Meanwhile, I had to face the kale. It was beyond hope. Meanwhile I made some roux I'm not gonna use at the end.

That's heresy, but at least make it with nokedli.

>>25514576 >heresy I know. Forgive me, Tengri. So, no kale, and the new plan is way to simple, I'll do mashed potatoes.

That looks pretty yum.

>>25514591 >mashed potatoes with pörkölt wtf are you doing srsly

Execution looks horrible. I can see zero browning on the tofu or vegetables. I have no clue what you're cooking, but it seems you'd want to do that.

>>25514615 >wtf are you doing Cleaning out the pantry. >>25514623 Meh. I thought about frying the tofu first, but this will be very soft anyway.

Done. Finally, I can eat. I had some leftover salad, I've salted some napa cabbage, and left it wilt in its juices for 2 days.

When I saw the first pics in OP I though you will may break accedentialy later the Tofu while cookings but no. well done

Made chickenwings with African Suya powder few days ago

made this absolute war crime of a pork, buckwheat and cabbage

>>25517888 onion on the floor

I'm planning to do pilaf. Got haram pork, rice, onion, cumin and barberry powder, gotta go buy carrots. Any tips on not fucking it up?

>>25517964 my mom used to make pilaf all the time. the main part is that you make it with lots of love. and also lots of garlic.

>>25518078 Few months ago I encountered a garlic farmer on the internet. Among describing his road to success he told that chain stores need huge quantities of garlic, more than anybody grows, so they import it from China. Restaurant chefs dislike cheap purple chinese garlic because it's 3 times weaker than russian white garlic and you'd have to put so much more of it to get it right, so they find local farmers and buy garlic from them, it costs more but they don't need few hundred tons monthly anyway. I was like woah mang, so that's why I had to put 2-4x amount of garlic of what I used to 20 years ago, it's not my taste buds dulling. Took me checking a few places to find white russian garlic and I am not going back to weak chinese one.

>>25517654 >African Suya powder Would you recommend that? Also, I'm very unfamiliar with your frying setup. >>25517888 I approve it!

>>25518176 huh. i had absolutely no idea. that's messed up. i love garlic with all my heart, i'm glad that's not much of a thing over here. >>25518198 i'll be completely honest with you. it did not taste very good (i fucked up the spices when seasoning it). but it's nutritious and it let me empty out my leftover veggies. with some extra sour cream it was okay. the german canned pork is also tasty and saves it somewhat

>>25517888 I would like to try that.

>>25518223 the most comforting food is food that is simple to make. peasant food is the best.

>>25518176 chinese garlic is scam small and rot fast garlic is super easy to grow no pest want it

>>25518243 i wish i didn't live in this urban shithole. i need me some land to become a garlic farmer...

>>25518254 apparently you can grow up to 50 in a single collar

>>25517964 I guess using brown rice was a bad idea. It takes up to 50 minutes to cook according to the internet despite the package saying 20 minutes, I wonder if meat/carrot/onion will be affected not in a good way.

>>25520005 Yes, because of the extra long-cooking rice some of the meat at the bottom got burned so less meat for me. Whole soup plate of carrot which I was afraid of being too much basically dissolved in 2kg of meat and rice, will put x2-3 next time. But overall it's very much edible even if the weird rice makes the taste non-canon.

>>25520153 Make pictures, post pictures, we rate pictures.