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!
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>>6110Whose great granddad on facebook did you get this from?
>>6114C'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.
>>6116That 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.>waterYup, 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 srirachaToo complicated and exotic. What about home fries instead?
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.
>>6143Nice 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.
>>6144What do you mean exactly?
>>6145I 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.
>>6145When 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.
>>6147Who doesn't want bacon flavored broccoli?
You weirdo.
>>6148I 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.
>>6142Paver 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_8bsNotes:
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.
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>>6275Steak 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 supplementNaaaaaaaaaah.
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.
>>6382Monarchy, 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 agesIt 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 ideaI do. 7 bucks a dozen is madness.
>>6452>egg pricesSee:
>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-supplierAdd 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.
>>6481I 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>>6453Have 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.
>>6483I meant fertilizer, not *manure.
>>6483I'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.
>>6483That'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
>>6596post ur chikun setup so I can critique it
>>6597where 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=Q3yiVgzmnnII tried after cooking and it turned out more tender. Marinated for roughly a week (about six days) in a very cold refrigerator.
>>6598put chicken roost between berries and taters. chikins will poop on taters; free fertilizer.