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Cheese Thief posted:^^^^ drat that looks good. I'm hoping to grab a ham to cook sometime this week. That stuff is good to toss in the freezer after 3 days of consuming nothing but pig.
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Dec 28, 2020 00:34
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Well here we are, 4:30AM, empty pantry, nothing to eat but a sack of onions and glass noodles. I'm making the best out of it until the stores open As seen above, I put a lot of butter in the pan. That's my frying sauce.  I boiled the noodles. But in the skillet onions were frying in the butter. I proceeded to put in Cayenne pepper to make it spicy. A lot of fish sauce too. Mixed both the noodles and onions into the same pan.  Then, I made it red. I had Chinese takeout a few weeks ago and still had a big tub of sweet and sour sauce they sent over. Everything turned red, and it tasted really good. I was quite happy with the mix of flavors, but I was also really hungry.
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Dec 28, 2020 10:44
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In principle, this looks almost edible, but you don't need that much butter to fry onions. Also, why are they always chopped so coarsely? If you chop them into smaller pieces they fry much faster and mix better with whatever else you're putting into that pan. They also still look a bit too raw for my tastes. Onions are best when they're almost completely glassy but not brown yet IMO.
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Dec 28, 2020 11:54
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KonvexKonkav posted:In principle, this looks almost edible, but you don't need that much butter to fry onions. Also, why are they always chopped so coarsely? If you chop them into smaller pieces they fry much faster and mix better with whatever else you're putting into that pan. They also still look a bit too raw for my tastes. Onions are best when they're almost completely glassy but not brown yet IMO. Big onion slices are easier to put a fork into than a little tiny piece of onion
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Dec 29, 2020 04:52
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Cheese Thief posted:Big onion slices are easier to put a fork into than a little tiny piece of onion You have a very, very different way of eating onions than I do...
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Dec 29, 2020 05:05
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made a breakfast quesadilla for the first time also i dont know how to cook i feel like this goes here it was extremely filling but i did basically as much as possible wrong while still getting a recognizable finished product and while i ate the whole thing i did not enjoy every bite. my pepper was also ground too coarsely and made me think that i was crunching through chunks of egg shell. Sing Along fucked around with this message at 12:40 on Dec 29, 2020 |
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Dec 29, 2020 12:38
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Sing Along posted:made a breakfast quesadilla for the first time also i dont know how to cook i feel like this goes here Sometimes extremely filling is all you need to get you through the night 
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Dec 29, 2020 20:29
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 Here is my chicken. Its the only way I've ever made it. 3 of those quarters would be a meal for me the entire day.
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Dec 29, 2020 23:48
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I gotta ask how you check if the chicken is fully cooked.
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Dec 30, 2020 00:41
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Bloodfart McCoy posted:I gotta ask how you check if the chicken is fully cooked. Just letting it cook a long time, like 45m to hour, do you have any suggestions
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Dec 30, 2020 00:58
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I'm half awake and these recent food posts are making my eyes pop out of my head.
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Dec 30, 2020 01:12
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looks bad todd
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Dec 30, 2020 01:59
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Cheese Thief posted:Well here we are, 4:30AM, empty pantry, nothing to eat but a sack of onions and glass noodles. I'm making the best out of it until the stores open I like onions a lot so I would probably really enjoy this. Most people prefer onions to be soft and flavourful, and not crunchy and sharp, but not me. I like both. I'd eat this if the sauce wasn't a few weeks old. I want this to have gochujang instead of sweet and sour sauce, no cayenne needed. That's also good for making things turn red. The glass noodles are used in Korean cooking a lot. Needs some garlic, finely sliced, added with the onions. Nice
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Dec 30, 2020 04:31
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oh no they're multiplying
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Dec 30, 2020 06:37
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eating only apples posted:Needs some garlic, finely sliced, added with the onions. Nice I took a cooking class in Chiang Mai, they taught us to crushed the whole garlic glove with a knife first to make them easier to peel. I use powdered garlic now because it is easier.
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Dec 30, 2020 07:18
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You could just get some lovely diced garlic in a jar.
Fartington Butts fucked around with this message at 22:20 on Dec 30, 2020 |
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Dec 30, 2020 21:35
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Fartington Butts posted:You could just get some lovely diced garlic in a jar. Can confirm. The jar works for my Italian mom and grandma.
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Dec 30, 2020 23:33
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Didn't feel like going out to by groceries so I had to make a special meal. I have 2 sausages in the fridge so lets put em on. I chopped them up small so they cook through.  NOT TOO MUCH BUTTER YOU ONLY NEED A LITTLE BUTTER, this is enough  Chopped onions!! No big gently caress off cuts of onion ffs, nice and tiny onions.  I'm tired of beige food so here we have YELLOW tumeric, RED cayenne, and (beige) garlic and ginger but they're worth it. Not picture is fish sauce. The onions are a translucent brown.  More colors that aren't beige. RED sweet and source sauce that came with my takeout a long time ago but it's good. and BLACK beans.  Filtered out some pickle seeds from the jar. Hey I have some ORANGE soda water, why not?  Soba noodles, I over cooked them because they fell apart. This had a really strong flavor. But it was the best thing I've had all week. If other people ate it they'd probably start coughing due to the powerful flavor. Cheese Thief fucked around with this message at 11:22 on Dec 31, 2020 |
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Dec 31, 2020 04:36
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Cheese Thief posted:
Flying a little too close to the sun here, Gimmickarus.
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Dec 31, 2020 08:00
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Fartington Butts posted:Flying a little too close to the sun here, Gimmickarus.  real talk: The food was very good tasting Id like to come up with something new and different, I always make small changes to the same general thing
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Dec 31, 2020 08:48
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I'm sorry for criticising your cooking, but that orange soda is really stretching it. Please allow me to keep my suspension of disbelief.
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Dec 31, 2020 12:09
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It's la croix so it just tastes like soda water that saw an orange, but still weird
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Dec 31, 2020 12:21
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Should have hit the brakes before the orange soda and pickle seeds. Before that it was looking pretty good. If you want to add some moisture to your dish just start with a few tablespoons of water or chicken stock. Orange soda is a pretty advanced maneuver. Also have you thought about using olive oil instead of butter? It’s a lot healthier.
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Dec 31, 2020 21:45
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Bloodfart McCoy posted:Also have you thought about using olive oil instead of butter? It’s a lot healthier.  
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Dec 31, 2020 22:26
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Fartington Butts posted:Flying a little too close to the sun here, Gimmickarus.
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Dec 31, 2020 22:28
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Bloodfart McCoy posted:Should have hit the brakes before the orange soda and pickle seeds. Before that it was looking pretty good. If you want to add some moisture to your dish just start with a few tablespoons of water or chicken stock. Orange soda is a pretty advanced maneuver. Carbonated water, doesn't have much taste and it was what I was drinking atm so yea it just needed a little moisture. It had 0 impact on the taste but I think helped it not burn. It's absolutely not orange soda. Think Seltzer. First of all I don't drink canned drinks like coke, pepsi. Orange soda is WAY too syrupy for me too drink.
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Dec 31, 2020 22:36
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I like using orange soda to boil my rice to go with my orange chicken
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Jan 2, 2021 06:09
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Welp here's what I've been eating these past few months..  Shrimp rice, too many green peas made the food an ugly too green color. (Not pictured: The ugly green finished product)  A roll up snack  Chia seeds on the big pork ribs.  I tried to bake the pork ribs and it was so gross.  Using a cast iron Dutch oven now  The eggs are blackish I guess that is from the iron?  Banana + Cream Cheese + more Chia seeds  Strong beef stock, I saved a lot of shank bones to make it     More eggs   Tumeric makes them very yellow  Ham
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Feb 13, 2021 03:32
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That ham looks like it's going places.
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Feb 13, 2021 04:28
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quite the commitment to being a really disgusting gimmick account
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Feb 13, 2021 04:59
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BraveUlysses posted:quite the commitment to being a really disgusting gimmick account Yeah I’m still pretty torn on this. It’s fascinating that someone would push a gimmick that far, and equally fascinating that a human being would combine these flavors together. Mustard on shrimp and chia seeds on ribs is like something a sitcom alien would think up when it tries to cook dinner for the family it lives with.
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Feb 13, 2021 06:00
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It's a big world and I absolutely believe there are folks with devout anarchistic culinary tendencies. I've done random "but what if convention is stupid as gently caress?" projects in the past, most of which fail but which scratch a cowboy-eschewing-civilized-society itch.
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Feb 13, 2021 06:24
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I can't tell if the fact that his camera is always greasy goes in the fake or real column
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Feb 13, 2021 09:27
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not a gimmick 
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Feb 13, 2021 14:34
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Ok, so I am going to take a new direction with my thread that I do think is useful to my growth and hearing feedback is good. I guess I was poorly self aware until I logged onto something awful. So far, all I've really learned is to chop onions up very dicey which I now make a strong effort to do. From this post forward (  ) all my spoon zone Let's Cook posts will at least stem from a cookbook, or an actual recipe that is not my own. Because I'm not really getting any better. Below is my collection of cookbooks.
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Feb 13, 2021 17:25
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Those are good references! Seriously, I think you have the wherewithal to get good, the fact that you're eager is always good! Start simple, build up. Fundamentals are always good, and dicing onions can def transfer to other veg so you got that going 
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Feb 13, 2021 19:11
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syntaxfunction posted:Those are good references! Seriously, I think you have the wherewithal to get good, the fact that you're eager is always good! Start simple, build up. Fundamentals are always good, and dicing onions can def transfer to other veg so you got that going Also please clean your cast iron.
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Feb 13, 2021 19:21
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Cheese Thief posted:Ok, so I am going to take a new direction with my thread that I do think is useful to my growth and hearing feedback is good. I guess I was poorly self aware until I logged onto something awful. So far, all I've really learned is to chop onions up very dicey which I now make a strong effort to do. I’m glad that you got How to Cook Everything! I’d recommend the Stir-Fried Chicken with Ketchup recipe. (Edit: it’s on page 677 of my copy. Listed in the chapter on poultry in the section on stir-fried chicken) It seems like a weird combo but works well, and doesn’t require many ingredients. Try it just using the basic recipe at first. Also, please clean your cookware after every use. You want to wipe it out to where the surface is smooth to the touch and there are no little cooked on burnt bits. For the cast iron, you can add boiling water then scrape it. You can also when it’s dry toss in some kosher salt and rub that around with a paper towel or cloth as an abrasive.
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Feb 13, 2021 19:25
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I'm gonna lean into assuming you're not a gimmick Mr. Bird. The second shot of the ribs looks decent. Throw a buncha sauce on that and I bet it would be good. And the photo that looks like some slow cooked beef in a pile on a cutting board? Probably good but needs a sauce. (Edit: Looking at it again... no it doesn't. Throw it on some bread with a pickle or red onion)
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Feb 13, 2021 19:27
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Cheese Thief posted:Ok, so I am going to take a new direction with my thread that I do think is useful to my growth and hearing feedback is good. I guess I was poorly self aware until I logged onto something awful. So far, all I've really learned is to chop onions up very dicey which I now make a strong effort to do. Don’t count yourself out just yet. You have to learn how to walk before you can run. Try doing like four or five different recipes from the books and see how they come out. Then pick a different recipe and put your own twist on it to see what happens. The way I learned to cook is by following recipes closely at first. Then once I got comfortable with the using common ingredients like onions, garlic, tomatoes, chicken, pasta, soy sauce, peppers, etc I started to tweak recipes more to my liking. Eventually you get comfortable with enough ingredients that you can start making meals totally from scratch. It just takes time to learn how everything works together.
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Feb 13, 2021 20:09
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