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#4158 - Soraminer
Reply +2
(07/22/2016) [-]
We're starting to get into the nitty gritty at culinary school, and today I made Vegetable Soup with Garlic Parmesan Croutons.
#4160 to #4158 - ukobarrywewa
Reply +1
(20 hours ago) [-]
I would love to go to culinary school, but I'm not planning on pursuing a career in cooking so it's probably better if I save my money
#4159 to #4158 - bann
Reply +1
(07/22/2016) [-]
Lookin good mah man!

I see you rockin that towel under the cutting board, friend of mine nicked off the end of his finger not doing that...so good on yea!
#4153 - whitechino ONLINE
Reply 0
(07/20/2016) [-]
Anyone here knows a good recipe for Spaghetti sauce?
I just finished my Ragu
#4156 to #4153 - ukobarrywewa
Reply +1
(07/21/2016) [-]
Here's what I do:

1 large onion
1 small can tomato paste
assorted stuff (you can put in almost anything: mushrooms, zucchini, celery, meat, whatever)
Herbs (again, you can get creative. Just put in whatever)
1-2 cloves garlic

Fry onions in olive oil until clear or brown if you want to wait forever. Mix in your assorted stuff. If you're using celery (which you should) give it some extra time before the other things. Stir in some tomato paste and add boiling water until you reach the desired consistency. Mix in herbs. When everything is cooked (should take about 10 minutes after the onions are done) mix in the garlic.
#4151 - anon
Reply 0
(07/18/2016) [-]
im hungry as fuck and i am making an omelette. im waiting for the bacon to defrost so i can get some of that savoury fatty on in there.
make me hungrier pls
#4152 to #4151 - ukobarrywewa
Reply +1
(07/19/2016) [-]
I would, but I see your post was 13 hours ago. If your bacon hasn't defrosted by now, maybe take it out of the freezer.
#4141 - ronjeremysweiner
Reply +1
(07/18/2016) [-]
Watch and become erect my fellow fat shits
#4143 to #4141 - ronjeremysweiner
Reply 0
(07/18/2016) [-]
Step 2
#4144 to #4143 - ronjeremysweiner
Reply 0
(07/18/2016) [-]
butter in Illinois
#4145 to #4144 - ronjeremysweiner
Reply 0
(07/18/2016) [-]
Gotta melt the fucker
#4146 to #4145 - ronjeremysweiner
Reply 0
(07/18/2016) [-]
Spread her around
#4147 to #4146 - ronjeremysweiner
Reply 0
(07/18/2016) [-]
Then drown it like you would any other bastard
#4148 to #4147 - ronjeremysweiner
Reply 0
(07/18/2016) [-]
Mhmm
#4154 to #4148 - bann
Reply 0
(07/21/2016) [-]
Wellllll shit, time to get fat!
#4150 to #4148 - ukobarrywewa
Reply 0
(07/18/2016) [-]
also what the hell is "butter in Illinois"? ice cream?
#4157 to #4150 - ronjeremysweiner
Reply 0
(07/21/2016) [-]
Yep
#4149 to #4148 - ukobarrywewa
Reply 0
(07/18/2016) [-]
that looks like a heart attack on a plate I need to try it
#4140 - ukobarrywewa
Reply +1
(07/17/2016) [-]
Made some incredible fish the other day.
Tilapia with a paste of tomatoes, paprika, cumin, coriander, turmeric, thyme, basil, and oregano
fry that on a bed of onions, top with chickpeas, thinly sliced red bell pepper, green olives, and parsley
cover for 5 minutes on low
delicious
#4155 to #4140 - bann
Reply 0
(07/21/2016) [-]
Gotta love tilapia, hard to find a lighter fish than that.
#4133 - ronjeremysweiner
Reply 0
(07/16/2016) [-]
@swedefags
#4135 to #4133 - ukobarrywewa
Reply 0
(07/17/2016) [-]
is that herring? If it is, that is awesome
#4136 to #4135 - ronjeremysweiner
Reply 0
(07/17/2016) [-]
Mhmm
#4137 to #4136 - ukobarrywewa
Reply 0
(07/17/2016) [-]
Do you prefer herring in brine/vinegar or herring in oil? My favorite is herring in oil with chopped onions, cracked black pepper, and garlic powder. I've never tried it with cheese, but I'll have to.
#4138 to #4137 - ronjeremysweiner
Reply 0
(07/17/2016) [-]
To be honest I've never tried it with anything besides cheese/crackers
I'm a very Americanized swede
#4139 to #4138 - ukobarrywewa
Reply 0
(07/17/2016) [-]
Hell I'm pure American, 6 generations
#4142 to #4139 - ronjeremysweiner
Reply 0
(07/18/2016) [-]
That's dope. my grandparents don't really know how we ended up here
#4129 - shenro
Reply 0
(07/14/2016) [-]
i marinade a chicken breast, cook it and it cooks like a regular piece of meat, i do the same to chopped up pieces of chicken breast and it releases it's juices and starts boiling in them, and if i raise the temp it appears as if the juices boil away faster which makes the meat cook normally again, can someone explain how this works? why the low temp does that to the smaller pieces and not the big piece.
#4130 to #4129 - ukobarrywewa
Reply +1
(07/14/2016) [-]
With chicken breast, you'll notice that the piece is generally smooth. There are no pores for liquid to easily get in or out, so the juice won't come out. This usually makes whole breasts better for grilling, since you want the juices to stay in so it doesn't dry out. If you're not grilling, I would suggest you fry it, or chop it into smaller pieces.
#4116 - Soraminer
Reply +2
(07/11/2016) [-]
Well I just realized I'm rank two. bann does that mean I'm the prince or something?
#4128 to #4116 - bann
Reply +1
(07/14/2016) [-]
O snap, you're #1 now cause after today I'm #2

You've earned your king ship well

That said, I come bearing good news. I just was made a manager for olive garden! Not my fav food, but I'll be the best damn manager I can for them.
#4131 to #4128 - Soraminer
Reply +1
(07/14/2016) [-]
Hot damn a manager is pretty nice though.
#4132 to #4131 - bann
Reply +1
(07/15/2016) [-]
It's awesome so far! I love the company and they take reeeeally good care of me. Plus 50 hours is the norm, which is waaaaay less than most places I've worked.
#4117 to #4116 - ukobarrywewa
Reply +1
(07/11/2016) [-]
share with me your recipes O great and mighty prince of the /cooking/ board!
#4118 to #4117 - Soraminer
Reply +1
(07/11/2016) [-]
Tater Tot cups.

Ingredients:

About 50 - 60 Tater Tots
12 eggs
Vegetable Oil
Shredded Cheese.
#4120 to #4118 - ukobarrywewa
Reply +1
(07/11/2016) [-]
Killer chili:

1 lb ground beef
1 lb diced tomatoes
1 cup kidney beans & red beans (soaked or canned)
1 large onion
2 dried chilis/ 1 habenero/ however much spice you want
2 sticks chopped celery
1-3 tsp (depending on preference) each of cumin, coriander, chili powder, paprika, thyme, basil, salt, black pepper
1 heaped tsp 100% cocoa powder

saute onions until brown. add celery for a little while. throw in ground beef and spices (including cocoa powder). once beef is browned, mix in beans and tomatoes. if the beans are not covered, add a little bit of water. reduce to a simmer and cook until beans are soft.

This is the best chili ever.
#4121 to #4120 - Soraminer
Reply 0
(07/11/2016) [-]
I'm gonna have to put this in my Frito Pie
#4122 to #4121 - ukobarrywewa
Reply +1
(07/11/2016) [-]
what is Frito pie?
#4123 to #4122 - Soraminer
Reply +1
(07/11/2016) [-]
Its basically just Frito Scoops and Chili baked in the oven with shredded cheese.
#4124 to #4123 - ukobarrywewa
Reply +1
(07/11/2016) [-]
sounds pretty awesome
#4125 to #4124 - Soraminer
Reply 0
(07/11/2016) [-]
It is, but the chili is what makes it.
#4126 to #4125 - ukobarrywewa
Reply +1
(07/11/2016) [-]
the best part of this chili is the cocoa powder. a lot of the time when I tell people about that, they find it really weird, but it brings all the flavors together
#4127 to #4126 - Soraminer
Reply +1
(07/11/2016) [-]
I mean I've heard of curry that uses cinnamon, so a chili that uses cocoa powder doesnt sound odd at all.
#4119 to #4118 - Soraminer
Reply +1
(07/11/2016) [-]
1. Take a muffin tin, and grease it with the oil. An easy way to do this is to take a paper towel, and drench half in oil, then wipe the inside.

2. Put 4 to 5 tots per tin, and crush with the back of a spoon, up the sides of the tin. Put a pinch of cheese into each cup and push down.

3. Preheat oven to 375, and bake the tots for 5 minutes, and only 5 minutes.

4. After they come out, crack an egg into each cup. Put a teaspoon of water on top of each egg so it poaches. And put back into oven for 15 minutes.
#4114 - scowler
Reply +1
(07/07/2016) [-]
Smoked Kippers + Thick Graham Crackers = YUM!
#4112 - iamnotpolarpulse
Reply 0
(07/06/2016) [-]
i really enjoy adding other things to ramen like eggs, and meat to it what are some good ramen recipies you guys do

i usually add some steak, or porkchops to my ramen, and add some cheese not american cheese but swiss cheese
#4115 to #4112 - ukobarrywewa
Reply 0
(07/08/2016) [-]
>go through spice cabinet
>literally everything that is green
#4113 to #4112 - theuntakenusername
Reply 0
(07/07/2016) [-]
Beans, onion, bacon bits.
Egg, curry powder, bell pepper.
Mushrooms, spinach, cream.