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Food with Attitude!

 
pool
~the world needs change~

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11/18/2021 03:40 PM

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Re: Food with Attitude!
Interesting Doka.
They've lost their religion, they've lost their parents; their identity lay with the estate.
Saint Lance the Odd from BC

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11/18/2021 03:58 PM
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Re: Food with Attitude!
After weeks of being pretty emaciated and burnt out...nothing like 2 days of grand pho broth to start to recoup. Solids starting today. Cheerio!
If you are not busy weaving your own magick, you are trapped in anothers spell.
“It’s time you realized that you have something in you more powerful and miraculous than the things that affect you and make you dance like a puppet.” – Marcus Aurelius
Louis in Richmond
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11/18/2021 05:07 PM

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Re: Food with Attitude!
After weeks of being pretty emaciated and burnt out...nothing like 2 days of grand pho broth to start to recoup. Solids starting today. Cheerio!
 Quoting: Saint Lance the Odd from BC


Well I'm glad to hear our solid guy is moving on to solids.

The Ivermectin Pool sent seems to be working too.

Mrs. figured out our gift dinner was a misdelivered "Doordash' after we ate it. Someone else' name was on the printed label. Oops.

I hope they got a replacement dinner; mine was great.
“You see. No shock. No engulfment. No tearing asunder.

What you feared would come like an explosion is like a whisper.

What you thought was the end is the beginning.” – Rod Serling
DMJ

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11/18/2021 05:37 PM

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Re: Food with Attitude!
The kids and i were lazy today, we had hotdogs. I did cut up onions and pickles. Can't have hotdogs without them.
FlockOfSmeagols
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11/18/2021 05:54 PM

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Re: Food with Attitude!
For tonight I put in a roaster -- whole young chicken -- using my cast iron skillet. Got the biggest skillet I could find, it's huge! Can cook 8 slices of bacon at once in that thing.

Used the Holy Trinity, stuffed it with a lemon, fresh rosemary, thyme, parsley, and the most important sage. Greased up the skin so s&p, dried ground rosemary and coriander would stick on it.

I do like 450 F to start for 15 minutes to get the skin to start crisping up, then go down to 325 F for oh, depending, 2.5 - 3 hours. I like checking doneness by if a drumstick pulls right off, that thing is ready!

Always make homemade gravy when I have gravy, it is so really easy.

I do always use a cup of better than bouillon, though, in addition to the drippings. I like the added richness and flavor; 1tsp. to 1 cup of water. I slowly add in a cup of cornstarch slurry -- 1 tbsp. to 1 cup water for gravy, I don't like using too much cornstarch, steals flavor imho -- stirring and reducing it all at high heat with the added cup of bouillon makes me around 1.5 - 2 cups of gravy.

Smashed fresh garlic and onion taters with skin on, and green beans.

Anyway, just sharing.

Peace.
Gamgee: "PO TAAAA TOESSSS"
Paranoiaaaaa  (OP)
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11/18/2021 06:43 PM

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Today I hit the WF salad bar for $5 of portabellas, minced bacon and spinach. Sauteed w garlic, add whole clams and reduce w h/h and a blotch of cream cheese and cayenne. Serve over pasta. Total cost for a full 5 servings $9..so that's basically $2/serving.

https://imgur.com/0bmYd1Y

 Quoting: pool


Sounds like a deal! banana2
"There's a reason you separate military and the police. One fights the enemies of the state, the other serves and protects the people. When the military becomes both, then the enemies of the state tend to become the people. "- Admiral Adama Battlestar Galactica

"Just because you're paranoid doesn't mean they're not out to get you." - Fox Mulder - The X-Files

"Life is what happens while you are busy making other plans." - John Lennon
Paranoiaaaaa  (OP)
Fuck Cancer!

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11/18/2021 06:44 PM

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Re: Food with Attitude!
After weeks of being pretty emaciated and burnt out...nothing like 2 days of grand pho broth to start to recoup. Solids starting today. Cheerio!
 Quoting: Saint Lance the Odd from BC


So glad to hear from you! I was worried. hugs
"There's a reason you separate military and the police. One fights the enemies of the state, the other serves and protects the people. When the military becomes both, then the enemies of the state tend to become the people. "- Admiral Adama Battlestar Galactica

"Just because you're paranoid doesn't mean they're not out to get you." - Fox Mulder - The X-Files

"Life is what happens while you are busy making other plans." - John Lennon
Paranoiaaaaa  (OP)
Fuck Cancer!

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11/18/2021 06:44 PM

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Re: Food with Attitude!
After weeks of being pretty emaciated and burnt out...nothing like 2 days of grand pho broth to start to recoup. Solids starting today. Cheerio!
 Quoting: Saint Lance the Odd from BC


Well I'm glad to hear our solid guy is moving on to solids.

The Ivermectin Pool sent seems to be working too.

Mrs. figured out our gift dinner was a misdelivered "Doordash' after we ate it. Someone else' name was on the printed label. Oops.

I hope they got a replacement dinner; mine was great.
 Quoting: Louis in Richmond


I'm sure they did. Lucky you though!
"There's a reason you separate military and the police. One fights the enemies of the state, the other serves and protects the people. When the military becomes both, then the enemies of the state tend to become the people. "- Admiral Adama Battlestar Galactica

"Just because you're paranoid doesn't mean they're not out to get you." - Fox Mulder - The X-Files

"Life is what happens while you are busy making other plans." - John Lennon
Paranoiaaaaa  (OP)
Fuck Cancer!

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11/18/2021 06:48 PM

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Re: Food with Attitude!
For tonight I put in a roaster -- whole young chicken -- using my cast iron skillet. Got the biggest skillet I could find, it's huge! Can cook 8 slices of bacon at once in that thing.

Used the Holy Trinity, stuffed it with a lemon, fresh rosemary, thyme, parsley, and the most important sage. Greased up the skin so s&p, dried ground rosemary and coriander would stick on it.

I do like 450 F to start for 15 minutes to get the skin to start crisping up, then go down to 325 F for oh, depending, 2.5 - 3 hours. I like checking doneness by if a drumstick pulls right off, that thing is ready!

Always make homemade gravy when I have gravy, it is so really easy.

I do always use a cup of better than bouillon, though, in addition to the drippings. I like the added richness and flavor; 1tsp. to 1 cup of water. I slowly add in a cup of cornstarch slurry -- 1 tbsp. to 1 cup water for gravy, I don't like using too much cornstarch, steals flavor imho -- stirring and reducing it all at high heat with the added cup of bouillon makes me around 1.5 - 2 cups of gravy.

Smashed fresh garlic and onion taters with skin on, and green beans.

Anyway, just sharing.

Peace.
 Quoting: FlockOfSmeagols


I use Better Than Bouillon whenever I can. It's a lot more expensive than cubes, but it's really good. That's how I made gravy last time from the rib drippings.

I try to use flour whenever I can though. Cornstarch makes it harder to reheat leftovers.I usually use it if I didn't out enough flour just to thicken up a bit more at the end.
"There's a reason you separate military and the police. One fights the enemies of the state, the other serves and protects the people. When the military becomes both, then the enemies of the state tend to become the people. "- Admiral Adama Battlestar Galactica

"Just because you're paranoid doesn't mean they're not out to get you." - Fox Mulder - The X-Files

"Life is what happens while you are busy making other plans." - John Lennon
FlockOfSmeagols
Orc Peon

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11/18/2021 06:49 PM

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Re: Food with Attitude!
For tonight I put in a roaster -- whole young chicken -- using my cast iron skillet. Got the biggest skillet I could find, it's huge! Can cook 8 slices of bacon at once in that thing.

Used the Holy Trinity, stuffed it with a lemon, fresh rosemary, thyme, parsley, and the most important sage. Greased up the skin so s&p, dried ground rosemary and coriander would stick on it.

I do like 450 F to start for 15 minutes to get the skin to start crisping up, then go down to 325 F for oh, depending, 2.5 - 3 hours. I like checking doneness by if a drumstick pulls right off, that thing is ready!

Always make homemade gravy when I have gravy, it is so really easy.

I do always use a cup of better than bouillon, though, in addition to the drippings. I like the added richness and flavor; 1tsp. to 1 cup of water. I slowly add in a cup of cornstarch slurry -- 1 tbsp. to 1 cup water for gravy, I don't like using too much cornstarch, steals flavor imho -- stirring and reducing it all at high heat with the added cup of bouillon makes me around 1.5 - 2 cups of gravy.

Smashed fresh garlic and onion taters with skin on, and green beans.

Anyway, just sharing.

Peace.
 Quoting: FlockOfSmeagols


I use Better Than Bouillon whenever I can. It's a lot more expensive than cubes, but it's really good. That's how I made gravy last time from the rib drippings.

I try to use flour whenever I can though. Cornstarch makes it harder to reheat leftovers.I usually use it if I didn't out enough flour just to thicken up a bit more at the end.
 Quoting: Paranoiaaaaa


Wow, didn't know that about leftovers and cornstarch!

Never have them here though with the stuff I use it; NOT that it would never happen!

I'll keep it in mind, thanks P!
Gamgee: "PO TAAAA TOESSSS"
pool
~the world needs change~

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11/18/2021 06:54 PM

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Re: Food with Attitude!
After weeks of being pretty emaciated and burnt out...nothing like 2 days of grand pho broth to start to recoup. Solids starting today. Cheerio!
 Quoting: Saint Lance the Odd from BC


Maybe you missed this treat: Thread: "Food that fucks with your mouth, a food with attitude parody thread"
They've lost their religion, they've lost their parents; their identity lay with the estate.
DMJ

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11/18/2021 07:31 PM

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Re: Food with Attitude!
After weeks of being pretty emaciated and burnt out...nothing like 2 days of grand pho broth to start to recoup. Solids starting today. Cheerio!
 Quoting: Saint Lance the Odd from BC


hfhfhfhfhfhfhf
Simple27

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11/18/2021 07:53 PM

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Re: Food with Attitude!
For tonight I put in a roaster -- whole young chicken -- using my cast iron skillet. Got the biggest skillet I could find, it's huge! Can cook 8 slices of bacon at once in that thing.

Used the Holy Trinity, stuffed it with a lemon, fresh rosemary, thyme, parsley, and the most important sage. Greased up the skin so s&p, dried ground rosemary and coriander would stick on it.

I do like 450 F to start for 15 minutes to get the skin to start crisping up, then go down to 325 F for oh, depending, 2.5 - 3 hours. I like checking doneness by if a drumstick pulls right off, that thing is ready!

Always make homemade gravy when I have gravy, it is so really easy.

I do always use a cup of better than bouillon, though, in addition to the drippings. I like the added richness and flavor; 1tsp. to 1 cup of water. I slowly add in a cup of cornstarch slurry -- 1 tbsp. to 1 cup water for gravy, I don't like using too much cornstarch, steals flavor imho -- stirring and reducing it all at high heat with the added cup of bouillon makes me around 1.5 - 2 cups of gravy.

Smashed fresh garlic and onion taters with skin on, and green beans.

Anyway, just sharing.

Peace.
 Quoting: FlockOfSmeagols


This sounds soooo good!

homerdrool
~*Ride the Wave*~
Simple27

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11/18/2021 08:36 PM

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Re: Food with Attitude!
After weeks of being pretty emaciated and burnt out...nothing like 2 days of grand pho broth to start to recoup. Solids starting today. Cheerio!
 Quoting: Saint Lance the Odd from BC


hfhfhfhfhfhfhf
 Quoting: DMJ


Hope you continue to improve, Lance! Sending prayers. rose
~*Ride the Wave*~
Simple27

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11/18/2021 08:39 PM

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Re: Food with Attitude!
I'm going away for the weekend with a group of ladies from my family. Heading up north. Nef was kind enough to make us a batch of chili. :)

https://imgur.com/JycMgMl

~*Ride the Wave*~
pool
~the world needs change~

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11/18/2021 08:51 PM

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Re: Food with Attitude!
Safe travels Simple27. Send photos!
I do sooo love chili. And, yours and Nef's looks so scrumptious, yummy!

Instead I was dreaming of next year being silly and planting watermelon, Japanese style:

https://imgur.com/M387RjL


Last Edited by pool on 11/18/2021 08:52 PM
They've lost their religion, they've lost their parents; their identity lay with the estate.
FlockOfSmeagols
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11/18/2021 08:55 PM

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Re: Food with Attitude!
For tonight I put in a roaster -- whole young chicken -- using my cast iron skillet. Got the biggest skillet I could find, it's huge! Can cook 8 slices of bacon at once in that thing.

Used the Holy Trinity, stuffed it with a lemon, fresh rosemary, thyme, parsley, and the most important sage. Greased up the skin so s&p, dried ground rosemary and coriander would stick on it.

I do like 450 F to start for 15 minutes to get the skin to start crisping up, then go down to 325 F for oh, depending, 2.5 - 3 hours. I like checking doneness by if a drumstick pulls right off, that thing is ready!

Always make homemade gravy when I have gravy, it is so really easy.

I do always use a cup of better than bouillon, though, in addition to the drippings. I like the added richness and flavor; 1tsp. to 1 cup of water. I slowly add in a cup of cornstarch slurry -- 1 tbsp. to 1 cup water for gravy, I don't like using too much cornstarch, steals flavor imho -- stirring and reducing it all at high heat with the added cup of bouillon makes me around 1.5 - 2 cups of gravy.

Smashed fresh garlic and onion taters with skin on, and green beans.

Anyway, just sharing.

Peace.
 Quoting: FlockOfSmeagols


This sounds soooo good!

homerdrool
 Quoting: Simple27


Glad you like the idea! It's really nice, especially when it's snowing out like it is here. Really easy thing to do. No need for a big ol' cast iron skillet, anything that roaster will fit in will do.

Take care!

Peace.
Gamgee: "PO TAAAA TOESSSS"
FlockOfSmeagols
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11/18/2021 08:58 PM

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Re: Food with Attitude!
I'm going away for the weekend with a group of ladies from my family. Heading up north. Nef was kind enough to make us a batch of chili. :)

https://imgur.com/JycMgMl

 Quoting: Simple27


Screw my chx, gimme like a 1/2 gal of that! lol!!
Gamgee: "PO TAAAA TOESSSS"
pool
~the world needs change~

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11/18/2021 09:17 PM

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Re: Food with Attitude!
No need for a big ol' cast iron skillet, anything that roaster will fit in will do.

Take care!

Peace.
 Quoting: FlockOfSmeagols


speaking of which, just saw this genius idea:
[link to www.akazuki.com (secure)]
They've lost their religion, they've lost their parents; their identity lay with the estate.
FlockOfSmeagols
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11/18/2021 09:22 PM

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Re: Food with Attitude!
No need for a big ol' cast iron skillet, anything that roaster will fit in will do.

Take care!

Peace.
 Quoting: FlockOfSmeagols


speaking of which, just saw this genius idea:
[link to www.akazuki.com (secure)]
 Quoting: pool


AWESOME! Yup, got me a couple cast iron grillin' skillets for Winter. I grill like a mofo when it's warm up here. So in Winter my child and I miss it a lot.

Key is smoked salt and foil to cover the whole skillet. If not smoked salt, foil covering that whole skillet traps in the smokiness at least, so it's a sorta substitute.

Peace.
Gamgee: "PO TAAAA TOESSSS"
pool
~the world needs change~

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11/18/2021 09:34 PM

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Re: Food with Attitude!
AWESOME! Yup, got me a couple cast iron grillin' skillets for Winter. I grill like a mofo when it's warm up here. So in Winter my child and I miss it a lot.

Key is smoked salt and foil to cover the whole skillet. If not smoked salt, foil covering that whole skillet traps in the smokiness at least, so it's a sorta substitute.

Peace.
 Quoting: FlockOfSmeagols


WAIT! I failed terribly 2x to make a salt-encrusted fish...now you tell me your secret, or else!

TBL-illumdance
They've lost their religion, they've lost their parents; their identity lay with the estate.
Simple27

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United States
11/18/2021 09:36 PM

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Re: Food with Attitude!
Safe travels Simple27. Send photos!
I do sooo love chili. And, yours and Nef's looks so scrumptious, yummy!

Instead I was dreaming of next year being silly and planting watermelon, Japanese style:

https://imgur.com/M387RjL

 Quoting: pool


Square watermelons! Fun!

And thanks pool :)

hf
~*Ride the Wave*~
Paranoiaaaaa  (OP)
Fuck Cancer!

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11/18/2021 10:21 PM

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Re: Food with Attitude!
I'm going away for the weekend with a group of ladies from my family. Heading up north. Nef was kind enough to make us a batch of chili. :)

https://imgur.com/JycMgMl

 Quoting: Simple27


Have a good trip!
"There's a reason you separate military and the police. One fights the enemies of the state, the other serves and protects the people. When the military becomes both, then the enemies of the state tend to become the people. "- Admiral Adama Battlestar Galactica

"Just because you're paranoid doesn't mean they're not out to get you." - Fox Mulder - The X-Files

"Life is what happens while you are busy making other plans." - John Lennon
FlockOfSmeagols
Orc Peon

User ID: 78148665
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11/18/2021 10:22 PM

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Re: Food with Attitude!
AWESOME! Yup, got me a couple cast iron grillin' skillets for Winter. I grill like a mofo when it's warm up here. So in Winter my child and I miss it a lot.

Key is smoked salt and foil to cover the whole skillet. If not smoked salt, foil covering that whole skillet traps in the smokiness at least, so it's a sorta substitute.

Peace.
 Quoting: FlockOfSmeagols


WAIT! I failed terribly 2x to make a salt-encrusted fish...now you tell me your secret, or else!

TBL-illumdance
 Quoting: pool


What fish and how did you try and make it? I'm curious. Thanks and best wishes for you and yours. Peace.

ETA: also, how did you try and make the fish? Filets skinless, filets skin on, or the whole gutted fish, scaled, finned, but with head intact?

Makes a difference.

Peace.

Last Edited by FlockOfSmeagols on 11/18/2021 10:24 PM
Gamgee: "PO TAAAA TOESSSS"
Paranoiaaaaa  (OP)
Fuck Cancer!

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11/18/2021 10:28 PM

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Re: Food with Attitude!
For tonight I put in a roaster -- whole young chicken -- using my cast iron skillet. Got the biggest skillet I could find, it's huge! Can cook 8 slices of bacon at once in that thing.

Used the Holy Trinity, stuffed it with a lemon, fresh rosemary, thyme, parsley, and the most important sage. Greased up the skin so s&p, dried ground rosemary and coriander would stick on it.

I do like 450 F to start for 15 minutes to get the skin to start crisping up, then go down to 325 F for oh, depending, 2.5 - 3 hours. I like checking doneness by if a drumstick pulls right off, that thing is ready!

Always make homemade gravy when I have gravy, it is so really easy.

I do always use a cup of better than bouillon, though, in addition to the drippings. I like the added richness and flavor; 1tsp. to 1 cup of water. I slowly add in a cup of cornstarch slurry -- 1 tbsp. to 1 cup water for gravy, I don't like using too much cornstarch, steals flavor imho -- stirring and reducing it all at high heat with the added cup of bouillon makes me around 1.5 - 2 cups of gravy.

Smashed fresh garlic and onion taters with skin on, and green beans.

Anyway, just sharing.

Peace.
 Quoting: FlockOfSmeagols


I use Better Than Bouillon whenever I can. It's a lot more expensive than cubes, but it's really good. That's how I made gravy last time from the rib drippings.

I try to use flour whenever I can though. Cornstarch makes it harder to reheat leftovers.I usually use it if I didn't out enough flour just to thicken up a bit more at the end.
 Quoting: Paranoiaaaaa


Wow, didn't know that about leftovers and cornstarch!

Never have them here though with the stuff I use it; NOT that it would never happen!

I'll keep it in mind, thanks P!
 Quoting: FlockOfSmeagols


I like to cook enough for 2 meals at a a time whenever possible. There's only 2 of us most of the time so, it's not hard. Then I can be lazy (er?).

I just think the cornstarch males the gravy kind of like jello in the fridge. It's harder to get the lumps out.

We''re having steak, baked potatoes with butter, sour cream, & cheddar with squash & mushrooms.

https://imgur.com/rMbxmFe


https://imgur.com/ZbL9VsY

"There's a reason you separate military and the police. One fights the enemies of the state, the other serves and protects the people. When the military becomes both, then the enemies of the state tend to become the people. "- Admiral Adama Battlestar Galactica

"Just because you're paranoid doesn't mean they're not out to get you." - Fox Mulder - The X-Files

"Life is what happens while you are busy making other plans." - John Lennon
FlockOfSmeagols
Orc Peon

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11/18/2021 10:34 PM

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Re: Food with Attitude!
Talking about fish, anyone here tried "Escolar"? OMG, it's AMAZING! Soft but not too soft and BUTTERY without butter! I handled about 4 ounces (about 1 fillet) without "issues". Just don't eat too much of it!!! If you do, you will have an unpleasant experience, out the bottom end!
Gamgee: "PO TAAAA TOESSSS"
FlockOfSmeagols
Orc Peon

User ID: 78148665
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11/18/2021 10:42 PM

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Re: Food with Attitude!
For tonight I put in a roaster -- whole young chicken -- using my cast iron skillet. Got the biggest skillet I could find, it's huge! Can cook 8 slices of bacon at once in that thing.

Used the Holy Trinity, stuffed it with a lemon, fresh rosemary, thyme, parsley, and the most important sage. Greased up the skin so s&p, dried ground rosemary and coriander would stick on it.

I do like 450 F to start for 15 minutes to get the skin to start crisping up, then go down to 325 F for oh, depending, 2.5 - 3 hours. I like checking doneness by if a drumstick pulls right off, that thing is ready!

Always make homemade gravy when I have gravy, it is so really easy.

I do always use a cup of better than bouillon, though, in addition to the drippings. I like the added richness and flavor; 1tsp. to 1 cup of water. I slowly add in a cup of cornstarch slurry -- 1 tbsp. to 1 cup water for gravy, I don't like using too much cornstarch, steals flavor imho -- stirring and reducing it all at high heat with the added cup of bouillon makes me around 1.5 - 2 cups of gravy.

Smashed fresh garlic and onion taters with skin on, and green beans.

Anyway, just sharing.

Peace.
 Quoting: FlockOfSmeagols


I use Better Than Bouillon whenever I can. It's a lot more expensive than cubes, but it's really good. That's how I made gravy last time from the rib drippings.

I try to use flour whenever I can though. Cornstarch makes it harder to reheat leftovers.I usually use it if I didn't out enough flour just to thicken up a bit more at the end.
 Quoting: Paranoiaaaaa


Wow, didn't know that about leftovers and cornstarch!

Never have them here though with the stuff I use it; NOT that it would never happen!

I'll keep it in mind, thanks P!
 Quoting: FlockOfSmeagols


I like to cook enough for 2 meals at a a time whenever possible. There's only 2 of us most of the time so, it's not hard. Then I can be lazy (er?).

I just think the cornstarch males the gravy kind of like jello in the fridge. It's harder to get the lumps out.

We''re having steak, baked potatoes with butter, sour cream, & cheddar with squash & mushrooms.

https://imgur.com/rMbxmFe


https://imgur.com/ZbL9VsY

 Quoting: Paranoiaaaaa


I LOVE SQUASH! for me: some butter (I love butter as a treat) and S&P! So creamy and delicious! Mushrooms... I once heard another chef say: "If you don't like mushrooms you must be stupid in the mouth!" LOL

I need to learn how to add flour to gravy then. I just don't do it right. Cornstarch slurry is easy peasy. Can you give me any tips sometime on using flour, P?

Best wishes for you and yours. Peace.
Gamgee: "PO TAAAA TOESSSS"
Paranoiaaaaa  (OP)
Fuck Cancer!

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11/18/2021 11:08 PM

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Re: Food with Attitude!
...


I use Better Than Bouillon whenever I can. It's a lot more expensive than cubes, but it's really good. That's how I made gravy last time from the rib drippings.

I try to use flour whenever I can though. Cornstarch makes it harder to reheat leftovers.I usually use it if I didn't out enough flour just to thicken up a bit more at the end.
 Quoting: Paranoiaaaaa


Wow, didn't know that about leftovers and cornstarch!

Never have them here though with the stuff I use it; NOT that it would never happen!

I'll keep it in mind, thanks P!
 Quoting: FlockOfSmeagols


I like to cook enough for 2 meals at a a time whenever possible. There's only 2 of us most of the time so, it's not hard. Then I can be lazy (er?).

I just think the cornstarch males the gravy kind of like jello in the fridge. It's harder to get the lumps out.

We''re having steak, baked potatoes with butter, sour cream, & cheddar with squash & mushrooms.

https://imgur.com/rMbxmFe


https://imgur.com/ZbL9VsY

 Quoting: Paranoiaaaaa


I LOVE SQUASH! for me: some butter (I love butter as a treat) and S&P! So creamy and delicious! Mushrooms... I once heard another chef say: "If you don't like mushrooms you must be stupid in the mouth!" LOL

I need to learn how to add flour to gravy then. I just don't do it right. Cornstarch slurry is easy peasy. Can you give me any tips sometime on using flour, P?

Best wishes for you and yours. Peace.
 Quoting: FlockOfSmeagols


As a general rule, I use 2 Tbsp of fat, 2 Tbsp of flour & 2 cups of liquid (stock or bouillon). Stir the flour into hot fat with a whisk and let it brown a little. The start whisking in liquid a little at a time. It takes a lot of stirring.

I always go heavier on the flour. It is easier to add a little liquid if it's too thick. If you try to add flour later, it makes lumps. If it should be too thin, that's when I add a little cornstarch in water.

I looked it up & apparently I git it backwards. It gets too thin when reheating, not too thick. I knew there was a problem there somewhere.

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BBQ BOY™

User ID: 80860776
United States
11/19/2021 06:49 AM

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Re: Food with Attitude!
Last night's dinner was a hamburger bar and potato chips.

https://imgur.com/a/oTvwswB

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Have the Courage to be disliked.

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Sigma Doka

User ID: 80988622
United Kingdom
11/19/2021 08:24 AM
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Re: Food with Attitude!
Made nicer onion bhajis ( I think )

https://imgur.com/tw8R5VK


Hassle though. Think it would be better with a fryer. Think the temp you have to freestyle in a saucepan, is about 160.

Added salt to the onions. Like you would making Slaw.

I gained 200ml of onion juice. Recipe says about 130ml of water so just added back onion juice.

https://imgur.com/vOzEOPp


Used sunflower oil instead of vegetable oil.

Last Edited by Sigma Doka on 11/19/2021 08:25 AM
Sigma et doka





GLP