Real Murrican food, smokehouse burgers, patties fried with an occasional splash of Worcestershire, melted Murrican cheese on top, finished with toasted buns, barbecue sauce, bacon, and French fried onions from a can.
What Have You Cooked Recently? -
- Thread starter FatFuckingClown
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Sister services, email, and search will continue to be negatively effected by the attacks. I made a thread to talk about it, if you're into networking.
grilled a pack of pork chops and cooked some jasmine rice. Had a bottle of tonkatsu sauce that's like a year expired but tasted fine, and steamed some broccoli.
Chili, not Texan cause I added beans and I'm Canadian (but there was crispy salt pork, small chunks of leftover pork, and ground beef). Husband made biscuits , Toppings were jalapenos, tomato, green onion, cheese, sour cream, and delicious secret aardvark hot sauce (original)
Garlic butter sauce for my pizza. I cannot cook anything besides that lmao.
Got to start somewhere.
Yup. Better with simple stuff than nothing.
verygayFrogs
kiwifarms.net
WIP of my pretzel pizza
Right now, I'm doing oven nachos with a couple toppings.
verygayFrogs
kiwifarms.net
Here’s the end result to the pizza
longjohn
kiwifarms.net
How was it? Would you change anything about the recipe next time or is pretty good as is?
verygayFrogs
kiwifarms.net
Good but I could add more yeast to the dough
Ngl these look yummy. Would unironically eat.
Cooked tomatoes, onion, yellow squash, and zucchini into a thick stew with garlic and herbs de provence. Served that over some rice and mackerel. I don't know why I'm in a tomato craze all of a sudden. Kinda want to make more tomato dishes.
I took the crappie and tilapia I caught yesterday morning and baked them whole for lunch. I rubbed them down with salt and pepper, then squeezed some lemon and lime juice onto them, then took the lemon and lime slices and put them into the body cavity with some sliced garlic.
I usually do that with whole tilapia and it’s pretty good, but I wasn’t too big on doing it with the crappie since those fish tend to have sweeter tasting flesh.
I usually do that with whole tilapia and it’s pretty good, but I wasn’t too big on doing it with the crappie since those fish tend to have sweeter tasting flesh.
Mixed and stir-fried a bunch of leftover chicken, rice, red onions, and creole seasoning with some tomato paste. Took it, and wrapped it in an egg omelet. Served with a bit of cocktail sauce, it was pretty good for a slap-dash dinner.
Gnocchi with grilled zucchini and roasted roma tomato marinara.
I took two leg quarters with skin on and separated them into thigh and drumstick then put them in the fridge in pickle juice for about an hour, and took them out and let them come to room temperature for another hour.
Then while the oven was heating to 375, I mixed an egg with a splash of milk and soy and some ginger juice from pureed ginger I had left from something else.
Next, took a cup and a half or so of panko and mixed in some cayenne, smoked paprika, powdered onion, and powdered garlic, and put them in a big Ziploc bag.
Then I pulled the skin back and added about a half teaspoon full of ginger puree into the space between the skin and the chicken and covered it back up.
Finally, drag the chicken through the egg mix, then shake them up Shake n Bake style, but finish by pressing the panko mix into the chicken hard until it's consistently covered.
Bake for 40 minutes or until done.
I was going to make a soy-ginger reduction or something but decided not to and it was fine. Panko is great for getting a result a lot like fried without actually frying.
Then while the oven was heating to 375, I mixed an egg with a splash of milk and soy and some ginger juice from pureed ginger I had left from something else.
Next, took a cup and a half or so of panko and mixed in some cayenne, smoked paprika, powdered onion, and powdered garlic, and put them in a big Ziploc bag.
Then I pulled the skin back and added about a half teaspoon full of ginger puree into the space between the skin and the chicken and covered it back up.
Finally, drag the chicken through the egg mix, then shake them up Shake n Bake style, but finish by pressing the panko mix into the chicken hard until it's consistently covered.
Bake for 40 minutes or until done.
I was going to make a soy-ginger reduction or something but decided not to and it was fine. Panko is great for getting a result a lot like fried without actually frying.
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