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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

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Noodles

 No.17431

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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

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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

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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

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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



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