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>> No. 9544 Anonymous
26th June 2013
Wednesday 10:29 pm
9544 Recipes only, no comments. Stickied

107 posts omitted. Last 50 posts shown. Expand all images.
>> No. 12388 Anonymous
26th November 2017
Sunday 9:56 pm
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>>12387
>I recommend Green's
>> No. 12389 Anonymous
10th December 2017
Sunday 7:49 pm
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After a tiny bit of trial and error I think I've cracked the best vegetarian lasagna, if it can be classified as such.

• Roast peppers with a fucktonne of oil. I suggest two sweet red pointed peppers and three yellow/red/orange bell peppers.

• When you're done with the oil use it to fry five or six shallots. After they're nice and soft add in one tin of chopped tomatoes and one tin of plum tomatoes. Let them cook for a while before going at them with a masher. Add any tomato puree or salt as you see fit.

• Cook at least one big bag of spinach. When they've wilted mix in some form of soft cheese; ricotta works best but you can use any soft/cream cheese spread instead.

• Mix most of the tomato sauce with the peppers and use this for the bottom two layers of the lasagna. Use the cheesy spinach layer as the middle and the remaining tomato sauce on top.

• Top with cheese and/or breadcrumbs.

• Eat.
>> No. 12430 Anonymous
24th February 2018
Saturday 10:16 am
12430 Ultimate veggie carbonara
Step 1 - Remove stalks from a pack of mushrooms. Lightly brush them in oil, crushed garlic and black pepper. The best thing to do with them is to smoke them, which either requires living in the American Midwest, having a barbecue or either experimenting with your grill or burning something in the bottom of a wok (which you've double lined with tinfoil first) whilst having the mushrooms hovering on top on a wire rack with a lid over them.

Step 2 - Cook 500g of linguine until it is also dente.

Step 3 - Crack four eggs into a bowl and mix them together. Mix cheese, preferably pecorino or another Italian hard cheese but mature cheddar works too, until it's all thick and gloopy.

Step Four - Scoop out a cup full of the pasta water before draining it, but don't shake it completely dry.

Step Five - Mix everything back in the pan. The heat from the pan should cook the egg mixture without scrambling it. Add more cheese to taste and a little of the pasta water if it's not at the desired consistency.
>> No. 13039 Anonymous
17th July 2019
Wednesday 10:50 pm
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>>13038
Oh god that's a disgusting idea.
>> No. 13046 Anonymous
18th July 2019
Thursday 6:50 pm
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>>13039

Disgusting ideas can still taste delicious. For example, toast dunked in tea / wotsits dunked in coffee.

Once you get over these entry-level things, you may consider Tripe and Head Cheese.
>> No. 13059 Anonymous
10th August 2019
Saturday 4:20 pm
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In one large pot:
400g diced pancetta.
A good helping of oil (coconut works well)
Fry on max heat for 3-5 minutes
Add 500g of at least 20% fat beef mince.
Continue to fry until browned.
Add mashed tomatoes to taste.
Add beans, any beans. As much as you want. Not dried beans, though.
Add chilli powder, chilli sauce, chilli flake, shichimi, pepper and anything else that resembles spice.
Stir properly, then turn down heat.
Simmer (use a simmer ring if you have a gas hob) for 10-20 minutes until too hungry to wait longer.

Serve with rice.
>> No. 13061 Anonymous
13th August 2019
Tuesday 7:10 pm
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Making fruit leather (blended fruit dried out on a tray) is satisfying but I'm bored of doing that.

Here's one of two baking trays with blended tomato, celery, salt, pepper, Tabasco, Worcestershire sauce and some lemon.
There are another two of the same but also a handful of thyme, MSG, paprika and an anchovy, just because. There's enough of the mix left to make another one and a half but it won't fit so it's chilling in the fridge until these four lots have finished drying
No idea how it'll be in the end but the weird salsa that it is now is quite nice.
>> No. 13062 Anonymous
13th August 2019
Tuesday 7:14 pm
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>>13059

I originally read pancetta as placenta and presumed cat food eater had struck again.
>> No. 13063 Anonymous
14th August 2019
Wednesday 6:50 pm
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>>13061
It worked. This is definitely savoury fruit leather. The first batch had too much tabasco in it so the heat overpowers the more subtle flavours of the celery and thyme but it comes through nicely in the second.
>> No. 13065 Anonymous
14th August 2019
Wednesday 9:03 pm
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>>13063
I'll ber honest mate, fruit leather like shit going in but when cooked the transformation is incredible. I'd consider paying for something looking like that.
>> No. 13067 Anonymous
15th August 2019
Thursday 4:24 am
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>>13065
It has almost as much bite as jerky, the main difference is that it's much thinner. It's quite satisfying to chew and extremely flavourful.
>> No. 13092 Anonymous
10th October 2019
Thursday 10:41 am
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I made some nice burgers today.

Mince beef
Porridge oats
Diced onion
Mixed herbs
Pepper
Soy sauce

Mix it all together, shape into patties and cook in the oven.
>> No. 13093 Anonymous
10th October 2019
Thursday 12:39 pm
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>>13092
>Mince beef

Beef mince? Minced beef?
>> No. 13109 Anonymous
20th October 2019
Sunday 8:58 pm
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>> No. 13110 Anonymous
20th October 2019
Sunday 9:19 pm
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>>13109

I've seen this a few times and it's always hilarious that he tells you to chuck a chilli seasoning packet in the bin then makes you mix a load of dried spices together, as if that wasn't almost certainly exactly what was in that packet in the first place.
>> No. 13111 Anonymous
20th October 2019
Sunday 9:43 pm
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Speghetti from a tin, not from a tin.

Chop tomatos with salt and pepper, and simer under a pot lid. Add broken speghetti sticks when the water is nice and concetrated.
Add chopped carrots if you want to go full retard.

Get on my level, scrubs.
>> No. 13112 Anonymous
20th October 2019
Sunday 10:14 pm
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>>13111
You're getting super fucking lazy.
>> No. 13113 Anonymous
25th October 2019
Friday 5:16 pm
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ham and banana sandwich
>> No. 13114 Anonymous
25th October 2019
Friday 5:21 pm
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>>13113
Bacon and banana works very well on the BBQ together, so I'm not that surprised by this.

Also, banana sandwiches (sugar, crushed nuts, optional) are excellent.
>> No. 13115 Anonymous
25th October 2019
Friday 6:32 pm
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>>13114
If you put a banana in my sandwich I'd crush your nuts alright.
>> No. 13117 Anonymous
25th October 2019
Friday 6:40 pm
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>>13114
Barbecued banana is amazing. You just throw them on for 15 mins or so at the end, they go all soft and gooey on the inside. Add in a bit of brandy and some cream, maple syrup, that sort of thing.
>> No. 13118 Anonymous
25th October 2019
Friday 6:51 pm
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>>13117
Break the bananas into three pieces.
Wrap each with a slice of bacon.
Use a cocktail stick to hold in place.
Stick on BBQ - enjoy in about 5 minutes.
>> No. 13123 Anonymous
26th October 2019
Saturday 1:21 am
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>>13117
If you can find plantains near you, give them a try. Fried plantain slices are great.
>> No. 13125 Anonymous
26th October 2019
Saturday 10:26 pm
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https://www.youtube.com/watch?v=2pipg2h0yBM
>> No. 13126 Anonymous
27th October 2019
Sunday 10:13 am
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hot chips dipped in chocolate spread
>> No. 13127 Anonymous
27th October 2019
Sunday 10:18 am
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>>13126
Mate. I'm going to blow your mind.
>> No. 13128 Anonymous
27th October 2019
Sunday 11:23 am
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>>13125
Never had gammon with pineapple, but it must be the original root cause of the pizza topping, and so therefore delicious.
>> No. 13144 Anonymous
27th November 2019
Wednesday 12:23 pm
13144 Thickened hot chocolate
1 mug milk
1 tbsp cocoa powder
1 tbsp sugar
1 tbsp corn flour

heat up and stir together in a saucepan
>> No. 13145 Anonymous
28th November 2019
Thursday 3:57 pm
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>>13144

Make that 2 tbsp corn flour.
>> No. 13146 Anonymous
5th December 2019
Thursday 4:36 pm
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>>13145

Thanks for the chocolate custard.
>> No. 13147 Anonymous
5th December 2019
Thursday 7:08 pm
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>>13146

It needs egg to be custard. This is just chocolate sauce.
>> No. 13148 Anonymous
20th December 2019
Friday 9:37 pm
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Roast carrots. I can't seem to get them to taste right and its less than a week until Christmas. I've been basing it off:
https://www.bbcgoodfood.com/recipes/roasted-carrots

But they always seem to have this jelly taste to them with a sticky texture.
>> No. 13149 Anonymous
20th December 2019
Friday 10:13 pm
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>>13148
I've tried that recipe too and didn't like it.

I amended it by a) using really good carrots (the funky colour ones), b) not pre boiling them and c) using maple syrup instead of the honey. Shove them in a baking tray, cover with cling film and then seal foil over the top. 40 minutes in oven.

So not really the same recipe at all, but my version works well. They're really good roasted.
>> No. 13150 Anonymous
20th December 2019
Friday 10:31 pm
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>>13149
>cover with cling film

Fascinating. Wouldn't the sealing essentially just mean a stronger taste? I'm glad I'm not the only one who has found them off. Been trying to weeks to get it perfect thinking it was just me.
>> No. 13151 Anonymous
20th December 2019
Friday 10:42 pm
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>>13150
We need a chef lad to comment on why it works better.

It's quite recently I learned that you could put cling film under a layer of foil, to cover an oven dish, and it survives the oven just fine. I think it creates a better seal than just the foil alone.

I do parsnips the same way too, again with maple syrup instead of the honey, but they don't need as long as the carrots.

https://www.bbcgoodfood.com/recipes/honey-roasted-parsnips
>> No. 13152 Anonymous
21st December 2019
Saturday 1:15 pm
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>>13151

I've never done this or ever put cling film in the oven (it might survive fine but sciencelad might be able to tell us if it'll be leeching any worrying chemicals) but if you seal anything while cooking it, what you're doing is keeping in all of the water that would usually have been evaporated, effectively steaming at the same time as roasting, which will prevent them from drying out or the honey getting too candied, both which would lead to a jelly/sticky texture.

Most restaurants have what we call a combi oven, which can basically pump steam into your oven while roasting, and is exactly how I'd make carrots like this, so I suppose that all makes sense.
>> No. 13153 Anonymous
23rd December 2019
Monday 6:31 pm
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So far in my home made hot sauce experiments, the key seems to be adding liberal quantities of MSG and a little chipotle. Provided the rest of the ingredients don't include anything that clashes horribly with that or each other, it'll be delicious.
>> No. 13177 Anonymous
9th January 2020
Thursday 5:51 pm
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https://www.youtube.com/watch?v=U2HS_hswGmQ
>> No. 13187 Anonymous
17th January 2020
Friday 2:45 pm
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>> No. 13211 Anonymous
30th January 2020
Thursday 5:59 pm
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>>13187

https://www.thespruceeats.com/mincemeat-and-apple-tart-recipe-435106
>> No. 13237 Anonymous
18th February 2020
Tuesday 9:28 pm
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https://www.youtube.com/watch?v=ETTyVQrUZt8
>> No. 13269 Anonymous
17th March 2020
Tuesday 5:46 pm
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marmite on toasted fruit loaf
>> No. 13271 Anonymous
30th March 2020
Monday 5:55 pm
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https://www.youtube.com/watch?v=XNoUbl-r0oY
>> No. 13279 Anonymous
7th April 2020
Tuesday 3:51 pm
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I had a go at making flapjacks today. It didn't go very well and wouldn't hold together so I crumbled it up and put it in Greek yogurt. It was delicious.

100g oats
50g sunflower oil
30g honey
Handful of raisins

Mix all ingredients together and bake in a tray at 180C until it browns a bit.
>> No. 13280 Anonymous
7th April 2020
Tuesday 9:08 pm
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>>13279
I usually do mine with a heafty knob of butter, no oil and a bit of brown sugar. Can never get it right, though; i end up ramming it down with weight and getting a dense oat brick - if not the whole thing kindof pumps up with layers of air.
>> No. 13281 Anonymous
7th April 2020
Tuesday 10:19 pm
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>>13280
>heafty knob
>no oil
>ramming it down
>pumps up

This is like a potty mouthed Nigel Slater.
>> No. 13292 Anonymous
21st April 2020
Tuesday 11:20 am
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>>13291
>> No. 13296 Anonymous
25th April 2020
Saturday 9:12 am
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Spicy Savory and Sweet Mexican Corn Bowl (Elote)

1 Can of Corn
A couple scoops of Mayonnaise
Grated Cheese like Parmesan
Powdered Cayenne or Chili Pepper

Drain the water from the can, heat corn in microwave bowl, add scoops of mayonnaise and mix to where the corn is lightly-moderately saturated in it. Make sure there's very little to no water in the bowl before hand. Add grated parmesan and mix so there's enough to see throughout. Add light to moderate amount of Cayenne Pepper. You may want to just sprinkle it on top or mix it in.

An alternative to a can of corn is to buy corn cobs and cut the corn off the cob with a knife.
>> No. 13304 Anonymous
25th April 2020
Saturday 10:44 pm
13304 Two course all potato meal
Works best with small to mid-size potatoes, cooking times may vary depending on what kind of potatoes you have.

Requires:
- Potatoes
- Salt and Pepper
- Cooking Oil
- Vinegar

Pre-heat your oven to around 180-200C.

Take some potatoes, wash them and then peel them using a knife by shaving off strips roughly 2-5 mm thick. Try and keep the strips relatively even.

Put the kettle on.

Rinse the potato peels to get rid of excess starch, pat them dry, put them in a dry bowl and with salt and pepper. You can add any other dry spice you want. Add a good dollop of cooking oil, then mix some more until the skins are reasonably evenly coated. It's better to use a bit too much oil than a bit too little. Spread them on a baking tray lined with tin foil (without overlapping if possible) then stick them in the oven. While they cook, roughly dice the peeled potatoes and put them in a pot with the boiled water from the kettle and 3-4 table spoons of vinegar. They need to boil for ~20 minutes, the vinegar prevents the potato from falling apart during boiling.

After 20 minutes, the potato skins should be cooked and slightly crispy, but check on them after 10 and 15 minutes to make sure they don't burn. Remove them from the tray (don't remove the tin foil), drain the boiled potato chunks thoroughly, let them steam off in the pot until they are reaonably dry then add them to the same bowl used for the potato skins. Add more salt, pepper and oil to coat the diced potato, put them on the baking tray and return it to the oven.

While snacking on the potato skins, check in on the diced potato after 15, 20 and 25 minutes. Once they are as crispy as you want them to be your main course is ready.
>> No. 13322 Anonymous
24th May 2020
Sunday 2:07 pm
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I've been making tea in the saucepan lately and I find it tastes better, kind of softer.

Here's my method:

Put the cold water and teabag into the saucepan
Put on a high heat
When it's come up to boil it's done
Pour into a cup and add milk and sugar to taste

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