Posts

@blue-case90
Didn’t hurt it at all.

@yelling_into_the_void
I’m sure it’s not too bad…is it?

From my experience with burning things, a low flame seems to produce the most flavor.

I made zuppa toscana and a pumpkin pie. A real Italian soup would use pancetta, but bacon is a perfectly acceptable substitute. A little thyme, white pepper, and red chili flakes pump up the flavor.

The pumpkin pie is just the recipe on the back of the Libby’s can. It’s always been good, so why mess with it?

I made soup. Misread the recipe, added one-and-a-half cups of onion instead of one-half-to-one-cup.

@ЅℰℒᎯℙℋℐℰℒ
Yep.

@Emerald Tanuki

These?
Xiaolongbao?

Happy Lunar New Year.

I’m gonna have pork soup dumplings and white rice tonight.

@𝕭𝖆𝖉𝖍𝖊𝖆𝖗𝖙
Boil anything overnight and there will be no flavor left. Look up a recipe for Mississippi pot roast. It’s simple and wholesome.

I’m thinking about just buying a big ass piece of meat and letting it boil overnight until the meat falls off the bones, I’ve never cooked anything before.

Probably good idea to bump this thread since there’s holidays coming up.

I made tater tots and peanut-butter crackers for dinner tonight. (no real meals until our groceries get delivered tomorrow night, at least I still have eggs, cheese and English muffins for breakfast sandwiches)

@kleptomage
That sounds good too. Might want to try both recipes you posted.

@mjangelvortex
Nothing wrong with turkey chili. Occasionally I make turkey chili from a recipe I found in an Instant Pot cookbook with salsa verde and pinto beans. It’s quicker and easier than traditional chili and tastes great.

@kleptomage
That sounds delicious.

Our family recipe for chili is slightly different. We use:

-About 2 to 4 pounds of ground turkey
-2 of 3 tablespoons of Olive Oil on the pan
-A clove of garlic
-One small yellow onion (half if it’s a larger sized one)
-A dash of salt, black pepper, paprika, red pepper flakes, thyme, and ground ginger
-About a cup of beef broth
-Two tablespoons of honey BBQ sauce
-3 tablespoons of soy sauce
-1 can of red kidney beans
-1 teaspoon of flour (to thicken the gravy)
-Half of a sweet green pepper (optional)

It can be put into burritos or tacos but we usually have it with rice.

My favorite chili recipe from a little Marlboro cookbook dated 1979. They call it Cyclone Chili.

1/3 cup lard or oil
4 lbs beef chuck cut into 1/2 cubes
1 large onion, chopped
3 cloves garlic, minced
1 cup canned, drained, and rinsed cactus pieces (nopalitos)
12 serrano chilis, seeded and chopped (I usually add about 4 or substitute 4 jalopenos)
3 cups chopped fresh tomatillos (about 10)
6 oz tomato paste
3 cups beef broth
1 1/2 teaspoons ground coriander
5 teaspoons ground cumin
salt and pepper

Heat the lard/oil until very hot in a big heavy pot. A dutch oven is ideal. Brown the meat a pound at a time and set aside. Cook the onion and garlic in the pot until soft. Return the meat to the pot. Add everything else, cover, and simmer about 2 1/2 hours.

I’ve been making soup lately it’s not much but I like it.

5 cup water
tomato paste
half the thing of ground chicken
one bag mixed veggies
one bag riced cauliflower

My mom went to Italy not long ago
And said the lasagna there tastes the same there as the one that we do v:

No wonder the lasagna we make is my favorite meal, it’s just like the real thing

Tinolang Manok.

Ako ang naghanda at nagluto nito. Masarap yan! ;)

I wouldn’t mind trying out Obsidian’s food.

–

I’m trying to figure out what’s a good food-grade emulsifier. Not for baking…well yeah, baking, but not pastry baking; I’m talking more like meat. You see, I’m trying to come up with an emulsion that can be injected into poultry breast meat. I want to inject both broth and oil into the breast meat at the same time. Something that will both moisten and tenderize the meat.

Breast meat is known for being dry and bland and because it goes deep inside the bird, it can be tough to penetrate through regular brining alone, so it has to be injected in order to really get anything in there.

I know milk, yogurt or buttermilk can make a good brine for tenderizing chicken breast, but that’s for filleted breast meat; I want something that can tenderize breast meat in a whole bird roast.

I’m thinking turkey broth mixed with buttermilk and spices (mainly poultry seasoning powder), let it sit overnight for the liquid to take in the seasoning flavor before filtering out the solids (remember, this is to be injected; injectors can’t take solid bits) and then mix with oil along with an emulsifier to combine everything together without the oils separating.

I have little knowledge about food-grade emulsifiers so if anyone knows anything about them, I’d be grateful.

Since I have dismantled my kitchen at the moment, I can only cook little or rather nothing special. But I hope that I can make beautiful pictures of delicious food again in my new apartment. I’m already watching a lot of videos on YouTube about things that even I can cook without it looking like everything is just extremely burnt or rotten afterwards. ;-D

@DarkObsidian
Cool.

Thanks. It also tastes delicious and above all healthy, as well as a good basis for muscle building. ;-)

@DarkObsidian
That look delicious.

A spicy miso soup, a piece of fish breaded with grains, some brown rice, 3 homemade spring rolls and just lots of vegetables! The miso soup and the vegetables have almost no calories, the brown rice provides the necessary carbs, the fish and the tofu pieces are great protein suppliers. Green tea for digestion and metabolism stimulation.

Well, I should mention, I usually only eat 2x times a day. Breakfast and dinner. At noon just a little finger food, a yogurt or a handful of nuts. And above all: lots and LOTS of water! ;-)

Sorry, pale! I had missed your question. (^ _ ^)! So sorry. No, Gorgonzola cheese I had not used. Or as we Germans say “Blauschimmelkäse”. But you give me an idea for next time. Whereas most Blue Cheese varieties that I know (by the way, fit very well for a cheese plate for wine tasting), are relatively strong and flavorful. It would probably go more with a pasta dish. But I’ll come up with something on the subject when I get a chance. Thanks for the inspiration. ;-)

@DarkObsidian
Is that Gorgonzola cheese there? The one with blue fungi.
I fucking love blue cheese!