I'm making andouille sausage tonight or tomorrow as it were
Might do chorizo though
Going to dice up onion, a pepper, break up my fresh sausage, and sautee it with some poblanos. Take that and incorporate it into cornbread and whdn it's done baking, top it with a dippy egg and possibly some sour cream
I went with chorizo since you don't need to smoke it
It's in the fridge in little chunks now. later this evening I'll partially freeze it, grind it, and fry it up to put in the corn bread
OK, bought a pair of Springerle molds yesterday, now I just need to start gathering the normal ingredients for these kinds of cookies. Got oil of Anise, need to get some Baker's Ammonia, and a lot of Powdered sugar.
Gonna try my hand at souvlaki today. I've never actually eaten it, but it's pork marinaded in red wine and oregano and then threaded onto sticks and grilled. How wrong can I go with something that looks so good?
Shortytouching the meatIntergalactic Cool CourtRegistered Userregular
the lady had a hankerin' for falafel so we made that last night
I was surprised by how easy it was, we're probably gonna have to do that more often
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KetarCome on upstairswe're having a partyRegistered Userregular
Amazon has the KitchenAid 6-quart Pro mixer as a deal of the day for $219 right now. In silver, red or black. It looks like this is the lowest price it's ever been on Amazon, and is comparable to the price for refurbished models on other sites.
This is the mixer I have at home, and I love it. Same model I used in pastry school and at different shops I've worked at.
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
I'll second that recommendation. My mom's entire side of the family pitched in to buy us one as a wedding gift, and it's an extremely good mixer.
I made a gumbo! I used the recipe from the video someone linked on here, with the addition of some okra and prawns (and substituting chorizo for Andouille because you can't get that here).
I don't have anything to compare it to not having tried gumbo before, but it was tasty as hell. Just amazing flavour and texture.
Will definitely make again, and I'm thinking of doing that beans and rice recipe from the same video next.
I'm starting in earnest to start losing weight again because I've been putting it off for a while and I'm in a position now, financially, where I can buy better ingredients to cook with instead of loading everything with carbs. I made turkey burgers tonight (on brioche buns because I'm not a barbarian, just on a diet) with some chipotle gouda and garlic aioli and holy fuck. I'm sure it'd be better with beef but this is plenty good for me.
I made a simple chicken salad (poached chicken, celery, white onion, Italian parsley, mayo, dijon, seasoned salt, pepper) earlier today and I am now eating a chicken salad sandwich, and chicken salad is far and away one of my favorite basic foods. The process of making it barely counts as cooking but the result is more than the sum of its parts.
jgeis on
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited August 2018
Chicken salad is real good.
I've been eating chicken veggie sautee for dinner pretty much every weeknight at home for the last eight months, and kinda feel the same way. Like, I chop up a bit of whatever veggies I've bought - usually red pepper and broccoli, at the very least, zucchini, eggplant, whatever's to hand - and a chicken breast, sautee it for a bit until the broccoli is browned, throw in whatever leafy greens I have around, garlic, and green onion, season it with s & p and whatever spice inclination I'm feeling that day, and top it with a bit of crumbled cheese or a bit of yogurt. Eight months and I'm still pleased as punch to eat it most nights.
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
After this point I chilled the custard and strawberries overnight, blended the strawberries, mixed everything together, prepped the ice cream maker, and forgot to take pictures of any of this, then ran the machine 35 minutes
I've been eating chicken veggie sautee for dinner pretty much every weeknight at home for the last eight months, and kinda feel the same way. Like, I chop up a bit of whatever veggies I've bought - usually red pepper and broccoli, at the very least, zucchini, eggplant, whatever's to hand - and a chicken breast, sautee it for a bit until the broccoli is browned, throw in whatever leafy greens I have around, garlic, and green onion, season it with s & p and whatever spice inclination I'm feeling that day, and top it with a bit of crumbled cheese or a bit of yogurt. Eight months and I'm still pleased as punch to eat it most nights.
My favourite meal prep lunches lately have been chicken breast or lean steak for a treat, with lots of mushrooms to fill it out
I'll slice up a ton of onion and bell peppers, cook them in a little pat of butter, throw salt and pepper in, and that's about it
My favourite seasoning so far has been a good hearty amount of chili powder, paprika, a little cumin, garlic and onion powder, salt and pepper
If I were to mix up a bunch my ratios are like
3 parts chili powder
3 parts paprika
2 parts ground black pepper
2 parts garlic powder / onion powder in any combination
1 part cumin
1 part salt
1 part corn starch
I do it by eye though so it's hard to say for exact amounts
If I'm indulging a bit I'll add grated cheese and sour cream, it's basically perfect taco filler
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*stomp stomp stomp*
But I want jalapeeeeeeenos
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
If they'd get there fresh and overnight I'd send you some, but until we can teleport things I'm afraid you gotta
suck it.
rice pilaf with some sauteed corn?
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
This sounds good yeah. I will take the shortcut and use ricearoni though probably.
My girlfriend took me to a fancy restaurant for my birthday today, and I had the best lamb I've ever had, and of course it was done sous vide
It's finally time for me to break down and drop 50 bucks on a quality thermometer so I can do this myself
I went with chorizo since you don't need to smoke it
It's in the fridge in little chunks now. later this evening I'll partially freeze it, grind it, and fry it up to put in the corn bread
can't wait!
okay where am I buying tickets to
I would eat this every day
Also, I make a mean chorizo
TIL there is shoulder that is not butt.
I feel smarter now. This is new information to me as well.
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I think I needed to steep it longer though? The flavor was very subtle.
I'm not good at brewing tea that isn't earl grey.
I’m afraid I can’t dox my parents!
Butt
Uhhhhh me too!
fish
It's good
I was surprised by how easy it was, we're probably gonna have to do that more often
This is the mixer I have at home, and I love it. Same model I used in pastry school and at different shops I've worked at.
Democrats Abroad! || Vote From Abroad
I don't have anything to compare it to not having tried gumbo before, but it was tasty as hell. Just amazing flavour and texture.
Will definitely make again, and I'm thinking of doing that beans and rice recipe from the same video next.
accidentally added to much red pepper flake I think.
I've been eating chicken veggie sautee for dinner pretty much every weeknight at home for the last eight months, and kinda feel the same way. Like, I chop up a bit of whatever veggies I've bought - usually red pepper and broccoli, at the very least, zucchini, eggplant, whatever's to hand - and a chicken breast, sautee it for a bit until the broccoli is browned, throw in whatever leafy greens I have around, garlic, and green onion, season it with s & p and whatever spice inclination I'm feeling that day, and top it with a bit of crumbled cheese or a bit of yogurt. Eight months and I'm still pleased as punch to eat it most nights.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
It just seems like it would be good
Polenta is very good. I saw someone online once mention using apple juice as some of the cooking liquid, and it was actually really nice.
Try spreading it out in a sheet pan and refrigerating, then pan frying!
I used a similar custard base as to before, though next time I almost want to go a little richer, maybe a couple extra egg yolks
1/2 cup sugar (this time half brown, half white)
4 egg yolks
1 1/2 cups each whole milk and heavy cream (35% / whipping)
I used a pound of strawberries with a tablespoon of lemon juice and 1/4 cup sugar, all mixed together and left to chill overnight
Macerating strawberries in a little sugar and lemon juice...
Stirring custard over medium-low heat (video)
Straining custard for solids
After this point I chilled the custard and strawberries overnight, blended the strawberries, mixed everything together, prepped the ice cream maker, and forgot to take pictures of any of this, then ran the machine 35 minutes
Lifting the dasher out (video)
And here's the finished product!
It still has a few hours to go before it really hardens up, but it's already delicious and I can't wait to dig in
My favourite meal prep lunches lately have been chicken breast or lean steak for a treat, with lots of mushrooms to fill it out
I'll slice up a ton of onion and bell peppers, cook them in a little pat of butter, throw salt and pepper in, and that's about it
My favourite seasoning so far has been a good hearty amount of chili powder, paprika, a little cumin, garlic and onion powder, salt and pepper
If I were to mix up a bunch my ratios are like
3 parts chili powder
3 parts paprika
2 parts ground black pepper
2 parts garlic powder / onion powder in any combination
1 part cumin
1 part salt
1 part corn starch
I do it by eye though so it's hard to say for exact amounts
If I'm indulging a bit I'll add grated cheese and sour cream, it's basically perfect taco filler