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[Sigulbard]

What is this, Instagram: Bay12 Edition?

I'm probably not the first to say that in this thread

[RedKing]

@Sappho: I'll have to try both of those, they sound great!

I've been getting back into cooking just because my housemate's idea of cooking is buying a frozen meal in a bag and heating it in a skillet. Or eating out. I can't afford to eat out. However, he hasn't really updated his pantry since his wife died, which has led me to be.....creative.

Thawed out close to 3 pounds of chicken breasts couple of days ago, decided I had too much for one meal. So I made up a marinade for 2 pounds of it, and I couldn't decide whether to do a lemon-pepper marinade or a honey-mustard glaze...so I kind of did a lemon-pepper-honey-mustard marinade. Marinated for a solid day then roasted in the oven for an hour and served with some orrechiette pasta with a white wine cream sauce and some lima beans tossed with garlic salt and fresh herbs.

Boo to the yah. It was tasty.


The other pound I wanted to eat that night, so I thought I'd barbecue them.
Problem: no barbecue sauce.
Solution: Make one!

Problem: No Worcestershire sauce, no brown sugar.
Solution: Ketchup, blackstrap molasses, white wine vinegar, cumin, cayenne pepper, cracked black pepper, touch of mustard powder, generous splash of Crystal Hot Sauce. Probably a few other things in there I forgot -- I just kept adding things, tasting it and adding other things until I got it where I wanted. Daaaayum good.

Sadly, my method of cooking borders on "mad scientist-artist" and I don't make notes of what all I put in something, or how much...so I can rarely duplicate something. Which sucks...that barbecue sauce was good enough to bottle and sell.

[Jopax]

I'm much the same, winging pretty much everything I make so most of my complex meals have never been completely same, but it's great fun and you never know what you might stumble upon when experimenting

[RedKing]

Exactly! Every meal is an adventure. And hey...now I know that you can in fact do a lemon-pepper-honey-mustard marinade.

Dat yardbird be juicy, yo.

[Bauglir]

You can totally put anchovies in curry, I've discovered.

[RedKing]

You can put *anything* in curry.

You can also put curry powder in anything. One of my favorites is tuna with a bit of mayonnaise and loads of curry powder. Makes a killer sandwich.
And of course, there's always currywurst.

[Haspen]

I've gotten universally good feedback from this recipe. It has evolved slowly over a period of a couple of years and I think it's pretty polished. I'm quite proud of it. All the measurements are estimates - I don't generally measure anything but the rice and lentils.

Spoiler: Recipe (click to show/hide)

Sautee in olive oil until soft:
1 large onion, chopped
3-4 mushrooms, sliced
3-4 cloves garlic, sliced

Add in:
3-5 tablespoons each chopped FRESH dill and mint
sliced fresh chili to taste

Continue to sautee for a minute or two, then pour in:
1/2 cup rice (I use jasmine or basmati but any kind will do)
1 cup vegetable stock
juice from 1/2 lemon

Bring to a boil and let simmer, covered for 5 minutes, then add:
1/2 cup red lentils
1/2 cup vegetable stock

Boil and simmer again until rice and lentils are soft.

Serve with a simple salad (I use romaine lettuce, tomato, red pepper, cucumber, mushroom) and plenty of sauce (for both rice and salad):
1 cup plain yogurt
1 tablespoon chopped fresh dill
1-2 tablespoons lemon juice
1 tablespoon honey
salt and pepper to taste

Dressing tastes best if you prepare in advance and let it sit for a while in the fridge.

It was delicious first time (last week).

And today, we had to make it again just to engorge ourselves on it. The only difference was that we didn't use chilli, cuz that's hard to buy cheap around here.

And I ate it without the sauce, because I hate cream/milk/yoghurt based sauces.

[Neonivek]

If Chilli is hot why do they call it chilli?

Anyhow I am trying to think of cheaper replacement for Chilli pepper. Hmmm...

[Sappho]

I've gotten universally good feedback from this recipe. It has evolved slowly over a period of a couple of years and I think it's pretty polished. I'm quite proud of it. All the measurements are estimates - I don't generally measure anything but the rice and lentils.

Spoiler: Recipe (click to show/hide)

Sautee in olive oil until soft:
1 large onion, chopped
3-4 mushrooms, sliced
3-4 cloves garlic, sliced

Add in:
3-5 tablespoons each chopped FRESH dill and mint
sliced fresh chili to taste

Continue to sautee for a minute or two, then pour in:
1/2 cup rice (I use jasmine or basmati but any kind will do)
1 cup vegetable stock
juice from 1/2 lemon

Bring to a boil and let simmer, covered for 5 minutes, then add:
1/2 cup red lentils
1/2 cup vegetable stock

Boil and simmer again until rice and lentils are soft.

Serve with a simple salad (I use romaine lettuce, tomato, red pepper, cucumber, mushroom) and plenty of sauce (for both rice and salad):
1 cup plain yogurt
1 tablespoon chopped fresh dill
1-2 tablespoons lemon juice
1 tablespoon honey
salt and pepper to taste

Dressing tastes best if you prepare in advance and let it sit for a while in the fridge.

It was delicious first time (last week).

And today, we had to make it again just to engorge ourselves on it. The only difference was that we didn't use chilli, cuz that's hard to buy cheap around here.

And I ate it without the sauce, because I hate cream/milk/yoghurt based sauces.

I think you might be the first person besides me to ever make that recipe. So pleased you liked it! : D

You could try just adding a bit of chili powder, or dried chilies if you can get those easily. If you do manage to find a good price on chili peppers, keep in mind you can freeze them to use later. Shame about the sauce, but if you liked it anyway then no harm done. Generally I hate dairy-type sauces as well, but this one just suits the flavor really well.

[Loud Whispers]

What's everyone's take on balsamic vinegar? That stuff is awesome.

[MaximumZero]

What's everyone's take on balsamic vinegar? That stuff is awesome.

I don't really eat anything where it would be a good additive, so meh.

Also: I stripped the meat from about a dozen hot wings (from Buffalo Wild Wings, no less,) chopped it up nice and fine, slapped it in some mayo and put it on a sammich. It makes for a pretty badass chicken salad.

[Tellemurius]

What's everyone's take on balsamic vinegar? That stuff is awesome.

I don't really eat anything where it would be a good additive, so meh.

Also: I stripped the meat from about a dozen hot wings (from Buffalo Wild Wings, no less,) chopped it up nice and fine, slapped it in some mayo and put it on a sammich. It makes for a pretty badass chicken salad.

wouldnt it be easier to use boneless wings then?

[Osmosis Jones]

What's everyone's take on balsamic vinegar? That stuff is awesome.

Get strawberries. Marinate in balsamic vinegar + sugar. Enjoy.

[feralferret]

What's everyone's take on balsamic vinegar? That stuff is awesome.

I love balsamic - I could just about drink it out of the bottle. It's great for bread dipping and (oddly enough) pouring some on top of hummus as a dip. I also love roasted veggies tossed with balsamic and olive oil. Mmmmm... now I'm starving...

[Neonivek]

What's everyone's take on balsamic vinegar? That stuff is awesome.

I don't like the taste and find that it is often used as an easy alternative to plain. As in it is just BARELY better then not having anything on salad at all.

But that is just me and hardly something I think applies to everyone.