A lot of my favorite dishes resulted from multi-culti groups in a loft I shared with multiple people where we would all get wasted and cook something. There were a couple absolute disasters, but mostly, there was some really good shit.
One of my favorites was aranitas (meaning is tiny spiders). Shredded green plantains, much like hash browns. Fried. But a superior version is made with yuca.
Also any Third World slop traditionally served on some kind of flatbread is improved by putting it on the intensely awesome flatbread known as injira with teff flour. I advise anyone to try real Ethiopian food on teff flour bread. Shit rocks.
made a big batch of mac and cheese, used cheddar as the base for the sauce, added some stilton, cream cheese and cream to it. added dijon mustard to the bechamel. made a layer of mozzarella when putting it into the casserole dish then topped it with grated parmesan. thought I made too much sauce for the pasta, but it all coagulated so easy to dish out portions. very rich and luxurious tasting.
made a big batch of mac and cheese, used cheddar as the base for the sauce, added some stilton, cream cheese and cream to it. added dijon mustard to the bechamel. made a layer of mozzarella when putting it into the casserole dish then topped it with grated parmesan. thought I made too much sauce for the pasta, but it all coagulated so easy to dish out portions. very rich and luxurious tasting.
I was looking for something to make and found a couple cans of tuna in my cupboard. Made a delicious, simple tuna salad and fried myself up a tuna melt and it was incredible.
I was looking for something to make and found a couple cans of tuna in my cupboard. Made a delicious, simple tuna salad and fried myself up a tuna melt and it was incredible.
If you ever want to fancy it up a bit, with just tortilla chips, a jalapeno, couple cherry tomatoes, and cheese you can make tuna melt nachos (not my picture, but I have made them and they were quick, easy, and delicious):
I've been addicted to chicken and broccoli in coconut milk.
500g diced chicken
1 head of broccoli
1 bell pepper
1 can of coconut milk
1 zucchini
1 onion
ginger
chili
Brown the chicken in a pan, then add the diced onion. A bit later add broccoli and bell pepper. Give it a couple minutes and add the zucchini and the coconut milk. Cover the pan and let it simmer for a bit. Add ground up ginger, salt, pepper and coriander. A chopped up chili is optional but delicious. Also works with ground beef/pork instead of chicken.
I was looking for something to make and found a couple cans of tuna in my cupboard. Made a delicious, simple tuna salad and fried myself up a tuna melt and it was incredible.
I always forget how tasty tuna can be if used right. my memories of it resort to forcing myself to eat cans of it for PROTEIN for bodybuilding. found a stray can in the cupboard and had it on hot buttered toast with some sriracha sauce. was so nice, it wasn't even fishy.
Made a nice stew with carrots, parsnips, potato's, mushrooms and beef. Used red wine vinegar and red wine, came out pretty good. I used a spoonful or two more tomato paste than I should have which is noticeable, but it came out pretty good overall. Paired it with some asiago garlic bread.
In my quest to regain my humanity in 2026 (i am well aware of how extremely gay this makes me sound) i spend more time in the kitchen, whipped up some vaguely Asian-style noodle dish. Had chicken filet marinating in sake, mirin, light soy sauce, salt, pepper and a dash of sugar over night. Cut it in bite size pieces, fried it on high heat in some sun flower oil, took it out of the pan and sweated minced garlic, chopped onion, grated ginger and scallions afterwards in the same pan.
Boiled so-called Ramen noodles i picked up today from Lidl for under 1€ in another pot, when they were done i put them plus the chicken into the pan, tossed all of it a couple of times and then added a sauce made out of light soy sauce, fish sauce, Maggi sauce, brown sugar, splash of Sriracha, salt and pepper (typing this i realize i forgot to add some corn starch as a thickening agent). Let it reduce, put some butter in it and tossed it again. Butter and soy sauce are very good friends. Plated it and added some Togarashi powder because i thought it would look nice.
For the life of me i couldn't manage to take a good picture of it, ended up making this short video where it still looks like shit. I blame the four cans of literal tramp juice i decided to drink tonight before i started cooking:
Twice the ABV of a normal beer, can't tell me that this shit isn't specifically aimed to be consumed by the homeless and terminal alcoholics. Didn't even taste half bad.
Edit: I put a generous splash of roasted sesame oil on the dish before plating it.
Looks fucking amazing, especially regarding the circumstances it was made under. I know what capicola is (called coppa where my family is from) but what is genoa?
I made two big jars of pickles, one with dill and garlic and one with tarragon, garlic, and jalapenos. The pickles turned out kinda mushy and I must not have used enough herbs because they did not come through much at all. Bummed.
Add contrast: sour cream, sriracha, avocado sauce, or balsamic vinaigrette, in a squeeze bottle for a fancy artistic drizzle. Garnish of chopped green onions, or sesame seeds, or thinly sliced jalapeno rings. Fried egg topping.
You can just use led panel for light and turn off kitchen lights. Experiment with bouncing the light off of the walls. You can take better pictures that way and control the lighting.
Yes, i think so, too. My girlfriend wants to start a cooking YT channel and even with two additional lights my kitchen is still to dark for nice pics and videos. Gotta invest in a softbox.
Yes, i think so, too. My girlfriend wants to start a cooking YT channel and even with two additional lights my kitchen is still to dark for nice pics and videos. Gotta invest in a softbox.
Interesting point. I'd always read that you should have the highest temp / closest to daylight bulbs in the kitchen (5000k) for color accuracy, then move warmer (4000k) for living spaces, and true warm colors (3000/2700k) for bedrooms.
But with open floorplans, having different bulb colors in sight looks mismatched, and makes the higher temps look too harsh/blue, so a lot of people just go warm everywhere. But notice how over-range microwaves typically have a bright white (5000k) LED underneath.
@The Feline Solution 2 you can get all kinds of under cabinet lights for pretty cheap. Rechargeable or wired, color selectable or whatever temp. If you don't want to replace your overhead bulbs with cooler colors, you could try under cabinet ones in 5000k, and see if they make food look both brighter and more color-accurate.
@The Feline Solution 2 you can get all kinds of under cabinet lights for pretty cheap. Rechargeable or wired, color selectable or whatever temp. If you don't want to replace your overhead bulbs with cooler colors, you could try under cabinet ones in 5000k, and see if they make food look both brighter and more color-accurate.
Thanks, we are already looking into many different options to see what works, under cabin lighting via a LED strip is something that we want to add soon. In my video it's just the shitty ceiling light bulb giving light but we shot test videos with two additional lights on tripods and it is still too dark. Doesn't even matter if it's day or night time, i live ground level and got foils with a print on all my windows (don't want people looking into my apartment all day) and they don't let enough natural light in for videos and pictures.
Maybe there are different styles, but my experience with those flexible strips of individual LEDs is that they're more for accent/indirect lighting, meaning the output isn't very high by design.
For reference, a 100w incandescent bulb is ~1500 lumens, and a 4ft fluorescent (or LED replacement) is around 2500 lumens, up on the ceiling. So those little stick on pucks that put out ~100 lumens probably don't do much, but an LED panel or 2ft fluorescent-style tube that does 500-1500 lumens should give you a lot of light, especially being that close.
Currently I've got some butter chicken finishing in a slow cooker. The smell is driving me crazy. Gonna get some rice on shortly, then once that's cooked it'll be time to add the cream and go to town.
