>>1369 That pasta looks delicious, nice work anon. >>1368 I'll try it with eggwash next time I make some fries, cheers.

My oven broke and I'm dying without it. I can only make so many crockpot meals. Anyone got some suggestions for all-stovetop meals? Preferably low carb.

>>1372 Anything you can make in an oven you can make anything in a pan with a lid. Cakes, pies, casseroles, pizza, etc. There's recipes for this stuff out there, just look em up. It's mainly about careful heat management, go low and slow because you can't check your progress cause once you open the lid there's no going back. Much easier solution that's somewhat more limited: Steaming. You can steam many things with some creativity.

I've recently found a great recipe for some sweet stuff: Durstiger Bauer >4 egg yolks >140g sugar, brown cane preferred >10g vanilla sugar (or some vanilla extract) >50g breadcrumbs >1tbsp rum, Stroh 80 preferred >4 eggwhites >140g nuts, fine (mixed almond, hazelnut, walnut...) >some backing powder >some spiced mulled wine, cooled Cream yolks, sugar, vanilla sugar. Wet breadcrumbs with rum. Beat whites until stiff, fold in everything but the wine. Bake at 180C for 30minutes, let it cool. Pour wine over it, let it soak in, and serve. Alternatively, same thing but no nuts, 70g sugar, 70g breadcrumbs, 40g grated chocolate, some spices and lemon zest. That's a Bsoffener Kapuziner.

Just made some asian chicken marinade tonight. >Didn't have honey or ginger >Recipe says to use just 6 tbsp on the marinade, put the rest aside (to later be reduced and cooked with chili paste and garlic and ginger) >Somehow misinterpret this to mean "put the leftover marinade into the fucking cornstarch mix" instead of breading it like a normal person would Thought that carrots and broccoli in rice would be a good side (chicken broth). Didn't cook the carrots enough, but this was a good use of the egg yolks since the recipe called for the whites in the breading stations. Despite being retarded with my textures, the actual meal came out pretty good. The chicken in particular, rather than being deep fried (used an oven instead of oil) ended up with a sort of dry matte texture on the outside while still being moist inside. I'm assuming the cornstarch did the trick. Would also want to do fried rice next time as well, instead of simple 2 cup + 1 cup rice sorta deal https://damndelicious.net/2013/03/15/sesame-chicken/ Also last night I made some homemade spaghetti and meatballs. Nothing fancy, just used the standard egg+flour noodle mixture (if you remember that I got a pasta machine for Christmas), and some lean ground beef + salt, pepper, olive oil, garlic, shallots mix (and egg) for the meatballs. I have made red sauce before, but I couldn't be bothered to this time. Garnished with parsley and pepper. Next time, I would probably do pork+beef mix for the meatballs, as well as an amount of breadcrumbs.

>>1375 Do you feel a difference between regular store-bought pasta and homemade pasta? Your noodles look ridiculously delicious to me and I wonder if it's just because I haven't eaten anything non-boiled over the past week.

>>1378 Sure. I find it's pretty easy to cook too. I know it's literally boiling them in water, but I feel like I don't even have to time it, just pop it in and wait 3-5 mins and that's it. I dunno, the texture just seems nicer

What's a good fruit/vegetable that can be eaten as a snack and also is good for your digestive tract/colon health?

I bought bacon on my way home today and made a BLT. Really I made two, and had some bacon left over for a little salad. Turned out really well. It's taken me a long time to get good at not burning bacon and nail that crispy brown that melts in your mouth.

Made some salmon about a week ago with a honey garlic glaze and some salmon today with an Old Bay/dill/onion/garlic seasoning. The honey garlic glaze was the way to go, something sweet definitely goes better with salmon and fresh garlic gives it a really nice zest.

Fry a slice of spam, set aside. Fry an egg, set aside. Make grilled cheese, add egg and spam when done. Eat breakfast sandwhich. Is tasty.

>>1457 I was seeing something about fried span just the other day.

>>1458 Its surprisingly really good.

Cooked up some really good buttered noodles because that's an easy and filling recipe. Turned out way better than the last time I tried because this time I used egg noodles instead of shitty bowties. >Boil water, add egg noodles (I usually do 6-8oz in a small pot) >Drain once done >Add about a quarter stick of butter >Add in spices (1tsp garlic powder, 1tsp salt, 1tsp pepper, as much parsley as you're comfortable with) >Mix together over very low heat until all the noodles get evenly coated, adding a bit more butter if needed >(Optionally) Add some shaved/shredded parmesan in, mixing until you can see strands sticking between noodles >Transfer to dish >Garnish with a bit more spice and parmesan Really easy, really quick, and you can make it with ingredients that you'll basically always have and all last a long time.

Since it's Lent I found a huge bag of frozen catfish on sale for like 5 bucks at the store. At least once a week (including last night) I've been making breaded catfish nuggets with some oven roasted veggies. Still looking out for some cheap catfish fillets, I've been wanting to pan fry some again for a long time now.

Made some chicken tenders today with ranch and barbecue sauce. Nothing special but man it's been a while since I've had bbq sauce and it took me right back to camping as a kid.

I had a ton of left over apples, so instead of tossing them out I tried drying them out in the oven. Really easy and you get a lot of apple slices from just one, takes about two hours at 225F and you only need to flip them halfway once. Sprinkled sugar and cinnamon on some of them, but I sort of want to try nutmeg and some other things too.

i can only cook things in a microwave or air fryer

Is brie gay? Today we find out when we bake a bunch inside bread and then serve it to our bf. Lets see people. I gotta feeling its gay as shit.

>>1504 >then serve it to our bf. >bf Yeah, sounds pretty gay.

I made a rhubarb pie with my parents' rhubarbs. 'tis the season

>>1123 here, Not sure this is the right thread for it (destroy me if not pls BO) but I've actually finished making a recipe book out of these illustrations I've been doing of the demon lady who cooks human food; pdf related. It includes many ingredients such as sugar, salt, and lemon juice. Everything was tested by yours truly. Enjoy!

>>1507 Hey, that's awesome! Your comics got me to stock semolina for convenience food. Definitely checking it out.

>>1507 Awesome! It makes me really happy to see you're still posting. I'll have to give those couscous recipes a try sometime soon too.

>>1509 >>1508 Thanks guys! I forgot to include the taboulé trick >>1129 in the book but semolina is so versatile you can rediscover it (and many more variations) easy. Really glad that you liked it, thanks for telling me.

I have made a very simple dish of microwaving a cup of Minute Rice and mixing an egg into it while it's still hot out of the microwave. Am I a chef now?

>>1526 If you put a little soy sauce at the end it becomes otamago no meshi desuyo ne and you become a Japanese chef.

>>1527 Well domo arigato, Mr. Roboto, I'll have to try that.

I recently ate pancakes, but they're like waffles, lol. OP here. I'm a /ck/ user, but I also made a new board >>>/8flags/ /ck/ anons are welcome to come visit, but if not that's ok & I'll respect /ck/ if /ck/ wants to stay in its own community. However, I have plotted this: A salad of small boards in one board, a new type of board, a hybrid board: /ck/, /k/, /vr/, /an/, /mu/, /u/, /mlp/, /fast/ What is the idea of this board /8flags/? The idea is to combine the smaller boards on 8moe into a larger community, whereby by crossposting on the same board /8flags/ everyone from each community will benefit from numbers & activity. The chaotic hybridization of these different boards will hopefully lead to interesting interactions. Give it a try, but if /ck/ wants to delete this post, that's ok w/ me.

>What did you make? Homemade Tomato and Onion Pie >How did you make it? After seeing a couple recipes online, I decided to make a version based on aspects from all of them. I started off with making a basic pie crust (some flour, a stick of butter, salt, ice water) then chilling it for a bit of time before putting it in the pie pan. Then I prebaked the crust for about 5 minutes to try and crisp it up slightly. I cut up some tomatoes into somewhat thin slices and laid them in a shingled pattern as best as I could in the crust. Then I seasoned it with salt and pepper. I chopped up some fresh basil and sprinkled it onto the tomatoes. While the pie dough was chilling, I had sautéed some sweet Vidalia onion in some olive oil. I put these on top of the tomatoes and basil. I then made a mixture of mayonnaise and shredded sharp cheddar cheese grated by hand of course. This was then spread over the top of the pie to the very edges of the crust. After baking it in the oven for about 45 minutes, the top was browned and golden, which meant the pie was done. Overall, the pie came out pretty well. It tasted flavorful and was pretty filling. Even though it had no mozzarella, it kind of smelled and tasted similar to a caprese salad/sandwich. There was a lot of liquid though, and I imagine this could be due to several factors, one of which being how juicy the tomatoes I happen to use are. Because of how much there was, the slice of pie couldn't really hold much of its shape and would begin falling apart when lifted from the pan and put on the plate. This affected presentation, not the taste, and because I have never made a tomato pie, this could be how they are supposed to look sometimes and I wouldn't really know. But part of the crust remained crispy, so the pie was not totally flooded with tomato juice and fat from the cheese and whatnot. And it still looked quite good even when a bit messy on the plate. I also had some trouble making the crust. For some reason, it didn't seem like there was enough crust to go over the edge of the pan and create that edging pies need. Rolling it out any more than I had would make the crust paper thin. It even started sliding down the side of the pie pan as I prebaked it, so that was sort of an unwelcome development. I have only made homemade pie crust a few times, so I will have to think about what I could have done better. Overall, I recommend trying a tomato pie recipe, and I will make it again someday.

>>1568 Tomato and onion pie sounds really tasty, makes me want to go out and get a savory pot pie for dinner. I think I've heard of people making an apple and onion pie for a sweeter counterpart.

>>1569 Pot pies are delicious. I also have another kind of pie in mind that I wish to make, and it includes apples and onions. It's one of those older recipes, it consists of green apples, onions, boiled eggs, and potatoes layered inside a pie crust with salt, pepper, and other spices.

>What did you make? Grilled chicken sandwiches >How did you make it? I mixed some olive oil with a few spices. Garlic powder, some paprika, salt, pepper, etc. Then I put the mixture over some chicken breasts and made sure to spread it to the edges. Then, of course, I grilled them until they were finished. They tasted pretty good, especially with some cheese on top. A nice meal for a hotter day. Next time, I will try and get some thicker cuts of chicken for more juiciness, but if I'm investing in more chicken then it might be best to use it for something else. I'd also like to try adding another spice in the mixture, maybe some coriander.

Homemade pizza bagels. Get some plain bagels, spread out some pasta sauce on them, top with shredded mozzarella, basil, and optionally sprinkle some parmesan or Italian spices on top. Probably the least fancy thing you can make with those ingredients (and I'm sure it'll make an Italian cry) but boy do they bring back memories.

>>1576 You cook them in the oven/toaster oven obviously, I forgot to mention. Microwaves are for pussies.

>What did you make? Homemade quiche >How did you make it? First I made a crust from scratch. After that was all done and prebaked, I made a mixture of several eggs, bell peppers, onions, and cheese inside of the crust. Then I baked it all for some time until it was solidified and browned a little at the top. I let it sit for a few minutes, then got to eating it. It tasted really good, what a great way to use eggs if you have a lot of them.