Lean Pockets, pepperoni pizza in a seasoned garlic crust. 2 minutes on high in the microwave.
Nice plating.
Canāt front, when I nuked a Hot Pocket, its always āSplodedā everywhere it seems.
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Have they improved Hot Pockets? I havenāt had tried one for over 10 years and when I did it tasted like cardboard filled with diarrhea.
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Made this last night. Spaghetti with the noodles impaling sausage links, added broccoli, a crapton of cheese, in the best store bought sauce Iāve ever had. (a Korean brand)
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Thy have some decent ones it seems, I stopped eating them for like a decade also, but had some recently due to convienance - the pretzel ones seemed pretty piff.
You can also do like I did as a kid and dress them up with cheese/sauce/ etc.
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And so it beginsā¦
Slow cookerā¦making a pulled mexican chicken & chilli hybrid to help with some super stuffed potatoes. Oh yeah Charlieā¦itās on!
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I always have a few on deck in case I donāt feel like cooking ārealā food. Anything pizza is always a classic, meatballs and mozzarella are good, and the garlic chicken white pizza ones are great.
Fittin to make the woman dinner on Friday for her birthday. Filet Mignon caprese tartare, but Iām not sure what else to make. That isnāt really a main course.
Been wanting to post in here for a while. I just made this for lunch on the fly.
Noodle Lunch
[details=Spoiler]
I just made this up for lunch as someone in the house took the last of my chicken red sauceā¦bastards.
Half a green pepper from my garden and two onion slices chopped up and sauted in the pan with Grape Seed Oil and butter. I threw a hand full of ground beef in there after about 5 minutes. I let the meat brown in with the veggies and chopped up one Roma tomato and threw that in, along with some butter. Let that simmer while my egg noodles finished cooking, strained those and threw them in the pan with the meat, let that all work together for around 10 min and then served up. was very good and not bad for made up on the spot. [/details]
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Hot wings! Home made blue cheese sauce to the right, olā fashioned pepper sauce & butter to the left. In the middle is a bit of the butter pepper sauce with some garlic. The wings arenāt fried. Theyāre steamed and then baked. It allows the meat to cook well and break down the layer of fat so when they bake, the skin can puff out and get cripsy.
Rubbed some steaks down with this stuff before a trip to grilltown. Came out pretty good.
You go Mr. Alton Brown haha.
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Made some sausage lasagna today.
http://img.tapatalk.com/54a60328-7fbc-0a2a.jpg
Cooking the sauce, boiling the noodles.
http://img.tapatalk.com/54a60328-7fd8-24d5.jpg
Before the oven.
http://img.tapatalk.com/54a60328-7ff3-35b0.jpg
After the oven, before I eat the entire pan and weep tears of pure cheese.
My wife fucked up the potato by cutting it in half, butā¦
That shit was STILL GOOD!
Chicken was slow cooked with spinach, mole sauce, green chiles, roasted red peppers (jar), cilantro, basil, and some carne asada seasoning (as well as salt/pepper). Used the mexican crumble cheese that Aaron Sanchez advertises (forget name), along with sour cream. Tonight Iām reheating the mixture, removing the excess liquid, then mixing with pepperjack cheese and cream cheese and turning into Enchiladas.
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http://img.tapatalk.com/c726ea0e-a889-c287.jpg
Homemade clam chowder, made with completely fresh clams.
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http://img.tapatalk.com/c726ea0d-9e03-1137.jpg
Shrimp scampi made with fresh shrimp (they were moving in the bag I bought them in)
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Good shit guys.
BTW, some noobface decided to ask a mod to edit the thread title to what it is now. I didnāt restore it for fear of repercussion.
Anyway, pancakes:
Simple, right? Yes, butā¦
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You can make 1 cup of ābuttermilkā by adding 2%/whole milk to 4.5 tsp (22.5 grams) of white vinegar to make 250 mL total. The recipe, as-is, calls for 2 cups, so put 9 tsp (45 grams) of white vinegar into a big measuring cup and add enough milk to hit the 2 cup mark. Why did I include mass (weight) measures? Because everyone should have a digital kitchen scale. This oneās a beauty. Donāt forget to stir the milk and vinegar until homogeneous.
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Throw out your baking powder if itās more than a year old.
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How long to whisk the wet and dry ingredients together? First, ensure that the dry ingredients are THOROUGHLY mixed. The wet stuff combines pretty easily, but make sure you get it even too. Ready? Using appropriately-sized bowls, pour the wet on top of the dry. Then, using a good whisk (I recommend OXOās 11" balloon whisk available on Amazon and other retailers), whisk to combine. How long do you whisk? Until you donāt see any more white powder inside the mix. You may have to āknock outā the batter on the inside of the whisk to ensure that it gets incorporated. DO NOT WHISK AFTER THE FLOUR HAS DISAPPEARED!!! LUMPS UP TO 3/8" IN DIAMETER, MAYBE EVEN BIGGER, ARE OK! I swear to God you will not taste or see them in the finished product. The mixing of flour and water accelerates the formation of gluten, which toughens the protein matrix, making your pancakes chewy rather than tender.
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Start frying your pancakes AS SOON AS YOU ARE DONE WHISKING, meaning you had better pre-heat the pan like the recipe says. The longer the batter sits, the more gluten will form by itself. Use the biggest heavy-bottomed non-stick pan you have, and hopefully it doesnāt have tall sides. It had better be flat, too. Cast iron works in a pinch if it is well-seasoned. Never use stainless.
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If youāre making pancakes for the very first time, or if you havenāt done it in a while, you probably wonāt remember the ideal heat setting to use for your given pan and heating element. So, stick with āmediumā per the recipe, and EAT one of the pancakes from the first round off the pan. You want to start by cooking to color; dark golden is ideal, brown is IMO too tough, light gold is usually underdone. When you eat it, pay attention to the texture in the center; if the outside is at the right color, but the inside is still a little wet, lower your heat so that the inside gets more cooked before the outside browns properly.
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Donāt crowd the pan. Make sure you have plenty of space so that you can flip without making a mess.
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I like to clean the pan between batches so that old fried crud doesnāt mar the fresh batch. I wipe it down with a paper towel - the same paper towel that you used to oil the pan with, so you kill two birds with one stone and ensure that every pancake gets some lube. This same paper towel can last several pan-batches or until the paper towel starts to darken.
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Most elements and pan/griddle combinations do not heat perfectly evenly, so your pancakes will not color evenly. Most likely you will see more browning on the side of the pancake that is closer to the heat, especially if you use gas heating. It is perfectly acceptable to carefully rotate the pancake to ensure uniform browning, but ONLY AFTER the pancake has set its shape and yields to movement easily without getting damaged or otherwise affected.
Inspired by an SRKGD conversation from a few days ago.
Hey GM, what kind of biscuits are they?
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