By Tea Go To Postwho has a good recipe for kalbi because many internet ones are ass
Japanese style or Korean?
I have some Pinot Grigio and Gris that I rarely use, anyone have recipes that use white wine? Preferably more wine since I want to finish the bottle for cooking and drinking.
By shun Go To PostJapanese style or Korean?Uh list both if you got it. Basically anything that tastes best/authentic. A lot of the internet ones just don't taste at all like the real deal.
I have some Pinot Grigio and Gris that I rarely use, anyone have recipes that use white wine? Preferably more wine since I want to finish the bottle for cooking and drinking.
I don't know how spicy you like it but here is a pretty simple and mild/sweet version that you can adjust to your preference. You can add gochujang or peppers to the marinade if you want it spicier.
Beef Kalbi with the bone in, ~3kg worth should be good
80cc of mirin or sake
240cc of shoyu or ponzu
60cc or sugar, or 40cc of honey
Minced Garlic
30g of grated ginger
some sesame oil
crushed pepper
green onions and sesame seeds to garnish
Cut the kalbi into slices you want and mix the mirin and sugar, then rub that into the kalbi in a container you put on the side for 15-20 minutes.
the rest of the ingredients, mix into a bowl for the sauce marinade and reduce over a saucepan or pot so that the brown sugar melts, add water as necessary while the mixture reduces and melts.
have the marinade cool down then add that to the container and let it sit for at least 5-6 hours, even overnight if you want.
Grill over a hibachi with charcoal and open fire if possible, if not a grill over a gas burner is fine so long as it is open flame.
I don't know how authentic korea do it, but this is a pretty standard recipe for kalbi that I know from a yakiniku place and it can be easily adjusted for how you like it.
Beef Kalbi with the bone in, ~3kg worth should be good
80cc of mirin or sake
240cc of shoyu or ponzu
60cc or sugar, or 40cc of honey
Minced Garlic
30g of grated ginger
some sesame oil
crushed pepper
green onions and sesame seeds to garnish
Cut the kalbi into slices you want and mix the mirin and sugar, then rub that into the kalbi in a container you put on the side for 15-20 minutes.
the rest of the ingredients, mix into a bowl for the sauce marinade and reduce over a saucepan or pot so that the brown sugar melts, add water as necessary while the mixture reduces and melts.
have the marinade cool down then add that to the container and let it sit for at least 5-6 hours, even overnight if you want.
Grill over a hibachi with charcoal and open fire if possible, if not a grill over a gas burner is fine so long as it is open flame.
I don't know how authentic korea do it, but this is a pretty standard recipe for kalbi that I know from a yakiniku place and it can be easily adjusted for how you like it.
Do you guys have any tips for someone living alone on how not to waste food/save money?
I find myself struggling to use everything I buy before it goes bad, especially fresh food, but even on occasion frozen and packaged stuff.
Buying larger amounts saves me money, but not if a lot of it just ends up in the bin.
I find myself struggling to use everything I buy before it goes bad, especially fresh food, but even on occasion frozen and packaged stuff.
Buying larger amounts saves me money, but not if a lot of it just ends up in the bin.
By Lego Go To PostDo you guys have any tips for someone living alone on how not to waste food/save money?
I find myself struggling to use everything I buy before it goes bad, especially fresh food, but even on occasion frozen and packaged stuff.
Buying larger amounts saves me money, but not if a lot of it just ends up in the bin.
Buy lots of dry goods like beans, lentils and brown rice. They are healthy, cheap and delicious.
Try and plan out meals in advance. Learn a couple recipes well.
If you're buying bulk, cook similar recipes for the length of the bulk foods will last and then rotate out to something else. It might get tiresome to be eating variations of the similar thing for a few days, but that's one way to get creative, buying bulk and save money.
Thanks lads, I'm definitely going to start planning out my meals more strictly. Might buy a rice cooker as well... Right now I use those 2 minute microwave rices.
Decided i'd make some grilled, marinated tofu. Simple marinade - gochujang, a tablespoon of brown sugar to aid browning, zhenjiang vinegar, hoisin sauce, a dash of vinegar.
By Tea Go To PostFinally got myself a zoji rice cooker. Excited. Lol.
Good shit you will love it and you can do even more things than just cook rice with it. Really easy to use and manage too.
By Tea Go To PostFinally got myself a zoji rice cooker. Excited. Lol.Man's best friend.
By Hitch Go To PostToasted sandwiches with Red Leicester, black pepper and basil leavesIndulgent.
Heavenly
Sounds great.
Having both people in a household work and having a new child really affects the amount of time we get to cook fun stuff :(
Anybody has a good bhrrito tutorial?
I have ground beef, cheese, tortilla thing, sour cream, taco bell seasoning pack and I'll buy a pack of sppanish/zataranz rice today.
I have ground beef, cheese, tortilla thing, sour cream, taco bell seasoning pack and I'll buy a pack of sppanish/zataranz rice today.
I made some yellow curry with ramen today. I had to make my own curry paste. Ended up being pretty good.
Not really cooking, but I don't know where else to ask
Anyone got any good soda replacement suggestions? I drink water and milk already, but I need something with a little more taste to it.
Anyone got any good soda replacement suggestions? I drink water and milk already, but I need something with a little more taste to it.
By data Go To PostNot really cooking, but I don't know where else to askFlavoured fizzy water is gud
Anyone got any good soda replacement suggestions? I drink water and milk already, but I need something with a little more taste to it.
By data Go To PostNot really cooking, but I don't know where else to ask
Anyone got any good soda replacement suggestions? I drink water and milk already, but I need something with a little more taste to it.
Tea. No bagged shit either. Loose leaf baby.
By data Go To PostNot really cooking, but I don't know where else to askAs esch said, a lot of people replace it with iced tea. And not store bought stuff with sugar. Just make your own (you literally just leave a jug of water in the fridge with the tea over night and done.)
Anyone got any good soda replacement suggestions? I drink water and milk already, but I need something with a little more taste to it.
Fresh squeezed pulp rich fruit juice is ok too.
By Hitch Go To PostFlavoured fizzy water is gud
I usually have one of these with a splash of 100% pomegranate juice.
By Lego Go To PostThanks lads, I'm definitely going to start planning out my meals more strictly. Might buy a rice cooker as well… Right now I use those 2 minute microwave rices.Also if you're eating on the cheap make sure to stock up on bulk spices. You can take a lot of basic recipes and tweak them to something way different with spices, seasoning, and a couple of ingredients. Buy whole spices and toast or fry them if you can. A mortar and pestle is a great tool for your kitchen, or you can grind things quickly with a cheap coffee grinder. Hell you could even use a weed grinder from a head shop if you wanted to save space.
Oh yea, storage. Store spices in airtight spice jars and theyll last for 6mo to a year or more. Should be able to find that on amazon pretty easily.
By Fenderputty Go To PostI fucking love this shit after a workout. Even works for low calorie cocktails.
I usually have one of these with a splash of 100% pomegranate juice.
My wife and I got around to making our Chili Colorado. We make a big pot and use it over the next week. Might freeze some.
This is the Chili you want to find. They're a deep deep dark red color. YOu'll want to take the stems off and remove the seeds.
First you boil beef broth. (4-6 cans depending on how much beef. We used a lot so for us 6). Once it's come to boil place in bowl and drop Chil's in to let them steep.
While those are steeping, you brown up some beef stew meat. I don't remember the pounds we had. We just got a big thing from Costco and tossed it in. You can brown with Cumin, garlic and a little chili powder. If you want chunky then cut into smaller cubes. We end up kinda half ass shredding it later.
Once the meat is browned remove and brown up 1 pureed yellow onion in the pot. Then add the meat back in and use 3/4 of the liquid the chilis are steeping in. Cook for about an hour while the rest of the Chilis continue to steep more.
Once it's cook for an hour take the remaining liquid and steeped chilis and blend up in the food processor.
We let ours cook for about another 2-3 hours. I generally cook with the lid off and so it can reduce and thicken with the chili puree. We serve in a bowl with Tortillas, rice on the side and some cheese on top.
This is the Chili you want to find. They're a deep deep dark red color. YOu'll want to take the stems off and remove the seeds.
First you boil beef broth. (4-6 cans depending on how much beef. We used a lot so for us 6). Once it's come to boil place in bowl and drop Chil's in to let them steep.
While those are steeping, you brown up some beef stew meat. I don't remember the pounds we had. We just got a big thing from Costco and tossed it in. You can brown with Cumin, garlic and a little chili powder. If you want chunky then cut into smaller cubes. We end up kinda half ass shredding it later.
Once the meat is browned remove and brown up 1 pureed yellow onion in the pot. Then add the meat back in and use 3/4 of the liquid the chilis are steeping in. Cook for about an hour while the rest of the Chilis continue to steep more.
Once it's cook for an hour take the remaining liquid and steeped chilis and blend up in the food processor.
We let ours cook for about another 2-3 hours. I generally cook with the lid off and so it can reduce and thicken with the chili puree. We serve in a bowl with Tortillas, rice on the side and some cheese on top.
Peeps stepping their games up in here.
The chille looks great.
How are the eggplant rolls done? Looks interesting.
The chille looks great.
How are the eggplant rolls done? Looks interesting.
By giririsss Go To PostPeeps stepping their games up in here.Got the recipe from one of those Tasty videos:
The chille looks great.
How are the eggplant rolls done? Looks interesting.
https://www.buzzfeed.com/merleoneal/heres-how-to-make-lasagna-roll-ups-with-egg-plant
Had to do some cooking for a vegetarian, so I thought that would be perfect. It's super cheesy and not too hard, just a little time consuming.
Just slice up the eggplant, salt both sides, let it sit for 20 minutes to sweat, then dry them out. Put them in the oven for 20 minutes or so to get them softer so that you can roll them, make the three cheese mix and put a dollop in, roll it up. Put the marinara sauce at the bottom of pan and on top of the eggplant rolls, put some basil/Parmesan on top and throw it in the oven for another 20 minutes or so at 400 degrees and you are all set.
Probably would have been easier if I didn't make my own sauce also.
http://hortuscuisine.com
This blog is so insanely aesthetic I cant stop looking through it. Just stunning . only downside is that it basically doesn't work on mobile.
This blog is so insanely aesthetic I cant stop looking through it. Just stunning . only downside is that it basically doesn't work on mobile.
Made chicken two ways this afternoon: Orange and Teriyaki
Two whole chicken breasts:
Orange:
Cube one breast.
One cup of flour in a plastic baggy.
Add:
1 Tbsp. salt & pepper
1 Tbsp. garlic salt
Remove 2 Tbsp. from the baggy and set aside.
Add the chicken to the bag and shake to coat.
Heat enough vegetable or canola oil to come half way up the chicken and fry until brown on both sides. Keep a 1/2 cup of the frying oil in the pan and discard the rest.
For the sauce take one decent size orange and cut away the peel.
Take the peel slices and begin to carefully remove all of the pith. We only want the orange peel.
Line up the peels and julienne into thin strips.
Take the orange peel and add:
1 Tbsp. chili flakes
2 Tbsp. finely diced garlic
2 Tbsp. grated ginger
Chop one medium size onion
1 cup of brown (light or dark) sugar
1 1/2 cups of water
1 1/2 cups of soy sauce
Add the brown sugar to the water and soy and set aside.
Add the peel, chili, ginger and garlic to the 1/2 cup of reserved oil and saute on medium heat until soft and fragrant.
Turn up the heat and add 2 cups of the liquid and bring to a boil.
Lower the heat and reduce by about a 1/3.
Take the 1 cup of sugar soy and 2 Tbsp. of seasoned flour and combine.
Add this to the sauce and bring back up to a boil.
Reduce the heat and add in the chicken to reheat.
Orange chicken
I don't own a rice cooker, I just use the stove top. A lot of people struggle with rice, so here's how I do it.
2 cups of long grain white rice
3 cups of seasoned water
Bring the water to a boil in a medium sauce pan and then add the rice. Bring that back to the boil and stir a few times. Should take about 30 seconds.
Cover with a lid. I use two cocktail glasses to keep the heat in the pot.
Turn down the heat to very low.
After fifteen minutes remove the lid and fluff the rice with a fork. It should be done and ready to serve. If it's not to your liking put the lid back on and give it another five minutes.
Chicken teriyaki marinate which I prepared before cooking the orange chicken.
1 cup of soy sauce
1/3 cup of mirin rice wine
1 Tsp. seseme oil
2 Tbsp. brown sugar
1 Tbsp. chopped ginger and garlic
I like bigger pieces here, so I cut with the grain into one inch strips and add to the marinade. Refrigerate until ready to fry (this is when I made the orange chicken).
For the sauce remove the chicken and strain the liquid into a nonstick pan discarding the solids.
Bring to a boil and reduce by half down to a thick syrupy sauce.
Fry the marinaded chicken in a tsp. of oil until thoroughly cooked. Add to the teriyaki sauce.
I like the teriyaki sauce with baby bok choy. It's cheap, cooks fast and holds up well to a thick sauce.
A few squirts of fish sauce into a pot with 2 cups of boiling water is all it takes. Add the bok choy and cover for one minute occasionally shaking the pot a few times.
Orange chicken with white rice and steamed veggies:
Chicken teriyki with baby bok choy:
Post sponsored by onions: Onions, they're in fucking everything and they're delicious.
Two whole chicken breasts:
Orange:
Cube one breast.
One cup of flour in a plastic baggy.
Add:
1 Tbsp. salt & pepper
1 Tbsp. garlic salt
Remove 2 Tbsp. from the baggy and set aside.
Add the chicken to the bag and shake to coat.
Heat enough vegetable or canola oil to come half way up the chicken and fry until brown on both sides. Keep a 1/2 cup of the frying oil in the pan and discard the rest.
For the sauce take one decent size orange and cut away the peel.
Take the peel slices and begin to carefully remove all of the pith. We only want the orange peel.
Line up the peels and julienne into thin strips.
Take the orange peel and add:
1 Tbsp. chili flakes
2 Tbsp. finely diced garlic
2 Tbsp. grated ginger
Chop one medium size onion
1 cup of brown (light or dark) sugar
1 1/2 cups of water
1 1/2 cups of soy sauce
Add the brown sugar to the water and soy and set aside.
Add the peel, chili, ginger and garlic to the 1/2 cup of reserved oil and saute on medium heat until soft and fragrant.
Turn up the heat and add 2 cups of the liquid and bring to a boil.
Lower the heat and reduce by about a 1/3.
Take the 1 cup of sugar soy and 2 Tbsp. of seasoned flour and combine.
Add this to the sauce and bring back up to a boil.
Reduce the heat and add in the chicken to reheat.
Orange chicken
I don't own a rice cooker, I just use the stove top. A lot of people struggle with rice, so here's how I do it.
2 cups of long grain white rice
3 cups of seasoned water
Bring the water to a boil in a medium sauce pan and then add the rice. Bring that back to the boil and stir a few times. Should take about 30 seconds.
Cover with a lid. I use two cocktail glasses to keep the heat in the pot.
Turn down the heat to very low.
After fifteen minutes remove the lid and fluff the rice with a fork. It should be done and ready to serve. If it's not to your liking put the lid back on and give it another five minutes.
Chicken teriyaki marinate which I prepared before cooking the orange chicken.
1 cup of soy sauce
1/3 cup of mirin rice wine
1 Tsp. seseme oil
2 Tbsp. brown sugar
1 Tbsp. chopped ginger and garlic
I like bigger pieces here, so I cut with the grain into one inch strips and add to the marinade. Refrigerate until ready to fry (this is when I made the orange chicken).
For the sauce remove the chicken and strain the liquid into a nonstick pan discarding the solids.
Bring to a boil and reduce by half down to a thick syrupy sauce.
Fry the marinaded chicken in a tsp. of oil until thoroughly cooked. Add to the teriyaki sauce.
I like the teriyaki sauce with baby bok choy. It's cheap, cooks fast and holds up well to a thick sauce.
A few squirts of fish sauce into a pot with 2 cups of boiling water is all it takes. Add the bok choy and cover for one minute occasionally shaking the pot a few times.
Orange chicken with white rice and steamed veggies:
Chicken teriyki with baby bok choy:
Post sponsored by onions: Onions, they're in fucking everything and they're delicious.
Gonna try making slutty brownies, but it seems you're supposed to do the cookies from scratch. The cookie mix I bought takes about half as long in the oven as the brownie mix does. Putting the cookie on top when the brownie is half done could work, but I'd lose the crispy top of the brownie, and I want to ensure that the brownie mix is cooked through, which might not happen if it's at the bottom of the tray
Think I'll probably wing it and put it all in at once. Hopefully it's thick enough that it takes the cookie longer to bake at the bottom anyway
Presumably it'll be a mess regardless, last 2 times I did brownies they were way too crumbly.
Think I'll probably wing it and put it all in at once. Hopefully it's thick enough that it takes the cookie longer to bake at the bottom anyway
Presumably it'll be a mess regardless, last 2 times I did brownies they were way too crumbly.
GQ, all of that looks incredible.
How did the teriyaki one turn out? I'm always partial to a good Hawaiian style teriyaki recipe that is slightly sweet.
How did the teriyaki one turn out? I'm always partial to a good Hawaiian style teriyaki recipe that is slightly sweet.
burrito bowls
I take these things to work in tupperware and they're better than anyone else's lunch at my office. You'll get 8 or so servings from this recipe, which will last you 3-4 days. It's a relatively healthy meal but you could always reduce the amount of rice and/or leave out the sour cream if you're dieting.
Ingredients
-2lb ground turkey or beef
-sour cream
-1pint salsa
-chicken broth or stock
-2 cups long grain rice
-1 teaspoon cumin seeds
-1 teaspoon peppercorns
-1 teaspoon dried oregano
-1 tablespoon bulk taco seasoning
-1 bay leaf
-coconut oil
-butter
-fresh cilantro (coriander)
-green leaf lettuce
-2 serrano peppers
-1 small onion
-2 cloves garlic
-1 carrot peeled and thinly sliced
-1 or 2 limes
1. Tear up your lettuce, wash, dry, and set aside
2. Heat a large pot with 1 tablespoon coconut oil, finely chop your onion and garlic and combine with carrot, then begin sweating them in the pot with a couple pinches of salt
3. Heat 2 tablespoons of coconut oil in a cast iron skillet and begin to fry your cumin and peppercorns, then add your meat/salt and begin browning
4. Measure out your rice, rinse it thoroughly with COLD water, drop it into your pot, stir to combine, and fry for a couple minutes before adding the full pint of salsa followed by your chicken broth and bay leaf. Gently stir to combine, and place a lid on the pot.
5. While the rice is coming to a simmer slice serranos (with seeds) and coarsely chop cilantro. When the rice is lightly simmering add them to the pot, turn down the heat, cover, and leave to cook.
6. Continue cooking your meat and getting it into as small of chunks as possible. The idea is to get all moisture out of it and increase the surface area so it will fry up in the coconut oil. This step is crucial. You'll end up with boring, rubbery meat if you don't fry the hell out of it. Add more oil if it's sticking to the pan.
7. Crack a beer and clean up your dishes, you pig
8. After 20 or so minutes the rice and meat will be done, so add your taco seasoning to the meat, cut the heat, stir, then top with oregano, lime zest, and a tablespoon of butter.
9. Prepare your bowl any way you like. I put the lettuce on the bottom so it compacts into my tupperware, but it also gets sort of soggy which is not ideal. Garnish with fresh cilantro, sour cream or crema, and a slice of lime.
I take these things to work in tupperware and they're better than anyone else's lunch at my office. You'll get 8 or so servings from this recipe, which will last you 3-4 days. It's a relatively healthy meal but you could always reduce the amount of rice and/or leave out the sour cream if you're dieting.
Ingredients
-2lb ground turkey or beef
-sour cream
-1pint salsa
-chicken broth or stock
-2 cups long grain rice
-1 teaspoon cumin seeds
-1 teaspoon peppercorns
-1 teaspoon dried oregano
-1 tablespoon bulk taco seasoning
-1 bay leaf
-coconut oil
-butter
-fresh cilantro (coriander)
-green leaf lettuce
-2 serrano peppers
-1 small onion
-2 cloves garlic
-1 carrot peeled and thinly sliced
-1 or 2 limes
1. Tear up your lettuce, wash, dry, and set aside
2. Heat a large pot with 1 tablespoon coconut oil, finely chop your onion and garlic and combine with carrot, then begin sweating them in the pot with a couple pinches of salt
3. Heat 2 tablespoons of coconut oil in a cast iron skillet and begin to fry your cumin and peppercorns, then add your meat/salt and begin browning
4. Measure out your rice, rinse it thoroughly with COLD water, drop it into your pot, stir to combine, and fry for a couple minutes before adding the full pint of salsa followed by your chicken broth and bay leaf. Gently stir to combine, and place a lid on the pot.
5. While the rice is coming to a simmer slice serranos (with seeds) and coarsely chop cilantro. When the rice is lightly simmering add them to the pot, turn down the heat, cover, and leave to cook.
6. Continue cooking your meat and getting it into as small of chunks as possible. The idea is to get all moisture out of it and increase the surface area so it will fry up in the coconut oil. This step is crucial. You'll end up with boring, rubbery meat if you don't fry the hell out of it. Add more oil if it's sticking to the pan.
7. Crack a beer and clean up your dishes, you pig
8. After 20 or so minutes the rice and meat will be done, so add your taco seasoning to the meat, cut the heat, stir, then top with oregano, lime zest, and a tablespoon of butter.
9. Prepare your bowl any way you like. I put the lettuce on the bottom so it compacts into my tupperware, but it also gets sort of soggy which is not ideal. Garnish with fresh cilantro, sour cream or crema, and a slice of lime.
I'm a moron jfc lmao
What I thought was the bottle of teriyaki turned out to be a bottle of soy sauce. There goes my dinner *facepalm*
What I thought was the bottle of teriyaki turned out to be a bottle of soy sauce. There goes my dinner *facepalm*
So I made a pork roast the other night that had a sauce of maple syrup, soy, whole grain mustard and whiskey. Shit ruled.
By Tea Go To PostSo I made a pork roast the other night that had a sauce of maple syrup, soy, whole grain mustard and whiskey. Shit ruled.An interesting combination, have the recipe?
By Koko Go To PostAn interesting combination, have the recipe?I just modified this one:
http://allrecipes.com/recipe/9253/roast-pork-with-maple-and-mustard-glaze/
Also be sure to reduce it down before pouring the glaze. Otherwise it's too thin and becomes watery in the pan.
By reilo Go To PostI'm a moron jfc lmaoWell terriyak is just soy sauce, brown sugar, and mirin.
What I thought was the bottle of teriyaki turned out to be a bottle of soy sauce. There goes my dinner *facepalm*
By reilo Go To PostI know but I didn't obviously prep it that way.For your question a few weeks ago: it turned out very tasty! Fun sauce to make.
By Apollo Go To PostWhat do you guys put on your hams for Christmas?Alton Brown's ham recipe is excellent. It involves a ginger bread cookie crust with brown mustard and bourbon. It's incredible. I'll make it two or three times a year. More if ham is on sale. Look it up. It's really really good.
By GQman2121 Go To PostAlton Brown's ham recipe is excellent. It involves a ginger bread cookie crust with brown mustard and bourbon. It's incredible. I'll make it two or three times a year. More if ham is on sale. Look it up. It's really really good.That sounds good.
Just watched his video on it. Yeah I'm making that.
