Baking General

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Cleo_II 07/10/18 9:54:28 PM #1:	Ive been getting back into cooking again after a long hiatus. I thought itd be fun to have a general where we can discuss what were making, share recipes, ideas, advice, etc. Ive always really loved food and love cooking/baking, and I like to learn from others too. Tonight I made panko crusted cod with a side of jasmine rice. Its a week night so I kept it simple. Drizzled a bit of ponzu for some tang/flavor. What have you cooked today? Any recipes youd like to share? <cite>Cleo_II posted [p:904854388] in CE Cooking... [t:76795768]...</cite> <quote>Ive been getting back into cooking again after a long hiatus. I thought itd be fun to have a general where we can discuss what were making, share recipes, ideas, advice, etc. Ive always really loved food and love cooking/baking, and I like to learn from others too. Tonight I made panko crusted cod with a side of jasmine rice. Its a week night so I kept it simple. Drizzled a bit of ponzu for some tang/flavor. What have you cooked today? Any recipes youd like to share?</quote> ... Copied to Clipboard!
DavidWong 07/10/18 9:55:29 PM #2:	My fiance still lives with her parents (Eastern European thing) so I literally just eat for sustenance But I mean, I can cook. But cooking 1 serve for 1 person sucks, so we usually just cook in bulk on the weekend and eat that throughout the week --- When goods do not cross borders, soldiers will. Frederic Bastiat, French economist (1801-1850) <cite>DavidWong posted [p:904854445] in CE Cooking... [t:76795768]...</cite> <quote>My fiance still lives with her parents (Eastern European thing) so I literally just eat for sustenance But I mean, I can cook. But cooking 1 serve for 1 person sucks, so we usually just cook in bulk on the weekend and eat that throughout the week</quote> ... Copied to Clipboard!
ForestLogic 07/10/18 9:59:18 PM #3:	I made black pepper chicken last night. Fiancee is making chicken souvlaki tomorrow night. Friday I'm making massaman curry. We cook really random shit. I used to link to our cooking blog on here, but no longer do since we rarely update it anymore... --- AKA Level 36 ForestWanderer / ObjectiveLogic #MasterChiefForSmash <cite>ForestLogic posted [p:904854670] in CE Cooking... [t:76795768]...</cite> <quote>I made black pepper chicken last night. Fiancee is making chicken souvlaki tomorrow night. Friday I'm making massaman curry. We cook really random shit. I used to link to our cooking blog on here, but no longer do since we rarely update it anymore...</quote> ... Copied to Clipboard!
ForestLogic 07/10/18 10:03:54 PM #4:	Biggest thing I preach is to get good at meal planning and leftovers management. Cook more food than you need at dinner and you'll have leftovers to fill in lunches/dinners later in the week on days that you're too busy/lazy to cook For example, here's what our absurd whiteboard looks like: https://poorcouplesfoodguide.files.wordpress.com/2017/01/dscf9841.jpg We've got this shit down to a SCIENCE lol. --- AKA Level 36 ForestWanderer / ObjectiveLogic #MasterChiefForSmash <cite>ForestLogic posted [p:904854932] in CE Cooking... [t:76795768]...</cite> <quote>Biggest thing I preach is to get good at meal planning and leftovers management. Cook more food than you need at dinner and you'll have leftovers to fill in lunches/dinners later in the week on days that you're too busy/lazy to cook For example, here's what our absurd whiteboard looks like: https://poorcouplesfoodguide.files.wordpress.com/2017/01/dscf9841.jpg We've got this shit down to a SCIENCE lol.</quote> ... Copied to Clipboard!
voldothegr8 07/10/18 10:09:29 PM #5:	I wish I had a palette for fancy shit, but alas I'm picky so it's a tiny palette. A meat, cheese, and potato kind of guy. I can't stand the texture or taste of fruits or veggies with few exceptions, and some of that stuff like onions make me physically vomit it I bite into them unexpectedly. Also anything that is somewhat liquid and white makes me queazy, such as alfredo sause, sour cream, mayo, cream cheese. My taste buds and stomach detest all of that. --- Oda break tracker 2018- 4 (2) \| THE Ohio State: 11-2 \| Oakland Raiders: 6-10 Super Mario Maker Profile: 1237-0000-0073-02FE <cite>voldothegr8 posted [p:904855253] in CE Cooking... [t:76795768]...</cite> <quote>I wish I had a palette for fancy shit, but alas I'm picky so it's a tiny palette. A meat, cheese, and potato kind of guy. I can't stand the texture or taste of fruits or veggies with few exceptions, and some of that stuff like onions make me physically vomit it I bite into them unexpectedly. Also anything that is somewhat liquid and white makes me queazy, such as alfredo sause, sour cream, mayo, cream cheese. My taste buds and stomach detest all of that.</quote> ... Copied to Clipboard!
Cleo_II 07/10/18 10:11:09 PM #6:	DavidWong posted... My fiance still lives with her parents (Eastern European thing) so I literally just eat for sustenance But I mean, I can cook. But cooking 1 serve for 1 person sucks, so we usually just cook in bulk on the weekend and eat that throughout the week Yeah cooking single portions is hard. But its also a great time to experiment on recipes. I liked being able to do that when I was living alone. Id watch cooking shows and just try different things. ForestLogic posted... I made black pepper chicken last night. Fiancee is making chicken souvlaki tomorrow night. Friday I'm making massaman curry. We cook really random shit. I used to link to our cooking blog on here, but no longer do since we rarely update it anymore... Oh thats great that youre both into cooking! And had a blog too. Your whiteboard is awesome! I am really terrible at meal planning. My husband isnt into cooking at all so I have to do it all: planning, groceries, prep, cooking, etc. It gets a bit overwhelming Where do you get your inspiration on recipes? <cite>Cleo_II posted [p:904855362] in CE Cooking... [t:76795768]...</cite> <quote><cite>DavidWong posted...</cite> <quote>My fiance still lives with her parents (Eastern European thing) so I literally just eat for sustenance But I mean, I can cook. But cooking 1 serve for 1 person sucks, so we usually just cook in bulk on the weekend and eat that throughout the week</quote> Yeah cooking single portions is hard. But its also a great time to experiment on recipes. I liked being able to do that when I was living alone. Id watch cooking shows and just try different things. <cite>ForestLogic posted...</cite> <quote>I made black pepper chicken last night. Fiancee is making chicken souvlaki tomorrow night. Friday I'm making massaman curry. We cook really random shit. I used to link to our cooking blog on here, but no longer do since we rarely update it anymore...</quote> Oh thats great that youre both into cooking! And had a blog too. Your whiteboard is awesome! I am really terrible at meal planning. My husband isnt into cooking at all so I have to do it all: planning, groceries, prep, cooking, etc. It gets a bit overwhelming Where do you get your inspiration on recipes?</quote> ... Copied to Clipboard!
DavidWong 07/10/18 10:13:49 PM #7:	Cleo_II posted... Yeah cooking single portions is hard. But its also a great time to experiment on recipes. I liked being able to do that when I was living alone. Id watch cooking shows and just try different things. Honestly, I really can't be bothered haha. When I get married in a few months and we move in together then we'll make proper food and experiment and stuff --- When goods do not cross borders, soldiers will. Frederic Bastiat, French economist (1801-1850) <cite>DavidWong posted [p:904855528] in CE Cooking... [t:76795768]...</cite> <quote><cite>Cleo_II posted...</cite> <quote>Yeah cooking single portions is hard. But its also a great time to experiment on recipes. I liked being able to do that when I was living alone. Id watch cooking shows and just try different things. </quote> Honestly, I really can't be bothered haha. When I get married in a few months and we move in together then we'll make proper food and experiment and stuff</quote> ... Copied to Clipboard!
ForestLogic 07/10/18 10:16:34 PM #8:	voldothegr8 posted... I wish I had a palette for fancy shit, but alas I'm picky so it's a tiny palette. A meat, cheese, and potato kind of guy. I can't stand the texture or taste of fruits or veggies with few exceptions, and some of that stuff like onions make me physically vomit it I bite into them unexpectedly. Also anything that is somewhat liquid and white makes me queazy, such as alfredo sause, sour cream, mayo, cream cheese. My taste buds and stomach detest all of that. Not saying this condescendingly, but are you by any chance still in like your early 20s? Cuz I used to 100% be that way but now in my late 20s I've come around on most veggies and creamy sauces. Like I used to passionately HATE mayonnaise, but now I put it on sandwiches all the time. --- AKA Level 36 ForestWanderer / ObjectiveLogic #MasterChiefForSmash <cite>ForestLogic posted [p:904855711] in CE Cooking... [t:76795768]...</cite> <quote><cite>voldothegr8 posted...</cite> <quote>I wish I had a palette for fancy shit, but alas I'm picky so it's a tiny palette. A meat, cheese, and potato kind of guy. I can't stand the texture or taste of fruits or veggies with few exceptions, and some of that stuff like onions make me physically vomit it I bite into them unexpectedly. Also anything that is somewhat liquid and white makes me queazy, such as alfredo sause, sour cream, mayo, cream cheese. My taste buds and stomach detest all of that.</quote> Not saying this condescendingly, but are you by any chance still in like your early 20s? Cuz I used to 100% be that way but now in my late 20s I've come around on most veggies and creamy sauces. Like I used to passionately HATE mayonnaise, but now I put it on sandwiches all the time.</quote> ... Copied to Clipboard!
Cleo_II 07/10/18 10:17:18 PM #9:	voldothegr8 posted... I wish I had a palette for fancy shit, but alas I'm picky so it's a tiny palette. A meat, cheese, and potato kind of guy. I can't stand the texture or taste of fruits or veggies with few exceptions, and some of that stuff like onions make me physically vomit it I bite into them unexpectedly. Also anything that is somewhat liquid and white makes me queazy, such as alfredo sause, sour cream, mayo, cream cheese. My taste buds and stomach detest all of that. What do you usually eat? My husband used to be like that (not to that extreme though), not too into a lot of things. Hed be ok with eating the same thing every day. He also hates onions, but I just cut them up small enough to where he doesnt notice. Since hes been with me, Ive introduced him to a ton of new foods hed never tried before and that he ended up liking. Were you always picky? What did you eat growing up? <cite>Cleo_II posted [p:904855750] in CE Cooking... [t:76795768]...</cite> <quote><cite>voldothegr8 posted...</cite> <quote>I wish I had a palette for fancy shit, but alas I'm picky so it's a tiny palette. A meat, cheese, and potato kind of guy. I can't stand the texture or taste of fruits or veggies with few exceptions, and some of that stuff like onions make me physically vomit it I bite into them unexpectedly. Also anything that is somewhat liquid and white makes me queazy, such as alfredo sause, sour cream, mayo, cream cheese. My taste buds and stomach detest all of that.</quote> What do you usually eat? My husband used to be like that (not to that extreme though), not too into a lot of things. Hed be ok with eating the same thing every day. He also hates onions, but I just cut them up small enough to where he doesnt notice. Since hes been with me, Ive introduced him to a ton of new foods hed never tried before and that he ended up liking. Were you always picky? What did you eat growing up?</quote> ... Copied to Clipboard!
Butterfiles 07/10/18 10:46:39 PM #10:	made enchiladas stuffing is 1/2 beef, 1/2 chorizo, plus cooked in some onions and a serrano pepper. baked and then topped with sauce, cheese and garnished with cilantro came out really good and enough dinners for 4 days lol --- http://www.last.fm/user/PigBun 56k warning <cite>Butterfiles posted [p:904857432] in CE Cooking... [t:76795768]...</cite> <quote>made enchiladas stuffing is 1/2 beef, 1/2 chorizo, plus cooked in some onions and a serrano pepper. baked and then topped with sauce, cheese and garnished with cilantro came out really good and enough dinners for 4 days lol</quote> ... Copied to Clipboard!
voldothegr8 07/10/18 11:01:41 PM #11:	ForestLogic posted... Not saying this condescendingly, but are you by any chance still in like your early 20s? Cuz I used to 100% be that way but now in my late 20s I've come around on most veggies and creamy sauces. Like I used to passionately HATE mayonnaise, but now I put it on sandwiches all the time. Mid 30's lol. Maybe one day it will change. Cleo_II posted... What do you usually eat? My husband used to be like that (not to that extreme though), not too into a lot of things. Hed be ok with eating the same thing every day. He also hates onions, but I just cut them up small enough to where he doesnt notice. Since hes been with me, Ive introduced him to a ton of new foods hed never tried before and that he ended up liking. Were you always picky? What did you eat growing up? Always yes. I eat very American. Chicken, red meat, potato-y foods, cheesy things. For example, Butterlies enchiladas. My version is crockpot cooked chicken breast chopped up and rolled up in big ol' tortillas, then put in a pan with 3 cans of enchilada sauce and topped with cheddar. Bake for a bit. --- Oda break tracker 2018- 4 (2) \| THE Ohio State: 11-2 \| Oakland Raiders: 6-10 Super Mario Maker Profile: 1237-0000-0073-02FE <cite>voldothegr8 posted [p:904858267] in CE Cooking... [t:76795768]...</cite> <quote><cite>ForestLogic posted...</cite> <quote>Not saying this condescendingly, but are you by any chance still in like your early 20s? Cuz I used to 100% be that way but now in my late 20s I've come around on most veggies and creamy sauces. Like I used to passionately HATE mayonnaise, but now I put it on sandwiches all the time.</quote> Mid 30's lol. Maybe one day it will change. <cite>Cleo_II posted...</cite> <quote>What do you usually eat? My husband used to be like that (not to that extreme though), not too into a lot of things. Hed be ok with eating the same thing every day. He also hates onions, but I just cut them up small enough to where he doesnt notice. Since hes been with me, Ive introduced him to a ton of new foods hed never tried before and that he ended up liking. Were you always picky? What did you eat growing up?</quote> Always yes. I eat very American. Chicken, red meat, potato-y foods, cheesy things. For example, Butterlies enchiladas. My version is crockpot cooked chicken breast chopped up and rolled up in big ol' tortillas, then put in a pan with 3 cans of enchilada sauce and topped with cheddar. Bake for a bit.</quote> ... Copied to Clipboard!
Cleo_II 07/10/18 11:12:18 PM #12:	Butterfiles posted... made enchiladas stuffing is 1/2 beef, 1/2 chorizo, plus cooked in some onions and a serrano pepper. baked and then topped with sauce, cheese and garnished with cilantro came out really good and enough dinners for 4 days lol Mmm chorizo. That sounds pretty good. @voldothegr8 my sister hates fish too. All fish. She claims to love sushi but will only eat shrimp rolls lol. <cite>Cleo_II posted [p:904858891] in CE Cooking... [t:76795768]...</cite> <quote><cite>Butterfiles posted...</cite> <quote>made enchiladas stuffing is 1/2 beef, 1/2 chorizo, plus cooked in some onions and a serrano pepper. baked and then topped with sauce, cheese and garnished with cilantro came out really good and enough dinners for 4 days lol</quote> Mmm chorizo. That sounds pretty good. @voldothegr8 my sister hates fish too. All fish. She claims to love sushi but will only eat shrimp rolls lol.</quote> ... Copied to Clipboard!
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Cleo_II 07/11/18 3:12:20 PM #14:	DuranOfForcena posted... i've been trying to eat a bit healthier lately so i've been making a lot of brown rice, quinoa, chicken and mixed veggy bowls for dinner. the veggies are the bagged flash frozen kind, which are great, nutritious and way easy to prepare. i like the microwave steaming method in a bowl with just a bit of water. i use the mixed bellpeppers kind and the kind with broccoli, carrots, snap peas and water chestnuts. the brown rice and quinoa i just prepare ahead of time and store in a big bowl in the fridge. the chicken i prepare ahead of time too a few pounds at a time by filleting it, seasoning with olive oil, red wine vinegar, garlic salt/powder, pepper and parsley, and grilling it on a stovetop grill and then freezing most of it in portions. way easy to reheat alongside preparing everything else. the thing i like most about these bowls is that you can add in a bit of whatever kind of sauce or what have you to put the final touches on the flavor, and it can be different every time. and it usually only takes a little bit of whatever it is to add sufficient flavor, so it doesn't wreck the calories or anything. i've done guacamole, mango habanero sauce, kung pao sauce, salso con queso, and the last few bowls i've made has been with leftover BBQ chicken, so i've been doing Sweet Baby Ray's BBQ sauce. it's pretty good. That sounds great. Im so bad at prepping bulk meals. I dont like food thats been in the fridge/freezer for more than a couple of days either. Im taking a break from cooking tonight but tomorrow night will be tacos. On the weekend, Ill make a rack of lamb with homemade mint tzatziki sauce. Maybe a side of potatoes and asparagus <cite>Cleo_II posted [p:904894365] in CE Cooking... [t:76795768]...</cite> <quote><cite>DuranOfForcena posted...</cite> <quote>i've been trying to eat a bit healthier lately so i've been making a lot of brown rice, quinoa, chicken and mixed veggy bowls for dinner. the veggies are the bagged flash frozen kind, which are great, nutritious and way easy to prepare. i like the microwave steaming method in a bowl with just a bit of water. i use the mixed bellpeppers kind and the kind with broccoli, carrots, snap peas and water chestnuts. the brown rice and quinoa i just prepare ahead of time and store in a big bowl in the fridge. the chicken i prepare ahead of time too a few pounds at a time by filleting it, seasoning with olive oil, red wine vinegar, garlic salt/powder, pepper and parsley, and grilling it on a stovetop grill and then freezing most of it in portions. way easy to reheat alongside preparing everything else. the thing i like most about these bowls is that you can add in a bit of whatever kind of sauce or what have you to put the final touches on the flavor, and it can be different every time. and it usually only takes a little bit of whatever it is to add sufficient flavor, so it doesn't wreck the calories or anything. i've done guacamole, mango habanero sauce, kung pao sauce, salso con queso, and the last few bowls i've made has been with leftover BBQ chicken, so i've been doing Sweet Baby Ray's BBQ sauce. it's pretty good.</quote> That sounds great. Im so bad at prepping bulk meals. I dont like food thats been in the fridge/freezer for more than a couple of days either. Im taking a break from cooking tonight but tomorrow night will be tacos. On the weekend, Ill make a rack of lamb with homemade mint tzatziki sauce. Maybe a side of potatoes and asparagus</quote> ... Copied to Clipboard!
ForestLogic 07/11/18 9:37:01 PM #15:	Cleo_II posted... I dont like food thats been in the fridge/freezer for more than a couple of days either. Getting over the stigma of leftovers is there secret to meal planning though D: Like I was saying earlier, using leftovers throughout the week to supplement lunches and dinners you don't have time for is key. Once you get used to cooking more than for just the two of you, it becomes sooo so much easier. --- AKA Level 36 ForestWanderer / ObjectiveLogic #MasterChiefForSmash <cite>ForestLogic posted [p:904916130] in CE Cooking... [t:76795768]...</cite> <quote><cite>Cleo_II posted...</cite> <quote>I dont like food thats been in the fridge/freezer for more than a couple of days either.</quote> Getting over the stigma of leftovers is there secret to meal planning though D: Like I was saying earlier, using leftovers throughout the week to supplement lunches and dinners you don't have time for is key. Once you get used to cooking more than for just the two of you, it becomes sooo so much easier.</quote> ... Copied to Clipboard!
DavidWong 07/11/18 9:37:59 PM #16:	Cleo_II posted... Im taking a break from cooking tonight but tomorrow night will be tacos. On the weekend, Ill make a rack of lamb with homemade mint tzatziki sauce. Maybe a side of potatoes and asparagus Can cook, loves football 10/10 woman --- When goods do not cross borders, soldiers will. Frederic Bastiat, French economist (1801-1850) <cite>DavidWong posted [p:904916192] in CE Cooking... [t:76795768]...</cite> <quote><cite>Cleo_II posted...</cite> <quote>Im taking a break from cooking tonight but tomorrow night will be tacos. On the weekend, Ill make a rack of lamb with homemade mint tzatziki sauce. Maybe a side of potatoes and asparagus</quote> Can cook, loves football 10/10 woman</quote> ... Copied to Clipboard!
ShinyFinder 07/11/18 9:53:41 PM #17:	Soyrizo is a great alternative to chorizo - tastes exactly the same and doesn't have lymph nodes! --- https://imgur.com/jMkJSpd <cite>ShinyFinder posted [p:904917056] in CE Cooking... [t:76795768]...</cite> <quote>Soyrizo is a great alternative to chorizo - tastes exactly the same and doesn't have lymph nodes!</quote> ... Copied to Clipboard!
Cleo_II 07/11/18 10:09:22 PM #18:	ForestLogic posted... Like I was saying earlier, using leftovers throughout the week to supplement lunches and dinners you don't have time for is key. Once you get used to cooking more than for just the two of you, it becomes sooo so much easier. I totally agree! Its great to save time and money. I think if I could cook enough for 2-3 days then Id be good. As long as its not in the fridge any longer. I bought extra ground beef for the tacos. The lamb will be a nice weekend dinner kind of thing. I also bought chicken and Im planning on us eating chicken wraps for lunch. But I cant cook a ton of chicken and freeze it. I tried that and I end up throwing it all away :( DavidWong posted... Can cook, loves football 10/10 woman Lol thanks. I just got back into cooking though. I mostly stopped for about a year. I went through some medical crap and chronic pain. Doctors didnt know what was wrong for the longest time. I finally found one that was able to treat me though. Getting back into the cooking wagon. Ive had a slow start. Its so nice to be pain free. And alert (not having to take all those daily pills) We looked at our end of year summary for 2017. We were spending about $1000 a month on food because of how much we were eating out. Thats crazy for 2 people! <cite>Cleo_II posted [p:904917941] in CE Cooking... [t:76795768]...</cite> <quote><cite>ForestLogic posted...</cite> <quote> Like I was saying earlier, using leftovers throughout the week to supplement lunches and dinners you don't have time for is key. Once you get used to cooking more than for just the two of you, it becomes sooo so much easier.</quote> I totally agree! Its great to save time and money. I think if I could cook enough for 2-3 days then Id be good. As long as its not in the fridge any longer. I bought extra ground beef for the tacos. The lamb will be a nice weekend dinner kind of thing. I also bought chicken and Im planning on us eating chicken wraps for lunch. But I cant cook a ton of chicken and freeze it. I tried that and I end up throwing it all away :( <cite>DavidWong posted...</cite> <quote> Can cook, loves football 10/10 woman</quote> Lol thanks. I just got back into cooking though. I mostly stopped for about a year. I went through some medical crap and chronic pain. Doctors didnt know what was wrong for the longest time. I finally found one that was able to treat me though. Getting back into the cooking wagon. Ive had a slow start. Its so nice to be pain free. And alert (not having to take all those daily pills) We looked at our end of year summary for 2017. We were spending about $1000 a month on food because of how much we were eating out. Thats crazy for 2 people!</quote> ... Copied to Clipboard!
Kajagogo 07/11/18 10:14:40 PM #19:	My specialty signature dish is cheesy ranch bacon wrapped chicken. Pre-heat to 400 degrees Wrap chicken breast/tenders with bacon, top with ranch dressing, and shredded cheese. Bake for 45 minutes. --- By Grabthar's Hammer....what a savings. <cite>Kajagogo posted [p:904918234] in CE Cooking... [t:76795768]...</cite> <quote>My specialty signature dish is cheesy ranch bacon wrapped chicken. Pre-heat to 400 degrees Wrap chicken breast/tenders with bacon, top with ranch dressing, and shredded cheese. Bake for 45 minutes.</quote> ... Copied to Clipboard!
DavidWong 07/11/18 10:31:06 PM #20:	Good to hear. $1000 a month is insane haha --- When goods do not cross borders, soldiers will. Frederic Bastiat, French economist (1801-1850) <cite>DavidWong posted [p:904919180] in CE Cooking... [t:76795768]...</cite> <quote>Good to hear. $1000 a month is insane haha</quote> ... Copied to Clipboard!
Cleo_II 07/12/18 12:44:24 PM #21:	Bump Whats for dinner tonight CE? <cite>Cleo_II posted [p:904947779] in CE Cooking... [t:76795768]...</cite> <quote>Bump Whats for dinner tonight CE?</quote> ... Copied to Clipboard!
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Current Events > CE Cooking/Baking General (+) Yeah! (+)

Current Events > CE Cooking/Baking General