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Cooking thread. Anonymous 221505

Who here really loves cooking? What recipes do you want to try next? What are your favorite secret ingredients? Favorite dishes to make? Where are you from and what local cuisine is your favorite?

Anonymous 221508

>Who here really loves cooking?
I do.
>What recipes do you want to try next?
I havent tried making a Shepherd's pie yet.
>What are your favorite secret ingredients?
Chopped garlic, onion powder, paprika, chili powder and butter
>Favorite dishes to make
Meatloaf, fried chicken, pot roast, spaghetti with bolognese and omurice. Theres a few more but I dont want to keep listing stuff.
Usually during worknights I cook simpler dishes.
>Where are you from and what local cuisine is your favorite?
America, I like pork beans and rice with collard greens and cornbread. Grits with a runny egg is good too.

Anonymous 221547

I want to try making coconut shrimp from scratch next because I've never done it. I love using black garlic, soy sauce, smoked paprika,. I just realized how amazing Worcester sauce is if you put a tiny bit in a pasta sauce. I learned if you put a handful of chocolate chips in a pot of chili it has an amazing effect.

I don't know where to start with favorite dishes.. I just want to try new recipes. I want to try making rumaki. The best thing I ever made was a stuffed eggplant dim sum.

My favorite local cuisine is bbq smoked for hours.

Anonymous 221554

> I learned if you put a handful of chocolate chips in a pot of chili it has an amazing effect.
I’m sorry, what? Does it make it sweeter and creamier?

Anonymous 221557

It takes the bitterness out of the chili and rounds it out in a sweet way

Anonymous 221631

>Who here really loves cooking?
I love cooking, but I hate washing dishes, kek.
>What recipes do you want to try next?
>What are your favorite secret ingredients?
Not really a secret but I like to add a lot of salt and spice to things. Really like ancho guajillo.
>Favorite dishes to make? Where are you from and what local cuisine is your favorite?
My favorite dishes to make are kinds of pizza with lots of different crusts. I've gotten particularly good with bread making. Also, locally, people here make a lot of pumpkin dishes in autumn. I think they're quite good, but pumpkin itself is a little flavorless, so it needs some spices.

Anonymous 221632

Gonna be making different kinds of eggs in culinary school tomorrow. Huuuge crush on the guy teaching us, I hope I make a Spanish omelette so good he kisses me or some shit kek

Anonymous 221653

Have you ever cooked with Pasilla de Oaxaca chiles?

Anonymous 221676

Shepherd's pie is really good, make sure to run a fork over the potato on top and sorta scrape along it before you put it into the oven. That way it comes out all golden and crispy.

You can also use any leftover mashed potatoes to make potato cakes the next day. Add some flour and egg to the mashed potatoe, mix together and add to a pan with butter to make potatoe cakes.

Anonymous 221764

Can you use dark chocolate chips or is it only milk chocolate?

Anonymous 221769

Mmmm shepherds pie is my favourite comfy quick meal. I love putting shredded cheese on top because I’m a glutton. Pablo crumbs also work too if you want extra crisp.

I love cooking and doing the dishes. I love being in the kitchen. It’s my happy place where I can escape and stress cook, clean or bake kek. I bought myself cute aprons with hearts and lace. I’m slowly making money to replace my ugly old donated dishes with cute mix and match floral china thrifted from stores or bought online. I just wanna live inside a Pinterest kitchen because it’s the one place where I feel competent.

I hate working nonas. I just wanna be a housewife.

Anonymous 221770

PANKO crumbs not Pablo crumbs >>221769

Sometimes if I have a busy workweek I like to meal prep my breakfasts. The egg muffin tray hack is good for losing weight. But since I like muffins, I usually make banana muffins, blueberry muffins, pumpkin muffins, apple oatmeal muffins, etc. with whole grain flour or oat flour for extra fibre. I replace the sugar with maple syrup.

My bf is allergic to gluten and eggs so I make really good vegan desserts. The way we eat (and the way I cook) is very healthy and I’ve lost a lot of weight by cutting gluten out of my diet (but never eggs — I always make two versions of our meals so one is egg free and the other is with protein rich eggs)

Anonymous 221775


>Who here really loves cooking?
I love cooking and farmers markets and grocery stores are my fav places to be in the world. I love to go to the library and go to the cookbooks and photograph the recipes so that I can make them later. I have a small digital recipe hoard in my phone of different recipes I’ve taken from the library.
>What recipes do you want to try next?
I want to try cooking more Szechuan cuisine and I’d also love to try Georgian cuisine
>What are your favorite secret ingredients?
I’m not sure what really qualifies as a secret ingredient but I find vinegar to be a very underrated ingredient. I also really love food with fenugreek leaves and Szechuan pepper corn.
>Favorite dishes to make?
Shakshuka, mapo tofu, French onion soup, just simple toast with seasoned avocado mash and sardines
>Where are you from and what local cuisine is your favorite?
The local stuff here is a lot of Asian and Californian stuff and I unironically really love avocado toast, I just think a lot of people are bad at seasoning it and that I’d prefer to make it myself.

Anonymous 221807

Who here really loves cooking?
It's probably my favorite hobby. Soothing and so easy to impress people with it and make them happy

What recipes do you want to try next? Trini doubles and I was gifted a rotisserie so I want to try making gyros from scratch.

What are your favorite secret ingredients?
Dried shiitake mushrooms, nutritional yeast, smoked paprika, gelatin (in soups when I don't have homemade stock)

Favorite dishes to make?
Chili, Indian curries, gumbo, sushi

Where are you from and what local cuisine is your favorite?
California/al pastor tacos

Anonymous 221809

Not OP but use dark chocolate. Milk chocolate has too much sugar.

Anonymous 221949


Cooking tip of the day: try cooking rice in rice milk to maximize fluffyness and riceyness

Anonymous 221955


Anonymous 221977

I found a cool technique for doner kebab rotisserie the other day! It isn't halal but you can probably replace the bacon with beef trimmings from the butcher. You can get pretty much anything like that from the butcher if you ask.


Anonymous 221998

Okay late reply, but no I've never cooked with Pasilla de Oaxaca chiles. I love peppers and spicy things, so I might give it a chance. Do you make anything specific with them?

Anonymous 222003

That's whats up daaaamn

Anonymous 222026

No they're just notoriously loved chillis and I want to know how to get them

Anonymous 222028

There's a Mexican store near me that has a lot of peppers, so you can get a lot of stuff like that there. That's where I most reliably find anchos and stuff, though my Walmart had them too. I live in America,but by the Candian border, and even up here we have a lot of Hispanic stuff. Might just be my area tho.

Anonymous 222237

I'm the OP who was going to make rotisserie doner kebabs and thank you! I'm hopefully going to try it this weekend.

I use dried pasilla de Oaxaca chilies to make mole negro. If you've never made mole, you rehydrate the dried chili peppers in boiling water and then blend them as the base for your sauce.

Anonymous 222238

Forgot to mention that you should toast your chilies in the oven or in a pan on the stove before rehydrating them.

Anonymous 222248

Where did you find them? Was it hard?

Anonymous 222304

Mexican grocery but that might not help you, in California we have at least one even in small towns. It looks like you can find them on amazon.

Anonymous 223215


Has anyone successfully made daifuku mochi?

I have trouble getting the consistency of the dough right.. as in something that doesn't stick to your hands too much… something that isn't too thick. I follow the recipes measurements EXACTLY but the dough is still too sticky. I end up having to use a lot of potato starch, but that's no good. It becomes even harder to work with!

Also any tricks for getting a finer rice flour? Has anyone tried putting it in the food processor?

I love the soft chewy texture of mochi and want to get the consistency perfect.

Anonymous 223216

Re: rice flour this might be too obvious but have you tried sifting it?

Anonymous 223217

No but I will try. Tbh I've never sifted flour. It's always super super fine when I get it at the store. Yeah the rice flour I have is a little course (Koda farms mochiko)

But I remember working with it in the past and it was just fine. My mochi has never come out really perfect though.

Anonymous 223346


Anonymous 223377

Me and my friend tried that yesterday. We bought it though.

Anonymous 223540

What Szechuan dishes are your favorite?

Anonymous 224153

this thread made me realize I really love cooking but if I ever had a cooking job, it would have to be low stakes like at a college dorm. When I cook, it tends to be really good or really bad.

Anonymous 224154

buy mochiko and use the microwave method.

Anonymous 224248

NTA but microwave method still left me with mochi too soft to roll into anything. I had it on its own, it was good, but the whole point is wrapping stuff with it

Anonymous 224492

Finally found the best solution to my mochi problems in this video. I've looked around a lot. For anyone who wanted to know.

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