Sausage, fried egg, mixed veggies(cabbage, carrots, corn, jalapeno, onion, squash, tomatoes and zucchini) with whatever seasonings you got that you think would taste good, rice, and a couple lime wedges. It's not much to look at but it is pretty damn good.

Always make more chili than you need so you can enjoy it after a bit of marinating in itself.

Cost per person, $2.30

I'm the one who posted a week or two ago about learning how to cook. I know this is technically baking but I'm sharing because like look how pretty for the second attempt ever! Don't worry, the 3rd attempt was just as ugly as the first 🤣 this was made for a friend who had a loss in the family.

Since my last post we've made lasagna 9/10, smothered beef burritos 8/10, a Mexican pizza 5/10, enchiladas 8/10, and probably a few other things that are escaping my brain. I didn't take pictures of most of them though lol.

We've made notes on what we like and don't like. The dough on the Mexican pizza was meh (which is how we got to baking lol) and it needed sauce. I think the recipe thought the veggies would be enough but as someone with ARFID (avoidant restrictive food intake disorder) texture is big for me. Far too many dries, not enough wets as I told my partner lol.

We are basically remaking everything I listed again this week except maybe the pizza because we got a killer deal on ground beef and totally forgot to separate and freeze it. And we're out of freezer space anyways. When I'm back to work, a normal sized fridge/freezer is on our list instead of this tiny one that came with the house lol.

Overall we're learning quite a bit! I have a few books saved for later but the overwhelming recommendation of The Food Lab made us buy it. We also have a Betty Crocker Cook book that's pretty decent and we bought The Big Book of Bread because we discovered we're both sluts for a good bread lol.

I appreciate everyone who commented, shared recipes, and gave advice in my last post!

The chicken breading didn't brown right. I probably put too much cornstarch in the mix.

Cost per person, $3.50. Pictured probably two or three people's food. I was hungry.

Hello, apologies that I'm not much for taking pics, but I wanted to share a recipe I just made. It's very homey and satisfying, I feel this recipe could take additional spices well, to taste.

It's based on this link, https://www.allrecipes.com/recipe/232097/turkey-tetrazzini-a-la-stouffers/ , but with some changes, here's what I made. It turned out very tasty, although I'd prefer to accompany this with a salad, so the meal is more balanced.

Yield, 12 servings

1 tbsp canola oil

6 tbsp butter, divided

1 small onion, diced

1 cup celery, diced

1 (8 ounce) package fresh mushrooms, diced

½ cup all-purpose flour

3 cups chicken broth

1 cup half and half

¼ cup tart cherry juice

1 teaspoon salt

¼ teaspoon white pepper

(14.5 ounce, 411 gram) package protein spaghetti pasta

3 cups cooked turkey chunks

½ cup panko bread crumbs

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish with 1 tbap of canola oil.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring until cooked through but firm to the bite, 7 to 8 minutes. Drain.

Melt 2 tablespoons butter in a large pot over medium heat; cook and stir onion and celery until it begins to soften, 2 minutes. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.

Remove vegetables from skillet; melt remaining 4 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, constantly whisking, until sauce is thickened. Mix in half and half, cherry juice, salt, and white pepper.

Fold turkey, onion, celery, and mushrooms into sauce; mix in spaghetti pasta. Transfer mixture to the prepared casserole dish and sprinkle panko crumbs on top.

Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.

The original called for heavy whipping cream but I had half and half, then it called for sherry and I had tart cherry juice. It's cooking not baking, close enough :)

Not my pic, but looks like mine

It's like normal stew, but you start it before bed and let it slow simmer alllll night so you get delicious stew in the morning. But, do not forget the egg for 15 minutes at the end. It's vital. It'll poach in the broth, just keep the slow cooker lid on so the top whites cook up nicely as well. 15 minutes, gets it to a perfect soft boil if your crock pot is on low, I assume the same for a low stove simmer. And viola, delicious breakfast stew to bring in fall and warm your heart and guts, the egg blends slowly with the broth creating an even heartier stew.

• Chuck Roast, cut up however you please (it's all gonna fall apart anyway)
• 1qt Beef Stock,
• ¾ can of tomato paste
• 1-2 Bay leaf
• Smack it with garlic like it owes you money
• Onion (I personally just use onion powder, since I'm a texture bitch)
• Pepper
• Worcestershire to taste, I'm a Perkins guy
• Salt (I'm using Celtic because that's all I have at the moment)
• Baby Yukon golds, halved
• Carrots, cut into pieces
• Whole baby bella mushrooms
• 1 can Lima Beans, save a lil of the juice, adds some yum to the broth.
• ¼ tsp Fish Sauce if ya want a lil extra flavor. Don't need much.

After cutting your Chuck, you can dust with flower then sear, or sear and dredge in flower, either way will help thicken the stew at the end, along with searing to lock in the flavor. After searing, add beef to slow cooker or pot, turn it on low, and start adding it all together, ensure your dries get wet and your wets soak the dries and let it cook. This one got a full 8 hours overnight on low, 15 extra minutes for the egg at the end. Enjoy!

Hi everyone, I'm scrodumb and I am a retail butcher and sausage maker in Toronto, Canada.

My culinary experience extends far beyond that but these days my specific interests are mostly meat and meat processing. Starting to get into charcuterie and expanding my sausage repertoire into fermented, cured, smoked and emulsified products. Will be making my first coppa and pancetta this coming week. Have some Cantonese style lap cheong drying too.

I'm happy to help with any meat related questions or troubleshooting, feel free to ask here or message me directly. Love bouncing ideas back and forth especially with other foodheads.

A couple weeks ago I ordered a half hog of Meishan pork for myself and made a bunch of sausages for my friends and family. The pic is my personal versions of Barese sausage (coiled) and Chipolatas (breakfast sized links). Both are super popular and I'm happy to share the formulations if anyone is interested. I have dozens more sausage formulations too, just ask. I can turn nearly any red sauce pizza recipe into a sausage. Hawaiian absolutely SLAPS. Other dishes too. I created a Cubano sausage that tastes just like the sandwich.

I'll try to post every week or two but seriously if you have any meat related queries hit me up I'm always happy to help. Next post will likely be some tips and tricks I've learned and discovered in my journey.

If you don't have space for smoking your Krakauer or grilling your bratwurst, there is still a way how to engage in processing meat in a way where you get something cured at the end.

Check out the recipe my dad - who was a Bücher in Silesia in his early days - tought me when I lived in a small apartment.

Aged cheddar on top of my mise en place from earlier I did end up adding a second can of beans.

Cost per person, $1.97

First time making granola. I just used what I had on hand.

• 2 cups of oats; toasted in pan
• 1/2 cup of chopped almonds, pecans and cashews each; toasted in pan
• 1/2 chopped raisins
• ~1/4 cup honey; start with 2 tablespoons
• ~1/2 teaspoon sea salt; start with 1/4 teaspoon

I did taste the mix and it was just slightly too sweet and a little too salty. Not enough to really be a problem for me but you may want to start with a little less and adjust to your liking.

I mixed all the ingredients and spread onto a tray with parchment paper. I just winged the oven temperature and bake length. I did 300f for 20 minutes. I'm letting them cool down but will cutting and tasting them soon.

Enjoy!

#cooking #granola #oc

Edit: It wasn't really too sweet or too salty. I think some of the powdery oats and nuts may have toasted a little too good. It has a slight bitterness from that. But it still tastes good.

I want to get more dried fruit and different seeds to add next time. There's also a version in saw made with dates cooked into a paste which looks really good too.

Corn chex, cheerios, peanuts, and pretzels. Chex mix seasoning packets, butter, some extra garlic powder, white pepper, worch, and a lil msg. Very happy with how this batch turned out! :)

Inverted hamburger buns, processed American cheese food product, bacon, jalapeno, chips, dip. Mayo for browning.

Cost per person $1.78

Garden tomatoes and basil with a bit of olive oil.

Olive loaf and butter.

Cost per person 1.25. If you use Teflon instead of bronze cut spaghetti you could get the cost down to 99¢. But don't do that. It won't grip the sauce when you finish it in the pan.

Bacon, moz, feta, Parmesan, garden banana peppers, sauce, home made crust.

Tasslehoff, bobtail orange girl.

Cost per half sheet pan $9.63 Feeds 2+ people so at most 4.72 per person.

A friend and I had a conversation at work on what our top 10 essential pieces of cookware would be if we could only have 10 and nothing else. We both ended up bumping it up to 12 because we couldn't part with a few things, but these were my choices, most important of which would be the Chef's Knife and the Wok.

A lot of my picks were because of their versatility, e.g. the wok which can deep fry, saute, boil, and even bake if you're brave enough, or because of their necessity.

Here is my reasoning for each of my picks:
Can Opener: knives can open cans, but I don't want to have to ruin my chef's knife by doing so
Wok: Carbon steel is easy to clean, durable, and non-stick and can still get good color and fond when sauteeing meats. The form factor is more versatile to boil or deep fry, and big enough for soup or stew while still being able to saute. I almost went with a cast iron pan for this pick, but it isn't big enough for soup or stew and doesn't do well with acid.
Chef's Knife: probably the most important tool of all, and the most versatile knife of all the blade choices. You could probably substitute a cleaver here but I am more used to the chef's knife personally.
Chopsticks: I feel like chopsticks are more precise and versatile than tongs or a spatula. This one is more personal preference. (especially because they're so easy to clean).
Corner Spoon: can't use chopsticks for liquids so I picked a corner spoon which can double as a spoon and a spatula.
Cutting Board: probably one of the weaker picks, but I think it's necessary to keep your countertops safe and also to keep your blade from dulling too much with use.
Food Scale: Another important one, you can't recreate recipes accurately without measuring ingredients. Some scales have a liquid and solid option so you will be able to measure both volume and weight close enough to be accurate.
Immersion Blender: probably my weakest entry, but I feel like it's necessary enough to include. You can't make certain things without a blender and the immersion blender is more versatile than a countertop one.
Mixing Bowls: Essential for mise en place and separation of ingredients, for recipe and/or safety.
Mortar and Pestle Necesary for spices and ground ingredients that a chef's knife would be too tedious to use (e.g. ground cumin). More versatile than just a spice grinder.
Thermometer: Essential for accurate cooking temps and food safety. You could technically do it all by feel, but to me especially in the context of baking and meats, accurate temperature is important.
Whisk: Another weaker entry, but you couldn't make things like hollandaise or whipped cream without one. You could probably remove this one if you had a whisk attatchment on the immersion blender.

I did not include heat or cleaning stuff in this list which is technically also necessary. You need some form of heat (like a stovetop or campfire) and refridgeration to cook too, and some cleaning agents.

I'm curious what you all would add, remove, or swap to the list. What's essential to you?

I put a surplus of lemon in my freezer without any preparation. Now I want to make lemons pickled in salt like in this recipe

Is it possible with thawed lemons? I don't want to waste them...

My wife found an amazing recipe for a lentil soup a while back. She was working late today, so I cooked the soup while she drove home.

It's pretty simple. Onions, garlic, peppers (I used a bell pepper) in oil. Add lentils, broth, chickpeas, and canned tomatoes. Season and simmer for 20 minutes.

It's SO FLAVORFUL!

Usually with soups, there's a mix of spices -- and frequently, when I taste it, I say "Hmm, still needs something."

This one gets a mere sprinkle of salt and pepper, and it's great.

Apologies for the lack of photo; I didn't think to take one while cooking. FauxPseudo's post today made me think about sharing just now.

One sandwich more traditional. One with olive loaf and hummus instead of mayo. Tomatoes home grown.

Chip dip made from sour cream and beefy onion soup mix.

Cost per person $5

Chickpeas, black beans, bacon, cucumber, red onion, garden tomatoes, lemon juice, olive oil, salt, Greek seasoning. Bread and butter.

Black beans and chickpeas canned at home. 21¢ per pint.

Cost per person $1.59

I think my produce was contaminated with something, because this is the first time I’ve ever had food poisoning and my Pico was obviously uncooked. I also cooked beans with juice from the pico.

Two questions:

1. Am I a dumbass for trying to salvage what I think is contaminated? I don’t wanna waste food and I’m under the impression that cooking it will fix it. My symptoms aren’t life threatening, and I wouldn’t mind confirmation it was the pico.

2. If I can dump the pico into a pot and cook it safely, is there anything special I gotta do? Recipe below so you know what I’m working with.

Pico recipe:

• 8 Roma tomaotes
• cilantro, 1 bunch
• 1 red onion
• 2 jalepenos, roasted
• garlic, minced
• salt, tbs
• 1 lime, juiced

Chop and stir together. Let sit overnight for the flavors to blend properly. Seriously, it doesn’t taste good til the next day.

Chickpeas for the hummus and the free turkey were canned at home. Naan made from scratch.

Cost per person 0.48¢ If I bought hummus, canned turkey and naan: $4.81

Homemade walnut and craisin granola, yogurt, local honey, banana.

Cost per person $1.16

Well shits to expensive and I'm finally home enough so I'm learning to cook. Turns out when your not being constantly criticized for existing, cooking isn't nearly as terrible! (Trauma made me hate cooking).

So far I've been keeping it very simple. Store bought pasta, store bought sauce, put them together, that kind of thing. I think I'm getting ready to branch out and learn more.

I'd love to hear some things from those of you who know your way around the kitchen. If you have a recipe you love or, a story to tell or, a warning you learned the hard way or, a great website/cookbook/youtube channel or, anything else you feel like sharing.

I'm just here to learn some stuff, hear some stories and get some ideas to try. Thanks for having a fun cooking convo with me!