Cookin again

[doctorbadwolf]

BtB for life! Don't think I'll ever buy broth again.

Oh, and if you haven't yet, drop by their webstore to see all the different flavors.

I should do that yeah. It’s great stuff.

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).

Yeah I can’t wait to try some of the others, though I wish it had more details and pictures.

Never heard of this, but sounds delicious. Will have to try it out!

It’s a staple of Indian cooking that has a similar flavor to garlic but is safe for allium allergic folks. Very tasty.

 

[CleverNickName]

Pro tip: get a plastic container with a tight-fitting lid (we repurposed a quart-size yogurt container.) Put all of your vegetable peels, trimmings, end pieces, stems, etc. in it, and keep it in your freezer. When it gets full, dump it into a pot and make vegetable broth out of it.

 

[overgeeked]

Pro tip: get a plastic container with a tight-fitting lid (we repurposed a quart-size yogurt container.) Put all of your vegetable peels, trimmings, end pieces, stems, etc. in it, and keep it in your freezer. When it gets full, dump it into a pot and make vegetable broth out of it.

Or, if you're a gardener, bury the scraps in your garden.

 

[Old Fezziwig]

Or, if you're a gardener, bury the scraps in your garden.

Wouldn't that make gritty vegetable stock?

 

[Jahydin]

Pro tip: get a plastic container with a tight-fitting lid (we repurposed a quart-size yogurt container.) Put all of your vegetable peels, trimmings, end pieces, stems, etc. in it, and keep it in your freezer. When it gets full, dump it into a pot and make vegetable broth out of it.

I really need to be better about this. Same with keeping bones for stocks and cilantro stems for marinades.

 

[Dannyalcatraz]

I’m more likely to make my stocks ASAP, concentrate them, and freeze them.

 

[Zardnaar]

I've been comparing notes with American in WV of all places. Due to our dollar going to crap dining out here is stupidly cheap vs USA. Our dollar can buy many potatoes.

Made this yesterday.


Oklahoma burger style burger pattie served up in baguette

Experimenting with air fryer for meatballs.


Didn't have right ingredients so made Chilli con carne meatballs. It worked.


Bought this. $15 usd breakfast.



Cheapest place I can find is sonething like that for $11 usd.


One deal is beer, burger, fries for $14 usd.

 

[Jahydin]

@Zardnaar
Great pics today!

Everything looks like "real food" compared to the overpriced, premade, frozen meals the restaurants in my small town serve. Wasn't always this way, but COVID lockdowns really did a number on us.

 

[Zardnaar]

@Zardnaar
Great pics today!

Everything looks like "real food" compared to the overpriced, premade, frozen meals the restaurants in my small town serve. Wasn't always this way, but COVID lockdowns really did a number on us.

Less processed here. I've been comparing notes with American. His bread had about X5 or 6 the amount of suger. Also depends on where you live in USA Wisconsin dairy for example.

As I understand it there you have Hugh fructose corn syrup a lot. Plain ol suger here. I can't tell difference between NZ and Mexican coke.

And dye to potato dollar our dine outs cheap and you don't tip. Indian for 3 over there the Naan bread was $ here it's about $2.30. He spent around $120 NZD same meal here for 3 would be half that maybe bit more if you went somewhere fancy.

How many salad variations can I do with onion, cherry tomatoes, coleslaw and lettuce?

Try to limit the bad food to once per week. Lots of salad based meals I suppose.

 

[Dannyalcatraz]

How many salad variations can I do with onion, cherry tomatoes, coleslaw and lettuce?

You might surprise yourself if you set your mind to it!

I really dislike coleslaw in general, but there used to be a Greek-based steak & seafood restaurant here called Vincent’s. They made a garlic coleslaw so good that I used to get it every time I was in the vicinity.

A few years before they finally closed their doors (after 80+ years), I’d drive across the D/FW metroplex just to buy some to take home. We’re talking a 40+ minute round trip, minimum…assuming I didn’t stop & dine in on something like their meat dolmas.

I eventually found out they published the recipe for that coleslaw in one of the local papers, and now I make my own version of it.

Here it is:

Spoiler: Vincent’s Garlic Coleslaw (with my notes)

Vincent's Famous Garlic Coleslaw

Ingredients
Serves 8

• 
  1 medium head green cabbage, finely shredded
• 
  3 tablespoons finely chopped garlic
• 
  1 1/2 teaspoons kosher salt
• 
  1/3 cup grapeseed oil
• 
  1/3 cup mayonnaise
• 
  1/3 cup apple cider vinegar
• 
  1/4 teaspoon ground paprika
• 
  1/4 teaspoon ground white pepper
• 
  1/8 teaspoon white sugar
• 
  1/8 teaspoon celery seed
• Prep
  15 m
• Ready In
  1 h 15 m
• Place shredded cabbage into a large bowl.
• Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency.
• Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.

Cook's Notes:

• Canola oil or peanut oil can be substituted for grapeseed oil. A sugar substitute like stevia works great. I have also found that using finely chopped sweet carrots works well, too. In fact, I prefer using the carrots because of their crunch and color.
• You absolutely MUST use fresh garlic for this slaw. I tried using pre-minced garlic from a jar, and my slaw simply didn’t have the right flavor...until I added fresh minced garlic.
• After having an accident with the salt shaker, I found that in this recipe- as in many others- plain, non-fat Greek yoghurt can be used as a supplement/substitute for some of the mayonnaise to cut saltiness (and fat). A couple heaping tablespoons added to my slaw helped me reach the correct flavor and texture while returning my accidentally over salted slaw to the right salinity.
• I should also point out I almost never make this recipe in its original portion size. I usually scale things up between 50-300% because I’m serving it at a gathering and it goes surprisingly fast.

Nutrition Facts

Per Serving: 182 calories; 16.5 g fat; 8.2 g carbohydrates; 1.8 g protein; 3 mg cholesterol; 434 mg sodium.

Besides Vincent’s masterpiece, I’ve also encountered other- usually ethnic- coleslaw variations that can be fun. I consider kimchi to be in the same family (a cousin if not a true sibling), and have had it incorporated into all kinds of meals & dishes.