What Have You Cooked Recently?

✨Tard-Star✨ said:
>Be me
>Baking lemon rolls because it's Easter
>A lemon roll is just a cinnamon roll but with a lemon zest and vanilla filling instead of cinnamon
>Double the recipe
>Somehow only end up with 15 rolls
>That's basically nothing for the family of 35

What the fuck is baking
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yay! a 4chan refugee
 
Maraschino cherry chocolate chip cookies based on this recipe. The pink is certainly a look but I like my rustic ones too. I didn't use any extracts, used less sugar and chocolate chips, and I didn't "press additional cherries and chocolate chips into the outside of the dough balls" because that's weird but they taste great. My only note for next time is use slightly fewer chips and maybe slightly more cherries.

cookies.webp
 
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THE SUPREME ONION said:
yall gay ass slop cooking chef larping people cannot handle the thruth that this is the pinnacle of the human culinary history

View attachment 7168671

you might as well try to suprass it with your retarded recepies that take 60 hours to be made and end up tasting like grass and dirt, meanwhile in five minutes i will be deliciosly devoring my AUTHENTIC pepperoni flavours while you sit down and cry hoping you coul actually eat insted of being in a pseudo prison in front of the oven like a little bitchmade house maid :smug:
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The new hot pockets are complete ass though. The old ones tasted way better. They changed something in the ingredients or how they made them.
 
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Disdainer of the Plebs said:
Just prepped some lamb chops with balsamic lemon rosemary garlic marinade. Gonna grill them on charcoal tomorrow for Easter and serve with green beans and roast potatoes. The Costco butcher department is amazing.
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So the grilling was a success:

grill.webpdone.webpplated.webp

Was excellent.

Marinade Recipe:
- 1 Fresh lemon
- Bottled Lemon Juice
- 4 cloves of garlic, chopped finely
- 4 sprigs of fresh rosemary, chopped finely
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2-ish tsp Salt (i just sort of eyeball it)
- Pepper (again, i just sort of eyeball it, did about 30 grounds)

Finely chop the garlic and rosemary. Squeeze the lemon juice, top up w/ bottled juice if less than 1/3 cup. Add in vinegar and olive oil. Add in garlic and rosemary. Finally, zest the lemon and add into the marinade. Stir everything with a fork until it mixes. Marinate lamb in a plastic baggie overnight.

As for the charcoal grill, if you have one, you owe it to yourself to get the charcoal baskets for cooking things like lamb and steak, it means you can put the heat towards the outside of the grill and indirectly cook the food. Especially useful with lamb which is kind of fatty - the rendered fat would drip down onto the charcoal pile and burn which carbonizes the meat. With the basket setup, this doesnt happen. It cooks slightly more slowly but far more evenly. Also, dont use that Kingsford bullshit, I use Cowboy Hardwood Briquets, you can get them at Walmart. They burn much more slowly, evenly and have much better smoke flavor.
 
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Moose meat lasagne.
Before that, moose meat meatballs(ground moose needs atleast 20% pork mixed in, moose is notoriously dry and fatless) with chanterelle and cranberry sauce(last years mushrooms, dehydrated).
Basically, moose meat anything because i have so fucking much of it in the freezer.

Troonos said:
Your cursive is so cool. Did you teach yourself that, or is that how you learned it as a child?
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I wouldnt trust those pictures being his, the guys a fucking weirdo in chat and hall of shame thread.
If theyre were timestamped/signed however...
 
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I need advice on an alfredo recipe for 60 non-Itais. Should I start with bechamel and add the cheese, or just use butter, cream, and cheese? How do you all feel about adding a bit of lemon to brighten it? I should definitely grill the chicken separately, and roast some broccoli (I like the nutty flavor), but does anyone have any other advice? Current menu is lasagna, chx alfredo, zucchini and yellow squash, salad, and garlic rolls.
 
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OrionBalls said:
I need advice on an alfredo recipe for 60 non-Itais. Should I start with bechamel and add the cheese, or just use butter, cream, and cheese? How do you all feel about adding a bit of lemon to brighten it? I should definitely grill the chicken separately, and roast some broccoli (I like the nutty flavor), but does anyone have any other advice? Current menu is lasagna, chx alfredo, zucchini and yellow squash, salad, and garlic rolls.
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Whether you start with bechamel or butter+cheese, you need to buy a bag of Sodium Citrate. Add it after heating up the base, but before adding the cheese. It's the secret to a perfectly smooth, creamy cheese sauce with no denatured proteins or graininess.
 
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