File: 1712202686345.jpg (77.43 KB, 564x733, 992f676f338f2d5dfcd150d527f31a…)
No. 1949757
File: 1712202879026.jpg (138.24 KB, 564x846, tofu.jpg)
I'll go first. I've been eating so much tofu lately. I don't eat meat and haven't for years, though I've always loved the taste and texture of tofu. I recently made mapo tofu for the first time and it turned out okay, but instead of cubing it I just put the tofu block in whole and broke it up after a short simmer which I regret because the chunks are all different sizes. Plus something about it just tasted….off. Not sure why, any tips for a good mapo tofu?
No. 1949909
I like this thread idea. As a fatty I'm spamming the things you ate thread too much kekk. I just like cooking nice food.
>>1949757This looks so good, I'm always on the lookout for good vegetarian meals. Can anyone recommend a recipe?
No. 1950344
File: 1712247921201.jpg (247.49 KB, 1200x1500, Ramen-Eggs-Ajitama-Recipe-Take…)
I used to be unable to stomach eggs, gagged from just the smell of them, but I didn't like missing out on so much (especially if one day I get to visit japan for ramen tourism) so I've been trying to teach myself to enjoy them and just a moment ago I finally succeeded. Next step is ramen eggs.
No. 1950415
>>1949746does anybody else find that organic produce tastes a lot better than the non-organic/conventional variety??
Anyway, I'm going to Whole Foods tonight and I'm really excited. I want to branch out in the salty-acidic-spicy flavor domain… if you guys have any recommendations PLEEEEASE PLEASE give them to me I fucking love Whole Foods
No. 1950544
File: 1712256430383.jpeg (160.03 KB, 564x1221, fd944d3088ad65ddb2ca87ca2928ef…)
>>1950415>>1949746Love this thread photo, it was in my recipe book!
My suggestion for nona going to branch out into spicy at Whole Foods is to buy fresh veggies + one fruit to star in an amazing salsa-mango-avocado salad. You can add tomatoes, cucumbers, onions, avocado, mango, spicy salsa (premixed), bell peppers, cilantro, lettuce, and leave a few slices of spicy peppers in a separate bowl. Spicy mango salsa with shrimp and avocado is delicious and involves a lot of chopping and cutting fruits and veggies, which is relaxing in my opinion.
No. 1950585
File: 1712258252779.jpeg (109.45 KB, 800x800, IMG_9034.jpeg)
i’m in love with vegetables lately. i am now obessed with kimchi. i had kimchi fried rice a while ago at a restaurant and loved it. i looked up the recipe and it was suprisingly quick and easy. i just gotta buy the kimchi and i’m set. i reccomend anons to try and make it yourself.
No. 1950922
File: 1712272963166.jpg (85.63 KB, 564x564, 7d2186146fc3fb77f666b54faa5a65…)
>>1950415The one organic product I'll never skimp on is canned chickpeas, funnily enough. They just tend to be so much juicier and larger than non-organic.
>>1950585Yes I've been obsessed with kimchi lately too! Did you find you tried it a while back and hated it, but have since come around? Idk why I ever disliked it, the taste is delish and I really want to try it in a cheese toastie. I weirdly feel like cheddar would go but my bf says a softer one might be better.
No. 1950935
File: 1712273347480.jpeg (105.67 KB, 1200x1200, IMG_7542.jpeg)
>>1949746i've been obsessed with tteobokki recently and I wanna it more this weekend!!
No. 1952371
File: 1712352784228.png (5.19 MB, 2048x2048, 1000016580.png)
I want to create a beautiful condensed milk-based sago/Buko Pandan/other fruit and jelly dessert soup. Especially with mango.
No. 1952657
File: 1712365449363.jpg (21.09 KB, 474x345, beef ribs.jpg)
Something I've been enjoying recently is organic untrimmed beef ribs. Just rub seasoning on them or marinate them and then slowly post roast them with lard in a cast dutch oven. I love that they're so fatty and dripping with grease, perfect for a cheap low carb meal.
No. 1952669
File: 1712366264546.jpg (129.32 KB, 564x844, d2d037e2dd6044643ac6a3e3c6d1bc…)
>>1952552Beets are delicious anon, sorry you're not on my level. Beets and goats cheese too, great match. When they're in season they do great in a salad with pearl barley, herbs, and nuts.
No. 1956446
File: 1712619613208.png (6.19 MB, 2236x2236, Smokes-Sugar-1.png)
My dad is visiting and bringing his smoker, and we're going to smoke some meats, and some pantry items like rice and garlic and salt. Maybe brown sugar or flour, too.
No. 1957941
File: 1712740433730.jpg (182.21 KB, 1200x1800, vietnamese-summer-rolls-with-c…)
I fucking L O V E summer rolls, I eat them like every week. They are so good, my favourite dish ever. I put crunchy veggies, mint and coriander, crispy tofu and slightly spicy peanut sauce, and sometimes fried egg on mine. I usually skip the noodles though.
No. 1958019
>>1950344My god that looks delicious
>>1950344On a similar note, does anyone have non-breakfast dishes they like that incorporate multiple eggs? I now have to eat them regularly for health reasons and it's been a struggle.
No. 1958173
File: 1712758999010.jpg (364.15 KB, 1200x1600, FullSizeRender 7.jpg)
>>1958019oyakodon, chinese steamed eggs, custard, shakshuka (not sure if this is breakfast or not…) hope you're in good health nonna!
No. 1958190
File: 1712760102611.webp (18.14 KB, 320x320, Savory2BDutch2BBaby.jpg.webp)
>>1958019Dutch babies! I love savoury ones but you can make them sweet too.
>Preheat oven to 425 with a buttered cast iron pan inside (butter will melt but not burn so long as you don't let it heat longer than the preheat)>4 Eggs>2/3 cups flour>2/3 cups milkBlend/whisk (I use a small blender cause it's easy)
Mix in spices if wanted (salt, pepper, nutmeg, sugar if making sweet version)
>Add egg mixture to pan once heated and bake for 13 minutes. Add toppings of choice like cheese or frozen fruit if sweet
>Bake 8-10 more minutes until it looks goldenThey're super light and fluffy so 4 eggs shouldn't feel like too much.
https://www.butteredsideupblog.com/wprm_print/3944 here's the base recipe I follow but change based on my toppings
No. 1958538
>>1957941You inspired me to meal prep some summer rolls tomorrow. I always forget how much I love them.
>>1949757This probably sounds super obvious, but make sure you're tasting sauce as you put it together. Between every ingredient check if you like how it's coming along so you know exactly where things go wrong. I'm a mapo tofu lover myself, and the biggest thing that improved mine was finding a brand of black bean paste and a chili oil I really liked (the first ones I bought had weird metallic aftertastes). You may also find that you like a version of the dish that's really different from standard recipes. Honestly all you need is something something spicy, something savory, and something a bit sour. And tofu.
No. 1958543
File: 1712781585154.jpg (5.57 MB, 4032x2268, 20240410_173837.jpg)
Found this in the supermarket, what's the best way to cook it?(baiting)
No. 1958601
File: 1712784586132.jpeg (48.61 KB, 640x480, images - 2024-04-10T181742.835…)
>>1958565> GatoNTA, but where are you from? If you are brazilian, "espetinho de gato" is a famous dish from our cuisine… /j
or not No. 1958918
File: 1712817574935.jpg (41.33 KB, 317x400, beetmash.jpg)
>>1958543Mush him up like mashed potatoes
No. 1964589
File: 1713176202305.jpg (221.13 KB, 736x981, 1000000181.jpg)
Last year I ate an Eritrean meal at a festival which consisted of two different vegetable, legume and potato stews and injera. I still dream of it.
No. 1965432
File: 1713219422455.webp (78.72 KB, 1200x799, IMG_6905.webp)
Alrighty nonnas, sharing a recipe I just made on the fly
3 eggs, tomato, basil (fresh), turmeric, onion and garlic powder, red pepper flakes.
Blend that shit up, throw it in the pan.
Second pan, tortilla, mozz, parm, some turkey pepperoni. Get it warm. Add eggs, fold into burrito, and grill both sides to get nice n crispy.
MmmmmmmHMMMMM BON APPETITE
No. 1965557
File: 1713229126628.jpg (20.6 KB, 356x337, buttermints.jpg)
I could eat a whole bowl of these like cereal
No. 1966924
>>1965557same!
>>1966632They are called 'dinner mints' or 'after dinner mints' in America.
No. 1967352
File: 1713361151524.gif (10.81 KB, 31x41, fruit.gif)
i'm eating a big piece of mango, a big apple and a cup of blueberry mixed with strawberry smoothie
No. 1967822
File: 1713378891957.jpg (74.7 KB, 1200x1200, image.jpg)
Any other tempeh enjoyers here with recipes or dishes they like? I usually make them in a stir fry, then serve it over noodles with peanut sauce on top, but I need to expand my repertoire.
No. 1967902
>>1967827It's intimidating, but it's incredible with certain flavors (e.g. peanuts, sweet potatoes, doubanjiang). The quality/flavor can vary wildly by brand, so it might be worth looking up reviews for whatever you find at the grocery store.
My stir fry recipe (serves 2) is:
>1 block tempeh>1/2 hispa or 1/3-1/4 regular cabbage, thinly sliced (can sub with another green vegetable prepared to your liking)>1 small-medium carrot, thinly sliced>1 spring onion, white part diced + green part sliced into rounds>about an inch or two of minced ginger (can swap with powdered without a big hit to quality)>oyster sauce to taste>low sodium soy sauce to taste>ginger powder to taste>worchestershire sauce to taste >2 bundles/packets noodles (I swap between soba, udon, and straight ramen)Sauce (everything to taste):
>low sodium soy sauce>sesame oil>quality maple syrup>gochugaru>a bit of powdered ginger (optional)>peanut butter or that peanut protein powder stuff>a tiny bit of lime juice or rice vinegar (optional)Steps:
>1. combine the ingredients for the sauce and adjust until it tastes good, then set aside. add a bit of water if it's too thick>2. boil water for noodles>3. sauté vegetables in normal stir fry fashion. crumble in tempeh as everything's cooking. >4. once the cabbage and carrot starts getting a little bit soft, add the oyster sauce, soy sauce, worchestershire sauce, and garlic powder, then stir it in. cover the pan and put the heat on low. I eyeball and adjust the proportions of the sauce ingredients + garlic powder and it always turns out well, just don't go overboard in the beginning and add incrementally if you taste test and the food's not salty/flavorful enough>5. cook noodles according to package, drain, and divide into bowls>6. add stir fry to the top of the noodles, then add peanut sauce>7. garnish with spring onion rounds (I also add furikake and it tastes great; if you don't have it you can also add sesame seeds)If you get a variety of tempeh that's pungent, you can simmer it for 20 mins to remove the flavor. The ones that crumble easily are better breaking into small pieces and crisping a bit, so you might need to cook them first or separately from the noodles, while ime the less crumbly kind is fine more or less steaming in a bed of veggies. Vegan places often serve small batch tempeh, which might be worth trying before taking a risk with store brand quality. I know LightLife is common in at least parts of the US and is pungent and crumbly so probably not the greatest for a tempeh beginner. This post makes me look like a tempeh autist.
No. 1968877
File: 1713437889156.jpg (2.45 MB, 4080x3072, IMG_20240410_074732724.jpg)
Getting a zojirushi rice cooker and an air fryer has totally changed my eating. I also discovered weee! and have been buying so much Asian food. Picrel a mont blanc chestnut cake or something, which is the best thing I've ever eaten. Chocolate churro turtle chips are also the best crunchy sweet snack ever.
No. 1975454
My bf is a head chef at a restaurant, and brought home a WHOLE 10lb ham thats was a mispick in their order… so im gonna be freezing most of it.
Tonight, I am making a Ham Lentil soup!
I broiled tomatoes, carrots, garlic, onion and puréed it, tossed into slowcooker.
Lentils, ham, curry paste, broth, some herbage. Some coconut milk.
Then I made a Brazilian limeade, but with some leftover coconut milk added.
After dinner- I am baking banana bread and freezing leftover buttermilk in icecube trays, so I can use the rest over time.
Anyone else have any ham- related dishes I should make?
No. 1975521
File: 1713825460560.jpg (177.71 KB, 800x1200, Japanese-Macaroni-Salad-4525-I…)
>>1975454I like buying big pieces of ham for cheap and freezing it so I always have some conveniently available, like you've done.
Soup is really the best and most convenient way to go but it's great in simmered bean dishes as well to add flavor and texture variety. Very convenient to make a large batch of that and rice so that you have something quick throughout the week.
I also like to use it as the protein in kimchi fried rice instead of the more common spam, works just as well and is marginally better for you kek. The flavor is sort of strong so I wouldn't recommend using it in other types of fried rice, though.
You can also use it in Asian-style macaroni salad (Japanese, Korean, Hawaiian all work). I sub it in instead of the sliced deli type ham they often use and it keeps well for a snack or side. Haven't personally tried it, but thinking about it, it'd probably also work well in potato salads from those same cuisines since the main difference between that and the mac salads is the carb involved.
Let me know if you come across other good uses yourself!
No. 1975636
>>1975521Such great ideas, thanks! I love the ham fried rice idea!
Some other ideas I found:
>ham and shredded brussel sprout hash>ham Shepards pie>ham broth >make ahead breakfast sandwiches>collard greens and ham>creamy baked gnocchi with ham and peas Do you recommend any kimchi ? I get so overwhelmed with all the options. I also want to soy cure yolks!
No. 1975649
File: 1713831799369.jpeg (133.66 KB, 1280x910, croak!.jpeg)
Every grilled cheese is amazing but croque monsieur is the pique of grilled cheese
No. 1975716
>>1975636Oh, these are great, thank you! I'm ashamed to admit that using the ham for breakfast items never occurred to me? LOL I'll definitely be trying these.
For kimchi, the selection will usually change depending on what market you're at, but if you have an H mart near you there are a lot of articles online breaking down what's the best! Personally, I tend to buy either Pulmuone or Jongga just because they're on sale often and it works just fine for me. The random grocery store brand I've bought have also always been good as long as I buy from a Korean brand. My only tip is that you should leave the jar out at room temperature for a day or two to ferment further once you buy it, especially if you're planning to mostly use it as an ingredient. Good luck!
No. 1975717
File: 1713835365987.jpg (178.32 KB, 1000x1000, turtle_injeolmi.jpg)
>>1968877>Chocolate churro turtle chipsTurtle chips are seriously the best Asian chip to have come out in the past few years, that texture is addicting. Picrel is my favorite, I love hunting for the most powdered up chip.
No. 1979352
File: 1714034066811.jpg (1.35 MB, 2500x3334, 1000024928.jpg)
I've craving a really good salad and I'm bored with my usual … everything. Anyone have good recipes? Cold, hot, whatever. No meat/fish, please. (Dairy & eggs fine.) I live alone so I kind of have to plan out how to consume all the perishable vegetables used in salad before they go bad. This tempts me to go buy delicious salads & not make them but I am being so good about saving money and that's what I need to do right now until I am out of this temporary break in paid employment.
I have many delicious salad places near my apt & uni. So I face temptation every day, nonas! please give me awesome salad recipes I can make at home.
No. 1979394
File: 1714037197867.jpg (186.4 KB, 1920x1280, Bowl-of-che-dau-den-and-coconu…)
Do you cook with black beans? What dishes do you like? I'm tired of lentils and I've read that black beans are very nutritious too so I just bought 1kg of dry bleack beans at a local shop.
No. 1980614
File: 1714125201194.jpg (2.59 MB, 4080x3072, IMG_20240424_125730348_HDR.jpg)
I made this and I'm very proud of it. Fried rice with chicken and yum yum sauce. It was so fucking good.
No. 1982356
File: 1714248453240.jpg (35.26 KB, 550x550, 2021-Black-Soybeans-Dry-Roaste…)
If I can't find dried soybeans, does roasted edamame have a comparable texture and taste? I'm vaguely trying to recreate laoganma brand but loaded with crunchy soybeans. They use black soybeans which apparently have more umami flavor, but I can't get those where I live.
No. 1982408
>>1982401Omg anon tysm I have been waiting to be acknowledged.
Yum yum sauce is the white sauce they serve at hibachi places. It's like 1 cup of Kewpie (must be Kewpie) mayo, 1 tbsp butter, 1 tbsp ketchup, a splash of mirin, a few tsp of onion and garlic powder and a few shakes of paprika. Mix it and refrigerate so it melds, then thin it slowly with water/mixing until it's the consistency you want. I don't actually measure anything though so adjust to your taste. You'll love it.
No. 1982860
File: 1714271389053.jpg (200.46 KB, 1024x769, Salted-duck-eggs-1-month-updat…)
Salted duck eggs, wow! I'm still on the egg quest and I'd love some suggestions!
No. 1982984
>>1979394Black bean soup is one of the easier soups to make so I always keep a can of them in my pantry.
>>1982356Is there a reason you can't buy online? They're so common in east asian cooking that it shouldn't be hard to find a trustworthy seller at a reasonable price.
No. 1982988
File: 1714287428589.jpg (298.44 KB, 1200x800, 5afb423d30006c50c57a4106-633e4…)
>>1979352"Patatas bravas" salad I used to fall back on in college:
>Dressing is basic "aioli" made of minced garlic, mayo, acid. Optional: spices like smoked paprika or cumin>Components are leafy greens (arugula is my favorite), halved small tomatos (like cherry or grape) and pan fried diced potatos. Optional: nuts or crumbled fetaIt's a flavorful and filling salad with an affordable base that's really easy to soup up if you have wiggle room in the budget. Picrel is a loaded ver of it.
No. 1983057
File: 1714296356089.webp (131.74 KB, 894x947, 81RsS2LspoL._AC_UF894,1000_QL8…)
>>1979352Sometimes I make a big mac salad chop salad. Preferred greens, halved cherry tomatoes, diced baby cucumbers, diced onion, diced pickle, garlic croutons, a cut up cheeseburger patty, and thousand island dressing.
This kitchen gadget upped my salad intake.
No. 1983066
>>1983057I bought one of these for my ex as a gift (he hated cutting onions) and he cut himself a hundred times on it. I had to hide my laughter when it was bad enough for him to go to the walk-in clinic. I need to get my own chopper now.
Anyway that sounds interesting, I'd definitely try this but probably with minimal red onion.
No. 1983500
>>1983066How do you cut yourself on this kek is he retarded
>>1983493Based! I always eat liver on my period. Feels right somehow
No. 1985396
>>1985300>Don't have an immediate source but essentially as spices became more mainstream and affordable to the average person rich people did a 180 and said spices were used to flavour foods that are bad quality (i.e. cheap meats and things poor people eat). And that's why today we don't see much food from african countries in the westInteresting theory regarding the cuisines that are valued as high class but I don't think it really holds true for explaining African cuisine's general nonubiquity in the West. There are plenty of other highly spiced cuisines that are widely popular even if they're not necessarily winning Michelin stars.
If I had to guess it's more simply attributable to immigrant flow. Hence why foods with an African influence dating far back due to slavery are actually pretty common throughout the Americas (Michael W. Twitty's The Cooking Gene is a James Beard award winning book on this, very interesting read) but eateries that are more directly and purely, say, Ethiopian or South African, haven't been as easy to find until recent years. Not factoring in the general rapid diversification of the food scene in the past few decades.
No. 1987248
File: 1714586600786.jpg (34.28 KB, 556x505, image.jpg)
I can't believe I hated sweet potato most of my life. I don't know if it's because the cultivars in the US are worse than the ones where I am now or if my family's shitty cooking made them dense and mealy while I was growing up (probably the latter), but now I can't get enough of them.
Just made a shitty burrito with leftover roast chicken:
>tortilla
>leftover chicken
>1 large or 2 medium sweet potatoes
>vegetable oil
>plain yogurt
>spinach or arugala
>2 cans black beans
>chipotle paste
>chicken stock cube
>white vinegar
>cumin, cinnamon, garlic powder, onion powder, mexican oregano, paprika, bay leaf
1. Cut sweet potato into rounds, toss in a bit of vegetable oil, salt, cumin, and cinnamon, and roast for about 40 mins at 350F
2. Meanwhile, dump cans black beans into a saucepan or whatever with a tiny swig of white vinegar, liberal amount of cumin, oregano to taste, paprika to taste, a bit of garlic powder, a tiny bit of onion powder, the stock cube, and the bay leaf. You can saute real diced onion and garlic if you're not being as lazy. Simmer with the lid on for about 10-15 mins, then remove the lid and simmer until the liquid has thickened and reduced. You can break the beans with a spoon for a melty consistency.
>Add a few spoonfuls of yogurt to a cup, then a little bit of water until it's a good sauce consistency. Add cumin to taste, salt, and a small dose of chipotle paste
>Once sweet potatoes, beans, and sauce are done to your liking, heat up leftover chicken and as many tortillas as you need
>Put the stuff you just made on top of the tortilla with some leafy greens for extra healthy. Add the yogurt chipotle sauce to the very top.
No. 1987268
File: 1714588465549.jpg (88.82 KB, 800x1199, Easy-Crispy-Baked-Tofu-Recipe-…)
I love tofu so much, currently eating it cold straight out of the package
No. 1987281
>>1987253That sounds delicious!
>>1987268What are your favorite tofu recipes?
No. 1987826
File: 1714635805047.jpg (255.21 KB, 1200x1200, Baked-Tofu-A-Virtual-Vegan-HER…)
>>1987281>What are your favorite tofu recipes?I mostly do baked tofu in a high heat oven so it's really crispy, then it to wraps, soups, woks, curries etc. I vary the spices based on the meal I am using the tofu in. I really want to try making ranch dip and chocolate mousse with silken tofu soon
No. 1988290
File: 1714670687559.png (165.09 KB, 500x500, 1000021740.png)
I love fried plantain so much, I could eat this shit daily, with every meal of the day, I wish this wasn't unhealthy.
No. 1988793
>>1987281NTA but I like buying tofu in bulk so:
>Cube and freezeReally great to have a bag full of frozen tofu conveniently ready in the freezer. I add this to noodle soups straight out of the freezer (the porousness of frozen tofu makes it great at absorbing flavor) or defrost and airfry for a more meatlike texture. Use the airfried frozen tofu like chicken nuggets.
>Make it into vegan ricottaNot vegan but this is really easy and cost-effective to make a bunch of in the beginning of the week and use for easy breakfasts. You can use vegan ricotta the same way you'd use regular ricotta for toasts. Some tasty examples are…
-topped with halved cherry tomatos and drizzled with balsamic/olive oil
-layered with jam
-in pizza toast. For this I also chop vegetables ahead of time.
>Braised tofu dishesThis is another one that keeps well as a meal prep item made at the beginning of the week along with a large batch of rice. I use a modified korean dubu jorim recipe.
No. 1992511
File: 1715005625157.jpg (113.25 KB, 1200x675, baking_with_animal_fats.jpg)
Let's talk animal fats. Schmaltz, lard and bacon grease, tallow, duck fat, etc
>which do you prefer?
>what do you use them in?
>do you render your own?
>crisco propaganda
>tips, opinions, recipes etc
Personally I've just started curing some lardo. I've never tried any charcuterie before so I wanted to start with something I can afford to screw up.
god i so wish we had a cooking board, /ck/ is worth less than nothing. or even just a cooking general that moves as fast as any given moid-centric thread
No. 1996384
>>1992511>which do you prefer?My main cooking fat is lard because it doesn't impart a strong flavour into dishes. My favourite is probably lamb fat because it does have more of a meaty flavour. It's delicious with roasted vegetables and works well with mediterranean food. I brush kebabs with melted lamb fat before grilling them.
>what do you use them in?I mostly cook with animal fat because olive oil, coconut oil, avocado oil, butter and ghee have become more expensive, so almost everything. I avoid seed and nut oils and will only use a small amount for flavour. I like the taste of cold pressed rape oil and I will mix it with olive oil for salad dressings. I also enjoy adding walnut, almond or macadamia oil to coffee.
>do you render your own?Yes. I buy fat off cuts and fat back from a butcher. All the meat is local, organic and pasture raised with high welfare standards.
No. 1997549
File: 1715317359607.jpg (140.21 KB, 1440x1440, how-to-make-banh-da-lon-vietna…)
Why is pandan so delectable I crave this dish on the reg and I'm not even a sweets loving type of girl. The local Viet bakery has ruined me IDK what I'll do to get my fix once I move away.
No. 1997593
File: 1715327011691.jpeg (150.11 KB, 640x409, IMG_7007.jpeg)
>>1997549Banh da heo is so good! I’d get that and the sesame mung bean balls when I go to the asian market.
No. 1997921
File: 1715357624102.jpg (131.05 KB, 768x574, Chicken-and-chorizo-jambalaya-…)
I'm dying to try jambalaya. It looks so good, I have no idea where I got this craving to try it from considering I'm in the UK and our average cuisine is absolute flavourless dogshit but anyway I'm going to try and make it when I go shopping soon.
I also want to try baking stuff and even making fizzy sweets if possible. I want to try and control my cravings or at least make high-protein alternatives of stuff I often crave. I hate when people say "oh you're craving sour apple sweets? Just eat a frozen grape" bitch I want a sour apple sweet not a grape, I just need to find a good balance of stuff. I also want to try out making some nice protein milkshakes.
I recently found out that instead of eating doritos you can just thinly slice potatoes and put them in the air fryer, eat them nice and crispy with some dip and greek yoghurt and it tastes so much better.
No. 1997949
File: 1715358821558.jpg (105.58 KB, 800x380, 1000023244.jpg)
This shit must be crack.
No. 1999720
File: 1715493647593.jpg (230.02 KB, 947x540, Raspberries.jpg)
>>1983493I LOVE RASPBERRIES
No. 2001569
File: 1715628686612.jpg (30.76 KB, 500x500, 1000018036.jpg)
What's your favorite spicy when it comes to world cuisine? Mine is Chinese. So yummy and it excels especially in snack form like these spicy kelp snacks.
No. 2001597
>>1998057macarons. i fucked up every batch i made so far, except for one time when they turned out fine but i got impatient and didnt let them cool for long enough and ruined them anyway.
i think one of the big issues is that my oven is old and shitty, but i'm not ready to give up
No. 2001847
>>2001569Curries, mild or medium.
Palak paneer, butter chicken, kormas, tikka masala and more.
No. 2005604
File: 1715887776327.jpg (1.15 MB, 2661x2845, IMG_20240516_124637279~2.jpg)
It's me again, I made ginger chicken and it took like ten minutes of actual work. Tysm China.
No. 2011632
File: 1716264873933.jpg (1.23 MB, 1200x675, bread.jpg)
I hate how cheap and filling bread is. I love it so much, even just simple white bread and i need to have less of it.
No. 2015690
File: 1716440101599.png (782.84 KB, 598x800, IMG_20240522_225409.png)
>>1949746What is this supposed to be?
No. 2018214
>>2018191I bought from a Japanese owned place and it costed $100 and maybe that’s why I’m still pissy because it was just so ass
>>2018189What does this even mean
>>2018196Tuna and haddock COOKED are nice
Salmon is too fishy
No. 2018404
File: 1716583343685.jpeg (157.43 KB, 631x600, IMG_0873.jpeg)
This is correct in every way possible
No. 2019279
>>2018404Unironically agreed, 'authentic' pizza is like 30% plain dough and bare minimum toppings.
But for me, it's pizza you get from kebab shops. They do a layer of cheese, then a layer of meat, another layer of cheese, then another layer of meat. idk if you get it in america too.
No. 2019292
File: 1716621681774.jpg (160.19 KB, 1280x720, maxresdefault.jpg)
Since the rest of you are being honest I'll admit that I love EA slop pizzas anove all else (ironically my fav after these is pribably minimalistic purist NY pizza). I'll only eat crust if it's been impregnated with sweet potato and encrusted with cheese, sorry.
No. 2019328
File: 1716623568111.jpg (344.47 KB, 1400x1400, DSC01141_Enhanced_NR.JPG)
>>2019300Yes
>>2019307It's Korean not American
No. 2019359
File: 1716624559035.jpg (958.14 KB, 2000x1333, dominos-bubble-tea-pizza-01.jp…)
>>2019333Bibimbap, not bibimbop, but kek, yeah, you might be onto something. I'm not gonna defend it, I'm Korean and I think our pizza is an atrocity even if I like it.
Would you nonnies try the Taiwanese boba pizza? I hate looking at it but NGL it sounds like it could work tastewise
No. 2019395
File: 1716625435412.png (150.5 KB, 1559x821, dough.PNG)
>>2019279That's because the dough is delicious in itself. In theory.
No. 2019412
>>2019395Then why is it always a little burnt at the edges?? You can even see it in
>>2018404 and it's absolutely been the case every time I've had that sort of pizza, who tf wants to eat burnt dough.
No. 2019437
File: 1716626317140.jpg (1.73 MB, 1040x1040, 35056393.jpg)
>>2019412It's not burned it's charred and there are tons of foods that aim for exactly that effect.
No. 2019775
File: 1716636468329.jpeg (4.09 MB, 3024x4032, IMG_9035.jpeg)
Banana pudding inspired banana cream pie with crushed vanilla wafer crust, unsweetened fresh whipped cream and a sprinkle of salty crushed walnuts on top for that extra little yum! (This was a welcome home treat for a loved one who favors it hehe) not the most posed aesthetic photo but rest assured it tasted divine ♥
No. 2019838
File: 1716642482788.jpg (108.9 KB, 640x427, 50272377366_fb5f489e2b_z.jpg)
>>2019437I fucking love corn. This is a great soup for those of us blessed with delicious fresh corn.
https://smittenkitchen.com/2020/08/corn-coconut-soup/ No. 2020186
>>2020154What's your favourite survival fuel,
nonnie?
No. 2020199
File: 1716660121437.jpg (97.07 KB, 736x736, 1000027423.jpg)
It's stupidly hot today but I'm craving some hot chocolate with cake or some sort of pastry that will make me feel like life is worth living.
No. 2021157
>>2021151greens are hard to digest
most of them come out undigested and cause gas and irritation
No. 2022064
File: 1716773784075.jpg (73.45 KB, 640x960, 1000027758.jpg)
I love plain oatmeal so much, but I kind of want to make overnight oats someday, specially if they don't suck like the ones I used to make thay were sugar free and shit.
I seriously wish I didn't despise protein powders, I seriously don't know what the fuck happened, like one day I would be able to drink protein once a day like a normal person and suddenly it was like I can't even smell an open jar with protein powder because I get really nauseous.
No. 2022082
>>2022064To be honest I prefer the texture of overnight oats to regularly boiled ones. I always add a good heap of yogurt for added protein too.
Same on the protein powders though, they all taste oddly artificial and overly sweet to me. Can't get into it.
No. 2024247
File: 1716912285216.jpg (94.95 KB, 493x740, Tomato-Soup-with-Grilled-Chees…)
i'm going to make tomato soup tonight. i've never made it myself before, i always just eat the canned tomato soup so i hope this is 100x better. i might do the grilled cheese croutons in it too but i'm not sure yet… they look so good but i'm having a hard time eating foods that arent pure liquid because of my braces. maybe theyll be soft enough though
No. 2026778
>>2026701i kind of followed this tiktok but not too closely.
i roasted the tomatoes, onions, garlic and basil with olive oil, red wine vinegar, salt, paprika and pepper. then threw it all in a blender with 2 cups of vegetable broth and some red pepper flakes. i didn't have heavy cream so i tried adding a splash of milk but tbh i dont think it made a difference. it was delicious either way!!!
No. 2028133
File: 1717104198926.jpg (208.56 KB, 1280x1920, soon-dubu-jjigae-2-web-scaled.…)
Made a pork and kimchi soondubu today for the first time– I was surprised at how simple it was. Really no ingredients that would be uncommon to the kitchen of somebody who cooks Korean food regularly, aside from the soft tofu, so all I ended up spending on it outside of pantry staples was like $2 for the tofu and some radish for the stock. I can't believe I've been paying $15 to eat it at restaurants this whole time.
No. 2030554
What's the best way to cook mushrooms if you're just going to eat it with plain rice?
>>2028133This sounds so good
nonnie No. 2030563
>>2030560Thanks
nonnie, soy sauce sounds good. I'll try it out! I'm super curious about mushroom/tofu adobo too.
No. 2030592
File: 1717269560715.jpg (258.52 KB, 1456x1952, lemon-risotto-with-asparagus-1…)
I crave asparagus with sriracha sauce and risotto but I'm too tired to make it.
No. 2032569
File: 1717367567341.jpeg (4.63 KB, 225x225, images.jpeg)
>>2032556This makes me want to try it.
Semi related, here is the best dressing I've discovered in recent years. It's really good as a dip but a little thin.
No. 2032665
File: 1717371095097.jpeg (230.79 KB, 736x981, IMG_1848.jpeg)
spaghetti brutally mogs ramen
No. 2032668
>>2032665hnnnnnnnnng
HNNNNNNNG that pic hnnnnnnnnn
No. 2032746
File: 1717375645684.webp (114.74 KB, 570x485, IMG_1861.webp)
>>2032668>>2032670the pasta industry should really copy the ramen industry and make things like instant pasta cups (instant of instant noodle)
I know it exists but I’ve seen it very rarely at grocery stores
No. 2032760
File: 1717376333001.jpeg (347.63 KB, 2560x1160, IMG_4076.jpeg)
>>2032746that shot exists and it's really common in parts of europe, you can find them in every grocery store. you just microwave them, many working people eat them for a quick cheap lunch. then again pasta is immensely popular here.
they're absolutely disgusting though, even shitty ramen is usally better bc they're full of gross fake cheese goop and low grade meat.
No. 2032788
File: 1717377927136.webp (294.55 KB, 600x600, IMG_1863.webp)
>>2032760>>2032771Yeah that feels too heavy to be a lunch imo, maybe like this anon
>>2032773 said that a pasta soup would would better, maybe with ditalini
>>2032773The one time I had an instant pasta cup it had no meat but a spicy sauce, it was actually pretty good and light
>>2032774I just want cute cups not cans, I feel like I am in the trenches opening rations when I eat canned food.
No. 2032792
>>2032774Do they make dried chef boyardee?
I bet spaghetti-o’s could be dried out and rehydrated without lowering the quality or flavor (which is already quite bad but still)
No. 2032912
File: 1717384432665.jpg (125.66 KB, 736x733, 1000029585.jpg)
I hate when I don't know what I want to eat, I tend to have basically constant cravings, specially when I'm stressed as fuck. But lately I've been wanting something but I don't even know what that something is, which could be from a single chocolate truffle to 1 million dollars in my bank account.
No. 2033100
File: 1717392182780.jpg (8.85 KB, 191x263, images.jpg)
>>2032665Define ramen. Are you talking instant ramen like the posts below? Spaghetti wins. Normal ramen is a hard call.
No. 2033898
File: 1717433376961.jpg (125.36 KB, 1500x1125, __opt__aboutcom__coeus__resour…)
Forget spaghetti. Rigatoni.
Oh and for that matter, paccheri! But good luck finding that.
No. 2034160
>>2033102Have you tried the simple butter sauce with sage and pepper?
>>2034087One pasta recipe I've enjoyed in the past was sausages with black cabbage/kale with fusilli
Now I'm trying to eat vegan so I made carbonara with tempeh and the kala namak salt for the egg flavour. Pretty tasty
No. 2035447
File: 1717517246725.jpg (82.92 KB, 680x1020, cucumber-lemon-mint-water-reci…)
I ususally add 1 cucumber x 1L of water to make cucumber water but I want extra flavour so I'm using 2 cucumbers and more lemon juice this time, do nonas like cucumber water?
No. 2036416
File: 1717565875938.jpg (153.15 KB, 1200x1800, Watermelon_Slushie_Vegan_Glute…)
>>2035497Watermelon in a blender is very refreshing. This looks like a good recipe:
https://frommybowl.com/watermelon-slushie-recipe/ No. 2036472
File: 1717567710609.jpg (517.39 KB, 800x1200, 32935423150_dba9c66cce_o.jpg)
I looked this up because I keep seeing redditoids shittalking it, and what are they tripping on, this looks amazing. Mixed nuts bound with eggs and baked into a loaf. "Hurdudur bird food" if this is bird food I don't want to be human
No. 2036481
File: 1717568177819.jpg (207.34 KB, 1200x800, TJ-Seeds-and-Grains-Crispbread…)
>>2036472Reminds me of these crackers my mom used to like from Trader Joe's, which
did seem like bird food, but were less bland when you spread cheese or something on them
No. 2036520
File: 1717570187987.webp (134.94 KB, 800x1200, Chalet-home-garden-chicago-bir…)
>>2036481Those are crispy, they're not thick enough to be properly crunchy. Strange that they're bland, I'd imagine they taste super nutty. Maybe it's to do with the type of nuts you use, or a little salt. Picrel looks tasty anyways I don't know why it's an insult.
No. 2036533
>>2036520AYRT, I wasn't trying to insult it; I have a neutral opinion toward those crackers. This bread
>>2036472 looks like it might taste good if it's chewy like regular bread rather than crunchy
No. 2037357
File: 1717623531255.jpg (135.09 KB, 1500x1125, 13351-chicken-tortilla-soup-i-…)
I made chicken tortilla soup last night, it's so delicious and I'm so glad I made a lot so I can have it again tonight, I'm craving it again right now. I love soups so much
No. 2043037
File: 1717979322219.jpg (113.28 KB, 1280x497, 1000031376.jpg)
I love this cheese so much.
No. 2043440
>>2021309>pointless thread>active and anons are happily enjoying and participatingsorry you hate fun
nonnie, you can always hide the thread
No. 2043459
>>2033043Late but I keep a rotation of base carbs to work off of and adjust the veggies/proteins I use depending on what's in season/what the weather is like so for example an average week might look like:
>monday: pasta night, it's winter here so something with lentils, tomato sauce, etc>Tuesday: rice day, with tofu and veggies>Wednesday: Pearl barley in the pantry, make a stew with chickpeas and kale>Thursday: leftovers>Friday: Roast potatoes, veggies, maybe a vegan shnitzelOf course this isn't every week, I do have leftovers from the previous days a lot of the time, or if there's say, leftover rice I'll make a fried rice with it. You're best of having a rotation of carb bases you enjoy, proteins you like, and then sort of mix and match them depending on what you have on hand.
No. 2044573
File: 1718068248367.jpg (92.83 KB, 600x902, mapo-tofu-10.jpg)
I'm really craving so many greasy Chinese dishes like mapo tofu and beef with black bean. But it requires so many Asian spices, sauces and ingredients that I don't have in my fridge and probably can't justify buying that I'll only use once. Fuck it maybe I'll just order takeout!
No. 2045116
File: 1718115919978.jpg (343.83 KB, 2048x1536, img_7223.jpg)
I'm still kicking myself for being too pussy and hypocritical to buy the pig's head I saw at the grocery store this morning. It just feels wrong to eat a face and a brain… as if I'm not eating a dead body any time I eat any meat! Next time, I swear.
No. 2045120
>>2045116Pig brain tastes pretty good, I've had it at Chinese hotpot and even had it canned before. It's very creamy, fatty, and rich.
I'd imagine the entire head is a treat as well. I've never bought a whole animal head before but I've eaten plenty of the broken down cuts. The cheek meats if braised long enough are very tender. The ears and skin are great sources of collagen from the cartilage. Bet if the tongue was prepared properly it would taste very good as its own dish too, although I find tongue to taste very gamey.
Only thing I decline to eat are eyeballs.
No. 2045198
>>2045120>>2045160Braising is what I had in mind! I love braised pork skin in itself and I keep reading glowing endorsements of cheek meat so I'm hoping it'll be there next time.
By cheek bacon, do you it's smoked as well as cured?
No. 2045363
>>2045198It can be both smoked and cured or just cured. There's different ways of curing pork cheeks like English bath chaps or Italian guanciale which was mentioned up thread. I'm now also wondering if pork cheek would work as a replacement for shoulder in Cajun tasso.
>>2045267It depends on the water content of the chicken and how it was cooked. Boiled chicken breast tends to crumble, where as roast chicken will keep it's firmness.
No. 2045441
File: 1718135729223.jpeg (48.05 KB, 564x846, mango.jpeg)
I want some extra ripe mango, especially Ataulfo mango which ripens and it sweet like honey
No. 2045570
File: 1718142045916.jpeg (69.46 KB, 709x709, aa90be97-5d6c-4ba6-998f-e26a9a…)
"Double salt." They were not fucking kidding. It's not even edible. Finns, are you just playing a joke on us?
No. 2045707
File: 1718152112141.jpg (170.41 KB, 800x1000, Fried-Potatoes-017.jpg)
Made myself some delicious pan fried potatoes in olive oil, herbs, Cajun seasoning, salt, pepper, smoked paprika, and chicken bouillon powder and added some tuna, peas, corn, garlic and onion along with some butter. Tasted very nice but now I'm too bloated kek.
No. 2045745
File: 1718153804358.jpg (181.1 KB, 1000x1080, information-about-the-benefits…)
I need my eyes to get healthier and I heard beets are a good way to do so. Anyone got good beet recipes or a way to make the taste indistinguishable? Not a fan of the taste tbh.
>>2043037Same I love eating it on triscuits.
No. 2046324
File: 1718208395356.jpeg (51.92 KB, 500x500, IMG_2756.jpeg)
I really want chocolate cornets and I found out the recipe is easy, but I'm missing the mould needed to shape it. I'll try to make one out of tin foil and hope it goes well. I have all the ingredients too
No. 2047140
File: 1718250139777.jpg (40.37 KB, 800x558, plate-style-tofu-press.jpg)
>>2047112kek explain why my friend's extraordinarily vietnamese family presses their tofu then
microwave is fine but it can also explode your tofu if you're not careful
No. 2048364
File: 1718333883726.jpeg (71.17 KB, 768x768, Bamboo-Sushi-Rolling-Mat-Reusa…)
>>2047112AYRT I'm Korean lol? What makes you think it's a wypipo thing
>>2047140Wait seriously? I've never heard of it exploding
>>2047154I don't own one of those tofu presses, but the way I learned to press drain tofu was by wrapping it in one of these first so that it doesn't come apart.
No. 2048894
File: 1718374667136.jpeg (865.41 KB, 3000x2000, cawl-welsh-lamb-soup-71220-1.j…)
I'm absolutely craving some cawl right now, it's a traditional Welsh soup/stew with a thin broth, lots of veggies and big chunks of lamb. Fills the same hole that good chicken soup does, tastes super nutritious and is super tasty. (Also as its a Welsh word cawl rhymes with owl, not with shawl, so sounds a bit like Simon Cowell's surname)
No. 2048905
File: 1718376343885.jpg (121.92 KB, 1200x1800, thai-chicken-noodle-soup-2.jpg)
i'm going to make thai red curry chicken soup tonight. it's rainy and there's supposed to be a thunderstorm so i feel like it's the perfect cozy soup night
No. 2055670
>>2055085fried plantains (chips or slightly thicker)
anything with guacamole
roasted cauliflower with smoked paprika (can also be fried, but roasted is better)
summer rolls!
kimbap (lots of components though)
samosas
… so many more
The one thing I try to avoid when choosing or preparing drinking snacks is excessive acid. Maybe it's just me, but I'm obsessed with vinegary foods in general. I have to make sure that not ALL the snacks I have/make for game night include vinegary or mustard notes. Some can, but it's overkill if all do, and it can affect the taste of the drinks.
No. 2056708
File: 1718833259291.jpg (1.06 MB, 3456x4608, Avocado-Herb-Pesto-Sandwich_Ja…)
I recently learned that you can put pesto in sandwiches and it has been an absolute game changer. No more bland ass mayo!
No. 2057398
>>2057141>seafood mayo salad and banana on ryewhat inspired this combo? very tropical kek
my favourite is pretty boring: salads with taramosalata on wholegrain, sometimes with cheese or meat if I'm feeling frisky
No. 2058949
File: 1718998385181.jpg (3.28 MB, 3120x4160, IMG_20240621_202309278.jpg)
I made myself a leak curry for dinner tonight. It was absolutely delicious. I followed the recipe from the IG account ku.ma2088 where a plush bear "cooks" different Japanese foods, if anyone wants to know where I had the recipe from.
No. 2058965
>>2058960sometimes I add thinly sliced onion or potato (which can have the problem of not being easily pick-up-able with chopsticks). I've seen people add bok choy, but personally I haven't tried it.
Carrots (and peas) go really well with black bean sauce noodles/chapagetti/jjajjangmyeon
No. 2059104
File: 1719009868051.png (315.49 KB, 515x658, salt.png)
>>2045570my parents are from germany and I was born in america, so I have never understood why I love these so much
No. 2059114
File: 1719010353666.png (393.3 KB, 1071x470, la-liquirizia-scatoline.png)
>>2045570as someone who eats black liquorice all day everyday i don't get salmiak… it's just gross. picrel is the superior option
No. 2059452
>>2059103Depends on the topping/how much of it you put on toast. If it's fairly viscous (honey/jam/peanut butter etc.), then less is more.
I used to love pairing peanut butter up with salted butter on toast, but now prefer Turkish bread cause it's far softer than store-brand burger buns etc (which in my country are baked in the supermarket they're sold from and can be extremely dense and difficult to chew)
No. 2059466
File: 1719040197052.png (431.22 KB, 650x700, chupachupeviltwin.png)
>>2059463they make me think of stale chupa-chups in texture only, which I like very much, but I
dislike this sucker
also I like the plastic hollow stick of the chupa-chup, the common paper sticks are more healthy but they get in spit unpleasant
No. 2061645
Do any nonas know how social media accounts like vidrel make this style of cooking videos? I'm very interested in making ones like this but have absolutely 0 knowledge of video editing, how you would set up equipment/lighting, and my phone takes crappy videos. lol
No. 2061652
File: 1719185256198.jpg (95.96 KB, 659x1000, 81IlRJvZBfL._AC_UF894,1000_QL8…)
>>2032746Chef Boyardee, nona. It's disgusting sloppa but will be very useful when the nuclear fallout happens.
No. 2061683
File: 1719186881763.jpeg (17.58 KB, 236x233, IMG_7532.jpeg)
Hello nonnies, this is a question more so for Scandinavian anons , so my partners family is Norwegian, and I’ve been invited to spend the holidays with them. He told me to be prepared because his family eats lutefisk. Ive heard it’s incredibly incredibly smelly. What does it really smell like? I don’t really have any incentive to try it even though I know it it might be offered to me as I don’t really eat fish. But if anybody has any insight into what it smells like and kind of the fall out afterwards and how bad the smell is, please let me know. I’m also curious on how it tastes as well. Thanks in advance!
No. 2061929
File: 1719207117278.jpg (93.67 KB, 392x500, I05-2-3-2.jpg)
>>2061652Picrel is also terrible. Whether it be room temperature or boiled in the very fires of Hell itself, it tastes like a dumpster full of aged gym socks and (thankfully) I have not found it for sale in any supermarkets where I live.
No. 2066337
File: 1719450268460.jpg (17.63 KB, 389x257, peggyhill.jpg)
Chocolate melted over the stove is so damn good. It feels like crack.
No. 2066592
File: 1719455932562.jpg (124.14 KB, 550x762, charcuterie.jpg)
Scenario: You're making a charcuterie board lunch that's just for you. What do you put on it?
No. 2066627
>>2066592Is a charcuterie board still a charcuterie board if there's no meat? I love making "charcuterie" for myself with grapes, dark chocolate almonds, rice cakes, Good Thins crackers, peaches, apples, white cheddar, and laughing cow cheese. I like warm brie sometimes too but I find myself getting put off by the rind, and also when I'm eating it always remember how people say it smells and has the texture of
semen. It doesn't to me but it disgusts me nonetheless kek.
No. 2066709
>>2066592lots of salami, basically the whole board would be hard salami on the bottom. for cheeses i'd probably put slices of gouda, blocks of flagship cheddar, fried fava beans, garlic stuffed olives, kalamata olives, baby tomatoes, soaked mushrooms, ham slices, cherries, oysters, and tuna sashimi!
No. 2066751
>>2066592Lots of fruit, spreads, cheeses, and nuts. No meat in mine.
The white chunks of fat in cured meat gross me out a lot… I told this to a girl once and she came back with, "Oh, I'm the opposite– I poke all of those out and eat them first!" There are so many kinds of people in the world.
No. 2066758
File: 1719465250837.png (186.89 KB, 386x386, sloppa.png)
>>2061929the chef got u bb
No. 2066763
>>2066758this looks so vile
make Käsespätzle instead … though it's better in the fall or winter. We're already broiling right now
No. 2068365
File: 1719552497553.jpg (70.96 KB, 1000x1000, M58-2nd-pic.jpg)
>>2067332what the hell is yerba mate? i google it and it basically looks like matcha but instead of being whisked up, they just pack all the herbs into the teacup ontop of the straw and then pour a little bit of water on it. it seems really thick
No. 2068438
File: 1719557264469.jpg (874.27 KB, 1801x1344, Two_bombillas.jpg)
>>2068365it's thick but you drink it through the metal straw which has a filter built in
No. 2068525
>>2068477Japanese food is good but it's definitely overvalued because the West has a massive culture boner for Japan overall.
>>2068519What's wrong with Korean food?
No. 2068542
>>2068516Apples to oranges imo
Aren't all cuisines just a matter of suiting your personal palate or not? The objectively presented "x is better than y national cuisine" that sometimes appears ITT is so odd
No. 2068560
File: 1719567819254.webp (195.81 KB, 1080x1350, IMG_4346.webp)
>>2068477Samefag but to back up my statement: Japanese curry was brought to them by the British navy to fix the issue of Japanese soldiers dying from malnutrition since they refused to eat anything other than plain white rice. I’m not making this up
No. 2068869
File: 1719586220238.jpg (154.03 KB, 1200x536, Christine-McAvoy_315924-1200x5…)
i made pierogis last night. it was my first time making them from scratch and i think my dough was a bit too dry/too thick. some of them burst open when i boiled them but overall they tasted really good and next time i make them i'll know to make the dough thinner! i cooked onions to put on top and now i still smell like onion even after a shower and change of clothes kek. worth it i guess. i'm still very full too, i ate too many.
No. 2069910
File: 1719622145709.jpeg (476.79 KB, 1200x1200, IMG_0270.jpeg)
>>2068477You’re telling me that miso soup is TASTELESS?
No. 2069924
File: 1719623168078.jpg (318.42 KB, 1454x1454, 5r5f21.jpg)
It was very tasty
No. 2070345
File: 1719642459437.jpg (69.87 KB, 563x658, 64dff49e9a11d5d948c270015b296d…)
>>2068477I agree that it's super overrated
nonnie. I have a theory that the West loves Japanese cuisine so much because white people in the US and UK are used to such bland, seasonless cuisine that Japanese cuisine by contrast is so flavourful and complex. There's also that elitism about seasonless food being all about the "food quality" even though that's just a neo-colonial idea spread by the rich who want to feel better about their bland appetites.
I think ramen is so mid when it comes to noodle soups. Laksa is inherently superior in taste and mouthfeel to me. Plus as someone who doesn't eat meat, I appreciate the protein I get from tofu in a laksa rather than those disgusting dehydrated shitaki mushrooms I normally get in ramen.
No. 2070356
>>2070345Laksa is definitely the best noodle soup, fml I want some rn.
I still love Japanese food but I like the boring stuff, it's comforting. I travel there once or twice a year so I'm not looking for like, michelin star ramen or fancy sushi, just give me some basic omurice or hamburg steak or doria.
No. 2070360
>>2070358Enjoy your colon cancer
nonnie, I'll be sitting here eating the delicious variety of foods and cuisines at my disposal.
No. 2070414
>>2070396NTA but I find it so funny how meatheads will cope and seethe at the mere mention of someone being veg. One thing I've learned in my many years being veggo and also working in restaurants is that it takes way more creativity and ingenuity to make meatless meals with richness and complexity than it does to just cook a piece of meat with sides. The many chefs I worked with who short-circuited when someone didn't want to eat meat just showed me their years in culinary school clearly operated within a limited scope.
>>2070411How is it worthless? There's several societies and cultures that barely include meat in their diet and still have a great understanding of taste and good cuisine.
No. 2070432
>>2070423nonnie you're assuming I've never eaten meat in my life. I have, and did for the majority of my life, including a lot of Japanese cuisine, and I agree it's still overrated. You also said you disregard any opinion about food without specifically mentioning Japanese cuisine, which makes much more sense in the context given how fish heavy it is.
I think if your cuisine relies heavily on raw, unseasoned fish, it's mid, and I really love raw, unseasoned fish.
No. 2070485
>>2070465Salads usually because of the heatwaves making cooking a pain in the ass at best, either tomatos and mozzarella, or something with salmon or leftover pasta and chicken. Or I make half assed sandwiches but only with a fresh baguette. And I also eat a lot more fruits than usual too.
>>2070432>I think if your cuisine relies heavily on raw, unseasoned fish, it's mid, and I really love raw, unseasoned fish.Honestly I love good sushi (emphasis on good) but I don't get why it's so representative of Japanese food. I guess because it's seems weird and exotic or because it's easier to find restaurants than, idk, sukiyaki or yakiniku restaurants in some places outside of Asia? Sushi in Japan taste so different and so much better than anything I ate in my country it's shocking, and I'm talking about cheap stuff like Sushiro or conbini food. And yes I didn't specify just Japanese food, it applies to most cuisines. It's hard to make accurate comparisons when you forget the taste of good meat even if you used to eat it before. This also applies to other food, at some point I couldn't eat cheese or good bread for months because it was hard to find and buy until I moved back to my country and I realized how it felt so weird not eating food you're used to and then eating it again for the first time.
No. 2070498
>>2070345People just like mild combinations of umami. They like japanese dishes for the same reasons they like italian but with extra weaboo enthusiasm. I don't know about England but "seasonless" and bland european food is a myth that comes from the fact few people have actually learned to cook traditionally since our parents' generation (it's my impression as a frenchfag at least). It did lower the standards of flavor and complexity so you're not wrong about that, but it mostly shows in the success of shitty restaurants. Thankfully as people get used to it they're starting to see the difference between good and bad ramen.
Japanese cuisine actually meshes very well with french and italian when it comes to fusion dishes, there's a reason.
No. 2070501
File: 1719653255088.jpeg (87.75 KB, 700x467, IMG_4380.jpeg)
Our local Indian restaurant makes the best Kashmiri naan. It’s filled with dried fruits, nuts and coconut flakes. I like to have it as a sweet treat after curry
No. 2071058
File: 1719692898653.png (437.35 KB, 600x400, Melon-Pan-600x400.png)
>>2068525I was in Japan for several months and I agree. Except for some dishes like takoyaki and curry, it is largely boring if you prefer intense flavors. I still found myself preferring to eat mostly other cuisines like Korean, Indian, and Chinese while there. I always wondered why Koreans who visit the West always seem to eat only Korean food while there but now I understand why.
>>2070345Haha, I remember when I first tried melon bread. I always thought it was going to taste like melon, hence the name MELON bread, but no. The name is only because it's in the shape of a fucking melon. It's just slightly sweet bread. I'm still so mad at weebs for overhyping this. What a disappointment.
No. 2071096
File: 1719695549817.jpg (58.76 KB, 680x1020, Conchas-recipe-pan-dulce-mexic…)
>>2071058Wow I can't believe Japan stole conchas…
No. 2071181
File: 1719699886372.jpeg (163.9 KB, 1022x950, IMG_5539.jpeg)
I fucking love runny eggs. I can eat them at every meal if I’m allowed to.
No. 2071308
>>2071198Sorry but I don't taste any melon in it. It literally just tastes like sugar and bread. Maybe they do have some kind of varities somewhere that are flavored, though.
>>2071096They always remind me of conchas too!
No. 2071310
File: 1719708328861.jpg (570.84 KB, 1456x2184, 41595.jpg)
I was craving pad thai tonight and didn't want to order take out, so I made it myself. It was pretty good. Better than I thought it would turn out
No. 2071715
>>2071198Girl why are you out here lying for no reason kek
You can look up any number of authentic melon pan recipes and see that there's no actual melon or melong flavoring involved. The draw of the bread is the shape and the cookie crust.
No. 2071730
>>2071058This is an interesting perception of Korean food that I see often from non-Koreans. Likely based on what foods have become popular with them?
I mostly eat Korean food day to day, having grown up with it, and I'd say the food I eat second most at home is Japanese just because it matches my palate well, preferring food that isn't too strong. I do have a hard time going out to restaurants and eating Korean food though, as they tend to overseason the food– this is particularly true when I'm in the States. Some foods like tteokbokki and galbi which are also popular with non-Koreans are genuinely just strongly flavored, but those foods are typically considered junk food/party food/food for children for a reason.
I think it's a similar to how Thai food is often very amplified to suit foreign palates.
No. 2071735
File: 1719726071596.jpg (533.06 KB, 1440x1336, Screenshot_20240630_004042_Chr…)
>>2071715Nta but I did some investigation
No. 2071762
File: 1719727994845.jpeg (487.5 KB, 2000x1500, internal_1697941391193.jpeg)
>>2071715>>2071735I concede I could be wrong, probably confirmation bias on my part. Last trip to japan I kept eating the butter croissant version instead (top left, that shit is so good) so my memory of melon pan is distant kek.
No. 2072658
>>2071730ayart
Isn't Korean food known to be spicier? At the Korean restaurant I went to in Japan I had fried chicken and tteokbokki and they were pretty strongly seasoned but I've also had bibimbap in a restaurant owned by an old Korean lady and tried cooking several Korean dishes by myself at home, like kimchi-jjigae and bulgogi. Assuming I made it correctly, the bulgogi in particular ended up tasting very similar to Chinese food and the Korean food I had in restaurants also was so I was left with the impression that it must be much closer to Chinese than Japanese.
No. 2072984
>>2072658This is a good example because I think of the common everyday soups, kimchijigae is one of the most heavily seasoned and spicy, the majority are far more mild.
Bulgogi is not something in my meal rotation, as it's not healthy, it's something I'd maybe get at a restaurant on the cheaper end of the spectrum. When it comes to going out and grilling meat with other people, the heavily marinated meats only make up the bulk of the meal when you're having something like a picnic outside– think the equivalent of hamburgers and hotdogs for americans. You're generally expected to acquire an appreciation for the unseasoned cuts by the time you're an adult.
It does also come down to a person's personal taste though, there are obviously households who might prefer different foods than mine. But a "healthy" Korean diet doesn't really include a lot of the foods favored by foreigners.
I think the pantry for Chinese food is really different than that for Korean food so I haven't really had a lot of it. It's hard for me to say how similar it is. But I know that for Japanese food, while it's obviously not 100% the same, you can branch into it from a Korean pantry more easily. Which I don't think is that surprising given proximity and history.
No. 2076180
I'm slashing my food budget and my calorie allowance, all so I have enough money to pay my legal fees until ex is forced to pay me hundreds of thousands of dollars (hopefully). Also want to look good in court, which won't be hard since he's one guilty morbidly obese motherfucker. Actually, I think he may have some weird semi-incestuous relationship with his mom.
Anyway, to this end, I bought a huge bag of basmati rice, a large pallet of eggs (can give a few to my neighbors if I can't finish them) and a bunch of other staples in bulk over the weekend. Please suggest vegetarian poverty meals that will keep me lean. I have less time to work out than normal, because I have 50 billion appointments and shit to do, plus writing the end of my diss and finding a new job. I wish I could work out all day because nothing else helps me feel better, but a woman has to eat. I always feel fatter in the summer, though
No. 2076203
File: 1720014057868.png (1.3 MB, 718x717, shakshuka.PNG)
>>2076180Shakshuka! You can make the sauce red (tomatoes/peppers) or green (spinach/avocado, etc.), and it's a one skillet dish. It's very filling and can be made as spicy or mild as you like. Good luck with your trial nonna and hope your ex gets dragged!
No. 2076244
File: 1720016190659.webp (53.48 KB, 550x550, IMG_4859.webp)
I had a brief vegetarian phase that made me discover my love for tofu. Now that I eat meat again I‘m excited to finally try mapo tofu. It sound so good
No. 2076247
>>2076203omg thanks for this great idea, nonna! I loved shakshuka when I was working abroad and I haven't tried making it myself yet. Fuck, thank you, I'm actually really hyped now.
I also remembered about mujadara
No. 2076618
I've been too lazy to properly cook today, I saw a good quality whole chicken at the grocery store this evening after work and made the classic rotisserie chicken. I put it in an oven dish, spread some butter on it, with salt, pepper and herbs of Provence. I added an onion that I had, halved, and some potatoes, doused em in olive oil and spread some salt and pepper on em too, let the whole thing bake in my oven at 200-215 degrees Celsius over an hour, and now I've got plenty of leftovers for my lunch tomorrow, for tomorrow evening, and maybe freeze some of the meat too (since even chicken got expensive now). Having an oven is such a life saver sometimes.
No. 2076801
File: 1720042392959.webp (41.05 KB, 1032x608, healthysalam.webp)
Eating lots of salami right now wb y'all
No. 2077126
File: 1720066065530.jpg (57.54 KB, 650x974, DSC_2878-e1552153056988.jpg)
>>2076180Variety is going to make this a lot more survivable. If you have eggs that helps a lot since they can be cooked so many different ways. Try shakshuka with canned tomatos (other vegetables are nice but not a necessity) or gyeranjjim (can be made in the microwave in a microwave-safe bowl, only really needs sodium, water, and green onion) for more "out there" recipes to mix it up.
No. 2077131
>>2076180Canned chickpeas are also a cheap livesaver. You can blend them into hummus with common pantry staples (lemon, olive oil, garlic, salt, sub in a nut butter for tahini) to use as a dip for veggies, spread on sandwiches, etc. Toasted chickpeas are good even with just salt, oil, and pepper, and can be used to make salads heartier/eaten on top of yogurt for a bowl/in wraps as a meat replacer. Pan fry and simmer a bit with potatos for stew, and so on. I always keep them in the pantry for a cheap and easy meal.
No. 2077798
>>2076996>>2077126>>2077127>>2077131Thanks nonas!! I'm trying to survive each day and set goals for getting shit done while feeling incredibly stressed.
I do have more than rice and eggs, I just mentioned those as staples I bought in bulk. But all the things nonas have mentioned kick ass and I'm definitely going to make dahl, chickpea stuff, etc. These are great ideas, and I know it is a little silly, but it feels less stressful because I didn't have to think about it myself. I can just kind of draw on your awesome ideas and not have to ponder the food question too hard, or agonize over whether something is "too expensive." Thank you all! If I can find a way to celebrate with nonas, I definitely will. The case is massively in my favor but ofc I am terrified nonetheless. And angry kek.
No. 2077910
>>2076180>Eggs aside, nearly every culture has some variety of bean stew or lentil soup, and iirc beans and rice are a complete protein. If you buy legumes/pulses in bulk and look up '[cuisine you like] [legume you have] recipe' you should be good.>Tinned sardines are a cheap and extremely filling source of protein, as are tofu and peanuts (albeit fatty in the latter case). Most cruciferous vegetables are cheap and have a very high nutrient density – as does spinach, which you can conveniently add to legume dishes easily.>If you crave meat, the cheapest cuts are typically the ones that taste the best if you cook them low and slow, like pork shin. You can get a big old pork shoulder, process it into chunks, make borscht (very cheap & healthy) and carnitas with it, and forget that you're poor.>Maybe not the best for health and calorie restriction, but cabbage, egg noodles, and smoked sausage tastes way better together than it should. There are also tons and tons of dirt cheap pasta dishes if you're willing to forego protein (with exception to sardines, canned tuna, and cheap braised cuts of meat). No. 2077919
>>2077910Forgot to add but if you can afford any kind of meat, you can turn a whole chicken into days and days worth of different dishes. For example,
>Day 1: Roast chicken leg w/ potatoes and cheap green vegetable>Day 2: Leftover chicken risotto (lasts days)>Day 3: Leftover chicken green thai curry w/ rice (lasts days)>Day 4: Italian chicken, kale, and white bean stew (lasts days)You can also make the bones and carcass into a healthy stock, especially if you make chicken often and freeze a few of them, but even one carcass in a pot for ~8 hours will yield enough for one soup recipe (though likely adulterated with water).
No. 2085543
File: 1720720786857.jpg (191.9 KB, 615x300, banhmi.jpg)
Anyone know where I could get meat for banh mi stateside? I checked in an asian grocery store near me and they didn't have any. I'm wondering because recently I tried bánh mì for the first time (After looking for Banh Mi Sandwich in Takadanobaba when I was in Japan and not being able to find it lol). It was great and I think it just because one of my favorite sandwiches. I'd like to recreate it at home but don't know where to find some of the ingredients.
Also, the order didn't mention cha lua specifically but it listed "steamed pork" and "pork ham". I inferred one of those must be cha lua but what is the other supposed to be?
No. 2090312
File: 1721002063966.jpg (474.9 KB, 1400x1400, 1000019759.jpg)
i love sill senap so much
No. 2090732
>>2090312What's the texture like? Do you eat it a certain way? Very curious.
>>2085543I'd say the other item was thịt nguội since that's what's commonly with chả lụa in banh mi. Not sure where you can source them in the states if you don't have access to a viet market, though.
Grilled chicken and grilled pork are also common banh mi types, though, that would be easier to replicate at home. Not really meat as much as it is spread, but the liver pate used in a lot of banh mi could easily be sourced online. Good luck, nonna!
No. 2090877
File: 1721026998655.jpg (48.53 KB, 488x488, GUEST_af331c07-30a6-49e2-8840-…)
I literally love hot baked cheetos, they're so good. I actually dislike how the original ones taste, too chemical. Same goes for every other flavor, the baked variant is always the best. I loved baked snacks in general. Craving these babies right now
No. 2090893
File: 1721027607116.jpg (88.62 KB, 700x700, Peanut-Butter-Pickle-and-Potat…)
just made a third peanut butter, pickle, and potato chip toast today. it has no fucking right being this good. damn.
No. 2091474
File: 1721070659888.jpg (138.07 KB, 1200x1200, image.jpg)
This is a long shot, but does anyone have a good tamale recipe that one or two people can follow?
No. 2091478
File: 1721071056438.png (337.12 KB, 1504x1514, Screenshot 2024-07-15 at 3.17.…)
>>2091474https://plantbasedonabudget.com/tamales/not vegan (just didn't want to deal with lard or shortening) but I used this recipe the first time I made tamales and it turned out good. made them by myself. I put cheese strips and roasted poblano/jalapeno peppers inside.
No. 2091500
>>2090732>What's the texture like?it's super soft, almost like a paste, because fish is already quite soft and then it's been preserved with salt
>Do you eat it a certain way?whenever i get it, i just eat it on its own like a side dish lol even if it sounds a bit gross. i'm not swedish but i'm pretty sure a more traditional way to eat it is on toast or something
No. 2095529
File: 1721327804152.jpeg (33.69 KB, 375x500, 0085419500204.jpeg)
I usually have a problem when it comes to pacing movie snacks but these are God tier. Will last you the whole movie and they're pretty tasty. The Wasabi can be strong but it doesn't last too long.
No. 2095675
File: 1721334792592.jpeg (149.45 KB, 736x736, IMG_4057.jpeg)
I can eat soup every single day for the rest of my life and I’d be so happy
No. 2097293
File: 1721485885852.jpeg (64.17 KB, 488x488, IMG_1026.jpeg)
>buy a new type of salmon because it’s relatively cheap, wild-caught, and Alaskan
>prepare it, tastes fine but a little bland and dry
>googles the species of salmon
>find out that it’s called “chum” salmon and is the type of salmon used in dog food
No. 2100754
File: 1721693692949.jpg (34.37 KB, 570x458, 1000044454.jpg)
I love this shit so much, I wish I could eat enough of these to suffer from a diabetic coma.
No. 2100816
File: 1721697761400.png (483.97 KB, 625x453, cake.png)
I started trying to make a swiss roll Japanese-style but I completely fucked it up. My whites wouldn't peak at all for the meringue. I threw in the yolks and tried to save it afterwards but I guess I was too late because I couldn't get the right consistency no matter how long I mixed. Plus apparently my yolks were supposed to be room temperature but I didn't know since the recipe didn't mention it. I ragequit and threw everything out. What a waste of eggs and sugar (Plus flour since I prepared it but ended up not doing anything with it and couldn't even sift it properly because I don't anything appropriate for sifting).
No. 2100864
File: 1721700867988.jpg (30.72 KB, 320x320, 10c3ee08fbd447d73524e13e0ef404…)
>>2098968NTA but being a southern hemisphere
nonnie I've been living on dried bean soups and stews this winter. HATE canned beans, realised they're not nearly as good in food as cooking some up from scratch.
Quick soaking has changed my bean habits and my life. Instead of soaking for 6-8 hours I can boil the dried beans for a minute and then leave to soak for an hour. Works a TREAT. It's great in that I normally don't figure out what I want for dinner until a couple hours beforehand, so I can soak them in the afternoon to be ready for dinner.
I love making a tomatoey butter bean stew, with lots of paprika. Borlotti beans have been great as well, some kale and pearl barley. The possibilities are endless now that I don't have to wait a whole ass day to soak beans.
No. 2100897
File: 1721703777006.png (561.15 KB, 1080x570, Screenshot_20240722-215953~2.p…)
>>2100882Maybe but my knowledge of anything baking is pretty low so I figured it's not worth it unless I was already some kind of pro..I'd end up stuck on not knowing how to ratio anything else with what I already have and probably just waste even more ingredients.
>egg whites need to be completely free of yolkYeah, I wasted several eggs in the process just trying to get them to seperate properly. One of them had a tiny amount of yolk get into the whites and I thought I managed to get it out with a spoon but I guess not? It was only like a small drop so I didn't think it would be enough to affect it…
>bowl needs to be spotlessMight have messed up there as well then because I usually clean as I go with bowls when cooking but don't bother drying them 100% since I know I'll be re-using them. Goes to show baking and cooking are just two different worlds…
No. 2104101
File: 1721912567188.png (1.11 MB, 964x872, Plum crisp.png)
I posted earlier in this thread about living on a budget. I got a bunch of discounted stone fruits that were still OK to eat, but I couldn't eat them all alone before they would have rotted. Decided to make a crisp out of the plums. It turned out really well. I lowered the sugar, so it's tart.
https://blue-kitchen.com/2022/09/14/italian-prune-plum-crisp/ (website thankfully doesn't have a bunch of ads or BS)
No. 2104112
File: 1721913042891.jpg (80.34 KB, 1200x1800, CRCKF_85266.jpg)
My impossible dream as a eurofag was try crumbl cookies since they're all over social medias. So I made my own following bellewoodcottage "crumble sugar cookie for one" recipe, I did end up with something pretty close to the real thing, and it was just as sugary and disgustingly good as I pictured, but it also instantly gave me one of the worst diarrhea of my life. All my ingredients were fresh, I guess I just couldn't handle all that butter and sugar in one go.
No. 2108777
File: 1722178223224.webp (327.3 KB, 2560x1707, image.webp)
Does anyone have recipes/dishes that they make on hot days?
No. 2113889
File: 1722447019150.jpeg (41.38 KB, 554x554, image.jpeg)
My nigel brought home some frozen precooked langoustines instead of shrimp. What the hell am I supposed to do with these? Any suggestions?
No. 2113901
File: 1722448359832.jpg (35.7 KB, 496x669, 496x670_5519.jpg)
>>2113893I'm not really a cook but I looked it up because I was curious, it says the taste and texture are similar to lobster meat so I would just find a lobster recipe to your liking and replace it with the langoustine meat
https://www.ricardocuisine.com/en/recipes/5519-lobster-thermidor No. 2113962
>>2113899'Scampi' is a shrimp and pasta dish in anglo countries. Why? I don't know.
>>2113901This is a good idea. I guess I'll decide between this and bisque
No. 2114153
>>2113899Yes. Scampi is langoustine that has either been breaded or battered and then deep fried.
>>2113922You need to try high quality steak that has been seared in a hot cast iron pan. When cooked correctly, the outside will crisp giving an intense beef flavour and the fat will become rich and slightly sweet.
No. 2114212
File: 1722460772327.webp (178.18 KB, 2365x2365, IMG_0302.webp)
Not food but I love this shit so much. I tried to recreate it but I can’t. The design, the taste, the cheap cost, the tea filled to the brim.
No. 2115052
>>2108777I've been living on caprese (basil, tomatoes, fresh mozzarella + olive oil, balsamic, salt, pepper). I know it's simple and almost a bit overdone, but it honestly is all I want to eat in this heat.
Last year, I made a lot of burrata sandwiches with tomatoes, rocket, and pesto. Those were delicious, I should do that again.
Otherwise, I use summer to eat fresh fruits and vegetables as much as possible. Whatever I can't eat in my farm box, I try to use for marinated vegetables, pickles, caponata, etc. If I can find my caponata recipe in my disorganized files, I'll post it later.
No. 2125922
File: 1723055254610.png (600.81 KB, 943x999, myfinger.png)
I hate cutting carrots. I just sliced my finger…again. How the hell are you supposed to cut match sticks out of them when they're too skinny?
No. 2125977
>>2108777I live off of smoothie bowls. I don't want to stand over the heat at all.
I'll do a lot of cold noodle dishes too. Soba salads and somen soups and such.
No. 2126113
File: 1723062099181.png (330.02 KB, 333x499, juliennecarrots.png)
>>2125932Is that supposed to give you thicker cuts than a grater? I already have a grater and have used that but I get strips that are too thin. I'm just looking for picrel.
No. 2139779
Not sure if it's a thing in the US but has anyone signed up to one of those "ugly produce" services that gives you a big box of produce that's rejected from supermarkets?
I've been using one the last few weeks and I thought I'd give some pros and cons:
Pros:
>less trips throughout the week to the grocery store
>Get a good variety of vegetables, some I rarely cook with which is forcing my diet to become more varied
>Fridge is always full
>A lot of the produce is pretty amazing quality, can't even figure out the "ugly" part of it
>Almost always comes with "base" veggies like potatoes, onions, carrots to go with various things.
Cons:
>TOO much produce, but I think I just need to go down a size.
>Keep giving me radishes and I don't eat them enough to use them, been having to pickle them
>Sometimes will give me veggies I don't like (eggplant) which I can't really control. I like most veggies so this doesn't happen often, just annoying when it does.
>Haven't received items like garlic or herbs, so still have to purchase those.
Overall I would recommend it, but only if you're someone that's a good home cook and can just look at whatever you have in the fridge to whip something up. They do give me a "featured vegetable" each week and a recipe to come along with it but it's never something that's on my level of cooking kek. If you enjoy being creative it does almost become a fun challenge each week to see what you can come up with.
Given I'm still in winter I keep getting beetroots, which is becoming harder to find things to make with. I've done stews, beetroot hummus, salads with lentils and goats cheese. I'm thinking of making a sort of chunky walnut and beetroot spread to put on toast with my eggs in the morning to get rid of some of them.
All this to say, anyone got any interesting ideas about what to do with beetroots?
No. 2139899
File: 1723872369386.jpg (263.84 KB, 1044x1536, pot-roast-recipe-1-1044x1536.j…)
Made a pot roast today and it tasted heavenly. I like to use a bit more red wine in mine
>>1952669I haven't had beets in so long. Picrel looks delicious
>>2024247I'll have to make some myself too then
>>2129700I've been seeing these on ig. Looks yummy
No. 2141196
File: 1723944103956.jpg (41.62 KB, 435x424, 1000002427.jpg)
I'm finally SO happy with what I eat after struggling with my relationship with food for a few years. I could not give up on certain foods even though they were giving me extreme bloating and other issues, I was diagnosed with IBS. The worst triggers were bread, pasta, oats and cow milk. But I also got very bloated from rice, corn and beans. Coffee and black tea triggered heartburn so I dropped them too. I was never fat, but the bloating (like going from flat stomach to 7 month pregnant looking after one meal) was concerning, also my bowels refusing to do their job for 5 days in a row and then having diarrhea for another few days. I also had anaemia for years. I started gradually eliminating those foods, telling myself I will find a new thing to replace each one of them. Now after eliminating gluten, dairy (except eggs and small amounts of goat cheese, greek yogurt, and cottage or philadeplia cheese per week), refined sugars, rice, beans and corn, I feel so much better. I eat protein bars but I choose those without artificial sweeteners. During week, I eat mostly veggies, fruits (especially berries), quinoa, chicken, turkey, salmon, tuna, shrimps, eggs, nuts, dates and organic maple syrup or honey because I still crave some sweetness. Only once a week I have some beef. I don't use any seed oils and I use only ghee or olive oil for cooking. Quinoa was a life saver for me. It's great for both dinner and breakfast. I replaced oats with quinoa and it works great with almond or coconut milk, yogurt, fruits and chia seeds. This is what I ate/drank today:
two small minced beef steaks from yesterday's dinner, 1 fried egg, 1 avocado, a handful of raspberries (plus vit d3, k2 and omega 3 supplementation)
matcha with maple syrup and almond milk
chicken breast with quinoa and sweet and saur sauce (made from 1 bellpepper, 1 carrot, some pineapple, tomato paste, honey, and lime juice)
1 protein cookie
a cup of bone broth with veggies I cooked the other day
a small cup of green tea and hibiscus gelatin
matcha again
two rolls made with roman lettuce, smoked salmon and philadelphia cheese
1 protein bar with peanut butter
1 cottage cheese
1 banana
a few dates with hazelnut paste and salt
I also drank like 1,5 litre of water
I don't count calories, I eat what I want and not every day looks the same (sometimes I don't eat as much fruit or veggies as I should, like today kek, but I make up for it later, there are days when I just eat various salads, tuna and eggs because I feel like it), my blood work is good, my weight is good, my sleep is so much better than before, I finally like food. Food is great
No. 2141474
File: 1723964023694.jpg (405.96 KB, 600x415, __original_drawn_by_natsumika_…)
My new obsession is iced oolong tea after trying it at a tea shop. I'm going to attempt to make my own at home and add lychee to it. Is there a brand that anyone would recommend for relatively cheap? Google gives me fancy, expensive recommendations which feels like a waste for my purposes.
No. 2141780
File: 1723991574296.png (1.03 MB, 864x1208, 1000032545.png)
>>2141474That sounds delicious, anon. I'll have to make some this week too. Don't have lychees, but I can add some other fruit.
The problem is that the taste of oolong varies so widely depending on a number of factors, including where it's grown, roasting, and the season. I've liked most of the varieties I've tried, but ever since I got older and tasted more (and earned money of my own), I tend to gravitate toward varieties from Fujian, specifically Wuyi mountain. Unfortunately a huge range of types and qualities are produced even just within Fujian: some are incredible (+expensive), some are horrible. For an iced flavored tea, I'd look for one harvested in autumn, at least a medium roast. But this is just my opinion.
I buy a lot of tea loose or at Asian grocery stores, but if you give me an idea of what continent you're on, I can try to recommend some brands that aren't expensive. Yunnan Sourcing is highly recommended on tea forums for reasonable prices on quality teas:
https://yunnansourcing.com/ No. 2147285
File: 1724256658104.png (1.64 MB, 1008x868, get in my mouth.png)
I wanna make 30 million chocolate cake pops but I don’t feel like buying lollipop sticks should I just use regular popsicle sticks?
No. 2151977
I just discovered the magic of frozen donuts. I froze them for later but i was too hungry and ate them right after i pulled them out of the freezer and my god! Perfect food for a hot day.
>>2147285Do you even need sticks? Looks like it could work just as ball. Looks amazing though.
No. 2160915
File: 1726096782697.png (2.01 MB, 1200x1200, chocolatecake.png)
I miss eating sugar regularly so bad. I started trying to stay away from it because of a yeast infection but I can't take it anymore. What I would do to have a triple chocolate cake or something, right now…
No. 2161117
>>2161009I have Stevia but I find it disgusting and it makes my stomach feel weird. I also heard something about artificial sweeteners being bad for you and giving you cancer so I don't think they're a good idea anymore..
>Have more natural less processed sugars like fruitsYes, that's what I'm trying to do right now. Fortunately I love fruits so it's not a problem. Just hope even the natural sugars aren't perpetuating the problem.
>take a small enough portionDo you think 35g of added sugar would be too much? My mom brought back home a bunch of dark chocolate
wafers. They're really good and I've tried some but I don't know if I didn't just undo all my progress (If any)
No. 2161527
>>2161117Weird, I find Stevia nice snd better than white sugar. Stevia has no evidence of being bad for you so far, but other types of artificial sweeteners can cause vision issues and other health issues, but only if you consumed liters worth of them on a daily basis. I only have around 2-4 tsps of stevia in my tea or/and coffee. A bit more if I use it for desserts or sauces.
>Stevia makes my stomach feel weird Yeah, artificial sweeteners cause bloating sometimes.
Idk about how much sugar a person is allowed a day, but I try to err on the side of caution and have suagr once a day only. I get a bit conscious about the amount of sugar I consume throughout the day because my health anxiety is off the charts, I have a dad with diabetes and a mom with cancer so I know the real effects of a bad diet. I'd rather curb some craving than end up like them, and that actually worked for me so far.
No. 2162765
File: 1726234801337.jpg (101.93 KB, 1000x1000, 8809054400802.jpg)
If I have a pack of instant tteokbokki and want to make it rosé style, should I cook it in water and add cream / milk at the end, or just cook it in milk entirely? Picrel is the kind that I have, I plan on adding in other ingredients too.
No. 2163017
>>2162765If what you have involves a condensed sauce packet, then follow this recipe, just substituting the sauce for the gochujang mixture
https://mykoreankitchen.com/rose-tteokbokki/ .
No. 2163033
File: 1726250457338.gif (290.76 KB, 275x204, 1725319938675.gif)
I'm making dinner for my boyfriend tomorrow and it's my first time cooking for him. Any ideas for what to make? He doesn't have an oven or any special appliances. I usually cook chinese, latin, and soul food for myself but he's from northern Europe so I can't go too crazy on the spice.
No. 2163075
File: 1726253817759.jpeg (493.32 KB, 2177x2540, IMG_6009.jpeg)
>>2163033Put a few drops of this in his food. My last boyfriend loved it.
No. 2163143
File: 1726258036407.jpg (75.66 KB, 1200x900, GCGWnjZa0AAkJ9q.jpg)
>>2163033As someone who mainly cooks Chinese food and had an Eastern Euro ex who didn't like spicy food, this was what I cooked for him for the first time. Chicken and bacon pasta with creamy cheesy sauce. He ended up liking it a lot.
For 2 large portions :
300g chicken breast, cubed
Black pepper
Garlic powder
120g bacon, roughly chopped
1 brown onion, finely chopped
4 tsp minced garlic
200ml double cream
100g cream cheese / mascarpone
70g parmesan, finely grated
2 chicken stock cubes
1 tsp dried basil
1 tsp dried oregano
200g uncooked fusilli
Fresh basil
1. Season chicken breasts with salt, black pepper, and garlic powder. Add to a pan with lard and butter. Fry until almost cooked, then add in bacon. If necessary, remove the chicken from the pan once done, and continue frying the bacon. Once everything is cooked, set aside.
2. Add more butter to pan. Fry onion over low heat until golden. Add the garlic and cook for 2 more minutes.
3. Add in double cream, cream cheese / mascarpone, parmesan, stock cubes, dried basil, dried oregano, and black pepper. Meanwhile, cook the pasta 1 minute less than pack instructions in a separate pan.
5. Drain the pasta, but reserve a small amount of the pasta water. Add pasta water to the sauce, along with the chicken. Simmer until reduced to your liking. Add in the pasta and bacon. Top with black pepper and fresh basil.
No. 2163248
File: 1726262295148.png (1.31 MB, 998x620, deener.png)
It's a perfect rainy day! I'm torn between making a pot roast w/ mashed potatoes or lasagna for dinner tonight.
No. 2163260
>>2163242You can find them in Asian grocery stores or online, the Samyang ones seem to be the most popular
>>2163248Pot roast!
No. 2165108
>>2163242I am not in Burgerland but I saw them at my local Asian store. However, in my country (not Asian btw), they are also on amazon! This was my favorite snack during the cold winter last year.
>>2164623This, and the gut health craze (though the latter isn't going to cause as many issues). I don't know what people are thinking. My vet warned me against too much protein for my dog, because of the kidney and heart issues it can cause. Dogs are omnivores, so they can't survive on a protein-only diet. I don't know why people are trying to survive on one. I hate seeing influencers shill the absolute worst diet for the environment, too.
I've been doing a part-time job taking oral histories in a rural Euro area. Some of these people are in their 80s and 90s and still farming. They bake cakes and eat fruit and vegetables. They aren't fat. Sure, genetics are involved but none of them - especially the farmers - would eat a protein overload. The farmers know exactly how expensive and time-consuming it is to raise a cow vs. growing some vegetables and grains. My research isn't on food but the one thing I've noticed is how all old people love almonds, walnuts, any kind of nuts. So maybe the "nuts are healthy" crowd get a point.
No. 2168579
File: 1726609712607.jpg (121 KB, 1600x1067, squirrel-nut-cute-animal-natur…)
>>2165108Nuts are definitely a super food. They have it all - carbs, protein, healthy fats, fiber, minerals and vitamins.
They are very nutrient dense so you don't need to eat a lot, which is great if you are old and losing appetite, if you don't have time for a full meal, or if you're on the move and can't carry a lot.
They are not perishable like most other food and can be stored for long periods of time.
They have that satisfying crunch!
They are a great addition to any other food - from breakfast foods like muesli, to lunch like in Chinese food, to desserts like cake, and are a great snack in their own right.
Can you tell nuts are my favourite food yet? I swear I'm not a squirrel but I sure have the taste of one. I could write odes to nuts.
Oh cashew, I yearn thine buttery bliss
Oh honey roasted peanuts your aroma I miss
I crunch on almonds that taste most divine
I grind walnuts to bake a cake so fine
Pistachio ice-cream is the best kind
Hazelnut spread is always on my mind
Even if the whole world goes bust
I'll still be munching on nuts, trust
No. 2170297
File: 1726715997483.jpg (16.75 KB, 474x265, coconut water.jpg)
Coconut water is plant endosperm.
No. 2172234
>>2161527My grandmother used to be a diabetic and it is strange because growing up I always loved having her sugar-free stuff over mine that had real sugar. They would laugh at me about it. lol Even back then they would tell me it's not good for people without diabetes to eat though.
>but I try to err on the side of caution and have suagr once a day only.Diabetics don't have to quit sugar completely. My mother has diabetes and still eats it all the time. My grandmother used to as well. It's only a matter of controlling the amount you consume and always monitoring your blood sugar. This is a yeast infection that I'm dealing with however, so I feel like it's even worse in a way because I HAVE to go 0g. I'm not sure even controlling the amount is enough. Sorry to hear about your mother as well!
No. 2172882
File: 1726879165582.jpg (488.32 KB, 1681x1484, 20240921_033903.jpg)
Made oyakodon for dinner. First time making it, forgot the water in the sauce, the chicken made the sauce too grainy, there wasn't enough sauce when I poured it in the pan, so I added water when I actually remembered it, then added extra soy sauce for color because it was too light, I only used 2 eggs because 3 seems like too much. I let the egg cook for too long and it absorbed all the sauce and when I put it on the rice, it was a bit dry but not too dry to flavor the rice thankfully. I drizzled some sesame oil and added some home made fermented onions I made for a microbiology class I have, picrel. It turned out nice despite all this!
No. 2172897
File: 1726879783691.png (229.35 KB, 420x562, anchovy.PNG)
I have a HUGE asian grocery store near my house and every time I go in I get completely lost in all the interesting ingredients. There's just so many things I don't recognise and want to try, so many frozen things that look delicious. They have these premium, very classy looking boxes of XO sauce and I'm dying to know why XO sauce is fancy.
The question I bring to the thread though, is there anything one might find in these stores that's a must try? Any ingredients off the shelf that a regular white person might look past that's worth trying? I don't eat meat, but I eat fish/mostly vegetarian.
The store I go to carries these snack packets of spicy anchovies that are so delicious (picrel) but I'll really take any suggestions. Dried produce that works great in soups, other snacks, sweet snacks, pre-packaged sauces and seasonings. If you suggest it, this store probably has it.
No. 2172951
File: 1726882566401.jpg (81.88 KB, 1200x1200, 1074028215-2695985880.jpg)
>>2172897everything Weilong makes is ridiculously tasty, I love these. But you should try as many as you can, there is one called "fried pungent beancurd" that is especially good if you like more adventurous things, it's fermented tofu and has a very unique flavor.
No. 2172974
>>2172882Omg I love anchovies!
My favourite pizza is Italian style with anchovies
Lately for breakfast I've been eating toast with baba ghanoush or hummus topped with anchovies and capers, plus a glass of goat yoghurt
Yes, it's very very salty. That's why I love it.
No. 2178026
File: 1727205757955.jpg (2.85 MB, 4032x3024, 20240924_104829.jpg)
I made creton last night. It's great on white bread with butter and yellow mustard.
No. 2180403
File: 1727370532381.jpg (104.9 KB, 530x530, spicy-korean-noodles-530x530.j…)
So I want to make something similar to a Korean rosé sauce to use for a glass noodle dish, but I don't have gochujang or any other Korean pastes. I googled what the best substitutes would be, and the only ones I have are chilli garlic sauce, sriracha, and hoisin sauce. I was planning on using a mix of the chilli garlic sauce and hoisin sauce along with some chilli flakes, soy sauce, and sesame oil, then adding it to milk and cream. My question is, would this just end up turning out poorly? All of the recipes I can find for spicy creamy asian noodle dishes use gochujang, so I have no idea how something like this would turn out and don't want it to end up tasting like shit kek.
No. 2180550
>>2180403Thats so interesting, Ive never heard of rose sauce.
I would taste it before adding cream, just to confirm you have the right base flavors. Please report back afterwards! Love to hear about the results
No. 2180890
>>2180549>>2180550Thanks for the suggestions! Here is what I ended up using :
1 tsp lard
60g sausage
50g beansprouts
1 tsp minced garlic
50g spring onion
10ml Lee Kum Kee chilli garlic sauce
5ml Lee Kum Kee hoisin sauce
16ml light soy sauce
4ml sesame oil
5g sugar
2 tsp chilli flakes
150ml whole milk
25ml double cream
80g uncooked glass noodles
Sesame seeds
Furikake
It turned out quite nice, it was sweet, spicy, tangy, and creamy, but lacked the depth of flavour that gochujang gives. I think the best substitute for gochujang would likely be equal parts chilli garlic sauce and miso paste, instead of hoisin. I wouldn't suggest following the ingredients that I used exactly as there definetly needs to be some swaps and adjustments for the best gochujang-free outcome, but I listed them anyway just in case anyone is curious!
No. 2181331
>>2180403Yeah you don't have to use gochujang, but I would try to avoid anything vinegary.
Thinking about this made me realize that rose sauce is kinda similar to vodka sauce.
No. 2181511
File: 1727402223556.jpg (150.62 KB, 1200x1200, ricotta-toast-featured-image.j…)
>>2181494For what use? When it comes to pasta my first thought is usually parmesan.
Unrelated but I'm really into ricotta toasts lately. Quick nuttient dense breakfast with less hassle and more flavor range than mashing an avocado.
No. 2181534
>>2181513Sweet: some sort of preserve (fig is my favorite) + rosemary
Savory: sliced grape tomatoes and basil, drizzled with balsamic reduction and olive oil + fresh ground pepper
You can do a lot of other variations but these are the two staples I always have on hand to make when I'm in a rush.
No. 2181549
File: 1727405757498.jpeg (132.35 KB, 828x1327, IMG_7812.jpeg)
>>2181372Hey, I feel ya on that. I looked up the Trader Joes version, and this one has tapioca syrup- is that better? Its pretty affordable too.
https://www.traderjoes.com/home/products/pdp/gochujang-paste-073246 No. 2181611
>>2181494Neither for me. Usually parmesan or something close to it.
Also a bit of full/sour cream. Ate a lot of pasta as a kid that way.
No. 2181677
File: 1727413985184.jpg (140.4 KB, 1500x1125, AR-228126-caprese-salad-with-b…)
>>2181534slightly related but is it just me or do balsamic reduction on things always look so tacky?
I like the taste, but whenever I see it plated it just looks so unappetising to me, like I'm about to get an overcooked veal from a cheap, touristy italian place. Tell me I'm not the only one that has weird food gripes like this kek.
No. 2183927
>>2183153Miso soup on repeat in different variations for me in situations like this. You can easily find dozens of different types of miso soup to make on youtube if you feel so inclined. It's nice because it feels nourishing and flavorful like a much more complicated soup while taking like 15 minutes max to make (depending on ingredients, you can even just make it using an electric kettle for hot water).
If I'm really not doing great I sort of subsist on broth with some lemon in it. Not the best for me I know but I figure it at leats hydrates me and gets me some electrolytes. I like to use better than bouillon for this.
No. 2184112
>>2183927This is a really good idea, thank you nona. I have an appointment today right by an asian shop, so I'll get the paste. Thanks again, bc I love miso and yet didn't think about this on my own.
Also gonna pick up some ginger for tea and ginger candies for the nausea since it's still awful.
No. 2184192
>>2182652Me too, they become so creamy and salty
Other things I like putting into my scrambled eggs:
- leeks
- mushrooms
- leeks + mushrooms
- tomatoes
- bell peppers
- tomatoes + bell peppers
No. 2184293
>>2184230I'm going to have to try it, lately I've been buying more goat yoghurt and goat cheese than cow ones.
Not only is the taste fuller and they're more nutritious, goats don't have added growth hormones so it's healthier in that regard too.
No. 2184461
>>2184380idk what anon ate but I just want to share that earlier this year I had the most hellish sinus infection (behind my eyes in a way I've never had before) for weeks. I was craving Tom Kha Kai soup, and to a lesser extent Tom Yum soup, but I was temporarily unemployed (to concentrate on my grad program) at the time so was trying not to order food. I was lying there, almost deliriously thinking about these soups - in retrospect, how stupid I was. Just order the soup if you are ill and alone, honestly!
I finally ordered both soups (biggest sizes) and another chili-laden soup after about 2.5-3 weeks of torture. I figured I could eat them over the coming days. Ate one on the first day, and the second a day or two later, followed by the third, which had gained a ton of spiciness and depth after being in the fridge for 3 days. I immediately started to recover. Probably a coincidence but it's still a good story about Thai soups.
No. 2184551
File: 1727547189560.jpg (177.53 KB, 1200x1500, Sizzling-Beef-Fried-Rice-54326…)
Does anyone else here use
https://www.recipetineats.com/ ? If so, which recipes are your favourite? Everything I've tried from her so far has been really good, but there's so many recipes that I can't decide what to try next kek, I'd like to hear some recommendations
No. 2184634
File: 1727550412803.jpg (82.3 KB, 768x1024, Miso-Balls-18-of-19-768x1024.j…)
>>2184112I hope it helps, nonna! I know how you feel, you deserve wellness.
If you know when your periods are coming BTW, miso soup balls are also a convenient thing to make ahead and have on hand so you can just pour some hot water over them when you're really feeling under the weather. I make ones packed with katsuoboshi and ginger (a regional style of miso soup) when I feel a cold coming on.
>>2184461Wow, sounds yum! I feel like I'm going to remember this post and crave Thai soup next time I'm sick.
No. 2184776
>>2184634Nona these are amazing. I will definitely do this for the future. I got light and dark paste and made a light miso soup with scallions and tofu. Got some fresh mushrooms for tomorrow.
These balls are genius, thank you again.
No. 2190493
File: 1727847748274.jpg (59.9 KB, 564x846, 800e8f36a3eee0c55b5ce09bd9d0f3…)
Do you guys prefer your apple cider hot or cold?
No. 2190597
>>2190493Cold
Chilled so much you can barely feel the sweetness
No. 2198672
File: 1728401387946.jpg (391.7 KB, 1318x1350, swag.jpg)
Cracking up at this luxury burger you can get near me for $150 I kind of love it, I want to eat the gold
No. 2211061
File: 1729182469095.jpg (38.8 KB, 240x300, 1000014645.jpg)
I can't stop thinking about cheese balls, the melty kind in breadcrumbs. I tried them for the first time a few days ago and they were heavenly. I really didn't expect to like them at all, let alone so much. They were the perfect temperature and so stringy, every bite was perfect to me. I got them reduced at the store, so it's not something I can afford usually, I'm quite sad I have been missing out so much. I am thinking about making some of my own, I just don't have breadcrumbs or anything alike right now. I'll probably have dreams of eating these gooey cheeseballs for the rest of my life, I look forward to going to bed now. Thank you cheese balls, ILY.
No. 2211093
>>2211084>using a cheese grater for stale breadFucking genius. Thank
you nonna. Hope your cheese balls are melty and magical!
No. 2211413
File: 1729197579599.jpg (2.12 MB, 2929x1474, 1000035373.jpg)
baking apple crumble right now!! come over nonas.
a few days ago I roasted a bunch of pumpkin and made a soup. It didn't turn out as I'd hoped (not the right kind of pumpkin - usually used for making pumpkin seed oil - I kind of just took it from a giant pumpkin-loaded field, though, so I guess I deserved a bad soup). The soup was barely okay. I roasted the seeds and they're really good though. This kind of pumpkin has black seeds.
what are other anons baking or cooking for autumn? Share your secrets, especially easy or budget recipes, or your favorites. Everything is so gd expensive now that I'm NOT eating out, I will NOT buy food at work or on campus. I am making it myself. (Sorry just have to remind myself. Please support me in my goal of not giving in to laziness, prices are ridiculous these days.)
Also anyone noticing the prices on butter skyrocketed? I'm making the crumble with a "butterlike" margarine, we'll see how it turns out. Need to check the "close to expiration date" section for cheap butter next time I go to the store. I prefer butter for certain kinds of baking and margarine for other kinds, but I've never made a crumble or crisp with margarine before today.
No. 2211442
File: 1729198631913.webp (159.56 KB, 1091x1536, 1000035611.webp)
>>2211423Yes, one of my parents is American, and I grew up there. But I live in Europe now.
I used an adjusted version of this recipe:
https://www.thechunkychef.com/wprm_print/old-fashioned-easy-apple-crispMost apple crumble/crisp recipes use Granny Smith apples, but those aren't so common here. I looked for a recipe that used a different kind of apple. Reduced the sugar a bit. Hopefully it's decent.
No. 2211617
>>2211452I'll be real with you anon this is a lame and cringe post but I'll answer somewhat earnestly.
Your food isn't going to taste homemade and like there's love put in it unless you actually love doing it. My home cooking tastes great because I put my heart and soul into it and have been doing so for years. The love and tastiness comes intrinsically as a result of knowing what I'm doing and doing it well.
You'll learn these things only if you're willing and you love food. You have to research it, watch cooking videos, research different dishes. To do all this for a man, though, would be utterly pathetic.
And if your food tastes bland, add more salt.
No. 2212198
>>2211452You get that way by cooking for yourself and figuring out what you like and don't like. You make food with the intent to nourish your body and sooth your soul, then you eat that food and decide what you want to do different next time to make it taste better. Do this every day for years and I promise you that your food will taste more heartfelt than it does now.
And IDK watch a few cooking shows or something. I watch these silly brit dudes on youtube and learn a bunch of weird shit from putting their videos on in the background while I do other things. Sorry they have soyface in like every video thumbnail ever.
No. 2213617
File: 1729346321034.jpg (47.73 KB, 612x408, steak.jpg)
>>2211452males dont have taste they enjoy eating slop. just cook shit to be as fattening as possible, mix together flavors at random, and make shit as oily and carby as possible.
Good examples of cooking for moids:
-fried chicken with mashed potatoes and gravy
-macaroni and cheese but put random stoner toppings on it like mayo and jalapenos
-tacos but make them greasy
-pozole
-steak but make it rare and then dont mention how rare it is because moids like to have dick measuring contests over how raw they eat their meat instead of eating a normal medium-mediumrare. but then if you actually take them at their word that they want that shit still mooing they wont eat it cuz its disgusting and they just wanted to sound like a macho man that likes raw beef
Bad examples of cooking for moids:
-any vegetable with an interesting or complex flavor. for example, fennel, kale, or chard. the moid is unable to distinguish flavors so all of these just taste "green" to him. I am not even joking. try asking a moid to put different vegetables in his mouth with his eyes closed and tell you what vegetable it is. he literally will not be able to tell. Its like how they cant distinguish colors either. all they taste is meat, oil, green, salt, and spicy. ask a moid to put a bit of pork vs a bit of beef in his mouth. he will not be able to tell the two apart.
-salads. unless it is something gross like lettuce with bacon, shredded american cheese, and ranch or bottled caesar dressing. dont try making that shit from scratch. they like slop
- vegetable soup.
- anything that you have to put effort or thought into. not necessarially because the moid wont like it, but because he will not be able to distinguish between the good food you just made vs random shit thrown together
- complex teas
- herbs. they cannot taste them and theyll see bits of thyme or whatever in their soup and be like "what are these specks". if you tell them its anything other than pepper, they wont eat it
- expensive food. they cannot tell the difference between expensive and cheap food except in steak. they like ribeye, but not filet because only pussies eat filet.
- nothing "girly" like berries with yogurt. they will take it as an insult to their masculinity
No. 2213627
>>2213617This anon cooks!
Well done. I agree with enery single word.
No. 2213936
>>2213617But I love rare steaks and putting mayo and hot sauce on things.
I can appreciate vegetables though.
>>2213722Don't like tea either, though I've probably never had any that was properly brewed.
No. 2227905
File: 1730135754012.jpg (148.81 KB, 564x1081, d93ec62b1485f2d361f032baf16fee…)
Things are getting cooler in the northern hemisphere, so soup has been on my mind recently. I wanted to share my minestrone recipe with nonnys here who are also feeling the drop in temperature. I hope you enjoy it as much as I do.
1 11oz can red kidney beans
1 teaspoon salt
1/2 teaspoon garlic salt*
1 clove garlic, pressed
1/4 teaspoon black pepper
1 tablespoon oil
1/4 cup chopped parsley
1 small zucchini, unpeeled and cut into small cubs
2 stalks of celery, chopped
1 small carrot, diced
2 green onions, chopped**
4-5 leaves swiss chard, chopped
3 tablespoons butter
1 8oz can tomato sauce OR 1 can solid pack tomatoes, mashed
1 1/4 cup of water
1 1/4 cup of chicken broth*
1/2 cup of a dry white wine
1/4 cup uncooked elbow macaroni (optional)
grated Parmesan cheese
1.) On a low-med heat place undrained beans in a large kettle or saucepan; mash about 2/3 of the beans and leave the rest whole.
2.) Add salt, garlic salt, garlic, pepper, oil, and parsley stirring well.
3.) Add all vegetables; zucchini, celery, carrot, onion, and swiss chard. Add butter, tomato sauce, broth, and water. Simmer 1 hour or more.
4.) Add wine and, if desired, dried macaroni. Simmer 10-15 minutes longer.
5.) Sprinkle with cheese before serving. Serves 6.
If soup seems too thick add more water and salt to taste.
*Sub with two extra cloves of garlic in case garlic salt is not available
**Sub with a quarter of a yellow or white onion, diced
*Can be subbed with water to make vegetarian
No. 2228508
File: 1730159699752.png (1.89 MB, 1200x1200, magotajin.png)
Mango and tajin is so good. I ended up with a bottle of tajin that the woman who did my grocery shopping got me for some reason (Wasn't charged for it, so maybe she did it as a freebie when she saw I also ordered mango? lol). Outside of having a mangonada once, this is my first time having this combination and I love it.
No. 2229023
File: 1730184946766.jpeg (329.98 KB, 736x1308, IMG_4644.jpeg)
i’ve never tried a seafood boil but it looks so good ugh
No. 2236540
File: 1730594063418.jpeg (825.81 KB, 1125x1119, C72EFC63-04E3-4688-B689-248E0E…)
>>2229022>>2230637I’m so glad you enjoyed it! It’s one of my best recipes and I get requests to make it often. Hope it keeps you warm as fall turns to winter nona
No. 2238833
File: 1730742848811.jpeg (510.26 KB, 1065x1077, 956A2690-141C-4530-9C65-0A941F…)
Made two pints of apple butter over the weekend. I add cardamom, cloves, cinnamon, nutmeg, bourbon, and apple cider to mine to make it extra flavorful. I used a combination of Pink Lady and Jonagold apples so it has a pleasant level of tartness.
I like to use the butter as a secret ingredient in my sweet potato casserole for thanksgiving and as a glaze for pork chops. Does anyone else use apple butter as an ingredient? What with? If I make too much I usually end up canning it and gifting it to coworkers around Christmas.
No. 2239007
File: 1730746348427.jpg (94.83 KB, 394x865, 53e8389c0cae2ab62ae41beb94ffc2…)
Ate homemade smoked pepperjack and cheddar
No. 2239733
File: 1730766194063.jpeg (227.02 KB, 2365x2365, 9e676d68-cc32-4162-9269-9b7af0…)
This brand of sweet chili sauce has WAY too much onion in it. I'm never buying it again, the onions totally overpower everything else. I used to work at a Hawaiian restaurant and I loved the sweet chili sauce they used, but that brand is only available in giant gallons for commercial use. Sigh.
No. 2247595
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>>2246920Minestrone anon here. So glad to have another happy
nonny. Never thought to add teokbokki but I bet it’s good. Did you still include the macaroni with it or no?
No. 2247644
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>>2246920Just FYI, tteokpokki is the name of the specific popular dish. The particular tteok used in tteokbokki is called garaetteok.
Using it in Western soup is a really interesting idea! I'll have to try that this winter… if you want it to become even more "dumpling" like, you can use the popular method of pinching off sections of the garaettok by rolling it under a chopstick held perpendicular to the tteok.
No. 2262789
>>2247595Made it a second time to use up the leftovers, this time I added the macaroni and I wouldn't make it without the macaroni again it makes it so filling. Having made it twice now I think the two most important ingredients are actually the wine and the butter because the proportions of each can drastically change the flavor of the final dish. The more butter the creamier it is in flavor and mouthfeel and the more wine there is the brighter it is in flavor due to the acidity. The second time I made it I actually cooked the celery and carrot first to soften them (sort of like a mirepoix) and I think I'd make it like that in the future.
I have my own minestrone recipe and I'll probably incorporate elements from yours the next time I make mine.
No. 2279496
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For the anon who asked for my mac and cheese resippy. It's nothing special, hope it helps anyway. I've been making mac and cheese like this for years, it's my go to.
>1 quart heavy cream
>1 lb elbow pasta.
>random assortment of cheeses(today I used sharp cheddar, mild cheddar, colby jack and mozzarella since that's what I had. Gouda is good too)
>butter
>Minced dried onion
>minced dried garlic
>pepper
>smoked paprika
>salt
>chicken bouillon powder.
You can shred the cheese yourself, or buy pre-shredded.
Steps
>melt butter in pot and add your onion, garlic, paprika, pepper, salt, and bouillon powder.
>Stir the butter and seasoning for about 1-2 minutes, just so the garlic and onion has time to release their flavor
>Pour in heavy cream, let it get bubbly then turn the stove very low.
>Add your cheeses but make sure you save some. I used about a two handfuls of each (shredded) cheese.
>Taste sauce, add more salt, cheese, whatever you feel is necessary until it tastes good
>Mix sauce into pasta
>In your baking dish, alternate between layers of the pasta and shredded cheese. You should end with a nice layer of shredded cheese on the top
>Bake until top is crispy and golden
If it's too runny for your liking, just give the mac and cheese some time to cool off after it comes out the oven. If I remember, I'll try to post a pic of the mac and cheese I made later.
No. 2280769
>>1949757I wanna make mapo tofu. I love simple pan fried tofu.
I eat meat, but mostly from animals I raise, slaughter, and butcher myself. I can understand abstaining from meat. Industrial meat is fucking gross.
No. 2287842
>>2287820NTA, but do you have pho recipes? I was thinking about how much I'd love to make it at home all day.
I wish I had a suggestion for side dishes, but I usually consider pho to be an entire meal on its own! Maybe a fruit dish or two? Or something protein based? I hope another anon will have better suggestions for you!
No. 2288573
>>2287842Yes! I modify them a little bit according to what I have or little experiments I want to make but I will link the basics here.
This video from 10y ago is the one I use for vegetarian pho.
No. 2288582
>>2287842For the beef one, I use this recipe. However I haven't been able to find "sea worms" (sá sùng) for the northern version, so I use dried seafood as she suggests (usually shrimp). I've written to the group and no one has any seafood allergies so I can make this with no problem.
It is pretty much a full meal, I just think there should be maybe a couple other non-soup dishes or appetizers in case someone isn't satisfied. I wrote another member of the group about, maybe she can do some spring rolls or a salad. The desserts and drinks are assigned to other people.
No. 2288596
>>2287806am a nonna taking 2.5mg/semaglutide.
anything super greasy/oily or spicy has made me want to die. i used to really love noodles in chili oil but generally sends me RUNNING to a bathroom now.
>>2287807this is correct.
>>2287820i actually love pho and find it doesn't upset me at all - the brothier, the better. that's more my personal taste than what makes me ill or not, though. hope this helps.
No. 2288709
>>2288596I'm the nona who is cooking - thank you so much! I feel much more secure now. Yes, people had suggested I make a spicy green curry (which I made for a previous gathering) and I thought that could pose a problem, especially since making a non-spicy version is actually extra work for the recipe I use - plus then making the vegetarian version… I didn't want to call any attention to my friend on Ozempic, I wanted her to have an option that was totally fine without modification. I'm so glad that pho is a good option - I was thinking, everyone can add what they want, and it's pretty good for a cold winter evening. I just have to make sure the useless men bring or buy enough deep bowls and spoons so we can serve it properly.
Sounds like dessert will be a fruit platter and some kind of cake, it's all coming together finally. Thanks to everyone!
No. 2296882
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I have aged and risen pizza dough ready to go for moovie room zza, but I just realized i need to go to the store for toppings. I need suggestions on what kind of pizza I should make, nonnies. It's going to be NY style thin crust, so nothing too heavy
No. 2298769
>>2298740careful
nonnie, the Italians will be awake by now…
>>2298719a classic pepperoni and an artichoke heart & fresh basil, delicious.
No. 2301609
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What are some yummy low sugar or sugar free non-alcoholic drink ideas? I have a soda machine if that helps but sometimes I want something a little more exciting than sparkling water.
No. 2305516
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>>2305058I would love this! I need to track down my family’s recipe for our holiday cookies but I am really interested what other recipes nonas will share.
No. 2305844
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>>2305058My Christmas staple has been a cookie similar to
>>2305616 's chai cookies, courtesy of Taylor Swift. I made them as a joke originally but they're actually really good.
https://joythebaker.com/2021/11/taylor-swifts-chai-sugar-cookies/ No. 2305875
>>2305616>>2305718>>2305844thank you so much nonas! I'm going to go buy supplies tomorrow.
I'm too lazy to get up rn but I will add a couple of my favorite recipes tomorrow
No. 2305907
>>2305875Last ayart and just wanted to clarify that if you don't have the spices a tea bag of chai tea works just as well. Cut it up and put it in the wet ingredients when they have you add in the spices. Also the icing is fine with milk but the eggnog really elevates it! Looking forward to your recipes
nonny!
No. 2307050
>>2307046Forgot to add but this makes 2 different types of Pasta (just garlic and chili pepper flakes as well a tomato paste one) I ate these for 5 days last week (and often made it more than 2 times in a day, never got sick of it. As well as a bunch of sandwiches, if I also get some mushrooms I could make them for breakfast as well as part of the sandwiches.
So perhaps something like:
D1: oats for breakfast, sandwich for lunch, pasta for dinner
D2: mushrooms for breakfast with bread, sandwich for lunch, pasta for dinner
And just varying the kinds of sandwich I make as well as the Pasta, I'm hoping this comes in 15 euros, and if it is I can probably get some seasonings (soy sauce).
No. 2307053
>>2307046You may start craving something sweet. I'd grab some fruit if possible. Apples are good because you can cook them or eat them raw. If you can ration chocolate, buy a small amount (or steal from somewhere where they have free candy out). Sometimes just one square sates my craving for sweetness.
Rice is a cheap alternative to all the noodles if you get bored.
No. 2307075
I'm back with links to versions of my holiday cookies. I was going to post text but in reality, my versions are based on these recipes and I don't change much at all tbh.
I usually make macarons for holidays:
Pecan Pie Macarons
https://www.tarteletteblog.com/pecan-pie-macarons-and-giveaway-winners/For that recipe, you also need a 1/2 recipe of the salted butter caramel sauce:
https://www.tarteletteblog.com/salted-butter-caramel-sauce-and-banana/Saffron Pumpkin Macarons
https://www.tarteletteblog.com/saffron-pumpkin-macarons/I always make rožcky, which is a filled slovak pastry. You can fill them with nuts or fruit purée. My grandmother's recipe is for over 9000 of them but this one is pretty much the same:
https://catholicrurallife.org/slovak-rozcky-for-the-feasts-of-st-cyril-and-st-methodius/ My grandmother makes them filled with walnuts, apricot preserves, or homemade raspberry preserves. I do the same, but this year I was too poor to make raspberry preserves. I made spiced plum preserves and apricot preserves though, so I'll be using those. I'll have to test if the spiced plum changes the flavor too much for the purists.
Linzer Augen / Linecké cukroví
https://eatingeuropean.com/wprm_print/linzer-cookies-linecke-cukrovi-traditional-czech-recipe Use red currant jelly or seedless preserves for these; I also dust with powdered sugar.
I make hazelnut crescents as well but I don't even care for those much. They are traditional and maybe I've just eaten them way too much in my life. I think almond and walnut crescents are the most common, so I use hazelnuts.
I need to decide on at least one chocolate thing & I want to make a more fruit-based cookie or bar as well, maybe something lemony. I haven't decided. Well maybe I will add some more later. Basically my family's traditions involve making a ton of varieties of tiny cookies. It's a lot of work but tbh I always enjoy giving them away. I just don't really have time this year to decorate things beautifully so I'm focusing more on tastes.
No. 2307080
>>2307060samefag but no problem, I am also on a strict budget (but I've stocked up on baking things bc this is expected of me + I will use that as my gifts). I'm always here to talk cheap meals.
I've been throwing cooked rice and any discount vegetables a pan, sometimes adding an egg. Drizzle with sriracha or another kind of sauce.
I also recommend roasting potatoes if you can get them for a good price. Potatoes and a beer will fill you up and put you to sleep. I don't even really like potatoes but in times of need they're fine.
The oatmeal is a great choice for breakfast. Nothing to change about that.
Try to ensure your protein content is adequate and add some fat to each meal to stay satiated. I sometimes forget to do it with rice.
There's a Youtube channel with a lot of cheap af meals, I know he's a bit cheesy but I love it & actually learned things from his cooking vids. Vidrel is "super survival mode" and here's the link to the other "oh no, I spent all my money on stupid shit" one:
https://youtu.be/UKfmRhfuI8ghe's done quite a few. Never knew about this frying flour trick, that was kind of cool.
No. 2307445
>>2307080I love you so much
nonnie, thank you!!!
No. 2309601
>>2308088I think pretty minimally with a dusting of cocoa powder on top, I'm more of a baker than a decorator… if it turns out cute I'll post a pic LOL
>>2308101I can't decide! I feel like if I'm including the chocolate already the coffee won't be too weird flavour-wise
No. 2309852
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I’m not autistic but all I’ve eaten for dinnerfor the last 5 months or so is pastina. It’s pretty much just small pasta, chicken broth, eggs, butter and cheese. Is there any alternative to this or a way to spice it up / add to it?
No. 2310101
>>2308014I hate how they call the boxed shit "mac & cheese". In my
canadian head Mac & Cheese refers to the actual homemade meal, and anything from a box is KD. KD is what you eat when you're broke or too tired to cook and it is not something you serve as a side at thanksgiving dinner or to guests.
No. 2310109
>>2309859Eggs and cheese provide enough protein. Too much protein is bad for the liver
The salad is a very good suggestion, the meal lacks fiber and vitamins
No. 2310614
>>2310109You are a CIA shill trying to prevent women from developing strong, healthy bodies. There's probably 10 grams max in that entire serving.
I agree about the salad though.
No. 2311935
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I just bought a bag of picrel yesterday. They were kind of expensive, but what the fuck they are so good. It's like eating chocolate crack.
No. 2311953
I just made whole wheat bread, and let me tell you—it tastes divine. "Big Bread" (yes, the bread-industrial complex) wants you to think making your own bread is hard, but that’s a lie. All it takes is mixing flour, water, and some yeast, letting it sit for 12 hours or so, and voilà, you’ve got dough. No kneading, no stress. Toss it in the oven in a closed dish (a Dutch oven works, but any deep dish with a lid will do), and out comes bread that will put any store-bought loaf to shame.
Make bread. Defy the system. Taste freedom.
No. 2312152
>>2312146I'd say… candied walnuts and apple slices or dried cranberries mixed into the greens
Maybe a mulled cider themed dressing
No. 2312224
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>>2312146selyodka pod shuboy
No. 2312433
>>2312146Also Aussie, take advantage of mango season and make this
https://www.healthygffamily.com/recipe/mango-black-bean-quinoa-salad/It's soo delicious and refreshing in the heat
A surprise month of Hellmas is now in effect. For the rest of the month of December, VPN posting will be banned.