/ub/ - Überhengst

Got about 20lbs of heirloom tomatoes for about $25. It pays to partner with ur local growers.
Took a few hours but cut, quarterrd, and cored, I got most of a tamale pot full.
Lets see how muh sauce game has developed

>>5748
I should indicate the tomatoes were 'blemish' grade, requiring a paring knife and a couple hourse to prune he undesirable element.
But every recipe - metaphysical or not - requires some form of sacrifice; usually time/effort, but occasionally more Blood for the blood God!

Pic of boiling the matos
Day 2
So with about 20lbs of tomatoes, Im looking at about 4-5 quarts of sauce, and about a gallon of tomato juice/stock, both of which are freezable.
1 quart is sufficient for 5 adults (trust me), amounting to the majority cost of such meals (excepting chicken parm, which is whats up for tonight).
25 for the box
5 for 2 lbs san marzanos
3 for fresh basil and oregano
33 total - check em
So for 33 I have the sauce fpr 5 meals, at $6.6/each, and noodles are cheap.
Plan your meals, anon. Dont turn over a new leaf and do it all the time, but start.
Pick a day of the week, or mark dates on your calendar. Not only is it comparatively cheap/comparable to purchased sauce, in this case, but the quality is vastly superior in both flavor and nutrition.
Do it. And speaking of

>>5748
>>5750
Wonderful!!!

Meanwhile, more smas burgers for me and mine.
Funny thing, providing for a household; you dont GET to maintain false ideas and perceptions, because that leads to coNsequence for others, and no dutiful HoH will abide THAT.

>>5805
>HoH
HoH SiS?
https://m.youtube.com/playlist?list=PLlO36R_aZuTBhrIf7f34E6e1u8-57t55o

>>5806
Yes, Head of Household. Its a responsibility; you'll figure it out (hopefully) when you get there.

>>5807
I hope your family appreciates you and the work you put in, friend.

>>5808
Thank you. I have confidence and confirmation that they do, but it was nice to hear from (you). Unironically, and all kidding aside.

Garlic Brisket Point, cooked Confit with about 30 cloves of garlic. Total cook time, ~18 hours.
Very much NOT southern bbq, it was entirely an experiment. Has a mild but distinct garic flavor. 7/10

For tonight's cook, Im reinventing the breakfast smash burger. And it's all thanks to Guga from Gugafoods/sousvideeverythingwho has effectively cracked the code behind dorito powder. Heres the measurements, pastad

* Doritos Dust Recipe *
1 cup Cheddar Cheese https://amzn.to/3zWyhr5
1/4 cup White Cheddar https://amzn.to/3zXbSd2 1/4 cup Buttermilk Powder https://amzn.to/3pj1N5g
2 tbsp Nutritional Yeast https://amzn.to/3dspXro
1 tsp MSG
2 tsp Fine Sea Salt
2 tbsp Romano Cheese https://amzn.to/3C3TOAB
2 tsp Smoked Paprika
1 tbsp Onion Powder

Having made the mix I can say:
Yeah, thats pretty much it. Theres a delay to flavor because its a dry powder, but I have no doubt this is close enough to what it claims to be to pass, when hydrated/oiled and greased.

The plan:
Bun
Spicy mayo
Bacon
Lettuce
Ketchup
Egg Patty (2 egg) cooked with a dash of ponzu soy sauce
Dorito Hash Brown
Smoked ham lunchmeat x3
Cheese
Sausage smash patty
Onions
Country Gravy
Bun (ciabatta roll, both toasted)

>>5855
Alright, so the 13-layer breakfast sandwich didnt work right, it still needs some quantity tweaking. But I learned alot, so tonight was the x layer breakfast sandwich.
It goes:
Toasted bun
Ghost pepper mayo
2x smoked ham slices
Doroto cheese dust
Shredded hashbrown patty
2-egg patty
American cheese
Sausage patty
Bun

>>5950 →
Based doggo.
Having said, I made a roast yesterday, and some best sammiches today. Idk about the rest, but I made mine spicy. Holy fuck, there is no chance I can eat this in one sitting. Its not a question of hunger, its a question of spice and flavor. Like, one literally needs to take a break between bites. Its phenomenal. To all who are reading, I would feed you this sammich. Its unironically life-changing (minimally, but still).

Okay
>>5966
And
>>5950 →
Not the doggo I was intending to reference, but I'll leave it.
Gimme a minute to properly reference.
But srsly, this sandwich is the best. Its so many levels. Each bite requires a moment to process and decompress. Its literally too much. My lads, I am wont to make this sandwich for (you). Arguments and dispositions aside, please let me make this for you. Its... unreal.

Attempt 2

https://www.youtube.com/watch?v=au_eM0oovbI

watch?v=au_eM0oovbI
Beef and old man cattle rancher.

Hungry enough?

>>6080
Could swear I see a face in it

>>6092
Damn! You're right.

>>6110
Whose great granddad on facebook did you get this from?

>>6114
C'mon, don't be mean and eat healthy.

>>6110
>If someone suggested bottling tap water they would have been a laughing stock.
Well Achktually-
>Be Grand Pappy Anon
>Younger Grand Pappy Anon
>Not that young whippersnapper.
>Be Anon
>You got yourself a family and a place to live.
>You need some dough because a family gots to eat, drink and everything else.
>Having experienced life most people are fucking retards.
>Just the average sucker doing dumb things who have to repeat classes at the school of hardknocks.
>Lot of 'em have more money than they know what to do with.
>They want somethin' opulent but affordable.
>You got just the taste they want.
>A bottle of imported (from the water company) mineral enriched (the water has stuff in it and that's good enough) right from spring of life (you need water to live) by tapping into the water aquafier (water company gets some of it from there) packaged for your impeccable taste.
>Fill up bottles
>Slap a thicc label on 'em
>Tell the story
>Have 'em give it a try
>They can taste the refreshing qualities of this product.
>They demand to buy it.
>Have necessities on the table for the family.

For you I'll show the secret recipe which garnered enough capital so you can enjoy at home.
Step one live somewhere where the water isn't complete shit.
Step two turn on the faucet
Step three enjoy, but remember fifties water was just built different back in the day.

>>6116
That looks awesome. How do you build these? I have tins of beans stored. Not many yet.

>>6116
>Step three enjoy, but remember fifties water was just built different back in the day.
>water
Yup, in the 50s no anticonceptives or cocaine in the water for sure. I don't know about flouride.

Paver style Sandwich with Pickled jalapenos fried egg, shredded cheddar cheese, mayo, and sriracha. Bread was soaked in melted clarified butter on both sides before assembling and frying so as to form a hard seal of the bread, as flat and smooth as a paving stone, hence he name "Paver"

>>6140
>Pickled jalapenos fried egg, shredded cheddar cheese, mayo, and sriracha
Too complicated and exotic. What about home fries instead?

>>6140
Looks excellent Anon!

Baking Chicken is a classic, it's generally straight foward different ways to expand the flavor profile and down right simple.
>If you have the time soak the meat the night before hand in buttermilk (lemon and milk if need be) it increases tenderness and moistness. Also you can season this marinade, but you'll still need to add flavor in the oven as well.
Recommended choice of meat.
Thighs are resistant to drying out and have a great flavor. With or without the skin and bones. Ehatever you have works.
Grab a baking tray place the meat on it.
Season as desired.
Bake at 350 until done. I think it's roughly an hour or forty five minutes or something. 40 to 50 minutes.
Also vegetables go great with enough space for them.

Seasonings to try.
Hot sauce, yes baking the chicken and hot sause keeps it tender and moist. Also flavorful.
Salt and pepper. A simple staple.
Lemon pepper.
Lemon on top.
Garlic.
Cheese of choice. Stuff with ham and cheese (cordon blue).
A mix of spices.
Whatever sauces you enjoy.
And more.

The left over fats can be used to pan fry things or added to soups for another meal later on. It has the chicken flavor along with what is put on it.

>>6143
Nice recipe.
>The left over fats can be used to pan fry things or added to soups for another meal later on.
Just so other anons who are less experienced know; never mix oils used for plants with those used for meats. You'll get sick.

>>6144
What do you mean exactly?

>>6145
I know that the oil used after frying onions is very acid, and will ruin the flavor of any food fried by it, so it must be disposed immediately. Other vegetables I don't know.

>>6145
When I first learned to cook, I was told to never fry vegetables in oil that had previously been used for meats because it'll ruin the taste and possible give you dysentery.
It's fine to cook meats in oil previously used for veggies, though. At least that's how I was taught and I fry a lot of chicken and fish.

>>6147
Who doesn't want bacon flavored broccoli?
You weirdo.

>>6148
I want my broccoli to taste like broccoli, anon. If that's weird, then I'll put down my pony waifu daki for a day and try sharing my spicy chicken tendie recipes sometime.

>>6142
Paver Sandwich
2 slices bread
3 tbs ghee (clarified Butter)
5 pickled jalapenos
1/2 cup shredded cheese
1/2 cup shredded onion
1 egg
2 tbs mayonaise
2 2bs sriracha
Start by melting the ghee in a saucepan at low heat, once liquid soak the bread in it on both sides until surface is slick.
then put the bread on a plate and begin assembling in this order: mayo mixed with sriracha, shredded cheese, onion, jalapenos. Then fry up the egg in the

ghee, by tilting the pan so the liquid runs into the lowest point, cracking the egg almost direstly into the pooled liquid ghee and then covering it with a

pot lid. cook for 45 seconds, then add the fried egg to the sandwich, top with the other slice of bread, and compact it with your hands. Then addi t to the

saucepan and fry it! While frying the sandwich, compress it with something HEAVY with a FLAT bottom like a big jar filled with food or water.... Anything

works as long as it is heavy and flat and clean. This speeds the cooking time and results in the Paver's trademark flat, smooth sealed in shell appearance.
When cheese is melted and the sandwich pressed nearly absolutely flat, it is ready to serve.

Picked up a rescue pupper a few days ago, and so begins a new chapter in culinary development:
Cooking healthy meals for doggos!
Yesterday's recipe, Velvet Steak.
https://youtu.be/SHcbggp_8bs
Notes:
For doggo safety, soy sauce was replaced with Bragg's liquid aminos, rice wine was swapped with Apple cider vinegar (also Bragg's), and I added about a teaspoon of tumeric, cinnamon, and powdered ginger, to the marinade (all rly good for doggos).
Additionally, I used cubed steaks instead of sirloin, for ease of dicing and chewing.
She fookin loved it.
Velvet Marinade:

2 large egg whites
2 tablespoons cornstarch
3 tablespoons rice wine (sake) Apple cider vinegar
1 tablespoon soy sauce Liquid Aminos

It was a little bland (it was my dinner too) cuz doggos are more sensitive to excess spices, even beneficial ones. What I'll do next time is add the tumeric, cinammon, and ginger to some brown rice and leave the velvet marinade per the recipe.
Adding the beneficials to the compound butter may also be an option, since the recipe calls for a korean chili compounds butter (no no for doggo).

Sidenote: With both rescue puppers and kitties, male caregivers can use their chin stubble to simulate the licking sensation of a momma animal, which is incredibly soothing, calming, and aids in the animal bonding.

>>6189
So not the right video
https://m.youtube.com/watch?v=8WiiZR2lfKI

Thanksgiving supper. The only thing I didn't prepare myself is the croissant. The dessert is bread pudding with bourbon icing. https://www.food.com/recipe/bread-pudding-with-bourbon-sauce-46353

>>6275
Steak looks goodddd anon, yum

Fucked up making my cheese curds.
How do you fags make your cheese?

>Tainted industrial food
Nothing better than to make your own meal with natural stuff.

The food pyramid, to think about it.

I hate niggers. What is the best all in one multivitamin supplement for an exercising adult male in his late 20s?

>>6379
>all in one multivitamin supplement
Naaaaaaaaaah.
Not artificial kiked supplements, but the real thing.
Think about it, never has been a generation so sick and riddled with illnesses than the current one.

>>6381
>Think about it, never has been a generation so sick and riddled with illnesses than the current one.
The middle ages.

>>6382
Monarchy, the worst system of government besides Jewocracy(then again a Monarch can be Jewed), kept people starving and illiterate. Education was exclusively for the upper classes (those who help the King keep power, like regional lords and powerful families) and their servant class(blacksmiths and the like).

>>6382
>The middle ages
It could be some sanitary problem because of lack of tap water, but not because of food.

I used to make deviled eggs all the time, it's great food to have with company but sadly eggs have rocketed in price. I had no idea, however, that the recipe of deviled eggs was so old.
https://www.lavenderandlovage.com/2014/06/the-international-medieval-congress-university-of-leeds-medieval-stuffed-eggs-recipe.html

>>6452
>I had no idea
I do. 7 bucks a dozen is madness.

>>6452
>egg prices
See:
>Top US egg farm destroyed in massive fire, supermarkets were already suffering shortages
https://www.zerohedge.com/commodities/massive-fire-destroys-commercial-egg-farm-belonging-top-us-supplier
Add to that the multiple arsons involving the flood supply in the last months, the culling of million of chickens because the government said that were infected with a virus and now the still alive chickens are almost not producing eggs, the farmers suspect that something in the medicines prescribed by the bureaucracy has something to do with it.
I'm not saying sabotage, but it is sabotage.

Is this any good? https://based.cooking/

>>6481
I was browsing it a bit. I'm impressed, the recipes are mostly simple and mention important details at the time of cooking. Very important that.

>>6452
>>6453
Have either of you thought about raising your own chickens? A couple hens and a rooster will provide you with all the eggs you need. Feed is cheap enough, houses are easy to build, and you can sometimes find chickens for sale at stores like Tractor Supply and such.
Not to mention that chicken shit makes for great manure that could be used to bolster your garden, assuming you have one.

>>6483
I meant fertilizer, not *manure.

>>6483
I'm stuck in a jew city, but I really wish to get some bits and settle far from it.

I want to raise chickens so I can live off the chickens and raise food in a polytunnel or greenhouse. No more jew money. I won't have to touch another coin. Only food and nature and fucking my wife in a log cabin until she makes ten kids or more. I would give up technology to see this happen. I would not mind living in a log cabin and chopping firewood to keep the house warm. I could shoot guns and drive a tractor and fuck my wife. That's the life. No faggot tv. No faggot internet. No faggot country with nigger taxes. Only my massive family. I would make my wife proud. And my kids too.

>>6483
That's the plan but it's much easier if you have a wife to help. I live near a lot of hawks so the pen needs a roof and screen, and there may be other wild animals which would necessitate a dog to keep watch. But if I get a dog I don't want to neglect it by leaving it alone all day while at work.

Has anyone tried cooking beef heart or liver? I want to try out these recipes because my local market sells these for much cheaper than cuts of regular meat.

Food availability. To think about it.

I'm hungry and I want this.
Well crispy please.

>>6596
post ur chikun setup so I can critique it

>>6597
where do I put chickun cage

Alright guys you can upgrade steaks (any meat) from harder to more tender.
Marinate in buttermilk either powdered or liquid before cooking or after cooking.
It just works.
Better than restaurants' steaks.
A reference video
https://www.youtube.com/watch?v=Q3yiVgzmnnI

I tried after cooking and it turned out more tender. Marinated for roughly a week (about six days) in a very cold refrigerator.

>>6752
>Better than restaurants' steaks.
YAY!

>>6598
put chicken roost between berries and taters. chikins will poop on taters; free fertilizer.

Fake cheese.

>>6791
I like the fake cheese

>>6792
That's the infamous American Cheese. The Swiss one still melts tough.

>>6793
Swiss is better, but sometimes the perfect thing a burg needs is the classic american cheese

Yummy.

>Raw Milk
We are so back.

>>6908
What are the actual benefits of drinking raw milk? I know it can be an immuno booster by effectively training your body against infection, but is there anything else? I've had it before, although personally don't see the value in regularly consuming a commodity that's a bit of a chore to find and doesn't keep long.
I'm not a big milk-drinker in the first place though.

>>6909
>>6908
Pardon, what I meant to ask was what are the benefits of cooking with raw milk?

Homemade butter is great. Better than store bought but doesn't last as long. Because you eat it before that point.
So start with heavy whipping cream.
And start beating the fuck out of it.

While abusing the proto-butter make sure air is added.
Eventually after enough whipping and beating it'll be whipped creamed. A light airy delicacy with multiple uses. Moral has improved.
As you might suspect that's not butter.
So we'll have to continue until moral improves again.
That means continue till the liquid drops out.
That's called fresh buttermilk. Use it in baking or just drink from the bowl. It's not sour.
One might think we're done, technically butter is made.
However it's not at the best it can be.
As you might expect squeezing and crushing is required to get every last bit of butter and buttermilk seperated.
The more you seperate the better butter it is.
After no more can be extracted you have some tasty butter.

Keep in mind this butter has milk solids, that means it'll go rancid, those milk solids give that superior flavor and body fullness.
You could use machines, but for the full experience using a wisk then moving up to more advanced methods yields a deeper satisfaction.
As the intimacy fades for professionalism and self satisfaction.
Getting all the buttermilk out of it is a task and a half. When you taste test you'll taste the difference a through job does.

Enjoy!
If you have a butter churn, nice. Feel the satisfaction of forefathers and foremothers giving you strength to make delicious food.

>>6910
>Pardon, what I meant to ask was what are the benefits of cooking with raw milk?
Benefits and recipes. Let's find out.

>What’s the Big Deal with Raw Milk? The Truth Behind the Phenomenon
https://livesimply.me/2013/06/14/whats-the-big-deal-with-raw-milk/

>Raw Milk from Farm To Consumer Legal Defense Fund
https://www.farmtoconsumer.org/raw-milk.html

>Got Raw Milk? Questions to Ask Your Farmer from Nourishing Joy
https://nourishingjoy.com/got-raw-milk-questions-to-ask-your-farmer/

>5 Reasons Why We Drink Raw Milk from Nourishing Joy
https://nourishingjoy.com/5-reasons-we-drink-our-milk-raw/

>Raw Milk & The Raw Truth from Cultured Palate
https://myculturedpalate.com/2012/10/08/the-raw-truth-about-milk/

>From Barn to Fridge: 6 Tips for Safely Handling Raw Milk from The Prairie Homestead
https://www.theprairiehomestead.com/2013/05/from-barn-to-fridge-6-tips-for-safely-handling-raw-milk.html
-----

Raw Milk Recipes From Reformation Acres - (A lot of them)
https://www.reformationacres.com/essential-guide-to-raw-milk/

>>6794
Classic american cheese is not fake cheese
>>6911
You make it sound easy, I should try that some time
>>6912
Nice! thanks

>>6913
>Classic american cheese is not fake cheese
Classic is the keyword here. The current industrial American Cheese is the hallmark of the real FAKE cheese.

So, rereading some old stuff and I realized how to corner the market on all foodstuffs. (In the USA.) It's already inplace, but limited to junk.
Add iodine.
Use iodine as an additional preservative.

People crave iodine, the switch from iodized bread to Only iodized salt means people crave salt even more.
As helping communities and yourself is a good long term goal as is making them healthier via tastier alternatives. It seems to me that there is a deliberate secretive open market to corner the starving masses.
They're hungery for iodine and have no clue.
The question is, which food stuff to expand into to corner the market.
At home application is straight foward, add more iodine to the diet via any foods.
For consumers hedging bets with proper nutrition is going to be a task. However as selenium factors into how effective iodine is it makes sense to choose foods that also contain those nutrients.
Such as dishes with rice.
But having a 'brand' that people crave is perhaps also an interesting factor to consider.
In fact someone could also get into the 'energy' drink market using the same additions of iodine. Boosted stable energy throughout the day.
Now there's two things that would be the response
>Oy Vey Shut It Down!
>Muh Shekels!

However, on any level of business it can be added. From the home use to kid owned street corner box, to local businesses and restaurants to the national and international level.
The best thing is a more healthy populous is a less dumb one.
Not by much, but by bringing awareness by demanded craving the hold on the world snaps.
When people could have been feeling so much better from the start and less unnecessarily medicated for pennies. Well knowing the taste of freedom is a bit different than only knowing from a scholarly stand point.

From all sauces to drinks to soup to breads to meals to meats to a lone table condiment there is opportunity in all forms.
When someome sees the potential to cash in and it helps make people better equipped there's going to be a health blip.
Because any fast food or frozen food or drink or anybody could be making massive cash if nobody else takes the plunge.
But if someone does, they'll race to upstage to get their cut of the pie.
In doing so everybody wins because everybody feeling a tiny bit better makes huge swings in geopolitics.
You could possibly also enrich food with other vitamins and minerals.
Well now you have another secret ingredient to win that chili contest.

Let us consider honey and its miraculous properties.

>>88
College Kid Chili-Mac
This is a little recipe I figured out when trying to make Chili Mac n cheese and do it cheaper than using canned chili.

No measurements listed, since I haven't made this often-enough to try to figure out proper measurements. You can wing this recipe very easily.

-- Tools --
Something to boil macaroni with
Something to fry stuff with
Something to stir up macaroni

-- Ingredients --
Macaroni (however much you need for a meal)
Cheese - whatever it is something that melts fairly easily
An Onion
A Hot Dog (or whatever cheap meat you can find)
Chili powder (Red pepper powder & cumin)
Oil or butter or maragine - something you can fry stuff with
Salt

-- Cooking Instructions --

Boil water, add salt, mix salt.
Add macaroni, cook for the package's recommended time.
While macaroni is cooking, chop up onions, and fry them in your choice of oil.
while onions are frying, shred or otherwise prepare your cheese to make a sauce.
once the onions are starting to caramelize (get brown), fry your preferred meat in the onions as well.
Take meat and onions off the heat when they are done.
When the macaroni is done, take it off the heat, but save some of the macaroni water to melt the cheese in.
Add cheese to the macaroni water, add both back to the macaroni pot, and stir. Add more cheese or more water if you need it to be less or more runny.
Add fried meat and onions to the macaroni and cheese.
Add chili powder to the mac n cheese.
Mix that shit up.
You're done.

-- Enjoy --

Here are some links for some budget recipes as well, if anons need to be /frugal/ on cooking.

Wolfe Pit Budget recipes
https://yewtu.be/playlist?list=PLYRx9e6PeSoJ7Bjn24q_AMSiWzCqEH962
Life of Boris Budget Recipes
https://yewtu.be/playlist?list=PLbS0HkS8Xsoq1j4kiZFLP9w1e3pQADR3g

>>7012
I needed an idea for something to cook for dinner tonight and I think I will try this. Will post results.

>>7012
Important to note that margarine tends to have a lot more troons fats.

>>7012
>>7013
This was bretty gud. For mine I used olive oil for frying and ground turkey for the meat and some kind of store-brand Mexican seasoning for the chili powder. Came out good and I was able to prep meals for the next couple of nights. Sauce came out a bit runny, I will probably use either less water or more cheese next time. Good recommendation, thanks anon.

>>7012
>meat and pasta recipe
>no oregano
>no parsley
>no garlic
>suggests fucking hotdogs and pasta
>absolute muttoid goyslop
<-- Enjoy --
No, I don't think I will. This is a crime against pasta and good taste in general. Would rather shit through a screen, smear it on a tortilla and call it refried beans before eating this fetid amalgam of angloid vomit.
Being 'cheap' is no excuse; fucking parsely, oregano, and garlic aren't going to bankrupt you lazy niggers.
t.Italian diaspora
>>7015
I wouldn't even feed that shit to a dog.

>>7015
>ground turkey
Sorry for pilling on you anon but a bit of common sense is due.
What is the thing with that bird? That meat tastes awful and its texture is an affront to the culinary arts. Nothing better than the universal and old known chicken.

>>7017
I forgot the meme.

>>7016
Chili-Mac isn't pasta pasta. Not like most Italian cuisine, it's spaghetti western Tex-Mex.
And that's fine.
Texas Chili usually cheese as the finishing topping. The recipe reverses that, and strips everything to the bare minimum.
Maximizing what is there to have a similar flavor profile to Chili with Macaroni and Cheese.
>>7012
Nice layout for the recipe. Good job.
>>7017
Thanksgiving. Also many people enjoy or are indifferent to turkey meat, it's decent enough to work with.

>>7017
I've got nothing against chicken or turkey, I usually use one or the other whenever I need meat for something. I will also sometimes slow-cook a pork or beef roast but that takes longer.

>>7019
>Chili-Mac isn't pasta pasta. Not like most Italian cuisine, it's spaghetti western Tex-Mex.
>And that's fine.
This. It's basically just mac and cheese with some meat thrown in. We're not trying to win Iron Chef here, this is just a quick cheap meal that's easy to make.

>>7012
>>7020
It's a fine dish regardless anon. A bit of oregano and garlic does sound like a great addition tho. Thanks for sharing the recipe, it's great for beginners.

>>7015
>>7021
Many thanks!

>>7016
It's an experimental recipe designed more for a /frugal/ mindset for those who are tired of spending money, or can't afford to spend money. >>7019 pretty much nailed the idea of what chili mac is supposed to be.

The simplest method I know is to take canned chili you find at a grocery store (hormel or similar), cut up some full-block American cheese (velveeta or similar.) and melt the cheese in the chili in one pot while you're preparing the macaroni in the other. Once both are done, mix the two together and serve.

But yeah, I'm tired of feeling guilty for spending money, I saw some youtubers doing frugal recipes, and figured "use what I got, and what's cheap" to experiment with making inexpensive versions of savory meals.

On the relative usefulness of recipes.

Can you smell the butter of the ultimate croissant?

What's a good electric pot that has full-range control of temperature? I like crock pots (slow cookers), and using them, but I'm wondering if there's one like that goes high-enough where you can saute or brown meats right in the pot before slow-cooking the rest of the meal?

I have a power quick pot (instant pot clone) from years ago that works alright now, but my biggest problem I have with it is that it has problems with temperature control. First temperature problem is that it's all presets and no custom setting (that's not for pressure cooking, I prefer slow-cooking). Second temperature problem, is that in larger-meals, the pot NEVER gets to temperatures below boiling. If it's boiling or above, it'll reach it, but below it, it undershoots.

I've briefly-entertained using the pressure settings more, but most of the features multicooker-pressure advertises for are redundant, or I can supplant for larger quantities using the stove/oven.

So, is there an electric pot that sear as well as slow-cook? I've literally tried five different websites to search for something like this, and got bogged down in dogshit content-farming every single time.

>>7049
I wish some anon with a big oven would try to match those pastries.