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 No.29560

Onyo edition

 No.29561

Best /ck/ thread ever
https://archived.moe/ck/thread/12478272/#12478272

you can learn about history, medieval cookery, and cooking here

 No.29562


 No.29563


 No.29564


 No.29565


 No.29566

super underrated channel

 No.29567


 No.29569


 No.29570


 No.29572

daily reminder that the michelin star is a scam
under socialism we will have a true rating system untainted by frenchmen or capitalism! viva le revolution

 No.29575

>>29561
That was an awful thread and I regret reading it

 No.29578

Eaten with either steamed rice or paratha bread

 No.29580

Forgive me for sounding corny but paratha is basically crack in the form of buttery flatbread
Slather it with ghee instead of normal oil while it's cooking, though
You can also look up recipes for stuffing it with curry ingredients which makes for a pretty good snack

 No.29581

File: 1664614371929.png (1.09 MB, 1280x720, ClipboardImage.png)

>>29580
bread with butter is tastier

 No.29582

File: 1664614863242.jpg (137.93 KB, 791x974, 1661699244297.jpg)

Comrades I have a niche interest in cooking.
Cooking en masse.
None of this cook enough for one or four people, no. I want to cook to feed the thronging masses of the proletariat. I am the canteen made flesh.
What techniques, gear, and cuisine (with few but versatile ingredients) can be prepared in a home kitchen, but in copious volume?
I notice Sikhs tend to do this well, as do the Chinese and the Spanish.

 No.29584

>>29582
Big pots big bags of rice

 No.29586

>>29566
>>29567
This guy is pretty pretentious and tedious about onion soup and beef broth

 No.29596

>>29582
look up wedding cooking, temple cooking, feast, "dawat"

those "cooking for entire village" videos are pretty popular for some reason

how are you going to fund it tho?

 No.29597

>>29596
mods please solve this bug where even if you post the link it doesn't go through if you post while hovering down

 No.29599

>>29596
I'll check those out

 No.29611

>>29581
But ghee is butter.

 No.29615

File: 1664682105063.png (1.21 MB, 1200x1200, ClipboardImage.png)

>>29611
it is a sort of clarified butter, which is fat separated from butter, however ghee also includes simmering the butter while the fat is separated which gives it a unique flavour
idk what the other anon is getting at though

 No.29617

>>29615
>>29611
>clarified butter, which is fat separated from butter

AHA! this is why bread and butter tastes better!
bread butter better
bread butter better
bread butter better, say that fast five times

has anyone cooked bread with ghee?

 No.29621


 No.29660

File: 1664808373396.png (969.7 KB, 1024x677, ClipboardImage.png)

Roasted Eggplant with Bell Peppers, Chicken and Mozzarella
—1 medium eggplant, sliced lengthwise into 1/4-inch thick pieces
—Sea salt
—3 tablespoons melted ghee or clarified butter, divided
—2 red, yellow or orange bell peppers
—4 boneless, skinless chicken breasts
—8 ounces mozzarella cheese, shredded (substitute with Fontina for Gaps)
1. Preheat oven to 425 degrees F (218 degrees C) and adjust rack to middle position. Lay eggplant pieces on a baking sheet and season both sides with sea salt. Let sit for 20 minutes.
2. Pat eggplant pieces with a cloth to dry. Using 1 1/2 tablespoons ghee, brush eggplant pieces and bell peppers (the peppers will be whole) with the ghee. Place bell peppers and eggplant slices on a baking sheet and roast for 20 minutes, until edges are turning golden brown. As soon as you remove the eggplant and peppers from the oven, place peppers in a large bowl and cover tightly with plastic wrap. Let peppers cool for 10 minutes, then peel skins off, remove seeds, and slice.
3. Heat remaining 1 1/2 tablespoons ghee in a large skillet over medium high. Place chicken breasts in pan and cook for 3 minutes, until bottom is golden brown. Turn chicken and cook another 3-4 minutes until golden brown on second side, and chicken is cooked through.
4. Divide roasted pepper slices on the 4 pieces of eggplant. Place a piece of chicken on the pepper slices and top with cheese. Bake for 15 minutes until bubbly. Serve immediately.
https://deliciouslyorganic.net/roasted-eggplant-recipe/

 No.29774

File: 1664970248716.jpg (35.84 KB, 480x542, 1664581082683.jpg)

>>29660
fuark that looks good

 No.29776

File: 1664971753129.jpg (2.6 KB, 125x121, 1388706896070.jpg)

>mfw I cut an onyo

 No.29778

>>29776
F

they need to make glasses that can protect us against the evil onion

is it true that it hurts because of the dirt in the eye

 No.29801

>>29776
stay stronk bruva

 No.29819

WHY DO SUPERMARKETS SELL FUCKING GREEN FUCKING POTATOES IM GONNA TAKE A GUN AND TURN EVERYONE OVER THERE INTO STEAKS I SWEAR TO FUCKING EVERY GOD IN EVERY FAITH

 No.29823

>>29819
useless cunt supermarket managers. they should be whipped with sticks.

 No.29835

>>29819
…which country do you live in? Sounds illegal.

 No.29845

>>29819
i don't know but i eat them by cutting off the green parts

 No.29903

>>29819
What's wrong with green potatoes, have I am not been meaning to eat them?

 No.29912

>>29903
bro… they're poisonous

 No.29914

Potatoes and kidney beans need to be cooked to be edible.

 No.30176

File: 1665635086396.png (3.24 MB, 600x5870, di0xsw3hlk431.png)


 No.30514

File: 1666507233663-0.png (1.95 MB, 1200x1920, ClipboardImage.png)

File: 1666507233663-1.png (2.49 MB, 1200x1200, ClipboardImage.png)

File: 1666507233663-2.png (1.27 MB, 1200x600, ClipboardImage.png)

File: 1666507233663-3.png (2.98 MB, 1200x1920, ClipboardImage.png)

File: 1666507233663-4.png (2.14 MB, 1200x1920, ClipboardImage.png)

(The writer uses "we" to refer to her family)
Prawn Bhuna
This recipe is an Indian restaurant-style king prawn curry with a thick aromatic sauce made of onion and tomatoes. Bhuna curries are originated in Bangel, India, and are popular across the UK Indian takeaways and restaurants. Restaurants and home cooking recipes are slightly different. In restaurants, pre-cooked prawns, precooked curry sauce base, spices, and herbs are used to make the Bhuna prawn curry sauce. But at home, we usually cook the curry sauce right away.
Ingredients
—400 g King prawns About 14oz, peeled and deveined
—1 Green Pepper Cut small squares
—3-4 Shallot onions Finely chopped
—4 cloves Garlic Grated or finely chopped
—3-4 Tomatoes Ripen vine tomatoes, finely chopped
—2 tsp Tomato puree Tomato paste or concentrate
—2-3 Green chilli Cut thin slices
—3 tbsp Cooking oil Vegetable or neutral flavour oil
—1 tsp Salt
—handful Coriander Roughly chopped
—1 cup Water
Spices
—1½ tsp Chilli powder Or paprika powder (see details in notes)
—½ tsp Turmeric
—1 tsp Curry powder Mild/hot Indian curry powder ( see details in notes)
—½ tsp Coriander powder
—¼ tsp Cumin powder
Instructions
—Heat the pan into medium heat, drizzle 3 tablespoons of oil and saute the onions are 2-3 minutes until soft. Then add the garlic and stir for another 2-3 minutes until the onions are light brown.
—Next, add the chopped tomatoes and cook until the tomatoes are reduced and colour changed. (It usually takes about 3-4 minutes to soften and reduce the tomatoes.) Then add the tomato puree and follow with the spices, turmeric, chilli powder, coriander powder, cumin powder, and salt. Stir it well for few seconds.
—Pour the water in, and bring it to simmer. Then add the king prawns and cook for another 3-4 minutes and follow with the bell peppers. Cook until the prawns and peppers are cooked through.
—Make a taste test and add more salt or water according to your preference.
—Turn off the heat and sprinkle chopped coriander. Transfer to serving plate and serve immediately with plain rice, naan, or chapati.
Notes
—Prawns - You can use regular prawns, shrimp, king prawns, jumbo prawns, or tiger prawns for this recipe. Make sure prawns are peeled and deveined.
—Instead of prawns - Fish fillets, squid, boneless chicken thigh or breast can be also used. Hard-boiled eggs, mushrooms, paneer, or firm tofu goes well with this bhuna sauce too.
—Shallots - Shallot onions are ideal for cooking curry. If you cannot get shallot, use regular brown onions, baby onions, or red onions available.
—Curry powder - We usually use Indian mild Madras curry powder for this recipe. You can use any mild/hot Indian curry powder according to your preference. If you prefer a more strong pungent curry flavour, you can add garam masala instead of curry powder.
—Chilli powder - Chilli powder brings both colour and flavour to the dish. Spiciness can be adjusted by adding more or less chilli powder. Or you can add paprika powder instead of chilli powder if you prefer the mild curry flavour.
—Water - Bhuna curry is usually is prawns or meat cooked in a thick sauce and do not contain lots of water. But you can always adjust the sauce consistency to your preference when you make it at home.
—Can you make it ahead? Yes, this recipe can be prepared ahead, and also fridge and freezer friendly. Once the curry is cooked, allow it to cool, store it in an air-tight container. Keep in fridge or freezer for later use. It usually lasts in the fridge for a couple of days and in the freezer for a couple of months.
—How to reheat it? Add a splash of water and stir it well if the sauce is too thick. Then simply reheat it over the stovetop or in the microwave until piping hot. Add extra chopped spring onions and green chilli just before serving.
https://khinskitchen.com/prawn-bhuna

 No.30526

>>30514
Do you know the secret to a good paneer dish base?

Is it cashew nuts or some other spice

 No.30527

>>30526
Palak paneer is really good
Never had a cashew based curry

 No.31728

So apparently most people think reheated fish smells disgusting and I should feel bad for eating it as leftovers for lunch
Is this just an anglo meme or what. Ive never gotten a complaint about it and Im not going to stop eating leftover fish or drowning everything in garlic regardless but i need a second opinion.

 No.31748

>>31728
well fish smells incredibly strong in general, it's not exactly a good food for the office breakroom

 No.31749

Any good recipes for cheap that serve a large group of people? Preferably under 100 bucks. I go to a street kitchen that could always hand out more food

 No.31790

>>31749
beef chilli is usually low cost low effort and easy to make for a gathering

 No.32120

File: 1674346392460.png (424.81 KB, 600x800, ClipboardImage.png)

I made pizza and cinnamon rolls today

 No.32122

>>31749
Lentils and daal

>>32120
unit

 No.32126

>>32120
Based. But work out or something tomorrow

 No.32157

File: 1674643672591.png (324.57 KB, 311x500, ClipboardImage.png)

Chinese Gastronomy by Hsiang Ju Lin and Tsuifeng Lin is probably the best introductory book on Chinese cooking methods and standard and regional recipes as well as a lot of other tidbits. It's very literary and poetic too, while being straight-forward as possible in its instructions. The only PDF I could find of it online was a restricted copy of it on archive.org that you have to sign up for:
https://archive.org/details/chinesegastronom00linh/mode/2up
You can also find a copy of Abebooks:
https://www.abebooks.com/servlet/SearchResults?kn=chinese%20gastronomy%20tsuifeng%20hsiang

 No.32158

>>32157
on Abebooks*

 No.32159

File: 1674648373858-0.jpg (748.92 KB, 6000x4000, Masala-Omelette-32.jpg)

File: 1674648373858-1.jpg (3.3 MB, 6000x4000, Masala-Omellette.jpg)

Masala omelette

3 eggs
1 small onion finely chopped
1 small tomato finely chopped (optional)
1 green chilli finely chopped
2 tbsp fresh coriander chopped
½ tsp kashmiri chilli powder (or cayenne pepper)
½ tsp turmeric powder
Salt to taste
2 tbsp vegetable oil or butter
1 tsp lemon juice

1. Add the chopped onions, green chillies, coriander, chilli and turmeric powder to a bowl. Give it a mix. Break in the eggs and whisk lightly. Season to taste.
2. Heat the oil in a large non stick frying pan. Pour in one-third of the egg mix in the pan. Give it a quick swirl making sure to distribute it evenly across the pan. Cook the underside for a minute on medium heat till it sets, is light brown and slightly crisp around the edges. Flip the omelette over and cook for a further minute on medium heat. Set aside & keep warm. Repeat and fry two more masala omelettes.
Fold over the ready masala omelette, pour over the lemon juice and serve stuffed in bread or rolled up in chapatti. And dunk in sweet chilli sauce or tomato ketchup.

https://maunikagowardhan.co.uk/cook-in-a-curry/spicy-masala-omelette-with-turmeric-onions/

Some other masala omelette recipes I found in a Guardian article:
https://www.thespicespoon.com/blog/spicedmasala-omelette-in-the-pakistani-manner/
https://www.youtube.com/watch?v=Df-rAlu_HbM
https://recipes.timesofindia.com/recipes/masala-omelette/rs54680309.cms
http://www.girlwithaspoon.in/vegan-masala-omelette/
https://www.theguardian.com/food/2022/jan/24/asma-khans-recipe-for-masala-omelette
https://app.ckbk.com/recipe/mowg93266c01s001r002/masala-omelette-wrap
https://meerasodha.com/recipes/masala-omelette/
https://maunikagowardhan.co.uk/cook-in-a-curry/spicy-masala-omelette-with-turmeric-onions/
http://kaipunyam.blogspot.com/2009/06/mutta-porichathu.html
https://www.bonappetit.com/story/desi-omelette
https://www.archanaskitchen.com/cheesy-masala-omelette-recipe-with-roasted-vegetables

OG French omelette recipe cuz why not: https://www.bonappetit.com/test-kitchen/how-to/article/perfect-french-omelet-hint-will-butter

 No.32160

Just watched The Menu

 No.32172


 No.32209

File: 1674937886997.png (5.03 MB, 2000x2000, ClipboardImage.png)

>>31749
>>31790
ya, ground beef is usually one of the cheaper meats and there's a lot of things you can do with it. Fajitas, Chilis, stuffed peppers, pasta sauces, the list goes on. In fact, tonight I'm having Sheperd's Pie
other than that, can't go wrong with soup

 No.32211

Green Salsa
-5 serrano peppers (2-3 if you want it mild)
-5 tomatillos (husk tomato)
-1 piece of onion that's a pinky long and a bit less thick than a pencil
-like half a handful of cilantro
Instructions
1.wrap the serranos and (peeled) tomatillos in foil and roast on skillet until the serranos are black and look shriveled
2. remove the stems of the serranos and tomatillos, chop up everything and throw in blender, adding half a mug of water to loosen it up
I like to add a tiny bit of garlic salt

Guacamole
-3 avocados
-3 red tomatoes
-3 serranos
-3 pieces of onion like described above
-2 limes worth of lime juice
Instructions
1.Cut up everything and mash the avocados in a bowl by themselves.
2. Throw everything else into the bowl and mash. Add a pinch of salt.
I recommend getting a molcajete and a tejolote to do the mashing

 No.32212

>>32211
bueno

 No.32213

just ate some eggs with diced habañero in them, shit is cash

 No.32215

>>32211
these are legit recipes.
t. mexican.

Here's my variation of the recipe:
Guacamole
-3 avocados. Ideally avocados should be somewhat soft when squeezed. If they're too hard, maybe wait a few more days.
-3 red tomatoes (this adds volume. If you decide not to add, that's fine too.) You want to cut squares the size of the top phalange of your pinky finger (like the size of a cooked garbanzo bean/chickpea)
-3 serranos (or some form of fresh spicy paprika/pepper, eg a fresh jalapeño. also optional)
-half cup of raw onions cut in small squares (optional, I personally don't like it)
-2 limes worth of lime juice
- small handful of fresh cilantro/coriander leaves. Parsely might work if you can't find cilantro. Optional, I personally dislike cilantro.
- a tablespoon of stock. Chicken stock or vegetable stock.
- two pinches of salt

Don't:
- Add cumin
- Add paprika powder
- Add any other shit
- Throw it out when it oxidizes a little (it looks black)

Do:
- Store it in the fridge, with a good seal.
- Finish it within a few days.
- Throw it out if you see mold.

The green salsa recipe is solid. I don't like raw onion so I would caramelize a bunch of chopped onion. You can also do the same with garlic, cut it up and roast it on a pan with a little bit of oil. You don't have to add cilantro if you don't like it. I don't and it still tastes amazing.
I would also add a tablespoon of stock. This really seals the deal, it rounds up the flavors really well.

You can also opt out of the blender and just mash them with anything, like a plastic cup or whatever. This leaves some texture and it's nice.

You also shouldn't peel the tomato skin. Leave it on. If the tomato is wrapped in leaves, then yeah, remove those.

Here's a variation that's very ez pz for all you lazy fuckers, with specific instructions and variations since I know you are lazy fucks.

Super simple delicious lazy mexican salsa
- chop tomatoes into 4 parts, or whatever, doesn't matter. these can be red or green. If they're red tomatoes, maybe remove the stem part that's inside the tomatoes, it's optional. Chop as many as you want as long as they fit in your largest pan or pot.
- chop onions. doesn't matter how, but they should be thinner than your thickest finger, so no big chunks. Cubes are fine if you prefer, this is the easy mode we're talking about. Thinner will be easier to cook.
- chop some garlic. Doesn't really matter how many nor how you chop them. For some like 5 large tomatoes, or 10 smaller tomatoes I use 1 or 2. I know you fuckers love garlic, but don't overdo it.

Up to now, we've only chopped tomatoes, onions, and garlic. Nothing fancy.

Put the onion first with a little oil in your pan or pot. How much is a little? Well just a drizzle. If you want to not fuck it up, then just use medium heat, and stir every so often. You want this shit to be cooked so that when you press a piece with a spatula, you can break it into two without there being any crunch. So all the freshness is out of the onion. If it gets to dry you can put a little water maybe a little more oil. You don't want this shit to be an oil soup either. For faster cooking, put on a lid, totally not necessary though.

Whenever the fuck you want, put in the chopped garlic. Be sure you're mixing this shit every so often. If it's burning too fast then just turn the heat down. Once the garlic looks brownish (doesn't really matter how brown, as long as the color has changed), then put in the tomatoes.

You want to cook these tomatoes for as long as you can be patient. You want to cook them at least as long as the tomatoes are soft, and if your shit is now a paste, then you've cooked them more than enough. Add water until its not a paste again.

You can optionally add some fresh peppers, like serranos, jalapeños, or another pepper-like paprikas. They should be chopped into small squares.

Add some lime juice. If you don't have, then put some vinegar, whichever you want. If it's red tomato salsa, then it shouldn't taste acid per se. If its green tomato, then just add a small splash to liven things up, green tomatoes are already acidic.

Next, add salt. You don't want to add too much because you can always add more but removing is impossible. A pinch is probably too little. I always eyeball it. Mix it, and taste. The salsa shouldn't taste salty either.

Add some vegetable or chicken stock. I always eye ball it. This will tie in the flavor too. TBH I think I always overdo it with the chicken stock and it still tastes nice.

If you don't have spicy peppers/paprika, and you like/tolerate spicyness, then you can outright just mix in any spicy powder you have to make it spicy.

Recap:
- chop onions
- begin to cook with a little oil
- cut garlic
- begin to cook
- cut tomatoes (or don't, whatever you like)
- cook everything for as long as you like
- stir everything.
- add some water until it's not a paste.
- put some acidic liquid (lime juice or vinegar)
- put salt
- put stock
- mix everything

Enjoy.

 No.32247

Cheeseburger

—Prepare a sane amount of diced onion, salt, pepper, garlic powder and any other seasoning that you like
—Worcestershire sauce and soy sauce are good umami adders
—Mix it all with a preferred amount of lean ground beef in a bowl to taste
—Take out chunks of the beef mixture and press them into equally sized patties
—Preheat a skillet/frying pan to medium heat with a couple tablespoons of fat or salad oil
—Cook the patties for a solid 4-8 minutes each, flipping them to keep them from burning on either side
—Melt a square of American cheese on them before they cool
—Toast enough potato buns, add personal toppings and condiments
—Become fat like the average hinterland American

 No.32248

>>32247
Replace the lean ground beef with a higher fat content ground beef and you don't need to add the fat or salad oil in the skillet

 No.32253

Trying some recipes from an old Indian cookbook I have Madhur Jaffrey's Illustrated Indian Cookery) and its yummy, even for this somewhat picky leaf
>Beef Baked with Yoghurt and Black Pepper (Dum Gosht)
self explainatory. You can get the cheapest cut of meat and it will come out incredibly tender
>Mushroom Pullao (Khumbi Pullao)
rice cooked with mushrooms, onions, garlic and ginger
>Flat Bread (Chapati)
you might think making bread for dinner sounds excessive but this this is very easy and fast and my understanding is that its an important part of indian cuisine. My recipes has two ingredients, 250g (9 oz) of sieved wheatmeal flour and 175 ml (6 fl oz) of water, and this will give you 15 chapitis
>>32247
Looks good. Its a small detail but I always put the cheese on right after the first flip so it really melts down into the patty. Also idk if peameal bacon is common outside of Canada but its so damn good on burgers


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