/ck/ - Food & Cooking

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An old Frugal Gourmet recipe, healthy and delicious (good recipe if you have higher blood pressure too):

You'll need the following. Olive oil. Three cans of sardines. Onion. A jar of organic sundried tomatoes. A red bell pepper. First you need to get a ceramic casserole dish, oil it all up with olive oil. Next you throw three cans worth of sardines. Chop up half an onion and put it in the casserole dish. Chop up the bell pepper and add it in. Grab the jar of sundried tomatoes and add three heaping tablespoons worth into the casserole dish. Top it off with some more olive oil. Pre-heat the oven to 350(F) and bake on 350(F) for about 30 minutes. Take it out and let it cool a bit. Once cool, stir it all up, mix it all together and serve in a bowl. This is a very wonderful and quick dish to make, once you have the hang of it you'll be cooking it a lot more often.


 >>/56/
I've often seen this made as a baked pasta, a lot of traditional Italian pasta is baked or finished in an oven.

I would try using the oil from the anchovies/ tomato to fry the vegetables, often the flavored oil is wasted.

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/ck/ has rapidly risen to 9th in the user rankings, by dint of having four different users. 
It is now suddenly more significant than the hundred dead boards with zero users. 

In celebration I made a salad.
< ingredients
Butter beans, mayo, plain yogurt, tyme,tuna, djon mustard, pickle onions, boiled eggs, salt and pepper, herbs. 
Make two serves of cold salad at once, eat twice as much salad.



 >>/58/
If there were anchovies in it I could, but Jeff Smith called for sardines for that particular dish, and yes you can use the olive oil in the sardine cans as well. Great idea for saving money.

 >>/63/
That looks very good. At some point I will have to post a few pics of the dishes I make.

I'm looking to start making tuna sandwiches to take with me during the day when I am out. Reading about them, it seems people generally use mayonnaise which I am a bit hesitant to due to all the cheap ones using lots of canola oil.
Making my own mayonnaise is an option, it doesn't seem too difficult. I was also thinking of making hommus instead and using that. Any suggestions, tips, or something?
I was thinking lettuce and red capsicum (aka. red bell pepper) would go well with it. Bread would just be fairly cheap wholegrain unless someone has some better suggestion.
Keep in mind that this needs to all be fairly cheap.

 >>/66/
> I am a bit hesitant to due to all the cheap ones using lots of canola oil.

I do not blame you, canola oil is so toxic I once used it to kill a colony of ants that were invading a cabin kitchen when I was on vacation years ago, and it worked, knocked them all dead. You can always look for organic mayonnaise without the canola oil. Organic mayonnaise is usually made with olive oil or avocado oil.

> Making my own mayonnaise is an option, it doesn't seem too difficult.

I have done this before, it is not too hard. In fact it literally is typically eggs, salt and some kind of cooking oil blended. Some people add a little herb and spice to it. The only downside is it won't taste the same as conventional store-bought mayonnaise. It typically never came out very thick either. For that reason I would try finding a health food store or online source to buy organic mayonnaise.

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I made an Indian dish today in a wok, called "Chicken Jalfrezi", well at least a bit of a substituted version of it. Instead of regular chicken I had to use up some chicken sausage that had been sitting in the fridge, and instead of canned tomatoes I used sun-dried tomatoes (which I'd prefer to use due to the quality of taste anyway).

Without leaving you in suspense: you need a wok, fresh garlic, ginger, crushed peppercorn and onion. You also need cumin seed and curry powder. Fry the cumin seed with olive oil until it starts to pop, then add in the garlic, ginger, crushed peppercorn and onion and let it sizzle. Add in the curry and mix it up real well tell it turns to a thick paste in the walk. Add in the chicken and sun-dried tomatoes and let it cook some more. Then add your freshly cooked rice and stir, cooking for another 5 minutes or so until all hot.

 >>/66/
I often take sauces separately to avoid things like bread going soggy, you might even bring all the things to make the sandwich separately in a lunchbox like kids do. 

Mayonnaise? Well you can buy better mayonnaise, or use something else like the oil the tuna came in, or a herb yogurt.
 >>/67/
It's easy but you get raw egg everywhere and it doesn't keep long.
 >>/68/
Very good. I often crush sausages rather than slice them because the crushed meat gets more surface area.

I thought Jalfrezi was just a curry sauce, typical fry. So you would just get a bowl of what they call "fry" with a side of either rice, flatbread, papadam etc. I find that if I make the rice separately I'm left with leftover plain rice, which is less of a waste and more easily used in differnt dishes 
> https://fatimacooks.net/chicken-jalfrezi-recipe/


 >>/70/
> I thought Jalfrezi was just a curry sauce, typical fry.

Perhaps that is what it is intended to be, the sauce that is. I made it a bit differently as I added a bunch of rice to it too and did not use chili because I had no fresh chili peppers to use unfortunately. Without the rice and adding some chili peppers it would have turned out much more authentic, I must agree. Next time I make it I'll consider buying everything I need for it before hand.

 >>/71/
That does look like a keto dish, looks delicious.




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This one comes from the jungle, I guess I'd describe it as a fried pea custard.

But Im very interested in the process because you could use it to make Iranian style sweets or put it through some of the more elaborate Chinese perpetuation of tofu. 

To make this I've whisked one cup  chickpea flour/maida, a pinch of turmeric and a tsp of salt into a batter with a cup of water, poured the batter into a pan of two cups boiling water and whisked it on medium for six minutes

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After leaving this to shrink away from the tin and chilling it what I've now got is a neat brick 
Why bother with this?
Well chickpea flour is 20% protien as compared with 13% in whole grain flour. Nutritionally is far better with huge iron values. It's gluten free and suitable for pete.


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The strange thing about this stuff is that I'm pretty sure you can eat it raw, like a custard it's cooked prior to setting.

So you could serve this any number of ways, and i suspect to that ends you could make it softer or harder.
In hindsight a teaspoon of salt was too much.  

This first preperation is just a kind of curry sauce with a lot of shaved ginger.
It's bad, but at this stage i think that's my fault


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A far more legit attempt, when fried these don't absorb oil like tofu as become softer inside, and are also good when cold. 

The dipping sauce is a certified hood classic, fish sauce, lime juice, garlic, green chilli, coriander flowers. Usually they add sugar but that's a bad habit


 >>/81/
> Usually they add sugar but that's a bad habit.

I'd have to agree. Looks like another great dish.

 >>/82/
You won't know unless you try it. Sometimes as cooks we have to give the old "trial and error" testing method to find our niche preferences. I've had both failure and success doing do in the past.

 >>/80/
I buy wholesale beef from a local farmer, met him at the farmers market in town years ago. With the processing fee included it costs me around $1,500 today to get half a cow worth. That's about 2 years worth of beef for a couple, 1 year for a family of four, as long as it is stored properly in a box freezer. It is enough to fill up a whole box freezer and even then you might have extra to store in the regular freezer too. Consider buying wholesale because over time, including the cost of inflation, buying beef by the pound in stores his a huge price gouge (stores tend to add around $2 per pound to make profits). Plus the fact if you buy from the farmer you can learn exactly what quality you are getting before you make a big purchase.


 >>/84/
That's an interesting consideration, my butcher was out of pork mince for the third time this month and I swear when the boss is away they're just too lazy to clean the mincer.

The other issue buying a side of beef is that you're limited with cuts, that's a personal preference.
I wonder what the refrigeration cost would be over a year.

 >>/85/
I was in the same boat so maybe i can give some good advice.
A. Work out which ingredients are core to the kind of Chinese cuisine you like, many dishes you see online are regional specialities that highlight a special ingredient, but more everyday recipes come from only one region of Asia. You may have to settle for the regional version. 
B. Cook from fresh. Asian expats typically don't but everyone is Asia does. Eating from packets is expensive and pre made goods aren't so versatile.
C. Recognize ingredients that are included simply because of their low cost or abundance. When a recipe calls for bokchoi that's just because the author assumes it's what you can get your hands on, in reality any Asian green will do. 
Im using pea greens at the moment because these are the greens i have on hand, onions are very diverse and there's a triangle between hot, large and green and near enough is good enough. 
D. When you've got your shit together, but online. I send a big box full of things I really need. 
Preserved Sichuan vegetable, djoubanjisng, douchi, mixed hard spices, dried mushroom, Sichuan peppercorn.

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Lunch today,  Zian mien.
Common in Beijing, typically a take out food. Far too salty but balanced with a ton of vegetables. 

Today instead of cucumber I Julianne'd this vegetable which i can't even identify but it's like a cucumber took the form of a mango. Whatever, in it goes. I used pork sausage because the butcher had no mince and as a result i didn't get nearly enough sauce. 
But it's not bad, actually it's far fresher.





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Matevz,slokav crammed potato with beans. 
As is common in eastern Europe a ton of dairy is the key, in this case half a cup of sour cream.  

This year was a very bad year for cabbage, so i bought up whatever i could and made saurkraut which lasts for months and is good to break up fatty pork. 

This is a great dish to use budget bacon or offcuts, or to make with left over meat








 >>/98/
The mushrooms you could buy online, but I'm pretty sure woolies had them in the Asian section, they're usually next to the seaweed sheets. 

It's pretty common to replace the sweet BEAN paste with regular ass hoisin.
Honestly the names of Chinese ingredients are very fucking unhelpful in Chinese let alone English. 

I spent weeks trying to work out which of the 25 "picked vegetables" were needed and Chang was particularly unhelpful even though i was buying his shit. 

If you've got to use "black bean sauce" mixed with hoisin you'll survive








 >>/104/
 Forgive me, especially outside European cooking i cant know who is or isn't familiar with anything

 >>/106/
That weight is deceiving, consider the weight of the dried mushrooms after rehydrating. 
I used to think dry BEANS were expensive until i realized they tripped their weight after soaking


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I think I'll try making tushonka following this video:
https://invidious.snopyta.org/watch?v=i3wiIbsSzEs
https://youtube.com/watch?v=i3wiIbsSzEs class="quoteLink" href="/ck/res/14.html#115">>>/115/

 >>/115/
Layered potato is basically potato, boiled egg, sausage, all sliced up, layed in layers with sour cream. But can be done in any variation like the chef above did, with just about any ingredient you'd prefer I guess.



 >>/116/
Canning meats ain't for beginners. You must have a fair bit experience preserving. All I know is 'quick pickles' that get stored in a fridge to be consumed within a month. One thing I want to try this year is sauerkraut, or kimchi.

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I made a delicious sirloin broccoli dish last night for dinner, I'll post how to make it, along with some pics. In the first pic you'll see I cut some sirloin steak up and added my own homemade rub on top to season it. The rub is simple: Kirkland's no salt seasoning for the base, some ground black peppercorn, some ground white peppercorn, a dash of ground sea salt, some paprika, some cardamon, some coriander and a bit of mild chili powder. In the second pic you'll see I cut up almost half a bag worth of organic broccoli.

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 >>/120/
While cooking the spiced sirloin and broccoli in a wok, in the third pic I prepare to make the sauce in a separate dish. The sauce consists of Gorgonzola cheese, hot & spicy "Mushroom Toppers" and a decent slice off the Amish butter roll. The fourth pic shows it melting down and cooking on the stove top.

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 >>/121/
This last pic shows the finished dish. Once the sauce was cooked I added it to the wok with the spiced sirloin and broccoli, and mixed it up cooking it for another 5 minutes until ready to serve. I know, it's a very extravagant dish but we only live once, right? So if you have the time and save some money for a special occasion I'd recommend cooking this wonderful dish.

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Bolognese sauce that's been simmering the past couple hours. Nothing out of the ordinary ingredient wise besides the addition of Italian salami. Set for the freezer. Next up a chilli con carne to use the other half of the beef mince.


For spighett saus I fry some onions and garlic, add tomater, all chopped, then season it depending, but salt, sugar, greens like basil, or oregano, and whatnot. I just make enough for one portion of pasta. When served I add cheese.

 >>/125/
I use passata, cook the oregano in the oil and add the basil as garnish, a bit of chicken stock powder in place of salt doesn't go down badly. 
 >>/123/
Well beaned, this is my mind of cooking
 >>/122/
Generally i fry my aromatics, meat ave veg separately in small batches.
Then you can add a bit of cooking wine/ water, the aromatics and things like soya sauce so all you've got in the wok is sauce. 

This avoids making your meat tough by stewing it in the sauce, and it's actually faster because of the way the wok works


 >>/124/
It was very good, and honestly I had no idea how this would turn out because it was my first try at it. Me and my family were very pleased with the results though.

 >>/126/
I decided to make this dish a bit different and try something new. Fortunately the beef did not turn out too rough, although I suppose I could have cooked it differently to make it more tender.

This reminds me of an old trick I might as well mention here, for making beef more tender. The trick is fresh pineapple (cannot be canned due to a preservative that prevents this). If you have a nice big thick steak and wish to preserve tenderness, regardless of how you cook it, you can blend up some slices of fresh pineapple (with the skin intact) into mush, then marinate the steak in it for about 15 to 20 minutes maximum. You do not want to marinate it over 20 minutes because the steak will become too tender and start to fall apart! What happens is fresh pineapple has an active enzyme called bromelain that softens muscle fiber and increases the meat's potential to absorb more moisture. Canned pineapple, as mentioned, will not work because the preservatives de-activate the bromelain.






 >>/136/
These are waiwai noodles, a rice noddle that cooks virtually instantly. Being so thin they're good for mixed salad, spring rolls, and because they take the soup they're good for vegitarian soups.

The dish is a mix of quick picked radish, onion and chilli and the soup base was onion and fermented roots. 
I was hoping the soup would be lighter but the picked roots were too earthy, next time I'll use lotus and mint


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Over the Lunar/Chinese New Year, I decided to try my hand at more Chinese cooking, and make some hongshao yu.
While I don't have a wok, please excuse my poor abused cast iron.
There wasn't much difficulty in cooking them at all, save that I had to do each fish individually, which was a pain considering I was cooking for three people.
But the end result was still incredibly tasty, and the family loved it.

Recipe was from The Woks of Life, which is a neat little site that's introduced me to a good bit of fun Chinese/Japanese dishes, and got me into visiting my local Asian market, and making use of new and tasty ingredients from there, that definitely have the meals come out tasting far closer to what one might expect from say an actual Asian restaurant.

https://thewoksoflife.com/chinese-braised-fish-hongshao-yu-2/






 >>/145/
That's legit just whole tilapia I got from Costco.
An Asian market I frequent now has just about every type of fish I could hope to cook for the next year however, so I plan on experimenting a good bit with various fish, prawns, and whatever else they have.

My advice is that it cooks way faster than you think it might, even going by that recipe in my previous post.
I thought for sure I was going to under-cook them, instead they came apart and melted like butter from fork to mouth.
One of them I barely even made it to a plate, because it threatened to fall apart on me trying to transfer it there.


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> tfw drunk

Leftover roast sesame chicken tit topped with Kewpie mayo (not a sponsor) and green onion, tinned corn and black beans seasoned with cumin, smoked paprika, cayenne, garlic & onion powder. Asian style soy eggs and smashed cucumber salad, AND finally some potato salad mixed with a heap of fresh dill.

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I've, somehow only recently, discovered coffee chocolate bars.
Aside from being amazing just by themselves, as I LOVE coffee, and coffee flavored anything.  They've made excellent cooking companions to add sweet, chocolate, and coffee notes to anything that you would usually add chocolate morsels to.

While I've currently only tied a couple brands, so far nudge, Colombian Reserve, coffee bars have been the best, and my most recent addition to my weekly homemade chili.
Giving my chili that added sweetener and chocolate, without having to add sugar, and hints of coffee that I really love.

Coffee bars are amaze.
Anyone else tried them, have recommendations?



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 >>/149/
 >>/150/
We have/had these candy bars since forever, "developed" and made in Hungary. I think some are disappeared, some still manufactured. Most of these have chocolate cover and some falvoured filling. One of them, on the left the Kapuciner, is a cappuccino flavoured chocolate bar. But let's go through them.
- Melódia. Not sure anymore, I'd say some type of hazelnut cream, and probably dark chocolate, and maybe milk variety. This on the pic is a "reproduction", since the original company was closed down. Found this list on the net:
> primary ingredients include hazelnut cream, chopped almonds, honey-flavoured cashews, and peanuts.
- Lotto. Walnut falvor.
- K - they had various letters on them depicting the animal drawn next to it, in this case a kangaroo. These are just chocolate, no flaviour. On the border of milk and dark chocolate. The packaging says 40% cocoa.
- Kapuciner - the aforementioned cappuccino/coffee.
- Sport - rum flavoured.
- Autós - coconut
- Bohóc - I don't remember.
- Szamba - cherry.
- Balaton - originally it was red (dark chocolate), later in the '90s they introduced the blue (milk). It's a wafer type of thing. Now produced in "Outside EU" which means Ukraine. Thanks Nestlé.
- Vadász - sour-cherry-alcohol flavoured. Red = dark chocolate ; green = milk. Not sure about the actual alcohol content.
I think there were couple of others, I only found this pic featuring this much.







Made haji curry by browning and boiling down horrible offcuts and spices, then sifting out the bones and grisly bits.
$1.50 per serve, $2 with rice and raita. You won't do better for red meat. 

Recommend preassure cooker, and if you cooked decent meat and the grisly mess in two seperate pots you could then just add the grisly one as a gravy to double the volume of the good one.


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Cheesy 'garlic bread' pizza, using a compound butter made with roasted garlic, chilli flake and fresh parsley, a dough made from only self-rising flour and Greek yoghurt, topped with sharp cheddar as it was the only cheese available. Turned out alright aside from a few 'well done' bits of parsley.


















With bacon of course. Pancetta is out of my budget and what Aussie has even heard of Guancial let alone pecorino romano. I used the pre-shredded parmesan. As you can see the eggs (3 whole + 3 tbsp cheese) did scramble a lil' bit but that did not affect the overall taste, which could've done twice the black pepper imo...


 >>/179/
Eggs are tricky. They can hold, but sometimes...
You probably break each into a separate bowl individually before chucking them together no? Plus with carbonara, where you only need the yolk, one can see if it's any good before using them.
Video related:
https://yewtu.be/watch?v=yUYgguMz1qI
https://youtube.com/watch?v=yUYgguMz1qI

 >>/180/
Have never ate it with anything else just bacon. A bit of green adds good visuals at least. I'm fine with asparagus, so would eat.






 >>/187/
Well beaned
 >>/182/
Woe
 >>/180/
That's actually very bloody good, it's a much harder dish to do well than people think. 
Budget wise you can buy a pecarino which is the parmesan from the next province over and without EU trade tax costs half as much. 

Instead of pancetta you can use middle rasher bacon and brown it up a bit, though any kind of cured ham is fine. 
European ingredients like this tend to just be the best known out of a whole cluster of virtually products, champaign comes from champaign Provence... so which wine comes from the neibouring provinces? Pro tip: they're virtually identical to champaign.

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More in depth Laghman.
Basically stir frying Turkish vegetables with cumin seed,  reserving half for a sauce with tons of Chinese black vinegar and red oil, using packet udon which are a great stand in for hand pulled noodles, and livening it up with green onion and coriander. 

Kyrges people might use red chilli rather than red oil, the coriander is a bit more nepalese, all the stepe people would hang shit on you for not making this with 50% lamb, beef or horse meat.


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To save time and avoid stewing the shit out of good vegetables neets can just blend half the stir fried veg into a sauce, add the other sauce ingredients, then stir fry the noodle/whole veg/veg sauce. 

If you had more than 3.50$ you would probably stir fry beef cubes at the start, but this is my 3.50$ version.

At the commune it would be a kilo of frozen mixed veg, a kilo of thick noodles, a kilo of fresh veg,a kilo of meat.
25$/4kg, so this really is a 3.50$ meal with beef.









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Hainanese chicken rice...

...sans rice as didn't realise had none until starting the dish. Poached chicken not as visually appealing as say something roasted, but this dish is all about the 'gelatinous' texture of the skin. Big pinch of MSG into the broth. Once cooked you dump the meat into an ice bath before patting dry then coating with sesame oil. Spilled some oil while prepping the scallion ginger oil condiment. Big pile of dirty dishes.








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Pizza with a homemade dough and sauce. Three cheeses (mozzarella, parmesan and brie). And of course pepperoni, cut with a mandolin which sort've worked better than a knife...

As you can see I overloaded it with cheese, and could've done with only half the amount of sauce used. Not even going to bother slicing. I'll rip chunks out like a caveman.

Should've doubled the amount of dough. Used approx. 2/3 cups self-rising flour with 1/3 cup Greek yoghurt.


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Fried rice tonight. 
The secret is using black and gold mix frozen veg, black and gold rice, onions, budget bacon and eggs.

Sauce is a matter of preference,I use red oil, 5 spice powder, douchi, xaoching rice wine, oyster.
Jar sauce is fine, as is just using soya+5 spice

If it's for the fridge, fridge it promptly. If it's not the next day don't use egg at all. Good dish for left over veg.

What actually makes this worthy of mention is that I made 5 kilos for about $7.








> mix that octopus label japanese bbq sauce with a couple spoons of gochujang thinking I would get sweet and spicy
> barely spicy
I should have just dumped cayenne pepper in it too like I was thinking.


 >>/220/
I have a hotter gochujang paste. I was trying to keep it "Asian", so maybe I should have dumped some sriracha in it too. Or just added more paste. The sugar in the sauce probably dulled it out.
It still taste good though. Not quite as sweet at least.

Used bacon fat to stir fry. Much better lubrication than peanut oil. Ruined the dish however with too much Chinese cooking wine and soy sauce. Had to spoon out a few tablespoons of juice so the ingredients would start frying again, instead of boiling.



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Feckin' 5-image limit

Salsa turned out great, the gauc was okay though I think the addition of olive oil dulled the overall flavour. It was a nice cool contrast to the salsa though, even with the seeds removed from the jalapeno it still packed some heat.

Chips were made from an old pack of Mission-brand flour tortillas. The pack was opened a few months back and had been sitting in the fridge since in a zip-lock bag. Thought they'd be moldy by now but they're packed full of preservatives. Thanks science!

That meat is just minced pork seasoned with your typical taco seasoning blend, though instead of the chilli powder I used a large fresh chilli, plus some red onion and chopped garlic. Prolly make some dank nachos with it.




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Well it's that time of teh week again, TacoChicken Leg on Toast Tuesday!

This is actually a mix of two(2) recipes featured on FoodWishes_DOT_COM, the aforementioned toast dish and a sweet hot mustard one. The latter of which I was about to make a marinade from scratch until remembering the old jar of sauce I've had since April '22. Waste not want not right? And what I don't 'want not' to do is be washing up a bunch of unnecessary dishes/bowls/cutlery if I can help it.

Believe this is my first time making a French toast too, which is surprising given my age and the fact there's so many famous traditional recipes I've yet to make. But this wasn't your traditional French toast. No sugar added to the batter to keep it all (mostly) savoury. What I did add was a pack of instant gravy mix that like the jarred sauce had been sitting around for ages. It's funny the amount of fresh produce I waste weekly/monthly/yearly yet keep processed shit like this around for so long.









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When life gives you lemon...

...Zest and juice that lil' yella SOAB! Optionally now use all that lemon goodness to marinate half a kilo-odd worth of chicken wings. Throw in some dried thyme (You've got the time I've got teh place...), rosemary, olive oil, salt and pepper. But WAIT, there's MORE. Taters, onion, garlic. Now it's a party.


 >>/224/
 >>/225/
I can hear it.
Love me some salsa, but haven't made my own homemade salsa before. Cherry tomatoes seem like an odd choice though. How does it change the taste?

 >>/231/
I know neither of that stuff is going to go bad after a year, especially the gravy mixed with probably never does. Yet lately I get queasy about things going out of date.

 >>/237/
Oh yeah I have a pack of those noodles somewhere, but not sure if they're organic. They are probably also out of date. Anytime I want stir fry I just take one of those Maruchan ramen packs and stash the spice pack away.


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When humanity presents you an orange...

**Zest it you damn fool!, but don't bother juicing as you have that bottle of OJ in teh fridge to make life a little easier. Do slice it up however and bake alongside the drumettes that've been coated with a mix of cornflour, baking powder,salt, pepper & garlic powder. In a separate pan combine the OJ/zest/soy/brown sugar/rice vinegar/S&P/grated ginger&garlic and simmer a few minutes before adding chicken. The cornfloured-coating will thicken sauce. Be sure NOT to taste sauce so it comes out overly salty...

Serve garnished with toasted sesame seed and sliced green chillie because that's the only green stuff you have on hand.**






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Steak done! Oh man, oh deary me. Haven't touched a single piece of cow at all this year! So this is simply Heaven, even if the meat is a cheap 'economy' cut (rib fillet $20/kg). Served with a hearty red-wine/mushroom/shallot/garlic/Worcestershire/ketchup/mustard pan sauce and a dish I've never done before, 'fondant potatoes'. Think roast spuds drowned in butter and broth, seasoned with rosemary and thyme (fresh if ya got it. I didn't.) It's hard to make a plate of brown stuff look good, especially when no fresh green stuff to garnish the plate.








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It's Toaster-oven Sangas Thursday!

Or is it 'Winter solstice Why can't I ever make any positive changes in my life Day-day?'

Sourdough bread. Guacamole. SPAM-lite. Oven-baked-eggs(seasoned with smoked paprika, ground cumin, dried parsley and Maldon smoked sea-salt flakes.












Added a cup of frozen peas/corn, some freshly-grated garlic/ginger, half a red onion, dried parsley, chilli flake, sugar, salt, pepper, freshly-squeezed lemon juice and a few tablespoons of Extra Incel Olive Oil. Something like this you want to let 'nmarinate' for a few hours or overnight. The flavours will, INTENSIFY.

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Apperently chicken drumsticks without skin are called 'lovely legs'. Anyway that's all I could get tonight. Picked up a foot-long kabana at the deli to make up for the lack of skin-fat goodness. Throw in some spuds, half a bulb of garlic and you've got a meal fit for a king NEET.











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Some basics on passata:
You shouldn't need sugar, the onions have sugar and the sweetness should come from the bay leaves. 
It's better to cook the bay leaves in the oil, and its better to cook the pepper in the oil (unless you buy powder pepper)

Don't add salt until it's on the table. Why? Well sometimes you will want to cook something salty in the sauce, today I cooked bacon. Bacon adds both the fat to cook the onions and the salt and richness, any cured meat will be much the same. 

Instead of anchovies I added fish sauce, I don't like anchovies but the sauce still needed the pungency.

I 3/4 cooked the pasta then added it to the sauce, both thickening the sauce and flavouring the pasta. 
You can also cover it in tinfoil and bake it as if it were lasagna, if you're keeping an entre warm in the oven this helps time other dishes.
















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Making some korean food today. 
Started by browning a pork chop, then cooking an egg in the pan. 
Cut veg, aromatics. 
Usually you stir fry this dish but I went hipster.
Koreans love fiddleheads (fern leaves) but I've gone with spicy mustard leaves, garlic chices, mint, green onion. More Vietnamese I guess, fresher vibe





 >>/304/
You'd eat bacon and eggs though? Asians always mix fish, pork, chicken and egg in the same meals because they're "white" meats. I guess I find the hipster rice bowl less challenging than the sloppa.
Arabs mix meat and dairy, a lot of people couldn't face red meat boiled in milk. 
Australian have seafood with beef, the surf and turf is regarded as disgusting by most of the world. Ourv tendency to eat raw vegetables whigs a lot of Asians out, especially tomato. 
Europeans often struggle with life vegetable culture like natto, but Asians simply can't digest live dairy cultures.


Made mac and cheese. Never before so this was experimental.
Parboiled the pasta in salty water. Boiled milks with butter, salt, pepper, red paprika, nutmeg, mustard. Used trapist cheese, that's always what I have (I have Parmesan too but seemed like a waste).
All the ingredients I used was a guesstimate. It tastes okay. Should have used less milk.
It badly needs some fried bacon.








 >>/308/
 >>/307/
I must confess that I've never made mac and cheese, but my impression is that it's a poor man's version of a bechamelle pasta bake.
You can bake potatoes with garlic this way, there's a very Russian baked fish that's done like this, pasta bakes are versatile and probably more rewarding



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Making glutinous rice today. 
In south East Asia and China just about everyone prefers glutinous rice, it comes in several varieties (long/short/black) and is notably used in deserts. It's super dense, don't plan on eating a huge bowl of it. 

To make it simply soak the rice for 24 hours, steam it for 30/45 minutes. 
It's a forgiving process, you can soak a few as 6 hours but at that point why wouldn't you wait 24? The steaming time is hardly critical,  it's very difficult to oversteam.

The one thing I'll explain though is how to rig a steamer.
1. Your rice cooker/multicooker may have a steam setting, if so use that. 
2. If you've got a steaming basket line the bottle with a bit of muslin and put it over a pot. 
3. You can use a metal steaming rack, if a bit of rice falls into the water it doesn't matter, the rice will quickly stick together while it cooks.
However you rig it, spread the rice as thinly as you can,


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Made samosas the neet way. 
Boiled and mashed potatoes.
Fried off aromatics and hard spice, cooked onions, cooked powdered spice. Note that I treat curry leaf as an aromatic.
Threw in half a bag of frozen mixed veg, corn has no place in a samosa but it was that or the frozen veg with pinaple.
Used black and gold pastry, no ajwan to roll onto it. 

It might have cost $5 to make, which comes to 50c a samosa.




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Highlights of this week. 
My version of manipur black rice, steamed with caraway, toasted sesame, served with Waldo blackberry and licorice sauce. 

The texture of the black rice is challenging, it's chewy, nutty. Plebs just boil it in coconut milk most of the ting
Time







 >>/345/
Putting microwave butter on toast is the laziest way, in a Cafe you'd pre butter a heap of bread slices then toaster oven grill them. 
Less salt, 50/50 butter to olive oil. Any kind of parsley is fine, paste is cheap. 

This is one dollar pasta, two dollars worth of sauce. The reason you cook pasta "dente" is to avoid overcooking it in the sauce. 

It's wrong to over cook your pasta, but failing to finish it in the sauce is just as bad. 
I made this in 7 minutes and only posted it because someone asked about pasta.

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Today I'm making a quick biriyani rice. 

First I boiled the rice with the spice mix, then chopped and fried off some veg, a bit of black is ideal with this dish. Then I've added ginger garlic paste and fried that off, then a bit (too much)of tomato. 

When the rice is done I'll just stir fry it together so it absorbs the oil and liquid. 
I don't know what this dish is actually called















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The board is dead, still the chef cooks.
Here I sous vide a pork shoulder, which helps with the otherwise dry cut. 

Having basted it at Max temperature I prepared it about six different ways, the last of which was making pork buns. 
Pork buns are not easy and I will post the recipe when I've ironed it out



You can see here that the dough in the bao didn't rise, my yeast was totally dead. But thanks to baking powder and the thin dough it was OK.
Not uncommon in China to get far less exaggerated steam buns.
The quality of the filling was notable, the use of shoulder meant far less oily muck, but that's a work in progress





 >>/911928/
Step 1 is to bring the steak to 'room temp', at least 30 minutes out of the fridge before cooking.

Patting dry is an important step to getting a good sear/crust. And if you're going to season steak with salt (which you should) don't do so until right before cooking as the salt will draw out moisture.

Some say not to add freshly-cracked black pepper as it could burn, others don't give a fuck. I'm with the latter group.

> newspaper
lol
> excess blood
It's not actually blood

Shake pan? No, you wan't it to sit and seal/sear, develop that crust. Lightly press down with a spatula for an even crust. And once it has developed that crust it will 'lift' off the pan with ease.

The general rule is to let meat rest for at least half the cooking time, whether that be steaks or a roast.

A number of pro cooks these days are saying flipping a steak only once is not ideal. But I reckon it has to do with both the thickness of the meat and power of what you're using to cook it with.



That's the most simple way, just salt and maybe pepper seasoning. No messing around with butter and herb bastings or pan sauces. Just a quick sear and a turn or two. The meat should be out of that pan within 10 minutes.

It all depends on how much effort you're willing to put into cooking. If the meat is lean then a butter baste will help improve flavour. But if you can't be bothered doing that then a knob of butter on top the steak after cooking is an option.










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