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[Miyazaki’s Slave]

You make a box shape with the foil, to keep the fat in tight, so the belly cooks in its own fats. If you just put the pieces in a large oven form, the fat will spread out and only cook the bottom part of the pörk.

Apple season is here, guess it is time for the apple pies!

NIIIIICEE!!

My grannysmith trees are full too. If I can keep the deer out of them I should be able to get ALL the bushels.

 

[Liljagare]

Made ragu stuffed taters, doesn't look like much but so good. Takes 3.5-4 hours for the tomatoes to cook into the meat.

 

[Chittagong]

Some recent cooking in French Polynesia, working with what we have available. I decided that I will try to cook something new every day for lunch and dinner, to learn while I have a lot of time here.

Local swordfish with caper-parsley sauce and Moorea potatoes

Poisson cru au lait de coco

Västerbotten pie with fish roe

Local butter tuna with basmati rice and fenugreek seeds

Lentil salad with yogurt-cumin sauce

Cabbage okonomiyaki

Gazpacho Andalus with basil-parsley oil

Ceviche with local tuna and mango from the island

Using GPT to come up with the week's meal ideas plan, followed by shopping list, followed by recipes and plating tips.

The recipes are relatively simple since I am quite new to cooking, and can't spend hours a day in the kitchen.

 

[Liljagare]

Chittagong Looks absolutely fabulous! Västerbotten pie should have butterfried chanterelle in it, a tip!



Got a moose and 1/4 of a hog in the box again, think I should be good for the year.

But, I would still like some salmon/trout.. Need to play some tetris.

 

[Miyazaki’s Slave]

11 bushels of apples
100 lbs of sugar
36 hours of prep and cook time

Result:
29 gallons of apple butter aka nectar of the gods

 

[AJUMP23]

Here is my Christmas Eve prime rib.

 

[Liljagare]

Happy new year!

 

[AJUMP23]

Flank steak with chimichurri tonight. D Days like these...

 

[StreetsofBeige]

I dont have a pic, but a simple recipe that comes out great, easy to make and dirt cheap is as follows:

- Cut up 4 potatoes into small wedge pieces (season it with some salt and pepper)
- Get 8 chicken drumsticks (9 pcs makes it even for 3 meals, but my pack had 8)
- Get a can of either Campbell's Chunky Thai soup, or their butter chicken soup.

- Rinse off the chicken, and then add all the stuff together in a big bowl and mix it up
- Marinade in your fridge for an afternoon (ie. do this at lunch time if you WFH and make it for dinner)

- Heat oven to 400C
- Dump all that stuff into a big Corningware baking dish (or something similar)
- Get some tongs and pick out the chicken so it's at the top of the pile, so it cooks faster. If you bury the chicken in the sauce, it will barely cook
- Cover in foil
- Cook for about 45-50 minutes to cook the chicken mostly through
- Pull out of oven at that point, then mix up all the chicken into the soup and potatoes so it's a big mosh pit
- Get rid of the foil so it cooks uncovered for another 20 minutes so it's all cooked through
- Tweak the time or temperature how you want to adjust cooking time pending your oven

- Midway through the cooking, make a pot of rice too enough for 2-3 portions. Time it so both are done around the same time. Or have the rice made first and let it sit in warm mode after it's cooked

That's it. You know got some saucy chicken and potatoes, a side of rice to slather on the sauce and will have enough food for 2-3 meals.

It should look kind of like this. I found a random pic that resembles what a chicken bake should look like. But mine was thicker as it had potato chunks and the chicken was covered in sauce as my baking dish is a bit smaller. But you get the idea. Surprisingly, the can of soup base didnt evaporate or anything. It came out great and thick how I wanted. Didnt need to add water.

 

[Trilobit]

That meat is so rare that the beefs started to mate.

 

[AJUMP23]

That meat is so rare that the beefs started to mate.

It is medium rare. Maybe a little under that. My wife would have liked it a little more done then what I served it.

 

[Trilobit]

It is medium rare. Maybe a little under that. My wife would have liked it a little more done then what I served it.

Jokes aside it looks mouthwateringly juicy and delicious. I'm more of a medium rare guy, as I feel the taste becomes too "meaty" sometimes. But sporadically when I feel brave and I want my chesthair to grow, I dabble in your kind of cooking.