/ck/ - Food and Cooking

And brewing, steeping, grinding, sharpening, and so on.

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/ck/ photo thread Anonymous 10/23/2019 (Wed) 23:50:07 No.228
Post pics of haute cuisines you've /ck/ed
And to answer your question, foccacia dough has a higher ratio of olive oil within the dough compared to pizza dough and has a longer proving time and more yeast in line with a more traditional bread so it results in a puffier, thicker bread.
>chili paste
In my land chili paste can mean a dozen different recipes, i just wanted to know which chile in particular was used to not repel the subtle shrimp flavor.
Sorry, i thought the flag was for real, hence why i insisted.
>red pepper flakes
>chinese five spice
I see, honestly it sounds really delicious although you actually didn't use any chili at all, in traditional terms. Corn starch is added to agglutinate, i assume?
That's the name of the recipe. It's usually "chili chicken" or "chili duck." I did throw in a serrano for extra heat though. And I also chopped up one of those goat horn peppers into big chunks. But the chili paste is what defines the dish. Its basically szechuan sauce without the szechuan peppercorns.

In this case chili paste would be dried kashmiri peppers that are soaked in warm water and then pureed into a paste. Whenever someone mentions "chili paste" in asian cooking, that's what they are talking about. You can get it pre-made in most supermarkets around the world. I'm sure it's available in Mexico.
I will try this. It's similar to a pita bread dough I make. What do you set the oven to when you cook it?
I set it to around 200C fanforced (220 conventional) in my oven, middle rack.
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Beef Goulash
I'm about 4 beers in. Plus, there's beer in the soup.
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Chicken Lo Mein
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Ghost Pepper Chicken Cheesesteak
>granite countertops Hope you enjoy your cancer
>>530 Windows exist for a reason. Try opening one sometime.
>>529 How spicy was it anon?
>>530 Stay poor, mutt friend >>529 Why did you choose that bread? looks pretty dense and dry to be used with some chicken, which looks chunky enough.
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>>530 It's a plastic TV table with granite texture. But I also have granite countertops and a granite mortar and pestle. Since when does granite give people cancer? >>534 I didn't feel like going to the supermarket or spending money at the bakery. This is the bread they had at the C-Town around the corner. Not too far off from what they use in cheesesteak trucks in Philly. >>532 I melted butter, then mixed in pic related and some paprika. It was hotter coming out than going in.
>>535 >Since when does granite give people cancer? The second-leading cause of lung cancer is radon gas, which leaks from dirt and stone. It can be an issue in poorly-ventilated areas, particularly basements since those also have the most exposure to potential sources. In a well-ventilated room (which a kitchen generally is) it's usually not a concern, and the amount of radon coming from a countertop is minor compared what's leaking from the foundation of the house anyway.
>>536 I can just wear a hazmat suit whenever I do anything but they'll probably correlate those with cancer soon enough.
>implying /ck/ actually cooks
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Four medium sized tomatoes and two or three small sausages will make about 3 plates-worth of this bolognese.
>>567 >small sausages >bolognese non capisco niente
>>568 At least it isn't Mexican bolongese.
>>569 You got me there, i once wanted to bring the cook into my table to talk about it but the waiter flipped me off. By far worst than any sausage fest you might do, which i find good to be true but i don't know if bolognese. Why using fusili thou? i think a penne would work better as its function is to entrap the tomato sauce and small beef bits, instead of capturing think creamy sauces. Still would eat it, looks good frend, nice table too.
>>570 I just scoop up the meat with my fork. I had this pasta I needed to do something with it.
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Szechuan Beef
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A pork chop. Braised in a white wine scampi.
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Double jalapeno pizza burger with homemade bread and homemade sauce.
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Seeing that some anons are getting experimental, i'm going to follow their example. Some days ago i drank some Vermouth (cheap fortified wine with herbs) and recalled long time ago drinking some sort of alcoholic shake made with chunky cream and red fruits, served very chilled almost like mixed with ice. So i made this unappetizing looking portion, didn't try to measure quantities as it was a "by-feeling" experiment. Mixed some small quantities of strawberry chunks and raspberry (in jam because expensive otherwise) with ice, some milk, fortified wine (Dubonnet Vermouth in this case) and yogurt. Because it needed to be chunky/slightly separated yet not coagulated, i had to mix in some corn starch as a thickener because Greek™ yogurt (actually Bulgarian) is also somewhat pricey. It did thicken the yogurt but also created a heavy foam due to the mixing process, so the drink ended up having a very prevalent foamy consistency (you can the air escaping in the image) along with a creamy after-pass. In terms of looks you can see it's somewhat of an aberration, looks like moderately fermented diary with a rosey/purple tint, with bubbles flowing between the cream-rich sections. The taste itself opens with the cheap wine and yogurt diary (certainly not a drink for the wine-hating, lactose-intolerant asians) but in the mouthful it turns into strong, sweet fruity taste with herb undertones. It ends up with the usual chunk yogurt aftertaste with the spirit/alcohol kick breath. It's terrific. Also i made this in a friend's house to replicate the fancy radioactive table anon has
>>622 >Scampi >No seafood Am I missing something here...? >>630 Looks delicious as fuck. Not sure about the tomato sauce on the burger but the Jalapenos and cheese go so well together. >>675 Christ anon. The last thing I want to hear about an alcoholic drink is that it's "chunky" and "creamy"
>>676 Then how do we explain these pictures >>250 I was just experimenting... although the chunkiness is relative to the rich cream/yogurt separation, not actually something chewable, probably picked a word wrong there. I mean it's as appetizing as mixing jalapeños with marinara sauce and cheese, although that bread looks very good. Now that i think of it i might just use heavy whipping cream next time.
>>675 A shot or two of this mixed with espresso would be great, I bet. >>676 Scampi is a white wine sauce with shallot, garlic and lemon. It's most popular with seafood but I thought it would be a nice liquid to braise my porkchop in.
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Meatloaf Bread with Meat Sauce failed stromboli experiment that puffed out too much
>>692 Looks pretty appetizing actually
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>>679 >mixed with espresso would be great Desist, californian devil, desist. >>692 That looks pretty tasty, would definitely eat it. Moist meat slabs with fresh bread, herbs and the sleaze of melting cheese. I don't recall strombole having beef or bolognese on top Now here's another "experiment" of sorts along with a regional staple. First we have something that could only be called Pork Tarts internationally, called locally Gorditas de Maiz con Queso y Asiento (corn fatties with cheese and sediment). While southern mexicans are undoubtedly the corn maizesters there's some stuff that still tastes decently enough up north, usually the copycats adapted with available or flair ingredients. In this example the classic thick corn bordered tortilla, called a plethora of names but generally found as Sopes, are replaced with a similar shape wrongly called "Gordita", wrong because immigrants from the south decided to use a more spanish-neutral name to sell them without realizing gordita is already the name of a local variant of flour tortilla made thicker and with raw butter/lard. But because those cockroaches are highly persistent the name stayed although with the corn prolongation to avoid further confusion, which still happens and some revert back to sope. Now these sopes are grabbed and thrown into a hot pan or pot with some oil and fried a little to lift some of that maize flavor along with making it more crispy, then they are moved into a hotplate (the classical comal) and we add some butter inside them to melt and give it a special floor for the next step... adding some cheese, locally we use the autochthonous boiled cheese but you can use other stuff like mozzarella (the real one, not the dry grated one with flour inside bags) or just any combination of white moist stretchy cheese. We let it melt too and then the real magic that sets this foodz apart from others starts: The addition of the Asiento, vulgarly translated to Sediment. This thing as far as i know seems to be present all over latin america (particularly Colombia) but not in Spain itself, also seems to be popular in the baltic states like Ukraine and Lithuania were it's compressed into a rectangle block. Here in Mexico it is used secretly but zealously, sometimes in downright subhuman war crime ways like some southern states were they use it to add some flavor to mildly fried grasshoppers fed with mud and rotten vegetables in basement farms, while in others it even serves as a contemporary secret ingredient like additive to ground beef for good burger patties. But its original way still is the most decadent and gluttonous one, which still happens in small northern towns. But what is this thing? Easy, it's the residues, chunks and crumbles left behind in the containers from cooking and/or frying pork in its own fat, and subsequently mixing it with lard/the fat itself. Imagine someone picking all those small pieces left after frying bacon to the point he can sell you half a litter of it mixed with quality raw lard, although without much smokey flavor. Obviously the process is more professional and methodical but the result is similar. And it's a fucking bomb, you put a full tablespoon of it on top of these baked, fried and buttered corn goods with melting cheese and call it a week. It's darn Terrific The other dish is a classic one with little need for introduction in the U.S. Southwest, but somehow such an easy dish still gets corrupted by greedy immigrants who want to cater without knowing and fun-loving but naive americans who replace ingredients like they were batteries. Good old Burros de Chorizo, or very technically neutral speaking Flour Tortilla Northern Wraps with Eggs & Marinated Beef. While americans love to say "Burrito" it is actually Burro, Burrito (which means lil' burro/donkey) is a more compact, economical, made for travel version with the same tortilla but without sealing/searing the unions and gently grilling the tortilla (and using cheap ass fillings like overly seasoned mashed potatoes) which americans rarely see or buy due to its austerity. There's also Big Burros, called Percherones (named after the massive draft horses) but that's another story. The real star here is the Chorizo Norteño, badly called chorizo these days as the process changed over the centuries from the early red seasoned grilled sausages to heavily marinated ground beef mixed with pork. Quick story short it's ground beef and maybe some ground pork, some lard, wine, oil, herbs like oregano, bay leaves and pepper, garlic and the special ingredient, red pepper, either prepared or thrown dry. A regional flourish can be added too which ranges from clover and cinnamon (yuck, usually the wine here is a soft Xerez) to asiento additive (now we are fucking cooking). The trick usually is the oregano quantity and pepper used, there's a big misconception regarding what is "red pepper" but the answer is everything is red pepper as most peppers turn red when dried. The difference is how it is added and how was it cooked: The original way was using and preparing the mythical Chile Colorado (Colored Pepper) which is very dried Anaheim peppers cleaned out, boiled with onions and twisted to create a red paste with bitter taste but with a sweet ending and no smokeyness at all. You knead the meats with the lard, thrown the herbs and garlic, add the red paste and throw some wine when things get too dense. You pack it up and let it marinate on the freezer for 2 weeks to a month. The result is a very savory and gently spicy ground beef. Many people use dried colorado pepper, which is just that but pulverized, while americans back in the day used good cayenne pepper, which is pretty dangerously hot when applied dry due to the quantities used (200 to 400 grams per meat kilo). The rest of the preparation is simple, you quickly cook by frying some of this and add eggs into the mix, lower the temperature while scrambling a ton then turning it off, the trick here is to leave it somewhat uncooked so we can fill in some tortillas, wrap them and seal the unions in a hotplate/comal were the meat & eggs finish cooking inside while also dripping some red juice into the tortilla. You can leave them soft or crispy, depends on the man, and just serve them, accompanied with juice and/or milk and preferably some odd quesadilla on the side, here pictured on the opposite of some filling so you can see the consistency... we do know what a quesadilla is, right? This is one of the classic breakfast dishes in Northwest Mexico/Old U.S. Southwest, sadly the latter have forgotten some of the recipes but they sure keep making some bangin' scramble eggs with bacon and orange juice. Didn't mean to write so much but i got carried out, also i know the pictures suck a little, been trying to get better at post-process.
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>>697 Fuck, I gotta try making one of those burros. Your posts make me want to cook more.
>>697 I'm too baked to read through your whole post right now. But it seems full of useful information.
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I made some lussekatter today.
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I sauteed together garlic, green onion, habanero, and thick serrano slices with olive oil, cumin, coriander and black pepper. Then I added cubed carrot. Then I added tomato and brown sugar and cooked it down for the sauce (I'd mill out the peel if I were making if for other people). Then, I sauteed shrimp with more garlic, green onion and habanero, along with black pepper and paprika. Then, I put it all together with the spaghetti.
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For Fuchichan of sushigirl.us ~
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>>753 >soggy vegetables ontop of crispy bread crumb coated breasts.
For loleron@prolikewaoh.com
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for robi
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It's taken too long for me to post one of mine. This is cholent, after Jamie Geller's husband's recipe. Don't undercook the kidney beans!
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Tonight's cholent, with farro, marble potatoes, and Lima beans.
>>765 >Cholent is uniquely Jewish looks good but is it tasteless trash like mose kike food?
>>768 Lima beans taste like nothing, they are trash. Peruvians have several unique and excellent beans and potatoes, Lima variety are not one of them. Marble potatoes are okay if dry, they can turn overly sweet and chewy at times which is no good. Combined with cholent then i don't know what to say, the one i tasted in an all-american tavern in Arizona tasted like rags drenched in diluted week-old beef broth with unspecified grains in it. I don't know if that's bar food for you guys back there but you should stop it and get some help. Also what will happen to this board?
>>769 pretty sure it's not on the boards to be ported list so JEWS will have to post pics of his dinner on his thread
>>770 lol
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Made some bread with olives today. Got congratulations by my family, felt nice.
>>781 Well done anon. You need to smear that with some butter for that nice glean.
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Bacon wrapped steak with blanched asp, and caramelized balsamic onions. Just something for the roommates and me.
>>781 Very nice work Anon. Good job.
>>789 Looks delicious.

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