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User avatar #2231 - gayobliteratorhere (10 hours ago) [-]
This account will be deleted
#2232 to #2231 - bann (9 hours ago) [-]
Finally
#2230 - robertito (10 hours ago) [-]
This is only somewhat "cooking" related. But I have tried IPA's and I think theyre gross as hell. but I am interested in trying other beers, I was just wondering if anyone here had a taste differential of beers (IPA, Stout, Ale) shit like that lol
User avatar #2222 - lotengo (23 hours ago) [-]
alright guys. Me mum is in charge of organising a day out for the family this year, and she asked me to do the saladsy. Im gonna do a cucumber salad, tomato mozarella salad, kidneybeansalad, been thinking about a beet salad.

But i want 2 more. A potatosalad (I'm asking for a recipe)
and any other kind of salad you reccomend
User avatar #2228 to #2222 - lotengo (16 hours ago) [-]
hey i just realized.
i got quads, suck it bitches
User avatar #2225 to #2222 - Soraminer ONLINE (22 hours ago) [-]
Macaroni Salad

3 pounds macaroni, cooked and drained
30 hard boiled eggs, chopped or sliced
1/2 bunch celery, chopped
1 1/2 large onions, chopped
2 cups radishes, sliced
3 large cucumbers, peeled & chopped
1/2 tablespoon celery salt
1/2 quart mayonnaise or salad dressing
1/2 cup milk
1/4 cup vinegar, MIXED WITH
1 tablespoon sugar
1/8 cup prepared mustard
User avatar #2226 to #2225 - Soraminer ONLINE (22 hours ago) [-]
Combine salad dressing, milk, vinegar mixed with sugar and mustard. Pour over macaroni and other ingredients mixed together.

Best when made several hours ahead or the day before.
User avatar #2224 to #2222 - lotengo (23 hours ago) [-]
bann soraminer newvein
User avatar #2223 to #2222 - lotengo (23 hours ago) [-]
gon be about 50 people so a recipe thats easy to make in bulk plz
#2215 - thegamerslife (08/19/2014) [-]
midnight snack... so healthy..
User avatar #2221 to #2215 - lotengo (23 hours ago) [-]
the fuck are those things?
User avatar #2227 to #2221 - thegamerslife (16 hours ago) [-]
cheese sticks and pepperoni...
User avatar #2229 to #2227 - lotengo (16 hours ago) [-]
looked like candles to me.

#2209 - dogziller ONLINE (08/19/2014) [-]
is anybody a pro cook here? i have a program that im in that is to get me experience in jobs and its cooking, but don't like it. is that bad? i just want to cook for myself, not like cook for a big gathering. and i keep missing sessions and...eh. i need to deal with this.
is anybody a pro cook here? i have a program that im in that is to get me experience in jobs and its cooking, but don't like it. is that bad? i just want to cook for myself, not like cook for a big gathering. and i keep missing sessions and...eh. i need to deal with this.
User avatar #2212 to #2209 - lotengo (08/19/2014) [-]
im a qualifed professional.
User avatar #2213 to #2212 - dogziller ONLINE (08/19/2014) [-]
oh hey. how is your life? this is kinda weird to ask but eh.
User avatar #2214 to #2213 - lotengo (08/19/2014) [-]
First a few questons. tell me about the program? do you work? theory lessons or cook in school?
User avatar #2216 to #2214 - dogziller ONLINE (08/19/2014) [-]
its a summer program for job training, and we cook for catering events. we have catering events that we have to go to often and well we just cook. not any teaching really just fetch this mix this stuff up and etc.
User avatar #2218 to #2216 - lotengo (08/19/2014) [-]
Being a cook requires passion, its a job that consumes loads of time. I worked on average 12 hours a day (not including breaks) when i was a cook. After 2 years i still loved it but i did realise i dont want to work 12 hours a day 60 hours a week every weekend and every holiday for the rest of my life. Lucky enough im a smart guy so i went back to school.

My point is, if you dont absolutely love it at this point you need to stop, because being a cook consumes a big part of your life.
User avatar #2219 to #2218 - dogziller ONLINE (08/19/2014) [-]
yeah i headed in with the wrong impression of what i'd be doing. leaned my lesson. i'll have to get something else to do soon tho, the program ends soon.
User avatar #2220 to #2219 - lotengo (08/19/2014) [-]
a lot of people including me just walk in to a culinairy school thinking im gonna be a cook lol. But have no idea whats going on in the kitchen
I blame TV. Every day they show like 50 cooking shows that only show the fun stuff.
Masterchef, masterchef UK/US/Australia/lil junior pedo bullshit masterchef australia/ ready steady cook etc. etc. etc.

I recommend you think hard about your next move, look up info on the internet and think before you jump into something


good luck
#2208 - newvein (08/19/2014) [-]
Mmm. Foods always better the second day.
Open-face brisket sandwich with taters and gravy on sourdough marble rye.

not the most flattering pic
User avatar #2210 to #2208 - skydiving (08/19/2014) [-]
Homemade pizza is always fantastic the next day. Mmm dat dough from scratch.
#2204 - anonymous (08/19/2014) [-]
Whats your favorite brand of Vodka thread?
Whats your favorite brand of Vodka thread?
#2198 - lotengo (08/18/2014) [-]
newvein get in here bann you might like this soraminer you still alive?
today im gonna show you my glazed leeks.
my second best vegetable recipe. Im not telling this is an easy one, its labor-intensive, you gotta put love and energy in every bite. But lets start with the ingredients.
leeks
flour
pepper and salt
olive oil for baking
brown beer. I prefer Leffe brown because it has a caramel creamy flavour.
User avatar #2206 to #2198 - Soraminer ONLINE (08/19/2014) [-]
Yep, I'm alive, and now that I'm jobless I'll be able to post more.
User avatar #2211 to #2206 - lotengo (08/19/2014) [-]
sweet

sorry you lost your job tho
User avatar #2217 to #2211 - Soraminer ONLINE (08/19/2014) [-]
Nah its fine getting another as a Prep Chef here soon.
User avatar #2207 to #2206 - newvein (08/19/2014) [-]
Ramen /thread start!
User avatar #2202 to #2198 - newvein (08/18/2014) [-]
Idk if I've ever had leeks before. This sounds dope!
User avatar #2203 to #2202 - lotengo (08/18/2014) [-]
forgot to mention, season them with salt and pepper.
But thats a given
#2199 to #2198 - lotengo (08/18/2014) [-]
First of all we gotta prep the leeks be sure to buy leeks roughly the same thickness, saves a ton of work . Cut off the top and bottom so you only have the stem, peel off one or 2 outer layers, they can contain sand. Cut in finger length pieces.
and cook them all dente in boiling salt water. Rule of thumb is the water has to be as salty as the ocean. Depending on the thickness it takes about 3 to 5 minutes.
Quickly chill them in ice cold water and dry them off.

they now vary in thicknesss because the outer layers fall of sometimes
#2200 to #2199 - lotengo (08/18/2014) [-]
Post 2199 ends the prep part of this tutorial. You can do this a few hours or days before.
Now the serving part.
Roll the dry leeks in flour and cook in a preheated pan with olive oil, medium high heat.

Almost there, it needs to get a bit of colour
#2201 to #2200 - lotengo (08/18/2014) [-]
Finally ad a decent shot of beer and turn the heat up, 420 glaze it faggot.
be sure to move the leeks around becauss they wil stick otherwize. After a minute they should be done.

enjoy
User avatar #2195 - notpolite (08/18/2014) [-]
I need a recipe for japanese curry without any curry mixes
I've been searching for it on google for a while but in every recipe you need a mix
User avatar #2197 to #2195 - skydiving (08/18/2014) [-]
Adding 'from scratch' usually does the trick. No matter what curry recipe you look for they're all going to have some form of guram masala or some other curry spice. That's what makes it curry, but at least it's not a box, so that helps a bit.

www.justonecookbook.com/how-to/how-to-make-curry-roux/
norecipes.com/karei-raisu-japanese-curry-rice/
#2192 - mrallex (08/18/2014) [-]
what's this stuff called?

I want to make it myself
#2205 to #2192 - anonymous (08/19/2014) [-]
Comment Picture
User avatar #2193 to #2192 - lotengo (08/18/2014) [-]
Look like IKEA'sTärta mörk choklad
almond chocolate cake
User avatar #2188 - hsm (08/18/2014) [-]
Who cleans up after howtobasic?
User avatar #2194 to #2188 - lotengo (08/18/2014) [-]
howtobasic?
#2187 - newvein (08/18/2014) [-]
Alright /cooking/, here's a tasty morsel!

-Slow-Cooked Beef Brisket in Cherry Pomegranate Habenero Sauce.
-Butter-Garlic Mashed Taters.
-Gravy made from Brisket drippings,fat, and the habenero sauce. ( used on mashed potatoes as well as brisket).
-Buttery, garlicy steamed broccoli.
User avatar #2189 to #2187 - newvein (08/18/2014) [-]
Recipe

Beef Brisket
1) Caramelize onions in pan or whatever. Place in crock pot.
2) Add brisket, fat side up. Set temp on low for like a day. ( I did for 14hrs. Higher temp means fewer hrs)
3) Remove brisket and place in baking dish. Cover in the Cherry Pomegranate Habenero Suace ( mine was robert rothschild farm brand, good stuff). Place in oven at 350° for a few hours (time is dependent on how done the brisket already is and how you want the end result. 2 hrs for me.)

Gravy
1) Strain juices from crock pot. Combine brown gravy mix and juices in saucepan. Add Habenero sauce to taste. Add chunks from strained juices.
2) let simmer. Add gravy mix or juices until desired consistency.

Back to Brisket
4) Remove from oven. Slice portion sized pieces.
5) pour some of gravy mix into a large skillet and place brisket slices in it. Fire that shit up until desired whateverness.

Taters
1) Insta mash. Added garlic,butter,salt, pepper to taste.
2) top with gravy.

Broccoli
1) Steamed in microwave with garlic and butter, salt and pepper.

Plate and smother it all in that dank gravy. Eat. Enjoy.
ltengo
User avatar #2191 to #2189 - lotengo (08/18/2014) [-]
i found my old thread if you are interested
funnyjunk.com/cooking/757#757
#2190 to #2189 - lotengo (08/18/2014) [-]
lOtengo

I see a lot of resemblances with my dish. posted somewhere in this board, a big line of pics


I dont have a crock pot, so you got a huge advantage there. I can only imagine that meat would be as soft as cotton candy. I let mine simmer for 2,5 hours

I also use the juices from the pot as a base for the sauce, i add brown sugar and reduce it.

tho in my thread i did not use mashed potatoes i do use them in this dish. Same recipe as you have except i also add milk and cream

Your broccoli has a lovely colour, the steaming prevents loss of color and flavor.

But i do have a god tier vegetable recipe for ya that i use in my dish, that i think is capable of compeating with your broccoli.
I wanna post asap but i got a boatload of chinese food in my fridge i need to eat before it spoils. So maybe i wait for a few days

TL;DR? 8/10 would love to face to face with you in a cookoff

User avatar #2196 to #2190 - newvein (08/18/2014) [-]
mmm, brown sugar would have been a great addition.

I forgot to mention I had used milk (albeit that crappy reduced fat stuff), although no cream. I would have definitely mashed my own taters, but time was of the essence!

I would love to see that veggie recipe. I can never eat enough broccoli!

Thanks for the feedback. I look forward to posting some more here and seeing what else you have as well!

lotengo , lol
User avatar #2186 - themagicwizard (08/17/2014) [-]
I like to make pancakes and listen to hip hop.
User avatar #2172 - newvein (08/14/2014) [-]
This place is so dead. Ima cook up some good stuff just for the sake of this board.
User avatar #2176 to #2172 - lotengo (08/15/2014) [-]
i tried that, didnt work
#2178 to #2176 - bann (08/17/2014) [-]
It did a little!
User avatar #2175 to #2172 - skydiving (08/15/2014) [-]
Bring it.
User avatar #2173 to #2172 - RADDDDs (08/14/2014) [-]
demanding pics and recipe
User avatar #2174 to #2173 - newvein (08/14/2014) [-]
Int time, son. In time. =J
User avatar #2179 to #2174 - lotengo (08/17/2014) [-]
its time
User avatar #2180 to #2179 - newvein (08/17/2014) [-]
Brisket is in the crock pot. Should be ready tomorrow. =p
User avatar #2181 to #2180 - lotengo (08/17/2014) [-]
in my head that sounded extremely British.
But i dont know this dish. Where is it from?
User avatar #2182 to #2181 - newvein (08/17/2014) [-]
Nah, Amerfag here.
Brisket is a specific cut of meat. Slow cooking it is pretty American. Idk how other countries prefer it.
User avatar #2184 to #2182 - lotengo (08/17/2014) [-]
compare, i mean compare our recipes
User avatar #2183 to #2182 - lotengo (08/17/2014) [-]
i wouldnt call slow cooking American, i did an old Dutch classic here a few pages ago.
Also a kind of slow cooking.

I'd love to resemble our recipes.
User avatar #2185 to #2183 - newvein (08/17/2014) [-]
Ya I'm sure we didn't invent it. Lol.
Ya once its complete, I'll be happy to share!
User avatar #2164 - RADDDDs (08/13/2014) [-]
Post your favourite SIMPLE recipe, let's share the knowledge!
Here goes mine:
Csöröge : (hungarian sweet bread - to be eaten with jam, chocolate, etc)
1: Flour, any kind (about 200 gr)
2: egg = 1 (medium size)
3: half teaspoon salt
4: 3 spoons sugar
5: bicarbonate half teaspoon and add on top of that lemon juice just so it bubbles
6: mix the whole thing with 125 gr natural yogurt
If it's too sticky, more flour, if too dry, more yogurt
7: flat it out
8: make it have a shape
9: deep fry

Eat with something sweet - jelly, cream, etc, be original ;)
Dunn.

Link with pics: aprosef.hu/csoroge_fank (similar ingredients, same result)
User avatar #2171 to #2164 - newvein (08/14/2014) [-]
2 ingredient truffles
-cream cheese
-Chocolate chips
goo.gl/MKOv84
User avatar #2170 to #2164 - sugoi (08/14/2014) [-]
Pizza
0. Pre-heat oven 200 degrees Celcius
1. Mix 2 cups plain flour with 8g yeast 1tsp sugar and 1/2tsp salt
2. Slowly mix with 3/4cup warm water and 2Tbsp olive oil
3. Mix then, knead then let it rest for half an hour to an hour
4. Punch it
5. Roll out into pizza shape
6. Put on sauce (BBQ or Tomato) and cheese (Mozzarella)
7. Put on whatever meat I can find in the house, bacon, chicken fingers, whatever.
8. Put in oven for 10-15 minutes (depends on how thick you rolled, type of oven, how much toppings)
9. Take out and eat.
#2169 to #2164 - lotengo (08/14/2014) [-]
ramen noodles cup
hot water

User avatar #2165 to #2164 - skydiving (08/14/2014) [-]
My mom taught me how to make Bannock:

3 cups flour
1 cup lard
2 tablespoons baking powder
1 teaspoon salt
1 cup water

Mix dry ingredients together, then while mixing, add in wet ingredients and stir together. Mix with your hands until slightly sticky. Flour a surface, and spread the ball until it is 1 inch thick all the way through. Grease a baking sheet and pop it into the oven at 250 degrees. Bake until golden brown. Eat while hot with butter and jam.
User avatar #2160 - youngneil (08/13/2014) [-]
One of my favorite things to do, is just put chicken breasts on a baking sheet, cover them in Barbecue Sauce and cheese, throw it in the oven (rarely use a timer, I just check on things every now and then) and then when it's done serve it with mashed potatoes and vegetables.
Italian Dressing on the chicken, served on angel hair pasta is pretty dope too.
And another. Spaghetti sauce on the chicken, covered in mozzarella and parmesan cheese, and served on some spaghetti noodles is good too.

I've pretty much just started this thing where I buy chicken, cover it in something, cook it, and just serve it with what I think would be good with it. Cheap as hell (usually) and pretty damn good.
User avatar #2168 to #2160 - skydiving (08/14/2014) [-]
I like to do that with eggs. If I have a wrap or a sandwich, I like adding garlicy, cheesy eggs to it. If I have pasta or noodles, I crack an egg while it cooks to coat the pasta. If I have a salad, I'll add boiled egg with feta cheese, or I'll fry one up and add it to toast.

The chicken idea is cool. I'll check that out cuz it sounds delicious.
User avatar #2159 - alphajunk (08/13/2014) [-]
so how many minutes do i heat up 8-10 pizza rolls

User avatar #2167 to #2159 - skydiving (08/14/2014) [-]
Lol it should be on the box. If not, just put them in for 30 second intervals, and check to see if they haven't exploded or are still frozen.
User avatar #2161 to #2159 - spceinvdr (08/13/2014) [-]
500
User avatar #2156 - mondominiman (08/13/2014) [-]
The only way I can learn to cook is if I'm watching the person do it right in front of me
User avatar #2166 to #2156 - skydiving (08/14/2014) [-]
Then ask your friends to teach you how to cook dishes they don't suck at cooking.
#2157 to #2156 - bann (08/13/2014) [-]
watch cooking videos then, make it full screen and believe!
User avatar #2158 to #2157 - mondominiman (08/13/2014) [-]
But then they start dishing out all kinds of ingredients I never heard of.
User avatar #2163 to #2158 - RADDDDs (08/13/2014) [-]
look at simple recipes, with ingredients that you know (if it has something you don't know, don't do it, or search for the same recipe elsewhere)
#2152 - newvein (08/12/2014) [-]
If you want to impress that special someone but you don't have a lot of money, try 2 ingredient truffles!

All you need are chocolate chips and cream cheese. Besides using the microwave/stove top for melting the chocolate, there's practically no hassle!

I've got so much praise for my batches I almost feel like I don't deserve it for doing so little.

Here's the recipe: goo.gl/c5GtUc
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