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Cooking Thread~ Recipes & Things

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I normally only encounter tomato ketchup in my day to day life, but I've tried a few others. <shrug> It's not that weird.
 
How to Add Rice to Chicken Soup - The Interwebs
Do you love and know how to cook? Even if you don't know how, I want to give you an excellent soup recipe.

How To Add Rice To Chicken Soup
The recipe on this page is quite simple and you will be satisfied.

Chicken-Rice-Soup-prev.jpg
 
extra crispy thai sweet and spicy wings - Student of Zelretch
Pollock? yeah, ketchup goes just fine with that. Also, I l'm going to try that fires sandwich, only with wings, tomorrow.

Edit: Tax
https://www.seriouseats.com/recipes/2011/01/wing-week-extra-crispy-thai-sweet-and-spicy-w.html
I like to add about 1 tbsp of garlic granules, double or triple the garlic (to taste), and change to about a quarter cup total of corn starch dissolved in half a cup of water to the sauce so it gets nice & thick. If you want to substitute port for the sherry or a 1:1 of white vinegar and sake for rice vinegar, it's fine, but otherwise i'd leave the liquids alone.

Then for the batter, make about 2.5 times as much dry as they say to mix up, and crack extra eggs as needed. This recipe has ruined most wing sauces for me, & the batter is crunchy without being too excessive.

Dinner tonight:
69888871_2550178568336932_3783244955116371968_n.jpg
 
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Asian braised Pork Belly + Steak Enhancers - Raven1138
May as well make a pair of contributions from my personal favorites:

First off, Asian braised Pork Belly from the website Pixilated Provisions


Ingredients
  • 2 lbs pork belly
  • 2 tbsp sugar
  • 1 tbsp brown sugar
  • 1/3 cup water
  • 1 cup sake
  • 1 cup soy sauce
  • 1 1/2 cups chicken broth
  • 1 2-inch piece of ginger, sliced
  • 6 garlic cloves, crushed
  • 1 cinnamon stick
  • 2 star anise
  • 2 bay leaves
  • 2 dried chiles de arbol
  • 1 tbsp black peppercorn
  • 4 scallions
Instructions
  1. Preheat an oven to 325°F. Place the pork belly in a pot and cover with cold water. Bring to a boil. Reduce the heat and simmer for 15 minutes. Make sure to skim the foam.
  2. Remove the pork belly from the water and cut into 16 equal square pieces.
  3. In a dutch oven, mix the sugar and water over medium-high heat. Whisk until the sugar has dissolved. Add the pork belly and coat.
  4. Add the sake, soy sauce, chicken broth, ginger, cinnamon stick, star anise, bay leaves, chiles de arbol, and black peppercorns. Bring to a boil. Cover and transfer to the oven.
  5. Bake for 30 minutes . Add the scallions. Cover again and bake for another 30 minutes.
  6. Increase the heat of the oven to 375°F. Remove the cover and bake for 40 minutes. Stir the contents every 10-15 minutes to help brown all sides of the pork.
  7. After the pork has cooked, take a cup of the sauce the pork cooked in and placing it in a saucepan. In a bowl, combine 2 tsp cornstarch with 1 tsp water. Add that to the saucepan and whisk until the sauce thickens.
  8. Serve the pork on top of rice and drizzle with the thickened sauce.



A pretty dead simple recipe that only really requires a good dutch oven and a free afternoon to let it braise. And the best part is that pork belly, while discovered, is pretty cheap unless you go nuts in trying to get an expensive quality of pork.



And on the topic of gourmet taste for bottom dollar, here's something from Guga Foods on Youtube on how to elevate a steak with a compounded butter using smoked bone marrow.



And the recipe from the description is dirt simple.
  • 1 stick of salted butter, slightly at room temp for easier manipulation
  • 3 peeled cloves of garlic
  • 3 tbsp of smoked bone marrow (video has demos of how to prep the marrow and smoking techniques)
  • 2 tbsp of crispy bacon bits (smaller the better)
  • 1 tbsp of chopped parsley
All you have to do combine the ingredients in a hand mixer cup, use said mixer to incorporate the ingredients to a fine paste then transfer the paste to a sheet of cling film. Use the film to roll it into a nice tight log and put in the fridge to firm up. And if you are not using it all up that evening, it keeps in the freezer like a champ.

Much like the pork belly, more major supermarkets are starting to stock marrow bones. My best advice is to see if your butcher has packs of the long femur bones as those have the most marrow to extract. If you can get a canoe cut to them, then it will make your life even easier pulling out the Butter of the Gods
 
So, I have something like 170 pounds of ground beef in my freezer. Anyone got hot idea other than burgers for me?
 
Cook up a pound with carrots, ginger, and onions with a capful of Jamaican curry and throw it on some mashed potatoes.

Seriously though, that's a year of beef once a day.
 
Thanks for all the suggestions, will post results of what I make. Yeah, we bought half a cow, a bit less than half that was ground. Came out to about 5.50 a pound for grass fed beef after processing.

edit: Meat (roughly ~376 pounds of beef)
Cubg68s.jpg

2 layers of roasts, soup bones, & a couple steaks over ~ 170 pounds of ground
C0kHMoG.jpg

>100 pounds of steak & other assorted cuts.
 
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Those freezers are about 0 Fahrenheit, yeah. Might get a little texture damaged if it thaws slightly, but we have plenty of places nearby that we could rent a generator from if there was a power outage longer than 3 hours (unlikely in the extreme outside deepest winter, where we could stick it all on our 3 season porch.)

for reference, When I helped clean the standing freezer out to transport to my place from grandparents this past summer, there was fish labeled 2014 in there that we cooked that night. They have had several day long outages since then, and that fish was perfectly fine, no texture or taste loss noticeable.
 
Ground beef could be used for tacos/burritos, chili/sloppy joe, beef stroganoff, meatballs (bbq, swedish, or traditional), meatloaf (surprisingly good with sweet and sour glaze), shepherd's pie, lasagne, or really any kind of mac and cheese or goulash can have ground meat added.
 
konamikode said:
Good God.
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Rakdos92 said:
Student of Zelretch, how do you prevent all that from spoiling?
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this is not uncommon where i live, a deep freeze like can keep meat near indefinitely as long as it's is good working order and the meat is tightly wrapped like what is shown or vacuum packed

where you have issues is when the meat is exposed to air or the freezer is getting older and the seals, insulation, or pump starts to conk out

and a well stocked and well maintained freezer can last several days without power so long as the door stays closed

now i also come from a family who considers anything a full freezer to be half a beef, a full pig, a lamb, 20 chickens, and 50 lb's of wild game
 
Got a question for the thread. Yesterday was my birthday and as a gift my folks gave me a IKich Sous Vide machine along with some vacuum bags. So does anyone else here do any sous vide cooking and if so any tips, recipes or recommend pieces of kit to grab?
 
Sous Veve - Youtube
Raven1138 said:
Got a question for the thread. Yesterday was my birthday and as a gift my folks gave me a IKich Sous Vide machine along with some vacuum bags. So does anyone else here do any sous vide cooking and if so any tips, recipes or recommend pieces of kit to grab?
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Well, there's the channel Sous Veve on Youtube. But my impression was while they do cook meals, they have also an experimental bend.

They tend to play around with various changes to details on how you can sous vede meat.
 
Already subbed to them, was also checking here for any additional tips and pitfalls to avoid.
 
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