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/h/ - Hobby Autism

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Onion domain: http://ylcjjrqko7pgobnvzreemm565ea3oj3c7rfqqb4x4twmay6hafv54mid.onion/

File: 1687838003768-0.jpg (4.95 MB, 4160x3120, 4:3, 20230624_143107.jpg)

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 No.1693

Drove to see some family in Indiana. Had a pig roast.

 No.1694

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 No.1703

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Making a quick red sauce and rotini with grilled chicken breast for dinner. I might drop a couple eggs inna sauce too
<1 can sauce
<1 can paste
<garlic to taste I like quite a bit
<olive oil
<cracked pepper
<fresh basil
Heat oil in pan, brown garlic and crack pepper over top do not burn the garlic it will fuck everything up then you have to start over
Simmer on low for an hour or two. Add basil at the vary end.
This is basically the recipe my grandmother from Sicily used when she didnt have and tomatos she canned and is a very simple sauce.
I'll brown my chicken and cook it in the sauce. The egg drop if I do it is simple:
<crack egg into sauce
<DO NOT stir
<wait 15 minutes
<?
<profit!
More pics as it comes along.

 No.1705

File: 1688274249242.jpg (3.64 MB, 4160x3120, 4:3, 20230702_000019.jpg)

Simmered the chicken for an hour in the sauce. Just put the water on for the pasta.

 No.1706

File: 1688275458250.jpg (4 MB, 4160x3120, 4:3, 20230702_002137.jpg)

That basil in the sauce at the end makes it. Topped with some fresh parm. Magnifico!

 No.1715

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Boudain stuffed jalapeno poppers. There's 2 beef ribs racks, 2 pork ribs racks, and a brisket on already. I'll finish the cream cheese poppers in about an hour and put them on too

 No.1716

I think I saw the guy on the left walking on the highway this morning

 No.1717

File: 1689023236323.jpg (3.52 MB, 4160x3120, 4:3, 20230710_160509.jpg)

Made another red sauce today. This time I put a pound of ground beef from rancher budy in the sauce. Noodles were made by his wife too.

 No.1925

your family looks like meth enthusiasts

 No.1926

>>1925
damn shorkcel really got BTFO'd by a soyjak poster…

 No.1930

>>1926
hey i IATA the autism bud, thanks for bumping da threads

 No.1936

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Beef ribs, pork short ribs, corn, inna foil sausage and poppers inna bag more pics as bbq develops.

 No.1937

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uhh i dont understand what is this thang

 No.1940

>>1936
fuck dude you're makin me so hungry…
now im gonna feel pathetic while i fry up a slice of spam

 No.1943

File: 1690048563149.jpg (4.48 MB, 4160x3120, 4:3, 20230722_124010.jpg)

>>1937
>uhh i dont understand what is this thang
its two racks of spare ribs which are now wrapped
<pic related

 No.1945

File: 1690062854838.jpg (4.8 MB, 4160x3120, 4:3, 20230722_165107.jpg)

its delicious
<pic related

 No.1948

File: 1690335519351.jpg (3.69 MB, 4160x3120, 4:3, 20230725_203534.jpg)

Smoking a chicken.

 No.1951

File: 1690346329406-0.jpg (3.05 MB, 4160x3120, 4:3, 20230725_220159.jpg)

File: 1690346329406-1.jpg (3.53 MB, 4160x3120, 4:3, 20230725_233635.jpg)

fin.

 No.1953

>>1951
Gimme.
NOW

 No.1967

idk why people mock hillbilly cooking this shit looks far better than some gay cheeto lasagna suburban """rednecks""" throw together while pretending they aint trash

 No.2014

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File: 1691874553346-1.jpg (3.85 MB, 4160x3120, 4:3, 20230812_155851.jpg)

Made penne w/ red sauce. I put the eggs in as I mentioned in a previous post. What you do if you're going to try it is:
<crack eggs into sauce as it simmers ideally the last 15 mins before you eat
<let eggs sit for 10-15 minutes
<pull em out
After that you wind up with pics related note the sheen on the sauce in first pic that how you know you are doinitrite

 No.2132

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Went to a BBQ competition this weekend. Did pretty well over all. Here's pics.

 No.2133

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 No.2134

>>2133
spigga thta thang looks like coal lel

 No.2135

>>2133
damn that brisket looks good. nice smoke ring too

 No.2136

>>2133
lemme have some of dem beans

 No.2140

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throwin a 1gal batch of mead for T-day in
-1.5# local honey (tell myself it helps w/allergy but its just gud and 8/lb isn't bad)
-pack of blackberry
-couple cloves
-double raisins cuz ⤵
forgot to get an orange, so blackberrys are boofing in now
see how it turns out but idgaf after one glass using this yeast
will prob have to feed it half an orange anyway, scope bubbles this weekend

 No.2144

>>2140
Status report? Lookin p gub budy

 No.2145

File: 1698366342713-0.jpg (1.52 MB, 960x1280, 3:4, foto_no_exif.jpg)

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>>2144
she's on a steady 12 count bubble since start, keepin my house at 63° tho
gonna order DAP and fermaid just cause i've never used them and it seems lik gud excuse to experiment, hopefully avoid the stank
blackberry & clove is stellar combo, but needs more berries so gonna lightly squash another 2 packs and dump in

tryn new cheap hard cider recipe w/monkfruit sweetner. post full thang but it's eyeballed and not much diff other than brands

 No.2162

made ceasar dressing a few days ago from scratch. cooked a sauce again tonight from some tomatos outta the garden

 No.2163

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>>2162
Forgot pix

 No.2167

>>2145
How's tha potion coming along?

 No.2170

File: 1703299884091.jpg (2.9 MB, 4160x3120, 4:3, 20231222_204855.jpg)

I made a spinach and cheese omelet, does this count?

 No.2173

>>2163
look great, i need to make more time for that stuff
>>2167
gifted most of it, got a bottle rose mead in return which is cool
came out ok, they put so much crap in store bought stuff its hard to gauge. homemade apple joos will be next
DAP and fermaid are konami code, it's overkill for cider but will be handy for mead during temp fluctuations
mead came out stronk. i get why vikqweens got a rep for raping, not even using wild yeast

 No.2176

>>2173
>homemade apple joos
Sounds pretty good can't wait to see how it turns out
>mead came out stronk
wew

 No.2177

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Made braciole for Christmas dinner with sauce.

 No.2178

>>2177
gyat damn looks gud. any luck w your rancher bros for meats?
slow cooked stroganoff and smoked a brisket but didnt take any pics. sure i'm just late but espresso rub is fucking titty/10, no mustard just spice. crazy bark

 No.2179

>>2178
>any luck w your rancher bros for meats?
Oh hell yeah, that's who I got the top round from. It made a difference tbh
That espresso rub is pretty fuggin good

 No.2180

>>2179
nice what'd you score? hard goin store bought

 No.2182

how do i make frens with ranchers and farmers? i live out in the cuntside but nt on farmable land and i wanna learn about that shit and also get meat and crops from them to cook

 No.2183

>>2180
For the braciole I got 3 lbs of top round. I usually go for his NY Strips, they are pretty great. The ribs and beef Sausages are a good second, and the ground beef never fails.
>>2182
See if there are any farmers markets in the neighboring areas, that's a good start. Ask if there are local farms around that offer goods, etc. If they are on more than a few acres most likely they are selling something somewhere. There might be signs near driveways, or at highway junctions too. Local clerks at convenience stores, or small market type places would be a good place to ask too.

 No.2186

>>2183
nice haul budy. any luck on 1/4 cow yet?
my guy's dodging me for some reason. we chatted about hating gommies too :(

 No.2188

can you make a general tsos chicken omelette k thx

 No.2189

>>2186
>any luck on 1/4 cow yet?
No, only because I don't have space for a freezer currently, and no one I know really does either.
Sometimes those guys just dissappear like that. One of my old bosses used to talk to a rancher a few years back like that and he just vanished similarly.

 No.2191

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This was all I got from my tomato plants this season. The plants didn't get near as big as they have in years prior either :/
Maybe this year will do better.

 No.2192

>>2191
you still did better than me a couple years ago
i got some decent sized ones but they took a long time to sprout this was my first time doing gardening and i didn't have anything for them to grow up onto, i nigrigged one out of some sticks and a piece of plastic mesh fence i found but it outgrew that pretty quick, only used one of them anyways in a pasta dish but it was pretty gud
now im in a different apartment with a tiny balcony that gets no sunlight
i miss gardening

 No.2194

>>2189
my b thought you had a line on a freezer share
didn't know that. must be cool to just up and fuck off and go be outside somewhere else on a whim. long as the aliums didnt get em

 No.2195

>>2194
>freezer share
Dude I asked who has a freezer kept griping about it, he's a space cadet tbh. prime reason why you shouldn't smoke dabs all day erry day In the end he wanted basically all the good cuts for storing it I said lolno

 No.2200

>>2195
what a fag. just hook up bros up and they'll hook u up later idgi
i'd let you park your meat in my freezer any day bb

 No.2201

that hog has seen better days…..

 No.2224

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Got bored made spaghetti and meatballs. I have not used the blinker fluid yet, that's for a special occasion.

 No.2225

>>2201
maybe its clogged?
i know a trick…

 No.2228

>>2224
kang size balls u got there
>clean cast iron, nasty stovetop
are you me?

 No.2304

File: 1711842773720.jpg (1.42 MB, 960x1280, 3:4, sausago.jpg)

elk sausage, threw it in loaded breakfast burrito
would eat again

 No.2308

>>2304
Vary nice budy looks tasty

 No.2328

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Well, it's that time of year again. We had the crawfish boil on 4/20 not a dude weed guy I did take quite a bit of acid after we stopped cooking

 No.2329

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 No.2330

>>2328
cookout in the rain is gud times, even thirst trapped the footfags
keep forgettin to take pics of shit. smoker season finally though

 No.2339

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Here's the minestrone I finally made. I used the last of my carrots from the garden, and some basil, oregano, and parsley I'm growing too. It's not a traditional minestrone, I used sausage and chopped bacon I it. It's p gud tbh

 No.2379

>>2339
i wanna try ur cookin bud

 No.2382

>>2379
/h/ tism meet up when?

 No.2387

>>2382
would be cool ngl
i can already imagine everyone sitting silently and awkwardly for several hours– the silence occasionally broken by the sound of clanking silverware and the gentle gurgle of food cooking in the background
after eating, everyone would mumble some goodbyes while avoiding eye contact before raucously posting ITT about the /h/ meetup >we just had

 No.2395

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>>2387
put too much mustard powder on the ribs. it tasted ok, made for a bad ascetic visual look steaks came out medium rare

 No.2396

>>2395
bit too rare for me but looks gud

 No.2397

>>2395
now that's grillin. what'd you put on them ribs?

 No.2399

>>2397
Mustard powder, slap ya mama white pepper seasoning and a rib rub I’ve got

 No.2412

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File: 1717962486069-1.jpeg (2.61 MB, 4032x3024, 4:3, IMG_0832.jpeg)

>>2397
Im grillin 3 racks today and a pack of thighs. Ribs made the same way as last time, I added a bit of cumin to experiment.

 No.2414

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Gotta say the cumin added a bit more than expected in a good way. Ribs were rubbed with:
<some rando rub I have
<slap ya mama white pepper blend
< mustard powder
<cumin
Chikuns has:
<slap ya mama craka peppa
<powdur time
<tuminrik
<cumin
<gurlic stuft inem hoes

 No.2447

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Sleepy piggy

 No.2448

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 No.2449

keep forgetting pics did smoked beer butt chicken for first time, total game changer
doin mushroom ravioli from scratch 70% chance i forget pics

>>2412
>>2399
>dem poppers
makin me HONGRY. cumin rules on ribs. far as store bought famous daves is prob my favorite, slap some 'devil spit' on it. my homemade doesnt touch it

 No.2467

File: 1718961398203.jpg (2.21 MB, 4032x3024, 4:3, IMG_3515.jpg)

sry for hijacking your thread but we don't need another /ck/ thread for just one post.
years ago i got a cast iron griddle pan as a bday gift but i never used it because i didn't think they'd produce good results. tried it out today and was blown away how good my pork came out. certainly a viable option when you don't want to fire up the girl

 No.2468

>>2467
all cookbros allowed. how'd you cook the chops?

aside from burgers cast iron>girll imo especially once you get searing down. gotta try steak in it, grilled steak's nasty to me now
-dry age in fridge
-bring it room temp, salt and pepp (both coarse grind) the fuck out of it
-seriously dont skimp espec on pepp
-fan on, get pan uncomfortably hot
-tong steak in, press flat against pan (ensures thorough crust)
-time depends on your stove but i do two mins ea side, then 1 min ea side on a gaswitchz for med rare
-for ref when steak releases on it's own from pan it should come out rare after resting, +~30 seconds ea side should bump up one rarity grade if you got it hot enough

since its a newer pan i'd prob slide a baby fat trimming around first to oil up

 No.2470

>>2467
cast iron is the goat budy especially when youve got it seasoned
i only ever clean crusty stuck on shit off of it with coarse salt + chainmail scrubber, otherwise i'll just wipe out excess oil/fat with a paper towel, add a tiny bit of avocado oil and smear it around until its evenly coated and then leave it on the eye on low heat for a minute or two to bake in the flavors
always looks nice and shiny afterwards too

 No.2485

File: 1719793944104-0.jpeg (2.6 MB, 4032x3024, 4:3, IMG_1124.jpeg)

File: 1719793944104-1.jpeg (2.14 MB, 4032x3024, 4:3, IMG_1126.jpeg)

Just got done cooking bone-in ribeye on the cast iron. Imo it’s the best way to do it. Topped with dill butter and red onion from my garden.

 No.2489

>>2485
thang lookin fine, that dill and yumion is great touch
prob sacrilege but i take off the bone to get it flat for searing, can never get em to cook right

 No.2494

File: 1720133973424-0.jpeg (3.61 MB, 4032x3024, 4:3, IMG_1149.jpeg)

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Happy 4th of July!

 No.2496

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>>2494
happy belated 4th of july budy
>>2494
whta little feller over there?

 No.2497

what are those handles made from? lookin like antlers or wood or idk what
also do you remove the charred stuff before eating?

 No.2498

>>2497
>do you remove the charred stuff before eating
no? not him but are you supposed to do that? i always just eat it all it has a nice flavor to it if the cook didnt fuck it up

 No.2500

>>2497
that's the bark, best part of smokin. gotta try it
not 4th bro

 No.2503

>>2496
>little feller
Cast iron winged piggu
>>2497
>handles
They are made from elk antlers
>charred stuff
That’s the bark, it’s where the majority of the flavor is. You don’t ever remove that

t. 4thbro

 No.2618

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Different pace today, homemade ravioli. They are in the water now, will post pics w/ sauce etc after I eat and include a tl;dr how to

 No.2619

>>2618
beauty thicc boys, i want that filling recipe

 No.2620

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>>2619
I didn’t measure anything, I’m basing this loosely on what’s left in the packages of cheese I got.
>10-12 oz ricotta
>half a thing the bundle they sell at the store idk what it’s called of Italian parsley, chopped fine
>3 or so oz of grated mozzarella and parmesan tbh it needed more maybe like 4-5 oz each
>salt
>fresh cracked black pepper
>a drizzle of olive oil
<mix thoroughly in a bowl
<portion it out on your dough as seen in pix
I used a small brush to wet the edges around my piles, then put another sheet of dough over the top and firmly pressed all around the edges, then cut them to size with a knife. The process to make the dough noodles is pretty simple too. It was my grandmothers recipe, here it is:
>3 eggs
>1 tsp salt
>3 tsp water
>2-3 cups of flour
<mix eggs with a fork until foamy, or consistent
<add water and salt, mix well
<start slowly adding 1/2 cup at a time flour until you can’t use the fork to mix
<continue to mix flour and kneed dough until smooth, and it should be slightly sticky
<ball up and cover with the mixing bowl for 15-30 minutes
<separate dough into two pieces
<roll out flat using as little flour as possible
tbh mine just came out right some how and I didn’t use any extra flour, you see how it turned out. Beginners luck I guess
<you think that’s thin enough? If I can’t read the paper through it, it’s not thin enough kid
Once it’s that thin, roll it in parchment paper or something similar and store in the fridge, roll out the other piece and start making your what ever. If you over flour it you’ll fuck up the dough, same with if you leave it out too long. It shouldn’t take more than 5 minutes in an already boiling pot to cook what ever you’re making. It took right around two hours from start to finish, with one cig break at the end while the ravioli were in the water. It’s not very intensive, clearly you can see it’s pretty simple. I would say expect to be constantly doing something the whole time though. I started my sauce while the dough was covered too, that played a part in the two hours of straight cooking though. In the end I’d do it again, I’ll only get better at it, I could hardly finish 5 of them.

 No.2623

>>2620
sweet thanks. your dough recipe is diff than mine but they look better in the pics, i'll try your grans for next raviolios or noodle night
done mushroom ravioli a few times and its great. can throw all kinds of shit in em. if u ever try mushies i lik to add a bit of blitzed walnuts, texture and taste goes raly well

 No.2635

going to try making homemade 'tabasco' once these pepps ripen if anyone has tips?
have pics when i dooz it up

 No.2636

>>2635
>any tips?
I’ve made habanero “sauce” **more like a spread it was in the old thread that got wiped” my only advice would be to make small batches until you get the flavor you want right. Easy with that vinegar too, a little goes a long way. Also a good blender is your friend in that scenario.

 No.2640

>>2636
gud idea. i'm gonna ferment, so prob do a big batch of base and fuss with it from there
prob try diff vinegars & got a bunch of dried thai dragon from the neighbors last year needs usin too

 No.2744

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>>2640
Any luck yet budy?
I made manicotti from scratch last night.
>pix related

 No.2745

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 No.2746

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File: 1728833739331-1.jpeg (1.95 MB, 4032x3024, 4:3, IMG_2333.jpeg)

>>2745
Flood discarded post detected

 No.2747

File: 1728850030455.jpg (1.47 MB, 1280x960, 4:3, tabasco.jpg)

>>2746
damn that looks gud. your coon get a bite?
>tabasco
thx for remind, i forgot. abso fucked the dog on it but still tastes awesome. threw in some red shishitos to even it out
not going to get another batch of peepers this season but got two more garden beds so next year i'll nail it down

 No.2748

didnt take pics but dope fall soup:
1 yellow onion
3 cloves garlic
1# ground sausage
1# big link sausage sliced
5 cups chicken broth
5-6 taters cubed
couple stalks kale chopped
1-2 cups heavy cream (to taste)
smoked paprika, salt, pepper

brown sausaga garlic onion, drain, add everything but cream. crockpot for however, add cream near end

 No.2753

cheftgpt looks cool https://www.chefgpt.xyz/
got a lineageos'd piece of shit chinese phone so cant into jewgle play or install the xapk off apkpure to test the free version but maybe someone will dig it

 No.2768

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milk bread

 No.2769

left it out overnight and now its stale :(

 No.2770

>>2769
look on the bright side now you have a flavored rock to kill a bird with, maybe even two birds



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