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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Anyone else have experience cooking for 6? Myself, parents, and 3 siblings?
I absolutely ADORE cooking dinner practically every night, but i'm always unsure if i'm doing it right.
We do alot with ground beef like meatloaf, or spaghetti. Chicken, like quesadillas, or a regular chicken/potato/green bean kinda of thing.
I'm always unsure if i'm doing it right since both my parents like stuff really well done, nearly to the point of burning, and as a result everyone else including myself likes the same. I've never had beef that isn't well done. Pink scares me.
Anyone have any nice simple recipes I could try? Or tips?
>>896
I've attempted meatloaf and lasagna in my pressure cooker before with moderate success. Any sort of beef is expensive though and ground beef is impossible to find.
I've attempted meatloaf and lasagna in my pressure cooker before with moderate success. Any sort of beef is expensive though and ground beef is impossible to find.
>>897
If you got the oven space, make corned beef and cabbage. It's delicious and plenty for a family. Also, the long cooking time ought to be satisfactory.
If you got the oven space, make corned beef and cabbage. It's delicious and plenty for a family. Also, the long cooking time ought to be satisfactory.
>>897
>Pink scares me.
wew, i am the opposite, i love my beef to be pink, with some blood inside, it tastes great with some salt.
My only tip is, be careful with the salt and pepper, i'm not used to cook for more than 4 people and i usually refuse to do so.
>Pink scares me.
wew, i am the opposite, i love my beef to be pink, with some blood inside, it tastes great with some salt.
My only tip is, be careful with the salt and pepper, i'm not used to cook for more than 4 people and i usually refuse to do so.
>>930
>log on
>see this
>realize that I have failed my duties as Bread-Anon
>Realize I am a failure of an anon.
The cookbook is on my desk and open, I'll type up some recipes now.
Please forgive me for my failure.
>log on
>see this
>realize that I have failed my duties as Bread-Anon
>Realize I am a failure of an anon.
The cookbook is on my desk and open, I'll type up some recipes now.
Please forgive me for my failure.
Pizza dough
5 cups flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 cup oil (olive oil preferred), 1 cake of yeast, and 1-1/4 cups warm water
Mix and knead ingredients, then allow to rise. Flatten and add desired toppings.
Rolls:
1 cake of yeast, 1/2 a cup of warm water,
1/2 a cup of scalded and cooled milk, 2 tablespoons of butter, 1 teaspoon of salt,
1 tablespoon of sugar, 4 cups of flour (more if needed)
Dissolve the yeast in the water, Add the butter, salt, and sugar to the milk. Cool the water until it is lukewarm. Add the yeast mixture and two cups of flour to the milk mixture. Beat until smooth, then cover and allow to rise until doubled. Punch the dough down, then add the remaining two cups of flour. Turn onto a floured surface, then knead thoroughly. Add more flour if necessary. Cover the dough and let it rise for 10 minutes. Shaped into rolls and place into a buttered pan. Cover and allow to rise again, but don't let them completely double. Bake at 275° for 30 minutes. Remove from oven and allow to cool in the pan. After 15 minutes, remove from pan and allow to finish cooling.
Wrap in wax paper or plastic wrap. Rolls will last about 2 weeks in the fridge or about 1 at room temp.
When you are ready to use bake at 450° until completely browned.
Buttermilk Biscuits
4 cups flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon soda, 3/4 cup butter, 1-1/4 cups buttermilk
Sift the dry ingredients. Cut the butter or margarine into the dry ingredients as for a pastry. When the particles are about the size of small peas, add the buttermilk, and stir just until thoroughly moistened. Turn out onto a lightly floured breadboard and knead ten times. Roll or pat to a thickness of 1/2 inch. Cut into rounds with a large cutter and bake on an ungreased cookie sheet in a 450° oven for 15 minutes or until done.
Request shit and I'll post more tonight.
5 cups flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 cup oil (olive oil preferred), 1 cake of yeast, and 1-1/4 cups warm water
Mix and knead ingredients, then allow to rise. Flatten and add desired toppings.
Rolls:
1 cake of yeast, 1/2 a cup of warm water,
1/2 a cup of scalded and cooled milk, 2 tablespoons of butter, 1 teaspoon of salt,
1 tablespoon of sugar, 4 cups of flour (more if needed)
Dissolve the yeast in the water, Add the butter, salt, and sugar to the milk. Cool the water until it is lukewarm. Add the yeast mixture and two cups of flour to the milk mixture. Beat until smooth, then cover and allow to rise until doubled. Punch the dough down, then add the remaining two cups of flour. Turn onto a floured surface, then knead thoroughly. Add more flour if necessary. Cover the dough and let it rise for 10 minutes. Shaped into rolls and place into a buttered pan. Cover and allow to rise again, but don't let them completely double. Bake at 275° for 30 minutes. Remove from oven and allow to cool in the pan. After 15 minutes, remove from pan and allow to finish cooling.
Wrap in wax paper or plastic wrap. Rolls will last about 2 weeks in the fridge or about 1 at room temp.
When you are ready to use bake at 450° until completely browned.
Buttermilk Biscuits
4 cups flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon soda, 3/4 cup butter, 1-1/4 cups buttermilk
Sift the dry ingredients. Cut the butter or margarine into the dry ingredients as for a pastry. When the particles are about the size of small peas, add the buttermilk, and stir just until thoroughly moistened. Turn out onto a lightly floured breadboard and knead ten times. Roll or pat to a thickness of 1/2 inch. Cut into rounds with a large cutter and bake on an ungreased cookie sheet in a 450° oven for 15 minutes or until done.
Request shit and I'll post more tonight.
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>>933
Tried it.
Really good despite being my first time.
I'll use less oil next time because I had to add flour so it wouldn't be an oily ball.
For the tomato sauce I used the following recipe:
1 diced onion and 1 diced garlic clover sauted in olive oil.
Add one pack of sieved tomatoes.
A little sugar, salt and pepper.
Add a teaspoon of basil and one teaspoon of oregano.
Let it cook for 20 mins on low flame.
Keep stirring.
Thanks for the recipe.
>>935
Enough for a family or two days worth of lunch and dinner.
Tried it.
Really good despite being my first time.
I'll use less oil next time because I had to add flour so it wouldn't be an oily ball.
For the tomato sauce I used the following recipe:
1 diced onion and 1 diced garlic clover sauted in olive oil.
Add one pack of sieved tomatoes.
A little sugar, salt and pepper.
Add a teaspoon of basil and one teaspoon of oregano.
Let it cook for 20 mins on low flame.
Keep stirring.
Thanks for the recipe.
>>935
Enough for a family or two days worth of lunch and dinner.
>>933
Bread anon I want to add a recipie for good sandwich bread that I have.
650g all-purpose flour
400ml hot water(around 110f)
.25g yeast
50g sugar
5g salt
unsalted butter melted
Using 100mls of water dissolve yeast sugar salt and butter
Add half of the flour
Stir to loosely combine and then add the remaining 300mls of water and mix until a pancake batter like mixture has formed
Start adding the rest of the flour 1/2 cup at a time while mixing until dough starts to pull together
Turn the dough out onto a floured surface and knead for 7-9 minutes until smooth and elastic
Using a bit of softened butter grease a large bowl
Place the dough into the bowl and cover with a damp cloth and let rise for 45 minutes to an hour or until dough has doubled in size
Meanwhile grease a 9x13inch baking pan with softened butter
Turn out onto a lightly floured surface and pat down dough until it's back to its origional size
Form into a loaf and place in baking pan (if there is a seam make sure the seam is facing down)
Leave the dough to rise again for another hour or until dough has doubled in size or at least risin 3 inches over the top of the pan
Nearing the end of the rise preheat oven to 400f
Brush the top of the loaf with butter before placing in the oven for 25-35 minutes
If there isn't enough room in the oven score the loaf down the middle before brushing.
I know there's a lot of butter used in this recipie, I just don't like using vegetable oil and olive oil pools at the bottom of my bowls.
Bread anon I want to add a recipie for good sandwich bread that I have.
650g all-purpose flour
400ml hot water(around 110f)
.25g yeast
50g sugar
5g salt
unsalted butter melted
Using 100mls of water dissolve yeast sugar salt and butter
Add half of the flour
Stir to loosely combine and then add the remaining 300mls of water and mix until a pancake batter like mixture has formed
Start adding the rest of the flour 1/2 cup at a time while mixing until dough starts to pull together
Turn the dough out onto a floured surface and knead for 7-9 minutes until smooth and elastic
Using a bit of softened butter grease a large bowl
Place the dough into the bowl and cover with a damp cloth and let rise for 45 minutes to an hour or until dough has doubled in size
Meanwhile grease a 9x13inch baking pan with softened butter
Turn out onto a lightly floured surface and pat down dough until it's back to its origional size
Form into a loaf and place in baking pan (if there is a seam make sure the seam is facing down)
Leave the dough to rise again for another hour or until dough has doubled in size or at least risin 3 inches over the top of the pan
Nearing the end of the rise preheat oven to 400f
Brush the top of the loaf with butter before placing in the oven for 25-35 minutes
If there isn't enough room in the oven score the loaf down the middle before brushing.
I know there's a lot of butter used in this recipie, I just don't like using vegetable oil and olive oil pools at the bottom of my bowls.
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>>940
These are the loafs I was able to make with this recipie.
Give me shit for the messy stove top if you want I was doing a lot of cooking earlier.
These are the loafs I was able to make with this recipie.
Give me shit for the messy stove top if you want I was doing a lot of cooking earlier.
Contributing a simple recipe even amateurs can make. Source: an amateur that made it.
An Easy Marinated Steak
Ingredients:
>cut of beef, store-bought raw steak
>salt, preferably iodized with potassium iodide for health benefits
>apple cider vinegar
>onion powder
>garlic powder
Tools needed:
>george foreman grill or equivalent electronic grill
>a skillet with lid
Instructions:
>place frozen steak in the skillet, place a pinch or two of salt on top, and pour apple cider vinegar on top of the steak until it surrounds but does not drown the steak
>place lid on skillet, place in fridge, marinate for approx. 12 hours
>pre-heat the grill at cooking time as per the grill's instructions
>pour some salt on the bottom pan for seasoning, where the steak will be placed
>place steak on the grill and close the lid
>cook for approximately 25 minutes for well done, shorter for lighter finishes
>season with onion and garlic powders post-grilling (if done pre-grill, it may stick to the upper grill)
An Easy Marinated Steak
Ingredients:
>cut of beef, store-bought raw steak
>salt, preferably iodized with potassium iodide for health benefits
>apple cider vinegar
>onion powder
>garlic powder
Tools needed:
>george foreman grill or equivalent electronic grill
>a skillet with lid
Instructions:
>place frozen steak in the skillet, place a pinch or two of salt on top, and pour apple cider vinegar on top of the steak until it surrounds but does not drown the steak
>place lid on skillet, place in fridge, marinate for approx. 12 hours
>pre-heat the grill at cooking time as per the grill's instructions
>pour some salt on the bottom pan for seasoning, where the steak will be placed
>place steak on the grill and close the lid
>cook for approximately 25 minutes for well done, shorter for lighter finishes
>season with onion and garlic powders post-grilling (if done pre-grill, it may stick to the upper grill)
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I had made mayo!
>Recipe
youtu.be/saU3_xJJrCg
it's really tasty
>Recipe
youtu.be/saU3_xJJrCg
it's really tasty
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Cocktails anyone?
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Challenge yourself! Cook something you have never cooked before!
And tell us how it went...
Today I made beef jerky and it tastes fucking awesome. Next week I will try a souflee.
And tell us how it went...
Today I made beef jerky and it tastes fucking awesome. Next week I will try a souflee.
Yesterday I cooked a 2lb fresh-caught Rainbow Trout.
I coated the whole thing - inside and out - in butter, lemon, salt, pepper, and filled the cavity with onion and lemon slices. Cooked at 350 for 45 minutes.
It came out pretty good, but I'm only giving myself a 6/10. Rainbow Trout can have a rather strong "fishy" taste, and while the butter and lemon diminished it significantly, if I had it to do over again I would soak the fish in beer first, and then add lemon-pepper and dill weed to the seasoning coating/mix.
I coated the whole thing - inside and out - in butter, lemon, salt, pepper, and filled the cavity with onion and lemon slices. Cooked at 350 for 45 minutes.
It came out pretty good, but I'm only giving myself a 6/10. Rainbow Trout can have a rather strong "fishy" taste, and while the butter and lemon diminished it significantly, if I had it to do over again I would soak the fish in beer first, and then add lemon-pepper and dill weed to the seasoning coating/mix.
I have rice, onions, salt, pepper, garlic and 3$. How to make something nice with this?
>>1163
wish you made pictures
>>1163
wish you made pictures
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Alright fagets, tonight we're making Bacon Ranch Burgers. It's easy, all you have to do is not be a bitch.
To start, we're taking 2lbs of burger (80% lean, if u care) and making it into a volcano, like it was mashed potatoes. Then, mix 2 packets of ranch dressing mix, and two eggs. The ratio is 1lb of burger to 1 packet of ranch to w egg. @our all of it into the volcano and then knead that shit. Go on, keep kneading. Knead it like,... well, like you want the ranch flavor properly mixed, and you want the egg thoroughly distributed in the burger. Then make a log of beef out of it. Not necessary, but it makes portioning the burgers easier.
Then, make patties at ~1/3 lb each, and wrap that shit in some bacon. You'll want to start your bbq (or stove if you suck) at high to sear the patties, then lower the temperature and flip the shit outta that shit every 3-4 minutes.
Make sure to have/prepare sides, cuz don't be lame.
To start, we're taking 2lbs of burger (80% lean, if u care) and making it into a volcano, like it was mashed potatoes. Then, mix 2 packets of ranch dressing mix, and two eggs. The ratio is 1lb of burger to 1 packet of ranch to w egg. @our all of it into the volcano and then knead that shit. Go on, keep kneading. Knead it like,... well, like you want the ranch flavor properly mixed, and you want the egg thoroughly distributed in the burger. Then make a log of beef out of it. Not necessary, but it makes portioning the burgers easier.
Then, make patties at ~1/3 lb each, and wrap that shit in some bacon. You'll want to start your bbq (or stove if you suck) at high to sear the patties, then lower the temperature and flip the shit outta that shit every 3-4 minutes.
Make sure to have/prepare sides, cuz don't be lame.
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Now, as ur flipping teh burgers, u may think "Hmmm, the burgers are floppy". That's natural, u want that. Carry on, you're on the right track. Also, if you're wondering about the mini-burgers, those are excess burger, best intended for doggos or Nigel, as case may be. Continue flipping burgers in incresingly diminuative increments. To start was 3 min/ side, so go to 1.5 min/ side (but no less than 1 min/ side). The object is to acquire a tasty, greasy ranch-burger, without turning ur patty into jerky.
Also, keep a cup (measured) of water in case of fire. With the burger and the bacon. Ur shit may catch fire. It's normal
Also, keep a cup (measured) of water in case of fire. With the burger and the bacon. Ur shit may catch fire. It's normal
Do not, repeat DO NOT attempt to stir-fry sausage that is labeled as "Pork, Rice, and Pork byproducts". It will look fine until you cook it, but then it will mush. You'll end up with stir-fry mush. Its not horrible, but its definitely not what I had hoped for stir-fry sausage to present as.
Hey goys. I don't remember whether I've posted in this thread before, but I might as well tonight. This past couple weeks I've mostly been doing what I can to survive since I left home for greener pastures. Now that I'm done I can start cooking regularly.
Now that I have finished the arduous process of moving into a shared place and getting personal stuff, I have been getting up without an alarm somewhat early every day to cook a simple cheddar omelette. It feels nice not relying on an alarm to get up at a decent time, not needing to heat up the shower to feel good when washing up, not feeling like cooking is this tedious chore I HAVE to do. Made organic red pasta for the first time yesterday, loved the way it turned out when I used a little leftover cheddar and white onion chunks to add some extra flavor to it. I have more ingredients so perhaps on Thursday I can post pics of my second batch of pasta.
I'm starting a medium keto diet this week. I'm going to start at 50 grams a day of carbs, then move down 5g/day per week before settling at 20g a day. In the meantime, I have a few drinks I want to taste test now that I am of legal age, some recipes I want to try out with my remaining non-keto foodstuff, and so on. I also want to have one apple or one single slice sandwich a day, and on nights before my off-days I'll have two drinks to accompany the apple/sandwich - I have a six pack of hard cider and another of hard lemonade to enjoy for a few weeks.
Now that I have finished the arduous process of moving into a shared place and getting personal stuff, I have been getting up without an alarm somewhat early every day to cook a simple cheddar omelette. It feels nice not relying on an alarm to get up at a decent time, not needing to heat up the shower to feel good when washing up, not feeling like cooking is this tedious chore I HAVE to do. Made organic red pasta for the first time yesterday, loved the way it turned out when I used a little leftover cheddar and white onion chunks to add some extra flavor to it. I have more ingredients so perhaps on Thursday I can post pics of my second batch of pasta.
I'm starting a medium keto diet this week. I'm going to start at 50 grams a day of carbs, then move down 5g/day per week before settling at 20g a day. In the meantime, I have a few drinks I want to taste test now that I am of legal age, some recipes I want to try out with my remaining non-keto foodstuff, and so on. I also want to have one apple or one single slice sandwich a day, and on nights before my off-days I'll have two drinks to accompany the apple/sandwich - I have a six pack of hard cider and another of hard lemonade to enjoy for a few weeks.
For today I'm making a 3 lb chuck roast and baby back ribs.
For the roast, I lightly drizzled (just enough to coat) the roast with olive oil, and then coated/rubbed it with Sheepherder's Salt (recipe will be forthcoming). Seared the roast for 10 minutes on medium direct heat per side, then on low indirect heat for another hour+.
The ribs I boiled first for 1/2 hour, and then also on the grill for another 30-45 minutes on indirect heat.
Results (and spice mix) to follow.
For the roast, I lightly drizzled (just enough to coat) the roast with olive oil, and then coated/rubbed it with Sheepherder's Salt (recipe will be forthcoming). Seared the roast for 10 minutes on medium direct heat per side, then on low indirect heat for another hour+.
The ribs I boiled first for 1/2 hour, and then also on the grill for another 30-45 minutes on indirect heat.
Results (and spice mix) to follow.
Okay. The Chuck Roast went off quite well, except I didn't use enough foil for the end part.
I seared it well, and cooked it well, but for the last 1/3 of the 1.5 hour cooking process, I didn't foil it enough. As a result, when shifting it I lost alot of juicy goodness, when a hole ripped in the foil. I fixed it with more foil, but it was already too late. It came out good (moist and tasty) but alot of fluid was lost which was the point of the foil. It was good, but it could have been awesomer.
So my recommendation (using a 3 lb chuck roast) is to sear it for 10 minute per side (so a 20 minute sear), then roast it off heat for about 40 minutes (turning and flipping if it appears to need it) and then FULLY wrapping it in foil for the last 40 min and keeping it off heat.
The ribs were great. 1/2 hour boil with about 45 of low-heat grill, basting with bbq or whatever for the last 15 min.
Now, Sheepherder's Salt.
I've done some looking, so you better goddamn appreciate this, cuz apparently no one has this mix (or is willing to share it). Pay attention, this is the ultimate all-purpose seasoning. Its not a "never use anything else" seasoning, its a "use it with everything else" seasoning, especially in place of salt per recipes.
Table Salt - 6.5 oz or ~10 cups
Brown Sugar (dark) - 2 lbs
Dry Mustard - 8 oz
Garlic Powder - 2 3/8 oz
Black Pepper - 10 oz
Spicy Season Salt - 3 1/4 oz
Celery Salt - 3 1/4 oz
Seasoning Salt - 3 1/2 oz
Old Hickory Smoked Salt - 10 1/2 oz
Accent - 10 oz
Use a 5 gallon bucket and a fresh paint-mixing bit on a drill to mix it. It makes lots, so offer samples to your neighbors cuz you'll have plenty.
I seared it well, and cooked it well, but for the last 1/3 of the 1.5 hour cooking process, I didn't foil it enough. As a result, when shifting it I lost alot of juicy goodness, when a hole ripped in the foil. I fixed it with more foil, but it was already too late. It came out good (moist and tasty) but alot of fluid was lost which was the point of the foil. It was good, but it could have been awesomer.
So my recommendation (using a 3 lb chuck roast) is to sear it for 10 minute per side (so a 20 minute sear), then roast it off heat for about 40 minutes (turning and flipping if it appears to need it) and then FULLY wrapping it in foil for the last 40 min and keeping it off heat.
The ribs were great. 1/2 hour boil with about 45 of low-heat grill, basting with bbq or whatever for the last 15 min.
Now, Sheepherder's Salt.
I've done some looking, so you better goddamn appreciate this, cuz apparently no one has this mix (or is willing to share it). Pay attention, this is the ultimate all-purpose seasoning. Its not a "never use anything else" seasoning, its a "use it with everything else" seasoning, especially in place of salt per recipes.
Table Salt - 6.5 oz or ~10 cups
Brown Sugar (dark) - 2 lbs
Dry Mustard - 8 oz
Garlic Powder - 2 3/8 oz
Black Pepper - 10 oz
Spicy Season Salt - 3 1/4 oz
Celery Salt - 3 1/4 oz
Seasoning Salt - 3 1/2 oz
Old Hickory Smoked Salt - 10 1/2 oz
Accent - 10 oz
Use a 5 gallon bucket and a fresh paint-mixing bit on a drill to mix it. It makes lots, so offer samples to your neighbors cuz you'll have plenty.
This is a recipe I just stumbled across, and will be attempting next week. OMG, I think I can make it better.
https://www.youtube.com/watch?v=gA_r41VNy58
https://www.youtube.com/watch?v=gA_r41VNy58
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Alright fgts, today I'm gonna tell you how to make correct beer bratwurst. That's right, you heard me.
Go ahead, look up recipes online. They're wrong.
>But I've eaten beer brats from festivals!
They either used the method I'm about to tell you, or they're wrong. Alright, pay attention.
You will want to start with 32-36oz of 211 Steel Reserve. You can substitute other shitty beer, but it has to be a happy shitty beer. 211 is the best beer I've used so far, cuz it's got malt in it. Miller Lite and Natty Ice also work, but if you want the sauce to come out right, use 211.
Take your largest pot and pour the beer into it. Cook that shit at medium-high for about a half hour. Open a window, cuz it's gonna smell for a bit.
Once your beer has boiled down a bit (about 1/3rd) add Bratwurst. You can use any kind, but for best results I use the Johnsonville ones that are totally uncooked (the ones in a 5 pack). Use Bratwurst, NOT Beer Brats, those are a lie.
Cover the pot for about 20 minutes, stirring the brats as needed so that they cook decently.
Remove the lid. Now, boil off almost all of the beer. Now when I say this, I mean you want to condense the beer into a sauce.
What you're doing is rendering the natural fats and oils from the bratwurst, which mixes with the condensing beer. The end result is a sauce about the texture of ketchup or barbecue sauce, but with a rich salty/savory flavor. Roll the brats in the sauce, and then either dry the sauce on a grill on indirect heat or in the oven, but don't bother with that just eat the damn things. Pic related is the finished product (after initial servings were devoured with abandon). That should give you an idea what the sauce should look like and the consistency. I started with 10 brats and 36oz of beer, and it ended with about a 1/2 cup of sauce lining the pot. You want to boil it down until it starts to really darken.
Go ahead, look up recipes online. They're wrong.
>But I've eaten beer brats from festivals!
They either used the method I'm about to tell you, or they're wrong. Alright, pay attention.
You will want to start with 32-36oz of 211 Steel Reserve. You can substitute other shitty beer, but it has to be a happy shitty beer. 211 is the best beer I've used so far, cuz it's got malt in it. Miller Lite and Natty Ice also work, but if you want the sauce to come out right, use 211.
Take your largest pot and pour the beer into it. Cook that shit at medium-high for about a half hour. Open a window, cuz it's gonna smell for a bit.
Once your beer has boiled down a bit (about 1/3rd) add Bratwurst. You can use any kind, but for best results I use the Johnsonville ones that are totally uncooked (the ones in a 5 pack). Use Bratwurst, NOT Beer Brats, those are a lie.
Cover the pot for about 20 minutes, stirring the brats as needed so that they cook decently.
Remove the lid. Now, boil off almost all of the beer. Now when I say this, I mean you want to condense the beer into a sauce.
What you're doing is rendering the natural fats and oils from the bratwurst, which mixes with the condensing beer. The end result is a sauce about the texture of ketchup or barbecue sauce, but with a rich salty/savory flavor. Roll the brats in the sauce, and then either dry the sauce on a grill on indirect heat or in the oven, but don't bother with that just eat the damn things. Pic related is the finished product (after initial servings were devoured with abandon). That should give you an idea what the sauce should look like and the consistency. I started with 10 brats and 36oz of beer, and it ended with about a 1/2 cup of sauce lining the pot. You want to boil it down until it starts to really darken.
I just went by an italian restaurant and these niggers of europe may be niggers but they sure know how to cook and how to into arts.
Gotta make myself some pizza.
Gotta make myself some pizza.
File (): D1544903F8BA225471BB3C5F80F4FAEC-5352028.jpg (5.1 MB, 5184x3888, IMG_0008.JPG)
Here's a recipe I tried recently
Honey Garlic Chicken
You will need:
1.5lb chicken thighs or breasts (boneless)
1/3 cup soy sauce
1/3 cup honey
2 Tablespoons tomato paste
1.5 Teaspoons Dave's Insanity Sauce
4 Cloves Minced Garlic
1 Tablespoon Rice Vinegar
2 Tablespoons Corn Starch
Put the chicken in a sufficient sized slow-cooker (I used a crock pot). Whisk together the soy sauce, honey, tomato paste, insanity sauce, garlic, and rice vinegar. Pour mix over the chicken, cover and cook on low until chicken is 165deg (about 4 hours in a crock pot).
Once chicken is cooked, remove from the crock pot and set aside to cool (just a bit). Whisk the corn starch into the mixture in the crock pot, cover, and cook on high for 15 minutes until the sauce thickens (stir it every so often).
With forks or fingers (chicken should still be pretty hot) shred the chicken and place it in the crock pot with the mix, and stir the chicken until evenly coated.
Serve over rice (or make flaming hot chicken sandwiches)
Its fucking delicious, sweet and spicy. I only have pics of the leftovers, (I'll try to remember to include progress pics next time). You don't have to use insanity sauce, but I like the balance of sweet and spice (the recipe calls for chili powder, paste, or sauce). Its the kind of thing thats so good you don't want to stop eating, but you do because you need a minute to let the burn settle.
Honey Garlic Chicken
You will need:
1.5lb chicken thighs or breasts (boneless)
1/3 cup soy sauce
1/3 cup honey
2 Tablespoons tomato paste
1.5 Teaspoons Dave's Insanity Sauce
4 Cloves Minced Garlic
1 Tablespoon Rice Vinegar
2 Tablespoons Corn Starch
Put the chicken in a sufficient sized slow-cooker (I used a crock pot). Whisk together the soy sauce, honey, tomato paste, insanity sauce, garlic, and rice vinegar. Pour mix over the chicken, cover and cook on low until chicken is 165deg (about 4 hours in a crock pot).
Once chicken is cooked, remove from the crock pot and set aside to cool (just a bit). Whisk the corn starch into the mixture in the crock pot, cover, and cook on high for 15 minutes until the sauce thickens (stir it every so often).
With forks or fingers (chicken should still be pretty hot) shred the chicken and place it in the crock pot with the mix, and stir the chicken until evenly coated.
Serve over rice (or make flaming hot chicken sandwiches)
Its fucking delicious, sweet and spicy. I only have pics of the leftovers, (I'll try to remember to include progress pics next time). You don't have to use insanity sauce, but I like the balance of sweet and spice (the recipe calls for chili powder, paste, or sauce). Its the kind of thing thats so good you don't want to stop eating, but you do because you need a minute to let the burn settle.
Every time I make a gravy from roux there is some skin at the top. Is this normal? Am I doing something wrong?
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Honey Garlic chicken, redressed (its a favorite, so here's some in progress pics)
1 - Slow cooking
2 - Ready for stripping (with some sauce set aside for starch {you can substitute flour for corn starch})
3 - Chicken shredded
4 - Mixed
5 - Ready to eat
We made this batch without spicy sauce, cuz not everyone likes it that way. Without the spice the flavor is sweet and tangy (but I emphasize, its better with alot of heat). If one mixes it with too much heat, lemon/lime juice and salt are recommended (both for flavor and to cut the heat).
1 - Slow cooking
2 - Ready for stripping (with some sauce set aside for starch {you can substitute flour for corn starch})
3 - Chicken shredded
4 - Mixed
5 - Ready to eat
We made this batch without spicy sauce, cuz not everyone likes it that way. Without the spice the flavor is sweet and tangy (but I emphasize, its better with alot of heat). If one mixes it with too much heat, lemon/lime juice and salt are recommended (both for flavor and to cut the heat).
File (): 22956211301D81A7578AEAE109A399EA-5536506.jpg (5.3 MB, 5184x3888, IMG_0021.JPG)
File (): EF3B7844A51AEC93FDAD59B7896D8C5E-5540071.jpg (5.3 MB, 5184x3888, IMG_0022.JPG)
>>1774
1 - Preparation for plating (note the dollup of murderously hot sauce)
2 - Ready tosweat eat. Its supposed to be hot, its supposed to make you a smidge uncomfortable. But stop eating it. Go ahead, try.
For those who have more sensitive palettes, prepare with minimum spice and mix in later. Its still delicious that way, but its missing part of the experience IMO. But be warned, you'll have a warm butthole later if you go with the spice.
1 - Preparation for plating (note the dollup of murderously hot sauce)
2 - Ready to
For those who have more sensitive palettes, prepare with minimum spice and mix in later. Its still delicious that way, but its missing part of the experience IMO. But be warned, you'll have a warm butthole later if you go with the spice.
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Guys I think I am not cut out for cooking. I just burned my food.
I was a soup.
Most likely got to throw the pot away because of how hard I burned it.
I was a soup.
Most likely got to throw the pot away because of how hard I burned it.
>>1779
Try again anon. Stir that shit while you're cooking it. Don't go past medium heat. 10 years ago I could only make pancakes (with pre-made mix) and ramen. You'll get there, and you'll be healthier for it.
Try again anon. Stir that shit while you're cooking it. Don't go past medium heat. 10 years ago I could only make pancakes (with pre-made mix) and ramen. You'll get there, and you'll be healthier for it.
>>1779
Turning up to eleven makes it hard to evenly distribute thermal energy.
The point of cooking is to put the energy in specific places in just the right way in just the right amounts.
When cooking sometimes you want certain things to break, and not others. The key is moderation, foreknowldge, and wisdom.
Congrats on gathering wisdom.
>Most likely got to throw the pot away because of how hard I burned it.
Unless it really warped, or is a cheap pot soak it with hot water, and dish soap for a while to make the burnt stuff come off easier.
Soak it for as long as needed. Scrubbing, and scraping might be needed...
What kind of soup was it?
Turning up to eleven makes it hard to evenly distribute thermal energy.
The point of cooking is to put the energy in specific places in just the right way in just the right amounts.
When cooking sometimes you want certain things to break, and not others. The key is moderation, foreknowldge, and wisdom.
Congrats on gathering wisdom.
>Most likely got to throw the pot away because of how hard I burned it.
Unless it really warped, or is a cheap pot soak it with hot water, and dish soap for a while to make the burnt stuff come off easier.
Soak it for as long as needed. Scrubbing, and scraping might be needed...
What kind of soup was it?
>>1781
>The point of cooking is to put the energy in specific places in just the right way in just the right amounts.
Sounds like a wok is a supreme cooking tool if you master it.
>The point of cooking is to put the energy in specific places in just the right way in just the right amounts.
Sounds like a wok is a supreme cooking tool if you master it.
>>1779
Should be cleanable unless it's a teflon coated pot. If it's teflon, learn your lesson and don't buy any more bullshit teflon pots.
Otherwise, go to the store and buy oven cleaner, not the fume free stuff, that doesn't work. You want the glorious sodium hydroxide fumes. Spray that shit on the bottom of the pot and let it soak for a while. Clean it, you might want to use gloves, oven cleaner is strong. Repeat a few times if needed. Oven cleaner works great on cast iron and stainless. You can use it on aluminum, but you shouldn't leave it on there a long time, it may discolor the aluminum.
Should be cleanable unless it's a teflon coated pot. If it's teflon, learn your lesson and don't buy any more bullshit teflon pots.
Otherwise, go to the store and buy oven cleaner, not the fume free stuff, that doesn't work. You want the glorious sodium hydroxide fumes. Spray that shit on the bottom of the pot and let it soak for a while. Clean it, you might want to use gloves, oven cleaner is strong. Repeat a few times if needed. Oven cleaner works great on cast iron and stainless. You can use it on aluminum, but you shouldn't leave it on there a long time, it may discolor the aluminum.
File (): ECAEB54C343483A6485A867031F03804-1410915.jpg (1.3 MB, 1920x2560, IMG_20190918_150235.jpg)
>>1832
Ooooh! What beer are you using? The ones I've used are:
Miller Lite
Miller Genuine Draft
Fat Tire
Natty Light
Olde English 800
211 Steel Reserve
I eagerly anticipate your results! ^_^
Ooooh! What beer are you using? The ones I've used are:
Miller Lite
Miller Genuine Draft
Fat Tire
Natty Light
Olde English 800
211 Steel Reserve
I eagerly anticipate your results! ^_^
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