What Have You Cooked Recently?

[Adamska]

I gave minimal fucks and slapped together a cheap and rough barbacoa and served it with hashbrowns as my starches for my big supper and only meal today. It wasn't bad, mostly comfort food and mass to make up for only snacking a bit earlier today.

 

[MAAAD]

Am I going to get food poisoning after cooking and eating expired minced meat? I kept it in the freezer to prevent it from spoiling so I think I should be fine, it's been only like 5 days since its expiration date.

 

[Got Milk!]

Am I going to get food poisoning after cooking and eating expired minced meat? I kept it in the freezer to prevent it from spoiling so I think I should be fine, it's been only like 5 days since its expiration date.

Are you saying it says "sell by 10/27" but you froze it and ate it on 11/2? For example
E: if so, yeah it's fine. As long as you freeze it by the sell by date, it's good to eat for quite a while. How long is up for debate but no one would say 5 days is too long

 

[JohnnyG]

Accidentally 6 pounds of carnitas. Feel like we are gonna get tired of tacos really soon

When we make too much pulled pork, we'll put it into quesadillas, make an entire tray of nachos as a meal, mix it into a breakfast egg scramble, or put it into a crock pot soup/stew.

 

[Adamska]

Am I going to get food poisoning after cooking and eating expired minced meat? I kept it in the freezer to prevent it from spoiling so I think I should be fine, it's been only like 5 days since its expiration date.

Nah, you're fine. It can last fine until like to almost a year before freezer burn begins, and that's still sort of edible.

 

[Got Milk!]

Nah, you're fine. It can last fine until like to almost a year before freezer burn begins, and that's still sort of edible.

Remember what Shanna taught us. You can just pick the mold, or freezer burn, off.

 

[Pickman's Modeling Agency]

Just finished whipping up the best tomato sauce I've ever made from scratch. My parents came to visit and brought a bag full of tomatoes from their garden. I simmered them in a pot with fresh: garlic, onion, rosemary, thyme, tarragon, marjoram, parsley, and basil. Some black pepper and bay leaves as well. Salt to taste. It's genuinely the best batch I've done. Kinda want to just pour it over noodles and enjoy it on its own.


ETA: Okay, I did save some tomato sauce separately, but I ended up looking at the cream sitting in the fridge that needed to be finished off and decided to make a vodka sauce. Put in leftover meat from the chicken leg quarters I had baked a few days ago, plus some shrimp and spinach, served over penne.

 

[The Mass Shooter Ron Soye]

it's not you it's the recipe, it has you cooking the patties with pulverized raw lentils and it's missing bulgar. you gotta cook the lentils and you need bulgar or some other kind of binder (breadcrumbs or rice aren't authentic but they will work) (adding egg is also not authentic but I do it all the time) (chilling the mixture is missing from a lot of online recipes I'm seeing but is extremely helpful)

I didn't use that recipe but from looking at it, definitely not a good idea.

I decided to wing it using your tips. Pressure cooked 1 cup red lentils + 2.5 cups of reserved chickpea liquid I made earlier. Mixed with some cooked rice, a diced onion, spices, tomato paste, and an egg.

For cooking, I took the mix out of the freezer, shaped, dunked in a small bowl of oil, and air fried for ~13m at 400F.

It's still mushy on the inside, and doesn't taste like I remember authentic köfte tasting, but not too bad. Deep frying would almost certainly work better. I have some mix left so I can try it again with longer cooking time and smaller pieces. Which will be easier to shape if I leave it in the freezer longer.

 

[mold]

I didn't use that recipe but from looking at it, definitely not a good idea.

I decided to wing it using your tips. Pressure cooked 1 cup red lentils + 2.5 cups of reserved chickpea liquid I made earlier. Mixed with some cooked rice, a diced onion, spices, tomato paste, and an egg.

For cooking, I took the mix out of the freezer, shaped, dunked in a small bowl of oil, and air fried for ~13m at 400F.

It's still mushy on the inside, and doesn't taste like I remember authentic köfte tasting, but not too bad. Deep frying would almost certainly work better. I have some mix left so I can try it again with longer cooking time and smaller pieces. Which will be easier to shape if I leave it in the freezer longer.

it's definitely not going to taste authentic with egg but if you like eggs make ejjeh, there's a million different kinds

https://cosetteskitchen.com/ejjeh-vegetarian-lebanese-herb-omelette

there are italian and persian versions too

 

[cleanerfromvenus]

Pizza

 

[WhatInTheActualFuck]

Nah, you're fine. It can last fine until like to almost a year before freezer burn begins, and that's still sort of edible.

If you have a vacuum sealer, you don't really have to worry about freezer burn at all. If you don't have one, I'd recommend picking one up just because you can buy cheaply in bulk and freeze what you don't use immediately.

 

[Tingle]

I have not cooked much recently (besides trying my hand at meringue cookies for a Halloween party) but would like to since money is tight again and it'd help my mental and physical health. The cheapest options I've come across are recipes for bean & rice dishes and although vegan stuff isn't my goal I'm going to experiment with some recipes of that nature. Soups, stews, stir fry, maybe even some dips and curry. A hot bowl of rice and warm beans with a spicy, savory sauce sounds like it'd hit the spot since the weather just dropped to near freezing.

 

[The Mass Shooter Ron Soye]

I have not cooked much recently (besides trying my hand at meringue cookies for a Halloween party) but would like to since money is tight again and it'd help my mental and physical health. The cheapest options I've come across are recipes for bean & rice dishes and although vegan stuff isn't my goal I'm going to experiment with some recipes of that nature. Soups, stews, stir fry, maybe even some dips and curry. A hot bowl of rice and warm beans with a spicy, savory sauce sounds like it'd hit the spot since the weather just dropped to near freezing.

Get an electric pressure cooker (e.g. Instant Pot). Use that to cook dried beans. It's also good for making soups and sautéing stir fry dishes. Pressure cooking is "set it and forget it" unless you haven't added enough water and the contents burn, and generally reduces cooking times. Get a cheap rice cooker, or get used to making rice on the stove, or figure out how to do it in the pressure cooker (adding oil or using broth in place of water helps). Find bulk pinto, black, or kidney beans, aiming for $1/lb or less. Start at Walmart, try an ethnic store if you have to. At the end of cooking, you can mash up beans to make them creamy. There are various meat choices for beans, such as pork or smoked turkey, or ground beef or turkey for chili.

You may find that some soups, curries, etc. are too wet, especially since pressure cooking is not reducing the liquid much. You can simmer, or add some corn starch or other thickeners.

Hummus is a dip that goes well with rice, and that can be your whole poverty meal. You want a food processor, a cheap source of tahini, and a good recipe or the experience to wing it. You can also make white bean (cannellini beans) hummus, or baba ganoush (roasted eggplant) with no other changes. Garbanzo beans take much longer to pressure cook than other beans, about an hour + cooling time.

Consider making yogurt from milk in the pressure cooker if it has that function or easy instructions for it. More ghetto methods can be used but might be a little more work to dial in right. Buy the clearance milk. You can strain your yogurt to make it into a premium product and get separate whey juice, or use it in its sloppy default state.

 

[Lime]

Potatoes tomatoes and kielbasa

Fresh onion
potatoes
tomato sauce
kielbasa link

Cut potatoes, kielbasa and onions to your liking. I suggest dicing the onions. You want the potatoes to equal roughly with the amount of kielbasa. Normally one link is roughly 3 potatoes depending on size.

Add cut kielbasa first to brown and cook with onions until translucent. Pull off to the side to add to stew later.

Add potatoes to pot and fill the water to just over the top of the cut potatoes add salt depending on your altitude, more if you're in higher elevation to boil water easier or a small amount for flavor of your closer to sea level. Boil until cooked. Should be able to stab a fork in them easily and taste test to see if finished to your liking. Do not drain.

Add can of tomato sauce to the water and your kielbasa and onion. Normally the 14 oz is fine and cook either on boil or simmer of you have higher heat you need to stand by it and stir or you'll burn it the bottom. The goal is to thicken the sauce to a stew. While in this stage you want to season the sauce. Normal Italian seasonings will do. Basel leaves oregano rosemary thyme garlic. I use seasoned salt pepper and crushed red pepper but really you play around with it like until you find something you like.

If your sauce is not thickening due to not enough tomato sauce you can use tomato paste to thicken it more. But of you do you need to taste test with adding sugar carefully to cut down on the bitterness of the paste.

I know my vagueness on seasoning might be frustrating but I have no fucking idea how much I add to be honest. I recently batch cooked a shit ton of it for freezer meals. This recipe keeps very well for leftovers so that is great. Last batch I made I used generic Walmart Italian seasoning, seasoned salt, pepper, a large amount of garlic powder, crushed red pepper, seasoned salt. Made a large pot of a entire bag of potatoes and 3 kelbassa links. The base recipe scales very easily. I've added other things to it before but haven't really settled on anything to keep as a absolute must have to it besides what is listed.

Feel free to ask any questions for clarification if I missed anything. It's more of a recipe I learned by it being passed down. I've been meaning to make a cook book of some of the recipes I picked up from family.

Easily feeds a family of 4 for under 12$ if you add in more potatoes than kielbasa you can stretch it further on a budget

 

[There She Glows]

Chicken and sausage gumbo.

Consider making yogurt from milk in the pressure cooker if it has that function or easy instructions for it. More ghetto methods can be used but might be a little more work to dial in right. Buy the clearance milk. You can strain your yogurt to make it into a premium product and get separate whey juice, or use it in its sloppy default state.

I turn a half gallon of milk into yogurt once a week in the pressure cooker and strain it into thick Greek yogurt by pouring it in a cheesecloth bag and setting the bag in a steamer/saucepan in the fridge overnight. The premium charged on good yogurt at the store is crazy when it can be made so easily at home.

 

[Sic Semper Tyrannosaurus]

Get an electric pressure cooker (e.g. Instant Pot). Use that to cook dried beans.

A slow cooker (like Crock-Pot) will also work if you're not in a hurry and the non-brand ones are stupidly cheap, like $20 for a 6 quart. Instant Pots are also great for meat. I buy chicken in bulk and freeze it and you can throw a couple of pounds frozen in there and have them cooked up in ~15-20 minutes.

Currently slow cooking some chicken to make shredded chicken tacos along with some "Mexican" quinoa (jalapenos, onion, rotel, cumin, chili power).

 

[Got Milk!]

A slow cooker (like Crock-Pot) will also work if you're not in a hurry and the non-brand ones are stupidly cheap, like $20 for a 6 quart. Instant Pots are also great for meat. I buy chicken in bulk and freeze it and you can throw a couple of pounds frozen in there and have them cooked up in ~15-20 minutes.

Currently slow cooking some chicken to make shredded chicken tacos along with some "Mexican" quinoa (jalapenos, onion, rotel, cumin, chili power).

Just be careful. Some of the real "value" Chinese crock pots have been known to catch fire. And seeing as it's designed to run when you aren't around, I'd probably spend a little extra personally.

 

[Sic Semper Tyrannosaurus]

Just be careful. Some of the real "value" Chinese crock pots have been known to catch fire. And seeing as it's designed to run when you aren't around, I'd probably spend a little extra personally.

Fair, I only run mine when I'm around to watch it but I don't trust any cooking appliance to be run unattended even if they're supposedly designed for it.

 

[Lime]

Is there any budget cooking recipe threads? Or batch cooking?

 

[Overwritten Tapes]

Bistek adobado, with tarhana and a salad yesterday. Gonna be something similar today.