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Oven Roasted Chicken with lime, ginger, terragon and Rosemary Seasoning, cooked alongside some roasted green peppers and caramelised onions. With a side dish of sea salted Diced potatoes, Roast Asparagus with Sesame and Olive oil dressing. With A side Salad of Green leaves, Cherry tomatoes, Olive oil, Balsamic Vinegar and Fresh fetta. 🤤
 
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c-no said:
Found some soba noodles at an Asian market, bought em and boiled them for three minutes yesterday. Added some chopped up onion and bulb onion along with some sliced mushrooms. It was okay but it leaves me craving for the real shit and not some instant stuff I bought.

Edit: Forgot to mention that besides some meh noodles that were slightly better than the other instant stuff, I found packs of pouched Japanese curry. Makes for a good quick meal when it covers some white rice though I may as well buy the real stuff that requires actual cooking and not just boiling the pouch in hot water if I want a very good taste.
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I find a quick and easy fix for noodles that taste reasonable is: Boil a stock cube/jelly of your desired flavour with chilli flakes and a dash of soy sauce until you have a 'soup'. Add dried mushrooms, sliced spring onion, broccoli florets, etc and cook until the desired veg texture is NEARLY reached, add your noodles and at this stage add a FRESH egg to poach in the water. Pro tip, crack your egg into a sieve, swish it around to remove the looser albumen (which will go stringy in the water) from the exterior and then drop gently into a mug so you can EASE it into the water alongside the noodles. Serve with whatever the fuck you want on top. It's not entirely perfect, and it's certainly not authentic but it's super easy, extremely fast, cheap and delicious.
 
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I was bored fucking around on the internet a while back and somebody linked this recipe for Guinness beef stew in the KF chat, and I made it last night. Outside of cutting the vegetables and cutting and searing the steak, it's a pretty simple recipe too.

Its a pretty good recipe, I'd recommend it. That blog seems like a decent food blog too just from glancing at it.
 
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DuckSucker said:
I was bored fucking around on the internet a while back and somebody linked this recipe for Guinness beef stew in the KF chat, and I made it last night. Outside of cutting the vegetables and cutting and searing the steak, it's a pretty simple recipe too.

Its a pretty good recipe, I'd recommend it. That blog seems like a decent food blog too just from glancing at it.
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Not for a beef and Guinness traditional stew, but more of a general beef stew kind of thing - a couple years ago, I saw someone add soy sauce, minced up anchovies, Worcestershire sauce and fish sauce to a beef stew and thought they were brain damaged. Naturally, I gave it a try. Absolutely ridiculous savory smell while cooking and it makes the broth the highlight of the dish with the umami overload. He used gelatin as a thickening agent instead of flouring the meat, and that worked out well too, but I never remember to buy gelatin packets.
 
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It’s been too hot to cook so I made some spicy chicken salad with the usual veggies and added chipotle sauce. Also, I use a mix of chicken thighs and breasts for extra flavor.
 
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Oh Long Johnson said:
Not for a beef and Guinness traditional stew, but more of a general beef stew kind of thing - a couple years ago, I saw someone add soy sauce, minced up anchovies, Worcestershire sauce and fish sauce to a beef stew and thought they were brain damaged.
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Why all of them? Any one would be sufficient, all of them and you're completely overloading it. Did a chuck roast today, a splash of Worcestershire was the only one of those I used. Celery and onions for savories at the beginning, deglazed with beef broth, added more celery, potatoes, carrots at the end. The only other additions were garlic, tomato paste, bay leaves, and thyme.

No need to overdo the umami, the savories add plenty of that.
 
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AnOminous said:
Why all of them? Any one would be sufficient, all of them and you're completely overloading it. Did a chuck roast today, a splash of Worcestershire was the only one of those I used. Celery and onions for savories at the beginning, deglazed with beef broth, added more celery, potatoes, carrots at the end. The only other additions were garlic, tomato paste, bay leaves, and thyme.

No need to overdo the umami, the savories add plenty of that.
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I totally get your point. I always added Worcestershire myself and I've been making beef stew since I was a teen. The soy sauce alone sounds retarded. The dude's recipe didn't call for both anchovies and fish sauce - just one or the other. So, that's on me.

The only thing I can think of is that they layer somehow. I did a stew over the winter and I forgot the whole umami bomb thing. I came back in the house after it was cooking for a couple hours and all I can say is the smell is totally different. The flavor was alright but left me wishing I'd remembered. And I will likely go to the grave without understanding how 3-4 tbsp of random ingredients can make something smell so entirely different.

But your recipe there is basically the same as what I do, sans thyme.
 
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I made the little hand pie things again, this time with a sweet filling. I went down to a new produce stand in my town hoping to find blackberries, but didn't find any (I found lots of other delicious things though!) so I went with peaches instead. I kind of had no idea what I was doing other than needing 2 cups or so of filling for the dough. I blanched the peaches and peeled them, mixed them with a small amount of sugar and a splash of orange juice, filled the dough up and sprinkled the tops with sugar. Turned out really tasty, the fresh peach flavor still comes through and they're not too sweet.
I still want to try with blackberries!
 
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Dinner tonight is chicken parmesan, served with sauteed zucchini and garlic, and some cherry tomatoes. The zucchini, garlic, tomatoes, and basil in the chicken parm are all from my deck garden. I never much cared for parmesan until I got the good stuff that comes in the wedge, instead of the pre-shredded stuff.
 
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