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!
/ub/ - Überhengst
Becoming better
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366 replies and 225 files omitted.
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.
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.
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File (): EDCA0057F71C05394009E7F1ED9A5697-1235824.mp4 (1.2 MB, Resolution:272x480 Length:00:00:40, ARE YOU EATING FAKE CHEESE.mp4) [play once] [loop]
Fake cheese.
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Yummy.
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>Raw Milk
We are so back.
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.
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.
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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.
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/
>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/
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>>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.
>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.
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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.
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.
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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
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.
I needed an idea for something to cook for dinner tonight and I think I will try this. Will post results.
>>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.
>>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.
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>>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.
>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.
>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.
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>>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.
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.
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.
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>>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.
>>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.
File (): 1A697B3EDCBD588E0BBE5A78ED953694-2967843.mp4 (2.8 MB, Resolution:640x360 Length:00:01:08, lots of coffee_EDIT.mp4) [play once] [loop]
On the relative usefulness of recipes.
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Can you smell the butter of the ultimate croissant?
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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.
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.
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Swim googles are a good idea in the kitchen.
>>7087
Not sure how true it is, but seam to remember some say as long as you don't cut the "stem" (roots) of the onion when you cut you don't get as much tear inducing "fumes".
Not sure how true it is, but seam to remember some say as long as you don't cut the "stem" (roots) of the onion when you cut you don't get as much tear inducing "fumes".
>>7087
Spritz it with a mist of water. The released chemicals bond to the water. You could soak it, however it won't be in the onion and instead in the water.
Spritz it with a mist of water. The released chemicals bond to the water. You could soak it, however it won't be in the onion and instead in the water.
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getting ready to cook a lot of stuff, what I'm most interested in is the pumpkin pie I'm making from scratch.
Cooked the pumpkin last night and got the crust dough made, just gotta finish slapping it together now
Cooked the pumpkin last night and got the crust dough made, just gotta finish slapping it together now
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Happy thanksgiving!
/)
/)
Happy Thanksgiving everybody!
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Happy Thanksgiving everyponer!
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Happy thanksgiving everypony! /)
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File (): 8ED016D50E42E462A074689BE2A2BE0C-88363.jpg (86.3 KB, 736x981, Old big stove.jpg)
I wish to have one of those old fancy stoves.
>>7253
I love fluttershy with all my heart and couldn't stand her getting tortured but this really is so hot
I love fluttershy with all my heart and couldn't stand her getting tortured but this really is so hot
366 replies and 225 files omitted.
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