/ot/ - Food General #2

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Food General #2 Anonymous 04/10/25 (Thu) 10:31:11 AM No. 2482102

General thread for anything food, cooking, and baking related.

Share recipes, tips/advice, photos of things you've made, food opinions, current favourites, meal ideas, and any related questions you may have. No anachan sperging please!

Previous thread : >>1949746

Anonymous 04/10/25 (Thu) 11:04:23 AM No. 2482119

My company will move to another neighborhood and I'm already checking the cafes and bakeries near the new address for lunch.

Anonymous 04/10/25 (Thu) 11:34:59 AM No. 2482132

https://kwokspots.com/japanese-milk-bread/
I dislike how the end result tastes a bit too sweet, but it's pretty good.

Anonymous 04/10/25 (Thu) 12:54:31 PM No. 2482184

its 8am haven’t eaten anything yet but the food in the threadpic looks delicious. i’ll just eat a basic nutella sandwich for breakfast

Anonymous 04/10/25 (Thu) 01:06:38 PM No. 2482195

>>2482102
Ladies, be real… do I order a bibimbap for dinner instead of eating the free pizza I get every week …. It's free ….

Anonymous 04/10/25 (Thu) 01:12:06 PM No. 2482196

>>2482195
No reason to order bibimbap, it's so easy to make.

Anonymous 04/11/25 (Fri) 08:56:11 PM No. 2483899

File: 1744404971444.jpg (34.59 KB, 500x500, MWc8KiDFo73TGNCkaVyDFCcRw1fQPs…)

I just learned about a drink called an "ice cap" that's apparently super popular in Canada and people go crazy over it. I googled it thinking it was gonna be some super cool drink…Anons. It's just a fucking frozen coffee.

Anonymous 04/11/25 (Fri) 08:58:31 PM No. 2483903

>>2483899
but it's so much better…

Anonymous 04/11/25 (Fri) 09:32:24 PM No. 2483953

File: 1744407144288.jpg (474.69 KB, 3385x2745, 77433540007-img-4763.jpg)

>>2483899
I feel this way about Dutch Brothers. They're so hyped but they're just coffee that doesn't taste like coffee…

Anonymous 04/11/25 (Fri) 09:33:19 PM No. 2483958

Middle eastern nonnies, is zaatar and mozzarella cheese together a sin?

Anonymous 04/11/25 (Fri) 09:37:05 PM No. 2483960

>>2483958
They sell that in bakeries so no. But maybe use a fresh real mozzarella, not the plastic grated bagged stuff. Or use akkawi or halloumi cheese if you can.

Anonymous 04/12/25 (Sat) 02:40:08 AM No. 2484328

File: 1744425608225.jpg (57.06 KB, 1200x1200, hiyayakko-japanese-cold-tofu-f…)

With the summer heat rolling in, I'm returning to my usual summer recipes. Hiyashi tofu is my favorite, just soft tofu, some katsuoboshi, green onion, maybe grated daikon if I have it, and a bit of mentsuyu.
Smoothie bowls and various cold noodle dishes are also favorites.

Do nonnas have their own summer favorites that don't require standing over heat for too long?

Anonymous 04/12/25 (Sat) 02:44:02 AM No. 2484333

Is there a trick to being able to manage spicy food and snacks? I'm assuming you build tolerance the more you eat spicy things but I'm having such a hard time kek

Anonymous 04/12/25 (Sat) 02:46:48 AM No. 2484337

>>2484333
It became easier for me after I accidentally tried too much wasabi at a soshi restaurant. After that extremely painful experience, chillis/peppers can't affect me as much as they used to.

Anonymous 04/12/25 (Sat) 02:55:19 AM No. 2484344

>>2484328
My family’s macaroni salad is probably my favorite summertime dish. I’ll post the recipe if nonnys are interested but the secret ingredient is homemade pickles.

Anonymous 04/12/25 (Sat) 03:07:00 AM No. 2484355

>>2484344
I love a good macaroni salad, please post! Do you eat it on its own or as a side?

Anonymous 04/12/25 (Sat) 03:33:02 AM No. 2484366

Just saw a Reddit post about how the quality of store-bought root vegetables is becoming worse recently and damn I feel not insane anymore. Everything is so low quality these days and sprouts a day after you buy it. Of course no store has really fresh produce but I swear it was at least a bit better back then. I've started buying produce and eggs from farms directly or sources not too far from them and it's been life changing, I don't mind paying a little extra sometimes when they need the money.

Anonymous 04/12/25 (Sat) 08:34:17 AM No. 2484527

>>2484366
Where do you live anon? I haven't noticed but I'm a euro.

Anonymous 04/12/25 (Sat) 01:09:24 PM No. 2484671

>>2484527
The post and thread were from a bunch of burgers and I'm an ausfag but it seems to be the case around the world. I guess it's just the economy and conditions in general getting worse with every year

Anonymous 04/12/25 (Sat) 01:16:14 PM No. 2484679

>>2484366
I'm in the UK and have definitely noticed this with carrots, I assumed it was just related to winter.

Anonymous 04/12/25 (Sat) 01:46:57 PM No. 2484694

>>2484366
I've noticed it with some vegetables and assumed it's because of climate change ruining harvests or something

Anonymous 04/12/25 (Sat) 02:26:40 PM No. 2484734

>>2484366
I don't understand how sprouts are bad? I eat sprouted onions all the time, including the sprout.

Anonymous 04/12/25 (Sat) 02:29:22 PM No. 2484736

>>2484366
>>2484734
One thing that I do notice now is that a lot of produce is greener than it used to be, including potatoes.

Anonymous 04/12/25 (Sat) 05:00:28 PM No. 2484880

>>2484366
Sometimes this happens to me but sometimes not. It's just a toss up tbh. I assume it's because obviously stores use different vendors or farmers and occasionally you just get a low quality batch or a batch that is a bit old than the store portrays it as

Anonymous 04/12/25 (Sat) 09:51:47 PM No. 2485140

>>2484734
Sprouted onions and garlic are fine. Sprouted potatoes are not

Anonymous 04/12/25 (Sat) 11:20:57 PM No. 2485195

>>2484355
It’s technically a side but honestly I am not above eating it as a meal kek. I’m visiting my mom for Easter so I’ll get the recipe next weekend and post it!

Anonymous 04/12/25 (Sat) 11:25:12 PM No. 2485201

>>2484366
An Ausfag and I've noticed this too. I get my produce mostly from this service that delivers produce rejected by supermarkets to your door each week (usually because they aren't the right size or shaped weird) and it's actually been the best quality produce I've had in yonks. You're getting it directly from and supporting local farmers too.
I wouldn't suggest it if you're a by-the-book recipe follower, but if you can usually whip up things with whatever you have on hand then it's great.

Anonymous 04/12/25 (Sat) 11:32:33 PM No. 2485211

>>2485201
I know this is a thing in other countries but it's so fucking evil to throw away a perfectly good banana because it's 2 millimetres smaller than the commercial supermarket size. Tons upon tons of food is thrown into landfills for this and for fucking why.

Anonymous 04/13/25 (Sun) 12:25:48 AM No. 2485240

I made ramen following a nytimes for kidsrecipe and it came alright. The only problem is that I didn't have garlic and the recipe asked for a garlic/ginger combo. The broth I used had garlic in it, but the ginger overpowered it.

Anonymous 04/13/25 (Sun) 02:19:55 AM No. 2485290

>>2485211
AYRT and I'm shocked it isn't because it's such a good service. And this way everyone's still making a profit. I think the concept of produce looking desirable is fucking insane and I have to wonder if anyone actually cares about this? Like are there people out there who don't want to eat a cucumber that's a weird shape or an eggplant with an extra digit?
Reminds me of a reel I saw once of a burger woman who said she didn't know the lemons in the tree in her backyard were edible. Americans truly have no concept of where their food comes from or how it's produced.

Anonymous 04/13/25 (Sun) 02:31:31 AM No. 2485294

>>2485290
>Americans truly have no concept of where their food comes from or how it's produced.
Aside from food desert areas and videos intended to get a rise out of viewers like you there are plenty of Americans who grow veggie/fruit gardens

Anonymous 04/13/25 (Sun) 03:37:49 AM No. 2485334

>>2485290
Why so many foreigners sit around and make headcanons about Americans just to piss themselves off? Psychosexual obsession tbh.

Anonymous 04/13/25 (Sun) 06:05:51 PM No. 2485814

>>2485290
bro my grandpa was literally a farmer.

Anonymous 04/13/25 (Sun) 08:23:04 PM No. 2485925

File: 1744575784466.jpeg (175.78 KB, 960x960, 6fc1e609-dc77-444c-9be9-2931f8…)

If you were sponsored by a food company with getting one specific food item a week until you die, what would it be?

Anonymous 04/13/25 (Sun) 08:31:22 PM No. 2485932

File: 1744576282553.jpeg (284.35 KB, 828x354, IMG_2885.jpeg)

>>2485925
these mfs

Anonymous 04/13/25 (Sun) 08:37:38 PM No. 2485939

File: 1744576657796.jpg (1.21 MB, 3000x2250, 1000017617.jpg)

>>2485925
If I have to be specific, Kinder Bueno white

Anonymous 04/13/25 (Sun) 08:46:15 PM No. 2485950

>>2485939
I fucking love these things

Anonymous 04/13/25 (Sun) 08:53:50 PM No. 2485964

My two favourite foods ever are peanut butter and mayo. They make anything taste better but they're so fucking calorific rip

Anonymous 04/13/25 (Sun) 09:12:44 PM No. 2485993

File: 1744578764217.jpg (127.32 KB, 736x736, 1000017618.jpg)

>>2485950
I'd share my bueno with you nona. I wish they weren't so expensive. There's an ice cream version I would like to try.

Anonymous 04/14/25 (Mon) 07:41:31 AM No. 2486490

>>2484366
I saw an old reddit thread explaining this irt root vegetables. Basically there was more of a premium on 'clean' looking produce so the root vegetables were being pulled up and washed but this affects their longevity and freshness.

Anonymous 04/14/25 (Mon) 08:20:40 AM No. 2486511

>>2485290
This isn’t true. In fact far more Americans are growing their own food and “living off the land” than brits or even a lot of Europeans. Makes sense since they have far more land than we do.

Anonymous 04/14/25 (Mon) 09:52:39 AM No. 2486531

File: 1744624358982.webp (305.2 KB, 1166x1750, IMG_2050.webp)

I’ll try to make a homemade poke today! No edamame because I hate it kek.

Anonymous 04/14/25 (Mon) 01:02:48 PM No. 2486627

>>2485993
That looks so fucking yummy, you are so generous and kind nona because I wouldve devoured all of it

Anonymous 04/14/25 (Mon) 05:40:09 PM No. 2486923

File: 1744652409543.jpg (91.94 KB, 894x653, 71Kfw5TfsLL._AC_UF894,1000_QL8…)

>>2485925
Patagonia tinned fish, one of the mid price range tinned fish brands that are actually worth the money. Still too expensive for me to indulge in frequently but their mussels in lemon broth are so delicious…

Anonymous 04/14/25 (Mon) 05:49:40 PM No. 2486932

>>2486511
Not really when you look at where population density lies, most of the rural farmland is not heavily occupied and the lack of access to spaces for growing your own food is an actual issue for a lot of the American population, even if an individual had a desire to.
Americans are not as alienated from food sources as >>2485290 would imply, but when it comes to how 90% of our food arrives on the table and the mechanics of industry that facilitate that, they are actually unaware. This isn't a rag on Americans in particular, but a testament to food production in a modern economy of scale. Even the upbringing of your average potato looks nothing like how you'd imagine it to be as a need for minimal waste with maximum profit (yes, a lot of food does get thrown out for not merting standards, but it is within a company's best interests to make sure as much of the food meets standards as possible) entails highly complex and even automated systems of agriculture.
I hope this doesn't sound like scaremongering as I don't think this is inherently bad– to support the demand of modern populations accustomed to largely having whatever they want available to them, whenever they want, this evolution is necessary. I don't know why people take such offense to the insinuation that they don't actually know where their food comes from. You generally hardly know how your water, the materials that go into your clothes, or the furniture in your home, were produced, either, unless you're in the very small minority who are fully self-reliant. That's how things are these days.

Anonymous 04/14/25 (Mon) 06:04:54 PM No. 2486949

File: 1744653894719.jpeg (489.37 KB, 1170x911, IMG_2059.jpeg)

Today I ate sweet potatoes made in the oven and a salmon patty with balsamic sauce and a bit of squeezed lemon.

Anonymous 04/14/25 (Mon) 06:06:26 PM No. 2486951

File: 1744653986623.jpeg (52.4 KB, 360x360, IMG_2060.jpeg)

>>2485993
Being an Italian flag has its perks sometimes, we have those in the supermarket and even the Nutella ice cream! I also love splurging on these ones, they are divine.

Anonymous 04/15/25 (Tue) 11:02:05 AM No. 2487787

I didn’t have any rice wine vinegar to make sauce for my dumplings so I used yuzu vinegar instead and it was sooo good! I mixed soy sauce, a tiny amount of sesame oil, crushed garlic, yuzu vinegar, and chilli flakes together in a little bowl.

Anonymous 04/16/25 (Wed) 12:14:46 AM No. 2488644

File: 1744762485666.jpg (43.6 KB, 1000x1000, 511-wrFOmoL.jpg)

Has anybody duped the fruit teas you find at Asian boba shops at home? Would picrel work for somebody trying to make peach oolong at home?

Anonymous 04/16/25 (Wed) 01:07:17 AM No. 2488686

File: 1744765636801.jpg (171.09 KB, 1200x1800, Cherry-Tomato-Ricotta-Toast-ph…)

I made some roasted tomatoes with cherry tomatoes but had to compromise the ingredients with some dried thyme and cheapo parmesan instead of ricotta. Splurged on some local sourdough loaf and the whole thing tasted bomb as hell. I am very happy

Anonymous 04/16/25 (Wed) 01:25:58 AM No. 2488699

>>2486951
i thought this was a pickle ice cream

Anonymous 04/16/25 (Wed) 01:31:57 AM No. 2488704

>>2488686
This looks like it was delicious anon. I’ve been practicing making sourdough bread every weekend, so you just gave me a great idea on how to eat my next loaf.

Anonymous 04/16/25 (Wed) 01:32:28 AM No. 2488705

File: 1744767147825.png (310.66 KB, 662x393, 7hwo1l.png)

>>2485294
>>2485334
>>2485814
>>2486511
cope and seethe burgeranons I'll be sitting here with my chair glued to the ceiling enjoying my farm to table produce and my all Aussie beer

>>2486932 articulated what I already knew but it's just fun to rack on ya

Anonymous 04/16/25 (Wed) 01:43:00 AM No. 2488715

>>2488704
If you ever try it dont be a greedy bitch like me and wait for it to cool before you take a bite out of it. the roof of my mouth is so sore but it was so worth it

Anonymous 04/16/25 (Wed) 01:45:53 AM No. 2488718

>>2488705
>Aussie beer
You poor soul, I'll light a candle for you. Enjoy your witchetty grubs.

Anonymous 04/16/25 (Wed) 01:49:24 AM No. 2488721

>>2488718
tbf all the stuff you guys get imported is terrible because our tax alcohol (imported and exported) is utterly insane. Local stuff is generally quite good.

Anonymous 04/16/25 (Wed) 01:56:51 AM No. 2488730

>>2488721
Sure.

Anonymous 04/16/25 (Wed) 02:21:23 AM No. 2488748

File: 1744770083239.png (90.55 KB, 828x536, obesity.png)

>>2488705
>Aussie
That's just upside-down America with fewer people in it, at least as far as this particular debate is concerned. Aussies are even fatter than Britbongs!

Anonymous 04/16/25 (Wed) 03:18:34 AM No. 2488806

>>2488705
What is aussie food even what do you guys have unique to you other than vegemite.
Not an American vs Australia q I genuinely have no idea

Anonymous 04/16/25 (Wed) 03:20:32 AM No. 2488807

>>2488806
One of the actors I simp for is Australian and he makes a big fuss about Tim Tam and Maltesers, so those are two things besides Vegemite ig.

Anonymous 04/16/25 (Wed) 03:26:24 AM No. 2488810

>>2484328
I make a lot of salads using sliced tomatoes, cucumbers, diced onions, olive oil, balsamic vinegar, oregano, and thyme.

Anonymous 04/16/25 (Wed) 03:47:00 AM No. 2488823

File: 1744775220427.png (1.03 MB, 1135x377, modernaustralian.PNG)

>>2488807
which actor nonnie?

>>2488806
I'm so glad you asked. We do have what we consider "modern australian" that's sort of a fusion of european cuisine with native Australian ingredients.
There's also the classics like pavlova, fairy bread and meat pies.

Anonymous 04/16/25 (Wed) 04:11:07 AM No. 2488855

>>2488823
Huh, I had no idea figs were native to Australia. The tart looks really tasty.

Anonymous 04/17/25 (Thu) 04:40:00 AM No. 2490160

File: 1744864800297.png (887.98 KB, 507x800, IMG_0284.png)

These things are like CRACK!

Anonymous 04/17/25 (Thu) 04:50:41 AM No. 2490173

>>2488855
They're not? They're from like Asia/the Middle East, they're even referenced in the Bible lol
>>2488806
Ausfag here and honestly nothing. It's all just multiculturalism but we fucked it up kek

Anonymous 04/17/25 (Thu) 05:31:26 AM No. 2490194

File: 1744867886169.jpeg (308.04 KB, 960x1051, IMG_8183.jpeg)

Pls, show me your favorite soups. Picrel is Avgolemono soup.

Anonymous 04/17/25 (Thu) 05:32:46 AM No. 2490195

File: 1744867966758.jpg (51.58 KB, 500x500, minestrone-soup-500x500.jpg)

>>2490194

Anonymous 04/17/25 (Thu) 05:57:05 AM No. 2490205

Is Oyakodon good? Seems like a great way to use chicken, eggs, and soy sauce.

Anonymous 04/17/25 (Thu) 06:02:43 AM No. 2490210

>>2490194
I don't have a picture because I invented it. I use leftover rotisserie chicken or shawarma, I boil some vegetables like carrots and cabbage, add chicken broth/bouillon, salt and pepper, Italian seasoning, and rosemary and let it all boil. Then add your chicken and lastly some cream or milk for texture and some cheese. I make this soup when I feel sick. I add onion and garlic and some aromatics like ginger, cinnamon, cloves and cardamom too for extra flavor and health benefits.

Anonymous 04/17/25 (Thu) 09:53:52 AM No. 2490332

>>2490194
Chicken bouillon broth, onions and garlic, tomatoes, zucchini, bell pepper, celery, carrot, lentils/split peas/beans, potatoes if available. I feel like a wounded game character slowly regaining health and saturation eating it.

Anonymous 04/17/25 (Thu) 09:57:36 AM No. 2490335

What are your favourite beans?

Anonymous 04/17/25 (Thu) 10:41:25 AM No. 2490353

>>2490335
Green peas for cooking and fava beans raw, and yours?

Anonymous 04/17/25 (Thu) 10:43:48 AM No. 2490355

>>2490353
Black beans and red kidney beans

Anonymous 04/17/25 (Thu) 11:03:07 AM No. 2490361

>>2490210
why add the chicken later? If you put it from the start you get all the nutrients out of the bones and shiii

Anonymous 04/17/25 (Thu) 11:10:09 AM No. 2490369

>>2490361
If you overcook it the nutrients are destroyed.

Anonymous 04/17/25 (Thu) 12:34:57 PM No. 2490465

>>2490194
Didn't know about avgolemono but it seems so tasty and unique, thank you for sharing. I do this soup in the winter, it's a bit of a mix of ribolata and minestrone, very creamy and nourishing in every sense of the word. There are so many ingredients that each spoon becomes a new experience.

Anonymous 04/17/25 (Thu) 01:39:31 PM No. 2490500

File: 1744897170827.png (707.13 KB, 953x635, IMG_3806.png)

>>2485925
I’ve been fucking with koia protein shakes Hard. Not pictured but the matcha latte & horchata flavors are so good for my gay little morning sweet tooth

Anonymous 04/17/25 (Thu) 02:22:26 PM No. 2490532

>>2490500
these mfers are really good. I actually forgot they existed. I wanna grab a couple today.

Anonymous 04/17/25 (Thu) 03:29:20 PM No. 2490607

>>2490532 ayrt; me too, they’ve been on sale this week. I had really low expectations when I first tried them but now I’m a diehard

Anonymous 04/17/25 (Thu) 03:35:03 PM No. 2490617

>>2490361
It's already cooked and usually I use chicken without bones because I dislike the flavor of bones. I add it at the end just to warm it up, as it's already flavored and seasoned being precooked and doesn't really need to gain the flavors of the soup.

Anonymous 04/17/25 (Thu) 03:59:00 PM No. 2490662

>>2490617
This dislike of taste is costing you vitality. The stuff in the bones has rare nutrients most people need nonnie

Anonymous 04/17/25 (Thu) 04:26:15 PM No. 2490733

>>2490173
Australia has plenty of native fig species, it's weird that you can't conceive of this when your own refutation shows you understand that something can be native to multiple regions at once.

Anonymous 04/17/25 (Thu) 04:27:22 PM No. 2490737

>>2490205
Yes it's good and very easy, I recommend making it.

Anonymous 04/17/25 (Thu) 05:15:48 PM No. 2490889

>>2490662
True, but it just tastes so nasty. Like death. I'm ok with munching on a bone or cartilage along with the meat on accident while I'm eating a chicken leg or something, but eating them on their own and as the main thing is so gross to me. I already grew up on sheep bone broth and I HATED it, it's so nasty. My mom used to make it with salt and pepper only! It tasted awful.

Anonymous 04/17/25 (Thu) 07:19:08 PM No. 2491188

>>2485932
Okay I've seen these at a local market for 9.99 leaf dollars and I was intrigued at the time, you're convincing me that I should try some after all

Anonymous 04/17/25 (Thu) 10:33:30 PM No. 2491385

File: 1744929209945.jpg (158.52 KB, 1214x1214, 1000017653.jpg)

Tried noodles for the first time today. Not bad but not special either. I didn't want to finish them.

Anonymous 04/18/25 (Fri) 05:50:33 AM No. 2491697

>>2483899
Tim Hortons is pretty disliked by significant portion of Canadians these days because of dog shit quality. And iced caps are even worse than a frozen coffee lol because when they blend it, the flavoring doesn't always mix well enough and you get this gross very minimally coffee-flavored slush at the bottom

Anonymous 04/18/25 (Fri) 05:59:55 AM No. 2491703

>>2491697
buy nescafe ice java and make iced caps at home. timmy's can cope and seethe

Anonymous 04/18/25 (Fri) 07:33:18 AM No. 2491757

File: 1744961598066.webp (51.48 KB, 390x280, view-above-on-pile-raw-260nw-2…)

>>2490355
These guys. I've loved them since the time i found couple on just laying on a fence and i planted them and grew them all my childhood. Now i'm trying to grow them for 4 years again but there's an insect that's been driling holes in them every year and so it's no luck.

Anonymous 04/18/25 (Fri) 08:49:20 AM No. 2491806

File: 1744966160030.jpg (49.25 KB, 735x422, 1000017669.jpg)

Nonas, are there any discontinued foods you miss and would like to see come back? I used to love picrel..

Anonymous 04/18/25 (Fri) 09:45:50 AM No. 2491831

File: 1744969550055.webp (105.66 KB, 1200x630, arnotts-lattice-biscuits-96363…)

>>2491806
Lattice biscuits… I miss them so bad. They're just like, crackers covered in sugar syrup but a lot of people use them in slices etc

Anonymous 04/18/25 (Fri) 08:04:04 PM No. 2492299

File: 1745006643390.gif (1.98 MB, 392x293, 2155199300.gif)

>homemade cookies appear in anons house
And many were eaten

Anonymous 04/19/25 (Sat) 12:30:17 AM No. 2492594

>>2490335
loooove fava beans/broad beans, but I'm also a fan of the butter bean. Honestly I'm more of a legumes person but dried beans that have been cooked are top tier foods for me (over canned, hate canned beans)

Anonymous 04/19/25 (Sat) 06:09:09 AM No. 2492834

File: 1745042948955.jpg (120.27 KB, 1080x810, sqqok9mhzyj21.jpg)

>>2491806
Altoid sours… I will always remember you…

Anonymous 04/19/25 (Sat) 06:12:51 AM No. 2492836

>>2492834
FUCK I miss those!!!!

Anonymous 04/19/25 (Sat) 06:17:16 AM No. 2492838

File: 1745043436242.webp (388.46 KB, 1200x1200, IMG_2657.webp)

>>2490194
Sopa de fideo. Literally if I was on death throw this is what I would choose for my last meal.

Anonymous 04/20/25 (Sun) 04:19:25 PM No. 2494245

Have nonnies ever had the experience of one specific person having gastrointestinal issues after eating your food despite everyone else having no problems? I just made breakfast (pancakes, sausage, eggs) for the family for Easter and my one aunt just ran to the bathroom to puke it up. She said my tamales made her have the runs too. I just don't get it, outside her gut flora being so fucked from her diet of 100% fast food slop.

Anonymous 04/20/25 (Sun) 04:36:02 PM No. 2494261

>>2492834
There is a candy maker in Florida that sells exact copycats. They taste like the real deal. I bought these not too long ago.

https://www.pd.net/products/tangerine-sours-secret-pre-order?srsltid=AfmBOoqn0nFFea2_TyIy6a7gFYm5hxMA_rfDCGCc-59XdUc-rxBKA5f3

Anonymous 04/20/25 (Sun) 04:42:03 PM No. 2494270

>>2494261
Yo, I used to watch his candy making vids on youtube all the time and had no clue they made these. $20 a can is a little steep though, I’d have to deeply savor each drop.

Anonymous 04/20/25 (Sun) 05:30:56 PM No. 2494323

File: 1745170255601.jpg (1.26 MB, 3676x3676, 1000024064.jpg)

I'm making stuffed leg of lamb, polish sausage, potato and onion pierogi, a small ham for my mom, and a ton of side dish veggies. Happy Easter!

Anonymous 04/20/25 (Sun) 05:41:57 PM No. 2494338

File: 1745170916811.webp (53.07 KB, 760x380, retro-sours-3-te-240910-227699…)

>>2492834
A new supplier got the original recipe and started selling them again this year and they taste exactly as I remember!

Anonymous 04/20/25 (Sun) 11:30:00 PM No. 2494632

would you try my beyond beef tacos nonnies? its seasoned like regular ground beef…

Anonymous 04/21/25 (Mon) 01:28:12 AM No. 2494723

>>2494632
God yes please. Not even a veggie but I love fake meat so much. What's your seasoning blend nonna?

Anonymous 04/21/25 (Mon) 07:46:47 PM No. 2495496

>>2494323
You're a better Eastern Euro daughter than me, that all sounds amazing. You inspire me to one day step up and make the holiday meal

Anonymous 04/22/25 (Tue) 02:57:25 AM No. 2495948

I wish I had all these ingredients and could make this, looks so tasty and refreshing.

Anonymous 04/24/25 (Thu) 02:32:56 PM No. 2498742

File: 1745505176088.jpg (1.88 MB, 2991x3024, 1000002412.jpg)

Made some red lentil curry! Since I was making some for my mom, I decided to use a jalapeño instead of serrano peppers, but it didn't even have the tiniest amount of spice…
At least the jalapeño bits looked aesthetically pleasing in the curry

Anonymous 04/24/25 (Thu) 02:37:54 PM No. 2498750

I need a meal to impress my mom, she's coming over to my new place for the first time next week. I want to make something with cabbage, chicken, and sweet potato. Any suggestions? She's not picky but she is a good cook

Anonymous 04/24/25 (Thu) 02:50:31 PM No. 2498765

>>2498750
That's a tough combo, but I've actually used it before for psuedo-burritos/wraps:
>cook chicken as appropriate for its cut w/ cumin + whatever mexican spices you want to add
>cut sweet potatoes into whatever shapes you want, coat in oil and a bit of cinnamon, and bake until they're done
>cook some black beans on the stovetop w/ sauteed onions and garlic unless you're being lazy, bay leaf, crappy chicken or vegetable bullion, cumin, mexican or regular dried oregano, onion and garlic powder if you want, and a tiny dash of vinegar. if you're feeling adventurous, you can use lard for the alliums
>cut the cabbage into very, very thin slivers and massage a bit so they become less stiff
>serve w/ wrap or tortilla of your preference, steamed so it's not brittle

You could also potentially do a stir fry or grain/rice bowl with a tahini and maple sauce, or maple and miso.

Anonymous 04/24/25 (Thu) 02:52:38 PM No. 2498769

>>2498765
Oops, I forgot that, for the wrap, I create a sauce with chipotle paste and sour cream, yogurt, or cream cheese, thinned with a little bit of water.

Anonymous 04/25/25 (Fri) 06:07:31 AM No. 2499543

I got lamb rack chops from the food bank and I'm so stoked. I'm also lazy and in a not great environment for cooking so I'm going to Dijon mustard crust them, they have already been seasoned, and then bake and enjoy them with some garlicky, spicy gnocchi (because I'm too lazy to make mashed potatoes) and a corn, kale, cilantro salad with manchego cheese, mozzarella pearls, walnuts and honey chipotle vinaigrette. I love eating healthy and vegmaxxing omg I'm so excited to eat this let's fucking goooooooo

Anonymous 04/25/25 (Fri) 07:12:33 AM No. 2499564

File: 1745565152756.jpg (3.09 MB, 4080x3072, 1000000247.jpg)

>>2499543
The lamb chop crust is not so crispy but this is incredible. The salad could be improved with chopped tomatoes, but the tomato sauce on the gnocchi is scratching that itch. Be your own waifus nonas, I believe in you.

Anonymous 04/25/25 (Fri) 07:19:22 AM No. 2499570

>>2499564
The food looks delicious but ngl it weird me out seeing the plates directly on the carpet(?)

Anonymous 04/25/25 (Fri) 07:48:53 AM No. 2499590

File: 1745567333134.jpg (3.69 MB, 4080x2296, 1000056964.jpg)

Made some goulash-ish beef. About a kg of meat and two onions browned aggressively on maximum heat. Spiced mostly with paprika powder, some cumin, ground anis, cinnamon and potato concentrate. Cooked in leftover frozen beef bone stock I made for Stroganoff a few weeks ago. Cooked for about 3 hours, could have used another hour for the meat to be even more tender. Very flavorful.

Anonymous 04/25/25 (Fri) 08:43:29 PM No. 2500321

File: 1745613809643.jpg (126.33 KB, 1200x1800, 1200-The-Best-Meatloaf-Recipe-…)

Opinions on meatloaf? What to do with meatloaf leftovers if you're a single person making it? I've never had it before but I'm in one of those moments where I'm really craving the idea of a food I've never had before for whatever reason.
>>2499564
>Be your own waifus
Lol I always think like this when I'm cooking too. When I make something ultra yummy I love myself soooo much.

Anonymous 04/25/25 (Fri) 08:45:09 PM No. 2500323

>>2485195
Nonnie please… Where is the macaroni salad recipe…

Anonymous 04/25/25 (Fri) 08:56:09 PM No. 2500333

>>2500321
meatloaf is so fuckin good, ESPECIALLY for leftovers. get some bread rolls and make bomb sandwiches.

Anonymous 04/25/25 (Fri) 09:01:42 PM No. 2500342

>>2500321
Delicious. I like to make it with a gochujang/ketchup glaze.
You can slice and freeze leftovers. Or make a meatloaf sandwich. Or crumble it and treat it like ground beef in pasta , tacos, lettuce wraps, etc.,

Anonymous 04/26/25 (Sat) 09:04:25 AM No. 2500801

>>2499590
Damn that looks good.

Anonymous 04/26/25 (Sat) 10:23:07 PM No. 2501401

File: 1745706187645.jpg (252.52 KB, 679x1018, Soft-Boiled-Egg.jpg)

6 minutes is the golden minute for soft boiled eggs, dunk it in a ice bath to stop the cooking and it always comes out perfectly. Sorry if this is common sense but I am easily amazed at how consistent I'm getting soft runny yolks. Combo it with some sourdough toast and its a match made in heaven, delish

Anonymous 04/26/25 (Sat) 10:40:10 PM No. 2501408

File: 1745707210054.png (Spoiler Image,522.9 KB, 472x862, alfredo.png)

An unappetizing looking alfredo I made a few days ago. I used too much heavy cream so that motherfucker came out like soup. It was delicious though

Anonymous 04/26/25 (Sat) 10:47:10 PM No. 2501413

Vitamin D and omega 3 deficiency got me craving fish today, so I got some smoked salmon, toasted some bread, mixed cream cheese with lemon juice and green onion, and spread the cheese on the toast and topped it off with the smoked salmon. Banger snack.

Anonymous 04/26/25 (Sat) 10:58:43 PM No. 2501426

>>2501408
idk I love saucy alfredo, throw in some shrimp and shit is perfect. I think it looks really delicious, glad it ended up tasting good regardless!

Anonymous 04/27/25 (Sun) 12:36:33 AM No. 2501496

I just found out that you can make peppermint milk tea! I have really ben craving some milk tea but I don't have any black tea. I decided to search up peppermint milk tea, lo and behold, it's a thing people do! It doesn't taste the same as a black milk tea but it's still delicious. You have to try it, anons

Anonymous 04/27/25 (Sun) 12:39:14 AM No. 2501498

>>2501496
I did this by accident once when I put mint in my black tea and after finishing the first cup, I added milk and forgot to fish out the mint and added black tea. It ended up tasting good.

Anonymous 04/27/25 (Sun) 04:13:11 AM No. 2501637

>>2501496
sounds tasty… like mint ice cream or something.

Anonymous 04/27/25 (Sun) 04:27:14 AM No. 2501642

Made some Greek yoghurt, came out pretty good desu

Anonymous 04/27/25 (Sun) 05:32:48 PM No. 2502084

>>2501642
This isn't 4chan, fuck off with your gay ass "desu"

Anonymous 04/27/25 (Sun) 06:23:00 PM No. 2502140

>>2502084
kek

Anonymous 04/27/25 (Sun) 11:47:57 PM No. 2502420

File: 1745797677012.jpg (663.38 KB, 2208x1812, 891d92be-685b-431e-9d34-9ab243…)

Found the perfume/fragrant plan we put in tea over here and my swamp tea is back baby.

Anonymous 04/27/25 (Sun) 11:52:06 PM No. 2502422

>>2502420
What's the plant?

Anonymous 04/28/25 (Mon) 12:06:21 AM No. 2502434

>>2502084
LMAO you can tell they just discovered 4chan too

Anonymous 04/28/25 (Mon) 12:36:32 AM No. 2502452

File: 1745800592873.jpg (152.81 KB, 600x600, 77654-1_dbe8daea-e2d0-45b2-a87…)

>>2502422
Sweet marjoram! Took pics and reverse searched to know the name. Apparently it's similar to oregano or something? I always forget its English name lol

Anonymous 04/29/25 (Tue) 01:05:26 PM No. 2504050

File: 1745931926632.jpg (1.91 MB, 2954x2267, 20250429_055738.jpg)

Made some sashimi and rice balls to pack for lunch for me and a friend. I took a bottle of soy sauce and disposable bowl for the dipping lol. I also packed some pickled ginger I made myself ages ago.

Anonymous 05/01/25 (Thu) 02:22:23 AM No. 2505768

File: 1746066143318.jpg (68.39 KB, 600x345, frozen-grapes-6-2514732432.jpg)

put your grapes in the freezer trust me

Anonymous 05/01/25 (Thu) 04:00:15 AM No. 2505834

File: 1746072015076.webp (141.77 KB, 1420x1420, Hjfkgkehwj.WEBP)

I love cashews so much nonnies. Picrel is delicious but I love plain ones too

Anonymous 05/06/25 (Tue) 06:35:06 PM No. 2513533

File: 1746556505927.webp (226.08 KB, 1200x1907, IMG_2322.webp)

Anyone into nice cream? I like making it for breakfast and adding granola and fruit when it’s hot. It’s a cheap and healthier alternative than ice cream.

Anonymous 05/06/25 (Tue) 06:36:00 PM No. 2513536

>>2504050
Yummy nonna. This looks healthy and delicious. Was the salmon smoked?

Anonymous 05/06/25 (Tue) 06:36:19 PM No. 2513537

>>2505768
Crunch crunchy crunch, they're so good.

Anonymous 05/06/25 (Tue) 07:11:09 PM No. 2513590

>>2513533
This food triggers my vegan PTSD. I didn't even know people still ate it. The best one I made was with some sort of snickerdoodle protein powder and almond butter.

Anonymous 05/06/25 (Tue) 07:17:21 PM No. 2513602

>>2513536
Yes, smoked and cured from some Norwegian brand. Very tasty although very salty, too and dipping it in soy sauce wasn't very smart of me.

Anonymous 05/07/25 (Wed) 06:44:24 AM No. 2514271

File: 1746600263922.jpg (207.39 KB, 736x1104, 1000002664.jpg)

I think I'm gonna go to an Asian marker later today. What are some things you nonnas recommend I look for?

Anonymous 05/07/25 (Wed) 07:20:01 AM No. 2514274

>>2514271
Same fag, I should clarify that I'm going to a grocery store. Not a street market kek

Anonymous 05/07/25 (Wed) 09:19:04 AM No. 2514323

>>2514271
Coconut milk, ginger, Thai curry paste, oyster sauce, spicy chili crisp. That's what I usually get. Some of it you can buy at regular stores around here but it's cheaper at a specialty.

Anonymous 05/07/25 (Wed) 11:48:50 AM No. 2514393

>>2514271
Kabocha, spicy bamboo shoots, and a fun little drink (I like the Oi Ocha strong green tea or Jasmine green)

Anonymous 05/07/25 (Wed) 12:10:55 PM No. 2514405

File: 1746619855748.jpg (136.82 KB, 1200x1200, 6507490101590994875_1.jpg)

>>2514271
If they make side dishes in the store and sell them definitely try them. I like spicy fish cakes and kimchi. Also, these frozen packs of steamed buns are really tasty and filling to have on hand for days where you don't want to cook. I usually get the chicken ones. Thai potato chips are pretty good too

Anonymous 05/07/25 (Wed) 05:30:54 PM No. 2514666

File: 1746639054432.jpg (100.94 KB, 658x1000, 71bUSZFSdxL._AC_UF894,1000_QL8…)

My bangali friend brought me a fried lentils snack. Gonna try it and report back on how it tastes.

Anonymous 05/07/25 (Wed) 06:09:54 PM No. 2514714

>>2514666
These look dope

Anonymous 05/07/25 (Wed) 06:09:55 PM No. 2514715

>>2514666
Tastes like dried chickpeas with some extra oil and salt. Not bad.

Anonymous 05/08/25 (Thu) 08:19:50 AM No. 2516027

>>2499570
It's a throw blanket so I can hide my table/counter/apartment details.

I made a really dank curry tonight in my rice cooker. Premade some rice lightly salted with a touch of sesame oil and then drizzle it with a little mirin and top with avocado and covered it with a bowl. The not at all secret key is using coconut cream (or oil I guess) and starting out by heating it until the oil begins to separate. Then I mixed two different types of curry paste when it seemed like one might be on the sweeter side and one may be on the spicier side. Added gently chopped and pestled lemongrass, garlic, super sweet shallot-like onions from the food bank and then another splash of coconut cream.
Then some red carrots, defrosted 41-50 shrimp, and covered everything with a layer of chopped mustard greens. I forgot to add green onion or get roti, I just inhaled it. It's going to taste even better tomorrow, I'm in love, this is self love.

Anonymous 05/09/25 (Fri) 02:33:04 PM No. 2517884

File: 1746801183830.png (226.8 KB, 454x344, maryanne.png)

Baked cookies last night to cope with my breakdowns. I hate baking but think I am slightly better at it than cooking so maybe I should do it more often.

Anonymous 05/09/25 (Fri) 07:22:31 PM No. 2518264

File: 1746818551289.jpeg (681.66 KB, 750x742, IMG_3896.jpeg)

Made spaghetti with aglio e olio and cherry tomatoes. Who wants me

Anonymous 05/09/25 (Fri) 07:31:27 PM No. 2518268

>>2518264
why can i see jesus in your stovetop

Anonymous 05/09/25 (Fri) 07:32:06 PM No. 2518270

>>2518264
I make really good pasta carbonara and pasta vodka. We could open a cute neighborhood Italian eatery together and call it Nonny’s

Anonymous 05/09/25 (Fri) 08:03:27 PM No. 2518304

>>2518270
AYRT I also make good pasta alla vodka … From Gigi Hadid’s recipe. I add green onions, too

Anonymous 05/09/25 (Fri) 11:45:07 PM No. 2518584

File: 1746834307295.jpg (160.25 KB, 650x978, mini-meatloaves-4-of-6-1.jpg)

https://thenaturalnurturer.com/veggie-loaded-mini-meatloaves/
Tried this recipe because I was craving meatloaf and didn't want to commit to a whole meatloaf as a single person. Was it like meatloaf? Not really, but it's super tasty and I'm here to recommend it to you nonnies. Loads of veggies, can mostly be made in a food processor, and bite sized for convenience… I have a feeling I'll be making it many more times in the future.

Anonymous 05/09/25 (Fri) 11:45:45 PM No. 2518587

>>2518270
This is so cute lol

Anonymous 05/10/25 (Sat) 04:57:38 AM No. 2518903

I had Indonesian takeout for breakfast yesterday. And I realized the unique flavor I've mistaken for ginger or cinnamon was the coconut milk all along. Now I believe in cooking with coconut milk.

Anonymous 05/11/25 (Sun) 05:55:07 AM No. 2520006

crazy stressed should I get nam khao tomorrow as a treat even though im kinda broke

Anonymous 05/11/25 (Sun) 12:45:51 PM No. 2520194

File: 1746967551706.jpeg (185.44 KB, 858x1183, IMG_0137.jpeg)

https://www.okonomikitchen.com/vegan-kimchi-pancakes/ Used up all my kimchi to make this, so worth it. The dipping sauce took it to the next level, I can definitely see why this is meant to be eaten while drinking though.

Anonymous 05/11/25 (Sun) 07:41:21 PM No. 2520770

File: 1746992481502.webp (158.33 KB, 1015x1340, PeachParadise-Strip_copy.webp)

I just tried kombucha for the first time. Is it normal for it to taste like apple cider fucking vinegar? I was so excited because I know these are so popular and it smelled good so good like fresh peaches, but it just tastes like diluted vinegar. Perhaps it's an acquired taste? I hope I grow to like it because I did buy 4 bottles… Maybe I'll like one of the other flavors.

Anonymous 05/11/25 (Sun) 07:42:44 PM No. 2520772

>>2520770
It's fermented tea. I personally enjoy fermented drinks, especially unsweetened and non-alcoholic (like alcohol free wines and beers) so it's up to preference for sure.

Anonymous 05/11/25 (Sun) 07:45:50 PM No. 2520778

>>2520772
I'm a big fan of fermented stuff (kimchi, yogurt, tempeh, pickles) so I'm not sure why this just isn't hitting for me. I'll keep drinking it though, the health benefits are what attracted me.

Anonymous 05/12/25 (Mon) 03:54:47 AM No. 2521141

File: 1747022087853.png (96.67 KB, 850x334, 311-Ethanol-and-Relative-Sugar…)

>>2520770
The primary fermentation in kombucha in carried out by acetobacter, turning the sugars into ethanol and the ethanol into acetic acid. It's the same process that makes vinegar, just to about 1/10th the concentration of something like ACV. There are other fermentations going on at the same time that produce different chemicals, but acetic acid (aka vinegar) is by far the most prevalent.

Different manufacturers will have different specs that they brew and blend to in order to meet different tastes (see table for the range of acetic acid, the most acetic has 8x the acid of the least). GT's are probably one of the most sour, so yes you literally are tasting vinegar.

That's a pretty niche preference though, so as the category grows and more brands spec to consumer tastes, you see a lot of the newer ones converging on something that tastes like soda.

Anonymous 05/12/25 (Mon) 03:59:09 AM No. 2521144

>>2520778
>>2521141
also those other foods you listed are primarily lactic acid bacteria fermentations. Lactic acid has a very different taste profile than acetic acid; "round" or "soft" compared to "sharp" is usually how people describe it. For a lactic acid fermented beverage you could try kefir water.

Anonymous 05/12/25 (Mon) 04:13:54 AM No. 2521151

I'm making crab risotto but with canned crab because I'm poor and it was $3 at the discount grocer. I've never made risotto, I'm going to wash both the rice and crab and pray for the best. Gonna air fry some farmer's market mushrooms with breading and make a side salad with mustard greens and leftover ceviche as the dressing. Idk to honor my mom.

>>2520770
Sad you're experiencing that nona. I found kombucha pretty sour when I first started drinking it, but I enjoy tangy flavors. I think it's definitely an acquired taste and some flavors and brands are hot or miss. I'm surprised the GTs brand is considered sour, it's like baby's first booch. Definitely check the sugar levels and try samples when you can. I don't drink it frequently, but it's really great when you have digestive issues or a hangover but still need to be a functional human.

Anonymous 05/12/25 (Mon) 04:44:45 AM No. 2521169

>>2520770
I’ve been drinking it for like 6 years and the first several times I had it, I was overwhelmed by that exact taste. Now, I do not even taste the vinegar. I think you just get accustomed to it. Keep drinking it, I think you’ll come to enjoy it. I like the Trilogy flavor of picrel’s brand.

Anonymous 05/12/25 (Mon) 08:33:24 AM No. 2521293

File: 1747038804639.jpeg (1.39 MB, 1125x1846, IMG_9633.jpeg)

I am making picrel this week and am undecided if I should add a meat on the side. Would you? And if so what type of meat?

Anonymous 05/12/25 (Mon) 08:40:40 AM No. 2521299

>>2521293
I would grill some chicken if I haven’t eaten protein that day otherwise I’d leave as is nonna

Anonymous 05/12/25 (Mon) 06:00:28 PM No. 2521623

>>2521293
Sounds delicious and seconding chicken.

Anonymous 05/12/25 (Mon) 09:04:58 PM No. 2521818

File: 1747083898301.jpg (103.43 KB, 1500x1000, Simply-Recipes-Silken-Tofu-MET…)

I spontaneously bought silken tofu for the first time, and now I don't know what to do with it. Almost all recipes with are of the spicy sort, which I'm not sure my weak baby tastebuds can handle. Any tofu experts ITT?

Anonymous 05/12/25 (Mon) 09:10:06 PM No. 2521824

>>2521818
Not an expert but you can make a soup with it like a misu and crab soup, or make it with ground beef. You can also make a dessert or something.

Anonymous 05/13/25 (Tue) 01:57:33 AM No. 2522003

File: 1747101453817.jpg (138.68 KB, 1200x800, Japanese-Cold-Tofu-0960-I-2.jp…)

>>2521818
I looked this up after I saw this in another thread… or maybe it was this thread? I'm too lazy to scroll. But this looks dank.
https://www.justonecookbook.com/japanese-tofu-cold-tofu-hiyayakko/

I actually am a terrible cook. My go-to today was firm pressed tofu, marinated in mirin, olive oil and soy sauce, air fried… with dark red kidney beans, scallions, mirin, sesame oil, soy sauce, and some "umami" spice mix I got at the grocery store. It was good, but it wasn't wow. I'm missing a lot. I need to purchase garlic and ginger next time so it's tastier. IDK if I could use sesame oil in the air fryer because I know it's kind of a delicate oil. But I've read somewhere there's like, purified sesame oil? And you can use it to cook things. IDK if I'll find that at Walmart.

Anonymous 05/13/25 (Tue) 02:15:09 AM No. 2522010

File: 1747102509027.jpg (180.24 KB, 1024x768, 4656401324_04b2ebe6f6_b.jpg)

>>2521818
You can try making this Chinese breakfast dish called "Tofu Brains"

Anonymous 05/13/25 (Tue) 05:42:50 AM No. 2522097

>>2521818
If it's silken sometimes I just cook it plain and eat it straight up. The texture is pretty nice.

Anonymous 05/13/25 (Tue) 08:47:36 PM No. 2522664

I got a block of vegan feta and it's so good I'm going to cry. I haven't had real dairy in 6 years so this is a game changer. I had it on my baked potatoes with some salt and pepper. Lidl home brand vegan "greek style" cheese

Anonymous 05/13/25 (Tue) 08:49:45 PM No. 2522667

>>2521818
I don’t like silken tofu texture but it be used for soup, smoothies and mapo tofu

Anonymous 05/14/25 (Wed) 12:11:25 AM No. 2522884

I'm so sad, I love fermented foods but can't eat any because the histamine in it makes my chronic illness flare up. I was so happy eating soy sauce marinated eggs with rice, kimchi pancakes, and kefir. I thought I was better enough to eat normal again.

>>2520770
I don't like store bought kombucha too much, it gets too vinagry. Homemade is delicious and you can make it as mild or vinagry as you want. Remember to rinse your mouth with water afterwards so the acidity doesn't fuck up your teeth.
If you don't end up liking it too much, you should try juice kefir and ginger beer.

Anonymous 05/14/25 (Wed) 04:14:15 AM No. 2523125

I tried a sweet omelet/egg scramble by accident today and I don't mind the idea anymore. I made French toast for breakfast and there was some leftover egg and milk mixture with all the cinnamon, vanilla and sweetener, but not enough to dip a slice of bread in it thoroughly. So I cooked the egg mixture itself and turned it into scrambled egg to not waste it. I had it with my French toast and blue berries and it honestly was good.

Anonymous 05/14/25 (Wed) 06:16:30 PM No. 2523583

File: 1747246590238.jpg (209.31 KB, 815x687, 20250514_211402.jpg)

Made the best omurice ever using leftover nasi gorang rice and sheeh tawuq chicken, I browned the butter I used for my omelet accidentally but it turned out nice, and the sauce was thick and silky smooth this time and it was so satisfying taste and texture wise. Thank you random wrestling Japanese chef on YouTube for teaching me this amazing recipe.

Anonymous 05/14/25 (Wed) 06:30:48 PM No. 2523602

>>2490160
glad theres another jelly lover here. people always tell me i have grandma taste in sweets lol, but this stuff is so awesome. do you like lokum too?

Anonymous 05/14/25 (Wed) 06:38:43 PM No. 2523604

File: 1747247923383.jpg (13.33 KB, 397x127, images (9).jpg)

I tried these biscoff sandwich cookies today. Tbh, I don't think I like biscoff cookies. The flavor is too caramelized, it's almost burnt.

Anonymous 05/15/25 (Thu) 05:19:10 PM No. 2524586

I made carbonara with feta cheese and it was yummy

Anonymous 05/17/25 (Sat) 05:45:19 AM No. 2526385

File: 1747460719185.jpg (157.43 KB, 1735x1152, Red Bull wings.jpg)

What energy drinks do you all like? On the rare occasion I do take an energy drink, I like redbull

Anonymous 05/17/25 (Sat) 05:56:48 AM No. 2526388

File: 1747461408168.jpeg (104.38 KB, 655x500, IMG_8177.jpeg)

>>2526385
Redbull is my go to! I’ll occasionally drink a ghost but the I can’t finish an entire can. The caffeine is too high and the flavors are too sweet despite being sugarfree

Anonymous 05/17/25 (Sat) 06:10:22 AM No. 2526395

File: 1747462221748.webp (85.28 KB, 1260x840, IMG_5934.webp)

>>2526385
I’m super basic and stick with classic monster, sometimes I’ll branch out and and get a strawberry one though

Anonymous 05/18/25 (Sun) 10:26:42 PM No. 2528279

File: 1747607202739.jpg (236.02 KB, 668x1000, cottage-cheese-bread-3.jpg)

Since I absolutely love bread, but trying to lose a little bit of weight, I decided to try out that viral cottage cheese bread recipe and was pleasantly surprised! It's fluffy and tastes alright, it does the trick when you toast it and add some toppings like cheese or honey. Gonna add some herbs and/or nutritional yeast in my next batch to give it some more flavor, I'm even considering getting some butter essence to give it that buttery flavor I like from brioche.

Anonymous 05/18/25 (Sun) 10:40:00 PM No. 2528287

>>2528279
Samefag, thinking about this I now wonder; have any of you other anons gotten pleasantly surprised by any viral recipe you've tried? Anything that made you go "wow, this is ACTUALLY good!"

Anonymous 05/19/25 (Mon) 01:01:24 AM No. 2528407

File: 1747616484659.jpg (121.15 KB, 640x640, baked-feta-pasta-lead-66967df3…)

>>2528287
That viral baked feta pasta recipe. Very easy to tweak too. Switch up herbs, add more roasted veg, etc.

Anonymous 05/19/25 (Mon) 01:21:56 AM No. 2528411

i want to make brioche but im not sure…would all recipes be the same more or less?

Anonymous 05/19/25 (Mon) 01:32:51 AM No. 2528419

>>2528287
Not a recipe per se but owning a rice cooker/multi cooker has made my life 10x easier

Anonymous 05/19/25 (Mon) 11:05:06 AM No. 2528782

I found this fancy cheese store nearby to my house and bought some. Anons I can neve go back to supermarket cheese. This was life changing. It’s imported from Europe. The shop is within 500 metres of my house too.

Anonymous 05/19/25 (Mon) 11:08:12 AM No. 2528784

>>2528287
Japanese milk bread recipe
https://kwokspots.com/japanese-milk-bread/

Anonymous 05/20/25 (Tue) 10:45:25 AM No. 2530101

>>2528407
I find it's much better and quicker when you don't bake it. Just make a cherry tomato sauce, throw the feta on top after and mix it around. When I baked it it kinda lost it's tang and this way you get some chunks of cheese too.

Anonymous 05/20/25 (Tue) 05:38:57 PM No. 2530617

File: 1747762737503.jpg (153.47 KB, 960x540, raffinierte-erdbeertoertchen-i…)

I'm craving little simple strawberry cakes like picrel so much right now!! I'm not sure if I'd actually eat it because of retarded food anxieties but still

Anonymous 05/20/25 (Tue) 06:09:06 PM No. 2530651

File: 1747764546666.webp (101.73 KB, 750x500, IMG_0442.webp)

>>2530617
This isn’t the same but I’m going to share my favorite strawberry cake recipe with you nonny

6 tablespoons unsalted butter, softened, plus more for pie plate
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
½ cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350°. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Reduce speed to low; gradually add in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries. Bake cake 10 minutes. Reduce oven temperature to 325°F. Bake until cake is golden brown and firm to the touch, about 1 hour. Top with whipped cream or ice cream.