#cooking (Discord ID: 338763700750123009) in MacGuyver - Skills & Academics, page 2
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Gimme a moment
Add a bit of MSG to your dry
You *will not* be disappointed
It can be purchased at most asian markets in its raw form
It's sold as Accent in some American markets too.
@Erika#9709 I'm glad someone else here likes gook food as much as me
Do y'all white individuals like Thai food
It's so good...
I know right?
Vietnamese street food might be the greatest of all time
Plz no bully
Food for the week 🙌
Now I'm hungry lol
Pork pot roast with roasted vegetables and garlic mashed potatoes.
Fuck. Now I'm hungry again
What's yalls favorite marinades?
Depends what's being marinated tbh
The important thing is salt content and the amount of time you marinate for. Most other flavor compounds don't permeate meat much more than half an inch or so.
Gook food time
Any favorite ways for marinating skewers/kebabs?
Baked asparagus is the best
My wife bakes it with olive oil sea salt and fresh parmesan cheese and it's excellent
Quick question. I'm cooking some chilli and the recipe says sliced carrots. What type of slices would be best?
Take a carrot, cut long way 2 times then slice
I was a cook for 3 years btw haha
Yeah, with any soup you want everything to be Bite sized
I'm going to be going back on the ketogenic diet soon and need some ideas for ways I can eat enough vegetables while on it, I've always had a hard time eating enough greens. Anyone have any easy and delicious recipes so I can make sure to get more veggies in my diet?
The Nutri Bullet is an easy way to get a lot of greens in you.
Good luck on keto. I almost killed people while I tried it from lack of carbs lol
@Gaius Mucius Scaevola Kale or spinach mixed with rice is always great. But that might be a problem for the ketogenic approach.
Alternatively, you can just sautee them and skip the rice altogether.
Spinach and artichoke dip is a great post-workout snack. The problem there, once again, is that it's usually eaten with some carb like crackers or pita chips
^ sugar snap peas
Sugar snaps and hummus is my go to snack
Hummus is the only good thing to ever come from the Middle East
Putting some cheese on it for kosher
@CJames - TN#6244 is that a tenderloin?
Threw it on the grill. First time making a tenderloin like that.
Shits lit fam
Home made sauce. Simmered for 6 hours
^get in touch with your inner chinaman with probably the best way to cook rice known to (white) man
To cook the best rice, all you need it do it rinse it very well, and let it sit in water for 2 hours before turning the rice cooker on.
Best sticky white rice ever
^ can confirm.
I like making this type of rice with the Thai jasmine basmati rice
Filet cooked in mead and lambic with red wine shallot sauce 🇫🇷 🇫🇷 🇫🇷
Skirt steak, tomato, borate salad with roasted Brussel sprouts.
That's like perfect weight lifting food right there
Yeah I just started lifting. Eating high protien is a bonus!
Anyone else in here Vegan that has any good recipes?
What kinda of foods do you like?
I would say I mainly stick to a whole foods diet. I am a huge veggie eater for sure, beans, potatos, broccoli, corn, peas, all the greens, and hummus. I also love to cook rice, cook different forms of tofu dishes, make smoothies, have fruit with some peanut butter, and have pasta dishes and such. I also have a huge appetite for PBJs lol, those are my weakness.
But the certain foods I love is a tofu or veggie burger sandwich with lettuce tomato and onions, rice, and a side of either broccoli or cauliflower!
Have you ever made homemade veggie burgers out of chickpeas, veggies, and flax egg? You can make a ton of those and freeze them for later. Also, curries are always good and super easy. Just roast some spices and add onion, garlic, lentils or chickpeas, potatoes, some tomato paste and no salt added veggie broth and whatever veggies you like. And stuffed sweet potatoes are always good as well.
And if you like pasta, you know the possibilities are endless there
It's so true that the possibilities are endless. People think vegans just eat lettuce and kale lol. I really want to try that homemade veggie burgers, sounds delicious. Do you have a link to any credible recipe I could follow?
Tbh, I just kinda of throw things that I need to use up together. The base is always chickpeas or black beans and sweet potato and a flax egg (sometimes a little oatmeal if it feels like it needs it) and then shred some zucchini and carrots, if you have some mushrooms leftover from anything chose those up and throw them in. And of course dice up some onion and garlic as well. Do you have a pressure cooker?
But how do you make the burgers have a little consistancy so it sticks together and wont call apart?
Flax egg helps w that. And using sweet potatoes helps it as well. You have to kinda mash it all up to make it that consistency that why I asked if you have a pressure cooker. If you use dry beans, it’s a quick way to cook them and the potatoes and make them really soft and easy to mash. You’ll have to get your hands dirty on this one but if you make a lot, it’ll last a long time. Once you make them, the right consistency and it’s nice and mashed up (leave a little lumps for texture) then form it into patties and pan fry those puppies up!
Oh and I almost forgot the pièce de résistance! Cook up some red quinoa and it’ll give it a kinda reddish tint making it look more like a meat burger
Perfect! I'm going to have to try them later this weekend! Hopefully they turn out life the beyond burgers, those burgers taste absolutely amazing, have the best consistency, and have that greate smokey taste and red tint
I’m gonna look around for the original base recipe that I started with and I’ll let you know if I find it
Irish soda bread. Only four ingredients.
Nice. Give us that recipe
Pork tenderloin bitches
We ate it in the Heathen Hike. @Deleted User Kept feeding it to the doggos on the trail /sarc
But he was #supercutepuppy
Irish Potato Leek Soup
It said it was supposed to serve 4-6. By the time I got up to do dishes Sarah and I finished it.
Minestrone, mit squash
In my ongoing quest to master the potato in all its forms, I just made tater tot casserole. Tot/10, would potato again.
@Havamal I made some potato soup yesterday, the first day it got below 70 this season. Hit the spot, great suggestion
What state are you @John O -#7072 ?
Florida, the land of eternal swamp ass
@Grenadier tater tot casserole is one of my favorite meals. my favorite meal from childhood that my mom made. so glad i learned to makeit myself.
i don't really know how to cook, but i made some chicken parmesan tonight
Was exceptionally decent
im glad people are starting to post pics in this channel.
Veggie beef stew. All the veggies are from a local organic farm, some I picked myself. Beef from a local ranch.
That soup turned out so so good.
This counts as cooking right?
Is that wine?
Oatmeal stouts 👌🏻
Stouts and porters are great, but it's not a great 75°+ beverage
Ich liebe schwarzbeir! Dunkel :)
@John O -#7072 agree. We store ours at 34 degrees
No, I mean you can't drink it in the summer.
There aren't too many opportunities for me to enjoy it in FL
First go at smoking a turkey today, here we go!
Let us know how it goes!
I'll make sure to! It'll have about 7/12 to 12 more hours at 275F over coal and hickory before it's done.
The rub is rosemary, thyme, sage, black pepper, garlic and salt.
I heart the hell out of salt
Same here, especially on fried potatoes. If something doesn't have salt in it, I'll make sure it ends up on there.
ME WANT TO MUNCH THAT
Made my stomach growl
never understood how someone could be a vegan
It takes a ton of discipline, and most people don't have it. My aunt and uncle are vegan, and their kids are vegetarian. They wind up eating Oreos and drinking soda for lunch. @Zyzz
sounds like it defeats the purpose of being vegan/vegetarian
Yeah, no shit
The worst part of having a huge family is a few of them are dipshits
I’ll just honestly say that I don’t have the Self control to be vegan.
Pineapple kraut. Organic pineapple, kraut, black pepper, sea salt, Caraway seeds, touch of garlic powder.
Great with pork.
Tis the bees knees, bruder
Btw if you also buy a can of pineapples you can put a bit of the juice in it to counter the sourness of the kraut and the spicyness of the pepper.
Brined and rubbed
Wow,that looks delicious!
Useful tips for freezer meals. :)
These look so good. love this account too
@Courtney#9076 if you can make cauliflower edible you’ve got it going on
Over easy eggs all day.
Just eat some eggs over easy😉
How can you not like cauliflower?
Tfw IE girls make you eat your veggies
Exactly. It absorbs beautifully. What's not to like?
Does anyone here use any cooking oil besides olive or coconut?
My mom uses peanut oil for stir fry and a couple of other things.
You can use it in a deep fryer as well.
@Rayder The restaurant "J Alexander's" has amazing veggie burgers. I think this is a pretty accurate recipe:
Anybody here interested in BBQ?
BBQ is always good
@celticflame I've always been into it, but I ran a BBQ kitchen for a living for a couple years ( well, a few different ones ). Anyone wants pointers I'll be happy to provide my perspective.
Oh wow,very cool! There's actually quite a variety sometimes in it,it can surprise you. I think its good to enjoy the various perspectives & enjoyment it has to offer that most don't realize. Then again i enjoy a variety of foods. Also got spoiled when we visited my aunt & uncle's,they had a restaurant in France many years ago,so in occasion got to sample the goodies. Also got lucky since they helped do our small backyard wedding many years ago too.
The French pretty much created and perfected several cooking techniques. Some of the best food out there. Not to mention the wealth of information to and soil available there. Experts.
And yes the variety of philosphies about BBQ is insane. Probably the most contentious cooking community out there.
Yes quite true. My Aunt Monique makes the best dishes! They are lucky to have their own garden where they live up north now,so also enjoy those when we visit. Soooo true about the BBQ,insane variety alright.
Even inside the home states of each variety there is always argument about techniques, temperature, etc
You should just share some of your favorites at least. Oh yes,I've seen the videos,lol!
Being from Texas ,Brisket would be my #1. I enjoy all of them, though
Lol,well hey Texas,of coarse ya gotta share now! Some of Hubby's family from there too,gotta love em
Must share a few now,got my curiousity goinh
Ok, gotta step on to a conference call in a few minutes, but I'll post something in a bit
Awesome looking forward to it😊
@celticflame , so firstly what type of equipment will you be using?
Homemade ingredients,spices. Sorry cant think right now. Thinking of others going through hard times right now & trying to figure out way i can help them
Kids grew up close with me,like more daughters to me
No worries. When you get around to it, i was referring more to charcoal grill/smoker, etc. recipe will vary depending on that.
If I use a rice cooker to make rice, can I just crack raw eggs in this with the rice to add eggs to it? Or should I scramble the eggs in a pan separately and add after the rice is cooked?
Oh I guess I have to add the eggs later. Because the water would make the eggs weird when it cooks up
idk how to do asian food guys
I was going to make 4 over hard eggs but one broke.
Make 6 over easy!!!
Nice. Not a lot of cooks in this thing, are there?
This chat is pretty quiet
What I meant to send: Ribeyes overba strictly wood fire.
@Jbieszczat1031 Nice. What kind of wood? My favorite cooking medium
Hickory this time, next time I might try mesquite. @Deleted User
This is the first time I've cooked strictly with wood. Normally it's a combination of charcoal and wood. I do have to say, the taste is superior to the combination and just charcoal!
My normal marinade is a combination of spices, worcestershire sauce and a splash of Guinness Extra Stout.
Damn that sounds great, Goy. Mesquite is my favorite ( grew up in Texas where it's everywhere ) but you may want to mix it with Hickory or Oak - that's how I usually do it for smoking. Mesquite tends to give off an acrid flavor, which doesn't bother me but it does some.
I especially like the Guinness in the marinade
Cooking outdoors is so much fun
Ironically, that's where I learned how to smoke/use a smoker. I've had things cooked with mesquite but I normally roll with hickory and oak for beef and salmon and apple or cherry for chicken and pork. I used to use whiskey in my marinade and then one day had a Guinness I was about to drink and decided to use it! We need to have an IE BBQ one day!
@Jbieszczat1031 yes sir! Do it the way ol cucky LBJ used to....massive quantities of smoked beef and ribs. Mopping with an actual mop ( not that I buy into that whole mop business )...
What part of Texas?
Coldspring, it's a lake town about half an hour from Hunstville and about two hours from Houston. @Deleted User I've never bought into the mop thing, either. And personally I don't soak my wood chunks, either.
@Jbieszczat1031 hell no, it creates the wrong kind of smoke in my experience. I did it once and wasn't happy with the results.
That's what I always figured, it just didn't sound right to me. Did it create steam or the thick, white smoke? @Deleted User
Both. Steam first
White smoke is bad optics
Anyone notice the difference between the tuna salad you get at the deli and the kind you make at home? I like the deli style better. The consistency is, err, more puréed? Anyone know how to make it like that?
Good question. Not exactly sure but I always thought they put in more mayo than what I would at home
An old friend once showed me a different way for tuna. She used to smash the heck out of it constantly with fork so there was no bulk left to it,add lots of mayo and if i remember correctly pissibly some hard boiled eggs to it? Not sure of last part,but she definitely mushed the crap out of tuna so it was super light amd fluffy like. Lots of extra lil work to it
@celticflame#6291 that sounds about right. Deli tuna seems less, err, chunky. I’m gonna give it a shot thanks
Sure,also just remembered actually she used the hardboiled Eggs Whites only,not the yoke
Smoker build in process
Oops didn't mean to upload the black prince there
Total cost $90
Nice. Send pics once you have her together!
@Deleted User nice bro, I know you're a hillbilly too😂 so coon and opossum for the first run? Smoke then barbeque.
So....I smoked a raccoon about 3 years ago. He was delicious
It's pretty good, I've had both.
Only country animals, not ones that wonder into cities
Racoon tasted like gamy prime rib
Yeah mine came out of my country back yard in GA. My son trapped him
Right on, that one didn't come back😂
I ate coon and opossum at a GM retirement party in Shreveport, LA. One of the guys brought it in. It was actually a pretty awesome party they had a variety of different meats, whitetail, coon, opossum, different ducks, cow, pig, chicken and turkey of course. It was nice.
Man duck is awesome