Cooking

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owl
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Re: Cooking

Post by owl »

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Shirataki noodles with ground pork, green beans, garlic, peanuts, scallions, cilantro, and all kinds of spicy goodness (Szechuan peppercorns, fresh jalapeño, dried red pepper flakes, soy sauce, black vinegar, sesame oil, sugar)
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jb
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Re: Cooking

Post by jb »

Preeetty!!
blippity blop ya don’t stop heyyyyyyyyy
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Re: Cooking

Post by gizo »

owl wrote:
Mon Apr 05, 2021 7:01 pm
Shirataki noodles with ground pork, green beans, garlic, peanuts, scallions, cilantro, and all kinds of spicy goodness (Szechuan peppercorns, fresh jalapeño, dried red pepper flakes, soy sauce, black vinegar, sesame oil, sugar)
Hello I would like to subscribe to these noodles please
.sig
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fluffy
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Re: Cooking

Post by fluffy »

As would I although I'd probably use something other than shirataki... I've never eaten those myself but that sort of thing has a tendency to give me a very bad time when they come out the other end.
owl
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Re: Cooking

Post by owl »

I like spiralized zucchini noodles as well, as long as they’re cooked a bit so they’re not super crunchy. (I mean honestly I like regular noodles best of all, but oh well)
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fluffy
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Re: Cooking

Post by fluffy »

I've been meaning to try out zoodles someday. They sound tasty.
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Re: Cooking

Post by fluffy »

So, a week ago I moved to a house in the suburbs. My house is a chaotic mess as I slowly unpack.

Today my kitchen was finally in good enough shape to cook some breakfast. I made a rolled sausage and egg burrito (per chef John) and coffee.
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Re: Cooking

Post by Lunkhead »

We've had zucchini noodle spirals from Costco that I personally thought were pretty decent, although, we were using them basically just as-is as a veggie side, rather than as a pasta noodle substitute. I imagine though if I had them with pasta sauce and cheese it'd be pretty tasty but haven't tried it yet.
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fluffy
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Re: Cooking

Post by fluffy »

I've never been a fan of zucchini on its own so I'd definitely be using it as a pasta substitute.
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Re: Cooking

Post by fluffy »

Some recent easy meals of note:

Chorizo, scrambled egg, and black beans bowl
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Salmon tacos
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Chorizo and fried eggs
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Re: Cooking

Post by jb »

My boy Hugo wanted a “volcano cake” for his 4th birthday party.
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jb
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Re: Cooking

Post by jb »

These sweet potato chunks are dusted with Tony C’s. That means once roasted I get to eat them all myself. (I did not gauge the spice level correctly and now I am the only household member whose body chemistry allows him to enjoy the amount of To y C’s dusted upon these sweet potato chunks.)
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Re: Cooking

Post by owl »

What’s Tony C’s?

Here’s what I’m having tonight—zucchini lasagna (alternating layers of oven roasted zucchini slices, ground beef with tomato sauce and Italian herbs, and sautéed spinach with onion, nutmeg, and ricotta, with gruyere melted on top
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And a strawberry mousse type thing (whipped cream and strawberry purée)
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jb
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Re: Cooking

Post by jb »

Tony Chachere's Original Creole Seasoning
https://smile.amazon.com/Tony-Chacheres ... 54&sr=8-10

"Great on everything!"*

*in moderation
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Re: Cooking

Post by ujnhunter »

Cup O' Noodles for lunch... not even gonna bother with a picture... :|
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Re: Cooking

Post by fluffy »

does that even count as cooking?
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Re: Cooking

Post by ujnhunter »

fluffy wrote:
Mon Jun 07, 2021 9:43 am
does that even count as cooking?
I don't know... when asked: "Does your husband cook?" my wife will reply with: "Yes. Cereal."
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Re: Cooking

Post by crumpart »

Sure, the past year and a bit hasn’t been great, but it did give us TikTok pasta.

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Devil’s got me Lindt! Devil’s got me Lindt!
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Re: Cooking

Post by Duncan »

crumpart wrote:
Sun Jun 13, 2021 1:06 pm
Sure, the past year and a bit hasn’t been great, but it did give us TikTok pasta.


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Is that tomatoes and garlic surrounding a giant feta monolith? Ready to get roasted?
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Re: Cooking

Post by crumpart »

Duncan wrote:
Sun Jun 13, 2021 1:27 pm
crumpart wrote:
Sun Jun 13, 2021 1:06 pm
Sure, the past year and a bit hasn’t been great, but it did give us TikTok pasta.


D86A633A-793F-4019-950E-3AE7A71A8623.jpeg
Is that tomatoes and garlic surrounding a giant feta monolith? Ready to get roasted?
Yep. Roast it for a half hour or so and then stir in a bunch of cooked pasta. You can also stir in fresh basil, but I’ve added sumac this time.
Devil’s got me Lindt! Devil’s got me Lindt!
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jb
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Re: Cooking

Post by jb »

Tricolor rotini and fake pesto (baby spinach and pecans instead of basil and pine nuts).
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