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flipstah
03-30-2020, 10:30 AM
Seems like some Beyonders are struggling with the self-isolation and eating at home so what I can do is share some recipes that can stretch out for a week for 2 people. You'll see a lot of commonality with ingredients but the taste factor is what sets it apart.

If you have a family of 3-4, then you can expand the recipe to suit but I find that tastes become pickier so unless you have a firm hand, then it may not work for you.

If anyone have questions on what to do with a certain item, post it and someone will know if I don't! And if you have recipes too, share away so we can enjoy this together.

---

Roasted Lemongrass Chicken

You'll Need...

Whole Chicken
Lemongrass stalk
1 Lemon sliced in half
Rock salt
Oregano
Carrots
Onion
Yams or Red Potato if you don't want sweetness
Olive oil
Oven-safe pan or a bundt cake tray

1.) Wash your chicken and pat it dry both outside and inside. It's the key to getting a crispy skin.
2.) Preheat your oven to 375F in Roast
3.) Bruise your lemongrass stalk to get the aromatics going. You do that by just pounding it lightly with the dull end of your knife, your fist, a hammer, whatever; chop into short lengths
4.) With your dry chicken, grab a pinch or three of rock salt and season the cavity well
5.) Season the skin now with rock salt as well lightly so it crisps well
6.) Once seasoned, add half a lemon in the cavity and your lemongrass as well. If you want to be bougie you can tie it with butcher's string so it's shut and the wings/legs don't flap about
7.) Place your chicken on the tray or if you found a bundt cake tray, cover the hole in the middle with tin foil and stick the bird upright
8.) Cover your pan/tray with your yam/potato, carrot, onion and lightly cover them in olive oil
9.) Add some oregano to the vegetables if you wish but you don't have to
10.) Put it in the oven and let it roast for 35-40ish minutes (watch it as the fatter the chicken, the quicker it'll burn)
11.) If you see the skin crisp up, then you're good to go. Turn off the oven and don't remove the bird for another 10-15 minutes. Let residual heat do it's thing so it doesn't dry or burn
12.) Pull out of the oven and let it rest for 15-20 minutes
13.) Nomz

-----

If you have leftover chicken, make chicken noodle soup!

Chicken
Garlic
Pasta
Carrot
Celery
Salt to taste

1.) Shred leftover chicken
2.) Fry it with chopped garlic in a stock pot
3.) Find some random pasta (who cares what it is)
4.) Add water till it's 3/4 full
5.) Add carrots/onions/celery in the pot
6.) Add the pasta (if you have spaghetti, break it to thirds)
7.) Boil everything
8.) Check periodically if you need to add more water since the pasta will soak it quick
9.) Add salt/pepper to taste
10.) Nomz

-------

Beef Chili

What you'll need...

Ground Beef
Some stewing beef for texture
Chopped onions
Cumin
Salt/Pepper
Kidney Beans (soaked in water a day before you cook this or in the morning if you cook it for dinner)
Chopped jalapeños/Thai Bird's Eye/whatever you want to do to kick it up
2 Can of Tomato Paste
Chopped garlic

1.) Fry the garlic to get the aromatics going in a stock pot
2.) Add the ground beef and get some browning (the leaner it is, the more oil you'll need so watch that)
3.) Add the onion so it caramelizes and becomes soft-brownish and sweet; I like my peppers to have a charred taste so I fry it with the beef but the smoke hurts like a MF'er so careful. You can add peppers in step 6 if you wish.
4.) Add 1tbsp of cumin and salt/pepper and taste; add more/less to your desire
5.) Add tomato paste. If you only have one, stretch it with water and/or ketchup. Same-same.
6.) Drain kidney beans and add in the pot
7.) Add stewing beef and simmer for helluva long time. Maybe watch some Tiger King while it's in low heat
8.) Check if you need to add more water/tomato paste/seasoning/if beans are soft/if stewing beef is soft
9.) If good, nomz
10.) Stretch it out with carbs like rice or spaghetti.

Got some Filipino recipes that my parents would shame but I try

Chicken Pork Adobo


You'll Need...

Quartered chicken pieces
Pork chunks
Smashed garlic
Onion
1 cup Vinegar
1/2 cup Soy Sauce
Boiled eggs

1.) Fry the garlic to get aromatics started in a skillet
2.) Add your chicken to fry with the garlic; add some salt to fry it crispy but don't go HAM because soy sauce is salty AF
3.) Add pork so it browns with the other stuff
4.) Add your onions and fry it
5.) Add your soy sauce until you have everything covered
6.) Add vinegar
7.) Taste and see if you need to add some more soy sauce (to be saltier)/vinegar (so it's tangier)/water (because it's too salty/tangy for your taste)
8.) Simmer for 15 minutes and add your boiled eggs
9.) Mix it around and nomz with rice

jwslam
03-30-2020, 10:34 AM
10y later I'm still living this bachelor life

https://forums.beyond.ca/threads/305616-What-s-your-bachelor-specialty

flipstah
03-30-2020, 10:42 AM
There are some good ones in that too!


10y later I'm still living this bachelor life

https://forums.beyond.ca/threads/305616-What-s-your-bachelor-specialty

taemo
03-30-2020, 10:46 AM
I like my pork adobo dry/almost dry so I let it simmer for a long time (30min), also I like to put a teaspoon of brown sugar
almost a variation of Japanese pork shoyu
https://www.onionringsandthings.com/okinawan-shoyu-pork/

other easy recipes

Pork caldereta
https://www.rivertenkitchen.com/pork-ribs-caldereta.html

Pork/Beef on japanese curry - so easy with a slow cooker
https://www.myeclecticbites.com/japanese-pork-curry/

Beef Brocooli stir fry
https://www.dinneratthezoo.com/beef-and-broccoli-stir-fry/

The_Rural_Juror
03-30-2020, 03:04 PM
Spam Musubi. It is in Bon Appetit so it qualifies as fine dining, unlike the peasent recipes you are going to be seeing in this thread.

https://www.bonappetit.com/story/spam-musubi

flipstah
03-30-2020, 03:04 PM
Easy fried rice

1.) Make rice without a rice cooker (https://www.youtube.com/watch?v=ZO3rgPHoDt0)
2.) Make scrambled eggs and put aside
3.) Fry up your favourite protein/veggies with garlic
4.) Add rice
5.) Add scrambled eggs
6.) Nomz

killramos
03-30-2020, 03:06 PM
Easy fried rice

1.) Make rice without a rice cooker (https://www.youtube.com/watch?v=ZO3rgPHoDt0)
2.) Make scrambled eggs and put aside
3.) Fry up your favourite protein/veggies with garlic
4.) Add rice
5.) Add scrambled eggs
6.) Nomz

Making fried rice is a skill everyone should have on hand.

B.Spilner
03-30-2020, 03:26 PM
Easy fried rice

1.) Make rice without a rice cooker (https://www.youtube.com/watch?v=ZO3rgPHoDt0)
2.) Make scrambled eggs and put aside
3.) Fry up your favourite protein/veggies with garlic
4.) Add rice
5.) Add scrambled eggs
6.) Nomz

We make soemthing like this on the regular. So good and always have leftovers...

taemo
03-30-2020, 03:28 PM
Spam Musubi. It is in Bon Appetit so it qualifies as fine dining, unlike the peasent recipes you are going to be seeing in this thread.

https://www.bonappetit.com/story/spam-musubi

Japanese mayo is awesome on hotdog or spam musubi
Kenko Japanese Mayonnaise
https://www.walmart.ca/en/ip/kenko-japanese-mayonnaise/6000188761293



Easy fried rice

1.) Make rice without a rice cooker (https://www.youtube.com/watch?v=ZO3rgPHoDt0)
2.) Make scrambled eggs and put aside
3.) Fry up your favourite protein/veggies with garlic
4.) Add rice
5.) Add scrambled eggs
6.) Nomz

what spices do you use on your fried rice?

I'm pretty sure you know already, but for the non-flip here, use the leftover adobo sauce on the pan for your fried rice.
Also my step 1 is: Make rice on your rice cooker, store it on your fridge overnight.

Disoblige
03-30-2020, 03:30 PM
Easy fried rice

1.) Make rice without a rice cooker (https://www.youtube.com/watch?v=ZO3rgPHoDt0)
2.) Make scrambled eggs and put aside
3.) Fry up your favourite protein/veggies with garlic
4.) Add rice
5.) Add scrambled eggs
6.) Nomz


Making fried rice is a skill everyone should have on hand.
Sorry but that's not how you make fried rice, at all.
And flip, as an Asian you should be ashamed of yourself.



Also my step 1 is: Make rice on your rice cooker, store it on your fridge overnight.
Yes, definitely at a minimum. I've stored in the fridge for over a week, sometimes 2.

killramos
03-30-2020, 03:34 PM
Sorry but that's not how you make fried rice, at all.
And flip, as an Asian you should be ashamed of yourself.


Haha I at least have the whitey excuse on my side. Still, it’s pretty idiot proof and delicious even as Flip described.

Disoblige
03-30-2020, 03:35 PM
Haha I at least have the whitey excuse on my side. Still, it’s pretty idiot proof and delicious even as Flip described.
Fair enough, lol.

The_Rural_Juror
03-30-2020, 03:38 PM
For you simpletons. Spam fried rice.

https://damndelicious.net/2013/07/29/spam-fried-rice-and-a-zojirushi-rice-cooker-giveaway/

Cooking rice without a rice cooker is unnecessary flexing. Good rice cookers do a better job.

- - - Updated - - -

Spam Macaroni Soup Breakfast

https://www.foodnetwork.ca/recipe/hong-kong-style-macaroni-soup-breakfast/14806/

Replace the ham with spam. 1000x better.

The_Rural_Juror
03-30-2020, 03:43 PM
Spam-ghetti for the people who don't know what noodles are.
https://www.allrecipes.com/recipe/19958/spam-on-the-go/

Spicy Caramelized Spam Scallion Pasta for date night.
https://thepigandquill.com/spicy-caramelized-spam-scallion-pasta/

ercchry
03-30-2020, 03:43 PM
90268

I’ve just been eating: pizza, pizza, and pizza

It’s really the perfect quarantine dish, put wtf you can find at the store on top. Hopefully you hoarded some flour and yeast or good luck to you! :rofl:

Pro tip: let dough ferment in the fridge for a day or two... that’s how you get the good crust

Disoblige
03-30-2020, 03:51 PM
^^ That looks good. I'm running low on flour :(

Some rules of thumb for fried rice:

- You must use old rice, at least 1-2 days old. You know it is ready when the rice can be separated into individual grains and it isn't stuck together. If they do, it's too wet still.
- The eggs is one of the first things cooked in the oil when you add it into the hot pan/wok. The rice is then folded in with the eggs. Don't cook it separately.
- Scallions are a must in fried rice; I don't recall any good fried rice with no scallions.

Example of shredded deep fried scallop, shrimp and scallion fried rice I made couple weeks ago:
90269

sabad66
03-30-2020, 03:59 PM
For you simpletons. Spam fried rice.

https://damndelicious.net/2013/07/29/spam-fried-rice-and-a-zojirushi-rice-cooker-giveaway/


nice. been on a bit of a spam binge lately so will def give this a shot.

The_Rural_Juror
03-30-2020, 04:00 PM
I’ve just been eating: pizza, pizza, and pizza

It’s really the perfect quarantine dish, put wtf you can find at the store on top. Hopefully you hoarded some flour and yeast or good luck to you! :rofl:

Pro tip: let dough ferment in the fridge for a day or two... that’s how you get the good crust


Spam and Pineapple Pizza. https://www.yeprecipes.com/img-spam-and-pineapple-pizza-23.htm

Pro tip: let your spam breathe in room temperature for 2 hours... that's how you get the full hog flavour.

flipstah
03-30-2020, 04:01 PM
^^ That looks good. I'm running low on flour :(

Some rules of thumb for fried rice:

- You must use old rice, at least 1-2 days old. You know it is ready when the rice can be separated into individual grains and it isn't stuck together. If they do, it's too wet still.
- The eggs is one of the first things cooked in the oil when you add it into the hot pan/wok. The rice is then folded in with the eggs. Don't cook it separately.
- Scallions are a must in fried rice; I don't recall any good fried rice with no scallions.

Example of shredded deep fried scallop, shrimp and scallion fried rice I made couple weeks ago:
90269

Oof that's so fancy! I must learn from sifu

ercchry
03-30-2020, 04:05 PM
Spam and Pineapple Pizza. https://www.yeprecipes.com/img-spam-and-pineapple-pizza-23.htm

Pro tip: let your spam breathe in room temperature for 2 hours... that's how you get the full hog flavour.

The true Hawaiian... complete with traveller’s diarrhea

Disoblige
03-30-2020, 04:08 PM
Oof that's so fancy! I must learn from sifu
Haha, give those tips a try and see if it makes your fried rice taste more like restaurant style.
Restaurants use ton of oil, high heat and ingredient swishing to get that "wok air" taste.

killramos
03-30-2020, 04:12 PM
Because I needed to prove ExtraSlow wrong, doing a 24 hour sous vide brisket for dinner.

Currently in the oven to dry out / form a bark. So taking the time to whip up an espresso bbq sauce to go along made from the drippings from the bags.

90270

The_Rural_Juror
03-30-2020, 04:29 PM
I am with ExtraSlow on this one. Slow smoked over sous vide for brisket. ExtraSlaw on the side.

killramos
03-30-2020, 04:30 PM
I am with ExtraSlow on this one. Slow smoked over sous vide for brisket. ExtraSlaw on the side.

Smoked is better for sure, but much more effort plus I’m out of pucks for my Bradley.

Sous vide still makes a bomb brisket in a pinch and a lot less hassle.

flipstah
03-30-2020, 04:46 PM
Haha, give those tips a try and see if it makes your fried rice taste more like restaurant style.
Restaurants use ton of oil, high heat and ingredient swishing to get that "wok air" taste.

Time to pull out the wok. I just made Hainanese Chicken today too. Pretty straightforward but fuck up the rice and it's game over.

killramos
03-30-2020, 04:51 PM
Finished product, almost textbook but no smoke ring. I left out the nitrates to keep it healthy.

90271
90272

Meet your standards ExtraSlow?

The_Rural_Juror
03-30-2020, 04:55 PM
Spam Wellington. https://www.food.com/recipe/spam-wellington-295502

ExtraSlow
03-30-2020, 04:55 PM
Smoked is better for sure, but much more effort plus I’m out of pucks for my Bradley.

Sous vide still makes a bomb brisket in a pinch and a lot less hassle.

My smoked brisket is dead easy, low hassle, and probably faster than all your fuckery.
No smoke ring in electric smoker either. Insufficient carbon monoxide apparently?

killramos
03-30-2020, 04:59 PM
I always put way too much effort in, and get way to anxious about when it will be done, probably means I need to work on streamlining my recipe.

ExtraSlow
03-30-2020, 05:05 PM
My anxiety level is pretty high in general, but not about this.

The_Rural_Juror
03-30-2020, 05:25 PM
24 hour sous vide spam will help.

ExtraSlow
03-30-2020, 05:30 PM
Meet your standards ExtraSlow?
I would need to eat it to be sure. Drop some off at my house and I'll render judgement

rage2
03-30-2020, 05:37 PM
I’ve been going through $150 of tenderloin a week right now. Sous vide at 51C and gas broiler to finish.

90274

90275

Leftovers in the fridge, add to instant noodles for lunch. Can’t wait for a gout flare up at this pace.

I dunno how you’d want to sous vide spam, it’s good from straight out of the can to burnt to a crisp. I did the spam and pineapple pizza last week, too much work but it was delicious.

The_Rural_Juror
03-30-2020, 05:47 PM
Sous vide spam with sweet and salty soy sauce infusion nestled on crispy 5 spice flatbread.

killramos
03-30-2020, 05:49 PM
Isn’t spam pre cooked? Like that’s the whole point isn’t it? It’s ham?

Disoblige
03-30-2020, 08:31 PM
Isn’t spam pre cooked? Like that’s the whole point isn’t it? It’s ham?
SPAM was named that because it's "spiced ham".

The_Rural_Juror
03-30-2020, 08:35 PM
Isn’t spam pre cooked? Like that’s the whole point isn’t it? It’s ham?

It is my belief that while spam comes "pre-cooked", it truly blossoms under additional treatment.

ercchry
03-30-2020, 08:36 PM
It is my belief that while spam comes "pre-cooked", it truly blossoms under additional treatment.

Why not just pressure cook it? Comes sealed off the shelf!

dj_rice
03-30-2020, 08:52 PM
^^ That looks good. I'm running low on flour :(

Some rules of thumb for fried rice:

- You must use old rice, at least 1-2 days old. You know it is ready when the rice can be separated into individual grains and it isn't stuck together. If they do, it's too wet still.
- The eggs is one of the first things cooked in the oil when you add it into the hot pan/wok. The rice is then folded in with the eggs. Don't cook it separately.
- Scallions are a must in fried rice; I don't recall any good fried rice with no scallions.

Example of shredded deep fried scallop, shrimp and scallion fried rice I made couple weeks ago:
90269

Holy fawk thats some boujee ass fried rice. You must live in Aspen.

How I grew up making fried rice, just at the end, must add whatever Instant Noodle seasoning pack you have left over. Need to add some bit of good fish sauce, and finish with a little dark soy sauce or Maggi.

ExtraSlow
03-30-2020, 08:56 PM
Scallops? Me, just bacon and whatever leftover meat is in the fridge.

flipstah
03-30-2020, 09:25 PM
I had SPAM everyday as a child. I'm pretty sure my insides are preserved for future generations to uncover.

The_Rural_Juror
03-30-2020, 09:54 PM
Why not just pressure cook it? Comes sealed off the shelf!

In the tin? And onto your ramen tower? That sounds delightful.

- - - Updated - - -


I had SPAM everyday as a child. I'm pretty sure my insides are preserved for future generations to uncover.

We couldn't afford name brand SPAM, so we ate the off-brand stuff made from 90% pure hoof.

Disoblige
03-30-2020, 10:09 PM
We couldn't afford name brand SPAM, so we ate the off-brand stuff made from 90% pure hoof.
Damn right. Already ate 3 cans in the past week due to boredom. Usually takes me around 6 months to finish a 24 pack.
90276

flipstah
03-30-2020, 10:11 PM
Oh fuck I keep forgetting it's a brand name. I had the same Holiday ones or some Filipino knock off version of it.

SPAM is when there's people over :love:

ercchry
03-30-2020, 10:16 PM
Damn right. Already ate 3 cans in the past week due to boredom. Usually takes me around 6 months to finish a 24 pack.
90276

And how much longer to pass it?

Disoblige
03-30-2020, 10:19 PM
And how much longer to pass it?
If you have diarrhea, eat this and it will thicken your stool. Problem solved.

Look at what you did. Made me taint this thread with poop talk now.

ercchry
03-30-2020, 10:26 PM
If you have diarrhea, eat this and it will thicken your stool. Problem solved.

Look at what you did. Made me taint this thread with poop talk now.

So 6 months to eat, 9 months (from can 1) till you’re purged?

Disoblige
03-30-2020, 10:39 PM
So 6 months to eat, 9 months (from can 1) till you’re purged?
Lol. It's like a pregnancy, yes.

The_Rural_Juror
03-31-2020, 12:08 AM
It really is environmentally friendly food. No part of a pig is wasted.

Brent.ff
03-31-2020, 07:32 AM
90278

Been working on sourdough for last couple weeks. Working from home definitely allows you to do this pretty easily as it's hands off except for every hour or so which motivates you to get away from your desk for a couple minute s
Typical Recipe (80% Hydration)
White Bread Flour – 500g
Other Flours (oat, spelt, whole wheat, rye…) – 100g
Activated Starter – 150g
Salt – 12g
Water 480g

jwslam
03-31-2020, 07:32 AM
I’ve been going through $150 of tenderloin a week right now. Sous vide at 51C and gas broiler to finish.

90274
Why is nobody commenting that this is wrong because there's no Diamonds?

ExtraSlow
03-31-2020, 07:47 AM
... taint .... hehehehehehehe


90278
Been working on sourdough for last couple weeks. Working from home definitely allows you to do this pretty easily as it's hands off except for every hour or so which motivates you to get away from your desk for a couple minutes
Nice. I just don't eat a lot of bread, but this looks, and sounds, awesome. Where did you buy the starter? I should do this.

rage2
03-31-2020, 08:19 AM
Oh fuck I keep forgetting it's a brand name. I had the same Holiday ones or some Filipino knock off version of it.

SPAM is when there's people over :love:
Spam isn't even the best brand. Maybe one of you guys can do a Spam v2 review to compare to mine.

Brent.ff
03-31-2020, 08:26 AM
hehehehehehehe

Nice. I just don't eat a lot of bread, but this looks, and sounds, awesome. Where did you buy the starter? I should do this.

Wont lie, i didn't eat much bread until getting back into this. This recipe is pretty dope.

You can either buy starter off FB/Kijiji, though i am willing to bet that if you went on FB a friend has some. Otherwise you can make it yourself quite easily with just flour and water and a week of patience. https://www.youtube.com/watch?v=sTAiDki7AQA

I was fortunate to get some off a friend, makes a big difference having an active starter.

sabad66
03-31-2020, 08:49 AM
Where did you buy the starter? I should do this.

+1, best place to get some starter?

Brent.ff
03-31-2020, 09:01 AM
+1, best place to get some starter?

post on facebook or insta. the entire world is making sourdough right now, lots available.

flipstah
03-31-2020, 09:16 AM
Spam isn't even the best brand. Maybe one of you guys can do a Spam v2 review to compare to mine.

The best one I found that crisps well is that Chinese brand in a circular orange/blue can.

ercchry
03-31-2020, 09:19 AM
post on facebook or insta. the entire world is making sourdough right now, lots available.

I’m making some right now... using the Anova to hold it right at 85F

The_Rural_Juror
03-31-2020, 09:24 AM
I’m making some right now... using the Anova to hold it right at 85F

Can I have some of your culture? ;)

ercchry
03-31-2020, 09:51 AM
Can I have some of your culture? ;)

I’ve been working on a special one for you! That one is kept at 98F ;)

Brent.ff
03-31-2020, 09:52 AM
I’m making some right now... using the Anova to hold it right at 85F

how you not blowing up the can, or just floating it with lid open?

ercchry
03-31-2020, 09:58 AM
how you not blowing up the can, or just floating it with lid open?

Yeah, 2L mason jar for some room to foam (still poured over haha) and put it inside a even larger container so it can float and not tip within the bath

Brent.ff
03-31-2020, 10:25 AM
brilliant.. not sure why i didnt think of that. I have been using my oven with just the oven light on to be around 80-85

The_Rural_Juror
03-31-2020, 10:41 AM
I’ve been working on a special one for you! That one is kept at 98F ;)

I am metric, but 98 degrees is one of my favourite bands.

dj_rice
03-31-2020, 01:57 PM
90283

Grabbed this one from T N T. Wayyyy too spicy for my Nammer tastes. I like just the regular or the bacon

The_Rural_Juror
03-31-2020, 02:02 PM
90283

Grabbed this one from T N T. Wayyyy too spicy for my Nammer tastes. I like just the regular or the bacon

I must find that. Does DJ Rice cook rice with a rice cooker?

dj_rice
03-31-2020, 02:19 PM
I must find that. Does DJ Rice cook rice with a rice cooker?

Yes, in my Tiger rice cooker. Perfect every time, unless I get brain fart and forget to add water.....

flipstah
03-31-2020, 02:32 PM
Yes, in my Tiger rice cooker. Perfect every time, unless I get brain fart and forget to add water.....

How the fuck do you that lol.

Also, Zojirushi>Tiger

dj_rice
03-31-2020, 02:41 PM
How the fuck do you that lol.

Also, Zojirushi>Tiger

Probably but Zoji is too rich for my blood. Tiger for life. The old school Tiger's were the shit, always had that burnt crunchy layer at the bottom. Eat it with some peanut butter. Good eats!

And made 3 cups rice, but I think I only added enough water up to the 2 line. Was in a rush. Rice was barely cooked and crunchy af. Total loss.

The_Rural_Juror
03-31-2020, 03:07 PM
Allow me to gently pile onto the rice cooker shaming.

Zoji > Panasonic/National > Cuckoo > Tiger

killramos
03-31-2020, 04:32 PM
Should rename this to “yet another spam and rice thread”

Disoblige
03-31-2020, 04:56 PM
I know people who use Zoji's and are texture-deaf so their rice is always mushy as fuck. Yuck. But otherwise yeah it is a better cooker.

I only use ox brand rice and with correct water levels and it makes beautiful rice. I have a really old spare Tiger I use regularly and I always make perfect rice as long as I make 3 cups and fill it just under the 3 line.


Should rename this to “yet another spam and rice thread”
Lol.
Hey at least we can still eat SPAM.
6 months later maybe we are lucky to even have maggi sauce.

killramos
03-31-2020, 05:01 PM
I maintain my statement that it’s way too early into the apocolypse to be putting a dent into the spam collection lol

dj_rice
03-31-2020, 05:06 PM
Anyone seen this flavor locally?

90287


Damn Americans have so many varieties of Spam. Heres one for the Pinoys
90288

90289

BigDL
03-31-2020, 08:49 PM
I am on day 3 of my starter and today it really took off, it sure has the sour smell and it doubled in size today. I should have my cast iron set shipped here Thursday and should be ready to go for a test loaf on the weekend.

Brent.ff
03-31-2020, 09:04 PM
Keep feeding it till the day you cook. I had about a half dozen fails until I upgraded starter to a super active one. It quadruples now when fed, and makes hella loaves!

BigDL
03-31-2020, 09:42 PM
Keep feeding it till the day you cook. I had about a half dozen fails until I upgraded starter to a super active one. It quadruples now when fed, and makes hella loaves!

That is the plan, I am doing a morning and evening feed right now to keep it rolling.

ShermanEF9
03-31-2020, 09:43 PM
I cooked cheddar smokies in the oven this evening. I didn't feel like grabbing the propane tank from the garage (using it with my heater while I work on the car) and fuck boiling. 10 minutes, Flip, 10 minutes. Made for delicious and evenly cooked dogs.

ercchry
03-31-2020, 11:58 PM
quick quarantine montage

90300

killramos
04-01-2020, 07:56 AM
I cooked cheddar smokies in the oven this evening. I didn't feel like grabbing the propane tank from the garage (using it with my heater while I work on the car) and fuck boiling. 10 minutes, Flip, 10 minutes. Made for delicious and evenly cooked dogs.

Did you put them on a tray or something? Sounds messy, I would just pan fry, maybe finish in oven.

jwslam
04-01-2020, 08:00 AM
I would just pan fry
You mean y'all peasants don't own one of these?
https://www.amazon.ca/Lodge-L8SGP3-Logic-Pre-Seasoned-Square/dp/B0000CF66W
90301

ShermanEF9
04-01-2020, 08:55 AM
Did you put them on a tray or something? Sounds messy, I would just pan fry, maybe finish in oven.

yeah, on a tray with tin foil. it wasn't too bad.

The_Rural_Juror
04-01-2020, 08:56 AM
You mean y'all peasants don't own one of these?
https://www.amazon.ca/Lodge-L8SGP3-Logic-Pre-Seasoned-Square/dp/B0000CF66W
90301

Yes. That is for self defense. It deflects bullets with ease.

killramos
04-01-2020, 09:27 AM
yeah, on a tray with tin foil. it wasn't too bad.

I was just thinking I have never made a cheddar Smokey that wasn’t an oozing mess. So good though.

ercchry
04-01-2020, 09:40 AM
I was just thinking I have never made a cheddar Smokey that wasn’t an oozing mess. So good though.

You really do want them to ooze while cooking... I’ve done some “low and slow” ones before that I managed to keep together and holy shit are those dangerous to bite into! :rofl:

msommers
04-01-2020, 09:51 AM
I maintain my statement that it’s way too early into the apocolypse to be putting a dent into the spam collection lol

You're looking at it wrong. This current situation IS the perfect decide to finally get into it!

sabad66
04-01-2020, 10:21 AM
You really do want them to ooze while cooking... I’ve done some “low and slow” ones before that I managed to keep together and holy shit are those dangerous to bite into! :rofl:

just had flashbacks to camping trips cooking cheddar smokies in the middle of the night hammered, then getting a nice hot shot to the eye after biting into it.

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jwslam
04-01-2020, 10:52 AM
relevant


https://www.youtube.com/watch?v=GFyHfJeiyAY

tirebob
04-01-2020, 10:58 AM
Going to give Master Meats a little bit of business and grab a couple of briskets and cook one up this weekend just to slice and freeze for quick, easy meals for the next while... Yuuuuum!

BigDL
04-01-2020, 03:05 PM
Now that I realized I underfed the starter a bit, I adjusted the measurements and it doubled in size since I fed it this morning so I am happy.

With the leftover starter that wasn't kept, I made a green onion pancake. It turned out well, just need to season the dough a little tomorrow before I cook it up. It was a little bland as the starter hasn't developed much flavour yet.
90311

Strider
04-02-2020, 09:26 AM
Pulled a turkey out of the freezer from $0.99/lb sale last Thanksgiving, spatchcocked, separated the skin from the bird, rubbed with S&P and olive oil, roasted at 450°F for a little over an hour.
Kept us fed for a few days - turkey dinner, turkey pho, turkey salad sandwiches, turkey soup, turkey fried rice.

90331
Pretty choked that it was missing a wing, the skin was so good

birdman86
04-02-2020, 10:08 AM
Instant Pot Chili

Olive Oil (2 tsp)
Lean Ground Beef (2 lbs)
Onion (one, finely diced)
Diced Tomatoes (28 oz)
Hunts Tomato Paste (398 ml)
Heinz Light Red Kidney Beans (398 ml, drained)
Canned Pinto Beans (540 ml, drained)
Sliced Jalapenos (2x118 ml, drained)
Minced Garlic (1.5 tsp)
Beef Broth (3/4 cup)
Chili Powder (2 tbsp)
Ground Cumin (2 tsp)
Paprika (2 tsp)
Cocoa Powder (2 tsp)
Cinnamon (1 tsp)
Ground Cayenne (1 tsp)
Granulated Sugar (1 tsp)
Kosher Salt (1.5 tsp)
Ground Pepper (3/4 tsp)
Serve with shredded cheese, buns


I get lots of burn errors when this gets to the cooking stage but can always get it to work eventually. Maybe a bigger IP is the trick? I have a 6 qt.

1. Set the IP to saute on 'more'. Add the olive oil and meat, and cook until browned.
2. Add the onion and cook for 3 more minutes or until softened.
3. Add everything else (canned goods, spices, seasoning) to the pot and stir well.
4. Close the lid and pressure cook on high for 40 minutes.
5. Let natural release for 7-10 minutes; quick release and serve with shredded cheese and buns.

Instant Pot Rice and Beans
Red Kidney Beans, Dry (1.25 cups, no need to presoak)
Brown Rice, Dry (1.5 cups)
Vegetable Broth (3 cups)
Water (2 cups)
Hot Chunky Salsa (1 cup)
Shredded Cheese

1. Add the beans, water and vegetable broth to the IP. Stir well, then pressure cook on high for 50 minutes. Quick release.
2. Add the rice and stir well. Then, plop the cup of salsa on top, but don't stir this in. Pressure cook another 25 minutes.
3. Let natural release for 10-15 minutes, then quick release. Stir, top with cheese, enjoy.
Leftovers: When reheating a bowl in the microwave, add a couple tbsp of water and cover with a plate or something to create a steamy environment and prevent it from getting dry.

The_Rural_Juror
04-02-2020, 09:56 PM
Top Chef quickfire fried rice challenge was won by a dude who used hot Cheetos and sausage. Another finalist used peanut butter. Sounds delicious.

flipstah
04-03-2020, 08:59 AM
Fun fact: There's a Filipino dish where the main ingredient is peanut butter. It's meaty good noms.

ll0lufTkGq4

Goes great with a side of Lipitor.


Top Chef quickfire fried rice challenge was won by a dude who used hot Cheetos and sausage. Another finalist used peanut butter. Sounds delicious.

ercchry
04-03-2020, 02:50 PM
Mmm.... piiizzzzaaaaa

90373

Couldn’t wait... fermenting the rest of the dough for later but was hungry... fun comparison though, fermented on the bottom. Same time and technique otherwise

90374

ShermanEF9
04-03-2020, 03:53 PM
Girlfriend made some Hashbrown casserole for...whatever meal we want.

https://www.allrecipes.com/recipe/18511/hash-brown-casserole-ii/


"Cheesy and delicious, this hash brown casserole has a crunchy topping."
Ingredients
1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup chopped onions

2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
Bake covered in preheated oven for 40 minutes.

90377

Very delicious comfort food.

Disoblige
04-06-2020, 05:10 PM
Love this thread. Food is life guys.

Keeping it fresh and simple today. Balance out the unhealthy SPAM!

Fresh scallop sashimi and creamy scallop w/ masago on cucumber slices.

90448

sabad66
04-06-2020, 05:21 PM
Wont lie, i didn't eat much bread until getting back into this. This recipe is pretty dope.

You can either buy starter off FB/Kijiji, though i am willing to bet that if you went on FB a friend has some. Otherwise you can make it yourself quite easily with just flour and water and a week of patience. https://www.youtube.com/watch?v=sTAiDki7AQA

I was fortunate to get some off a friend, makes a big difference having an active starter.

Ended up deciding on making my Own starter. It was tough finding flour over the weekend but wife found some at Walmart. Following the process in the video but using organic whole wheat flour instead of rye flour.

Today was day two and seems to be going well. One thing that was odd was this morning I noticed some liquid on top which I guess is “hooch”. Was planning to drain it off, but by the time noon rolled around the liquid was gone.. I wonder if it’s because of temperature? During the evening my main floor is a bit cooler at 21ish degrees but by noon it would be 23-24.

Besides that, trying to find a good well priced Dutch oven to use. Any recommendations? Was thinking this but not sure if i want an enamel one instead:
https://www.homedepot.ca/product/lodge-logic-cast-iron-dutch-oven-5-quart/1000861591

The_Rural_Juror
04-06-2020, 05:42 PM
Get something enamelled. The non enamelled may rust if you don't season it often. I did see a Staub at Costco a few weeks ago. If you have a few bucks left over, get a Wolf toaster.

BigDL
04-06-2020, 08:59 PM
I got myself one of these, https://www.amazon.ca/Lodge-LCC3CN-10-25-Inch-Diameter-French-Counseltron/dp/B072JDWYSY/ref=sr_1_2?crid=QFD8XIH87O6N&keywords=lodge+combo+cooker&qid=1586228328&s=kitchen&sprefix=lodge+combo%2Ckitchen%2C184&sr=1-2

It has gone up in price the last few days.