What have you recently eaten?

Decided to trial run a recipe for Creole Chunky Vegetable soup. Saute'd a bunch of julienned onion, bell pepper, celeriac, cabbage, and carrot with a handful of toasted oats before adding crushed garlic and sauteing another minute, deglazing with a splash of bourbon, adding ham stock and a tin of chopped tomatoes, throwing in my usual cajun spice mix, some salt and pepper and some MSG, hot sauce, worchestershire sauce, a half teaspoon miso and a glug of soy and cider vinegar as well as a squirt of homemade ketchup, and leaving to simmer with a bay leaf for half an hour, stirring every five minutes.

The result I literally just finished as I typed the above was fucking amazing. Perfectly spicy and had all the flavour I could ask for, and while my decision to julienne the vegetables was peak culinary autism on my part, I think it really does help the texture of the finished soup stand out from other chunky vegetable soups.
 
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Had some chicken from an italian joint near here yesterday. Some kind of goat cheese and sun-dried tomato on top of it. Super fuckin' good.
 
The perks of where I volunteer is that 90% of the time there's free food in the break room. (Sometimes homemade by old ladies) Today I scored some free tapioca pudding cups.
 
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A tofu banh mi with sweet potato fries. It wasn't as good as I thought it would be because it was pretty bland. I think I'm going to try to make my own version of it next time.
 
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Today I created some experimental sourdough tortillas, and after a couple of failed runs due to leaving them to cook for too long thus turning them into giant dorritos, i finally got them perfectly soft and usable for burrito purposes. To this I added a batch of fresh kimchi turned into a slaw with the last of my homemade mayo, a generous spoonful of mango chutney, and some freshly prepared southern fried chicken tendies, and rolled it up into a burrito. The result was a perfect symphony of sweet, sour, savoury, spicy, and filling and I plan on making this shit atleast a dozen times more.

Also I know I have been REALLY oversperging about kimchi as of late, but jesus christ this shit goes well with so much shit and I cannot stress enough how much I fucking love it and think all you niggers should try making your own, even if it does ensure that the unholy and sulphurous hate of satan himself blasts forth from your rectum every five minutes or so
 
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75g chicken breast cooked on coconut oil
50g white rice
50g oats
20g garlic sauce (homemade from greek yoghurt and fuck ton of garlic)
20g tomato
20g onion
20g raw carrot
20g broccoli
seasoning: himalayan salt, black pepper, cayenne pepper, turmeric, ginger
drink: 200ml milque 2%
 
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Tried this out of curiosity; it was on the reduced shelf in Lidl and it's not hard to understand why. Revolting. DSC_0265.JPG
 
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Had to pull an all nighter so I grabbed one of those six inch turkey subs from Walmart, little bag of Fritos and a bottle of Coke for my 3 am dinner.

Sandwich still tasted better than Subway, so at least there's that.
 
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Judge Holden said:
Decided to trial run a recipe for Creole Chunky Vegetable soup. Saute'd a bunch of julienned onion, bell pepper, celeriac, cabbage, and carrot with a handful of toasted oats before adding crushed garlic and sauteing another minute, deglazing with a splash of bourbon, adding ham stock and a tin of chopped tomatoes, throwing in my usual cajun spice mix, some salt and pepper and some MSG, hot sauce, worchestershire sauce, a half teaspoon miso and a glug of soy and cider vinegar as well as a squirt of homemade ketchup, and leaving to simmer with a bay leaf for half an hour, stirring every five minutes.

The result I literally just finished as I typed the above was fucking amazing. Perfectly spicy and had all the flavour I could ask for, and while my decision to julienne the vegetables was peak culinary autism on my part, I think it really does help the texture of the finished soup stand out from other chunky vegetable soups.
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That sounds amazing! You all should take more pictures of your creations though. I want to see these foods.

Here's my attempt at cacio e pepe
IMG_20191004_204103.jpg
IMG_20191004_205652.jpg

This is a deceptively tough recipe that takes 20 minutes to make and uses barely any ingredients. Here is the recipe I used: https://www.notanothercookingshow.tv/post/how-to-make-real-cacio-e-pepe-pasta (love this show for food tips)

I made the mistake of not turning off the heat when adding the sheep cheese jizz-like starch mixture. If you don't do that, your cheese will stick to the pan and you have to deglaze with pasta water over and over, but I kind of got the cream sauce result I wanted in the end. After a few attempts, I still have never made this dish and had it not be delicious. Peccorino Romano and toasted black pepper is a fantastic flavor combination, even if you fuck up some aspect of the recipe.

I had to post this after watching Joshua Moon's latest stream in Dlive where he watches Kay make a pasta casserole. If you want to make true Italian cooking, you can't just dump sauce on a bunch of pasta and call it a day. You need to emulsify your sauce, and imbue your noodles with the sauce flavor. This recipe is a great way to practice that technique.
 
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Rap Snacks
Fetty Wap's honey jalapeno potato chips
Not super distinctive for honey jalapeno compared to any other other sweet spicy mix, but still a pretty good chip.
 
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TransNig said:
That sounds amazing! You all should take more pictures of your creations though. I want to see these foods.

Here's my attempt at cacio e pepe
View attachment 965353
View attachment 965354
This is a deceptively tough recipe that takes 20 minutes to make and uses barely any ingredients. Here is the recipe I used: https://www.notanothercookingshow.tv/post/how-to-make-real-cacio-e-pepe-pasta (love this show for food tips)

I made the mistake of not turning off the heat when adding the sheep cheese jizz-like starch mixture. If you don't do that, your cheese will stick to the pan and you have to deglaze with pasta water over and over, but I kind of got the cream sauce result I wanted in the end. After a few attempts, I still have never made this dish and had it not be delicious. Peccorino Romano and toasted black pepper is a fantastic flavor combination, even if you fuck up some aspect of the recipe.

I had to post this after watching Joshua Moon's latest stream in Dlive where he watches Kay make a pasta casserole. If you want to make true Italian cooking, you can't just dump sauce on a bunch of pasta and call it a day. You need to emulsify your sauce, and imbue your noodles with the sauce flavor. This recipe is a great way to practice that technique.
Click to expand...
If you're interested in pursuing the alchemy further, these, two are also good videos on it. Yours looks very good.
 
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