- Joined
- Mar 11, 2017
Microwave omelet with vegetables and cheese and topped with avocado. I actually found that it works well enough in the microwave. Not the same result as a pan. But faster.
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Aug 7, 2017
Take some prunes and put them into some light alcohol like wine for a couple of hours. If you don't want any booze, then just put them in the warm water for 30 min. Then put them in the colander and let them drip for some time. Take creme fresh and mix it with a powdered sugar for your taste, add vanilla and cinnamon. Then take some roasted almonds and stuff each individual prune with almond or two. Them put one layer of stuffed prunes into a bowl and pour your creme fresh over, then add another one and addd creme fresh, then coat the last layer with creme fresh and put a bowl in the fridge for 24 hours or longer, you want those nuts to soften up. Then dust it with cocoa powder and enjoy. Now you know how heaven tastes like.
- Joined
- Jul 12, 2019
I honestly have no idea, I think the stock to cheese ratio was off or something. It just didn't come together the way it was supposed to, you know? We've done it successfully in the past. It was just really weird, I think it just wasn't meant to be lol.
- Joined
- Mar 10, 2019
Do you have a blender? It might be cheating but it can rescue a sauce that's split.
- Joined
- Jul 12, 2019
We do and I didn't even think about it at the time, we even have an immersion blender hanging around here somewhere! Thanks for the reminder, I'll try to keep it in mind if it happens again. We've still got.. quite a bit of cheese, so there's a decent chance of trying again once we're over how gross it looked when it wouldn't come together, lol.
- Joined
- Dec 29, 2021
- Joined
- Mar 14, 2021
Hornyjail1969
kiwifarms.net
- Joined
- Jun 28, 2021
Home made pizza once a week.
- Joined
- Mar 10, 2019
I wouldn't necessarily say that it's better, just that it's vastly different. It's a salted, cured, salami-like beef product that's shaved into paper-thin slices. Find the cheapest, thinnest, most processed beef sandwich meat that's legal for them to sell in your country, and that's probably a decently close match.
- Joined
- Sep 3, 2014
That's cursed but I kind of understand the gastronomic logic. I don't just get why though you didn't just make some loaded cheese fries thing instead. The pizza'd have been better if you added something that wasn't also a carb into it.
- Joined
- Mar 14, 2021
Cut out potatoes in my diet and have been having fried cabbage for a side instead. It's really nice .
just add some butter and olive oil to a pan, add your chopped cabbage (add a lot because it'll shrink right down) salt, pepper and a teaspoon of apple cider vinegar. Fry it for about 20 minutes, let it char a little if you like it that way.
just add some butter and olive oil to a pan, add your chopped cabbage (add a lot because it'll shrink right down) salt, pepper and a teaspoon of apple cider vinegar. Fry it for about 20 minutes, let it char a little if you like it that way.
Maybe pastrami then?
- Joined
- Mar 10, 2019
TC-P
kiwifarms.net
- Joined
- Jul 29, 2020
- Joined
- Mar 14, 2021
Let me know how it goes!
I think the vinegars the key, just a teaspoon, it won't taste pickled just brings out the flavour more.
There'll be a few recipes for it online. I normally go through them then adapt them to whatever I have in the house.
- Joined
- Dec 27, 2015
one of my new favourite dishes is chicken vindaloo, as per one of Madhur Jaffrey's recipes
the stuff you get from takeaways is little more than radioactive slop with chilli added for heat - this recipe is quite involved, and requires you to make a paste from cumin seeds, dried chilli, black peppercorns, a cinnamon stick, black mustard seeds*, fenugreek seeds*, salt, brown sugar, vinegar, and a blended raw onion, before adding it to the main mix, and it makes the end result a sour, thrillingly hot and wonderfully rich taste explosion - truly the king of curries
it's the blended raw onion and shit-ton of garlic that make up the bulk of its hotness
* these are hard to come by outside Asian supermarkets - if you can't get hold of them, nigella/black onion seeds and ground fenugreek work just as well
the stuff you get from takeaways is little more than radioactive slop with chilli added for heat - this recipe is quite involved, and requires you to make a paste from cumin seeds, dried chilli, black peppercorns, a cinnamon stick, black mustard seeds*, fenugreek seeds*, salt, brown sugar, vinegar, and a blended raw onion, before adding it to the main mix, and it makes the end result a sour, thrillingly hot and wonderfully rich taste explosion - truly the king of curries
it's the blended raw onion and shit-ton of garlic that make up the bulk of its hotness
* these are hard to come by outside Asian supermarkets - if you can't get hold of them, nigella/black onion seeds and ground fenugreek work just as well
- Joined
- May 8, 2020
Made a couple bone in ribeyes seasoned with salt, pepper, and garlic and cooked in red wine and butter. Red wine really helps red meat taste even more savory, so these didn't disappoint! I was a bit lazy with the sides, tater rounds and roasted brocolli.
- Joined
- Jan 29, 2021
So, I have a short story about my most recent dish. Now, enchiladas are one of my favorite "mostly canned" recipes I do, and I had a craving for them a couple days ago, I had the tortillas, the cheese, and the cans of enchilada sauce. Now, everyone who knows me knows I prefer chicken breast, black beans, and white rice as my go to filling, but I only had beef so I thought I would enjoy it slightly less (chicken just meshes better with black beans and white rice). One problem: I had less than a cup of rice left and I had forgotten to buy more. I was resigned to using it with just black beans but then my eye caught on a can of refried beans I had bought in case I wanted to do taco salads. I shrugged and said, "Meh, let's try it and hope it's good."
It was. It doesn't beat my go-to but it is the stuff to use when I go with a beef filling from now on. The refried beans married the beef then had their honeymoon in the tortilla while swinging with the sauce, spices, and cheese. The flavors came together so incredibly well I was honestly a little shocked after my first bite. Always happy when an experiment works out.
It was. It doesn't beat my go-to but it is the stuff to use when I go with a beef filling from now on. The refried beans married the beef then had their honeymoon in the tortilla while swinging with the sauce, spices, and cheese. The flavors came together so incredibly well I was honestly a little shocked after my first bite. Always happy when an experiment works out.
somethingmcsomething
kiwifarms.net
- Joined
- Jan 27, 2020
Last night I sous vidededed a 1.5lb USDA prime NY strip for 2 hours at 54c, then cut it into slices and then a quick brown in butter and garlic and onto some french bread.
Tonight I made Kraft mac and cheese.
Tonight I made Kraft mac and cheese.
cowboytakeshi
kiwifarms.net
- Joined
- Mar 13, 2021
I got real busy this week so I've made a lot of rice bowls since they're quick. Rice cookers are mandatory unless you're actually good at the stove top method. My favorite one was with stir fried sweet potato, mushroom, leek, and a soft egg. Topped with furikake (the seaweed kind is the best imo) and some soy sauce. BBQ sauce would also be good
- Joined
- Jan 14, 2020
Today I made a big batch of brown rice with carrots, celery, onion, parsley, chicken bouillon, leftover rotisserie chicken, salt, pepper, paprika, and hot sauce. Oh and tons of garlic. I saw this technique where you slice an entire garlic bulb in half horizontally and put it on top. After it was done cooking, the garlic is very smooth like butter and you just smear it into the rice. Very tasty highly recommend.