- Joined
- Sep 3, 2014
Said fuck it and made some cold cuts sandwiches. Lemme tell you, mustard blending with mayo works out nicely for a turkey and cheese sandwich. It's also a great low effort changeup to have sometimes.
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Jul 8, 2020
Actually rather proud of how it turned out so I'm sharing it here. Slows cooked some chicken in leftover home made hot salsa, threw in two diced bell peppers, some chopped carrot, rough cut onion, and also some shredded gouda i wanted to use up, cooked on high for four hours, threw on pasta, delicious.
- Joined
- Jul 18, 2017
Did pork sirloin roast. Every recipe says put carrots, potato and onion around it, but my trick is carrots, onion and Apples. Add a little beef broth and roast away. The resulting juices at the bottom is cash money of savory and sweet. Plus Apples and Pork go together like Peanut Butter and Chocolate.
- Joined
- Feb 12, 2023
I made a pumpkin pie cheesecake with the cinnabon-flavored ghost protein powder and greek yogurt and it was amazing? Also 17g of protein with only like 427 calories per serving.
- Joined
- Aug 2, 2021
Recipe?
Anyway, this weekend I made lamb korma; the Pakistani kind with yogurt and spices marinade. It was good but imo following the recipe yielded meat that was a little too tender, it broke up in the sauce while eating it. Also the recipe was quite greasy, after it cooled it had solid chunks of yellow fat. So I need to trim the fat closer next time. I also had naan dough in the works for this meal, but it didn't rise in time for me to serve it with the curry and stir-fried asparagus.
Today I'm making bolognese sauce, aka ragu sauce, aka long-simmering meat sauce. There are a few tomato sauces I know that come together in a snap, this is not one of those. Like the lamb korma, you have to simmer it for ages before its ready. Upside is, the sauce tastes really great and only calls for a few easy to get ingredients. I'll edit the post to add a photo once it is done.
Tomorrow is pizza again, this time made on naan dough. We still got cheese and stuff from last pizza night so this should help us get rid of those little odds and ends of deli meat and veg in the fridge.
They really do. Other good combos: pork and sage, pork and mustard.
You live, you learn, you eat your mistakes. C'est la vie.
I'm more of an immersion blender person myself. But I already got a pretty tricked-out food processor and immersion blender, so getting a countertop blender just feels redundant.
Vitamix is also the brand of blender endorsed by Anders Behring Breivik for being tough enough to grind fertilizer pellets into explodable powder. So I guess if you're going to but a blender for the ages, get a Vitamix.
PS I'm happy to post recipes of the stuff I make just lmk if that is content you all would want.
Last edited:
- Joined
- Feb 12, 2023
@Stan
-2 cans pumpkin puree (normal sized, not the chode ones)
-2 scoops protein powder (Ghost, whey, Cinnabon, tastes more like frosting than anything)
-2 blocks cream cheese, softened
-4 eggs
-1 cup nonfat greek yogurt
-as much cinnamon and nutmeg as you want
-at least half a teaspoon of salt
-one cup of brown sugar (you can use monkfruit if you can stand it, would cut down on calories but my calcs are with real brown sugar)
-splash of vanilla extract
Blend all that shit together in a kitchenaid or food processor or with the arms god gave you, put into a parchment lined baking pan, and bake at 425 until it is just set (still has a little wiggle, like youre making a regular cheesecake). I have a gas oven and it took about 25-30 minutes. Let it cool down.
I got 8 huge pieces out of it with these stats:
427 calories per piece
41g carbs
17g protein
23g fat
3g fiber
Sorry I dont have exactish measurements, I kind of eyeball stuff a lot. If anyone needs exact measurements I can remake and weigh everything as I do it. I plan on making it again, it was great to take to work.
- Joined
- Mar 30, 2023
made some creamy mac n cheese with hot dogs in it. could've been better
Johan Schmidt
kiwifarms.net
- Joined
- Mar 21, 2020
Made a sunday roast with a leg of lamb, for my sister and her boyfriend. Haven't seen them in ages so it was nice to catch up and have a family meal.
I er, I forgot that lamb doesn't really shrink lol. I normally buy more beef than I'd need because beef has a tendency to shrink down; same with pork. But Lamb doesn't seem to. So the leg I ended up roasting was the approximate size and weight of a small dog. Very good though. Had it above the potato pan so the drippings went down into that and crisped the roasters. Some roasted carrots, steamed broccoli, meat juice gravy, and yorkshire puddings finished it off.
Cooked the lamb with a 'marinade' of rosemary, olive olive, mashed garlic, salt and pepper. Lamb has a strong flavour and I didn't wanna undercut it too much with the aromatics. Finished the whole thing off with napoleons for dessert; but we just split one between the three of us because the actual roast was massive, and we were all dying as a result. Good times. I do enjoy being the big gay and cooking a family meal for everyone.
Tomorrow will be lamb curry lol.
I er, I forgot that lamb doesn't really shrink lol. I normally buy more beef than I'd need because beef has a tendency to shrink down; same with pork. But Lamb doesn't seem to. So the leg I ended up roasting was the approximate size and weight of a small dog. Very good though. Had it above the potato pan so the drippings went down into that and crisped the roasters. Some roasted carrots, steamed broccoli, meat juice gravy, and yorkshire puddings finished it off.
Cooked the lamb with a 'marinade' of rosemary, olive olive, mashed garlic, salt and pepper. Lamb has a strong flavour and I didn't wanna undercut it too much with the aromatics. Finished the whole thing off with napoleons for dessert; but we just split one between the three of us because the actual roast was massive, and we were all dying as a result. Good times. I do enjoy being the big gay and cooking a family meal for everyone.
Tomorrow will be lamb curry lol.
- Joined
- Feb 26, 2023
I think I mentioned this before on my old account, but I still like making pottage. It's very easy to make and filling! Best of all, you can more or less customize it how you want.
- Joined
- Oct 31, 2020
Grandparents gave me 2 pieces of advice I still use to this day.
Grandfather: The only person who should smell you is the person you're dancing with. He saw me getting ready for work and wondered why I was wearing cologne around a bunch of guys.
Grandmother: Make a recipe according to directions once. Every time after that is to fix shit you don't like.
So most of my cooking is either a recipe I like, or something doctored to hell and back to suit my taste at the time.
Made bell pepper and green onion pancakes for dinner last night.
Standard pancake recipe minus the sugar and vanilla.
Dice bell peppers (I prefer red or yellow as they taste like not dirt)
Slice green onions and add to pancake mix
Cook as normal
Top with sour cream.
Grandfather: The only person who should smell you is the person you're dancing with. He saw me getting ready for work and wondered why I was wearing cologne around a bunch of guys.
Grandmother: Make a recipe according to directions once. Every time after that is to fix shit you don't like.
So most of my cooking is either a recipe I like, or something doctored to hell and back to suit my taste at the time.
Made bell pepper and green onion pancakes for dinner last night.
Standard pancake recipe minus the sugar and vanilla.
Dice bell peppers (I prefer red or yellow as they taste like not dirt)
Slice green onions and add to pancake mix
Cook as normal
Top with sour cream.
cold comfort
kiwifarms.net
- Joined
- Jul 20, 2023
Sautéed some onions, celery, garlic, and chili pepper with a pinch of salt. Added some aging spaghetti seasoning from the back of the cupboard, and ground ginger. Dumped in canned brown lentils and tomato cubes, brought to a boil and left to simmer until thickened, stirring in a splash of soy sauce toward the end. Served over polenta.
- Joined
- Apr 13, 2018
Roasted a duck for dinner a week or so ago.
Made a sauce to baste it with what I had on hand to wing it with.
Started with melted butter, some red wine mixed in, then apple jelly. Got it pretty hot while whisking then let it simmer for a while. Dropped a pinch of minced garlic in towards the end.
Just sea salt and pepper to season the bird.
Stuffed it with apple slices and a bit of rosemary.
Covered the bird with the sauce before it went in the oven, Drizzled more of the sauce on it at intervals while it cooked.
Granted I was stoned, but it was some kind friggin duck.
Made a sauce to baste it with what I had on hand to wing it with.
Started with melted butter, some red wine mixed in, then apple jelly. Got it pretty hot while whisking then let it simmer for a while. Dropped a pinch of minced garlic in towards the end.
Just sea salt and pepper to season the bird.
Stuffed it with apple slices and a bit of rosemary.
Covered the bird with the sauce before it went in the oven, Drizzled more of the sauce on it at intervals while it cooked.
Granted I was stoned, but it was some kind friggin duck.
- Joined
- Aug 10, 2023
I made a salmon for my boyfriend and myself. Marinaded it in some cheap sake, deep roasted sesame dressing, miso paste, grated garlic, and soy sauce. Topped with brown sugar and garlic/onion powder before I popped it in the oven at 375 for 18 min. I also made a glaze with soy sauce, maple, and pomegranate juice that I brushed on top after I was done. Topped with micro arugala and scallions. Came out pretty good, my boyfriend demolished the entire tray.
- Joined
- Aug 1, 2021
Friday, I made quesadillas with the leftover ribeye we had. Marinated the meat in lime juice, a bit of brown sugar, soy sauce, and garlic, and served it with the red salsa I've been making lately.
Saturday, I made burritos- chorizo, egg, potatoes, mexican-style rice, and a bit of cheese. Wanted to get more of the salsa out of the way, lol.
Sunday, I made a smoked salmon quiche with a green salad. I also made a tomato bisque for lunch that was a hit with the whole family.
Yesterday was a day from hell, super busy and nothing really went as seamlessly as it could have, you know those days where it seems like the entire world is conspiring to make your day shitty? Anyway, my husband offered to order pizza so we could just stay in once things calmed down and we ended up having a grand time so everything's cool now.
Today, fried rice with pork belly, I froze half of the pack I bought a week or two ago so I figured it's about time to use it.
Tomorrow, I'm making hot pot with a shitload of vegetables as well as fish balls (eel, octopus, and thai vegetable) and lamb rolls.
Saturday, I made burritos- chorizo, egg, potatoes, mexican-style rice, and a bit of cheese. Wanted to get more of the salsa out of the way, lol.
Sunday, I made a smoked salmon quiche with a green salad. I also made a tomato bisque for lunch that was a hit with the whole family.
Yesterday was a day from hell, super busy and nothing really went as seamlessly as it could have, you know those days where it seems like the entire world is conspiring to make your day shitty? Anyway, my husband offered to order pizza so we could just stay in once things calmed down and we ended up having a grand time so everything's cool now.
Today, fried rice with pork belly, I froze half of the pack I bought a week or two ago so I figured it's about time to use it.
Tomorrow, I'm making hot pot with a shitload of vegetables as well as fish balls (eel, octopus, and thai vegetable) and lamb rolls.
The meat locker had a thing going on because they were running out of room. So got some pork belly for a song along with some breakfast chops and trying their ground beef.
Decided tonight to just make some burgers. I've had some bad experiences with 'ground beef' before so broke out my tried and true test. Just top the burger with mayo and tomato.
The mayo will dilute any spices that may be in there. A grocery store has sold me pre-spiced ground beef before. The tomato, especially if it's a roma or other more acidic tomato, will bring out any off flavors.
These ones turned out okay. I mean they do butcher whole cows there so I didn't think it would be terrible, but once bitten twice shy and all that.
Might go with rafute for the pork belly because the only food item I will ever personally import arrived today in my Okinawan Black Sugar. Chinsuko doesn't taste right without that and lard.
Decided tonight to just make some burgers. I've had some bad experiences with 'ground beef' before so broke out my tried and true test. Just top the burger with mayo and tomato.
The mayo will dilute any spices that may be in there. A grocery store has sold me pre-spiced ground beef before. The tomato, especially if it's a roma or other more acidic tomato, will bring out any off flavors.
These ones turned out okay. I mean they do butcher whole cows there so I didn't think it would be terrible, but once bitten twice shy and all that.
Might go with rafute for the pork belly because the only food item I will ever personally import arrived today in my Okinawan Black Sugar. Chinsuko doesn't taste right without that and lard.
- Joined
- Mar 30, 2023
Fenaks red hot sauce comes in a powdered form, I used it as a dry rub on some chicken and made super creamy mac n cheese.
- Joined
- Dec 1, 2022
Roast pork stir fry (I cheated and brought pre cooked roast pork because its gods ingredient and if I cook it I will be liable for my own crashing entry into deathfats by eating an entire pork butt) I also rice mixed with basmati.
Please note the lack of gloop sauce. Please people stop making stir fry a soup. You need a third of the sauce you make or use. It's a coating of sauce not a gravy.
Laziest "croque madame" ever. Piece of toast. Largest ham you can find. Put in frying pan. Add your 2 eggs. Add slice of Swiss. Season. And cook ham till it gets a little bit crispy. You can cook this lid on or off. I like off for thar fried crisp. Layer onntoast with mustard!!!
Please note the lack of gloop sauce. Please people stop making stir fry a soup. You need a third of the sauce you make or use. It's a coating of sauce not a gravy.
Laziest "croque madame" ever. Piece of toast. Largest ham you can find. Put in frying pan. Add your 2 eggs. Add slice of Swiss. Season. And cook ham till it gets a little bit crispy. You can cook this lid on or off. I like off for thar fried crisp. Layer onntoast with mustard!!!
- Joined
- Sep 10, 2013
Mini jammy coffee cakes from the 100 Breakfast Treats cookbook by Sarah Kieffer, I have her other two cookbooks and they're fantastic. These cake out great and have a very soft and light texture while also having a good crunch from the topping.
I also prepped rice and hard boiled eggs for my work lunches, my Hello Kitty onigiri looked really cute for like, 5 seconds.
I also prepped rice and hard boiled eggs for my work lunches, my Hello Kitty onigiri looked really cute for like, 5 seconds.
- Joined
- Oct 31, 2020
How can I stop making bland food? I'm using the right spices for what I cook. I'm using Salt and Pepper, and yet I keep having my food come out bland. What am I doing wrong?