Posted on 2020-01-01 04:36:38 (Flag for deletion)

Is this loss?


Posted on 2020-01-01 07:16:28 (Flag for deletion)

This isn't loss, It's making fun of the peeing mechanic from Death Stranding. This was from the thread dedicated to an E3-like games con (can't remember the name). Death Stranding actually got some gameplay footage there.



Posted on 2019-12-26 19:51:39 (Flag for deletion)

This one actually made me sad.



Posted on 2019-12-24 01:15:26 (Flag for deletion)

This was more of a fuckup than I originally imagined it would be, but anyway here's my Tonkotsu without the pork but with Tonkatsu and one drink I saw in anime and can't remember the name.

Starting with the Tonkotsu broth.

First take your pig bones and trotters if you have them, I didn't so I just got some generic pig bones with a sliver of meat still in for 1 buck. Let them soak in water overnight to get the initial gunk out(1).
Next boil them for 10-15 minutes while taking the scum out(2), then rinse the bones, put them in cold water(3), clean the pressure cooker then fill it with water again(not all the way since you're actually going to put the lid on this time) and put the bones back in (4). Keep boiling it and taking the scum out until it stops(5).
you're going to put some shit in to give it an extra flavor. The scallions I bought last week for this ended up going back so I got fucked and just used two onion quarters, one clove of garlic and some white pepper(6). Put it all in the pressure cooker, put the lid on and let it cook for two hours. At the end it should be a creamy white, but since I used cheap bones instead of following either of the two recipes I mixed together, it came out not as white as it should(7). Still smelled really fucking good though.

Then comes the Mayu, this nigger is going to fuck me by the end of this recipe.

Put sesame oil and diced garlic on a frying pan, the oil should cover the garlic(8). Fry it until it's brown (9) then keep it on low heat until it gets black, then take it out of the fire (10). After this you should blend it together but someone fucked my blender so I guess this is how far I can take it.
The dashi is surprisingly simple for how much I fucked it up.
You should use kombu, but that doesn't exist in this country unless you want to order 100 bucks worth of it from the internet. I just used nori instead. Weed is weed, not even Snoop Dogg goes into specifics. Ignore the marks that you should follow when using it for sushi like you should(11).
Anyway, put it in a bot with water, heat it up until it's steaming but don't boil it(12) then put the lid on and turn the fire off.
After 10 minutes you put the bonito flakes in. That's another unknown substance, however, bonito flavored powder is the best I could get(13), still smelled fishy so I guess it's okay. Put it in and wait 5 minutes(14)
Next you take it out and mix it with shoyu and salt.(15)

The drink is a fucked up version of a drink from that one marriage propaganda anime.
First you need plum booze. I make mine by putting the only plum there's for sale on a pot with sugar(16) then cover it with vodka(17) and leave it for a few months.
For the drink you just mix it 1:1 with lemon soda(18). It's pretty good but you should notice that the liqueur is way stronger than it tastes. I got fucked up one time due to it.

Onto the Tonkatsu.
Even this one is fucked because I didn't notice the pork I bought was some thin half bone, quarter fat, quarter meat shit until I opened it today.
You want to take the meat out of the freezer a couple hours prior so it won't be cold on the inside and cook better.
First I season it with salt, white pepper and parsley(19), then I use wheat flour to put a layer between the egg and the seasoning(20).
For the egg mixture it's just egg and any cooking oil you have(21), you dip the pork in it, then cover it with panko. Once is enough but twice will make it more crunchy(22).
Then you fry it and it's done(23).

I fucked up and forgot to take a picture of the last part, but pretty much you just cook the udon (24), then heat the broth together with dashi and just a bit of mayu and it's done.

I fucked up and put too much mayu, so while the udon tasted fine, it wasn't the sort of tonkatsu you would slurp up afterwards(25).

Anyway that's it. Hopefully you won't almost burn your house down, have a blackout while cooking, or fuck up as much as I did.

[Tl note:sorry for the mess]



Posted on 2019-12-21 22:09:26 (Flag for deletion)

This looks like shit.



Posted on 2019-12-14 23:44:13 (Flag for deletion)

fashim is poop


Posted on 2019-12-15 23:05:22 (Flag for deletion)

fasting btfo


Posted on 2019-12-20 11:24:47 (Flag for deletion)

Don't bully Integralist chan.



Posted on 2019-12-18 07:11:09 (Flag for deletion)

"I drew a picture and while most of it looked pretty bad, this trash can came out great."
t. drawfag



Posted on 2019-12-15 22:56:40 (Flag for deletion)

Ingredients (Fair warning: I made most of the measurements by eye so these are estimates. Also, this is supposedly meant to be for 12 servings, but I ended up with less since they were bigger):

>2/3 of a cup of soy sauce
>4 tablespoons of sake
>2 kilos of skin-on boneless* chicken thighs
>50 grams of grated ginger
>a bag of potato starch (I used about a third the bag, which weights a kilo, so I'd say a little more than 300 grams)
>vegetable oil (a liter bottle should more than suffice)

*I couldn't find any boneless chicken thighs so I had to debone them myself, which is the main reason why it (looks like shit) the pieces are irregular in shape and larger than what you'd find in a bento.


Posted on 2019-12-15 22:57:34 (Flag for deletion)


>Cut the chicken into bite-size pieces while keeping the skin on (debone if necessary)
>Get a large bowl and mix the soy sauce, sake and ginger (obviously grate the ginger first) together
>Add the chicken to the bowl and mix it so that every piece is coated with the marinade
>Put it in the fridge and let it marinate for at least 1 or up to 4 hours (I left it for three hours for good measure)
>When it's ready, add about an inch of vegetable oil to the frying pan and let it heat with a low flame until it reaches 170°C (my way of measuring this was putting a small leftover piece of chicken and seeing if it boiled)
>While it heats up, grab a tray and fill it with the potato starch, then start grabbing each piece of chicken and try to cover it with starch as evenly as possible (unlike me). Another thing I did was to tenderize it with a tenderizer, but this is optional. After that's done set the finished pieces on a separate tray/plate/whatever
>When the oil's ready, start adding piece by piece slowly and be sure to constantly flip them so that they don't burn up
>When they look crispy enough remove one piece, cut it up and check/taste it for yourself to verify that the chicken is indeed cooked on the inside
>If everything's alright, remove the rest of the pieces and put them on a tray/plate/whatever
>Congratulations! You probably did a better job than me

As I didn't plan this out thoroughly, I realized all too late that I forgot to make a side course/dessert, so the best I can do is offer two drinks instead, one being the leftover from the dish itself.
My sincerest apologies, hope you like it anyway.



Posted on 2019-12-15 20:46:49 (Flag for deletion)


This is an optional step. If you can get the pre-made blocks, you can just toss some of that
into the pot instead. The spices can be adjusted to suit your taste (e.g. more or less cayenne
based on your heat preference) and feel free to use a wider range of different spices.

• 3 Tbsp (45g) butter
• 4 Tbsp (30g) flour
• 1 Tbsp garam masala
• 1 Tbsp curry powder
• 1/2 tsp Cayenne powder

Start with a normal roux. Melt butter over low to medium-low heat, stir in flour, and keep
stirring for about 20 minutes. Once it’s done, mix in the spices and turn off the heat. Set
aside or refrigerate until it’s time to use it. I usually make it the day before.


Posted on 2019-12-15 20:48:14 (Flag for deletion)

Cook white rice.
Rice, water, salt. A small knob of butter if you’re feeling fancy.
Neither burnt nor undercooked.


Posted on 2019-12-15 20:52:47 (Flag for deletion)


• Onion, 1
• Chicken, 1-2 breasts
• Carrot, 1
• Potato, 1-2
• Apple, 1
• Chicken stock, 1 carton (900mL).
• Honey, 1Tbsp (15mL)
• Garlic, a couple cloves
• Ginger, about 1-2cm grated off the root
• Soy sauce, 2 Tbsp (30mL)
• Salt and pepper

-First, peel and cut. Salt and pepper the chicken.
-Put some oil in a big pot over medium heat. Add in the onion and cook until translucent, adding the ginger and garlic towards the end.
-Add the chicken and brown it.
-Add the carrot and the stock. Scrape the brown bits left by the chicken and onion off the bottom of the pot. Bring the stew to a boil.
-Grate the apple, add it to the pot along with the honey and about a teaspoon of salt. Simmer for about 20 minutes.
-Add the potato and continue to simmer for 15 minutes.
-When the potatoes are cooked through, add a bit of the stock to a saucepan with the roux, and mix it together so it doesn’t turn into a blob when you add it to the pot. Add the soy sauce too, and simmer a bit longer as you stir it all together into the big pot. Serve.



Posted on 2019-12-12 06:57:37 (Flag for deletion)

As promised, the omelette, bowl of peas and glass of water.


Three eggs (as seen on TV)

I apologize for only posting the finished meal, but I figured that cooking this complex is clearly far beyond what other anons in the thread are capable of. As such, I didn't include the steps so as to avoid embarrassing my fellow anons.

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