Cooking Thread! -Geoduck picture dump

Hi /diy/! In the sticky it is said that cooking is a /diy/ subject, so I thought I would share with you some pictures of when I cooked a delicacy, a geoduck clam. This picture shows the geoduck sitting on my cutting board.

That doesn't look appealing, I have to say. What did it taste like?

>>126 For the parts of the neck that I tried to pan fry but only slightly burned, it tasted like shellfishy seafood. When I ate the mantle it tasted like amazing shellfish! I was expecting some exotic taste, but I was disappointed slightly. It still tasted good, though!

Here we have the geoduck that has had a knife slid down one side of the shell, to cut it away from it. You can see all the reproductive organs and stuff that we don't eat, just lying there.

Now in this picture we have the siphon or neck (the long part), and the mantle (the part attached to the neck). This are the parts that we are going to eat in the future.

Here you can see that I took the covering of the siphon off, and you can see how far out it stretches. That's at least 3 and a half feet right there.

>>130 100% organic condom.

where do you normally get these?

>>131 I guess, but aren't a fair amount of people allergic to shellfish? And, just imagine it: "Oh! What kind of condom is that?" "Just the covering off the neck of a clam, baby. >>132 You can grow them if you live in certain types of places, buy them at certain stores, or buy them online. Not going to lie those, this soykaf is NOT cheap! I got mine for free because I know someone, though. What you are looking at is like $30ish at least.

>>136 The mental image of the couple made me laugh quite loud!

>Cooking Thread! never had store-bought jellyfish before so i picked some "salted jellyfish" at my local chinese grocery store a few days ago. tonight i decided to start eating it, but the instructions on how to prepare it was in chinese. i figured it was just explaining some fancy way to eat jellyfish raw/cooked so i opened the package and threw some in my mouth, and holysoykaf. it was like i ate a tablespoon of salt. after that i did a quick search on eating jellyfish and discovered desalting is necessary for jellyfish that's been salted.

there is a super easy fish lemon sauce i usually make with fish fillet and rice 1. take pan where you roasted the fishes 2. grate off the lemon's peel and put it in the pan with butter 3. add lemon juice from the lemon 4. add cream and bouillon and pepper and whatnot 5. ??? 6. profit

>>154 how do you usually roast your fish on a pan?

>>153 jellyfish rice rolls so good. asian bakeries have em sometimes.

>>153 After you desalted it, how did it turn out? >>154 Would make/10. — Made a pan of this on Sunday night. All but two pieces are gone, and that was a 13x9 pan! Recipe: http://allrecipes.com/Recipe/Magic-Cookie-Bars-from-EAGLE-BRAND/ I did one of the variations, as I used a cup of butterscotch substituted for one of the two cups of chocolate chips. They are amazing, and easy to make for all you non-cooks out there, too!

>>159 those sound really good. i haven't had a rice roll in so long, i'll keep an eye out next time i'm at a store. >>160 i just left it to soak overnight but it was waaay less saltier than before, being similar to about half a teaspoon of salt stirred into a cup of water. rinsing the jellyfish after the soak made the salt barely noticeable, but after rinsing i found that jellyfish doesn't really have anything else besides its soft and crunchy texture (very similar to honeycomb tripe, but more crunchier), which i love. those magic cookie bars look really good as well, i might try baking them in a couple weeks. after trying to get into baking last year (and failing horribly every time), i've been itching to try it out again.

>>155 1. butter 2. fish 3. some salt 4. flip once or twice i mean that is for fillet. i don't have a clue about cooking a real fish with you know skin and head and soykaf, i'm not a big cook

>>161 >those magic cookie bars look really good as well > i might try baking them in a couple weeks >after trying to get into baking last year (and failing horribly every time) >I've been itching to try it out again. DO IT! And, that recipe is extremely easy, and it won't mess up easily. — My dinner. Just some pasta with extra virgin olive oil, pecorino romano, a bit of italian seasoning, garlic, and some shrimp that I cooked with some butter. Not the healthiest, but VERY tasty!

Have any of you guys ever eaten a part of a heart? My sister got a special turkey from a farm she works at(organic or whatever) and cooked the heart. Not gonna lie, I thought it was going to be disgusting, and I was just going to eat some to say I did. But holy soykaf! It almost tasted like steak!

>>201 >It almost tasted like steak! Added to my list of things to try one day, which pretty much just consists of wasp larvae and cockroaches. I'll pretty much try anything if there's already a fair amount of people eating and enjoying it.

>>202 >Wasp larvae and cockroaches Hmmm… Well, I guess as long as the cockroaches are properly cleaned and cooked, then I would try some. I am much the same. I will not always like it, but I will try it just to know what it tastes like. I have had stuff like escargo before. But never those. Have you ever eaten a cricket? I have, in a cookie. http://www.reciperecap.com/chocolatey-chirp-cookies-13122098/ That type of thing, except the crickets I had were black, and I ate the cookies at a science museum, where they were already made.

Not so subtle bump. /diy/ will never die!!!

My sister came over last night, we each made our own pizza and watched the movie Divergent (predictable plot, but a good watch nonetheless.) My pizza will be shown.

>>263 Here it is, in all its cooked glory! It was so delicious! I ate about 3/4 of it, and then set the rest aside for my lunch today, but then my dad saw it, I saw the hopeful look on his face, so I told him he could have it.

>>201 heart is delicious. we sometimes eat chicken hearts as a snack >>202 >wasp larvae I haven't tried those. but I have eaten silk larvaes/pupas(?). They tasted mealy, floury. but I quite liked it.

I made some curry the other day. Didn't taste very good.

quick question; when cooking for others how do you know if it's tasty or not? (My sense of taste is kind of numb.)

>>277 If they all throw up immediately afterwards, you did something wrong. Have you tried smelling it? Or, having a taste-tester?

>>277 well the actual taste (rather than salt and so on) works via your nose anyway… and the criteria is mostly, does it taste burnt/wrong-ish or more or less right (if you've had it before) if you have problems finding the right levels of salt etc. that's pretty normal because everyone is used to different ones, so keep it somewhat low-ish and put salt on the table is the easiest route if you've encountered problems with people finding your food too salty

>>283 I have problems with the dosage of different flavours. Every-time I make tomato sauce, for example, it always come differently, even if I use the same amount, time and method. A taste-taster is out of the question, very rarely there is someone next to me when I'm cooking.

>>284 Do you test in-between? Spray and pray is not the best method, try to add, test, add, test, stop when its good.

>>308 but it never tastes good to me. I can test by myself. :(

*can't*

Quick, lazy oven-style grilled cheese if you have a toaster and microwave: 1. Toast bread in toaster 2. Melt cheese in microwave while toasting. 20-30 seconds on high pretty much does it. Time depends on how thick you cut your cheese. 3. Scrape cheese onto slice of toast and sandwich it with the other (or scrape onto both and eat it open, whatever suits you). It's most likely done before, but this is my proud reinvention of the wheel out of laziness.

>>312 I have some bread and velveeta. I will be trying this later, thanks anon!

does anyone have a guide for regular food like spaghetti?

>>340 No, but I can write you a list. Now, the question is, do you want to make it simple, where you already start with spaghetti sauce and spice it up a bit, or do you want to make the sauce from scratch? I am glad you asked about spaghetti specifically, because I am decent at making it, and my dad is amazing at it! Best damn sauce ever.

>>341 premade sauce please.

>>344 So glitterboy, cook some celery, carrots, and onions in a pan, and make sure that they are soft. Then cook some meat. Hamburger is pretty good. Make sure it is in small pieces. Toss that soykaf in a pan with some spaghetti sauce that’s premade. Now, toss in some basil leaves (buy ‘em whole and dry), some oregano, and some thyme. I don’t know exact amounts, sorry. But that is the general idea. Then serve it on some spaghetti or maybe angel's hair. Do you like Parmesan on your spaghetti? I do, but for the past year or two I haven't been putting it on, because my moth- I have been buying Pecorino Romano at Costco, and grating it and putting it on. It is similarish to Parmesan (http://www.differencebetween.com/difference-between-pecorino-and-vs-parmesan/), but cheaper and still good. :D Best of luck to you, m80!

>>340 I'm lazy with pasta. I boil it in salted and vinegared water, drain, then add tomato puree from a carton and kidney beans from a can. I usually use short fusilli over spaghetti.

>>372 Hey, if you like it, it's fine, right? For food at least, as long as you aren't being like a cannibal or whatever.

>>340 Buy dry pasta noodles. Buy can of marinara sauce. Fill pot of water. Put it on stove set to high. When water starts to boil, put pasta in. Check box for how long to leave in. When done, drain water. Put sauce in bowl. Cover bowl. Put in microwave until it doesn't taste like warm salsa. Pasta. Buy rice. Put two cups of water and a cup of rice in pot. Put it on stove set to high. When water starts to boil, put lid on and turn stove to low. Don't take lid off. Wait 20 minutes. Take lid off. It's done.

I made the turkey for my family on New Year's Day this year. Stuffed it and all. Great learning experience, and tasty, too.

here are some nice recipes https://en.wikibooks.org/wiki/Cookbook:Recipes

>TFW in a college dorm room so can't cook the nicer stuff ;_;

>>1076 You can make some pretty good stuff with a microwave, see >>312

I made a borscht. Well not exactly. Did the base, but I lacked beef, so I put chicken instead. I also replaced the cabbage with leeks, and grated the carrot instead of chopping them. I let these simmer, then I remembered a peasant soup I ate with a friend, some thick grub with mutton and flour... So I added flour, stirred and waited. Holy shit, this is the most successful cooking freestyle I ever made. The borscht base (carrots, beet, tomato sauce and onions) combined with the flour and leeks make a nice looking reddish gruel in which the potatoes and chicken pieces almost dissolve. It kind of looks like pic related, but less lumpy. So yeah, this was my crazy evening with some vegetables, two hotplates and no gf.

>>1309 Who needs a gf when you have a badass soup I kind of want to make a custom soylent that's maximized for cost effectiveness, while still meeting bodily needs (and with an optimal carbs/protein/fat ratio). Soylent does the job, but it's expensive, and I'd like to know the science behind. It's a pipe dream right now because my college requires a cafeteria meal plan.

I have a serious request: I am a college student but my dorms are apartments i.e. they have kitchens. So far I have been eating poorly due to not knowing how to cook. I am interested in learning how to cook... noodles. Chinese, Korea, or Japanese noodles and soups specifically. I live in NYC so I can get whatever I need in Chinatown. I know I can just google stuff but I was wondering if you guys had any recipes or sources. Thanks.

>>1315 There's a thread on /diy/ where someone posted a recipe for homemade instant noodles, you should check it out.

>>1316 This?? >>977 Thanks!

>>1309 >putting meat in borscht absolutely disgusting

>>1310 I'd love to do something like this, but for Australia. You cannot get soylent here full stop.

>>263 >>264 That looks good, Lainon. One of my cousins built a brick oven and I've used it and the pizza is pretty damn good. No pictures like you've got, but I'll make sure to take some if I do it again.