Cooking

Brown sugar, butter, craisins, butter roasted pumpkin seeds.

The new inox pan is a wonder to get perfect crusts. Even on the brined chicken I got it perfect. Once I got the crust done on both side I could put the whole thing in our oven to finish cooking.

The plan when I thawed the venison cube steak was chili. But I had Mexican slaw and jalapeno cream sauce to use up. So burritos got the win. Taco seasoning, bacon grease, orange juice, venison, Mexican rice, vinegar slaw, jalapeno cream sauce, avocado.

Pasta dough from scratch but it took longer than expected to get the pasta in and out of the pot so the butter went from brown to dark brown. Still tasty. Sage and garlic from the yard.

Simple but effective :)

With egg and crispy chilli oil/chilli crisp. 😁 Mangled the egg - yolk fell out half way through.

Sauteed onion and bell pepper, bacon, sour cream, and cheddar.

There’s a meat store near me. I wouldn’t call it a butcher. The prices are at least as good as Walmart but with better variety.

Made this as a celebratory dinner one night for my wife. The ricotta gnocchi comes together so quickly but feels so impressive, and any time I include a ribeye she’s happy haha.

So, I tried a recipe for buttermilk pie from the Internet, and it may not be the prettiest thing to ever be baked but it is delicious and super easy (and cheap) to make.

I made hot cross buns tonight.

The eggs, scallion greens, wild garlic chives and dead nettles came from the yard.

Thank you everyone!

I guess the trend is to call it “chilli crisp” now, but I still call it crispy chilli oil.

Free chicken thighs went into this but after cooking it I’m convinced that they were completely unnecessary because the sun dried tomatoes did all the lifting here.

Shot from the night before which shows the interior:

Homemade jalapeno cream sauce and quick pickled cabbage slaw. The crunch from the fried corn tortillas and slaw is very nice with the refried beans.

An iconic kitchen appliance gets a major upgrade.

I think this is going to be worth it. Bit worried, as I mixed all of that whiter stuff on the top into the bottom. Way too much flavour to toss. Didn’t skim the tops before it geletinized either so it’ll be quite fatty. Also didn’t get all the meat out

Cost person: $3.50

The trick to artichoke hearts and spaghetti is three fold. 1) you need brass extruded spaghetti. Not Teflon. If you hunt around you can find it for $3 instead of $8 a pound. 2) you want grilled artichoke hearts. These cost more. But no other will due. 3) this isn’t a marinara. You gotta do the whole toss in the pan with some of the pasta water to finish cooking it.

Made crockpot lasagna yesterday with staff! It was so good!

Hey, so i am craving hulatang right now. My favorite chinese place closed and I don’t want to break the bank trying to find a good one right now. I am not (much of) a food snob, i just have understandable food anxieties and would prefer cooking myself.

Weekday dinner with a few days of leftovers :) Handmade crust, and the filling is just eggs/cream + feta/brocolis/olives.

It’s just the absolute best. The taste of Szechuan Pepper with the chilis probably makes this my favorite dish I cooked so far. Plus you can make the remainder of the cooking process into chili oil.

Bacon, carrot, onion, bell pepper, black beans, kidney beans, canned tomatoes, tomato paste. A blend of homemade chili powder, and other herbs and spices. And, of course, corn bread. I used bacon grease for the fat in that.

Pretty good. Not as difficult as ramen.

“I wonder if I have just enough on hand to make red curry. Wait! I have a horrible idea.”

Sauce made with a can of tomato sauce, granulated garlic, home grown dried basil and oregano, star anise, s&p, red pepper flakes olive oil.

Double oats baking day. Star anise oatmeal cookies. Walnut, pecan and craisin granola.

Hi everyone

Rotisserie chicken meat, bacon, avocado, craisins, almonds, carrots, onion, cucumber, brown mustard, mayo, salt, pepper, red pepper flakes on half a clearance priced French loaf. Potato chips from a bag.

This is a strawberry sourdough cake with chocolate whipped frosting. Thought you all might appreciate it.

This video / recipe was recently shared in !food@beehaw.org, and I thought it would be easy to make and extend my meals without having to go to the grocery store.

Corn tortillas cut and fried up have much more structural integrity than store bought tortilla chips.

Friend’s dead grandma’s freezer offered us free flank steak. The layers: home fried corn tortillas, refried beans, cheddar, avocado, marinated flank steak, salsa, sour cream.

I feel like we need to have a serious conversation about pizza.

Following a stream of those in my YouTube recommendations I had to try making those. It took a fair bit longer time than I had and the kids started eating the table but once served everyone was super happy.

So, before I begin, some context: I’m unemployed and relatively poor and spend a lot of time trying to optimize my grocery bill and finances. I also have some obsessive tendencies, so I’m sorry if that gets in the way - feel free to ignore details you don’t value.

Dip for me: sour cream, Sriracha, lemon juice, pickle relish, granulated garlic, salt, pepper.

I had looked for selfhosted recipe management apps for a while, but none really fit my need. I liked WikiJS a lot, but it was a hassle to get recipes on to it since there’s no tooling for scraping from sites.

I marinated the chicken in olive oil, lemon juice, homemade Greek seasoning, salt, pepper water.

Very tasty

Pepperoni and green peppers, mushrooms, olive, chives.

You can put Sriracha and mustard on your microwave corndog.

Basically Philly cheese steak over fries.

I’ve had a hankering for a reuben lately and corned beef brisket is still on sale. I whipped up some marble rye while the brisket cooked. So much better than store bought, at least around me.

Took forever but it was savage.

Corporate freezer fries. Wolf Brand Chili. Cheddar.

Don’t know if it’s a thing but I make Beefgur for my wife each evening. Beef tartare then pressed into a patty and seared like a burger before serving so still juicy inside. Then always chucked on tomato, onion, and cheese.

Cucumber is better than lettuce on a BLT.

This is the first time ever making beef cheeks. I don’t even remember if I’ve had it before, but it was amaaaaazing. Just falls apart and so melty. You’d think it was marbled with fat to make it that way, but I think it’s all of the connective tissues (collagen?) in the cheeks that just melt when you cook it for hours.

Bechamel sauce made with mild cheddar.

She wanted salad with pizza. I wanted pizza with salad.

I have a hangover. I bought these little single slices of spam in a CVS on a trip to the US recently. You also need to get Pam imported from the states as you can’t buy it here. There were also frozen hashbrown triangles baking in the oven at the time of this photo, and a slice of sourdough bread in the toaster.

My first attempt at a quenelle… Needs practice, but not a bad go

The ramen is made using a chicken broth and a spicy miso tare. Toppings I’ve chosen are shiitake mushrooms, wood ear mushrooms, scallions, menma, egg and pork chashu.

Inspired by an interaction I had in the comments of the bread community recently.

Anchovy butter is the perfect salty compliment to rich goose egg yolk.

My partner surprised me with a Yuto Omura’s Japanese cuisine cookbook. I’ve been trying his recipes from his site (https://sudachirecipes.com/) and YT channel for about a year now. Every single recipe of his I tried has been an absolute slam dunk, sometimes helping me solve a particular recipe I’ve been trying to dial in for years (or decades). “Hm, sure, I’ll get around to buying his cookbook at some point.”

It’s March and we all know what that means, St. Patrick’s Day. All the grocery stores are running deals on brisket, cabbage, potatoes, and carrots.

been guided by this recipe for quite a while:

Basically a carbonara with extra steps - fry your guanciale cubes, set aside. Reserve the fat from the guanciale. Then, fry the meat from a fennel salsiccia, add a bit of passata. Mix cooled down guanciale fat with pecorino and egg yolks in a bain marie to create a creamy sauce. Precook pasta for half the time it takes to fully cook it. Add pasta and a little pasta water to pan, finish cooking pasta until all dente. Combine with sauce, fried guanciale and serve with parmeggiano cheese and fresh black pepper.

Whole wheat sandwich bread, sharp cheddar, Sriracha. Mayo for the grilling.

We knew it was goose egg season but hadn’t found their nest. This morning it was visible. 7 eggs. Probably less than a week old.

Oh its nice! The homemade stock was entirely gelatin…ized, so it sluurped out of the jar, which amused my easily amused self!

Super large tortillas filled with stir fried onions and carrots, sour cream, cheddar and pepper sauce.