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File: taberu.webm (2.56 MB, 640x360) Thumbnail displayed, click image for full size.

 No.16346

Post food you've made, discuss meals, share your great grandma's cookie recipe. Anything food related.

 No.16347

File: IMG_20181129_135400.jpg (3.44 MB, 3024x4032) Thumbnail displayed, click image for full size.

this was very delicious

 No.16350

>>16347
Looks yummy.

I'll take some more pictures so I can contribute to this thread soon.

 No.17185

File: 0087.jpg (228.49 KB, 1280x1815) Thumbnail displayed, click image for full size.

Noodles

 No.17431

File: 504d66a9bb2a6d2817b7dc17a4….jpg (67.42 KB, 650x975) Thumbnail displayed, click image for full size.

I bought ten kilograms of garlic baguettes today
I don't know why I suddenly have a craving for garlic-slathered bread, I used to love it but it's been years since it was anything but a small treat. Bread in general is great though, I wish I could bake more often.

 No.18688

File: 1553970153919.jpg (356.02 KB, 1600x1594) Thumbnail displayed, click image for full size.

This isn't about something I made but I thought I'd rant a little here
So today I was out and doing volunteer work and for lunch the grandma who was organizing it said she'd brought food. I thought, yeah, why not, it'd be sort of rude for me to decline. Everyone else bailed and I should've taken that as a warning sign but I didn't.

Cabbage poached with TONS of vinegar and soy sauce. Fish braised with huge amounts of oil and soy sauce. Some sort of beef stew with too much spice and a lot of soy sauce and you see where I'm going with this. It was like the wet dream of every isekai protagonist who thinks soy sauce is literally the single best food ever invented right after miso soup and white rice, every dish came with liberal amounts of the stuff
I probably drank more water with that meal than I usually drink in an entire day. It tasted fucking horrible.

And then I got laughed at by the others when they came back from getting something decent from the place across the street.

 No.18710

>>18688
That's a shame. Sorry about those other people but I'm sure you made her really happy just by eating her food.

 No.18738

I just ate some really excellent tacos al pastor. Unfortunatley I thought about posting here only right after I finished. It was really good though so I still want to say so. They also made some excellent salsa cruda that was both sweet and sour and also pretty spicy, which is less common than it should be and nice.

 No.19288

File: IMG_20190504_032226.jpg (1.67 MB, 3968x2976) Thumbnail displayed, click image for full size.

Eating blueberries by the handful in the middle of the night

 No.19311

>>19288
I used to just eat whole boxes of blueberries as snacks sometimes but they are kind of expensive so I started baking them into stuff or mixing them with yogurt and stuff to not use them up so quick.

 No.19338

>>19311
Yeah they really are hilariously expensive

 No.19573

I just ate a pound of blueberries for breakfast. Good stuff.

 No.21070

File: __machiko_ryou_koufuku_gra….jpg (225.66 KB, 1378x2007) Thumbnail displayed, click image for full size.

Made some ebi chili and it turned out great, it was really tasty.

 No.21208

I made curry rice for dinner today, it came out pretty good. It was a little thin at first so I had to use some cornstarch to thicken it a tad but it turned out pretty nice in the end. I even bought some Japanese beer to go with it.

 No.21213

>>21208
Try cutting up some lap chong or whatever they're called in English (they're the Cantonese sausages) and tossing them in the pressure cooker
They should be available at asian supermarkets. If you do that the oil and juice from inside the sausage oozes out and gives the rice a nice meaty flavor.

 No.21215

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>>21213
I will keep that in mind next time I go to the local Asian market, it sounds tasty. I've been eating a lot of either plain white rice or tamago gohan since I got the rice cooker so I'm interested in ways to spice it up.

 No.21220

>>21215
>I've been eating a lot of either plain white rice or tamago gohan since I got the rice cooker
How do people subsist on this kind of thing? Even if I ate rice like once a week and not every day I'd get bored of it. There are so many different ways of preparing rice and so many things to mix with it from so many cuisines all around the world and basic ass bitches just eat it plain out of the pot.

 No.21221

>>21220
>How do people subsist on this kind of thing?
By being poor and lazy…

 No.21222

>>21221
I wouldn't be eating rice every day if I wasn't both of those things. Here:
Buy green tomatoes, bell peppers, redI am a spammer, please tell me to leave, kudasai!s, garlic and habanero. Puree the tomatoes (fry them first if you want), habanero, peppers, and half theI am a spammer, please tell me to leave, kudasai!s. Mince the other half of theI am a spammer, please tell me to leave, kudasai!s and the garlic and fry them in your pot till you can see through theI am a spammer, please tell me to leave, kudasai!s. Pour in the puree and stir it up good. Add a bay leaf or two, and salt, pepper, thyme, ginger, and cayenne to taste. Simmer for twenty minutes. Rinse your long-grain cooked rice or fry it beforehand to make it dry and less sticky. Pour it into the simmering pot and add water and chicken stock depending on desired richness, probably no more a 1:1 ratio of water to stock. Mix very well and reduce to medium-low heat. Stir well every ten minutes or so for another half hour or until it's as dry as you want it, preferably fluffy but not damp. If that's your kind of thing, near the very end you can mix in some wine, vinegar, sake, everclear, whatever, though I suggest doing that stuff only with that day's portions and mixing it up each day.

There you go, American-stle Jollof rice. You should have all those spices in your pantry already and the vegetables are cheaper than your ass. You can watch anime while you make it and use half-episodes as ten minute marks. Mix it up each time with different condiments and maybe some grilled sausage or fish. Pour canned soup or stew over it. Fry it again with eggs and have it with miso soup for breakfast. Ends up feeding me for a couple dollars a day, a couple more if I get fancy with the daily fixings. If you make the right amount you can eat it every day and sync running out with getting sick of it. Usually takes me about a week for both. If you can stand eating plain white rice every day you can probably go longer.

Rice is just as amazing for poor people as it is for everybody else and it makes me sad to see people just eat it plain like that and say that's all they can do because they're poor and lazy. It's very important for your mental well-being to enjoy and be satisfied with the food you eat, and that's not a luxury only for the rich. If dirt-poor Africans can enjoy varied flavorful dishes so can we.

 No.21223

>>21220
are you calling the proud and noble japanese "basic ass bitches"

 No.21225

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>>21223
Yuno your dumb spam filter ruined my passionate recipe post.

 No.21227

>>21225
onions are gross and you deserve nothing but scorn

 No.21228

>>21222
That's a lot of steps to potentially screw up! And it reads like it's a lot of work to me but I suppose you're supposed to make enough to last awhile. Right now I'm just proud of my mediocre curry and maybe next time I will do something more complex. Baby steps…

Next time I'm feeling ambitious I will remember this post though!

Sadly cooking for me is still a special occasion type of thing but I'm trying to be better about that. Most days after work I am too tired and just want to fill my stomach with whatever so I can get to the important things in life like browsing the internet and reading porn.

>>21227
What the heckI am a spammer, please tell me to leave, kudasai!s are delicious and they go in almost everything
I put a bunch in my curry today

 No.21230

its removed sorry this software sucks we're working on new software

 No.21793

File: 8e305398f17d612ffb2e3e26c9….png (257.1 KB, 615x880) Thumbnail displayed, click image for full size.

I made fried rice the other day, it came out pretty nicely but I think it was a bit too strong.
>>21213
I tried this, albeit with normal smoked sausages and not Chinese ones. It came out very tasty, it really did flavor the rice nicely and next time I'm driving by the Asian market I'll try and remember to get some of the proper kind.

 No.21795

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>>21793
Off topic but Ritsu is such wife material that it hurts…

 No.21797

>>21793
Yeah it doesn't really matter if they're actually Cantonese sausages, the key is that it's a lot of smoked fatty stuff. The fat melts in the high pressure cooker which flavors the rice and extremely cheaply at that, like 200 grams of sausage makes the entire pot nice and melty.
You can also try making rice using fish. Those oblong canned fish with beans, I think they're labelled Salted Dace with Blackbeans in the States or something? Yeah, drop everything, including the fishbones and the oils, into the steamer except the beans, the fish meat will dissolve nicely and have the same effect as sausage. The beans are a natural side dish for whatever else you might've prepared, or can be mixed in once the rice is done steaming.
In my experience putting the beans in isn't a great idea, they're far too salty and you end up with rice that's much too harshly flavored to act as a staple.

Give it a shot next time tell me what you think.

 No.22785

File: Spoiler Image (486.17 KB, 1363x1022) Thumbnail displayed, click image for full size.

I caught 4 salmon on a fishing trip recently. 2 of them went to my family, I cooked one of them by poaching it with some lemons and dill and served it with Hollandaise sauce. Came out very tasty. Do any of our accomplished Samachefs have any ideas what I could do with the last one? I have access to a smoker and was gonna try smoking it, but I've never done that before.

 No.22787

throw it back in the water

 No.22789

>>22787
Uh did you click the picture I posted? It is a bit late for that, all I'd be doing is feeding other fish instead of myself!

 No.22790

ye of little faith

 No.22792

>>22790
…I think I'm going to enjoy the fruits of my labor instead of taking the off chance that a gutted fish is going to return to life and become Fish Jesus once returned to the water.

 No.22794

>>22785
The last one the bottom looks a bit like it's crying
Anyway uh I assume you've pan-seared salmon before? It would probably be a bit boring since you've already used citrus with salmon though. One thing you can do (and this is not usually how it works but) is to sear it straight, without any citrus, and then use it in ochazuke if you know how to make it. The crispy skin gives the otherwise rather boring ochazuke a bit of texture to it.

With that being said, if you want to try something different, here's something I tried a few days ago and it turned out alright. I dunno how big these fish you caught are but they look pretty decent sized.
- Grab a spoonful of fennel seed, a lime (you can drop the lime if you want and just use lemon), about 40 ml of creme fraiche (sour cream with a bit of butter will do in a pinch, but you should be able to find creme fraiche easily enough), about half a spoon of wasabi, 10ish quail eggs or around 4-6 hen's eggs, a fistful of watercress, and around 1/4 dill. Also, you'll need olive oil and a bit of pepper.
- Preheat the oven to around 180, the fish is going in a bit.
- Grind the fennel. You can use a pestle and mortar if you have one, if you don't you can jury-rig it with a rolling pin. Mix the ground up fennel with some pepper and some salt. We're putting this on the fish so don't overdo it if you don't like your fish salty.
- Put around half the salmon or 3/4 kg fillet, idk how big the fish is, on the tray and just sprinkle the mix over it, do NOT knead it in like you would with actual meat just sprinkle it over evenly. Grate some zest from the lime. You don't need too much. Now bake it for around a dozen minutes; you want it still transparent and slimy in the middle, so just barely done cooking.
- Now take the lime and get all the juice you can out of it, squeezing it into the creme. You can drop a bit of pulp in there for texture if you like but you don't need to. Drop in about 3-4 spoons of olive oil and the wasabi. Add salt, pepper, and whatever as you see fit.

 No.22795

- I forget the order here, but basically, you need to take the salmon out and let it cool for like, 30 seconds and then quickly remove the skin and shatter the flesh so it's basically 'pulled'. I think I did the quail eggs just as the salmon was coming out (it takes about 150 seconds for quail eggs to soft boil), but I might've done it after I pulled the salmon apart. In any case, the order probably doesn't matter too much; if you're using hen eggs it takes about twice as long, then a bit.
- Alright, now we're basically done. Take the creme, drop it onto a plate. Pile the salmon pieces on top; make sure the salted side isn't buried in the creme if possible. Cut the quail eggs in half or if you're using hen's eggs in quarters (you want it small enough to basically pop into your mouth), arrange it around the salmon, put the watercress on the salmon and the dill around the eggs and drizzle the whole thing with olive oil.
- If you want to be fancy as shit, remember the lime? Take some of the juice, mix it with the salmon juice in the baking pan and thicken it with a tiny bit of starch. Now scoop out a half-cooked yolk of an egg (or two quail's eggs), about 3 minutes for a hen's egg or 90 seconds for a quail, mix it in partially - not fully; you want the yolk to be visible - and there's a sauce. Drizzle it over the fish and watch people laugh at you for trying to be haute.

As a thought, I feel like it could work pretty well with salted duck eggs instead of quail, and without the wasabi, or maybe substituting it for like half a palmful of horseradish. But I haven't tried that so it's up to you.


The dish goes pretty well with seared shallots and roasted potato on the side, in my experience. Then, I've only made it once and that was what the side was so…

But yeah it's a fairly hearty meal. Take it with bread or something since there's absolutely no grains of any sort in that one and while the portions are pretty big you'll be starving in like three hours without some sort of grain.

 No.22796

Oh shit I forgot to mention
This is roughly good to serve like, 3 people maybe. You can give each person two eggs or four quail's eggs if you're plating separately. I don't know how many people you're cooking for but it might be a bit too much to make if you're planning on eating it all yourself. Then again, big American appetites.

 No.22802

>>17431
>ten kilograms
Holy noodles, did you eat all of them in one sitting?
On a more serious tone though, do breads last that long? I usually bake and eat my breads in a span of one week.

 No.22805

>>22802
Freshly baked breads can last for a decent period of time if you keep them dry but yeah usually you don't want to leave them around for too long
It took me less than a week to eat them though so it all worked out, except for my breath

 No.22935

Guess no one tried my recipe…

 No.22954

>>22935
Sorry
My life has fallen into shambles again and the fish is in the freezer still

 No.23171

File: [HorribleSubs] Dumbbell Na….png (947.18 KB, 1280x720) Thumbnail displayed, click image for full size.

Ahhh I specifically requested hot sauce on the phone when I ordered my Chinese takeout and asked if they put it in the bag when I picked it up and they still didn't give me any. I'm fucking pissed! Fucking furious! Absolutely fucking mad!

 No.23172

id cook but that would also require me to leave my house, which i hate doing

 No.23173

>>23172
You can order ingredients from amazon fresh.

 No.23174

>>23173
my mail gets delivered to a nearby post office and not my house so it would have the same effect. we'll see, ill try to plan a trip soon but i dont even know where to start for a shopping list. whenever i go i only ever get eggs rice milk and leave

 No.23175

>>23174
You could order pizza with all the toppings and then take them off and cook with them.

 No.23176

>>23175
Yum, this mushroom soup tastes like pepperoni grease!

 No.23177

>>23176
You don't even have to buy cooking oil. It's perfect!

 No.23200

File: [HorribleSubs] Dumbbell Na….png (800.37 KB, 1280x720) Thumbnail displayed, click image for full size.

And today the taqueria put lettuce in my burrito even though I told them twice no lettuce! Angry! Livid! Enraged!

 No.23201

>>23200
quit ordering all your food and make some yourself, you fatty

 No.23206

>>23200
Eating out will make you fat pretty quickly since restaurants slather oil all over their food to make it look better sometimes. Especially true with Chinese and Indian and SEA restaurants, and sometimes the lower-level Italian ones like Olive Garden too. They just don't care about being healthy or even tasting good.

 No.23207

I slather oil all over myself to make myself look better sometimes

 No.23210

File: [HorribleSubs] Dumbbell Na….png (1.03 MB, 1280x720) Thumbnail displayed, click image for full size.

>>23206
>>23201
Yeah no I just eat whatever I feel like eating whenever I'm hungry. If you eat too much all you have to do is work it off later. Do I look like a fuckin' amateur to you? I've been eating all my life!

 No.23211

>>23207
Well in a demented fashion, you can actually use oil as soap. Olive oil was what the Romans used to get rid of grease (they rubbed it in, and then scraped it off) and you can technically even do the same with shit like butter though you have to be careful to get it all off or it'll go rancid.

 No.23212

File: MPV-[HorribleSubs] Dumbbel….jpg (181.43 KB, 1280x720) Thumbnail displayed, click image for full size.

>>23210
Don't eat too much or you'll be doing nothing but working out and eating

 No.23214

>>23211
All soaps are just scented lipids with stuff added sometimes. Even harsh dish soap has the same molecular structure as your cute squeezable baby fat.

 No.23231

I stasted citric acid and it was extremely sour so I ate a handful just for the kicks of it
but my mom saw me do it and she panicked and yelled at me about how dangerous that is and that I now have to eat something to neutralize the acid
so I sprinkled some baking soda in water and drank that but that was a HUGE mistake, even a bigger mistake than eating citric acid

my tummy hurts and I think I'm going to die :(

 No.23232

>>23231
Citric acid won't kill you.

 No.23314

I triggered a real life random event and now I have way too many sweet onions and zucchini. I made baked zucchini slices with Parmesan cheese and italian seasoning tonight, and served it with some white rice. It was tasty.

 No.23315

>>23314
What sort of random event gives you onions and zucchini
>parmesan
aaaaaa NOOOOOOOOO

 No.23316

>>23315
The kind that triggers when you level up your relationship stat with a character who owns a garden.
>NOOOOOOOOO
W-what's wrong with parmesan?! I just looked up a recipe for baked zucchini and it said to sprinkle parmesan on it…

 No.23317

>>23316
Parm is the shitty American knockoff of real Parmagiano and it tastes way fooking worse
Go grab some REAL cheese

 No.23318

>>23317
You can get real parm reg in a lot of grocery stores but there are also some artisanal cheesemakers mostly on the west coast and in Wisconsin which make very good hard cheeses that are perfectly fine alternatives to imported PDO stuff, which are sometimes labeled "Parmesan" for familiarity. Problem is you're not ever going to get that stuff outside their local area.

>>23314
What do you even do with sweet onions? They're like regular onions but taste less oniony and regular onions are already plenty sweet. Only way I've ever been able to enjoy sweet onions is eating them raw like apples.

 No.23319

>>23317
>>23318
Oh is that all
Yeah I know about real parm but I'm poor and if I'm just making something for myself to try it I'd rather not spend extra. It tasted fine.
>What do you even do with sweet onions?
I dunno you tell me. I've put them in stir-fry and fried rice before and grilled them on skewers with peppers and meat.

 No.23320

>>23319
It depends on your local prices but a wedge of real Parmigiano Reggiano that costs about twice as much as a tub of Kraft Parmesan Cellulose should last at least several times as long. I actually prefer getting local cheeses over imported stuff but the local cheeses tend to be more expensive.

 No.23321

File: Spoiler Image (512.82 KB, 2400x3000) Thumbnail displayed, click image for full size.

>>23320
The stuff I got wasn't kraft, it might have been closer to the real thing? Pic related. As I said it tasted good to me.

Speaking of cheese I tried some greek cheese called Myzithra lately that was pretty tasty, had an interesting texture. Also I found a place that sells decent aged goat cheese which is one of my favorites even though it's hecking expensive.

 No.23322

>>23321
i hate when something says it has a nutty flavor it makes me think of semen

 No.23323

>>23321
Oh if it's a real wedge and not powdered or shredded it's probably pretty decent.

 No.23324

>>23321
I don't like the cheap-looking plastic wrap but if it comes in a wedge then it was probably made as a wheel so it's unlikely to be too shit

>>23322
What sort of cum are you guzzling that tastes nutty, what the fuck? I've literally never heard of anyone describing the taste of semen as nutty.

 No.23325

File: 1420335313974.jpg (60.4 KB, 336x396) Thumbnail displayed, click image for full size.

>>23322
I-is it supposed to taste nutty? Mine doesn't…

 No.23326

>>23324
Maybe because it comes from nuts.

 No.23327

File: Spoiler Image (1.27 MB, 3264x1836) Thumbnail displayed, click image for full size.

On a more Japanese topic here's the curry I made a couple nights ago. Came out really good this time and it's easy to make. Also as far as light lagers go the popular Japanese beers aren't too bad, but it's not my preferred kind of beer and for the price it's not really worth it when I could have something else. But it's worth it for the feeling if you're eating something Japanese.
>>23322
I didn't know you ever weren't thinking of semen
>>23325
What in the absolute heck possesses people to try to eat their own cum. Just why.

 No.23329

>>23327
What brand of roux did you use? It looks watery, personally I prefer thicker curries.

 No.23330

>>23327
I find it really unlikely you of all people have never been curious of the taste. I bet you're just trying to make it look like you don't eat every load.

 No.23331

>>23329
Just Golden Curry. And yeah it came out watery because I am too lazy to measure things out and ended up with too much water. It matters less when I mixed it with the rice.
>>23330
> you of all people have never been curious of the taste
And what about me of all people makes you think I would???
I've no more contemplated what my cum tastes like than I have any of my other bodily fluids! Which is to say, never!

 No.23334

>>23327
Japanese macrobrews are absolutely vile, what the heck. The only stuffs worse are the Asian knockoffs of American piss lager like Angkor and Tsingtao.

 No.23335

>>23334
Finally someone says it like it is

 No.23511

does anybody have experience cooking bread?

 No.23512

>>23511
I use a bread machine.

 No.23513

>>23511
Not bread but I've tried making pizza and pie crusts with varying degrees of success.

 No.23514

On that topic I've been meaning to try my hands at making unleavened bread like pita and naan but I'm not certain if it works as well with regular flour.

 No.23515

>>23512
the heck is a bread machine?

 No.23516

>>23515
You throw in ingredients like flour and they mix and knead it for you into a dough that you can bake instantly.

 No.23518

>>23516
i dont think ill invest in one of those yet, maybe if i end up baking more. but i really want to make my own bread and stuff just so i can sit and eat it what kind of bread do you usually bake?

 No.23531

>>23514
Regular flour will work fine.
>>23518
Rye. What kind of bread and stuff are you interested in making?

 No.23541

>>23514
They use specific kinds of flour for a lot of traditional flatbreads but for naan and pita all-purpose white flour should be just fine.
>>23531
Can it make marbled rye and pumpernickel? I always wanted to make my own cold cut sandwich bread.

 No.23543

>>23531
>>23541
I see, I'll give it a try if and when I find the motivation.

 No.23551

>>23541
It can make pumpernickel easily. You could use it to make the doughs for marbled rye but you'd have to roll it together and bake in your own oven.

 No.23569

>>23531
right now anything that will taste good and i can eat on its own, in the future maybe something that will go good with a meal based around it!

 No.23784

This is the second time in a row I have bought Stilton and had it be off and I am upset! This is what I get for being too shy to ask the cheesemonger guy to just cut me a fresh wedge instead of taking one that was wrapped and put on display god knows how long ago.

 No.23791

>>23784
If you're going to bother to go to a cheesemonger then why would you not get fresh cheese? Only suckers take anything but fresh cheese, you're already at the store where they cut fresh cheese for you and you need to talk to the guy to pay up anyway.

 No.23796

>>23791
Ahhh I know but the guy looked kinda busy and this one time I did ask someone else pointed out that there was already some cut on the display and it was really embarrassing and I didn't want that to happen again and and and….

In any case I will just suck it up next time so I don't waste more money.

 No.23797

>>23791
What's the going rate for one cutting-of-the-cheese? Does it depend who's doing the cutting?

 No.23805

>>23797
There is no going rate for getting a slice of cheese, you're going to the cheesemonger to get cheese anyway. Slicing is no more part of the price than the cashier packing your bags at a wholesale is part of the price. Sometimes you pay marginally less for buying an entire wheel of cheese but that's mostly a wholesale tactic.

 No.23806

>>23805
…I think it was a fart joke anonymous

 No.24012

File: __original_drawn_by_sakura….jpg (156.04 KB, 680x1200) Thumbnail displayed, click image for full size.

made zaru soba

 No.24016

>>24012
I have a pack of soba from nine years ago in my pantry that I still haven't cooked

 No.24017

>>24016
Cook it and report back.

 No.24018

I have a can of whipped cream in my fridge and I just took a hit off it

 No.24021

>>24018
You took a what off of it?

 No.24022

>>24021
A whippit

 No.24023

>>24022
enjoy your 30 second high and dribbly whipped cream

 No.24110

I'm drinking ice tea and eating gosomi crackers.
I tried a mille-feuille with strawberries today. It was good, the coldness of the custard and the flakiness of the puff pastry go together well.

 No.24122

It's not Japanese at all but I made pulled pork and coleslaw and wanted to share that it came out really tasty.

 No.24220

File: 746810cb-59b0-493a-a2aa-0f….jpg (61.76 KB, 800x450) Thumbnail displayed, click image for full size.

Since nobody really wants to post about cooking, I'll post an old recipe. You can probably find more optimal versions online if I'm totally honest.

So this recipe is lemon pie and it's good for probably 4 desert servings of 2 slices each time. You can also be a fatass and eat it all at once. In the case that you're a calorie counter, the entire pie is probably around 2k calories. I've tried to keep it simple since I know most of Samachan doesn't have specialty equipment or a lot of money to spend on food.

In terms of equipment and skills, this is what you'll want.

- A stove. An oven, if you want to make a meringue.
- A saucepan. A wok will do too - basically any pan that can hold a filling inside it.
- A whisk.
- Something to stir with.
- The only skill you need is the ability to stir and whisk, in this case.

You'll need the following for the pie proper.
- A pie crust. Making a pie crust can go wrong easily if you've never made pie before, so you should just buy a pastry dough crust (if you need me to tell you how to make a crust, you'll probably mess it up). Alternatively, a nut and cracker crust works if you'll a sugar junkie.
- Around 150 g sugar. This is where the calories kick in. This is like, 3/4 cup in American units.
- 60-70 g starch. This is about 1/2 cup; starch doesn't pack as dense as sugar. Doesn't particularly matter what kind, as it's mostly to get the filling to set.
- 250 ml or 1 cup heavy cream.
- 250 ml or 1 cup whole milk. Miss me with that skim shit; you're making pie, it's going to make you a lardball.
- 1 heaping spoonful lemon zest. This is probably like a tablespoon or something but I never really bothered to check, just get a metal spoon you could eat soup with and heap it.
- 150 ml or 1/2 cup and then a little more lemon juice, nonsweetened.
- 3 chicken egg yolks. Keep the egg whites around.
- 3 spoons of salted butter. Alternatively, 3 spoons of unsalted butter, and then half a spoon of salt.
- Like 10 ml of vanilla. That's like, 2 teaspoons, I think.

 No.24221

File: Lemon-Icebox-Pie-1.jpg (78.14 KB, 1422x948) Thumbnail displayed, click image for full size.

Now for the topping. I'm going to go for whipped cream and a smol meringue; these are two DIFFERENT recipes. You can honestly buy the whipped cream in a can, but if you do, try to get one that's sweetened. One that's flavoured vanilla is even better.

If you're going to make the meringue, you want to take those egg yolks, add a *tiny* bit of cream of tartar, 75 g (3/8 cup) sugar, and about a fingernail's worth of salt. Whip all of this shit together until it starts forming massive, hard peaks.

1. Now to make the pie. Drop everything but the egg yolks, butter, and vanilla into a saucepan and mix them on medium heat. Don't turn the heat up or it'll burn. Keep stirring until it's boiling.
2. Take it off heat. Add an egg yolk and whisk it furiously for 20ish seconds. Add it back to the heat and stir until it gets thick (probably 2-3 minutes).
3. Take it off heat, add the other two yolks and whisk again. Put it back onto the heat for another 2 minutes.
4. Add the butter and vanilla and stir it in. Pour this into the pie shell and let it sit for 15-20 minutes until it's nice and cool. Refrigerate until it's set.
5a. If you're going to use whipped cream, you can take it out now and put the whipped cream on top, either decoratively through the pipe or just spread evenly like a mat. You don't need to, and shouldn't, cook this any further. This'll keep for a bit, so you can stuff it back in the fridge and eat it at your leisure. Also, if you want to be fancy like pic related, just do what it did and chop a lemon to be decoration. You don't even really need to eat it (if you want, you can make it into a sugar lemon).
5b. If you're going to make meringue, take the meringue you've made and spread it all around the pie. Make sure none of the pie filling is actually showing. Now put it in an oven at 175 C until the meringue is browned, which is usually half an hour for me. This version doesn't keep well; you want to finish eating it within 24 hours, so don't make it unless you're feeling particularly obese. It's probably easier to get a friend to help eat it, if you can't finish it on your own.

There's plenty of alternatives on these and you can move the ingredients around if you don't like how it turned out. This version can be a bit heavy, but I like my lemon pies heavy.

 No.24565

I bought some Furikake to put on my rice. Having never had it before, it's really good!

 No.24567

File: Ochazuke-13[1].jpg (79.84 KB, 680x1020) Thumbnail displayed, click image for full size.

>>24565
Add some hot water or green tea or broth to it.

 No.24568

>>24565
Listen to the anon beneath you
Ochazuke is baller and costs esentially nothing

 No.24570

>>24565
What flavor? Furikake is nice to have when you get dry dishes from Asian takeout places and they give you white rice and nothing to mix into it.

 No.24760

I have cooked for myself more days than not the past week, hooray me. I bought some Katsu sauce so I might try making tonkatsu but it seems pretty difficult.
>>24567
>>24568
I've done this a couple times, it really is good. I topped it with some salmon as well.
>>24570
It says "Katsuo Fumi Furikake" on it. It tastes kinda fishy and has seaweed in it.

 No.24804

File: 1569517570785.jpg (159.17 KB, 1000x1000) Thumbnail displayed, click image for full size.

Gonna make this, need to buy groceries though.

 No.24814

File: __asashimo_ashigara_kasumi….jpg (111.85 KB, 640x1364) Thumbnail displayed, click image for full size.

>>24804
Do tell us how it turned out.

>>24760
It's not too difficult but I suppose it might depend on your cooking experience, there are good recipes on the web. You should try to get your hands on actual panko instead of the bread crumbs you usually find in the west. Also, it's extra work but if you can be bothered, tonkatsu goes really well with curry.

 No.24821

Panko is great, I love how big and light the grains are. It's my standard breadcrumb for everything now except maybe fried fish. Even if I have to bread thicker than usual because of how big the grains are it still ends up being lighter and crispier than the usual breadcrumbs.

 No.24822

>>24814
The top of it cracked, I think I beat it too long. It has a nice puff though. I'll post a picture when I cut into it.

 No.24835

File: cake.jpg (187.02 KB, 1000x879) Thumbnail displayed, click image for full size.


 No.24836

>>24814
Gonna be making curry today so I'll do the tonkatsu tomorrow and have it with the leftovers.
>>24835
Cute!

 No.24837

>>24835
How'd it taste?

 No.24838

>>24837
It was good, the fresh squeezed lemon is worth the trouble.

 No.24841

>>24836
Curry tastes better the next day so that's always a good idea.

>>24835
Looks good, I'm tempted to try making it myself. What cookies did you use? I don't think they sell graham crackers here. Can you use whipping cream instead of heavy cream?

 No.24842

>>24841
Vanilla Wafers but you could make the crust with any cookies you want really. In my opinion you should try to get heavy whipping cream if you can. I think if you use regular the top would come out more soft and flimsy.

 No.24843

>>24804
does anyone mind writing out this out in a post? I want to make it but i dont want to look like a fucking idiot with this printed out

 No.24844

>>24843
Here's the ingredients
Cream cheese - (8 oz) 2 packages
Heavy cream - 2/3 cup
Granulated sugar- 2/3 cup
Two eggs
Cake flour 1/2 cup
Cookies 2 cups crushed
Butter 1/2 cup melted
Lemon juice 1/4 cup
Vanilla extract 1 teaspoon
Salt 1/4 teaspoon

 No.24845

Directions:
1. Preheat oven to 340°F.

2. Put the cookies into a plastic bag & finely crush them, then combine with the melted butter.

3. Line the bottom of a 9" springform cake pan with parchment paper. Spoon in the mixture, press down with a spoon or the bottom of a cup to spread evenly over the bottom of the pan. Place in the refrigerator to cool.

4. In a large bowl, beat the cream cheese and the following ingredients together in order: sugar, eggs*, cake flour**, heavy cream, lemon juice, vanilla, & salt.
*Add one at a time, beating until mixed in
**To prevent the cake flour from making lumps, pass the cake flour through a fine mesh strainer.

5. Remove the crust from the refrigerator & pour the mixture from Step 4 on top & spread evenly.

6. Place in oven and bake for 30 minutes, reduce oven temperature to 300°F. & bake for 30 more minutes. Turn off heat and leave cheesecake in oven for 1 hour.
Let cool completely.

 No.24846

Oh and let the cream cheese cool to room temperature, it will be easier to beat.

 No.24847

>>24844
>>24845
>>24846
thank you!!!!!!!!!!!!!!!!!!!!!! i really appreciate it!!! you're the best :)

 No.24848

>>24842
Would speculoos work?

 No.24849


 No.24850

>>24849
Ok thanks, I'll see if I can get my hands on the other ingredients.

 No.25089

Making shokupan, waiting for the first proofing. Gonna make some egg sandwiches with it.

 No.25197

Speaking of Ochazuke, I bought a Gyokuro once and it had a savoury taste that is unlike other teas. I have always thought that it would probably go well with Ochazuke but have never been able to get my hands on it again to try.

>>25089
How was it?

 No.25779

File: __hakumei_and_mikochi_haku….jpg (1.42 MB, 3152x4090) Thumbnail displayed, click image for full size.

Reading ningyohime makes me wonder if anyone has ever tried cooking with recipes from cooking mangas? I remember having came across Japanese sites that replicate old series like Mister Ajikko and Cooking Papa. If I remember correctly, as recent as when the anime was airing I even remember coming across recipes for Hakumei to Mikochi that if I'm not mistaken, didn't include recipes in the manga. Dungeon Meshi would probably be another one that would be interesting to replicate since most of the monster ingredients are based on real-life ingredients.

 No.25780

>>25779
I don't try them often because the recipes don't tend to go into much detail. I've tried a few - they generally turn out alright. The ones from early SnS, despite the manga itself going off the fucking wall, were legitimate as hell, for example.

 No.25782

File: __marcille_laios_thorden_….webm (653.45 KB, 600x600) Thumbnail displayed, click image for full size.

>>25780
I know that older series like Mister Ajikko and Chuuka Ichiban's recipes are a hit or miss because the mangaka aren't actual chefs unlike SnS which has an actual celebrity chef as an adviser. I've never actually followed neither SnS nor Cooking Papa but I know both are very popular and I've heard that the recipes for Cooking Papa are legitimate as well.

https://twitter.com/i/moments/964432281057214464
https://twitter.com/RRR_ringo_pai
The terms 再現料理 and 漫画飯 also brings up a lot of other cooking which replicates manga/anime.

 No.25783

>>25779
Replicating stuff from Dungeon Meshi would just make me sad. What's the point of monster cuisine without the monster?

 No.25789

File: 勝カレー.png (496.56 KB, 640x692) Thumbnail displayed, click image for full size.

>>24836
Did you make it?

 No.25791

>>25782
Yeah, SnS is notable as a series mostly for Tosh (and I think Tosh is overrated, especially early in the series) and for having a legitimate owner-chef with her own TV series as the advisor. It helped the believability of the series and added some good ideas to the early series, back when the stuff being shown were legit cooking tricks and/or recipes that would work and before Morisaki had to start reaching into the stratosphere with stupid shit like muh ketchup on dumplings.

>>25789
Japanese curry isn't real curry

 No.25792

>>25791
Curry sommelier here. Curry is a very broad designation and can include all sorts of dishes with completely different ingredients. Japanese curry is indeed curry, and is in fact fairly diverse in preparation, if not in character.

 No.25795

>>25792
But it still sucks

 No.25797

>>25791
Who cares as long as it tastes good.

 No.25798

>>25795
I didn't say whether it's good or not. There's plenty of curry that sucks.

 No.25815

>>25789
Yeah but my tonkatsu sucked, the breading fell off. Curry came out nice though!

 No.25822

>>25815
did you use enough corn starch

 No.25823

>>25822
I just used flour instead which is probably part of the problem

 No.25824

>>25822
I've never used cornstarch with panko. Is it better than the standard method of repeatedly dipping in eggs and rolling in the crumbs?

 No.25836

>>25824
Not him but cornstarch probably have better adhesive properties compared to flour.

 No.25837

>>25836
Well yeah if all he used was flour and panko. That would be kind of daft though…

 No.25847

>>25836
>>25837
The recipe I used called for flour not cornstarch I think. but I did the normal dip in flour then egg and then panko thing. It's possible the oil wasn't hot enough or that I used too much panko so the coating was too heavy.

 No.25849

>>25847
I've never used anything except egg and panko but if you want a thicker and more bready breading I can see why you would add flour and cornstarch. How did you fry it? I mostly shallow fry in avocado oil in the same cast iron skillet I cook 75% of things in.

 No.26268

What are you guys making for thanksgiving? I'm doing empanadas, spring rolls, dinner rolls, esquites, and pumpkin pie. Helping with turkey, stuffing, gravy.

 No.26285

>>26268
That's a lot of type of rolls
Probably going to make potatoes, sweet potatoes, turkey offal, and bone soup to go along with the turkey. Also tempted to stuff the turkey with a half-cooked beef wellington just to see what happens.

 No.26286

>>26268
I usually feel like making fried chicken and pecan pie but I'll probably be too drunk to cook anything so just whatever pizza place is doing delivery. Same as every year.

 No.26290

>>26285
You should do it. Worst case scenario is the wellington turns out bad, but the turkey would be fine.

 No.26291

>>26290
I thought of it as a joke at first since last year while I was stuffing the turkey I thought 'woah it's like fisting' and then I wanted to stuff the turkey with sausage
But sausage wouldn't absorb juices and it ain't big enough besides so I'm thinking of beef wellington just slid into the cavity

 No.26308

So it turns out that beef wellington really doesn't work that well with turkey because there's too much meat and fat and the breading gets basically drenched in juices and all soggy by default
What does work surprisingly well is roasted chestnuts, I made some beforehand and just sort of poured them into the pan after the turkey was done. There wasn't much blending of flavors or anything, but the chestnuts somehow helped to cut through all the meatiness of the wellington-stuffed turkey.

 No.26316

>>24017
Sorry, I just got back from the hospital. It was pretty good though. I had it in a dashi and aka miso broth with fried tofu.

 No.26324

>>26316
The soba was bad enough that you got hostpialized for three months?

 No.26325

File: V20[1].png (805.69 KB, 1143x1616) Thumbnail displayed, click image for full size.

I tried making meuniere using the recipe from the mermaid manga but not thoroughly according to the recipe and it turned out pretty decent. The addition of soy sauce actually works rather well.

 No.26329

>>26325
Japan puts soy sauce in everything and then makes it out to be some sort of amazing culinary achievement, but I'll grant that the stuff goes well with a surprising amount of stuff.

 No.26330

>>26329
Nothing wrong with that, every culture have their go to ingredient such as cheese and cream in the west, olive oil in the mediterranian and chili peppers in many countries south of the hemisphere.

 No.26331

>>26330
True enough, I guess it just grates on me because every single fucking isekai the MC loses his bananas over MUH RICE and the entire world loses their shit over UGH SOY SAUCE

 No.26332

>>26325
Heehee you ate manure

 No.26366

Has anyone made a roll cake before? I will make this recipe over the weekend https://www.justonecookbook.com/matcha-swiss-roll/ I don't own a jelly roll pan but it'll probably be fine.

 No.26367

>>26366
I don't bake much but that website's recipes are usually pretty good, I've thought about making castella before but my kitchen is quite small and inconvenient so I never quite got around to it.

 No.26368

File: __kirima_sharo_gochuumon_w….png (3.02 MB, 1600x1600) Thumbnail displayed, click image for full size.

I also wish I have an electric whisk, wanted to make this https://www.justonecookbook.com/souffle-pancake/
Tried making a meringue manually before but it collapses.

 No.26370

>>26368
You don't really need an electric whisk
Post the results of the meringue, what's the problem? Are you just not whisking it fast enough?

 No.26371

File: DKuVSZAVYAAb7xO[1].jpg (300.41 KB, 845x1200) Thumbnail displayed, click image for full size.

Made ホイル焼き today, it was delicious.

>>26370
It was a long time ago. I don't know maybe the eggs weren't fresh enough as well.

 No.26372

>>26370
When you're baking larger cakes and things an electric whisk can save a lot of time and arm soreness.

 No.26373

>>26371
Sometimes with meringue it's just bad luck and the whites just refuse to turn stiff
You should try again and see what happens, just make sure not to overbeat, that's a common beginner's mistake to think that you can just beat the whites forever and it only improves with more whisking

>>26372
Yeah definitely, just saying that it's not like - say - a cheese grater where it does something that becomes nearly impossible to do on your own with a knife. Can you do it? Yeah. Is it immensely frustrating? Yeah. Is it easy or really feasible for most people without hundreds of hours with a knife in their hand? Nah.

 No.26838

File: burg-4.jpg (144.03 KB, 500x543) Thumbnail displayed, click image for full size.

Is KFC really as popular in Japan as I've read? I heard Japanese people order a fuckig bucket for Christmas.

 No.26840

>>26838
The whole holiday of Christmas in Japan is just a KFC marketing campaign. They order buckets months early and get put on waiting lists for them.

 No.26847

Why the hell do sushi restaurants give you so little wasabi and pickled ginger? Do they really expect a little pea-sized bit of wasabi and two slices of ginger to be enough for 8-10 pieces of a roll?

 No.26848

>>26847
In Japan or…? Can't you just ask for more wasabi?

 No.26849

>>26848
Everywhere the sushi isn't prepared with wasabi in it. When it's already inside it's usually just the right amount but if it's served only on the side it's almost never enough. It gets old to be asking for more every time. Maybe I just have underdeveloped palate.

 No.26850

>>26849
Just ask for extra when you're ordering..?

 No.26851

>>26850
But what if they give me just the right amount this time?

 No.26852

>>26851
Leave the rest in the plate then

>>26849
I dunno, when I went to that conveyor belt sushi place in Osaka they gave me a pretty healthy dollop of wasabi and like a palmful of ginger
Mind, I ordered a box of 16

 No.26861

>>26366
Did you make it?

 No.26894


 No.26895

well, it's better than rub a dub dub thanks for the grub

…or is it?

 No.26896

Through The Dark Lord, Amen.

 No.26902

File: fansubs.jpg (1.42 MB, 3185x1348) Thumbnail displayed, click image for full size.


 No.26903

>>26902
I'm almost sure I can trace this image back to an ANN/MAL/CR sockpuppet.

 No.26904

>>26903
I'm interested.

 No.26930

I'm going to get fat from chicken katsu.

 No.26932

File: lewd.jpg (416.55 KB, 1876x1595) Thumbnail displayed, click image for full size.

Please recommend me some Japanese teas.

 No.26938

Like brands? Loose, bottled or bags?

 No.26939

>>26938
Brands are fine or just the name of the tea, loose. What are your favorites?

 No.26940

>>26939
I normally drink Hōjicha, the only brands I can find around here are Ujinotsuyu and Ohkuraen. I've heard that iyemon-cha are pretty good too but those usually bottled or in bags. Gyokuro are more expensive but I bought it once and it had an interesting savory flavor.

 No.26988

My vomit tastes of wonton soup, it's somewhat pleasant.

 No.27431

File: burger no hanayome.png (524.06 KB, 600x600) Thumbnail displayed, click image for full size.

>>26988
So what actually goes in western wonton soup? Like, here all it means is literally the soup you boiled wonton in but I'm not so sure that's the case where you guys are since I'm pretty sure I've seen restaurants that don't serve wonton have wonton soup.

 No.27441

>>27431
I think it's usually just wontons in chicken broth. I don't see just boiled wontons on their own very often but fried wontons and rangoons are pretty ubiquitous in American Chinese food. Dumpling soups are pretty common here in general so I'm sure some restaurants only use them for the soup too.

 No.27443

>>27441
>fried wontons
Of course
I had to look up rangoons. They look a little shrimp crisps.

 No.27476

I got a real rice cooker rather than a $30 walmart one and I've been enjoying it a lot.

 No.27490

>>27476
Please don't put down my $20 wal-mart rice cooker…

 No.27491

I've been cooking rice manually on a stove for the past year since my rice cooker broke and I find that the rice tastes better than the ones made from cheap rice cookers but obviously rice cookers are still more convenient.

 No.27492

>>27490
I'm not! If it works it works. My old one just had a habit of leaving rice burnt to the sides no matter what amount of water I used. And it leaked rice water all over my counter.
>>27491
This one has a little tray you can cook meat and vegetables on while the rice cooks, it's cool.

 No.27509

>>27492
Protip recipe for lazy bastards
Dice a large tomato roughly and cut up either an oily precooked sausage or a couple of raw breakfast sausages. Toss it in the rice cooker after you've washed the rice. Enjoy what is effectively rice with a side dish of vegetables and meat with all the nutrition and none of the 1200 calories, 15 dollar cost, long wait, or cold food you get from buying takeout. You can use greens too but tomatoes are a safer bet in my experience because they've got a stronger flavour and go pretty well with meat of any kind, steamed or otherwise.

Alternatively, dice half a (Chinese) cabbage and buy one of those pre-packaged tofu blocks (not the fresh ones in plastic bags, you want the cartoned ones). I dunno if tofu, where you live, is differentiated by ageing but you want heavily aged tofu. Drop all of it in a boiling pot and again chop up the breakfast sausages for faux meatballs (you can also use minced meat to make real meatballs; don't use Swedish meatballs, the herbs clash) and toss those in too. Don't add oil but add as much salt as you feel like and throw in parsley and sliced ginger if you like the taste and some soy sauce (light only, don't add salt if you add this). The soup really only takes about fifteen minutes after you add in the cabbage but it can't really be overboiled so you can basically have it simmering for as long as you want as long as the pot doesn't run dry. I'm making the recipe sound really complicated but it basically amounts to 'throw cabbage tofu and sausage into a pot', and it's almost impossible to mess up unless you let the pot go dry or add too much salt (which you can fix by adding more water anyway).
The soup is good on its own but it's also good if you just take the pot and pour it into the rice cooker after it's done cooking.

 No.27514

Just give me some rice and ss and I'm good to go.

 No.27516

>>27514
Rice and whatnow

 No.27517

>>27516
straight shota

 No.27518

>>27517
Oh /ss/
But you can't eat shotas

 No.27519

File: 1576130997763.jpg (59.63 KB, 790x1000) Thumbnail displayed, click image for full size.

>>27517
Damn right.
>>27518
Says who?

 No.27524

>>27509
I do something similar to the first one semi regularly. But I use frozen veggies instead of tomatoes because I don't really like tomatoes.

I have almost none of the ingredients for the second one sadly but I'll try it next time I go to the asian market.

 No.27525

>>27524
Yeah I thought you might not but you had a rice cooker and apparently have rice so I thought you might already be going to an Asian market regularly
The IDEA isn't that hard though. You can even go plain cucumber soup, which even though it sounds dumb as hell is actually quite wholesome when taken with hot rice. You can also put fish jerky into the soup to make what is essentially cheap ass dashi - dried squid, kelp, krill, and egg drop is pretty much poorfag ultra seaweed soup, but it tastes good and is pretty much perfectly fine, nutrition-wise.

 No.27527

>>27525
>I thought you might already be going to an Asian market regularly
I want to so I can cook more asian dishes but it's like 45 minutes away and every time I'm in the area I forget

 No.27530

>>27527
I see
Well it doesn't really matter that much, was just an idea. You should also stop freezing your greens, like damn son what the hell just put it in the fridge and buy groceries more often than once a fortnight
Next time you make an omelette, cut up a carrot or something and mix it in. Doesn't have to be a carrot mind you, but it's a nice way to get some vegetables into your breakfast.

 No.27531

>>27530
I usually do tamago gohan for breakfast. I could do to eat more vegetables though. And no I don't freeze normal vegetables but I buy those bags of veggies that come already frozen and cut up sometimes.
>buy groceries more often than once a fortnight
Hahaha

 No.27533

>>27527
You don't need to go to an ethnic store to make ethnic food regularly. Most spices and seasonings and things have a long shelf life so you can just stock up on what you think you'll use every once in a while and just go to the normal grocery store for the perishables you use on a regular basis like vegetables. They'll be a bit different from the exotic things recipes demand but it doesn't really matter that much. I go to the import store like once every month maybe.

Also frozen vegetables are fine. There are some especially, like peas and string beans and lima beans and okra and things that can be really hard to find fresh if it's out of season or you live in the wrong area, and unlike canned or jarred ones they're essentially the same kind of fresh as any "fresh" fish you'd get at most grocery stores. It really bothers me when people rag on frozen vegetables because they're not nutritionally any different from freshly-picked ones, and a bag of frozen snap peas that's been in the freezer for three months will easily be more palatable than a bag of "fresh" snap peas that's been in the fridge for a week.

 No.27537

I made a beef and rice bowl with onions and an egg tonight. It was great.

 No.27550

>>27533
When I hear greens I imagine he means leafy greens, and frozen cabbage or spinach or rapeleaf tastes notably different (worse) than the fresh stuff. Beans and stuff, yeah it doesn't matter that much, obviously. Plus leafy greens don't tend to be in short supply so there's really no good reason to not just buy it when you're out unless you live two dozen miles from the nearest grocery store, which is a cause for concern all its own.

As for the long shelf life thing you're right but I assume he means he can't get his hands on chinese cabbage. The only other ethnic stuff there is soy sauce and tofu, both of which will keep (the tofu won't keep for months and months but you shouldn't have tofu there for months and months). Breakfast sausage is a Western thing anyway.

 No.27551

>>27550
Frozen spinach is good though.

 No.27552

>>27551
Only if you're the type of person who likes straight spam

 No.27553

File: spam.webm (2.27 MB, 640x360) Thumbnail displayed, click image for full size.


 No.27555

>>27553
Is spam really worthy of censoring

 No.27557

>>27553
This is my favorite part of GuP

 No.27558

>>27555
It's a trademarked brand name. They probably don't need to but they always tiptoe around those in anime and it's funny.

 No.27559

>>27553
The gap between Yamagou's voice and appearance is so moe…

 No.27735


 No.27739

Making bread today, wish me luck

 No.27740

>>27739
What kind?

 No.27741

>>27740
Whole wheat and rye bread. I'm working from my grandmothers instructions

 No.27742

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It's rising!
I hope it comes out okay.

 No.27743

File: 6db5a78ea3357b5542e930737a….jpg (425.66 KB, 520x703) Thumbnail displayed, click image for full size.

>>27742
It rose!
I'm gonna make some soup while I wait for the loaves to rise again.

 No.27744

I ate too much honey and now my tummy hurts :(

 No.27745

>>27744
Were you just eating straight honey?

 No.27746

ye
is it weird?

 No.27747

I mean it's actual natural wild honey and none of that disgusting "honey-flavored syrup" you get when you buy honey from a store so it's really really tasty

that's my excuse

 No.27748

File: Spoiler Image (514.14 KB, 1632x1224) Thumbnail displayed, click image for full size.

Sometimes I don't screw things up.
Tastes good too. The soup is spinach, potato, and sausage.

 No.27749

>>27746
>>27747
I was gonna say yes but I've done the same when I got fancy honey so I guess it's not so weird.

 No.27750

>>27748
that looks delicious

 No.27773

>>27748
recipes

 No.27790

>>27748
The bread looks like prime dipping material

 No.27792

>>27773
For the soup I didn't rely on a single recipe but looked at a couple of different recipes relating to what I had. I'll try and recall what I did best I can.

Put olive oil in a soup pot, heat on medium, and cook some sausage until it's browned. Once it is, add a diced onion, sliced mushrooms, 3 cloves of garlic (also diced), and some spices (I just used salt and some kind of Italian spice blend I had in my cabinet) then cook them until the onions start to get transparent like they do when they are cooked. Next add chicken stock and a bunch of red potatoes cut up into decently-sized chunks, and boil the soup until the potatoes are soft enough to poke easily with a fork. Lastly, add a whole bunch of spinach and half a cup of heavy cream and it's done.

For the bread, mix 1/4 cup of warm water and 1/2 a tablespoon of instant yeast until dissolved. Then mix in another 1-1/2 cups of water, 2 tablespoons of vegetable oil, 1 tablespoon of salt, 1/4 a cup of honey, and 1/4 a cup of brown sugar until it's all mixed together. Finally add 3/4 cup of whole wheat flour, 1-3/4 cups of Rye flour, and 1 cup of plain flour, then mix until it's a dough. I used my hands to do this and it was a huge mess but if you had a mixer it'd be a lot easier. Once it's all the same consistency, dump it out onto a cutting board or table coated in flour and knead, adding plain flour as needed until it's no longer sticky and has a smooth and stretchy feeling. Then just cover it, let it rise for a couple hours, split it into two loaves, let it rise again for an hour or so, and bake it for 30 minutes at 350F

 No.27793

File: 1476897761928.jpg (83.19 KB, 840x1232) Thumbnail displayed, click image for full size.

I'm definitely gonna make more bread in the future now that I have yeast and all these weird flours. It was surprisingly fun and rewarding even though my tiny apartment kitchen barely has room for it.

 No.27795

>>27748
Nice beer. I've only had it once and I don't love dark ales but I remember it being pretty solid.

 No.27833

File: shizuru_ramen.jpg (658.9 KB, 806x1100) Thumbnail displayed, click image for full size.

Noodles for the sick ppl

ingredienders:
- dried or fresh tasty roots like celeriac or parsley
- chicken stock
- 1-2 gloves of garlic
- a bit of ginger if u ar e really sick
- 1/2 - 1 onion
- soy sauce
- oyster sause (if u can get it)
- them dry noodles :D
- chili oil or normal oil but chinese chili oil is better
- paprika
- 2 eggs
- tofu if you like it

When you boil up the roots, garlic and onion it will smell like new years eve in the kitchen. You can also lite up some firecrackers, but don't set stuff on fire! Chop everything finely, chop chop chop! Put it with the oil in a metal cylinder with a metal bottom and put it on the stove and add water after initial roast.

Add EVERYTHING except the eggs and cook at low heat. Remove foam, because it is evil and will make you into a mermaid. Add the eggs and spice up with the spices. Oh you already did? Just add some more, it will be finde. Stir until everything gets cloudy.

Let it sit for some time and make love with the people who need it in the meantime. Then return and serve still hot but ready to inhale and cry upon. Things will be alright, don't worry and eat up.

 No.27834

>>27833
Cute recipe
>make love with the people who need it in the meantime
w-what?

 No.27835

>>27833
I just tried this and now my cold is getting worse because my house burned down.

 No.27836

File: もぐもぐ.gif (85.5 KB, 352x449) Thumbnail displayed, click image for full size.


 No.27894

>>27836
What if I deny eatsuki her borger

 No.27895

File: Reaction face 1126.png (57.19 KB, 275x280) Thumbnail displayed, click image for full size.

>>27894
you would be a heartless monster, who denies a cutie some food?

 No.27896

File: 78690438_p1.png (846.39 KB, 1020x3120) Thumbnail displayed, click image for full size.

I love denying food to my lolis

 No.27905

>>27895
To be totally honest I deny my cat food sometimes just for fun too
I make it sit there while I'm eating, like, steak, or salmon, or whatever and it keeps meowing but there's no food for it and when I'm done eating I pick it up and toss it into its little cat room and close the door.

Also, Eatsuki needs a diet.

 No.27906

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>>27905
What the heck

 No.27937

>>27906
It has its own cat food it's not like I'm starving it to death
But literally every time I walk into the kitchen and pick up a knife it starts circling and meowing and when I'm eating it keeps trying to jump onto the table. My sister got rid of it by dabbing its nose with wasabi so now it avoids her like the plague but I don't want to do that, so it thinks I'm a good source of scraps.
At least once it almost set itself on fire because I was pan-frying some cod and it smelled the fish or something so it nearly fucking jumped into the gas fire. Really I'm doing it a favor.

 No.27938

>>27937
Well that's understandable at least. Cats can be really obnoxious.

 No.27990

File: Spoiler Image (148.92 KB, 816x612) Thumbnail displayed, click image for full size.

Whole wheat bread with smoked gouda and herbs.

This stuff is amazing.

 No.28088

I made chicken pot pie today. Pie crust is really tricky.

 No.28200

chopping chocolate sucks ass! anyways has anyone made miso? if so what do you ferment in? thinking of getting a big plastic bucket and just doing it in that.

 No.28201

>>27748
What do you cook your boules in? Do you have a dutch oven?

 No.28205

>>28201
I've never heard the word boules before
But no I just baked them in a normal oven on a baking sheet after forming the loaves. Or in the case of >>27990 I used a loaf pan.

 No.28224

Bread attempt #4 was a disaster. It's… edible though and at least the apartment smells nice.

 No.28225

did you almost burn the house down?

 No.28232

>>28225
No I think I over-proofed the dough or didn't knead it enough or baked it too long. The crust is way too hard and the inside is way too doughy.

 No.28233

>>28200
Making your own miso from scratch?

 No.28278

Friend just tried to order a rib eye steak at Curry House wtf?

 No.28282

>>28278
Order curry at a steakhouse to balance it out.

 No.28319

I made chili and cornbread for supper today. Fried rice a few days ago. I'm slowly working towards cooking all my meals (or eating leftovers).

 No.28341

I bought a 1.5kg wheel of brie and a ton of baugettes yesterday so I could make a cheese sandwich
The wheel was gone when I woke up even though there was half of it left yesterday when I went to sleep and only my little sister woke up earlier than me.

 No.28345

maybe your sister is a mouse

 No.28347

>>28345
Maybe
She was the one who was telling nobody to finish the wheel because she wanted to leave it for tomorrow

 No.28348

>>28341
That's pretty cute though I can't lie.

 No.28370

Attempt #2 at tonkatsu turned out way better than the first. No idea what I did different this time but the breading stayed on no problem and it was delicious!

 No.29404

i want goya champloo

 No.29405

>>28282
I don't think that's a rare occurrence in Japan.

 No.29406

>>29404
I've never had the chance to try bitter melon, is it good?

 No.29409

>>29406
i like it at least but i have a taste for bitter stuff so

 No.29412

>>29406
It's pretty flavorful and there are a lot of ways of preparing it, some of which take an edge off the bitterness if that's not your thing. Many people don't like it even in countries where it's traditional though.

 No.29429

>>29406
I like it stirfried, but I'm also of the opinion that pretty much anything tastes good properly stir-fried.

 No.29456

>>29409
>>29412
>>29429
Interesting, once I'm able to go outside again I'd like to get some just to say I've tried it. I tend to like most "acquired taste" foods so I'm optimistic I'll enjoy it.

 No.29464

>>29456
what "acquired taste" have you tried

 No.29466

>>29464
I put acquired taste in quotes because I don't know what even constitutes that. Maybe it'd be better to say "foods that some people tend to dislike"? Things like strong cheeses, black coffee, organ meats, peated whiskey, or salmiak licorice.

 No.29468

>>29466
Strong cheeses definitely count I'd say
Organ meats aren't acquired they're just things that people with taste like

 No.29486

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>>29468
Yes, I do love me some hormone. The best I've had so far was ハツ I had in Tokyo's shitamachi. Some offal probably qualifies as an acquired taste, especially if it's seafood.

>>29466
Everything you've mentioned are things people of taste would enjoy.

 No.29487

File: __isokaze_kantai_collectio….jpg (320.34 KB, 2000x2288) Thumbnail displayed, click image for full size.

I want a shichirin.

 No.29488

>>29487
I really like that kind of fish

>>29486
>everything
Licorice is nasty though

 No.29489

File: 1464810409092.jpg (648.01 KB, 848x1200) Thumbnail displayed, click image for full size.

>>29488
Salted licorice is great



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