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aldi had ground lamb at three bucks a pound for "expires in two days" clearance
got two pounds
now have 5 lamburgers going on the range

seasonings

sage
rosemary
thyme
garlic powder
majoram
parsley
salt
pepper

I'll report back with results.
planning on topping my first one with raw white onion, kewpie mayo, shredded basic bitch yellow cheddar, and a slice of ham
bun small brioche aldi, those guys that come like 8 in a pack and are about slider-ish size

edit- turned out dank af
also made a gravy from the drippings with some rice flower and a small can of mushrooms
edit again -
the gravy was really fucking great. rough guesses I'd say three tblsps of rice flour in a mug, glopped in some of the dripping so it was a sludge, stirred and dumped the sludge into the rest of the drippings (maybe a cup or so?), low heat and stirred the fuck out of it, then after it settled into a liquid I put in the (heavily rinsed) can of mushrooms
rice flower kicks cornstarch in the dick every day
 
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Thomas Highway said:
I really like edibles. I really don't like dispensary prices for edibles. The solution? Learn how to do it myself.

After some Google Machine use, this was the method I used:

1 oz of shake that had been sitting in a jar that I was never going to smoke.
1 pound of butter.
1/2 a cup of water.

I let this sit in a Crock Pot on the low setting for three hours. I then strained the greasy mess through a cheesecloth into a jar, chilled and then separated the remaining water from the butter.


The next frontier in cooking is baking which I have always been a bit intimidated by, but now I have an incentive to conquer my fears.
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Dude, I just recently made some butter with my sous vide, worked beautifully. Going to try oil next.
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Tonight though just made tom kha gai.
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Thomas Highway said:
I love pork belly. Is a cut that is kind of hard to find around here though. If I see it, I buy it.
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I followed the Momofuku recipe, it turned out amazing. Do wish I had gotten a thicker or fattier cut though, mine seemed trimmed pretty lean. There was supposed to be fats and juices left in the pan to save, but mine was dry.
 
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Nothing special, more stir fry and rice. Beef and broccoli and onion. The rice was exceptional though. I bought a new rice cooker, Tiger JBV something something, was on sale through costco online.
Anyways, rinsed jasmine rice several times, soaked for 30 minutes. 1 cup water per cup of rice. Added teaspoon of salt. It came out fluffy and delicious.
 

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Went to the store to buy some salmon and they didn't have the normal fillets that I buy, just Coho salmon. Never tried coho salmon before but I just baked it the same way I do my typical fillets. Olive oil, salt, pepper, slices of lemon, a few garlic cloves, a small slice of ginger, and some rosemary. Wrapped it in aluminium foil and baked, then topped with homemade teriyaki sauce. It was ok but frankly I think coho salmon might be too fibrous for me, I prefer my salmon to be flaky and silky instead of feeling almost steak like. Could be due to me fucking up the cooking but all recipes I see for baked coho salmon are similar so don't think it was that.
 
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Lamb back straps with a pinenut crust. Toast about 250 grams of pinenuts, half a bunch of parsley, some garlic cloves and spring onions with a squirt of olive oil in a food processor, blitz until fine paste. Coat those badboys and bake at 180'c for about 25 mins, let rest and thin carve into thin slices/medallions. Made a creamy potato and broc bake to go with.

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Honk Hill said:
Lamb back straps with a pinenut crust. Toast about 250 grams of pinenuts, half a bunch of parsley, some garlic cloves and spring onions with a squirt of olive oil in a food processor, blitz until fine paste.
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Pricey. Just the pine nuts would cost about $20 here.
 
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Honk Hill said:
Nah only cost me about $6-7 for the pine nuts, from a nut place/deli in a local market. Was supposed to be $50 a kg but the old Greek lady loves me so she only charged me like half.
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There's nothing like good ingredients for cheap. COVID has shot the price of "fancy" stuff through the roof here.

Today, toasted a third of a cup of pine nuts and roasted a head of garlic. I'm not using them today, they're for pesto tomorrow.

I'll probably spread some of the garlic on toast though. Maybe with sardines.
 
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I'm trying to make some chicken "speedies" tonight

My friend wont shut up about how good these things are so I guess I had no choice but to shoot him give em a try.

What? The fuckin chicken has to marinate for 24 hours? I guess I'll know how it tastes...tomorrow.

Edit

Ok they turned out to be bloody delicious. Damn your eyes Brad!

Plus they're called speidies I guess.
 
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