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[GermanZepp]

Ok people, I know from another thread that we average folks around here are old enough to live alone or with are own families. This thread is for people who cooks house meals. Maybe you want to share a photo with a recipe and a description.

Disclaimer: fuck those who take selfies with their food or their coffee for showing off.

I will upload a photo when a find how to do it on the phone. Edit: I mess the title.

 

[triplestation]

It's 2 AM and I have concocted a big old pile of flap jacks

From the aunt's box admittedly because it was just around and there was a little over 3 cups of mix left, you normally just add water to these, but fuck that i added 1 egg, about 2.5 cups of milk, a few splashes of heavy cream and about a teaspoon of baking powder

 

[Scopa]

This is my jam right here! Subscribed.

I cooked veal cotoletta tonight with mashed potatoes and salad. Num num.

Will share some recipes at some point.

 

[GermanZepp]

Vapor chambered onions, oven roasted potatoes with cheese filled pumpkin and some soy milanesas

 

[CrankyJay™]

Ended up making this last night, mine ended up way more watery than what is pictured here, but it actually make a really nice broth to eat noodles out of.

Wegmans

www.wegmans.com

 

[keraj37]

I enjoy only sophisticated food.

 

[DunDunDunpachi]

I made pork ribs, asparagus, and steak fries last night.

Apply dry rub to ribs. Place in pan meat-side down. Cover with foil. 225F/107C for 3 1/2 hours. Take ribs out. They will be almost falling off the bone at this point. Flip them meat-side up, apply barbecue sauce, put asparagus on the pan, and cook both for 15 minutes at 400F/204C with the foil OFF.

Steak fries are easy if you have a large vessel (1 gallon or larger) to ferment them in. Cut up several pounds of potatoes, pack into your vessel, fill with water and 2 TBSP of salt, then leave for 4-10 days, shaking the vessel once a day to keep everything mixed. Remove potatoes and drain them in a colander. Gently rinse them off, coat in oil, salt, and spices, then cook in the oven for 40 minutes at 400 degrees.

You can use the potato fermentation method to make kettle-cooked chips as well. Simply cut your potatoes very thin and let them ferment for 2-3 days before cooking them in the oven.

 

[J-Roderton]

Going to bake some trout this week I do believe and hopefully get the smoker fired up this weekend. I'd like to do some pulled pork. Either that or some ribs.

 

[Scopa]

Man, you guys are making me hungry and I’m in bed...

Think. Think. Think!

 

[llien]

It's 2 AM and I have concocted a big old pile of flap jacks

(it's from the aunt's box admittedly because it was just around and there was a little over 3 cups of mix left, you normally just add water to these, but fuck that i added 1 egg, about 2.5 cups of milk, a few splashes of heavy cream and about a teaspoon of baking powder)

Got into loving flap jacks after tortureme100kmhlimitonhighwayareyufuckingnuts driving in Canada.
Here is my (metric, cause, fuck that archaic shit every engineer hates) recipe:

350-400g flour
200-250g Buttermilk (yeah, and I mean it)
50g apple juice
A pack of Baking Powder (about 1.5-2 teaspoons I guess)
50-150g sugar (from next to not sweet, to very sweet, choose your dose)
A bit of tasteless oil (I just pour in a bit), some butter would probably do better
A pinch of salt
3 eggs

4 apples peeled sliced into 1-2cm pieces:


Optional, but very advisable, 1 ripe pear.


To save time I make them on crepe maker. Makes 8 large spongy tasty flap jacks, I normally eat with, wait for it, Greek Yogurt.

 

[synchronicity]

I eat virtually zero processed food. (No gluten or dairy either.) I don't eat out, and I cook everything myself. This was born out of necessity rather than desire due to some digestive and health issues, but I'm so grateful life pushed me down this road because I learned to feed myself real, life-sustaining (and absolutely delicious - better than any crap I used to eat at times.) food, and it has made all the difference in my personal well-being. (I also fast intermittently which is tremendously beneficial, but that's another story.)

Here are a couple recent simple and delicious meals.

The first is a bowl consisting of fried egg, avocado, sardine, olives and marinara over a bed of homemade buckwheat chia bread. (This recipe : https://www.wholeheartedeats.com/2016/06/unbelievable-buckwheat-bread/) It's an incredibly easy and amazing bread to make. Doesn't even use eggs. The binder is chia seed gel.

The second is a bowl of buckwheat groats mixed with almond butter, coconut milk and cinnamon. Topped with banana and blueberries (obviously). Very simple, very delicious, and very healthy. Just the way I like it.

 

[Maiden Voyage]

Just wrapped up making a batch of pork stock. Turned out well. I got a yield of about 7 quarts. This is only my second time making my own stock--the first was chicken. I love the flavor so much I'm saving up beef bones for a batch sometime late winter.

 

[Maiden Voyage]

I've been experimenting with homemade pizza dough over the past few weeks. I've been quite happy with the results so far. I picked up the book 'Flour Water Salt Yeast' by Ken Forkish. I am hoping it will help me take my bread & pizza to the next level.

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]: Forkish, Ken: 9781607742739: Amazon.com: Books

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] [Forkish, Ken] on Amazon.com. *FREE* shipping on qualifying offers. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

www.amazon.com

Anyway, here's tonight's batch. Salami & spinach.

 

[Cycom]

I've been experimenting with homemade pizza dough over the past few weeks. I've been quite happy with the results so far. I picked up the book 'Flour Water Salt Yeast' by Ken Forkish. I am hoping it will help me take my bread & pizza to the next level.

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]: Forkish, Ken: 9781607742739: Amazon.com: Books

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] [Forkish, Ken] on Amazon.com. *FREE* shipping on qualifying offers. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

www.amazon.com

Anyway, here's tonight's batch. Salami & spinach.

That’s a good looking pizza...well done.

My wife does 80 percent of the cooking. I step in whenever steaks or meat of any kind is involved. I also make a damn good salsa with jalapeños and habaneros that I grow.

 

[teezzy]

See this grilled sausage?

I made this sausage. Not just grilling it, but I made the sausage itself. This was my great grandfather from Sicily's recipe, I even use his old sausage grinder where you gotta crank by hand and everything. Thing is easily over 100 years old and then some.

Lots of pork butt and lots of freshly minced garlic, etc. Very old school Sicilian.

 

[John Day]

See this grilled sausage?

I made this sausage. Not just grilling it, but I made the sausage itself. This was my great grandfather from Sicily's recipe, I even use his old sausage grinder where you gotta crank by hand and everything. Thing is easily over 100 years old and then some.

Lots of pork butt and lots of freshly minced garlic, etc. Very old school Sicilian.

Jesus, that sounds awesome.

 

[Sosokrates]

Tonight im making pasta Bolognese.