Obviously its a necessity to feed ourselves, but im talking deeper here. What inspires you? Who are your muses? What beyond the basic need to eat keeps you excited about food?
Plating this was a pain, but eating it was worth it. The sauce was cilantro garlic and lime with chopped green onions and a sour cream base. Tossed over shredded cabbage. I also made some guacamole for my wife to put on hers although I don’t care for it.
Started with a craving for hummus, ended with a bit more in the plate. All was more or less cooked in the same batch in the oven so not complex or overly messing.
My younger kid has discovered “boy kibble”: simple cooking and food prep for high protein, low fat meals (ground turkey and rice), perfect for the gym-bro and looksmaxxer in your family!
A couple friends just had a baby. So my SO and I brought a Baked Ziti. I’m the one who made this, I’m still learning to cook well when my partner is amazing. They tasted it and said “I’ve taught you will, young grasshopper”, so that was nice.
We bought our first Le Creuset cookware yesterday (~40% off the outlet price, so almost reasonable) and, although it was probably a waste of money, we agreed to add the $26 bottle of cleaner. In reading the directions, it says it’s for cleaning cast iron and stainless steel. I assume there’s either laziness or poor translation at work, and I’m interpreting the “cast iron” in this context as “enamel.” Why would it matter what material is on the inside? Or maybe it’s for enamel and also for cast iron? I saw they also make standard iron skillets. But why stainless steel? Why would I want a special cleaner for stainless steel? Do they mean carbon steel? I never wash my blue carbon steel fry pan since I use that every morning, but if they recommend it for cast iron, it would presumably be good for washing my big wok-style de Buyer pan without stripping the seasoning. Since we’ve already done paid for this cleaner, I want to wring some value out of it.
One goose egg, one cup of venison chili, potatoes done in a cast iron skillet, too much cheese, a little olive oil and butter and some bacon grease for good measure.
She wanted pasta, shrimp, peas, butter and lemon. I had a pint and half of canned San Marzano to use up. If you don’t put red pepper flakes in something like this then you have messed up.
Accidentally overproofed because I got caught up making lasagna, but still turned out really well! Next time, I will axe the seeds on top (makes a mess when slicing and the poppy seeds go everywhere), and put them inside the bread instead. And more poppy seeds, and maybe a handful of oats.
This started with dry beans. I also made a pepper sauce for them. Cost wise they are practically break even with the cheapest multi pack of freezer burritos you can buy at 12¢ per ounce. These cost 11¢ per ounce.
Rice with horse radish, two pork chops seasoned with curry powder and cooked with mushrooms in butter and olive oil and topped with cottage cheese and hot sauce. Pretty good after not having eaten all day.
Your typical pancake recipe calls for oil or butter in the batter. But you can change that. I had an open jar of homemade applesauce. You can do a straight substitution of the fat for applesauce. Back when Google+ was a thing I posted about this and a hospital chef did a blind taste test with his staff. As a result he switched it to the default recipe for the whole hospital.
Price of Great Value pintos beans per 15.5 oz can: 86¢.
Price of 4 pounds of dried pinto beans: $3.76.
Number of pint jars worth of beans you get from a 4 lb bag: 15.
Been watching The Plant Slant and it was in one of his videos and he liked it, so I decided to try it (with half beef and half beans) and it was nice! It’s large though, the…size of a 3/4ths cookie sheet. Leftovers were frozen!
“what do you want for dinner?”
“Potato soup!”
“I don’t know if I have time for that. Let me check.”
I found a previous post of mine here and realized I not only had time to make her soup but make some bread.
One chicken thigh, one goose egg, two carrots, a quarter of a zucchini that was leftover, the last of a head of cabbage, the last half of an onion, all the sauce ingredients including the MSG.
The ribeye was salted a day before and left on a wire rack in the fridge overnight, then smoked for about and hour at 225ish over mesquite and pulled when the internal temp hit about 110, then finished at 550ish. The bonus fillets at the front were because the family didn’t think the 4lb Ribeye would be enough food, spoiler alert, I’ve been eating leftover steak all week.
I take dry beans, soak them over night then boil them until cooked through but sometimes they end up tasting powdery rather than creamy. I thought it was because of the variety (I buy whatever is cheap) but I have made two batches from the same bag one turned creamy one powdery. What could I have done wrong?
Over salted some vegetable broth and used a couple potatoes to help absorb some of the salt. And it surprisingly worked! But I was left with a couple potato halves to figure out something to do with and this was far and above the best result.
Sister in law’s grad party is today so I made 20lbs of faux-shawarama chicken kebabs.y little vision kamado grill wasn’t gonna cut it so I fired up the camp chef ftg 600. They just barely fit.
I made a thing this morning from leftovers, it was good. I can’t imagine I’m the first. But I don’t get results from searching. Is it a thing and does it have a name?
Try to look past the terrible staging for this picture. I made frozen Margaritas for cinco de mayo from the first recipe I found and it was waaaay too strong. Heavy on the lime and heavy on the tequila. So I remixed it with some frozen strawberries. Like a lot of strawberries. In case it isnt clear I finished two of these before posting this. They are tasty and EFFECTIVE.
St. Louis cut ribs done in the pellet smoker - 250 F until they get nice and tender and then paint with sauce and grill marks at high heat. Could have let the sauce char more but we were hungry lol.
Today I canned the usable meat from a free frozen turkey. I got 8 pounds of meat for later, am making a huge batch of stock with the bones. That left two turkey legs.
I’m slowly trying Fridays into pizza night. On the left is my wife’s standard pepperoni olive and a banana pepper. On the right is my first try pimento stuffed green, olive and sardine.
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