AB's Kitchen

[Waindo]

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"First we eat, than we do everything else"

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Hey everyone. I imagined this thread as a base for everything related to food. For people who love to eat and people who love to cook. Both gourmands and cooking enthusiasts. Here you can share your food philosophy, recipes, photographs, articles, interesting food facts. Anything food related.

Learnt a new recipe that's so good you're aching to share it? Share it!
Dined at a good restaurant and the plate you got served looked like a fine piece of and you couldn't bare not to click a photo of it? Share it!
Made an awesome meal at home and clicked a photo of it? Share it!
Have an interesting food related anecdote? By all means share it!

Enjoy & Bon Apetite!​

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I'll start of with photos of meals I made (baked) yesterday and today.

A spinach & cottage cheese filled pastry I baked yesterday, my gf recently gave me the recipe and I am astounded I actually enjoyed it since spinach is one of the greens I usually don't adore so much.

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And this one is the lovable, timeless pizza I made today; pretty much a regular one.

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[Akаsh]

~ Recipe Websites for Reference ~

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[Adam Driver]

Alright I'll share a good ass recipe with y'all.



This one is called the sandwich.


Step 1: Get some mothafuckin bread and not the crusty ass part.
Step 2: get some tasty ass bologna, that Oscar Mayer shit.
Step 3: Slap some cheese on that bread.
Step 4: Slide your meat between that cheese
Step 5: cover that shit up with some bread
Step 6: Throw some of that sauce inside
Step 7: Enjoy :Sparks:

Spoiler

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[Rohan]

What is bolonga?

 

[Waindo]

What is bolonga?

Idk was he refering to bolognese sauce or the salami xd

Bolognese is a sauce from minced meat.

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Today's lunch, rustic chickpeas stew.

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[Adam Driver]

What is bolonga?

Bologna is American salami aka cheap meat

 

[Akаsh]

When no one gives a shit about my post on helpful links... :|

Spoiler

A little part of me just died.

 

[Waindo]

Today's feast, octopus & new potatoes roasted on open fire.

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[Akаsh]

Today's feast, octopus & new potatoes roasted on open fire.

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dafq, how does octopus taste like? O__O

 

[The Pervy Sage]

Well as some of you may know i was a chef for the past 4-5 years so it's really nice to see a thread like this on base and get ideas of different food styles around the world. I've always prefered a type of rustic home cooking with a hint of BBQ in there but do love a variety, having been around most of the world traveling. I'll look through my files and post a few recipes on here when i have a bit more time but for now a nice basic fool proof Recipe:

Pork Ribs

This is a pretty straight forward recipe that you can't fail with if you love tender ribs with a nice sticky BBQ sauce. It can all be done in the over or if you have a grill or BBQ you can finish them on there.

So what you're going to do is start off with how ever many ranks of pork ribs you like (raw that is). Before you do anything you need to flip them over and in the arch of the ribs, there is a shiny layer, this is like a membrane type layer and no matter how much you cook it it wont go tender. Start at on end on one of the bones, get a fork, dig it up, the rest should tear off in one piece. Throw this away, it's no use. If you struggle with this, watch a video on youtube (i worked in a smokehouse so i was trained to do this to 200 racks of ribs at a time but it doesn't always come natural)

Once you've done this place the ribs in a deep oven dish trying not to overlap them too much, put a sheet of baking paper underneath so they don't stick. If you overlap them too much they wont cook evenly.

Now cover them in liquid chicekn stock (can be one you made or the instant stuff you add hot water to), squeeze a lemon per rack of ribs (the lemon juice helps to break down the bonds in the meat and makes them more tender) and some liquid smoke (most major supermarkets sell this.

Once the ribs are submerged, cover with another sheet of baking paper then cover the entire dish in tin foil (shiny side down to reflect the heat back onto the ribs) and seal it tight to keep the moisture in. Place in the over at 180 degrees for an hour and a half.

Take them out of the oven, uncover, drain the liquid and leave to cool before removing. Now from here you can keep these for up to three days, 4 at a push, but keep them refridgerated.

When you're ready to eat them there are two ways to do this:

Oven: Place on a baking tray, reheat in the over until you see bubbles at the base of the bones (this means they are hot enough) cover in bbq saurce and place under the grill until they are sticky to your liking (for me it's well done)

BBQ/Grill: Place on the cooler part of the grill and let them slowly heat up so you don't burn them, once you start to see bubbles at the bone that means the heat as gotten through to the bone and they are hot enough, use a plastic brush to cover in BBQ sauce and then flip them for 3-5 minutes, the BBQ will cause the sauce to caramelize and stick to the ribs and you will get an even fuller smokey flavour.

Enjoy

 

[Waindo]

Awesome recipe Pervy!

Talking about bbq, here's a few photos from bbq sessions w friends, all clicked in past 2 months.

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[Flaw]

Well as some of you may know i was a chef for the past 4-5 years so it's really nice to see a thread like this on base and get ideas of different food styles around the world. I've always prefered a type of rustic home cooking with a hint of BBQ in there but do love a variety, having been around most of the world traveling. I'll look through my files and post a few recipes on here when i have a bit more time but for now a nice basic fool proof Recipe:

Pork Ribs

This is a pretty straight forward recipe that you can't fail with if you love tender ribs with a nice sticky BBQ sauce. It can all be done in the over or if you have a grill or BBQ you can finish them on there.

So what you're going to do is start off with how ever many ranks of pork ribs you like (raw that is). Before you do anything you need to flip them over and in the arch of the ribs, there is a shiny layer, this is like a membrane type layer and no matter how much you cook it it wont go tender. Start at on end on one of the bones, get a fork, dig it up, the rest should tear off in one piece. Throw this away, it's no use. If you struggle with this, watch a video on youtube (i worked in a smokehouse so i was trained to do this to 200 racks of ribs at a time but it doesn't always come natural)

Once you've done this place the ribs in a deep oven dish trying not to overlap them too much, put a sheet of baking paper underneath so they don't stick. If you overlap them too much they wont cook evenly.

Now cover them in liquid chicekn stock (can be one you made or the instant stuff you add hot water to), squeeze a lemon per rack of ribs (the lemon juice helps to break down the bonds in the meat and makes them more tender) and some liquid smoke (most major supermarkets sell this.

Once the ribs are submerged, cover with another sheet of baking paper then cover the entire dish in tin foil (shiny side down to reflect the heat back onto the ribs) and seal it tight to keep the moisture in. Place in the over at 180 degrees for an hour and a half.

Take them out of the oven, uncover, drain the liquid and leave to cool before removing. Now from here you can keep these for up to three days, 4 at a push, but keep them refridgerated.

When you're ready to eat them there are two ways to do this:

Oven: Place on a baking tray, reheat in the over until you see bubbles at the base of the bones (this means they are hot enough) cover in bbq saurce and place under the grill until they are sticky to your liking (for me it's well done)

BBQ/Grill: Place on the cooler part of the grill and let them slowly heat up so you don't burn them, once you start to see bubbles at the bone that means the heat as gotten through to the bone and they are hot enough, use a plastic brush to cover in BBQ sauce and then flip them for 3-5 minutes, the BBQ will cause the sauce to caramelize and stick to the ribs and you will get an even fuller smokey flavour.

Enjoy

Fuck off. :|

@op I can only operate a vending machine, someone teach me how to stove :|

edit: can we get Lawliet in here to share some of the 'strayan barbeque wisdom



pls

 

[Waindo]

Today's chicken extravaganza. :bdpf:

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[loj]

Today's chicken extravaganza. :bdpf:

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Bruh...one of my favs :x3:

 

[Akаsh]

Fuck off. :|

@op I can only operate a vending machine, someone teach me how to stove :|

edit: can we get Lawliet in here to share some of the 'strayan barbeque wisdom



pls

Dawwww he's back xd

 

[Flaw]

Dawwww he's back xd

get off my dick pls :|

@Waindo tell me more about those potatoes

 

[Akаsh]

get off my dick pls :|

@Waindo tell me more about those potatoes

b-b-but you're a legend :x3:

 

[Waindo]

get off my dick pls :|

@Waindo tell me more about those potatoes

Oh you take those potatoes, you peel them, you peel them good; peel them like there's no tomorrow.
Than you wash them, scrub them wash them like they were your gf's feet.
Dry them now, and don't be tender about it.

Throw them in a big bowl so you can start seasoning them.

Salt them, pepper them, rosemary them. Chop the fck out of one onion and one big fat juicy red paprika and mix it with potatos. Sprinkle with some thick godly olive oil while you're at it.

While you have been playing with potatoes, the chicken has already been roasting in the oven on 180 degrees Celzius for about 35 minutes, you flipped it at least once, otherwise it's fcking not done right and roasted unevenly.

Before you even thought about putting that bird in that greasy oven, last time cleaned in 2013; you rub it with salt and pepper, rub it good, rub it like your gf's curves, rub it like you were rubbing your acne covered face with acne remedies 10 years ago.

It goes in with a two deciliters of oil, covered with tin foil.

After the forementioned 35 minutes passed, you add the potatoes in, a deciliter of white wine too. You roast this symphony for about...until the potatoes are done.

Enjoy.

 

[Flaw]

Oh you take those potatoes, you peel them, you peel them good; peel them like there's no tomorrow.
Than you wash them, scrub them wash them like they were your gf's feet.
Dry them now, and don't be tender about it.

Throw them in a big bowl so you can start seasoning them.

Salt them, pepper them, rosemary them. Chop the fck out of one onion and one big fat juicy red paprika and mix it with potatos. Sprinkle with some thick godly olive oil while you're at it.

While you have been playing with potatoes, the chicken has already been roasting in the oven on 180 degrees Celzius for about 35 minutes, you flipped it at least once, otherwise it's fcking not done right and roasted unevenly.

Before you even thought about putting that bird in that greasy oven, last time cleaned in 2013; you rub it with salt and pepper, rub it good, rub it like your gf's curves, rub it like you were rubbing your acne covered face with acne remedies 10 years ago.

It goes in with a two deciliters of oil, covered with tin foil.

After the forementioned 35 minutes passed, you add the potatoes in, a deciliter of white wine too. You roast this symphony for about...until the potatoes are done.

Enjoy.

Is there any clever way to sneak some garlic somewhere in them potatoes, just to give them a slight hint. Garlic is my lyf kun:

 

[Waindo]

Is there any clever way to sneak some garlic somewhere in them potatoes, just to give them a slight hint. Garlic is my lyf kun:

Yes you can just peel and add them whole with the potatoes.

Or, even better if you like the garlic flavour. But in this case you have to be cautious with the amount of oil you use.

Take around 20 dag of butter, (2-3 fingers thick slice of it), fck it; take even more, what's the harm.

Work it with a fork in a bowl (like masturbation in reverse), when it starts to change texture, add salt, pepper, chopped rosemary, and a śhitton of chopped garlic. Work it more, work it hard. Let it rest a bit more on the room temperature.

Now take the chicken, the idea here is that you use the chicken's skin as a pouch, flip it on her back, take a smaller knife, imagine you're a surgeon and slowly slice the skin up where her aśs starts, slowly. SLOWLY. Can your fingers fit in between the skin and breast (meat) now? Can they, 3 fingers, 4? Good; you've found the G-spot, now take that butter, butter your fingers; slowly fill the pouch, the area between the skin and breast, slowly, in motion of...you get what I'm talking about. Done? Good. Sew up the ends of the skin with meat, use a few toothpicks, and proceed the same way as with the previous recipe. No need to flip it now, not until you introduce the potatoes; the garlic butter you filled inbetween the skin and meat slowly melts and keeps greasing the bird up.

Don't eat the toothpicks.