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- 8 de Feb, 2020
What Have You Cooked Recently?
- Iniciador del tema FatFuckingClown
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🔎 Please read my article, How to Dox Anyone: A Liz Fong-Jones Story. (Xitter), (Substack).
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- Registrado
- 24 de Feb, 2019
That is not a po boy that is a po man!
For content i'm doing an all nighter chili in the crockpot low and slow.
For content i'm doing an all nighter chili in the crockpot low and slow.
- Registrado
- 28 de Dic, 2014
Tomorrow I am making egg rolls, inspired by a post from Mordecai here.
I even got white peppercorns because I like white pepper. And a couple of the slightly obscure ingredients from Amazon, like oyster sauce.
I even got white peppercorns because I like white pepper. And a couple of the slightly obscure ingredients from Amazon, like oyster sauce.
Crashman11
kiwifarms.net
- Registrado
- 8 de Jul, 2023
I used the air fryer to cook some chicken drumsticks, seasoned with Paprika and a little Salt.
i just ate it with plain white bread, cbf doing more, but was a good meal, i feel good after eating it.
my room is warm and smells of chicken now, comfy af,
i just ate it with plain white bread, cbf doing more, but was a good meal, i feel good after eating it.
my room is warm and smells of chicken now, comfy af,
- Registrado
- 1 de Ago, 2021
I'm siiiiiiiick so nothing impressive. Got some cheap beef which I marinated with lime juice, soy sauce, garlic, and brown sugar (sometimes a bit or Worcestershire but I'm out rn) and charred some, it's going to feed us for a while. Tacos, quesadillas, nachos, vermicelli bowls. If I'm still sick after that, my MIL offered to make us chicken coconut and curry soup with vegetables and it sounds amazing, so ngl even if I'm better by then, I'll probably make some.
Lithuophile
kiwifarms.net
- Registrado
- 5 de Jul, 2022
I found a jerk pork recipe on youtube that looked pretty good, and I made it alongside some kepta duona (it was okay 6/10)
- Registrado
- 12 de Dic, 2022
I was making pies all last week, and I had some dough left over on Sunday, so I decided to make a chicken pot pie in the 9" springform pan. I started by making a blond roux using 4oz of olive oil, 1oz of toasted sesame oil, and 5oz of flour in a 6qt pot. I added 1 tbsp thyme, 1 tsp basil, 1 tsp cayenne powder, 1 tbsp black pepper, 1 tbsp potassium chloride, 2 tbsp salt, and 6 bay leaves to the roux and stirred it for a few minutes before taking it off the burner and letting it sit for 15min.
I cut up 10 sweet peppers, 2 celery ribs, 4 carrots, 3 Red Savina habaneros, 6 Tabasco peppers, 3 Long cayenne peppers, 3 regular cayenne peppers, and a white and yellow onion. I added the vegetables to the roux, stirred it up until they were well covered, and put the pot back on the burner on low heat while I cut up 10 small thighs and 3 medium breasts. I added the chicken to the pot along with 4oz congealed chicken stock that I collected from partially baking all the chicken earlier in the oven. I turned the heat to medium and stirred until everything had warmed up enough to start adding water, 1/2 cup at a time. Once I'd gotten the desired thickness, I laid the filling out on a baking sheet lined with parchment paper to cool in the fridge. I cut up the lattice trimmings and placed them on parchment to chill while I waited.
Once the filling had cooled enough, I set the oven to 425F and started assembling the pie. I baked it for 15min at 425, lowered the temp to 350, and baked until the center read 165F on a meat thermometer, about an hour and a half more. I let it cool to room temperature overnight, and then put it in the fridge to chill before removing the springform side. I still had dough stick to the edges, despite buttering and flouring, so I'll use parchment paper cutouts in the future. The flavor on the first day was good, but the capsaicin muted the flavors from the savory herbs, vegetables, and meat. The second and third day were opposite the first, less heat, and more herb, vegetable, and chicken flavor. Next time I do it, I'll add more hot peppers and let it sit for an extra day to see if that evens things out.
Each slice was reheated in the toaster oven on bake 450 for 25min.
I cut up 10 sweet peppers, 2 celery ribs, 4 carrots, 3 Red Savina habaneros, 6 Tabasco peppers, 3 Long cayenne peppers, 3 regular cayenne peppers, and a white and yellow onion. I added the vegetables to the roux, stirred it up until they were well covered, and put the pot back on the burner on low heat while I cut up 10 small thighs and 3 medium breasts. I added the chicken to the pot along with 4oz congealed chicken stock that I collected from partially baking all the chicken earlier in the oven. I turned the heat to medium and stirred until everything had warmed up enough to start adding water, 1/2 cup at a time. Once I'd gotten the desired thickness, I laid the filling out on a baking sheet lined with parchment paper to cool in the fridge. I cut up the lattice trimmings and placed them on parchment to chill while I waited.
Once the filling had cooled enough, I set the oven to 425F and started assembling the pie. I baked it for 15min at 425, lowered the temp to 350, and baked until the center read 165F on a meat thermometer, about an hour and a half more. I let it cool to room temperature overnight, and then put it in the fridge to chill before removing the springform side. I still had dough stick to the edges, despite buttering and flouring, so I'll use parchment paper cutouts in the future. The flavor on the first day was good, but the capsaicin muted the flavors from the savory herbs, vegetables, and meat. The second and third day were opposite the first, less heat, and more herb, vegetable, and chicken flavor. Next time I do it, I'll add more hot peppers and let it sit for an extra day to see if that evens things out.
Each slice was reheated in the toaster oven on bake 450 for 25min.
- Registrado
- 2 de Jul, 2023
T-bone steak. Expensive but 100% worth it.
- Registrado
- 5 de Jun, 2020
I'm not sure if cooked is the right word, but...I meal prepped a chopped salad base recently. It includes a ton of different ingredients (cabbage, romaine, kale, broccoli, red onion, celery, cucumber, grated carrot, tomatoes, etc.) chopped really fine. It took forever tbh, but I made 5 days worth at the time.
I normally don't eat salads because I don't like the sensation of eating whole leaves, or a sad salad made of only lettuce. But this is kinda nice. It's infinitely customizable (add choice of dressing and protein, cheese, olives, black beans, mushrooms or whatever you want). Guess I'm a rabbit now.
I normally don't eat salads because I don't like the sensation of eating whole leaves, or a sad salad made of only lettuce. But this is kinda nice. It's infinitely customizable (add choice of dressing and protein, cheese, olives, black beans, mushrooms or whatever you want). Guess I'm a rabbit now.
- Registrado
- 30 de Mar, 2023
stringy pasta or pasta shapes?
- Registrado
- 2 de Mayo, 2019
any pasta is fine. I'm tryna make ravioli.
- Registrado
- 30 de Mar, 2023
Ah, you know more then i do so far. My family tried it long ago, but we didn't properly stretch the dough so it turned out not so great. plus we were trying top make it gluten free or some other stupid thing.
- Registrado
- 2 de Mayo, 2019
you need to order a proper pasta machine. preferably one made in italy
a terminal posture
kiwifarms.net
- Registrado
- 19 de Sep, 2019
I made the lentil gumbo that was featured on Foodwishes recently. It was really great.
- Registrado
- 30 de Mar, 2023
I'm fine with just sparkling boiled dough
- Registrado
- 10 de Mar, 2019
Gluten is what makes dough stretchy. That gluten-free bullshit doesn't stretch, it has to just be rolled out very thin.
- Registrado
- 28 de Sep, 2022
A rolling pin is fine. Roll roll roll - flip - roll roll roll - fold - roll roll roll - flip... and so on.
Fantastic potato wedges. They were crunchy and soft. Very easy to make.
Along that I made a huge pot of sweet potato and lentil... stew I guess, idk, I made it up as I went along. The base is a bunch of pureed carrots, cauliflower and whatever vegetables I found in the fridge/freezer. Half way through I almost started to panic because it just tasted burnt and bitter so I dumped a bunch of healthy boy sweet soy sauce into it and that made the flavours come out. Weird how cooking works, it can be as nonsensical as alchemy at times.
It looks like baby shit but it was nice, I don't even like sweet potatoes but still got up for a refill. It wasn't nearly as orange as that, the camera settings on my new phone still eludes me...
And the total cost for ~12 servings might have been €7-8 at most. Left overs are eaten with rice because the piping hot rice will heat it up.
There was also lepinja, it's like a bosnian pita bread that I found in the freezer section at the super market earlier that day. Cheap as hell and very chewy, perfect for mopping up the bowl.
Today I decided to make hasselback style potatoes(no butter, no breading) with vegan schnitzels and "tzatsiki". Quotation marks around that, it's garlic and salt in vegan sour cream, all of the cucumber went into the "salad" that was just cucumber, tomato and a bellpepper with apple vinegar and some spices.
(the taters on the right looks like that because it's my plate and I janked a couple of center sections out to make sure they were done. I was also extremely hungry. I also get two schnitzels.)
It's not hard to make hasselback potatoes, it's just time consuming and a little bit fiddly. Between every single slice in the tater a thin slice of garlic is inserted. It might not seem like much but it adds flavor and most importantly it makes the potato fan out. Without the garlic stuffed in it you just have a sad potato with cuts in it. The fat goth gf of foods.
edit: if you're using a large potato meant for baking the hasselback technique will have it crispy and fully cooked in ~48 minutes.
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