and zest and juice of orange instead of lemon)

      1 package of lemon super moist cake mix
      1/3 cup softened butter
      3 eggs
      8 oz. softened cream cheese
      1 cup powdered sugar
      zest and juice from 1 lemon

      beat cake mix, butter, and 1 egg until crumbly

      press in the bottom of a greased or nonstick sprayed 13x9 pan

      beat cream cheese until smooth, add powdered sugar, then beat in the zest and juice

      set 1/2 cup of that cream cheese mix in the fridge

      beat in 2 eggs to the rest of the cream cheese mix
      pour that over the boxed cake layer
      bake for 25 minutes at 350 degrees F.

      cool completely then spread the 1/2 cup of cream cheese mix that you put in the fridge

      can be made with cocoa instead of orange/lemon for a chocolate version

      I had one too somewhere but I like anons take

    • 1 month ago
      Anonymous

      [...]
      I had one too somewhere but I like anons take

      Found it, it has cups and metric for whatever takes your fancy
      https://www.recipetineats.com/wprm_print/25339

  14. 1 month ago
    Anonymous

    >a thread for sharing
    can you share the recipe for that lemon tray cake OP

    • 1 month ago
      Anonymous

      Sorry recipe is in metric but yes I can. Never used the lemon verbena here and they were fine without

      |Ingredients|
      225g/8oz butter or baking spread at room temperature, plus extra for greasing
      225g/8oz caster sugar
      275g/10oz self-raising flour
      2 level tsp baking powder
      4 free-range eggs
      4 tbsp milk
      2 unwaxed lemons, finely grated zest only
      1 heaped tbsp very finely chopped lemon verbena (optional)

      |For the glaze|
      175g/6oz granulated sugar
      2 lemons, juice only

      |Method|
      Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.

      Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.

      Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.

      Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.

      Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.

      Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve

      (Oven temp for F is 355/320 convection)

      Thread full of ai shit..

      Only ai shit I see here is you

      Why are you so mad? I didn't say it was wrong, just stating my preferences. It would be pretty boring if we couldn't critique anything.
      [...]
      I typically do. But I know from experience what I would do differently here.

      >I typically do. But I know from experience what I would do differently here.
      I once was an "experience"r like you but that's how you end up at pitfalls

      [...]

      Picrel is for you

      • 1 month ago
        Anonymous

        thanks
        I'm going to use a 13x9 pan
        today I learned castor sugar is super fine sugar

  15. 1 month ago
    Anonymous

    Thread full of ai shit..

  16. 1 month ago
    Anonymous

    My curry

    • 1 month ago
      Anonymous

      Looks like shit (In a good way)

  17. 1 month ago
    Anonymous

    I chop two red potatoes into cubes, toss in air fryer with some pieces of chicken on top.

    After 12 mins I put it into a pan with a little bit of water full of spices (cayenne, turmeric, random). When the water has boiled off I add butter and EVOO and stir around for 30s.

    Extremely delicious and cheap

  18. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      don't forget to sear the sides of the steak!

  19. 1 month ago
    Anonymous

    Fennel Sausage rolls made with home made butter puff

    • 1 month ago
      Anonymous

      How fat are you

    • 4 weeks ago
      Anonymous

      Nice!

  20. 1 month ago
    Anonymous

    [...]

    I'm curious in seeing food you have made, sure it will be good.

  21. 1 month ago
    Anonymous

    making shrimp and salmon fried rice. i like to add lemon juice to mine at the end. I know its not traditional but it taste good.

  22. 1 month ago
    Anonymous

    What more do you need?

    • 4 weeks ago
      Anonymous

      Mushrooms

  23. 1 month ago
    Anonymous

    made this lasagna when I was first trying my hand at cooking around 2012 or thereabouts

    • 1 month ago
      Anonymous

      a little soupy but I'd eat it

    • 1 month ago
      Anonymous

      everyone seems to enjoy this one but it's actually not that appetising looking to me

  24. 1 month ago
    Anonymous

    20408955
    no one wants your opinion on a
    humble creations you've cooked or baked while not trying to be a 5* chef thread
    so go frickoff

    • 1 month ago
      Anonymous

      You mad

    • 1 month ago
      Anonymous

      I highly appreciate the removal of the (You). Good job anon

      thanks
      I'm going to use a 13x9 pan
      today I learned castor sugar is super fine sugar

      Yeah sorry, my bad. As long as it's not powdered/icing sugar instead of the castor it's fine. Not sure why the glaze using granulated though, maybe it gives a crunchier texture.

      • 1 month ago
        Anonymous

        aye

        bump
        with a recipe that an anon put out here for us
        asparagus on the bottom, butter dill and lemon slices on top of the salmon
        it was wrapped in parchment paper I think, maybe foil
        It was pretty good

        • 1 month ago
          Anonymous

          How juicy looking

          • 1 month ago
            Anonymous

            after I posted this I got to thinking
            I don't think there was butter in there
            it's been 2.5 years and It was so easy that I didn't write a recipe down

  25. 1 month ago
    Anonymous

    Fried tofu stir-fried with seafood

  26. 1 month ago
    Anonymous

    @everyone ITS FRICKING POOP IT LOOKS LIKE POOOOOOOOOOOOP SMELLS LIKE POOP ITS FRICKING POOOOOOOOOPY POOOOOOOOOOOOOOOOOOOOOOOOP
    *eats a baby

    • 1 month ago
      Anonymous

      Huh?

  27. 1 month ago
    Anonymous

    solid thread

  28. 1 month ago
    Anonymous

    here is some steak fajeetas with caramelized onion and la victoria hot taco sauce

  29. 1 month ago
    Anonymous

    Trying my best...

    • 1 month ago
      Anonymous

      looks pretty hearty anon
      you just doing some pan-fried veg, or is there a greater plan at work here?

    • 4 weeks ago
      Anonymous

      i can't stop thinking about how those green beans are going to be overcooked by the time the potatoes and carrots are done

  30. 1 month ago
    Anonymous

    Tuna melt bros we're eatin' good

    • 1 month ago
      Anonymous

      barf

    • 4 weeks ago
      Anonymous

      pickles are not real food

    • 4 weeks ago
      Anonymous

      Why do they even sell halved pickles? The insides turn to complete mush vs whole pickles

      • 4 weeks ago
        Anonymous

        those are mini
        but I love quartered or spears the best

        • 4 weeks ago
          Anonymous

          but why
          there's barely any crunch it's just mush

  31. 1 month ago
    Anonymous

    what can I do with some deenz that's pretty quick and easy and impossible to frick up

    • 1 month ago
      Anonymous

      Deenz melt
      That other Anon is dumb, melts rock

      • 4 weeks ago
        Anonymous

        how are deenz supposed to be economical btw? like i know they're good for fish oils and proteins and whatnot and you dont have to worry about mercury since the lower the fish is on the foodchain the less mercury they tend to have, but these sumbitches are like $3.50 for a tin. am i only supposed to be eating two per meal?

        • 4 weeks ago
          Anonymous

          Oof that spendy
          I bought a flat of deenz that were on clearance for like, $0.27/ea

          Why do they even sell halved pickles? The insides turn to complete mush vs whole pickles

          Crispy AF, they're the refrigerator pickles
          Although some of the fancy canned seafoods are expensive, but they're usually very high quality

          • 4 weeks ago
            Anonymous

            All pickles are fridge pickles, but even then anything that isn't a whole pickle is sogg

            • 4 weeks ago
              Anonymous

              They're whole pickles, just smol

  32. 4 weeks ago
    Anonymous

    I made japanese style milk bread. Honestly wasn't hard to do, and is damn tasty. Fluffiest bread I've ever had.

  33. 4 weeks ago
    Anonymous

    Speaking of amateur cooking, I'm on my early 20s still living with my parents, and lower middle class (on a 3rd world country at that); and while we don't exactly lack for food, my mom insists on taking care of the food, but due to our economic situation our weekly food consists of

    >monday: soup
    >tuesday to friday: noodles or rice with red sauce, sometimes a small spin taken but still that, and polenta occasionally
    >saturday: fried chicken with potato puree or salad
    >sunday: pasta or barbecued meat
    >also, trash food for dinner on thursdays and weekends, and occasionally during the week
    >also also, since I have to take my food to work, I hardly ever eat soup and instead is mostly noodles or rice with a small variation

    I pointed this out to her when we were going to have rice again today, and she practically broke down crying saying that she was doing what she could with what little she had (I buy stuff twice a month and they don't/hardly work anymore but also have no retirement money, and my older brothers help with the bills but not the day to day stuff).

    Can I get some advice on relatively cheap but varied weekly food?

  34. 4 weeks ago
    Anonymous

    Paratha with chicken keema (Indian) and some sumac (middle eastern) sprinkled on top

    Extremely grim meal I imagine Indian peasants have minus the sumac

  35. 4 weeks ago
    Anonymous

    Indian masala goat liver. A dish my dad told me his grandma aka my great grandma would make

    The naan is there but it’s definitely not somrtging my great grandma would’ve had. It’s frozen from the local jeetslop store

    Similar to other cultures apparently liver was a big thing in the olden days but now liver consumption is far lower

  36. 4 weeks ago
    Anonymous

    That looks cozy and nice. Well done.

  37. 4 weeks ago
    Anonymous

    Why is it whenever I try to make curry/tagine/stew I just get sloppa?

  38. 4 weeks ago
    Anonymous

    Humble fish (baked salmon) wraps with potatoes, roasted bell peppers and french dressing

    • 4 weeks ago
      Anonymous

      those are some crispy taters, any trick to get em that nice? also there's a hair on your plate, sending to the feds for analysis

      • 4 weeks ago
        Anonymous

        Ever hear of oil?

        • 4 weeks ago
          Anonymous

          Yeah, but the only time I was ever able to get my spuds that nice and crispy was following some recipe of parboiling them with a pinch of baking soda, tossing them in a steel bowl to build up some mash on the outside, then baking them with some olive oil

          I don't use any oil, just air fry them without and they come out great

          And yeah, noticed the hair just after snapping the picture kek

          Cheers

      • 4 weeks ago
        Anonymous

        I don't use any oil, just air fry them without and they come out great

        And yeah, noticed the hair just after snapping the picture kek

  39. 4 weeks ago
    Anonymous

    the humble prime rib roast

    • 4 weeks ago
      Anonymous

      Looks more choice than prime

  40. 4 weeks ago
    Anonymous

    Pot roast and cheesy taters in the oven right now. Can't wait to eat it.

    • 4 weeks ago
      Anonymous

      I can almost see it now with that description
      I won't believe it until I see it though

  41. 4 weeks ago
    Anonymous

    I made a half-homemade chicken tikka masala last night. Started with whole chicken thighs (bought cheap at Aldi and vacuum packed for the freezer) from which I removed the skin and bone and cut into bite-sized pieces. Then I "marinated" the chicken in a lot of garam masala and a lot of salt and a fair amount of oil. I was going to use yogurt but I noticed at the last second that the yogurt we currently have in the fridge is vanilla flavored, so that scuttled that plan. Found the biggest onion in the bin and diced it fine. Made a stainless saute pan super hot and dumped in the chicken so it would color to the point of charring a tiny bit, then added the onions and cooked them until they were soft. Then (the shameful part) I dumped in a jar of store-bought tikka masala curry and let the whole thing simmer for like 90 minutes. Despite the lack of yogurt on the chicken and the store-bought curry, it turned out well. I felt momentarily good about myself.

    • 4 weeks ago
      Anonymous

      I'm not reading that
      just post a pic

  42. 4 weeks ago
    Anonymous

    I have a whole head of cauliflower that's about to go bad that I forgot about, what can I quickly make with it, preferably in a big batch (i.e. not a salad or something)?

    • 4 weeks ago
      Anonymous

      I saw some folks cooking it then running it through a potato ricer
      If you don't come up with something just roast it and that will give it more time at least, maybe freeze some after you roast it

  43. 4 weeks ago
    Anonymous

    Monkey bread first attempt.

    • 4 weeks ago
      Anonymous

      2nd.

      • 4 weeks ago
        Anonymous

        Crumb.

  44. 4 weeks ago
    Anonymous

    corndog casserole. just some hotdogs and veg fried in beef tallow and thrown in cornbread. ketchup and mustard on top. turned out damn good

  45. 4 weeks ago
    Anonymous

    .

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