- Joined
- Dec 28, 2014
Best I managed was a bunch of soft pretzels, printed at 10 for a dollar. It felt like the '40s or something.
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Dec 12, 2022
Bacon on a tray with parchment paper in the oven at 425F. Best way to do it.
DankSmoker
kiwifarms.net
- Joined
- Jun 30, 2021
All of your misprint scores are better than mine, I'm still going through the box of dates I got.
- Joined
- Dec 15, 2021
Mushroom gravy for a meatloaf which is basically my meatball recipe writ large.
Sautéed shiitake and crimini in butter then added shallots. The herbs I used were rosemary, thyme, and sage which I added to the sautéed components. After those cooked I added 2 table spoons of flour and a bit more butter and let the stuff cook a bit before adding some beef broth. Let that simmer and thicken then added some heavy cream.
I used store bought broth and rehydrated dried shiitakes and dried chanterelles.
Feel like I need something in iy, but I don’t hate it.
Made mashed potatoes (Russet, behead Yukon gold niggers, throw scalding hot water on Yukon Gold niggers, use a potato peelers on Yukon Niggers) and boiled like 7 cloves of garlic with the potatoes. Used heavy cream, sour cream, and butter, too.
Sautéed shiitake and crimini in butter then added shallots. The herbs I used were rosemary, thyme, and sage which I added to the sautéed components. After those cooked I added 2 table spoons of flour and a bit more butter and let the stuff cook a bit before adding some beef broth. Let that simmer and thicken then added some heavy cream.
I used store bought broth and rehydrated dried shiitakes and dried chanterelles.
Feel like I need something in iy, but I don’t hate it.
Made mashed potatoes (Russet, behead Yukon gold niggers, throw scalding hot water on Yukon Gold niggers, use a potato peelers on Yukon Niggers) and boiled like 7 cloves of garlic with the potatoes. Used heavy cream, sour cream, and butter, too.
- Joined
- Feb 2, 2020
Got myself a Pit Barrel Junior and I've been cooking smoked meats on it every once in a while. Here is some Duck smoked with Lumpwood charcoal and Applewood chunks. I've also done Lamb and Brisket. Very tasty. Will probably do some Pork Belly when I can afford it.
- Joined
- Jun 26, 2023
I made a coconut curry with white fish.
Then I made a chili con carne, my secret ingredients are fresh coffee, lots of garlic and as many types of chili peppers as you can find; adobo, ancho, arbol, chipotle and harissa paste.
The first night I had it with chicken sausages and broccoli and then I made chili fries.
Then I made a chili con carne, my secret ingredients are fresh coffee, lots of garlic and as many types of chili peppers as you can find; adobo, ancho, arbol, chipotle and harissa paste.
The first night I had it with chicken sausages and broccoli and then I made chili fries.
- Joined
- Oct 6, 2016
Mixed up some fresh shrimp with Old bay, minced garlic and just a smidge of basting oil with parsley, it’s been awhile since I’ve had the chance to make it and it tasted just as good as I remembered.
- Joined
- Sep 10, 2013
Tonight's dessert: Chocolate chip banana blondies that taste like a chocolate chip cookie and banana bread made sweet, sweet, love and had a baby.
- Joined
- Apr 2, 2023
One thing I definitely didn't expect making an account here is kiwi farmers know how to COOK holy shit!
Here's Häsche, Bavarian twist on bolognese with mayonnaise in the sauce, would've been cooler if I toasted the bread right
Here's Häsche, Bavarian twist on bolognese with mayonnaise in the sauce, would've been cooler if I toasted the bread right
- Joined
- Jul 18, 2017
Did white wine chicken breast. Every recipe called for chicken broth but I ignored that detail. Pounded some chicken breasts flat. Dredged them in salt, flour and Italian herb blend. Pan fried them in olive oil.
Set them aside, deglazed the pan with a generous helping of butter and white wine (Pinot). Sprinkled in some more flour and added the breasts back to the pan to simmer in the residual heat.
Shit was so cash.
Set them aside, deglazed the pan with a generous helping of butter and white wine (Pinot). Sprinkled in some more flour and added the breasts back to the pan to simmer in the residual heat.
Shit was so cash.
DankSmoker
kiwifarms.net
- Joined
- Jun 30, 2021
I made some chicken drumsticks but it appears my dog ate them all, motherfucker carefully took the tinfoil I put over it and left the plate undisturbed like I wouldn't notice. At least I got a couple bites in beforehand. Smashing success.
- Joined
- Mar 30, 2023
Is your dog ok? Chicken bones are very dangerous for dogs as they break into shards
- Joined
- Aug 1, 2021
Can't remember everything I made, but over the past week-ish, I've made-
Pasta carbonara.
Braised cabbage as a meal, I used to make it as a side but my husband would fill up on it and want more so now it's just the main event.
Vietnamese summer rolls with vegetables and vermicelli only for me, added shrimp for the kids and my husband.
A mockup of a bowl from a restaurant back home- Rice base, shredded beet, carrot, red cabbage, daikon, lettuce, sprouts, dulse, toasted sesame seeds, and I added edamame and shredded marinated tofu though it's usually served with only tempeh. The dressing is key and is mostly flavored with nutritional yeast, maple syrup, tamari soy sauce, and garlic.
I got little uncrustable molds to try to make sandwiches more attractive to our eldest who is starting school soon, and it's been a success but unfortunately, all they want to eat for lunch nowadays are ''sealed sandwiches'' which is a pain in my ass because that was supposed to be for lazy days and now he prefers them to the themed bentos I was looking forward to making every morning lmao.
Pasta carbonara.
Braised cabbage as a meal, I used to make it as a side but my husband would fill up on it and want more so now it's just the main event.
Vietnamese summer rolls with vegetables and vermicelli only for me, added shrimp for the kids and my husband.
A mockup of a bowl from a restaurant back home- Rice base, shredded beet, carrot, red cabbage, daikon, lettuce, sprouts, dulse, toasted sesame seeds, and I added edamame and shredded marinated tofu though it's usually served with only tempeh. The dressing is key and is mostly flavored with nutritional yeast, maple syrup, tamari soy sauce, and garlic.
I got little uncrustable molds to try to make sandwiches more attractive to our eldest who is starting school soon, and it's been a success but unfortunately, all they want to eat for lunch nowadays are ''sealed sandwiches'' which is a pain in my ass because that was supposed to be for lazy days and now he prefers them to the themed bentos I was looking forward to making every morning lmao.
DankSmoker
kiwifarms.net
- Joined
- Jun 30, 2021
I was worried about that but he seems unfazed, and he's chomped down bones before with no issue. Now I'm mainly just jealous that he got that chicken.
- Joined
- Dec 12, 2022
Haven't been posting here recently, I've have been making poverty dishes lately.
Like savoury minces and tomato chicken things with random vegetables, grain and legumes for volume.
I did treat myself to an organic steak from the local butcher.
Cut it in half and cooked it in a cast iron skillet with butter and garlic and added jus after resting/slicing. Looks a bit rarer than irl
Like savoury minces and tomato chicken things with random vegetables, grain and legumes for volume.
I did treat myself to an organic steak from the local butcher.
Cut it in half and cooked it in a cast iron skillet with butter and garlic and added jus after resting/slicing. Looks a bit rarer than irl
thejackal2
kiwifarms.net
- Joined
- Jan 20, 2023
Ribeyes in the air fryer for steak salad with mixed greens and a home made blue cheese dressing. I go back and forth between ribeye and NYS. Honestly I think I prefer NYS for most occasions. The little bits of ribeye that are closest to bone/fat are more flavorful but NYS is just a more consistent product. Ribeye can be TOO marbled. NYS is cheaper as well.
- Joined
- Mar 10, 2019
I'd want it a bit rarer. That steak is medium-well.
- Joined
- Sep 28, 2022
Chicken wings are cooking right now but that's the ending of this story. I've been moving and that means going through 5000 boxes in storage and figuring out what to get rid of and what to keep. That's where I found the ancient family Pyrex, couple of scratches on it but that's it. Many years ago we decided to keep it since it was part of our childhood and had a sentimental value. Didn't know what pyrex was at that point, it just looked like glassware.
Now I'm cooking chicken wings in one of the large ones! After six days of huffing and puffing up and down stairs taking a cold shower and eating wings seems like heaven on earth.
Now I'm cooking chicken wings in one of the large ones! After six days of huffing and puffing up and down stairs taking a cold shower and eating wings seems like heaven on earth.
- Joined
- Dec 28, 2014
Is it the good shit though? The good shit has a logo that looks like this:
ALL CAPS NO BULLSHIT. Borosilicate glass. This stuff will survive anything.
Then they switched to using soda-lime crap glass that can literally explode just in a microwave. That logo:
This lowercase shit is shitglass, pathetic trash.
The all caps glass is worth its weight in gold, the lowercase shit is garbage.
- Joined
- Mar 30, 2023
Yeah PYREX is good shit, pyrex is bad.
be careful though, I think i've heard that some of the new pyrex is being branded as PYREX in America. you should be able to tell by the thickness of the glass.
Speaking of glass, do people here prefer ceramic or glass plates (like Corelle, Ikea Oftast, Duralex, etc)? I got an Oftast set I use as my main set, but ceramic is nice for special events.