That foolproof corned beef I mentioned?
Cookin again
- Thread starter Dannyalcatraz
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CleverNickName
Limit Break Dancing (He/They)
Yep, my last recipe has different names depending on the type of meat used:
- If you make it with lamb, it's called a Shepherd's Pie.
- If you make it with beef, it's called a Cottage Pie.
- If you make it with venison, it's called a Hunter's Pie.
- If you make it with pork, it's called a Swineherd's Pie.
- If you make it with tofu, it's called a Waste of Mashed Potatoes.
Thanks for the input, everyone.
We decided to get this particular model (from a different seller):
What did it was that every last “Top 10 Rice Cooker” list we looked at (including America’s Test Kitchen) for the past 2 years has at least one if not multiple Zojirushi models on them.
We decided to get this particular model (from a different seller):
What did it was that every last “Top 10 Rice Cooker” list we looked at (including America’s Test Kitchen) for the past 2 years has at least one if not multiple Zojirushi models on them.
Jahydin
Hero
Awesome! You're going to love it!
One of the upsides of eating out being so expensive is it's easier to justify kitchen purchases like these. My step-brother and I love sushi and Vietnamese fried rice. Both cost us around $20 each, so my Zoji has more than payed for itself by now.
Oh, recipe for the fried rice and sushi rice for anyone interested.
Corned beef meal pix:
overgeeked
Open-World Sandbox
The best plain rice I've ever had. Been cooking it this way for years.
2 cups brown rice.
3 cups water and chicken bouillon or 3 cups chicken broth.
2-3 tsp oil.
Heat the oil in a medium pot over medium heat. Dump in the rice and stir to coat in oil. Cook for a minute or two. Pour in the broth and stir. Crank it to high heat and bring to a boil. The moment it properly starts to boil cover and turn the heat down to a notch above low. Cook for 35 minutes.
You can portion it out and freeze it. A splash of water and about 2 minutes in the microwave and you'd think it was made fresh.
2 cups brown rice.
3 cups water and chicken bouillon or 3 cups chicken broth.
2-3 tsp oil.
Heat the oil in a medium pot over medium heat. Dump in the rice and stir to coat in oil. Cook for a minute or two. Pour in the broth and stir. Crank it to high heat and bring to a boil. The moment it properly starts to boil cover and turn the heat down to a notch above low. Cook for 35 minutes.
You can portion it out and freeze it. A splash of water and about 2 minutes in the microwave and you'd think it was made fresh.
Why the oil? And what kind?
doctorbadwolf
Heretic of The Seventh Circle
I made Traveler’s Stew from the D&D cookbook Hero Feast the other day.
As always I had to modify the recipe. This time I just reduced the amount of onion and instead of dropping it in at the end, I started with it and some celery and fine diced carrot, and browned the meat in the pot with the sofritas.
The change to the onion is because my wife can only eat onion that is thoroughly cooked.
I also used olive oil instead of vegetable oil, and doubled the recipe (except that I didn’t double the onion, and slightly more than doubled the taters and paprika. Oh, and I had to use some better than bullion to make up for not buying enough beef broth.
It’s very good. The meat falls apart in your mouth, the veggies maintain their
Yesterday I added some different elements to it after having eaten about half the pot over a week. I added a whole chopped turnip, half a parsnip, some radishes, a little spinach, about a cup of chopped sweet potato, and made a second batch but with no onion, added some soy sauce, and use ground beef.
When it was ready I added the two together, and rounded it out with some asafetida powder.
It’s amazing. When it gets low again I’ll probably add more taters and a stick of butter, and do a fresh batch with fresh sofritas. I love pottage, and eventually it reaches a point where the veggies of past batches break down and become what thickens the new batch of stew.
As always I had to modify the recipe. This time I just reduced the amount of onion and instead of dropping it in at the end, I started with it and some celery and fine diced carrot, and browned the meat in the pot with the sofritas.
The change to the onion is because my wife can only eat onion that is thoroughly cooked.
I also used olive oil instead of vegetable oil, and doubled the recipe (except that I didn’t double the onion, and slightly more than doubled the taters and paprika. Oh, and I had to use some better than bullion to make up for not buying enough beef broth.
It’s very good. The meat falls apart in your mouth, the veggies maintain their
Yesterday I added some different elements to it after having eaten about half the pot over a week. I added a whole chopped turnip, half a parsnip, some radishes, a little spinach, about a cup of chopped sweet potato, and made a second batch but with no onion, added some soy sauce, and use ground beef.
When it was ready I added the two together, and rounded it out with some asafetida powder.
It’s amazing. When it gets low again I’ll probably add more taters and a stick of butter, and do a fresh batch with fresh sofritas. I love pottage, and eventually it reaches a point where the veggies of past batches break down and become what thickens the new batch of stew.
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Jahydin
Hero
BtB for life! Don't think I'll ever buy broth again.Oh, and I had to use some better than bullion to make up for not buying enough beef broth.
Oh, and if you haven't yet, drop by their webstore to see all the different flavors.
I really don't like cook books based on media, but my wife convinced to try the D&D ones. This soup was one of the reasons. Glad I did, because there are quite a few good recipes in them (more so the first one, I think).
Never heard of this, but sounds delicious. Will have to try it out!
