My shit is usually gigantic and hard as a rock (impossible to flush without 10 buckets of boiling water) but now during lent they are pathetic floaters or even liquified. Very saddening.
/ck/ Cooking Thread
- Thread starter Call Me Tim
- Start date
A super easy slow cooker/crockpot curried shrimp recipe:
1 small onion, chopped
2 green onions, chopped
2 cups cooked shrimp
1 teaspoon curry powder
1 can (10.75 ounce size) cream of mushroom soup
1 cup sour cream
Handful of peanuts, crushed
Combine all ingredients except sour cream and peanuts in slow cooker. Cover and cook on Low 4 hours.
Ten minutes before serving, stir in sour cream.
Serve over rice. Sprinkle crushed peanuts on top.
1 small onion, chopped
2 green onions, chopped
2 cups cooked shrimp
1 teaspoon curry powder
1 can (10.75 ounce size) cream of mushroom soup
1 cup sour cream
Handful of peanuts, crushed
Combine all ingredients except sour cream and peanuts in slow cooker. Cover and cook on Low 4 hours.
Ten minutes before serving, stir in sour cream.
Serve over rice. Sprinkle crushed peanuts on top.
Simple vegetable pies
I took this pics with my laptop webcam cuz idgaf
I made these after being inspired by some townsends vid. But it was something I made up by myself completely, I just figured the cooking time from it, that's why I'm proud of this one. And it's dead simple and easy, this is why I could come up with it, I just used what I had on hand. It's really simple and it tastes great. I made 3 of these, the one on the pic is the last one.
0. Preheat oven (or don't, who gives a shit)
1. Make the crust. I just made the dough like the laganon, just flour salt and water, just more of it. Pile of flour, add water periodically while kneading until it seems just about right. Knead for as long as needed, have a cig to let it rest for 10 mins or so, idk how much it needs, it's to develop gluten or some hocus pocus bullshit.
2. Cut up onion and cabbage. I didn't think cabbage would work, but it really does. I cut up a carrot too, but just a small one, I think I should have added some more it gave a great taste. I also wanted to use potatoes, but I already have leftover onion and cabbage so it would be too much.
3. Flatten dough disks to fill.
4. Fill'em up. Don't bitch out on the onion, it tastes great. Drizzle some olive oil on them. Season them. I think I over seasoned them, but it might have been that the onion was really overpowering, dont see me complaining. I added salt&pepper to all three, oregano to one, cumin to one. Protip: don't add cumin. Doesn't work. Maybe the problem was I just added way too much though.
5. Seal them. I chose to seal them up like these russian pies you see, like peroshkis or something.
6. Let's put them onto a tray (Nice!) I used those flimsy aluminium one-use ones because I simply don't give a shit. Cover them with olive oil so that they don't stick and also because they would have my Greek citizenship revoked otherwise. Bake them for ~1 hour. If they are getting done too early, lower the heat. If they aren't getting done at all, you are retarded and haven't turned the oven on, order McDonald's and get diabeetus like you deserve.
7. Eat up
The crust is really tough, I tried to use my normal table knife to cut it and it was a pain, I ended up using the chef's knife. The inside is suprisingly delicious for such simple ingredients. It's almost like the inside is covered in a really nice sweet sauce. Clearly all components have caramelized perfectly, and they are nice and soft. The inside is nice and moist and the vegetables go together really well, each one has a great taste and it adds it the dish. You could easily eat the inside by itself. I bet you could make a great sauce by baking or pan-frying all this shit without the crust but I'm retarded so i wouldn't know. It's certainly a heavy dish, it really feels like you're eating a loaf of bread covered in this sweet sauce, but even though it's heavy I always go to eat more after ten minutes. Always like that with pies. When I got a classic spanakopita or especially prasopita (phyllo-crust leek pie, really fucking good, especially if you put minced meat inside) I can eat half the tray in one sitting. I don't know if it's the pies or because I'm a fatass. Maybe both. These pies would also go great as a side with something else, like a soup or some meat.
The ingredients are so simple and the process so easy that baking these small seperate pies is a nice way to experiment with ingredients. Really you could add anything in this bad boy. Meat would be a good one (duh). I though feta cheese would be great, should try it out. Potatoes should go well, and of course fresh herbs and other greens to make a righteous hortopita. Spinach for a spanakopita is a no-brainer but I don't shit spinach out of my asshole. A real survival food this one. One of you niggers should try it out with interesting ingredients and post here, or this will be Box's cooking blog, and that's GAY.
Since i have leftovers, I think I will make a classic big rustic village pie like this instead of small seperate pies in a bit, like my grandma makes. This way it will have more of the ingredients in front of the show so to speak, because in the smaller ones there's too much bread. And maybe i will add potatoes or other shit to this, who knows. Will update. Unless i forget.
I took this pics with my laptop webcam cuz idgaf
I made these after being inspired by some townsends vid. But it was something I made up by myself completely, I just figured the cooking time from it, that's why I'm proud of this one. And it's dead simple and easy, this is why I could come up with it, I just used what I had on hand. It's really simple and it tastes great. I made 3 of these, the one on the pic is the last one.
0. Preheat oven (or don't, who gives a shit)
1. Make the crust. I just made the dough like the laganon, just flour salt and water, just more of it. Pile of flour, add water periodically while kneading until it seems just about right. Knead for as long as needed, have a cig to let it rest for 10 mins or so, idk how much it needs, it's to develop gluten or some hocus pocus bullshit.
2. Cut up onion and cabbage. I didn't think cabbage would work, but it really does. I cut up a carrot too, but just a small one, I think I should have added some more it gave a great taste. I also wanted to use potatoes, but I already have leftover onion and cabbage so it would be too much.
3. Flatten dough disks to fill.
4. Fill'em up. Don't bitch out on the onion, it tastes great. Drizzle some olive oil on them. Season them. I think I over seasoned them, but it might have been that the onion was really overpowering, dont see me complaining. I added salt&pepper to all three, oregano to one, cumin to one. Protip: don't add cumin. Doesn't work. Maybe the problem was I just added way too much though.
5. Seal them. I chose to seal them up like these russian pies you see, like peroshkis or something.
6. Let's put them onto a tray (Nice!) I used those flimsy aluminium one-use ones because I simply don't give a shit. Cover them with olive oil so that they don't stick and also because they would have my Greek citizenship revoked otherwise. Bake them for ~1 hour. If they are getting done too early, lower the heat. If they aren't getting done at all, you are retarded and haven't turned the oven on, order McDonald's and get diabeetus like you deserve.
7. Eat up
The crust is really tough, I tried to use my normal table knife to cut it and it was a pain, I ended up using the chef's knife. The inside is suprisingly delicious for such simple ingredients. It's almost like the inside is covered in a really nice sweet sauce. Clearly all components have caramelized perfectly, and they are nice and soft. The inside is nice and moist and the vegetables go together really well, each one has a great taste and it adds it the dish. You could easily eat the inside by itself. I bet you could make a great sauce by baking or pan-frying all this shit without the crust but I'm retarded so i wouldn't know. It's certainly a heavy dish, it really feels like you're eating a loaf of bread covered in this sweet sauce, but even though it's heavy I always go to eat more after ten minutes. Always like that with pies. When I got a classic spanakopita or especially prasopita (phyllo-crust leek pie, really fucking good, especially if you put minced meat inside) I can eat half the tray in one sitting. I don't know if it's the pies or because I'm a fatass. Maybe both. These pies would also go great as a side with something else, like a soup or some meat.
The ingredients are so simple and the process so easy that baking these small seperate pies is a nice way to experiment with ingredients. Really you could add anything in this bad boy. Meat would be a good one (duh). I though feta cheese would be great, should try it out. Potatoes should go well, and of course fresh herbs and other greens to make a righteous hortopita. Spinach for a spanakopita is a no-brainer but I don't shit spinach out of my asshole. A real survival food this one. One of you niggers should try it out with interesting ingredients and post here, or this will be Box's cooking blog, and that's GAY.
Since i have leftovers, I think I will make a classic big rustic village pie like this instead of small seperate pies in a bit, like my grandma makes. This way it will have more of the ingredients in front of the show so to speak, because in the smaller ones there's too much bread. And maybe i will add potatoes or other shit to this, who knows. Will update. Unless i forget.
I made the big pie
I ate it
It was good
I ate it
It was good
I made the chickpeas again
Perhaps my rotten brain is playing tricks on me but I think it was more flavourful this time
I think it was because I used a bit less water. The broth was very flavourful.
I did pretty much the same things as the last time except that after I boiled the chickpeas for 10 mins, I added an onion instead of leeks because I didn't have any. I think if you're going to use leeks you should use sturdy ones and you should use more so they impact the taste more, while an onion is naturally very pungent and distinctive. Then I boiled the soup for ~25 mins more and it was done. Also used less cumin i think
Perhaps my rotten brain is playing tricks on me but I think it was more flavourful this time
I think it was because I used a bit less water. The broth was very flavourful.
I did pretty much the same things as the last time except that after I boiled the chickpeas for 10 mins, I added an onion instead of leeks because I didn't have any. I think if you're going to use leeks you should use sturdy ones and you should use more so they impact the taste more, while an onion is naturally very pungent and distinctive. Then I boiled the soup for ~25 mins more and it was done. Also used less cumin i think
Use more cumin. It defeats cancer.
The only way my cancer is going to heal is to stop logging into this place but this isn't happening any time soon
im a sucker for a man with an accent
If he doesnt have an accent he cant cook
Yeah his videos are pretty entertaining even though he is a faggot. The subject is interesting and its well executed. Through him I discovered the historical italian cooking yt channel which does pretty much the same thing but in a more serious tone and higher quality imo, but not as entertaining
I just wanna eat the shit my ancestors ate
I'm gonna make garum mark my words
Ancient Roman Flatbread and Chickpea Soup – Horace’s Lagana and Chickpeas
Italiano Food and convivia are important topics in ancient Roman poetry. We find many pages that describe in detail courses and dinners, frequently with the nostalgic desire of a simpler life in th…historicalitaliancooking.home.blog
ya george is wholesome would eat a burger with
How to Cook 2 Regional Fast-Food Burgers with George Motz | Burger Scholar Sessions - YouTube
@Baka he makes a burger from swensons in this one
@Baka he makes a burger from swensons in this one
edge_beta
Master lvl Taig
heard they were good. I had thought the closest one to me was in akron...sure glad i was wrong. there are 4 here in cbus...gonna go get me a galley boy tomorrow lol