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Re: How much cooking do you do? [also recipes]

2021-03-26T05:03:16-06:00

Just gonna give this topic an almighty bump.

My favourite recipe is Chili Con Carne. It's easy to make!

Red Kidney beans
Beef mince
Chili con carne packet
Jar of Salsa
Onion
Tin of tomatoes

Fry onions, brown the mince then shove it all into a crockpot, I usually do 4 hours. Serves about 3-4. It also retains its flavour even after microwaving, sometimes it's better.

Statistics: Posted by Rory — March 26th, 2021, 5:03 am

Re: How much cooking do you do? [also recipes]

2016-07-28T17:27:03-06:00

My girlfriend and I seem to have a silent agreement about cooking. Whoever gets home first starts dinner, as long as we both know what we want.

I don't cook a tremendous variety of food, myself. Chicken and rice, crock pot for roast & potatoes or a portion of a rack of ribs, baking chicken, burgers and hot dogs... Enough to have something new every day without relying too much on frozen pre-cooked foods or fast food. It could be a once-a-week thing and still not be necessary, which I'm thankful for.

Being from the South, eventually I'll have to learn to operate a fryer. Not that I imagine myself frying much (aside from perhaps sauger, if I ever get good at catching them), but good homemade fried chicken seems to be much much much better than anything from a restaurant, so if I could learn to do it right...

Statistics: Posted by Kikori — July 28th, 2016, 5:27 pm

How much cooking do you do? [also recipes]

2016-07-27T01:17:36-06:00

During my brief stint in the army I taught myself a few dishes, the one I got the best at was blackened salmon. This is in part because I tend to buy lower price per ounce, and for salmon, usually that's a large large bag with like 10ish of them in it.

I also learned a neat trick the fish market in seattle uses adding brown sugar to brine it.

First, thaw them in the little sealed packs (or use fresh)
then when they're thawed make a brine out of
a lot of salt
about the same amount of brown sugar
lemon juice 1-2tsp?
garlic.... some?
... no I don't ever track how much...

Leave it in the fridge for about an hour or so in that to let it soak in.

Heat a pan until butter will bubble in it... also you'll need about a half stick of butter. Butter. Not that commie margerine heart insulator stuff.

For seasoning
Galic powder
old bay
sea salt
liquid smoke
add that all to the side you're going to fry first then put worchestershire sauce on it

Add more butter to the pan put the seasoned side down. While it cooks, season the other side.

Add more butter if it starts drying out.
I also tend to add a little worchestershire to it too.

Lately I've been moving to cast iron cookware too. Seems any time I like a new kind of cookware they find out there's weird chemicals or base metals or something wrong with it. That's why I got that lodge pan. Cast iron's always been good, it's heavy though, but eh... I'll have somebody else move that box when I change places.

Statistics: Posted by Znath — July 27th, 2016, 1:17 am