/qa/ - Questions & Answers

>>123536
Finally, starting to look the part with:
2 eggs
60g oats
30g protein powder
1 nanner
100g milk
16g butter
The middle gets a little burnt before it's ready to be flipped though. Doesn't really affect the taste much. Also, tastes a lot better than >>123568

Real waffles with cocoa and whole wheat flour

First two videos didn't work in water or firefox, but the last three do.
Cat makes very cute sounds. I suck at using those waffle maker things. I once used one in a hotel that had plastic cups next to it and you picked out a flavor and filled it to the line in the cup. REALLY handy.
...
I think I want to buy a waffle maker. Do any of them work having fruit in the batter? I think I remember that being an issue. Oh, and cleaning waffle makers is awful.

>>123758
*runs away*

feeling positive about my broth. sipped it and it's mild and perfectly balanced between the meat (pork and some beef) and the vegetables... and i made two litres of the stuff ^_^
some I'll use for deglazing the tray after an oven roast, some I'll use for cooking rice in, some I'll use as soup just need to decide what soups to make out of it

>>123810
When you said you made it, does that mean with bones and the like?

I made hoover stew. In fact I made way too much of it and now I have a ton of leftovers.

I repeatedly got complaints the way I cook noodles is wrong because I don't use a colander to drain the water. But I don't care much since I'm the main consumer of the food I cook.

>>124305
You're supposed to soak noodles before frying, not boil them.

Roasted aubergine puree is great. It's good in salad spreads for that smoky flavour or on bread just as is.

Was in the mood for pasta today so I made carbonara with ham and spinach.

Was also in the mood for pasta today, but no one made carbonara with ham and spinach for me.

I have leftovers.

>>124786
Spinach hair maids are good too.

"Made" some beef tostadas which is just premade corn tortilla thing with some ground beef on top. I mixed a can of tomato sauce wih the beef. The sauce is salty so I'll have to get a different brand next time.
I'm testing to see if I could eat this often or not since it's cheap and easy to create in bulk. I think I can, but I'll try making refried beans and use chicken breasts instead. Well, I actually hate preparing chicken. The de-tendon-ing thing is so annoying and I can never do it efficiently or fast. And yes, I absolutely HATE coming across the tendon when chewing so it has to go. It would be the perfect meat if I didn't have to reach into the meat and tear out that thing.
I got sidetracked, but yeah tostadas seem pretty nice to break up the monotony of bread and rice.

Got a cheesy haggis shepherd's pie in the oven. I flavoured the haggis (or lung mash as we call it) with barbecue sauce and added spinach to it. No idea if it's going to work but we'll see.

made pasta using 100% italian DOP/IGP certified ingredients
take that, food police!

>>127233
With 100% authentic swedish köttbullar too? That's twice the authenticity of a normal spaghetti dinner!!

>>129513
Are you using pre-cooked shrimp or raw shrimp? If the former then you only need to cook them for a few minutes.

>>129515
You can tell if they're raw or not by looking at the colour.

made amazake from rice and koji
incubation with rice cooker keep warm water bath 12 hours
it's very tasty for such simple ingredients

My deep dish pizza didn't turn out nearly as cheesy as I had hoped.

>>130276
I see.

I cried while cutting onions today.

>>131293
Isn't that made by simmering a whole raw chicken in water with some salt and vegetables? Sounds simple enough.

Is omurice actually that good? Or rather, isn't it just an omelette with the addition of undetectable rice?

>>131396
Can't say I'm aware of any. I think you just add dill and uhh... maybe some other herbs? Salt probably? Uhh... yeah. Oh, and vinegar of course.

My okonomiyaki turned out pretty good this time. I guess the trick is to use enough oil so that it gets properly crispy on the outside.

Made another jar of apple butter. I don't know why they call it apple butter when it's more like an apple jam. One day I'd like to experiment to see which apples I like the most for this, but as it is I just use Honey Crisp because those are the apples I like to eat the most raw. Well, I think I'd prefer McIntosh apples but for some reason those aren't really around any more.
You just take a bunch of apples, peel them, and throw them in a slow cooker with some spices like nutmeg and cinnamon, then blend it. It's good stuff.

>>132364
>think I'd prefer McIntosh apples but for some reason those aren't really around any more.

All sorts of Apples that used to be cultivated have disappeared; hidden in some patch of woods on an old property as a few trees.

Cooked some golden beets from garden >>132596(Cross). I just put them in pressure cooker with water and it's uhh... basically like a better version of steaming or something. They're okay, I guess. Maybe I'll try them with ketchup later instead of salt and butter.
They're more interesting to look at than to eat.

Made a pretty good cabbage soup with sossidge.
- Roux
- Water
- Cabbage
- Onion
- Garlic
- Smoked sausage
- Bay leaves
- Boullion cubes
- Maggi sauce
- Fish sauce
- Black pepper
- Chilli powder

Dead simple NEET dinner.

Made some quinoa and peas and chicken again, which isn't amazing, but this time I used canned chicken. I've been very paranoid over canned chicken, but I guess it's been around long enough that it's safe. It was already cooked and in a liquidy broth with some solidified fat blobs in it.
The chicken was a little pink, which I don't trust, so I saute'd it a little bit after shredding it to make it white.
I've been running out of freezer space so maybe canned chicken is a way around this. Seems decent enough, but I'm sure this isn't as efficient as other methods of buying chicken, but I don't like venturing into the outside world so long term storage is good.

>>132776
How do you mess up a roux? It's just fat and flour stirred together.

L A M B S E A S O O O O O O O O O N

L A M B C U R R Y

LEGENDARY JAPANESE CURRY???

>>133210
Yeah Japanese curry.

>>133211
WOW! The stuff that impresses every time traveler, isekai villager and extraterrestrial as the culmination of humanity's achievements!

>>134065
Personally, I hit against the counter/sink like a normal egg to be cracked and then take it off bit by bit starting from there. It's simple and reliable, although I'm not sure that's what you mean by easy.

>>134065
Did you do the hot and cold thing? Right after you remove them from the boiling water you put them in an ice bath. I don't know the science behind it, but it makes it easier to separate.

I made a cottage pie with haggis and fried onion and cabbage the other day. The sweetness from the caramelised cabbage and onion goes really well with the saltiness from the haggis.

Made some beef stew with carrots, peas, potatoes and celery. Some of it I grew myself!
The interesting thing I've noticed is that carrots and celery have a much stronger taste when they're fresh from the garden, so I think I need to adjust them downward when they're in low-ingredient recipes (not including stews). Maybe I'm just overly sensitive to vegetables, though, since I tend to hate them when they're not masked inside something like a stew. I wish I didn't hate them, but I do.
Anyway, stews have lots of sauce/flavors so it's fine, but a few weeks ago when I just made quinoa with carrots and peas with some chicken stock absorbed by the quinoa the carrots were way too strong in flavor. It was like carrot salad or something.

>>134879
yum yum

>>134882
mmmm cauliflower

>>134092
>I'm bringing the water to a boil with the eggs inside
Doing that gives the shell plenty of time to stick itself to the egg. To avoid cracking while boiling and eggshell peeling hell you need to put room temperature eggs straight into boiling water, continue boiling them for 5- 8 minutes and then cool them off in cold/ice water.

Argh. The spaghetti sauce I used to love seems to have changed its recipe. It's now so plain, like it's just tomato sauce with a tiny bit of flavor from what must be a greatly reduced amount of basil and garlic and the other stuff.
The only reason I occasionally visit a ridiculously expensive hipster grocery store with absurd prices was for this sauce and now it sucks. It's one of those places where you take the expected price of something and increase it by 30-100%, so I don't think I'll be heading back there again.

I should learn how to cook a turkey one of these days, but it's a lot of food so it doesn't much sense for me to do it without a big freezer and it's probably not very good after freezing. Maybe I should get one of those "mini" ones which is just one of the breasts or something and try it for Christmas.

>>135520
You don't have to keep the turkey whole. One of the best ways to use turkey after the fact is to shred it and bag it for later dishes. You can put it in salad or soups and it'll be gone before you know it.

I was looking around the internet at instant pot (pressure cooker) recipes and found this article. I wanted to say it's AI, but it's from 2018? I guess it's some reckless copy-pasting? It makes me suspicious, but I do like these mom blog sites to look for recipes since they're simple and cheap. Strange...

https://www.mykitchenlove.com/best-bbq-pulled-pork-instant-pot-slow-cooker/
>This is the BEST BBQ Pulled Pork – Instant Pot and Slow Cooker Instructions.
>I always make this BEST BBQ Pulled Pork – Instant Pot and Slow Cooker Instructions for company...
>After playing around with the recipe for about 2 years now, I feel pretty confident that this is the BEST BBQ Pulled Pork – Instant Pot and Slow Cooker Instructions that you’ll find.

I made rumbledethumps today. It was pretty good. It's basically just fried cabbage and mashed potatoes baked in the oven.

Made a giant bowl of granola to last another couple weeks again. This time I used about 60% as much honey and maple syrup and I can really tell. I never measured it, but I have a feeling for it. I also added more nuts this time: walnuts, cashews and pecans. I wanted to add almonds but I need to get something to chop them up. Do people use a mortar or something? I don't want to turn them into tiny things that will lodge in my throat, but pea-sized things. Granola, nuts, and raisins, raisins, cranberries, peach. Good stuff, but I need to expand. I want to get some flax seed and other boring nutritious stuff I can hide in it.
Anyway, granola is good. When you assemble your own it's like 25% of the price of the "premade" stuff. It's amazing that there's so much of a premium when it's just throwing stuff together in a bowl and crisping them in an air fryer/oven if desired. Good lazy food.

Vanilla ice cream and microwaved banana makes for a pretty good dessert.

Made some easy bacon muffins

All you need is bacon, eggs, some cheese, and an oven set to 400

How can garlic taste so good when you're eating it but then as soon as you're done eating the lingering taste in the mouth is awful?
I made some chicken alfredo with it and I kind of wish I didn't use any of it.

>>137989
Was the garlic undercooked? That's how I get that lingering garlic taste.

I gamed so hard I burnt my lasagne.

MUTTON CURRY TIME

First time eating beef stew after it was frozen for a bit. It's, uh.. huh. It's not as flavorful, but the texture isn't as bad as I thought it would be. The main issue is the the water seemed to separate from the other ingredients in the broth so it's like stew chunks in water. Edible.
I'd do it again.