I've been craving my family's chicken n dumplins and no that is how you spell it shut up
The problem is its very much a winter dish and also I couldn't exactly remember how my mom makes it. It was originally my dad's recipe and she just learned to make it and kept it going after he died.
That's basically it, exactly. My dad's side of the family were dirt farmers from right in and around where I still live today and it makes sense this would be the way they'd fix it back during the depression.
So I think I'm gonna whip up a batch of this at some point soon.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
That looks super delicious! However, I don't think it'd taste right to me if the dumplings weren't just pinched-off bits of the cheapest biscuits on the shelf. It's just such a mind-palace specific dish for me.
Oh yeah no, that's how we always made it. My favorite thing to do as a children was pop the can of biscuit mix against the counter.
Man. I really need to take some cooking classes. I really want to get better at just like, making stuff and not following a recipe I got online. It's kinda hard to justify spending a lot of time and effort to cook big tasty dishes when it's mostly just you who ever eats them. The majority of what I cook is "what has the most protein per gram" and if it tastes good sweet. Added bonus.
Oh yeah no, that's how we always made it. My favorite thing to do as a children was pop the can of biscuit mix against the counter.
Man. I really need to take some cooking classes. I really want to get better at just like, making stuff and not following a recipe I got online. It's kinda hard to justify spending a lot of time and effort to cook big tasty dishes when it's mostly just you who ever eats them. The majority of what I cook is "what has the most protein per gram" and if it tastes good sweet. Added bonus.
I know I'm over a week late, but yeah, air fryer for chicken thighs is the way to go. At this point, if I have to cook them, they either get air fried or I'm doing some sort of dish that needs sliced up chicken. Granted, I only get them boneless and skinless.
Even without a seasoning, they come out great from the air fryer. I've found though that the best results are to make a marinade and let them sit in that for a few hours.
The other thing that I've managed to pull off with the air fryer, was making friend chicken using thighs, panko, seasoning that I put together (cayenne pepper, salt, black pepper, garlic powder and ginger powder. I wanted fried chicken, but something different than I usually get) and egg wash to get the breading to stick. It came out great, got to say that an air fryer is amazing for getting the actual ginger flavor out of ginger powder.
Still experimenting with fries. Starting to wonder if it's possible to get them close to deep fried ones. I've found that it helps to through them in a container with olive oil and seasoning, then shake really well, let sit for a few minutes and shake again before adding them to the fryer. Also possible that I'm just not spacing them out far enough.
So I have chicken thighs that I am wondering what to make. Trying to go Spring/Summer with it.
Was thinking of grinding some of them up and using that to make laarb. Haven't really utilized or used ground chicken thighs, I've mainly ground breasts.
"If nothing is impossible, than would it not be impossible to find something that you could not do?" - Me
Today I cooked one of my favorite dishes: lasagna.
I'm not entirely sure what exactly a "proper" or "correct" meat sauce recipe contains, but I make mine with onion, tomato, carrot, bell pepper, corn, kidney beans and garlic.
So I have chicken thighs that I am wondering what to make. Trying to go Spring/Summer with it.
Was thinking of grinding some of them up and using that to make laarb. Haven't really utilized or used ground chicken thighs, I've mainly ground breasts.
Grilled and sliced with cold peanut noodles with super thinly sliced raw veggies (carrot, bean sprouts, scallion). Garnish with toasted sesame seeds and some chili oil. One of my absolute favorite dinners for a 90F evening.
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webguy20I spend too much time on the InternetRegistered Userregular
edited May 2022
Just cooked myself and my wife a Wagyu new york strip and roasted veggies. No pics because Wagyu or not, it looks like a steak and veggies. It tasted phenomenal though. I nailed the cook and wow, the Wagyu was rich and tender and melt in your mouth. We each had a 4oz portion and where I could have done with maybe another 2-3oz, a big steak would be too much.
Is it better than a 45 day dry aged New York Strip that is half the price? I'd say yes, but diminishing returns are strong. I'd probably just go for the dry aged if I want another fancy steak. Glad I tried it though and would love to go to Japan and try it at the source.
Oooh I just watched a Mythical Kitchen episode where they make Lomo Saltado, which I had never heard of and now I think I'm gonna make Lomo Saltado.
Shit looks 'licious.
I recently discovered a Peruvian sandwich place not too far from us that is absolutely amazing. Their lomo saltado is extremely good - I was actually daydreaming about having it again yesterday.
Shit, I think I'm gonna have to swing by there either today or tomorrow.
Man I was running out of time the other day so I just chopped up about 2lbs of chicken thighs and some red onion, covered that shit in Tony Chachere's creole seasoning, threw that shit into the pan, then seared that shit in Frank's Nashville Hot sauce. Made a "homemade" slaw out of bagged slaw mix, light Greek yogurt, a few squirts of mayo, some Dijon mustard and S&P.
I just had it wrapped up in a tortilla and hot damn this might be my new go to meal prep for a minute. I yearn for another.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
I bought all the ingredients for a lovely light pasta with asparagus and prosciutto. One of you nerds come make it into food for me, I'm busy sitting down.
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webguy20I spend too much time on the InternetRegistered Userregular
Man I was running out of time the other day so I just chopped up about 2lbs of chicken thighs and some red onion, covered that shit in Tony Chachere's creole seasoning, threw that shit into the pan, then seared that shit in Frank's Nashville Hot sauce. Made a "homemade" slaw out of bagged slaw mix, light Greek yogurt, a few squirts of mayo, some Dijon mustard and S&P.
I just had it wrapped up in a tortilla and hot damn this might be my new go to meal prep for a minute. I yearn for another.
webguy20I spend too much time on the InternetRegistered Userregular
Going through some of my old emergency food and made up some vegetarian Shepard's Pie. God what a glorious pile of tasty mush. Spiced it up with some real cheese.
So I am not much of a loose leaf tea person but a friend of mine IS, and they are in sore need of MORE/DIFFERENT VARIETIESA, but I have no real clue what brands are good.
All I know is they really like a bunch of the stuff Kusmi Tea puts out.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I dunno if they're still operational in the States, but English Tea Store online had some really really good loose leaf options. I think it was an Earl Grey Cream that was my absolute favourite.
So I am not much of a loose leaf tea person but a friend of mine IS, and they are in sore need of MORE/DIFFERENT VARIETIESA, but I have no real clue what brands are good.
All I know is they really like a bunch of the stuff Kusmi Tea puts out.
So I am not much of a loose leaf tea person but a friend of mine IS, and they are in sore need of MORE/DIFFERENT VARIETIESA, but I have no real clue what brands are good.
All I know is they really like a bunch of the stuff Kusmi Tea puts out.
August Tea has pretty good stuff, their blends taste like what they say they do and I've been surprised by some of the combinations that I enjoyed that I didn't expect to.
So I am not much of a loose leaf tea person but a friend of mine IS, and they are in sore need of MORE/DIFFERENT VARIETIESA, but I have no real clue what brands are good.
All I know is they really like a bunch of the stuff Kusmi Tea puts out.
My wife is a huge loose leaf tea drinker and she swears by this company. Garrett is the guy who runs it and he travels all over the planet searching for tea. He's also helped me out with a few gifts for my wife too.
I'd email them a list of teas your friend likes and they'll hook you up.
I've been thinking about this for a while and I think the most loved thing I've actually gotten my wife that's tea related is this stuff that dissolves tea stains
Wow, ok so I wanted breakfast burritoes, but I didn't have enough AP flour for tortillas. So I tried using pastry flour. Amazing. The tortillas were super easy to roll, and they had the strength and texture of storebought tortillas with the flavour of fresh homemade. I'd still use regular flour if I was making tacos, but this is absolutely the way for burrito tortillas.
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webguy20I spend too much time on the InternetRegistered Userregular
Smoked a pork butt tonight for some pulled pork. Turned out fantastic. Tonight's meal was tacos, tomorrow's will be Hawaiian plate lunch, then BBQ sandwiches on Tuesday.
I don't think it would taste bad, but you might need to consider the flavour profile of the chocolate you use - if you use a variety with citrus notes (Madagascar chocolate is a good example), then the sumac would probably heighten this facet and bring that sour edge more to the fore.
I'm trying to think what sweet baking i might use sumac in, and an orange cake seems like it would work really well?
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Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
The problem is its very much a winter dish and also I couldn't exactly remember how my mom makes it. It was originally my dad's recipe and she just learned to make it and kept it going after he died.
Turns out!
That's basically it, exactly. My dad's side of the family were dirt farmers from right in and around where I still live today and it makes sense this would be the way they'd fix it back during the depression.
So I think I'm gonna whip up a batch of this at some point soon.
Man. I really need to take some cooking classes. I really want to get better at just like, making stuff and not following a recipe I got online. It's kinda hard to justify spending a lot of time and effort to cook big tasty dishes when it's mostly just you who ever eats them. The majority of what I cook is "what has the most protein per gram" and if it tastes good sweet. Added bonus.
Hello let me tell you about entomophagy!
Fuck you, a ants. Bite my ankle? I'll grind up your entire family and use them as flour to make a nice nut bread.
Even without a seasoning, they come out great from the air fryer. I've found though that the best results are to make a marinade and let them sit in that for a few hours.
The other thing that I've managed to pull off with the air fryer, was making friend chicken using thighs, panko, seasoning that I put together (cayenne pepper, salt, black pepper, garlic powder and ginger powder. I wanted fried chicken, but something different than I usually get) and egg wash to get the breading to stick. It came out great, got to say that an air fryer is amazing for getting the actual ginger flavor out of ginger powder.
Still experimenting with fries. Starting to wonder if it's possible to get them close to deep fried ones. I've found that it helps to through them in a container with olive oil and seasoning, then shake really well, let sit for a few minutes and shake again before adding them to the fryer. Also possible that I'm just not spacing them out far enough.
battletag: Millin#1360
Nice chart to figure out how honest a news source is.
Can't wait!
Was thinking of grinding some of them up and using that to make laarb. Haven't really utilized or used ground chicken thighs, I've mainly ground breasts.
I'm not entirely sure what exactly a "proper" or "correct" meat sauce recipe contains, but I make mine with onion, tomato, carrot, bell pepper, corn, kidney beans and garlic.
Nonsense. Such a quantity is merely theoretical.
Grilled and sliced with cold peanut noodles with super thinly sliced raw veggies (carrot, bean sprouts, scallion). Garnish with toasted sesame seeds and some chili oil. One of my absolute favorite dinners for a 90F evening.
Is it better than a 45 day dry aged New York Strip that is half the price? I'd say yes, but diminishing returns are strong. I'd probably just go for the dry aged if I want another fancy steak. Glad I tried it though and would love to go to Japan and try it at the source.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Shit looks 'licious.
I recently discovered a Peruvian sandwich place not too far from us that is absolutely amazing. Their lomo saltado is extremely good - I was actually daydreaming about having it again yesterday.
Shit, I think I'm gonna have to swing by there either today or tomorrow.
I just had it wrapped up in a tortilla and hot damn this might be my new go to meal prep for a minute. I yearn for another.
Spicy chicken and slaw is a hard combo to beat.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
No idea why I keep you nerds around.
Scallops scallops
To outrun in case of bears?
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
All I know is they really like a bunch of the stuff Kusmi Tea puts out.
Democrats Abroad! || Vote From Abroad
A month or two later, but do you make them to that point where texturally they resemble slightly toothsome marshmallows?
Because that's easily a top 10 food texture imho
I like TeaSource quite a bit. Great online shop.
August Tea has pretty good stuff, their blends taste like what they say they do and I've been surprised by some of the combinations that I enjoyed that I didn't expect to.
I'll shill for my local tea shop. https://www.mandalatea.com/
My wife is a huge loose leaf tea drinker and she swears by this company. Garrett is the guy who runs it and he travels all over the planet searching for tea. He's also helped me out with a few gifts for my wife too.
I'd email them a list of teas your friend likes and they'll hook you up.
I've been thinking about this for a while and I think the most loved thing I've actually gotten my wife that's tea related is this stuff that dissolves tea stains
https://www.mandalatea.com/teaware/smart-soak-tea-stain-dissolver
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Dunno if I did it exactly right and I used pork loin instead of beef but hot onions, garlic, tomato, pork and potatoes is good shit.
Do you think I could add some sumac into chocolate chip cookies and have it taste ok?
Democrats Abroad! || Vote From Abroad
lemony chocolate chip cookies?
might be worth a try but I think I'd sprinkle it afterwards before adding it to a full batch
But I need eggs still so might be an issue next time
Democrats Abroad! || Vote From Abroad
I'm trying to think what sweet baking i might use sumac in, and an orange cake seems like it would work really well?