Author Topic: cooking (Read 284916 times)

Quote from: Cire on October 16, 2023, 01:56:49 PM
apple peeler attachment on a kitchenaide mixer is pretty awesome
I need to investigate that. It's always a quiz I fail putting the manual one back together after washing.

Tom

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It’s actually like a whole set of pasta rollers, spiral blades etc

But the apple peeler is the coolest

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DaBigTrain · « **Reply #4358 on:** October 17, 2023, 09:32:42 AM »

Trying chilaquiles for the first time at home with some of the meat from the tacos from last night. Would be incredible but a dollop of sour cream on top but alas…

Katpappy · « **Reply #4359 on:** October 17, 2023, 10:34:04 AM »

Quote from: DaBigTrain on October 17, 2023, 09:32:42 AM

Trying chilaquiles for the first time at home with some of the meat from the tacos from last night. Would be incredible but a dollop of sour cream on top but alas…

What is the brand of mouthwash you use or do you just raw dog it?

mocat · « **Reply #4360 on:** October 17, 2023, 12:21:07 PM »

somehow looks bone dry and soggy at the same time

yoga-like_abana · « **Reply #4361 on:** October 17, 2023, 01:23:31 PM »

feel like I've been cooking the same stuff for a while. Anyone have something good that doesn't take a year and half of prep time and cooking?

Sandstone Outcropping · « **Reply #4362 on:** October 17, 2023, 01:36:03 PM »

Quote from: KST8FAN on October 15, 2023, 07:26:39 PM

Mom hit the orchard a week ago, and we end up with 2-3 bags of apples. Last year sliced, vacuum sealed, and froze. We tried apple sauce today.

Tom

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A couple of years ago, our neighbors had us out to their property in the country to pick apples and loaned us an apple peeler / corer thing. Set up the camping stove in the backyard and made applesauce. Still one of the kids favorite fall memories.

Cire · « **Reply #4363 on:** October 17, 2023, 01:37:17 PM »

Ground Pork-not sausage

mushrooms choppe or not

bamboo shoots

chopped cabbage/onion/garlic/ginger.

brown the meat and add in the veggies then at the end pour on some hoison sauce with a squirt of sriracha and a tiny bit of fish sauce if you're feeling wild.

serve over rice or asian noodles.

yoga-like_abana · « **Reply #4364 on:** October 17, 2023, 01:46:34 PM »

Cire, I actually had ground pork (little ground beef also mixed in) with cut up squash and mushrooms served over rice last night.

Cire · « **Reply #4365 on:** October 17, 2023, 02:01:36 PM »

This is a weekly meal at my house because my kids love "asian" flavors like soy/ginger/hoison

Ground pork is really cheap too but you use beef/chicken/turkey etc.

We like red onion/garlic/mushroom/cabbage/broccoli but the broc is a pain because you have to cut it small or it will never cook in a stir fry.

Cire · « **Reply #4366 on:** October 17, 2023, 05:54:28 PM »

Left over corned beef hash

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DaBigTrain · « **Reply #4367 on:** October 17, 2023, 08:46:09 PM »

Damn that looks good rn

steve dave · « **Reply #4368 on:** October 17, 2023, 09:36:48 PM »

Quote from: Cire on October 17, 2023, 05:54:28 PM

Left over corned beef hash

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Incredible tomahawk steak (posts picture of an over easy ostrich egg)

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michigancat · « **Reply #4369 on:** October 18, 2023, 07:40:32 AM »

Quote from: yoga-like_abana on October 17, 2023, 01:23:31 PM

feel like I've been cooking the same stuff for a while. Anyone have something good that doesn't take a year and half of prep time and cooking?

"That sounds so good" has quite a few great options:

https://www.carlalallimusic.com/books

There is a ground beef/ginger/lime dish in it that I'm making tonight

AST · « **Reply #4370 on:** October 18, 2023, 10:13:09 AM »

Hash looking good af

DaBigTrain · « **Reply #4371 on:** October 18, 2023, 10:28:09 AM »

Quote from: mocat on October 17, 2023, 12:21:07 PM

somehow looks bone dry and soggy at the same time

I don’t see you posting anything you’ve cooked, probably because it’s just a frozen tv dinner.

Second attempt.

Cire · « **Reply #4372 on:** October 18, 2023, 11:03:19 AM »

I love Chilaquiles but it's tough to get the tortilla chips right.

Thus I've never tried at home. I assume restraunts that have good ones maybe lightly fry their chips/tortillas in fat before the sauce in order to preserve a little crunch but IDK.

Those look awesome though

mocat · « **Reply #4373 on:** October 18, 2023, 11:14:47 AM »

2nd attempt much better.

i'm not sure that hash could look any better

steve dave · « **Reply #4374 on:** November 22, 2023, 06:29:16 PM »

Quote from: steve dave on November 26, 2021, 03:33:18 PM

I’m going to make a charcuterie board that is so cheese heavy it’s basically a cheescuterie board

Warm it up MF’s we are in construction mode

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