- Joined
- Dec 28, 2014
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
derpherp2
kiwifarms.net
- Joined
- Jan 3, 2020
In the sense that graham crackers are 5 bucks vs like a buck for some generic cake mix, or better yet. Just using flour I already have.
Also I'm using baking dishes for the more recent ones so it's twice as wide as normal cheesecakes.
- Joined
- Dec 28, 2014
I can get a box for a buck. It isn't even really a cheesecake like that.
derpherp2
kiwifarms.net
- Joined
- Jan 3, 2020
Cheesecake squares, whatever. Either way I don't eat graham crackers either so I'm trying to figure out how to just use a cake as the bottom part. Preferably on a baking dish so I can portion smaller sizes. Also if I was making actual cake I'd just make it in layers.
It's why I'm confused about the greek yogurt bit. Apparently it's some magic voodoo shit on self-rising dough and you can make pizza with it now???
The origins of this is because I saw this thing at a buffet that looked and tasted like a cheesecake, but had a cake at the bottom. In the same shape as cheesecake bars
So I'm trying to figure that out in this angle as well. While at the same time I left the cake tins at someone's house during the parties two weeks ago, and I'm using the muffin cups to try and make this muffin from fresh and easy that had streusel topping and blueberry muffins in the future, preferably via air frying: so in the future when making desserts I can make muffins in batches, cakes in the oven, and I have no fucking idea using the stove.
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- Joined
- Apr 2, 2023
Been experimenting with taco pizza at work recently. House made salsa taquera, our usual cheese blend with a bit of cheddar and monterey in it, then either beef or chicken.
The beef is pretty generic taco beef but the chicken I grill with a cumin/cayenne/cinnamon/garlic/salt rub and then dice and toss in lime juice.
It gets cooked then topped with sour cream and the usual taco toppings. Needs more tweaking but it's coming along nicely! Might have to put the cheddar on at the end, it gets to greasy in the pizza oven.
Hyperbolic Steroids
kiwifarms.net
- Joined
- Sep 7, 2019
Maybe it's a texture thing? I was going to suggest for the cultures but the flour is self rising so it wouldn't need them lol.
Kit Marz
kiwifarms.net
- Joined
- Mar 31, 2022
I made something simple, but really delicious last night. I tossed some baby potatoes and carrots in olive oil and a spice blend I made and put them in a sheet pan. Then I tossed some chicken thighs in the same olive oil and spice blend and put it on a roasting rack over the vegetables and baked them. Very cheap, easy, quick, and delicious meal. Will definitely do it again maybe with different vegetables and/or spices to mix it up.
The spice blend I used was paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and pepper. Next time I might use rosemary, sage, and fresh lemon. Maybe some cardamom to enhance the citrus taste.
The spice blend I used was paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and pepper. Next time I might use rosemary, sage, and fresh lemon. Maybe some cardamom to enhance the citrus taste.
- Joined
- Feb 4, 2013
Okay, now here's where I'm gonna go off the rails a bit and probably incite debate:
Please tell me that you put refried beans on it, my taco pizzas and really any good taco pizza requires them or else it just doesn't taste right. Shit I freely admit I just grab a can of Rosarita and throw them on there when I'm making it
It looks fantastic by the way
- Joined
- Jan 29, 2021
My guess you're actually finding recipes for "two-ingredient dough" which is just self-raising flour and greek yogurt. It makes for tasty flatbreads; I make it whenever I have curry.
- Joined
- Apr 2, 2023
Oh fuck that's a fantastic idea. I tried with black beans but I'm stopping off at the grocery store one day before work this week and snagging some, you might've just made the dish.
- Joined
- Dec 12, 2022
I made a chocolate buttercake to use up some leftover ingredients. It came out a bit dry, I substituted baking powder and vinegar for 2 of the eggs and didn't get it right. Better luck next time.
Eating some of the pot of chilli I made yesterday. I used 2:1 beef:pork mince, added some chipotle puree and fresh jalapeno and okra from the garden. These are going in the freezer.
Whole beef tenderloins have been cheap so I've been cutting them up into fillets. I usually season one side with kosher salt and garlic powder, and the other with kosher salt and cracked black pepper. Then they rest in the fridge for about 3 days before going into the freezer. These are starting their journey. Yes I forgot to trim the silver skin.
Eating some of the pot of chilli I made yesterday. I used 2:1 beef:pork mince, added some chipotle puree and fresh jalapeno and okra from the garden. These are going in the freezer.
Whole beef tenderloins have been cheap so I've been cutting them up into fillets. I usually season one side with kosher salt and garlic powder, and the other with kosher salt and cracked black pepper. Then they rest in the fridge for about 3 days before going into the freezer. These are starting their journey. Yes I forgot to trim the silver skin.
- Joined
- Aug 10, 2023
Felt devious. Had too much hanwoo aka korean wagyu. Made soup. Today was a good day.
- Joined
- Mar 30, 2023
I can't tell if you're trolling or in a completely different tax bracket.
- Joined
- Aug 10, 2023
I just happen to have a bunch in my fridge. I fry it and eat it when I'm hungry. The drippings are good too. Maybe tomorrow I'll cook the unused meat to make something cool.
- Joined
- Mar 10, 2019
I don't think it's even possible (or legal) to purchase Korean beef (hanwoo) outside of Korea, or Malaysia, to which I believe they only just began exporting beef in the last year. But within the country, partly because of their restrictive export laws preventing international demand from jacking up Korea's domestic beef prices, I understand that it's reasonably affordable compared to what you'd otherwise probably assume wagyu would cost. Think somewhere in the ballpark of about halfway between the price points of USDA prime beef and the lower end of Japanese wagyu.
Especially when you're cooking it at home, I'd imagine its cost to be no more than what you'd spend going to a reasonably nice steakhouse for dinner. A special occasion, but not once in a lifetime, unless of course you had to plan an entire trip to Korea to taste it.
- Joined
- Aug 10, 2023
This was on sale for 14,000 won or just under $11 usd lol lol I'm not rich, I just enjoy good food. I eat this a few times a month. It's not exactly easy to get hanwoo outside of Korea. I'm lucky that I can bullshit with "nice" food. Sad I gotta go to bing chilling land soon. Food here is the best
Fried-Rice12
kiwifarms.net
- Joined
- Jan 5, 2024
THIS IS HERESY!
How can you turn top tier Korean BBQ beef into soup stock?
Heresy aside, the dried anchovies are nice.
I like to chuck some in plain congee along with some roasted seaweed snack.
- Joined
- Aug 10, 2023
Because I get the opportunity to eat this basically whenever I feel like it because I can get it cheap and easily. I don't even feel bad about this one. It's just bibigo seolleongtang and fried hanwoo.
- Joined
- Mar 10, 2019
That's very affordable. What was the weight on that, around 300ish grams/half a pound or so I'd guess?
- Joined
- Aug 10, 2023
About 200 grams. Amazing marbling and it was practically melting it in my hand as I placed it in the pan. I dumped the meat juice in the soup and it made it a lot better. I might make a nigiri type thing with the rest tomorrow with some yuzu zest. I like to bake cake with yuzu peel and juice, always comes out amazing.