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  #2191  
Old 05-22-2018, 09:22 PM
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Also: turns out instant coffee is excellent for making coffee ice cream. Pint of cream, about a cup of milk, 3/4 cup of sugar, tablespoon of vanilla, and a heaping rounded tablespoon of coffee will do you good. As they say, stuck far bucks!
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  #2192  
Old 05-27-2018, 07:16 PM
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Made some broccoli beef that was wretchedness

Awful

Inedible

But as a base for fried rice, okay
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  #2193  
Old 05-28-2018, 05:44 PM
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Slow cooked a lentil soup. It was fine. End of report.
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  #2194  
Old 06-03-2018, 06:06 AM
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Death Valley Sunrise
  1. Chop 1 large mushroom and a slice of white onion. Cut a jalapeño in half and remove the seeds and veins. Chop into short strips.
  2. Place a large skillet on medium heat.
  3. In a bowl, combine 4 eggs, 1 tsp kosher salt, 2 tsp fresh ground black pepper, 2 tsp smoked paprika, and 1 tbsp hot sauce. Whisk thoroughly.
  4. Add 1 tbsp peanut oil to skillet and swirl to coat. Add egg mixture and cover on one side with your chopped ingredients. Tear up one of those jalapeño Kraft singles (yeah, I know) and evenly cover the veggies/mushroom.
  5. Turn heat to medium-high and cook for about 2-3 minutes, then fold in half and cook for another 2-3 minutes (I like to pull it to the center of the skillet, which leads to the melty bits on the edge). Serve immediately
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  #2195  
Old 06-03-2018, 01:06 PM
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4 eggs? What size? How many servings are in that omelette?
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  #2196  
Old 06-03-2018, 02:41 PM
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I mean, that one is half the size of the dinner plate it's on. I like my breakfasts big.
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  #2197  
Old 06-03-2018, 03:57 PM
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Do you eat anything with that omelette or just it?
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  #2198  
Old 06-03-2018, 05:10 PM
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Hen.

I did not know I liked gizzards.
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  #2199  
Old 06-04-2018, 06:36 AM
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Quote:
Originally Posted by Torzelbaum View Post
Do you eat anything with that omelette or just it?
Just the omelette and a drink.
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  #2200  
Old 06-04-2018, 07:04 AM
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I cooked down three large onions until they were basically candy jam. So good.

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  #2201  
Old 06-26-2018, 07:54 AM
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My wife got me a tomagoyaki pan recently, this is my 2nd attempt to make it and I think it turned out really well.









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  #2202  
Old 07-07-2018, 05:20 PM
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  #2203  
Old 07-07-2018, 08:15 PM
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Is that chicken or pork?

Either way... :drool:
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  #2204  
Old 07-07-2018, 09:49 PM
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Brisket, actually, and yeah, it's pretty good! Rubbed it in a brown sugar/ground chipotle/ground cumin/other junk mix and tossed a bunch of random junk together to make a tomato-ish sauce to cook it in. Was able to pull it apart after about eight hours of cooking or so?
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  #2205  
Old 07-08-2018, 03:34 PM
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Made Gumbo today, first time trying that dish and it was done in my new Instant Pot. Well, mostly, I made the roux in a separate skillet. Didn't go quite as dark as the photos in the recipe did, but it was still good.

Gumbo is one of those dishes I heard mentioned in TV Shows when I was a kid, but it was never really shown so I had a hard time visualizing what it actually was. So this was fulfilling a longtime curiosity from kid-me.

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  #2206  
Old 07-09-2018, 07:31 PM
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nice! four-so talking about gumbo inspired me to get some ingredients for it while okra is still in season.
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  #2207  
Old 07-15-2018, 03:46 PM
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Quote:
Originally Posted by Büge View Post
Is that chicken or pork?

Either way... :drool:
This week is chicken!

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  #2208  
Old 07-16-2018, 01:18 PM
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I need to cook something really easy for dinner tonight, but something that will be satisfying and not appear at first glance to be lazy. The other night I made a simple garden salad and some ravioli. Tonight I...
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  #2209  
Old 07-16-2018, 08:26 PM
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I got Ruth Reichl's memoir/cookbook from the library and it had a recipe for something I'd never heard of before: Avgolemono, a lemon/egg soup. I tried it, and while I am very out of practice with separating egg yolks it was very easy and tasty. We had it alone but I could absolutely see it being a soup to go with asparagus and salmon.
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  #2210  
Old 07-19-2018, 07:39 PM
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Quote:
Originally Posted by muteKi View Post
Also: turns out instant coffee is excellent for making coffee ice cream. Pint of cream, about a cup of milk, 3/4 cup of sugar, tablespoon of vanilla, and a heaping rounded tablespoon of coffee will do you good. As they say, stuck far bucks!
I need to keep this in mind the next time I want affogato.

do you have an ice cream maker or do you double bag it with that rock salt ice mix like in hs chemistry
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  #2211  
Old 07-19-2018, 07:52 PM
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It's one of the spinning frozen bowl kinds of ice cream makers
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  #2212  
Old 07-19-2018, 08:16 PM
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Quote:
Originally Posted by Lady View Post
nice! four-so talking about gumbo inspired me to get some ingredients for it while okra is still in season.
https://www.allrecipes.com/recipe/21...-creole-gumbo/

I'm about twenty some minutes out from enjoying this. I made about 2/3 of the recipe bc jesus fuck 20 servings sounds like a lot.

My modifications (so far it tastes excellent, if a little thin)

Quote:
1 cup all-purpose flour
3/4 cup bacon drippings
I did about half of this amount of flour and bacon fat at first to make the roux, which took forever (which is why this is taking more like 4 hours total; I won't be afraid to turn the heat up sooner next time)

Quote:
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
in between stirrings, I ended up doing half an onion, and the last few stalks out of an old bag of celery. I also threw in all of the banana peppers I still had from my garden (about 4-5). I did the same amount of garlic.

Most of the vegetables were really dehydrated, so when I added them to the roux, I also added maybe 3/4 cup of water. I probably should have only used 1/2 cup
Quote:
1 pound andouille sausage, sliced
The package we had was "12 oz", and had a huge cross section, so I sliced it thin. maybe should have just cut it in half anyway.

Quote:
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco(R)), or to taste
1/2 teaspoon Cajun seasoning blend (such as Tony Chachere's(R)), or to taste
2 qt water (I hope.. it seemed like a fucking ton, and I'm not 100% satisfied I didn't fucking throw in an extra quart when I wasn't watching.
3 tsp beef better than bouillion
just poured a bit of sugar in. maybe 10g?
no salt, bc the sausages were salty AF
for the hot sauce, I used TT's favorite salsa brava. It might have been as much as 2 tbsp, I was just dashing it in.
1/3 tsp of the cajun stuff, because I had been tasting it up to now by licking the spatula I was stirring with, and at this point, when I actually used a cup to scoop some up, it was fucken potente
Quote:
4 bay leaves
1/2 teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
2 teaspoons gumbo file powder
3 bay leaves, a few dashes of thyme, about 1.5 1/2 tablespoon of filé (listen, math is hard and estimating is easy), and the whole 6 oz tomato sauce can BECAUSE
I had a 14.5 oz can of diced tomatoes, but it didn't sit right with me to waste that last 2-3 oz that I wouldn't use, so instead, I took 2 of my garden tomatoes and ~4 campari tomatoes we usually use for caprese and stewed them up in line with this recipe: https://brooklynfarmgirl.com/2013/08...tomatoes-ever/

the nice thing about a recipe that takes 4 hours is that you have time to fuck around with shit like this. I didn't add any peppers and I used dried celery leaves instead of parsley.
Quote:
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
at this point, I'm really still sweating it over the broth being too thin and watery, PLUS I only have one okra plant, and of my 6-7 okra pods, only two were harvested in the last week, so the others got pretttttty hard and dried out and brittle.

Being technically minded, I came up with a solution to solve both my problems simultaneously: spoon out some of the broth and use it to soak the okra in before frying it!

Also, make more roux, since I had started off thinking this would be a half recipe, and it's come to be more like a 2/3 or 3/4 recipe.

So I spoon out some of the broth into the 1-qt pot and crank the heat up, spoon out some more bacon grease into the 2-quart pot (I keep it in a tin in the fridge just like my parents, and just add on every time we make bacon), some more flour, and start the roux process, except I decide I'll cook it a little faster. While both pots are heating up, I'm slicing okra, then I dunk some okra pieces into the broth pot, whisk on the roux to keep it happy, then slice some more okra, whisk the roux, toss the new okra into the broth pot, stir the broth/okra pot (with the whisk, natch), whisk the roux, slice okra, and so on. After I finish cutting okra, I replace the okra portion of this routine with cutting up 1lb of chicken breast bc I've never had gumbo with crab in it, and we had this already. It goes into the main pot, not the okra pot.

I decide not to go the full brown gravy, so when it gets to about medium brown gravy, I scoop out the okras and toss them into the roux pot, since there's way too much bacon grease going on as it is. The broth water freaks out and evaporates nicely, and I pour that back into the big dutch over I'm using (which is getting scarily full), then pour the rest of the separated okra broth into the empty, but still bacon-grease-hot roux pot, and it sizzles impressively. I am satisfied with my approach.

I forgot to use the vinegar, so I just pour in a capful after I added everything else.
Quote:
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce
Like I said, I subbed chicken for crab. Also, they had these little 5 oz bags of 'sea snack' shrimps that were TINY at the grocery store, so I use 2 of those (bc that's how many I bought when we were grocery shopping and I was planning on doing about half of what this recipe is). I think that puts me a little below on the meat/protein ratio of the original recipe, but the chicken breast is most likely closer to 1.2 or 1.2lb (one of those freaky birds), so I think it'll work out OK. It looks like a nice ratio in the pot.
Um, I just dash in the worcestershire sauce. It probably works out to about 1.5 tbsp.
Quote:
2 teaspoons gumbo file powder
This is actually where I am in the process while typing this all out. I'll probably use about the same amount I did earlier.

Meanwhile, I have 2-gô rice in the pot that just popped, so I'm gonna go dish up.
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  #2213  
Old 07-19-2018, 08:36 PM
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Verdict: worth the 4 hours



(kishi's bowl not pictured, bc he was eating from it)

Tally of garden produce used:
2 tomatoes
6-7 okra pods
4-5 banana peppers

Tally of reclaimed ingredients used:
3 stalks of wilted celery
1 tbsp of dried celery leaves
3/4 cups bacon grease
half of an old onion
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  #2214  
Old 07-19-2018, 10:38 PM
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Damn. I miss gumbo.

I made tacos. They turned out OK, but nothing amazing. Only worth noting that I made lime/cilantro rice for the first time; I don't know why I thought it was intimidating to make. I should probably cook the rice on the stove next time however, my rice cooker made it a little too mushy.
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  #2215  
Old 07-22-2018, 03:49 PM
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Pot roast (chuck) and rosemary-garlic roasted potatoes.
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  #2216  
Old 07-24-2018, 05:50 PM
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ahhhhhh, leftover gumbo was good <3
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  #2217  
Old 08-05-2018, 01:21 PM
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Made peanut pancakes by replacing some of the sugar in the recipe with De La Rosa peanut marzipans. Half a dozen of them and a fistful of mini chocolate chips gave the pancakes a pleasant but relatively subtle peanut taste. If I do it again I'm probably going to just skip the normal sugar altogether because these are some crazy sweet pancakes.
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  #2218  
Old 09-01-2018, 01:32 PM
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Made some delicious "throw a bunch of shit I like into a skillet for a bit."



It's basically just seasoned pork and bok choy sautéed with garlic in sesame oil. I could see this with some bean sprouts...
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  #2219  
Old 09-02-2018, 05:40 AM
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Yummers!
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  #2220  
Old 09-02-2018, 06:50 PM
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I made some hummus today (and some pita, but those didn't turn out so well), and everyone said it was a lot better than they expected. Hummus is kind of an acquired taste IMO, so I'll take this as a win. It was super delicious to me, and that's all that matters since I'll probably be eating it for lunch this week.

(this was the recipe https://qz.com/quartzy/1205003/hummu...t-it-like-one/ )
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