- Joined
- Nov 2, 2017
Cream of Chicken soup. Really nice for the cold days.
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Mar 17, 2018
Haven't actually cooked it yet (except the sauce, and that doesn't count)
Korean BBQ pork riblets (5 pounds of them), marinade day 1 (noon):
Marinade day 2, moved the bottom pieces to the top (9am, 21 hours marinaded):
The sauce is pretty simple. (I made 2 batches for this massive load of meat) 1 cup soy sauce, 3/4 cup brown sugar, 1/4 cup of water, 2 tablespoons chili paste, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon grated ginger, 1 tablespoon grated garlic, 1-1/2 teaspoons sesame oil, and about 1/2 teaspoon of black pepper. Oh, and a tablespoon of corn starch for thickening. If you don't want to cook the sauce itself I suggest leaving out the starch.
The meat is soaked in about half of the sauce I made, diluted with 1 cup of water and another tablespoon of rice vinegar for the marinading process. Gonna let it sit for another 30 hours before I decide to broil it up.
Korean BBQ pork riblets (5 pounds of them), marinade day 1 (noon):
Marinade day 2, moved the bottom pieces to the top (9am, 21 hours marinaded):
The sauce is pretty simple. (I made 2 batches for this massive load of meat) 1 cup soy sauce, 3/4 cup brown sugar, 1/4 cup of water, 2 tablespoons chili paste, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon grated ginger, 1 tablespoon grated garlic, 1-1/2 teaspoons sesame oil, and about 1/2 teaspoon of black pepper. Oh, and a tablespoon of corn starch for thickening. If you don't want to cook the sauce itself I suggest leaving out the starch.
The meat is soaked in about half of the sauce I made, diluted with 1 cup of water and another tablespoon of rice vinegar for the marinading process. Gonna let it sit for another 30 hours before I decide to broil it up.
- Joined
- Sep 19, 2013
Carne asada with avocado, sauteed onions, and sour cream. The meat was on sale at Aldi, and kind of tough and grisly.
- Joined
- Aug 5, 2017
Crack chicken from a pinterest recipe, with extra butter. It really is that good.
- Joined
- Mar 17, 2018
After 2 days of marinading and 4 hours of slow cooking, my Korean BBQ is done.
Now I'm gonna sit here under my blanket by the fireplace and gorge myself!
Now I'm gonna sit here under my blanket by the fireplace and gorge myself!
- Joined
- Feb 13, 2018
Teriyaki Chicken with coconut rice. A bit too sweet, will probably go with a spicier sauce next time.
- Joined
- Sep 19, 2013
Polished off the last of my cheap Aldi carne asada with fried eggs for breakfast. Still way too much gristle. It took my garbage disposal a full minute and a half to grind it up.
- Joined
- Sep 1, 2014
I've got a whole mess of little cousins here, and I'm imparting life skills - how to make cheap food that tastes amazing and looks revolting, so your housemates won't steal it from the communal fridge.
Today's lesson will show them how to establish dominance right off the bat, by stinking up the kitchen with slow-braised cabbage. We're starting it this morning for dinner tonight, and we'll be cooking it on a hot plate for extra struggle realness. Served over buttered egg noodles and dressed with over-easy eggs, it costs about $0.35/serving depending on how much you eat.
I won't show you a picture, because it looks like hot wet beige.
One of my little cousins thought we should write a cookbook called, "Instagram This, You Motherfucking Millennial," and then he reconsidered; actually, we should set up an Instagram account called "What We Ate on Furlough" and try to monetize it before the news cycle moves on.
Today's lesson will show them how to establish dominance right off the bat, by stinking up the kitchen with slow-braised cabbage. We're starting it this morning for dinner tonight, and we'll be cooking it on a hot plate for extra struggle realness. Served over buttered egg noodles and dressed with over-easy eggs, it costs about $0.35/serving depending on how much you eat.
I won't show you a picture, because it looks like hot wet beige.
One of my little cousins thought we should write a cookbook called, "Instagram This, You Motherfucking Millennial," and then he reconsidered; actually, we should set up an Instagram account called "What We Ate on Furlough" and try to monetize it before the news cycle moves on.
Aw, so I make this post, walk away for a moment, and come back to a little red notifications bubble offering to kick a few bucks in our direction. So I guess I'll mention we're not actually in dire straits - just saving up to replace some defunct appliances with less money coming in and a few more kiddos around than anticipated.
For a group of assholes only united by a desire to mock and taunt retards on the internet, people here are unsettlingly lovely.
Jeepers Christmas, you guys. This site is a weird place.
For a group of assholes only united by a desire to mock and taunt retards on the internet, people here are unsettlingly lovely.
Jeepers Christmas, you guys. This site is a weird place.
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gREEEEEEEEEr
kiwifarms.net
- Joined
- Dec 15, 2017
Making it way too spicy for normals to eat is another good tactic.
- Joined
- Jan 20, 2019
When you been homeless and/or down and out you make due with what you have. Over the years I've created a book of personal recipes/idea/concepts called "The Po' Man's Book". It is to remind me of the good times, the bad times, and the people I met along the way. I had to learn how to cook. How to stretch your food money and make things work. Down Below is just one example on how to make things work for you during tough times. Those tough times are long gone for me now but I never forgot the lessons of being down and out. Those lessons I've learned are the reasons why I survived in a far better position now than back then.
Over the years going to a food bank you get a lot of things you tend to scratch your head with if you are not of a certain culture. One of them in my area was Lentils. I've always got a bag of those things and after a while you kind of get sick and tired of making soup with it. So using my head I decided to try to make bread out of it. And yes there was a lot of trial and error and this recipe was before the Vegan Fad you see today. But the secret is to turn those tiny beans is to turn it into lentil flour. Now you can commonly buy lentil flour in several Middle Eastern/India but I make my own.
It is an acquired taste and you make it the same way you make regular bread. However if you want to make a bread loaf style like you see in the picture is to combine Lentil Flour with Regular Flour. In the picture it is a 50/50 mix with sugar added to the mix as well. This is a yeast rising style of bread making so the added sugar helps with the process. 70/30 and 80/20 flour to lintel mix works fine if you want to put it a loaf pan with a softer like crust. You have to experiment for your own results.
Again it is an acquired taste and the 2+ pound loaf shown was made for the specific mind as a soup/stew dipping bread. This means a thick crust that does not go soggy when eating. It Freezes nicely and has a nutty like taste, almost akin to old fashioned brown bread. There is a nice sweet after taste as well. It is also a filler food, meaning that when you eat it you will feel full quicker.
This is what happens when you are low on options in your pantry. Sometimes good things can happen when you try different things. And though I don't really have to cook this. I do. This picture is about 1 month old and it came out nice. You make this bread the old fashioned way as you make regular bread. Cut them up in dipping side pieces, Slather them up with butter and with a meal you will be full in the end. First time poster. Something to Share. -TRC-
Over the years going to a food bank you get a lot of things you tend to scratch your head with if you are not of a certain culture. One of them in my area was Lentils. I've always got a bag of those things and after a while you kind of get sick and tired of making soup with it. So using my head I decided to try to make bread out of it. And yes there was a lot of trial and error and this recipe was before the Vegan Fad you see today. But the secret is to turn those tiny beans is to turn it into lentil flour. Now you can commonly buy lentil flour in several Middle Eastern/India but I make my own.
It is an acquired taste and you make it the same way you make regular bread. However if you want to make a bread loaf style like you see in the picture is to combine Lentil Flour with Regular Flour. In the picture it is a 50/50 mix with sugar added to the mix as well. This is a yeast rising style of bread making so the added sugar helps with the process. 70/30 and 80/20 flour to lintel mix works fine if you want to put it a loaf pan with a softer like crust. You have to experiment for your own results.
Again it is an acquired taste and the 2+ pound loaf shown was made for the specific mind as a soup/stew dipping bread. This means a thick crust that does not go soggy when eating. It Freezes nicely and has a nutty like taste, almost akin to old fashioned brown bread. There is a nice sweet after taste as well. It is also a filler food, meaning that when you eat it you will feel full quicker.
This is what happens when you are low on options in your pantry. Sometimes good things can happen when you try different things. And though I don't really have to cook this. I do. This picture is about 1 month old and it came out nice. You make this bread the old fashioned way as you make regular bread. Cut them up in dipping side pieces, Slather them up with butter and with a meal you will be full in the end. First time poster. Something to Share. -TRC-
- Joined
- May 25, 2013
Mac and cheese.
Sauce this time was some grease leftover from the previous night's burgers, cheddar, heavy cream, and a bunch of horseradish.
Quite good.
Sauce this time was some grease leftover from the previous night's burgers, cheddar, heavy cream, and a bunch of horseradish.
Quite good.
- Joined
- Mar 9, 2015
You put horseraddish in your mac and cheese? You are my nigga and a refined motha fucker.
I literally buy root and grind it I'm that much/snob addict.
Tonight was chicken stew again, spinach, bullion and cream cheese. Grated locitelli and pepper to top it with garlic bread using kerry gold (i'm jelly you europeans have such better butter) I've put pics of it before so unless requested I'll spare you as I'm not a photo pro and well soup is not best looking.
Last night, I drunkenly made more london broil because real men just have to grill in the snow, with a snifter of brandy and cuban cigar. The london broil was salt soaked (cover in kosher salt a few hours then wash well at room temp) some soy and salt and pepper on grill. Baked potato and my favorite mustard based caear salad.
gREEEEEEEEEr
kiwifarms.net
- Joined
- Dec 15, 2017
Been craving Indian for some reason, and wanted to make a good, spicy curry. So I got some garam masala powder and some coconut cream, and I improvised a chicken tikka masala basically, using ingredients that I already had.
Regular rice (1 cup before cooking), but I added about 1/2 tbsp. of butter and a few shakes of ground cumin and cayenne to give it some flavor. Put that in the rice cooker, and started on the chicken tikka masala:
I diced up a leftover cooked chicken breast into 1/2 inch cubes, and tried to add some flavor by browning them up in a pan. There wasn't a whole lot of chicken, so I also added a couple of small/medium size potatoes (peeled and diced slightly smaller than the chicken). Then, a can of tomato paste, plus about a cup of water; I grated an inch or so of ginger root, a few shakes of garlic powder, a heaping tablespoon of garam masala, half teaspoon of cayenne (the cayenne powder I use is 160k Scoville units, which is a bit hotter than what you'd probably have in your spice rack), half teaspoon of powdered Carolina reaper, and about 3 tablespoons of butter. I let that simmer until the potatoes were starting to get soft and then I added 1/4 cup of the coconut cream, which I thinned down by adding about a half cup of water. I let that continue to simmer for a while longer until the potato was done.
It ended up being not spicy enough. I added another 1/2 teaspoon of cayenne powder and another 1/2 teaspoon of Carolina reaper powder. That made it... hot.
It ended up being really tasty. It almost seemed like it was undersalted (I didn't actually add any salt) but it had enough flavor that it was okay. I ended up with enough leftover to make a couple of lunches. Next time I think I'll use more of the coconut cream to make it creamier. The tomato paste seemed okay once it was all thinned down and mixed together, but I might try to get crushed tomatoes next time and see if there's a noticeable difference.
Regular rice (1 cup before cooking), but I added about 1/2 tbsp. of butter and a few shakes of ground cumin and cayenne to give it some flavor. Put that in the rice cooker, and started on the chicken tikka masala:
I diced up a leftover cooked chicken breast into 1/2 inch cubes, and tried to add some flavor by browning them up in a pan. There wasn't a whole lot of chicken, so I also added a couple of small/medium size potatoes (peeled and diced slightly smaller than the chicken). Then, a can of tomato paste, plus about a cup of water; I grated an inch or so of ginger root, a few shakes of garlic powder, a heaping tablespoon of garam masala, half teaspoon of cayenne (the cayenne powder I use is 160k Scoville units, which is a bit hotter than what you'd probably have in your spice rack), half teaspoon of powdered Carolina reaper, and about 3 tablespoons of butter. I let that simmer until the potatoes were starting to get soft and then I added 1/4 cup of the coconut cream, which I thinned down by adding about a half cup of water. I let that continue to simmer for a while longer until the potato was done.
It ended up being not spicy enough. I added another 1/2 teaspoon of cayenne powder and another 1/2 teaspoon of Carolina reaper powder. That made it... hot.
It ended up being really tasty. It almost seemed like it was undersalted (I didn't actually add any salt) but it had enough flavor that it was okay. I ended up with enough leftover to make a couple of lunches. Next time I think I'll use more of the coconut cream to make it creamier. The tomato paste seemed okay once it was all thinned down and mixed together, but I might try to get crushed tomatoes next time and see if there's a noticeable difference.
- Joined
- Nov 2, 2017
Used my airfryer for the first time, made some seasoned fries. They turned out pretty good. Next time Ill make some corn fritters.
- Joined
- Mar 17, 2018
Tortellini soup with hot Italian sausage and green beans.
Shitty fucking picture, but the stuff was goddamn awesome. A base made from carrots, celery, onion and chicken broth, blended smooth (That mixture alone actually tasted fucking phenomenal. Gonna make more tomorrow for a simple cream bisque for lunch), then I blended in a can of tomato paste, crushed in my last clove of fresh garlic, and some fresh basil and oregano from the garden. Tossed in about a pound of hot Italian sausage, some sauteed green beans and a bag of some surprisingly decent frozen cheese tortellini (I'm too lazy to make 'em from scratch right now).
Total price of the shit was actually insanely cheap. 5-6 bucks for the whole pot, which will feed me for a few days.
Shitty fucking picture, but the stuff was goddamn awesome. A base made from carrots, celery, onion and chicken broth, blended smooth (That mixture alone actually tasted fucking phenomenal. Gonna make more tomorrow for a simple cream bisque for lunch), then I blended in a can of tomato paste, crushed in my last clove of fresh garlic, and some fresh basil and oregano from the garden. Tossed in about a pound of hot Italian sausage, some sauteed green beans and a bag of some surprisingly decent frozen cheese tortellini (I'm too lazy to make 'em from scratch right now).
Total price of the shit was actually insanely cheap. 5-6 bucks for the whole pot, which will feed me for a few days.
- Joined
- May 25, 2013
Frozen fries or from scratch?
Not mean to judge you, but if those can do fries good from scratch I'm a lot more interested in one.
- Joined
- Nov 2, 2017
I chose frozen last time, but I just made some normal fries from scratch with the fryer, and they also came out good.
- Joined
- May 25, 2013
chopped half a red onion, a green pepper chopped up into big chunks, about two tablespoons worth of jarred jalepenos, cut them up a little, paprika and adobo on it, sautee it in a 1/4 stick butter and a glob of that minced garlic with olive oil in the jar
threw in a pound or so of ground beef, cooked that
turned it off for a few mins to cool some, stirred in two eggs that I beat with a bunch of aldi generic franks red hot sauce, and some more paprika and adobo I prepped during the veggies, also dumped in some heavy cream, already pretty heavy on liquid from the veggies and the greases
boiled noodles while stirring the fuck out of the stuff after dumping the eggs in, throttling up gradually so it's up to high the last minute of the noodles, drained the noodles and dumped them in, stirred a bunch more
separates pretty quick, very tasty
needed more onion but I was using leftovers, also stirring in some sriiricha after dishing it and stirring a lot works well, probably going to dump it in the main dish in minute
threw in a pound or so of ground beef, cooked that
turned it off for a few mins to cool some, stirred in two eggs that I beat with a bunch of aldi generic franks red hot sauce, and some more paprika and adobo I prepped during the veggies, also dumped in some heavy cream, already pretty heavy on liquid from the veggies and the greases
boiled noodles while stirring the fuck out of the stuff after dumping the eggs in, throttling up gradually so it's up to high the last minute of the noodles, drained the noodles and dumped them in, stirred a bunch more
separates pretty quick, very tasty
needed more onion but I was using leftovers, also stirring in some sriiricha after dishing it and stirring a lot works well, probably going to dump it in the main dish in minute
- Joined
- Feb 12, 2013
Niggers and Niggettes of kiwifarms....allow me to introduce yall to the glory that is Semi Dried Tomatoes
Get a bunch of cheap ass tomatoes. Cut them all in half/thirds and place them cut-side up on two wire racked baking sheets.
Mix together a few glugs of olive oil, two crushed cloves of garlic, a teaspoon of salt, a teaspoon of pepper, a teaspoon of sugur, a teaspoon of oregano, and half a teaspoon of thyme, and brush the tomato slices until every last drop has been lathered on.
Heat the oven to 140c/120c (gas/fan) and put the trays in for 2-3 hours. When they start to darken but are still juicy as hell (for me this was 2 and half hours) take them out, allow to cool completely, then place into a large jar with another clove of crushed garlic and topped up with more olive oil.
With this you get the juicy succulence of a fresh tomato, but the delicious flavour of a sun dried tomato. Can be used a thousand different ways from adding to pasta sauces to simply serving on toast. Either way you get the best tomato experience possible
EDIT: if you are using bigger tomatoes then its advisable you scoop out the core and some/most of the seeds or else they wont semi-dry out properly
Get a bunch of cheap ass tomatoes. Cut them all in half/thirds and place them cut-side up on two wire racked baking sheets.
Mix together a few glugs of olive oil, two crushed cloves of garlic, a teaspoon of salt, a teaspoon of pepper, a teaspoon of sugur, a teaspoon of oregano, and half a teaspoon of thyme, and brush the tomato slices until every last drop has been lathered on.
Heat the oven to 140c/120c (gas/fan) and put the trays in for 2-3 hours. When they start to darken but are still juicy as hell (for me this was 2 and half hours) take them out, allow to cool completely, then place into a large jar with another clove of crushed garlic and topped up with more olive oil.
With this you get the juicy succulence of a fresh tomato, but the delicious flavour of a sun dried tomato. Can be used a thousand different ways from adding to pasta sauces to simply serving on toast. Either way you get the best tomato experience possible
EDIT: if you are using bigger tomatoes then its advisable you scoop out the core and some/most of the seeds or else they wont semi-dry out properly
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- Joined
- Jan 24, 2019
My mother recently decided to send a shit ton of Omaha steaks products to me as a gift.
Boiled two of their pork loins with an whole onion on low covered with garlic powder, paprika, and salt.
When I got them out to shred them it was literally food porn. For the next set I'll do a gif or video.
Used Korean BBQ sauce and warmed up the beautiful shredded meat there.
Made bao ( and bao tacos with leftover naan bread)
probably some of the best food I've made for such an easy cook time
Boiled two of their pork loins with an whole onion on low covered with garlic powder, paprika, and salt.
When I got them out to shred them it was literally food porn. For the next set I'll do a gif or video.
Used Korean BBQ sauce and warmed up the beautiful shredded meat there.
Made bao ( and bao tacos with leftover naan bread)
probably some of the best food I've made for such an easy cook time