Current Events > What's cookin'?

(+) Yeah! (+)

FLAMING_EVIL_HOMER posted...

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Made sous vide ribs for first time. Turned out pretty good

omg those look like they just melt in your mouth

Pipotchi posted...

Was a bit more fusion-y than I anticipated - still a good meal.

How was the bbq skewers? Only thing i can really point out as filipino. Was that flan as dessert?

Making some pork bone broth rn - made beef bone broth probably 4-5 times in the last year but Ive never made it with pork bones before.
FLAMING_EVIL_HOMER posted...

How was the bbq skewers? Only thing i can really point out as filipino. Was that flan as dessert?

Pineapple upside-down cake w/ pistachio ice cream. Dads meal was a bit more traditionally Filipino, he had canton noodles w/ lechon, shrimp etc. and his dessert came with ube ice cream.

Pipotchi posted...

Also planning on having grilled kielbasa on brat buns, sauerkraut, coleslaw & roasted veggies for dinner Superbowl Sunday.

Picked up the kielbasa & brat buns today - brat buns came in a pack of 8 & were only gonna be making 3-4 kielbasa (sandwiches/rolls/whatever you wanna call them) tomorrow so I had a burger dog (ground beef rolled up into a hot-dog-shaped log and put on one of the buns) for lunch today. Really good but also looked like someone took a dookie on a bun so Im not posting the pic

https://imgur.com/TPrjCgE

Made rice w/ shoyu, scallions, kimchi, fried egg & sesame for lunch

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Egg burrito (before I wrap it)

Pulled pork sandwiches and roasted cauliflower
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cooking a digiorno pizza right now while watching the super bowl

that and eating slice of muenster chunk cheese and eat half of a bag of chex mix

Pipotchi posted...

Also planning on having grilled kielbasa on brat buns, sauerkraut, coleslaw & roasted veggies for dinner Superbowl Sunday.

https://imgur.com/srn9dO1

Going to make chicken Alfredo tonight. Making the sauce from scratch. Never made it before but I think the little will like it.

https://imgur.com/eZCsWlw

Semi-homemade noodles - made a bag of spicy pork Mama noodles but swapped out the water in the instructions with homemade pork bone broth I made over the weekend, cooked the noodles with a scallion I sliced into 1 chunks, then topped with a fried egg.

Cleo_II posted...

Going to make chicken Alfredo tonight. Making the sauce from scratch. Never made it before but I think the little will like it.

I make alfredo sauce a lot, some of the main tips is grate your cheese (always grate your own cheese, NEVER use preshredded stuff) the smallest you can, preferably as a powder, so it can melt quickly. Also always turn off the heat before you add in the cheese, let the heat of the sauce melt it for you. The fancy cheese is parmigiano reggiano, but it's a bit expensive at $20 per pound. One last thing is always taste your sauce, especially when adding the cheese so you know if you need more. Plus add spices at the end such as nutmeg (I also add in some garlic powder, onion powder, and Italian seasoning).

[LFAQs-redacted-quote]


I've had that happen, and the way I was able to fix it is basically do a stir fry motion with my left hand and wisk HARD with the right. It eventually came back together.

Oh yeah I never buy pre-shredded cheese anyway. That stuff is gross. I did ask my husband to buy parmigiano reggiano since he does groceries but hes impatient and just got me a wedge of parmesan cheese which is fine. Good to know about shredding it fine, I didnt think about that. Roasting garlic sounds like a good trick as well. I dont know if my daughter would like that though I have to go light on garlic to get her to eat it (to my sadness).

[LFAQs-redacted-quote]

Yup the cellulose is why I dont buy pre-shredded cheese. Its really simple to grate your own cheese and cheaper too. We have a food vacuum sealer so we buy big blocks and cut them up and seal them and use one a week.

Chicken Alfredo came out pretty good. Little one loved the pasta and sauce but ate around the chicken. Oh well, one day.

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Baked chicken breast, mashed potatoes, and seasoned green beans/potatoe mix.

I made the meal, so I get the biggest piece of chicken. That's the law of the jungle.

https://gamefaqs.gamespot.com/a/user_image/7/9/0/AAeXcuAAELxW.jpg

Throats been kinda sore all day, really hoping its not COVID - was gonna grill some Korean marinated pork chops or his weekend & serve them with fried rice, cucumber salad & kimchi.

Made spaghetti and garlic bread. Hell yeah.

https://gamefaqs.gamespot.com/a/user_image/5/8/9/AAeXcuAAEL91.jpg

^
nice
Pipotchi posted...

Throats been kinda sore all day, really hoping its not COVID - was gonna grill some Korean marinated pork chops or his weekend & serve them with fried rice, cucumber salad & kimchi.

Not COVID

Still feel under the weather but its the kind of bug where you dont really have any major symptoms besides feeling kinda shitty in general (throats still a little scratchy)

Sounds right.

Also why:
[LFAQs-redacted-quote]

https://imgur.com/lSW3rPY

Chili dogs for lunch today - like five different meats at work in the above pic (I guess six if you count the bone broth I used for the chili).

Aw hell yes!

For lunch today I fried up some tofu, made some rice, and put it in a whole grain wrap with hot sauce. I used to do this with frozen chicken a lot, but tofu is a decent substitute.

Now the pressing matter of how Im gonna use up all of these

https://imgur.com/HwOlgFv

https://imgur.com/YuKbKd6

Fajitas night (did not use any of those habaneros in this)

https://gamefaqs.gamespot.com/a/user_image/4/6/4/AAZuMeAAEMbI.jpg

Seafood Risotto and...brother bruschetta

Pipotchi posted...

Throats been kinda sore all day, really hoping its not COVID - was gonna grill some Korean marinated pork chops or his weekend & serve them with fried rice, cucumber salad & kimchi.

https://imgur.com/vhUtiQo

Cooked the rice a day ahead & stored it in an uncovered container but it still was a bit stickier than I wouldve liked oh well

https://imgur.com/BKiWxzD

Made fish pepper soup tonight (post #187 was my lunch), first use Ive gotten out of those habaneros so far.

DuranOfForcena posted...

that pork looks really tasty. great grill marks. what do you marinate it in?

Thank you! If I remember right
-1/4 Cup Sweet Chili Sauce
-1/4 Cup Soy Sauce
-1 Tbsp Gochujang
-1 Tbsp Gochugaru
-1 Tbsp Apple Cider Vinegar
-1 Tbsp Sesame Oil
-4 Scallions, thinly sliced
-4 Cloves Garlic, minced
-2 Ginger Root, peeled & grated
-White Pepper
-Fish Sauce

Yielded enough to marinate six smaller-to-medium-sized pork chops.

i just got done with a very laborious process.... portioning out all that brown rice and quinoa. took me basically all afternoon and evening lol. it was tough. but there are almost 60 patties, so i should be set for a good while. got them just stacked up on a cutting board in the top shelf of the freezer for now, but tomorrow i will have to break them apart and individually wrap them in wax paper while frozen and stuff em all in a 2 gallon freezer bag. i usually only freeze them for a few hours and then do that, but this time it's gonna have to be overnight.

F. Hoping they turn out pretty well at least

Tonight is shabu shabu. We went to Mitsuwa in NJ and picked up the thinly sliced beef (Ive tried to slice it myself, but just dont get it thin or uniform enough).

DuranOfForcena posted...

i've never had shabu shabu, but i know when i need to slice a ribeye reeeaaaally thin for philly cheesesteak or a stir fry or something, i partially freeze it just for about 3-4 hours and then cut it. i get it so thin this way, you can see light through it.

Ive tried that. I even have good knives, its just not in my skill set right now and its overwhelming as it is since I have to prepare enough for 4 people.

I got 3 packages of precut beef of 3 different qualities so well see what we like best when it comes to the shabu shabu.

Beef bulgogi with ground beef. I sauted shallots, garlic, green onions, fresh ginger and shredded carrots. Cooked the ground beef and added salt, pepper, garlic and onion powder. Added bulgogi sauce (pre packaged because I have to make it fast before toddler melts down). Topped with sesame seeds, sriracha and green onions. Fast, easy and tasty.

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Sous vide baby back ribs for 24hrs and finished in oven for few minutes. So good

[LFAQs-redacted-quote]



Yeah i just been using some premade bbq rub and seasoning them and vacuum seal them and marinade in it overnight.
Then i spus vide them from 24 hours up to 48.

They were indeed tender and pull or bite of the bone.