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Been tinkering with econo meatloaf recipes from the great depression. The latest I've tried works best if you substitute oats with bread crumbs and or cornbread stuffing mix amd instead of a ketchup glaze use BBQ sauce. Gives it a smoky seasoned BBQ flavor instead of the sweet ketchup taste the original recipe calls for.
Recently, I made banana walnut cupcakes with chocolate chips. I use cake mix instead of flour when I bake, but I prepare the rest of the recipe normally. Using cake mix in place of flour somehow is easier to digest and makes the recipe taste much more rich. It's a stupid trick I learned recently.
Home made bread is the shit and its a crying shame people don't do it more often. Its so simple. Literally water, yeast, flour, sugar and salt. Mix, mold, bake, done. Prep work is 10 minutes. The longest time is just leaving it on the counter for a few hours to proof before baking. Which requires no effort on your part.
It was so motivating to make something that seemed like a lot of steps at first and then turned out to be stupid easy
Today I used the same basic milk bread recipe to make raspberry jam rolls, both recipes came out of the cookbook Mooncakes and Milkbread .
I've done pork buns in the past also and they turned out kind of ugly, so I want to try making them again while my hubris is strong.
I should probably do this. I have a version without the kiwi. I usually don't add sugar. I cube the watermelon and freeze it, then into the Cuisinart, then a nice sized squeeze of lemon, and maybe garnish with mint.
I had a hankerin for gyros and got lucky at the store, they had some lamb shoulder cuts for 6$ a lb. So I did a yogurt, salt pep garlic cumin coriander cinnamon marinade. and some homemade fries.
I slow roasted the lamb and it came out PERFECT BURNED TO SHIT. I then shredded and deboned what I could, cooked some red onion, warmed the pita, then assembled with: tzatziki, onion, lamb, tomato, cucumber, fries, and feta cheese.
Now if I didn't kill that dead lamb again, that would have been the absolute BEST gyro I had in my life.
So I look forward to discounted lamb again to actually make this perfect!
If you don't have a leave-in or instant-read thermometer, you should pick one (or both!) up. Pretty much takes "burned to shit" and also "accidentally salmonella" off the menu and for a pretty modest price.
Recipe sounds dope otherwise.
Speaking of thermometers, I picked this guy up (mostly for smoking) recently, and it's also great for monitoring thigh vs breast temp when roasting chicken:
The raspberry rolls from the other day had a very small amount of scrap dough left over (with only a tiny bit of jam on them), so today I stuffed it with pasta sauce, salami, and cheese and baked a beautiful calzone thing.
Last thing of real note I made (I've made other stuff, it's just not as interesting) was salmon sushi... well, it ended up being more sashimi in the end because I didn't want to shape a bunch of balls. Made sushi rice, popped it into a bowl to mold it, then demolded onto a plate. Topped it with masago, then sliced sushi grade salmon and plated it. Super simple and actually quite cheap! The salmon chunk I cut was around $16, but it was basically enough for...probably 4 plates if I'd sliced it right. Definitely cheaper than a restaurant! Got a little thick in my attempts, but it turned out tasty either way. Good Memorial Day meal
Tips for anyone who wants to make sushi rice:
- Make sure to wash it really well to get rid of excess starch.
- Figure out how much rice vinegar you like on your rice. I prefer mine much more flavourful than most restaurants, and I think it really adds to it. But you do you.
Oh, I forgot I also made oden, too. Very filling and those frozen fish balls go a long way.
I (mostly) make my own dashi soup base for it, and it's seriously stupid easy. Works for a lot of soups, too. Want to turn it into miso soup? Cool, just slowly integrate the paste into a bowl of slightly cooled soup before adding it back into the (not too hot) main soup so you don't nuke the flavours or happy little probiotics.
My only issue is I can't serve it to my mom or those with dairy allergies cause Hondashi granules have milk protein in it. So eventually I'll make it with actual bonito and stuff...
Also, looking at all these tasty things y'all make, I realise I'd love to see an unofficial KF recipe list or something.
Fucking love breakfast. Had 2 eggs over medium with salt, pepper, marjoram, dill, and a tiny bit of onion powder. Melted a couple of slices of Munster over them and slapped it on sourdough toast with some mustard and mayo.
This reminds me of a very low rent but pretty tasty thing we used to make when I was a kid.
Take a vessel of your choosing with whole milk in it. Shake in powdered sugar and an appropriate amount of vanilla extract for taste. Mix it all really good with an immersion blender and put it on the freezer. Once it solidifies it's a pretty good cheap easy ice cream
This reminds me of a very low rent but pretty tasty thing we used to make when I was a kid.
Take a vessel of your choosing with whole milk in it. Shake in powdered sugar and an appropriate amount of vanilla extract for taste. Mix it all really good with an immersion blender and put it on the freezer. Once it solidifies it's a pretty good cheap easy ice cream
Does it become rock-solid, though? That's usually what happened when I wasn't doing it right with the ice cream machine; I let it get hard in the freezer and it was like a brick.
Does it become rock-solid, though? That's usually what happened when I wasn't doing it right with the ice cream machine; I let it get hard in the freezer and it was like a brick.
It was soft enough a teaspoon could lift it out. I literally went and bought milk and powdered sugar after posting that. I'm about to make it now and once it freezes I'll post pics. No guarantees I have the right ratios anymore but gonna mess around a little and see what happens
E: Late edit to add ingredient list. I just went by feel then figured I should measure in some degree to be able to replicate/adjust it if I need to.
1) 3/8 of a gallon of milk (visibly 3/4 of a half gallon of milk)
2) 100g + bag weight of powdered sugar (1lb/454g bag weighs 353g now. Idk what the bag itself weighs. 10g maybe? )
3) 3/8 to 1/2oz of vanilla extract. The bottle is pure black so I'm going by feel of the remaining liquid in a 1oz bottle.
It was soft enough a teaspoon could lift it out. I literally went and bought milk and powdered sugar after posting that. I'm about to make it now and once it freezes I'll post pics. No guarantees I have the right ratios anymore but gonna mess around a little and see what happens
(Sorry for the bad picture. I’m trying to not show the interiors of my house.)
Does this count as “cooking”? It’s carbonated watermelon juice. All I did was blend some watermelon and mixed it with sparkling water. The cup in question is probably around 40% watermelon and 60% sparkling water. Nice for the summer. Texture wise I prefer my watermelon in liquid form.
My first attempt at a basic bread recipe made from scratch by hand and not a bread machine. The loaf has sugar, the round does not.
The loaf turned out well. I didn’t have a proper pan for the round so I improvised with casserole pot. It was undercooked when I first tried to extricate and it detached just under the cap. I put it on a flat sheet and cooked it about 6-7 minutes longer until it was done.
The round is still cooling but I had a couple of slices of the loaf, and just a few simple ingredients made at home beats anything at the store. Great flavor.
Not pictured, but a few days ago I had success making bread out of chickpeas, lentils, and flax seed.
I forgot to take a picture when it was new. It wasn't yellow at least. That's from thawing and refreezing. Needless to say, not the best outcome. I forgot that I used to make this by the single serving and fat little me would keep a sharp eye until the consistency was right and then consume. So that's still a viable option but making it large batch isn't ideal. I will say, the ratios in the earlier post came out with a good flavor. The vanilla wasn't under/overpowering and the sugar seemed adequate.
Overall: Would not recommend/10
