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[crazysheep]

I believe one of those bowls would have the tea eggs.

[TempAcc]

I'm not a cook by any means, but I made some jars of pickled garlic some days ago using peeled garlic, salt, olive oil, vinegar, white wine, lime juice and some other herbs, and its absolutely delicious (and apparently really healthy). I'll take a pic when I get home. Friend of mine is considering including pickled garlic on his kimchi, and it sounds like a great idea.

[timferius]

I had a roommate from Nepal once who made amazing Momos. I miss her momos so much (and her actually, she moved back to Nepal ages ago, barely hear from her now, she's become some sort of spiritual person of which title I don't know).

[Flying Dice]

Spoiler: Tonight on Real Mealtimes of ?? County (click to show/hide)

My main issue is that those dinky little packets of crappy flavoring don't stretch to cover 4-5 cups of water + the extra stuff, and I don't have any appropriate spices at the moment. Also the beef is below dog food grade.

[Cryxis, Prince of Doom]

Looks better than what I make


I usually chop up left over steak, ham, or chicken and toss in a couple scrambled eggs to my ramen. Make it like an egg drop soup with noodles and meat. Usually add soy sauce and garlic salt for flavoring

[acetech09]

I tend to go mirin + sriracha + whatever leftover veggies and meats I have. Ramen is very resilient - you can put pretty off-seasoned meat (red-wine marinated steak comes to mind) and it'll still be edible with flavor packet

~

Spoiler: Kulich + Pashka (click to show/hide)

Well, not really Pashka. It's pashka-ish spread. It's much sweeter and lighter than the traditional stuff I normally have. Also, the bakers seem to recognize this and call it "Pashka" on the label, with quotes.

[penguinofhonor]

.

[acetech09]

You messed up one of your image tags. Needs a /.

durp, thx

[Arx]

Spoiler: Tonight on Real Mealtimes of ?? County (click to show/hide)

My main issue is that those dinky little packets of crappy flavoring don't stretch to cover 4-5 cups of water + the extra stuff, and I don't have any appropriate spices at the moment. Also the beef is below dog food grade.

If you stew it for long enough or fry it hot enough...

It'll still be dog food grade. Damn.

[Caz]

Spoiler: This is a recipe for caz-made chilli of some description (click to show/hide)

'das best' chillí - serves 3 (4 with the extra can of beans, and maybe more if you're eating bread/rice with it etc. i dont.)

this recipe is stupidly simple and so tasty ._. if it was one of those "one meal for the rest of your life" things this would totally be it.


100g cooking bacon (holy shit this stuff is so cheap. £0.89 for 500g? yes yes yes)
250g chicken breast
1-2 400g cans beans (kidney, red or black beans)
1 400g can chopped tomatoes
3-4 medium size chillies, whatever type preferred
3-4 large cloves garlic
1tbsp oil (coconut is good. could use olive i guess, or butter. it doesnt matter.)

1/2-1tsp ground cumin
1 large pinch cumin seeds
1/2tsp ground coriander / 1 large pinch coriander seed
1 large pinch hot chilli powder

for serving -

sour cream/chive dip or guacamole or grated cheese?
pickled jalapenos (green or red)
bread or tortillas or rice

goes strangely amazing with Pistonhead swedish lager


method if you are the confused:

find frying pan. put oil on da pan. chop chicken breast into small pieces and add to pan with the bacon. fry this a bit until browned
chop up chillies and garlic, add these to the pan for a minute or so
open  beans and drain, add these to pan
add powdered spices and mix
add chopped tomatoes and fill the can with water half again and put in the pan. should be abit soup-like atm  but that's ok. simmer this uncovered for like 20-30 minutes until the sauce sticks to the meat and beans
omg, it's done!

fine on its own with jalapenos + sour cream or you can put it in a tortilla or have it over rice i guess. do what you want. dont forget the beer.

recipe doesn't need salt because the bacon provides. you can also add more vegetables (peppers and onions are good) or use less chicken. the bacon is the main important thing for flavour.

[Zrk2]

Also cooking with beer!

It's the best cooking.

Spoiler: Tonight on Real Mealtimes of ?? County (click to show/hide)

My main issue is that those dinky little packets of crappy flavoring don't stretch to cover 4-5 cups of water + the extra stuff, and I don't have any appropriate spices at the moment. Also the beef is below dog food grade.

There's beef below dog food grade? That's possible? What is it, like actually horse or something?

[Rose]

No, it's actually dog.

[acetech09]

I first read it like that, too. Below the food grade that would be acceptable for dog meat.

[Flying Dice]

Eh, it's still beef. It's just that the proportion of meat to fat and gristle is such that you don't actually eat it, you just use it to flavor the broth and suck the taste out of it.

[Neonivek]

Eh, it's still beef. It's just that the proportion of meat to fat and gristle is such that you don't actually eat it, you just use it to flavor the broth and suck the taste out of it.

Flying Dice is no qualified to be a character in "Master Cooking Boy"

Well specifically it was an episode about not trying to overpower your soup with powerful ingredients.

But personally sometimes you do want that really strong garish taste.

---

Here is a question...

Why is under spice and over spiced named such... When really it all comes down to preference unless you go REALLY overboard?

Is it because those terms are made for restaurant use?