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Made in gb
Last Remaining Whole C'Tan






How do!

This time with correct punctuation in the title.

I was gonna threadomance the old one, but nobody has posted in it since 2018, so best to leave it be.

Past couple of years, my now former flatmate (all on good terms) has handled the cooking, as he got home long before I did during my commuting days. But as he is indeed now former, it’s down to me and me slightly atrophied culinary skills.

He moved out on Friday afternoon, and I’ve spent the weekend getting the kitchen cleaned to my exacting standards. And that done? Broke out the air fryer*, and attempted Buffalo Wings.

The spice recipe I used was amazing. It comes from this website. To save you scrolling, the constituent parts should be...

1 teaspoon of garlic powder
1 teaspoon of ginger powder
1 teaspoon of onion powder
1 teaspoon of cumin powder
1 teaspoon of smoked paprika
1 teaspoon of chili powder
1 teaspoon of black pepper
1 tablespoon of salt

As I couldn’t find Onion Powder or Granules, I ended up using Onion salt in its place, substituting it for the salt as well, so my mix was one teaspoon down by volume. Still wound up with a load of it, so popped it in an empty jar with a shaker top.

Hot sauce was bog standard Frank’s & Butter. 200c for 15ish minutes later, I was super chuffed with the outcome. I didn’t pre-treat the wings beyond the spice mix, so they could’ve been crispier, but they were incredibly tasty all the same.

Still got more wings in the fridge (I can fit about five after jointing in the air fryer), so will be repeating tomorrow night for dinner. I’ve also got a fair amount of the sauce left over. Bit of cling film over the top once it’s cooled, and it can go in the fridge for reheating tomorrow.

I’m by no means a wing expert, so I’m happy to bow to far greater authority, but these were pretty top notch in my experience. Give it a go, it’s super easy. Best bit? Whilst I can’t speak for prices in your area, the wings and spices came to just shy of £10, with loads of the spices left over after I made my mix. This is a super cheap snack or quick dinner dish. Next time I want to make them, I’m only needing to stump up £1.49 for another kilo of Wings, plus maybe another quid for a bottle of Frank’s Red Hot.

*Best. Kitchen. Gadget. Ever. A doddle to use, and a satisfyingly healthy alternative to deep frying. If you’ve not got one already, I can recommend. Not massively convinced there’s much point in a high end one. Mid range is what I’ve got and it’s perfectly dandy!

This message was edited 1 time. Last update was at 2021/03/07 18:56:41


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Made in gb
Wrathful Warlord Titan Commander






London

Probably mentioned this in a previous thread, but I highly recommend James May's new cookbook, some great recipes in there, all easy to do with a fair bit of his humour thrown in.

Made a pretty decent curry from it a little while ago. I did cheat and use a jar of sauce instead of making a marinade (which while easy in itself, would have had to have been left overnight, didn't have time for that), as well as spag-bol and an interesting Israeli dish called shakuka.

   
Made in us
Ultramarine Master with Gauntlets of Macragge





Upstate, New York

Tonight was meatloaf night.

Nothing fancy, but good old fashioned comfort food. And lunch will be meatloaf sandwiches on homemade bread that I made yesterday until one or the other runs out.

Mmmmm.

One of my favorite dinners, which used to just be for my birthday as The Ex disliked it, and I didn’t want to force it on her. But if I’m just cooking for myself? Why not my make what I like? I got out of the habit of thinking of it as an everyday kind of meal, which frankly it is.

   
Made in fi
Ye Lord of The End Times (and a good guy)





Meat soup for me today. Made week's share while at it. Better success than month ago when i tried it first time ever after redoing my whole diet as part of operation weight loss.

Been recently been using tons of mushrooms and tofu. Favourite ones is cooking those plus tofu, chili and sauce made out of soy sauce, sriracha chili sauce, agave serup, sesame oil and mirin. Plus sesam seeds. Dirt easy to make and after sauce ingredients bought(lasts quite a while) very cheap. No meat so vegetaniar friendly i think.

2021 painted/bought: 497/449 
   
Made in gb
Last Remaining Whole C'Tan






 Nevelon wrote:
Tonight was meatloaf night.

Nothing fancy, but good old fashioned comfort food. And lunch will be meatloaf sandwiches on homemade bread that I made yesterday until one or the other runs out.

Mmmmm.

One of my favorite dinners, which used to just be for my birthday as The Ex disliked it, and I didn’t want to force it on her. But if I’m just cooking for myself? Why not my make what I like? I got out of the habit of thinking of it as an everyday kind of meal, which frankly it is.


I think I’ve only eaten meatloaf the once. I remember it specifically because it was at my Granny’s, and awfully dry. She was a wonderful, amazing woman, but bless her, cooking wasn’t her forte. Other than her breaded fish and chips. That remains a firm favourite!

Think I may try another jambalaya soon. I’ve made it before, but the recipe didn’t use fresh veg trinity, instead calling for a spice mix out a jar. Seems the main trick is getting your roux right. Other than the right mix of oil to flour, it’s the stirring it and not burning it that’ll take practice.

I’m also keen to reduce my overall portion size. Due to most recipes being for 2+ servings, it’s very easy to over fill your plate. Reckon I’ll do two person recipes, and only serve half, and have the other half the next day.

But tonight, it’s more chicken wings. The remainder in the fridge are good for another day or two, but one does not mess around with raw chicken! And I’m keen to reduce food waste as well. My town’s main supermarket is right behind my house, so I need to normalise shopping fresh, rather than using frozen. Especially for stuff like Bell Peppers and Onions. I find the frozen, pre-cut or diced stuff to like body and crunch, and even a little of the sweetness.

Also need to get me some ziplock freezer bags, so I can save the wing tips for stock. This is useful for health reasons as well, as off-the-shelf stock tends to have a crazy amount of salt. Whilst I’m in surprisingly good shape for a lazy git, I am over 40 now, so need to be eating better!


Automatically Appended Next Post:
And must remember to locate my Wok.

I know I’ve got one, I just haven’t seen it for a while. And it’s hard to get much healthier or tastier than a stir fry!

This message was edited 1 time. Last update was at 2021/03/08 11:52:33


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Made in gb
Fixture of Dakka




Manchester UK

I can highly recommend making your own pizza dough from scratch! I’ve been getting into bread making lately and it’s immensely satisfying.

 Cheesecat wrote:
 purplefood wrote:
I find myself agreeing with Albatross far too often these days...

I almost always agree with Albatross, I can't see why anyone wouldn't.


 Crazy_Carnifex wrote:

Okay, so the male version of "Cougar" is now officially "Albatross".
 
   
Made in gb
Last Remaining Whole C'Tan






Yep. Home made Pizza is ace! And pretty flipping cheap, too.

Though if like me you live alone, I’d recommend investing in some dinky Tupperware boxes. Once you’ve made your sauce (again, really easy), you can decant it into more or less single pizza side portions and freeze it,

For toppings? No shame in raiding the bargain aisle of the supermarket, or just buying your favourites and again portioning and freezing.

Only thing you really need fresh is your choice of cheese for the topping. And if you’re really mental, home made Mozzarella isn’t massive difficult

Fed up of Scalpers? But still want your Exclusives? Why not join us?

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Made in us
Ultramarine Master with Gauntlets of Macragge





Upstate, New York

 Mad Doc Grotsnik wrote:
Yep. Home made Pizza is ace! And pretty flipping cheap, too.

Though if like me you live alone, I’d recommend investing in some dinky Tupperware boxes. Once you’ve made your sauce (again, really easy), you can decant it into more or less single pizza side portions and freeze it,

For toppings? No shame in raiding the bargain aisle of the supermarket, or just buying your favourites and again portioning and freezing.

Only thing you really need fresh is your choice of cheese for the topping. And if you’re really mental, home made Mozzarella isn’t massive difficult


Making my own Mozzarella is on my to-do list some day. I already do the sauce and dough by scratch, seems the next logical step. I’ve made my own ricotta before, but that’s crazy easy.

   
Made in us
Charging Dragon Prince





West Lafayette, IN

Tonight my supper is consisting of green beans, smoked sausage, and potatoes with onion and assorted seasoning in the boil.

www.classichammer.com

For 4-6th WFB, 2-5th 40k, and similar timeframe gaming

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 CthuluIsSpy wrote:
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Made in gb
Last Remaining Whole C'Tan






Second batch of chicken wings tonight, every bit as good as the first.

Next time, I think I’ll do a bit of drying the wings out before cooking. But then, it only adds crispiness, which I can take or leave.

Definitely gonna let them sit in the spice mix for longer though. See if that makes a difference.

Fed up of Scalpers? But still want your Exclusives? Why not join us?

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Made in us
Dakka Veteran





Aldi's finally got my chicken nuggets in stock so had some General Tso's and rice.

Gluten-free is a pain but when they have these in stock everything is right with the world.
   
Made in us
[DCM]
DCM User





Last night was a bit bonkers for me personally. . . my household is pushing more conscientiously toward healthier eating, and that meant a new, never before tried recipe!

It was, on the face of it, relatively simple sounding: It's spinach and feta stuffed chicken breast. . . . But, there's a LOT happening at the same time in step one. And, I had to improvise as the recipe called for something I apparently dont have ready access to.


The quick and dirty, from memory points of the recipe, you'll need:

Chicken breast, spinach, feta, garlic, thyme, pine nuts, butter, and Phyllo dough.

I didn't have phyllo dough, so I tried this out with pre-made puff pastry from the refrigerated section of the grocery store.

Basically, you wilt the spinach a tiny bit in a frying pan, dump that into a collander and squeeze out excess water. Put that into a big bowl with everything except the chicken, dough and butter.

Pound the hell out of the chicken, till its around 1/2" thick. Put a bit of the spinach/cheese mix in the middle of a breast. Roll it up, then butter a piece of phyllo, and roll the chicken into it.

oven should be at 350 F, and you bake till done.
   
Made in gb
Last Remaining Whole C'Tan






Veldrain wrote:
Aldi's finally got my chicken nuggets in stock so had some General Tso's and rice.

Gluten-free is a pain but when they have these in stock everything is right with the world.


GF is something I’m needing to learn, as my Lass is coeliac. Who knew gluten was pretty much everywhere! Before the second lockdown, we had a Beige Dinner (nuggets, smiley faces, curly fries etc) because it’s tasty, even if it is nutritionally near negative. She gave me a masterclass on what to buy.

And I’ll tell you what, Birdseye GF Fish Fingers are amazing. Much crispier coating, which helps keep the juices in. They’re a wee bit more expensive for what they are, but I’m a convert on that count.

The rest of my recipes I do need to stop and think on each one. She’s a right sweet tooth, so reckon my rocky road will go down. I use vegan marshmallows anyway (I used to make them at work, and going vegan sorts pretty much any dietary requirement), just need to check glacé Cherries, and ensure GF biccies.

I know it’s a common trope to hear people moaning about dietary preference/necessity, but I very much embrace it as a challenge to my skills. Mostly because I love my food, and I don’t like to see people missing out when I’ve made sharing food.

Fed up of Scalpers? But still want your Exclusives? Why not join us?

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Made in gb
[DCM]
Procrastinator extraordinaire





Edinburgh, UK

I've always enjoyed cooking and moving away from home means I can cook what I want. This Monday I made egg fried rice for the first time with leftover rice from Sunday's dinner.

I was given the Leon one pot cooking book the Christmas before last and I got a load of recipes out of it, as did the girlfriend as I've been teaching her how to cook recipes she wants to learn.

I was given the Hairy Bikers great curries book this Christmas and I've made their basic curry, balti and dhansak this year so far with plans to do a whole load more.

This evening we're having risotto, something I'd never have eaten if it wasn't for trying out cook books.

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Made in ch
Warped Arch Heretic of Chaos





did i just read onion powder?

This is heresy, and not the type that i as a chaos follower can condone!

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 Daedalus81 wrote:

In the 41st millennium there is only overpriced hamberders.

 
   
Made in gb
Khorne Chosen Marine Riding a Juggernaut




Southampton, UK

 Mad Doc Grotsnik wrote:
Who knew gluten was pretty much everywhere!


As far as I can tell, it appears to be what contains the flavour...
   
Made in us
Ultramarine Master with Gauntlets of Macragge





Upstate, New York

Mad Doc Grotsnik wrote:GF is something I’m needing to learn, as my Lass is coeliac. Who knew gluten was pretty much everywhere! Before the second lockdown, we had a Beige Dinner (nuggets, smiley faces, curly fries etc) because it’s tasty, even if it is nutritionally near negative. She gave me a masterclass on what to buy.

And I’ll tell you what, Birdseye GF Fish Fingers are amazing. Much crispier coating, which helps keep the juices in. They’re a wee bit more expensive for what they are, but I’m a convert on that count.

The rest of my recipes I do need to stop and think on each one. She’s a right sweet tooth, so reckon my rocky road will go down. I use vegan marshmallows anyway (I used to make them at work, and going vegan sorts pretty much any dietary requirement), just need to check glacé Cherries, and ensure GF biccies.

I know it’s a common trope to hear people moaning about dietary preference/necessity, but I very much embrace it as a challenge to my skills. Mostly because I love my food, and I don’t like to see people missing out when I’ve made sharing food.


One of my friends if GF, so it’s on my radar and pings every time I find a good recipe.

Have you tried making meringues? If you can whip egg whites that’s 90% of the work. You can fold in all sorts of stuff to give them character, I like crushed walnuts and chocolate chips. Also macarons and macaroons are both GF and yummy although one is a lot more work then the other. I make candied pecans which go over well with the crowd that are also GF. Plenty of yummy snacks out there without gluten.

Tyranid Horde wrote:
This evening we're having risotto, something I'd never have eaten if it wasn't for trying out cook books.


I’m a big fan of risottos. I make a mushroom one not infrequently. They are kinda like fried rice, where you can just kinda toss any scraps of leftovers in there and it will turn out fine though. Within reason.

   
Made in gb
Last Remaining Whole C'Tan






Never tried a risotto myself, or even eaten much of it. Mumsie was the cook in our house, and she couldn’t stand it!

Might do the Roast Chicken plan this weekend.

Day one - Roast Chicken with all the trimmings.
Day two - use prime meat left overs for a chicken curry (from scratch, or from a jar depending on preference and available time
Day three - break down the carcass, picking it clean as you can. Mix meat with fresh peas and peppers into couscous (or a risotto type dish in general. Anything where the meat is mostly there for texture as taste)
Put the remaining carcass in the stock pot and get making stock.

Even with higher welfare chicken, it becomes really cost effective. Can even enjoy the wings and legs as lunch food on day two and day three.

Of course, chicken being chicken, I wouldn’t push it past the three day mark!


Automatically Appended Next Post:
Also need to try home made burgers soon. I’ve got a burger press ring setup, which is pretty ace.

And as ever, the great advantage to making stuff from scratch is you’re in control of Things Not Terribly Healthy, such as the amount of salt, as you’re only adding for seasoning, not preservation.

You can also fiddle with the flavour profile, such as adding jalapeños to your patties.

This message was edited 1 time. Last update was at 2021/03/10 12:47:31


Fed up of Scalpers? But still want your Exclusives? Why not join us?

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Made in us
Ultramarine Master with Gauntlets of Macragge





Upstate, New York

I’ve never felt the need for a burger patty maker. How hard is it to make a disk by hand? I guess if you are going for max points on presentation.

Stuffed burgers can be fun. Add a little extra to the middle, rather than just toppings. One of my favorite cookout games is burger roulette. Form a dozen burgers with assorted things (cheddar/blue/Swiss cheese, plus mushrooms/bacon/jalapeños) who knows what’s coming off the grill? The first time I did it I just had one jalapeño burger (with cheddar), as the zinger, but it was really tasty, so next time I had a cookout, I made more.

   
Made in au
Unhealthy Competition With Other Legions






I've always slow cooked a lot, due to work schedule, which has always been tasty, but a bit limiting.
It does allow you a great deal of freedom in what you use, especially allowing cheaper, lower quality cuts to turn out well.
Good for curries, stews, soups, etc.

Recently gotten into "cooking proper" more often, which has been a lot more interesting then I anticipated.

Can't follow a recipe to save my life - I like experimenting. In my defence, I've not had any truely total screw ups.

Sharpest lesson to date has been that white wine sauce for chicken needs to be on the "less acidic" side.

My $0.02, which since 1992 has rounded to nothing. Take with salt.
Elysian Drop Troops
Dark Angels, 30K
Kaelis Ra
 
   
Made in gb
Last Remaining Whole C'Tan






When it comes to recipes, I tend to be “by the book” the first time, especially when there’s a specific technique in play.

Once I know what it’s meant to taste like, I start deviating somewhat.

And when it comes to regional cooking, I tend to start with simpler recipes, so by the time I’m doing it the full traditional method (such as the aforementioned Jambalaya, following an Isaac Toupes recipe), I know what a close approximation is compared to the Real(ish) Thing.

But that’s just my preference and foible. The only time you’re cooking wrong is when you
A) burn down your house
B) use too much salt, rendering it inedible
C) using rotten ingredients


Automatically Appended Next Post:
On the wine lesson? I’ll quote Keith Floyd (he was mental, but knew his stuff).

If you wouldn’t drink it, don’t cook with it.

This message was edited 1 time. Last update was at 2021/03/10 13:11:02


Fed up of Scalpers? But still want your Exclusives? Why not join us?

Pfizer vaccine administered 13:40pm 18 Feb 21. Still no second head. Second jab 13:35pm 6 May 2021. At the Masonic Hall. 
   
Made in gb
[DCM]
Decrepit Dakkanaut




UK

chicken carcass = chicken soup with plenty of pearl barley (or rice or that pasta that looks like rice) & veg,

if you're odd and have left over gravy add that in too (esp if it's real not packet)


another good soup is celeriac (an underused vegetable)

fry some bacon/gammon pieces (pref with some fat on them) and a couple of medium onions to get a bit of colour on them

a celeriac (should be heavy and solid), cut off the roots at the bottom if they're not gone already, (too much dirt hides between them),

peel then grate into a saucepan (should be 2/3 full), add bacon & onion

add stock (ham/chicken/veg your choice) & water to fill the pan

add salt (amount can vary a lot depending on how salty the bacon is) & pepper

simmer for about an hour

blend/blitz till smooth

if you are veg/vegan drop the bacon, still great

or add some sharp apple juice with the stock

My dad likes adding a bit of stilton instead of the bacon too

This message was edited 3 times. Last update was at 2021/03/10 15:05:11


 
   
Made in gb
[DCM]
Procrastinator extraordinaire





Edinburgh, UK

 Nevelon wrote:
I’ve never felt the need for a burger patty maker. How hard is it to make a disk by hand? I guess if you are going for max points on presentation.

Stuffed burgers can be fun. Add a little extra to the middle, rather than just toppings. One of my favorite cookout games is burger roulette. Form a dozen burgers with assorted things (cheddar/blue/Swiss cheese, plus mushrooms/bacon/jalapeños) who knows what’s coming off the grill? The first time I did it I just had one jalapeño burger (with cheddar), as the zinger, but it was really tasty, so next time I had a cookout, I made more.


I try to make my burgers by hand most of the time and they're fun to make too. Great for a barbeque or frying.

I also ventured into some vegetarian burgers last year and make them the odd time. Chickpea burgers are really easy and tasty with very little effort.

I now need to try out stuffing burgers, that just sounds fantastic.

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Longtime Dakkanaut





 Mad Doc Grotsnik wrote:

On the wine lesson? I’ll quote Keith Floyd (he was mental, but knew his stuff).

If you wouldn’t drink it, don’t cook with it.


Ah... I won't drink any wine. Or alcohol in general. Does that mean I can't cook with it at all now?




CHAOS! PANIC! DISORDER!
My job here is done. 
   
Made in us
Ultramarine Master with Gauntlets of Macragge





Upstate, New York

 Vulcan wrote:
 Mad Doc Grotsnik wrote:

On the wine lesson? I’ll quote Keith Floyd (he was mental, but knew his stuff).

If you wouldn’t drink it, don’t cook with it.


Ah... I won't drink any wine. Or alcohol in general. Does that mean I can't cook with it at all now?





The only time I’ll drink red wine is to finish off a bottle I opened to cook with.

   
Made in fi
Ye Lord of The End Times (and a good guy)





Going my luck next week with okonomiyaki(sort of japanese pizza you might call it). First time that. Then steaks. Also first for me.

Not the most weight loss friendly menu maybe but having lost 12kg in 1.5 months guess i can splurge one week

2021 painted/bought: 497/449 
   
Made in gb
Last Remaining Whole C'Tan






All about maintaining a calorie reduction. What you actually eat makes little to no difference

I have been tempted by those Japanese octopus pancake things. But you need specific equipment, and I’m really not sure I can be bothered!


Automatically Appended Next Post:
And if I’m buying new equipment, it’ll be a second shelf for the oven!

This message was edited 1 time. Last update was at 2021/03/10 21:23:43


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Made in us
Dakka Veteran





For GF items, seriously check out Aldi's when they have things in stock. Their G-Life brand has a lot of good things. The cake mixes, bagels, and cheese biscuits are all good.

I will have to look for Birdseye Fish Fingers. That is one of the things I am still trying to find alternatives for.
   
Made in us
Member of the Ethereal Council






Ever since i started watching cooking youtuber channels i have started trying to make more food.
My favroite is Shepards pie with ground beef and like a gak done of beer in it.
Recently i made chicken Kiev, it was time consuming, i didnt dry it like most do, i was too afraid, so i just baked it and it still turned out great.

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Made in nl
Wolf Guard Bodyguard in Terminator Armor




 Vulcan wrote:
 Mad Doc Grotsnik wrote:

On the wine lesson? I’ll quote Keith Floyd (he was mental, but knew his stuff).

If you wouldn’t drink it, don’t cook with it.


Ah... I won't drink any wine. Or alcohol in general. Does that mean I can't cook with it at all now?





I dunno, I'm not much of a wine drinker, but I do cook with it quite a lot. Same goes for olive oil.
Also, most alcoholic drinks lose their alcohol when used for cooking assuming the original percentage was <30%-ish.
   
 
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