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.

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.

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"

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.

The food in this thread looks pretty good.

>>2708
I'd like to try some.

>>2708
Impressive. I liked the part where you said borosilicate, makes it sound very chemistry like.

>>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.

>>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.

i've been cooking a lot lately, and buying cheap discounted foods (usually they are almost out-of-date, but you can freeze them and they will keep fine)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

>>2714
last weekend i roasted chicken with some vegetables

>>2715
and before that i roasted some chopped-up lamb with potatoes

>>2716
>>2715
>>2714

Looks really good. What's that green sauce on the steak plate, and the brown sauce on the lamb?

>>2717
The green sauce on the steak plate is guacamole

The brown sauce on the lamb is gravy made with the lamb juices

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.

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.

>>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.

sugar cookies with shredded dry coconut, cereal grain, blueberry craisins, and a hint of cacao powder, cinnamon, and almond extract

>>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.

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.

Had to make something quick and easy tonight since I'm working so I made beef n beans. It is about as simple as it comes: fry off your beef chunks, add butter beans and black eyed peas, add spanish onion, chuck in papkrika, salt, pepper and cayenne pepper. Fry until it's how you like it. Done, and it tastes damn good too. Maybe slightly trailer trash level but it is tasty and healthy so it a pretty good dish overall.

Бесбармақ. It literally means 5 fingers. What it is is slow cooked meat, with some veges (I only had onion) on a bed of noodle squares that you use to eat the topping. The thing in the cup is сорпа which is a traditional accompaniment to this dish. It's a meat broth. I also put yoghurt on it because steppe food is very greasy and rich and yoghurt cuts that a bit.

It was pretty nice really. I have leftovers since I made way more than I thought I did but that's okay, it is the kind of food that keeps for a few days, and the broth works as a base for sauces and shit like that if I cook something else.

It was pretty nice actually. Nowhere near as pretty as some I've seen but pleasant enough to eat.

Ma Po Tofu. Couldn't find silken tofu so I used firm. Offset that by simmering it a bit longer in the water and then the sauce. It was very good. Next time I will add more crushed sichuan peppercorn for the numbing sensation. I checked some more stores for silken tofu, but couldn't find it, so I will just keep using the firm stuff.

chunky peanut butter cookies. or whats left of them.

I can't cook anymore... so I always wish I had a neighbour or friend that lived nearby, who would bring me all these amazing treats every now and then. Even in my fantasy, it'd still not be worth it for then I guess.

Anyway, I love this thread; keep it going all of you.

>>2768
Thats very interesting, I've read a little about central asian cooking tried making any of it. The cheeses from yak and camel milk seem particularly appealing, especially the smoked ones. So does kumis and those strange breads they make in the buried ovens.

>>2814
Kumis is quite nice. The taste is a bit weird at first, but it's a very mild alcohol that gives you a bit of a buzz without the bloating of beer nor the heavy hit of hard liquor. The bread they make is beautiful. It's an artform as much as it is something to eat. It's actually a good demonstration of how important bread is in the local cultures because obviously if you're nomadic you can't lay down wheat for flour, you need to get that from a bazaar or something. This means that flour based food is historically seen as a special food, especially bread because it was not something that you could make with things you had. You needed to bring things from outside the camp in to make it. So when they make it, they put a lot of effort into it.

I'm can't remember what the word for the clay ovens is in Kazakh, but oven/furnace is пеш - 'pesh' so presumably it's that. They're far more common in the south since it's traditionally been earlier to sedentise. It's like I said above, the kazan was commonly used as a kind of portable oven for baking. Flip it over the fire and stick your dough to it. It's the same theory as a tandoor-like oven. With those they also just stick the dough to the sides and let it bake there. Pic is Punjabi but the theory is the same all the way to Asia Minor at least.

>>2815
so how is it that the dough sticks to the wall but doesn't tear when its removed? high fat content in the dough or is it the oven operator's finely tuned motor skills or something else?

Plain white cake with vanilla-banana buttercream frosting. The cake came out kind of dense, probably because I used a springform pan which was much larger than called for (lost my regular cake pans).

>>2821
I believe that it's practice and the fact that the surface bakes dry and is no longer so adhesive. Not entirely sure.

>>2822
You good sir, are a god. Baking is hard as balls, so a little dense is a whole lot better than I could do. Looks great to me

Post edited on 10th Jul 2017, 12:33am

Brownies. Just a boxed mix with some protein powder added.

onions and beef stir fry. marinated beef in grated garlic+ginger, soy sauce, lime juice, vinegar-based hot sauce. sliced onions and fried at medium high heat for a few minutes in vegetable oil. added the beef and sauce and fried for another few min, though i over shot it by a bit. served it over white rice.

pancakes and coffee

Sorry, I've got not recipes but I have some pics to post~

Quick fix noodle salad with fusilli, dried tomatoes, cherry tomatoes, feta, bit of (olive, or not) oil. You can add other stuff too of course, I sometimes add sunflower or pumpkin seeds. Add rucola on top afterwards, mixing in rucola will just ruinthe rucola and make the salad go bad that much faster. Good by itself or with some meat.

Similar salad, but this time with actual lettuce and some poultry.

This is a good one - apple chips. My mom brings me a lot of green, sour apples every year and I cut them into thin slices and dry them out like this. Really delicious.

A mexican casserole before it went into the oven. With corn, red beans, chorizo, paprika, obviously cheese.

Tagliatelle with mascarpone, in lemon sauce. Adding the right amount of salt to balance the sourness of lemon and sweetness of mascarpone is the key. A fast, simple dish.

''Aglio e olio''. King of fast dishes, you can fix this bad boy in 15 minutes. In parentheses cause any self respecting Italian would murder me for adding black olives, dried tomatoes, parsley and the like to it. But I do, and it's better that way. Sorry Italy.
I also sprinkle it with a fair share of lemon juice, really brings out the taste. But the beauty of the dish is you can just add whatever you like.

And finally today's pizza, unbaked, maybe will post a baked pic tomorrow? This was the best dish I've made in ages, it turned out so well. The toppings is just your run of the mill onion, paprika, corn. Also BBQ sauce which helped a lot. But they key was the dough which I made with corn flour and a ton of carrot juice (you can tell how the dough is very orange in the pictures). Brilliant.
I made a ton intending to spend 3 days eating it but it was so good I just ate half today.

>>2889
What is this, a dish for birds? Or did you take the picture after eating three quarters of it?
>>2887
How long do these last?

Different angle.

>>2892

I ate a big plate of pumpkin soup before that one. The dish is deceptively sating because of mascarpone.

As for the apple chips... Hmm, I wouldn't know, I go through mine in no time. Probably depends heavily on how you store them. You have to keep them away from any sort of humidity for sure.

Alright, might as well post some follow up pics.
Here's the baked pizza. You should already be able to tell just how tall the dough has gotten...

... but if you can't take a look at this.
Now, normally a pizza with this much dough would end up straight in the trash bin. Unedible. You'd barely notice the toppings. But despite what this looks like it was soo soft you barely noticed it. I noticed it less than with a pizza that has super thin dough. It was really flavourful too thanks to adding carrot juice before baking the dough.

Again, really proud of how it turned out.

Here's a frittata I made the other day. Cherry tomatoes, scallion, mascarpone, camembert, some sausage. Eggs. Turned out okay but something was missing. I threw in an entire (sliced) chilli pepper but it wasn't spicy enough I guess.

Writing in ketchup can be surprisingly hard depending on what your... 'bottle' is like.

>>2921
yeah you need to have the right tip on your squeeze bottle and you need to have had plenty of practice to do that stuff for it to come out looking good. they make it look easy in anime, but its pretty challenging.

Here's a bread I made

>>2984
And a stew

Looks really delicious...!

Beer.

Here's two pizzas I made on Friday...! My mom made the tomato sauce and dough, though. It was very fun. I went out of my way to make the regular pizza to look as perfect as possible. The baked-in pizzas got all the ugly or not as pretty parts. Sadly, we didn't have fresh or even frozen field mushrooms, but they were tasty, also, anyway. I can't imagine how tasty it would've been with fresh mushrooms, because this must've been the tastiest pizza I've eaten in my whole life...! I'm not sure how to improve on it, the next time, except for maybe the dough, which I do think could be improved significantly (not my mom's fault; it's the recipe she followed which I think is not perfect). The baked-in pizza was my very first attempt at it, so I had to patch up three holes that appeared in it with flour. A good suggestion is to keep a bit of dough to patch holes with, in case this happens. Also, one should finish the baked-in pizzas first, as otherwise, the dough will get a bit too dry to easily turn over (also make sure to keep a decent amount of flour underneath the dough, or it won't get off for turning over).

I didn't have a salad for it so I grilled the remainder of the paprika I had used. It, too, was tasty, but I think I should've salted it inside, a bit. I also had a very tasty non-alcoholic beer with it, which I also photographed.

Sorry about all the photos.... I have OCD, so I decided just to include all of them. Also, the mobile phone I used to photograph with has a depth function that I used on most photos, which I think looks kind of odd.... but oh well..

I still have a piece of it left.... I will keep it for Monday to eat together with Hestia.

>>3005
Photo 2...

>>3006
3

>>3007
In the oven.

>>3008
Not yet baked....

>>3009
Done...!

>>3010

>>3011

>>3012

>>3013
Baking the baked-in one...!! (Well, it wasn't yet baked-in, here.)

>>3014
Yum!! It was very tasty, to say the very least....

>>3015
I had this non-alcoholic beer with it. It was surprisingly tasty.

>>3016
Now the baked-in was done. This is the one I still have a piece left of...

>>3017
Another angle of it. It doesn't look like much, but it was extremely delicious...!

>>3018
I forgot to say that those dark things on it are salty, sun-dried tomatoes. Definitely very tasty on pizza, too...!

Looks fucking great. Good job.
Can you post the recipe?

>>3005
I really enjoyed this and your proceeding posts, and the food does indeed look very tasty. Thanks for posting it!

I was going to post a few pictures on the steps of making fried rice, but the quality was so bad that it wasn't worth it. Here's one most of the way through. It's basically fried rice for people who don't want to put that much effort into it, I eat this just about every evening in one large portion, because I do not eat very much for the majority of the day. The thing that dictates taste most is how well the rice is made (how much water to use, how long to cook it). After this it's easy to be consistent. After you make the rice, make some eggs in a pan (I use 3 usually) and scramble them on about half way heat on the gas burner. You don't need to cook them completely just so that they're not runny because you still have to add rice etc and they will continue cooking. Then put all the rice in the pan and stir it up with the eggs. When it's all stirred add oil (any kind works, I have olive oil) what I do is put a little bit around the rim of what's in the pan. Then stir it up and add soy/tamari sauce. The amount of this used is the second thing that dictates taste, and if you use low salt or regular kind. I usually make 1.5 cups of dry rice, and based on what I measured today about 1/8 cup (not exact) of sauce works well. Then stir it and leave it till it browns rice a bit, then add vegetables. Sometimes I add green onion if I have it but I don't today. I usually just use a ton of broccoli. I get it frozen, with that you can just take it out of the freezer and put it in the pan frozen. A good way to gauge when its done is just to turn off the heat when the vegetables have thawed out completely. It's a pretty quick meal to make, and it tastes great at least I think so. The process is basically stir, wait 10 seconds, stir, etc. until it's done. You could probably very easily make better fried rice by looking it up a bit and putting some more things in, but far as I'm concerned it's 80% of the result for a fraction of the effort.

Post edited on 3rd Mar 2020, 7:55pm

Here's what I've been eating for breakfast lately. Pancake with whipped cream and instant coffee with milk.

The pancake recipe is as follows:
Dry: 1/2 cup (~60 g) flour, 1 Tbsp (~12 g) sugar, 1 tsp (~4 g) each of baking powder and spice mixture, a sprinkle of salt.
Wet: 1 Tbsp (~15 mL) oil (I've been using canola but any neutral oil works), 1 egg, 1/4 cup (60 mL) milk.
Mix dry with dry, wet with wet, then mix dry with wet. I cook it at a low heat, and when the top has bubbles all over it I flip it once. It takes maybe 10 minutes or less in total on the stove. I don't measure anything for it, but the batter should not be too runny. It should be somewhat thick.

For the whipped cream, I start by keeping a metal mixing bowl and whisk in the freezer overnight. I take it from the freezer and pour in 1-2 Tbsp (15-30 mL) of heavy whipping cream and lately 1 tsp (4 g) sugar. I then whisk the shit out of it, which takes about 3-5 minutes. I usually do the whisking while the pancake is on the stove and after I've washed the dishes.

>>3048
Homemade whipped cream is the best. Nice mug too.

It's my waifu's day soon, and I'd like to make a cake. Specifically, I want to make chocolate cake with a layer of sliced strawberries and pudding or something similar. It's my understanding that you're supposed to make the cake, stick it in the freezer or fridge to cool it down, then cut it in half to add the middle layer.
Does TC have any advice that may help me from fucking everything up?

>>3382
Well I'm about 9 months late, but here's my comment:
The purpose of cooling it down is probably to make it so the frosting doesn't melt and drip down. Should only take 15 to 30 minutes in the fridge. I would also recommend letting it cool on the counter for some time before sticking it in the fridge to prevent it absorbing too much moisture.

As for cutting, it can be difficult to cut it in half without making a crooked cut. Some advice I saw was to either stick long skewers into the cake from a few angles to act as guides for the knife, or use something else as a guide like an upside down glass, or something.

I'm back to my breakfast of big pancake cooked in leftover bacon grease, with hand-whipped cream. I even made a quick berry compote since I was feeling fancy. Instant coffee with milk and whipped cream on top to drink.