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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Swim googles are a good idea in the kitchen.
>>7087Not 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".
>>7087Spritz 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.
>>7089>waterThat's what I've been doing, cutting the onions under the faucet's running water.
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
>>7247finished!
not pictured: ham
everything was so good, holy cow everything was good.
Happy Thanksgiving everybody!
Happy Thanksgiving everyponer!
Happy thanksgiving everypony! /)
>>7252anyone else think it's hot that they're making her watch?
I wish to have one of those old fancy stoves.
>>7253I love fluttershy with all my heart and couldn't stand her getting tortured but this really is so hot
>>7259Flutters is not impressed.
I rarely eat fast food anymore, got out of it during the covid lockdowns and when I tried to eat it again it was all so PACKED with salt that it made me sick. had a chik-fil-a chicken sandwich and fries and it took me all day to recover from all the salt, no wonder we have a high blood pressure and heart disease epidemic, not too mention it all got hit by shrinkflation so not only is it way more expensive but they cut the portions in half
I don't think this was a design mistake.
>>7409I rarely eat FF as well, are you sure you drink enough water?
>>7518looks 3D-printed to me
Now that's a BLT. Any takers?
>>7520>looks 3D-printed to meNope, the X spoke is common in plastic injected pieces. That's exactly the point where the melted plastic is injected into the mold.
>>7526Are you suggesting the Engineer
didn't put it there on purpose?
>>7526You can literally see the top layer skin lines in the picture. I've also never seen cross gates in injection molding.
Smoking a 2 lb chuck roast today
About 2 and 1/2 hours in so of course it's time to add the well season marrow bones. Our temperature is at about 1:45 so still another half hour to go before wrapping. And for extra meta here's a picture of me taking a picture of the marrow bones added
The fun thing about chiggun tendies (unbreaded) is that theres a ver smol window between "dry as shit" and "projectile vomiting". Its about 1-2 minutes, if you're pan-frying. I recommend poking them to gauge tenderness, and set them aside to rest roght BEFORE they come to temp (so by resting)
>>7939depending on temp, of course (5.75 on my stove, but it sucks so anywhere from 3.5-5.5 for most)
Smokin some short rib today
>>7971Wonderful. What kind of wood do you use? I enjoy sweet woods such as pecan and apple.
>>7972Its a pellet grill, but Ive got some leftover hickory topped off with appul wood. Im only smoking at high heat for maybe an hour, then its going into a slow braise in a red wine reduction
Sidenote, smoked beef tallow and/or (ideally) smoked lard is one of the finest 'involved' ingredients you could ever incorporate
Like, I can't make carnitas without smoking 1-2 pork butts first, cuz smoked lard is goddamn amazing
Almost there, just a bit more color
Roasting the onions, before the bell peppers.
Celery is a lie. Celery is not food, at best it's an herb. Bell pepper > celery.
Then gonna blend the mirepoix (+baby carrots).
Ordinarily, one would medium-fine dice the mirepoix, and then brown them in olive oil. Instead, Im 'leafing' the onions to char the outside and then blending the shit.
>>7977 before roasting some bell peppers. Ordinarily I would go with a medium to fine dice on this, but instead I'm going to roast the ingredients of the mirepoix and then blend them.
Frying them carrots in the smoked beef tallow
Decided to pan roast a clove of smashed elephant garlic. Now to blend the shit
>>7983Nice ^^
But what if u want to make dinner for a vamp-pony? Can u make a substitute recipe?
Notes, if anyone cares or is following along.
I only had about 1 tablespoon of tomato paste, so I supplemented with Gochu Jiang paste. Great stuff.
Forgot the wine, will use to rehydrate the braise in an hour or so.
>>7 →Of course! Though, aside from a nibble of some of the fattier undesirable parts, they havent been eaten yet.
The function of making it was to test (without a control, regrettably) the results of the short rib seared on a smoker contrasted with recalled experience seared on a stove. The results were more or less conclusive regarding the flavor (overall a benefit, but consideration of flavor balances becomes increasingly important), but the real test will be the grilled cheese sandwiches tomorrow
<We as picklin' an sheit tahdee >>7993Something borked, was reply to
>>7991 Results of the short ribs were as follows:
Using a smoker to sear the short ribs does produce a greater depth of flavor in the ribs, though the surface was a bit more dry/hard than with a pan-sear, even after braising.
Roasting/blending the mire poix (versus dicing and browning in a pan) worked REALLY well, though the resulting sauce was a bit too strong so I opted to cut it with heavy cream instead of butter to finish.