Recipes and Home Cooking

PotstickerSwatstika

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There’s nothing quite like a home cooked meal, nobody can deny there’s something special about the whole process. I think it’s a vital part of one’s quest for an overall healthy life.

Besides the fact that it’s much better for you than a greasy bag of sugar soaked GrubHub goy feed (lookin’ at you @Gian 👀), it’s really just a traditional human act that also feeds your soul and can even connect you to your ancestors if you use the cooking tricks and recipes they have handed down through the years.

So...this is the thread where you can post your recipes and general food preparation tips. Whether it’s great grandma’s squirrel meat quiche, how to perfectly hard boil an egg or some random concoction you threw together one day like my No Bake Cookie Clumps...
Low heat 1/3 cup each honey, coconut oil & butter, add cinnamon & 2 scoops medium ground coffee beans

In a bowl mix 1 scoop chocolate protein powder, 1 cup oats & 1/2 cup chopped raw pecans

Allow 2 mins of mild boiling, remove from heat, slowly stir in the dry mixture thoroughly

Use a spoon to make clumps, drop on wax paper, add a pinch of coarse salt to each. Refrigerate, then share 😉
Or my other invention Blonde Hot n’ Sour Soup
white meat chicken chunks, Napa cabbage, carrots, onion, celery and garlic all stirred into my homemade chicken stock with a few splashes of red wine vinegar, a generousdusting of finely ground white pepper and a pinch of red pepper flake.
Both of which I already posted on my profile status in as few words as that format allows, so I might flesh them out on this thread sometime soon.

I’d say you should note whether your recipe is an easy, moderate or advanced operation and also add an itemized list of ingredients at the end of your instructions, maybe hidden in a spoiler to save space.

Ok, let’s do this...it took me longer to type this all out than it takes me to make tonight’s recipe...

Jambalaya :
It’s easy enough, just throwing stuff in one big pot. Takes 40-45 minutes total to prep and cook.
Start with a smoked sausage, andouille, spicy link, kielbasa or polska or anything really as long as it’s not “sweet”. Slice it up into rounds and fry them (in a little bacon grease if you have some) in a stock pot, flipping to brown both sides.

Add some cubed pre-baked chicken or scissor cut raw chicken breast and fry it for a few minutes with the sausage.

While that’s all sizzling, you gotta start chopping the vegetables. First a whole onion and throw it in. Then a few garlic cloves. Then 1 or 2 jalapeños or even a spicier pepper if that’s your thing...

Let those all sweat together while you slice up a stalk of celery, a couple carrots and a couple tomatoes and sliding it all in with a good stir. Lately I’v also been adding in fresh beet greens and curly kale from the garden, but that’s optional.

What isn’t optional is the seasoning/spices. The best stuff is Old Bay seasoning, it’s the classic jambalaya flavor, but in a pinch I’v used cayenne pepper, crushed red pepper, a little cumin and some cracked black pepper or even a quick drizzle of just Sriracha sauce works too if you’re scrappy. Always add a couple whole bay leaves or a decent sprinkle of oregano and stir again.

Now your only gonna simmer all that together for 5 minutes, don’t want the veggies to get too cooked yet.

So now add the 2 cups of dry rice first and let it fry with everything for 2 minutes, then add 4 cups of chicken stock, but water can also work ok if that’s all you have (maybe add some butter with the rice if you have to use just water.) and a can of drained beans if you want. Black or pinto, light red kidney maybe?

Ok, more stirring and turn it up to medium high until it starts to boil, then put the lid on, drop the temp down to low simmer and set a timer for 25 minutes.

Half way through quickly stir or scrape up the bottom so it doesn’t stick.

If you have thawed shrimp you can add them by placing them right on top of everything (shelled or whole) and putting the lid back on for the last 5 minutes.

Fresh, cold green onion snipped up with scissors is an incredible topper once you’ve got a portion scooped out and really adds to the flavor. If it’s not spicy enough a little Tabasco goes a long way.

Plenty of leftovers for a bachelor like me or enough for a solid meal for family.
- 12 oz sausage
- 1 chicken breast
- 1 lb raw shrimp
- 1 onion
- 3 cloves garlic
- 1-2 jalapeños
- 1 stalk celery
- 1-2 carrots
- 2 tomatoes
- 2 cups rice
- 1 can beans
- 4 cups chicken stock
(or water + 2 tbsp butter)
- Old Bay seasoning
(or cayenne/cumin/crushed red pepper/black pepper)
- 2 bay leaves
- Oregano
- Green Onion / Scallion garnish
 
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Paul Harrell

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Get a ribeye. Get a thick one with lots of marble.

Coat it with salt. Sea salt, kosher salt, table salt, who cares, it's salt. Put salt on it.

Put the salted ribeye in the fridge UNCOVERED for 48 hrs. Turn it a few times a day. THIS IS IMPORTANT.

After 48 hrs, heat up a pan nice and hot. Do not bring the steak to room temp. Steak ought to be rare.

Coat the steak with olive oil and put it in the pan.

Flip the steak after 45 seconds or so. Before you flip again you can begin adding KERRYGOLD butter to the pan.

Flip a few more times, adding thyme, garlic, pepper, and whatever else sounds good as you go. Continue adding copious amounts of Kerrygold as you go.

Generally after 3 or 4 minutes I'll take the steak off the heat. Sometimes I'll keep it on a little longer if the steak is cut really thick, just to make sure the fat isn't hard.

Let the steak cool for 5-10 minutes. After that, slice it nice and thin and enjoy. You can pour on some butter from the pan for added flavor.

The meat should be cold on the inside with a thick, crunchy crust on the outside. The fat should be melted throughout.




This is how you correctly cook a steak blue rare, as God intended. None of that sous vide crap.
 

Partigiano

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Who cares, it's salt. Put salt on it.
Exactly. The Jew seal (and massive marketing scam) of approval is irrelevant.
I don't want to sound like a faggot, but kosher salt and table salt are different and should be used under different circumstances

P.S It's 2 am, I'll probably return tomorrow with my recipes; I've got a good one that I want to transfer to the new forum
 

Paul Harrell

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I don't want to sound like a faggot, but kosher salt and table salt are different and should be used under different circumstances

GAAYYYYYYYYYYYY





jk

but seriously, I can't tell the difference for this application. Whatever salt happens to be laying around seems to work fine.
 

Scuffy

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don't want to sound like a faggot, but kosher salt and table salt are different and should be used under different circumstances
So I can stop screaming at the monitor every time a recipe tells me to use (((kosher))) salt? That's a relief tbh

Edit: aaaaand back to screaming at the monitor. Damn you @Partigiano !

IMG_20200812_162055.jpg
 
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PotstickerSwatstika

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Watch this thread, brother. You gotta learn how to feed yourself, for in the coming darkness there will be no DoorDash or UberEats... only handmade carrion jerky and roadside bramble bush berry pie.🤣

In the spirit of having a healthy August, can I challenge you to find a recipe, cook it up and post the results here? I always fret over people who eat a lot of takeout or drive through food, so this isn’t just bantz, it’s heartfelt advice. ✌🏻
 

Gian

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Destructive Ceremonious Master
Watch this thread, brother. You gotta learn how to feed yourself, for in the coming darkness there will be no DoorDash or UberEats... only handmade carrion jerky and roadside bramble bush berry pie.🤣

In the spirit of having a healthy August, can I challenge you to find a recipe, cook it up and post the results here? I always fret over people who eat a lot of takeout or drive through food, so this isn’t just bantz, it’s heartfelt advice. ✌🏻
Will do, gladly!
 

Lampshadeburg

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So I can stop screaming at the monitor every time a recipe tells me to use (((kosher))) salt? That's a relief tbh

Edit: aaaaand back to screaming at the monitor. Damn you @Partigiano !

View attachment 16952
That thing you posted is horseshit written by someone who has no clue what they’re talking about. Kosher salt is not Kosher certified or blessed by a Rabbi or whatever the fuck.

It’s salt with particles large enough that it could be used to preserve meat as required by Jewish law. A more proper term would be Koshering salt.
 

Lampshadeburg

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My favorite way to cook a steak: reverse searing.

Alton Brown is an insufferable faggot but he has a great write-up on this. You salt a steak and let it sit in your fridge uncovered for several hours. The salt permeates the meat, binding to any liquid inside of the steak. When you cook it, the meat doesn’t dry out.

You cook it in an oven at a really low temp (200°) until the internal temp of your steak reaches your desired doneness, using a probe thermometer. Then let it rest, and sear the sides on a 600° pan for a short period. The searing provides a contrast to the rest of the steak, and the smell causes your mouth to water, which in turn activates taste buds on your tongue.

Unless you dry brine a steak like this, you will never have a steak as juicy as one you can get in a restaurant, because all steaks in restaurants are brined. And because the steak is technically baked, it’s evenly cooked; instead of “pink in the middle,” it can be pink all the way through.

I sear mine outside. A 600° pan is going to smoke pretty bad, and even with a nice exhaust fan it’s gonna smoke up your kitchen.
 

Lampshadeburg

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Please do. I love me some redbeans and rice.
This was taught to me by my grandmother, a racially pragmatic housewife who had 5 kids and like 15 grandchildren. It’s actually pretty basic, very easy, but legit. It’s how nearly everyone in New Orleans makes red beans. There’s a lot of time involved, but it’s mostly unattended. This is from memory; I’ll edit it if I remember something.

1 lb dried red beans
1 large yellow onion, small diced
1 large green bell pepper, small diced
4 stalks of celery, small diced
1 bundle of parsley (I think it’s 1oz, Italian is ok)
32 Oz chicken stock
4 cloves of garlic
1 lb andouille, cut into thin rounds or semi-circles
1/2 lb other seasoning meat, cut into small pieces (pickled pork is best, but some people use a smaller amount of bacon, tasso, even ham)
1/2 tbsp salt
1/2 tbsp Cajun seasoning (Zatarains, Tony Chacheres, even Old Bay might work)
1/4 tbsp black pepper

Cover the beans in water and soak them for at least 8 hours, then drain and rinse thoroughly. Combine the beans, stock, and 5 cups of water in a large pot. Use less water for thicker beans (5 will leave them a little soupy the first day, but tbh beans are better as leftovers, and will get thicker overnight. Bring to a boil, then simmer for two hours.

Meanwhile, brown your meat in a large skillet. I do thins 1:30 after setting the beans to simmer. Set the meat aside and sauté the vegetables and parsley in the meat drippings. If there aren’t enough drippings, add some olive oil. When the onions are mostly translucent (about 15 minutes, I think), add the garlic and saute until fragrant, maybe 3 minutes at most.

Dump the vegetables and meat into the pot of simmering beans, add the seasoning, and simmer until everything is done, roughly 3 hours. Smash spoonfuls of beans against the side of the pot for a creamier consistency.
 

Ethan_Allen

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This was taught to me by my grandmother, a racially pragmatic housewife who had 5 kids and like 15 grandchildren. It’s actually pretty basic, very easy, but legit. It’s how nearly everyone in New Orleans makes red beans. There’s a lot of time involved, but it’s mostly unattended. This is from memory; I’ll edit it if I remember something.

1 lb dried red beans
1 large yellow onion, small diced
1 large green bell pepper, small diced
4 stalks of celery, small diced
1 bundle of parsley (I think it’s 1oz, Italian is ok)
32 Oz chicken stock
4 cloves of garlic
1 lb andouille, cut into thin rounds or semi-circles
1/2 lb other seasoning meat, cut into small pieces (pickled pork is best, but some people use a smaller amount of bacon, tasso, even ham)
1/2 tbsp salt
1/2 tbsp Cajun seasoning (Zatarains, Tony Chacheres, even Old Bay might work)
1/4 tbsp black pepper

Cover the beans in water and soak them for at least 8 hours, then drain and rinse thoroughly. Combine the beans, stock, and 5 cups of water in a large pot. Use less water for thicker beans (5 will leave them a little soupy the first day, but tbh beans are better as leftovers, and will get thicker overnight. Bring to a boil, then simmer for two hours.

Meanwhile, brown your meat in a large skillet. I do thins 1:30 after setting the beans to simmer. Set the meat aside and sauté the vegetables and parsley in the meat drippings. If there aren’t enough drippings, add some olive oil. When the onions are mostly translucent (about 15 minutes, I think), add the garlic and saute until fragrant, maybe 3 minutes at most.

Dump the vegetables and meat into the pot of simmering beans, add the seasoning, and simmer until everything is done, roughly 3 hours. Smash spoonfuls of beans against the side of the pot for a creamier consistency.
That's pretty much how my wife makes it, except she uses canned beans instead of dried. It's so good I want to keep eating even after I'm stuffed.

I try to eat it in moderation though. It's full of carbs.
 

Lampshadeburg

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That's pretty much how my wife makes it, except she uses canned beans instead of dried. It's so good I want to keep eating even after I'm stuffed.

I try to eat it in moderation though. It's full of carbs.
Yeah, beans are basically prol food. Not only are they a dirt cheap carb but they prevent your body from in taking micro nutrients. Still, if you’re gonna make them you might as well do it right.

That recipe is for 8 servings.
 

Ethan_Allen

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Exquisite Pot Roast

Chuck Roast 4-5 pounds
1 pound small red potatoes cut into chunks. Leave the skin on.
1 bound baby carrots
1 -2 boxes sliced mushrooms [very optional]
12 oz beef broth [1 can]
1 envelope Lipton dry onion soup mix [very important, provides most of the seasoning]
3/4 cup white flour
A little oil
Salt, pepper, garlic powder

Season the roast very liberally on all sides with salt, pepper and garlic powder. Pat the seasonings into the meat. Pat flour into the roast on all sides over the seasonings. Flour coating should be pretty heavy as this is what will make a gravy. Put enough oil in a pan to barely coat the bottom, get it very hot, then brown the roast on all sides.

Put the roast, taters, carrots, mushrooms, broth and soup mix into a slow cooker. Don't worry that the vegetables are all piled up on top. This will correct as it cooks. Cook on high for 3 hours, then on low for 3 hours.

Very simple, but heavenly. Best over rice, but if you're worried about carbs, you can just eat meat and vegetables out of a bowl.
 

Lampshadeburg

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Exquisite Pot Roast

Chuck Roast 4-5 pounds
1 pound small red potatoes cut into chunks. Leave the skin on.
1 bound baby carrots
1 -2 boxes sliced mushrooms [very optional]
12 oz beef broth [1 can]
1 envelope Lipton dry onion soup mix [very important, provides most of the seasoning]
3/4 cup white flour
A little oil
Salt, pepper, garlic powder

Season the roast very liberally on all sides with salt, pepper and garlic powder. Pat the seasonings into the meat. Pat flour into the roast on all sides over the seasonings. Flour coating should be pretty heavy as this is what will make a gravy. Put enough oil in a pan to barely coat the bottom, get it very hot, then brown the roast on all sides.

Put the roast, taters, carrots, mushrooms, broth and soup mix into a slow cooker. Don't worry that the vegetables are all piled up on top. This will correct as it cooks. Cook on high for 3 hours, then on low for 3 hours.

Very simple, but heavenly. Best over rice, but if you're worried about carbs, you can just eat meat and vegetables out of a bowl.
When I was single I used to leave pot roasts cooking in a slow cooker while I was at work. Super comfy, especially during shit weather. This is a classic recipe. I’ve also done it with cream of mushroom soup, you just have to watch the sodium.
 
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