What Have You Cooked Recently?

[Helvítis Túristi]

I started out with some olive oil and 4 onions and stir-fried that to the mildly gelatinous stage, then threw in some carrots, garlic, tofu, and a bunch of yams. I forgot how much of a pain they are to cut so slowly sawing through them, I ran out of time with the stir-fry part and just added the water (and the reserved tofu water) and Japanese curry mix and chopped the yams into it laboriously.

Then put the lid on the dutch oven and into the stove for a long, low temperature cook. I've decided three hour at 250 but it might want more. It's already edible but I'm putting off eating it until it gets better than edible and to work up an appetite. About when it's done I'm going to make basmati rice to serve it over.

This is the curry mix, which is one of the better ones you can get without actually making it yourself.
View attachment 3244105
This is pretty nice stuff, and don't let "Extra Hot" intimidate you, Japanese concepts of hot aren't anything like, say, Thai concepts of hot. It has a smooth, mellow heat that comes on slowly and stays that way. Also, if you are shopping on the cheap it is nearly everywhere that has a section for Asian food, even a small one.

We'll see how it turns out. It's super heavy on the onions and yams, and I halved the main protein from two to one pound, and on top of that it's tofu.

The curry mix was $5 (but you can find it cheaper) and the "extravagant" part of it, with all other ingredients topping out at about $5 too. There are easily half a dozen meals in this so I hope I like it.

Never thought of adding yams to curry, will have to try it out. Do you think parsnips and celeriac would taste good as well?

 

[Usb2200a]

The green parts can certainly go in raw. White's... I would recommend putting them in earlier. See my initial post about fried rice.

Uncle Roger Teach You How to Make Rice (#shorts)

Experimenting with #shorts. What you think? What you think?

www.youtube.com

You don't need to get the really expensive one, though I will say it does a very good job.

Thanks for the YouTube link, I love Uncle Roger. I already have a couple of rice cookers but sometimes I like to make it in a cast iron pot or clay pot. I like the crust at the bottom of the pot.

 

[Takayuki Yagami]

Thanks for the YouTube link, I love Uncle Roger. I already have a couple of rice cookers but sometimes I like to make it in a cast iron pot or clay pot. I like the crust at the bottom of the pot.

I don’t, mostly because I find it really annoying to clean the residue from said crust.

 

[AnOminous]

Pickle juice-brined fried chicken.

After recently learning it was a thing, I have been reserving the brine in a pickle jar, and marinating chicken for 3 days before cooking.

It's a novel flavor in my kitchen, and becoming a routine favorite.

I've done this and it's a trick I ripped off some copycat Chick-Fil-A recipe. I'd do it more often if I ate fried chicken more often, which I am trying to avoid.

Thanks for the YouTube link, I love Uncle Roger. I already have a couple of rice cookers but sometimes I like to make it in a cast iron pot or clay pot. I like the crust at the bottom of the pot.

Lately I do it in a Dutch oven when I can, but unfortunately, I'm often doing something else with the Dutch oven at the same time. The Dutch oven method (which you almost have to eyeball for your individual stove) means you get to cook it at the exact temperature you want for exactly as long as you need so it's foolproof once you figure out the magic numbers.

And I don't really seek out that crust but if you do (or you just overcook it slightly) it isn't a disaster like it is on a stovetop.

My preferences for cooking techniques are often as simple as "can I do this drunk and still get it right every time?"

Never thought of adding yams to curry, will have to try it out. Do you think parsnips and celeriac would taste good as well?

Yes, I do. Celeriac was actually one of my original ideas but I couldn't obtain it. The general way I like to make a curry like this is that the onions are obliterated from existence but the entire curry is full of them. I used four big onions for this. Then I want the tougher root vegetables, radishes, celery, celeriac (have not tried this yet), yams, yuca, parsnips sound like a good idea, and similar stuff that is starchy and benefits from slow cooking.

Lots of it is already gone and I won't be surprised if none survives to be frozen.

Also my gripe with rice cookers is it seems like no matter what their default mode, it's ALMOST but not EXACTLY how I want it.

 

[Hollywood Hulk Hogan]

Meal prepping today. Got some chicken breasts in the oven with homemade seasoning. I forgot to coat them in oil first, but too late to take them out now.

Also made some homemade cajun-style black beans for meal prep. Usually I use pinto beans for that but figured I'd mix things up and had some dry black beans to use up. I prefer cooking pinto since they're easier to season correctly but might as well use them up

 

[AnOminous]

Falafel with tzatziki sauce and slivered cucumbers. Didn't have a pita so used a lightly toasted flour tortilla instead. No, I haven't gone full vegan or anything, also had a couple White Castle sliders. I seem to do that about twice a year and then remember why I hadn't.

 

[bean enjoyer]

Falafel with tzatziki sauce and slivered cucumbers. Didn't have a pita so used a lightly toasted flour tortilla instead. No, I haven't gone full vegan or anything, also had a couple White Castle sliders. I seem to do that about twice a year and then remember why I hadn't.

This sounds very good and made me hungry.

My coworker keeps microwaveable (?) White Castle sliders at work. It's been there for a while.

Meal prepping today. Got some chicken breasts in the oven with homemade seasoning. I forgot to coat them in oil first, but too late to take them out now.

Also made some homemade cajun-style black beans for meal prep. Usually I use pinto beans for that but figured I'd mix things up and had some dry black beans to use up. I prefer cooking pinto since they're easier to season correctly but might as well use them up

What's in your homemade seasoning?

Beans sound good.

 

[Foxymophandlemama]

Onion soup, very simple and quick

 

[thejackal]

Inflation has hit me hard and I'm trying to basically eat every meal for $5 or less. Right now that just means some sort of pasta and veggies OMAD style usually. I like to micro fast until about 7pm and then I just eat a huge ass bowl of pasta and veggies. I've been buying cheap ass pasta sauce in bulk and then just adding my own mushrooms, onions, garlic etc.

Yea, I'm basically back to that poor life. But it does taste good and is fairly healthy.

 

[retard strength]

Air fried some leftover eggplant ravioli. Flour, egg, bread crumbs with seasonings... came out well but I'm wishing they'd been mozzarella ravioli if I'm being honest.

 

[Nonconsentual Pronouns]

Inflation has hit me hard and I'm trying to basically eat every meal for $5 or less. Right now that just means some sort of pasta and veggies OMAD style usually. I like to micro fast until about 7pm and then I just eat a huge ass bowl of pasta and veggies. I've been buying cheap ass pasta sauce in bulk and then just adding my own mushrooms, onions, garlic etc.

Yea, I'm basically back to that poor life. But it does taste good and is fairly healthy.

Please be careful about getting your animal product-exclusive nutrients and remember that 2500 calories is still 2500 calories, regardless of being eaten all in one sitting. I'm hoping you can luck out with some killer deals at your local stores for meats, cheese and yogurt. Don't forget your fiber, as I'm sure we can all agree that nobody need ass cancer.

 

[Vampirella]

I made some serrano pickles a few weeks back and we finally tried them today. They came out good but not as spicy as I would have like. May need to add more serrano next time.

 

[Absolutego]

I've been on a brussels sprouts kick lately.

Cut stem off, cut in half length-wise. Drizzle in olive oil and add garlic salt and pepper, Bake at 350 for 35 minutes. Add some chicken stock if you got it. Shit is delicious

If you're into brussels sprouts and meal prep, give this recipe a try.
Made that for lunches last week and it was damn fine.

 

[murph]

Parmesan fish. Pretty quick prep, must mix a bit of mayonnaise with some parmesan, put it on the whitefish filets, sprinkle with breadcrumbs if you have them, bake at 400F for about 10 minutes or until it flakes. I don't garnish with green onion, just serve it on the side.

 

[AnOminous]

I've been buying cheap ass pasta sauce in bulk and then just adding my own mushrooms, onions, garlic etc.

Try making it starting with straight tomatoes. Canned works fine. Even if you buy the premium crap like San Marzanos it's not going to cost much more and might cost less. I make a really simple marinara with just plum tomatoes, canned, with the stuff they're packed in discarded, with a splash of olive oil, some oregano, less than a half teaspoon of sugar, and roasted garlic. Depending on how it looks I might thicken it a bit with tomato paste.

Then I either just eat it like that (or use it as pizza sauce), pep it up with whatever vegetables make sense or add a meat, or even just something like some anchovy paste or fish sauce.

Red beans and rice are another great poverty food you can make in a million different ways. I always look for cheap ham hocks for them.

Another recommendation if you can muster the autism is when you make a huge batch of some simple fare like this, portion it out into airtight containers immediately and freeze whatever you won't eat before it spoils. Speaking of which, despite having made an enormous batch of curry earlier in the week, it's almost entirely gone now with maybe one or two servings left for the freezer. The whole thing cost $10, I got something like 10 small meals out of it, and the most expensive part of it was simply $5 for the curry cubes. A curry worthy of Shrek, the highest volume of any ingredient was over two pounds of roughly chopped onions.

Please be careful about getting your animal product-exclusive nutrients and remember that 2500 calories is still 2500 calories, regardless of being eaten all in one sitting.

Large batches are your friend but not eaten all at once. The good thing about staple-heavy basic bitch dishes is they let you stretch what's probably most precious if you're poor yet carnivorous, the meats. For just a bit of time, you can turn a mediocre or even poor cut of meat into something delicious (except eye of round fuck that stuff).

If you stretch your dollars you can find yourself at the end of the month with enough to splurge. You can even be cheap on a per meal basis with that, too. One of my favorite poverty restaurant tricks was Mexican restaurants that would have lunch specials with shockingly enormous amounts of food that you could literally turn into three meals. A lot of hole in the wall bodega type stores have a kitchen in the back where they make basic fare. This was mostly rice, beans and a meat, much like the red beans and rice I'd make in big batches and top with whatever meat I could scrounge up.

Anyway it can be fun to figure out how to stretch a dollar and food somehow tastes better if you know you spent $2 flat per meal and it's better than stuff you've bought for 10x the price in a restaurant.

 

[Hollywood Hulk Hogan]

If you're into brussels sprouts and meal prep, give this recipe a try.
Made that for lunches last week and it was damn fine.

I might give that a try with a few adjustments next time I meal prep

 

[XYZpdq]

making your own pasta sauce even from cans of of shit is soooo much better than "sugar, guest starring tomato sludge"

tonight was that costco chicken from last Friday, not bad yet but could use a solid cooking
stripped the meat, chopped an onion and a carrot and a half, a pack of golden curry with appropriate water and a dash of that Xiaaio SHWOu wine crap I was on about a few days back

dank af

 

[Darkholme's Dungeon]

Inflation has hit me hard and I'm trying to basically eat every meal for $5 or less. Right now that just means some sort of pasta and veggies OMAD style usually. I like to micro fast until about 7pm and then I just eat a huge ass bowl of pasta and veggies. I've been buying cheap ass pasta sauce in bulk and then just adding my own mushrooms, onions, garlic etc.

Yea, I'm basically back to that poor life. But it does taste good and is fairly healthy.

Grab some tofu, bok choi, fried bread crumbs and make it into soup. Eat it all, then pour more water and boil it again to drink the rest.

You have now made the legendary Emerald colored pearls with white jade soup that an emperor used to eat when he was a beggar.

 

[C.U.N.T.]

Pickled a dozen eggs tonight in 1 cup of leftover pickled jalapeno vinegar, 2 cups regular vinegar, salt and some sugar brought to boil, black peppercorns, garlic and sliced onion.
Looking forward to trying them next weekend, I usually do eggs in a soy/katsuobushi based mix.

 

[Goyslop Muncher]

Mexican rice. I followed this recipe

https://youtu.be/29zuOShXVGk

It was good. The texture was perfect fluffy rice. It didn't quite taste right but it was close. It was slightly bitter. I maybe did too much tomato paste. I wonder if Mexican restaurants put sugar in their rice to cut the bitterness. Also used avocado oil and maybe I should have used a more flavorless oil.