Drue_Down Posted April 10, 2020 Share Posted April 10, 2020 @wherehome made mac or prepackaged? I can’t recall if I’ve ever attempted to make mac n cheese 🧀 from scratch - next time I brave the supermarket I’ll pick up a variety of cheeses and see what I can do. 1 Quote Link to comment Share on other sites More sharing options...
mr.yuck Posted April 10, 2020 Share Posted April 10, 2020 (edited) @Drue_Downin case you didnt know; you bake home made mac and cheese. Dont listen to any other sucker ass shit. I wish you luck on your future endeavors. Edited April 10, 2020 by mr.yuck Foolishness in the matrix. Dont fucking worry about it 3 Quote Link to comment Share on other sites More sharing options...
where Posted April 10, 2020 Share Posted April 10, 2020 5 minutes ago, Drue_Down said: @wherehome made mac or prepackaged? I can’t recall if I’ve ever attempted to make mac n cheese 🧀 from scratch - next time I brave the supermarket I’ll pick up a variety of cheeses and see what I can do. Homemade cook a pound of elbows, salt to past water Sauté one yellow onion till colorless add garlic cook til fragrant add 2/4 cup of flour. Cook for like 2 minutes on med high add 3/4 cup heavy cream 3/4 whole milk, bring that to a boil but not boil over, salt and pepper a little cayenne turn that way down on low then add your cheese, I’m in New England so I use cheddar and a little cream cheese but I hear provolone is popular and I’ve made it wit some smoked gouda cheddar blend and I liked it a lot. It’s a traditional recipe in my house and my daughter probably eats a gallon a week. 2 Quote Link to comment Share on other sites More sharing options...
Drue_Down Posted April 10, 2020 Share Posted April 10, 2020 @mr.yuck I only eat mac at BBQ joints and steak houses, the shit I see my daughter get 95% of the time at restaurants insults me, especially when restaurants pawn off Kraft 🙄 1 1 Quote Link to comment Share on other sites More sharing options...
where Posted April 10, 2020 Share Posted April 10, 2020 Naw I do a really east coast Mac I forgot stir in 2 tablespoons butter i also if you make your sauce while you cook your pasta let it drain thoroughly and cool to like 95 degrees before you put it in the sauce 1 Quote Link to comment Share on other sites More sharing options...
where Posted April 10, 2020 Share Posted April 10, 2020 I put like a pound of cheese depending on moisture but usually I use sharp Vermont cheddar or something smoked with low moisture, also I put some smoked Hungarian paprika Quote Link to comment Share on other sites More sharing options...
where Posted April 10, 2020 Share Posted April 10, 2020 I use this recipe with garlic butter bread crumbs and a little rittz crackers for baked Mac but that’s more for cookouts, I show with that shit and make everyone sick my dick 1 1 Quote Link to comment Share on other sites More sharing options...
where Posted April 10, 2020 Share Posted April 10, 2020 I’ve been drinking. Mac and cheese is very important to me. 1 2 Quote Link to comment Share on other sites More sharing options...
Drue_Down Posted April 10, 2020 Share Posted April 10, 2020 1 hour ago, where said: I’ve been drinking. Mac and cheese is very important to me. That should be your LinkedIn profile headline. 1 1 Quote Link to comment Share on other sites More sharing options...
T4M* Posted April 10, 2020 Share Posted April 10, 2020 Carne Asada Nachos (Quarantine Edition) 1 3 Quote Link to comment Share on other sites More sharing options...
Schnitzel Posted April 12, 2020 Share Posted April 12, 2020 not really flexin' but was pleasantly surprised i managed to put something together at all. corn and capsicum fritters with fresh peas capsicum black beans and (ahem ) spam . was a bit of a scrounge in the fridge and clear out some tubs. squirt of sriracha and a blob of sour cream was quite passable except i apparently hotboxed my wife all night yeah yeah yeah I know spam is rank but it fills out a budget fried rice if you've got no chinese style roast pork... 2 2 Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted April 12, 2020 Share Posted April 12, 2020 Happy Easter jabronis 3 1 2 Quote Link to comment Share on other sites More sharing options...
pissdrunkwhat?! Posted April 13, 2020 Share Posted April 13, 2020 2 1 Quote Link to comment Share on other sites More sharing options...
Moe Szyslak Posted April 14, 2020 Share Posted April 14, 2020 I made a homemade pan if chicken pot pie. It took me an hr to put it together. I have no pictures, but it was bomb. 2 Quote Link to comment Share on other sites More sharing options...
abrasivesaint Posted April 15, 2020 Share Posted April 15, 2020 Beef cooked in some pad thai sauce. Jalapenos and bell peppers, Thai noods. Kept it simple tonight. 2 1 Quote Link to comment Share on other sites More sharing options...
Drue_Down Posted April 15, 2020 Share Posted April 15, 2020 Not a flex, but I needed some comfort food today. Bacon wrapped filet mignon, with mashed potatoes and a random brown onion sauce I’ve been reverse engineering for two decades. Maybe some of you know what it is, I don’t .... I’ve only found it in the southern Alps in Switzerland, France, & Germany/Austria, pictured here: Sometimes I like it saucy, or sometimes thicker like gravy. it’ll thicken in the fridge tonight BBQ chicken (sugar free sauce). I usually make my own sugar free sauce, but this is a nice find on Amazon. Chicken soup, no noodles, no carbs. 1 3 Quote Link to comment Share on other sites More sharing options...
abrasivesaint Posted April 15, 2020 Share Posted April 15, 2020 (edited) Meat and potatoes is a classic fucking meal. If you’re ever in Denver check out Buckhorn Exchange. Only went once but an elk steak, baked potato, and glass of whiskey was a proper fucking Saturday lunch. Edited April 15, 2020 by abrasivesaint 1 Quote Link to comment Share on other sites More sharing options...
Drue_Down Posted April 16, 2020 Share Posted April 16, 2020 Roasted pepper pasta & mozzarella. Bacon wrapped sirloins w/ brown onion sauce & Gouda. 3 Quote Link to comment Share on other sites More sharing options...
diggity Posted April 16, 2020 Share Posted April 16, 2020 (edited) Cooked some wings yesterday. Little hawaiian bbq sauce. Edited April 16, 2020 by diggity 1 4 Quote Link to comment Share on other sites More sharing options...
pissdrunkwhat?! Posted April 16, 2020 Share Posted April 16, 2020 A little thai basil chicken 3 2 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted April 16, 2020 Share Posted April 16, 2020 Another shot at a smoked brisket. 12hr cook, I threw some drumsticks on too so there would be something ready to eat after a few hours while this cooked. 3 3 1 Quote Link to comment Share on other sites More sharing options...
DETO Posted April 17, 2020 Share Posted April 17, 2020 TRIED MAKING RIBS FOR THE FIRST TIME IN THE INSTAPOT AND THEN THREW THEM IN THE BROILER... NOT AS GOOD AS WHEN I SLOW COOK EM OR SMOKE EM ALL DAY, BUT PRETTY GOOD FOR AS QUICK AS I COOKED THEM... 3 2 Quote Link to comment Share on other sites More sharing options...
T4M* Posted April 17, 2020 Share Posted April 17, 2020 Chicken Chipotle Decided to go with a Tostada vibe to add homemade salsa. 2 3 Quote Link to comment Share on other sites More sharing options...
misteraven Posted April 19, 2020 Share Posted April 19, 2020 Home made Dutch Babies. Kinda something like a creepe... Except a little more fluffy (not quite like a pancake and a little more flaky than a waffle) and made in a cast iron skillet with plenty of butter. Fresh strawberries and powdered sugar. 4 Quote Link to comment Share on other sites More sharing options...
the.crooked Posted April 22, 2020 Share Posted April 22, 2020 (edited) Alright kids, get ready for a weird collection of photos and videos: First up quarantine started real saucey. Like, let's make bolognese and freeze half of it and use the other half for baked ziti: Primary recipe is just variant of Kenji Alt Lopez's from Food Lab. We sub out more beef for veal (2:1 beef to pork in ours). The thing that's most important, is the "umami bomb" mix that one uses: marmite fish sauce chicken livers All blended together. Add this to your browned meat which you add after you get your mirepoix nice and cooked down. I tend to fry some chili peppers and oregano in the oil before I toss the veg in. Gets some fragrance opened up, and gets more flavor into the veg as the oil cooks it through. Obvs a lil salt as after the onion starts to sweat. Get a nice frond on the bottom that you can deglaze with your wine. Contrary to popular opinion, I find a nice dry white does really well as the base, and contributes a nice color later (namely, not making it too red, for lack of a better phrasing). Once you've got your mirepoix, and your meat in and pot deglazed, drop in that chicken liver mixture (weird smell for sure, but please trust it will work so well. Cook this down for a bit until mixture is fully incorporated into meat base. At this point, if you've been making a sauce on the side, it's time to throw that in (i immersion blend whole or diced san marzano that has also been simmering for a while with some other spices and peppers. Add in a quart of chicken broth (I tend to buy whole chickens, break them down, save the backs and make broth with a roasted back and the left over trimmings from a previous nights veg prep). The one I added here we had made with some dried peppers that a friend grew as well. Just gives it a solid backbone in any usage. Now let that shit simmer. After a few hours of this, add in some heavy cream, and a little bit of pecorino romano or grana padana to smooth it out. Cook it all down for a bit, and then you're good to go. Cook your preferred pasta on the side, or cool it down and let it sit for a night to get even better. One of many shortly for me to do. There was a photo and a video but they weren't displaying properly, so I nixed em. I'll try to add them in another post. Edited April 22, 2020 by the.crooked 1 Quote Link to comment Share on other sites More sharing options...
the.crooked Posted April 22, 2020 Share Posted April 22, 2020 Made Carnitas recently: 2-3# pork shoulder (tied) modelo or similar mexican lager (half can) paprika adobo sazon (get that MSG in there) dried peppers 1 large yellow onion (quartered) 1 large grapfruit squeezed 2 limes squeezed grip of cumin grip of coriander salt pepper to taste grip of mexican oregano chicken broth (i used one quart) 3/4 cup mexican coke 8 crushed garlic cloves braised on low in slow cooker for 10 hours. Pork should fall apart at this point. Separate fat from meat Set meat aside with some left over braising liquid on top. Remove braising liquid Separate liquid from rendered fat (return rendered fat to slow cooker along with separated fat from meat) add 3/4 cup water to slow cooker Throw slow cooker back on to low for another 2.5 hrs to render more lard Blend left over braising liquid Reduce braising liquid over stove to concentrate. Once fat is rendered fully, break up meat into 2 inch cubes. Put meat in cast iron skillet, throw in reserved lard to fry. Once a good sear is on sides of meat, "shred" meat with fork and pour over reduced braising liquid (just enough for the meat) Cook down until no more braising liquid, and let it refry in the left over lard. CARNITAS 3 1 Quote Link to comment Share on other sites More sharing options...
the.crooked Posted April 22, 2020 Share Posted April 22, 2020 Spam fried rice: Pretty self explanatory. If you have a Wok and gas range, I would suggest taking off the distribution cap that splits the flame coming out from the burner. Sets it more like a bunsen burner, but if you've got a good range it will function more like a wok station. Better for getting that maillard reaction on the cook. 3 Quote Link to comment Share on other sites More sharing options...
the.crooked Posted April 22, 2020 Share Posted April 22, 2020 Banana walnut bread. Forgot the recipe. Pretty simple: 3 Quote Link to comment Share on other sites More sharing options...
the.crooked Posted April 22, 2020 Share Posted April 22, 2020 I'll start documenting more cooks. Also done a nice chili. Other simples like soups, and tuna melts. Did some carne asada on the grill, but some fuck stole the grill from my carport the other night... GUESS I'LL JUST HAVE TO GET A NICER ONE THAT CAN'T BE WALKED OFF WITH. Wife is going to love that conclusion. 2 1 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted April 22, 2020 Share Posted April 22, 2020 This time smoked a semi-boneless leg of lamb 1 4 Quote Link to comment Share on other sites More sharing options...
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