Come all ye self-styled chefs and kitchen users, we must talk.

IMAGE(https://m.media-amazon.com/images/I/71v-ZMz4iAL._SL1500_.jpg)

That is all.

Moggy wrote:

Lao Gan Ma

That is all.

Hell yeah.

https://rangerrick.github.io/git-coo...

Robear wrote:

The Alexas with a screen would be good for this... But probably the larger ones.

I am not putting an Amazon, Google, or Facebook listening device anywhere in my house.

Not sure that I've shared this recipe here. It's an old family recipe that is simple and easy Prep maybe 15 min. Cook time 90 min. 7 ingredients of which 3 are seasoning one pot meal chicken meal. Not sure I want to put it up here, If you are interested, pm me and I will share

LeapingGnome wrote:
Robear wrote:

The Alexas with a screen would be good for this... But probably the larger ones.

I am not putting an Amazon, Google, or Facebook listening device anywhere in my house.

Hear hear!

I know this'll come off as crazy or just plain old, but I largely still cook out of cookbooks or old family recipes that I printed out at some point and put in a binder that I keep with my cookbooks.

If it's an online recipe, I do have a really old linux laptop that pretty much stays in the kitchen so that I have something to listen to/watch while doing dishes or cooking, but that's honestly pretty rare.

Digital recipe solutions should have "click here to start this timer" functions embedded in the instructions. I'm sure there are some out there but it really should be common at this point.

LeapingGnome wrote:

We use Paprika to save them. When cooking, we have an iPad Mini that we have a stand / mount for in the kitchen that we put it on (doesn't auto-lock):

https://www.amazon.com/gp/product/B0...

I may try this option. We have two kindles lying around doing nothing along with an older nexus tablet. I might look for an under cabinet mount but the one you linked looks like it would work if I put it in the right place.

I have no issues with an Alexa spying device. We have several non-screen ones and a camera in the kitchen already.

re: Chili Crisp

For a wild time ... make peanut butter toast, and put a bit of the chili crisp on top.

It has a "asian cold noodles with peanut sauce" kind of vibe to it, but it's toast.

psu_13 wrote:

re: Chili Crisp

For a wild time ... make peanut butter toast, and put a bit of the chili crisp on top.

It has a "asian cold noodles with peanut sauce" kind of vibe to it, but it's toast.

Chili Crisp on Cheese (melted or unmelted) on Toast is also the bomb

FTFM

Moggy wrote:

Chili Crisp on anything is also the bomb

Chili crisp (we use a different brand & style I think) is a mainstay side garnish with our fried rice. Will pretty much elevate even the sloppiest/hastiest fried rice to S tier.

bepnewt wrote:

We're thinking about trying the different "Home Meal Delivery" services. Try one for the initial period then cancel, then try another then cancel, just to see what they are like.

This is kind of tangential to what you were asking but... ms placed bravado and I just finished our first trial week with Blue Apron, and I have kind of a mini-review to share.

The actual food is good and interesting. The produce they sent was better than we can get in the rather remote rural area we live in, and the recipes used flavor combinations that worked but that we would never have thought to try (e.g., Curried Chicken, Poblano, and Figs). They're definitely going more for "restaurant food at home" than "home cooking" -- each of the dishes we tried was richer than we'd usually make at home.

I really liked the convenience of it all. Generating ideas for meals is often the part of cooking I enjoy least, and Blue Apron happily did that for us. The recipes are clearly presented and the mise en place is basically done for you -- you get little prepacked portions of spices, sauces, etc. and the only prep work we had to do was cutting up vegetables.

ms placed bravado liked it all less than I did, though. She hated the packaging waste and felt that Blue Apron took the creativity out of cooking. (She apparently has more creative energy left for cooking on weeknights than I do, at least lately. ) Plus, the Tuscan Pork & Gnocchi was too rich for her.

So for the two of us it comes down to "not quite worth the money". If it had been an option back in my bachelor days, though, I'd have eaten significantly better than I did.

I got a giant stock pot, so I'm going to be making a huge thing of salmon stock to freeze quarts of along with having a go at doing the salmon "jerky" bites. Will post some pictures later.

The Cooks Illustrated "quick chicken stock" recipe is so good at pulling the flavor from the chicken that my cat wouldn't touch the chicken remains afterwards, even though he loved chicken. The stock is "jelly" at room temperature.

For when you decide to make some chicken stock in your new pot.

Moggy wrote:

The Cooks Illustrated "quick chicken stock" recipe is so good at pulling the flavor from the chicken that my cat wouldn't touch the chicken remains afterwards, even though he loved chicken. The stock is "jelly" at room temperature.

For when you decide to make some chicken stock in your new pot.

Oh, I for sure will. I've been trying to only buy whole chickens for that reason! Got a 22 qt Cambro today which will let me make a ton at once with this 44 Qt pot!

Vargen wrote:

Digital recipe solutions should have "click here to start this timer" functions embedded in the instructions. I'm sure there are some out there but it really should be common at this point.

Paprika does this! Anywhere it sees a time range, it's clickable and clicking it starts a timer for you. It can run multiple timers at once too.

Okay, here are the initial photos from the giant pot of salmon stock I'm making:

IMAGE(https://i.imgur.com/XFGO89o.jpg)

IMAGE(https://i.imgur.com/YTQaSuC.jpg)

IMAGE(https://i.imgur.com/J3697QP.jpg)

IMAGE(https://i.imgur.com/T8DYQTU.jpg)

IMAGE(https://i.imgur.com/zmVg3re.jpg)

IMAGE(https://i.imgur.com/TjHmrKw.jpg)

I'm having trouble getting it to boil, so I'm trying an induction burner we have laying around currently.

10 leeks, 10 onions, a bunch of green onions, carrots, celery... good stuff.

Ranger Rick wrote:
Vargen wrote:

Digital recipe solutions should have "click here to start this timer" functions embedded in the instructions. I'm sure there are some out there but it really should be common at this point.

Paprika does this! Anywhere it sees a time range, it's clickable and clicking it starts a timer for you. It can run multiple timers at once too.

Ooh...

*right click, "Search Google for..."*

Thank you!

bepnewt wrote:

We're thinking about trying the different "Home Meal Delivery" services. Try one for the initial period then cancel, then try another then cancel, just to see what they are like.

We almost always eat at home and eat healthily, so this is more for getting out of our recipe comfort zone and seeing dishes we would not normally try.

Besides "Hello Fresh" and "Blue Apron", are there any that you have personally tried and liked?

-BEP

I found Hello Fresh to be too complicated for what I was looking for, each recipe seemed to use every dish & implement in the kitchen, and it left me exhausted. It might be ok for people who are cooking with the help of a partner and have a dishwasher, but that's not me.

I now get a cheaper and less complicated box, and have discovered that even getting the minimum 3 meals in that is too much. Discovered can order 2 of the same meal and 1 of another to cook to freeze. Can't choose a salad thing in the double slot though obvs.

Also the carbs serve is often a bit too big, but so far I'm too lazy to reserve 20% of it to use later.

Brand is Dinnerly (Marley Spoon is their main more expensive label that I assume is as fiddly as Hello Fresh), not sure if it's an Australia only one or not.

I did it! The salmon jerky turned out amazing. Very close to the epic provisions salmon bites. No off-putting fishiness going on. Just really savory and slightly chewy, oily, and smokey jerky.

IMAGE(https://i.imgur.com/CWADxWz.jpg)

IMAGE(https://i.imgur.com/8IRmk0Y.jpg)

IMAGE(https://i.imgur.com/49jx0rM.jpg)

IMAGE(https://i.imgur.com/ZREdODl.jpg)

IMAGE(https://i.imgur.com/7PaWwGR.jpg)

Recipe:

Salmon Jerky

Ingredients:

• 3 lb (1400 g) salmon (about 950g with bones & skin removed)
• 6 g chopped fresh baby dill (after stems removed) or 2 T dried dill
• 1 T onion powder
• 1 t garlic powder
• 3 T Diamond kosher salt
• 1 t fresh cracked pepper plus additional for peppering strips
• 1/3 C (65 g) brown sugar
• 1/3 C (75 g) coconut oil

Procedure:

Debone and skin salmon and place in large mixing bowl. With a fork, break up and smear the coconut oil in a small bowl. Add all the rest of the ingredients to the mixing bowl and mix. Add the mixture to a food processor. Pulse until you get a sausage-like consistency leaving very small chunks. Refrigerate mixture for 1+ hours. Load flat-tipped jerky gun with mixture and make strips on non-stick jerky mats. Sprinkle strips with fresh cracked pepper. Smoke at around 165 degrees for about 4 hours (or 3 if you prefer a less chewy consistency). With the Smokehouse Product smokers, use 2 pans of alder/cherry chips and use an insulating blanket. Cut into bite-size pieces or leave as strips.

Welp... that's me wrong again. Looks delicious Tuff!

Looks awesome, TBuff.

I made some more standard jerky the other day. Started with 8lbs of sliced beef that I cold smoked for 1.5 hours then dehydrated for around 6.5 hours.

It's seasoned with a cajun seasoning. After laying it out on the racks to dehydrate, I added cracked pepper to half of it.

It's the best batch I've made so far. Soooo soooo good.

My Vietnamese friend also makes jerky and uses completely different flavors - and a lot more heat on some of his batches. Good stuff all around.

-BEP

IMAGE(https://i.imgur.com/vose2wc.jpg?1)

IMAGE(https://i.imgur.com/i9ZvUDb.jpg?1)

Posted about my stollen on the love thread, figured I'd post the link to the recipe here. I've added it to my "cookbook of recipes I share with people": https://rangerrick.github.io/git-coo...

IMAGE(https://pbs.twimg.com/media/FHF8KyTXwAIiO90?format=jpg&name=large)

Robear wrote:

Welp... that's me wrong again. Looks delicious Tuff!

I was kinda surprised how well it worked. Turns out there's a lot of oil in the flesh, and it sticks together.

I had not anticipated that. Cool! Salmon paste mixed with herbs and stuff could be an interesting filling for, I dunno, baked rolls, or maybe a sandwich spread? Or just used to thicken fish soups...

Robear wrote:

I had not anticipated that. Cool! Salmon paste mixed with herbs and stuff could be an interesting filling for, I dunno, baked rolls, or maybe a sandwich spread? Or just used to thicken fish soups...

Put it in the stollen!

bepnewt wrote:

My Vietnamese friend also makes jerky and uses completely different flavors - and a lot more heat on some of his batches. Good stuff all around.

Years ago I made an awesome batch with my buddy that had lemon grass, chilies, and fish sauce.

My friend then became allergic to soy so we haven't made any in ages. Might have see what can be done subbing liquid aminos for soy.

Ranger Rick wrote:

Posted about my stollen on the love thread, figured I'd post the link to the recipe here. I've added it to my "cookbook of recipes I share with people": https://rangerrick.github.io/git-coo...

This looks absolutely delicious. I usually make a bunch of fruitcakes each Christmas which I give out to neighbors. But I may have to try something new for this year.

The wife and I got a Sous Vide (the Anova Nano) as a gift and I am wondering what are some of y'alls favorite things to prep in one of these things?

So far we tried chicken thighs, steak, and pork chops.

The chicken thighs came out pretty meh. We used a seasoning mix that was meant for use in the slow cooker and I think I should have split up the chicken between multiple bags instead of doing it all in one big bag (it was like 2 pounds of chicken).

The steak turned out pretty good, but I can do a better steak with just my cast iron skillet. I used the reverse sear technique and I had cooked the steak to our desired doneness in the Sous Vide so when I seared it it ended up a little over done (didn't get my pan quite hot enough and needed to dry the steaks off better I think).

The pork chops turned out amazing though. Some of the best I have ever made. Used the reverse sear method again but this time I got the pan much hotter before tossing them in.

So far I think I like this thing more than our slow cooker (which we use all the time). Clean up with the Sous Vide is actually easier and prep time is about the same.