Nice thread. i only cook for someone and never really for myself.
Spending time and money getting ingredients and then spending more time cooking it just to have a 10 minute meal alone? No thanks.

Have made pancakes several times, if you have the right tools its easier to mix in the flour without it forming clumps.
Vegetable ragu,
Lithuanian cold soup,
Made this white chocolate dessert with cookie dough inside and sprinkled with desiccated coconut. I called them snowballs.

I usually cook grease balls

flee in circumcision debates

I can cook damn near anything.

My career as a chef really took off this year and right now I've got three world class resorts competing for my contract, so things are really looking up for me these days.

My favorite dish right now consists of a bed of wild mushroom au gratin served over leek cream, topped with asparagus, which is in turn topped with a filet mignon, and a small salmon filet to the side, drizzled with leek cream.

I wish I had a picture because this is an absolutely gorgeous plating.

Here are the recipes for the leek cream and the wild mushroom au gratin, everything else is self explanatory.

note: neither of these recipes include proportions for the ingredients because tbh the balance isn't so delicate that it matters, just use good judgment and taste your cooking often

Not much that isn't basic. I'm good at breakfast foods and am very decent at homemade breakfast crunch wraps (like from Taco Bell).

I also make good popcorn via whirly pop.

Does it actually taste like Taco Bell tho

a mean behemoth steak

cookings fine but i like baking more

Well I can't eat the vast majority of foods that I used to anymore unfortunately, but I don't image I've forgotten how to cook most of what I've learned.

I can cook basic things like eggs, bacon, rice, boiled/steamed various vegetables, pan fried steak/porkchop or chicken/turkey breast.

For actual recipes I can make tacos (with my own seasoning), quesadillas, deviled eggs/egg salad, and my favorite thing I've made breakfast pizza. Which is making a deep dish crust out of biscuit dough (scones for you bongs) and pouring eggs onto the crust and topping it with various things you'd put in an omelette like bacon, ham, onions, peppers, cheese etc. and baking it in the oven until the crust is golden brown.

do you put anything nonstandard in your deviled eggs?

I like to use ginger and cayenne pepper, as well as ground dry mustard instead of prepared Dijon mustard.

cookings fine but i like baking more

Baking huh... I thought about it some time ago, but oven here, in dorm, is broken. I wish I could bake bread, it would be great. Or even bake a pizza.

My memory has been filled with so many holes lately
I’ll feel something but forget what I was thinking about so I’ll just be left feeling tired or excited without remembering what it was about

Quote from: Ingy on November 06, 2019, 01:54:30 AM

My memory has been filled with so many holes lately
I’ll feel something but forget what I was thinking about so I’ll just be left feeling tired or excited without remembering what it was about

It's because you are not doing anything noteworthy and nothing happens in your life. Can you even tell the difference between this year and previous one?

I can’t even tell the difference between today and yesterday dude

4 raw eggs, mayo, cheese, desert spoon of farina, spin, spin, SPIN.

a mean bowl of cereal

i cook a damn good ribeye. rare to medium rare. cast iron pan. nothing beats a cast iron, you cant convince me otherwise.

i use regular thickness ribeyes. the extra thick ones can be tricky to cook right with the brief time period of high heat i use. always pick a fatty boi. i like a nice fat strip on that cunt. also look for some good marbling throughout. try to avoid ones with visible gristle.

ribeyes are the best dont @ me. best flavor imo.

coat steak in olive oil and a liberal amount of salt and pepper.

crush some garlic cloves to open em up and release the flavors. these will be used in the pan later.

put a liberal amount of butter in the pan, crank the heat up until the butter starts to slightly smoke. put the steak in and sear the shit out of that bad boy. flip once, then add garlic cloves to the butter. use a spoon to baste the fucker with the butter, which is now infused with garlic.

once you cooked her to your desire, take her out and eat that bitch hot. i dont let mine rest cause thats fucking wrong. pussy shit. chomp that fucker while she still steamin. voila. perfect steak.

should have a dark, crunchy crust but the inside should be pink and moist. should melt in your mouth. perfect flavor profile assisted by salt, pepper, garlic, and butter, though the steak's natural flavor should shine through as the star of the show. the seasonings should serve to bring out the natural flavor of the steak, not overpower it.

i am the steak god. thats my shit.

fucking beautiful