Fundraising complete, next renewal is August 2022. Paypal Donation Links US dollars CDN Dollars

Food, meals, & recipes

Everything else!

Moderators: EvilHomer3k, Bakhtosh

User avatar
Kraken
Posts: 36723
Joined: Tue Oct 12, 2004 11:59 pm
Location: The Hub of the Universe
Contact:
Kraken’s avatar
Loading…

Re: Food, meals, & recipes

Post by Kraken »

Jeff V wrote:
Sun Feb 16, 2020 4:38 pm
Kraken wrote:
Sun Feb 16, 2020 4:08 pm
It's not healthier for your body, but it is for the planet -- even taking into account all the processing, it requires a fraction of the land a cow needs and emits less carbon and methane. (I haven't had a Beyond yet, but the Impossible that I tried tasted just fine.)

I still haven't persuaded Wife to try one yet, as she avowedly doesn't like beef and can't bring herself to eat something that looks and tastes like it. She really likes her black bean burgers. I'm working on her because I know she'll change her mind if she gives it a chance....
What are the comparative emissions for a plant massacring facility? I bet it's greater than zero, maybe even greater than a gaggle of farting cows.
A new study has found that the Impossible Burger has a carbon footprint 89% smaller than a traditional beef burger. As stated in Adele Peters’ Fast Company Article, “the burger also uses 87% less water than beef, uses 96% less land, and cuts water contamination by 92%.

User avatar
Kasey Chang
Posts: 18567
Joined: Sat Oct 30, 2004 4:20 pm
Location: San Francisco, CA
Contact:

Re: Food, meals, & recipes

Post by Kasey Chang »

Jeff V wrote:
Sun Feb 16, 2020 4:38 pm
What are the comparative emissions for a plant massacring facility? I bet it's greater than zero, maybe even greater than a gaggle of farting cows.
Actually, much much less.

It takes anywhere from 7 to 25 pounds of grass to create 1 pound of beef, according to some stats. That's much less efficient than chicken or pork.

https://www.drovers.com/article/summing ... rsus-grain
My game FAQs | Join Massdrop and see what sort of deals they have! | Playing: ADR1FT, Frontier Pilot Simulator

User avatar
mori
Posts: 4451
Joined: Sat Dec 11, 2004 11:53 pm
Location: Edge of Darkness

Re: Food, meals, & recipes

Post by mori »

Jeff V wrote:
Thu Feb 13, 2020 9:00 pm
A search fails to reveal a previous posting of the recipe, so..

Dinner tonight was a favorite I make several times per year, Crawfish Monica with Bruschetta.

1 box rotini, cooked just shy of al dente.

1 bunch scallions, sliced.
1 stick of butter
16 oz half and half
1 package Louisiana crawfish tails (spend a couple bucks more and avoid the Chinese ones...because...CORONA VIRUS!)
1/2 cup Cajun spice mix. Mine is 4 parts paprika (not smoked), 3 parts garlic powder, 2 parts dried thyme, 1 part ground black pepper, 1 part ground cayenne pepper (if cooking for women, otherwise, indulge! 2 or 3 parts is not unheard of....you can use Tobasco squeezings if you got it, but I only had that once when gifted a couple of pounds by a friend who visited the factory).

Bruschetta - 2 Roma tomatoes, diced. 3 large cloves garlic, chopped. 8 leaves fresh basil, chiffonade. 1 tsp fresh ground black pepper. About 2 TBL EVOO. 1 crusty baguette (the take and bake work best), sliced into disks, drizzled with EVOO, sprinkled with garlic powder and baked until the crumb starts to brown.

Melt butter in high-walled frying pan. Add scallion and cook a few minutes until tender. Add half and half. Add spice mix. Add crawfish. If crawfish is frozen, cook on medium until it fully separates then reduce heat to low. Add pasta and toss thoroughly. Simmer until liquid is mostly absorbed by the pasta...there should not be much surplus sauce, just enough to keep it from drying out.

Serve with a box of your favorite wine. Bruschetta goes atop the baguette slices, but if there are left overs, I add the bruschetta to the leftover pasta. Sometimes I dice an additional tomato to be sure there are extras.

This recipe will feed 4-6, although if you're feeding six and using a full-size baguette, double the bruschetta recipe if you're not serving salad with it.
I like crawfish etouffee well enough. This is basically substituting pasta for rice. I have never bought crawfish before but I imagine it is like shrimp were it is all frozen immediately after catch so never buy the thawed out shit.

Jeff V
Posts: 33208
Joined: Fri Oct 15, 2004 7:17 pm
Location: Nowhere you want to be.

Re: Food, meals, & recipes

Post by Jeff V »

mori wrote:
Sun Feb 16, 2020 7:00 pm

I like crawfish etouffee well enough. This is basically substituting pasta for rice. I have never bought crawfish before but I imagine it is like shrimp were it is all frozen immediately after catch so never buy the thawed out shit.
Most crawfish and rice dishes are roux based, and that's not the case with this recipe. Rice doesn't work with a Cajun cream sauce. Crawfish tail meat is readily available...Walmart carries both Louisiana and China produced crawfish, spend the extra few bucks on the Louisiana product.
Black Lives Matter

User avatar
Blackhawk
Posts: 29592
Joined: Tue Oct 12, 2004 9:48 pm
Location: Southwest Indiana
Contact:
Blackhawk’s avatar
Loading…

Re: Food, meals, & recipes

Post by Blackhawk »

I decided to make egg salad this week. I figured it would be enough for four meals at least.

I boiled a dozen eggs, and ended up throwing away at least a third of each of them because they wouldn't peel. There were a couple that I literally ended up with a yolk covered with the tiniest, thinnest layer of white, while the shells all ended up with most of the white. The eggs look like cratered asteroids.

They weren't brand new eggs (which tend to stick), they were cooked correctly, and I tried every trick in the book to peel them, but the shells would just not release from the whites. If I had to guess, I'd say it's either cheap eggs or hard water (we have incredibly hard water.)

That puts me at least two meals behind this week.

I despise cooking.
________________________________________
A last hope

User avatar
TheMix
Posts: 8083
Joined: Thu Oct 14, 2004 5:19 pm
Location: Broomfield, Colorado
TheMix’s avatar
Loading…

Re: Food, meals, & recipes

Post by TheMix »

I assume you did the "cool them off immediately in ice water" trick. I think that's supposed to help with that? I'm actually not sure. It's just how I learned.
Isgrimnur - Facebook makes you hate your friends and family. LinkedIn makes you hate you co-workers. NextDoor makes you hate your neighbors.

User avatar
hitbyambulance
Posts: 7268
Joined: Wed Oct 13, 2004 3:51 am
Location: Map Ref 47.6°N 122.35°W
Contact:
Battlefinch’s avatar
Loading…

Re: Food, meals, & recipes

Post by hitbyambulance »

Blackhawk wrote:
Wed Sep 16, 2020 4:35 pm

They weren't brand new eggs (which tend to stick), they were cooked correctly, and I tried every trick in the book to peel them, but the shells would just not release from the whites.
i got yr solution right here:
It actually comes down to the eggs — not necessarily the method — that you're using. The older the egg, the easier they are to peel. For the best results, use eggs that are 7–10 days old. Harold McGee in On Food and Cooking, explains that "difficult peeling is characteristic of fresh eggs with a relatively low albumen pH, which somehow causes the albumen to adhere to the inner shell membrane more strongly than it coheres to itself." So if you only have a fresh dozen in your fridge, Harold McGee suggests adding a 1/2 tsp baking soda to the water which will raise the Ph levels and possibly make them easier to peel.

User avatar
LordMortis
Posts: 63329
Joined: Tue Oct 12, 2004 11:26 pm

Re: Food, meals, & recipes

Post by LordMortis »

I don't have a trick but... I never use fresh eggs. I start with cold water. I bring the cold water to a boil. I cut the heat and cover for 10 minutes. I dump the water and put the sauce pan in the fridge, usually over night at least. I never have a problem. Of course, now that I say that.
Last edited by LordMortis on Wed Sep 16, 2020 5:01 pm, edited 1 time in total.

User avatar
hitbyambulance
Posts: 7268
Joined: Wed Oct 13, 2004 3:51 am
Location: Map Ref 47.6°N 122.35°W
Contact:
Battlefinch’s avatar
Loading…

Re: Food, meals, & recipes

Post by hitbyambulance »

i recommend trying to make 'ramen eggs' ((Ajitsuke Tamago)) some time - you might never go back to boring American method again:

https://www.justonecookbook.com/ramen-egg/

User avatar
Blackhawk
Posts: 29592
Joined: Tue Oct 12, 2004 9:48 pm
Location: Southwest Indiana
Contact:
Blackhawk’s avatar
Loading…

Re: Food, meals, & recipes

Post by Blackhawk »

That was what I meant by "weren't brand new eggs." Or, in other terms, "uh-oh, these things expire soon. Better use them."

The problem is that when looking up solutions for the problem, I quickly found that everybody had a pet solution, and they were all different. Most of them were followed by a comment about how that solution doesn't work, and to try someone else's pet solution instead.

I really, truly don't enjoy cooking.
________________________________________
A last hope

User avatar
Alefroth
Posts: 5431
Joined: Thu Oct 14, 2004 1:56 pm
Location: Bellingham WA

Re: Food, meals, & recipes

Post by Alefroth »

I'm fermenting some mushrooms for umami juice.

Jeff V
Posts: 33208
Joined: Fri Oct 15, 2004 7:17 pm
Location: Nowhere you want to be.

Re: Food, meals, & recipes

Post by Jeff V »

LordMortis wrote:
Wed Sep 16, 2020 4:50 pm
I don't have a trick but... I never use fresh eggs. I start with cold water. I bring the cold water to a boil. I cut the heat and cover for 10 minutes. I dump the water and put the sauce pan in the fridge, usually over night at least. I never have a problem. Of course, now that I say that.
I salt the water first, then cool it after 10 minutes boil in cold water. Peels nicely.
Black Lives Matter

Jeff V
Posts: 33208
Joined: Fri Oct 15, 2004 7:17 pm
Location: Nowhere you want to be.

Re: Food, meals, & recipes

Post by Jeff V »

Blackhawk, maybe you ought to try balut...
Black Lives Matter

User avatar
Blackhawk
Posts: 29592
Joined: Tue Oct 12, 2004 9:48 pm
Location: Southwest Indiana
Contact:
Blackhawk’s avatar
Loading…

Re: Food, meals, & recipes

Post by Blackhawk »

That's exactly what I did. Old eggs, cold water, salt, boil, 10 minutes, cold water.
________________________________________
A last hope

User avatar
Daehawk
Posts: 48331
Joined: Sat Jan 01, 2005 1:11 am
daehawk’s avatar
Loading…

Re: Food, meals, & recipes

Post by Daehawk »

Water with salt. If I boil for 30 min no trouble. If I boil 10 min then let it sit 10 min like a lot of online places say then it peels like hell. Chunks missing. Also seems to depend on the brand of eggs I buy.
https://www.gofundme.com/please-help-di ... -wife-died ....Help for me to take care of stuff . Wife died Jan 3 2019 after 31 years. My soulmate.
---------------------------------------------
I am Dyslexic of Borg, prepare to have your ass laminated.
GroovAtroN, stop asking
I guess Ray Butts has ate his last pancake.
http://steamcommunity.com/id/daehawk

User avatar
Max Peck
Posts: 8531
Joined: Fri Aug 05, 2005 8:09 pm
Location: Down the Rabbit-Hole

Re: Food, meals, & recipes

Post by Max Peck »

If I was just going to mash the eggs up into an egg salad anyway, if they didn't peel nicely I'd probably just whack them in half with a knife and scoop out the egg with a spoon.
Time and tide melt the snowman.

There are worlds out there where the sky is burning, where the sea's asleep and the rivers dream, people made of smoke and cities made of song. Somewhere there's danger, somewhere there's injustice and somewhere else the tea is getting cold. Come on, Ace, we've got work to do.
-- The Doctor

User avatar
Anonymous Bosch
Posts: 8479
Joined: Thu Oct 14, 2004 6:09 pm
Location: Northern California [originally from the UK]

Re: Food, meals, & recipes

Post by Anonymous Bosch »

I just got done dry-brining numerous bone-in pork chops with a liberal dose of Killer Hogs BBQ Rub in preparation for a home-cooked feast I have planned for the weekend. I plan to slow cook 'em in a sous vide cooker for three hours or so, then finish 'em off with a good sear in a cast iron grill pan. Not terribly difficult or complex, and the pork chops were only $10 for around ten or so from Costco. But I'm hooked on Killer Hogs seasonings and am eagerly anticipating just how delectable that meal is going to be. Here's the recipe I'll be using, though I obviously won't be cooking them on the grill:

"Good intentions will always be pleaded for every assumption of authority. It is hardly too strong to say that the Constitution was made to guard the people against the dangers of good intentions. There are men in all ages who mean to govern well, but they mean to govern. They promise to be good masters, but they mean to be masters." -- Daniel Webster

User avatar
Paingod
Posts: 11782
Joined: Wed Aug 25, 2010 8:58 am

Re: Food, meals, & recipes

Post by Paingod »

Kraken wrote:
Sun Jan 26, 2020 12:55 am
I like casseroles, but cooking for a vegetarian means I always have one hand tied behind my back. That recipe would just be sad without beef.
Morningstar Farms Chorizo Crumbles is what we drop into anything we want 'meaterized' - in particular pasta sauce to make it meaty. It's a little tiny bit spicy but has a good flavor we find works with a lot of things.

Spaghetti with Chorizo-infused Traditional Ragu sauce is a weekly staple for us. We cook up 3lbs of pasta and a 32oz jar of sauce with the 10oz of Chorizo mixed right into the sauce while it heats up - lasts like 8-10 hearty servings.
2020 has been the longest century in recent history, and we're still not done with it.

User avatar
Kraken
Posts: 36723
Joined: Tue Oct 12, 2004 11:59 pm
Location: The Hub of the Universe
Contact:
Kraken’s avatar
Loading…

Re: Food, meals, & recipes

Post by Kraken »

Thanks, I'll try that someday. Wife likes Morningstar Farms black bean burger patties so it would probably fly with her.

User avatar
gbasden
Posts: 6356
Joined: Wed Oct 13, 2004 1:57 am
Location: Sacramento, CA

Re: Food, meals, & recipes

Post by gbasden »

Anonymous Bosch wrote:
Thu Sep 17, 2020 2:59 pm
I just got done dry-brining numerous bone-in pork chops with a liberal dose of Killer Hogs BBQ Rub in preparation for a home-cooked feast I have planned for the weekend.
That rub looks really good - do they have others you recommend?

User avatar
em2nought
Posts: 3917
Joined: Fri Oct 15, 2004 5:48 am

Re: Food, meals, & recipes

Post by em2nought »

hitbyambulance wrote:
Wed Sep 16, 2020 4:55 pm
i recommend trying to make 'ramen eggs' ((Ajitsuke Tamago)) some time - you might never go back to boring American method again:

https://www.justonecookbook.com/ramen-egg/
Seems to be the way Thai's cook their eggs, and they do taste good.
Waiting for the tide to bring me a sail.

User avatar
Paingod
Posts: 11782
Joined: Wed Aug 25, 2010 8:58 am

Re: Food, meals, & recipes

Post by Paingod »

Kraken wrote:
Thu Sep 17, 2020 4:43 pm
Thanks, I'll try that someday. Wife likes Morningstar Farms black bean burger patties so it would probably fly with her.
Those are pretty good.

This summer the family has really been into black bean burgers and Vegan Sausage done on the grill. We get that with four ears of corn. Shuck the corn, wrap in tinfoil with 1tbs of butter, grill for a while. Grill/toast the buns, too. Makes an awesome Saturday lunch.

The burgers need a little care as they try to disintegrate and stick to the metal.
2020 has been the longest century in recent history, and we're still not done with it.

User avatar
Anonymous Bosch
Posts: 8479
Joined: Thu Oct 14, 2004 6:09 pm
Location: Northern California [originally from the UK]

Re: Food, meals, & recipes

Post by Anonymous Bosch »

gbasden wrote:
Fri Sep 18, 2020 1:50 am
Anonymous Bosch wrote:
Thu Sep 17, 2020 2:59 pm
I just got done dry-brining numerous bone-in pork chops with a liberal dose of Killer Hogs BBQ Rub in preparation for a home-cooked feast I have planned for the weekend.
That rub looks really good - do they have others you recommend?
Yeah, the Killer Hogs BBQ Rub does a great job of providing fantastic colouring and strikes a really pleasant balance between sweet and savoury, though it is fairly mild in terms of salt content. So I find it tends to work best when combined with other seasonings, like those mentioned in the linked recipe. Speaking of which, Captain Rodney's Boucan Pepper Glaze is absolutely delicious stuff, too. I was given one of their gift sampler packs several months ago, which provides a superb variety of flavours to choose from (BTW, you can also save a decent chunk of change by buying directly from their site vs. going through Amazon).
"Good intentions will always be pleaded for every assumption of authority. It is hardly too strong to say that the Constitution was made to guard the people against the dangers of good intentions. There are men in all ages who mean to govern well, but they mean to govern. They promise to be good masters, but they mean to be masters." -- Daniel Webster

User avatar
Blackhawk
Posts: 29592
Joined: Tue Oct 12, 2004 9:48 pm
Location: Southwest Indiana
Contact:
Blackhawk’s avatar
Loading…

Re: Food, meals, & recipes

Post by Blackhawk »

Until the pandemic hit, I was eating really well, and I was on a probably 80% vegetarian diet. When everything hit the fan it just wasn't practical anymore, and I've never gone back. I've been thinking that it's about time for me get back to it, though.

It's such a pain around here to pull off a vegetarian diet, though. Problem 1: I'm allergic to beans. Problem 2: I have trouble eating grainy foods due to cancer damage to my mouth (lentils, quinoa.) Problem 3: There is very, very little vegetarian food available around here, save for a two-foot section of one shelf at Wal-Mart 30 miles away, and it costs significantly more than non-vegetarian food. Problem 4: Cooking isn't happening. Not only do I genuinely dislike cooking (which I may have mentioned...), meal time generally involves four people crowded into a kitchen the size of most people's bathrooms, all trying to prepare food at once using one stove, one microwave, and a section of counter space about 2'x2'. It doesn't take long to get tired of microwaved Morningstar Farms burgers and peanut butter.
________________________________________
A last hope

User avatar
LordMortis
Posts: 63329
Joined: Tue Oct 12, 2004 11:26 pm

Re: Food, meals, & recipes

Post by LordMortis »

I've finally started buying produce again. Right now I'm partial to making twice baked potatoes one at a time in a toaster oven.

Clean russet potato
lightly oil potato
Cook 60 minutes at 400. Longer if they are huge.
Cut in half
Scoop insides out without damaging skin
Mix insides with butter/margarine/milk, a shredded cheese, garlic salt.
Put the insides back in the skin
Top with broccoli or whatever floats your boat or nothing at all.
Cook 40 minutes at 350.

Easy peasy but it take an hour and half (that you don't have to monitor). The cost is about 60-90 cents per 1/2 pound potato. More if you use expensive cheese or other bits. One potato is not enough for a meal itself but two are. Sadly my toaster over isn't big enough to cook four halves of a potato at one time.

Post Reply