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What are you cooking today? Is it delicious?
As the title says, let's talk about the food we cook. I'll start. Now, my flat is a studio efficiency, and so it didn't come with a stove or oven. However, I use a slow cooker/crockpot, and I just cooked soul food for the first time.
Turned out perfectly.
(I used to use an air fryer, but it was always one portion, not four portions, and it was a right proper pain in the arse to clean after each use.)
Comments
No photos (already ate it), but I cooked kielbasa, potatoes and onions earlier flavored with pepper and paprika.
Man that sounds delicious! I also used paprika in the above recipe. 😋
I'm cooking up a 3xOSC synth using isfizz. So far it's not exactly delicious. Pretty bland actually.
Gotta be a real nerd to waste a day on something like this instead of doing something like ... feeding yourself. 😂
😂🤣
It is a long weekend so I am cooking me today and I am delicious.
So long as your wife is happy with your cooking. 🤣
Usually I cook, but we had supermarket heroes today. Tomorrow I’m making brisket of beef in a pressure cooker to be served on brioche rolls with coleslaw and Russian dressing. Like in a NY deli except that would be on rye bread.
That sounds delicious! Post a pic or two here when it's made.
Just a tea at the mo.
A Jiaogulan Gynostemma.
Just making a brocolli and cheddar ommlette.
Its a good ommlette.
I fry brocoli to char.
Use lid to also steam.
Then chop brocolli further.
Re add to pan, with butter.
Add egg.
Cover with a lid to set.
Grate cheese and add lid to melt.
Flip and cook more.
Then add salt.
I’m making a creamy mushroom risotto today. It’s a bit of a kitchen experiment, but I think it’s going to be pretty tasty.
Just wondering if that needs explanation to non-Americans (or even to Americans outside of NY) 😂
Do you think you cook the mushrooms well for rissoto ?
Like a Marsalla but marsalla is more of a dark sauce.
Id still think so.
Made a white wine sauce ( basically same as marsalla )
Kinda bland and probably because the mushrooms wernt toasted well.
Do you wish you could just throw a steak through a high energy beam ( optimised for steak )
Would resturant be entertaining, just catapalting steaks through beam to plate.
Or would you be on edge etc.
edit.
Do you remember the UK news etc.
Where some self appointed or expert, were say. The microwave is best for steaks ?
but cooking some thin ( probably milk cow ) from a supermarket
lol.
Another edit.
May seem like im dissing animals but think a high energy beam would appear less industrial compared to other cooking methods and perhaps the somewhat of a serene ending ( of body ) Like a clean death in Gladiator.
I guess it has the less faff and only for neccessity vibe promoted by American Indians.
Watched a chef program.
The contestant.
Instead of using smoke seasoning or whatever the smoke gun thing is.
Just burnt some hay. Added to stock, then strained.
lol.
Yeah, you stand in line for about fifteen minutes if it’s around lunch or dinner time while two women , like supermoms, assemble 15” long sandwiches to your specifications on French bread like loaves. The First Lady takes your cold cut order (we get the “Ultimate” which is Turkey, ham, roast beef and your choice of cheese.
She’ll slather it with mayo or mustard, toast it, if you like, and pass it to the next lady who adds the salad bar like toppings, oil, vinegar, seasonings. She then pushes the whole mess deeper into the bread before wrapping. Depending on the number of salad items it weighs well over a pound and a half and costs around $10. They’re called, subs, heros and I’m sure a few other names. It is pretty tasty and easily shared by two.
Wild caught salmon the other night, magnificent
Nice one!
Love that.
Okay, that sounds rather odd, lol.
Oh yea, pan seared skin down with some fresh simple ingredients. lemon, pepper, salt, and a couple fresh herbs from the garden. Skin gets crispy, and comes out so lovely every time. Been eating it several times a month, it’s so delicious
And super healthy as well. Well done, mate.
Not like I cook even Salmon or anything that nice but a Salmon dish I recently read, were actually the poshiest/most hassle Iv probably seen.
https://www.fishbox.co.uk/recipes/masterchef-pro-finalist-scott-davies-gin-cured-salmon/
For you, dude.
200g is a lot of salt.
Been buying the nicest Arctic salt.
It were sort of a garuntee you wouldnt be snorting a bag of sand, should you nasal rinse but dont bother now.
So its just pricey ( for distilled water )
Anyway.
The first bag were a 200g bag.
Must be a type of salt cure/crust ( for the recipe posted )
Its nice ( the salt )
Can only say I noticed the taste quality most.
Just with some rice.
So not disolved in sauce. Or even on chips.
Prolly just used to it now and would maybe notice, now. A worse salt.
Oh wow! Another person here who enjoy this healthy adaptogen. I also drink Jiaogulan,, and we grow the plant here. Here in NC the plants die back to its roots in the winter, but come back in full force in the spring. We mix it with green tea sometimes, and calamomdin orange (which we also grow)
Nice ( You blessed )
Its a good tea.
Its actually the only herbal tea Iv tried.
Maybe it will be enough ( winter ) for immune protection, also.
Does have numerous benefits you can feel.
Wont fix a potential trapped neck nerve though ( So I must adaptogen around that. )
How many grams you brew.
Mine is about 6 grams but seem more ok with a bit less.
6-10 gram brews seems the instruction but reviewers of the actual brand are saying you just need a pinch etc.
I actually tasted dry and wondered if people cook with tea.
The Chinese make a tea chicken.
Maybe it could actually be the secret ( of a Spice Blend )
Yeah look.
Tea smoked chicken.
What a cool way to cook.
Giant wok.
Rack.
Bamboo steamer.
Lid smoker etc.
Maybe have to think if id need similar.
Weird you dont like toaster/air fryer oven.
Just recieved these.
So I can make crisp roast potatoes and crisp parsnips.
With the other generally being more of a toaster but should still roast chicken breast, wrapped in bacon.
I didnt buy to roast a whole chicken.
Hope it works
Hope its safe etc.
Looked terrible, side by side but looks ok enough ( stacked )
What a pointless purchase jwm
and a waste of £120.
Even cleaning the baking trays is hassle.
The baskets are hassle
and the trays just get fused ( ok it were honey )
Why do they make this non stick crap when it turns out to be the most sticky surface.
You felt a baking tray that is worn. The metal underneath is more non stick, than the actual non stick coating ?
My fault.
Dont really like oven foods anyway.
I'm guessing you tried out the air fryer, innit? Told you it was a pain in the arse to clean. 😂 It's why I prefer the slow cooker. I get four portions at a time out of it rather than one portion. It's far easier to clean (especially if you use cooking spray before putting the ingredients in there). And it only costed me 20 quid.
Also, for whatever reason, whenever I used my microwave to heat up a quick side for whatever protein I'd cook in the air fryer, it would short the circuit and require maintenance to flip the switch (since I don't have direct access to the circuit breakers in my flat). (Note, I'd microwave the side once the air fryer was done cooking the protein, not both at the same time.). Bloody nuisance, that.
So, my verdict is, if you have a stove and/or an oven already, just use that for cooking. So much easier than an air fryer. If you live in a studio efficiency flat and lack a stove and oven like I do, get a slow cooker instead of an air fryer.
Thanks.
Stove and grill is better anyway.
I guess I just wished to roast potatoes.
Will see if its worth buying steel trays ( for another £40 lol )
Thing is.
Like a Playstation controller, where they seem to have R & D on how to not let you fix something yourself.
It seems the case with the steel trays.
Theres steel trays 4mm too big or some just small enough they would slip from the groove side holdings.
So I may have to re-fashion the 4mm.
Iv never tried creole or cajun food but this might be good
Cheese grits with scallops
( Theres other recipes also )
https://www.tastingtable.com/686031/easy-cheese-grits-recipe-scallops/
Bloody good.
You are required to post a photo once you make yours. 
Can't wait to see how it turns out. I love Cajun and Creole food. Might be something for me to look up for the slow cooker next. So far, this is what I cook in the slow cooker...
-Taco Meat
-Chili
-Polish Sausage, Sauerkraut and Potatoes
-Chop Suey
-Crack Chicken
And I made soul food chicken as seen above, so that's 6 recipes. Got tired of the first five recipes, so now I'm exploring other recipes for that slow cooker.
Out of all the recipes, the ones that worked right away were chili, taco meat, and crack chicken. The Polish sausage recipe took longer to perfect, mostly the meat-to-potatoes ratio and how much sauerkraut to use (since the online recipe didn't really get the amounts correct).
Chop Suey took the longest as every fucking batch turned out blander than food served in a bloody care home.
I tweaked this and that, and it still turned out bland. Then by accident, I discovered the secret - I had forgotten to trim off the fat from the tenderloin. When I realised that, it was too late. However, the flavour of the chop suey was mindblowing and packed full of flavour! THAT was what I was doing wrong, and so I adjusted the recipe yet again to add "don't trim the fat", cooked another batch, and voila! It was just as delicious as the previous "mistake" batch.