Cooking Corner

[Eclius]

Well, I mean, we all burned things at least once in our life. Which is why heat is really important, I usually start with a 7 (the heat knob has an indicated 1-10 heat level) on the stove. Overheating oil can be very problematic

Me, I start with 5 out of 10. It can always be adjusted upward or downward, depending on how the meal is cooking.

Now: gas burners, or electric?

Electric, though I have a gas mini stove, it's for hot pot.

[Eibenland]

I like garlic.

Garlic makes most things better. <3

I agree. Some garlic is always a nice touch.

[Pax Nerdvana]

Garlic makes most things better. <3

I agree. Some garlic is always a nice touch.

Yep.

[Liriena]

Garlic makes most things better. <3

I agree. Some garlic is always a nice touch.

Blessed be garlic. :3

[Pax Nerdvana]

I agree. Some garlic is always a nice touch.

Blessed be garlic. :3

All hail garlic!

[Socio Polor]

Turns out, almost all of us have eaten something exotic, whether we're aware of it or not.

https://blogs.scientificamerican.com/bu ... -eat-bugs/

Which is why I put flour or hot-cereals like oatmeal into the freezer for 3-4 days before opening for the first time -- if there are any eggs in it, that will kill them BEFORE the larvae get a chance to form.

Other than that: eh, it's protein. FDA allows a certain amount of insect/mammal/etc in every can or preparation we can buy.

It doesn't really bother me and my family too much. Afterall, we've been eating the stuff for this long with no problems so it was never really a concern for us. Similar ideology with McDonalds meat, specifically their McNuggets. It's not real. I've either seen on the news or a documentary of what they use to make it. I forgot what it was but it looked like a blob of vomit and pink


I'm lovin it!

[Major-Tom]

Same. As it is it kind of feels iffyly like adspam.

I thought the op was referring to a certain green colored pot. me and my brain not working properly

Even then, I think we'd all be intrigued.

[Euroslavia]

Imma do it. Call me lame, but I'm going to start this thread.

For Christmas, I got an Instant Pot and I was thrilled. It's been a cooking fad for a bit now, but it has revolutionized my cooking. I'm no longer spending an hour, or more, actively cooking after getting off of work, meal preparation is much easier, and things just taste &!^#*@! better!

The goal for this thread is to share recipes you've tried/want to try - so please share away!

As much as I enjoyed the thread title, I went ahead and merged this thread with the cooking thread.

Here's the post, to make sure no one misses it:

Beef Barbacoa

(Image)

Prep time: 20 min
Cook time: 1 hour

• 3 lbs chuck roast, cut into 2-3 inch pieces
• 1/2 onion, diced
• 6 cloves garlic, diced
• 1 tsp olive oil
• 5 chipotle peppers in adobo sauce, diced
• 3 bay leaves
• 1/2 cup lime juice
• 1 tbsp cumin
• 1 tbsp oregano
• 1 cup beef broth or water, depending on taste
• 2 tsp salt, then more to taste later
• black pepper to taste

1. Set pot to SAUTE. Add chopped garlic, onion, olive oil and brown.
2. Add meat chunks to pot and brown meat.
3. Add beef broth, oregano, lime juice, cumin, salt, pepper, chipotles in adobo
4. Cover Instant Pot and set to PRESSURE COOK - HIGH for 1 hour.
5. Let stand in pot for 10 minutes, then vent the pressure.
6. Serve with all the fixin's and tortillas.

[Purpelia]

It doesn't really bother me and my family too much. Afterall, we've been eating the stuff for this long with no problems so it was never really a concern for us. Similar ideology with McDonalds meat, specifically their McNuggets. It's not real. I've either seen on the news or a documentary of what they use to make it. I forgot what it was but it looked like a blob of vomit and pink

(Image)
I'm lovin it!

It's reconstituted meat. So basically the bits of animal nobody eats like the inside of the anus, ears, genitals etc. get ground up into a fine paste. Than you wash it out with caustic chemicals until it turns white. Than you wash it out with other chemicals until it turns pink. Than you add artificial flavoring, fat, color and stuff.

Guaranteed not to give you cancer before you leave the store.

[Socio Polor]

It doesn't really bother me and my family too much. Afterall, we've been eating the stuff for this long with no problems so it was never really a concern for us. Similar ideology with McDonalds meat, specifically their McNuggets. It's not real. I've either seen on the news or a documentary of what they use to make it. I forgot what it was but it looked like a blob of vomit and pink

(Image)
I'm lovin it!

It's reconstituted meat. So basically the bits of animal nobody eats like the inside of the anus, ears, genitals etc. get ground up into a fine paste. Than you wash it out with caustic chemicals until it turns white. Than you wash it out with other chemicals until it turns pink. Than you add artificial flavoring, fat, color and stuff.

Guaranteed not to give you cancer before you leave the store.

Yeah, knew it was something like that

[Katganistan]

You don't want to know what goes into sausage, either.

I cook mostly over gas burners, although when I go away in the summer the stoves are electric. I end up cooking because my mom just turns the electric burners to incinerate and then wonders why everything burns.

[Immoren]

Sausages got so much flour that they're pastries.


I was considering about making homemade blood pancake, but I am not sure if there's shop close by that sells blood.
And it'd be a messy chore it me cramped apartment anyway.

[Eclius]

Which is why I put flour or hot-cereals like oatmeal into the freezer for 3-4 days before opening for the first time -- if there are any eggs in it, that will kill them BEFORE the larvae get a chance to form.

Other than that: eh, it's protein. FDA allows a certain amount of insect/mammal/etc in every can or preparation we can buy.

It doesn't really bother me and my family too much. Afterall, we've been eating the stuff for this long with no problems so it was never really a concern for us. Similar ideology with McDonalds meat, specifically their McNuggets. It's not real. I've either seen on the news or a documentary of what they use to make it. I forgot what it was but it looked like a blob of vomit and pink


I'm lovin it!

You can technically make McNuggets on your own, the only challenge is the batter (I once tried to make Tempura batter, which is somewhat similar in content, it was so liquidy the batter didn't stick , my mother told me to add extra flour and starch next time, maybe I should try it again)

[Eclius]

Sausages got so much flour that they're pastries.


I was considering about making homemade blood pancake, but I am not sure if there's shop close by that sells blood.
And it'd be a messy chore it me cramped apartment anyway.

Yeah, like Katganistan said, sausage factories, they use things (which I don't want to say what they are). I know some people tends to make their own sausages obviously without flour, though it takes lots of time and machines (the filler thingy) which many of us don't have.

[Purpelia]

You don't want to know what goes into sausage, either.

Not quite true. Depending on the sausage it's either proper meat or reconstituted meat. But that's not the gross part. Like, when it gets down to it meat is meat. The issue is the chemical baths these things go through to allow them to be flavored and colored into a mincemeat like substance.

[Katganistan]

You don't want to know what goes into sausage, either.

Not quite true. Depending on the sausage it's either proper meat or reconstituted meat. But that's not the gross part. Like, when it gets down to it meat is meat. The issue is the chemical baths these things go through to allow them to be flavored and colored into a mincemeat like substance.

Well, if it's proper natural casing, you're eating intestine.
And ears, lips, etc. also make the hit parade. I've certainly gotten bone fragments, on occasion.

[Dazchan]

It doesn't really bother me and my family too much. Afterall, we've been eating the stuff for this long with no problems so it was never really a concern for us. Similar ideology with McDonalds meat, specifically their McNuggets. It's not real. I've either seen on the news or a documentary of what they use to make it. I forgot what it was but it looked like a blob of vomit and pink


I'm lovin it!

You can technically make McNuggets on your own, the only challenge is the batter (I once tried to make Tempura batter, which is somewhat similar in content, it was so liquidy the batter didn't stick , my mother told me to add extra flour and starch next time, maybe I should try it again)

My tempura recipe:
1 egg
4 tbsp cold water
6 tbsp flour
2 tbsp cornflour
1/2 tsp baking powder

Sift the dry ingredients together into a bowl, make a well in the centre, add the wet ingredients and mix until just combined.

If the batter is falling off during the cooking process, it’s possible that the oil isn’t hot enough. You can check by dropping a small amount of batter in the oil. If it immediate floats to the surface and starts bubbling, it’s hot enough.

[Farnhamia]

40 to 60 minutes? No more than 25 if I'm making basic marinara, which you just described. You want the quarter cup of olive oil in there to start to turn orange and then it's off to the pasta!

Now, a sauce with meat and ... stuff, yeah, you can simmer that mess all day, it only gets better.

Quarter cup? meh, I usually use just about a tablespoon. You're sauteeing the garlic, not deep frying it -- and really, it should never ever EVER be brown, or it'll be bitter. Just a nice golden hue to it.

A quarter cup, yes ma'am. https://cooking.nytimes.com/recipes/101 ... nara-sauce

[Farnhamia]

Which is why I put flour or hot-cereals like oatmeal into the freezer for 3-4 days before opening for the first time -- if there are any eggs in it, that will kill them BEFORE the larvae get a chance to form.

Other than that: eh, it's protein. FDA allows a certain amount of insect/mammal/etc in every can or preparation we can buy.

It doesn't really bother me and my family too much. Afterall, we've been eating the stuff for this long with no problems so it was never really a concern for us. Similar ideology with McDonalds meat, specifically their McNuggets. It's not real. I've either seen on the news or a documentary of what they use to make it. I forgot what it was but it looked like a blob of vomit and pink


I'm lovin it!

Pink slime. You can make it at home, just toss some meat in the food processor, turn it on and take a walk for ten minutes.

[Katganistan]

Quarter cup? meh, I usually use just about a tablespoon. You're sauteeing the garlic, not deep frying it -- and really, it should never ever EVER be brown, or it'll be bitter. Just a nice golden hue to it.

A quarter cup, yes ma'am. https://cooking.nytimes.com/recipes/101 ... nara-sauce

Can't see throught the giant "SUBSCRIBE!!!!!" Ad they plastered over it. But boy-howdy, that does sound like a lot of oil.

[Eclius]

You can technically make McNuggets on your own, the only challenge is the batter (I once tried to make Tempura batter, which is somewhat similar in content, it was so liquidy the batter didn't stick , my mother told me to add extra flour and starch next time, maybe I should try it again)

My tempura recipe:
1 egg
4 tbsp cold water
6 tbsp flour
2 tbsp cornflour
1/2 tsp baking powder

Sift the dry ingredients together into a bowl, make a well in the centre, add the wet ingredients and mix until just combined.

If the batter is falling off during the cooking process, it’s possible that the oil isn’t hot enough. You can check by dropping a small amount of batter in the oil. If it immediate floats to the surface and starts bubbling, it’s hot enough.

OMG! Thank you thank you thank you!!! Finally a good batter recipe

[Socio Polor]

It doesn't really bother me and my family too much. Afterall, we've been eating the stuff for this long with no problems so it was never really a concern for us. Similar ideology with McDonalds meat, specifically their McNuggets. It's not real. I've either seen on the news or a documentary of what they use to make it. I forgot what it was but it looked like a blob of vomit and pink


I'm lovin it!

Pink slime. You can make it at home, just toss some meat in the food processor, turn it on and take a walk for ten minutes.

Or get some Borax solution, water, glue, pink coloring, glitter (optional) and there you go

[Pope Joan]

ABC settled the pink slime libel suit a few months ago.

While a settlement involves no admission of guilt, if ABC's attorneys thought they had a good chance of defending against the libel charges I doubt they would have paid to settle out of court.

[Farnhamia]

A quarter cup, yes ma'am. https://cooking.nytimes.com/recipes/101 ... nara-sauce

Can't see throught the giant "SUBSCRIBE!!!!!" Ad they plastered over it. But boy-howdy, that does sound like a lot of oil.

Tsk.

INGREDIENTS
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
¼ cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

PREPARATION
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.

In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.

As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.

Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

I've made it several times and it's great.

[Purpelia]

Well, if it's proper natural casing, you're eating intestine.

You say that as if it was a bad thing. As if you've newer eaten intestine cooked or fried.

As said, what sets MC-vomit apart from the rest is that they wash it out in chemicals like hydrogen peroxide. That thing don't go in your sausage.