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Today in Cooking with Hamjobs, we had hot beefwater and spherical foods. No pictures because it was boring as gently caress but same recipe as the other day with a harissa gravy instead of a red sauce. |
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Sep 10, 2019 01:05
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| # ? May 17, 2024 07:16 |
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hamjobs posted:Today in Cooking with Hamjobs, we had hot beefwater and spherical foods. No pictures because it was boring as gently caress but same recipe as the other day with a harissa gravy instead of a red sauce. i tried making a hash/bacon/apple/mix today however, the love of my life was like that lid is overly large, i am afraid of oil fires! so, i listened, and stuck a smaller pot lit on top of the fry pan and it immediately expanded, dug into the edges of the frying pan, and locked in. i had to take it outside, smash one edge of the pot lid with a hammer, then i gave up and started straight smashing the pan into the ground outside till the lid and food dropped out... anyways i am good at cooking?
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Sep 10, 2019 01:15
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hamjobs posted:Today in Cooking with Hamjobs, we had hot beefwater and spherical foods. No pictures because it was boring as gently caress but same recipe as the other day with a harissa gravy instead of a red sauce. I’m gonna cook your balls soon
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Sep 10, 2019 03:03
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Kaiser Schnitzel posted:Was this personal preference or due to hoarding related to the impending red sauce ban? personal preference because the hot beefwater did not become swedish meatball gravy very well, so i turned it into harissa gravy (harissa thickens things too whee) also because i don't want to use up all my home canned tomatoes yet.
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Sep 10, 2019 05:34
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hamjobs posted:hot beefwater *sudden pang of wondering if i wasted my name change*
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Sep 10, 2019 12:00
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https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken im gonna make this chicken |
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Sep 13, 2019 15:45
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treasure stir fry  red onion, garlic, ginger, mangetout, tenderstem broccoli, pak choi, pepper, cashew, five spice, chow mein sauce, ginger, egg-fried rice |
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Sep 13, 2019 16:38
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treasure eggs benedict   my first time making hollandaise sauce, p happy with how it turned out bonus padron peppers: 
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Sep 13, 2019 16:43
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treasure bear posted:treasure eggs benedict During one stint of unemployment I had a Hollandaise sauce/Ramos gin fizz cycle going. Good stuff. |
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Sep 13, 2019 16:45
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thai red curry chicken quesadillas 
treasure bear fucked around with this message at 17:04 on Sep 13, 2019 |
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Sep 13, 2019 16:50
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SweetWillyRollbar posted:During one stint of unemployment I had a Hollandaise sauce/Ramos gin fizz cycle going. Good stuff. might make a meringue next time |
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Sep 13, 2019 16:52
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I'm getting over the drat flu and I just made leek and potato soup w/ hardcore homemade chicken stock and schmaltz and i can feel the flu remnants losing hope with each bite |
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Sep 18, 2019 18:37
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If you were to hypothetically make Yorkshire pudding poutine, would you put the cheese curds in the center before putting in the oven? Or would you bake them first and put the cheese curds in the hollow after they've risen? |
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Sep 18, 2019 21:55
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Finger Prince posted:If you were to hypothetically make Yorkshire pudding poutine, would you put the cheese curds in the center before putting in the oven? Or would you bake them first and put the cheese curds in the hollow after they've risen? the second one. make sure they're thoroughly room temperature before you add them to hot food |
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Sep 18, 2019 21:57
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poverty goat posted:I'm getting over the drat flu and I just made leek and potato soup w/ hardcore homemade chicken stock and schmaltz and i can feel the flu remnants losing hope with each bite Leek soup is wonderful! And, as my friend's dad used to say, "If you want to make leek soup, first you take a leek . . ."
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Sep 19, 2019 02:32
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Today I put a broiled flounder fillet on a grilled cheese sandwich |
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Sep 20, 2019 23:34
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poverty goat posted:Today I put a broiled flounder fillet on a grilled cheese sandwich That sounds drat tasty, like something you get at a good diner after the waitress calls you "honey" 5 times. |
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Sep 29, 2019 01:08
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I will be making bulgogi once again using Hagjobs' recipe 
https://i.imgur.com/QKTkerO.mp4 |
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Sep 29, 2019 02:14
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i did the eggs benedict again the hollandaise split a bit + could have been fixed with water but it was still good |
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Oct 1, 2019 17:58
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Pot Smoke Phoenix posted:I will be making bulgogi once again using Hagjobs' recipe post it i need this haggy help me now
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Oct 1, 2019 18:21
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treasure bear posted:i did the eggs benedict again nice
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Oct 2, 2019 00:42
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Heather Papps posted:post it i need this haggy help me now 1 kg steak (use ribeye if you can but even blade steaks work if they're cross cut), sliced to see thru thin Work in a tablespoon of demarara sugar (note: sometimes we use brown rice syrup or honey instead), a big spoon or tablespoon or soup bowl spoon of sesame oil, a big sprinkle of block sesame seed or perilla see if you can get it, some black sweet soy sauce (not joseon ganjang, gan Jin works fine and even regular American soy sauce works if it's viscous), a pinch of gochugaru (note: I use way more but ymmv), and a lot of chopped garlic into the meat with your hands. Strip cut like a lot of scallions and French a whole onion. Put the onion and scallions in the marinade with the beef. Cover it with clingfilm in a glass bowl and let it marinate overnight in the fridge. If you have a kimchi fridge don't put it in there unless you're only doing like a quick 2 hour marinade, it's not cold enough. Wash, dry and lay out a tray of perilla leaves and sangchu (big big leaf lettuce), and make your sauces if you want them. You can eat this like lettuce wraps (ssam) or just with rice and banchan, but I like to do both tbh. Start a pot of short grain rice. Yes, wash the rice three times. It's to remove excess starch from the surface of the rice so it fluffs and also so your rice cooker doesn't boil over. Prep your banchan; you're going to want at minimum enough baek-kimchi and baechu-kimchi to have a variety of flavors, plus I like to make sigimuchi namul (it's steamed spinach with sauce) and I like soy pickle eggs and mu (radish) with it too. Either use a charcoal grill or a big flat pan and grill the thin steak, scallions and onion until it's done to your liking, medium is fine but some people cook it to different temperatures based on preference. Serve it as it comes to the right temperature, while very hot, with a giant bowl of rice (the main meal!) and lots of gochujang or other sauces and your banchan. https://i.imgur.com/QKTkerO.mp4 |
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Oct 2, 2019 01:16
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Pot Smoke Phoenix posted:1 kg steak (use ribeye if you can but even blade steaks work if they're cross cut), sliced to see thru thin Sounds delicious. |
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Oct 2, 2019 02:59
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I made cannabis oil snickerdoodles today, and they owned. However, I have about a quarter cup of the oil left over and I'm wondering if yobbers have a recipe I could try. I'm thinking of making something savory rather than sweet, but any cannabutter/oil recipes are welcome. Results will be posted itt of course (you're welcome bo-pepps  )
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Oct 6, 2019 04:38
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What's the base oil? |
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Oct 6, 2019 19:49
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idk |
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Oct 6, 2019 20:02
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hmmmmmm
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Oct 6, 2019 20:04
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weed oil doesn't always taste great in sweets so my advice is usually to make something easy from a box with your weed oil and then make the best chocolate chip cookies or the best fudgy brownies ever with some full strength irish butter as god intended. its also a lot safer than getting high and having nothing but weed cookies to eat |
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Oct 6, 2019 21:17
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poverty goat posted:weed oil doesn't always taste great in sweets so my advice is usually to make something easy from a box with your weed oil and then make the best chocolate chip cookies or the best fudgy brownies ever with some full strength irish butter as god intended. its also a lot safer than getting high and having nothing but weed cookies to eat This unless you're dosing edibles specifically for sale, then go with the cannabutter toffee I sent you for sweets. Also those brownies are seriously legit. |
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Oct 6, 2019 21:32
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If you want to try the savory option, make Kenji Lopez Alt's mashed potatoes, dose your own portion with A TINY BIT of the butter and use the rest of the non dosed to top a shepherd's pie. |
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Oct 6, 2019 21:33
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I made garlic herbed pork chops  in the instant pot with fresh cut green beans  full and got that "on drugs" feeling now thanks byob |
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Oct 8, 2019 03:55
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I made dal curry using this recipe. https://www.vegrecipesofindia.com/masoor-dal-easy-masoor-dal/ I also added Japanese pumpkin, potatoes, mushrooms, and spinach. I think it turned out pretty good. Probably worth burning my fingers a bit. 
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Oct 18, 2019 08:21
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I had a frozen pack of sausage with no label and figured it was probably Italian sausage so I just made some amazing pasta alla bratwurst |
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Oct 18, 2019 20:18
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SweetWillyRollbar posted:I made dal curry using this recipe. HOW DARE YOU I AM TRYING TO SLIM DOWN drat YOU TO HELL AND BACK
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Oct 18, 2019 20:22
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treasure bear posted:i did the eggs benedict again Hnnnnnngh |
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Oct 18, 2019 20:50
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Heather Papps posted:HOW DARE YOU I AM TRYING TO SLIM DOWN drat YOU TO HELL AND BACK Then wouldn't vegetable curry be healthy? |
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Oct 19, 2019 02:04
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not if i eat a bucket of it
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Oct 19, 2019 12:25
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I made ironic chili Mac last night to use up some ground meats from the freezer and a box of macaroni I bought by accident and it was fuckin excellent |
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Oct 28, 2019 17:20
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I've suddenly got a powerful craving for lamb kleftiko |
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Nov 2, 2019 17:51
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Low effort meh dining post: making BuzzFeed's one pot pasta just to see how it compares with Sunday sauce and homemade pasta which is my high effort post for better weekend maybe with a video because I like to talk about my pasta process with nerds ok |
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Nov 3, 2019 20:42
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