>>952 I don't need to bother cooking it, i just buy it 5 minutes away from my home.

>>952 Well, this one was pretty great. Just one potato but two sausages. Soy sauce and some salt gave it a nice taste in some places and ketchup did the same thing in others. That was pretty yummy but it took me fucking 40 minutes to make that shit. I could watch two animu episodes in that time. I wonder if i could store the main bowl of potatoish goo for some time and just use it in the length of a couple of days.

>>956 >5 minutes away from my home. Lucky bastard. Nearest Korean joint is a good thirty minutes away by car for me and I have a Russian place that's closer, but it's fancy and doesn't sell cool side dishes. >>958 That looks delicious. As for it taking forty minutes, I often put on shows while I cook, though I guess that becomes hard to do when you need subs to follow along. >store the main bowl of potatoish goo for some time and just use it in the length of a couple of days I would think it'd get really stiff overtime, but I've shredded potatoes before and stored them in a water/lemon juice mix and they've been fine.

>>968 It's not really a korean place, they just sell cheap morkovcha. The only place in my town that i know sells actual korean imports (doesn't cook any food) is half a town away. I wouldn't get much of a value out of a show because i'm busy in the kitchen and don't really have the attention to divert to watch something, nevermind the fact that i'm gonna eat the stuff while watching something else.

What can I do with six (6) eggs? Their best before date is in about 3 days and I know I'm not going to omelette them up in time. I was thinking perhaps a custard or maybe doing sauce hollandaise. Ideally, it could be two separate recipes, one with the yolks, one with the whites.

>>977 Carbonara will take 2-3 eggs for a decently large serving, and it reheats better than you'd expect if you make too much. Meatloaf needs an egg or two for binding, and so do meatballs. Failing that, just go with some kind of custard. Maybe a creme brulee if you have the right stuff.

>>974 Still lucky bastard that you can get some cheap easily. Guess it'd make more sense to listen to something rather than watch in your case. >>977 Apart from custard or carbonara as already suggested, you could also make egg pasta. The usual claim is 100 g per egg. If you do a custard, it usually calls for egg yolks rather than whole eggs. In your case, you could go for a lemon meringue pie which uses the yolks in the custard and the whites in the meringue. If you do make only custard and have the leftover egg whites, I've frozen some before without issue.

>>982 >100 g per egg That's 100 g of flour by the way.

I've got lots of chicken but only one small onion. Give me something I can do with this till I get more onion.

>>1032 Oyakodon

>>1032 Chicken soup

>>1032 Chicken pot pie filling. Whether you want to make it an actual pie or not is up to you. You can use the onion for flavor in the sauce or skip it altogether. Could also fry the chicken. Depending on the cut, chicken strips or a sandwich patty might be on the table.

Got some zuuchini and eggplant leftover from something, also got some hot italian sausage. Anything I could do to this idea to make it better? >cube vegetables >fry sausage >fry vegetables in greese >serve on pasta with cheese

>>1081 Maybe you can bake the pasta dish, making some king of lasagna. Or cook the pasta with the vegetables and sausage, a bit like in this recipe: https://www.youtube.com/watch?v=WxysE5M2GOw

>>1084 One potting is kinda a pain in the ass precision wise, and soggy vegetables don't really seem great. I'll definitely pull out some frozen spinach I have and add it though.

>>1081 Did this, though I prefried the vegetables for over half an hour because they're mostly water. Tasted pretty good.

Got some gelatin left over from my last pork shoulder roast, and another one coming up. What do with it? I know soup stock is the obvious choice, but I don't have the time or ingredients to do it in the next few days

Make Chili!!!!!

>>1098 Some kind of pork aspic?

>>1100 This. Brown some onions with it and go to town with your wildest ideas for a chili. It's hard to go wrong if you use a can of red kidney beans to hold things down, whichever direction you want to go from there.

>>1102 How do you make that? The only time I've gotten gelatin to set up half as good was simmering pork feet. But I don't think I can make cake out of it instead of just good soup stock.

>>1140 That's what I was thinking of, actually, pig feet is the only thing I've ever tried that with, but the mention of gelatin made me think of aspic. Maybe you can make pocket soup? https://www.youtube.com/watch?v=2fE5KzvOZRk

Suggestions for breakfast sausage (got links and paddies) that aren't just egg dishes? Also got plenty of chopped frozen pepper so using that too is ideal.

How to use daikon that not involving simmering with pork or just making soup? The food aid from neighborhood association/relative due to lockdown always has a bunch in it.

>>1311 You can dry it in strips. You can simmer it in a soy sauce and mirin sauce, then cool it down as a side dish. Salad. You can cut sheets off it and wrap things in it, then either steam it, or eat it raw. Somewhere I've seen a recipe for a stuffed daikon, much like a stuffed zucchini. You can add them to miso paste to make a condiment. You can shred it as a condiment, alternatively salt it lightly afterwards.

>>1311 You can roast it much like potatoes and many other root vegetables. I sometimes make lots of oven baked fries out of daikon, carrot, and parsnip. Their texture will not be like the one of white or yellow potato fries, but it does not matter for my application all that much. Parsnip is not mandatory, as it can be pretty tough to find and their inedible cores are annoying to deal with. I use these fries to make a dish inspired by carne asada fries people eat in soutwestern U.S. It has extra flavor and fewer calories than potato based version. >put already cooked fries in a pan or a dish, sprinkle with grated cheese, stick them back in the oven so cheese can melt. Mozarella is always good for this and widely available. Then you just need toppings. >Pico de Gallo - cubed tomato, some onion, little bit of jalapeno peppers, lime or lemon juice, cilantro or parsley, salt >Guacamole >Meat - pan fried or grilled beef and pork work best in my opinion, but almost anything will do. >Meat can be replaced or paired with beans >Green garnish: cilantro, chopped scallion, parsley, or basil leaves work very well, but almost anything will do >Optional: sour cream, chopped romaine lettuce for more crunch, fresh or picked jalapenos Pretty affordable and easy to customize. Another option are Vietnamese pickled carrot and daikon strips called Do Chua. They are a good side to many dishes. Do Chua can substitute coleslaw or sauerkraut as a side to many meat dishes or in sandwiches. Like red radishes, daikon pairs well with fish, especially tuna and salmon. It goes well with other root vegetables, and most things potatoes pair with: cabbage, pork, celery, peas, cream, cheese, beef, chives, onions, celery, vinegar, etc.

I overestimated how much cheese sauce I'd need for my noodles and have a lot of good cheese sauce (5.3 part sharp cheddar, 2.6 part irish cheddar, 1 part milk, 1 part cream, 3% total weight sodium citrate, tablespoon mustard, teaspoon chilli powder) left over. Suggestions?

I've got this stuff (and more, but this is what I can think of as immediately useful for a soup) and I'm wondering what's the best opinion for making a soup with it >seasoned corned beef liquid that's separating in the fridge (solids to bottom, fat to top) >preserved broth (have carton, canned and powder) I'm in no hurry to use >hot Italian sausage >garlic >carrots >potatoes (yukon gold) >onions >frozen spinach >cream >various cans I'm in no hurry to use >small things of red wine >small thing of dry white wine >aldi beer >seasoning Current plan is 1: Open sausage skins and fry the content in pressure cooker 2: Saute onions and garlic in fat from sausage (add some butter if needed) 3: deglaze with small bottle of red wine 4: add carrots (rangiri cut) and potatoes (quartered) 5: Add various seasonings 6: Add spinach 7: Add broth from the corned beef 8: Pressure cook 9: Add cream? (not sure) Wondering if there's anything I could add and if there's even a name for the soup

>>1385 Oh and maybe some shoyu and cider vinegar.

>>1385 Did this without cream (used for something else) and spinach (forgot). Turned out good. Still no idea what the hell it was called.

>>1386 >>1385 >shoyu If you're gonna be like this then you shouldn't say "rangiri cut" because cut is redundant. Also who cares what it's called. I've probably done something similar many times because it boils down to a really common method of cooking. Brown meat. Deglaze. Add veggies and seasoning etc.

I know most of these posts are like 2 years old but this advice could still be useful for anyone else reading. >>431 The only thing that I know most pickled foods are good for are eating or as a garnish. >>629 Green onions, mushrooms, maybe red onions instead? You can usually find frozen mixed veggies for cheap too, and most of those have stuff like colored peppers and mushrooms that might go well in them. >>709 If you're not planning on using it to cook anything, I remember reading someone's suggestion to buy a bunch of reasonably priced vodka bottles and infusing them with vanilla over a period of time. Supposedly that makes a good holiday gift. >>977 Something I always do with eggs about to spoil is hard boil them and either eat them with ramen or make egg salad. >>1032 One more idea that wasn't listed is chicken tacos, so long as you have tortillas or shells. Or alternatively making chicken salad. >>1281 If you get some shredded potatoes you could make meat/veggie hashbrowns, or if you get English muffins you can make yourself some homemade McMuffins/breakfast sandwiches. >>1329 Any sort of cheese sauce would go great on steamed vegetables like broccoli and cauliflower or rice. Alternatively, as a dip for stuff like tortilla chips, carrots, etc.

>>621 I couldn't come up with anything on my own with just those items since most of those things are just dessert ingredients and nothing's really a good "base," like butter, flour, bread, or anything like that. But there is a site I use pretty often (https://www.supercook.com) where you can just add ingredients and be given a list of recipes to make, and from that I found a few things: >Coconut Oil Chocolate Hearts https://thecoconutmama.com/coconut-oil-chocolate/ >Homemade Dark Chocolate https://vaya.in/recipes/details/homemade-dark-chocolate/ https://www.asaucykitchen.com/homemade-dark-chocolate/ >Chocolate Meringues https://www.betterbutter.in/recipe/18371/chocolate-meringues/ >Instant Pot Flan Recipe https://www.yummly.co.uk/recipe/Instant-Pot-Flan-Recipe--Easy-Instant-Pot-Dessert-2582184 Pretty much everything else just looked to be a variant of one of the above recipes, or just chocolate syrup/glaze.

>>1499 I use vodka to make flavoured spirits (almonds, lemon, etc.) Works really well. I've never tried vanilla but I will now.

>>1521 I've wanted to try that for a while but I always expect it to take like shit. Maybe I've just had bad luck with store bought spirits.

>>1522 I thought the idea behind using vodka is that it's not very strongly flavoured. Maybe rhum would work better though, because rhum and vanilla pair really well.