- Joined
- Sep 19, 2019
Practice makes perfect, you'll do good next time.
Recently I made homemade garlic fried rice with a bit of stir fried vegetables, it was good.
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
Recently I made homemade garlic fried rice with a bit of stir fried vegetables, it was good.
- Joined
- Jan 14, 2020
Chicken tortilla soup. Turned out really good and i have more soup for days.
I cooked it in an instant pot for 30 minutes instead of a dutch oven. The shredded chicken is good but i think I'd prefer it diced.
natashaskitchen.com
I cooked it in an instant pot for 30 minutes instead of a dutch oven. The shredded chicken is good but i think I'd prefer it diced.
Chicken Tortilla Soup Recipe - NatashasKitchen.com
Chicken Tortilla Soup is so satisfying with shredded chicken, corn, beans, and tortilla strips. Tortilla soup is an easy weeknight dinner.
natashaskitchen.com
- Joined
- Oct 3, 2022
instant pot it's gonna probably end up mostly shredded even if you dice itChicken tortilla soup. Turned out really good and i have more soup for days.
I cooked it in an instant pot for 30 minutes instead of a dutch oven. The shredded chicken is good but i think I'd prefer it diced.
Chicken Tortilla Soup Recipe - NatashasKitchen.com
Chicken Tortilla Soup is so satisfying with shredded chicken, corn, beans, and tortilla strips. Tortilla soup is an easy weeknight dinner.
leftovers
plate -
white flour tortilla
on it -
shredded cheddar
big glob of that chicken stuff I made
another plate on top
nuke for 90s
fold and close, let it sit for a couple of minutes so it's not as molten
very dank shit
Xiphias
kiwifarms.net
- Joined
- Aug 22, 2019
Made a bunch wontons and froze them in little snack-sized bags. Going to eat them for breakfast for a few days.
Ingredients
I tried a few of them fresh. They were ok, but I think I need to add more salt next time.
Ingredients
- Pork mince (1 pound)
- Spring onions
- Cornflour (1 heaped tablespoon)
- Egg
- Salt, to taste
- Store-bought wonton skins
I tried a few of them fresh. They were ok, but I think I need to add more salt next time.
- Joined
- Jul 12, 2021
- Joined
- Dec 28, 2014
I usually let it bloom in warm water with a dash of sugar to make sure the yeast is still alive before wasting flour. This usually only takes about five minutes and if it doesn't your yeast is dead.
- Joined
- Apr 13, 2022
Visited a friend yesterday who just came from a grueling 12-hour shift and surprised him with some food i made. I whipped up some beer batter (dark beer, sifted flour, salt, baking soda, garlic powder, sweet paprika powder) and fried some onion rings with that. I soaked chopped eggplant in saltwater with tons of dried thyme and rosemary for an hour, took them out, patted them dry and also battered and fried them with the beer batter. Pan-fried some Schnitzels, prepared the classic way: Tenderized the meat first, then soaked them in beaten egg, put in flour and afterwards in breadcrumbs, shallow-frying in a mixture of sunflowerseed oil and butter.
All in all, a pretty good meal, the onion rings were especially tasty.
Edit: Made one of my favourite childhood poverty dishes today (though with current food prices it's far removed from a poverty meal), i call it German Lasagna. Haven't had it in forever. The base is cooked maccheroni, then i mixed in diced ham and onions and a can of peas and carrots. Whipped up a besciamella and poured it over the ingredients, shredded cheese on top and also some german hayflower cheese i had laying in my fridge for a while and which needed using up. I let it rest, covered in tinfoil, for 10 minutes and then eat. My mother didn't bother to make a besciamella when i was a kid and just used heavy cream instead, it's tasty that way, too.
Proffessional photography:
All in all, a pretty good meal, the onion rings were especially tasty.
Dude, it happens from time to time. Be happy that you wasted only relativly inexpensive ingredients.
I'd eat at your place, looks very tasty and i like that bowl you served the food in.
Edit: Made one of my favourite childhood poverty dishes today (though with current food prices it's far removed from a poverty meal), i call it German Lasagna. Haven't had it in forever. The base is cooked maccheroni, then i mixed in diced ham and onions and a can of peas and carrots. Whipped up a besciamella and poured it over the ingredients, shredded cheese on top and also some german hayflower cheese i had laying in my fridge for a while and which needed using up. I let it rest, covered in tinfoil, for 10 minutes and then eat. My mother didn't bother to make a besciamella when i was a kid and just used heavy cream instead, it's tasty that way, too.
Proffessional photography:
Last edited:
- Joined
- Dec 28, 2014
The bummer is waiting several hours or even a day or more before realizing it just isn't going to rise, ever.
- Joined
- Jan 14, 2020
I fucked up a roux the other day and i kept trying to save it and it just got worse and i wasted so much butter and milk. Don't sunk cost fallacy, just start over and pay attention.
- Joined
- Dec 28, 2014
Supposedly a bit of ice water fixes this, instead of more milk. I can't vouch for that personally.
- Joined
- Jun 2, 2020
Recently I had to clear out some room in the freezer, so I thawed out a few containers of an attempt at pulled pork (it was my first shot at the stuff, wasn't great but wasn't terrible) and spun my wheels on what to do with it. Finally decided to make a chili with it and some chili powder that one of my co-workers gave me; it's made from cayenne peppers he grew and ground himself, and holy fuck that stuff is absolute rocket fuel. I've been using the leftovers for cheapass Frito pies since I couldn't be bothered to make a pan of cornbread to go with it, but it's still been good eatin' at work.
DankSmoker
kiwifarms.net
- Joined
- Jun 30, 2021
Gonna make more chili today, but first an omelet to get me going.
a terminal posture
kiwifarms.net
- Joined
- Sep 19, 2019
Collard greens with smoked turkey leg and cornbread.
- Joined
- Jul 7, 2021
Testing out my mom’s pecan pie recipe in a frozen crust in preparation for Thanksgiving
a terminal posture
kiwifarms.net
- Joined
- Sep 19, 2019
If you like thin crust you can make it yeastless:
125 g flour
70 g water
1 tbsp oil
1/4 tsp salt
Make the dough then roll it out to 1/16". You need to make it thin or it's not going to work. Put it in the bottom of a 450-500 deg oven for 10 minutes.
DankSmoker
kiwifarms.net
- Joined
- Jun 30, 2021
Pecan pie always just makes me think of bugs. Fuckin' delicious.
- Joined
- Jul 7, 2021
Give it a few years and we will be faux pecan pie with bugs.
- Joined
- May 8, 2020
Time to make pumpkin cheesecake for Thanksgiving. Mom's already making a ton of food for the main course, the least I can do is make dessert. Standard cheesecake filling recipe mixed with some canned pumpkin over a grahamcracker crust. Nothing too crazy, but delicious nonetheless.
- Joined
- Feb 27, 2018
Winter had a little premature skeet across my region over this past week and I decided to do a few rounds of cinnamon rolls to figure out the best ones to make for Thanksgiving pass-around dishes and Christmas morning.
What I learned along the way:
What I learned along the way:
- A little imitation maple in addition to vanilla is the way to go for that holiday breakfast taste without making the whole thing taste like french toast.
- High gluten mixed with all purpose flour gives the best rising structure and unravelability in the finished product, bread flour by itself doesn't hold up as well even with an egg and a ton of kneading.
- Despite what copycat recipes across the internet would have you believe, melted butter alone does not make a good copycat Cinnabon center. Use straight sweetened condensed milk drizzled on top while they're warm for that.
- If you want the full beetus experience in every bite, plan both an icing and a frosting. By far the winning combination turned out to be deliberately fucking up an ermine by putting it on warm buns so it melts into the center and following it up when they're fully cool with cream cheese frosting. Don't do a butter or condensed milk pour if you're using the ermine, but it's leaps and bounds better than a powdered sugar glaze with only a little more prep work.