Cooking Corner

Natejersey

Missing Survivor
Joined
Mar 16, 2018
Thanks folks...I was surprised by your ability to make superb round non pie based baked goods futter. I thought you were strictly a pieguy... Can't be cooking all the time though, that gets boring.I am a dirty plumber/mechanic for 40 hours of the week(maybe some machine/munition shop time for me as well?)
Edit: poor punctuation skills
Edit2: piecake?! Fo real?!
 
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Mystyk

Skilled Survivor
Staff member
Joined
Jan 9, 2018
Location
Australia
Yesterday I went shopping. Forgot my shopping list 😣 Got everything but 3 things on the list. The most most important one I forgot was pastry. I got everything else to make sausage rolls and egg & bacon pie.
I'd just left the carpark and remembered the pastry 😣 I wasn't going back just for that. Far too many people in there at that time of day.
My Mum's working overtime today (Saturday) and I'll pick her up from the other shopping centre soon.

I have to also remember to get a copy of my Nan's recipes. It's an old cookbook. At least 50 years old. She started the sausage roll and egg & bacon pie trend here. She'd make either or at least once a week. Not that she needed a recipe to follow, she did it all her own way 😊
 

LiNanMian1984

Alamo Rookie
Joined
Feb 4, 2018
I'm trying to learn, but... being slightly colorblind and having 90% of the time a cold, it's hard.
Most of the time I burn stuff, or use too much pepper/salt to make it edible.

Right now I'm trying to learn my mum's brownies recipe!
I have become pretty decent at making my grandma's fried chicken and my pa's pasta!:D

Someone, share a recipe and I'll try it!
There is only too much salt. Pepper... hell no, there will never be too much pepper.
 

YojimBeau

Alamo Leader
Staff member
Joined
Jan 9, 2018
Dinner tonight was a tribute to American excess. A 1/2 lb bacon ranch cheeseburger with a big pile o' fries. And, yes, @BobCrees I had a beer while fixing it and another while eating it. :D
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Mystyk

Skilled Survivor
Staff member
Joined
Jan 9, 2018
Location
Australia
In order of days I made them. From Sunday through to today. Never made any of these before. Only ever really watched my Nan. How hard could it be, right? :D

Sunday - sausage rolls
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Monday - choc chip bickies - turned out large. I put an extra big one on top.
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Today - Mystery Pie :)
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Egg & Bacon
I have two small ones idling in the oven. They weren't quite ready for a photo.

No recipes, just going from what I remember. My taste testers usually approve so hopefully these'll be alright as well.
 

YojimBeau

Alamo Leader
Staff member
Joined
Jan 9, 2018
Sesame seed crusted Ahi tuna was on the menu tonight. This was sashimi-grade and I actually had some after trimming up the cut for searing. It was delicious with a soy/mirin/honey sauce.
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YojimBeau

Alamo Leader
Staff member
Joined
Jan 9, 2018
Today was chores-day, so I decided to cook my protein for the week while I was at it. Started off with ribs in the crockpot with BBQ sauce, then put a bacon-wrapped pork loin roast in the oven at 300 for 2 hours. The result:
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20180729_174430.jpgSliced everything and put portions in containers for the week. Had ribs for dinner along with some Rosemary/Olive Oil bread from my local Sprouts. Very nice and looking forward to easy dinners the whole week.
 

YojimBeau

Alamo Leader
Staff member
Joined
Jan 9, 2018
Haven't done any food porn in a while, so here's dinner. This beast is three pounds of meat. 2 lbs of 85/15 ground beef and a pound of bacon laticed (also called pie-weave) over the top and sides.

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Secretz

Alamo Rookie
Joined
Apr 7, 2018
Location
Off the grid
Just between us? I'm like, a really, really good cook...I just lie and say I can't cook so people don't try to make me. Why you may ask? Simple...you know the saying, "If you can't stand the heat, stay out of the kitchen"? I detest heat, so I take that to heart. :censored:
 

YojimBeau

Alamo Leader
Staff member
Joined
Jan 9, 2018
Didn't take pics 'cause it wasn't pretty and I ate it before I thought of pictures, but...tonight I made ginger-orange pressed chicken.

Three boneless/skinless chicken thighs
Marinade of fresh grated ginger, soy, mirin, juice of two oranges and zest of one orange. Marinated for an hour in the fridge, then cooked in a cast-iron skillet (med-high) with another cast-iron skillet on top to press the chicken.

Super fast and easy, but so damn good. Crispy on the outside, but juicy and I just love the freshness that ginger and orange bring to the dish.
 
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