where the autistic get artistic
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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 )
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 )
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 )
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 )
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.

I'd like to try some.
>> No. 2711 [Edit]
Impressive. I liked the part where you said borosilicate, makes it sound very chemistry like.
>> No. 2712 [Edit]
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.

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 )
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]
File 147484204714.jpg - (264.58KB , 1200x1600 , aaaa.jpg )
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 )
last weekend i roasted chicken with some vegetables
>> No. 2716 [Edit]
File 147484215867.jpg - (3.78MB , 3120x4160 , 2016-09-11 17_05_15.jpg )
and before that i roasted some chopped-up lamb with potatoes
>> No. 2717 [Edit]

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

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