haxan7
Banned
I wanted to but I recently purged all my seasonings. I need to buy some
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Cooking GAF: OT
- Thread starter MrMephistoX
- Start date
GeekyDad
Member
Plus, if you soak it in brine beforehand, you can cook it where it gets a nice crispy brown outside without drying up on the inside. It looks too pale to me.
haxan7
Banned
it's alright, I actually welcome it
MrMephistoX
Gold Member
Did carbonara again with some shrimp fried in a little olive oil, minced garlic and crushed red pepper flakes….delish! Also perfecting cast iron pizza…earlier this week.
StreetsofBeige
Gold Member
Just roasted some chicken drum sticks with this PC peanut sauce. Awesome shit. Roasting chicken is always about a 1 hr ordeal, so I slathered this sauce on the final half hour. First time using this sauce. Wasnt sure if it'd burn up if I put it on right away. It worked 30 min in when I flipped the pieces.
I first oven roasted the chicken for half hour covered in some salt, pepper, lemongrass and some clubhouse chicken spice. Then took it out and dunked each drum in a glass of the sauce. A 1/3 glass of it was plenty to coat 10 drums. The sauce isn’t thick like a bbq sauce so a little goes a long way.
The greasy peanut sauce also went great on rice. Next time I make it I’ll take a pic. Im out of chicken so maybe in a week or so.
I first oven roasted the chicken for half hour covered in some salt, pepper, lemongrass and some clubhouse chicken spice. Then took it out and dunked each drum in a glass of the sauce. A 1/3 glass of it was plenty to coat 10 drums. The sauce isn’t thick like a bbq sauce so a little goes a long way.
The greasy peanut sauce also went great on rice. Next time I make it I’ll take a pic. Im out of chicken so maybe in a week or so.
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StreetsofBeige
Gold Member
Lots of good shit you guys are cooking up.Did carbonara again with some shrimp fried in a little olive oil, minced garlic and crushed red pepper flakes….delish! Also perfecting cast iron pizza…earlier this week.
Is that iron plate meant for pizza? Or just by luck it works making a modest sized pizza.
MrMephistoX
Gold Member
It’s a cast iron plate that just so happens to be awesome for pizza it’s a bbq accessory.
StreetsofBeige
Gold Member
Looks good. You get those big platters in restaurants for like $30.Charcuterie Board 1
Charcuterie Board 2
MrMephistoX
Gold Member
Did Bolognese in an instant pot holy shit it makes it makes it taste like the sauce has been simmering all day…I used tomatoes and tomato past whereas a lot of recipes go with canned.
Jsisto
Member
Recipe by chance? I’ve had an instant pot for a few years but ashamed to say have been too intimidated by it to use it all this time. That looks good enough for me to want to try it!Did Bolognese in an instant pot holy shit it makes it makes it taste like the sauce has been simmering all day…I used tomatoes and tomato past whereas a lot of recipes go with canned.
MrMephistoX
Gold Member
This recipe but used sauté mode for the first parts and then just put the InstantPot on 20 minutes on high pressure instead of simmering at the end.
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MrMephistoX
Gold Member
Shameless plug y’all should really check out TikTok for recipes. I like a borderline millennial assumed it was dumb dance videos (and if you don’t search that’s what you get) but there are so many good recipes with easy to follow visuals it’s insane. Like making Rattatouille from a cook book or Bouf Bourgeon is daunting but here it’s visually laid out step by step in snippets instead of a 30 minute slog on food network.
Here’s a Vietnamese Recipe I want to try now:
Here’s a Vietnamese Recipe I want to try now:
MrMephistoX
Gold Member
Note to self apparently our eggs must be bigger in America compared to this euro ham and egg croissant recipe which called for 2 eggs: I think you could just use one large US egg. Tasty but had to cut the egg out of it post cooking.
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Ozzy Onya A2Z
Member
Cross post from HaloGAF but this Chili is the worst recipe for Chili I have ever seen.
And now for the weakest ass Chili I have ever heard of. No Chili? Steve you've lost my respect.
Who makes Chili without chili powder or cumin or coriander or paprika or oregano or you know something with flavour? How about some celery or serve with tortilla chips on the side? Chief has made mince beef not Chili. He's no Master Chef.
And now for the weakest ass Chili I have ever heard of. No Chili? Steve you've lost my respect.
Who makes Chili without chili powder or cumin or coriander or paprika or oregano or you know something with flavour? How about some celery or serve with tortilla chips on the side? Chief has made mince beef not Chili. He's no Master Chef.
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StreetsofBeige
Gold Member
Decided to buy some skinless boneless chicken breast (4 pack). This time I baked it in a big Corningware bakeware and it was wall to wall chicken. I left it lidless. It'll be different than the drum sticks as there's lots of gravy at the bottom so it wont crisp up like the drums where I spread them out in a big tray.
But to give you an idea, here it is. I got leftovers for tomorrow. You'll see up close some tiny orange bits. Those are peanut chunks from the peanut satay sauce. The rest of the coating is olive oil, some salt, pepper, lemongrass, basil powder.
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MrMephistoX
Gold Member
Like they say you can’t make an omelette without breaking a few (1 in this case) eggs. Much happier with the result this time…did one over easy egg with the yolk flattened, Swiss cheese, and a slice of ham.Note to self apparently our eggs must be bigger in America compared to this euro ham and egg croissant recipe which called for 2 eggs: I think you could just use one large US egg. Tasty but had to cut the egg out of it post cooking.
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MrMephistoX
Gold Member
Todays adventure in dumb food hacks…if you’re like me someone always ends up giving you liqueur filled chocolates at Xmas and it takes nearly until the next holiday to get through them.
Why not shove them into a croissant, air fry or bake and make a quick and dirty pain au chocolat?
Why not shove them into a croissant, air fry or bake and make a quick and dirty pain au chocolat?
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p_xavier
Authorized Fister
It's actually a brilliant idea! Will share.Todays adventure in dumb food hacks…if you’re like me someone always ends up giving you liqueur filled chocolates at Xmas and it takes nearly until the next holiday to get through them.
Why not shove them into a croissant, air fry or bake and make a quick and dirty pain au chocolat?
MrMephistoX
Gold Member
I actually take full credit lol I just noticed the chocolate bottle necks are perfect for drilling into a crossaint and saw a pan au chocolat had tubes of chocolate so the dumb food hack was born.
ResilientBanana
Member
ooooooh we making chili?
West Texas CEO
GAF's Nicest Lunch Thief and Nosiest Dildo Archeologist
$7 for a pound of beef mince?Chili time
Absolutely disgusting.
Anyway, can't wait to see how it turns out for you.
BadBurger
Banned
Yea man. Two pounds of chicken breasts cost me nearly $16 USD the other day. I feel really bad for any household in my area earning less than about $50k right now. Must be fucking rough.
GeekyDad
Member
Shit, I didn't realize the prices were so high. I rarely eat that kind of stuff. We're definitely in full inflation mode as a country.
BadBurger
Banned
Yep. It really depends on the nearest meat suppliers. Some cities have it worse than others.
Also here's my chili, needs another hour or so to simmer but it's coming along. I ran out of cumin so it's going to be blander than I like but oh well
(I had about 10% of the container left, when I typically like to dump a good 20% of it into my chili batches)
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StreetsofBeige
Gold Member
BadBurger,
You're prices are outrageous where you live. Are you buying high end organic stuff?
Ground beef in Toronto regular price is around $5/lb CDN, on sale for about $4/lb. Before covid you could get it on deal for $3/lb all the time (now it's rare). Skinless boneless chicken breast is maybe $7/lb regular price and $5/lb on sale.
Prices during covid barely budged. Chicken drums and thighs have been as dirt cheap as always. You can get these cuts for $1/lb at shady ethnic stores or $2/lb at mainstream stores on deal.
Here's some snippets from this week from various stores. To convert to US $$$, take the prices below and multiply by 0.80.
You're prices are outrageous where you live. Are you buying high end organic stuff?
Ground beef in Toronto regular price is around $5/lb CDN, on sale for about $4/lb. Before covid you could get it on deal for $3/lb all the time (now it's rare). Skinless boneless chicken breast is maybe $7/lb regular price and $5/lb on sale.
Prices during covid barely budged. Chicken drums and thighs have been as dirt cheap as always. You can get these cuts for $1/lb at shady ethnic stores or $2/lb at mainstream stores on deal.
Here's some snippets from this week from various stores. To convert to US $$$, take the prices below and multiply by 0.80.
BadBurger
Banned
BadBurger,
You're prices are outrageous where you live. Are you buying high end organic stuff?
Ground beef in Toronto regular price is around $5/lb CDN, on sale for about $4/lb. Before covid you could get it on deal for $3/lb all the time (now it's rare). Skinless boneless chicken breast is maybe $7/lb regular price and $5/lb on sale.
Prices during covid barely budged. Chicken drums and thighs have been as dirt cheap as always. You can get these cuts for $1/lb at shady ethnic stores or $2/lb at mainstream stores on deal.
Here's some snippets from this week from various stores. To convert to US $$$, take the prices below and multiply by 0.80.
As I mentioned it seems to depend upon the city. I can't help it. And no I am not buying organic from Wholefoods or what not - as you can see from the label it's Harris Teeter - basic grocer.
Ozzy Onya A2Z
Member
Was backing up some family photos and ran across this Fortnite cake my wife made a few years back -
MrMephistoX
Gold Member
Use an Instantpot Remove beans add sausage and some red wine and this is the perfect meat sauce. Remove the meat but not the broth and it’s a marinara sauce that would convert a vegan.Chili time
MrMephistoX
Gold Member
Or invest in a Kitchenaid mixer and the meet grinder add on then you can make whatever blend you want and freeze in a meat ball for quick repeat use.As I mentioned it seems to depend upon the city. I can't help it. And no I am not buying organic from Wholefoods or what not - as you can see from the label it's Harris Teeter - basic grocer.
GeekyDad
Member
Minced garlic and ginger
Four romas and a leftover vine ripe
After letting three onions brown, add my ginger and garlic, let 'em cook for a minute or two...
Add tomatoes and spices (garam masala, tumeric, cumin powder -- they don't have cumin seeds where I live -- and kosher salt). Let simmer for 15 minutes with the lid on.
Add six chicken thighs that I let marinate in yogurt overnight with the same seasons (less the salt) and ginger and garlic. Cook on high for a few minutes, then flip chicken, cover and let cook for 45 minutes and...
Heaven, also known as traditional Indian chicken curry.
Turned my wife into putty in my hands.
Ozzy Onya A2Z
Member
I am also putty. Yum.
GeekyDad
Member
That looks amazing. What are those little pastry bites?
Did Sam the cooking guys Red chimichurri sauce on 21 day dry aged sirloin steak with toasted bread sprinkled with sumac the sauce with Fiiiireee!!!
BadBurger
Banned
Did Sam the cooking guys Red chimichurri sauce on 21 day dry aged sirloin steak with toasted bread sprinkled with sumac the sauce with Fiiiireee!!!
Looks restaurant quality
BadBurger
Banned
I think I finally stumbled upon a spicy noodle dish that's simple enough for me to attempt:
Cool thing is, I can easily see how one could swap out a few ingredients to make a similar but different-enough meal with a different flavor profile. Like replacing tofu with beef, and the oyster sauce with a broth-based sauce, making spicy beef noodles. I'm going to swing by the Asian mart after work to get what I need.
Cool thing is, I can easily see how one could swap out a few ingredients to make a similar but different-enough meal with a different flavor profile. Like replacing tofu with beef, and the oyster sauce with a broth-based sauce, making spicy beef noodles. I'm going to swing by the Asian mart after work to get what I need.
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GeekyDad
Member
Man, all I can say is, the yogurt technique of tenderizing meat is, thus far, the best thing I've found. Basically did that same thing I did a week or two ago with the chicken curry, but used Italian seasonings instead. Amazingly delicate, sweet chicken. Oy...and thigh meat, man -- good Lord. Just so great.
StreetsofBeige
Gold Member
Not a fancy tip or anything, but if you're slumming it here's things I do sometimes:
1. If you're eating a can of Stagg chili or something similar, pour a 1/4 or 1/3 bowl of potato chips. Then pour the hot chili on top. Kettle chips are best.
2. If you're eating a can of Chunky soup (like beef), make a packet of raman noodles first. Drain it and put in a bowl. Pour soup on top.
3. I buy Piller's pepperoni sticks sometimes at Costco. When making pasta, cut up 2 sticks into small pieces and cook them a bit in olive oil. Then make your sauce with it. An easy cheap way to add meat to your sauce.
1. If you're eating a can of Stagg chili or something similar, pour a 1/4 or 1/3 bowl of potato chips. Then pour the hot chili on top. Kettle chips are best.
2. If you're eating a can of Chunky soup (like beef), make a packet of raman noodles first. Drain it and put in a bowl. Pour soup on top.
3. I buy Piller's pepperoni sticks sometimes at Costco. When making pasta, cut up 2 sticks into small pieces and cook them a bit in olive oil. Then make your sauce with it. An easy cheap way to add meat to your sauce.
StreetsofBeige
Gold Member
If you're a pop drinker like me, lately I've been trending to San Pellegrinos. Their drinks that are more like pop (and not sparkling water). Costs more than Coke and Pepsi kind of shit, but on deal at Costco isn't much more.
So good.
So good.
MrMephistoX
Gold Member
Did a bone in Rib-eye with a twice baked potato and salad.
GeekyDad
Member
I see one leaf of greens, and you referred to it as a salad. But it does look great, especially that potato. Think it would give me a heart attack, though.Did a bone in Rib-eye with a twice baked potato and salad.
MrMephistoX
Gold Member
Rest of the salad was off camera lol it was a giant steak so I ended up cutting it up and sharing with my kid but I just had to get a pic of the monster in tact.I see one leaf of greens, and you referred to it as a salad. But it does look great, especially that potato. Think it would give me a heart attack, though.
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