Whatcha' cookin'? - Eats thread


#41

I’m not very good at cooking. I mean, if I follow instructions as I do it I do okay but I don’t have a knack for it in general.

That being said, this was the year for eating/cooking at home for obvious reason. And I tried a George Foreman grill for the first time like a month ago and now I wonder how I’ve lived this long without one. Also very seriously researching air fryer ovens. :slight_smile:


#42

get the breville. you’ll thank me later.


#43

Do they have a larger capacity one? I’ve been looking and the ones that review well for a decent price have been dinky.


#44

not too sure. but i can tell you the one we have is perfect for most anything we use it for.

start small and go big if you know you like it?


#45

Wowch! Yeah, I’m not made of stimulus checks. I’m not spending $300 on a countertop appliance.


#46

I always thought a stimulus check was someone’s hand on your thigh.


#47

Been doing a lot of salt/sugar cured salmon and using it for poke bowls. Could not tell you the last time I put a piece of salmon to heat.


#48

How do you get your salmon so it’s safe? Do you live where you can get it fresh? Freeze it? How, sempai???


#49

I do not live near salmon anymore, so I just buy it at the grocery store. With 48 hours packed in a 50/50 salt/sugar cure, it isn’t cooked per se, but is safe to eat for close to a week.

Good for breakfast, lunch or dinner.


#50

We ordered Poke Fish on Christmas Day in Ann Arbor for our dinner and it was tremendous. I custom made my bowl with yellow fin and salmon.

Here’s their menu.


#51

At 8:15pm I asked my best girl friend if she’d ever made sushi at home. She said she had and that she’d never even bothered with a mat, it turned out fine. Inspired by her encouragement, I made impromptu kappa rolls for the first time. I just so happened to have sushi rice, nori, and rice vinegar (Along with sugar and salt) in my house. They’re not very pretty, but damn! They tasted great! I just used Saran Wrap to roll them. I’m going to get a mat now and try to get better at this!


#52

Not sure if there are any bread machine enthusiasts about, but I just put together this dill bread:

1/2 Cup Water
1 Large Egg
4 oz. Cream Cheese at room temp, cut into pieces
2 tablespoons unsalted butter at room temp cut into pieces

3 1/4 Cups Bread Flour
1 Tablespoon Gluten
1/3 Cup Chopped Yellow Onion
1/4 Cup Chopped fresh Dill

2 Teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast
Use basic cycle, medium crust, Makes 1 1/2 Pound Loaf

And we’re making this soup, I found this recipe in 2013 and have made it many times. I usually add fresh dill to this one too.


#53


#54

Around here when we’re not eating cream cheese and green olives on toast, we’re mowing down on Doritos and Peanut M&Ms. I finished the 40 serving jar of olives this morning, send help.


#55

lol

sounds like our house.


#56

Not very pretty but here’s my second try making sushi at home. This is crab, avocado, cucumber, and sesame seeds. :sushi:


#57

Looks brilliant. We’re making a shrimp ramen.