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/h/ - Hobby Autism

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I made alfredo for the first time. What do you faglords cook?


pizza bout 2 times a week
fresh home made dough, fresh sauce, piles of cheese, topings galore


that isn't even bread


Post some pics and recipes


gud lukin fredo budy. doing 1:1:1 butter, cream cheese?
bought a bread machine that does pasta dough n stuff, well worth

basic bread that comes out fuckin awesome
Put in musheen:
1 cup warm water (temp per yeast)
2 tablespoons white sugar
1/4oz or 2Tb bread machine yeast (i like fleischmans)
let it rise for about 10-15 mins, then put in following order
¼ cup avocado oil (olive if ur incel)
3 cups bread flour
1 teaspoon salt (onto flour, don't drop in yeast)
comes out like jap milk bread, tasty af


cook a lotta fosh
cheap frozen tilapia filets from walletworld
simple sautee w/ salt + pepper in whatever oil available,
kinda "deglaze" the pan with vinegar with the fosh still on the pan tho (cuz not really making a sauce of any volume, just getting hot vinegar and oil and the pan bits up into the fosh filet
then just serve plain or in tortillas w/ cabbage if feelin fancy
i make a mean lasagna w/ ground pork and ground beef
pulled pork carnitas in the slow cookr (don't be stupid and pour soda pop in it like soccer moms do use actual fresh squeezed citrus fruit juice holy FUCK i'm angry now)
i lost my food processor in the divorce and i'm too cheap to buy another so i don't make as much salsa as i used to (FUCKIN BITCH she's a shitty cook)


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>gud lukin fredo budy. doing 1:1:1 butter, cream cheese?
Thank. Yes that's the ratio I used.
Tonight, pot roast. Never made it before. We have Angus butt roast, celery, carrot, onion, garlic, potatoes, and I'll throw some peppers in for good measure. More pics as it develops.


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Simmering all the veggies still, waiting on the broth to reduce. I think the starch from the potatoes will thicken the broth up. In about an hour ill add the meat back into it.


sounds like that lasagna be hittin doe


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Added the meat back to the pot. I'm going to simmer that for about 30 minutes and see how much of the fat renders out of the beef chunks.


Looks like gulyás.


2.25 teaspoon yeast, my bad
howd it taste? roast is perfect fall/winter eatin. impossible to fuck it up tbh


It tasted pretty good, I'm going to add a couple more dried peppers next time to spice it up. I only needed one quart of broth, probably try some experiments too. I'll try some beets and radishes once they are grown


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Ground beef with sautéed celery, garlic, and dried peppers. Cooked the noodles, then added beef mixture. Made gravy and poured over top.


that gravy hittin me, looks fukn great
snagged a half beef this week u got any recipes with soup bones?


>recipes with soup bones
Not personally I don't, I've never made stocks or anything


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figured i'd ask, if ur interested i'll post when i get to them
know some butchers will give em away

freezer paid for itself. grass fed steaks, brisket, ribs, mignon etc ended up $4/lb. tastes way better, can see the diff draining


where the motherfuck u findin half beef share's for $1k NIGGUh??????


>if ur interested
Good deal on the beef I recently met some ranchers and am trying to get some from them. I need a bigger freezer though. Some of the fellas at work might put up on half a cow with me though and allegedly im going hunting for deer this season. Thatd be tits


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some retards steaks:
-salt the steak, place on elevated drain rack in fridge for at least an hour, but about 4 hours is the sweet spot for me.
-pull ur meat out so fridge doesn't get pregnant, wipe any salt off, get meat to ~room temp
-get cast iron hotter than dotz in a sundress
-trim some fat off steaks, put fat chunks in pan to oil up (gets a better crust & cook ime)
-fat chunks out, steaks in
-give em a headpat to press em bitches onto cast iron for better sear
-2.5 mins ea side (depending on thickness / stove temp), grind pepper on just before the flip
-munch gristle while waiting, or share with ur coon

usually throw two cloves smashed garlic in when starting the steaks. doesn't do much for steak's flavor unless you have rally fatty steaks or wanna do butter steaks but it tastes gud


how much they askin around you?
scope poor or rural places within driving dist, look for MAGA indicators on their reviews, and mention bein worried about gommie takeover
i live rural/poor af, lucked out dude's down the street
gonna wait for lady friend to come over after tday to do stock, she reads cookbooks to fall asleep
for ref pic was 7cu.ft. freezer
hell yeah, good luck on the hunt and with the rancher budys


>how much they askin around you?


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>using the fat to grease the pan
I'm going to try this one
I was wondering how big that freezer was. That's pretty decent. Hope the stock turns out good
I fried chicken for the first time this weekend. Turned out pretty tasty. I added spices salt, pepper, paprika to the eggs, dipped the chicken in flour, egg, then flour again. Next time I add more seasoning to the eggs, and brine the chicken first


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Smoking ribs and a turkey.


your food always mak me HONGRY
u use pineapple in your rib rub?


>pineapple in the rib rub
Not this time, I forgot to take a pick of the pineapple we smoked. :(


i've been doin a sorta perpetual hot pot / hunter soup sorta thing for 3 weeks now
it started as a hotpot and was just straining/retaining hte broth for the next one, but i got sick of hot pot so i used it as a base for some lamb stew
then it turns out i wasn't actually tired of hot pot i was just tired of lamb. so am turning it back into a hotpot base again


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Lamb stew sounds pretty good.
Potato pancakes
Grate 8 medium sized Potatoes inna bowl
Dice one large onion
Add salt, pepper, 2 eggs, flour and Paprika
Mix well
Heat up oil in a pan and spoon the mixture into the oil once it's hot enough. Smush a bit with spoon to flatten, fry until golden brown.


god damn shithouse stew is guuud except my ass is gonna explode
shallots, carrots, can hatch chiles, beef, bone broth, in crockpot
dump whatever spices in. i lik turmeric, chile powder, garlic powder, cumin. ezpz
didnt' take pics because i fed a milf then got lucky


fucking jew


>inability to read
I went to public school too fam. Potato cakes are a Polish dish, not a kike one smhtbh


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smokers, smoking. On today's menu, we have:
>1 rack of pork ribs, seasoned with brown sugar, Thyme, Fennel and crushed red pepper from the garden.
>2 beef ribs, seasoned with morroccan garlic hot sauce, Thyme, and Turmeric.
>3 beef ribs seasoned with salt and pepper
>4 hand made jalapeño poppers.
They have been on the grill for about two hours. More pics tbp


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Beef ribs are done, p tasty tbh. It was my first time making them.


>not throwing your blueberries in the dumpster outside the barracks on your way to the airport for terminal leave


ew why are there animals in it


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Making stew again

I started by seasoning the beef chunks, browning, and removed them. Then I added garlic and dry peppers from my garden in. Then added the veggies, broth and am simmering/reducing everything. I'll add a can of diced tomatos in about an hour when I add the other quart of broth.


how much to have you cook for me?


about tree fiddy


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Smoking my first brisket tonight. It should take about 12 or so hours to finish. More pics tbp


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>T+ 1 hour.
Using mesquite and oak lump charcoal to start the smoke. Prolly finish it off with a mix of pecan and mesquite. Ill post another when my "shift" ends in about 5 hours, and another update when I wake up.


lookin lik a sexy bark budy


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ofs meny thankrs my prend

>T+ 10.5 hours

Pork butts on there too. Idk when my neighbor threw it on.


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pic 1 and 2
>T+ 14.5 hours
Wrapping the brisket, and moving it off the direct heat
pic 3
>T+ 19 hours
Done and done. Yes it is as good as it looks


thanks for the updates, it does look damn good


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New batch of pickles from radishes, peppers and dill from the garden. I did a cold pack method this time. Next time I'll pop the lids.
1 1/2 cup vinegar
2 cups water
1/4 cup salt
Bring to boil then let cool.
>added for flavor
red cyanne dried
mustard seed
garlic whole cloves this time
onion sliced thin
dill basically whole I pinched the stems and threw those in too they add a lot of flavor
radish sliced thick
I'll let yous guise know how they come out in a couple days.
To Make:
>pack jars with your ingredients
>after brine is cool fill the jar to the top
>let cool more if need be


u readr minds budy? was just thinkin of getting canning set up, those look fucking fantastic


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trying kombucha, ordered scoby online just to get it going and the first batch is super weak
going to shore it up as i go but unflavored kombucha is hard as hell to find for some reason

basic recipe:
first ferment-
1 scoby per gallon-ish
8 tea bags per gallon
1-2 cups of premade kombucha

-if ur waters not filtered, boil the gallon and let the tea steep until it goes room temp
-add tea to scoby, saudi fashion show with cheesecloth or papertowel for ~10 days, it'll taste viniggery when ready

second ferment:
-add fruit or sweetener to grolsch bottles (can use honey, whatever)
-let em ferment/carb for about 3-10 days but it'll depend on your scoby and ferment conditions
-save 1-2 cups with the scoby for next batch and scoby aquarium

went raspberry ginger for the pekoe tea, kiwi for the green tea
just went in for second ferment yesterday


nice collection
i've got sum too but i just keep my MLP figurines in them


how do you prevent the cum from tasting funny?

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[ 76 / egy / h / kc / librejp / sp / v ] [ ukko ]