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Took another stab at the fried rice. Not sure if my old soy sauce and sesame oil had gone off, or if it has something to do with me finally getting the wok seasoned reasonably well, but it was legit one of the best things I’ve made. Ate it too quickly to get a picture.

Recipe follows:
One serving day old rice, broken up with some salt on my hands to keep it from sticking to them.
2 scallions chopped at about 1/4 to 1/3 cm (my knifework is getting better but I still need to sharpen this goddamn thing).
2 beaten eggs with a small pinch of salt.
Got the wok ripping hot to the point where it was smoking, turned it down a bit, added 2-3 tablespoons of peanut oil and swirled it around to get a good no stick surface.
Put the eggs in and cooked for about 10 to 15 seconds.
Put the rice in and broke it and the eggs up further. Singular grains were jumping now and then which means I got the heat right.
Put a spatula’s worth of soy sauce down the sides of the wok and started mixing and tossing.
Added some white pepper, 3 dashes sesame oil, and the scallions at the end and tossed to combine.
 
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Takayuki Yagami said:
2 beaten eggs with a small pinch of salt.
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I do not recommend adding salt to eggs before they're cooked if it can be avoided. It draws the moisture out similarly to overcooking and can easily lead to scabby, leathery, mealy textures. I'd also recommend using only sesame oil for flavor's sake if you don't find that to be overpowering. Remember that more green onions and the more finely chopped they are, the better. If you plan on using meat, peas and carrots to turn the dish into more of a meal, cook the finely diced meat first and add your partially precooked veggies just before or at the same time as your rice. I do not recommend trying this with broccoli, but there absolutely are people who have pulled it off.

Props to you for using leftover rice. It seems like most people just use fresh and then whine about the end product being mushy. Much envy for your high-heat stovetop and congratulations on your culinary breakthrough.
 
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Nonconsentual Pronouns said:
I do not recommend adding salt to eggs before they're cooked if it can be avoided. It draws the moisture out similarly to overcooking and can easily lead to scabby, leathery, mealy textures. I'd also recommend using only sesame oil for flavor's sake if you don't find that to be overpowering. Remember that more green onions and the more finely chopped they are, the better. If you plan on using meat, peas and carrots to turn the dish into more of a meal, cook the finely diced meat first and add your partially precooked veggies just before or at the same time as your rice. I do not recommend trying this with broccoli, but there absolutely are people who have pulled it off.

Props to you for using leftover rice. It seems like most people just use fresh and then whine about the end product being mushy. Much envy for your high-heat stovetop and congratulations on your culinary breakthrough.
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I love sesame as a flavor, so it works out fine for me. I feel the need to clarify that the bottle has a dasher top ala. a bottle of bitters or aftershave, so it isn’t really that much. How many scallions would you say is a good amount?
 
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Takayuki Yagami said:
I love sesame as a flavor, so it works out fine for me. How much scallions would you say is a good amount?
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I never measure mine out and just kind of keep tossing in handfuls until it looks like every bite is going to have multiple little bits of it. The sky's the limit, and the stratosphere occurs when the onion flavor overpowers the other components. If you want the onion to be more subtle, be sure to taste between each addition of it since it's the last step. Realistically, keep tasting between incorporating each addition of the onion regardless until you become familiar with how you like it.
 
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What a shock, I made another fucking chili

  • Two packs of ground bison meat (I think it was around 2lbs or closer to a 1kg. I didn't pay attention)
  • Two beef steaks (I used a striploin and a ribeye. The grocer I went to can be hit or miss, but their striploins tend to be surprisingly marbled)
  • One pack of thick cut bacon (yes, the full pack this time. Need the fat for the bison with how lean it is. Slice & dice it up)
  • Two white onions (Dice it up)
  • Two bell peppers (Diced)
  • Five red fresno peppers (Craps)
  • Two poblano peppers (Yatzhee)
  • Six jalapenos (Dungeon Dice Monsters)
  • A bulb of garlic (run it through the garlic press)
  • Mid-sized can of crushed tomatoes
  • Large can of diced tomatoes. Wish I could get big cans of Rotel, but Alymer's can of tomatoes with chili peppers works just as well
  • One tube of tomato paste
  • Stubb's beef rub (coat the steaks in it before grilling)
  • Ancho chili powder
  • Cumin
  • Crushed red peppers
  • Black pepper (coarse or fine, your choice)
  • Salt to taste (since there's salt in the Stubb's rub, you don't need to add a lot. Add about a teaspoon or two, and add more as you cook while taste testing)
  • A can of light beer (I used a pilsner. Cerveza or a lager would work too)
  • Beef stock
  • Corn meal
  • Tequila
Once all the prep work is done, grill the seasoned steaks between the ranges of blue to rare. Dump the bacon in the pot and turn the heat on medium. Let it heat up a bit to help separate the bacon and then dump in a fair bit of the Stubb's beef rub and some of the crushed red peppers (outside of the salt, don't ask how much of the spices I used overall. I just threw it in). Once the bacon has let out a fair bit of fat in the cooking, throw in bison & black pepper and stir it to absorb the fat & spices. Once the bison is showing signs of browning, cut up the steaks into bite-sized strips and chuck them in (don't waste the juices either). Once the bison is starting to give off heat from the pot, dump in the peppers, onions, garlic & tomato products in and stir it up. Once the pot is starting to give off the mixed scents of the meat and peppers, throw in the beer and then fill to the top of the mix with beef stock. Once you stir it around for a couple of minutes, throw in the ancho chili powder and the salt. I pretty much babysat the chili to ensure it didn't cook to the pot and just stuck around to stir up frequently. After an hour or so of cooking, throw in the corn meal to thicken the chili up (I threw in two batches, so... maybe two cups?). After another 45 minutes, bless thy pot with tequila (I like Wabo Cabo) and let it blend into the chili. Cook & stir for another 30 minutes, then prepare yourself for one killer chili. It's not the hottest chili, but goddamn, is it delicious.

EDIT: Forgot to mention that once you have the beer & stock mixed in, wait for it to heat up and once it does, turn the heat down to mid-low to low. Also forgot to mention that I add cumin as well when I throw the Stubb's & red peppers into the bacon.
 
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StevieLasVegas said:
What a shock, I made another fucking chili

  • Two packs of ground bison meat (I think it was around 2lbs or closer to a 1kg. I didn't pay attention)
  • Two beef steaks (I used a striploin and a ribeye. The grocer I went to can be hit or miss, but their striploins tend to be surprisingly marbled)
  • One pack of thick cut bacon (yes, the full pack this time. Need the fat for the bison with how lean it is. Slice & dice it up)
  • Two white onions (Dice it up)
  • Two bell peppers (Diced)
  • Five red fresno peppers (Craps)
  • Two poblano peppers (Yatzhee)
  • Six jalapenos (Dungeon Dice Monsters)
  • A bulb of garlic (run it through the garlic press)
  • Mid-sized can of crushed tomatoes
  • Large can of diced tomatoes. Wish I could get big cans of Rotel, but Alymer's can of tomatoes with chili peppers works just as well
  • One tube of tomato paste
  • Stubb's beef rub (coat the steaks in it before grilling)
  • Ancho chili powder
  • Crushed red peppers
  • Black pepper (coarse or fine, your choice)
  • Salt to taste (since there's salt in the Stubb's rub, you don't need to add a lot. Add about a teaspoon or two, and add more as you cook while taste testing)
  • A can of light beer (I used a pilsner. Cerveza or a lager would work too)
  • Beef stock
  • Corn meal
  • Tequila
Once all the prep work is done, grill the seasoned steaks between the ranges of blue to rare. Dump the bacon in the pot and turn the heat on medium. Let it heat up a bit to help separate the bacon and then dump in a fair bit of the Stubb's beef rub and some of the crushed red peppers (outside of the salt, don't ask how much of the spices I used overall. I just threw it in). Once the bacon has let out a fair bit of fat in the cooking, throw in bison & black pepper and stir it to absorb the fat & spices. Once the bison is showing signs of browning, cut up the steaks into bite-sized strips and chuck them in (don't waste the juices either). Once the bison is starting to give off heat from the pot, dump in the peppers, onions, garlic & tomato products in and stir it up. Once the pot is starting to give off the mixed scents of the meat and peppers, throw in the beer and then fill to the top of the mix with beef stock. Once you stir it around for a couple of minutes, throw in the ancho chili powder and the salt. I pretty much babysat the chili to ensure it didn't cook to the pot and just stuck around to stir up frequently. After an hour or so of cooking, throw in the corn meal to thicken the chili up (I threw in two batches, so... maybe two cups?). After another 45 minutes, bless thy pot with tequila (I like Wabo Cabo) and let it blend into the chili. Cook & stir for another 30 minutes, then prepare yourself for one killer chili. It's not the hottest chili, but goddamn, is it delicious.
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sounds freaking great, i suck at making chili
 
onitheif said:
sounds freaking great, i suck at making chili
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Just do what I've done to set the basis for my chilis. Go watch some BBQ Pit Boys videos. Their videos show you what to do while their site has the measurements.

The hardest part to balance in chili is the spices. Follow a recipe initially, get an idea of the flavour profile and once you build up confidence, you'll learn to just eyeball your spices and make it work like an alchemist. Biggest tip I can give you is that if you use a spice mix like I did yesterday, undercut your salt. Spice mixes always have salt in them, so once your at the point where the beer & stock is mixed in and heating up, taste it to see if you need more salt.
 
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StevieLasVegas said:
Just do what I've done to set the basis for my chilis. Go watch some BBQ Pit Boys videos. Their videos show you what to do while their site has the measurements.

The hardest part to balance in chili is the spices. Follow a recipe initially, get an idea of the flavour profile and once you build up confidence, you'll learn to just eyeball your spices and make it work like an alchemist. Biggest tip I can give you is that if you use a spice mix like I did yesterday, undercut your salt. Spice mixes always have salt in them, so once your at the point where the beer & stock is mixed in and heating up, taste it to see if you need more salt.
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Most of my skill is with frying and asian based foods lol working in proper ones helped with that
 
Felt like having a burger night with some friends, called them and went out shopping. First at the butcher to get some patties, then to the supermarket to grab some ingredients, drinks, snacks and fries. I'm a bit lazy with fries considering the frozen ones always come out well if you just let them fry until they're golden brown. Found a new snack on my neck of the woods, White Cheddar Popcorners imported from the U.S.: And fuck me, they're delicious! I just bought them for the taste (never had white cheddar before), but they got everything right on these, I ate some on my car and walked right back in to buy more packs lol!

Burgers came out good, simple cheeseburgers with mustard, ketchup, pickles, cheddar and bacon. Fries were crunchy but some came out overcooked, I got distracted watching some alcohol induced shenanigans and attempts at singing. All in all, a blast of a night!
 
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RainwaterDrop said:
Felt like having a burger night with some friends, called them and went out shopping. First at the butcher to get some patties, then to the supermarket to grab some ingredients, drinks, snacks and fries. I'm a bit lazy with fries considering the frozen ones always come out well if you just let them fry until they're golden brown. Found a new snack on my neck of the woods, White Cheddar Popcorners imported from the U.S.: And fuck me, they're delicious! I just bought them for the taste (never had white cheddar before), but they got everything right on these, I ate some on my car and walked right back in to buy more packs lol!

Burgers came out good, simple cheeseburgers with mustard, ketchup, pickles, cheddar and bacon. Fries were crunchy but some came out overcooked, I got distracted watching some alcohol induced shenanigans and attempts at singing. All in all, a blast of a night!
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Burgers are great, i spoiled my GF with mine, red robin seasoning and a few more makes em great, i use garlic butter for a good sear.
 
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Red Lentil Dahl, which is a curry. I had it with Jasmine rice and just replaced some of the coriander with some ground coriander instead since I didn't have much left. Turned out very well, had a nice spice to it and lentils in combination with rice is something I need to have more of.

1.PNG
 
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RainwaterDrop said:
Felt like having a burger night with some friends, called them and went out shopping. First at the butcher to get some patties, then to the supermarket to grab some ingredients, drinks, snacks and fries. I'm a bit lazy with fries considering the frozen ones always come out well if you just let them fry until they're golden brown. Found a new snack on my neck of the woods, White Cheddar Popcorners imported from the U.S.: And fuck me, they're delicious! I just bought them for the taste (never had white cheddar before), but they got everything right on these, I ate some on my car and walked right back in to buy more packs lol!

Burgers came out good, simple cheeseburgers with mustard, ketchup, pickles, cheddar and bacon. Fries were crunchy but some came out overcooked, I got distracted watching some alcohol induced shenanigans and attempts at singing. All in all, a blast of a night!
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It feels weird hearing popcorners is a treat worth importing. You ever wanted some really good burgers a half beef/half pork mixture is fantastic. Taste of the beef is there but pork retains a lot of juiciness. Even better is if you have some ground lamb on hand, you can throw some of that into the mix for that special greasiness.
 
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