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[TamerVirus]

I'm pretty sure I've seen some of them super fancy chefs on the TV actually use Bog Butter as a component in their special pre-fixe meals

[Kagus]

Tried making my own soup stock from leftover vegetable cuttings that were frozen down instead of thrown away.

First time trying to make stock, didn't work out that well! I now have three tupperware containers of undersalted carrot juice with cinnamon notes...


Ah well. Live and learn and all that?

[Dunamisdeos]

I've never tried to make stock. How do you guys do it? I think having some chicken stock or vegetable stock around would be a huge benefit to my cooking.

[TamerVirus]

Isn't chicken stock just chicken bones + aromatic veg (onions/carrots/celery) + herbs simmered for a couple of hours?
Doesn't seem too complicated

[NJW2000]

We just pour the sauce from a meat dish into a bowl, leave it in the fridge, and the stuff you find the next day beneath the layer of congealed fat and oil is our "stock". Don't know about veg stock, but I imagine something similar applies.



In my own cooking, I recently found a four ingredient recipe for artichoke pasta. Basically, you make a tagliatelle using a little chopped garlic and some diced marinated artichoke hearts (buy them in stores). Add a few slices of artichoke heart on top, if you like. Simple, sinful, and classy - everything you need in a dish.

Excited to make this. Partly because I've never made any pasta dishes other than putanesca. I know how to cook others, but I've never wanted to.

Because putanesca.

[Iduno]

I haven't made pizza in a while, because I have no yeast. Now I can make my deep dish spinach-artichoke pizza again. I use the crust recipe from here: https://www.pizzamaking.com/forum/index.php?topic=2047.0 and fill it with a spinach artichoke dip that uses cream cheese instead of mayonnaise, and cover it with Swiss Cheese. Toss in some olives or something for a bit of salt, mushrooms, or chicken. Or don't.

You can usually pick up a cast iron pan in the camping section of a store.

I've never tried to make stock. How do you guys do it? I think having some chicken stock or vegetable stock around would be a huge benefit to my cooking.

Cook a chicken, carve off the meat, boil down the skin, bones, leftover liquids, etc. Add some salt and whatever flavors you want in the stock (bay leaf?). Add a bunch of water, and simmer it down to render the fat (flavor) out of the skin and the marrow out of the bones (thickens the liquid and gives a good mouthfeel). Pour it into a container, put it in the fridge, and scrape the fat off the stock jello. Yes, it's supposed to be jelly-like, until you heat it back up.

[Iduno]

Anyone ever made a Thai Green Chili using somewhat limited ingredients you can find at a store?

[scriver]

I scored a treasure. Store i work in was selling lots of expiring "outer-pork-fileet" (no I don't know what they're called in English, it's the parts of a pig that is right next to the filet but doesn't get to be sold as filet. But they're basically filets) for cheap since they were expiring. I mean, nothing unusual there, its just that there were lots of them. So now my freezer is full of of outer-pork-filets enough to last me a long time. Grill såsom vad been saved!

[nenjin]

I read that as "Outer Pork Fleet" and envisioned some kind of extra-terrestrial porcine space fleet.

[scriver]

The last sentence for supposed to be "grill season has been saved" I must've switched over to svenska without noticing

[Dunamisdeos]

Campbell's Tamato Soop
Fresh Basils
Chedda Cheese

So good

[scriver]

Tamato tamoto

[Capntastic]

https://i.imgur.com/GWTRKDW.jpg

Made a bread

(Basic no-knead)

Edit:  Wow, that bread image is huge

[scriver]

I like the fowl shape. Does it taste like chicken?

[gamerboy3456]

I've never tried to make stock. How do you guys do it? I think having some chicken stock or vegetable stock around would be a huge benefit to my cooking.

Chop up some vegetables, cover with water, and simmer. Done. I usually use onions, carrots, celery stalks, leeks, leaf, parsley and mushrooms.
If you want to add more flavor, you can roast the vegetables beforehand or let them sweat for a few minutes over the heat before adding the water.