This week, we picked up sushi rice and nori sheets. I'm really interested in learning how to make maki rolls, onigiri and onigirazu, but I need to figure out flavor combinations that are things my fiance would also like. While theoretically, I could just make it all fish-based and not worry, I generally dislike preparing and eating meals meant for one person and I know he at least likes shrimp tempura and sweet potato maki. I'm thinking making modified onigiri with fried shrimp in the center and a little bit of katsu sauce or soy sauce for dipping, and shrimp and avocado and cucumber maki? Or attempting to make a BLT onigarazu, but I'm not sure how well a rice and seaweed sandwich cake will hold up to raw tomato slices. The bacon and lettuce would be a good crunch, but I'm better off replacing it with omelets (as one website recommended). Does anyone have any experience with this kind of food prep? I have the mat and the rice and nori are remaining sealed until I get the veg I want to use for this. There's currently three types of mushrooms, bean sprouts, kabocha squash, cabbage, tomatoes, radishes, onions, shallots, potatoes, eggs, frozen shrimp and miso paste if I want to make something this week, and Tom is going to pick up chicken and ground beef. I doubt he'll want to get cucumbers, avocados or sweet potatoes until we get through most of the veg though.
i made pies for the second time ever and i am so pleased beef mince, potato, onion, worchestershire sauce, chicken-stock (ran outta beef), and then cheese layered on top of the meat mixture before i put the pies in the oven
Spoiler: I maaaaade... egg mushrooms! the mushrooms were bitter and I don't know why?? but the eggs were delicious
@blue omg those look so nice... shame about the bitterness! i did a quick google and apparently if you heat mushrooms up too hot too fast they can go bitter? maybe cook them at a lower heat next time (i might have to try it out myself, i love mushrooms and eggs for breakfast....
dinner tonight: steak baby red potatoes corn on the cob cucumber-tomato salad w/feta ginger pink lemonade
Getting super psyched to cook dinner tonight! We're celebrating our first month on our own as a family away from the Hell Roommate Situation, and I'm making braised pork chops with fresh tomato soup. Not counting prep work, it's 3+ hours of labor, so I don't do this very often, but it's sooooooo delicious. I'll be posting pics later and/or as I go.
It's burger season in the northern hemisphere, so have my favorite burger recipe! 2 lbs ground beef 1 egg 1 tablespoon yellow mustard 1 tablespoon worstershire sauce 1 teaspoon garlic powder 1 teaspoon onion powder Generous shake smoked paprika Salt and pepper Let meat sit out of fridge for 20-30 minutes. Preheat grill or skillet (medium high heat). Add all ingredients to large bowl. Mix by hand or with a wooden spoon. Take large handful of meat and gently shape into thick patties. Add to grill or skillet. Cook 6-8 minutes a side on stove. I don't have a grill so I don't know how long you cook it on that. Remove from heat and top with cheese - a sharp cheddar works best imo. Let sit a few minutes. Serve. I get 8 burgers out of this.
It was so exhausting but so worth it. Pictures below! Spoiler: bc I have too much fun photo-documenting You know it's serious cooking when I break out the bunny apron! (Also, possibly, that I might be cooking rabbit. I maaaay have a sick sense of humor in that regard.) Workspace, along with all the prepped veggies @Anomal(eee) lovingly did for me. Preliminary frying work Finished stack of fried pork chops. This isn't even my final form! Onions and garlic, cooked half to death in the chop drippings. This recipe is super efficient, reusing things and accounting for the unique properties of ingredients to perform cooking functions necessary for the final dish. Part of what makes it fun to cook for me, TBH - my sperg brain is delighted by the interconnectedness of it all. Wine for the food, wine for the cook. Early stages of soup! Onions, garlic, tomato, oregano, basil, wine, sugar, salt, and pepper. After the soup ingredients have had some time to get acquainted, you add the pork chops straight back in, turn the heat on low, and let magic happen (with intermittent basting) for several hours. I'm not totally familiar with my new stove yet, so I slightly overdid it - instead of fancy chops and side dishes of soup, we ended up with falling-off-the-bone pork-tomato stew. Which is still unbelievably delicious, and better suited to eating from a bowl with a big slice of @asynch 's fresh-baked bread regardless.
My favorite summer beverage recipe is really easy: put frozen fruit in a blender, add enough Sprite that it reaches the top of the fruit, blend. It's basically a fizzy, slightly healthier, much more delicious slushie, and the single most refreshing thing I know of for hot days. I like to use frozen strawberries with peaches or mango if I have them. You could also try this with other sodas; I've only used Sprite but I bet any fruity soda (or maybe even carbonated water) would work.
i got together a leg of lamb roast dinner as well as a homemade baked cheesecake for my dad's birthday (with a fair amount of help received from a friend and my aunt). after either missing or skipping my dad's birthday for the last handful of years because of mental health issues, i'm so pleased i managed to pull this off for him. absolutely exhausted- but at least i got loads of leftovers and don't have to do the dishes :P
Quotableraven's perfect scrambled eggs: Ingredients: 4 large eggs 1 tsbp sour cream 1/4 cup parmesan 2 tbsp water salt and pepper to taste 1 tbsp butter Instructions: dump everything but the butter into a bowl, whisk until everything is mixed thoroughly preheat a nonstick frying pan over medium high heat, until the butter is just starting to brown. Add the egg mixture to the pan, and mix constantly until the eggs have finished cooking - about 5 minutes, or until they've just barely started to brown. serve with some cheese on top.
Loco Moco is surprisingly low-spoons until the very end, from what I noticed. It's preparing a little more than two cups of rice, fry up some burger patties with onions, and use the meat and onion run-off to make some gravy. It's only the gravy itself (pre-fried onions + mushrooms + Worcestershire sauce + beef stock + corn starch and water mixture, leave to boil for a few minutes to thicken up, and add salt and pepper to taste) that needs much work. Top with a fried egg and you've got a pretty hardy meal, even if it's a super meaty one.
intending to make some sort of pseudo-cheseburger, i sautee'd some onion slices, sliced deli beef, some red pepper, using margarine because i don't have butter and i didn't feel like using actual proper canola oil. then when it was reasonably sautee'd, i sort of pushed it towards the centre of the pan and put a cheddar slice on it. melted that some, then slid the whole pseudo-patty onto a naan bread that i'd microwaved so it was warm/pliable, then put some dijon mustard and ketchup on it. folded it into a great and terrible burg/taco/wrap, put it back in the pan for a little bit towarm up the naan, and it turned out to be surprisingly good?? because i like pickles on my cheeseburgs i would have liked to have, idk a pickle spear or something in there for sourness, but yeah, an alright sort of burgwich
@WithAnH I just made your pasta recipe from the first page and it was sooo gooood. I had to forgo the olive oil though because I forgot it while I was out, but it was still super delicious! And I bought enough supplies to make it a lot. Thank you for sharing!
(this is a draft post, if it ends up posted like this i will facepalm and edit accordingly lol) eta: no im leaving this in because the post was good to go... except for the bit that says its not done. /edit i made low-effort peanut noodles, this time with buckwheat soba. only my second time using the soba, and i managed not to overcook it this time! it was v savoury and nice altho i'm out of chives/green onions, which add good extra colour/flavour/texture. i dont recall if ive posted the recipe already but i'll edit in a link if anyone wants it.
alrighto :3 originally found it at: http://www.favfamilyrecipes.com/two-minute-thai-peanut-noodles.html (clearly there is a way to turn words into a link instead of just displaying the URL but idk how to do it lol) she says to put the sauce on the noodles while theyre in the pot, but i just put the noodles on top of the sauce in the bowl im gonna eat it from. bowl = less space to stir and make sure the noodles get all sauce-covered, but generates only one peanut-sauce-covered dish to wash. eta: also instead of adding chopped peanuts i just use crunchy peanut butter since its already full of lil peanut bits. would probably be a bit too texturally monotonous for my tastes if i used regular PB. all a matter of preference tho!
ooo, i use basically the same burger recipe but with half & half ground beef & ground lamb, plus adding a cup of panko bread crumbs. i've never added paprika though, i'll have to try it! a piece of advice my dad gave me for shaping burgers: make a dent in the middle on both sides. i forget the reasoning, but i think it helps with cooking it evenly? i'll have to ask when i next get the chance. also, i come bearing topping suggestions for burgers too. put some avocado & thousand island dressing on your burger! it tastes super good, & goes with whatever else you wanna put on. boop: honestly i'm just proud of this burger
