Goofed Home

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.

It was actually so easy. Definitely would make again.

The green stuffed pictured is not grass. It’s thinly sliced scallions.

yea, I know

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.

altr Lemon pepper salmon steak, roasted broccoli, and gnocchi in basil pesto.

I’m really happy with how it turned out. I was going to make the gnocchi from scratch, but I was running behind and saw them premade at the store. The roasted broccoli has become a staple in the house now. So freaking good.

Did you use lemon juice on the steak?

It was a lemon pepper marinade, so yeah.

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 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.

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.