show us your food GOD DAMNIT

Trains

ms paint artist extraordinaire
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i like that stripy cheese
 

jerry

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forgot my mask when riding my bike to the store to grab spices FUCK.

anyways, trying to make some turkey for my parents ill keep u guys updated on how it goes
turkey was delicious, forgot to take pics tho ;/
 

Subeh

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crumbed cod with thick cut chips

seasoned with lemon-pepper seasoning, crumbs mixed with a pepper-based all purpose seasoning

fried in canola oil

topped with lemon juice (i didnt have fresh lemons so i sadly had to substitute with bottled stuff, still nice tho) and served with tartare sauce

first time ive tasted cod and the first time ive also cooked cod; the crumbs (panko) were a little bit soggy despite my best efforts to drain the oil, so ill have to do my research and see if i can find a way to alleviate that problem

suggestions here are also welcome

my next venture will be pork schnitzel i believe, got some grapeseed oil for that

e: believe i may have come across my issue

ive done some research and apparently the heat of the oil may have been the culprit for my soggy panko. it seems to be a reoccurring theme and im seeing a lot of people suggesting that to be a problem.

the other thing may have been that i dried it on paper towel and not a rack.

ill amend these two problems the next time i cook it
 
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D

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suggestions here are also welcome
my all time favourite dish is gammon slow cooked in coca cola with black treacle glazed over it. Add in some roasted vegetables and potatoes with a little cranberry sauce on the side, it's out of this world.
 

Shwani

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Resized_20210407_122250.jpeg


crumbed cod with thick cut chips

seasoned with lemon-pepper seasoning, crumbs mixed with a pepper-based all purpose seasoning

fried in canola oil

topped with lemon juice (i didnt have fresh lemons so i sadly had to substitute with bottled stuff, still nice tho) and served with tartare sauce

first time ive tasted cod and the first time ive also cooked cod; the crumbs (panko) were a little bit soggy despite my best efforts to drain the oil, so ill have to do my research and see if i can find a way to alleviate that problem

suggestions here are also welcome

my next venture will be pork schnitzel i believe, got some grapeseed oil for that

e: believe i may have come across my issue

ive done some research and apparently the heat of the oil may have been the culprit for my soggy panko. it seems to be a reoccurring theme and im seeing a lot of people suggesting that to be a problem.

the other thing may have been that i dried it on paper towel and not a rack.

ill amend these two problems the next time i cook it
anything with rice
 
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Subeh

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god im so glad i got into cooking

Resized_20210412_114634.jpeg


fried chicken w/ thick cut chips and chipotle sauce

boneless, skinless chicken thigh cut of any excess fat followed by a dredge in egg wash and then a thorough coating of seasoned flour (just a pepper-based all purpose seasoning), it was then shallow fried in a cast iron skillet using canola oil at idfk what temperature i didnt really bother to measure it (if a bit of the flour immediately goldens upon entering, it's ready - remember oil reduces in temperature considerably when the meat enters)

following that it was cooled on a wire rack for a few minutes and dabbed with paper towel just to rid it of any excess fat

end result was tender chicken with a crunch on the outside, a bit of a spicy hit from the pepper which was offset nicely by the tanginess of the sauce

first attempt at fried chicken this way; what do i take away from it, though?

i could've used corn starch. if i went with equal parts flour and corn starch i'd have probably gotten a bit more crunchiness out of the outside. i'll also use breast meat next time i think. i may also invest in peanut oil rather than canola.

overall very impressed with my first attempt
 
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Shwani

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god im so glad i got into cooking

Resized_20210412_114634.jpeg


fried chicken w/ thick cut chips and chipotle sauce

boneless, skinless chicken thigh cut of any excess fat followed by a dredge in egg wash and then a thorough coating of seasoned flour (just a pepper-based all purpose seasoning), it was then shallow fried in a cast iron skillet using canola oil at idfk what temperature i didnt really bother to measure it (if a bit of the flour immediately goldens upon entering, it's ready - remember oil reduces in temperature considerably when the meat enters)

following that it was cooled on a wire rack for a few minutes and dabbed with paper towel just to rid it of any excess fat

end result was tender chicken with a crunch on the outside, a bit of a spicy hit from the pepper which was offset nicely by the tanginess of the sauce

first attempt at fried chicken this way; what do i take away from it, though?

i could've used corn starch. if i went with equal parts flour and corn starch i'd have probably gotten a bit more crunchiness out of the outside. i'll also use breast meat next time i think. i may also invest in peanut oil rather than canola.

overall very impressed with my first attempt
sunflower oil all the way through is what I say
 

Subeh

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sunflower oil all the way through is what I say
yeah oils like vegetable oil and sunflower oil are all usually pretty good, high in good fats and low in bad fats

really it's hard to deep fry with the 'wrong' oil; sunflower, grapeseed, vegetable, canola, peanut etc etc all work just fine - it just depends whether or not you want to go the healthier route or if you want a certain taste profile from the oil

as long as u arent a twit and use something like olive oil
 
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Subeh

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the forbidden juice
i legit only use olive oil to season my cast iron now and OCCASIONALLY to sear steak

but really, seasoning my cast iron is the only thing i'd definitely only use olive oil for - i could use grapeseed for searing given it has a high smoke point
 
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Shwani

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i legit only use olive oil to season my cast iron now and OCCASIONALLY to sear steak

but really, seasoning my cast iron is the only thing i'd definitely only use olive oil for - i could use grapeseed for searing given it has a high smoke point
cant stand olive oil, its the reason why I call italians minorities
 
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Subeh

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cant stand olive oil, its the reason why I call italians minorities
its a very heavy oil and it can ruin shit if ur not careful

olive oil is probably better used as a dressing for salads or seafood or something like that; as a cooking oil it's honestly superseded by most other oils

thats just my opinion though a lot of people swear by and exclusively use olive oil for a lot of things
 
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Mic15000

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i legit only use olive oil to season my cast iron now and OCCASIONALLY to sear steak

but really, seasoning my cast iron is the only thing i'd definitely only use olive oil for - i could use grapeseed for searing given it has a high smoke point
cant stand olive oil, its the reason why I call italians minorities

Olive Oil is the best oil for most mediterranean foods, if you know how to use it, it enhances everything, unless you don’t know how to control your arm and spill too much. Been using it my whole life, especially in pasta is a must!
 
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Subeh

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Olive Oil is the best oil for most mediterranean foods, if you know how to use it, it enhances everything, unless you don’t know how to control your arm and spill too much. Been using it my whole life, especially in pasta is a must!
oh yeah as an INGREDIENT it's very very good, thats where olive oil shines the most

but as a cooking oil nah imo