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Thread 21405333

28 posts 42 images /ck/
Anonymous No.21405333 [Report] >>21405336 >>21405446
Show us what you cook
>title

Braised duck breast and veggies with millet, the sauce has been made with part of the rendered duck fat, white wine and beef stock.
Anonymous No.21405336 [Report]
>>21405333 (OP)
Anonymous No.21405341 [Report] >>21405361
Lamb loin chops, basmati rice and delica pumpkin purée with reduced fonds from the pan.
Anonymous No.21405361 [Report]
>>21405341
Video recipe.
Anonymous No.21405390 [Report] >>21405756
Veal shank with veggies
Anonymous No.21405394 [Report] >>21405397
Duck leg, stewed.
Anonymous No.21405397 [Report]
>>21405394
Anonymous No.21405403 [Report]
Seared duck breast, with its juices.
Anonymous No.21405405 [Report] >>21405408
>there are people on /ck/ who actually can cook
Anonymous No.21405408 [Report]
>>21405405
I want to open my own bistrot, with good food and specialty coffee, possibly with a roaster.

I'm waiting to enroll in a cooking class of sorts, I need to find a good one, but so far I'm trying at home. Thanks.
Anonymous No.21405427 [Report]
Another variation on the lamb dish above, with chicken breast
Anonymous No.21405429 [Report]
Banana and cinnamon egg whites ‘tata
Anonymous No.21405431 [Report]
Rabbit leg with potatoes and zucchini purée with beef stock and red wine sauce
Anonymous No.21405441 [Report]
Everything itt looks pretty great so far.
I made myself some Tikka Masala this evening. Haven't finished it yet.
Anonymous No.21405446 [Report] >>21405452 >>21405479 >>21405756
>>21405333 (OP)
trying a crown of lamb for the first time with a pistachio sauce. a lot of people tend to use mint with lamb or mutton but i personally am not a fan of mint sauces -- i prefer the bit of gaminess and think its brought out pretty well with a nutty and salty sauce
Anonymous No.21405452 [Report]
>>21405446
oops! wrong photograph (its 2/3 btw) -- heres what im going for
Anonymous No.21405462 [Report]
Just knocked up some jerk chicken for a quick bite
Anonymous No.21405479 [Report] >>21405568
>>21405446
50%
Box 3 doesn't even matter.
Anonymous No.21405493 [Report]
>Potato grilled cheese.
Cut up a peeled potatobinto thin slices, toss until golden in the pan with butter, pepper and salt,
place slices on rye bread
coat top bread with mayo
add slices of Kraft cheese on potatoes
add ham slices
toast in panini grill
serve
Anonymous No.21405568 [Report]
>>21405479
its 2/3 because there are 2 ways out of 3 to choose a winning gold ball. would it make a difference if box 2 had 100 billion silver balls?
Anonymous No.21405674 [Report]
Made stir-fried poturrturrs and bang bang chicken yesterday
Anonymous No.21405756 [Report] >>21405764 >>21405767 >>21406582
>>21405390
looks tasty anon i'm jelly

>>21405446
There are three ways to pick a Gold ball first: left box left ball, left box right ball, middle box left ball: LL, LR, ML.
Two of these picks yield a second Gold ball and one yields a Silver: LL-LR (G), LR-LL (G), ML-MR (S).
Thus, the odds are 2/3.
Anonymous No.21405764 [Report] >>21405772
>>21405756
I work with randomization for a living, and this is the most retarded reasoning I’ve ever seen in my life.
Anonymous No.21405767 [Report]
>>21405756
But box 3 doesn't matter because there are no gold balls in it.

You either pick the box with 2 gold balls or you don't.

It's 50/50.
Anonymous No.21405772 [Report]
>>21405764
Are you expecting the answer of what percentages of all first picks yield a second gold? Because that's not the question. It's given that the first pick is gold, what are the odds that the second is also gold?
Either that or 1/10 Bait, made me respond.
Anonymous No.21406582 [Report]
>>21405756
Thank you anon
Anonymous No.21406880 [Report] >>21406882
Bolognese, made 9x16oz portions and it’s more than I can freeze or eat before it spoils despite being anal about food safety temps and rapid cooling - anyone in west LA want some bolognese?
Anonymous No.21406882 [Report]
>>21406880
Pot shot