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File 147017075176.jpg - (1.38MB , 3264x1836 , 20160802_133405.jpg )
2688 No. 2688 [Edit]
I baked a chicken thigh. I rubbed a mix of hoisin sauce/lime juice/hot sauce/sake in to it before baking. I served it over rice and added a mix of the same spices I added before baking.
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>> No. 2689 [Edit]
File 147017276232.jpg - (2.98MB , 3120x4160 , 2016-07-25 18_03_44.jpg )
2689
The other day I had some tagliatelle in a sauce that i made from milk, cream cheese, brie cheese, blue cheese, home-made garlic paste and some chives. I also had a hard-boiled eeg.
>> No. 2695 [Edit]
File 147101525394.jpg - (791.83KB , 2560x1440 , ONL0a11.jpg )
2695
Coated chicken strips with corn starch, baking powder, dried cayenne pepper, salt, paprika. Fried in vegetable oil, allowed to rest, and fried again. Sauce is a mixture of melted butter, non-fat greek yogurt, and vinegar-based hot sauce.
>> No. 2705 [Edit]
File 147345323130.jpg - (304.07KB , 1932x2576 , E1ntaka.jpg )
2705
used what was left of a baguette as a bun for a hamburger. mixed whole mustard seed and salt into the beef. cheddar melted on top, ketchup on the "bun"
>> No. 2708 [Edit]
File 147413860070.jpg - (671.16KB , 2560x1440 , rb72aFQ.jpg )
2708
I made sour gummy candies.

I used one 8.5g packet of lime-flavored gelatin, and two 7g packets of unflavored gelatin. In a borosilicate glass dish I mixed water in a 2:1 ratio by volume with the gelatin. I microwaved it for 20 seconds. I mixed it again and microwaved it for 20 seconds more. I stirred in about 3g of ascorbic acid (vitamin C) to make it sour. I stuck it in the freezer for 30 minutes, and cut some of it into pieces.

It's very tasty.
>> No. 2709 [Edit]
The food in this thread looks pretty good.

>>2708
I'd like to try some.
>> No. 2711 [Edit]
>>2708
Impressive. I liked the part where you said borosilicate, makes it sound very chemistry like.
>> No. 2712 [Edit]
>>2709
I'm going to make lemon-flavor soon, probably with a bit less water and a smaller container. I'll post pictures when I do that.

>>2711
Regular glass isn't safe to be heated. Borosilicate glass can sustain temperatures up to 490 celsius.
>> No. 2713 [Edit]
File 147478216799.jpg - (179.62KB , 1440x2560 , eoEhhNM.jpg )
2713
>>2712
So I made lemon flavor, with a few other changes.

I used about 3 times as much vitamin C as last time. The sour taste was kind of overpowering, but i like that...

I used about 50% more water as before. The consistency was just fine, but it started getting mushy if left out of the fridge for an hour. The flavor was fine as well, I could still pick up the lemon flavor.

I used water slightly below boiling. This did something to the gelatin. There were some parts that turned into very thick/tight gelatin globs, almost like chewed bubble gum. I think I would just microwave it again if I make it again.
>> No. 2714 [Edit]
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2714
i've been cooking a lot lately, and buying cheap discounted foods (usually they are almost out-of-date, but you can freeze them and they will keep fine)

you can eat suprisingly well on cheap discounted food

today i had steak with onions and roast potatoes
>> No. 2715 [Edit]
File 147484210163.jpg - (3.56MB , 3120x4160 , 2016-09-19 17_05_28.jpg )
2715
>>2714
last weekend i roasted chicken with some vegetables
>> No. 2716 [Edit]
File 147484215867.jpg - (3.78MB , 3120x4160 , 2016-09-11 17_05_15.jpg )
2716
>>2715
and before that i roasted some chopped-up lamb with potatoes
>> No. 2717 [Edit]
>>2716
>>2715
>>2714

Looks really good. What's that green sauce on the steak plate, and the brown sauce on the lamb?
>> No. 2718 [Edit]
>>2717
The green sauce on the steak plate is guacamole

The brown sauce on the lamb is gravy made with the lamb juices
>> No. 2768 [Edit]
File 149043140069.jpg - (1.77MB , 2560x1920 , Manti Dough.jpg )
2768
I like to cook middle-eastern and central-asian style food. I guess one could call it Silk Road food because I often blend the two as well. I recommend getting a small spice shelf with the bare basics on it, they aren't hard to use and can add a lot to a lot of different foods. Last Monday I made myself some Baursaks for a Nauryz meal as a little side project. I forgot to take photos but if I do them again, I'll take a few. They're essentially a sweet puffy fried bread. I'm also thinking that this weekend or sometime soon anyway, I'll do another batch of Manti which are Eurasian dumplings. I tend to do Kazakh style when I do them, I like the simplicity of Kazakh Manti which are usually meat and pepper. You also cut the fat out of the fillets and render it down until you have the liquid fat and then you add that back into your filling. What this does is make the meat stew in its own fat when you steam them and makes the dumplings really juicy and flavoursome. It also meant that you got the most energy out of the food with minimal wastage which is pretty important or a pastoral culture.

Protip. If you end up with this much dough for your Manti, pray that you have half a lamb in the fridge because it'll make a metric shit ton of dumplings. I ended up having a lot of it left over. I used maybe a quarter of it to make ~20 Manti.
>> No. 2769 [Edit]
File 149077516637.jpg - (810.33KB , 2560x1920 , Khoresh.jpg )
2769
I made a beef Khoresh with flatbread today. The Khoresh tasted unreal because I had it stewing for 4 hours. I started off with just the beef and salted water. This let the meat soften up and boil down into a bit of a stock. It worked well because I used beef offcuts with a decent amount of fat on them. $4 for 2 meals worth is a good price for meat. It's not great meat but for Khoresh it's ideal. All the fat on the edges means that the flavour in the stock is insane. In this time, I also made an Advieh with what I had in my spice cabinet: Cumin, ground pepper, cardamon seeds, some fresh Tumeric and Ginger, a little bit of Sumac and some Cloves. At the halfway mark, the beef was stewing in its own stock and the flavour had naturally matured, so I added in the Advieh and some chopped onion, gave it stir and let it simmer away for another 2 hours.

The flatbread is easy as shit; flour, water and a bit of salt. Make it workable, not too dry and not too wet. It'll be a bit stretchy too. Roll it out to 5mm or so, cut it to size, flour or lightly grease one side and slap it on a hot pan. It doesn't take long to cook, flip it so you get the browning but not big black burns.

I've also got some Baursak dough rising, but it's still got another hour or so before the yeast has done it's job. I'll post those later tonight.
>> No. 2770 [Edit]
File 149078648469.jpg - (1.20MB , 1920x2560 , Baursak.jpg )
2770
>>2769
I also made Baursaks today for dessert. Baursaks are a Central Asian festive food traditionally, big at weddings, New Year festivals and the like but are also a big part of Kazakh host etiquette where they will put them in small piles all over the eating area to symbolise the generosity of the hosts with their food. Lots of stuff in dastarqan ettiquite is like that though, cleaning your plate is a sign for the host to fill it up again, if you're done you leave a bit of food on it but not bread because bread is very culturally significant. It's a fascinating topic that I could go on about a lot more but it's beyond the scope of this thread. Anyway, with baursaks, despite them being a 'fancy' food, I like to just make some occasionally as comfort food.

As I said before, it's a puffy fried bread. To make it is pretty simple, but time consuming. The dough is just flour, milk, eeg, sugar and yeast. You make it a stretchy ball that holds together. It doesn't need to be super compact, you want it to be kind of soft but mostly holding its shape when you set it down.

Anyway so you cover the dough with some cloth and let it rest somewhere warm for ~4 hours for the yeast to do its thing, I did this a bit after starting the Khoresh. After the rising is done, you put some oil in a wok type dish. Traditionally you would use a kazan, but I don't have one so I just used a steep-sided stovetop wok that I have. I want to get a proper kazan though because they're both a cooking pan/pot and a utensil in Central Asian cooking and they're super useful. You can use them to make pilaf, stew, manti, sausage, everything. You also have a portable tandoor for bread as was done by the nomads of Central Asia. All with one pan essentially. It's not stoveware, but cooking on a fire is fun, but does have its challenges because you don't have temperature control like you do with gas.

Anyway, that was a digression. You put the oil in the kazan/pot/wok/whatever. You want enough oil for the baursaks to float, but not not so much as to be wasteful. A lighter oil is best for colour, sunflower or canola is a good and affordable option but I ran out, so had to go 50/50 with olive oil which is a bit stronger and made my bread a bit darker than I would have liked.

You roll out the dough about 5mm thick and then cut it up into squares or circles depending on what shape you want. I was rough with mine because they were just for me. They do not take long to fry and you should be moving them around constantly so that they don't stay on one side too long and burn. They'll puff up and be hollow inside, they're done I've found in less than 30 seconds because your oil is really hot when you put them in.

Then you dry them off on some paper and serve. I just did 3 because I had a biggish meal beforehand and put a little bit of honey on them, but they're pretty damn good by themselves and I've had Kazakh people online recommend a soup made from horse sausage as an accompaniment to baursaks which I really want to try, but I'd need to make my own sausage because getting horse meat is hard enough in my country, let alone traditional Kazakh horse sausages, and that's not something I'm capable of doing for multiple reasons.

Hope that was interesting, I digressed a bit, but I thought that a longer and more worthwhile post might be better received than a simple one liner 'here are those baursaks I talked about' kind of thing.
>> No. 2778 [Edit]
File 149273556771.jpg - (718.36KB , 2048x1152 , 20170420_174422.jpg )
2778
sugar cookies with shredded dry coconut, cereal grain, blueberry craisins, and a hint of cacao powder, cinnamon, and almond extract
>> No. 2779 [Edit]
>>2778
They look great. You're a braver man than I. I do not do baking, shit's hard and I always cock it up. Even when I make bread, it's done on a hot pan rather than in an oven. Colour me very impressed.
>> No. 2786 [Edit]
File 149322407625.jpg - (134.46KB , 1152x2048 , cake and pudding.jpg )
2786
I made angel food cake and chocolate pudding.

The angel food cake didn't turn out so well for two reasons. First reason is I didn't have tartaric acid or equivalent, so I used orange juice in whipping the eeg whites instead. The whites never quite set up as I would have liked. The orange juice gave a nice flavor, but the cake is a bit too dense. Second reason is that I used a non-stick pan because I couldn't find a metal pan. Rather than sticking to the bottom of the pan and climbing up as it rose, the cake pushed itself up from the bottom of the pan. So there's a small section of the cake that didn't cook quite right, and it's about half as tall as I would have liked.

After I saw how many eeg whites the angel food cake would use I decided I needed to do something with the yolks. The recipe I used called for 1 cup heavy cream which I did not have. So I looked up the fat percent in eeg yolks, and did some calculations to determine what amount of eeg yolk and what amount of 2% milk I'd need to mix for that 30% ratio. As well as that I used 3 more yolks that were called for in the recipe. I flavored it with some cacao powder I was given as a gift. Maybe I should have sifted it as there are some chunks in the end, but it tastes good regardless.

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