WardTrangler
kiwifarms.net
- Joined
- Apr 4, 2024
Made another salad of carrots, celery, onion, garlic, salt and pickle juice. Then lightly pan fried a couple of unseasoned basa fillets, sliced them up and threw them on top.
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
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- Joined
- Jan 19, 2020
Frying up some tendies tonight with some Louisiana style batter. Box suggests using it with fish, but should work just as well if I dredge them in egg. Gonna steam some broccoli, carrot, and cauliflower
- Joined
- Feb 3, 2023
London broil and cold-start french fries. I cut the fries a bit too small so they cooked faster and were a bit more well done than I was expecting. Was nice other than that. The cold-start method was very straight forward and the easiest one I've tried. Double fried is still better in my book, but the cold-start is great for a small batch.
8reallybigbirds
kiwifarms.net
- Joined
- Jun 21, 2025
Went to the farmers market, got me some good stuff. Summer fucking rocks.
Egg salad sandwhich and fresh peaches. I used both sweet and dill pickles in the salad and some fresh dill and red onion - beautiful. Yes I left a mess on my counter shut up.
Egg salad sandwhich and fresh peaches. I used both sweet and dill pickles in the salad and some fresh dill and red onion - beautiful. Yes I left a mess on my counter shut up.
- Joined
- Dec 28, 2014
I went and got a bunch of fancy cheese, Blue Stilton and Halloumi and the like, but then when I got home, just made up a sick grilled Elvis sandwich on sourdough (fried bananas peanut butter and bacon).
- Joined
- Jan 19, 2020
Wanna follow up the tendies turned out great. I mixed some old bay into the breading, which was already spiced. They came out surprisingly hot. Which I'm not sure if it was actual spicy heat or sodium "heat". Didn't seem to dry me out or make me feel bad idk
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- Joined
- Dec 16, 2019
Pork belly, eggs, and rice with Japanese style BBQ sauce.
- Joined
- Jan 1, 2021
Grilled up some oysters and served with a ponzu butter sauce with green onions.
- Joined
- Mar 11, 2025
Made some mediocre sausages
- Joined
- Oct 23, 2020
Made some amazing cowboy baked beans today.
3 15oz cans of canned van camps pork and beans undrained
1 15oz can of canellini beans drained
1 15oz can red kidney beans drained
1/2 lb Applewood smoked bacon
1 lb 80/20 ground beef
1 16oz link of kielbasa
1 red bell pepper
1 green bell pepper
1 large yellow onion
1 jalapeno
4 large cloves garlic
1 cup BBQ sauce (a sweeter one like Sweet Baby Rays
1/2 cup ketchup
2 tbsp Coleman dry mustard
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp Fish sauce
1 tbsp Apple Cider Vinegar
1/2 cup molasses
1/4 cup brown sugar
1 tbsp chili powder
1/2 tbsp onion powder
1/2 tbsp garlic salt
1 tbsp cracked black pepper
In a big Dutch oven, cook the bacon until crispy
Remove bacon and cook the kielbasa until nice and browned and crispy and set aside
Cook the hamburger in the bacon and kielbasa grease then remove. Drain a bit of the remaining grease if there's an excessive amount but leave a good bit in the pot to cook the vegetables.
Chop up the onion, peppers, and jalapeno and then combine with all the dry spices and salt and pepper and cook them down until translucent. Then add the garlic and cook a bit more until the garlic is done.
Add the beans and meat to the pot and then stir in the wet ingredients.
Cook uncovered in the oven at 350 for an hour and a half
3 15oz cans of canned van camps pork and beans undrained
1 15oz can of canellini beans drained
1 15oz can red kidney beans drained
1/2 lb Applewood smoked bacon
1 lb 80/20 ground beef
1 16oz link of kielbasa
1 red bell pepper
1 green bell pepper
1 large yellow onion
1 jalapeno
4 large cloves garlic
1 cup BBQ sauce (a sweeter one like Sweet Baby Rays
1/2 cup ketchup
2 tbsp Coleman dry mustard
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp Fish sauce
1 tbsp Apple Cider Vinegar
1/2 cup molasses
1/4 cup brown sugar
1 tbsp chili powder
1/2 tbsp onion powder
1/2 tbsp garlic salt
1 tbsp cracked black pepper
In a big Dutch oven, cook the bacon until crispy
Remove bacon and cook the kielbasa until nice and browned and crispy and set aside
Cook the hamburger in the bacon and kielbasa grease then remove. Drain a bit of the remaining grease if there's an excessive amount but leave a good bit in the pot to cook the vegetables.
Chop up the onion, peppers, and jalapeno and then combine with all the dry spices and salt and pepper and cook them down until translucent. Then add the garlic and cook a bit more until the garlic is done.
Add the beans and meat to the pot and then stir in the wet ingredients.
Cook uncovered in the oven at 350 for an hour and a half
- Joined
- Jan 4, 2021
Tempura chicken with orange sauce. It's too hot to run the oven, today. Better to just turn on the fryer for about five minutes, and the wok for ten.
- Joined
- Jul 30, 2024
Does anyone have ideas on what to make with a garden-fresh eggplant? It looks like I’ll have one ready to go in a couple of days.
- Joined
- Jan 4, 2021
I'm in the mood for ratatouille. Or, if you don't want to buy other veg, eggplant al forno is really tasty.
- Joined
- Jan 19, 2020
It can't be that bad if it wasn't Ralph or the Amazing Atheist's sausage.
Made some smoked ham hash with twice smoked ham, potato, vidalia onion, salt, and black pepper
- Joined
- Dec 28, 2014
It's amazing how many things are vastly improved with just a little fish sauce.
Also made a rack of baby back ribs.
a terminal posture
kiwifarms.net
- Joined
- Sep 19, 2019
Pasta a la Norma
Eggplant 'caviar'
- Joined
- May 12, 2015
That and MSG are my secret ingredients.
- Joined
- Jun 21, 2021
Not really "cooked" per se, but I decided to try a bit of a riff on the French jambon buerre sandwich for shits and giggles.
Started with a take and bake demi baguette, crisped it up in the oven and let it cool to about body temperature before slicing. Slathered both halves with a nice layer of Kerrygold and then piled on some serrano ham and prosciutto (2:1 ratio). After that, added some shaved (btw, fuck cheese-specific slicing tools - just use a vegetable peeler) manchego cheese on top of the ham and as a last minute addition, warmed a bit of apricot jam in the microwave and spread a thin layer of that onto the top part of the bread over the butter.
My dudes, that sandwich was life-affirming, if not necessarily life-changing. Give it a shot.
Started with a take and bake demi baguette, crisped it up in the oven and let it cool to about body temperature before slicing. Slathered both halves with a nice layer of Kerrygold and then piled on some serrano ham and prosciutto (2:1 ratio). After that, added some shaved (btw, fuck cheese-specific slicing tools - just use a vegetable peeler) manchego cheese on top of the ham and as a last minute addition, warmed a bit of apricot jam in the microwave and spread a thin layer of that onto the top part of the bread over the butter.
My dudes, that sandwich was life-affirming, if not necessarily life-changing. Give it a shot.
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- Joined
- Jul 28, 2024
Eggplant parmesan/lasagna, baba gangoush, moroccan stew, brinjal curry, roasted eggplant boats with your choice of filling, moussaka, stir fried eggplant, fried eggplant, or just sear it with some salt and pepper in olive oil.
- Joined
- Aug 2, 2021
In honor of @Forsaken Wanderer I’m publishing a recipe for Not A Microwave Pie. This recipe features things to make it extremely accessible for Mooty to prepare, such as:
Metric units!
Use of spice blends!
Make ahead option in order to pre-cook pies for the week!
Ingredients:
500g minced beef, lamb, or a mixture thereof
2 carrots (about 130g)
1 medium onion (about 150g)
3 medium celery ribs (about 100g)
15 ml oil (neutral vegetable oil)
50g of wheat flour (optional)
150mL white wine or beer or stock
Montreal steak seasoning blend (McCormick) 1 large spoonful + to taste
Salt and pepper to taste
Mustard (optional)
250-300mL frozen peas
About 750g of mashed potatoes (see spoiler.) Leftover mash potatoes are fine for this.
1 large egg
Equipment:
Knife, cutting board, large pot or Dutch oven. Cookie sheet/sausage tray for safety.
1 pie dish, casserole dish, or 4 smaller oven safe ramekins.
Optional: food processor to chop vegetables faster. Silicone brush to apply egg wash to pies.
Scalfani shot: here’s all the stuff you will need
Steps:
1. Cut your onion, carrot, and celery into small, even pieces. A food processor makes quick work of this. Keep the onion seperate from the carrot and celery. They should be about this big:
A little larger than this is OK but it will increase the amount of time the veg will saute.
2. Get your dutch oven and place it on the stovetop on medium high heat. Add a little vegetable oil, and then once it's hot add your minced meat, the initial spoonful of steak seasoning, and stir continously to combine and brown the meat.
3. Once the meat loses its raw red color, add the onions. Cook for about 5-8 minutes or until the onion bits start to become translucent.
4. Add the chopped celery and carrot. Cook for another 5 minutes or so.
5. Add your flour (if you have it) and stir to combine. Cook for about 1 minute.
6. Add the wine/beer/stock. Stir to combine, scraping the bottom of the pan to loosen any brown bits that are stuck (these have a nice flavor). Taste the filling and adjust the seasoning to taste (in my case I added a little more salt and a bit of mustard.)
7. Get your pie dish or ramekins. Spoon the meat filling into the bottom of the dish, portioning it out equally if you're using ramekins.
8. Layer the frozen peas on top of the meat filling.
9. Spoon the potatoes over the peas and try to cover the tops of the pies evenly.
10. (optional) Whisk your egg with about 10ml water in a small bowl. Spoon or brush the egg wash over the pies. This is optional but makes the tops look more appealing.
11. (optional) Make ahead option: You can cover the pie(s) with plastic and refrigerate for a few days, allowing you to prep meals ahead of time.
12. When you're ready to bake, Preheat your oven to 185 Celsius. Once hot add the prepared pies (place these on a baking sheet, it makes the pies a lot easier to remove from the oven and will catch any leaks or drips.) Bake for 30ish minutes (smaller pies) or up to 50 minutes for a larger pie.
Mostly the ingredients are already fully cooked, so you just want it heated through and the tops browned. Theoretically pies like these could be heated in a microwave from this point but it would definitely taste better baked in the oven.
Serve hot and enjoy.
Metric units!
Use of spice blends!
Make ahead option in order to pre-cook pies for the week!
Ingredients:
500g minced beef, lamb, or a mixture thereof
2 carrots (about 130g)
1 medium onion (about 150g)
3 medium celery ribs (about 100g)
15 ml oil (neutral vegetable oil)
50g of wheat flour (optional)
150mL white wine or beer or stock
Montreal steak seasoning blend (McCormick) 1 large spoonful + to taste
Salt and pepper to taste
Mustard (optional)
250-300mL frozen peas
About 750g of mashed potatoes (see spoiler.) Leftover mash potatoes are fine for this.
1 large egg
Equipment:
Knife, cutting board, large pot or Dutch oven. Cookie sheet/sausage tray for safety.
1 pie dish, casserole dish, or 4 smaller oven safe ramekins.
Optional: food processor to chop vegetables faster. Silicone brush to apply egg wash to pies.
Scalfani shot: here’s all the stuff you will need
Steps:
1. Cut your onion, carrot, and celery into small, even pieces. A food processor makes quick work of this. Keep the onion seperate from the carrot and celery. They should be about this big:
A little larger than this is OK but it will increase the amount of time the veg will saute.
2. Get your dutch oven and place it on the stovetop on medium high heat. Add a little vegetable oil, and then once it's hot add your minced meat, the initial spoonful of steak seasoning, and stir continously to combine and brown the meat.
3. Once the meat loses its raw red color, add the onions. Cook for about 5-8 minutes or until the onion bits start to become translucent.
4. Add the chopped celery and carrot. Cook for another 5 minutes or so.
5. Add your flour (if you have it) and stir to combine. Cook for about 1 minute.
6. Add the wine/beer/stock. Stir to combine, scraping the bottom of the pan to loosen any brown bits that are stuck (these have a nice flavor). Taste the filling and adjust the seasoning to taste (in my case I added a little more salt and a bit of mustard.)
7. Get your pie dish or ramekins. Spoon the meat filling into the bottom of the dish, portioning it out equally if you're using ramekins.
8. Layer the frozen peas on top of the meat filling.
9. Spoon the potatoes over the peas and try to cover the tops of the pies evenly.
10. (optional) Whisk your egg with about 10ml water in a small bowl. Spoon or brush the egg wash over the pies. This is optional but makes the tops look more appealing.
11. (optional) Make ahead option: You can cover the pie(s) with plastic and refrigerate for a few days, allowing you to prep meals ahead of time.
12. When you're ready to bake, Preheat your oven to 185 Celsius. Once hot add the prepared pies (place these on a baking sheet, it makes the pies a lot easier to remove from the oven and will catch any leaks or drips.) Bake for 30ish minutes (smaller pies) or up to 50 minutes for a larger pie.
Mostly the ingredients are already fully cooked, so you just want it heated through and the tops browned. Theoretically pies like these could be heated in a microwave from this point but it would definitely taste better baked in the oven.
Serve hot and enjoy.
Mashed potatoes:
Ingredients:
800g potatoes (I recommend gold potatoes but any type is ok)
50g butter
75ml (ish) milk or cream
salt and pepper to taste
Equipment: large pot for boiling potatoes. A wooden spoon or potato masher/ricer.
Optional: Peeler
1. Fill your large pot with like 1-2 liters water and add a generous spoonful of salt. Start boiling the water and peel your potatoes.
2. peel and quarter the potatoes. Add to the salted boiling water and let cook for 30 minutes or so or until the potatoes are tender when poked with a fork.
3. Sieve out the potatoes, reserve some of the boiling water.
4. In a mixing bowl, mash potatoes and add the butter, milk/cream, salt, and pepper. Taste, adjust seasoning, and then mash until smooth. If you need more liquid to achieve your preferred consistency you can add some of the water the potatoes were boiled in.
5. Can be eaten on its own as a side dish or used for Not A Microwave Pie, above.
Ingredients:
800g potatoes (I recommend gold potatoes but any type is ok)
50g butter
75ml (ish) milk or cream
salt and pepper to taste
Equipment: large pot for boiling potatoes. A wooden spoon or potato masher/ricer.
Optional: Peeler
1. Fill your large pot with like 1-2 liters water and add a generous spoonful of salt. Start boiling the water and peel your potatoes.
2. peel and quarter the potatoes. Add to the salted boiling water and let cook for 30 minutes or so or until the potatoes are tender when poked with a fork.
3. Sieve out the potatoes, reserve some of the boiling water.
4. In a mixing bowl, mash potatoes and add the butter, milk/cream, salt, and pepper. Taste, adjust seasoning, and then mash until smooth. If you need more liquid to achieve your preferred consistency you can add some of the water the potatoes were boiled in.
5. Can be eaten on its own as a side dish or used for Not A Microwave Pie, above.
