how?

how Culinaly are you? most of the fun in cooking for me is building up the ingredients from scratch, even if it doesn't really taste as good as commercial products. the main things i make are
>corn and flour tortillas
>mayonnaise
>pickling vegetables
>soda syrup
>hummus
>nut butter
>fettuccine pasta
>salsa
>sprouting grains and making sourdough
i am thinking about expanding my horizon and getting a cheap way to carbonate water, and i also want to try making oyster sauce from shucked oysters

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  1. 2 months ago
    Anonymous

    I like slow meditative things like making stock, caramelizing onions, crushing spices in a mortar and pestle, etc.

    • 2 months ago
      Anonymous

      that reminds me of my dad, he sometimes sits down to listen to his favorite schizo news network and clean/chop up. he turns bones into stock, pickles fish, and makes his own juice

  2. 2 months ago
    Anonymous

    i've started fermenting/curing/aging stuff as a cope to keep myself from kms. it works surprisingly well like >i have these duck breasts and yolks curing for another week i can't end it or no one will get them

    • 2 months ago
      Anonymous

      works until you realize your freezer is full of the things you made and you'll never have someone to share them with and can't make more because you can't get through it fast enough

      • 2 months ago
        Anonymous

        i'm already at that point but you didn't have to remind me...

        • 2 months ago
          Anonymous

          A very general question.
          Things I don't make:
          -Mayo. I need to make too much to make it well. So I begrudgingly settle for store bought garbage maybe once a year.
          -Belgian pickles, mustard, lemonades: our local Belgian small/independent producers are fantastic. I have the recipes and can make them slightly better myself, but there's no point in doing so. There's too little quality gain for the cost in price/time.
          -I don't grow my own meat

          Things I make:
          -grow veg, fruit in the garden (with the addition of a professional bio farmer friend)
          -collect mushrooms and wild plants
          -catch fish
          -vinegars
          -stock, fumet, bouillon, all sauces apart from mayo
          -fermenting, sourdough etc
          -Dry everything/store as powders/make spice blends.

          Cooking became my life. There are a lot of weirdos out there just like you and me. If this is what you like doing try following some adult cooking school courses. There's always work.

          • 2 months ago
            Anonymous

            >There are a lot of weirdos out there just like you and me
            NTA
            I love Ice
            and mines so full that I can't even keep one ice cube tray in there. and I have like 6 ice cube trays
            it breaks my heart

    • 2 months ago
      Anonymous

      I started doing batches of kombucha about a month ago.
      started my fourth batch yesterday, and they are only getting better every time.
      picked up some peach and passion fruit flavored black tea today. should be good

      >fermenting
      what do you like to ferment

      https://i.imgur.com/zfhLAlp.jpg

      DIY everything. It's the only way to avoid getting poisoned. I hope to publish a recipe book someday

      >It's the only way to avoid getting poisoned
      me thinks it's only going to get worse

      does anyone have a killer pickled banana pepper recipe they can share?

      • 2 months ago
        Anonymous

        >what do you like to ferment
        so far i've made some kimchi, pickles and jalapenos

  3. 2 months ago
    Anonymous

    DIY everything. It's the only way to avoid getting poisoned. I hope to publish a recipe book someday

    • 2 months ago
      Anonymous

      how deep do you go? do you raise your own livestock?

      • 2 months ago
        Anonymous

        He even sires them.

    • 2 months ago
      Anonymous

      I use gum spirits turpentine, the nuclear option.

  4. 2 months ago
    Anonymous

    A lot of stuff you make are so much better than what you buy. Mayo is a great example. I almost make all my sauces myself because I can't find good bearnaise, remoulade or similar sauces in the store. Between that and fermenting my own salmon, pickling beets and other stuff I do wish I had enough space in my apartment to be able to make my own pork sausages because I typically prefer pork over beef.

    • 2 months ago
      Anonymous

      Oh and buying cheap salmon heads from the asian market to make broth is also really neat.

  5. 2 months ago
    Anonymous

    I make a lot of things myself because I dislike the store bought version. I've made my own graham crackers for cheesecake crust but for some things like pasta I'll make it just for fun and then go back to mostly buying it since I don't have a problem with the premade stuff.

    Sometimes, it influences the next meal because I don't want to waste too many leftovers. I made too much ketchup last week for rib sauce and this week turned the extra into wienertail sauce for use in another meal I hadn't been planning on.

  6. 2 months ago
    Anonymous

    I'm not really diy to that level but I do like having a sourdough starter and I'm thinking about making my own homemade ranch instead of getting the bottled stuff.

    • 2 months ago
      Anonymous

      >homemade ranch
      huh, for some reason i never thought to check what ranch actually is. i thought it was just some proprietary thing like miracle whip
      >mayo, sour cream, herbs
      might try making it too then

    • 2 months ago
      Anonymous

      >homemade ranch
      huh, for some reason i never thought to check what ranch actually is. i thought it was just some proprietary thing like miracle whip
      >mayo, sour cream, herbs
      might try making it too then

      I worked in a restaurant 8 years ago and pocketed the ranch recipe. thought I lost it, but found it a couple days ago. It's not completely homemade and it's restaurant sized. but it's the best I've tasted
      and to incorporate all these ingredient calls for a hand mixer

      3 packs of hidden valley ranch packets (pic related) 3.2 oz each
      64 oz buttermilk
      96 oz mayo
      32 oz sour cream
      6 oz red wine vinegar
      0.5 cup dry chives
      1 lb powdered parmesan cheese

      I don't expect y'all to make almost 2 gallons of ranch, but use it as reference and now that they sell the powder in various sized containers and brands. you should be able to come up with something

      • 2 months ago
        Anonymous

        >I worked in a restaurant 8 years ago and pocketed the ranch recipe.

        >first ingredient, 3 packs of hidden valley ranch packets

        • 2 months ago
          Anonymous

          >It's not completely homemade and it's restaurant sized. but it's the best I've tasted
          then the next sentence...
          >It's not completely homemade and it's restaurant sized. but it's the best I've tasted
          I thought it was lost forever. and now I've found it again!
          also frickofff

          • 2 months ago
            Anonymous

            steal the ranch powder recipe so we can Culinaly it

  7. 2 months ago
    Anonymous

    surely those things would taste better than store bought ones

  8. 2 months ago
    Anonymous

    >soda syrup
    >fettuccine pasta
    how do you make a searp? also what's your process for the posta? egg or no egg? how long to rest? do you use a rolling pin and a knife or do you have a posta press?

    • 2 months ago
      Anonymous

      >how do you make a searp?
      you dissolve a bunch of sugar into water and then you add your flavoring mixture into it and simmer it until everything is more viscus. it's easy, try looking for some simple recipes like for ginger soda
      >also what's your process for the posta?
      i roll the dough out into a sheet with a pin and use a knife to cut the strips. the fettuccine shape is easier to do since they are wide. use eggs if you are going to immediately cook them. let it rest for 30 minutes

      • 2 months ago
        Anonymous

        thanks anon, I will look into this. and I really need to look into soda searp recipes. I buy some pretty amazing cordials (pickerel) but I would love to make my own fresh ones. Some lime watermelon would be nice, maybe even something a bit herby

        • 2 months ago
          Anonymous

          >maybe even something a bit herby
          try mint and lavender

          • 2 months ago
            Anonymous

            >>soda syrup
            I loved that nesquick Banana milk powder they sold back in the 80s.(still sold in mexico)
            found this on a bartender website

            75 gms Bananas Sliced Thin
            75 gms Cane Sugar
            50 gms Water
            1 pinch Salt
            Put sliced bananas into a small sauce pan
            Stir in sugar and let set for 3 hours
            Add water and heat on the stove for 5 min. without boiling
            Cover and let set in fridge overnight
            Strain and bottle

            I keep them in 1 oz souffle cups with lids and freeze them

            These sound great, thanks anons! I would love to try making my own kola searp but that might be hard to procure

    • 2 months ago
      Anonymous

      >>soda syrup
      I loved that nesquick Banana milk powder they sold back in the 80s.(still sold in mexico)
      found this on a bartender website

      75 gms Bananas Sliced Thin
      75 gms Cane Sugar
      50 gms Water
      1 pinch Salt
      Put sliced bananas into a small sauce pan
      Stir in sugar and let set for 3 hours
      Add water and heat on the stove for 5 min. without boiling
      Cover and let set in fridge overnight
      Strain and bottle

      I keep them in 1 oz souffle cups with lids and freeze them

  9. 2 months ago
    Anonymous

    >>corn and flour tortillas

    vegetables
    >>soda syrup

    pasta
    You probably mean tagliatelle. Tagliatelle are tagliate IE cut with a knife.

    sourdough
    I do all that. I've made nut butters in the past, most recently at Christmas (chestnut creme) but I wouldn't make any again except chestnut creme. I've never sprouted a grain but I have sprouted beans.
    Other things I've done/do myself:
    make tofu
    make coconut/soy/oat/etc milk
    make coconut oil
    make cheese
    make yoghurt
    break down/butcher animals myself
    make butter
    make ghee
    dry my own herbs and soup vegetables
    made seitan
    ground my own flours
    made sausages, including hotdogs
    made beer
    made vinegar
    made red bean paste
    pressed juices
    made lard, tallow and so on
    made some if my own spices (black lime, green chili powder, yellow paprika etc)

    Also, not food related, but I developed an allergy to commercial deodorants so I make my own from coconut oil, bicarb and cornflour/cornstarch and just dab on fragrance myself.

  10. 2 months ago
    Anonymous

    Anything like sauces I generally make myself, but I don't have any interested in fermenting anything. Breads and such are like 90% bakery-bought 10% homemade.

  11. 2 months ago
    Anonymous

    If you decide to get a carbonator be sure to get one that you can use with a scuba tank adapter, makes it super-cheap

  12. 2 months ago
    Anonymous

    >even if it doesn't really taste as good as commercial products
    Add MSG. Boom, you've achieved that missing factor. Now your food will only ever be better than commercial products because it won't have any of the shitty cheap ingredients, filler, preservatives, or artificial colors.

  13. 2 months ago
    Anonymous

    I've made homemade yogurt before but the math just doesn't work out. We can get plain yogurt from Aldi for less than it costs to buy the milk it would take to make the same amount of yogurt at home. I pivoted to making fruit jams good for mixing in to store-bought yogurt instead.

    • 2 months ago
      Anonymous

      I was thinking about doing cottage cheese.
      I can get three pounds for 4.98 and it's really tasty.
      but while reading the recipe, it mentions only getting 2 cups of cottage cheese from a gallon of milk.and that's not including the money to buy cream to wet it up a bit.
      and.... it will not last as long and the store bought, from what the website/recipe states

  14. 2 months ago
    Anonymous

    I started doing all from scratch when it is economical for time. vegetables take so long to prep no matter what so all my time has to go to them most weeks.

    Powdered sugar
    Brown Sugar
    Sweetened Condensed Milk

    To bake It's hard to find bulk rate special sugars so it's always like a dollar a pound cheaper to make those as needed. It's probably more interesting to say what we DO buy premade. Like I hate making pastry cream and I am going to just use vanilla pudding from now on. It's cool to know how to infuse flavors into the pastry cream but the people who eat my food don't appreciate that level of culinary.

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