Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Reudh]

Cooked up some kangaroo. Nice and lean, simple and delicious. Lifted some weights, then had a kangaroo steak sandwich with garlic aioli and beetroot. Noice.

[BorkBorkGoesTheCode]

Have you eaten bison?

[Osmosis Jones]

Cooked up some kangaroo. Nice and lean, simple and delicious. Lifted some weights, then had a kangaroo steak sandwich with garlic aioli and beetroot. Noice.

Noooice.

Also, try emu if you haven't already. Soo good.

[penguinofhonor]

I made shakshuka again recently. It's becoming one of those dishes I make pretty regularly.

Spoiler: picture (click to show/hide)

It's pretty easy if you have the tomato sauce already. Mine was a little too thick (the eggs wouldn't have sunk in), so I made some vegetable broth to thin it out. I also felt like adding yellow and red peppers, so I chopped them up and simmered them in the broth. Once they were soft I mixed the broth and tomato sauce, then added the eggs and covered until they were cooked.

It turned out very well. At some point I'm going to have to try some variations like tomatillo shakshuka.

[sprinkled chariot]

I made shakshuka again recently. It's becoming one of those dishes I make pretty regularly.

Spoiler: picture (click to show/hide)

It's pretty easy if you have the tomato sauce already. Mine was a little too thick (the eggs wouldn't have sunk in), so I made some vegetable broth to thin it out. I also felt like adding yellow and red peppers, so I chopped them up and simmered them in the broth. Once they were soft I mixed the broth and tomato sauce, then added the eggs and covered until they were cooked.

It turned out very well. At some point I'm going to have to try some variations like tomatillo shakshuka.

What the hell is that?

[kilakan]

It looks like a lot of tomatoes and some likely very soft eggs... not sure how you'd even eat that unless it's basically a soup.

[penguinofhonor]

Shakshuka is basically eggs cooked in a chunky tomato sauce. It's thicker than it looks - the liquid rose to the top while the eggs were cooking, but it's not like that all the way through.

The eggs are also cooked pretty thoroughly, as I don't mess around with raw eggs. So I ate the shakshuka by chopping up the eggs with a fork, mixing it around, and scooping up forkfuls of egg and tomato.

If it weirds you out, I recommend looking up a recipe and trying it! You can probably make it with stuff in your house, at least if you keep eggs and canned tomatoes around.

[Neonivek]

Hey guys I am wondering

Is there a way to revive leftover pork?

It seems like cooking it twice always leads to this nasty pork.

[majikero]

That really depends on what kind of leftover pork it is.

[scrdest]

Shakshuka is basically eggs cooked in a chunky tomato sauce. It's thicker than it looks - the liquid rose to the top while the eggs were cooking, but it's not like that all the way through.

The eggs are also cooked pretty thoroughly, as I don't mess around with raw eggs. So I ate the shakshuka by chopping up the eggs with a fork, mixing it around, and scooping up forkfuls of egg and tomato.

If it weirds you out, I recommend looking up a recipe and trying it! You can probably make it with stuff in your house, at least if you keep eggs and canned tomatoes around.

It's also really, really delicious, for the record. I tried it in Tunisia couple of years ago and was always planning to make some buuuut then I forgot what it was called. Now that you reminded me I'll probably make some, now that I can!

[Avis-Mergulus]

Made some bulgur with a bit of beef thrown in. Never been a fan of bulgur, but I guess it turned out alright this time.

[Tiruin]

Hey guys I am wondering

Is there a way to revive leftover pork?

It seems like cooking it twice always leads to this nasty pork.

That...uh, depends. Both on the physical characteristics of the pork in the present time (ie odor and otherwise stuff on the surface), and how long it's been out(?) or refrigerated.
And nasty how? Odor and other physical characteristics about it really helps determine if...it can be revived in the first place. It's all to those nice microbes which keep it able to be digested well. Even if you cook those sorts well...spoilage is affected by many factors. Needs more info >_>
Although I don't cook much and am just assuming out of chemistry and biology. [/inexperienced]
_{Woo PTW post and I am only starting to cook nooooooow}

[Baffler]

I don't have a recipe for you or anything, but when I wanted to actually work on my cooking skills I got started by making stews and soups. It takes more care than scrambled eggs, but not that much more care, and it gets you to use a broad variety of basic skills. It also gives a chance to learn what tastes good with what and how much to use. I would make something like mushroom soup stock from a can; with fresh potatoes, leeks, and peas. I'd use the water I'd boiled the vegetables in to dilute the stock, and mix in the actual vegetables in when it was nearly up to temperature.

[Flying Dice]

There's plenty of easy stuff that you can portion to fit your needs.

Pasta. Boil water. Dump in however much you want to make with some salt. Wait until soft. Strain. Season with salt+pepper+butter/olive oil+garlic/a sauce if you want to be slightly fancy.

Chicken under the broiler. Get a breast, trim the fat, stick it under the broiler (on a rack near the top) on a broiling pan for a couple minutes. Pull it out once the juices run clear (poke it with a knife) and the outside is starting to brown with black bits. If you've never broiled before, remember to leave the door ajar, and that it cooks stuff damned quick. You can't really walk away with a timer set for this. Goes good with angel-hair spaghetti because that also cooks really fast.

Baked potatoes. Get a russet tater. Preheat to 425 degrees F. Scrub-wash the tater and poke holes in it with a fork or w/e if you don't want a spud grenade going off. Rub it with olive oil and salt. Let it bake for ~90 minutes. Cut that sucker open, stick whatever the hell you want inside (cheddar, butter, salt & pepper, veggies, go fuckin' wild).

Roasted vegetables. AKA veggies that aren't tasteless mush. Preheat to 425 degrees F. Rub those suckers with olive oil, sprinkle them with salt and pepper, spread them out on a baking sheet. Stick 'em in until they start to char. You can do this with just about anything you want. If it's something big/thick, cut into strips or whatever, but stuff like asparagus, brussel sprouts, &c. can go in whole.

Foil-baked cabbage. Preheat to 425 degrees F. Take a head of cabbage, cut off the stem, remove the outermost layer or three. Quarter that sucker into wedges (if you're only serving yourself, two should probably do, save the rest). Rip off pieces of foil big enough to completely wrap the wedges, stick 'em in there with the spicing mix of your choice. Some people use olive oil and lemon juice, some use butter and garlic, everyone adds salt and pepper. Find a recipe to suit your taste. Wrap the foil tight around the wedges, put 'em on a baking sheet or on the grill rack, leave them in the oven for your choice (anywhere from 20m to an hour, depending on how tender you want them).

Garlic bread. Get some bread. Cut it into flattish pieces (baguettes and similar work best, but you can do it on Wonder Bread if you're sick and twisted). Spread olive oil and garlic on one side of each piece, maybe a little grated parmesan. Stick those suckers in the toaster for a couple minutes. Bam, done. Eat that shit with your chicken breast and pasta.

That's all shit that's easy, low-mess, and adaptable. Mostly healthy, too.

[Sirus]

About that broiled chicken: should it be flattened first? I don't see a chicken breast of any real thickness being properly cooked inside when it only gets broiled for a few minutes.