Cooking | Fire and Steel and Olive Oil

roast beef might be low tier. Bought a marble rye(shout out seinfeld), not really tasting any difference from regular rye tbh.

Deli Meat leaderboards
1. Jerk Turkey
2. Hard Salami
3. Corned Beef
4. Pastrami
5. Roast Beef.

Cheese leaderboard
1. Chipotle Gouda
2. Provolone
3. Swiss

Bread Leaderboard
1. Hard Dough Bread
2. Rye/Marble Rye
3. Sourdough.

I saw Mountain Bread but I wasn't sure if ti was the same as the Farmer's Bread Penny was raving about. Next time I go to ALDI I'll see if they have the sunflower seed bread but even if they do, my expectations are low.

By /sy Go To Postroast beef might be low tier. Bought a marble rye(shout out seinfeld), not really tasting any difference from regular rye tbh.

Deli Meat leaderboards
1. Jerk Turkey
2. Hard Salami
3. Corned Beef
4. Pastrami
5. Roast Beef.

Cheese leaderboard
1. Chipotle Gouda
2. Provolone
3. Swiss

Bread Leaderboard
1. Hard Dough Bread
2. Rye/Marble Rye
3. Sourdough.

I saw Mountain Bread but I wasn't sure if ti was the same as the Farmer's Bread Penny was raving about. Next time I go to ALDI I'll see if they have the sunflower seed bread but even if they do, my expectations are low.

It's pre-package bread, that's always something were you have to lower your expectations. Same goes for a supermarket having their own ovens, unless we're talking about a proper bakery having their own shop within a supermarket (not those cheap brands).

Anyway, as I said sunflower seed bread is great, even though the aldi one isn't even among the really good ones from the pre-packaged variants.
But what are the alternatives when the majority of stuff you've got in Murica is white bread?

Deli Meats:

Prociutto Di Parma
Salami / Sopressata
Spanish Jamon
Spicy Coppa
Spanish Chorizo
Pastrami
Mortadella
Corned Beef
Roast Beef
Ham

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Turkey Anything

What about bread fenderputty?

Depends on the sandwich, really. And that meat list above is kind of not a super accurate list. Spanish Chorizo isn't really for sandwiches, and I would probably like Mortadella on a sandwich more than Spanish Jamon for example.

Sourdough is my general go to for sandwiches. Love me a French roll though. Especially for things like a philly cheese or an Italian like sub.

I watch a shit load of recipe videos on YT, yet rarely ever cook them myself. I'm turning it around today though and trying my hand at this "fried" rice since it seems super easy to do whatever I want with it.




My take on it is rice, chili oil, soy sauce, carrots, peas, sweetcorn, sliced chili and garlic. Gonna see how it turns out in 20~ minutes.



Edit: Didn't bother to finish it off in the oven, so this is def a baked rice but it was fucking goooood.


100g rice
200ml of chicken stock
15ml chili oil
150g mixed veg (peas, carrot, corn, green beans)
100g sliced cooked chicken
1 Whole sliced chili
3 cloves of garlic
Splash of soy sauce and half a squeezed lemon at the end.

So we did a 48 hour sous vide pork lechon over Christmas and it was fucking amazing. Cheap and easy (just long). My daughters b day was over the weekend and I wanted cheap and easy so we did a Sous Vide Carnitas.

I just got a vacuum sealer. We were using these bags that hand pumped a seal and it made me nervous. This was much easier. The seasoning basically got sealed into the bag for the cook. Each bag got 4 pounds of pork shoulder, 1.5 Onions, 6 cloves garlic, 1.5 oranges quartered with skins on, 2 bay leaves and 1 cinnamon stick crunched up some.

For 48 hours we did a temp of 150 degrees. For this time we did 24 hours at 165. It shredded a part beautifully and then went on a backing dish for the broiler to get crispy. All 8 pounds was dusted by like 20 people. It was super fucking delicious, crispy from the broil but still juicy as fuck.

Because Sous Vide is so easy once you start the cook, I'm going to start to think of more items that I can start the night before and just pull off when I get home from work. I want to try Sous Vide short ribs next.

Gonna attempt homemade ravioli tomorrow. It’s a meat / spinach filling. Pray for me

By Fenderputty Go To PostGonna attempt homemade ravioli tomorrow. It’s a meat / spinach filling. Pray for me

Sounds fun especially if you can get the rest of the family involved.

Don't add salt to dough.

Ugly as sin, but they’re amazing. Had fun with the daughter too. Learning experience. Vacuum sealed half of the stuffing for a second shot soon

Man this quarantine is seeing me lose more weight without even trying cause everything is home cooked.

My wife killed it tonight. She finished up kinda early and had time to cut up some chicken breast, pound em out and roll them up with ricotta, prosciutto and spinach. Had a side of asparagus.

I Am happy man

Do purple bell peppers have a distinct taste?

Only just learned that they exist

Wanted to make ramen but all the noodles are gone. :(

By Daz Go To PostWanted to make ramen but all the noodles are gone. :(

Japan sells out of pasta in a crisis while ramen sells out in the west.. my world has been a lie.

However, I did manage to secure a lot of pasta and tonight made a pretty solid roasted garlic meat sauce..

By Hitch Go To PostDo purple bell peppers have a distinct taste?

Only just learned that they exist

Never heard of them. They probably make a dish look cool

This guy seems like something either sy would like or dy would like but not both

seasoning a new cast iron skillet today... time to ascend

I thought the idea was that they get seasoned through normal use

What do you use to kick the process off?

By Hitch Go To PostI thought the idea was that they get seasoned through normal use

What do you use to kick the process off?

Use is the best why but you should probably season it with oil in the oven or by stovetop first otherwise cleaning will be a bitch and heating will most likely end up uneven..

The science of seasoning is funny.. tons of different versions of what oils work the best and so forth.. Flaxseed oil seems to be the champ but most oils are acceptable

I like how cast iron seasoning for most people is just "never clean the fucking thing."

By i can get you a toe Go To PostI like how cast iron seasoning for most people is just "never clean the fucking thing."

It is very almost 1800s the way you are supposed to clean them... but I have seen BBQ grills get the same flavor them with grease and fire mentally. 🤷🏿‍♂️

dumb question but when you guys make scrambled eggs just for yourself how many do you use? i'm trying to see something...

i use 4

By domino Go To Postdumb question but when you guys make scrambled eggs just for yourself how many do you use? i'm trying to see something…

i use 4

2-3 but usually eat it with toast

same as sy cause sides, toast, bacon etc

By domino Go To Postdumb question but when you guys make scrambled eggs just for yourself how many do you use? i'm trying to see something…

i use 4

3 eggs/3 pieces of turkey bacon

damn aight i might be doing too much. 4 eggs, 4 pc of thick bacon + toast been my normal breakfast lately

By Hitch Go To PostI thought the idea was that they get seasoned through normal use

What do you use to kick the process off?

They do, but you have to season the first use to get that oily slick film to cook on. I've tried for years to get a good cast iron skillet season but my wife always takes soap to it eventually lol

EDIT:

I got a searzall to hook up to my torch for when I do sous vide. It should hopefully make for quicker more efficient and more even searing.

https://www.amazon.com/SEARZALL-Stainless-Steel-Culinary-Restaurants/dp/B00L2P0KNO

I've been messing with this instant pot all day like it was a new game console or something

What kind of spaghetti sauce do y’all buy
Or a good recipe if not

tried this one a few weeks ago.

very simple. light. tasty.

give it a shot.

By domino Go To PostWhat kind of spaghetti sauce do y’all buy
Or a good recipe if not

500g ground beef
1 can of whole tomatoes
1-2 cans or packages of tomato puree
2-3 carrots
2-3 pieces of celery
garlic
dry red wine
basil seasoning
salt
pepper

Cut the onions,garlic, carrots and celery into fine pieces. Put on a pot with a bit of olive oil on a mid temperature. Glaze the carrots, onions, garlic and celery for 20-30 minutes. Might wanna switch to a lower heat. Season it with salt and pepper.

Meanwhile get a pan on with higher heat. Brown the ground beef and break it down into smaller pieces.
After you got some color on the meat, fill it up with the tomato puree, red wine and the whole tomatoes. Let the liquids blend together and put everything into the pot with the veggies.
Add some more wine or water if necessary, since you're gonna let it cook for a long time.

Season it, including the basil this time.
Let it cook for 3-4 hours on a mid temperature. The important thing is cooking off the liquid, but you also don't want to run out of liquid to early. That's why you can always add more wine. Taste it and add seasoning if needed.
Once those 3 hours are over, it should be really concentrated and taste wonderful.

I always cook a bit more with 1kg of beef and more veggies. I also add a bit of paprika powder.

penny, that looks good!

i've been wanting to make this:



the fish looks really good.

what would be a good replacement for the beer, though?

Not using it due alcohol?
Just get an alcohol free version.

And thanks. It's not the final version. 1/4 of that liquid is gonna cook off usually.
Usually eat from it two days and put the rest in the freezer unless my gf or my brother wants something.

While we're at it. I made djuvec rice again.
Paprika, rice, peas, tomatoes, onions, garlic. Usually eaten as side dish, but I'm fine with eating it as main course.

By bud Go To Postpenny, that looks good!

i've been wanting to make this:

https://www.youtube.com/watch?v=HrNLvCO2tE4

the fish looks really good.

what would be a good replacement for the beer, though?

You can use sparkling water (spa rood) instead of beer in beer battered fish. It's about the fizz moreso than the beer flavour. Is alcohol free beer haram?

By Pennywise Go To PostNot using it due alcohol?
Just get an alcohol free version.

By bacon Go To PostYou can use sparkling water (spa rood) instead of beer in beer battered fish. It's about the fizz moreso than the beer flavour. Is alcohol free beer haram?

of course. will give that a shot.

bacon, i thought it was more about the yeast than the fizz. could be wrong, though.

Nah Bacon is right. It's all about the fizz in a batter.
Plenty of people swear on it in a variety of dishes that have a batter. Schnitzel batter with sparkling water is pretty popular for example.

By bud Go To Postof course. will give that a shot.

bacon, i thought it was more about the yeast than the fizz. could be wrong, though.

It's mainly the carbon dioxide which will make for a lighter less dense coating. Furthermore the beer may add some flavour and colour, but it won't end up tasting of beer. I've seen sparkling water used in lieu of beer and it works fine.

I don't think the yeast does anything.

I suppose if alcohol is out it won't matter, but the genuine best liquid for a batter is vodka

Going through a problem right now where I'm making homemade chocolate chip cookies every other day

By Omzz Go To PostGoing through a problem right now where I'm making homemade chocolate chip cookies every other day

I do that from time to time, drives my wife crazy because butter is mad expensive in Japan.. but I have been cutting my butter in half with oil.

What’s good for leftover fried chicken? No one wanted to touch my drumsticks after digging into the strips. Got 6 left over here

By blackace Go To PostI do that from time to time, drives my wife crazy because butter is mad expensive in Japan.. but I have been cutting my butter in half with oil.

Just means they’re a little flatter and crispy yeah?

By Fenderputty Go To PostJust means they’re a little flatter and crispy yeah?

you can find a good balance to your mix... replacing 100% oil for butter definitely results in flatter cookies.

but about 1/2 and 1/2 and haven't seen a difference in cookies or brownies

i can confirm that the chimichurri is very tasty. really worth a try!

By bud Go To Post

https://www.youtube.com/watch?v=sr_mu8r-B58

i can confirm that the chimichurri is very tasty. really worth a try!

Gordon's camera instructions giving me flashbacks to holding up the light while me own dad did some work

Cheesecake with raspberries and some cinamon rolls.

Naan, daal, and Saag Paneer

Brownies

Cinnamon Rolls

Rugelach

Babka

There was also a tiramisu and pizza I forgot to take photos of

Fuck ya’ll bringing baking into this. Lmao

My wife and I aren’t precise or anal enough to bake well. We can bake some ok stuff but it’s not our strong suit. Cooking is less precise and more feel / taste.

Honestly, I was awful at baking a year ago, don't really know when it changed, but things started coming out a little less burnt/undercooked.

Also, I bought proper measuring spoons, which helped a lot

Is it normal for chilli con carne to not really smell of anything before you cook it? Slow cooking it using a sachet with the powder, and got plenty of paprika and chilli powder if it needs spicing up

Gonna do some baked gem potatoes with rosemary, should have bought a lemon to give them a kick, ah well.