Goofed Home

We had fried rice the other day so I opted for the same technique but different flavors.

Diced pork steak coated homemade curry powder. Carrots, peas, pumpkin seeds, onion, rice, craisins, amore if that curry powder mixed into peanut and toasted sesame oil.

The bread is dough I prepped on the 9th. I slathered it in butter and baked it in a cast iron pan with a loose fitting lid.

Cost per person: $1.75

That rice looks so good.

I was worried that without MSG, soy sauce and garlic that it was going to be a little bland but it turns out that enough curry powder fixed everything.

I had one piece of steak, an aging bell pepper, aging mushrooms, half an onion, processed American cheese slices, flour, lard, salt and baking powder, two potatoes and some peanut oil.

The solution seemed clear. Offend my Pennsylvania wife with something that wasn’t a Philly Cheese Steak.

The steak was free. Cost per person: $2.10 If I had to pay for the steam it would be closer to $5.50

Oh it has been, but I disagree with its value added to the sandwich. Longevity doesn’t mean it’s actually good.

This is what we’re all thinking. Grand Theft Taco!

novice at cooking here. know the basics and can make some decent tasting dishes without the need of a recipe, but not enough to know the full ins and outs of cooking.

since i moved out of my parents’, i’ve been cooking with cheap pans pots and pans from ikea, and while they do the trick for most of my cooking, i cannot for the life of me make decent eggs without them overcooking and sticking, butter/oil help a little bit but not consistently. the electric range is def a hurdle to learn coming from gas, but most of my other dishes seem to come out fine.

anyway, i’ve been looking into some decent pans that meet the following criteria:
- nonstick without chemicals (teflon/PFAS/whatever)
- induction burner compatible, as i plan on getting a burner at some point
- (optional) comes in an 8in and 10in size
- (optional) oven safe

from what i’ve seen so far the “Analon EverLast N₂ Carbon Steel” seems like what i’m looking for based on reviews but i also wanted to ask for people’s opinions before making a purchase

The thing that works for me is allowing the pan to heat up quite a bit before pouring the eggs in. I mean, not searing hot, but you want it to make a little “tssssh” noise when you pour in the eggs. Allowing them to sit and cook a little bit before you stir seems to help, too.

That’s also why I don’t really scramble them very aggressively. The bottom layer needs to sit on the pan and cook, becoming a little solid, before I move them. When I do it that way, they don’t stick. It ends up being kind of like an omelette that I frequently ruffled up and then flipped at the end, rather than really scrambled.

A little fat, low to low-medium temp, but don’t put the eggs in the pan until it’s up to temp, keeping in mind that it’ll take longer with the heavy cast iron pan.

When my eggs stick it’s virtually always because I was impatient and put them in too soon. If you hear the eggs sizzling from the instant they touched the pan you should be good as long as the heat’s not crazy high, but if you dump those eggs in and the pan is quiet than that means it didn’t get hot enough in time and you can expect them to soak up the fat and stick.

What the other commenter said about waiting a moment to start scrambling is good too. I find that if I start stirring while the layer of egg touching the pan is still liquid (which again, can be for awhile if you didn’t wait for the pan to get hot), it’ll just stir the fat into the eggs instead of around them. So wait just a moment for at least that thin layer contacting the pan to cook before you stir.

Also 5.

This is amazing.