>>391 Empanadas are pretty ballin', but at their core, they're still just a subspecies of meat sauce with a bit of Latin flair, and in a pastry. Usually with some form of boiled egg and olives thrown in. I ran into a boatload of chicken breast on the cheap once and had a similar problem, so I just used it to fiddle around with spices and see what works and what doesn't. Breast is bland, and freezing didn't do it any favors, but it made for an excellent canvas. Maybe you could do the same, and make weird meat sauce, picking at random or from a palette of spices from a distinct cuisine. See what works, and what's an ungodly affront to decency. You could also experiment with deliver mechanisms like different pastries, pasta dishes or differently prepared staples.

I'm curious to see if anyone has recommendations for pickled/fermented foods. I usually use them for topping things or just straight-up snack on them, but does anyone know of dishes that have pickled cauliflower integrated into it? Or a way to sneak in fermented cucumbers?

>>431 I find pickled foods lose most of their character and essentially become pleasantly flavored crunchy vinegar. That's not really a bad thing, as any time you want to make a dish more acidic, why not go with something that adds both flavor and texture as well? I can't really think of anything besides chucking them into dishes where you would want both vegetable matter and lemon, lime, vinegar or another acid. You might find some guidance in Slavic or Japanese cuisines. They like their pickled goods, even if they, too, tend to use them as crunchy vinegar.

>>431 https://www.youtube.com/watch?v=NFfdHL_D7Zo Perhaps this?

>>433 I've seen the quick pickles or pickled ginger in Japanese cuisine (I'll look more into Slavic), but I always saw them as a side dish rather than added. Kind of like sauerkraut which you might panfry in pork fat to go with your meal. I was hoping maybe someone knew of some spreads which used pickled things - kind of like how you can make canned tuna with apple and pickles. Nonetheless, I will look more closely into Slavic cooking. See if they have anything. >>434 I guess they either ate the sauerkraut like that, or, as I mentioned, panfried it later. It's not bad, but I guess for fermented foods I'd like to try and preserve that bacteria.

>>391 Homemade chili? 1.5 lb beef chuck 2 drained cans of red kidney beans 2 drained can pinto beans 1 cup water 1 can of crushed tomatoes 1 sliced onion 4 tbsp of chili seasoning 1 tbsp siracha 5min in instant pot but you can warm it in whatever chili seasoning: 6 tbsp chili powder 6 tsp cumin 4 tsp cayenne powder 1.5 tsp garlic powder 3 tsp onion powder 3 tsp pepper 6 tsp salt Taste better after being in the fridge for a day

Anyone got some fun ideas for leftover egg whites? I know of using them to make angel food cake and pavlova-like desserts, but I hate the hyper sweetness of both. I usually make an omelette with egg whites alone or use them in replacement for whole eggs, but does anyone have any fun things to use a whole bunch for?

>>470 Apparently you can use it to froth up cocktails, though if I were to do something, I feel like I'd be more of a meringue kinda person

Does anyone have some good risotto recipes? I've made mushroom risotto before, but does anyone have any other great flavour combos in their arsenal? Of course I can experiment and put whatever together, but if you guys have some tried-and-true recipes, please share.

-Egg -Cocoa powder -Salt -Sugar -Brown sugar -Honey -Coconut Oil -Vanilla Extract Give me a decent desert to make.

>>621 That sounds like a few shots of rum, teaspoons of coconut flakes and packets of instant coffee away from something very pleasant. It's been a while since I've dealt with baked goods, cakes and the like, but even basic bitch muffins with an emphasis on coconut and cocoa sound breddy gud, provided you have flour, dairy and a leavening agent around. If you do use rum, be sure to compensate for the alcohol content with some other liquid. Instant coffee makes everything involving cocoa or chocolate better. I haven't found one worth drinking, but it's perfect for baking, as you generally don't have the liquid volume to sacrifice for actual espresso or coffee for the same level of effect. I'd look into muffins. From what I remember, as long as the dry to wet ratio and acidity were loosely in the right ballpark, they just worked. Versatile fuckers.

>>613 Made a beet risotto with goat cheese on top. It was on par with the mushroom risotto I make. Highly recommend.

I make fried potatoes with dumplings and cut sausages. I just add sauces and spices and it's edible. I tried adding carrots, tomatoes, onions in it but it didn't taste well. Any suggestions? I'm on a tight budget most of the time so i can't go for expensive ingridients.

>>629 If you're talking about adding ingredients to the fried potatoes, then if you're willing to grate the potatoes, try deruny (Деруни), Ukrainian potato cakes. The one I've made previously used onions and carrots, as well as goat cheese (but if it's too expensive, you can certainly omit it). The recipe I used was this: 500 g (1 lb) potatoes, roughly grated 1 small onion, roughly grated 1 small carrot, roughly grated 1 egg, lightly beaten 3 tbsp. flour 30 g (1 oz) goat cheese, mashed with a fork 2 tbsp. sunflower oil salt and pepper 1. Preheat the oven to 350 deg F and line a baking sheet with some parchment. 2. Mix everything except oil together in a bowl and season with salt and pepper. 3. Heat the oil in a large frying pan, drop separate spoonfuls of the mixture into the pan and fry them for 2 minutes. Carefully flip them over and fry on the other side until golden. 4. Pop the potato cakes on the prepared baking sheet and finish cooking them through in the oven - they should take 5-10 minutes.

Looks more advanced than anything i've done. Especially since my sovietware oven has 5 switched 1 of which doesn't work and others turn to like 3-4 positions, god knows what temperature it has. Looks interesting, i'll consider it. Spasibo.

>>391 What's a good cake and hot cocoa recipe? My brother gave me some good cacao for my birthday and I'd like to use it now that it's started snowing. It just says to add sugar and water to taste, no actual ratios or measurements. I've tried a few times, but I can never figure out a good ratio.

>>701 I'd imagine you'll want a 1:1 ratio of sugar to cacao by volume. Possibly by weight if you want to measure it out and have a scale. But I think the ratio to water will require some experimentation. Everyone likes thier hot chocolate with a different amount of chocolate. Start at 1 tablespoon of your cacao/sugar mix per cup and increase it until you think it's right. You'll probably want to add chopped up dark chocolate as well, to add a deeper chocolate flavor. Cornstarch if you like it to thicken up. Once your ratio works, you can experiment with milk or cream to get the amount of fat right. What works for me is about 3 tablespoons of powder (including cornstarch) per cup. This is a lot of chocolate, but I have a sweet tooth. I usually make it with whole milk since it's on hand. I don't have any recommendations for cake mix, other than you'll definitely need to add in some chopped chocolate. I mostly make pies, myself.

I have ten vanilla bean pods. I was thinking of making some highly concentrated vanilla sugar and vanilla salt, but I want to see if there is something else I can do with it too. I am not interested in making ice cream or too crazy abut baking. I already use vanilla for pork on occasion, and have heard of vanilla + seafood pairing but have not tried it yet. >>391 Almost everything can be made into a stirfry. Just saute beef with some salt, pepper, and perhaps whatever other spices you like. Remove from pan. Then saute some chopped vegetables. I that find bell pepper, carrots, onions, and celery go well with beef. Once vegetables are ready, add beef back in, toss some chopped scallion and/or parsley. Yout can add some spinach, arugula, or baby kale too. For more flavor, consider adding ginger, fish sauce, sesame seeds, chillies. Any combination will do.

>>702 >I'd imagine you'll want a 1:1 ratio of sugar to cacao by volume Thanks, I'll start with that. For some reason I thought way less sugar would be added. >But I think the ratio to water will require some experimentation That's pretty easy to figure out at least. I've made enough hot cocoa from store packets to visualize how much water/milk I want.

>>709 Does making vanilla pudding count as baking if it's all done on the stovetop? Because that's always fun. If they're lower grade vanilla bean pods, I put them in alcohol and make vanilla extract.

>>709 Vanilla outside of baked goods and dessert items sounds like a tough one. I've only used the smallest amount in savory dishes, and it's always pushed the flavor profile from good to "interesting," for better or for worse. The closest I've gotten to a harmonious flavor has been in an anise and fennel heavy pork dish, but even that was on the interesting side. Almost like taking vanilla as a given and desperately trying to cover it up with five-spice. I have to agree that stir frying's pretty great. I baton and freeze bell peppers, jalapenos, carrots, celery and green beans with chunked baby corn, slightly finer slices of lotus root and bamboo shoots, all in equal proportion, and two times that of sugar snap peas and leek in bulk. Just add your choice of dead animal, spice and maybe some leafy greens. Lotus root and bamboo shoots are a little less than pedestrian ingredients in the western world, but if you can find them, they're surprisingly neutral in flavor and provide some great texture to just about any dish. Just don't undercook them.

Thinking of incorporating more tumeric into my diet since its supposedly good for you and has anti-inflammatory effects (I suffer from a chronic IBD illness). Anything you can recommend as a staple food to go with it? Potato and rice dishes seem obvious, not as keen on sweets and desserts these days, any good recipes or dishes you know of?

>>800 I'll recommend some recipes, but you can certainly add turmeric to anything you like. Just know that it will dye your wooden spoons and counters, so be careful when using it. You also can get away with using around a teaspoon for most dishes - it's quite potent. One of my favourites is this red lentil and rice porridge, though I've used brown and green lentils for the red lentils, and pearled couscous, barley, and wheat for the rice before: https://hanadykitchen.com/2018/01/24/red-lentil-and-rice-soup/ (Not sure if this works because you have IBD, but still bringing it up) Golden milk tea is popular among "health/vegan" community, but it is actually quite nice. Here's one recipe (I've always used regular milk): https://downshiftology.com/recipes/turmeric-milk-dairy-free/ Curry is always great, with my bias being Japanese curry. In this case, you are using a curry mix rather than turmeric straight, which you can certainly make yourself. But this depends on whether or not you have these spices already and want to invest in others. Here's a recipe should you be interested: https://www.justonecookbook.com/simple-chicken-curry/

>>800 Anything you cook with lentils.

>>800 I'm not sure if it's good with IBD but pepper is usually paired with turmeric, I thought I'd mention it. Apparently the piperine from black pepper slows down the breakdown, by the liver, of curcumin from turmeric, so it has time to go into the bloodstream.

>>834 Pepper as in black pepper, yes? Its apparently unrelated to bell peppers

>>835 Black pepper, yeah. I suppose any food that contains piperine would have the same effect, which includes black and white pepper, long pepper, and this mushroom, too. Here's a nice video of a chemist extracting piperine from black pepper: https://www.youtube.com/watch?v=YGZddY3R1pU

I've got a pound of skinless pork belly leftover from another thing. Give me a recomendation.

>>855 Eat it S'good

>>856 But what to make with it?

Actually I guess I should have posted this here >>922

I have lamb ground meat, What could I make besides meatballs? Can I make a burger with lamb? I usually mix the lamb with some beef or pork to make the meatballs to save money, I wonder if I could get away doing the same.

>>923 Whenever I have leeks, I love letting them shine in a quiche with spinach or in a potato-leek soup. Maybe a carrot-leek soup would be fun, but I haven't made that combination before. >>925 >lamb ground meat Maybe try making lahmacun if you're up for it? https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/ Otherwise, I don't see why you couldn't make burgers. I usually go for dumplings or burgers when I have ground meat (generally beef or pork). And I've mixed and matched ground meat before without issue - it just depends on your preference.

>>631 A bit late, but i did manage to make them, although with my own spin. I didn't like the idea of a meatless dinner so i tried putting in some, but it wasn't enough. I'll try adding some more and see how it goes. Thanks for the idea. The one recipe i found on youtube did an alright job at explaining. It's different from yours but still alright.

>>925 Shepard's pie is traditionally made with lamb. Otherwise if you want lamb look for the middle east and north africa since the religious restrictions lead to it being popular.

>>927 I definitely don't know how to make quiche but the soup idea sounds interesting.

>>942 Quiche is actually really easy. It's a simple savory pastry crust, blind-baked, then for the filling just whisk together egg, cream or milk, cheese, and whatever else you want in it and bake it all. I make mine in a cake springform since I don't have a pie dish, but it works fine.

>>930 I'm glad it turned out well! I've never added meat myself, but I could see myself baking the sausage on the side, cutting it up, and putting it on the finished deruny. If you actually add the meat in and it turns out well, let me know how you did it.

>>946 I did them like here https://youtu.be/gny9pAVmnhY Followed the recipe but opted out of cheese. I put the minced sausages in the bowl and then splattered the bitch all over the pan. It looked like a weird cake and it was so thick i had problems turning it over. I added bit of ketchup and spice on top but i didn't feel like that made a lot of difference in the end. What did make difference was a bit of soy sauce on the plate and one cut leek (onion, long green one). Also added spicy korean carrots as a side dish. Overall the taste was pretty interesting considering the low-cost of it all but i did feel like i overdid the amount of potatoes (i used 2) and lacked something to make the entire thing not taste like mostly salty potatoes with stuff on top. I shall try to better this thing further. I also tried covering dumpling in this potatoish goo but they were too large and it didn't work out well. Overall it's pretty tasty, i'm gonna be making more of that putting in various cheap stuff.

>>951 Sounds legit, thank you for sharing. Yeah, I'd be sad if I had meat in there and only got potatoes. But you're definitely in the right direction. >spicy korean carrots as a side dish In case you're interested, there's actually another Ukrainian/Russian side dish called morkovcha (морковча/морковь по-корейски) which was developed by Koreans in the former Soviet Union. It's completely different to the typical spices you'd find in Korea. Here's a recipe in case: (Makes one 500 mL (17 fl. oz) jar) 500 g (~1 lb) carrots, peeled and grated, or julienned into long strips 1 heaping tsp. sea salt 1 tbsp. caster sugar 1 tbsp. red wine vinegar 2 large garlic cloves, crushed 2 tbsp. sunflower oil 1/2 onion, thinly sliced 1 tsp. fennel seeds, toasted and ground 1 tsp. coriander seeds, toasted and ground Cayenne pepper to taste 1. Mix carrots with salt in a large bowl and let stand at room temperature for one hour. 2. Add sugar, vinegar, and garlic and mix well. 3. Heat sunflower oil in a frying pan. Add onion, ground fennel, ground coriander, and cayenne. Cook until onion is very soft and slightly caramelized, about 15 minutes over medium-low heat. Remove from heat and let cool. 4. Add cooked onion to carrots and massage everything together. Carrots will keep in a sterilized jar in the fridge for a month or even longer.

>>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.