This... this might actually get me to eat store ramen again.
(I haven't wanted/been able to since the summer back in college when I had to live on the stuff. Good way to lose some weight and acquire some vitamin deficiencies.)
If you're not a purist then cheap store ramen is a good quick pasta to keep and depending on your spice rack / condiment shelf then you can kinda just go wild. Hell just plain ramen (salt the water!!!) And a little bit of low sodium stock with some salt pepper and garlic powder is, like, something to eat that's usually different and reasonably tasty
when I was in college, I'd buy a box of ramen, 2 napa cabbages, a couple onions, a dozen eggs, and a bag of bean sprouts and that was my meals for 6 days a week for less than $10
This... this might actually get me to eat store ramen again.
(I haven't wanted/been able to since the summer back in college when I had to live on the stuff. Good way to lose some weight and acquire some vitamin deficiencies.)
If you're not a purist then cheap store ramen is a good quick pasta to keep and depending on your spice rack / condiment shelf then you can kinda just go wild. Hell just plain ramen (salt the water!!!) And a little bit of low sodium stock with some salt pepper and garlic powder is, like, something to eat that's usually different and reasonably tasty
when I was in college, I'd buy a box of ramen, 2 napa cabbages, a couple onions, a dozen eggs, and a bag of bean sprouts and that was my meals for 6 days a week for less than $10
So you used the ramen to ... make ramen? boring
it was all I could afford!
See, I did that without the cabbages. Or the onions, or the eggs, or the sprouts.
It was a bad time.
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webguy20I spend too much time on the InternetRegistered Userregular
Made myself a sausage breakfast sandwich for lunch. I think I made the best fried egg yet in my cast iron. Got it nice and hot, cracked the egg into the pan then turned down to simmer. Egg cooked nicely, I was able to flip it without any issues and it just slid right out of the pan. It feels like magic.
The children are nicely getting on with their home schooling so I've managed to shell a kilo of crevettes, make stock with the shells and also make a small batch of curry base to have a go at a vegetable curry of some sort tomorrow.
but it wasn't thick enough and I had no corn starch. Tonight I'm going to make homemade garlic bread to go with it by crushing a few cloves of garlic and simmering them a bit in evoo and butter and drizzling it over french bread and sprinkling over basil and grated asaigo
The children are nicely getting on with their home schooling so I've managed to shell a kilo of crevettes, make stock with the shells and also make a small batch of curry base to have a go at a vegetable curry of some sort tomorrow.
Made the Shrimp Etouffee from Notes From a Young Black Chef, crevettes were tasty but I thought the sauce lacked a bit of something - maybe needed a bit of acid.
Won't be arsed to shell and devein that many prawn-type objects for a long time (did you know some species have TWO digestive tracts to remove? joy).
Man I want an air fryer real bad but I know if I get one I'm gonna shell out for an XL but I don't wanna drop $150 right now.
That said, I'm already trying to come up with a good, reasonably healthy "fried" chicken wing recipe.
I'm thinking just a basic overnight brine, then a light coating of avo oil and then a low cal ranch seasoning to toss? I love ranch rub fried wings and knowing I could possibly make them at home whenever I wanted?
Man I want an air fryer real bad but I know if I get one I'm gonna shell out for an XL but I don't wanna drop $150 right now.
That said, I'm already trying to come up with a good, reasonably healthy "fried" chicken wing recipe.
I'm thinking just a basic overnight brine, then a light coating of avo oil and then a low cal ranch seasoning to toss? I love ranch rub fried wings and knowing I could possibly make them at home whenever I wanted?
the recipe called for way less water than it should have imho (5 cups flour 1cup plus 3 table spoons water "plus extra if dough is too dry"... why didn't you just write about 2 cups then??)
that dough gave me a workout. oof. my arm is gonna be sore.
I'm actually worried I overworked it a little. the flour just wasn't coming together for me until I added way more water so the dough is super stiff I think I built up plenty of gluten going at it for like ten to fifteen full minutes. good thing I found my ap flour I guess. hopefully if I give it plenty of time to rise the gluten will relax enough that it'll be nice and workable soft and not tear so much.
Man I want an air fryer real bad but I know if I get one I'm gonna shell out for an XL but I don't wanna drop $150 right now.
That said, I'm already trying to come up with a good, reasonably healthy "fried" chicken wing recipe.
I'm thinking just a basic overnight brine, then a light coating of avo oil and then a low cal ranch seasoning to toss? I love ranch rub fried wings and knowing I could possibly make them at home whenever I wanted?
Man I want an air fryer real bad but I know if I get one I'm gonna shell out for an XL but I don't wanna drop $150 right now.
That said, I'm already trying to come up with a good, reasonably healthy "fried" chicken wing recipe.
I'm thinking just a basic overnight brine, then a light coating of avo oil and then a low cal ranch seasoning to toss? I love ranch rub fried wings and knowing I could possibly make them at home whenever I wanted?
Such power.
I did then recently in our air fryer, overbought buttermilk brine with salt, then sprayed with just a bit of olive oil spray and tossed with garlic and onion powder and some cyanne and tossed in some panko, 375 for 25 minutes and they were really good
Man I want an air fryer real bad but I know if I get one I'm gonna shell out for an XL but I don't wanna drop $150 right now.
That said, I'm already trying to come up with a good, reasonably healthy "fried" chicken wing recipe.
I'm thinking just a basic overnight brine, then a light coating of avo oil and then a low cal ranch seasoning to toss? I love ranch rub fried wings and knowing I could possibly make them at home whenever I wanted?
Such power.
If your oven has a convection setting it's basically the same thing
Man I want an air fryer real bad but I know if I get one I'm gonna shell out for an XL but I don't wanna drop $150 right now.
That said, I'm already trying to come up with a good, reasonably healthy "fried" chicken wing recipe.
I'm thinking just a basic overnight brine, then a light coating of avo oil and then a low cal ranch seasoning to toss? I love ranch rub fried wings and knowing I could possibly make them at home whenever I wanted?
Such power.
If your oven has a convection setting it's basically the same thing
The big thing about an air fryer or convection toaster oven is the smaller volume. With less air to heat up and maintain it gets up to temp WAY faster and uses a lot less electricity to run. For 1-2 (or maybe 3) people an air fryer/convection toaster oven is a big winner in my opinion. My air fryer is at 300f in 3 minutes, and 400 in four. Its great.
Instant pot sells a few models that come with both a pressure cooker lid and an air fryer lid and it's just about the best and most versatile countertop investment you can make.
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WeaverWho are you?What do you want?Registered Userregular
I made french-style meat for the first time tonight for us and it was delicious. Came out really good.
The juggernut is broke right now so meal prep for the next week or so I think is gonna be slow cooker pork carnitas with rice and black beans. I may do chicken instead. I dunno if I wanna do the fat of pork, but I can probably get more pork butt for my pork buck than chicken.
I'm definitely doing another big batch of pulled chicken with some flour tortillas and some kinda veg for quick wraps.
Budget meal prepping is a fuckin science.
I also might try French onion Ramen soup which is something I learned about from watching Mythical Kitchen on YouTube and it uh... it looks delicious.
I let my remaining naan dough come to room temperature then spritzed it with water before putting it in the pan and covering with a lid for a moment this time. It inflated a lot more and improved the texture dramatically. Also 2 days in the fridge helped the flavor. Less flourery.
+5
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
WeaverWho are you?What do you want?Registered Userregular
Basically take your baking dish, layer the bottom with sliced potatoes, layer on top of that seasoned tenderized pork, layer on top of that salted onions, then finally a mix of mozzarella/sour cream/plain yogurt topped with paprika. Bake.
The juggernut is broke right now so meal prep for the next week or so I think is gonna be slow cooker pork carnitas with rice and black beans. I may do chicken instead. I dunno if I wanna do the fat of pork, but I can probably get more pork butt for my pork buck than chicken.
I'm definitely doing another big batch of pulled chicken with some flour tortillas and some kinda veg for quick wraps.
Budget meal prepping is a fuckin science.
I also might try French onion Ramen soup which is something I learned about from watching Mythical Kitchen on YouTube and it uh... it looks delicious.
JKLA showed in a video recently how to make amazing green chile in a pressure cooker (or instant pot) using like 5 ingredients. Tomatillos, onions, chicken, garlic and jalapenos. I have no idea if you can get tomatillos in your area, though, so this might not be feasible for you to make.
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UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
These carnitas smell good boy damn they smell goood d'ya here me?
carnitas is weird because the recipes I've seen all seemingly violate a lot of basic rules of cooking meat, but it somehow loops back around in the last thirty minutes of cooking and becomes insanely tasty
in other news I rubbed molasses, mustard and salt all over a brisket and it's gonna spend the next five hours getting delicious
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UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
flank steak tacoooooooooooooos
+12
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
Posts
it was all I could afford!
See, I did that without the cabbages. Or the onions, or the eggs, or the sprouts.
It was a bad time.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
https://www.thekitchn.com/reddit-indian-bread-omelet-review-22948838
but it wasn't thick enough and I had no corn starch. Tonight I'm going to make homemade garlic bread to go with it by crushing a few cloves of garlic and simmering them a bit in evoo and butter and drizzling it over french bread and sprinkling over basil and grated asaigo
wow I didn't know you had the evil gene
Made the Shrimp Etouffee from Notes From a Young Black Chef, crevettes were tasty but I thought the sauce lacked a bit of something - maybe needed a bit of acid.
Won't be arsed to shell and devein that many prawn-type objects for a long time (did you know some species have TWO digestive tracts to remove? joy).
Wonder if crickets need deveining...
u fukkin wot m8
That said, I'm already trying to come up with a good, reasonably healthy "fried" chicken wing recipe.
I'm thinking just a basic overnight brine, then a light coating of avo oil and then a low cal ranch seasoning to toss? I love ranch rub fried wings and knowing I could possibly make them at home whenever I wanted?
Such power.
Kenji Lopez-Alt with the science:
https://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html
Sohla El-Waylly with the flavour:
the recipe called for way less water than it should have imho (5 cups flour 1cup plus 3 table spoons water "plus extra if dough is too dry"... why didn't you just write about 2 cups then??)
that dough gave me a workout. oof. my arm is gonna be sore.
I'm actually worried I overworked it a little. the flour just wasn't coming together for me until I added way more water so the dough is super stiff I think I built up plenty of gluten going at it for like ten to fifteen full minutes. good thing I found my ap flour I guess. hopefully if I give it plenty of time to rise the gluten will relax enough that it'll be nice and workable soft and not tear so much.
I'm only about halfway through the process and already it's amazing.
Could be a little softer and airier.
I'm trying the pomegranate sauce today!
I'm also going to do a more traditional nuclear fire deal.
Try adding some plain yoghurt
I did then recently in our air fryer, overbought buttermilk brine with salt, then sprayed with just a bit of olive oil spray and tossed with garlic and onion powder and some cyanne and tossed in some panko, 375 for 25 minutes and they were really good
If your oven has a convection setting it's basically the same thing
The big thing about an air fryer or convection toaster oven is the smaller volume. With less air to heat up and maintain it gets up to temp WAY faster and uses a lot less electricity to run. For 1-2 (or maybe 3) people an air fryer/convection toaster oven is a big winner in my opinion. My air fryer is at 300f in 3 minutes, and 400 in four. Its great.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I'm definitely doing another big batch of pulled chicken with some flour tortillas and some kinda veg for quick wraps.
Budget meal prepping is a fuckin science.
I also might try French onion Ramen soup which is something I learned about from watching Mythical Kitchen on YouTube and it uh... it looks delicious.
Have made, can confirm
But one of the more peasant versions that doesn't use mushrooms because ew gross.
I believe in Cuban cooking it's called "lengua."
JKLA showed in a video recently how to make amazing green chile in a pressure cooker (or instant pot) using like 5 ingredients. Tomatillos, onions, chicken, garlic and jalapenos. I have no idea if you can get tomatillos in your area, though, so this might not be feasible for you to make.
this one took me a minute
carnitas is weird because the recipes I've seen all seemingly violate a lot of basic rules of cooking meat, but it somehow loops back around in the last thirty minutes of cooking and becomes insanely tasty
in other news I rubbed molasses, mustard and salt all over a brisket and it's gonna spend the next five hours getting delicious