Goofed Home

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And I made my sauce too

Ok the sauce was improvising.

Take a can of peeled whole tomatoes, I take san marzano tomatoes

Squash them with your hands.

Cook some chop onions (¹⁄₂ is enough) maybe 2-3 minutes so the onion don’t burn, add 3 garlic cloves and ¹⁄₂ tablespoons of crushed red pepper (less if you want something less hot). Cook a 2min at mid-low heat

Add the tomatoes, add some basil leaf (I used 4 or 5). Let simmer at low for 15 to 20 min (even less). Taste and adjust.

Blend everything to the preferred consistency

Looks AMAZING!!!

I would do more cheese though, but that’s because I have issues and am addicted to cheese lol

I found some frozen burger patties in the freezer but didn’t have buns or the ability to buy any. So I made some.

While thinking about the side dish I figured I would make some potato chips and try making carrot chips too. Learned that carrot chips need to be a bit thicker than potatoes. And that they will turn your oil orange.

Beef was free from prior house guests. Cost per person $1.25

Exactly. It’s a self limiting process.

Maybe, but that will be a wonderful few minutes.

Made roast beef last night, medium rare. Used bolar blade, marinated for 24 hours. Turned out really well, and photo shows that I don’t know how to slice meat properly 😂 Also had potatoes and carrots roasting under the meat.

Sandwiches and wraps for the week, for sure!

I have been doing beans from scratch as well, I don’t know why I never did before, canned is ok but when you eat a lot it’s way more expensive than it has to be. They take forever to cook but I just put a pot on my woodstove and 12 hours later they are done.

Beans are great with like canned tomatoes, even tofu, and other veggies.

I need other better meat substitutes, tofu is so so, not all that cheap though, it’s like 1.50 a pound even at aldi, and it doesn’t go that far.

Other that that in the city there’s a place that often but not always has young turkeys on sale for .50 a pound, I stocked up but am running low, except I have a lot of turkey stock I need to use, freezer is full of remnants of carcasses and bit pots of some, heating some right now, maybe to throw carrots and celery in there for soup which is good but gets old quick eating it back to back for a week.

Other than that I’ve lots of vinegar from alcohol brews that got infected, so I buy vegetables and wash and cut and throw in the buckets of vinegar, which is great, and keeps the veggies forever. Cabbage, zuchini, cucumber, jalapeno, garlic, onion, even radishes, and the like.

I’ve been saving money, haven’t been to the grocery store, or to town, since the holidays, have to run soon before maple syrup season starts in earnest around march 1st. Unfortunately turkey place is not near though, lots of beans this time around and idk what else, I guess tofu if not meat on sale which is unlikely. Chicken maybe. Hopefully I can find a fresh deer on the side of the road instead.

That’s a long time to cook beans from dry, though I’ve never done it before except in an Instant Pot, which takes less than an hour to turn two cups of dried chickpeas in to about 5-6 cups of edible chickpeas.

I don’t want to assume anything, but have you tried different cuisines to change things up? I’m trying to up my beans and lentils and chickpeas intake, so I’ve done all sorts of things like hummus, Brazilian chickpea curry, Indian chickpea curry, bean chili, pasta e fagioli. I’m also one of those people who can’t eat the same thing for more than a week, so I’m always looking for different ways to change up flavours and textures.

That’s a killer price on turkey! Do you have a stick blender to use to make a blended vegetable soup? Potatoes, pumpkins, leeks, turkey stock, pretty much all of the vegetables. And then put in shredded turkey and noodles/pasta or something. Add the usual salt, pepper, cumin, etc. Serve with smoked paprika, or cream/Greek yogurt/coconut cream, and bread on the side.

One of the most important things for me is to have a full stock of different herbs and spices, and ice cube trays to freeze leftover anything small enough to freeze (I especially do this with ginger, garlic and other herbs destined to die in the back of the fridge).

It’s a struggle. I’ve been there, too. I’m happy to share recipes that I’ve made, and substitutes that I’ve done. Absolutely no shame or high-horsed-ness about any of this - Food is food, and we’re in this together. 👊

I had one free frozen beef fillet and some already cooked rice. If you have small amounts of meat fried rice is a good way to use them up.

Cost per person, $1.25

Once? Am I to accept, as God’s own truth, that the English language’s very own word for “one time”, was the one who took a wok into its hand and fried this rice?

We go with the evidence we have, not the evidence we want.

This is hot and sour soup

Ah yeah, I’d you can’t tell the difference then I agree, save it for other dishes. It is pricier than white vinegar

soupppppp

mmmmm hot and sour I love that soup. My best friend growing up was Chinese and her mom made a KILLER hot and sour soup. She was so nice. She didn’t speak very much English but was very sweet and always had something nummy to eat when I came over. She gave me 12 whole BOXES of spring rolls and my gods they were so good. anyway that’s my 2 cents on hot and sour soup. also get better fast bitch the world needs ya!!!

I’ve had this basil soaking in 190 proof Everclear since last year.

I started trying to clean up the workshop and realized I needed some painkiller to make that happen. I also had some Kool-Aid.

I cannot recommend this as a taste about beverage. But I can say that the flavors are subtle and complex when mixed together. They’re not unpleasant. I’m pretty sure I could make a stunning cocktail out of this with a bit more sugar.

Why am I cleaning the workshop? Because temperatures are getting warm enough where wood glue works again. And the workshop is a hot mess.

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whoooooooo shit

OK, so let’s not sell anything dangerous then.

I canned these to try it out. Since they have been heated in a water bath to boiling for over ten minutes, they shouldn’t go bad.

Thanks!

It’s not as much about “go bad” as to create the perfect conditions for the good bacteria to develop… and those we like thrive in O2-free environment (“anaerobic”)… that’s why all sorts of pickle veggies, sauerkraut etc… are usually sitting under the liquid, held together by weights!

Keep us informed.

Didn’t really want to cook a whole lot. But I had some bread from the other day, beer and some sharp cheddar. My solution became obvious.

Total cost: $1.04

Is the bread specific?

Crusty. It’s just gotta be crusty. This doesn’t work with weak bread.

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I made Texas style brisket in the oven since I don’t have a smoker. It was good but it didn’t exactly taste like real bbq brisket, which is something that is expected from an oven.

cross-posted from: https://lemmy.world/post/43381114

We have an 18” kettle grill (254 in^2) that my family of 5 has finally outgrown. We don’t need anything huge, I think 50% more cooking area would suffice. Our needs: - We mostly do quick-cooking stuff like burgers/brats - Less often we do chicken thighs - We use charcoal - I’d like to try cooking ribs - We’re not interested in smoking

My best guess as to a good fit for us is the Char Griller Wrangler (435 in^2). It’s bigger than our 18” kettle but not too big. I don’t want to have to use a ton of fuel each time we grill, I assume that would be true for a larger model. I also want something with a warming rack and this little guy seems to be a good balance of price/quality.

Are my assumptions correct here? I’ve only ever used kettle grills. Char-Griller has fancier models with fire access doors but I don’t really think I’d need to futz with the fire that much, even if doing ribs. I figure that with the simpler model I could just remove the grate over the coals in order to be able to add more as needed.

Thanks all!

Kind of a side note, but I’m a big fan of grill pans.

Assuming you have stove-top area, you can place them right on top of your spiral elements, and exactingly control the heat levels in ways which is more difficult with charcoal. There’s also far less elements, expense and cleanup involved, and you can cook inside year-round for those in colder climates.