Went to the super cheap meat market about an hour and change from my house in Michigan. Dropped $146 and got:
5 lbs of chicken wings
20 lbs of chicken breasts
5 lbs of bacon
5 lbs of center cut pork chops
7 lbs of brisket
8lbs of chuck roast
2 lbs ground sirloin
10 lbs pork shoulder
8 pounds of local orchids jonggold Apple's
Went to the super cheap meat market about an hour and change from my house in Michigan. Dropped $146 and got:
5 lbs of chicken wings
20 lbs of chicken breasts
5 lbs of bacon
5 lbs of center cut pork chops
7 lbs of brisket
8lbs of chuck roast
2 lbs ground sirloin
10 lbs pork shoulder
8 pounds of local orchids jonggold Apple's
I think that's a pretty good haul
that's a lotta meat
do you have a giant freezer or something
and 4 quarts of mushroom broth that I don't know what to do with
(1) Reduce that way down to like 0.4 quarts
(2) Add a good sprinkle of gelatine
(3) Carefully pour into icecube trays and freeze
(4) Add your icy-cold FlavaKubes™ to all the things when cooking them in a non-dairy sauce
Edit I would probably sling a bit of white wine or better yet, Madeira to that broth if you haven't already.
Went to the super cheap meat market about an hour and change from my house in Michigan. Dropped $146 and got:
5 lbs of chicken wings
20 lbs of chicken breasts
5 lbs of bacon
5 lbs of center cut pork chops
7 lbs of brisket
8lbs of chuck roast
2 lbs ground sirloin
10 lbs pork shoulder
8 pounds of local orchids jonggold Apple's
I think that's a pretty good haul
Lowery's? I miss their super cheap meats.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I've got some skirt steak marinating in a balsamic mint sauce.
It smells and tastes so good.
Gonna have baked sweet potatoes and roasted broccoli tonight, along with sauteed mushrooms.
Anyone have any decent websites for learning basic cooking techniques i.e. how to properly use a knife to chop onions or how long to blanch various veggies?
I find myself able to reproduce a recipe but have no real skills without writing everything down
Anyone have any decent websites for learning basic cooking techniques i.e. how to properly use a knife to chop onions or how long to blanch various veggies?
I find myself able to reproduce a recipe but have no real skills without writing everything down
I enjoy cooking a lot and want to up my game
I'm sure there are youtube serials, unfortunately that's not my metier
But David Lebowitz is great for baking basics (both sweet and savoury), and he does a bunch of very good recipes as well (https://www.davidlebovitz.com). Bookwise, Jamie Oliver's "Cook with Jamie" is pretty much exactly what you're asking for - kitchen essentials and standard techniques that set you up to cook pretty much anything.
I can also link you up with bloggers who do charcuterie and game preparation, but that might be a bit tangential right now.
Went to the super cheap meat market about an hour and change from my house in Michigan. Dropped $146 and got:
5 lbs of chicken wings
20 lbs of chicken breasts
5 lbs of bacon
5 lbs of center cut pork chops
7 lbs of brisket
8lbs of chuck roast
2 lbs ground sirloin
10 lbs pork shoulder
8 pounds of local orchids jonggold Apple's
I think that's a pretty good haul
that's a lotta meat
do you have a giant freezer or something
Yeah a local grocery store use to run a special, you buy a $100 chest freezer and it comes with $75 in coupons. It was a great deal even though we only used half the coupons. Now we can freezer everything
Anyone have any decent websites for learning basic cooking techniques i.e. how to properly use a knife to chop onions or how long to blanch various veggies?
I find myself able to reproduce a recipe but have no real skills without writing everything down
I enjoy cooking a lot and want to up my game
Pick a recipe you like a lot and do it a bunch of times, with minor variations. Whatever skills the recipe requires, you'll get good at. And you'll start to notice the subtle effects of small changes in the process. If you want to learn how to chop onions well, start keeping batches of caramelized onions on hand, to throw into other recipes. Take your time chopping the onions, into different shapes and sizes. See how small you can consistently cut them, in one pass (without chopping madly at a pile) and see how it effects how they cook.
Don't feel bad about not knowing things offhand, and having to look stuff up. Especially if you're writing and referring to your own notes, even the best chefs in the world do that. Have fun with it! Don't feel like your recipe book has to be professional, doodle and make insane notes at yourself that make future you smile!
It's not online, buy for basic cooking I still love Alton browns "I'm just here for the food" to death. Sorted by cooking technique, gives you the how and just enough why to make you dangerous. So you read it, and you are ready to saute, braise, roast, grill, fry and boil your way to delicious town. If you get those basics, you can look up the detail stuff like "how to pick, prep and know when asparagus is done" and then boil, or saute, or broil, or grill!
I should add, the book also is good for not going nuts like Alton sometimes does with extra steps that are good, but often too fussy for me most nights. He keeps it simple in this one.
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
Anyone have any decent websites for learning basic cooking techniques i.e. how to properly use a knife to chop onions or how long to blanch various veggies?
I find myself able to reproduce a recipe but have no real skills without writing everything down
I enjoy cooking a lot and want to up my game
I'm sure there are youtube serials, unfortunately that's not my metier
But David Lebowitz is great for baking basics (both sweet and savoury), and he does a bunch of very good recipes as well (https://www.davidlebovitz.com). Bookwise, Jamie Oliver's "Cook with Jamie" is pretty much exactly what you're asking for - kitchen essentials and standard techniques that set you up to cook pretty much anything.
I can also link you up with bloggers who do charcuterie and game preparation, but that might be a bit tangential right now.
For real. Jamie Oliver's Knife Skills was an instant level up for me in the kitchen. If you're looking for why food does what it does, I can also highly recommend Cooking For Engineers, the Serious Eats Food Lab, and if it's available at your local library or you're willing to pay twenty bucks, On Food and Cooking.
In my experience, there are a relatively small number of kitchen skills you need to make all your food awesome.
Hey folks, I'm trying to stock my car with emergency food should I get stuck in a blizzard or something akin to that.
Anybody have any suggestions?
Cmon people, you're being rookie.
@zonugal get some MREs. You dont have to worry too much about rotating them out like other snacky bagged food and it provides real nutrition. Also, the chemical heater just requires water and bam, hot food, which is a very real pick me up in a bad situation.
You dont have to get military MREs, though honestly, they are pretty good when not every fucking meal of every fucking day. You can get civvie style ones at outdoor/sports stores too, though expect a price hike.
As far as water... plastic is fine. Just cycle it out every spring and fall. The choice is really no water and dead in 3 to 6 days, or water with something that wont kill you unless you drink gallons of it for years and years.
I used kraft shredded cheese and mid's pizza sauce and hormel pepperoni though and it would have tasted even better with some better toppings.
Also next time I gotta remember to olive oil the edge.
Yeah just go around the edge of the base with a pastry brush loaded with olive oil before you sauce the base.
As for more ingredients, thinly slice up some green capsicum (I think you folks call them bell peppers?) and some button mushrooms and pop them on before the cheese. Also chili slices if you like chilies.
I used kraft shredded cheese and mid's pizza sauce and hormel pepperoni though and it would have tasted even better with some better toppings.
Also next time I gotta remember to olive oil the edge.
Allow me to repeat my recommendation for using the oil from a tin/jar of anchovies. The delicate umami-tinted saltfrost left behind on the crust is delicious.
Hey folks, I'm trying to stock my car with emergency food should I get stuck in a blizzard or something akin to that.
Anybody have any suggestions?
Cmon people, you're being rookie.
@zonugal get some MREs. You dont have to worry too much about rotating them out like other snacky bagged food and it provides real nutrition. Also, the chemical heater just requires water and bam, hot food, which is a very real pick me up in a bad situation.
You dont have to get military MREs, though honestly, they are pretty good when not every fucking meal of every fucking day. You can get civvie style ones at outdoor/sports stores too, though expect a price hike.
As far as water... plastic is fine. Just cycle it out every spring and fall. The choice is really no water and dead in 3 to 6 days, or water with something that wont kill you unless you drink gallons of it for years and years.
I'll order some MREs off of Amazon and switch out those plastic water bottles soon (they've been in the trunk for at least two years).
Not a problem. The instructions for those things are pretty self explanatory. Just put water in the heater pouch up to the proper line, insert your food pouch, loosely fold over the top and let it do its thing.
You do want to try to make sure you are in a ventilated area, or crack the window of your car and let the gas go out that way. It wont kill you, but its not good to breathe that chemical reaction.
A quick wikipedia on flameless MRE heaters pulled this up.
Confined space hazard
The United States Department of Transportation (DOT) Federal Aviation Administration (FAA) conducted testing and released a report which in summary states "... the release of hydrogen gas from these flameless ration heaters is of a sufficient quantity to pose a potential hazard on board a passenger aircraft."[3] This testing was performed on commercial grade 'heater meals' which consisted of an unenclosed flameless heat pouch, a bag of salt water, a styrofoam saucer/tray and a meal in a sealed, microwavable/boilable bowl.
I learned there was anchovy in Worcestershire and since then have been meaning to try anchovies. I kind of assumed they were gross because of how everyone talks about them, so I've never actually had any.
I learned there was anchovy in Worcestershire and since then have been meaning to try anchovies. I kind of assumed they were gross because of how everyone talks about them, so I've never actually had any.
Anchovies are great but are also really bad on pizza. I don't know why that became a thing.
anyway they're traditionally preserved in salt, so usually you just use them dissolved in stock/ sauces/ dressings. But boquerones (pickled anchovies) are big in spanish culture and can be eaten as-is (they're still fairly intense, mind you). And fried or grilled fresh anchovies are delicious.
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5 lbs of chicken wings
20 lbs of chicken breasts
5 lbs of bacon
5 lbs of center cut pork chops
7 lbs of brisket
8lbs of chuck roast
2 lbs ground sirloin
10 lbs pork shoulder
8 pounds of local orchids jonggold Apple's
I think that's a pretty good haul
Aw. In that case, I regret that I was flippant. Old family kitchen tools are neat.
Ah no. It isn't that old.
I'm only almost 30.
She probably got it at hills department store when I was little for 2 bucks.
It is rich as heck and super tasty.
Satans..... hints.....
that's a lotta meat
do you have a giant freezer or something
Done!
Except I got a full quart
Lowery's? I miss their super cheap meats.
It smells and tastes so good.
Gonna have baked sweet potatoes and roasted broccoli tonight, along with sauteed mushrooms.
Democrats Abroad! || Vote From Abroad
Skragg you're drunk
I find myself able to reproduce a recipe but have no real skills without writing everything down
I enjoy cooking a lot and want to up my game
I'm sure there are youtube serials, unfortunately that's not my metier
But David Lebowitz is great for baking basics (both sweet and savoury), and he does a bunch of very good recipes as well (https://www.davidlebovitz.com). Bookwise, Jamie Oliver's "Cook with Jamie" is pretty much exactly what you're asking for - kitchen essentials and standard techniques that set you up to cook pretty much anything.
I can also link you up with bloggers who do charcuterie and game preparation, but that might be a bit tangential right now.
Like there's 5 different ways to cut an onion to get all the different styles of onion, etc.
Yeah a local grocery store use to run a special, you buy a $100 chest freezer and it comes with $75 in coupons. It was a great deal even though we only used half the coupons. Now we can freezer everything
Pick a recipe you like a lot and do it a bunch of times, with minor variations. Whatever skills the recipe requires, you'll get good at. And you'll start to notice the subtle effects of small changes in the process. If you want to learn how to chop onions well, start keeping batches of caramelized onions on hand, to throw into other recipes. Take your time chopping the onions, into different shapes and sizes. See how small you can consistently cut them, in one pass (without chopping madly at a pile) and see how it effects how they cook.
Don't feel bad about not knowing things offhand, and having to look stuff up. Especially if you're writing and referring to your own notes, even the best chefs in the world do that. Have fun with it! Don't feel like your recipe book has to be professional, doodle and make insane notes at yourself that make future you smile!
Gordon Ramsay's Ultimate Cookery Course covers a lot of stuff if you can find it to watch somewhere
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Pizza turned out really good. Just used the pan instead of the stone for this one though.
Also I need to wipe off the stovetop. and the counter near the coffee maker.
I should add, the book also is good for not going nuts like Alton sometimes does with extra steps that are good, but often too fussy for me most nights. He keeps it simple in this one.
For real. Jamie Oliver's Knife Skills was an instant level up for me in the kitchen. If you're looking for why food does what it does, I can also highly recommend Cooking For Engineers, the Serious Eats Food Lab, and if it's available at your local library or you're willing to pay twenty bucks, On Food and Cooking.
In my experience, there are a relatively small number of kitchen skills you need to make all your food awesome.
Thanks @NotoriousBEN!
I'll order some MREs off of Amazon and switch out those plastic water bottles soon (they've been in the trunk for at least two years).
Hot damn, that's some good looking pizza.
I thought it tasted really good.
I used kraft shredded cheese and mid's pizza sauce and hormel pepperoni though and it would have tasted even better with some better toppings.
Also next time I gotta remember to olive oil the edge.
Yeah just go around the edge of the base with a pastry brush loaded with olive oil before you sauce the base.
As for more ingredients, thinly slice up some green capsicum (I think you folks call them bell peppers?) and some button mushrooms and pop them on before the cheese. Also chili slices if you like chilies.
I want to try making my own mozz sometime, apparently it isn't that expensive or hard.
I've done my own red sauce before though, and that is hard as hell actually, takes a lot of time an energy to get it just right IMO.
Allow me to repeat my recommendation for using the oil from a tin/jar of anchovies. The delicate umami-tinted saltfrost left behind on the crust is delicious.
I got no beef with pile-chopping, it just won't teach you much
Not a problem. The instructions for those things are pretty self explanatory. Just put water in the heater pouch up to the proper line, insert your food pouch, loosely fold over the top and let it do its thing.
You do want to try to make sure you are in a ventilated area, or crack the window of your car and let the gas go out that way. It wont kill you, but its not good to breathe that chemical reaction.
A quick wikipedia on flameless MRE heaters pulled this up.
Steam - NotoriusBEN | Uplay - notoriusben | Xbox,Windows Live - ThatBEN
I burnt the onions through inattention, but otherwise I'm giving myself a solid A-
that seems like a good choice
that was a unique experience
Anchovies are great but are also really bad on pizza. I don't know why that became a thing.
anyway they're traditionally preserved in salt, so usually you just use them dissolved in stock/ sauces/ dressings. But boquerones (pickled anchovies) are big in spanish culture and can be eaten as-is (they're still fairly intense, mind you). And fried or grilled fresh anchovies are delicious.
Delicious!
Delicious!
Delicious!
Salty as fuck, attempt at your peril: