/ck/ - Cooking

A place to discuss your home cooking and share tips

Index Catalog Archive Bottom Refresh
Mode: Reply
Name
Options
Subject
Message

Max message length: 8000

Files

Max file size: 32.00 MB

Max files: 5

Supported file types: GIF, JPG, PNG, WebM, OGG, and more

E-mail
Password

(used to delete files and postings)

Misc

Remember to follow the rules

The backup domain is located at 8chan.se. .cc is a third fallback. TOR access can be found here, or you can access the TOR portal from the clearnet at Redchannit.

WebSockets Enabled! Threads should update live as posts are made. Please report any issues on >>>/site/1518

8chan.moe is a hobby project with no affiliation whatsoever to the administration of any other "8chan" site, past or present.

your daily /ck/ Anonymous 07/22/2020 (Wed) 06:53:42 No. 128
Share what you just cooked up and talk about food. Debate snacks. Share recipes, if you'd like. But most importantly, for daily /ck/, talk about what you just made to eat. Here is an oven french fries recipe.
(1.25 MB 1020x968 blue_plate_special_01.png)
I don't cook every night because I try to leave leftovers, but I will drop by to post what I cooked and an overview of the recipe each time. >What's for dinner Beef Stew with a side of Mashed Potatoes. >How did you make it Bought a ton of stew meat last time I hit a store and froze a lot of it. Put about 3.5 pounds of it into a crockpot with a mirepoix, along with some bay leave. Coated the meat in flour with some seasoning. Last time I tried cornstarch and it didn't thicken at all until it cooled. This also barely thickened while warm but I liked the texture better. Didn't bother browning the meat this time. Left it on high for about 12 hours. Probably a bad idea for modern crockpots but mine is older than I am and it needs the extra time. Added corn and peas at the end just to warm them up. Ditched frozen for canned some time ago to save freezer space for meats. Mashed potatoes are standard. Yukon Holds boiled for a bit. I like to take them off just before the skins start to peel (yes, I leave the skins on), about the texture you'd want for potato salad. This leads to the mashed potatoes being a bit "chunky" if you don't overmash them. My grandmother used to make them like this and I got used to it. Tons of butter and a bit of milk. I've been playing with ratios lately to see if I can get it to reheat better. We'll see what happens tomorrow. Biscuits are just Grands that come in those pop tubes. I let them overcook a bit to brown and they came out nicely. Maybe my oven is also quite old, because I find baking instructions on premade stuff usually is under what I need to get a good result. How about you guys? What have you been cooking lately?
(90.45 KB 720x1280 photo.jpg)
>>128 I make brussel sprouts at least 3 times a week. Usually just bake them with olive oil and salt, but every so often I'll saute diced onion and garlic with butter and mix in the sprouts. I pretty much always eat chicken as well. Mostly baked, but sometimes pan fried.
>>133 I like to bake mine (coated in olive oil) until the outsides get crispy. Then I toss them with balsamic vinegar, salt, pepper, and a bit of red pepper flakes. Will consider onions next time. Love them. Mainly just want to avoid using another pan. Wonder how they would turn out if baked alongside the brussel sprouts? Seems like they've gotten less bitter over the years, though. I kinda miss that. How are you seasoning your chicken?
(147.44 KB 1300x1300 cavender's.jpg)
>>134 I usually just season my chicken with salt and pepper, but pic related has become a guilty pleasure.
hey, quick question. say i theoretically ate 8 REALLY old and questionable eggs, how fucked am i if they were all old enough to give me food poisoning?
>>137 Did you cook them?
>>128 >what Haven't had more than a couple cookies for days. >how Does not apply. I don't cook often. Normally I'll just have a sandwich and milk or juice, cereal, or reheat pre-cooked stuff. One thing I make on occasion is grilled ham & cheese +1. Apply mayonnaise (thinly spread) to one side of each of two pieces of bread, and fry those sides in a pan. Remove from the pan to a plate. Add cheese to the fried side of one piece of bread, then minced ham, and then more cheese. Place the other slice of bread on it, fried side onto the cheese. Now you apply mayonnaise to the un-fried top of the sandwich, and place it mayo-side down in the pan, and apply mayonnaise to the other un-fried side of the other slice of bread. Cover and fry. To flip it, insert the spatula under the sandwich, remove it from the pan, then place the pan, inverted, atop the sandwich, then invert both, and return to heat. This keeps everything from falling apart while flipping, as the minced ham hasn't yet been held together by the cheese. You can use butter instead of mayonnaise, but I find it too oily for my liking. Goes without saying that this is not health food, so don't be eating it all the time. When I legitimately cook, I usually make baked macaroni & cheese, baked ham, salisbury steak, all sorts of rice, chicken, pork, and beef dishes with various seasonings, and whatever else springs to mind. I just don't cook often because I often feel like shit, and don't want to spend 90 minutes preparing a meal I will finish in 10 minutes. >>137 You'll know if you wake up in the hospital sans kidneys and hooked up to a dialysis machine. Eggs are one thing you NEVER gamble with, since they're like a dollar a dozen. If you aren't sure if they're safe, THROW THEM OUT!
>>139 yea there cooked, and i did the egg test and everything but they tasted kinda....off....
>>142 i just didnt wanna throw out 8 eggs...
>>142 >>143 You should be fine then.
>>144 i thought so, i usually eat eggs as fresh as possible, I've never really tried eggs that old before because i usually never let them get that old. definitely a lesson, they taste SIGNIFICANTLY shittier once old.
>>145 I've heard you can leave eggs out for weeks as long as they don't see a fridge beforehand. They'll last for months in the fridge. If I find I have an unusual surplus, I'll hard-boil a dozen at a time in an instant pot.
>>146 yea i think the problem is i fried them, and old eggs fried apparently taste really fucking off compared to not old fried eggs.
I knew a fucking idiot who was too cheap to throw out a single egg, and died from renal failure after eating it. If eggs were $7 each or some shit, you could argue about not pitching a carton in the trash, but seriously, to cheap to toss out a dollar's worth of potentially poisonous vittles? What the hell.
>>154 >died from renal failure How old was this guy?
No pics because I was too lazy to do so after. Made a crockpot tacos with stew beef marinated in a habanero and anaheim pepper salsa. The salsa was pretty damn good, but it lost a lot of heat and flavor in the time it took for the meat to become tender. I see why it's usually skirt steak used for carne asada.
(246.32 KB 960x960 21mtgjo0fcb31.jpg)
Does anyone have a Vegetable Soup Instant Pot recipe? One where I can just dump cans into the pot instead of measuring shit out (don't want leftovers because I would never use them). I find some online but then they just get more than I feel is necessary like "2T tomato paste". I don't want to buy a thing of paste and only use 2 tablespoons each time I open it. Would one use vegetable or beef broth? I'm thinking of just dumping in some cans of green beans, limas, some carrots, diced potatos, an onion, uhhh broccoli?, and just fill it with enough broth to almost cover everything. Does that sound about right? It sounds kind of bland tasting so maybe there's a seasoning packet I can get too
>>180 If you're not making your own stock from scratch then I would recommend chicken or beef stock. Add whatever vegetables sound good. You may need to adjust the size based on which ones take longer to cook. Corn and peas always go in at the end. I keep tomato paste around in a tube for various uses. It's not a bad investment if you make a lot of pasta or brown a lot of meat. Not sure on the broccoli. Seems like that would be an odd mix. Honestly, you don't need to overthink a stew. I have no idea how instant pots work since I use a regular crock pot. If you add enough salt, pepper, and some other seasonings like bay leaf, marjoram, and thyme then you should have plenty of flavor. But if you want something that's really flavorful then some onion soup seasoning packets are common recommendations. I personally just go for the fresh stuff because I keep all of that stocked.
(8.00 MB 1280x720 TENG_Kronk_cooks.webm)
>>181 I just like broccoli but I guess it would be a weird mix. I'll keep on the lookout for onion soup seasoning packets then. Never heard of marjoram but apparently it's the same as oregano.
>>182 fuck i always thought the food in that movie looked really good, even that weird bug dish.
Tuna salad. Tried tonkatsu and sushi.
(732.69 KB 739x679 mac.png)
Finally was able to hit the store and restock. Had to get rid of my leftover cheese, but didn't have any pasta. >What did you make Macaroni & Cheese. Even had elbows for once! >How did you make it This is a take on J. Kenji Lopez-Alt's Mac & Cheese recipe. I tries to scale it up for 1 lb of pasta. I used just shy of 1 lb of cheddar and then threw in some extra mozzarella and some parmesan to supplement. Main limitation was that I only had 12 oz of evaporated milk, but it turned out okay regardless; in fact, the ratio might be even better than recommended. It came together with a nice shine and a texture like velveeta, with a far less artificial flavor. Also added some dijon mustard (a little too much, though) and some paprika and red pepper flakes. Plus the usual salt and pepper. Ate a whole plate and almost went back for seconds. Some of the better mac I've had in my life and I think there's room for improvement.
>>188 shell pasta is better for mac & cheese.
(1.47 MB 2160x1620 quinoa-r-01.jpg)
(1.46 MB 2160x1620 quinoa-r-02.jpg)
(1.37 MB 2160x1620 quinoa-r-03.jpg)
Quinoa with baby bella mushrooms, butter, garlic, cilantro, oil cured black olives, and Jarlsberg cheese.
(1.41 MB 2160x1620 gnocchi-sauce-r-01.jpg)
(1.42 MB 2160x1620 gnocchi-sauce-r-02.jpg)
Did you know you can make a quick sauce by shredding a tomato on a grater? I saw it on a TV show on that Create channel. Put some garlic, herbs, EVOO, and thicken it with a bit of AP flour. The sauce, gnocchi, and sourdough boule are mine - I didn't make the cheese (parm).
>>194 >>195 Looks good. How is it?
>>195 i did not, looks good.
>>195 Sauce in this way is excellent, and if you do this on the pasta while it's still hot the sauce will end up at just the right temperature. An old-world Italian I work with showed it to me and while I prefer my Greek-style tomato sauce that requires more traditional preparation this will do in a pinch if you're pressed for time and just want to eat now.
>>198 ill keep that in mind, seems like a neat trick.
(3.66 MB 4320x3240 pasta-01.jpg)
(4.29 MB 4320x3240 pasta-02.jpg)
(4.69 MB 4320x3240 pasta-03.jpg)
>>198 Actually it was a Greek show. On Create TV. Might have been 'My Greek Table' but don't quote me on that. Heat a pot with EVOO, and then dump in the tomato slush. It'll spit, but die down. Add the rest of the stuff and simmer. I'm not a fan of red sauce with paste but I wanted to try it because I didn't know you could make sauce like that. Most of my sauces are more work. My go-to sauce is EVOO, mushrooms, black olives, garlic, red pepper flakes, oregano, basil, ksalt, and black pepper. Red sauce buries the true taste of pasta. If it's store-bought stuff, then OK you want to. But not with fresh.
I have been making homemade yogurt from a heirloom starter my friends grandma gave me. I cannot get it to come out well when I follow her instructions, but I have been told that she tends to cheat and add coconut cream to it to improve the texture. Pretty sure I ended up with cheese the first attempt. Main issues are that my oven is cold a fuck; like its colder then the rest of the house for some fucking reason and doesn't have a working oven light switch so I have been using the microwave as a warm place for it to grow, but I can't fit any of my pots or pans in the microwave. I've also been inconstant in how long I heat it for because the casserole dish I have been heating it in in my microwave is too smooth for it to boil and it just super heats unless I leave a spoon in it and even then it doesn't seem to boil correctly. Also have been trying to make home made jams and preserves to make the yogurt not taste like plain yogurt. Have had far more success with that, though I need to get some pectin for attempts with things that don't have it on its own like Mango.
(927.90 KB 2560x1440 20200808_201408.jpg)
My phones camera is really bad and the colors are wrong.
(6.16 MB 1440x2560 ClipboardImage.png)
>>203 Also my foot was in frame. Colors are more like this.
Did some hummus, tasted good but shoulda gotten some olives too. >>204 If you're just boiling it why not on the stovetop? Maybe you ended up with cheese cuz of them yeasty boys on your toes
>>206 Pots don't fit in my microwave and I don't want to have to wash more dishes then I have to. The kitchen sink is small and faucet is low hanging so its a nightmare to hand wash large dishes in it and my dishwasher isn't that great either for fitting large dishes into.
>>206 I forget what hummus is made from. Is it chickpeas?
(552.74 KB 626x670 blue_plate_special_03.png)
Tonight's Last Night's dinner >What did you make Pasta with a bechamel sauce. There used to be a small grocery chain near me that sold pre-packaged kits. You'd get a bunch of farfalle and some seasoning in a packet. You'd then pour in a cup of milk and the seasoning and bring it to a boil. I've spent a lot of time trying to reproduce/improve on this recipe, since the chain went out of business. >How did you make it Not quite as easy as dumping in seasoning and a cup of milk, but I'm unsure if there was any emulsifying agents in the seasoning packet. Start by filling a pot with your pasta and just barely cover it with water. Put the burner on full blast. I used penne this time because finding bowties is impossible for some reason. Start your bechamel. For a pound of pasta, I go with about 1/3rd a cup of butter, melt it and then whisk in equal parts flour. You can go for a blonde roux or a dark one; latter tastes nuttier but looks less appealing. Start mixing in milk. You can do it bit-by-bit but expect it to thicken and possibly burn. You can also whisk in a lot at once, but it won't thicken until it heats. I just eyeball this part and try to bring it to the right consistency. For seasoning, salt and paper of course, followed by fresh nutmeg (the stuff lasts forever, you should have some) as well as basil and oregano. After this, I usually throw some frozen premade meatballs in to cook through. Not as good as fresh, but it gets the job done and it's way less work. This was never a part of the original recipe, I just felt it needed some meat. Pasta should soak up most of the water and boil off what's left. When there's just a bit left, it's done. Turn off the heat and dump the sauce (and meatballs, if you included those) into the pot. Mix until well-coated. The bechamel takes practice, but you'll get better at it. The results are worth it. Picture looks a little rough. Old, bad lighting, cheap camera, and the fact that it's reheated is not doing it any justice. >>208 Yes.
>>207 Sounds like a weekend project to me anon Why are the nice faucets fuckhuge expensive shiiiiiit
(573.93 KB 1288x966 grill-chicken-01.jpg)
(528.42 KB 1288x966 grill-chicken-02.jpg)
Grilled today. Chicken skewers and bread. That's my sourdough boule with fresh mozz and tomatoes from one of my gardens. I have a shit-load of tomatoes now. Sauce making time tomorrow.
>>213 Looks damn good. Can't wait for my first sourdough. Did you make the mozzarella yourself, too? I got some tomatoes from a friend's garden, but they're only cherry tomatoes. What variety do you have? Are they heirloom?
>>213 I wish I could grill right now but it's too damn hot and humid to even think about it where I'm at. I've got some garlic and shallots ready to cook just as soon as the temperature drops a bit.
>>214 No, mozz is bought. I've not gotten into cheese making (yet?). I wish they were heirloom. A family member picked up those plants. The garden is at her house. I have another garden in back of mine. >>215 Sheeeiiiit! This time of year it's usually 85-95F in my kitchen in the evening. I still bake. Tonight it was probably lower 80's out when I did those.
Made American chopsuey last night, only instead of ground beef, I used breaded chicken patties cut into squares. I got 2 10lb boxes of chicken patties from a food share and have been trying to use them in ways that are more interesting then just on a bun, as is, or as fake chicken parmesan. I don't think it came out well though. I think there was something wrong with the cheddar cheese I used. I thought the cheese smelled off, but I wasn't sure if it was the smell of the "lemon" hand soap in my kitchen that smells like fucking mustard for some reason. When I ate it however, the cheese had a odd texture, like it didn't melt properly. It had almost a powdery texture for lack of a better description.
>>217 Was the cheese pre-shredded?
>>218 Yup
(51.98 KB 600x446 iveSeenThisBefore.jpg)
>>220 I take it I should avoid pre-shredded cheese then?
>>221 If you want to melt it into something smooth, yes. There's anti-caking chemicals they dust pre-shredded cheese with to make it not stick together in the bag. Great for sprinkling on stuff, but terrible for melting, unless you just want a coating. Invest in a decent cheese grater/grinder and shred your own cheese. You'll get something fresher, funkier, and that melts properly. You'll also want something to help it emulsify, depending on the type of cheese. Cheddar tends to separate when heated, which makes it pretty bad unless you add something for it to bind to. Common recommendations are sodium citrate and milk. You can also do evaporated milk straight. Or make a roux with equal parts flour and butter and then add milk and the cheese. That will have less of a "cheese soup" texture and more of a billowy pillow of cheese. All three are good, but in different ways.
>>223 >Invest in a decent cheese grater/grinder and shred your own cheese Probably the best option, assuming I can find one thats dishwasher safe >You'll also want something to help it emulsify My pantry already has way too many things I bought for one or two meals that I don't ever have a need to use again >Or make a roux I hate making roux
(1.47 MB 2160x1620 gnocchi-01.jpg)
(1.39 MB 2160x1620 gnocchi-02.jpg)
Gnocchi again with red sauce. I have so many tomatoes now that they are ripening in the garden. Again I have about 7 waiting to be used.
(1.48 MB 2160x1620 pizza-01.jpg)
(1.65 MB 2160x1620 pizza-02.jpg)
(1.53 MB 2160x1620 pizza-03.jpg)
OK, this isn't technically from today but rather a few days ago. That's part sourdough & commercial yeast + some rye pizza dough. It's wetter than most at around 70%
(1.18 MB 931x885 carbonara.png)
>What did you make Pasta Carbonara >How did you make it? Mostly according to Kenji's recipe. https://www.youtube.com/watch?v=k1Np28NnP40 Used bacon for the pork, due to availability. Came out quite good, although it persistently smelled a bit like almond milk, which put me off some. I think I should have used more egg, or just made more sauce for a serving of this size in general. Or maybe I was too light on the pasta water. Ah well, I didn't make scrambled eggs, so I'm happy. It was good. Garlic bread turned out nice, too. >>228 Nice pizza. I need to start a sourdough so I can make some; have all the ingredients but no yeast. I've been making do with just baking powder, but it leaves a lot to be desired.
>What's for dinner Two biscuits and some gravy (sausage, chicken) >How did you make it Intuition, boiled down to a pseudo-recipe. Here's cheapass chicken gravy: Two chicken bullion cubes dissolved in two cups of boiling water. One chicken breast (cooked and minced or diced) Two tablespoons of butter, or substitute with preferred fat (bacon, chicken, whatever) One half cup of flour Pepper and salt to taste, milk to preferred thickness Cook your flour a bit to take the rawness out of it, and do your usual thing for making a roux. Once you have a smoothness that you want, add your cooked chicken. Assload of bisuits: (halve for one person, but it's still a lot) 2 C flour 1 T baking powder 2 T sugar 1/4 t salt 1/2 C butter (note: add it cold and diced, not as a liquid or paste) 1 C milk Preheat oven to 450º Fahrenheit Mix your dry ingredients and your butter, and add milk until you get the preferred consistency that you like for biscuits. Place biscuits on parchment paper, on a cookie sheet or baking pan, and bake for 10 to 15 minutes per batch. For sausage gravy, I just fry up a bunch of sausage, leave everything but the meat itself in the pan, and use that for the gravy. I mince up the sausage, and add it back to the gravy. Typically, I'll just have two biscuits and some gravy on each, and that keeps me going for the better part of a day.
(864.27 KB 2560x1440 20200817_190512.jpg)
I made some easy rice, vegetables, beans, and corn. Colors are again off.
>>231 Beans were white beans. Corn was sweet corn. Frozen veggies were a "california blend" that had no carrots in them and the second worst frozen broccoli I have ever had and some pepper strips.
(988.15 KB 931x885 schnitzel.png)
>What did you make? Pork Schnitzel with Pasta Salad. >How did you make it Started the pasta salad first. Used some olive oil I got at a farmer's market that has hatch peppers infused for a little extra spice. Lots of onions because I like them, and the remainder of my celery stalks. Out of tomatoes and some people cannot have cheese so I skipped that. Schnitzel was made from a pork loin, cut thin. Did more small pieces instead of a few big ones, which is easier to have leftovers. Had to use up my clarified butter before it goes bad so I fried it in that. Had some issues in the middle with some getting overcooked/burnt while I was finishing breading the next batch. Mostly my fault, although the dwindling butter in the pan might have adversely affected the last few. For once, the first items in the pan came out the best, in my opinion. Had to make breadcrumbs fresh. Thankfully, I had a loaf from a couple days ago. Great timing. Came out really good. Much better use of my pork loin than just making pork chops out of both ends. Would make again for sure.
Made some "South Rhodesean" banana pudding from the 1940s. Was OK, would have been better if I had fresher coconut or left it out.
>>234 I'm intrigued. Got a recipe?
>>234 Yeah I'd like the recipe too.
(13.10 KB 64x63 1443392489281.png)
I made Banana Pudding but since I don't know how to cook it was just the basic bitch Jello instant mix for the banana cream. That stuff smells like ants, formic acid. It ended up tasting alright but it isn't homemade unless I make the cream myself.
Figures I'd find this board a little too late. Popcorn dusted with cayenne pepper, salt, and hot paprika. Spooned with peanut oil. Spooned because I don't have a spray bottle or those oil drizzle things. Tasted just about every spice except for the salt. Might've been too thick. Later today I'll give roasted sweet potatoes a shot, probably with the same spices plus onion powder. Which begs the question. Do I have to peel the sweet potatoes?
Going to make breakfast burritos the day after tomorrow. Suggestions aside from bell pepper, onion, hashbrown (yukon gold because that's what I have handy), sausage, and eggs? Was going to use the following ratios 2 onions (sauteed) two peppers (sauteed) 3+ potato 12 eggs 1 pound of breakfast sausage 30 grams of butter into the egg in addition to what I use for frying stuff 2 teaspoon MSG (1 for eggs, 1 split between the vegetables) >>235 >>236 It was from a WW2 British rationing history book. I'll have to pull the book out later for the ration and temp, but it was putting banna, brown sugar, orange juice (it said the juice of an orange, but I just used my carton) and grated coconut (dried explicitly being OK in the book) into a dish and baking it. It didn't specify, but in retrospect I'd have covered it instead of leaving it uncovered. I mashed it with a potato masher afterwards, but it didn't specify.
>>241 >12 eggs ????!!!!!
>>248 It was for multiple people. In retrospect I should have reduced the sausage.
>>248 >Freaking out about the 12 eggs but not freaking out about the added MSG
(529.67 KB 712x480 return.png)
>>250 >not liking glutamine san natrium
(837.98 KB 2560x1440 20200823_182805.jpg)
Much better this time. Though, I used pre shreaded cheese, a Mexican blend instead. They tend to melt better.
>>250 I've heard mixed things about MSG. I was told to avoid it, but then I see it pops up alot in Asian cooking. I read someplace the studies that demonized it were about rats having it injected directly into their brains in large amounts. That's something that clearly doesn't happen in cooking. When I go into the Asian store near me, there's bags of it. Looks like a white power. I always feel funny in that place because Asian people are real short and thin. At 6 foot, I'm a giant to them. The men only come up to my shoulder, and the women I could put under my armpit. I'm the only White guy in there, and really stand out. I saw this one guy buying an eel in a plastic bag of water. It was just swimming around in there. At least I thought it was an ee. I would have made a pet out of it. Mister chinaman do not eat eel, please!
>>253 MSG is only dangerous in enormous quantities. And by enormous, I mean "if you ate the equivalent in salt it would kill you too". MSG is way misunderstood.
(4.65 MB 2160x1620 lentils.png)
What is it? I don't know! I had a craving for rice and lentils. There's Calrose rice, and brown lentils. I fried baby bellas in butter with green onions, Fresno chile, garlic, orange bell pepper, chorizo and lentils. Then I put that over the rice. It was very flavourful (mostly from the chorizo). I added black pepper, ksalt (during cooking), and seseme seeds (after).
>What did you make Tuscan-style pork roast. The whole pork loin at my store is tiny and expensive now. Total bullshit. Thanks for blowing my budget over a virus, China. Also made corn & peas. That's it. Corn and peas. It's good, though. >How did you make it Butterfly a pork loin and fill it with some herbs, garlic, and preferably more meat. If I don't feel like cleaning the food processor then I will just put in the herbs and seasoning and then add bacon. Roll it up, stick it in a roast pan, and into the oven it goes. I roast it for 12 hours at 170 which is enough to hit 135 F. If you want it done a bit faster, anything between 175 and 225 is good. But I think it cooks too fast and hard at 225 and gets too dry. Corn and peas is great, though. It's my own recipe and not to be underestimated. I like a 2:1 ratio of corn to peas, because cans of corn seem to have half as much of the product as cans of peas and don't want my side dish to be mostly peas. If it's canned, drain them as well as you can. If frozen, you'll just have to drop them into a pot. Cook on medium; you should get some steam. You want to boil off most of the juice left. Once everything is steamed and heated through, toss in a big chunk of butter. Add salt, pepper, and thyme to taste. The thyme is the secret ingredient. Lots of thyme. Seriously, try the peas and corn. It's addicting. I could probably eat a big bowl of that alone every night and be fine for a couple weeks. No pics because I forgot when I made it and now all the leftovers are gone. I'll post pics next time I make corn and peas for sure.
>>254 What exactly can it be used for, assuming it's applicable outside Asian cuisine?
>>264 Personally I mostly use it as seasoning after a dish is cooked, if I know that dish is going to be kinda bland. For example, I like to bake pork chops, and like to do so with only a bit of pepper and oregano on the chop itself, then season with a small sprinkle of MSG to taste once it's served. It can help spice up plain rice or mashed potatoes for when you're broke and don't have any good sauces or gravies at hand. It's also very good on plain chicken wings. It's very strong though, and adds more of the salty sensation to a dish than plain old salt, so care must be taken when using it to cook not to overdo it. As an example, my own fried chicken recipe has one part MSG to eight parts paprika or thyme in the spice mixture.
>>253 >>254 One of my teachers in high school moved to China to teach English for a year after he got out of college and the place he was staying at had 2 salt shakers, one with what was clearly salt and another that had no labeling on but the shaker itself was red. He had no idea what it was but it tasted amazing and he put it on everything and ended up getting really fat and really sick as a result. He eventually asked the place he was staying at what was in it and they told him it was MSG. Took him YEARS to lose the fat he gained in under a year from adding MSG to his food.
>>228 that is unironically the most beautiful pizza i have ever seen.
>>267 >it took him YEARS Anon, this is going to sound like a lying knee-jerk response, but I lived in China for six months in 2004 and also ate a shitload of MSG. I got fat as well, but unlike your teacher, I am man enough to admit that it was because I was also shoveling an enormous amount of delicious food into my gut (I wanted to try one of everything, and by God I came close) and spending my time doing fuck all but eating and drinking. I'm 6'0" and was 220lbs when I got home. It took me less than three months to work those extra 40lbs off, but I actually applied myself and spent six days a week riding my bike at least three hours a day, lifting weights, doing cardio and all that stuff. MSG, like everything, is bad in excess but is fine in moderation. Just be mindful of what and how much you're eating, like you should with anything else.
>>269 Whats your occupation? How many hours a day do you work and what kind of work is it? His occupation is a teacher. While they only spend about 7 hours on site at the schools, they end up spending about 11 hours a day doing all the other shit they have to do like grading, planning, and going to endless meetings. All of these activities unfortunately don't work well with being active. Quite the contrary, they require sitting in the same place for extended periods of time.
>>270 >>269 Also how long is your commute? For some reason most the teachers in my state both from highschool and college live out of state and drive over 2 from the state above us to work here. Its likely due to the high cost of living, but I feel like there has to be some kind of social welfare program for teachers up there as well.
>>270 I sit at a desk all day and the last few months I haven't even been doing my irregular exercise. "Abs are made in the kitchen" is a dumb saying which is entirely accurate. I've lost 30 pounds in a month just be restricting calories down to 800 a day. I don't usually go that hard anymore, but it's possible with some self control. I put MSG in everything I make now for that extra flavor, alongside normal salt, and I'm fine. I'm not the healthiest person, but that's because I'm a lazy asshole who sits at my computer shitposting all day. When I feel fat and decide to lose weight, I just cut out soda and desserts and have big, hearty, meaty meals with vegetable sides. And with MSG, they taste great and have no additional calories.
>>271 >>270 In those days I was managing a hotel, and lived two blocks from it. Outside of the exercise I forced myself to do, walking to and from work then sitting at a desk for ten hours trying to un-fuck the horrifying state of the hotel's financial records was the only exercise I got. I understand your argument, which is "my teacher didn't have time to work out as hard as you", and you're not exactly wrong. I'm just saying that if the guy was crying the blues that the MSG weight he gained - which is false, he gained that weight from overeating and lack of exercise - was taking longer than normal to shed, he was simply making excuses for not wanting to put the work in on his body.
>>265 Rice too? I season that by seasoning the boiling water itself with a garlic clove and onion powder. I can just add a small amount of MSG to that? Considered replacing much of the water with chicken stock instead to see how that turns out. Anyone tried that?
>>283 Rice cooked with chicken stock instead of water is delicious but is too salty for my taste. I found that 60% stock to 40% water is the ideal ratio for me, but I know plenty of people who use exclusively stock. Either way it's really good. >seasoning rice while cooking with MSG It can't hurt to try. Personally I don't really like seasoning rice while it's cooking (unless it's with oregano, which I put on nearly everything) and instead like adding spices immediately after the rice is cooked, but I mean, if you like the finished result then cook your rice however you want.
What's it called if I make up some mushrooms, onions, bell pepper and seasoned ground beef, then cover it in swiss cheese sauce (made with milk, swiss, and sodium citrate) and serve it on a bun? I've made this a few times, but I've got no idea what to call it. Also: Is there booze that doesn't go to shit when exposed to atmosphere and compliments general euro/american seasoning (thyme, rosemary ect.)?
(1.10 MB 660x869 ClipboardImage.png)
Crab (Imitation) Salad with loads of celery, onion, parsley, some mayo, salt and pepper on Tostadas. Louisiana Hot Sauce / Sriracha hot sauce to taste Pic related essentially.
>>307 I'd find a red wine you don't hate for that sort of meal and seasonings anon.
>>309 It's for a marrinade. Wine will sour before the dish gets cooked.
(908.10 KB 889x855 pot_roast.png)
Been away for a bit but I've got some real homeruns for you guys. >What did you make Pot Roast >How did you make it Got a chuck roast, seasoned with salt, pepper, and MGS, then seared the shit out of it on the top and bottom and a bit around the edges. Deglazed pan with apple cider vinegar. Added some chicken stock to it. Seasoned with rosemary, basil, and thyme. And some Worcestershire Sauce. Might also consider some mustard powder, bay leaf, and marjoram if any are on-hand. Put a bed of carrots and celery, thick cut, at the bottom of the crock pot. Laid the roast on top, dumped the vinegar and chicken stock in. Threw in some onion quarters around the side and top, wherever they could fit. Set to low and it stewed for about 12 hours. My crock pot is older than I am and is slow as can be, so I find I need to put things in for longer than modern recipes call for. >What's the side Country-style Potatoes. >How did you make those? Chopped some yukon golds into tiny pieces. Tossed in olive oil, rosemary, garlic, and thyme. Stuck them in a ripping hot over (about 400F) for half an hour or so. It's hard to get them done in the middle and also crispy, but it's doable. These are also good when done in a pan with some onions. Also made a gravy out of the juice in the crock pot. Moved it over to a saucepan, added a tablespoon or so of beef bullion, and then whisked in some flour. Came out a bit lumpy but delicious and it paired perfectly with the roast beef.
>>317 Have you considered substituting red wine vinegar? The acidity will tenderize meat and you'll get the same kind of body as red wine.
(937.42 KB 1301x594 smashburgers.png)
Introducing... SUPER SMASH BURGERS MELEE >What did you make? Hamburgers and waffle fries >How did you make it Slather buns with mayonnaise, margarine, butter, or whatever fat is on-hand. Make some thousand island. I like to go heavy on the mayo for a thick consistency, but I've seen recipes go 50/50 for a runnier texture. I use mayonnaise, ketchup, a bit of dijon mustard, some paprika, salt, and fresh black pepper. Plus a dash of pickle juice. Not too much or it'll water the whole thing down. Maybe a tablespoon 4 burger's worth of thousand island. I like to mix mine in a coffee mug and filling it 2/3rds of the way is about right for my needs. This is extra-tangy, just how I like it. For pickles, I unfortunately have not had time to pickle my own. But I like to buy spicy pickle chips. As a rule, for the crunch, don't buy pre-chipped, but my market has limited options and I am lazy with small things. My only other topping is onion. I like them raw. you can toast them in the pan after you're done with the buns if you want them caramelized some. I layer pickles on the bottom bun, onion on the top bun. Roll out a 2 oz ball per-patty. You'll need a spatula you can smash with, obviously. Get a cast iron ripping hot and then drop in your patties. Smash them down as flat as you can get them. While they fry, season with salt, pepper, a dash of MSG, and this is key: sprinkle on some mustard. Once they've cooked about 80% of the way through, they're about ready to flip. Give them a good scrape and flip. Let them fry on the underside. The mustard can inhibit crust development some, but the flavor infused is well worth it. Add cheese if desired. Once it's about melted, you can call it done. Stack 'em up and lay 'em on top of the pickles. For fries, I've just been using pre-cut lately. They come par-fried and shoestring and waffle cuts crisp well in the oven. I've found using a pot of oil too wasteful and, in my kitchen configuration, dangerous. To get crispy oven fries, I crank the oven up to 450F or so. Let the baking sheet preheat. Take it out, spray on a coat of non-stick spray. Dump your preferred spuds on the baking sheet, ideally just one layer without too much crowding, but you can get away with some. Now, spray the tops of these 'taters with non-stick spray. It will help to fry them in the oven. Stick them in and just let them cook. If you start them when you begin prepping your burgers, they should finish around the time the burgers do. You'll know they're done with some of them, the ones around your oven's hot spots, are starting to blacken a tad. The rest should be golden brown and crispy without being too dry or mushy. This technique walks a fine line and is hard to control but you can get good results some of the time and it's low-effort, especially if using pre-cut frozen fries. This technique also works with tater tots, and arguably is easier to control because they're regularly-sized and designed for this sort of baking method. Overall I find the recommended temperature on the packages too low, at least for the baking time prescribed. These burgers are a favorite treat among friends and family. Try one and you won't be disappointed!
>>330 Vinegar would be part of it, but I want to disolve stuff in alchool as much as flavor the stuff.
>>332 You're probably out of luck, anon. People add alcohol in when braising or frying and not in the marinades for a reason.
>>331 Smash burgers are a nice and easy way to make good burger patties, and are excellent vehicles for sauces etc since you can make several thin patties and stack them up to look impressive (while technically containing the same quantity of meat). My own recipe is: >0.5 lb ground chuck >0.5 lb ground beef >1 egg yolk (or just fire the entire egg in there if you're lazy) >2 tbsp very sharp Dijon mustard >salt/pepper to whatever quantity you prefer (i like very peppery burgers, but not everyone does) >1 tsp MSG >1 tsp Worcestershire >1 drop (yes, one drop) of liquid smoke Blend with your hands until it's all mixed up then follow your exact instructions. Adding the dijon to the meat itself means that it blends really nicely, and I like to make cheddar crisps (grate cheddar onto a Silpat in a very thin, circular shape, then bake until crispy) so the burger already has the crisp texture - even moreso if you add lettuce, which you should. Fuckin 10/10 burgers.
>>352 Mixing stuff into the ground beef before forming balls/patties is going to ruin the texture. As a rule I base my techniques entirely on Burger Lab test results: https://aht.seriouseats.com/the-burger-lab I do think lettuce on a burger is a sin, though. Can't stand the stuff. Raw onion gives me plenty of crunch with a much better flavor. Plus, I think 2 "toppings" is optimal, and pickle and onion are a far better combo. Letture is slick and wet and cold. Tomato tends to cause slippage and the texture is usually disappointing. So I stick to pickle and onion.
>>356 I find that as long as you use grainy, sharp dijon as opposed to just goopy old mustard you retain the good ground beef texture. You're not wrong that a solid, beef-and-only-beef burger feels better on the tongue, but the flavors, man. >lettuce is slick Use a salad spinner, nerd. Rinse it and spin that bitch until it's about to puke. I agree that slippery lettuce is worse than ass cancer. >onions Onions are not welcome in my home. Pickles are definitely more than welcome.
>>357 If you like lettuce but don't like onion then I don't know what to tell you. Onions pair perfectly with beef and I use them for everything. It's hard to think of a dish that is made worse with onion. Lettuce just tastes bad and has too much water. I don't even stock the stuff; I replaced salads with baked brussle sprouts last year and rarely look back. Only thing a salad wins on is convenience. Reminds me, I need to do a write-up for brussel sprouts, but my local wholesaler doesn't carry them and I'm avoiding the regular supermarket for obvious reasons. >but the flavors, man Smashburgers are so thin that it doesn't matter if the seasoning is on the inside or the outside. Just sprinkle some MSG, mustard, and Worcestershire on top before you flip and let it fry in it. Same shit either way.
(1.14 MB 951x936 carbonara2.png)
>What did you make Carbonara again. Twice, actually. Been playing with the ratios of cheese to egg. One of them came out really well; rich and creamy. Got specs, though, so I am worried I slightly scrambled the eggs, but I could hardly tell. Pic related came out a little worse overall. I tried to fry some garlic at the end with the bacon and they burned a bit. This one and the first one came out a bit too nutty. I need to get a scale so I can measure proportions. A big part of my issue is eyeballing shredded cheese and hoping the eggs I use are about the right amount. That and using irregular amounts of pasta to pair it with. Overall I'd rate the 2nd (non-pictured) experiment the best. Either way it's a cheap and fast meal and I still enjoyed it. It's my favorite use for spaghetti. I'm not fond of noodles but the rich cream makes it tolerable. I'm pretty sick of tomato-based sauces with spaghetti.
>>137 >>145 In future for you or any other retard put the eggs in a bowl of water. If they float end on they're edible but going off, if they float fully they're done for.
>>363 >I tried to fry some garlic at the end with the bacon and they burned a bit. I'm probably overly cautious because I absolutely hate the taste of even slightly burnt garlic but I generally won't fry it directly alongside something I want to get properly crispy. Either add it after it's already crisped up and you can turn the head down or fry the garlic gently in the oil/fat first and remove it then readd it after. Alternatively cut your garlic a bit larger and definitely don't crush it, crushed garlic burns very easily in my experience. You shouldn't be putting garlic in Carbonara anyway. >>307 >Also: Is there booze that doesn't go to shit when exposed to atmosphere and compliments general euro/american seasoning (thyme, rosemary ect.)? Fortified wines maybe? That's basically the reason they exist and if you use a quality one you should be ok with taste.
>>365 >Fortified wines maybe? That's basically the reason they exist and if you use a quality one you should be ok with taste. That should work. Thanks.
>>365 >you shouldn't be putting garlic in carbonara anyways I know, but I wanted to play with it. The bacon lacks the fat and the parmesan lacks the funk, so it's not like I was going hard on tradition. Will definitely skip it next time.
>>369 Use a fuckton of black pepper. It's traditional for Carbonara and it really elevates it. Obviously use freshly ground black pepper which you should do universally since it's barely more expensive and if you buy a mill no more work.
>>370 I'll crank out some more next time. I already use quite a bit; I've been told by others I use too much in everything, but I find I need it. My main issue seems to be getting the ratio of cheese to egg correct and balancing it with the amount of pasta. I have no scale and my cheese grater is handheld and pretty terrible, so trying to eyeball it has been difficult.
>>371 >I'll crank out some more next time. I already use quite a bit; I've been told by others I use too much in everything, but I find I need it. This dish specifically is supposed to be fairly heavy on it but I have the same problem. White pepper is an even larger obsession >My main issue seems to be getting the ratio of cheese to egg correct and balancing it with the amount of pasta. I have no scale and my cheese grater is handheld and pretty terrible, so trying to eyeball it has been difficult. I eyeball everything except baking so I'm not the person to ask there. If you're in the market for a new grater the sort of flat box type where the box underneath forms a container too is the best in my opinion. You can get them with interchangeable grids on the top for different sizes of grating. The handheld one like you're describing is I think the one that's more suitable for garnishing a dish with cheese rather than grating a bunch to cook with.
Made breakfast burritos again ( >>241 ), since I had sliced ham that was getting old (not bad yet) and plenty of eggs. Pretty much the same except no potatos and no sausage since I used the ham. Sliced the ham into small strips, fried it a bit, set it aside then made rest as normal. Turned out pretty good. >>236 >>235 Sorry I forgot about this. >Peel 4 large bananas and put them into a buttered dish. >top with the jusice of 1 large orange and 2 tablespoons of brown sugar. >cover with 20z (50g) freshly grated coconut and bake ina preheated oven, set to 190 degrees C (375f), Gas Mark 5 for 15-20 minutes. >Variation:Desiccated coconut could be used instead of the freshly grated nut (The bit on gas mark 5 is just instructions for older ovens that weren't set by temp. It's detailed at the start of the book.)
(5.51 MB 4096x3072 beef_pot_pie.png)
>What did you make? Beef Pot Pie >How did you make it Seared stew beef in my cast iron and then sweated some onions before braising for an hour and a half with stock and vinegar. Added a bit of bullion for that extra beefy flavor. Threw in some carrots and celery and let it simmer for another hour or so. Had some premade pie dough someone else bought ages ago, so I just used that up instead of making my own. Saved me the trouble. Added some peas near the end. Popped it into the oven for a bit and let it bake. Overall, not bad. Little too heavy on the vinegar; I expected it to burn off but it stayed quite strong. Would love to try again, probably with fresh dough. I think it could do with being a bit thicker, and I used clarified butter (had it on hand and needed to finish it off) instead of an egg wash and I think it ruined the texture a bit. Overall, crust was shit and couldn't hold together. Too think, hardly flaky, couldn't really complement the beef. Beef itself was good aside from the heavy vinegar flavor. Should have used a beer but I don't have any. As usual, sorry for the bad camera. I also made some barbecue beef with the stew meat, and some mac & cheese again. I'll post pictures of both if the leftovers aren't gone by tomorrow. Otherwise, I'll just do a write-up. Been a little backlogged and I've been trying to avoid repeat recipe posts unless I learned something or got a substantially different result. >>382 Nice. Thanks! I will give this a try next time I have bananas. I assume you mash the bananas to make a sort of custard? And mix them with the orange juices and brown sugar? I'm also curious about the cook book. Is it available as a PDF? Would you be willing to scan it if not? You can often submit these things to archival sites.
>>389 That's literally all the recipe part of it. I mashed the bannnas after cooking, but I have no idea how it was supposed to be done. I have no idea of the book (Victory Cookbook by Marguerite Patten) has a PDF version out there. I'm in no position to scan it, especially since it's several hundred pages long (it's a history book first with some period recipes illustrating the bizarre foods rationing created, like margarine based ice cream, rather than a cookbook first).
Made some pork. Pressure cooking+finishing off in the broiler works and produces great texture. Pressure cooking was done by putting it on a tray that folds in like a stargate iris and unfolds like a flower (unsure if it even came with the pressure cooker and have no idea what it's called), put water, apple cider vinegar and liquid smoke in the bottom, and put the seasoned pork over it then cooked for 30 mins. After that and a quick release, I put sauce on it and placed it in the oven on broil of for 4 mins. Knowing what I know now 1: I'd put some various vegetables trimmings at the bottom with the liquid. It wouldn't add flavor to the dish itself, but it would make a stock I can use later. 2: I never have luck with sauces that thicken purely by adding sugar/honey and reducing. My sauce stayed liquid even when the leftovers were left in the fridge overnight. Cornstarch slurry is a must.
(79.76 KB 900x670 russia-cuisine-zefir-1.jpg)
Made Zefir, a sorta Russian jam marshmallow. It worked sorta, but I fucked up way too much. First off, I misunderstood my recipe and didn't buy jam, but instead bought apple sauce. After dumping most of my sugar into that due to a math error, I had no choice but to make triple the initial recipe. Then I cooked a sirup with a gelling agent, but I didn't notice my "gelling agent" was actually a "gelling aid" consisting mostly of citric acid with only a minor amount of pectin. After dumping tons of that into the syrup without result, I gave up and added gelatin, which saved the whole thing, but had the end result taste of citric acid rather than apple. Anyway, I've got the technique down now and my next attempt is going to be a orange marmalade-flavored one covered in bitter chocolate. Recipe: about 200g jam, fridge-cold 1 egg white, fridge-cold pinch of salt 200g sugar 100ml water 2tsp gelling agent (pectin, agar agar, gelatine, in that order of suitability) juice of about a quarter of a lemon Some powdered sugar Take jam, egg whites, salt, beat together until very stiff, take sugar, water, gelling agent, boil together until a drop doesn't run when flicked on a vertical surface, beat syrup into egg mixture alongside lemon juice. Put tablespoonfuls (or form with a piping bag) of the mixture on parchment paper, let sit out for 24 hours or until it is barely sticky when you touch it, then cover with powdered sugar, stick two parts with the underside together to form something you can actually hold, let sit out for another 24 hours to firm up some more, then enjoy. All in a all, a very, very quick recipe with things you can have at home at all times, with a wide variety of possibilities due to the size of supermarket jam selections. It's delicious too.
>Watch all of Ramsey's Hotel Hell and UK Kitchen Nightmares >Try cooking something >It's average at best and took like 2 hours >Would rather just toss a frozen pizza in the oven and call it a day >Buying vegetables feels like a waste because I'll only end up using like two sprigs of celery and the rest get withered and shitty by the time I get to them How do I into effort?
>>399 Why not go for longer-lasting vegetables? Cabbage, squash, carrots... You can throw squash in the oven, roast it, puree it, and put it in your freezer. Carrots can be parboiled and then thrown in the freezer. Cabbage lasts me a good long while, so unless you plan on only eating it five months later, ferment it. As for aspiring to make dishes from Gordon Ramsey, I would focus on stuff that can either one, be done quickly (quick pasta sauce with canned tomatoes); two, you can make a huge batch and freeze it (some type of ragu); or three, you can do in steps on multiple days instead of spending five hours one day (salt chicken one day, make marinade the next, cook on another). That third step really helps me when I decide to make dumplings. I wait for the day I have patience to make pelmeni again, which takes forever. As for the highlight of my day, I made pork kidneys. I'm no stranger to organ meat, though I've stuck to liver and heart so far. I read that pork kidneys have a "funky smell", but take out the fat membrane inside where the urine actually was and put it in a water-salt solution and it will be so much better! I smelled it after rinsed it and it smelled slightly like urine... But when I cooked it, the odour came back with a vengeance. Opened up all the windows and dosed it in some teriyaki-type sauce I made last week. Taste-wise? Like liver, but without that strange texture. I'd eat it again, but damn, that smell is horrible.
>>399 Some vegetables you can keep for longer. Celery and peppers burgers call these bell peppers, for example, can simply be cut up and stored frozen as is and in most dishes you can just cook them straight from the freezer as long as their texture isn't important. You can also freeze whole bulbs of garlic and take individual cloves out then prep them frozen (even crush them easily enough), whole fresh chillies (again prep while frozen) and freeze ginger peeled or unpeeled as well. Onions keep long enough out of the freezer not to be a worry but you can freeze chopped onions too, if you do seal them in a plastic bag and then in a plastic tub because they'll stink out the freezer otherwise. Potatoes will keep a long time if you buy the dirt-on never refrigerated ones. If you buy the ones stored already weighed in plastic bags and/or in the light of the centre of the shop they'll go off because that breaks the two golden rules of keeping them dry and dark. Even if they start sprouting a little bit you can just cut those out and eat the potatoes anyway. Frozen peas, frozen green beans, tinned chopped/whole tomatoes and tinned sweetcorn are all perfectly fine compared to fresh well tomatoes not for all uses but for most uses. For the other vegetables that need to be blanched/parboiled before freezing like carrots if you can't be arsed you can probably find them chopped and frozen already available for purchase in huge bags in any decent sized supermarket's freezer section. The quality won't be as good but it's better than just throwing ready meals in the microwave or oven and you can use them as a crutch early on while you learn. >>401 >two, you can make a huge batch and freeze it (some type of ragu) This is the best advice if you're a single man and you can only buy in bulk for whatever reason or you find you're only motivated to cook maybe once a week. Defrosting is generally as easy as planning a day or even half a day in advance and sticking it on a plate in your fridge though you can also mess with defrosting in the microwave. Even if you don't freeze it you can make a big pot of something and eat it for 2-3 days changing up what you eat it with (rice, pasta, bread, mashed or boiled potatoes) for variety. Bolognase/ragu, Chilli, Casseroles etc arguably actually taste better after a day or two's resting in the fridge as well just remember to never reheat it more than once (i.e. take a portion out of the pot and heat it separately from what's left don't keep reheating the main pot of food, if freezing freeze in single portions only). Eventually you can branch out to more complicated foods but start simple with stuff that's ~10 minutes of prep and however long of cooking when you don't have to do more than stir it every now and then. If you buy a decent enamelled (coating inside, you won't have to fuck with seasoning it just wash it once and go) cast iron casserole the pot you cook them in is called the same thing which I think are called Dutch Ovens in burger speak it'll last you a lifetime and means you'll only dirty the one pot making them since it goes from hob to oven. I'd also use the same thing for tomato-heavy sauces that aren't going in the oven. Later on you'll also want to buy a classic non-coated cast iron pan for other uses. Both types can be a bit heavy when full but if you're not a woman/soy-eating faggot you'll be fine.
>>404 You do realize there are 30,000 different kinds of peppers, right, Britbong?
>>405 In >>404's defense, I've seen that any pepper can be thrown in the frozen without any initial prep. I've done it with some scotch bonnets, cherry bombs, jalapeños, and sweet mad hatters.
How do you "just know" what herbs to put together in a recipe? For example, you put thyme, rosemary, basil, oregano or whatever and suddenly it's an Italian dish. You do a different two or three together and it completely changes the flavor profile and intent of the dish. What pairs with what, and why? What rules are followed to combine them?
>>410 Taste each herb or spice you're interested in using, and compare that to the flavor or flavor profile of the dish you're using. I cannot stress enough the importance of tasting literally everything you could put into food. Then, consider what you want that dish to do; do you want a very savory dish to be even more savory, or do you want to offset the savory with something light or sharp? Don't just think about how the food tastes - although that should definitely be your #1 concern while putting a dish together - but also think about how it feels when you eat it. Not necessarily physical texture, but how those flavors weave together. When you understand which spice is responsible for each flavor and sensation, you can start to build on that fundamental knowledge with experimentation.
>>411 >do you want a very savory dish to be even more savory, or do you want to offset the savory with something light or sharp I think that's the other part of it, can I literally just pick any two flavor combinations and call it a day? Sour and savory, sweet and bitter, etc. Are there certain pairs that work better than others, or does that depend on the dish? Obviously each spice will probably fill 1-2 of those roles, depending
>>410 There's no great guide that I know of. Some flavors and smells evoke certain memories and styles. Oregano is key to Italian because we associate it with Italian and we grow up being trained that Italian tastes like Oregano, especially when paired with pasta, garlic, tomato, etc. It's by association. That's not to say it can't pair with anything else, or that Italian requires it to be good, but to some degree these flavors are "what's to be expected" and not following any hard and fast rules. In many cases, these are just whatever herbs the region had available at some point in the last couple centuries, after which said community either immigrated or exported these dishes. These flavor profiles are an echo from the turn of the 20th century in many cases. Ignoring salt and pepper, as they are fairly universal to the point where they don't need to be mentioned in some cookbooks, you're really just trying to find flavors that pair well with other flavors, not necessarily with the main ingredient. You can season beef with rosemary, sage, and thyme. A classic. You can do the same with chicken, though. How about Poultry Seasoning? It's a common spice mix. But it goes great on beef. Or pork. and probably other things. And it contains a lot of the same ingredients. Garlic pairs well with any type of meat. There's also other ways to add flavors. A mirepoix brings its own flavors to a dish, and is common with anything beefy. Bay leaf can be used in stews and soups, but is useless unless you can soak the flavor out of it. Point is, there is no rule. There's a set of flavor profiles which are well known. "These things are Italian", "These are Mexican", "This is Thai". If you want to evoke those flavors then use those herbs. If you want to make your own spice blends, go ahead, but it will probably be some combination of the common herbs. This is basically the core of "fusion" cuisine; taking flavors and spices from one style and using them on a dish from another. The results are not always great. But if you feel that all your food has become the same, you should consider trying a different profile.
>>412 In my opinion, it depends on the dish, but some dishes are especially delicious and fun because they go against the grain. For example, most chili I've ever had have leaned full into spicy/savory. I came across a recipe to add some bitterness to the mix with a full cup of coffee into the mix before setting it to simmer and it adds a delightful note of bitterness underneath the comforting savory sensation, which rounds out every bite. Usually however, these dishes that go all over the profile map are novelties and are fun to eat once, but not much fun after you know the "trick".
>>414 >>413 Thanks for your input. I'll have to experiment a bit when I have time.
>>414 That's a good point as well. Personally, I'm a very "meat and potatoes" person (often literally) and so a few essentials with classic herbs is core comfort food, not a gimmick. I make a lot of beef and it's rarely without a mirepoix and the usual herbs. But there is plenty of room to experiment. Similarly to your coffee example, I've found adding some acidity to thick, savory sauces has a mellowing effect. I've since learned adding hot sauce, vinegar, or lemon juice to mac & cheese or other pasta dishes is incredibly common for this exact reason. But I wouldn't have discovered that it was universal had I not been experimenting. It's always a bit hard to know what will succeed, and I've wrecked a few meals for myself, but I actually think it's hard to go wrong. Even flavors that "downgrade" a dish will usually pair better with some other side as a result, and others eating the meal usually don't even notice. I actually just made chili today. I think I'll try adding coffee next time. Does the blend matter at all, or is even the cheap stuff okay?
>>416 I used a cup of fairly strong, plain old Folger's (leftover from that morning) and it was just fine.
>>405 I provided the burgerspeak translation for a reason: in bongland pepper without qualification always means what you'd call a bell pepper or literal pepper as in salt and pepper, I suppose so there's no ambiguity. I cover actual chillies later on as well which unless they're dried all freeze just fine whole though I'm sure they probably work fine chopped too.
>>410 There are classic combinations you tend to learn over time (basil and tomato, rosemary/mint and lamb, thyme and beef, sage and pork, parsley and fucking anything) but you should probably find a guide based on whatever your region expects because that can vary even with things like Italian food it can be regional: burgers expect more use of oregano than some other countries or northern Italians because there's an overwhelming southern Italian/Sicilian influence on American-Italian food and that region favours oregano more than other parts of Italy. The only real thing to do is learn what herbs should be used lightly and only when necessary in case they overpower the rest of the flavours (e.g. sage, and one time I overused bay leaf and swore I could smell it sweating out of me for the rest of the day) and what you can be pretty liberal with within reason without too much worry (e.g. parsley). Others like thyme and rosemary it depends how much you want to emphasise their taste in any given dish. >>416 >>414 >>417 I've heard of using ground coffee but never actual coffee as in the drink. Interested to hear how it works. I've tried dark chocolate and higher end stout and both work quite well if you can find some stout that isn't overpriced hipster shit that's trying too hard anyway.
>>420 Bell peppers ARE chilis though, so that's completely stupid. It's the fruit of Capsicum annuum just like cayenne, paprika, jalapenos, etc.
Just made some grilled cheese. I just use generic cheese slices and whatever white bread, but what I like to do is add some meat slices as well, and when cooking keep the heat at low or med-low and cover the pan. This sorta bakes or steams it slightly, allowing the meat to warm up, and seems to give the buttered outsides a slightly better texture. Next time, I'm going to experiment and do a grilled cheese / garlic bread fusion in the oven. I think what I'll do is put butter or oil on the outside so that it can crisp up, then do a compound butter or garlic butter whatever on the top, with small bits of meat (maybe shredded or crumbled), and bake open face in the oven. Then I'll just combine them into a sandwich. It's probably more effort than it's worth but I'll give it a go when the mood strikes
>>425 Culinary terminology is based on culture and region not science anon (e.g. fruits vs vegetables) which is why I made sure to cover what burgers call it.
>>416 Speaking of meat and potatoes, I made like a typical American and turned some left meat, potatoes and cheese into a burger.
(1.81 MB 3264x2448 potatoburger.jpg)
>>437 Missed pic.
>>437 Potatoes and meat are a match-made in heaven. Did you fry everything? I made some fresh egg pasta yesterday to attempt making ravioli. The pasta dough turned out well and I cooked the pork with some onion, garlic, and sage, added in some wine. However, what a pain to make the ravioli itself - I should have ground up the filling more because the nuggets just did not stay together. I gave up with the ravioli idea after using half the dough. Ended up will mostly air-filled ravioli which tasted good, but damn. Is it typical to cook the ravioli filling? Can I just leave it raw next time for the sake of my sanity? The rest of the pasta dough became linguine of sorts. I roasted some tomatoes this morning, threw them in with some leftover soup I made with pork cheeks, and added in some of the ground meat from yesterday. The sauce was just a touch tomato-y, but mostly meaty. The pasta, well, was delicious.
>>441 Would trying tortellini/tortelloni instead maybe help with the filling issue? They tend to be a little more tightly bound.
>>443 I ended up actually going with more of a tortellini shape. It worked better because there was less air in general, but those meat chunks seemed ready to pierce through the dough. Still, I guess I'd like to get that square shape down a bit better.
I thought I might try giving eggs benedict a go. Is it worth the effort for an amateur,or should I just aim for a shitty egg mcmuffin? I heard that I should clarify the butter for the hollandaise sauce and that the sauce might "break" if I'm not careful. It seems like it uses a lot of butter and egg but I guess thats typical of french cuisine. Will any bacon do or should I use back bacon? I've never poached an egg before but I will do the vortex method so that will be interesting
>>476 The only thing I can comment on is the hollandaise sauce since that's the only aspect of eggs benedict that I've ever made. It definitely can break but you can "repair" it Even if it does it'll still taste good so I wouldn't worry about it for your first try. It won't be like my first time making genoise where I didn't know how to fold cake batter and I knocked every scrap of leavening out of it. >clarified butter I just used regular butter but I don't see how clarified butter would hurt.
(1.83 MB 3264x2448 20201015_235314.jpg)
>>477 >>476 Alright I got a little impatient. I already ate two eggs today, and I ran out of bread and have no bacon or english muffins, so I had to improvise. The hollandaise sauce was the part I wanted to practice anyways, so I did that instead of eggs benedict proper. Didn't have lemon juice, used lime juice. Couldn't make my clarified butter super clear, and just ran it through a fine strainer, since coffee filters didn't work at all (no cheesecloth). >Poulet cutlets breaded and roasted, served in the NEET tradition avec sauce hollandaise, garnished with paprika, parsley, and bay leaf
>>486 I HAVE MADE A MISTAKE The recipe called for 3 egg yolks and 3/4 cups of butter, which was for like 6 eggs benedict. I scaled it back for one portion, which would have been 1 yolk and 1/4 cup of butter... except I didn't scale back the butter at all. I just fucking ate half a cup of butter
Got some chicken breasts. Thinking of making slow cooker teriyaki chicken. Suggestions? Current plan: >make teriyaki sauce >remove silver skin and cut chicken into smaller pieces (but not exceptionally small) >cut green onions, matchstick carrots, bell peppers and normal onion >add everything to slow cooker Suggestions for elevating it?
(1.16 MB 919x689 clean up.png)
>>486 The photo you took is awful, but even a small amount of editing in post could have made it a lot better.
>>495 It's all my phone would do, and color levels in photoshop didn't look that nice
Yesterday, I made some tacos with an old el paso kit, and we ran out of hothouse tomatoes at the supermarket, so I bought a roma tomato instead. I am pleased with its fewer seeds, but found it harder to digest, but I also managed to dice it fairly competently for once, so I'll take it as a win
Made some pork borscht a few days ago. Placed a pork roast in the oven for three hours with a homemade meat (turkey, lamb, and pork) stock and some wine, along with celery and onions. Separated the meat from the bone and pork skin and kept the stock in the fridge overnight to skim the fat more easily. Then roasted beets, stir-fried some carrots and onions, and added everything together along with some sauerkraut in a massive stockpot. Been feasting on it for days with bread every time. >>491 I'm coming in late, but definitely worth it to get some browning in there. It adds an extra pan to wash, but definitely brown your (regular) onions and carrots for ten or so minutes at medium-high heat and then brown the chicken separately. I would add the green onions after the dish is cooked to give it some freshness. I also would throw in the bell peppers closer to when the meal is done because they don't handle long cooking times as well as the onions and carrots. But for the sake of convenience, that part isn't a necessary.
(1.25 MB 2576x1932 ice cream post-cured.jpg)
so i got a vintage ice cream maker from goodwill for 7 bucks and inside was a handwritten recipie for ice cream, so i decided to make some, its pretty damn good!
(1.17 MB 2576x1932 secret ice cream recipie.jpg)
>>513 forgot the damn recipie.
(305.05 KB 1600x1499 icecreammachine.jpg)
>>513 I made ice cream myself, but without the machine. It turned out okay, but a really annoying process. To be sure, by vintage, do you mean one where you fill the outside of the vessel with ice? Picture related. As for the recipe, never heard of adding instant pudding before, but sounds pretty good!
(1.36 MB 2576x1932 vintage ice cream maker.jpg)
>>515 it was a model 71, did a really good job of keeping the ice cream consistent throughout. also, the ice cream melts at like 1/3 the speed as expected, probably because of all the egg and pudding.
I once saw Alton Brown make olive oil ice cream and it looked pretty good but I don't have the recipe.
>>516 It looks in pretty good shape. Good find! Living in a small place, but once I have the room, I think I will keep an eye out for an ice cream machine at my local thrift store. >>517 Was it this? https://www.foodnetwork.com/recipes/alton-brown/fruity-oil-ice-cream-recipe-1940674
>>512 Yeah, you were late. I didn't brown the chicken, the onions+peppers were added at the start (they provided most of my moisture), my green onions had gone bad since I made the plans, and I didn't add the carrots since I forgot. Still turned out well. Would make again.
I've got some basmati rice (which I've stopped using since getting superior Nipponese rice), canned tomatoes, canned salsa, broth and some other stuff I'd like to use up. I thought bean+rice taco would be good and got some dried black beans, but all the recipes I can find for such use canned black beans. Any suggestions?
>>522 As long as it turned out good! >>523 I don't see why you couldn't just cook the dried black beans and go ahead with your taco idea. If you soak them, you can cook them in the broth you have. If you have a slow cooker, you can try making a black bean stew. Brown onions, garlic, and hardy vegetables in another pan and add them to the slow cooker. Add in a pound/454 g (or whatever quantity you'd like) of dried (not soaked) black beans with eight cups of your broth. If broth isn't salted, add salt. Don't add any acidic ingredients at this point (that means no canned tomatoes!) because it will slowdown the cooking of the beans. Leave your crockpot to cook the beans for twelve hours. Once the timer is up, add in canned tomatoes and cook for another fifteen minutes or so. Then take an immersion blender and puree it up. It'll be liquidy, but still have some creaminess to it. Taste for salt. You can add avocado on top (if you have some) and salsa. I'd serve it with the rice to make it more filling. If you have a pressure cooker, you can follow the steps I just mentioned for the stew, but instead, pressure cook for around 45 minutes.
>>524 I was looking for one pot slow cooker if possible.
>>520 >fruity oil ice cream That's probably it. It looks about right. I'm going to have to get my ice cream maker out finally and try it.
>>527 In that case, go with the stew, skip the browning, and just follow the cooking for twelve hours. You can add the rice into the stew, but I've never slowcooked rice myself. From I see, it looks like you cook it for one and a half to two and a half hours. In which case, just add it in at ten hours to be sure it's cooked through. You don't need to worry about adding liquid - I always have plenty of extra liquid leftover from the beans. Skip pureeing. >>528 Let us know how it goes!
>>523 >and got some dried black beans, but all the recipes I can find for such use canned black beans. Any suggestions? Soak them overnight and you're good. I'd drain them, some people go further and rinse them, others swear by not wasting the soaking water, pobably it'll just make you a bit gassier. I usually err on the side of caution and make sure to bring them up to the boil for a few minutes before simmering when cooking anything that was dried but I can't tell you for sure if that's needed for black beans and I never bother with slow or pressure cookers.
>>534 >others swear by not wasting the soaking water, pobably it'll just make you a bit gassier Never really understood why it was a thing - use the water to water your plants if you don't want to waste it. Otherwise, use fresh water. I made some pumpkin gnocchi the other day because I was gifted a bunch of pureed pumpkin. Decided to use just pumpkin, flour, and salt. Because of the absolute watery state of the pumpkin, I had to add a lot of flour and knead it like crazy, thus resulting in gnocchi that were akin to pasta rather than gnocchi. At least it put a dent in my pumpkin reserves.
>Diet is shit >Found that I can make a tasty and fairly energizing omelette with 3 eggs and 3 slices of turkey luncheon meat, diced, with a bunch of cheese and a side of toast My problem is that with fried eggs, my copper(?) cooking pan always comes up clean. Since moving to scrambled/omelette, cleaning it up has been a bitch, the egg tends to cook into the pan and you get that fluffy yellow egg crisp going on. Is my heat too high, or do I need more butter or what?
>>536 >Never really understood why it was a thing - use the water to water your plants if you don't want to waste it. Otherwise, use fresh water. I think it's just an inbuilt dislike of wasting any sort of water that looks like it might have taste.
>>541 Possibly you need a higher heat you can use a butter/oil mix to avoid pure butter burning if you're not perfect on your timing here or need to let the eggs come up to room temperature before frying if you store them in the fridge. It's odd that fried eggs aren't a problem for you though. Perhaps you're adding more ingredients at once possibly also from the fridge and this is dropping the temperature much further much faster?
>>543 Ah yes, I'm just dumping it all in, all from the fridge. I'll let the eggs firm up a bit on medium then add more stuff. Thanks.
(3.24 MB 2448x3264 endives.jpg)
I decided to buy endives on a whim having never tried them. I only bought two and wasn't sure what to do with them. I came across a recipe where you panfry them on low heat for forty minutes in salted butter with apples and grapes and decided to try it. Endives are bitter, so the point was to compliment them with sweetness from the grapes and some acidity from the apples. I mixed in sage rather than rosemary that was called for because that's what I had. Normally you use green or white grapes, but I decided to use some Concord grapes I had in the freezer. Everything caramelized super well and was actually not bad. I think my grapes were maybe too sweet. However, the browned grapes with the endives were like having a glass of wine in a dish. I didn't really understand the apples apart from them giving some sweetness, but maybe if was because my grapes were so sweet already. All that to say, slightly weird, but not bad either.
>>545 If you happen to have them again, I recommend trying this recipe: lean, wash, boil chicory/endives in simmering salt water(this is also how you can prepare them for a standard salad with a vinaigrette, it leaches some bitterness) until they're tender. Then put it in cold water to cool down, press the water out well, chop it finely, and put it in a casserole. Stir some flour in some warm butter, add it to the chopped chicory, add salt and either beefstock or cream or butter-sauce (80g butter, 80g flour, mix, slowly add 0.5l beefstock while stirring, heat until boiling) and let it simmer for a few minutes to cook out the flour and let it thicken. Eat as an accompaniment to meats. Excuse the inaccurate recipe, it's from a book from the 19th century. Extremely addictive taste though, with an adult bitterness comparable to black coffee.
>>546 On my next grocery run, I may just buy some more in order to try this out. I actually had a lot of difficulty finding appealing endive recipes, but this sounds nice. >an adult bitterness comparable to black coffee. That pretty much sold it for me.
>>544 Interested to hear how it goes, because I reliably manage to fuck up and weld eggs to my pan too.
I've got some ground turkey and dry black beans. Recommend me a chili recipe.
anybody got any good tips for BBQ? I wanna make some tasty meats.
>>551 Wish I made chili, but unfortunately, just isn't something I tend to make around my house. >>554 Don't have a grill or barbeque myself, but I've made a glaze to go on oven-roasted meats (chicken and pork) that was originally meant for the barbeque. Essentially it was a mix of soy sauce (1 tbsp), mustard (1 tbsp), sesame seeds (~1-2 tsp), two garlic cloves mashed, and oil (1/2 cup). The recipe makes a huge batch, so scale it as you wish. But it's absolutely delicious. Of course only using plain oil works too, but the soy sauce adds sweetness to the meat and helps with browning. The mustard helps bind the soy sauce and oil together. And sesame seeds and garlic can never steer you wrong.
>>549 Seemed a little bit better. Will report again when I throw down globs of butter instead. I wonder if the egg yolk is fucking it up. Usually I have my fried eggs done over easy, so it's the whites that touch the pan most of the time. When I make scrambled or omelette, that's when misery happens.
>>557 sounds delicious, ill have to try that.
(54.71 KB 600x399 green.jpg)
(61.42 KB 1280x720 maxcomf.jpg)
I haven't really been in the mood for massive cooking adventures lately, so I bought some dried green lentils and barley today and made a mix in my Instant Pot. Flavored it with cumin, smoked paprika, and dried oregano, used some vegetable broth I made the other day, and then cooked for fifteen minutes on high pressure. Put some avocado on top that was in dire need of being used. Always seem to fall back on a mixes like this whenever I need something fast. Anyone have any comfy dishes you tend to make when you're feeling lazy?
Made Xocolatl today, an Aztec drink that's quite delicious both hot and cold, doesn't contain caffeine, and basically 0 calories: >5.5 cups water >a pinch or two of dried chili flakes Boil together for 5 minutes, ideally with the flakes in a teabag so you don't have to bother straining. >2 tsp vanilla extract >0.25 cup cocoa powder (the good stuff) Add to water, boil for 5-10 minutes while stirring to make the taste stick to the tongue and taste comfier. >a glug or two of slivovitz (not aztec, but improves aroma, flavor, and alcohol content) Let cool a bit and add this, or skip. Stir again before serving, because the powder will sink to the bottom over time.
I made some pizza over the weekend. Simply stirfried some onions, garlic, and ginger for a bit. I added in ground pork, soy sauce, a bit of mirin, and some molasses for seasoning. Mixed everything together and used it as my topping. Otherwise, I made some pitas last night and enjoyed two pitas with leftover meat and some tahini lentils I made on Friday. Gotta love leftovers.
Made some basic-ass quesadillas with cheese and slices of turkey breast. Decided to be fancy and sprinkle some italian seasoning in it, too.
Made Roman Fried fish today: - 1 Whole Fish or Filet - Salt for seasoning - ½ teaspoon ground Black Pepper - ½ teaspoon Cumin Seeds - ½ teaspoon Coriander Seed - ½ teaspoon optional Asafoetida powder - 1 teaspoon Fresh Oregano; cut that it half if you want to use dried. - ½ teaspoon Dried Rue OR 1 teaspoon Fresh Rue. - 3 Tablespoons Red or White Wine Vinegar - 3 Minced Dates - 2 Tablespoons Honey - 1 Tablespoon Mosto Cotto or reduced grape juice 2 Tablespoons Olive Oil plus more for frying 1 Tablespoon Fish Sauce such as Colatura di Alici METHOD 1. Clean and gut the fish, then make several diagonal slices on each side and season with salt. 2. Add 1/2 inch oil to a frying pan and heat it over medium high heat. Then set the fish in and fry on one side, undisturbed. Then flip and fry the other side. Then place on a wire rack to drain. 3. For the sauce, grind and mix the herbs, then add the remaining ingredients. Transfer to a small saucepan and heat over medium low heat until boiling. Serve hot. Delicious and perfect for teaching you how to eat whole fish with chopsticks.
>>585 I wish I could buy fresh fish, but it's just too expensive where I live. Also, I had never heard of Mosto Cotto before... But it sounds delicious.
I made lentil soup for supper, which is nothing new, but I made dough dumplings to accompany it. Normally you'd expect these with chicken, but I'm always looking to experiment. I'd say it was successful. I boiled the dumplings first for ten minutes in the stock. Then I strained them, catching the stock in a bowl underneath. I browned some leeks, carrot, and celery in the pot, added in some cumin, smoked paprika, and dried oregano, mixed it around, added in lentils, and put back the stock. Boiled for twelve minutes. Added some dumplings into a bowl, topped with soup, and enjoyed.
(2.04 MB 1944x1888 pizzaegg.jpg)
I made pizza again this weekend. The dough was a dud because it was a last-minute plan to make it, so it turned out more like a flatbread, but the toppings were good. I put some homemade, freezer basil pesto as my "sauce" and some rehydrated self-dried tomatoes for sweetness and acidity. Baked for fifteen minutes and then added a raw egg on top and baked another five. With a more substantial dough, I could see this being a nice way to add protein to my pizzas since I rarely have cured meats.
>>575 I'm a pork chop man when it's time to be lazy. A simple baked chop, a simple green salad of lettuce, carrots and a vinaigrette, and maybe a baked potato if I'm feeling really ambitious. The hardest part is waiting for the chop to finish baking. HOT PORK CHOP TIP I exclusively bake pork and chicken in glass bakeware. Pork because it seals the juices in better, chicken because that's my secret to a shatteringly crisp skin and dangerously juicy meat on bone-in thighs (my favorite). Give it a try. HOT BAKED POTATO TIP Don't wrap in foil. Coat your hands in your favorite cooking oil and massage the tater until it's covered in a thin layer. Roll in kosher salt. Dock and bake. Super crisp outer crust, super fluffy interior. HOT LAZY VINAIGRETTE TIP My absolute favorite salad dressing of all time is a simple mix of olive oil, white vinegar, a tiny dash of sugar and some black pepper. Experiment with varying amounts of each ingredient, since you might like it sweeter/more sour than I do.
Found an open package of pot barley that's almost 2 years past its expiration date. It's been stored in a cool, dry place outside of direct sunlight and doesn't smell off. Is it still usable, or is it one of those things you still err on the side of caution with?
>>604 If it's still dry I'd probably use it. You'll maybe need to increase the amount of time you cook it for though as often dried things past their date will stay harder for longer.
Second Roman Recipe, this time with less unusual ingredients. If you like sweet and sour pork, you're going to love this: Pork and Apricot minutal -500g pork shoulder -300ml sweet white wine -300ml stock -40ml olive oil -2tbsp fish sauce (Vietnamese is good) -2 medium onions -1tsp cumin -0.5 tsp black or long pepper -1tsp dill -1tsp honey -1tbsp Mosto Cotto or reduced grape juice -2 tbsp wine vinegar -80g soft dried apricots >about 3 tbsp cornflour to thicken Rub pork with olive oil and salt and score the skin finely. Roast in oven until well done, then dice small-ish. Put wine, stock, olive oil, fish sauce and chopped onion into a pot and simmer until the onion is soft. Add diced pork and meat juices and simmer together a couple of minutes. Roast cumin, pound together with pepper, and add along with dill, honey, mosto cotto, vinegar, and finely chopped apricots. Cook together for a couple minutes, then mix cornflour with equal amount cold water, mix well, and pour in. Let simmer while you stir until thickened, then take off the heat. The romans would've eaten it with flatbread, I recommend over Japanese-style sticky rice.
(1.99 MB 2181x1767 meatpizza.jpg)
>>619 I had some ground pork in the fridge and decided to try this out. The following substitutions were used because of things I lacked: I used oyster sauce rather than fish sauce, some crushed and cut-up Concord grapes instead of Mosto Cotto, balsamic vinegar instead of wine vinegar, and raisins instead of dried apricots. I also used half the sauce components because I decided to top pizza dough with the meat. The meat actually turned out really nice. I would probably use apple cider vinegar next time and use more of it, but otherwise, nice taste. Thanks for sharing!
>Specific brand of instant noodles, but may contain crustaceans, so it's probably in the seasoning, so I use some generic chicken stock dry powder >Cooked in a pot and drained >Tried to fry it in oil at 1 am without making noise >Decided to just kinda put it back into my bowl and re-boil some water We're all gonna make it


Quick Reply
Extra
Delete
Report

no cookies?