What are you cooking?

[Beastije]

To be honest I find going vegan impossible. Not only because it sounds like a chore (as is I am checking ingredient lists and calories on stuff I buy but adding if it is vegan in stuff like wine would most likely kill me) but it is more of a moral stance than eating choice. Also as I said, by reducing meat but keeping eggs, I still have to rely heavily on dairy products to keep the protein, but also for the taste. Sure rice and beans are lovely, especially when cooked with spices, but rice beans and yoghurt dip with more spices is simply divine.
I assumed a bit when going vegetarian (and limiting alcohol consumption) we would save money. But we are spending even more on groceries and because we are transitioning out of alcohol to alcohol free alternatives (as a stepping stone) you spend about the same. Come summer some produce I will grow myself, sure, but I volumize with so many vegetables I will never be self sufficient. But I guess that is fine for now. And while I will buy 1kg of various dried beans (even have a 2,5kg pack of beans but never again), the effort and electricity that go into it make me use canned ones anyway. At least I recycle the cans )

Alas, some meals I would keep even without meat if I were to go back. Dhals. Cabbage and beans, curries,...

 

[WhistlingBadger]

I have been vegan for 15 years. No meat, no dairy.
I think most people have never had actually good vegan food. Once you have been doing it long enough, you can cook up some really good stuff.
We have people come to our house for dinner and they never miss the dairy or the meat. My moms an awesome cook

Oh, I believe it. And I love veggies, beans, nuts, fruit, all of that. Like @Beastije said, there are a lot of veggie dishes I eat just because I enjoy them, even though I don't limit myself to such things. Hummus? Chips and salsa? Roasted sweet potatoes? A carrot fresh out of the dirt? Steamed asparagus? Steel cut oatmeal with strawberries? Peanut pad Thai? Sign me up! I love that stuff.

It's just that I love meat even more. ha ha It's strange, all the vegan meat substitutes out there...How come nobody ever tries to make a steak taste like a piece of broccoli???

 

[connorlindeman]

It's just that I love meat even more. ha ha It's strange, all the vegan meat substitutes out there...How come nobody ever tries to make a steak taste like a piece of broccoli???

A lot of the modern meat substitutes taste nearly identical to the real thing. Sadly those are so heavily processed that I would almost say real meat is healthier.

 

[Beastije]

A lot of the modern meat substitutes taste nearly identical to the real thing. Sadly those are so heavily processed that I would almost say real meat is healthier.

Absolutely agreed with that statement! Other than seitan I don't use many substitutes and will be looking closer at those I do going forward. But sign me out of vegan yoghurts and cheese..

 

[MaloK]

No substitute allowed.

Doing Steak House Style Dijon Mustard Beefy and Cheesy sandwiches, with Greek potatoes on the side. Caesar salad, on the other side, and a pickle on the top.

Here's how the sandwiches goes:

You will need:
Oil
A big onion
A pack or two of sliced fondue beef
A little garlic
Real Dijon Mustard "Maille", nothing else will do.
Soft submarine bread
Cheese of you choice... I like Jack Monterey for that.
Maybe ? some Mayo
Black Pepper
Beef broth, whatever you can get, powder, cubes, liquid, onion soup base, boiled hoof.
Also, if close enough, a little Red Wine, not a must but it has it's properties on a good broth.

In a stainless steel cauldron big enough to hold everything.
Start to deep brown the onions in a little oil, without blackening them.
Once the onions caramelize, drop a good dash of red wine to de glaze the bottom of the cauldron.
Add the beef broth and garlic, Give a good sprinkle of black pepper and bring to a boil.

During this time, grate your cheese and split your bread ready for action.
If you don't like them too hot, make a mix of mayo and dijon mustard to soften the edges a bit, But I like them strong ang use dijon only.

Once your broth cooked and ready, lower the fire and put the whole packs of beef in and stir to cook it, not too fast or too much, it will make the meat hard and brittle. Stop the fire and let stand.

Open the breads and put the grated cheese on them and pass them in the oven to make them hot a little crispy and melt the cheese.

Once ready bring them off, spread your mustard, fill thickly with the hot an juicy meat. It must be dripping from broth and onions.

I also do a Mexican version where you replace the cheese with nacho and add some hot peppers.

I forgot to say, you need a tooth-pick to have the pickle holding on the top.

 

[jaylach]

A member of my computer help forums posted this today and I figured that I'd share the two videos. These ribs look REALLY good! I'd be tempted to use pork loin back ribs instead of the spare ribs but I'm partial to back ribs but not baby back.

Coffee Pork Ribs: This apparently originated in Singapore.

Stove top wok method:


Air fryer method. I didn't actually watch this video as I don't have an air fryer:

 

[jaylach]

Not really sure about tonight's dinner. It will either be a bone-in pork chop with mac and cheese with fried peaches or Fettuccine Alfredo with broccoli and grilled chicken. Doesn't really matter which as the other will be tomorrow.

 

[lottabubbles]

Not really sure about tonight's dinner. It will either be a bone-in pork chop with mac and cheese with fried peaches or Fettuccine Alfredo with broccoli and grilled chicken. Doesn't really matter which as the other will be tomorrow.

never heard of fried peaches before, had them raw, pickled, in cobbler but not fried.

 

[LittleGoldfish]

I like to make Kung Pao chicken. I also like pizza and hamburgers.

 

[jaylach]

never heard of fried peaches before, had them raw, pickled, in cobbler but not fried.

They are to die for! I don't mean deep fried. Should have probably said sauteed. This is one of those rare cases where canned is better than fresh as you need the canned syrup. Take however many peach slices or halves you want and put in a skillet. Add equal amounts or butter and the peach syrup and just fry up till the peaches brown and the syrup/butter mix gets all sticky.

With either apple or peach it is a marriage from heaven with pork! You have probably seen thick pork chops in your grocery that have a pocket cut out for stuffing. Most would use these chops to stuff with bread stuffing and that is really good but I really prefer the apple or peach stuffing. The sweetness of the fruit just seems to enhance the pork. If you do this it works better with apple pr peach pie filling as the sugars will caramelize giving a sweet crust.

With a pork chop I think I prefer the sauteed version. However this is even more awesome with a thick pork tenderloin cut in 1.5-2.0 inch slices with a pocket cut in the top. Stuff with either canned apple or peach pie filling and add cinnamon or nutmeg sprinkled on top. I suggest cinnamon for apple and nutmeg for peach. Bake at 350 F until the apple or peach just start to brown. At this point the pork is probably just short of the desired medium rare done. Crank the oven up to broil and do just until the edges of the peach or apple just gets an edge of charred. Remove from the oven and let rest for at least 5 minutes to allow the pie filling to set and you always want to let a meat to rest to suck back n the lost juices. Oven times need to be adjusted according to the thickness of the pork loins and takes a bit of practice but the results are off the charts.

 

[jaylach]

I like to make Kung Pao chicken. I also like pizza and hamburgers.

I've been playing a bit with Kung Pao sauce but it is bottled and in no way from scratch. It is interesting but I think I prefer orange (hot) or sweet Chile (medium). If I want sweet I'll use a Mandarin Teriyaki sauce.

I get my oriental sauces through an actual fast food place called Panda Express that I used when living in Texas. Fortunately Panda Express also sells their sauces to retail stores and my local grocery happens to carry.

 

[Cisco_Ray]

Curry Beef, Veg and noodles