The OFFICIAL cooking thread

[tlombard]

And, you know, the whole "crazy easy to cut your finger off if you aren't paying attention" part.

That was part of what took so long to clean the lettuce slicer. It was a massive grid of sharp blades so you had to be really careful. I was a big fan of the mesh glove when cleaning that thing. Technically the glove was for slicing things but I used it when cleaning the lettuce monster too.

[AWvsCBsteeeerike3]

It's a real [expletive] to clean, no doubt. There are these little spikes that can come up right before the blade which i guess allow you to put patterns or whatever into things you cut, but they have little holes that collect [expletive] in them and those are a pain in the ass to clean. Other than that, it's pretty straightforward. I cut myself cleaning knves all the time, so I don't expect this to be much different.

Look, there are only two types of people in the world. Those that worry about hurting themselves and those that don't. And, I follow the advice of General George S. Patton.

A good plan violently executed now is better than a perfect plan executed next week.

[haltz]

A handheld oxo slicer from Target is a lot less daunting than a full mandoline and does the job pretty well, unless you just have to make waffle fries or whatever from scratch.

[AWvsCBsteeeerike3]

A handheld oxo slicer from Target is a lot less daunting than a full mandoline and does the job pretty well, unless you just have to make waffle fries or whatever from scratch.

That actually looks pretty close to the mandoline I have except there's no handle and, yeah, the little spikes before the blade that are the reason it's a pita to clean.

[AWvsCBsteeeerike3]

Made some stir fry tonight. And it turned out awesome.

Recipe was something like

On med low heat cook one chopped onion and 2 or so red or yellow peppers in sesame oil. Cook til soft.

Set aside

Yeah this isn't how most stir fry things start but no one likes crunchy onions or peppers for that matter. So cook them slow and set aside.

Cook 3 heads of broccoli and 3 hug3 carrots cut into bite sized pieces in more sesame oil on med high to high heatl. Cook for a few minutes. Add to the peppers and onions.

Cook a pound or two of cubed chicken meat with no skin. Add a lot of garlic (5 cloves minced) AND maybe a teaspoon to a tablespoon of minced ginger and some turnip remnants. Cook about halfway then re add the veggies. Them add idk 4 oz chicken broth and 6 oz soy, couple oz honey and some starch and a little water.

Then at the very end add cashews and hot sauce if you want to. Serve over rice and this is pretty close to a kungpao Chinese recipe.

Regardless it tastes good. I thought it need some acidity so added lime juice.

[AWvsCBsteeeerike3]

Recently, I've been making sandwiches which are kind of a pita to cook for one person but are pretty easy to scale up.

Toast sourdough bread.
Sautee yellow onion and some other veggie like brussel sprouts, spinach, peppers, whatever. Spinach and sprouts obviously take less time than onions. But, just get it all cooked preferably in a bunch of butter.
Cook bacon/ham/some type of meat
Cook a couple eggs over easy heavily seasoned with whatever you like (garlic powder, salt, pepper, paprika and tumeric for me)
Put the sauteed vegetables on the bottom slice of bread, then the eggs (one on each side so the sandwich can be cut in half without breaking the yolk...or not), then the ham/bacon, then lettuce and tomato, put mayo/siracha on the top bread slice.

Cut the sandwich in half, pop the yolk, wait 15 seconds or so. Then devour it over the sink because it's going to be messy.

[InvincibleCakeEater]

Threw some pork steaks in the crockpot with carrots, celery, onions, garlic, potatoes, mushrooms and some chicken stock. Simple and effective in this [expletive] weather.

[AWvsCBsteeeerike3]

Do the porksteaks stay in tact or fall apart?

[InvincibleCakeEater]

Do the porksteaks stay in tact or fall apart?

The bone slides right off and they fall apart into chunks.

[cardinalkarp]

My mom got me a mandoline slicer for Christmas and I've only used it for one thing: slicing brussel sprouts for ceaser salads. Everyone hates brussell sprouts, i get it, but they make a great base for a salad. And, they make you fart non stop and I find it hilarious.

Brussell spouts are only bad if you boil them. If you slice them in 1/2 and sauté them a bit in some olive oil then pop em' in the oven and once their done mix them w/ a bit of balsamic vinegar they're delicious.