Deedles Posted February 16, 2018 Share Posted February 16, 2018 Spanish tortilla. Onion, potato and goats cheese filling, green salad on the side. Link to comment Share on other sites More sharing options...
aceluby Posted February 16, 2018 Share Posted February 16, 2018 Been on a cooking spree lately. Made a couple batches of vegetarian wild rice soup and used shredded carrots, parsnips, and squash for the 'meat' of it. It was absolutely delicious and we've gone through both batches of leftovers. A few days ago I made myself an absolutely perfect medium rare steak, pan fried in butter, garlic, and rosemary; with a side of fried eggs and tater tots. Link to comment Share on other sites More sharing options...
KingintheNorth4 Posted March 4, 2018 Share Posted March 4, 2018 Jambalaya rice with tomatoes, chicken, sausage, and bacon pieces in it. Link to comment Share on other sites More sharing options...
A True Kaniggit Posted March 12, 2018 Share Posted March 12, 2018 Crawfish. Got five pounds of crawfish tonight. Link to comment Share on other sites More sharing options...
litechick Posted March 13, 2018 Share Posted March 13, 2018 Please advise--what is this I have made? I am a poor cook but once in a while I will get a package of chicken drumsticks and slow cook them in the oven for that 'fall off the bone' goodness. Other times I will simmer the carcass from a store rotisserie chicken to make broth which I freeze into cubes and use for various other recipes. Recently I did the drumstick thing and thought, 'what's up with all that liquid that comes off the drumsticks? can it be used as broth?' usually I just pour it out but this time I put it in a container and just shoved it in the fridge. Wanting some broth, I fetched the container and found that it was some kind of chicken jelly. What do I do with it? Link to comment Share on other sites More sharing options...
MercenaryChef Posted March 13, 2018 Share Posted March 13, 2018 33 minutes ago, litechick said: Please advise--what is this I have made? I am a poor cook but once in a while I will get a package of chicken drumsticks and slow cook them in the oven for that 'fall off the bone' goodness. Other times I will simmer the carcass from a store rotisserie chicken to make broth which I freeze into cubes and use for various other recipes. Recently I did the drumstick thing and thought, 'what's up with all that liquid that comes off the drumsticks? can it be used as broth?' usually I just pour it out but this time I put it in a container and just shoved it in the fridge. Wanting some broth, I fetched the container and found that it was some kind of chicken jelly. What do I do with it? yes. you have made broth. excellent work! the jelly texture is a good sign. the means you have extracted good amounts is collegen from the bones. now use that for soup, risotto, to cook even more chicken, cook rice, make a sauce, etc. Link to comment Share on other sites More sharing options...
litechick Posted March 13, 2018 Share Posted March 13, 2018 Wonderful! Thank you. So if a recipe calls for 1 cup of broth, how much jelly is that? Do I need to liquefy it somehow? Link to comment Share on other sites More sharing options...
MercenaryChef Posted March 13, 2018 Share Posted March 13, 2018 22 minutes ago, litechick said: Wonderful! Thank you. So if a recipe calls for 1 cup of broth, how much jelly is that? Do I need to liquefy it somehow? are you trolling me? of course you need to melt it. when in doubt the recipe calls for liquid in liquid form. Link to comment Share on other sites More sharing options...
litechick Posted March 13, 2018 Share Posted March 13, 2018 Do not underestimate my ignorance. Having never melted Jello, I did not know if that was a thing you could do (much less something you could do with a meat jello.) For all I knew, this was some kind of Super Jelly and you only needed 2 tablespoons to a cup of water to create normal broth or something. (Perhaps I imagined a jiggly bouillon cube.) Link to comment Share on other sites More sharing options...
BigFatCoward Posted March 13, 2018 Share Posted March 13, 2018 19 hours ago, MercurialCannibal said: yes. you have made broth. excellent work! the jelly texture is a good sign. the means you have extracted good amounts is collegen from the bones. now use that for soup, risotto, to cook even more chicken, cook rice, make a sauce, etc. Can you have too much of a jelly texture, or is it a case of the firmer the set the better? I tend to simmer for around 2 hours but occasionally less, occasionally more depending on what else i'm doing. Link to comment Share on other sites More sharing options...
Larry of the Lawn Posted March 13, 2018 Share Posted March 13, 2018 I made fried rice for the first time ever today to clean out the fridge. Damn, why have I never made this before it came out great. Nothing crazy, some peppers, carrots, ginger and garlic, some fish sauce and Bragg's, then the rice and a couple scrambled eggs. Definitely doing this again soon. Link to comment Share on other sites More sharing options...
Mr. Chatywin et al. Posted March 13, 2018 Share Posted March 13, 2018 My fajitas were a failure last night. Everything goes South if the hot peppers aren't.....hot. Link to comment Share on other sites More sharing options...
dbunting Posted March 14, 2018 Share Posted March 14, 2018 Apparently tonight was oh crap haven't shopped so lets clean out the cupboard and freezer. There were chicken strips, spicy and honey bbq, green beans, and some pasta dish with peppers and a cream sauce, oh and a few hard boiled eggs my daughter asked for! Link to comment Share on other sites More sharing options...
HexMachina Posted March 14, 2018 Share Posted March 14, 2018 Roasted pepper and goats cheese salad with balsamic dressing. today we’re having soup - broccoli and Stilton to be specific. I don’t like the taste of Stilton on its own but in soup I find in lends a nice kick and creaminess. Link to comment Share on other sites More sharing options...
KingintheNorth4 Posted March 24, 2018 Share Posted March 24, 2018 Orange Chicken and rice from PF Chang's. Link to comment Share on other sites More sharing options...
BigFatCoward Posted March 24, 2018 Share Posted March 24, 2018 So many donuts, the late turn team had 1 person late and 1 retirement, leaving loads of crispy cremes uneaten, and the ND team i'm on has a birthday. Link to comment Share on other sites More sharing options...
DireWolfSpirit Posted March 25, 2018 Share Posted March 25, 2018 Rotisserie Chicken, almonds, tomato juice and tea today. Tommorrow will be kale salad, soup and fish after cereal for breakfast. Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted March 26, 2018 Author Share Posted March 26, 2018 Mr. X made duck with a caramel-bergamot sauce. It was fantastic. Link to comment Share on other sites More sharing options...
Lily Valley Posted March 26, 2018 Share Posted March 26, 2018 Ramen out of the microwave. I have a nice soft spot for ramen. I want a nap now from that carbo load. Link to comment Share on other sites More sharing options...
MercenaryChef Posted March 27, 2018 Share Posted March 27, 2018 after a weekend on the road to Ohio eating pizza, gas station sandwiches, gold fish crackers, cheap beer, and waffle house today i needed salad and vegetables to make me feel like a person again. Link to comment Share on other sites More sharing options...
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