Prison Mike
Banned
They are so nice that was my first ever attempt too.
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Cooking GAF: OT
- Thread starter MrMephistoX
- Start date
nush
Member
It's true and that's the right thing to do, bonus points if you save the fat. It's super flavorful and you know it will be pure. I've got a lot of rather fatty ground beef, I get a good rice bowls worth of fat from that per pack.
Ian Henry
Member
Ain't nothing but some good Mac & Cheese. Made this last night. Thought I share.
Add 2 cups of butter. Let it melt. Then add 1/2 tablespoon of black pepper and 1 cup of flour. Add salt as well. Stir for 5 minutes and then you add 2 cups of milk. Make sure you stir the mixture until it is smooth and bubbly. Don't let it be liquidy. Add as much sharp yellow cheddar cheese as you want. Then when it is complete, put the noodles in a rectangular pan but put non-pan sticking oil first so there won't be no problems. Pour the cheese on the noodles and put in the oven. I usually have it at 380°. Leave it in for 45 minutes or until it has a golden yellow-mid orange color and you can eat!
Add 2 cups of butter. Let it melt. Then add 1/2 tablespoon of black pepper and 1 cup of flour. Add salt as well. Stir for 5 minutes and then you add 2 cups of milk. Make sure you stir the mixture until it is smooth and bubbly. Don't let it be liquidy. Add as much sharp yellow cheddar cheese as you want. Then when it is complete, put the noodles in a rectangular pan but put non-pan sticking oil first so there won't be no problems. Pour the cheese on the noodles and put in the oven. I usually have it at 380°. Leave it in for 45 minutes or until it has a golden yellow-mid orange color and you can eat!
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nush
Member
Ain't nothing but some good Mac & Cheese. Made this last night. Thought I share.
Add 2 cups of butter. Let it melt. Then add 1/2 tablespoon of black pepper and 1 cup of flour. Add salt as well. Stir for 5 minutes and then you add 2 cups of milk. Make sure you stir the mixture until it is smooth and bubbly. Don't let it be liquidy. Add ass much cheese sharp yellow cheddar cheese as you want. Then when it is complete, put the noodles in a rectangular pan but put non-pan sticking oil first so there would be no problems. Pour the cheese on the noodles and put in the oven. I usually have it at 380°. Leave it in for 45 minutes or until it has a golden yellow-mid oranges color and you can eat!
Any cooking is valid here, it's real cooking by real people. These are great instructions, hope to see more from you.
cyber_ninja
Member
Adding a splash of vinegar to an overnight soak is a game changer, wow!!! This picture doesn't really do much justice, lol.
MrMephistoX
Member
I’ve witnessed it first hand it’s like sorcery. My wife spent her childhood doing it but she was like “nah lao waiT boy you wanted to make this from scratch you bao your own damn: jiaozi I’m buying wrappers at H-Mart.”
MrMephistoX
Member
Nice and yeah the purpose of the thread is just to show what you cooked regardless of skill level and to swap recipes like 50’s sitcom housewivesAin't nothing but some good Mac & Cheese. Made this last night. Thought I share.
Add 2 cups of butter. Let it melt. Then add 1/2 tablespoon of black pepper and 1 cup of flour. Add salt as well. Stir for 5 minutes and then you add 2 cups of milk. Make sure you stir the mixture until it is smooth and bubbly. Don't let it be liquidy. Add as much sharp yellow cheddar cheese as you want. Then when it is complete, put the noodles in a rectangular pan but put non-pan sticking oil first so there would be no problems. Pour the cheese on the noodles and put in the oven. I usually have it at 380°. Leave it in for 45 minutes or until it has a golden yellow-mid orange color and you can eat!
Raven117
Member
Those looks absolutely awesome! Congratulations!!!!
Adding a splash of vinegar to an overnight soak is a game changer, wow!!! This picture doesn't really do much justice, lol.
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nush
Member
Adding a splash of vinegar to an overnight soak is a game changer, wow!!! This picture doesn't really do much justice, lol.
Looking good man.
So how was it?
Peggies
Gold Member
Delicious! It had a real nice chicken taste to it. Best fake meat burger to me so far. God rest Linda Mccartney's soul.
German Hops
GAF's Nicest Lunch Thief
It can be. In some parts of the world, veal is commonly used for schnitzel, but any thin slice of meat fried in fat would work.
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Raven117
Member
Yeah, veal is classic for sure.
nush
Member
I made some quick ham fried rice. By request I did not add soy sauce while cooking so others could season it how they liked afterwards. I really wish I had added broccoli but oh well, was still pretty good.
Traditionally you don't add soy sauce while cooking anyway. You can try Maggies brand season sauce instead of Soy for a different flavor.
MrMephistoX
Member
I didn’t cook today but I mixed coffee, honey and rum together and holy shit I’m wondering if this is what cocaine feels like?
IS that a Lodge cast iron my friend? If so we are skillet brothers.I made some quick ham fried rice. By request I did not add soy sauce while cooking so others could season it how they liked afterwards. I really wish I had added broccoli but oh well, was still pretty good.
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nush
Member
Not unless you started talking shit as well.
BadBurger
Is 'That Pure Potato'
I like to add soy sauce right as I finish it myself. That way the saltiness kind of cooks into it.
Yes! It is very old despite the looks, my mom gave it to me when I moved out years ago. I've been pretty good about properly cleaning it after cooking so it still looks pretty new.
MrMephistoX
Member
Same these things are the Volvo of cookware; not the most attractive but built like a tank. Steel wool it and you’re practically back to brand new.I like to add soy sauce right as I finish it myself. That way the saltiness kind of cooks into it.
Yes! It is very old despite the looks, my mom gave it to me when I moved out years ago. I've been pretty good about properly cleaning it after cooking so it still looks pretty new.
Ozzy Onya A2Z
Member
Tonight's menu for lockdown cooking is scotch fillet steaks (we make our own combined pepper and mushroom sauce), sweet potato fries (first time trying in our new air fryer) and garlic butter broccolini. Hopefully I remember to take some pics and reply here...
epicnemesis
Member
Okay, I had a mad food scientist moment today. Beef rib burnt ends using an Asian style bbq sauce.
A part of me feels like I am doing something unholy, but I have to try this once I get my hands on some beef ribs.
A part of me feels like I am doing something unholy, but I have to try this once I get my hands on some beef ribs.
MrMephistoX
Member
Scotch as in your marinate them in scotch?
nush
Member
It's the name of the cut.
Rib Eye or Scotch Fillet - Know Your Cuts Of Meat - Heatworks
Rib Eye A rib eye steak's abundant internal fat melting into the meat creates one of the juiciest steak-eating experiences...
www.heatworks.com.au
Ozzy Onya A2Z
Member
A few shots of the ingredients and putting things together. Then the money shot, my son's steak (more medium to well) and my steak (medium). Tricky to get right on the BBQ, bit more practice required by the misses and I.
We always put some tunes on and have a drink and a chat by the BBQ. Good Times. 8 year old daughter ate 80% of her steak too so more success there as well.
We always put some tunes on and have a drink and a chat by the BBQ. Good Times. 8 year old daughter ate 80% of her steak too so more success there as well.
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MrMephistoX
Member
Yeah I know my OP was French toast but this time it’s with British bacon and Gordon Ramsay method scrambled eggs \hot damn!
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BadBurger
Is 'That Pure Potato'
Yeah I know my OP was French toast but this time it’s with British bacon and Gordon Ramsay method scrambled eggs \hot damn!
I swear by Ramsay's method now. They come out so much better that way.
highrider
Banned
White pizza with Fontina cheese, very simple, garlic, touch of oregano, salt, pepper, chopped garlic, high heat. The peppers are marinated in an algave/olive oil and balsamic blend, little parsley and cracked red pepper for color, pecorino cheese or parmesan. The hot cheese mixing with the tang and sweet of the peppers
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nush
Member
White pizza with Fontina cheese, very simple, garlic, touch of oregano, salt, pepper, chopped garlic, high heat. The peppers are marinated in an algave/olive oil and balsamic blend. The hot cheese mixing with the tang and sweet of the peppers
looks good.
MrMephistoX
Member
They really do but the Chinese method of heating up oil to the point of nearly causing a fire in a cast iron wok works better for eggs in fried rice or tomatoes and scrambled eggs and such. See the
nush
method above.
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nush
Member
"When you are full. Stop eating" - A smart person quote.
Made a spaghetti bolognese, about 25% too much. Rather than powering through to finish it, I just put the plate in the fridge. Not quite enough left for another meal but enough for a breakfast snack with coffee. Failing that, I'll give it to the dog.
Don't overeat just because you don't want to waste, it will spoil your meal and it's not good for your weight. You have options. In a restaurant, doggy bag what's left.
Made a spaghetti bolognese, about 25% too much. Rather than powering through to finish it, I just put the plate in the fridge. Not quite enough left for another meal but enough for a breakfast snack with coffee. Failing that, I'll give it to the dog.
Don't overeat just because you don't want to waste, it will spoil your meal and it's not good for your weight. You have options. In a restaurant, doggy bag what's left.
MrMephistoX
Member
Tried making Shepard’s Pie and it was very flavorful but the wok was a mistake and I should have gone for dryer mash.
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Prison Mike
Banned
The more compact the mash the better it will turn out also try a higher heat.Tried making Shepard’s Pie and it was very flavorful but the wok was a mistake and I should have gone for dryer mash.
MrMephistoX
Member
Good idea I’ve also seen some recipes calling for egg in the mash and shredded instead of ground cheddar or Parmesan? Overall it was delicious but I think I’m turning it into breaded potato balls and throwing in some more spices tomorrow. It’s like perfect consistency for croquettes.
MrMephistoX
Member
Shepherd’s Pie makes great croquettes after all. If you’ve ever been to Porto’s in LA this is borderline close.
MrMephistoX
Member
Texas?
Raven117
Member
Yup. Loads of fun we are having down here
MrMephistoX
Member
Fuck I’m sorry man. I’m in NorCal so we’re one storm of the century wildfire or earthquake away from being in your position.
MrMephistoX
Member
Never thought of Chinese meatball soup. I usually make a bunch of Italian meatballs and freeze them. Trying this with my go to shallot sauce, green onion, garlic, ginger + soy sauce go to soup base
Rice noodles soup with meatballs.
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nush
Member
I hope you've put time into prepping. water, alternate power/heating and stuff. Just basics for a month not a years worth in a bunker.
nush
Member
Meatballs suck up the soup in a nice way. not like tomato sauce.Never thought of that I usually make a bunch of Italian meatballs and freeze them. Trying this with my go to shallot sauce, onion, garlic, ginger + soy sauce go to soup base
MrMephistoX
Member
Yeah I got a power inverter for my EV and am not going without at least one electric car for this very reason. I went a tad nuts prepping when COVID first hit including a hunting rifle two bug out emergency bags, two containers of pasta and canned goods, water etc. If need be I can at least shoot my dinner? I really should get a solar powered backup generator like a Yeti too.I hope you've put time into prepping. water, alternate power/heating and stuff. Just basics for a month not a years worth in a bunker.
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Raven117
Member
Thanks man! Yeah, y’all are as well.
i can’t complain really. Others have it way way worse
MrMephistoX
Member
I used fresh langzhou noodles, threw in mushrooms, pickled ginger, seasoned soy, tomatoes, paste, and my frozen meatballs were beef and spicy sausage so gave it a nice kick!
Rice noodles soup with meatballs.
nush
Member
Pepperoni surprise!