- Registrado
- 24 de Abr, 2016
Quinoa chili. It’s ok and pretty healthy. Better with cheese and chips. But it’s super easy to slow cook and things like spices and crushed tomatoes are cheap and have a good shelf life. It’s my go to “busy all day” dish.
What Have You Cooked Recently?
- Iniciador del tema FatFuckingClown
- Fecha de inicio
-
🇵🇦 Nuestro primer dominio localizado está en español en kiwifarms.pa. Our first localized domain is on Spanish on kiwifarms.pa.
-
Want to keep track of this thread?
Accounts can bookmark posts, watch threads for updates, and jump back to where you stopped reading.
Create account
- Registrado
- 19 de Sep, 2013
Made a bunless cheeseburger with blue cheese, bacon, and Worcestershire sauce mixed into the meat.
- Registrado
- 14 de Oct, 2015
Baking chocolate chip cookies from scratch. Been out of work for a bit on disability, and I go back next Monday, so I wanted to bring “sorry I kind of up and left” cookies for the people I work with.
- Registrado
- 23 de Feb, 2018
Been on a Keto-ish bent.
Turkey meatloaf (with almond meal instead of breadcrumbs) and 5 side salads.
Stuffed mini pepper "paprikash."
Cauliflower egg 'n' chicken "rice" with beef chop suey.
Harissa lamb with flax-seed bread, poached egg, and tabbouleh.
Turkey meatloaf (with almond meal instead of breadcrumbs) and 5 side salads.
Stuffed mini pepper "paprikash."
Cauliflower egg 'n' chicken "rice" with beef chop suey.
Harissa lamb with flax-seed bread, poached egg, and tabbouleh.
gREEEEEEEEEr
kiwifarms.net
- Registrado
- 15 de Dic, 2017
I had a package of about 14 chicken drumsticks in the freezer that I'd been able to pick up on sale for like $2, so last weekend I threw them in the oven with some BBQ sauce for like 1 1/2 hours (they started out pretty frozen still). Packaged up leftovers to have for lunches this week.
Last night I made a taco salad. I browned 80% lean minced beef with a little chopped onion, added spices (cumin, chili powder, garlic powder, and some powdered scorpion/reaper pepper blend -- I thought I was generous but it ended up being less hot than I expected once everything was mixed all together), plus a handful of frozen corn. Then I mixed corn tortilla chips (broken into smaller pieces), shredded cheese (cheddar and colby-jack), chopped romaine lettuce, diced roma tomato, mild salsa, the meat mixture, and sour cream. It was delicious. Note if you're going to want leftovers on this, you can't add the chips to the mix until you're about to eat it, because they'll go all soggy and gross. The lettuce might also, but not as fast as the chips will.
Next up is probably going to be sloppy joes, since the grocery store was practically giving away hamburger buns a while back and I have those sitting in the fridge now. They were 5 cents for a bag... I was tempted to get more, but they tend to go stale in the freezer and I wasn't sure when/if I'd get around to using them, so I got one bag of those and one bag of hotdog buns (which were also marked down to 5 cents). I'm cheating and using spaghetti sauce in the joe mix, so I'll end up with some leftover sauce. I'll probably use that to make homemade pizza sometime in the future.
Also I have this fucking huge (6 1/4 lb / 2.8 kg) pork loin in the freezer now, because it was marked down to half price yesterday. At some point I'll probably do a pot roast in the crock pot... potato, onion, carrot, garlic, ginger, soy sauce, brown sugar. Or maybe I'll make it into pulled pork... actually, I'm kind of hoping it may not be too frozen to cut in half tonight, and then I can use half for pot roast and the other half for pulled pork. Otherwise it'd have to thaw for probably like 2 days in the fridge in order to cut it and that'll be a pain in the ass.
Other shit I've eaten recently, in no specific order: macaroni and cheese (elbow macaroni with mílk and velveeta cheese); lazy goulash-style dish (macaroni, minced beef, cheese, spices); a tiny little 3/4 lb hunk of marinated pork loin that was marked $2 off of an originally under-$3 price. It was like 78 cents, so that meant I practically had to buy it. I have bratwurst in the freezer, so I can do those on hotdog buns with pickles and yellow mustard. And of course ramen and hāsh browns with eggs are regular items on my menu.
Last night I made a taco salad. I browned 80% lean minced beef with a little chopped onion, added spices (cumin, chili powder, garlic powder, and some powdered scorpion/reaper pepper blend -- I thought I was generous but it ended up being less hot than I expected once everything was mixed all together), plus a handful of frozen corn. Then I mixed corn tortilla chips (broken into smaller pieces), shredded cheese (cheddar and colby-jack), chopped romaine lettuce, diced roma tomato, mild salsa, the meat mixture, and sour cream. It was delicious. Note if you're going to want leftovers on this, you can't add the chips to the mix until you're about to eat it, because they'll go all soggy and gross. The lettuce might also, but not as fast as the chips will.
Next up is probably going to be sloppy joes, since the grocery store was practically giving away hamburger buns a while back and I have those sitting in the fridge now. They were 5 cents for a bag... I was tempted to get more, but they tend to go stale in the freezer and I wasn't sure when/if I'd get around to using them, so I got one bag of those and one bag of hotdog buns (which were also marked down to 5 cents). I'm cheating and using spaghetti sauce in the joe mix, so I'll end up with some leftover sauce. I'll probably use that to make homemade pizza sometime in the future.
Also I have this fucking huge (6 1/4 lb / 2.8 kg) pork loin in the freezer now, because it was marked down to half price yesterday. At some point I'll probably do a pot roast in the crock pot... potato, onion, carrot, garlic, ginger, soy sauce, brown sugar. Or maybe I'll make it into pulled pork... actually, I'm kind of hoping it may not be too frozen to cut in half tonight, and then I can use half for pot roast and the other half for pulled pork. Otherwise it'd have to thaw for probably like 2 days in the fridge in order to cut it and that'll be a pain in the ass.
Other shit I've eaten recently, in no specific order: macaroni and cheese (elbow macaroni with mílk and velveeta cheese); lazy goulash-style dish (macaroni, minced beef, cheese, spices); a tiny little 3/4 lb hunk of marinated pork loin that was marked $2 off of an originally under-$3 price. It was like 78 cents, so that meant I practically had to buy it. I have bratwurst in the freezer, so I can do those on hotdog buns with pickles and yellow mustard. And of course ramen and hāsh browns with eggs are regular items on my menu.
- Registrado
- 21 de Sep, 2014
That all looks fucking amazing, I love the mini pepper paprikash idea and might steal it for next week.
I made naan from scratch for the first time last night with chana saag and it was definitely a learning experience. The secret seems to be rolling out the dough extremely thin and getting the heat on your cast iron just right... exactly medium. Too low and it won't bubble, too high and it burns and dries out too fast.
- Registrado
- 23 de Feb, 2018
I used the mini-peppers since that's what I had on hand, but they were a pain to stuff. Still, it made for easier leftovers. I also added the remaining stuffing to the sauce and it worked pretty well.
Some tips for Central/Eastern European paprika dishes:
- Don't use tomato concentrate/sauce or ketchup, only drained tomatoes if you want 'em -- the redness and flavor of the dishes always come from copious amounts of paprika.
- Buy Hungarian paprika in bulk as it's about 5000% cheaper and don't be stingy with it. It won't make for a spicy or bitter dish if you use a lot as it just infuses all parts of the meat with flavor. Spanish or local smoked paprika are fine, but the taste is definitely different, especially in large quantities.
- Don't use a lot of sour cream/Greek yogurt for the sauce. A little bit will give it that orange color and help thicken it, but too much will drastically change the flavor.
- Registrado
- 27 de Dic, 2014
Lol nice plating.. it's like I'm on a 23 yr old girl's instagram.
- Registrado
- 2 de Abr, 2018
egg noodles and chicken sausage covered in sauce. the sauce was cream, cheese and egg yolk to thicken it. spiced with paprika, basil, garlic, ginger, black pepper. and dried onion at the end.
- Registrado
- 23 de Feb, 2018
How do you know you're not?
- Registrado
- 20 de Sep, 2016
I bought a huge package of tri-tip steak on sale the other day. Early this morning, while it was still cool outside, I fired up the grill and cooked the whole lot, because it's been too fucking hot to cook later in the day (or indoors) and I don't even want to eat anything hot. I've been in full-bore "fuck vegetables" carnivore-keto mode again lately, so even though it's a lot of meat, it will probably only last until Monday.
- Registrado
- 28 de Dic, 2014
I can't believe I didn't realize green beans were this good. I am almost tempted to call them haricots verts.
As with most of the fake goddamn produce sold to Amerilards, anything you buy in a grocery store is artificial garbage. So this simple recipe starts with grow your own damn beans and then be amazed.
Start with real green beans from your garden. Not artificially colored shit that might as well be made of wax.
I've posted this recipe before.
Heat oven to 500.
Trim the tips of the green beans. Only the very tips. Every other bit is wonderful.
Toss them in a generous splash of olive oil. You don't really need EVOO for this, and really, any oil will do so long as it doesn't scorch, and 500 degrees will scorch a lot of oils. Also toss on some kosher salt or pink salt or whatever kind of coarse-ish salt fits into your weird salt fetish. And grind a bit of pepper onto it. You know you want to.
Chuck them in the oven for 10 minutes. Flip them over so they don't char.
While you're doing this, toast some sesame seeds, dry. You should have heated up a skillet to do this in, you dumb motherfucker. If you had done that, it would take about 2-3 minutes. Seriously, be careful about this step, because the difference between perfectly toasted sesame seeds and charred shit is like 10 seconds. They nearly instantly turn color to toasted and if even one of them pops like a popcorn kernel they're done.
Then take out the fucking haricots verts that should be hissing and spitting and have bits of black on them.
Toss them with some toasted sesame oil and the sesame seeds.
Enjoy the best green beans you ever had in your life.
As with most of the fake goddamn produce sold to Amerilards, anything you buy in a grocery store is artificial garbage. So this simple recipe starts with grow your own damn beans and then be amazed.
Start with real green beans from your garden. Not artificially colored shit that might as well be made of wax.
I've posted this recipe before.
Heat oven to 500.
Trim the tips of the green beans. Only the very tips. Every other bit is wonderful.
Toss them in a generous splash of olive oil. You don't really need EVOO for this, and really, any oil will do so long as it doesn't scorch, and 500 degrees will scorch a lot of oils. Also toss on some kosher salt or pink salt or whatever kind of coarse-ish salt fits into your weird salt fetish. And grind a bit of pepper onto it. You know you want to.
Chuck them in the oven for 10 minutes. Flip them over so they don't char.
While you're doing this, toast some sesame seeds, dry. You should have heated up a skillet to do this in, you dumb motherfucker. If you had done that, it would take about 2-3 minutes. Seriously, be careful about this step, because the difference between perfectly toasted sesame seeds and charred shit is like 10 seconds. They nearly instantly turn color to toasted and if even one of them pops like a popcorn kernel they're done.
Then take out the fucking haricots verts that should be hissing and spitting and have bits of black on them.
Toss them with some toasted sesame oil and the sesame seeds.
Enjoy the best green beans you ever had in your life.
Douglas Reynholm
kiwifarms.net
- Registrado
- 24 de Jul, 2018
Shallot and tarragon chicken ballotine with charred leeks and herb butter. Or fancy chicken sausage. Plated like a swagfag as friends birthday meal.
- Registrado
- 4 de Jun, 2018
Currently making a big pot of potato soup in the slow-cooker. Haven't done this in a while and hoping I didn't fuck anything up.
I'll let you know how it goes.
I'll let you know how it goes.
- Registrado
- 25 de Abr, 2018
Made this:
It's not exactly traditional, but works surprisingly well. The most intriguing thing I found was the lack of any dried seasoning or spices. The only heat comes from the fresh peppers, and there is only salt and pepper, no dried oregano, cumin, etc. I added a little tabasco along with the orange, and used coriander leaf instead of parsley. It's quite an elegant little recipe.
I'm going to try a wet burrito by them next, although their recipe is basically haram to anybody who finds burritos to be serious business.
It's not exactly traditional, but works surprisingly well. The most intriguing thing I found was the lack of any dried seasoning or spices. The only heat comes from the fresh peppers, and there is only salt and pepper, no dried oregano, cumin, etc. I added a little tabasco along with the orange, and used coriander leaf instead of parsley. It's quite an elegant little recipe.
I'm going to try a wet burrito by them next, although their recipe is basically haram to anybody who finds burritos to be serious business.
- Registrado
- 24 de Jul, 2015
Homemade Sweetfire Chicken (faux Panda Express).
- Registrado
- 4 de Jun, 2018
Potato soup turned out good. I used more potatoes than last time, so the consistency was better (it was a little thin last time I made it; this time it was closer to porridge). Hot and tasty, especially with shredded cheese and crumbled bacon mixed in.
- Registrado
- 25 de Mayo, 2013
Okay team! Let's form Leftovers Voltron!
White pizza with tomatoes!
Part of a bag of (no longer very) fresh spinach!
Chicken breast I baked with sriracha mustard!
And a bunch of extra mozzarella!
Put it in the oven, decent reheated pizza.
White pizza with tomatoes!
Part of a bag of (no longer very) fresh spinach!
Chicken breast I baked with sriracha mustard!
And a bunch of extra mozzarella!
Put it in the oven, decent reheated pizza.
- Registrado
- 13 de Jun, 2016
Burmese Butt Blaster, which is a dish I invented.
It's basically a Burmese style duck curry (sort of halfway between red Thai curry and various Indian curry varieties) but with Carolina Reaper chilli peppers inserted.
Always remember to wash your hands before going to the toilet when this is about. You can chilli your genitals with a Carolina Reaper just by touching them with the hand that you gathered up the chilli fragments with. It is not a nice experience, believe me.
It's basically a Burmese style duck curry (sort of halfway between red Thai curry and various Indian curry varieties) but with Carolina Reaper chilli peppers inserted.
Always remember to wash your hands before going to the toilet when this is about. You can chilli your genitals with a Carolina Reaper just by touching them with the hand that you gathered up the chilli fragments with. It is not a nice experience, believe me.
Douglas Reynholm
kiwifarms.net
- Registrado
- 24 de Jul, 2018
I wish I didn't read that as there being a separate garlic sauce. Now i'm going to ruin that recipe, even before i put too much chilli that i cannot handle in it.