Recipes and Home Cooking

Brotaku

Well-known member
Old World Underground
🐸 Citizen of the Internet 🐸
⏰☕🚬🚽🚿🪒🏋🏻🥓
Sunday Meal Prep Tip :

If you’re a carb cuck like I sometimes drift back into (especially when I’m in a bulking phase) and/or your potato nigger Irish blood just can’t help but push you to consume spuds with most meals... here’s a basic pointer for your weekly meal prep day.

Pre-bake your potatoes! It’s that easy. The only detail is not to cook them all the way, as in take them out of the oven 5-10 minutes sooner than you usually would, let them cool on the counter for a bit before stacking them up in an open container in the fridge.

If they get too cooked during prep they’re hard to handle, especially on the cheese grater for hash browns and they don’t keep as well. But if they get too undercooked you get that gummy/gluey mess from the starch.

The starch gets broken down/mixes with the moisture (or something 🤷🏼‍♂️) when you bake them and all they need are a quick slice or shred before you fry ‘em up with onions/ garlic/ peppers or just microwave it for a quick carbo load as you run out the door.

I love to gorge on potatoes, but the satiety I derive from the meal is short-lived. Two hours after eating them, I'm already hungry again. But since this is a recipe thread, I'll share my guidelines for the usual method of preparing potatoes that I've developed. Put the pen and paper away because it is exceedingly simple. This is the first time I've bothered to write this down.

Brotaku's Basic Baked Potatoes & Veggies

Russet potatoes
onions
carrots
optionally, the mushroom of your preference (I prefer shitakes for this meal,) tomatoes, or any other vegetable you like
another option: add cubed meat. Note that the inclusion of meat changes this recipe to "Based Potatoes & Veggies."

garlic
olive oil or butter
salt
pepper
turmeric

Slow cook until the potatoes are soft. Alternately, you could pressure cook and get similar results. This reminds me, buy an Instant Pot if you don't have one already - the hype is real. It does a lot of things well and saves time.
 

Lampshadeburg

Well-known member
🐸 Citizen of the Internet 🐸
⏰☕🚬🚽🚿🪒🏋🏻
Thanksgiving is coming up and turkeys are $.69 a pound. Alton Brown popularized bringing a turk for several hours in like 2010, and I still do it. I have a chicken brining right now.

Why it works
The brine permeates the meat of the bird. This causes moisture to be retained, as salt molecules bind to the meat, rather than run out as it’s cooked. It’s the same process as marinating or dry brining and reverse searing a steak. Dry turkey is what I hated about thanksgiving as a kid. This method leaves you with ultra moist turkey. Seriously the best you’ll ever have.

The downside
Very few juice from the bird, and what you do get is far too salty for gravy. Also the brining process takes several hours, so you have to prep the night before (not terribly complicated though).
 

anti-barabas-ite

Work stuff through in your brain...UNVAXXED
👑
🐸 Citizen of the Internet 🐸
🎩
⏰☕🚬🚽🚿🪒🏋🏻🥓💻⛪️🍖 💻
Escaped True Master
Wife made a chicken soup saturday and sunday.
I asked if it was boiled out good enough after 12 or so hours, she said bones disintegrated so yes.
This morning I took my lunch bowl out of fridge and was careful not to tip it on way to lunch pail, I looked at the bowl through glass and it was a solid mass, no liquid sloshing!

I'd say we got all the collogen and fat out of that bird. Can't wait hardly for lunch.
 

Ethan_Allen

Well-known member
Old World Underground
🐸 Citizen of the Internet 🐸
⏰☕🚬🚽🚿🪒🏋🏻
It's been a helluva week, culminating in the mass chaos yesterday. I'm gonna season up some leg quarters, put them on the grill. Finish them off in the oven with bbq sauce. Cleared the calendar tomorrow so I'm gonna drink bloody marys until I pass out.
 

Christopher

BLACK RIFLES MATTER
Old World Underground
🐸 Citizen of the Internet 🐸
⏰☕🚬🚽🚿🪒🏋🏻
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.
I'll basically brown the steak on both sides 3 minutes, depending on how thick the cuts are, and then put it in an already hot 350 degree oven for 7 minutes. This is in a cast iron pan.
 
Last edited:

Christopher

BLACK RIFLES MATTER
Old World Underground
🐸 Citizen of the Internet 🐸
⏰☕🚬🚽🚿🪒🏋🏻
It's been a helluva week, culminating in the mass chaos yesterday. I'm gonna season up some leg quarters, put them on the grill. Finish them off in the oven with bbq sauce. Cleared the calendar tomorrow so I'm gonna drink bloody marys until I pass out.
Wow, Now you've got me thinking about a bloody mary. Tasty. It's been a long time.
 

Ethan_Allen

Well-known member
Old World Underground
🐸 Citizen of the Internet 🐸
⏰☕🚬🚽🚿🪒🏋🏻
Yeah I love 'em. I usually make them with V8 juice seasoned up with worcestershire sauce, a shot or two of tabasco sauce and a squeeze of lime. If I really want to get fancy or having company, I'll use seasoned salt around the rim of the glass and put a celery stick stirer in there Bloody marys and char-grilled steaks were made for each other like peanut butter & jelly.
 

Ethan_Allen

Well-known member
Old World Underground
🐸 Citizen of the Internet 🐸
⏰☕🚬🚽🚿🪒🏋🏻
My fayvritt side dish
Sauerkraut rinsed
add tomato sauce
simmer and eat straight up or add it to a healthy soup of your making.
*Bonus....you'll kleen yerseff owt.
*Hardly caloric.
I love kraut too. Can't eat it too often though, because it does tend to "purge". Usually make it with chunks of Polish kielbasa sausage.

Never heard of rinsing it tho. What's the purpose of that? Does that mitigate in any way the "purge"?
 

Christopher

BLACK RIFLES MATTER
Old World Underground
🐸 Citizen of the Internet 🐸
⏰☕🚬🚽🚿🪒🏋🏻
Yeah I love 'em. I usually make them with V8 juice seasoned up with worcestershire sauce, a shot or two of tabasco sauce and a squeeze of lime. If I really want to get fancy or having company, I'll use seasoned salt around the rim of the glass and put a celery stick stirer in there Bloody marys and char-grilled steaks were made for each other like peanut butter & jelly.
Sacramento Vegetable Juice used to make a tasty Bloody Mary. I don't think they even produce it any more. Yeah, lime juice Lea & Perrins, MacIllheny Tabasco, celery in that drink and a beautiful hot rare steak. That's a match made in heaven.
 

anti-barabas-ite

Work stuff through in your brain...UNVAXXED
👑
🐸 Citizen of the Internet 🐸
🎩
⏰☕🚬🚽🚿🪒🏋🏻🥓💻⛪️🍖 💻
Escaped True Master
My fayvritt side dish
Sauerkraut rinsed
add tomato sauce
simmer and eat straight up or add it to a healthy soup of your making.
*Bonus....you'll kleen yerseff owt.
*Hardly caloric.
Fermented vegetables begin with lacto-fermentation, a method of food preservation that also enhances the nutrient content of the food. The action of the bacteria makes the minerals in cultured foods more readily available to the body. The bacteria also produce vitamins and enzymes that are beneficial for digestion.


Almost any vegetable can be fermented, and fermenting farm-fresh produce is a great way to provide good nutrition year-round! Ferment one vegetable alone or create mix of many different kinds, along with herbs and spices, for a great variety of cultured foods. Below is what you'll need to get started...

we should start a fermentation class here, when the whip comes down and the bolsheviks try starving us out because we wrongthink...we might want some easier methods of food preservation for winter...!
 

Storminnorman

Well-known member
Old World Underground
👑
🐸 Citizen of the Internet 🐸
🎩
⏰☕🚬🚽🚿🪒🏋🏻🥓💻⛪️🍖
I love kraut too. Can't eat it too often though, because it does tend to "purge". Usually make it with chunks of Polish kielbasa sausage.

Never heard of rinsing it tho. What's the purpose of that? Does that mitigate in any way the "purge"?
If you don't it's salty as heck.
 

Wang Daning

Well-known member
Cave Beast
🐸 Citizen of the Internet 🐸
⏰☕🚬🚽
Salt is one of those things you need, but in a panic disappears quickly. Just saying. Pickling and curing have become a hobby for me this winter. We did our Christmas ham and some corned beef from scratch. Both turned out great after some time in the wet cure. Pickling vegetables is easy and they taste really good. Like mentioned above though, they can be very salty, so either mix them with a soup or rense them some way.
 

PotstickerSwatstika

•How Did You 🙌🏻 Get So Mean•
👑
🐸 Citizen of the Internet 🐸
🎩
⏰☕🚬🚽🚿🪒🏋🏻🥓💻⛪️🍖
Escaped True Master
Reposting for Storminnorman ✌🏻
NIGGER TOE COOKIES
1 box yellow cake mix
1 stick butter, melted
1 egg
1 tsp. vanilla
8 oz. cream cheese
1 box powdered sugar
pecans or nigger toe nut
(Brazil nuts)

Mix together cake mix, butter and egg; press into pan (a
long cake pan). Then mix cream cheese, powdered sugar and
nuts; pour over top of mixture. Bake at 350 degrees for 30 to 35
minutes. Sprinkle on sugar.
 

BeTheBee

Well-known member
Cave Beast
🐸 Citizen of the Internet 🐸
⏰☕🚬🚽🚿🪒
I cooked a 10lb bone-in pork shoulder yesterday, with skin on, and used the last container of LaRue Tactical Dillo Dust I had to season it.

The shoulder cooked to an internal temp of 180F in a 250F oven; it took about 10 hours. It was removed and tented with foil while the oven heated to 500F. It cooked for 20 minutes in a 500F oven to crisp the skin and create a bark. Some people like to eat the crispy skin, but I crisp it up so the skin is easier to remove. Leaving the skin on self-bastes the meat while roasting. After removing the skin, fat, and bone, there was 6.2lb of cooked meat. The shoulder cost about $17.
 

Ethan_Allen

Well-known member
Old World Underground
🐸 Citizen of the Internet 🐸
⏰☕🚬🚽🚿🪒🏋🏻
I cooked a 10lb bone-in pork shoulder yesterday, with skin on, and used the last container of LaRue Tactical Dillo Dust I had to season it.

The shoulder cooked to an internal temp of 180F in a 250F oven; it took about 10 hours. It was removed and tented with foil while the oven heated to 500F. It cooked for 20 minutes in a 500F oven to crisp the skin and create a bark. Some people like to eat the crispy skin, but I crisp it up so the skin is easier to remove. Leaving the skin on self-bastes the meat while roasting. After removing the skin, fat, and bone, there was 6.2lb of cooked meat. The shoulder cost about $17.
That's good eating just plain or making pulled pork sammiches.
 

Angryguy

Same angryguy new look
Old World Underground
🐸 Citizen of the Internet 🐸
⏰☕🚬🚽🚿🪒🏋🏻🥓💻
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
For those on keto and you want to make dessert for a special occasion there is a youtube channel called ketoserts. I highly recommend.
 

HeartAche

The sun illuminates a road of conquest
Cave Beast
🐸 Citizen of the Internet 🐸
⏰☕🚬🚽🚿
Does anyone know how to cook a rack of lamb properly? I tried to follow a recipe I found on the internet last night, and I completely ruined it. I cooked it for 25 minutes at 450, and it came out of the oven raw. It had to have been completely dethawed. It had been in the fridge for two days. I had to cook it for another 12 minutes, and it just tasted overdone. I was really disappointed with it.
 

PotstickerSwatstika

•How Did You 🙌🏻 Get So Mean•
👑
🐸 Citizen of the Internet 🐸
🎩
⏰☕🚬🚽🚿🪒🏋🏻🥓💻⛪️🍖
Escaped True Master
(@Gian) needs to start to learn how to cook. Door dash and Grubhub is nothing more than literally throwing money out the window all to satisfy emotionally eating.

Also the food that is being delivered is garbage.

This is good for a reward after a solid week of completion of workouts, projects etc......not for a daily multiple times throughout the day lifestyle

@Gian have you started learning how to cook? Have you started filling your cupboards with 2 weeks of food? A month?

...

You know what's coming and yet you're living as if life is going back to normal.
I presented @Gian with this question 6 months ago when we were all on that self-improvement kick...
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. ✌🏻
The time for polite questions is over.

I am hereby reinstating this challenge and am not above making a wildly successful ‘Bully Gian Until He Learns How To Cook’ MEGAthread if I have to.

You have been warned.
 

PotstickerSwatstika

•How Did You 🙌🏻 Get So Mean•
👑
🐸 Citizen of the Internet 🐸
🎩
⏰☕🚬🚽🚿🪒🏋🏻🥓💻⛪️🍖
Escaped True Master
Does anyone know how to cook a rack of lamb properly? I tried to follow a recipe I found on the internet last night, and I completely ruined it. I cooked it for 25 minutes at 450, and it came out of the oven raw. It had to have been completely dethawed. It had been in the fridge for two days. I had to cook it for another 12 minutes, and it just tasted overdone. I was really disappointed with it.
I’v never cooked lamb and half the time I’v ordered it at a restaurant it’s not cooked right. But the the other half of the time... it was a sublime meal, especially at the hole in the wall Ethiopian spots in San Francisco.

I miss California. I miss cooking. I miss self improvement. Dang, is it too late to start a ‘Sober Healthy April Anyone?’ thread...?
 

HeartAche

The sun illuminates a road of conquest
Cave Beast
🐸 Citizen of the Internet 🐸
⏰☕🚬🚽🚿
I’v never cooked lamb and half the time I’v ordered it at a restaurant it’s not cooked right. But the the other half of the time... it was a sublime meal, especially at the hole in the wall Ethiopian spots in San Francisco.
The grocery store I shop at stopped selling lambchops for some reason. They were super easy to cook. Thirty-five minutes at 350, and they were perfect, every time. Now, all they have are these rack of lamb ribs. I'm not happy about it, because, like you said, when lamb is done right, it's fantastic. It was becoming a regular dinner meal for me.

I miss California. I miss cooking. I miss self improvement. Dang, is it too late to start a ‘Sober Healthy April Anyone?’ thread...?
Hell yeah, start that thread son! I love challenging myself. I make new challenges for myself every week. This week, it's no drinks besides my one cup of coffee in the morning. It's water for the rest of the day, every day; no buying any excess snacks while I'm out at work; no consuming calories at all outside of my eight hours a day; and only two rest days next week (I took three this week, and I feel like a bitch, even though I really did need them). I'll probably add some stuff as the week goes on.
 

Panzerhund

✝️Appalachia Brimstone Bro✝️
Old World Underground
👑
🐸 Citizen of the Internet 🐸
🎩
⏰☕🚬🚽🚿🪒🏋🏻🥓💻⛪️🍖 💻🥩🥃
Destructive Ceremonious Master
I presented @Gian with this question 6 months ago when we were all on that self-improvement kick...

The time for polite questions is over.

I am hereby reinstating this challenge and am not above making a wildly successful ‘Bully Gian Until He Learns How To Cook’ MEGAthread if I have to.

You have been warned.
I completely second the motion!

If he has time to post a thousand OP's a day on how Trump is making a come back then he has time to learn how to cook!
 
Top