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Still working on my baking. Trying to use up the AP flour so I can get a bag of bread flour. Made hoagie rolls that didn’t really proof up past the size of baguettes, but made a delicious turkey/ham/provolone sammich for dinner last night.  
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Jul 29, 2020 20:10
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excellent bird guy posted:
That goes beyond irritation to food safety issues.
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Jul 29, 2020 20:51
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toplitzin posted:Boil water then add to crockpot. It's not mine, my roommates. Yea it probably must be the crockpot since it took 4 hours to boil on high. I have an Instant Pot but the seal must be bad or something because it will let pressure escape after seal/brought to pressure. I didnt bring it. gently caress, I will throw this poo poo out. The beans are dry and crumbly instead of split and soft after 15 hours.
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Jul 29, 2020 21:54
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I didn't really think crockpots were for boiling thing though. I know the upper bound on mine I marked like 190f or something. When I make split pea soup I do it in a huge stock pot and simmmer, In fact here are the instruction given to me from my dad. This specifies using a ham bone usually left overs after thanks giving/christmas. Ham hock should work too. Split Pea Soup Ingredients: 1 pound dried split peas 1 ham bone 1 small onion 3 carrots 3 sprigs of celery 1 potato 2 cloves of garlic ¼ teaspoon of thyme ½ teaspoon of olive oil 2 chicken bouillon cubes Salt & pepper to taste Directions: Sautee the onions and garlic in a large pot with the olive oil. Add in the peas. Wait until the end to add salt because the ham might provide enough salt once it’s finished cooking. Fill pot with water just until it covers all the ingredients. Put on medium high temperature. Cook for 1 hour & 20 minutes. Add more water when it gets low. Stir occasionally. Add in all the vegetables EXCEPT potato and continue cooking for another 15 minutes. Add chopped potatoes for last 25 min.
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Jul 29, 2020 23:24
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excellent bird guy posted:It's not mine, my roommates. Yea it probably must be the crockpot since it took 4 hours to boil on high. I have an Instant Pot but the seal must be bad or something because it will let Check your local Ace or other hardware store. Mine stocks a lot of pressure cooker seals and pieces for some reason. Probably the canning crowd.
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Jul 29, 2020 23:33
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Mediterranean chicken and salad.
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Jul 29, 2020 23:54
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Kenji’s Tteok-bokki, super tasty 
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Jul 30, 2020 19:00
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CaptainCrunch posted:Still working on my baking. Trying to use up the AP flour so I can get a bag of bread flour. These look great. Did you follow a specific recipe for the rolls?
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Jul 30, 2020 19:15
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fart store posted:Check your local Ace or other hardware store. Mine stocks a lot of pressure cooker seals and pieces for some reason. Probably the canning crowd. They sell them on amazon too, that’s where I got the replacement seal for my ”Power QuickPot” knockoff.
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Jul 30, 2020 19:17
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Random Hero posted:These look great. Did you follow a specific recipe for the rolls? Thanks. I used this recipe I stumbled on from YouTube. https://www.ethanchlebowski.com/cooking-techniques-recipes/hoagie-rolls Did not have the malt powder in that first batch. I ordered some and will try round two with everything else the exact same to see if I can get the proper proof to hoagie diameter.
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Jul 30, 2020 21:32
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Made Chef John’s Hawaiian Shrimp Scampi over rice. Came out pretty good. After I finished I realized it needed a little chopped parsley for a little extra taste and some green in the pictures. Still , wasn’t disappointed.
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Jul 30, 2020 22:51
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Salmon, lentils, roasted broccoli. Drinks for the kitchen.  
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Jul 31, 2020 01:36
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CaptainCrunch posted:Thanks. Heh, I stumbled onto the exact same recipe (having not heard of Chlebowksi before), ordered the malt powder, and baked them a few days ago. Hoagies for lunch three days in a row - I'm not complaining!
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Jul 31, 2020 20:33
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blixa posted:Heh, I stumbled onto the exact same recipe (having not heard of Chlebowksi before), ordered the malt powder, and baked them a few days ago. Hoagies for lunch three days in a row - I'm not complaining! Small internet! My malt arrived today, planning on another batch Sunday night for weekday lunches.
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Jul 31, 2020 21:03
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  Also, how did the algorithm give us all that video for hoagies? Hot Italian beef is in my future.
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Aug 1, 2020 01:43
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I haven't had eggplant parm in so long. That looks great! I've been making some homemade sushi and tamagoyaki lately. Getting a little better.  
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Aug 1, 2020 02:24
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blixa posted:Heh, I stumbled onto the exact same recipe (having not heard of Chlebowksi before), ordered the malt powder, and baked them a few days ago. Hoagies for lunch three days in a row - I'm not complaining! The algorithm pushed him to pretty much everyone who has an interest in cooking videos, dude even mentioned it himself in a recent one. Probably hit the critical mass of videos.
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Aug 1, 2020 03:38
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kimchi fried rice with hot dog and shrimp
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Aug 1, 2020 03:59
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large hands posted:kimchi fried rice with hot dog and shrimp Need to swap the hotdog with spam next time for authenticity.
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Aug 1, 2020 07:10
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Elfriede Shrempf posted:
Strong omelette game here.
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Aug 1, 2020 08:22
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Stringent posted:Need to swap the hotdog with spam next time for authenticity. haha yeah, this was a "what do I have in the fridge" fried rice but the hot dog worked well
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Aug 1, 2020 14:49
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 black beans and rice with some chicken, cilantro, lime juice
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Aug 1, 2020 23:48
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 Been super busy. My adventures with split pea soup (thanks for the advice) ended up as spicy vegetables and pea broth, strained. Now it's used for mushroom soup with white rice and lentils.
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Aug 2, 2020 10:18
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Bloodfart McCoy posted:Had some in-laws come to the house over the weekend. I planned on just grilling, but my wife talked me into making an eggplant parm on a brutally hot day. She’s always raving to her family how good my eggplant is, so I really brought this on myself. Eggplant parm is pretty much my signature dish in the family. Came out delicious. Very inspirational. I have to try to do this tomorrow. Edit: http://www.goonswithspoons.com/Eggplant_Parmigiana Will try this I guess, why not. Will use all last week's pea spice broth excellent bird guy fucked around with this message at 12:59 on Aug 2, 2020 |
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Aug 2, 2020 12:50
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I made carrot lox for the first time. It was really good in sushi with cream cheese and cucumber but holy poo poo was it delicious as bagel & lox. I added capers, pickled shallots, dill, and everything bagel seasoning. 
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Aug 2, 2020 23:25
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Lord these Costco burgs are good. Bread butter pickle, lettuce, bacon cheeseburger w/ mustard bbq sauce glaze, jalapeno-banana-hot cherry relish, slivered onion, ketchup, homemade onion roll.
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Aug 3, 2020 00:24
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Baked rainbow trout fillet and roasted potatoes with tarragon-shallot butter. Turns out the more you cook, the faster, easier, and less stressful it gets. 
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Aug 3, 2020 02:43
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 Sometimes the end of the week calls for some low effort chili.
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Aug 3, 2020 05:20
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 Mayo and Horseradish sandwhich until i can get to the grocery store. Absolutely bad, the bread is soggy. But if you are really hungry food tastes better. edit: Wasn't too terrible.
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Aug 3, 2020 11:46
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Got a bunch of homegrown cucumbers and tomatoes. Salad time! Marinated some tofu in some balsamic vinegar and garlic first and then grilled it. Cubed up the tofu and tossed it with the tomatoes, cucumbers, and parsley. 
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Aug 4, 2020 00:49
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A few days ago, when I was younger and full of energy, I pulled a leg of lamb out of the freezer. Today comes and I'm feeling super lazy, but I know I need to cook it. I just hit it with S&P and some Herbs de Provence and roasted it in the oven. At the last minute I figured I should make a side, so I found some asparagus and broccolini and hit them with EVOO, S&P, and Za'atar and threw them in for the last 15 minutes. Came out really good for how simple/lazy I was. Should have let the roast for more than 15 minutes, though. It was a bit of a bloodbath when I carved it.
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Aug 4, 2020 01:22
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excellent bird guy posted:
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Aug 4, 2020 03:16
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Entropic posted:Can you post the recipe? 1 horse 1 radish
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Aug 4, 2020 03:28
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Drink and Fight posted:1 horse 1 radish The horse is simple, where the gently caress am I gonna find a radish
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Aug 4, 2020 03:32
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 I made this up tonight. I call it Red Peas and Rice. God if i can have the energy to go to the grocery store I could eat better. Its fine but everything closes so early. Update: Very filling, tastes good but makes you a little nauseous excellent bird guy fucked around with this message at 09:36 on Aug 4, 2020 |
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Aug 4, 2020 09:19
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excellent bird guy posted:
The dinner thread - tastes good but makes you a little nauseous
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Aug 4, 2020 13:36
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Yeah no poo poo it made you nauseous, there's like a cup of grease in that pan!
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Aug 4, 2020 19:03
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i hope those aren't the same peas from your experience with the slow cooker
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Aug 4, 2020 19:35
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Cross post from the cspam cooking thread because someone asked for pictures of the Oklahoma onion burger. It is a smashburger so it isn't exactly super photogenic, but I gave documentation a try. Below is the copy/paste i made oklahoma onion burgs the other night. it is a dish that has its origins in the great depression. onions were cheap and beef was not, so some inventive sooner decided to make burgers that were roughly half onion, half ground beef. the result was tasty, so it is still being made nearly a century later. first thing you do is break out a mandolin and slice onion ribbons. if you haven't given your mandolin a blood sacrifice yet, use caution. if you have shed blood to the demon, use caution. you want them as thin as you can get 'em because you want them to cook really quickly. then ball up 1.5 to 2 ounces of ground beef, preferably 80/20.  i went a little bigger than the standard burger (probably 3 ounces?) because i had a onion roll to fill instead of a regular burg bun. On a screaming hot skillet or cast iron, plop your meat balls equidistant from each other and put a quarter of your sliced onion on top of each ball. It may look like too much, but it isn't.  once your balls are covered (lol) take your heaviest spatula or a spatula and a mug or something and press those balls flat. we're after smashburgers here. after a minute or so, flip the burgs onion side down  after another minute of cooking (less if you are using less beef) your onions should be browned and you want a bit of crust on the edges of the burg. top with cheese (i went with american because it melts quickly) and plop a couple patties onto the grilled burger bun or onion roll with some mustard and pickle slices if that's your jam. i don't care for pickles on my burg, but my wife does, so i gave her the pickle along with my crusty smashed balls. 
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Aug 4, 2020 20:58
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prayer group posted:Yeah no poo poo it made you nauseous, there's like a cup of grease in that pan! Not grease, coconut oil to fry then coconut milk to make it creamy.
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Aug 5, 2020 02:53
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