I've found a good way to enhance any food and make you feel like you have any semblance of cooking skill is to simply add onions. Onions are amazing and go with everything.

Wait are we starting a cooking club?

That would be so rad.

Askal this is an awesome idea and I look forward to it.

I am down for this. Been learning cooking and shit on my own as well

and occasionally i will descend to shed the divine light of holy knowledge upon your poor souls!!!

what I mean is, I like this idea a lot, and I think I should at least contribute to /ck/ more being a wannabe chef in culinary school with severe delusions of grandeur and all.

>>4670
What she said.

>cooking club

>>4670
hey comrade, what was that post you made in one of the baw threads about the dollar store for pasta and such? It was v good advice.

Generic pasta sauce + large cheap package of noodles + cheap veggies = delicious, home cooked meal for less than anything restuarant purchased (suppose that goes w/o saying though)

I love how quickly this thread got off the ground.

...oh, wait. Uh. This is awkward.

o rite

Alright, gotta get hold of a digicam I can use in the mornings then I'll finally kick this off. Gonna start with basics and breakfast, you know coffee, tea, eggs, that kinda stuff. I'm already familiar with those. I could do bread too but I'm no master or anything yet, my loaves still turn up too wet most of the time. Uhh, if there's anything you're interested in just say so and we can learn it ~~*~together~*~~. Unless you say some complicated shit like souffles then I'll either ignore you or you'll get a ragequit post when I fail miserably.

Oh, I could do flan. I'm pretty good at making flan :)

>>4683
I will now proceed to share my family's recipe for kickass spaghetti sauce. I used to make this shit in a rice cooker in my dorm room all the time.

1. Acquire a burger-patty amount of generic ground beef (actually put as much or as little in as you want, I don't care), half a yellow onion (I put a whole one in but I love that shit), some garlic powder, some basil, and some oregano. Mushrooms recommended also. And, most importantly, one large can Hunt's tomato sauce and one tiny can Hunt's tomato paste. The brand is important so don't get it wrong.
2. Take out the meat, flatten it, dust it lightly with garlic powder, and shake two medium-sized piles of both basil and oregano on it. Fold and squish the meat until the spices are mixed in. If you have Parmesan cheese, fold some of that in too, but only if you're feeling classy. Making pasta sauce with these spices is like working on a coloring book with crayons; it's going to turn out fine unless you dump the whole fucking spicejar in.
3. On heated surface, fry up the onions, mushrooms, and ground beef all together until the beef has just turned completely brown (no pink). It's fine if there's a lot of liquid, ignore it. If you prefer your onions not to be crunchy, fry them first and then add the other things.
4. Open both cans of tomato product and dump them in. Actually I can't remember if it's really two large cans of tomato sauce. Make sure you have two just in case.
5. Cook on medium/medium high, stirring often, until your stirring is just barely keeping bubbles from blooping up and the sauce is evenly hot.
6. Turn off stove and leave pot to cool on the burner. You might want to check back and stir it once or twice, I had it burn a little on the bottom once, but only that one time.
7. Enjoy your fresh sauce on some cheap spaghetti prepared as per package directions!
8. Freeze excess. This shit is at least 2x better after it has been frozen and thawed, it's probably black magic.

>>5172

oh fuck gotta try this

I actually tried to get this all kicked off this morning but I fucked up. At least I learned a couple of things: One, when you're instructed not to tamp down grounds in moka pots, they really mean it. Don't tamp it even lightly. Two, yes the gasket really is that important. Pic related, what not to do.

I've always found a good depression!food to be a special grilled cheese sandwich. It's easy enough to heave yourself out of bed to make, simple enough not to fuck up, and leaves no dirty dishes if you're deep enough in the throes of your illness to just wipe off the hot frying pan or leave it on the stove covered in crumbs.

It's special because you use the cheapest white bread you can find--the fluffier and more insubstantial, the better--and whisper-thin slices of really expensive strong cheddar cheese, I'm talking at least $7 a little package, the good shit with the interesting label art. It's also special because, instead of buttering the bread directly, you add butter to the pan first, clarify it, and then add the sandwich. Remove sandwich from pan and pan from heat and add more butter to pan--a little more than before, some will sizzle away--for the second side; this keeps the butter from soaking into the bread, so it ends up crisp on the outside and fluffy on the inside instead of greasy/crunchy all through.

Once you get the knack for it, which isn't hard at all, you end up with a painfully delicious treat. A good 99c white loaf will crisp up in the pan like delicate cotton candy made of bread, because they make it out of mostly air to stiff you. If you make sure to use only a very small amount of cheese, it melts quickly, and the big taste makes up for the tiny amount (and also you'll be consuming fewer pointless calories). Enjoy with a cold glass of milk for best results.