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I made a skirt steak sandwich for husband, cooked with 2 kinds of rubs in a cast iron skillet, with yellow bell peppers, red onion, and cooked up some brussels sprouts to go with it.
Also has smoked gouda slices on the meat, and the bun is toasted with some fresh mozzarella from a mozz ball. Tiny bit of bbq sauce for taste.
Brussels are heavily buttered with a tiny bit of kosher salt and a bit of pepper.
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Betonhaus said:
I've discovered that there is no way to used canned cheese sauce in a recipe without it tasting nasty.
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Ballpark chili nachos? The Romans said hunger is the best sauce...

Anyway I'm going to post my recipe for cornbread. @JambledUpWords

Stan's Famous Cornbread
Notes: allowing the batter to rest lets the moisture penetrate the corn meal granules. If you like a softer crumb and more chewy texture, I recommend resting the batter before adding baking soda.

You will need:
An oven-safe skillet or saucepan
1 cup cornmeal
1-1.5 cups wheat flour (to taste. More white flour makes this taste more like a pancake.)
1/4c - 1/3c white or brown sugar
salt

1 to 1.35 cup milk
1/3 cup vegetable oil
1 egg

1 teaspoon of baking powder
up to 1.5 cups of mix-ins, such as fresh or frozen sweet corn kernels, pickled jalapenos, shredded cheese, raisins, bacon bits (per @Friend of Dorothy Parker); optional

butter, or peanut or avocado oil for the skillet.

Method:

1. Combine the dry ingredients.
2. In a separate bowl, combine the wet ingredients.
3. Allow the batter to rest in the fridge for 60 minutes or up to 3 hours. (See notes.)
4. Preheat your oven to 400F and place your oven-safe skillet on the center rack.
5. Once the oven and skillet are hot, add the butter (or alternative oil) and toss to coat the pan.
6. Carefully spoon the batter into the hot pan, and put it back in the oven.
7. Reduce the oven heat to 350F.
8. The corn bread will be ready in 25 minutes or so. Use the toothpick test if unsure about doneness.
9. To serve, invert the skillet on a cutting board and slice into wedges. Transfer the corn bread to a tortilla keeper to maintain freshness.

Done! Good luck and best wishes,
STAN
 
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Stan said:
Ballpark chili nachos? The Romans said hunger is the best sauce...

Anyway I'm going to post my recipe for cornbread. @JambledUpWords

Stan's Famous Cornbread
Notes: allowing the batter to rest lets the moisture penetrate the corn meal granules. If you like a softer crumb and more chewy texture, I recommend resting the batter before adding baking soda.

You will need:
An oven-safe skillet or saucepan
1 cup cornmeal
1-1.5 cups wheat flour (to taste. More white flour makes this taste more like a pancake.)
1/4c - 1/3c white or brown sugar
salt

1 to 1.35 cup milk
1/3 cup vegetable oil
1 egg

1 teaspoon of baking powder
up to 1.5 cups of mix-ins, such as fresh or frozen sweet corn kernels, pickled jalapenos, shredded cheese, raisins, bacon bits (per @Friend of Dorothy Parker); optional

butter, or peanut or avocado oil for the skillet.

Method:

1. Combine the dry ingredients.
2. In a separate bowl, combine the wet ingredients.
3. Allow the batter to rest in the fridge for 60 minutes or up to 3 hours. (See notes.)
4. Preheat your oven to 400F and place your oven-safe skillet on the center rack.
5. Once the oven and skillet are hot, add the butter (or alternative oil) and toss to coat the pan.
6. Carefully spoon the batter into the hot pan, and put it back in the oven.
7. Reduce the oven heat to 350F.
8. The corn bread will be ready in 25 minutes or so. Use the toothpick test if unsure about doneness.
9. To serve, invert the skillet on a cutting board and slice into wedges. Transfer the corn bread to a tortilla keeper to maintain freshness.

Done! Good luck and best wishes,
STAN
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CORRECTION: bacon drippings, not bacon bits (horrors)!!! It's the fat left from frying bacon in a pan.

This is the most Yankee cornbread ever. :\. Yummy, I'm sure, but true (Southern) cornbread has no/minimal sugar and flour (yes, I said I like it fluffy and sweet but tbh that's better for cornbread muffins). And I'm suspect of the lack of buttermilk and butter. And...chilling the mix? Girl.

I need to call my mom for a consult/therapy.
 
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Made some baby back ribs in the oven as I don't have a smoker. Made a brown sugar based dry rub with old bay, cayenne pepper, smoked paprika, thyme, salt, and pepper. I left the ribs in the fridge overnight with the rub. Then made a braising liquid with white wine, white wine vinegar, worcestershire sauce, honey, and garlic. Sealed with foil and baked low and slow in the oven. Then drained the liquid into a pot and reduced it to make a sauce that I tossed the ribs in. Highly recommend it. Very low effort and almost impossible to mess up and gives great results.
 
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After the horrifying failure of my biltong and the moldpocalypse I had to clean up I decided to go with something simple and made Korean Street Toast

I differed from the recipe only in making a smaller portion and using more eg, also in pre-sauteing the vegetables for a couple minutes and letting cool before mixing in the eg.

The end result was something exactly like you would get out the back of a truck. This is not a negative. I am genuinely surprised at how nice this was given the simple ingredients and technique. I was originally gonna pair with some mummified kimchi I have in the back of the freedge but decided against it to make sure I could actually taste it, and that was probably a good move.

Will almost certainly be making on the regular now, and will probably follow the recomendations I have found to fry a slice of ham with some cheese and adding that to the sammich, as that should really kick this into junk food heaven
 
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heisenbuug said:
Happy Valentine’s Day Kiwis! Presentation isn't great bc I was a retard with the graham cracker sprinkles but I made some strawberry cheesecake cookies and some oreo stuffed chocolates(not pictured).
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Those are pretty!

I made three very small cakes for Valentine's Day and they're definitely not winning any beauty contests but the cake itself was delicious. The frosting was just a store bought can I got on sale after Christmas, and it was peppermint flavored. I found it a tiny bit toothpasty in flavor, so I would have much prefered that this cake had a cream-cheese frosting with maybe some rasperry juice for color.

I would also have loved to do one with strawberries but my mom is allergic so I'd have to make sure it's bleedingly obvious which one has the strawberries.

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The ginger liqueur is finished!

So, I strain the big chunks out with a medium-sized strainer into a larger vessel I can pour from...

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Then I pour the liquid through a funnel containing a smaller strainer and a paper towel over it to filter out any remaining particulates to drain and store into a glass or porcelain vessel that is easy to pour from when serving.

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Here is the final product. You do not have to keep it in the refrigerator, but I like to, as I think that it tastes better when chilled.

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I had coupons and a discount for strawberries and cherries, so I made that muthafuckin JAM nigga.
Five pounds of strawberries, five pounds of cherries, juice of one lemon, and ten pounds of sugar made the most delicious jam that has ever graced this mortal realm. Everyone who I gave a jar to loved it, it’s that perfect Oma jam that’s just so fucking good.
I used an immersion blender, and it made the consistency nice and smooth.
 
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