Actually no! Those do sound cool though 8O I got an aluminum pot thing, with a lid that cranks to stir so it doesn't burn. It also came with prep repaired packets of spices and shit, so I made "classic" theatre popcorn. (Also what is PITA I am a dumb) Edit: PAIN IN THE ASS I AM REALLY DUMB IT IS ONE AM. FUCK those do sound annoying to use though
I'm currently trying to make cold brew coffee. I don't have a (working) coffee grinder, so I used a mortar and pestle. It's steeping now, we'll see tomorrow if it's drinkable.
i have that kind of popcorn maker too, i like it a lot! i don't like air popped popcorn, it's so dry it sticks to the inside of my mouth and it's just super unpleasant. you end up putting scads of butter on it just to keep it from being packing peanuts. no, kettle popped is the way to go. i use olive oil, gives it a subtle flavor.
Homemade cream of chicken soup: great success! I had one of my rare bursts of kitchen ambition yesterday and roasted a beer can chicken. After I finished tearing off a chunk and eating it, I shredded all the leftover meat into tiny bits, stuck it in the fridge, and made stock from the carcass. Today I used the stock and most of the leftover meat to make this recipe. It is so good and so rich. I doubled the recipe because I had tons of stock and meat and now I have about six days worth of leftover soup. Maybe I'll make a casserole with some of it and continue the leftover chain.
The Internet said I could use self-rising flour in this cookie recipe as long as I omitted the baking powder that would otherwise have been included. The Internet was .. questionably correct.
I made this recipe, but with foil cupcake thingies instead of ramekins 'cuz ours aren't oven safe. One apple! <2tbsp of various ingredients! Hardly any work! Spoiler: pics Three tiny crisps! And pretty dang delicious, too. :D
Jesus dicks I think I just ate the most nutritious pile of sludge of my life. And it was delicious. I found this recipe looking through the "low GI, high protein" tag on the BBC Food website, because protein yes, also potential PCOS-related insulin resistance noo. And then I changed it a bit, because I don't like doing what I'm told. Spicy lentil and chickpea sludge Ingredients: 1 onion 2 sticks celery 2 carrots 1 tsp garlic purée 1 tsp hot chili powder 2...eh, 3 tsp garam masala 1 tin chickpeas 150g red lentils tin chopped tomatoes ~300ml vegetable stock [or enough to make about 700ml of liquid when mixed with the tomatoes.] seasoning brown [basmati] rice 1. Put ya rice on to cook. 2. Gently fry the chopped onion, celery, carrots and garlic in a covered pot for 10-15 mins, until they're a bit soft and brown. 3. Add the spices and lentils and cook for a couple of minutes, stirring so they don't stick. 4. Add the chickpeas and combined chopped tomatoes/stock. Bring to the boil, then cover and simmer until the lentils are tender (20 mins for me). 5. Season to taste. Eat with rice (who's been keeping the secret of brown rice from me? It's so delicious!) Put chopped coriander on top if you're fancy. Makes about 4 portions.
As someone in the exact same position - hate brussel sprouts, but mum loves them - let me share a recipe that made them more than bearable on christmas day :3 (We shredded the sprouts and chopped the dates finer than that, also we used cashews instead of walnuts, but this is the link we used as a guideline ^_^) EDIT: Also I want to contribute more to this thread but I'm an instinctive chef more than I am a precise one due to dyscalculia. Are ballpark measurements (a hefty pinch, as much as you can stand, a couple of good squeezes, etc) okay over here?
!!!! thanks i might try this because i did ot manage to conquer alien leaf balls with the recipe mentioned in that post. Might not use cashews but almonds or something but the recipe sounds really interesting!
I got a massive amount of kale this weekend, so I'm trying to make it palatable according to the Kinstugi kale recipes thread. So far, it's proving way harder than I expected, and I doubt I will purchase it again even if it's half the price of spinach and hardy as hell. Still, hoping my salad works out today. I tried tenderizing some kale with lemon juice, salt and crumbled garlic, and added carrots, tomatoes, bacon, onions, cheese and a miso egg. If nothing else, I can hopefully eat around it with the rest of the ingredients.
My method for making veg I hate taste good is to roast it with olive oil & salt. Works like a charm for cauliflower.
Does anyone here have a favourite premade seasoning? Because I have a favourite premade seasoning. Schwartz's Garlic Italian is fucking magic on everything from pasta dishes to chicken. Mal's Extra-Yummy Honey & Soy Baked Chicken Ingredients: - A deep-sided baking pan -Aformentioned magic seasoning stuff, but if not - three or four cloves of crushed garlic/a good palmful of garlic salt + whatever dried herb mix you may happen to have at hand. - Soy sauce (a lot - see below) - Honey, preferably the squeezy kind because it's easier to drizzle like that - Lemon Juice (I personally find lemons too time-consuming) - Two or three chicken quarters per person (By chicken quarters I mean the thigh and leg portions. Wings might work but they risk being overly crispy IMO) Preheat your oven to about 200°C/392F/Gas Mark 6 (or so says google. I'm the first one, myself.) While it's doing the thing, pour enough soy sauce and lemon juice into the baking pan to just about cover the bottom and therefore make a really simple in progress marinade. If you're using fresh garlic, now would be the time to put that in, as well. Stick your chicken pieces in the pan and roll them about in the soy until you can see a bit of a difference in colour, aka the soy starts to actually soak into the meat. Make sure all your chicken pieces are lying skin-side up, because we want to try and get a nice crispy skin there. Now comes the honey-drizzling! Drizzle that motherfucker until he's sticky as a toddler at playtime (I mean what). Then sprinkle on your seasoning! You can flip the chicken over so they're thoroughly herbed, but I like to try and get a real crust of deliciousness on my chicken skin. Then stick in the oven for about half an hour or so, or until skin has blackened in patches because honey carmellization, and the chicken's fluids bleed clear when you stab it to check. (Protip - I have friends who have been brought up to think that chicken is only cooked when it's dry as a politician's asshole. This is untrue! There should be juice, it just shouldn't be red. As long as it's clear you're all good ^_^) Serve hot and with a heap of napkins, because it's still sticky as hell but damn near impossible to resist tearing into. Hope that was informative enough for someone to try it themselves, because it's my favourite chicken and I want other people to share this awesomeness.
I'm personally not much of a pre-made-spice-mixes fan (i do like making my own though) but i have one i love: tunesian orange pepper. It is, in short, a goddamn delight. (and my homemade vanilla salt but i love that just on principle because of how much work that was sdfgh)
@jacktrash Jesse Jesse I'm trying your oven egg recipe :D I tried something similar the other day, but I wasn't sure of the time + I was using a toaster oven, so they came out weird. Hopefully this will work better! Edit: Holy shit, these are perfect. I'm in love.
so i made poppyseed kolaches from a sorta kit thing luka got me from the local take-and-bake stuff store (not my photo obvs, but in case you don't know what they are or just want to drool with me) the kit consisted of 12 squares of frozen dough, and a little tub of poppyseed filling. the delicious problem: even filling the kolaches super-generously, i still have half the tub of filling left. now, i guess i could go get more dough, or even make my own. but i'm sort of considering maybe branching out. i just really love poppyseeds. in pastry, in lemon cake, just in general. so! suggestion me! what should i do with half a cup of semi-sweet poppyseed pastry filling?
