What Have You Cooked Recently?

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Expedition Foods Scrambled Egg with Cheese & Caramelised Onion (450kcal) - Freeze Dried Meal
It's a fucking stretch to say I cooked this: I poured hot water into the packet and stirred it. Was very tasty: if I was camping out or on a hike it would be a decent breakfast. I hasten to add I was just curious what it tasted like and not a useless lazy slob.
 
Experimented with making naan. It came out better than the last time, since I used the Journey Cake as a guideline to making it rather than that whatever the fuck recipe I tried last time. Used some pre-made curry I just needed to heat up to test it in; it worked out fairly well.
 
Buster O'Keefe dijo:
It's a fucking stretch to say I cooked this: I poured hot water into the packet and stirred it. Was very tasty: if I was camping out or on a hike it would be a decent breakfast. I hasten to add I was just curious what it tasted like and not a useless lazy slob.
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So are the prices ludicrous? Every now and again I contemplate a bug-out bag and what would go into it and then never actually put one together because the apocalypse never comes or when it does it instead fucks you by making you stay at home.
 
Yeah, they are pricey, averaging just over 9 of your dollaroos per meal. The few varieties I've tried have been very tasty (as dehydrated food goes) and they're very light and easy to store. If they do stay good for five years, I can maintain a perpetual 2 week supply for 1 person (which would probably feed 2 people with supplemental carbs) by eating and replacing 1 meal every 6 weeks.
 
I made a few new things recently.
-Homemade salsa but from canned tomatoes. I bought more tortilla chips than I had salsa, so I thought I'd give this a try. It turned out pretty good actually - I usually prefer jarred to fresh salsa but the canned tomatoes made it like a hybrid between fresh and my favorite jarred salsa (Newman's Own)

-Queso, for the same reason as above. I read some suggestions to use evaporated milk for better consistancy, but I didn't have that, so the queso was pretty stringy. It was still really good, though. Generous amounts of cilantro were in each dish.

-Finally, I made doro wat! I've been craving Ethiopian food for a couple of weeks and finally got around to making this. It turned out really good as well, though it's not quite the same. I had to make several substitutions, but it was still delicious.
I was surprised to find that the base is mainly pureed onions, which are simmered slowly while more spices are added. How could you go wrong with that?
I'll probably use the leftover berbere seasoning I have for lentils or something since it was somewhat time consuming to make this.
 
Made the original Hot Pocket tonight: Stromboli!

One is salami, sausage, pepperoni, mozz, and kale.
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The other was sausage, green peppers, and mozz.
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Little parm and spices on both. It is not tomato season so I used jar sauce instead of making my own.

I usually make dough every Friday and make something with it for the family. My phone is ancient and horribly abused so sorry the picture quality is potato.
 
I wanted to make chicken soup with some beef bones and breast meat but the store was out of beef bones! Auspiciously enough I happened upon a lone pack of chicken backs. The soup itself was meh-tier on account of me not waiting for the breasts to thaw because of time constraints but the stock that resulted was dark, rich, and soul-nourishing. I'm gonna ask for chicken backs from the butcher next time I try this.

I also made some pretty good chocolate-chocolate chip cookies.
 
got some dry ravioli from aldi, mushroom and cheese
boiled them, not bad, tossed them in the oven with some "kickin' chickin" seasoning and butter
had them in for about ten minutes and getting better, turned off the oven, tossed them again, putting them in to coast for a bit
 
Creamy pasta with spinach. 400g dark pasta, 100g onion, 200g spinach, 2dl 15% cream, last scraps of a cheese block.

Boil and drain pasta. Make sure it's al dente.
Sauté chopped onion and spinach in tiny bit of oil.
Add cream, bring to a simmer.
Add salt, black pepper, any spices or herbs you want/like. I used basil and thyme.
Dump that in the pasta.
Add cheese scraps and keep stirring until the cheese melts. Put the pot on low heat if necessary.
Check taste.
 
I have some langoustine meat in the freezer, so made a classy slut's spaghetti: fried langoustine with garlic and chilli, then made a sauce with onion, tomato, olives and capers. Cooked up spaghetti, mixed everything together and seasoned with lots of black pepper and a little salt (the pasta was already salted). Slutty as hell and delicious. It's like Spaghetti alla puttanesca only better, if Neapolitan whores don't like it they can take their anchovies and gtfo.
 
Pork and mushroom stroganoff.

It is tasty, really tasty, esp. if you use the chestnut mushrooms and put plenty mustard seeds in, but it's very heavy. At least you can bulk cook it in advance.
 
I cooked meatloaf. Also ate meatloaf for the first time. Used a recipe from my dead mother in law's cookbook. Seems she cooked like me .

Step 1. List all ingredients.
Step 2. List oven temperature and time.
Step 3. Get shit-faced and bang it all together and hope for the best.

Turned out good. Even the kids ate it. If anything, it was a little too moist. Thinking I could reduce the amount of onion I shredded, as it added a lot of juice .

Any advice for a meatloaf noob?

Recipe was basically this.
500 grams mince beef
1 onion
1 whisked egg
Guess the amounts of ketchup and Worcester sauce
1 cup of breadcrumbs
Diced bacon (guess how much?)

I may have added carrot and celery
 
Whole roasted chicken
Step 1 clean chicken and preheat oven to 425°
step 2 dry chicken
step 3 put chicken in a pan generously rub Crisco butter-flavored shortening all over it
step 4 seasoned the entirety of the outside of the chicken with Lowry's seasoning salt generously and fresh Cracked Pepper then rub inside with dark brown sugar like a fourth of a cup and finally lemon or lime juice on the top just enough to get it wet
step 5 place chicken on wire rack in a roasting pan for about 75 minutes
step 6 enjoy freshly roasted chicken
had it with a wonderful garden salad
 
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Exist0 dijo:
I cooked meatloaf. Also ate meatloaf for the first time. Used a recipe from my dead mother in law's cookbook. Seems she cooked like me .

Step 1. List all ingredients.
Step 2. List oven temperature and time.
Step 3. Get shit-faced and bang it all together and hope for the best.

Turned out good. Even the kids ate it. If anything, it was a little too moist. Thinking I could reduce the amount of onion I shredded, as it added a lot of juice .

Any advice for a meatloaf noob?

Recipe was basically this.
500 grams mince beef
1 onion
1 whisked egg
Guess the amounts of ketchup and Worcester sauce
1 cup of breadcrumbs
Diced bacon (guess how much?)

I may have added carrot and celery
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I like to steal the spice suggestions from this recipe: https://www.foodnetwork.com/recipes/alton-brown/good-eats-meat-loaf-recipe-1937673
Especially for that sauce. Love this sauce and always make extra.
 
@melty sweet, thanks for the link. I didn't know I could glaze the fuck out of it.

Trying to get the wife and kids to try new things. Pretty fucking sad that meatloaf was an adventure. But it worked.

now for the pickled pigs feet
 
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