@ehashman Nice presentation!
Cowboy Spaghetti - Rachael Ray’s Express Lane Meals. No photos of the nomz but it’s pretty standard spaghetti in tomato sauce. It’s a meal that is actually almost better the next day nuked, just make sure there’s enough sauce. Regular bacon can’t stand up, 3 smoked is too much. Franks is ok for a hot sauce to add. I usually use shallots instead of an onion. We’re experimenting to find the right cheese; Ivanhoe Sharp Old Cheddar is the only sharp I can find and it’s too smooshy.
Hey cooking pals, do you have cooking goals this year?
I would like to learn to make a good chicken korma.
I'd like to use more foraged and home-grown ingredients.
I'd like to organise the freezer, and figure out how to keep an inventory so I don't keep buying more things that I actually already have but they're buried under frozen peas or whatever.
And I want to start hosting spaghetti nights again.
@artsyhonker I'd like to get back to cooking more than a couple of times a week, and try at least two new recipes a month. And maybe learn to cook from frozen rather than buying some stuff intending to cook it that week, then running out of spoons and some of it goes bad then I forget I have the rest, but we don't have much freezer space so that's tricky.
Finally doing a menu again this week. Provolone stuffed burgers with rosemary oven fries; miso-mustard and yuzu (lime) pork chops with green beans and jasmine rice both from Goodfood, and from Bourdain, spaghetti with garlic, anchovies, and parsley. I've never cooked with anchovies before, I'm kind of excited.
After trying twice, discovered you can't simply double up ingredients on the bacon & egg coal miner's pasta. Also, better with dry white instead of a Riesling. My whole kitchen smells of garlic after trying a double portion of this.
No photos because I'm a dumb dumb.
Admin around these here parts, masticodon.snowcrash.ca. This is actually an alt account for @georgieboy but mostly for food stuff.
An instance for food-talk, especially recipes!