- Joined
- Jul 22, 2021
Coq au vin in my new pressure cooker. Not a very photogenic dish but it was nice and hearty, had it with mashed potatoes and chives.
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Mar 4, 2015
Yum! I get chickens from my neighbor when they stop laying and I always make Coq au vin. It's great because it makes it easier to clean the birds when you don't have to worry about defeathering them and saving the skin.
- Joined
- Nov 8, 2021
I did a dry run of smoking chicken quarters. I used hickory smoke and 1/4 pieces of chicken. I'm going to spatch-cock a duck for Christmas and smoke it with apple wood. I tossed some orzo in a rice cooker and had it with a garbonzo bean salad with tomatoes, onions, and apple cider vinegar.
My mom wants me to make pork belly with crispy skin for Christmas. I hate this dish so much. In the past couple of years, pork belly has been made famous by too many chefs. You need 9000+ autism to research how pork belly is made between all the Asian countries. I bought a 54 blade meat tenderizer because the easiest way to cook this shit is to poke it with a million holes and stick rock salt on top.
You also have to hope that the cut of pork belly you get doesn't have a bunch of hair and nipples on it.
My mom wants me to make pork belly with crispy skin for Christmas. I hate this dish so much. In the past couple of years, pork belly has been made famous by too many chefs. You need 9000+ autism to research how pork belly is made between all the Asian countries. I bought a 54 blade meat tenderizer because the easiest way to cook this shit is to poke it with a million holes and stick rock salt on top.
You also have to hope that the cut of pork belly you get doesn't have a bunch of hair and nipples on it.
- Joined
- Feb 15, 2020
It's the most wonderful time of the year! Made tamales (though, with my mom - very sorry if you lost her ❤):
But yours look prettier.
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- Joined
- Nov 19, 2015
It's been almost a year since I posted so here you go, all my favorite cooking highlights from my kitchen in 2021:
Gingerbread cookies
All-clad pan-seared ribeyes cooked to 130
Apple pie with hand-picked apples and homemade crust
Lemon, fennel, and pork Ragu with pappardelle
Beef bourguignon with special guest appearance by Nessie
Pene a la vodka
Country fried steak with mash and mac and cheese
Cherry pie
Pollo sofrittos
Orange souffle with grand marnier creme anglaise
Blood orange marmelade
Bonus round Nessies in their element
@Null I make a mean chicken and dumplings, same recipe here but I used egg noodles while short on time. I'd cook you dumplings.
Merry Christmas everyone and keep fine-tuning your home cooking skills. Wishing you the best in 2022, be bold, make something new, learn something hard, and never stop improving.
Gingerbread cookies
All-clad pan-seared ribeyes cooked to 130
Apple pie with hand-picked apples and homemade crust
Lemon, fennel, and pork Ragu with pappardelle
Beef bourguignon with special guest appearance by Nessie
Pene a la vodka
Country fried steak with mash and mac and cheese
Cherry pie
Pollo sofrittos
Orange souffle with grand marnier creme anglaise
Blood orange marmelade
Bonus round Nessies in their element
@Null I make a mean chicken and dumplings, same recipe here but I used egg noodles while short on time. I'd cook you dumplings.
Merry Christmas everyone and keep fine-tuning your home cooking skills. Wishing you the best in 2022, be bold, make something new, learn something hard, and never stop improving.
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- Joined
- Oct 30, 2021
That post is just sheer, epic win. If you can get it anywhere, try to make jam out of rose hip berries. It has a powerful, unique taste that will greatly spruce up any sweet food. A pie with it would make for an awesome celebration meal.
Good job on all that tasty stuff!
- Joined
- Jan 20, 2019
Tales from the Poor Man's file. Poor man's hamburger meat patties/jerky.
When you are broke as fuck, sometimes the simple things like in this case jerky is out of reach so I went into my file and grabbed something I used to cook a lot. Now I make batches of this stuff.
So here it is.
1 pound of hamburger meat.
Onion powder
Garlic powder
Salt and Pepper.
Optional teriyaki sauce, Orange Ginger.
Mix your seasoning that you choose to put into the meat. I did not put in the amounts of seasoning because that is up to you on what you want but here is the important part.
1. make tiny balls of meat to be flattened.
The next picture shows 2 rulers, rolling pin and plastic wrap. You are going to take these meat balls and flatten them as shown on picture below.
Place the flatten patties on to a screen sheet and into the oven @170 degrees starting heat. This is a long term affair so I like to start the cooking and do something else. Otherwise adjust your heat accordingly. The purpose is to slowly dry them out without burning it. so you may want to pat the oil down and flip them as needed.
Once you get the patties to your type of stiffness, as those patties will stiffen up, go ahead and add your sauce. Slather it on good and cook it until it is glazed over. I used both Teriyaki and Orange Ginger Sauce.
Now of course depending on how dry you want it this will last for a few days. I like mine with some moisture and a lot of sauce.
Now in my area Tillamook beef sticks go for $12.00 +tax for 11.2 oz.
My 1 pound of 11 meat jerky patties cost me at the most $4.00 including seasoning and electricity used.
And you get to choose what kinds of sauces to have if any. I will say that my wife loves these and these jerky patties go fast, so I spend all day cooking up 10 pounds of the stuff. And that's $40 dollars of so. But again these things go away reallllll fast. (Note) It's actually a lot cheaper when you do it in bulk.
This is a no brainer to enjoy a little luxury if you are a bit on the broke side. Cooking is one of the things that made me wealthy. It is not because I'm some guy in a cooking show. It's because of myself being homeless and having to learn how to cook.
And in doing so a whole world was opened up to me in flavors as well as you know what I am going to say.....
Saving money for the future.
So being poor does not mean you have to eat poor. You just have to think out of the box to get some good food in the belly.
When you are broke as fuck, sometimes the simple things like in this case jerky is out of reach so I went into my file and grabbed something I used to cook a lot. Now I make batches of this stuff.
So here it is.
1 pound of hamburger meat.
Onion powder
Garlic powder
Salt and Pepper.
Optional teriyaki sauce, Orange Ginger.
Mix your seasoning that you choose to put into the meat. I did not put in the amounts of seasoning because that is up to you on what you want but here is the important part.
1. make tiny balls of meat to be flattened.
The next picture shows 2 rulers, rolling pin and plastic wrap. You are going to take these meat balls and flatten them as shown on picture below.
Place the flatten patties on to a screen sheet and into the oven @170 degrees starting heat. This is a long term affair so I like to start the cooking and do something else. Otherwise adjust your heat accordingly. The purpose is to slowly dry them out without burning it. so you may want to pat the oil down and flip them as needed.
Once you get the patties to your type of stiffness, as those patties will stiffen up, go ahead and add your sauce. Slather it on good and cook it until it is glazed over. I used both Teriyaki and Orange Ginger Sauce.
Now of course depending on how dry you want it this will last for a few days. I like mine with some moisture and a lot of sauce.
Now in my area Tillamook beef sticks go for $12.00 +tax for 11.2 oz.
My 1 pound of 11 meat jerky patties cost me at the most $4.00 including seasoning and electricity used.
And you get to choose what kinds of sauces to have if any. I will say that my wife loves these and these jerky patties go fast, so I spend all day cooking up 10 pounds of the stuff. And that's $40 dollars of so. But again these things go away reallllll fast. (Note) It's actually a lot cheaper when you do it in bulk.
This is a no brainer to enjoy a little luxury if you are a bit on the broke side. Cooking is one of the things that made me wealthy. It is not because I'm some guy in a cooking show. It's because of myself being homeless and having to learn how to cook.
And in doing so a whole world was opened up to me in flavors as well as you know what I am going to say.....
Saving money for the future.
So being poor does not mean you have to eat poor. You just have to think out of the box to get some good food in the belly.
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- Joined
- Dec 28, 2014
This is great, this is exactly how you fund those prime rib roasts and such. My opinion is do not bother with the grinding, just go straight to the jerky part. That's literally the only way to use such a worthless cut of beef as, for instance, eye of round.
Turn it into jerky, though, and it's delicious.
- Joined
- Dec 31, 2020
How long do you cook yours in the oven for? Is it an all day thing?
My great-grandad made bombass jerkey from whatever animal he could kill. He would dry out for days and days in some small modified part of his garage. I can't justify paying $8 for a teeny tiny bag of the stuff.
My great-grandad made bombass jerkey from whatever animal he could kill. He would dry out for days and days in some small modified part of his garage. I can't justify paying $8 for a teeny tiny bag of the stuff.
- Joined
- Jan 20, 2019
3 to 4 hours if you got a decent oven. When I cook it is usually I'm cooking all day and/or doing all of my chores.
Oh yea Eye of round is great for Jerkying. I've got a few recipes on tough meat like that. I used hamburger meat as I taught by a 91 year old Irishman on a few things... The bugger was right on a few things. I don't see Eye of round at my local market but I do see it at the bulk grocery store.
I'll be throwing a few more recipes on eating well on a budget in the near future.
- Joined
- Oct 30, 2021
Bog standard unleavened bread.
Put flour and salt together, mix. Pour the right amount of oil and water on the mix and knead into dough, until it is just the right consistency. Flatten until the dough is roughly as thick as a hand. Cook for 20-25 minutes, enjoy.
Seasoning, flour type etc. are all up to you.
- Joined
- Nov 19, 2015
Some of my favorite meals are cheap throw-together cheap ingredients. I absolutely love homemade curry. I do cauliflower and chickpeas for Friday since I don't eat meat on that day. A single bottle of garam masala, turmeric, and, curry powder can make dozens of meals.
- Joined
- Dec 31, 2020
Borscht. Again. Can't recommend it enough.
The Potatomatic 2000
kiwifarms.net
- Joined
- Jul 27, 2019
Never had or cooked it, so would appreciate a recipe. I generally love beets, so it could work.
Before Christmas, I made some nice Japanese curry, because feasting starts tomorrow.
- Joined
- Dec 31, 2020
Here's the recipe as I have it written down in plain text. It's in metric and for a slow cooker, it's very forgiving though so hopefully it can be of some use. There's plenty of recipies out there though if not.
Borscht
Ingredients
60 gram butter
2 brown onions (300g), chopped finely
500 gram beef chuck steak, cut into large chunks
1 cup (250ml) water
750 gram beetroot, chopped finely
2 potatoes (400g), chopped finely
2 carrots (240g), chopped finely
4 tomatoes (360g), chopped finely
1 litre (4 cups) beef stock
1/3 cup (80ml) red wine vinegar
3 dried bay leaves
4 cup (320g) finely shredded cabbage
2 tablespoon coarsely chopped fresh flat-leaf parsley
1/2 cup (120g) sour cream
Method
Melt half the butter in a large frying pan over medium heat; cook onion, stirring, until soft. Transfer onion to the slow cooker.
Melt remaining butter in the same pan over medium-high heat; cook beef, stirring, until browned all over. Transfer beef to the slow cooker. Add the water to the same frying pan; bring to the boil, then add to the slow cooker.
Add beetroot, potato, carrot, tomato, stock, vinegar and bay leaves. Slow cook on low for 8 hours.
Discard bay leaves. Remove beef from soup; shred using two forks. Return beef to soup.
Stir cabbage into soup; cook, covered, on high, about 20 minutes or until wilted. Stir in parsley.
Serve topped with sour cream.
Ingredients
60 gram butter
2 brown onions (300g), chopped finely
500 gram beef chuck steak, cut into large chunks
1 cup (250ml) water
750 gram beetroot, chopped finely
2 potatoes (400g), chopped finely
2 carrots (240g), chopped finely
4 tomatoes (360g), chopped finely
1 litre (4 cups) beef stock
1/3 cup (80ml) red wine vinegar
3 dried bay leaves
4 cup (320g) finely shredded cabbage
2 tablespoon coarsely chopped fresh flat-leaf parsley
1/2 cup (120g) sour cream
Method
Melt half the butter in a large frying pan over medium heat; cook onion, stirring, until soft. Transfer onion to the slow cooker.
Melt remaining butter in the same pan over medium-high heat; cook beef, stirring, until browned all over. Transfer beef to the slow cooker. Add the water to the same frying pan; bring to the boil, then add to the slow cooker.
Add beetroot, potato, carrot, tomato, stock, vinegar and bay leaves. Slow cook on low for 8 hours.
Discard bay leaves. Remove beef from soup; shred using two forks. Return beef to soup.
Stir cabbage into soup; cook, covered, on high, about 20 minutes or until wilted. Stir in parsley.
Serve topped with sour cream.
- Joined
- Apr 19, 2019
Made some white chocolate and cranberry cookies
- Joined
- Jan 2, 2017
no photos but we did elk cuts for "yule" or solstice or whatever. my partner is into that woo shit so we made elk, a mushroom saute with 5 varieties and red bell pepper for topping, and smashed potatoes at the side.
good bottle of red to go with it, for him, and a glass of tawny port at the end, for me.
I'm doing pheasant from my last hunt for Christmas, thinking of trying this native local wild rice I got from an injun stall at the farmer's market for a side dish but haven't used it before and have no idea what to do along with it. we've got a patch of raddichio still going in the side yard so I may slice and roast those up.
edit: @Onion Guide I'm stealing that borscht to use later. I'll write it out on a index card in bad cursive, stain it up, and tell my partner I found another grandma recipe. that's how I get anything cooked by him. I do all the meat cooking, he does the rest. it's hard to get him to cook unless it's treasured grandma cards though.
double edit: if he wasn't terrified of this website I'd worry that that could dox me.
good bottle of red to go with it, for him, and a glass of tawny port at the end, for me.
I'm doing pheasant from my last hunt for Christmas, thinking of trying this native local wild rice I got from an injun stall at the farmer's market for a side dish but haven't used it before and have no idea what to do along with it. we've got a patch of raddichio still going in the side yard so I may slice and roast those up.
edit: @Onion Guide I'm stealing that borscht to use later. I'll write it out on a index card in bad cursive, stain it up, and tell my partner I found another grandma recipe. that's how I get anything cooked by him. I do all the meat cooking, he does the rest. it's hard to get him to cook unless it's treasured grandma cards though.
double edit: if he wasn't terrified of this website I'd worry that that could dox me.
Last edited:
Lorelei
kiwifarms.net
- Joined
- May 23, 2020
Nothing. I can't eat anymore of not feeling well. But I would LOVE to eat
pizza with ansjovis,the salty fish and capers
McDonalds
vegetable soup
lasagna
meat with saté
Well everything that has tons of salt in it is welcome here. I pee 60 times a day so not weird losing my salt.
pizza with ansjovis,the salty fish and capers
McDonalds
vegetable soup
lasagna
meat with saté
Well everything that has tons of salt in it is welcome here. I pee 60 times a day so not weird losing my salt.
Lorelei
kiwifarms.net
- Joined
- May 23, 2020
nomnomnom. Weight 49, 160 tall not having anorexia.Pickled onions are amazing and work with pretty much any dish. I use them on chili dogs (it's good, I swear!)
That looks delicious.I just bought a wok fairly recently, so I'm hoping to get in on that action soon.
Had the niece and nephew over on Friday, so I made pizza. I started a cold rise dough two days prior, and it turned out really tasty:
(Yes, that's salami. I found out too late that my pepperoni had spoiled, and decided to try it out. Other than not shrinking properly, it was actually not bad as a topping.)
- Joined
- Sep 10, 2013
Made cookies with my grandma as we do every year- we talk about making linzer cookies each time and finally did, it took a long-ass time but they look so pretty!
We also made ginger cookies and spicy chocolate snickerdoodles. They turned out so good, grandma bought a new stove recently so I think that helped the texture of the cookies. They often don't spread very much when we make them at her house and stay in a ball shape.
Bonus pic of one of our helpers investigating
We also made ginger cookies and spicy chocolate snickerdoodles. They turned out so good, grandma bought a new stove recently so I think that helped the texture of the cookies. They often don't spread very much when we make them at her house and stay in a ball shape.
Bonus pic of one of our helpers investigating
