The food thread

[BetaB17]

Well here's one more tip for ya.

Homemade mac? Problems melting the cheese and it keeps clumping? Thats bc you need to made a bechamel sauce i.e the glue to bind it all. Its basically just a simple, light rue out of butter and flour, then mixed with milk till it thickens up, seasoned(i.e salt), and followed by the cheese of your choice. Works good with hard cheeses which just have a hard time melting

Ooor, you could be this guy

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YouTube Link

[leroybrown]

It actually came out really good. Cheese wasn't clumping just sticking to the pot, wasnt a non stick pot and I had the heat too high. I have a pic I'll load up later.

That being said advice always appreciated. Maybe I'll try that next time but it'll be a while.

Here we go:

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[Cassandra]

Ooh wow, that looks delish!

[The SheoDovah]

I made veggie stew via slow cooking. Kinda cheated as i used a stew mix. Added in gravy to thicken it and beef stock for the taste. Looks nice and thick. Looks like a stew and not veggies in water.

[The SheoDovah]

Time to dust this off.

I made Indioneasian chicken at the weekend. It was nice, very unusual as it calls for bananas, peanut butter as ingredients. Swapped out chicken for beef. I can sadly, not do this again as it er... let's just say I have to play A Game Of Thrones afterwards. Twas slow cooked. Gonna to do Creole Cassrole this week along with two other homde made meals.

[BetaB17]

Here's something for ya Dov to try.

Poach(not boil) two chick breasts or thighs in a pot of chicken broth, preferably made from ready-make stock, tho stock cubes could do if your in a pinch. Should take 15min or so. Make sure it's not pink, then shred up into pieces

Make yourself a salad of your choice, n add the chicken to it when you want. I typically keep the two in separate bags n store in the fridge.

As per the leftover stock, just add in some macaroni n let it cook n soak it all up. Top it off with whatever cheese you want n there ya go, salad n mac that can last ya for half the week n easy to fix up

[The SheoDovah]

The issue I face with that, Beta is cost. It's far more efficent to get the premade stuff(Pack of 10 or 12) then invest in it. Though, when I get one of those ready to eat and just heat up chickens, I do intend on trying making the remains a broth.

As for macaroni, eeer.. not really a mac and cheese guy. I don't want to bulk cook as I would get fed up by the third day of having the same stuff but stews serve that purpose.

I'm trying a Jamie Oliver reciepe. Tomato Spagetti. It's more or less the sauce. Just chopped tomatoes(Canned), garlic(I ballsed up as i did not think it was a key ingredient and didnt want to buy 3 lots of garlic then be stuck with it until it exceeds it's edibility, i.e. goes off) puree and basil leaves, all mixed into it. Oh and chilli. Finely chopped but not that chopped tbh. Just enough to get the job done as I have a new knife and it actually cuts stuff! Tis sharp. Swapped out parmasan cheese with some cheap hard cheese(it's the stuff that you can get in a small pot, like pepper and just shake it over) and just combine with spagetti.

I may actually start doing photos and share with UESP. Embrace the foodie. May the food be in you.

[1alexie]

Air fryer saves the day, I really enjoy using it since I just tend to leave the meat then wait for a couple of minutes for it to be cooked to perfection.