One problem plaguing a lot of people these days, especially burgers like myself, is that many people eat out at restaurants too much instead of preparing home cooked meals. Eating out is frequently both more expensive and less healthy for you than a home cooked meal. Furthermore, many people live with a limited library of meals that they know how to prepare and don't realize the culinary possibilities that are right in front of them.
The purpose of this thread is to try to break that habit of eating out and to make cooking at home become the norm in our lives. Please share meal ideas and how to prepare them here. All meals are welcome, although preferably we should post meals that are easy to prepare so that novice cooks will not be intimidated by the prospect of preparing them for themselves. Even simple sandwiches are fair game. Sometimes that may mean cutting corners with pre-made mixes instead of preparing everything from scratch.
Remember that the goal isn't necessarily to post the most inexpensive meals or the healthiest meals, although those meals are certainly very welcome. The goal is to encourage people to dust off their kitchen appliances and flex their atrophied cooking muscles. I realize that this opens the door to culinary nightmares like /tg/'s infamous meat-bread, but so be it. Let's get cooking!
170 replies and 104 files omitted.
Beer brats again
Tonight's experiment: Blue Cheese Bacon-wrapped, Evolved Beer Brats
The bleu cheese bacon bratwurst project was scrapped, after a few attendees expressed disdain for the rich tasty cheesr.
No matter, it was an extra batch, which = more sauce, which means,...Bacon-wrapped salmon and asparagus with 3x evolved beer brat sauce
I had long suspected - and rightly so - that among the variety of things this sauce goes good with - that the sauce pairs well with bacon-wrapped salmon and. I was correct
I used about 5/4" salmon strips, butchered and then frozen. I wrapped bacon around 6-7 thinner asparagus spears pressed against st the frozen salmon strip like a weird sushi roll. I sprinkled a decent amount of ground salt, pepper, and garlic Powder
Setting the grill at ~425 for 30 minutes, as well as an added 15 minutes, I cooked them bitches. They were fucking delicious
I also sprinkled them with dill weed before grilling.
After grilling, I poured beer brat sauce along them, and then sprinkled dried carmelized onions across the top. Like seriously, I am proud of how delicious this was.
Oh. Btw, when I made the beer brat sauce I added about a cup of bacon grease at the point I added the heavy cream. Not for the first time, I'm told this was the best tasting beer brats edition, and it is evidently likewise on the salmon and.
Play with your food
Blackjack is a favorite of mine, as it is not terribly difficult to make and is pretty cost efficient depending on what you put into it, oats aren't very expensive neither is butter or sugar and pretty much everyone has sugar or butter in their homes, gas mark 5 (190C, 375F) on the cobblestone furnace.
Demerara sugar, (215 grams) rolled oats, (215 grams, it's very important that it is rolled oats) butter, (120 grams) dark chocolate, (4 squares, the dark chocolate is 90%) golden syrup (4 tbsp), maple syrup, (1 tbsp) honey (1 tbsp) ginger, (1 tsp) cinnamon (1 tsp) and a half of a orange.
Make sure the oven is heated and turn on the 9th circle of hell to low.
Melt the butter until there is no blocks and is just liquid, make sure to stir it around.
Add in the sugar and mix in with the syrups. (pic 1)
Put the rolled oats in and mix with the rest of the shit until it looks like pic 2 and make sure there is no oats left on the sides of the pan.
Put the ginger, cinnamon and chocolate in and mix until it looks like pic 3.
Squeeze the orange into it then add the squeezed orange and mix it in.
Put applejack into a oiled baking tray and flatten her out like shown in pic 4.
Slap that bitch into the Auschwitz annihilator and wait 20 minutes then take out and cool for 15 mins.
That's it, i call it blackjack because it looks like i threw squid ink into it.
Last pic is the end result, just after taking it out of the Jew burner.
By the way demerara sugar is just good old fashioned slave cane sugar.
I missed alot of recipes. They look good.
Yolk, paprika, cayenne, and lemon juice.
Use about four egg yolks to over a baseball field and drench everything with leftover sauce.
Or use one-two for enough for a single serving.
1. Seperate yolks. (Use egg whites for all sorts of cooking applications, but not for this.)
2. Season with cayenne (paprika if you want)
3.Put the whisking pot, over some heated water to slowly cook it without scrambling. If you don't mind them raw, or have faith in other means methods or the power of lemon skip this.
4. Use a blender, a whisky boi, or beat the sob till it doubles in size.
5. Add lemon. Somewhere between an eighth and a fourth of a lemon. Half a lemon is too much. You can also add this before hand.
Optionally chill and then serve.
Egg(s), water, and edible acidic element. Lemon, vinegar, apple cider vinegar, rice wine vinegar, whatever. Keep it simple.
1. Get a pot of water, and acid of choice (lemon works, but use more than a half of a lemon for better white cohesion)
2. Get the water and acid mix boiling
3. Stir in a constant circle. (So the egg will follow the water movement and won't stick to the bottom or break)
4. Crack the egg in.
5. Cook to desired yolky doneness. 3-4 very yolky and maybe just undercooked. 4-5 jelly to done, 5-6 everything is solid and dead for sure.
6. Remove from water. (If you don't put it into an ice bath it will continue to cook. Optionally remove earlier)
You could use the egg water for a soup base (vinegar and other acids are handy to get that tricky calcium from bones) for a little extra protei, and acidic taste.
I should mention for the eggs to drop the temperature to a simmer.
How to Hollandaise on steak?
Beer brats log, stargate 1488.69.1337
Our foodie mission has reached a new pinnacle; the acquisition of a phatty bbq smoke pit. Our maiden venture? Brisket.
In lieu of recent attempts to successfully integrate bacon fat into the beer brat sauce, I opted to boil the beer/brats with a healthy chunk of trimmed brisket fat. This became more essential as I realized that I was out of beef broth. Luckily, you can make beer broth from brisket fat.
So that's what I did. It worked pretty well, I give it a 7 overall, compared to previous attempts (the bacon fat experiment was a 9). I did have to use a bit of Worcestershire and teriyaki during the de-glaze, but overall I'm satisfied with the improvised recipe.
Bacon-wrapped beer brats with sauce injection!it sounds simple enough, but in order to bacon wrap beer brats you have to do a whole lot of funky monkey shit at intervals, but I'm satisfied with my tests and am gearing up to proceed>>2830
Eggs Benedict, my only weakness. How did you know??
It's the weekend again, so it's time for another beer brat experiment!
Today's experiment will involve 3 types of bratwurst preparations.
The first is plain barbecued bratwurst. No boiling, nothing fancy, just plain old slow-cooked wood-smoked brats on our new bbq pit. I'm so excited.
Next up, we have the most preferred beer brat recipe, the triple reduction, except the grill finishing will be done on the smoker.
And lastly, Im nixing the injection for now: smoked, bacon-wrapped, three-ccheese beer bratwurst with triple reduction sauce
Now for this recipe, I have to make 2 substitutions. One, I'm out of beef broth (still) AND cooking wine so for a de-glaze I'm using rice vinegar. And beyond that, I couldnt get any 211 steel reserve, so I'll be performing this rendition with Old Milwaukee. Fingers crossed, let's get cookin'!
Alright. First off, this experiment was a failure.
I over pre-cooked the bacon, which was still tender but cooked to the point that it wanted to break rather than bend. The problem with this experiment is that the bacon has to be started in the oven to finish at the same time as the melted cheese and the sauce glaze.
Better luck next time. I still succeeded in most of the experiment, which was,....
After boiling the brats, instead of letting them rest in the microwave, I threw them in the freezer to cool. Not fully, but enough that when I cut into them they dont spill open. With a 2/3 sliver through the brats, I added a 1/4" slice of extra sharp cheddar, and then took fresh-grated parmesan cheese and packed it in along the cheddar. Oh yeah, I nixed the bleu cheese because without the bacon wrap the cheese would just melt off. Bleu cheese tends to sorta liquify when you melt it, and without a casing, wrap, or other, it will just drip off.
So after the basic brats, theres triple redux smoked brats, and triple redux 2-cheesed brats
Let's taste the cheese first!
Okay, Ima need a sec
Uhm, honestly I dont know which is better. The sharp cheddar and parmesan cuts a little bit of the bite of the brat sauce, while giving it a mild background of flavor (mild, when contrasted with the other flavors). The mouth feel is also noticeably better.
Ngl, the cheezy brats were a failure on intended implementation buuuuuuuutttt,....
It's still better. I cant wait until next time, cuz I'll nail the blue cheese AND the bacon!
Looks good.>I nixed the bleu cheese because without the bacon wrap the cheese would just melt off. Bleu cheese tends to sorta liquify when you melt it, and without a casing, wrap, or other, it will just drip off.
What if you injected it into the brat?
I would also suggest nuts probably slivered almonds as well.I highly recommend roasted Hatch green chilles, that might cut through with the heat and it's different from other kind of peppers. Ghost pepper (not alot) thrown in while the brats boil would give a nice heat.
Indeed, I've been thinking that spice is the next layer of flavor/sensation to add, but so far I've only put thought in and no applied tests. Habaneros are a favorite for flavor, but I have a wicked ghost pepper sauce. Perhaps both with a bit of citrus to cut the intense heat.
Much to think about, until next time
Is pre-cooking your meals in big batches and reheating them before eating them based and redpilled or trash and cringepilled?
My old chemistry teacher did that despite his age he was fit. The gentleman had life experience and was/is respectable. Cooked for either the whole week or a month can't remember which. When he and his wife made a staggering amount of premade meals.
Bulk cooking is good, and fast, and potentially inexpensive. Getting experience cooking and tasting the right flavor might be more risky for trying new things that are more bizarre.
Also make sure it's a balanced diet over the course of the week. If you really crave something that's not sugar you might be missing something.
It's doable, have to make sure some vitamins don't decay or break down too much. So a bit of fresh zest to spruce up the meal might be a nice addition...
Its entry-level redpilled
dalmation rub, fresh coarse cracked pepper & kosher salt is ideal, 50/50
rub the brisket, put in smoker, big end towards flame
smoke at 200-250 for 2-3 hours
take brisket out, coat with bbq sauce, cover in foil, leaving top open
open beer, half for you, half gets poured in the brisket tin foil
cover top of brisket with foil, put back in smoker
smoke until internal temp is 203F (check fat end and skinny end) (buy a digital thermometer you mong)
take brisket out, let rest 30 minutes
that's my recipe for a shitty brisket, like what you would get served at a restaurant
for the best brisket you have ever had, add the following steps before cooking
when you bring the brisket home in the plastic cryopack, stash it in the back of the fridge, make sure it doesn't freeze
come back 4 weeks later, your brisket has been wet aged
I have wet aged as long as 6-7 weeks, it only gets better, but feels pretty dicey at that point
BWAAAAAAHAHAHAHAHAHA!!! I FUCKING DID IT!!! AAAAAAAHHHAHAHAHAHAHAHA!!!
Ahem. I decided tonight that it was time. So let's get into it.
Now, if you havent tried cedar plank grilling, I highly recommend it; it's like having a smoker except on easy mode. Gives food a kice smokey flavor. Just,... make sure it doesnt catch fire.
But anyway! The experiment was a complete success. The brats were prepared as usual up until cooling. Then were stuffed with a combination of fine grated gouda, finely diced blue cheese crumble, and extra sharp white cheddar. The salmon and asparagus bacon wraps were not an experiment, as I was trying to duplicate a previous result.
Bacon wrap worked (dont hesitate to use toothpics) on the brats, cedar plank worked on the brats, I'm rating this a 100% success! Keep playing with your food!
Not gonna go off the rails, just offering a bit of advice. If a store is selling "pork tenderloin" and it's 2lbs or more, expect it to be two loins and plan for it.
Also, not thrilled by pork wellington, and exceedingly skeptical of beef wellington now
What meals are good for preparing in bulk?
Chicken thighs, potatoes, vegetables, and salads.
Prepared 3 chicken meals today. They turned out good. Can't wait to eat them.
They were good.
Is there a way to cook chicken that's healthier than frying it?
Propane grill is my preferred method. Oven baked is a close second. If you fry, try to not use corn or canola oil, cuz trans fats get nasty when they are fried
Don't forget soups. A good chicken noodle soup is a remedy I do recommend. A nice pan sear is nice, and oven cooking opens up alot of different choices.
If retaining nutrition is a key factor steaming might be okay, but I haven't tried it with chicken. Smoking for preservation and flavor is really nice.
Fukking this. I omitted smoking cuz without the right setup it can be a hassle (and sometimes with) but seriously, smoking is a tremendous way to go if you can manage it. Lower cook temp means less wasted nutrients and better texture, great flavor (be choosy about your woods), and,... well theres really not much else to say than absolute patrician-tier.
I am a newfag at cooking and I've never smoked anything. How do you smoke chicken and get the right wood?
We have this thing called eðla. Take a mold, put a layer of cream cheese, then a layer of salsa (Doritos salsa works best for me), then a layer of shredded cheese. Optionally add pepperoni or something in between the salsa and shredded cheese. Put in the oven at 200°C until cheese is melted and optionally browned.
5 minutes to prepare, delicious, keto, and very healthy and nutritious.
You'll want hardwood to smoke with. Oak, Maple, Walnut, Pecan, Mesquite (not a tree, but still), Apple wood, Pear,... for a more comprehensive list and instruction, there are dozens of qualified BBQ enthusiasts on YouTube and other places that can give you a more authoritative rundown. A simple rule of thumb tho is, does it produce fruit or nuts?
Ngl, I'm kinda a noob at smoking, but I'll share what I've learned so far.
Aside from the wood (and yes, it IS worth spending a few bucks to get the right type of wood if u cant source it yourself), you will need a charcoal grill at bare minimum.
The process of smoking meats is essentially like using a charcoal grill, except you put a chunk or two of the aforementioned wood on the coals. Never hot enough to catch the wood on fire, you want the temperature between 200 and 250. Enough that the wood chunks smolder and produce plenty of smoke, without igniting.
From there, it's essentially a low and slow cooking method. You'll want to position the wood chunks as far from whatever vent is on your grill, with the meat in between, to draw the smoke across and through the food as it cooks.
Low and slow obviously takes more time to cook so plan accordingly, and you'll want a meat thermometer to check temperature with.
Made homemade corndogs last night, heres what I learned.
The recipe used was waaaaay too thin, and didnt adhere to the hot dogs well at all. If attempted, corndog batter should be the consistency of paste rather than batter, for proper adherence and thickness of breading on the finish.
Additionally, after the first couple it quickly became apparent that toweling off all the moisture from the hot dogs before coating helped the batter stick 'a little' better.
The flavor was decent, easily surpassing frozen condogs, however experimenting with other spices in the mix could easily improve the flavor.
If possible, a deep fryer will produce more consistent results and eliminate the need to turn them, which can further exacerbate any developing problems with the batter.
Obviously, dont use cheap hot dogs. Was on a budget so cheap pork/chicken franks were used. They weren't horrible, but better dogs = better corndogs.
Overall, I'm rating it 6.5/10. Again, superior to frozen corndogs, but plenty of newbie mistakes were made that have been detailed above, but which could have improved the overall experience to a 7.5-8. If used again, I'll start with 1/2 the indicated milk and maybe reduce by one egg.
Additional note: the recipe is labelled for 8 corndogs, but I had enough batter to make 16, further suggesting that the recipe is either incomplete or rather basic.
>>3323>Oak, Maple, Walnut, Pecan, Mesquite
Ok, listen up, I'll school you here. There's not a person on this earth that can tell the difference in wood used to smoke, except mesquite. It's all hype. Mesquite does have a distinctive taste, I do like it, many do not. Luckily, it's cheap, and considered a nuisance (watch for thorns). If you are using charcoal, you don't need the chunk of wood, though sometimes I do use one to increase the heat quickly at the start, or if I was lazy and let the heat dip too low during the cooking. >200 and 250
Yeah, I target 225 or so. Though if you smoke for 2-3 hours then use foil (texas crutch ftw), after the foil goes on, you don't have to worry about temperature as much.>you'll want a meat thermometer to check temperature with
agree 100%. Digital thermometer or go home. 203F, check brisket in thickest spot and opposite end.
for my formula. Don't underestimate the value of wet aging your meat, especially brisket.
Not to be contentious, but>not a person on this earth who can tell the difference
If they're using hardwood, you're probably right. But never ever ever use white wood (spruce, pine, fir, etc). Trust me on that.
Beyond that, I have insufficient experience to comment.
Ok, ok, among hardwoods. If you want your meat covered in creosote, go with the pine. Probably the last time you ever try that.
If you really want to be technical, some hardwoods give off more heat than others, I do sometimes use some boards from a buddy that does tae kwon do, they use a special lightweight hardwood that burns hot, it's good for a fast temp boost.
This is a public service announcement.
Hey anon, if you're like most anons you're probably gonna eat some pizza in the next week. While ordinarily harmless there is a hidden danger in preparing pizza, specifically oven-bake.
The 4 part cut.
Pizza is intended to give a particular experience, which includes mingled flavors, mouth feel, and ease of eating. And by ease of eating, having to wipe pizza grease/sauce off your face every time you take a bite because the person who cut the pizza is a lazy, inconsiderate, smoothbrained faggot, is definitely not it.
Heres a protip. If your pizza is 16" or more, make a 5 part cut.
<But anon! A 5 part cut is hard! It's not simplified into right ngles!
And that's exactly what a smoothbrain would say.
Not only does a 5 art cut take little more time and effort than a 4 part cut (at least, assuming you have more than 2 braincells to rub together) BUT the ease of eating and effective bite sizing (cuz you're not trying to play stratego on how to bite this time so to allow an optimal bite next time) lends its self to a better mouth feel AND a greater satisfaction of flavor and (most importantly) digestion. That's right, using a 5 part cut (10 slices, for any smoothbrain still somehow reading) can save lives.
Do your part anon, frens dont let frens lazy-cut pizza.
This message has been brought to you by a partnership of JESUS CHRIST WHAT DID YOU DO YOU LAZY GODDAMN BASTARD I GAVE YOU ONE JOB in association with the society for ITS PRONOUNCED FAIR-AH-DAY, NOT FAH-READY
Reeeee. A calzone is a totally different beast, but if its 16"+ on the diameter, u should still cut it into fifths like a decent and respectable adult. Have some consideration. Unless of course you're eating it all to yourself, in which case go run a marathon ffs, that's an absurd amount of food for one person.
So for today I found myself with about 1.5 lbs of leftover pork loin (not tenderloin) roast. I decided to make it tasty, and here's what I did!
First I put it on just under medium heat, added a tablespoon of bacon fat, mixed in about a tablespoon of sage (waited a moment then) oregano (waited a moment then,) dill (waited, then) a tablespoon of diced garlic. Let that simmer for about 10 minutrs.
Then I added about 1.5 tablespoons of katsu sauce, 2 tablespoons drizzled bbq sauce, And about 3 shakes of mirin. Mix well. Simmer for about 10 minutes
After about 10 minutes, lower heat to low. Allow sauce to incorporate, stirring occasionally.
I regret I have no lemons to zest, cuz I would. It's still tangy/salty/savory, and I think it would grind into a good meat-paste accent. Overall, its vastly more tasty than it was, and will incorporate better in food than it would have. Keep playing with your food. Especially leftovers, that's just grist for the mill. Do it.
Normally I get a big bag of frozen sausages from ASDA and fry some up for my cooked breakfasts(bacon, egg, sausage, beans, one tomato) but lately I decided to get frozen sausages and some bacon from a truck that's only around on some days.
The bacon was great and the sausages were bigger than the ASDA sausages therefore I thought they'd turn out better. But they were absolutely awful, full of inedible chewy chunks my knives struggled to cut through. The sausages also gave me diarrhea but I got better.
Not buying from that truck again.
Where is a man supposed to go to buy high-quality sausages for his cooked breakfasts?
How do you prepare healthy meals ahead of time in bulk for the week?
Usually with a grill, though sometimes with an oven
Not sure if this is the right thread for it but does anyone have a list of good food that help with gut bacteria?
Apparently good stomach health can help with your mind.
Of the top of my head eating a good diet (limiting sugar) so that only helpful microbes can reproduce.
Basically starving bad microbes that will gladly consume sugars. Fasting of various lengths may also help but that's kind of conjecture.
Also there are microbial transplants.
Try probiotic pills. Great way to jump start your gut microbiome.
Watch out for flatulence the first few weeks. I pop 2 a week now.
So basically just eat normal meat and vegies? With a bit of fruits for your small sugar fix?
I've heard that sunflower seeds are also good.
Anyone know others?
Wholegrain oats and cheese, cheddar and gouda is best for the gut out of all the cheeses, porridge with pumpkin seeds or sunflower seeds would work too, a oat drink to use as an addition to smoothies with fruit.
Many nuts, as well as seeds (flax, hempseed, etc), yes.
Juicing (masticating, not centrifugal) of dark, rich (re: micronutrient content) vegetables (cabbage, mustard greens, etc) and as many cost-effective superfoods as is feasible. Farm fresh produce is highly encouraged, as is raw dairy, honey, and free-range non
-organic chicken eggs.
For meat, it is worth saving up and buying 1/4, 1/2, or even a whole butchered cow, both for quality, freshness, proce/quality, etc. Get a chest freezer if you can especially re: the previous.
Also, LEARN about nutrition, nutrition typology (specifically, yours and those who you prepare food for). Be aware of nutritional sensitivities and concerns.
PRACTICE (rlike, 90+% of the time) preparing healthy foods to the capacity of your means.
Sky's the limit, anon
Tl;dr Git gud
organic chickens can only be certified organic if they have been given a diet of exclusively organic food, which is chicken feed, which means they're not eating bugs (which are a chicken's natural diet) which is bad. Also avoid GMOs like they were a covid vaccine
If chickens can eat bugs why do the jews want us eating bugs instead of chickens?
You guys think dry coconut would count too?
There are a couple of reasons behind the notion of eating insects. The chickens are designed to digest insectoid proteins whereas we are not.>>3594
Sure, go coconut crazy.
>>3594>>3608>go coconut crazy
This, especially with coconut oil to cook with
None of them is mine. Sadly.
Preserve Fresh Eggs For Up to 1 Year.
In that case, what would happen to bug-eaters? Viruses?
If mineral oil on skin disrupts estrogen does that mean men should rub it on their skin and keep it away from women?
Are "Fruit and nut bars" that are "cold-pressed" together without any cooking involved healthy? Are they a preferable alternative to commercially-available cereal bars, even the ones that claim to be healthy and made by scientists?
Just read the ingredients list.
If they cover them with added sugar and whatnot, they're unhealthy. If there's no additives, they're about as healthy as eating dried fruit and nuts.
Makes sense. Is "cold-pressing" good or just a marketing meme?
Probably a marketing meme, but there's nothing bad about it.
It supposedly has higher nutritional value because the machines don't use heat in the pressing process. Idk if that's significant though.
In theory, there are some nutrients in fruit and nuts that may be denatured under high heats. Cold pressing might also preserve the flavor of the ingredients.
Hey, food thread. Where would a thread for judging foreign food, especially low-quality street vendor food and "nigger cuisine"(for example chicken breasts coated in red bull and sugar and pop rocks and koolaid then microwaved or baked in an oven. I have literally seen niggers make this once) be appropriate? Shit like this https://youtu.be/t2sLCcNa7PM
is weird but this kind of discussion is usually censored/punished for "racism" on cucked sites.
First I posted this post, noticed an error, reposted it with the error fixed, and deleted the old post. then I realized my new post was replying to the old deleted one.
>Fake food vs Real food.
I believe this video is going to be a success in the kitchen.
The secret to making homemade ranch (without a spice mix) is parsley stalks.
Also MSG if you want something pretty close to store bought stuff.
Use mayonnaise, sour cream (easy thickening also to have the right consistency), milk (or cream or half and half or whole), and parsley especially including the stalks.
The ranch like flavor is at 90% completion.
Season to taste or use as is.
(To skip every thing else just add a metric fuck ton of MSG)
Also pepper, white pepper to keep the nice color (if you're using fresh parsley it might be turning slightly green).
Various other spices need to be used with restraint.
Half a pinch of garlic powder.
Half a pinch of onion powder.
>18 Day Time Lapse of Giant Pumpkin Growing
Alright /ub/. Its been a while, so heres my best.
3lbs chuck roast, sous vide at 175 fr 9 hours, with(9h) carrots, celery, and onions
Its a 3lb chuck roast. The carrots, onion, celery, and fine diced garlic makes for.espganole sauce (pronounced Español) which is the base for ALOT of cooking sauces.
1.5 med diced onions
5 med diced large carrots
7 med diced large celery stalks
7 med smashed/diced garlic cloves
Ta da, Espagnole
I jumped ahead.
So the onions, the celery, and the carrots, at a 1.5/7/6 ratio (based on large size).
Oh, and 6-7 fine diced garlic cloves snd 2tbsp avocado oil.
Simmer the vegg mix until lightly brown, until sauce bits form onto the pan (fondt)
Add 625ml (3/4 bottle) red wine, simmer wine/veggie mix, mixing moderately to dislodge bits
Meat should be tender
sauce should have a strong flavor with a full spice bouquet .
The stewed veggies turn into a rich, moist, hash. The meat sauce is many times reduced for concentration.
Wow Im drunk, Ill translate in a few
Hello again fam, how's your cooking? Theres plenty of Youtube cooking shows, and a deep dive is highly advisable. I cant count how many new and unique flavor combinations Ive tried, and theres a wealth pf talent available at your fingertips.
But today, both because I just completed it for the second time (the first was delicious, but Im still developing my technique) I'd like to draw your attention to the unquestionably most delicious sandwich Ive ever tasted:
Chuck Roast Grilled Cheese sandwich.
First premiered in the early 2000's and quickly earning the proprietors the title of "Best grilled cheese in brooklyn", this sandwich is an event. It takes a bit of prep work to pull off, not least of which is making a red-wine braised Chuck Roast (and having leftovers).
If I could force you to eat this sandwich, I would. All credit to NOT ANOTHER COOKING SHOW (really, an awesome channel for anyone who likes cooking/experimenting, Ive made about a dozen of his recipes, and he hasnt failed me yet).https://youtu.be/7wR8cVyrD48
and the short rib (the recipe works well with most semi-fatty cuts of beef)https://youtu.be/9EHmJydeue0
Please, for the love of all that is delicious, set aside the time to make this sandwich, it will change how you think about a sandwich.
And, gruyere is often hard to find, but recently my local walmart started stocking it so hopefully itll be available, its by the smoked gouda. Its worth getting the right cheese, trust me. Couldnt find any buttercress, so I substituted spring mix.
There's not much else to say. Literally unbelievably good. Cheers
Whoops! THAT was NOT the right link, my badhttps://youtu.be/jdvSgfrI3Cw
Sourdough bread (fresh, unsliced)
thin layer of blackberry preserve (homemade)
layer of fine grated gruyere
leftover chuck roast, shredded
pickled red (or yellow) onions
Watercress (or spring mix) lettuce
layer of fine grated gruyere
Its a grilled cheese, so youll be toasting the bread while melting the cheese, and adding a thin layer of (recommended) garlic and olive oil aoli (mayo)
I cant... I cant even. This sandwich is so good, it causes mental fatigue. Seriously.
Started premaking my spaghetti bolognese in plastic containers.
When it's time to eat I microwave it, then put it into bread with some sandwich filler of the day and eat it.
Vegetarian dog gone wrong.
>Some say eating meat is unhealthy, but ground beef alone contains lots of vitamins and essential minerals, which people not eating meat, are really missing out on, as some animals survive exclusively on meat.
>Also fish contains lots of vitamin D, and beef liver contains the most in Zinc, along with many other vitamins and essential minerals, to strengthen the natural immunity system, and fight off viruses, better than any vaccines.
>PS: I tried strict vegetarian for 7 months while doing hard physical work, and I only got weaker with lots of headaches; It just wasn't for me.
It's not meat that's unhealthy, it's the quantity that some people eat it in that's unhealthy. Meat should be eaten in moderation.
I totally disagree. My whole life, from the very moment my mother switched from teat to solid food, has been on beef, poultry and fish; rice, beans and greens, were and are just to get some variety in taste.
By the doctors and government' standards I should be dead or with terminal cancer. I'm still here and better than ever.
I feel sorry for the dog. Forcing the dog to only eat, and only serve, unhealthy vegan food should be a crime. I hope the dog finds a good home or that the owner realizes she is torturing it.
>>4390>I feel sorry for the dog.
I agree, that cunt deserves to be badly mauled.
You probably haven't been eating it in excess then. A lot of people do.
<Attempt all sauces that spark your fancy<Try to create what you enjoy>>4392>Not having your 32 oz Prime Rib Dry Aged Steaks for each of your twelve recommended meals a day.
The Burger is one who braves the walmarts, reaches for the highest of shelves, and between the deepest of couch cushions. Where freedom rings, grills rising to meat
their counterparts, of the meats yet unexplored by man and meat of the future today. Supersized, succulent, work spanning generations of effort.
Despite the interference and poisoning the craft continues.>>4387>Actual Dog
Oh not a hotdog>>4390>>4391
What you see is a sick person. Terribly sick and ill. Probably longs for universal healthcare as well, and ancient wisdom knows that death is the cure all.
But a bitch sometimes requires discipline.
Her on the other hand well...
Enough of thots and whores when on can have thoughts and hors.
Anywho burgers and mares, unlike Burgers and mares, is a meaty treat to behold. Pic related.
This man understands the way of burger
Also, heres the latest chuck roast grilled cheese roundup. Seriously, best sandwich youve ever had. DO IT
(also, some extra credit personal-sized bell pepper lasagnas, cuz they too were delicious)
>>4406https://tasty.co/recipe/lasagna-stuffed-peppers#4ldradwUnironically best lasagna ever.
San Marzano tomato sauce (from a can its easy AF, boiling fresh takes longer buts soooooo better; about 30 min the first way and up to 90 for the latter)
Bolognese meat sauce (about 4 hours to prep, needs a blender)
Ricotta and herb cheese blend (dude like 5 min with a spoon)
Hella parmesean, salt, and pepper
Lotsa la'sagner noodo (Al'dente - the italian practice of undercooking the noodle, and then finishing the noodle cooking in the sauce rather than the noodle-boil, causing the noodle to absorb the sauce in its finishing state.)
Tl;dr, stop cooking the noodle at the 4/5 mark, dunk it in COLD water, and then add to the sauce when the sauce is 5 minutes from finish.
Weekday and bolognese recipes are on Not another cooking channel as well as Chef John as well as others Im sure.
Seriously, you can cook this shit too. All Im doing is following directions, and every time I learn about flavor and experience, and now I have a small growing list of things that all my ppl are excited to eat, rain or shine, any day of the week.
Made this the other night by baking bone-in chicken thighs and mixing bacon with store-bought pasta sauce. The chicken turned out great, but the bacon was a mistake because it contrasted too much with the flavor. Plus, I screwed up with the baked potato by baking it alongside the chicken; it was way too hard.
I generally don't like plastic in with my food while its cooking like that, but it should be fine... I think.
should add butter to it. stick slices of butter around the legs and wings, pour melted butter overtop, and stick a half-cube inside. Will make it juicer and tender and amazing.
I'm not the cook but I can testify that's not plastic but part of the vegetable filling.
Care to revise your statement?
As soon as the cookess wakes up I'll be back to you.
Its not a problem, those are made from heat-resistant nylon
But yeah, theres plastic there. To avoid any chemical leeching, replace with butcher's twine.
I'm back. After some questioning and no straight answers, I must admit that there is a possibility that I burnt myself when I assured that wasn't any plastic involved, worst yet, I believed the vegetable filling without a second thought. That said, I found no plastic in her garbage bin.
Disclaimer: I was on my way to her home when that picture was forwarded to me.
>>4586>1:10 of oven, damn.
After watching that raw body parts preparation I'm wondering how some people have the gall to criticize Hannibal Lecter.
Just to be on the safe side, I'll stick to traditional meatballs.
https://yewtu.be/watch?v=h2tY_qqTk-E<On fermented mares milk>Kumis, that is, mares' milk...>is moderately bitter.>It bites the tongue like a harsh wine,>and after remains a flavor of almond milk.>It provides a great deal of internal human joy>and even intoxicates weak heads.
Alcoholic, Chocolate or Directly mares' milk is one of life's delicacies.<A Great Deal of Human Joy
No wonder Genghis Khan could conquer so much so fast.
>>4599>No wonder Genghis Khan could conquer so much so fast.
According to the video, the faggot got a knack for drinking blood.
>fresh homemade chiggun-thigh tendies
Speaking of blood, here's a fun food thing. It's the equivalent to an egg and can replace it in some recipes such as in breads.
All the foods look very good.
Their bolognese is decent, but inferior. Ill check thenother recipes, but so far it seems like a good source for baseline recipes
Sugar may prevent yeast from properly doing its job. Going to do some tests later in a month or week or something.
Some stuff I learned about cooking oils recently.
I would consider this to be extremely important and everyone should at least take into consideration for maintaining health.https://besynchro.com/blogs/blog/7770981-oxidized-oils-is-your-cooking-oil-toxic
I can't say much for this specific website, but it checks out my sniff test based on my soap making experience, my long time cooking enthusiast self, and cross-referencing with other websites on the matter.
Oils processed from various foods (olives, seeds, nuts, grains...) break down/oxidize/go rancid over an amount of time, generally on the order of months to a few years. How fast they go rancid depends on temperature, humidity, exposure to light, and probably what they are being used to cook with.
All of these oils are composed of various different fatty acids that do different things at different temperatures or exposed to different chemicals (like when making soap or cooking with garlic or whatever). Some oils will last longer than others or start burning at higher temperatures because their fatty acid chemical makeup is different. It is impossible to get an oil that is composed of only one of these fatty acids, so we just have to make due with overall oil composition.
Common street knowledge is that deep fried shit is shit for your health.
Most of the time this is correct. The main reason is that restaurants reuse the oil over and over again at relatively high temperatures. They typically use canola oil, corn oil, or some other similar vegetable oil that won't burn at the higher temps. They (likely) won't change the oil out until the oil is far past its rancid state. It is oil that has gone rancid that is very unhealthy, not strictly because something is deep fried. Oil goes rancid much quicker at higher temperatures.
How do you know if oil has gone rancid?
As near as I can tell the only way most people test is if it smells bad. I'd also say throw the oil away if its past the "best by" date. Or maybe burn the oil in an oil lamp or your diesel truck or generator instead of throwing it in the dumpster. Companies processing the oils test for the totox value, or probably other similar tests.http://www.andersonintl.com/oil-oxidation-how-to-measure-it-and-why-it-matters/https://www.sciencedirect.com/science/article/pii/B9780081004357000162
What happens when you consume rancid oil?
Cancer, among other things.>Plant-based oils, such as safflower oil and sunflower oil, contain plenty of polyunsaturated fatty acids (PUFAs) which oxidize easily in the presence of light, heat, or oxygen in the air. Many of the oxidation products of PUFAs have been reported to have cytotoxic (toxic to cells) and mutagenic (capable of changing the DNA) effects. Cytotoxic and mutagenic substances are commonly known to increase the risk of cancer, and indeed, a 2002 study published in the journal Anticancer Research reported that rancid oils not only appear to be involved in tumor promotion but also in tumor initiation. This study was carried out on mice, and rancid corn oil was used as the source of spoiled fatty acids.https://www.healwithfood.org/bad-for-you/rancid-oil.php
Technically my research into this subject started when I started making soap. One of the first things I came across was the "dreaded yellow spots" that appeared in my bars of soap. Turns out those come from rancid oils being used, and the soap making process does not preserve the oils in anyway either. So I learned of the relationship between temp, humidity, and age of oils to how quickly they go rancid. I just didn't make the connection of rancid soap to rancid cooking oils until recently, because I'm a dumbass.
In the soap making world, canola, sunflower, safflower, grapeseed, and corn oils are considered crap to use because they go rancid rather quickly. You can often find these oils in beard oils too, not because they are good for the skin or hair, but because they are cheap filler oils used to make more money with.
Once upon a time, crysco was developed as an attempt to make cottonseed oil last longer for the soap manufacturers at the time. Since then, they instead moved away from cottonseed oil and instead focused on a vegetable shortening product to replace lard with for baking. Lard and tallow are extremely long-lasting oils that are high in saturated fatty acids, along with most other oils that are solid at room temperature.
One time I had an FDA paid "expert" dietitian try to tell me that saturated fatty acid oils like coconut oil was unhealthy, specifically calling out coconut oil. These people want you to get cancer and die. But (you) already knew that, right?
As near as I can tell, "saturated fats are unhealthy" is a hit to promote the canola oil and vegetable oil industry paid for by companies like pillsbury (they make crysco) to the FDA.
Even though olive oil is really healthy, at this point I would not recommend using it for pan frying much of anything because of how easily it burns and breaks down. Grapeseed oil is really healthy too but goes rancid rather quickly, but at least it does not burn at lower temps. I would recommend frying everything in either coconut oil or lard. Lard is really good because you can make sure your guests are not islamist shitheads or kikes.
tl;dr don't buy cooking oils that are a few months away from the "best by" or expiration date. Throw away smelly oils. The shit causes cancer.
I got an instapot and finally figured out how to make amazing refried beans. The canned stuff is inedible and makes me sick now, so i had to learn how to do this so i could eat all the kinds of meals i had growing up. Also been making pinto bean hummus or bean dip
Also got a breadmaker and it's super easy, just drop ingredients in and you have a fresh hot loaf 3 hours later. I make grilled tuna and cheese sandwiches with it, and PB toast and stuff.
I feel like I should clarify a couple things a bit.
I am not saying grapeseed oil or olive oil are less healthy than coconut oil or lard or other highly saturated fats. I am saying because grapeseed oil and olive oil go rancid a lot faster, and because of the difficultly to detect when they go rancid, that saturated fats are (probably) overall healthier for you.
I've been noticing that most of the lower saturated fat oils contain TBHQ as an "oxidizer prevention agent". It is a synthetic chemical used to inhibit the oxidization, or oil-going-rancid process. I do not suspect TBHQ is unhealthy in small amounts, but more study should be done than just a passing glance.
Oils (sometimes? most of the time?) have citric acid added to help preserve flavor. I suspect this is what makes rancid oil more difficult to detect with the sniffer, but at least its fine for consumption.
I have rendered my own tallow before from a slab of suet. The suet was 5lbs and I got about 3lbs 11 ounces of useful oil out of it, or about a 75% return of useful oil from the suet. Lard or Tallow will keep a very, very long time, especially if stored in the refrigerator. 5 years? 10? More?
Anyway, that's about all I know about oil longevity and overall health risks.
Just make sure to buy oils that have an expiration date of more than a year in the future.
>>4684>I am not saying grapeseed oil or olive oil are less healthy than coconut oil or lard or other highly saturated fats
I'll say it then.
Olive or coconut oil for low-medium temp, bacon fat for medium-high temp, and peanut or avocado oil for high temp.
This is to do with the smoke point of the oils, which when burned make the oils increasingly less digestable, while also negatively impacting the flavor.
'Okay' oils (which I still dont recomend) include grapeseed and sunflower. Avoid canola (genetically modified) and cottonseed (likewise) like the plague. Only use lard if you dont like who you're cooking for, in fact avoid ALL major manufactured 'name brand' oils and shit. They just figured out a way to market what was otherwise waste product from other areas of heavy processing.
Fellow foodbros is bread pozzed?
I like making my own burgers with mincemeat, salad, eggs, and more but a christian friend said bread is poison full of toxins and impurities.
What can replace bread to make the burger healthy?
>>4715>a christian friend said bread is poison
Modern Christians never preserving tradition
Your friend is retarded. Just buy good bread.
Bread is no more pozzed than msg.
Which is to say, you can employ shit bread just as you can shit msg. Your results will be shit.
Bread however csn be made fresh anf with little/no artificial ingredients. And its delicious.
Msg is the same way. My metaphor went off the rails, but if you you use fresh, well-sourced msg its like using fresh baked bread.
So no, bread is not pozzed, unless your source is pozzed. And prolly cuz not enough msg.
You read that correctly.
About 6 mos ago I got an Anova Sous Vide circulator (~200) and Ive been experimenting with it extensively ever since.
Imo, it is a must-have, especially for college students who dont have immediate access to a stovetop. Not even kidding, one of these along with a table-top electric burner and a
microwave air-fryer is a pretty solid and all-purpose basic setup.
The beauty of Sous Vide - if u havent watched a bunch of youtube videos about it - is that you CANT overcook your meat. It IS possible to cook it for a duration that causes the flavor and texture to be negatively affected, but you have to leave it in for like 2x the necessary cook time.
Ex, I just put in a pork shoulder roast to cook for ~11 hours. At ~22 hours is when the meat will start to degrade,... meaning as long as I dont forget about it for an extra 11 hours, itll be fine (oh no, I have to remember to finish dinner before 11pm). The biggest issue with sous vide is also one of its strengths; since its a long low and slow, as long as you get your timing right on when the food starts (and the thing has programmable delay timers and shit) its not a process that requires monitoring, and if you top the resevior off you shouldnt need to replace any evaporated water. The length of time is really the only 'downside', and its minimal with a little bit of planning.
And for something you WONT hear anywhere else:
as a patrician aficionado with a taste for Blue Rare beef, sous vide is even BETTER. Because of the temperature control and slow heating, it is IDEAL for getting the PERFECT blue rare outta your meat! Use only whole, fresh cuts for safety and be sure to dry brine (cover with salt in the fridge for a day or two) and sear the outside, but you can heat the inside to a precise 125 throughout, giving you that glorious almost-purple flesh that only truest carnivores know. Seriously though, the more you cook meat, the more you render protein insoluble. Youll never know how nutrient dense and energizing a minimally cooked steak is until you try it. Recommended that you slice super thin (<1/2"), and pair it with some horseradish cream, or some bearnaise.
>How To Make Italian Neapolitan Pizza With A Home Oven [Recipe + Tutorial]https://www.rooshv.com/how-to-make-italian-neapolitan-pizza-in-a-home-oven-recipe-tutorial
Page with plenty of pictures and videos, too long to fully screenshot.
Sues Vide Turkey, actually use it all the time for all the things.>>4756
Speaking of Pizza an Ohio style pizza with extremely mild provolone (fresh or cooked or both) is excellent. I'd recommend mixing cheeses, but provolone somehow works extra ordinarily well.
You prolly know about blts. Im gonna give u my tips.
1. Avocado, or avocado sauce (>pic related)
One, the other, or both. Include.
2. Bacon, oven cooked, 400° for 20 minutes
3. Tomato, ~3/8" slices. Avo sauce or lemon pepper, non-negotiable.
4. Lettuce, 2-3 fresh layers (nothing wilted)
5. Cheese (optional); something with punch, a stronger flavor. Avoid american, swiss, muenster, etc. Blue cheese, xtra sharp cheddar, et al advised in balanced quantities.
6. Habajero aoli on the inside of one or both breads, depending on individual tolerance (ghost pepper aoli recommended)
7. Bread; fresh baked pullman loaf, whether brioche, regular, or sourdough.
>>5490Cilantro Avocado Lime saucehttps://youtube.com/shorts/rtFYXlNJ1yI?feature=sharehttps://youtu.be/oIKwRRR21jU
This stuff is next level. I keep putting it on different shit, and it continues to perform. Srsly, this is a game changing sauce.
For smaller batches, recommeded 2 bunches of cilantro to 1 bunch scallion and chives. Also, substitute habaneros for jalapenos. Its only hotter if u keep the flesh in, dont be a baby.
Friendly reminder that OP's food tastes better.
>The meta of smash-burgers
Theres plenty on YT and others. Look them up. What they dont tell you:
1. No such thing as too thick
2. The thicker the burger, the thicker the onions
3. Fancy buns
1. Most guides say 3-4 oz patties.
Horseshit. When ur making a smashburger, its about the crust on the patty. Make the patty as thick as you want, as long as its cooked fully. On one side, nothing changes. On the other side, thickness of patty/onions is crucial.
2. Recipe smashburgers tend to be 1/4"-1/2". Fuck off with that shit.
Smash-burgers can be almost any size, but I advise against >8oz/patty. Beyond that, it becomes less anageable.
The thicker the patty, the longer it takes to brown.
This is WHY the thicker the patty, the thickrr the onion.
You want your onions thic ENOUGH that your onions are semi carmelized AS the browning on your patty is finishing. There may be funky trchniques, but my solution is thickrr onions.
3. Oh come on
Tonight's iteration. ~6oz 23/72 ground, ~3/4" finish, crusty outside and juicy inside
1 swiss, 1 pepperjack slices, plus the onions.
Oh, also the bacon, shallots, chives, thyme, rosemary, paprika, and of course the king of flavor: msg
Walmart ciabatta buns
Clarification: the bacon, shallots, etc were in a compound butter including bone marrow
It looks weird in context, but its delicious
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
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
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
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.
Yes, Head of Household. Its a responsibility; you'll figure it out (hopefully) when you get there.
I hope your family appreciates you and the work you put in, friend.
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.
Egg Patty (2 egg) cooked with a dash of ponzu soy sauce
Dorito Hash Brown
Smoked ham lunchmeat x3
Sausage smash patty
Bun (ciabatta roll, both toasted)
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.
Ghost pepper mayo
2x smoked ham slices
Doroto cheese dust
Shredded hashbrown patty
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).
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.
Beef and old man cattle rancher.
Could swear I see a face in it
Damn! You're right.
Whose great granddad on facebook did you get this from?
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.
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?
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 on top.
Cheese of choice. Stuff with ham and cheese (cordon blue).
A mix of spices.
Whatever sauces you enjoy.
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.
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.
What do you mean exactly?
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.
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.
Who doesn't want bacon flavored broccoli?
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.
2 slices bread
3 tbs ghee (clarified Butter)
5 pickled jalapenos
1/2 cup shredded cheese
1/2 cup shredded onion
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
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.
2 large egg whites
2 tablespoons cornstarch
rice wine (sake)
Apple cider vinegar
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.
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
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
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.
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.
See:>Top US egg farm destroyed in massive fire, supermarkets were already suffering shortageshttps://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.
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.
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.
I meant fertilizer, not *manure.
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.
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.
>nail large chicken cages to garden wall with little sunlight
>nail wooden troughs full of soil and plants to wall with a lot of sunlight
>chickens get space to roam freely while safe from predators
>drop worms into top of chicken cage
>chicken shit fertilizes garden
>chicken eggs feed man
>never have to worry about anything on the ground touching chickens
post ur chikun setup so I can critique it
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 videohttps://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.
put chicken roost between berries and taters. chikins will poop on taters; free fertilizer.