/comfy/ - A place to relax

Pleasant things... And jigsaw puzzles :)

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Comfy Baking, Brewing, and Cooking Anon 12/30/2022 (Fri) 05:37:33 No.763
Baking, brewing, and cooking are berry important hearth-building and health-building skills. They are a surefire way to make yourself /comfy/, Anon! What are you baking, brewing, or cooking at the moment? How is it coming out? What will you be trying next time? Is there anything you'd like to try improving? Is there something you'd like to learn? Maybe you have something you'd like to teach us? I tried some old things and new things today! Pics related are: >the bread I made earlier today; a shrimple white cobb loaf. This was the first time I was just able to make it from memory. It felt great to be able to just reach for the ingredients and go through the motions. As luck wood have it, the prove went well and the slashes formed up beautifully. I was worried that the crumb inside wood be a little wet but it turned out berry nice with a good chewy crust. The loaf is wrapped in beeswax cloth now so I can eat it over the week. I'm considering getting a sourdough starter going but I don't know if I'm good enough to handle it yet. >my first attempt at glazing carrots Apparently glazing (which I have found out is different from caramelising) is a basic technique that even professionals find difficult to get perfect eberry time. I think my first attempt here had just a touch too little water and a touch too little sugar, though I reckon I got the butter correct. See how the finished carrots don't have an even glaze? They still tasted berry good with some parsley and finishing salt. Next I'm going to try blanching with asparagus. >sous vide pork tenderloin >fell for the sous vide meme Yes, and I love it! Weirdly, the garlic I put on these pork tenderloins was stained bluish-green by the other herbs during the water bath, but they cooked down to a tasty colour during the two minute finishing sear. I had the pork together with the carrots for dinner. They tasted great and I felt a great upswell of wellbeing after I finished them. Your turn, Anon!
>>794 Anchovies, pineapple and ham
>>794 Buffalo wing sauce with chicken toppings.
>>763 I generally only make basically hardtack with cheese on it in my toaster oven. I also make mead off and on. When trying to be healthy I make a lot of lentil soups with radishes and green onions in them.
>>794 homemade pizza made from scratch with kale and mushrooms maybe add some goat cheese or feta on top if want something extra
>>801 what kind of lentils do you put in your soup? Also beef bone stock with lentils and beans are pretty good. I am trying to save more food and I saved the beef bone into broth from the stew I had. Trying to figure out what to do with the rib bones after coming up memorial weekend. See if I can make ham soup or something
>>803 The normal brown kind of lentils that they sell all over for cheap. I don't cook them so long that they are soft though, more like 20 minutes I cook them so they are of a 'salad' hardness. You simmer them after bringing them to a boil. I like chewing my soups in other words. I'd call it a strew but it's got so much water in it after all.
>>803 >>804 >lentils Ah this reminds me, I'm going to have to try and grow some lentils this year.
>>763 I'm cooking Tortilla Española, It's really delicious and perfect for eating with a hot chocolate in a cold day, y'all should try it, It's really easy to cook
>>794 As a pastaman, my favorites are Siciliana (a Margherita with cooked, diced eggplants) and Mimosa (cream and sweet corn). But I have never understood why the "pineapple on pizza" thing is treated like an affront to God. Pizza was born just a way to cook readily available items, the topping is secondary to the crust/base. Without a good base, a pizza is bad no matter how you make it. >>796 Got a good recipe for it? >>796
>>808 >But I have never understood why the "pineapple on pizza" thing is treated like an affront to God. Lol. Me neither, I love Hawaiian.
Just made and ate 2 cheeseburgers. After a good sport session it was more than welcome. I've taken to making them with breaded schnitzel instead of ground steak and honestly I prefer this way. Nothing really crazy as the only thing I did is the sauce (mustard + ketchup + fried shallots + parsley). Usually people like my sauces. and pineapple on pizza is gross
I don't get to bake berry often. Tonight I made a pineapple cake for my local sports club. I had forgotten how much comfort the smell of cake baking brings to the house.
>>4142 >I had forgotten how much comfort the smell of cake baking brings to the house. Sounds berry comfy! Enjoy some for us Anon.
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>>4145 The cake was berry good and eberryone liked it. Tonight I felt like cooking and made a stew with vegetables, bacon and a berry tasty sauce. It's going to last at least a week, so eberry extra day of simmering will be even better.
>>4798 Oh we're having vegetable soup here at my house tonight. Berry different from yours though.
Are you guys into pickling? I made some pickled eggs and cucumbers last week, they turned out bretty good. Sadly I didn't take any pics, I promise I will next time
>>4798 Looking quite delish Anon. Good ingredients tbh.
>>4803 I've done hardboiled egg pickling before when I was boiling 5 dozen eggs at a time for preprepared lunches etc.
>>4803 I love gherkins and pickles in general but never tried to do it myself. It's a good idea.
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Thinking of getting into Dutch oven cooking, I already know how to make a bretty gud beef stew in my Chinesium croc pot and plenty of experience with cast iron pans but what else could I do with it that you anons wood recommend?
>>4852 Stew anon here, put in all the things you like and let the stew go brrr. More seriously I enjoy making some french classics but I twist them with extra things. My goto basis is beer cooked meat with tasty sauce, a kind of flemish stew. Just use the meat you like and the vegetables that make you happy.
>>4853 Oh, and the secret is slow cooking over a berry low heat so that the meats soak up the flavors and the vegetables kind of melts. Just have fun with the seasoning as it's the most important part of this cooking method. You can have some god-tier sauces like that.
Just made a stew of chicken and peanut sauce, a kind of African recipe. Will eat later but it seems promising.
>>4864 how was it?
>>5063 Really yummy but was thinking about adding some raisins in the sauce next time. Few days ago I made an Asian recipe of crispy chicken with caramel and sesame sauce, it was delicious.
Do any of you frens have experience with sourdough? I've been trying to make some but it doesn't seem to be fermenting
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>>5080 Never did it myself but irc the process requires time, good temperature and precision. Let us now when you'll achieve it.
>>5080 yeah it takes a while, the first week is nothing because theres too much competition its only after you get enough acidity and alcohol that the right stuff starts to dominate the culture dont be a hipster add some vinegar, sugar and alcohol to your starter to skip this stage entirely the end result is the same just takes way less time and you dont risk ending up with a caca that stinks up the entire house
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>>5066 As I've got some rice flour leftover from my crispy chicken recipe, I'm thinking of trying to do some daifukus. Instead of anko, I think I will put some lentils paste with honey and mashed grilled sesame inside. Does any of you ever tried doinf daifukus ? It seems quite easy to do. Any recomendations for what can put insde in place of the anko ? Maybe some fruits ?
>>5159 Thinking about it, I think I'm going to make a red lentil, toasted walnut and sesame paste with honey, since I have all that in my kitchen.
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>>5159 Wasn't that easy but I'm quite proud for a first time. It taste good but I think it will be even better with a little steam heating.
The stew slowly cooking. Smells good in the house. Feels good.
>>5490 Sounds comfy. Enjoy your meals Anon!
Lately I'm obsessed about making an apple Tatin. I used to make some berry good ones. Usually something I like to do to impress girls XD but mostly for my own pleasure because it's my favorite pastry. Also as the colder seasons are there, it's been time for the saucy stew pots. I can't wait :)
>>7494 Sounds delicious! Please post pics ITT when you do. :)
>>7494 Hahaha I come from pro-bully board, post the recipe you faggit (How do I address the apples being too tart without introducing too much sugar/sweeteners only I've tried peeling the apples/soaking the wax off and in the end resorted to sweet desert varieties and still added four scoops of sugar when really I want more sweetness of a more natural kind than out of a bag)
>>7496 >post the recipe you faggit Never used a particular recipe. I just do the thing with the following : >apples (goldens are good) >a caramel (I usually go for a salted butter and cream caramel) >a shrotcrust pastry (any recipe should be good)
>>7496 >How do I address the apples being too tart without introducing too much sugar/sweeteners Not that same anon, but the best way to do it is to be choosy about what kind of apples that you use. Assuming you have a choice of apples. The other possibility wood be to peel & slice the apples and then dry them first and then reconstitute them before you cook them.
>>7496 >>7508 It's better to chose firm and tart apples variety. Goldens is the one I chose because they are easy to find. With the addition of caramel and baking, they become just meltingly sweet. If you take soft, overly sweet apples, the balance of flavors and textures won't be right. It is also said that the original recipe uses goldens.
What are some good Italian pasta dishes with lamb? Been reading too much on Italian cooking lately and I want to try my hand at it.
I'd like to learn to make some restaurant-quality General Tso's chicken. I've tried one recipe so far, and it was nothing like the real thing. Then again, I know nothing about cooking. I think I might try one more, but I think I'm going to have to buy more stuff.
I'm going to try making an orange (hopefully mandarin) pound cake for Thanksgiving. Wish me luck.
>>7674 >General Tso's chicken That wood be a nice thing to accomplish, I always enjoy that stuff when I've ordered it. >>7675 >I'm going to try making an orange (hopefully mandarin) pound cake for Thanksgiving. Wish me luck. Sounds delish, pics pls. Good luck Anon! :)
>>7674 I've tried some sort (>>5066) and it's not that difficult to make. You have first to bread and fry the chicken with rice flour then let it cook in caramel with soy sauce and spices ( and something to add a bit of sour (lemon or vinegar). I can't give a specific recipe because I made mine using what I had at my home and it was mostly an improvisation. I don't know if it was restaurant-quality tier but I was really happy with the result.
>>7679 >That wood be a nice thing to accomplish, I always enjoy that stuff when I've ordered it. I've been ordering it semi-regularly lately, and I decided that I'd be better off if I could learn to make it myself. It's so flavorful that you don't even need to have that much of it when you're eating it with rice. I can make a container last close to a week. >>7680 >You have first to bread and fry the chicken with rice flour then let it cook in caramel with soy sauce and spices I learned afterwards that that was my biggest mistake in making it. I didn't bother doing any breading because the recipe I used didn't mention even mention doing that. I do have another recipe in mind that I already have most of the ingredients for.
>>7682 Nice keep us updated :) Now I want to eat a General Tso's chicken.
>>7679 The store had NO oranges. I'll have to do an all out search if I want to get this cake done.
Went to Whole Foods to get lamb because The Mart didn't have any. Never going back, I felt like a soyboy hipster the whole time. Just stay with your local Mart or find an independent farm/butcher that has the meat you need.
Made a lamb lasagna, making the ragu was bretty straightforward but cooking the lasagna noodles was berry tedious, they kept sticking together and I ran out of counter space to dry them off before baking it. But in the end it turned out berry berry good, could definitely taste the half-bottle of wine it called for. If you have two hours to kill I'd recommend making it.
>>7741 Sounds a nice but a bit difficult thing to cook, I will try it but with beef in place because I don't like the taste of the lamb meat. Sunday I cooked another pot of chicken mafé (a peanut butter based sauce from Mali) but I was not really satisfied so today I bought some raisins and will add some broth and more pepper into it. I still have to bae a tatin but I wait a special occasion that may come sooner for that :)

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