The Song Fight Bulletin Board

jb wrote: ↑

Sat Jul 04, 2020 5:04 pm

what are you basting the lamb with tho, that could be tasty

Hmm, garlic, rosemary, and sage, probably? Maybe a bit of marjoram but that might be a bit strong.

Dinner tonight: Trader Joe’s cauliflower gnocchi pan-fried with garlic and ghee, tossed with roasted Brussels sprouts and chopped toasted hazelnuts, red pepper flakes, and a splash of red wine vinegar.

crumpart wrote: ↑

Sat Jul 04, 2020 3:35 pm

I apologise if my hatred of pine nuts and goat cheese came across as an attack on tastes.

And I can't help thinking that possibly I had a role in taking this thread off the rails.

Apologies to all. I have been a complete and utter arsehole, as I occasionally have want to be. I should search the fdrink thread when I am that state of mind.

Carry on cooking.

stir fry!

Mac & cheese from a box, whilst watching Eurovision: Fire Saga.

At what point does this thread need to be renamed "Cooking" (with the air quotes)???

hopefully after I post my fresh mozzarella and black garlic pizza:

Also this was a week ago but I was experimenting with making my own nitro coldbrew coffee:

Those look great fluffy!

A couple days ago I made fried rice. Which is what the stir fry was supposed to be but I didn’t have enough left over rice. Irregardless (heh), both ways were delicious.

This has:
Leftover rice
Ground chicken sautéed in butter with like, salt and poultry powder all over it
Green pepper
Half an onion
Broccoli
Carrot
A can of corn why the fuck not
A couple of eggs
More Butter, and oil, and salt just for Caravan Ray
Garlic
Soy sauce

Don’t be jealous of my macncheese Lunkhead

Lunkhead wrote: ↑

Sat Jul 11, 2020 8:19 pm

At what point does this thread need to be renamed "Cooking" (with the air quotes)???

Now, I don’t use a lot of packet mix stuff personally, but I do think they have their time and place. That being said, here’s a recipe for non-pack-mac that looks both delicious and horrifying. I mean, I’m pretty generous with butter and cheese in most things, but it’s A LOT.

Can’t wait to watch that when the household is awake!

I love Kraft mac and cheese, though it is pretty easy to make a cheese sauce— aka “sauce mornay”. It’s a bechamel with cheese in it.

Make a roux— 2tbsp butter and 2tbsp flour, into a not-too-big pot and cooked until it’s a little brownish. They say until it smells “nutty” but wtf does that mean.

Pour in 1 cup of milk. Maybe 1.25 cups since you’ll be adding cheese to it. Stir like crazy to keep the milk from burning.

You might wanna add a tsp of salt now maybe.

Once it’s a bit thick, start dumping cheese in. Whatever cheese you’ve got, the more the merrier. Parm is good, mozzarella is good, cheddar is good, jack, american, etc. Maybe not feta or blue but who knows I haven’t tried them.

Most people say add black pepper to it, but when I do that my wife says “why you ruinin’ my mac n cheese?!” so I leave that out.

Once it’s goopy, dump it on some noodles. It’ll cover a box of dry macaroni no problemo.

Refrigerated, it’ll get clumpy and stuff on your noodles but it still tastes good. Just nuke ‘em a bit. It won’t revert to a sauce but it’ll still be tasty. That’s just how cheese sauce is.

JB

jb wrote: ↑

Sun Jul 12, 2020 4:14 am

Can’t wait to watch that when the household is awake!

Hot tip: wear headphones. He swears just a touch.

I'm with that Australian who curses like ... an Australian, apparently. Kraft is not even good boxed mac'n'cheese, let alone good mac'n'cheese.

I think Kraft is probably the only packet mix mac’n’cheese in Australia. I had it once or twice growing up, but it’s not a big cultural thing for us like it seems to be for those of you in the US.

It’s not good, but it’s comforting. That’s basically how Kraft stays in business after all.

Lunkhead wrote: ↑

Sun Jul 12, 2020 9:32 am

I'm with that Australian who curses like ... an Australian, apparently. Kraft is not even good boxed mac'n'cheese, let alone good mac'n'cheese.

I usually stock up on Annie's when it's on sale, because it tastes somewhat better than Kraft but also serves the purpose of being shitty yet comforting food when I have no energy to cook.

I like Annie’s suggestion of using Greek yogurt instead of milk. It’s thicker and tangy and different, and sometimes that’s what I’m looking for.

fluffy wrote: ↑

Sun Jul 12, 2020 11:21 am

I usually stock up on Annie's when it's on sale, because it tastes somewhat better than Kraft but also serves the purpose of being shitty yet comforting food when I have no energy to cook.

Yeah I don't generally keep milk around. If I have plain yogurt on hand that's what I use. Otherwise I just use extra butter.

Australians always complain that they have no national foods or cooking styles, and since moving overseas I’ve discovered that this is a huge pile of nonsense. Also, vegetarian burgers have come A LONG WAY in the past couple of years. Here’s our Burgers With The Lot before adding lids. I had to use sliced bread instead of buns because Life.

Oh dang, those look tasty. What are all those toppings? I see onions, pineapple, a fried egg, bell peppers, pickles, beets, spinach, and what looks like white cheddar.

Also what's your favorite veggie burger? I'm quite fond of black bean patties. I like my veggies to taste like veggies instead of a sad simulation of meat.

Pretty much it, except the thing you thought were "bell peppers" (we call those capsicums) are actually fancy fresh tomato slices. There's also some roasted garlic I had in with the onions, mustard on the base, some garlic mayo on the other piece of bread and some smoky chipotle bbq sauce.