The food thread

[Aarah]

Have you seen the Egg and Spoon eggs? They have a chocolate mousse, or milky filling that you scoop out.

Hidden:

Bulk cooking is a great idea. Means you only have to cook once but can get several meals out of it. And then it's a ready meal, but homemade and more healthy.

[The SheoDovah]

Odd. Thought i posted. Meh.

I have, tis unhealthy and really, it's chocolate. That sounds like so much effort for so little gain. Bulk cooking is on the list and having gotten quite a few(Read: A bit too many) reciepe books, i have quite a lot of meals to work from. Granted, the cash:use ratio is a huge factor but pasta, I can see being a heavy part. It's cheap, it can be used for many things, easy to store, easy to have as a lunch and can be eaten hot or cold. The downside to bulk cooking is the fresh ingredients. Unless one uses it all up by the end of the week, any fresh veggies and fruit are at risk of going mouldy. I hate wasting food and that would be quite the issue. But it would allow for me to do "Veggie/Fruit leftovers." I have no idea why i've speechmarked that. Just all of it mixed together in a bowl, eat whilst watching something. Rice would be perfect for bulk cooking. So many combinations, ingredients are cheap. I mean, basic rice meal is peas. Is it good? Not really. I dislike peas because they are tiny. They are never worth the effort and often roll around. As filler, they work.

I better stop before i go on a bit of an essay about bulk cooking.

[leroybrown]

Yeah to properly cook in bulk you need a giant freezer. One of the reasons I started gardening was that I thought it'd be cheaper but it's actually way more expensive.

[The SheoDovah]

True, true. But i think for small bulk meals, i can lean towards chilled ones as an easier option, frozen ones for the bigger bulks. i.e. meat product meals can be frozen whilst pasta can be put int the fridge for a few days. I think I'll keep a journal/take pictures of it when it occurs. It'll be interesting to see what the difference make. I mean, I may do a spreadsheet/document to tally up costs, time and if it's healthy.

Though, I will admit, I would likely fall victim to the supermarket end of days bargain food. I mean, it's stupidily cheap at times.

[leroybrown]

Beta you ever make hash? I wanna try this to mix up my breakfast.

And fun question: how do you guys crack your eggs? I crack the shell on the side of the pan then drop the yoke in with the same hand. I use 1 hand only for the drop in. Makes me feel like a fancy chef.
EDIT: Oh and today I made chicken quesadillas with sides of sour cream and salsa.

[BetaB17]

Like, actual hash browns? I've never made em from scratch, too much work to shred the potato. I just go slice em and make a skillet out em instead. Tho.. I cant resist adding peppers, ham, and onion while I'm at it

Potato fondants are nice too
---
I actually have a hard time cracking eggs, and gotta use both hands. Like, I know if someone taught me how to one hand em, wouldnt take me long, but aint nobody got time for that

Also, and I know this spounds wierd, but whenever I'm gonna scramble my eggs, I tend to crack em all into a tall cup first. Not because it's easier to wisk and stir.. no, bowl is still better. I just do it because it takes up less counter space and is easier to pour into a hot pan

[Wolfborn]

And fun question: how do you guys crack your eggs?

You're supposed to crack 'em?

[The SheoDovah]

I find it very easy to crack the egg. The tricky part is ensuring that you don't do it too hard. Do it too hard and you end up with shell in it. That is always a pain to sort out. Do it softly and it won't work. Peeling a hard boiled egg after boiling it is a lot harder, though, I just tend to smash it if i don't want it hold and peel the shards off it. Just use the edge of a bowl, Beta or the counter then tear it apart with your thumbs. Granted, this is still a two handed method but the cracking part is one handed. I suspect there is a professional fancy way buuuut this isn't the Eggy Scrolls forum thus no advice on how to do it.

[Mookie]

I find tapping the back of a knife across the middle works better than a bowl edge. Until you can crack and empty it into the bowl with a single one handed motion.

[The SheoDovah]

I don't know why but whenever I get proper meatballs, I find it to not be worth the effort. It's nice but i think it's a mixture of the taste, texture and having to sort out all teh fat afterwards that puts me off it. I love Subway meatballs. Nice and soft, the texture is perfect and decently sized. I will have to try to find out how to make them and do my own. Perhaps, with the proper meat ones, i've just haven't had the proper ones due to it being cheap. Would likely try them in a roll though, referring back to my bulk cooking ideas, I would have to freeze them if i did that.

Same with the spagetti. It's likely because the cheap supermarket stuff isn't proper but there's something about it that feels off. Whilst it is usually decent, I think there's a huge difference between authetic and supermarket.

I can see myself getting bulk pastas. Different varieties for different things and have pasta ingredients(veggies, cheeses, slices of deli meat etc..).

And yes, I will share pictures of bulk cooking. Pastabakes, pasta and herbs, pasta with sausages(though, maybe it's because I tend to cut stuff awkwardly and may get the mattersons sausage rings, cover in a sweet sauce after slicing).

Space will be an issue but it'll be tackled when it has to be.

I can see myself making weekly cakes. Strawberry, chocolate etc... Also, mixed fruit bowls.

[joyescape]

I am craving for Korean food, I should stop watching Mukbang.

[BetaB17]

Bless whoever invented beefy ramen.. and sriracha sauce.. and sesame oil.. and dried [&@%!] mushrooms UwU

[BetaB17]

Huh, I never considered making a custard or whatever for my french toast. It's mostly egg, with the almond milk really more for flavor than to dilute it

https://youtu.be/E4frrEw_AL8

[The SheoDovah]

Had low fat vanilia(?) yoghurt with raspberries from the market yesterday. £1 for 3 lots of raspberries! Grabbing it again and having after veggie(canned) soup. Gonna to look into the microwaveable rice satches. I know it's crap compared to the real thing buuuuut, well, you know. Tight budget, me feeling I can't justify getting a pack of the stuff etc.. But if it is nice, I think I can get that into a weekly thing. I hate cooking rice tbh. It's dull, it loves to stick and well, I just cba to deal with it. Likely to grab some eggs and do hardboiled ones. Ooo, may add some tuna. Can get 3 for a quid and can ue that for pasta. Got this high protein stuff. Tis meh and erm... well, let's say that it doesn't like my stomach. Just been putting off using the remaining stuff. Veggie soup is... er... meh. I am starting to loathe canned soup. Too little, cooks too fast thus uneven. Refusing to use instant soup sachets again/stuff like that. That really affected my moods as I wasn't eating properly.

If my local market is doing it still, I am taking advantage of their 4 big oranges for a quid. Lasts until tuesday, it would. Healthy and i rarely get the chance to get the big oranges. What can I say? I like big oranges and cannot lie.

Unlike "Funsized." That's not fun! That's puny! I ain't paying that much for puny fruit! Puny supermarkets make Dovah moan and rant about it! Sorry, just bored, being silly.

I want to take up pickling in the future. Eggs will be done as I feel the ones you can buy are meh. 3-4 a jar and really, why do that when one can literally do triple the ammount for just a bit more? I mean, 12 pack of eggs, 3 jars.

Had pork haslet in instant beef noodles. Twas nice. Was soy sauced. I kinda forgot to pour the excess liquid down the drain. >.<. Wanted it to be fairly dry but oh well. Been meaning to have honey ontop of shreddies of late. two days later. No attempt to eat shreddies with honey.

I kinda don't do breakfast and kinda am trying to force myself to do it.

Why can't they do instant bacon?

[BetaB17]

So bc of the move and me having to budget a bit and get creative given my smaller workspace in the kitchen, I've been doing one particular thing more often.. Poaching chicken breasts

:

First and foremost, its lean and easy to pull apart. Great for sandwiches, salads, pastas, soups, literally anything you could have added chicken to, you could add this. Top it off with BBQ sauce or basil pesto, toss it on a pizza or in Mac&Cheese, whatever you like really.

Its easy enough to do. First off all ya gotta do is bring up a pot of chicken stock(NOT water) to just a simmer. You dont wanna boil the chicken, ya want it to be more gentle. So no bubbling, just right below that notch. I've been using chicken breasts for about 15min, tho you could use thighs or darker meats(i.e the best meats) it just means times may vary due to size or so on. Either way, make sure ya trim off any fat or skin. Its not gonna poach right anyways, plus the point of it is to be lean.

When the chicken should be done, make sure to cut into the thickest part, no pink. If its still needs it, put it back in for another minute or so, then pull it out. After so, let it rest and cool down.. bc obviously you dont wanna try and pull it apart with your hands while its hot hot hot

The big perk to poaching the chicken vs baking it is that you seriously have to try to dry it out. Its gonna be well saturated and flavored thanks to that broth. Doesnt mean you still cant overcook it
-----------------
Now idk about you, but I find it a shame to waste such good broth. Either turn around and use it for soup. Egg noodles, veggies, n back in with the chicken. Me tho? Toss in some spices like garlic, basil, oregano and then make pasta with it

Its nothing new to me(it really is my signature) but given the right ratio and everything that broth should both cook the pasta(I went with spaghetti tonight) as well as coat it in a savory like sauce.

And if you really wanna level up that chicken, bring out a pan for what itty bitty space you still got, and coat it in some olive oil(or be me and us the oil from the jar with sundried tomatoes ) and in a low heat toss back in the shredded chicken with a few spoons of basil pesto. Your not trying to cook through the chicken, your just trying to warm it all back up and really get that pesto going

Your choice on veggies if you want, but if your like me and constrained by time and space, just roast em in the oven. Slice in half some bell peppers(reds are best), maybe some over veggies you got prepared(eggplant, if your into that sort of thing) and drizzle on some olive oil n salt/herbs, and crank up the oven to bake at 425F, and go from anywhere of 15(hey, just enough time to poach some chicken!) Or 20. Some veggies will vary. Once done you can take em out, cut into strips or chunks once cooled enough, and there ya go. Something quick and simple to make. No sautéing of veggies or worrying about dry chicken or even really needing to do alot of prep work.

Thats why I've been doing it.. its easy and quick

[The SheoDovah]

Once I can, I am getting a slow cooker. A colleague at the bookshop gave me some herbs and I shall do many stews. Meat and veg may be first, just me dumping it all in, pouring a bit of lee perins sauce in and then sprinkle some herbs. Got so many ideas for meals. Pastas, lasagnas etc... Because I am in my own place and if my budget is what I believe it is, I can be a bit more loose with it. Gammon, bacon, etc...

Had this hot and sour soup last night. Twas nice. Not really sour though.

I think I will ensure I have the basic pickles(pickled onion, gerkins). Eggs, I want to pickle myself. I am tempted to get a toastie maker but that's a want and not a need.

I think once my fridge is up and running, I shall get fruit to add into cereal.

[leroybrown]

I shall do many stews.

Good man.

I've been slacking on my culinary practice, taking a bit of a break I suppose till I dive back in. I have been trying to learn to jar veggies. First time was more or less a failure but I learned my lessons and my second attempt should be in a week or less. I have an absurd amount of habaneros at this point (over 100) but I don't wanna waste any.

I did make a spread/whatever out of some of them which is pretty good. It's basically cut up habaneros, tomatoes, onion, garlic, rosemary, oregano, basil cooked in olive oil and a bit of red wine vinegar. I threw it all into a mason jar, goes great with lots of stuff.

[BetaB17]

I've been brushing up on how to make certain mixed drinks, due to demand <_<; and not entirely all my own

Last weekend I finally got the stuff to make myself a Dark&Stormy, something I've long been meaning to try.. and finally got to taste ginger beer

:

The way I made my Dark&Stormy was with Kraken rum,ginger beer, 2 parts lime per lemon, and a slice of fresh ginger with some ice

I also gotta learn how to make mudslides, applepies, and the peppermint patty

[The SheoDovah]

Yep. Stews will lighten the cost, be healthier and last many days or until I eat that bugger like well, a hungry brit on a monday night. The slow cooker is gonna to be the best decision I can make for a kitchenette. Gonna to try getting meat from a nearby butchers, veggies stews, just experimenting and it shall be wonderful.

[The SheoDovah]

Just finished preparing the stew. I am calling it 4 veggie stew. I have two carrots, two parsnips, red pepper and spring onions in it. Chopped them all up and added beef stock along with some herbs a colleague of mine gave me. Kinda put in too much water but meh. Either I am using the wrong knives or carrots and parsnips are [&@%!] to cut after a few hours in the fridge. All of it is in the slow cooker and hopefully, by 8pm, it will be ready. If not, I'll leave it on until 10pm. Lost a small amount of the veggies due to me chopping too hard and it flying onto the carpet but for £1.55, that is a damn good meal. Providing this is a success, I will do another one this week but with different veggies and before Beta makes a smart remark, I mean 4 types of vegs, not literally 4. I have my eye on you, Beta.

But yeah, first time making a stew and shall be interesting. It will be herby but I am hoping the beef stock will blend perfectly with the herbs I put in. May use beetroot(raw, not the pickled stuff), one carrot, one apple, a dash of herbs and one beef stock cube with some torn up ham next. Or just another veg.

Either way, Sheodovah is cooking a stew. WOOOOOOOOOOOOO! THE FOODIE IS BACK! WOOOOOOOOOOOOOO!

[leroybrown]

Random question for you folks: what's your favorite kinda cheese? I know it depends on the dish but I mean in general what pops in your head? I think it's provolone for me

[Cassandra]

Pecorino! I've liked it a lot for as long as I can remember (and I love that the first time I remember eating it, my dad bought it out of someone's trunk in Sicily ).

[Aarah]

I've not tried that many cheeses, but my favourite is a good strong extra mature cheddar.

[Wolfborn]

Smoked* Gouda springs to mind for me, as does a nice Brie.

I don't generally cook with cheese; I usually eat it as an appetizer. I have crumbled some nice aged Cheddar into a salad before, though.

*I mean actually smoked, not cheese to which a bottle of smoke "flavour" has been added...

[Cassandra]

Mmm, you know what's good in salad? Chevre.