By FreezePeach Go To PostBeing currently unemployed it serves as a decent enough meal for the day and saves me a ton of money. May not be healthy but as long as you dont gorge yourself on the shit its fine.Everything in moderation. Now put some sriracha in there and it’s a healthy treat.
By Freewheelin Go To PostElsk only eats mangoes so what does he know about beefeat my mango poop dean
By RobNBanks Go To PostFinally had some the other day. Had like 1300mg of sodium so I probably lost a year of my life but it did taste goodI like fries don't judge.
Who tf is trying to eat 36 potatoes a day.
By Hazzaku Go To PostMicrowave lasagne and rice is my ultimate struggle meal. Runner up is doritos and rice.Doritos and rice is about as rock bottom as it gets.
How do you make it?
Rotisserie chickens are cheaper than buying a whole raw carcass, come in a variety of flavors, don't require any cooking skills, and only minimal effort to make into further meals. My local stores carry them for $5-$8. Carve and debone the typical cuts (breasts, thighs, wings and legs), then boil the skin (tasty on its own, but contributes greatly to a good broth), bones, and scraps, with bay leaf and any kinds of spices you enjoy, in a quart of water for 15-minutes. Drain the broth and cook it down to 3 cups or less, to your taste. I go to about 2.5 cups and my broth is chicken Jell-O when it's cool, but it's very rich and flavorful as a base. Almost any meat pairs well in a chicken broth, as do vegetables, pasta, rice, ramen, etc. I make a bowl or two of some type of soup and then pour the remaining broth into ice cube trays and freeze them for future meals. A cube will also add flavor to sauces. When the scraps are cool enough, pick through the carcass and you'll find a lot of meat that is typically overlooked along the back and neck and ribs. Add this to soups, rice, sauces, etc. There will also be plenty left that you won't want to eat, but a pet will love.
One meal I make is to sauté a vegetable, then put the chicken and spices in the pan. Simple, one-pan meal, with green beans, or potatoes, broccoli, corn, etc. Recently I put the meat in without enough grease in the pan (skimmed fat from the broth or bacon grease are flavorful and last a long time in the fridge) and the meat stuck to the pan. I tried stirring, but that just made it worse. The meat was threatening to burn so I just spooned what I could into a bowl. I scraped up the crispy bits and added them to the top of the dish. Now this nearly-disastrous version is my wife's favorite meal and asks for it constantly.
One meal I make is to sauté a vegetable, then put the chicken and spices in the pan. Simple, one-pan meal, with green beans, or potatoes, broccoli, corn, etc. Recently I put the meat in without enough grease in the pan (skimmed fat from the broth or bacon grease are flavorful and last a long time in the fridge) and the meat stuck to the pan. I tried stirring, but that just made it worse. The meat was threatening to burn so I just spooned what I could into a bowl. I scraped up the crispy bits and added them to the top of the dish. Now this nearly-disastrous version is my wife's favorite meal and asks for it constantly.
Definitely let it cool first. Then you can skim the fat if you want, though I like to keep a little in each cube. The soup's the easy part, you can see I screwed up on the actual meal, even if it was ultimately and deliciously salvageable. Now it's a pain-in-the-ass meal I have to almost-burn, which requires far more concentration.
There's a severe lack of photos in here...
But wow, that's impressive, adamsappel.
I probably eat out too much for my own good and should probably learn how to cook better.
But wow, that's impressive, adamsappel.
I probably eat out too much for my own good and should probably learn how to cook better.
Cup noodles are kind of expensive here in Brazil. I would sadly eat them every day if that wasn't the case.
Man, food in this country got so expensive the last couple of years, we used to say "at least the food is cheap". Not anymore.
Man, food in this country got so expensive the last couple of years, we used to say "at least the food is cheap". Not anymore.
By TheMikado Go To PostI don't know exactly what this is:
:v (this poster was the first thing that came to mind)
By blackace Go To PostDoritos and rice is about as rock bottom as it gets.I use cottage cheese as a dip for doritos.
Like salsa. Chunky dairy salsa.
It's good try it trust me you can trust me.
my shit food is toast. yeah. toast with butter. i am boring.
i really enjoy this thread title. it’s so earnest
i really enjoy this thread title. it’s so earnest
By Supha_Volt Go To PostProbably a pan fried Bologna sandwich with BBQ sauce on it. I was a kid with bad tastethat sounds delicious
Easy Mac and BBQ sauce is definitely my shit food. Super easy and loaded with sodium and carbs, but sometimes it's just so good to have after a long day at work.
By Elchele Go To Postthat sounds deliciousI remember it being good but I haven't tried to see if it still holds up lol I think it just tasted like BBQ sauce and bread
By SchuckyDucky Go To PostEasy Mac and BBQ sauce is definitely my shit food. Super easy and loaded with sodium and carbs, but sometimes it's just so good to have after a long day at work.When I'm at work and broke af I'll make some Easy Mac or similar product and toss some BBQ or Buffalo Vienna sausages in it
By adamsappel Go To PostRotisserie chickens are cheaper than buying a whole raw carcass, come in a variety of flavors, don't require any cooking skills, and only minimal effort to make into further meals. My local stores carry them for $5-$8. Carve and debone the typical cuts (breasts, thighs, wings and legs), then boil the skin (tasty on its own, but contributes greatly to a good broth), bones, and scraps, with bay leaf and any kinds of spices you enjoy, in a quart of water for 15-minutes. Drain the broth and cook it down to 3 cups or less, to your taste. I go to about 2.5 cups and my broth is chicken Jell-O when it's cool, but it's very rich and flavorful as a base. Almost any meat pairs well in a chicken broth, as do vegetables, pasta, rice, ramen, etc. I make a bowl or two of some type of soup and then pour the remaining broth into ice cube trays and freeze them for future meals. A cube will also add flavor to sauces. When the scraps are cool enough, pick through the carcass and you'll find a lot of meat that is typically overlooked along the back and neck and ribs. Add this to soups, rice, sauces, etc. There will also be plenty left that you won't want to eat, but a pet will love.
One meal I make is to sauté a vegetable, then put the chicken and spices in the pan. Simple, one-pan meal, with green beans, or potatoes, broccoli, corn, etc. Recently I put the meat in without enough grease in the pan (skimmed fat from the broth or bacon grease are flavorful and last a long time in the fridge) and the meat stuck to the pan. I tried stirring, but that just made it worse. The meat was threatening to burn so I just spooned what I could into a bowl. I scraped up the crispy bits and added them to the top of the dish. Now this nearly-disastrous version is my wife's favorite meal and asks for it constantly.
PSY ... listen to this man.
By SchuckyDucky Go To PostEasy Mac and BBQ sauce is definitely my shit food. Super easy and loaded with sodium and carbs, but sometimes it's just so good to have after a long day at work.Yesssssssssssss
I get this stuff for work maybe some velvetta mac and cheese bowls along with a pineapple fruit cup or something sweet to get through the shift. Its about $1.00-2.00 for each item. I spend about 20 bucks and have enough work food for the month.
By Hazzaku Go To PostMicrowave lasagne and rice is my ultimate struggle meal. Runner up is doritos and rice.Ok tell me how does this work
By blackace Go To Postsomeone in here would probably burn the ice trayno joke i had a roommate once that managed to somehow catch something on fire inside a running dishwasher
(a wooden spoon had slipped down to the heating element)
By adamsappel Go To PostRotisserie chickens are cheaper than buying a whole raw carcass, come in a variety of flavors, don't require any cooking skills, and only minimal effort to make into further meals. My local stores carry them for $5-$8. Carve and debone the typical cuts (breasts, thighs, wings and legs), then boil the skin (tasty on its own, but contributes greatly to a good broth), bones, and scraps, with bay leaf and any kinds of spices you enjoy, in a quart of water for 15-minutes. Drain the broth and cook it down to 3 cups or less, to your taste. I go to about 2.5 cups and my broth is chicken Jell-O when it's cool, but it's very rich and flavorful as a base. Almost any meat pairs well in a chicken broth, as do vegetables, pasta, rice, ramen, etc. I make a bowl or two of some type of soup and then pour the remaining broth into ice cube trays and freeze them for future meals. A cube will also add flavor to sauces. When the scraps are cool enough, pick through the carcass and you'll find a lot of meat that is typically overlooked along the back and neck and ribs. Add this to soups, rice, sauces, etc. There will also be plenty left that you won't want to eat, but a pet will love.
One meal I make is to sauté a vegetable, then put the chicken and spices in the pan. Simple, one-pan meal, with green beans, or potatoes, broccoli, corn, etc. Recently I put the meat in without enough grease in the pan (skimmed fat from the broth or bacon grease are flavorful and last a long time in the fridge) and the meat stuck to the pan. I tried stirring, but that just made it worse. The meat was threatening to burn so I just spooned what I could into a bowl. I scraped up the crispy bits and added them to the top of the dish. Now this nearly-disastrous version is my wife's favorite meal and asks for it constantly.
Is it wrong I want to donate $20 to Psy to follow these instructions with a step by step photo narrative over the week of cooking?
I think not.
By Baconsaurus Go To PostOk tell me how does this work
.
By Ozzy Onya A2Z Go To PostIs it wrong I want to donate $20 to Psy to follow these instructions with a step by step photo narrative over the week of cooking?
I think not.
Think of the spatulas, man
Tonight I cut up a bunch of potatoes and fried them in olive oil and butter then salted them and covered them in ketchup.
It's all part of my master plan to die before the age of 30.
It's all part of my master plan to die before the age of 30.
By ClownsAreATen Go To PostTonight I cut up a bunch of potatoes and fried them in olive oil and butter then salted them and covered them in ketchup.Pops always said you had to have goals
It's all part of my master plan to die before the age of 30.
By adamsappel Go To PostRotisserie chickens are cheaper than buying a whole raw carcass, come in a variety of flavors, don't require any cooking skills, and only minimal effort to make into further meals. My local stores carry them for $5-$8. Carve and debone the typical cuts (breasts, thighs, wings and legs), then boil the skin (tasty on its own, but contributes greatly to a good broth), bones, and scraps, with bay leaf and any kinds of spices you enjoy, in a quart of water for 15-minutes. Drain the broth and cook it down to 3 cups or less, to your taste. I go to about 2.5 cups and my broth is chicken Jell-O when it's cool, but it's very rich and flavorful as a base. Almost any meat pairs well in a chicken broth, as do vegetables, pasta, rice, ramen, etc. I make a bowl or two of some type of soup and then pour the remaining broth into ice cube trays and freeze them for future meals. A cube will also add flavor to sauces. When the scraps are cool enough, pick through the carcass and you'll find a lot of meat that is typically overlooked along the back and neck and ribs. Add this to soups, rice, sauces, etc. There will also be plenty left that you won't want to eat, but a pet will love.Just FYI, when things stick to the pan its because they aren't hot enough. With stuff like fish or chicken skin, the pan will temporarily fuse with the skin, and if you move them too early then it will stick. When cooking such items, you should not fuss and leave them longer than you think; once they are hot enough they will slide off the pan with ease.
One meal I make is to sauté a vegetable, then put the chicken and spices in the pan. Simple, one-pan meal, with green beans, or potatoes, broccoli, corn, etc. Recently I put the meat in without enough grease in the pan (skimmed fat from the broth or bacon grease are flavorful and last a long time in the fridge) and the meat stuck to the pan. I tried stirring, but that just made it worse. The meat was threatening to burn so I just spooned what I could into a bowl. I scraped up the crispy bits and added them to the top of the dish. Now this nearly-disastrous version is my wife's favorite meal and asks for it constantly.
By Script Kiddies LLC Go To PostI gotta say, all you eggs and ketchup/hot sauce people are some nasty bastards.LMAO agreed.
Like, someone fucked up your tastebuds to the point you should file disability.
We don't have a single bottle of hot sauce in our household.
There's this thing called red chili powder, and what you do is sprinkle it into the bowl you're scrambling the egg, and then just spinkle some more in after you're done scrambling it.
Then you add whatever other ingredients you would into an omelette, like your green onion chives or whatever, and serve your omelette with some tortillas and fajita strips and a dollop of sour cream and yo it's game over.
Last year I tried to make banana ghosts to get into the Halloween spirit
i think i nailed it idk
Gonna try again and see how it goes.
i think i nailed it idk
Gonna try again and see how it goes.
By The SPP Go To PostLast year I tried to make banana ghosts to get into the Halloween spirit
i think i nailed it idk
Gonna try again and see how it goes.
Ehh......
By The SPP Go To Posti think i nailed it idk
.
I mean ... I would eat em.
When high I think the real question is: What doesn't taste good? My go to meal when high is a Chinese takeaway, that "shit" taste like some michelin star quality food.
By Nerfgun Go To Postmy shit food is toast. yeah. toast with butter. i am boring.Pretty sure this thread was made in response to some fine dining thread so it made the thread title even better
i really enjoy this thread title. it’s so earnest
By ClownsAreATen Go To PostDoes the thread title mean "Fuck, you gotta eat" or "Fuck you, gotta eat"?oh shit lmao. updated.
By sohois Go To PostJust FYI, when things stick to the pan its because they aren't hot enough. With stuff like fish or chicken skin, the pan will temporarily fuse with the skin, and if you move them too early then it will stick. When cooking such items, you should not fuss and leave them longer than you think; once they are hot enough they will slide off the pan with ease.Yeah, I used to panic when cooking polenta slices, as they would stick early; I learned to just wait it out and then I could flip them. The chicken dish is now required to stick, though. I had to make it again tonight!
By Yerba Sutra Go To Postwhen I'm not eating Chef Boyardee right out of the canI THOUGHT I WAS ALONE! My friends have been making fun of me for years for doing this! But it’s so much easier! Who has time to scoop it out into a bowl and microwave it?
By Fawfulator Go To PostI THOUGHT I WAS ALONE! My friends have been making fun of me for years for doing this! But it’s so much easier! Who has time to scoop it out into a bowl and microwave it?I sure don't! Just drop 80¢ and scarf that shit down yo ain't gonna taste any better heated up
Nope!
Currently making some ramen. My standard recipe is boiling some water with a 98¢ can of chicken dumped in, adding the noodles (I get a 12-pack for about $2), then draining most of the water and cracking two eggs in right before the noodles are cooked enough. Let the eggs steam on top of the noodles until the whites are solid. Add some cheese, soy sauce, Huy Fong chili garlic sauce, and a diced green onion. Breakfast!
Currently making some ramen. My standard recipe is boiling some water with a 98¢ can of chicken dumped in, adding the noodles (I get a 12-pack for about $2), then draining most of the water and cracking two eggs in right before the noodles are cooked enough. Let the eggs steam on top of the noodles until the whites are solid. Add some cheese, soy sauce, Huy Fong chili garlic sauce, and a diced green onion. Breakfast!
I didn’t even know people microwaved chef Boyardee let alone people that think even that is too much of an inconvenience
By adamsappel Go To PostRotisserie chickens are cheaper than buying a whole raw carcass, come in a variety of flavors, don't require any cooking skills, and only minimal effort to make into further meals. My local stores carry them for $5-$8. Carve and debone the typical cuts (breasts, thighs, wings and legs), then boil the skin (tasty on its own, but contributes greatly to a good broth), bones, and scraps, with bay leaf and any kinds of spices you enjoy, in a quart of water for 15-minutes. Drain the broth and cook it down to 3 cups or less, to your taste. I go to about 2.5 cups and my broth is chicken Jell-O when it's cool, but it's very rich and flavorful as a base…
If you have an Instant Pot, it's great for making stock out of a rotisserie chicken carcass. Throw in the bones, skin, etc with some aromatic veggies and seasonings, fill with water, and then run the IP for 60-90 minutes. Comes out great with minimal fuss.