looks good, though not hot enough for my tastes. thank you for at least not using curry powder.
you might want to try mixing in coconut cream instead of water at the end.

Thanks for the tip, I'll give coconut cream a shot next time.

And you're right, it was a little tame, even though I did use piri-piri for chilli powder. Also the thin sauce let the spiciness sink to bottom, as the scrapings were quite a bit hotter. Possibly the coconut cream would help with that.

>>3061
chili powder adds a good taste, but i've never trusted it for spiciness. when i make curry, i'll normally seed and chop a half dozen red chillies and maybe a couple serranos to go with it. the coconut cream definitely spreads the flavor around; i've never noticed any separation when i use it.

Fried salmon, served with whole wheat noodles and stir fried vegetables with Thai chilli sauce.

No real need for a recipe as I cheated with the chilli sauce and the rest is pretty much just whatever I had in the fridge.

Steamed cod on a bed of boiled root vegetables, with sauce béchamel with chopped leek. Served with chilled lager.

100-200grams of Cod
Half a carrot
One potato
Slice of swede.

Vegetables cut into thin strips and boiled, fish steamed above the vegetables. Fish sprinkled with coarse salt while steaming.

Sauce:
1 spoon butter
1 spoon flour
Milk, added as needed for desired thickness.
About an inch of a leek, chopped.
Salt and ground nutmeg to taste.

The best tasting meal this week, but the poorest presented one. I think I overdid the sauce considering I was taking pictures. My horrible lighting became only too apparent as I moved further away to include the drink in the shot too. I really need a proper flash and diffuser one of these days.

this is a good thread and i hope you continue.

Thread is good for inspiration, go on fellow scandinavian.

Norwegian meatballs with potatoes, carrots, mushy peas and brown sauce/gravy. Traditional farm fare with a little twist to the sauce to make it interesting.

I chose a glass of red wine today since it's friday but this is usually served with plain water, or beer, and lingon berry jam.

Meatballs:
250 grams / half a pound mincemeat
1 tsp salt
1 tsp black pepper
1 egg
2-3 tbsp milk
one half onion, chopped.
2-3 tbsp potato or corn starch.

Add one ingredient at a time in the listed order until evenly mixed. Use medium heat for the frying pan so they will be cooked thoroughly. Using one hand and a spoon (dip in water to prevent from sticking to hand/spoon), make fairly large meatballs that you flatten to about half an inch in the frying pan.

Now, usually one would make the sauce from the fat remaining in the frying pan but this I find produces something rather dull and full of little burnt lumps of carcinogens. So, in order to avoid cancer I suggest the following awesome sauce:

1 spoon butter
1-2 spoons plain flour
water + powdered chicken stock (or the real thing if you have)
sugar colouring (darkens the sauce)
a few spoons of heavy cream
Worcestershire sauce to taste
1 tsp rosemary
1 tsp thyme
salt or pepper if needed.

Melt butter, add flour and stir, then add water and stock. Make an even sauce as if making béchamel then add seasonings. When colouring, add sugar colour until quite dark, then add cream for "correct" colour.

Also, thanks for the encouragement anons. I was mostly doing this so I would have to put a little effort into cooking again (too much fast food lately), and partly as photo practice, but feel free to be inspired, of course.

Steak with cream-baked potatoes, grape&leek salad and boiled vegetables. Served with lightly toasted bread with parsley butter (though it looked a bit shit, so I'll go with garlic butter if I'm shooting it another time).

I've been eating shit for some days now but today I managed to put in enough effort to make something proper. Not the most exciting food but good none the less.


Possibly interesting bits:

** Cream-baked potatoes (if there's a proper english name for this, do tell)

In one heat proof container put
One layer of sliced potato.
One layer of sliced onion
Seasoning, black pepper, garlic, salt
One layer of sliced potato
Pour heavy cream over, about halfway up the layered potato and onion.
Sprinkle with cheese.

Bake in oven at 175C for about 45 minutes.


** Grape&leek salad
Seedless grapes, halved
Leek, finely chopped, to taste.
2 parts sour cream
1 part mayonaise
Pinch of sugar, squirt of lemon.

You'll just have to wing it a bit in regards to actual amounts here - you should end up with something looking like Waldorf salad. This salad also goes very well with turkey.

OP, this food journal thread is fantastic. Please keep them coming!

Thanks for posting, OP- This is very educational for someone who doesn't know much about Scandinavian cuisine!

Kinda helpless in the kitchen. I have to admit that this is some nice stuff and simple enough for me to make. Thanks OP and I hope you post more. Also I'm hungry now.

OP。。。WIN。

Thanks again everyone, and thanks for the sticky. I'll make an effort to update this whenever I cook something I haven't posted already.

>>3433
I'll point out any Scandinavian dishes if you like. A lot of the time I do Italian or Asian style cooking but adapted to the ingredients I have at hand.

Anyway..

Cashew Chicken Chop Suey with seasonal vegetables.

1 Breast of chicken, sliced.

Small handful of cashews
Half a carrot, sliced.
Half a small onion cut into wedges.
A few pieces of Broccoli
Red or Green bell pepper, cut into large pieces.
Bamboo shots
A few water chestnuts.
1 tbsp finely sliced fresh ginger (or 1 tsp powdered)

2 tbsp soy sauce*
1 tbsp corn starch*
Water and/or chicken stock.*
*Stir these together.

Start cooking the rice so it will be done by the time the rest is ready.

Fry chicken on medium heat until golden on both sides, then set aside on low heat.

In a small amount of oil, roast the cashews slightly, then add the vegetables and stir fry. When done, add soy sauce/corn starch/ water mix and let simmer until sauce is clear (a few minutes). Add more water as needed.

Serving:
Using a small bowl, make a dome of rice on the plate. Arrange vegetables without sauce around it. Place bits of chicken on top of the vegetables, then finally pour the desired amount of sauce over the meat and vegetables; helps the look of things.

One to two servings. A good way to make meat stretch for more people than usual, I find.

Damn, most of your food looks really good in picture. I honestly want to try Swedish, Norwegian, Scottish, and all that shits up there in the north of europe's food. I honestly hate the standard indian curry mainly due to the fact I've eaten that crap possibly a thousand times (And I'm not exaggerating.) Not a fan of fish, but the steamed cod actually looks tasty. Awesome thread.

You've made me hungry OP and have inspired me to go cook something similar myself. Thank you =)

so this is where all the chicks hang out

>>3714
I wish.

Anyway, hunting season is on, so time for something Scandinavian:

Moose steak with boiled vegetables. Should have been carrots there too but I was out. :\

Commonly served with sour cream and butter for the potatoes, lingonberry jam and other condiments depending on family traditions.

Hmmm. Moose. Really interesting OP. Ive heard moose tongue is fantabulous because it is essentially fat and protein.

I dunno about moose tounge, but beef tounge is amazing!

I always save the moose, buffalo and deer tongues, I thought they were pretty lean.

>>3829
It's good meat, moose is a great source of food.
My father is bringing back meat by the bucketloads, I think I'll swing by and grab me some.

>>3714
lol troll, and if not troll, enjoy starving to death cuz you dont have a bitch to cook for you.

>>3053
Yeah? I made some pancakes. Shit was awesome.

That first curry sounds disgusting, in it's porportions. I cook a hell of a lot of Indian and Banglasdeshi food and if you're using over a table spoon of tumeric you're doing something horrible wrong with only two chicken breasts.

You also have all your other ingredients in tablespoon amounts, that would make you sick, the cloves would completely obliterate everything else. If you're cooking with that much dried spice aswell you aren't doing well. Cinnamon sticks and whole cloves are dirt cheap.

I ground a few cups of whole cloves in a plastic blender; leaving the ground spice in it overnight melted the plastic and ruined it.

Shit IMM, that was supposed to be tea spoons, not table spoons. You're absolutely right, table spoons would completely ruin that. I must have been mentally disengaged while writing that. Tea spoons would probably be too much too with coconut cream added, since it was tasted with the aforementioned sinking in mind.

I usually use whole spices (well, cinnamon, cloves and cardamom at least) but I was out on that particular day.

Thanks for catching that anon.

Being the one that caught you, i would suggest the BBC's book Indian Cooking Made Easy (much of it can be found on the website). The basic principles are there and i eat several meals a week out of this cookbook. Cheap, simple, tastey what every student wants in a dish. The dry lamb coconut curry is a particular favourite of mine, goes very well with home made roti.

That sounds delicious

Trout served on top of spaghetti with cream and paprika sauce.

Simple but good basic recipe. Replace the trout with just about any kind of fish or meat you have at hand.

Salt and pepper the fish. Boil the spaghetti and fry the fish so the fish will be done a few minutes before the pasta.

Remove fish from pan.

Lightly sauté an even mix of sliced red and green (sweet) bell peppers and onion in the same pan you fried the fish in. Pour half a cup or so of cream over and let simmer until sauce thickens. Add a pinch of salt and assemble dish.

When using meat I will usually slice or dice it first and let it simmer together with the sauce.

For a slightly lower fat content replace half the cream with a mixture of milk and a teaspoon of corn starch.

well its not looking very nice does it

more like late 70 th

>>3402
The "English" term is Potato Au Gratin

Holy hell some of these meals look so delicious, I think I may start frequenting this board.

The rice looks too sticky.
Try to do it with a bit butter.

http://thevictorsblog.co.cc/

* Vegetables with spicy sour cream dip.

Wanted to shoot something today, so here's a simple /fit/ snack.

i would use coconut milk instead of coconut cream. The cream is very rich but also very sweet. Coconut milk on the other hand is not sweet but balances well with the spiciness of the curry.

Also for presentation i like what you did. Next time let the chicken cool down a little bit or use a pair of tongues and when you slice the chicken slice it on a bias (instead up just straight cut do it on an angle. That will allow you to fan out the chicken leaning on the rice. As for the avocado, tom and pepper 'salad' you could make a guacamole out of it or if you wish to keep them separate or you could ago ahead and dice them med size and throw in some olive oil salt and pepper. Also if you are cooking with curry because you like the heat instead of normal olive oil, take some oil and crushed red peppers. Heat up the oil a little bit to help it infuse the flavor of the peppers and let it cool down.

Just a few ideas.


P.S. (now that i read the entire post)

*Heat up some oil.
*Add 2 non cut up chicken breast.
*Sear both sides.
*Remove the chicken breast and throw in the onions.
*Saute the onions
*Add the curry powder and half cup of water
(so it the curry doesn't burn)
*Add probably one 8oz can of coconut milk and maybe another 1/2c of water
*Cook the chicken until done (165 degrees) (keep an eye out for when it's exactly done. Even though it's in the sauce it can somewhat dry out)
*again try to cut it on the bias, you will enjoy how good it looks

And plate how you like

POST YOUR THANKSGIVING SHIT, MOTHER FUCKERS!

i made cereal.
1 milk
1 cereal

it was delicious.

Today i have salted beef. I also put sugar on it. This used to be common after the slaughter of mainly pigs, where the less awesome parts would be salted to oblivion to be preserved.

It is still one of the most common ways to serve salmon, besides smoking it. I do not know what you call this method in english, and this is the first time i have used this method on anything other than salmon.

Maybe ill taste it later, i still dont know if it is edible or not after roughly a day of salt and sugar. But i assume it will be awesome.

>>4183
You are wrong. Au Gratin is cooking with cheese, butter, egg, or bread crumbles.

That chicken looks like shit.

i fukn love curry

currrrrryyyyy

Steak basted with lemon juice, golden syrup and low-salt soy sauce, cut very finely into strips and put over a bed of udon noodles.

to the fag that posted this thread...your my fucken hero.

Thats a pretty gay meal, but it does sound good.

Its real food, it isnt gay...damn, theres nothing wrong with OP's meal.

OP where are you :'<

>>5074
I've just been awfully busy for the last several weeks. Haven't really had much time for any kind of photography. I did do a small session earlier today that I can post. You'll have to excuse the unedited flash reflections.

Baked cod served on top of fusili tricolore and a white sauce with vegetables.
This is really much simpler than it may sounds.

Filét of cod or other fish. 200grams per person.
Salt, pepper and lime, or other seasoning of your choice.

Season fish, place in heatproof container and bake in oven for 45 minutes at 175C.

Do the sauce while the fish cooks.

Half an onion
Half a carrot
2 stalks of celery.
2 spoons of plain flour
1-2 cups of Water
1 large spoon of creme fraiche
Salt and nutmeg for seasoning.

Chop vegetables fairly small. Let this simmer in butter on medium heat for about 10 minutes. (ie. make mirapoix)
Stir in flour and add water for desired thickness. Let it simmer for 5 minutes at least. Add creme fraiche and season. Leave on low heat and cook the pasta.

Pictured serving was with sauce bottom, then pasta and fish with garnish on top.

Also, how about multi image posting in here like /b/ has?

Just thinking it could be handy at times.

So today I made..

A big pot of texas style chili.

1lb of ground beef
3 cans of diced tomatoes
1 can of black beans
1 can of kidney beans
1 can of tomato sauce
1 can of corn
Copious amounts of red pepper
Chili powder
Corn meal to the right consistency

Stew that fucker AAAAAALLL day, taking a bowl out when you're hungry

I had it with some leftover rice from my roomate's chinese food last night.

>>5148
>texas style chili
>beans

As a proud Texan, I must inform you that real Texas chili should not contain beans. I understand that this was an unintentional faux pas, but please try to make this mistake again. Chili is taken pretty seriously in some parts of Texas.

If you have access to a proper butcher shop you should make this fairly traditional french dish. I made it a few monts ago and it was delicious. Albeit, it took little less than 2.5 hours to prepare, it was very much so worth it.

1 beef tongue
1 carrot
1 onion
1 stalk celery
Leek
Mushrooms (judge)
Thyme
Bay leaf
Pepper
Salt, optional (I prefer Kosher salt)
Lump of butter (Must be BUTTER, not margarine)
1 c. bouillon
2 tbsp. flour
2 tbsp. Port Wine
2.5 tsp terragon

Boil tongue for 1/2 hour; drain and remove skin. Throw out water (to get the bitter out) and put 3 quarts of fresh water, 1 carrot, 1 onion, celery, 1 small clove of garlic, 1 clove, thyme and 1 bay leaf. Put tongue back in with leeks, pepper, terrgon and salt; let cook for 1-1.5 hours, or until you feel fit.

This will be one of the better meals you will have, and as well it can serve up to 8 people (if they don't get seconds).

chicken rice side + burrito shell

make any food finger food!

>>5378
burrito shell=lol
tortilla= food stuffs

An onion chutney with:
regular onion ;(
balsamic vinegar
powdered cloves
salt
ketchup

I served it over some Italian noodles I found in the cupboard and some soft-scrambled egg. I also baked some frozen crinkle cut fries (so ssue me I'm Irish!).

To make it the perfect Wortlethorpe feast of all feasts I added a few drops of Cock Sauce but it was just too spicy hot for the dish.

I wound up cooking a third egg over-easy and this sated me nicely. Only noodles and chutney remained.

In all olfactory and bitter hindsight I should have used red onion or Vidalia and allowed it a couple hours to marinate in the salt and vinegar.

I have long regained my religion with respect to eating raw onion. However, it must be a sweet or a red or a mild onion. It must be prepared correctly; and it must be served with something such (mixed in with) tuna salad or used as a chutney or sliced thinnly onto a salad with a nice creamy ranch dressing.

tl;dr
i maek chutney with fail onion.

You seem to be a nice cook, who knows how to put everything in proportions, therefor I advice you to cook some Hungarian goulasch.

do a barrelrol