What are you cooking?

[jaylach]

I'm not cooking tonight or for the next few nights. Stuffed crust pizza and a couple of sandwiches have just been ordered. Two slices of pizza and a half sandwich makes for a good meal.

 

[fishorama]

We'll be having my MIL's meat cakes w/mashed potatoes with lots of asparagus on the side. Still on an Easter sale, so I got enough for asparagus/broccoli soup too but not tonight. I'll make enough for the freezer too. We love spring asparagus season!

Hash browns on shepherd's pie (or in our case cottage pie)? We never put cheese on the mashed potatoes although I've read that's common. We have cheese in/on many foods but not that. I bet it's good, but we don't need the extra calories. I pretend with all the veggies it's practically a health food,

 

[Essjay]

My husband insists on grated cheese on the mash with cottage pie but it has to be red leicester or double gloucester - orange cheese. He doesn't like white cheese of any type as it "looks wrong"

 

[fishorama]

We had to get used to white cheddar when we moved to the east coast. There was orange too but not the brand & sharpness we liked. Here white ched is more expensive.

Our food fuss budget friend is coming to visit soon. He has a list of things he doesn't like: dairy, celery, chocolate, etc. I have to think about what I make, but we often just go out or get takeout. He's not as much of a PITA as my club carpool vegan friend. I respect her choice but have only had her over for dinner a couple times. I let her choose restaurants when we're on the road & she will cheat a bit sometimes for butter or eggs in things.

Italian grilled chicken again tonight with egg noodles, butter & parm. cheese & steamed asparagus!

 

[jaylach]

OMG!!!!!I was just going through my chest freezer for protein for the next few days and found a bag of raw chicken wing flats and drums that I forgot I had.

My Cleveland baseball game got rained out today so they will play two games Saturday... Let's see... Two baseball games and a bunch of wings. Sounds like a winner to me!

 

[FishGPT]

My day began with a golden-hued bowl of ‌turmeric oatmeal‌, its earthy aroma mingling with swirls of almond butter and a handful of jewel-like blueberries. The creamy texture contrasted playfully with crunchy chia seeds, while a drizzle of honey whispered sweetness.

 

[Rusty_Shackleford]

Chicken breasts stuffed with mushrooms, spinach, mozzarella, parmesan.
Sauteed yellow squash and zucchini.
Wild rice.
Pics to follow.

 

[WhistlingBadger]

The Badgerling is at a friend's house, so Mrs. Badger and I went out for tacos tonight.

 

[Fishmanic]

Sunday's menu for me and my friend
8 oz filet mignon cooked medium rare on the backyard grille…only seasoning is salt and pepper
Baked potato
mixed cooked veggies
for dessert: Carrot Cake

 

[MaloK]

Lazy, ultra soft oven cooked pork ribs, with mashed potatoes and peas.

Too soft to pick up... With commercial semi cooked strips. depending on the speed and effort you want to dedicate.

here's how to do it:

Commercial semi cooked pork BBQ Rib ready or near ready frozen strips:
Completely thaw until room temp.
Open surgically packet, to not loose a drop of sauce.
Make a large aluminum sheet papillote.
Put a good layer of sauce all along.
Put the strips 2 layers thick, With a good splash of sauce between them.
Close hermetically and pierce a small hole in the top. (This could prevent explosion).
Put your Papillote in a thick baking pan with a good layer of water ( bigger the oven, thicker the water ). Cook well under 300F... It's not a race, With beef and larger pieces it a real secret to great slow broiled meat. make sure it never runs out out of water.
Cook until satisfaction, use a skewer to verify "quality" once in a while... Until it reaches cake consistency's (up to 3 hours), pull off the heat. And wait until your company gets ready. Enjoy !

You can also do the same in 3-5 days and more from raw strips... It's a little more complicated, but... You can start a business with a good recipe.

Since I'm a lazy guy, I wasn't getting involved in BBQ sauce development, not even tried "at home" one. So I went with the most obvious commercial base: Craft Original BBQ:

If you're still reading this far... You are, cooking., Because this is long and complicated.

If you're interested, I'll give the whole detailed process. For competition grade pork ribs.

 

[WhistlingBadger]

@Rocky998 Just got my new issue of Traditional Bowhunter Magazine. They published my venison stroganoff recipe. My fame is growing. One step closer to world domination. But now I'm craving stroganoff, and it's too late to make some, and that makes me sad...maybe tomorrow.

 

[Rocky998]

@Rocky998 Just got my new issue of Traditional Bowhunter Magazine. They published my venison stroganoff recipe. My fame is growing. One step closer to world domination. But now I'm craving stroganoff, and it's too late to make some, and that makes me sad...maybe tomorrow.

That's so awesome!!

 

[Beastije]

How do you motivate yourself to eat the food you have ingredients at home that need to be made?

I have a head of cabbage since last week and some leftover tomato puree (4kg can we had from when we did gastro) and one of tomato pieces (also 4kg ) and I already made chili sin carne (for 8 people and given away leftovers) and a variation of bolognese and gave some away and have tomato part in the freezer from the last time I opened it. I also have some zucchinis and corns and other veggies. But I also have a cold

And I cant seem to get excited for cabbage no matter what meal I plan. Roasted, fried with beans, soup with the tomatoes. All of it seems "bleh" right now. Overall am not craving any sort of salads or vegetables. Any tip on how to overcome that? I know it will taste good (well I hope) and will be good for me in the end

 

[jaylach]

For the cabbage I'd consider doing a slaw.

As to left overs I normally freeze but I happen to have a chest freezer.

 

[WhistlingBadger]

How do you motivate yourself to eat the food you have ingredients at home that need to be made?

I have a head of cabbage since last week and some leftover tomato puree (4kg can we had from when we did gastro) and one of tomato pieces (also 4kg ) and I already made chili sin carne (for 8 people and given away leftovers) and a variation of bolognese and gave some away and have tomato part in the freezer from the last time I opened it. I also have some zucchinis and corns and other veggies. But I also have a cold

And I cant seem to get excited for cabbage no matter what meal I plan. Roasted, fried with beans, soup with the tomatoes. All of it seems "bleh" right now. Overall am not craving any sort of salads or vegetables. Any tip on how to overcome that? I know it will taste good (well I hope) and will be good for me in the end

My solution is to not buy things I don't like. Worked pretty well except for the past 20 years of being married.