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started some pork in the instapot
last attempt at pernil came out just "mojo pork"
this isn't a proper shoulder, just a boneless loin cut up into 3x3inch-ish cubes, but it's more in line with what I've seen for less-mojo-y ways

five onions quartered
a few tablespoons of dried minced onion
half of one of those small containers of minced garlic
some of the following seasonings
paprika
salt
cumin
tumeric
oregano x1.5
chili powder
black pepper x2
a 7.5oz can of dr pepper
a cup of merlot
two-ish cups of chicken broth

dry seasonings on the meat
sear it with a glob of olive oil on two sides for appx 10m, flip halfway
pull the meat
toss about a third of the onions at the bottom, the merlot and the dr pepper, then the meat, the garlic mixed around, the dried onions, and and add the chicken broth
then top it off with a bit of water to reach the fill line on the instapot
now it's in for 90m at high pressure
after it's done I'll pull the meat, cook the liquid down, then pull the pork apart with the remaining liquid
 
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I made a BBQ smoker out of flower pots and some spare stuff I had around the house so I did ribs and wings over the weekend.

Pretty simple rub of salt, pepper, paprika and brown sugar the night before on both chicken and ribs. I smoked with apple wood and used a cheap chicken and rib sauce/ a little MGD. Ribs went on for 2 1/2 hours then I put the sauce on and wrapped them in foil and put them back on for 30 minutes. The chicken I only put on for an hour and a half and during the last 15-20 minutes I brushed them with sauce and put them close to the heat.

It all turned out really well and was a big hit for relatively little money. Great Idea for a smoker if you don't have much money and/or space.
 
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Had a few days off the internet, I've been on a chicken kick lately. A few nights ago, I made some slow cooked chicken breasts with garlic powder, lime juice, onion powder, cilantro, salt, pepper, chili powder and cumin. Let it cook on low for 5 or so hours, and then made tacos with them. Wife for some reason has an aversion to ground beef tacos, so this is my work around.

The next night I made chicken breasts in the oven for chicken caesar salad. I just seasoned them with garlic, salt, pepper, and basil and coated them in olive oil before throwing them in a 425 degree oven for about 20 minutes. They came out very juicy, just perfect.

Tonight is just simple chops and boxed mac and cheese. Sometimes you just want some nice boxed mac and cheese.

And tomorrow will be homemade beef udon soup. Got a small steak, some beef broth, shiitake mushrooms, and an onion today. My plan is to saute the onions first, add the broth and mushrooms, and when the broth is done and the noodles are ready, I'm just gonna top the udon with some pan grilled steak and maybe a hard boiled egg.

I'm just kind of wishing it this week, no particular recipes or anything too intensive.
 
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Made it yesterday, but I made that one 'battery acid' drink I've been seeing around Tiktok. Only real adjustments I made were using Blue Razz Bang instead of Monster, and some berry Sour Patch Kids. It was... okay-ish. Probably would've been better if I had used a cold can or if I had actually used a cold can of Monster. Mainly tasted the room temp energy drink when I wasn't tasting the sour candies. Would probably make again.

For actual food that wasn't made by my generation for views, I made some chicken ramen using chicken stock, soy sauce, ginger, garlic powder, chives, and canned chicken when I was sick a couple of days ago. Absolutely would make it again. Might make it spicy next time, and do it with homemade cooked chicken.
 
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AnOminous said:
Made a baguette. Sliced it thinly and put deenz on it while it was still hot.
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Thank you for reminding me I need to go out and buy more sardines....

Today's dinner is pizza lasagna. Just some roasted garlic tomato sauce, pepperoni, Italian sausage, mozzarella, ricotta, parmesan, and asiago cheese. Came out good last time, will probably be even better this time.
 
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last of walmartburgers
because I'm on EBT because lolpoor, when I get a real bug up my ass for a shitty fast food burger I find a good alternative is to get the walmart frozen patties, their supercheap buns, and their similarly supercheap processed cheese-flavored-food-loaf-slices
it's not a Good Hamburger, but it's a good way to scratch a checker's style itch
this one was double patty, 4 slices "cheese", jarred jalapenos, kewpie mayo, mustard, boring hot sauce
 
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Did a 8 hour slow cook pork shoulder on the PK Grill today.
Nothing fancy, just salt, pepper and french herbs. edit, and smoked with crabapple wood chips

I now have about 9 pounds of shredded pork we're going to be eating for a week because pork shoulder was on sale for $0.89 a pound.
 
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Made some karepan because the "I miss karepan" requests I was getting coincided very nicely with an Emmy video on making karepan showing up in my feed. Turned out quite well, pairs excellently with a decent lager when eaten hot out of the fryer. Will make and eat again.

Pro tips: ignore Emmy when she says to use the regular curry cubes. Go for the extra hot if you can find it. Extra hot Japanese curry is quite mild for anyone accustomed to Indian or Thai food. Or even Mexican food with extra pickled chilis

Also, double her bread recipe or you will be left with about a third pan of unused curry. Not an unpleasant situation to deal with, but definitely unplanned for.
 
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Yesterday, biscuits and gravy, because I had some canned biscuit dough about to expire. Simple country gravy, 10 ounces of sausage, browned, add a quarter cup of flour, stir in, then shortly after, 2 1/2 cups of milk, simmer until thick. And lots of black pepper. And since biscuits and sausage were left over, sausage egg and cheese breakfast sandwiches.
 
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burger.jpg

Burgers.

Patty stuffed with blue cheese, topped with provolone, sauteed mushrooms and onions, pretzel bun.

(These pretzel buns look inexplicably sad.)
 
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This recipe I made up was inspired by duck ramen and peking duck. However, I'm cheap and used a whole chicken instead. I placed my chicken in a pot and tossed in star anise, cinnamon, cloves, fennel, sichuan pepper, black pepper, ginger, garlic, shitake mushrooms, and green onion. I then poured in hoisin sauce, soy sauce, mirin, sake, and enough water to cover everything. Let it simmer at a low temperature for a couple of hours. I then remove the chicken to shred the meat and strain the broth to go with the noodles. I took matcha soba noodles that I boil, place it in a bowl with the broth. Toppings are shredded chicken, sliced spinach, and sliced mushrooms. I forgot to add that fish cake stuff, so I'll do it tomorrow. Tastes really good and inspires me to make more pasta/noodles dishes.
 
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Helvítis Túristi said:
This recipe I made up was inspired by duck ramen and peking duck. However, I'm cheap and used a whole chicken instead. I placed my chicken in a pot and tossed in star anise, cinnamon, cloves, fennel, sichuan pepper, black pepper, ginger, garlic, shitake mushrooms, and green onion. I then poured in hoisin sauce, soy sauce, mirin, sake, and enough water to cover everything. Let it simmer at a low temperature for a couple of hours. I then remove the chicken to shred the meat and strain the broth to go with the noodles. I took matcha soba noodles that I boil, place it in a bowl with the broth. Toppings are shredded chicken, sliced spinach, and sliced mushrooms. I forgot to add that fish cake stuff, so I'll do it tomorrow. Tastes really good and inspires me to make more pasta/noodles dishes.
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Let us know how it goes when you find a duck on sale
 
Sweet and Savoury said:
I made the Pit Boys gold bbq sauce last night. Its pure liquid crack on chicken.

  • 1.5 lbs unsalted butter
  • 3 lbs light brown sugar
  • 1 lbs white cane sugar
  • 2.5 quarts yellow mustard
  • 16 oz apple cider vinegar
  • 2 table spoons red pepper flakes
  • 1 tbs black pepper corns
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Why would I ever need over a half gallon of yellow mustard? I guess now I have an answer.
 
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AnOminous said:
I think that steel with holes type of thing is the best for home pizza cooking. Stones can blow me. Also I like the cast iron skillet method.
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Tbh I can't tell much difference between cooking with a metal sheet or pizza stone. But nothing feels worse than failing to transfer a raw pizza onto a stone and ruining the night. I just play it safe with metal these days.
 
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