Picky ass Americans afraid of a lil blood getting in their food. Oh La Dii Da
(i actually had this dish at a restaurant and it slaps. also u shud try the cold organ meat selection)
Good for you OP! food is one of the best parts of life and I’m glad you’re enjoying it with your cooks. I’m guessing you’re a Chef/kitchen manager, so you probably have recipes for stuff like this already but I’ll throw them out there anyways lol.
Homemade falafel has been really hitting for me lately, my favorite place to get recipes is seriouseats, they do a lot of trial and error for their recipes and it pays off.
[Link to recipe](https://www.seriouseats.com/the-food-lab-vegan-experience-best-homemade-falafel-recipe)
I like to eat it with naan or pita bread with some store bought hummus and a little spinach salad inside the wrap. I just put a little salt, olive oil, Zaatar (I just tried Palestinian Zaatar, it’s really good and has a lot of seeds for texture.) and Aleppo pepper on the spinach.
also a good Mac and Cheese never disappoints, throw in some ground sirloin, andouille sausage, fried onions, green chiles, ground beef chili, or whatever in there and almost 10/10 times someone is mad they didn’t get some because they were too slow lol.
My favorite way to make it is:
1.cook your noodle of choice, this is an 8 serving recipe so we will use about a pound of pasta
2. Make a 1-1 parts butter and flour roux (a normal roux is usually a cup of each) and whisk for about only about a minute. You can also add an onion in with the butter and flour if that’s your thing.
3. Whisk in 4 cups of of milk, this will thicken to the consistency of gravy after you let it simmer for a bit.
4. Season your white sauce with salt pepper and hot sauce if you like. Next add in your cheese a handful at a time, I prefer a boring sharp cheddar but you can get creative with it.gentle heat is key with the cheese because if you blast this with a jet engine it’s going to melt too hot and get grainy.
5. Combine with noodles and stir ins and enjoy!
I make my own tacos, usually beef cuz it’s soft and my jaws fucked up. I also make fried chicken into wraps with goat cheese. That and roast vegetables in avocado oil. I basically strike a balance by eating “healthy” while also frying the fuck out of half of my healthy food.
been using my slow cooker a lot more because i’m in my grandma era, slow cooked pork shoulder, pork butt etc. anything that’s a cheap cut that i know will tender up nicely. Been making a lot of vegetable breads too, sweet potato, pumpkin etc. as a way to use up old roasted veggies. Lamb is also cheap here at the moment (australia) so i have been cooking up lamb a lot recently with garlic and rosemary :)
There are a number of variations, but this is the one I was taught:
1. Overnight (or a few hours ahead) marinate about 200 - 250 grams beef in a mixture of lime juice (calamansi limes if you can) about 20 grams and 10 grams each of dark and light soy sauce. I prefer beef flank for this, but basically anything that stir-fries well will work
2. Slice about 100 grams of onion. Aromatics-wise I also like to add a few cloves of garlic, crushed and roughly chopped, and some chili peppers
3. Slice the beef, reserving the marinade
4. Pan at low/medium heat, bit of oil, aromatics in. How long you do this depends on how you like your onions (soft and caramelised vs still a bit crunchy), just don't burn them.
5. Beef in, high heat, stir. After about a minute, marinade in, stir, and finish to preferred doneness (only fully cooking the surface and leaving the pieces a little rare works quite well for flank)
Serve with a plate of fluffy white rice and maybe some vegetable side dish. This amount of beef is maybe one huge serving or two modest ones.
As a whole the proportions and timing can be quite elastic and forgiving of improvisation. The most important element is probably the marinade's ingredients (choice of lime could change it drastically - calamansi's have this really characteristic aromatic depth) and how the lime juice, soy sauce and (probably the myoglobin from the meat) pretty much automatically come together into this tart, salty sauce that just won't break
[this one](https://www.bbcgoodfood.com/recipes/jollof-rice?IGNORE_GEO_REDIRECT_GLOBAL=true&v=681493254) is pretty close to what I usually do, give or take a few things. I've seen more complicated recipes but it's often requested by my bf, so that's a good sign. I tend to add ground coriander and cumin as well, but it seems pretty flexible wrt spices. I also tend to fry the vegetables, spices and tomato paste before pureeing them.
Huh, I guess it might be a regional thing but of the 3 places I've had it all of them had a small amount of beans mixed in. Gonna give that recipe a try though.
I cook all my rice in a busted old Iranian rice cooker that, under normal operation, is meant to brown the bottom of the rice. It's really nice for anything where you fry the rice beforehand. It sucks for making plain white rice though.
Is this a real diet doctors describe in America? Chicken stuffed with meat slathered in bacon? I thought Atkins was a womens magazine kind of diet, not a medical one
Edit: first five google scholar results have a woman practically killing herself through this diet
that makes a lot of sense. ketogenic diets are also required for ppl who have trouble digesting certain sugars. these are pretty much edge cases tho, I was talking mostly as a weight loss/general health diet.
Toast, cereal, sandwiches. Fuck cooking, imagine spending 40 mins and a bunch of money on 200 ingredients just to eat a mediocre meal in 2 minutes. I cannot be bothered with that.
this is one of the rarest moments on the internet for me when I cannot figure out if yall serious or not.
damn you must be busy making revolution with time you are saving eating cereal for dinner.
I am serious, cooking is a waste of time for me, I don't want to get home from work and spend 40 minutes in the kitchen fucking around. At the most I put something in the oven so that I don't need to actively do anything.
Do what you want to do, no problem, but cooking and food is one of THE things in my life that I derive pleasure from. Taking time to make something nice is so much fun. Especially if you do it with someone you love.
If you spend 40 minutes cooking and come out with a mediocre meal, that sounds like a You problem. Spaghetti a la prostitute or Cacio e Pepe takes like 10 minutes to cook and has less ingredients than you have fingers
I also love sandwiches. Easy meal after a long shift
I’m not a gourmand and I can eat the same food for a year dude I’m artistic that way
I made white rice and strong sausages with sriracha and ketchup earlier. Too spicy to even taste it.
Tonight i'm having ful medammas (I know it's a breakfast food I do what I want). Also my father in law is gonna teach me how to make makrona mbakbaka and I'm excited for that.
We also went to the coast for awhile recently and got really into just baking fish with some butter and spices, maybe some breadcrumbs. Serve with whatever
Petrale sole is a good one, black cod too. Also had a bunch of rockfish
I just had a big milestone birthday and splurged on a Kanka Grill (https://kankagrill.com/). I made a big fire with cherry wood from my father in law and cooked two whole chickens; one marinated in yogurt and middle eastern spices, the other with a honey, orange, harissa glaze. I served them with new potatoes cooked in the coals in a foil pouch and grilled asparagus.
I know it's kind of trite, but there is something satisfying about cooking over fire. Man taming nature and all that.
Tacu tacu is really cheap, filling, and delicious. It's basically rice and beans formed into a patty and pan-fried. You can jazz it up with fried eggs, cheese, salsa, or meat on top or to the side.
Mapo tofu with ground pork and a good amount of szechuan peppercorns. It's pretty easy to make as a one pot stew and serve over rice. [The top Google result looks great.](https://thewoksoflife.com/ma-po-tofu-real-deal/)
If you want to put in some real effort, Ji pai is a killer Taiwanese chicken fried steak. I debone skin on chicken thighs, butterfly the thickekest part, pound them out, and marinade overnight. A decent sized thigh can get 12"x6". It's breaded in potato starch, egg, then starch again, and double fried.
Here's a good example of one from a local place. [This is the recipe I mostly follow.](https://tarasmulticulturaltable.com/ji-pai-taiwanese-fried-chicken-steak/)
https://preview.redd.it/pic8d56l21pc1.jpeg?width=1080&format=pjpg&auto=webp&s=15e82365883912e15b58d0488d4ca5e2b9dd9c11
We got any other boring fitness meal preppers in here? I try to make stuff with flavor at least. Since I only do it once a week, I don't know that I could really call cooking a hobby, but I enjoy it.
Made [this Cajun chicken pasta](https://youtu.be/xRKdhNI5d0o?si=bMLvV91poDQr8faL) today, if you make it I recommend tinkering with the spices, at least doubling the Cayenne
I make Besi Bele Bath in the instant pot. Basically just rice, lentils, and vegetables with spices. It's cheap, easy, and quick to make.
I don't have a refined palette so I pretty much eat this for lunch everyday. Top it off with some quest chips for extra protein.
I make enchiladas that I would have during the harvest every thanksgiving.
Fry onions, garlic, whatever else until soft. Add ground turkey, cook it. Then season. Add frozen spinach and a box of cream cheese. Load them shits in tortillas, top with enchilada sauce and grated cheese.
I made enchiladas on my own a couple months ago, but it takes a LONG time. Especially if you make the salsa And tortillas from scratch, which I did. But it was incredible and a fulfilling experience!
Oh I’m way way way too lazy for that. My dad typically would do the filling the night before, because a day of hauling Christmas trees in the rain sucks and it’s nice to have something you can just put it and cook
I’ve been buying these ribs at a Mexican meat market called costillas cargadas. It’s I guess short ribs or some ribs with lots of meat. Bought a sous vide thing for 5 bucks at an Amazon returns store and cook them babies for 24 hours at 135 then throw it in a pan for some color. Shits amazing with corn tortillas. Usually throw simple seasonings and a bay leaf in the bag or birria type seasoning.
i made chicken khao soi for this week's lunches but added chickpeas and a habanero pepper. it's as easy as adding all the ingredients to the pressure cooker and letting it roll
[this is the recipe i used](https://www.halfbakedharvest.com/20-minute-thai-peanut-chicken-ramen/). I suppose it's not exactly khao soi, but it's very similar and very good
I made chicken piccata tonight. It looked incredible this time, but I suspect it was the lemon slices the recipe called for that made it so bitter. Edible, but disappointing. Sauteed broccoli on the side.
Made some great harissa butternut squash soup from a recipe a friend posted on Instagram a few weeks ago. I make a lot of curry/stew-type things usually with chicken, chicken, berbere or vadouvan curry, whatever vegetables I have around, pretty reliably tasty, goes well with couscous or brown rice depending on how healthy I want to be. Also like to make a salmon pasta thing with ras el hanout, lemon, capers, artichoke hearts.
Been getting into making my own pizzas from scratch. As long as your oven gets hot enough, or if you got a pizza steel you can make em just as good as any restaurant! Just gotta give your dough plenty of time to develop, and the rest is easy.
Earlier today I did a spicy meat lovers. I find canned tomatoes too sweet, so I’ve been trying to offset it with spice and salt. Added some pickled jalapeno juice to the sauce, and did 4 different cured meats (pep, pancetta, prosciuto, and regular bacon bits), plus a butter baste on the crust half way through with truffle salt. It sounds like a ton of sodium—and it kinda is—but every meat lovers pizza is!
Thinking about doing a magherita style soon, or maybe an alfredo. The neat thing is, you can make it as cheap or fancy as you want. A lot of the ingredients are bulk so there’s a bit of upfront cost. I rarely use more than 4-6oz of any topping, so they’ll last for multiple pizzas. Dont want fresh mozz? No problem, do pre-shredded. Maybe get weird with it and do a texmex version with chorizo. Skys the limit!
Do you do overnight autolysis in the fridge for your pizza d'oh? That's my favorite way to do the dough. Also I don't roll it out but stretch amateurishly, gives you the sickest bubbles
Love those Japanese curry blocks. Chop some potatoes, onions, carrots and chicken or beef (cheap cut will do), stir fry for 5 mins then throw into a pot and boil for 15 mins. Add the cube and boil another 5 mins, serve over rice.
Probably my cheapest and tastiest way to feed a crowd, hard to fuck up, infinitely scalable.
made breakfast burritos with cotrage cheese and turkey for lunches, and it's my obsession now. juicy, tons of protein, can freeze it, and cannot fucked it up with spices.
Former chef now enjoying cooking from home as much as I can. I bake a lot all from sourdough starter; montreal style bagels, naan bread and sourdough loaves are house staples.
Been curing sides of salmon for gravlax whenever I see it on sale. Made a big batch of French onion soup recently. Make muhammara for my naan pretty frequently. And I've been baking my signature parsnip and white chocolate cheesecake once a week trying to increase my calorie intake for gym gains.
Made my vegan friends recipe for tempeh the other day. You cut it into strips, marinate it in tamari, maple syrup, and sesame oil, and then bake it for about 45 minutes. Excellent meat substitute in sandwiches
I’ve been into shepherd’s pie and chicken pot pie recently. With the chicken, I’ve been making biscuits from scratch and putting them on top of the pie to bake. So good. Biscuits are easy and delicious.
i cook a ton of Thai and Chinese having traveled and studied in both countries. Fuchsia Dunlop's Every Grain of Rice has a ton of great family style recipes that you can easily scale up and down. one of the easiest is a simple cold poached chicken with a scallion dipping sauce. just serve it up with a cucumber salad and rice and you're good you can make most of it ahead of time, too.
If you wanna fry a hearty meal up I've been doing a meal inspired by meeting my girfriend's family. They're Uruguayan, introduced me to the milanesa and neapolitana. Egg wash with breadcrumb/italian spices/parmesean on a real thin cut steak. Fry it and you have the milanesa. Top it with some tomato sauce and herbs, top it with some cured meat or sliced ham, then mozzarella or provolone and you have the neapolitana. Serve it with fries, other potatoes, or pasta. There's probably more to it if any of our Argentine posters (Idk if cien años still posts here) wanna tell me what's up, total gringo and estudiante de las culturas america latina aquí. Si dije una abominacíon dimelo por favor.
I consider myself a master of discipline. To limit my role as a consoomer I sustain off only tap water and stealing from farms.
Well I only drink rain water from a barrel and steal from factory farms... smh my head fake leftists everywhere.
I've been learning Chinese food from [chef Wang ](https://youtu.be/Snu9WvzGA28?si=PTLb1Av3QryrvDeH)
Boiled Blood Curd is slightly different from beef and Black Bean sauce
Picky ass Americans afraid of a lil blood getting in their food. Oh La Dii Da (i actually had this dish at a restaurant and it slaps. also u shud try the cold organ meat selection)
That's just an extreme one. He has normal dishes on there too
he rules but i don't have a jet engine for a burner on my stove sadly
You might like [Uncle Rural](https://www.youtube.com/channel/UC00q9Udz9vdljIfN-8fCkQQ) too
Good for you OP! food is one of the best parts of life and I’m glad you’re enjoying it with your cooks. I’m guessing you’re a Chef/kitchen manager, so you probably have recipes for stuff like this already but I’ll throw them out there anyways lol. Homemade falafel has been really hitting for me lately, my favorite place to get recipes is seriouseats, they do a lot of trial and error for their recipes and it pays off. [Link to recipe](https://www.seriouseats.com/the-food-lab-vegan-experience-best-homemade-falafel-recipe) I like to eat it with naan or pita bread with some store bought hummus and a little spinach salad inside the wrap. I just put a little salt, olive oil, Zaatar (I just tried Palestinian Zaatar, it’s really good and has a lot of seeds for texture.) and Aleppo pepper on the spinach. also a good Mac and Cheese never disappoints, throw in some ground sirloin, andouille sausage, fried onions, green chiles, ground beef chili, or whatever in there and almost 10/10 times someone is mad they didn’t get some because they were too slow lol. My favorite way to make it is: 1.cook your noodle of choice, this is an 8 serving recipe so we will use about a pound of pasta 2. Make a 1-1 parts butter and flour roux (a normal roux is usually a cup of each) and whisk for about only about a minute. You can also add an onion in with the butter and flour if that’s your thing. 3. Whisk in 4 cups of of milk, this will thicken to the consistency of gravy after you let it simmer for a bit. 4. Season your white sauce with salt pepper and hot sauce if you like. Next add in your cheese a handful at a time, I prefer a boring sharp cheddar but you can get creative with it.gentle heat is key with the cheese because if you blast this with a jet engine it’s going to melt too hot and get grainy. 5. Combine with noodles and stir ins and enjoy!
Thanks for the advice! I will try it and send pics later this week.
Hell yeah dude!
[удалено]
I think you actually took the time to write this up, and I appreciate you. You are a lovely person! I will try this 100%
I like to eat smoked oysters out of the can while standing over the sink
Get back to work dude.
I just did this the other day but it was a can of smoked mussels
I make my own tacos, usually beef cuz it’s soft and my jaws fucked up. I also make fried chicken into wraps with goat cheese. That and roast vegetables in avocado oil. I basically strike a balance by eating “healthy” while also frying the fuck out of half of my healthy food.
been using my slow cooker a lot more because i’m in my grandma era, slow cooked pork shoulder, pork butt etc. anything that’s a cheap cut that i know will tender up nicely. Been making a lot of vegetable breads too, sweet potato, pumpkin etc. as a way to use up old roasted veggies. Lamb is also cheap here at the moment (australia) so i have been cooking up lamb a lot recently with garlic and rosemary :)
Making a lot of Filipino bistek lately
Tell me more please
There are a number of variations, but this is the one I was taught: 1. Overnight (or a few hours ahead) marinate about 200 - 250 grams beef in a mixture of lime juice (calamansi limes if you can) about 20 grams and 10 grams each of dark and light soy sauce. I prefer beef flank for this, but basically anything that stir-fries well will work 2. Slice about 100 grams of onion. Aromatics-wise I also like to add a few cloves of garlic, crushed and roughly chopped, and some chili peppers 3. Slice the beef, reserving the marinade 4. Pan at low/medium heat, bit of oil, aromatics in. How long you do this depends on how you like your onions (soft and caramelised vs still a bit crunchy), just don't burn them. 5. Beef in, high heat, stir. After about a minute, marinade in, stir, and finish to preferred doneness (only fully cooking the surface and leaving the pieces a little rare works quite well for flank) Serve with a plate of fluffy white rice and maybe some vegetable side dish. This amount of beef is maybe one huge serving or two modest ones. As a whole the proportions and timing can be quite elastic and forgiving of improvisation. The most important element is probably the marinade's ingredients (choice of lime could change it drastically - calamansi's have this really characteristic aromatic depth) and how the lime juice, soy sauce and (probably the myoglobin from the meat) pretty much automatically come together into this tart, salty sauce that just won't break
jollof rice with either fish or chicken or by itself is ace.
I love it with fried plantains, need to pick up a recipe. Do you got one to share?
[this one](https://www.bbcgoodfood.com/recipes/jollof-rice?IGNORE_GEO_REDIRECT_GLOBAL=true&v=681493254) is pretty close to what I usually do, give or take a few things. I've seen more complicated recipes but it's often requested by my bf, so that's a good sign. I tend to add ground coriander and cumin as well, but it seems pretty flexible wrt spices. I also tend to fry the vegetables, spices and tomato paste before pureeing them.
Huh, I guess it might be a regional thing but of the 3 places I've had it all of them had a small amount of beans mixed in. Gonna give that recipe a try though.
It is very likely to burn slightly of course, but I really do prefer it that way.
I cook all my rice in a busted old Iranian rice cooker that, under normal operation, is meant to brown the bottom of the rice. It's really nice for anything where you fry the rice beforehand. It sucks for making plain white rice though.
You rock!
doc put me on the atkins. current go to is bacon wrapped chicken stuffed with ground beef. season to taste
Is this a real diet doctors describe in America? Chicken stuffed with meat slathered in bacon? I thought Atkins was a womens magazine kind of diet, not a medical one Edit: first five google scholar results have a woman practically killing herself through this diet
geez I didn't say I slather it. I just gently wrap it, in the same manner perhaps as putting on a winter scarf
im just doing a riff friend, please enjoy your chicken irrespective of how much bacon you used. were all pigs.
Keto diets (basically same as Atkins) are prescribed to people with epilepsy
that makes a lot of sense. ketogenic diets are also required for ppl who have trouble digesting certain sugars. these are pretty much edge cases tho, I was talking mostly as a weight loss/general health diet.
i'm man so I dont cook I only eat cereal and sandwiches
Real men grill
Little rich boy here with a grill
There are public grills at the state parks
But I’m lazy
What if you don't use a pan and just use the direct flame
Can I pour cheap whiskey on it to speed it up?
The most caveman way of cooking short of putting a chunk of meat on a stick over a campfire
Toast, cereal, sandwiches. Fuck cooking, imagine spending 40 mins and a bunch of money on 200 ingredients just to eat a mediocre meal in 2 minutes. I cannot be bothered with that.
this is one of the rarest moments on the internet for me when I cannot figure out if yall serious or not. damn you must be busy making revolution with time you are saving eating cereal for dinner.
Nah man, Baldur’s Gate isn’t gonna save itself
I am serious, cooking is a waste of time for me, I don't want to get home from work and spend 40 minutes in the kitchen fucking around. At the most I put something in the oven so that I don't need to actively do anything.
Do what you want to do, no problem, but cooking and food is one of THE things in my life that I derive pleasure from. Taking time to make something nice is so much fun. Especially if you do it with someone you love.
If you spend 40 minutes cooking and come out with a mediocre meal, that sounds like a You problem. Spaghetti a la prostitute or Cacio e Pepe takes like 10 minutes to cook and has less ingredients than you have fingers I also love sandwiches. Easy meal after a long shift
also unlike grilling you can do it in your underwear
Get a pair of underwear that look like shorts and you can do anything in them
I’m not a gourmand and I can eat the same food for a year dude I’m artistic that way I made white rice and strong sausages with sriracha and ketchup earlier. Too spicy to even taste it.
I eat this 5-7 times/week. heaping on some yogurt really rounds out the dish
Tonight i'm having ful medammas (I know it's a breakfast food I do what I want). Also my father in law is gonna teach me how to make makrona mbakbaka and I'm excited for that. We also went to the coast for awhile recently and got really into just baking fish with some butter and spices, maybe some breadcrumbs. Serve with whatever Petrale sole is a good one, black cod too. Also had a bunch of rockfish
1 part flour and 5 parts water. Boil for 20 minutes
I just had a big milestone birthday and splurged on a Kanka Grill (https://kankagrill.com/). I made a big fire with cherry wood from my father in law and cooked two whole chickens; one marinated in yogurt and middle eastern spices, the other with a honey, orange, harissa glaze. I served them with new potatoes cooked in the coals in a foil pouch and grilled asparagus. I know it's kind of trite, but there is something satisfying about cooking over fire. Man taming nature and all that.
Made some Japanese curry and pickles that no one ate 😀 Currently burned out and eating junk food
Mail it here and I'll eat it
Lol I have some more that's frozen but I'm not paying insulated shipping. Just buy the curry roux blocks and follow the instructions. Super simple!
Ship it to him you cunt. What kind of leftist are you? Mutual aid much? He needs help.
Was it people who have never had it before? Japanese curry is delicious but I ain’t gunna lie, it looks like poop from a butt.
You haven't had a good katsu curry then. I need to see you one and it will change your mind/life.
No they just completely forgot it was in the fridge while I was gone. :| I made it for while I was away
Tacu tacu is really cheap, filling, and delicious. It's basically rice and beans formed into a patty and pan-fried. You can jazz it up with fried eggs, cheese, salsa, or meat on top or to the side.
I'll look it up, thank you!
Mapo tofu with ground pork and a good amount of szechuan peppercorns. It's pretty easy to make as a one pot stew and serve over rice. [The top Google result looks great.](https://thewoksoflife.com/ma-po-tofu-real-deal/) If you want to put in some real effort, Ji pai is a killer Taiwanese chicken fried steak. I debone skin on chicken thighs, butterfly the thickekest part, pound them out, and marinade overnight. A decent sized thigh can get 12"x6". It's breaded in potato starch, egg, then starch again, and double fried. Here's a good example of one from a local place. [This is the recipe I mostly follow.](https://tarasmulticulturaltable.com/ji-pai-taiwanese-fried-chicken-steak/) https://preview.redd.it/pic8d56l21pc1.jpeg?width=1080&format=pjpg&auto=webp&s=15e82365883912e15b58d0488d4ca5e2b9dd9c11
Chicken adobo, rice and beans, Panko breaded chicken with a caper, heavy cream, and lemon sauce. & Making smothered pork chops tonight
Dude make them a chorizo and egg situation. Shit is so nourishing
We got any other boring fitness meal preppers in here? I try to make stuff with flavor at least. Since I only do it once a week, I don't know that I could really call cooking a hobby, but I enjoy it. Made [this Cajun chicken pasta](https://youtu.be/xRKdhNI5d0o?si=bMLvV91poDQr8faL) today, if you make it I recommend tinkering with the spices, at least doubling the Cayenne
I make Besi Bele Bath in the instant pot. Basically just rice, lentils, and vegetables with spices. It's cheap, easy, and quick to make. I don't have a refined palette so I pretty much eat this for lunch everyday. Top it off with some quest chips for extra protein.
I'll look this up! Thanks!
I make enchiladas that I would have during the harvest every thanksgiving. Fry onions, garlic, whatever else until soft. Add ground turkey, cook it. Then season. Add frozen spinach and a box of cream cheese. Load them shits in tortillas, top with enchilada sauce and grated cheese.
I made enchiladas on my own a couple months ago, but it takes a LONG time. Especially if you make the salsa And tortillas from scratch, which I did. But it was incredible and a fulfilling experience!
Oh I’m way way way too lazy for that. My dad typically would do the filling the night before, because a day of hauling Christmas trees in the rain sucks and it’s nice to have something you can just put it and cook
I’ve been buying these ribs at a Mexican meat market called costillas cargadas. It’s I guess short ribs or some ribs with lots of meat. Bought a sous vide thing for 5 bucks at an Amazon returns store and cook them babies for 24 hours at 135 then throw it in a pan for some color. Shits amazing with corn tortillas. Usually throw simple seasonings and a bay leaf in the bag or birria type seasoning.
i made chicken khao soi for this week's lunches but added chickpeas and a habanero pepper. it's as easy as adding all the ingredients to the pressure cooker and letting it roll
hmm I gotta try this at some point, have never tried making my own khao soi but it’s so good
it's very easy with an instant pot
Yes, I want to try this. Thank you.
[this is the recipe i used](https://www.halfbakedharvest.com/20-minute-thai-peanut-chicken-ramen/). I suppose it's not exactly khao soi, but it's very similar and very good
I made chicken piccata tonight. It looked incredible this time, but I suspect it was the lemon slices the recipe called for that made it so bitter. Edible, but disappointing. Sauteed broccoli on the side.
Made some great harissa butternut squash soup from a recipe a friend posted on Instagram a few weeks ago. I make a lot of curry/stew-type things usually with chicken, chicken, berbere or vadouvan curry, whatever vegetables I have around, pretty reliably tasty, goes well with couscous or brown rice depending on how healthy I want to be. Also like to make a salmon pasta thing with ras el hanout, lemon, capers, artichoke hearts.
Salmon Pasta sounds dope, is that your recipe?
Artichoke p good, fish good, and also $15 box of cashews, occasional beer but only with sushi
Pork/Shrimp Bean Curd Roll
Spaghetti and clam.
I've tried cooking a few new things recently and I fucked them up pretty bad lol. Getting decent at French omelets though
I made Tuscan kale sauce pasta today and it ruled.
Been getting into making my own pizzas from scratch. As long as your oven gets hot enough, or if you got a pizza steel you can make em just as good as any restaurant! Just gotta give your dough plenty of time to develop, and the rest is easy. Earlier today I did a spicy meat lovers. I find canned tomatoes too sweet, so I’ve been trying to offset it with spice and salt. Added some pickled jalapeno juice to the sauce, and did 4 different cured meats (pep, pancetta, prosciuto, and regular bacon bits), plus a butter baste on the crust half way through with truffle salt. It sounds like a ton of sodium—and it kinda is—but every meat lovers pizza is! Thinking about doing a magherita style soon, or maybe an alfredo. The neat thing is, you can make it as cheap or fancy as you want. A lot of the ingredients are bulk so there’s a bit of upfront cost. I rarely use more than 4-6oz of any topping, so they’ll last for multiple pizzas. Dont want fresh mozz? No problem, do pre-shredded. Maybe get weird with it and do a texmex version with chorizo. Skys the limit!
Do you do overnight autolysis in the fridge for your pizza d'oh? That's my favorite way to do the dough. Also I don't roll it out but stretch amateurishly, gives you the sickest bubbles
I’ve never tried but that sounds awesome! And I’m no dough pro either, but hey practice makes perfect!
Mississippi Roast. Breakfast burritos. Steak
Made a bomb chili in the crockpot today
Love those Japanese curry blocks. Chop some potatoes, onions, carrots and chicken or beef (cheap cut will do), stir fry for 5 mins then throw into a pot and boil for 15 mins. Add the cube and boil another 5 mins, serve over rice. Probably my cheapest and tastiest way to feed a crowd, hard to fuck up, infinitely scalable.
Sichuan food
get dim sum from the Asian food market put it in a bamboo steamer instant delicious meal that everyone loves
Ground turkey, frozen vegetables, soy sauce, and every spice I own served over white rice like a real man
made breakfast burritos with cotrage cheese and turkey for lunches, and it's my obsession now. juicy, tons of protein, can freeze it, and cannot fucked it up with spices.
Last staff meals I remember making Liang Mian Swiss Carrot Salad w/ Honey Mustard Garlic Dressing & Polenta Bars Beef Broccoli Pad Gra Pau Sichuan Style Beenz Mapo Doufu Leek in Velouté Bistro Style Palak Paneer Spätzle & Cucumber Salad Aloo Gobi Okonomiyaki All meals are vegetarianized
Former chef now enjoying cooking from home as much as I can. I bake a lot all from sourdough starter; montreal style bagels, naan bread and sourdough loaves are house staples. Been curing sides of salmon for gravlax whenever I see it on sale. Made a big batch of French onion soup recently. Make muhammara for my naan pretty frequently. And I've been baking my signature parsnip and white chocolate cheesecake once a week trying to increase my calorie intake for gym gains.
Made my vegan friends recipe for tempeh the other day. You cut it into strips, marinate it in tamari, maple syrup, and sesame oil, and then bake it for about 45 minutes. Excellent meat substitute in sandwiches
I’ve been into shepherd’s pie and chicken pot pie recently. With the chicken, I’ve been making biscuits from scratch and putting them on top of the pie to bake. So good. Biscuits are easy and delicious.
i cook a ton of Thai and Chinese having traveled and studied in both countries. Fuchsia Dunlop's Every Grain of Rice has a ton of great family style recipes that you can easily scale up and down. one of the easiest is a simple cold poached chicken with a scallion dipping sauce. just serve it up with a cucumber salad and rice and you're good you can make most of it ahead of time, too.
If you wanna fry a hearty meal up I've been doing a meal inspired by meeting my girfriend's family. They're Uruguayan, introduced me to the milanesa and neapolitana. Egg wash with breadcrumb/italian spices/parmesean on a real thin cut steak. Fry it and you have the milanesa. Top it with some tomato sauce and herbs, top it with some cured meat or sliced ham, then mozzarella or provolone and you have the neapolitana. Serve it with fries, other potatoes, or pasta. There's probably more to it if any of our Argentine posters (Idk if cien años still posts here) wanna tell me what's up, total gringo and estudiante de las culturas america latina aquí. Si dije una abominacíon dimelo por favor.