Onyo edition
188 posts and 49 image replies omitted.>>45677I am a lazy cook, i like stuff that i can cook in one pot only) That's why i like all kinds of stews. Peeling potatoes tho is pain, so i often make it without them and just boil some rice or buckwheat. Btw got nice recipe for buckwheat in one pan, wanna hear it?
>>45684101 cooking is apprentely baking desserts and decorating cakes, jeesus.
I would just start with basics skills and some theory on making a soup.
>>45680Well everyone has there own preference.
I devised this recipe recently, it's essentially a tzatziki base but without the herbs and cucumbers.
Simple High protein Salad:
250g Frozen Vegetables, Thawed
Equal parts Yoghurt
2-3 cloves of grated garlic (as much as you can handle)
1.25g salt
15ml vinegar
Add whatever other seasoning/herbs/spices you like
You could add also crushed nuts and diced boiled eggs for added protein or even cold meat if you're a carnist
>>45700Those are 2 videos, and yeah baking a cake can be nice
The other videos are also great
>>45704Sure, baking is nice. It's just definitely not for a beginner. They also don't have any discernable structure. Just some shallow enterntainment where you are tricked into thinking that you are learning something.
>>45688>It's a cooking thread not a health threadyeah, that's wrong, food is directly related to health, can't do one without the other, otherwise you're retarded.
>>45680Are you a moron, it is a recipe, I can see the ingrediends.
i just steal recipes from the nytimes' cooking section tbqh. these are some of my favorites:
Crispy Gnocchi With Spinach and Fetahttps://archive.is/VPW5N<i like this one cause you don't need to reheat leftoversBrussels Sprout Leaf and Baby Spinach Sautéhttps://archive.is/BmWdd<when i make this i modify it and use whole sprouts Crisp Gnocchi With Brussels Sprouts and Brown Butterhttps://archive.is/wmCGD<this one is my all-time favorite but i don't make it often cause it basically requires a full stick of butter Quick Tomato Soup With Grilled Cheesehttps://archive.is/dovCqTofu and Broccoli Fried Ricehttps://archive.is/GTRI7<delicious and comes together quickly but requires so much chopping they're all vegetarian friendly and most are pretty quick to make
>>45709yes you can see the ingredients, and nobody is having a conversation about nutrients, it's all about flavor.
do you feel smart by making those retarded remarks?
>>45737you're just mad all your meals are cardboard chicken breasts, and not my delicious basted garlic chicken with a side of kimchi and rice, which is then supplemented by a pea-based protein shake
>>45739>you're just mad you're eating chicken instead of chickenalright
>>45739Im mad I'm not eating your cock right now
Recently, I followed a recipe for a mallorcan almond cake but I didn't want to make a full cake in a big springform pan so I approximately halved the ingredients, slightly reduced the sugar that was mentioned on the recipe (because they ALWAYS list way 120% of what you need) and decided to pour the batter into a loaf pan and baked it for around 40 minutes, the middle of the cake was still slightly soft, it was sweet but also salty (because I used too much salt) but the saltiness went really well with the almonds and it was so fucking delicious I gotta redo it…
I used:
3 eggs,
more than just a pinch of salt,
100g of grinded almonds,
100g of powdered sugar,
some vanilla flavor, a bit of cinnamon,
a bit of grated lemon. All of the ingredients were just hand-measured but the proportions should be roundabout the same I guess.
The cake uses no flour and the idea is to get the cake fluff by whisking the egg whites into egg snow.
First, I seperated egg whites and egg yolks and mixed the yolks with the sugar until it got a bit creamy and then also added the other ingredients. Then I made the brilliant decision to hand-whisk the egg whites into egg snow which took forever and along the way I kept adding salt because I thought maybe that would help with the stability of the egg snow. I am pretty sure I used way more salt than what I needed to keep the egg snow stable but tbh, I really liked how the salt was still noticable in the end result. Eventually, I carefully mixed the egg snow with the batter (dont overmix it!) and then poured it into the loaf pan. 40 minutes into the oven and VOILÀ… no picture to present. But I'll definitely redo it in the coming days so I might post my ugly creation.
>>45742sounds yummy
wish i could eat cake whenever i wanted to make one
>>45743It is!! And why cant you? Do you have like diabetes or sth?
>>45741sorry anon i'm taken
>>45735this man has hypnotizing eyes
>>45744i'll become overweight again if i eat more than 4 pieces of baked goods a week
How come my supermarket ribeye steaks are never as pretty looking as the ones I see on YouTube videos? Youtubers also have thick fucking steaks that are probably 3 inches thick, I’ve never seen ribeye steak that that, the most thick I’ve see is between 1.5 inches and 2 inches at most.
>>45761youtubers are rich u are poor retard
>>45777please try to up the quality of your replies
>>45747His eyebrows are very nice as well
>>45761You can go to a butcher shop but it's generally more expensive
For the frugal, buying in bulk directly from farms is your best bet
>>45781I do not live near any farm bro, I live in a city.
>>45842is that boiled chicken or am I being thrown off by the total lack of seasoning. Either way, stop hurting yourself
>>45843Begone, troll. I've downvoted and reported you. This sub is for positivity and encouragement only.
>>45842>The chickenI'm pretty sure that's a war crime
>>45842does that really last 5 days without loss in quality or texture?
>>45850What is there to lose?
>>45842might be a bit too spicy and overpower the natural flavor, but might i suggest a salt and even black pepper rub on chicken beforehand
>>45842Dont worry comrade after the revolution we will liberate you from the spice less prison they have put you in
>>45852or just toss them into the pan at least
guys, how do i store left over curry paste?
>>46029>>46029Freeze it. Treat it like soup concentrate.
>>46030thanks. that's what i did
>https://archive.is/kfFnhGreen Curry Glazed Tofuanother recipe stolen from the nytimes. this is the third time i made this recipe but i bough better quality curry paste and coconut milk and it tasted amazing. was actually surprised how good it came out.
i also substituted quinoa for rice.
>>45992Батя?
This is diabolical level of slavic cooking.
It's like two levels below fried soup
>>45992You are mentally ill
>>45842Do honkies die if they taste a spice
>>46046Fried soup sounds kinda sick tbh
Like I'm imagining beef stew or chicken noodle soop but even more savory and thick
anons when the brine in a jar of pickles or olives turns yellow does that mean it's gone bad?
My sister just taught me an easy recipe for a greek yogurt dough pizza, which is perfect for me since I normally hate baking.
1 cup greek yogurt
1 cup flour
1 teaspoon baking powder
1/2 teaspoon of salt
1)Mix in bowl for a little while with a spoon, once it's more of a stable dough, switch to mixing it with your hand, rolling the dough around the bowl.
2)Dust the table or other surface you'll manipulate the dough on with flour, take the dough out of the mixing bowl and put it on the surface. Gently push down on the dough ball with your hands, but don't pull it. Once you've pushed the dough down, dust a rolling pin with flour and roll out the dough. Once flat, crimp the sides of the dough to make a crust.
3)Lightly oil or apply parchment paper to a baking pan, transfer the flattened dough to the pan and add your tomato sauce and toppings. Preheat the oven to 400 degrees (F) or 200 (C). Insert the baking pan and cook for 10-15 minutes, then rotate the pizza 180 degrees and cook for another 10-15 minutes.
This feeds one person if you're very hungry.
>>45761>supermarket ribeye steaksBulk ordering directly from farms is a kind of anti-consumerist socialism, I guess? Its probably better quality but you need a big freezer or lots of friends to share with
anons who live outside am*rica what do you use to substitute graham crackers in crusts?
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