The General Cooking Thread

I bbq or grill the chicken first to get that flavourful char on it then slice it up.

Brings an added level of flavours to the mix.

Otherwise you’re just cooking like the English.

 

I whipped up a cucumber sandwich inspired dip. It is made with borage, green onions, and dill, and it really tastes like you're eating the sandwich.

 

Made a quiche with swiss chard, sundried tomatoes, goat cheese, ham, and duck eggs of course. Edit: and basil

 

Made a stuffed crust pizza. Probably wouldn't do the pepperoni on the crust again but it was fun to try something different.




I really like Bobs Red Mill Artisan bread flour. It is advertised to be great for pizza, bagels, and pretzels and they are right. It's amazing.

 

I was thinking, put the pepperoni inside the crust with the cheese.

 

It doesn't look beautiful, but it is delicious. The swiss chard is in and the soup is on.

 

I put so much raw garlic in this stromboli that it tasted like garlic bread. Hnnnggg

 

Does anyone have a broccoli slaw sauce recipe they love that isn't overly caloric?

I am obsessed with the crunchy veggie salad at Safeway, which is basically a broccoli slaw with some kind of commercial bottled "cider coleslaw dressing." I asked once at the counter, it is something premade that is low cal as well.

I made this without the craisens
https://www.daringgourmet.com/crunchy-broccoli-salad/
And it was good, but the sauce was about half mayo. The tartness and sweetness tasted right though.

 

I took a chance and made this Venetian Duck Ragu with some of the goose I got last season. I normally hate how cinnamon overpowers everything you put it in with the tiniest amount. This turned out amazing and it is a lot subtler than I expected. I did add some pork shoulder and pork jowl bacon (because I couldnt find pancetta) because it didnt have that much goose I wanted to sacrifice on and unknown recipe.

 

Fully loaded leek and potato soup. Leeks and chives from the garden.




By the way, I'm a huge instant pot fan now. It's truly all in one. I get it now.

 

They are in the middle of going bankrupt, so get it while you can.

 

https://globalnews.ca/news/9764837/instant-brands-instant-pot-bankruptcy/

 

I use it a lot in the RV... it's super handy, especially with the sous vede option.

 

I did not know. I'll spread the word.

Yeah. I didn't "get" what the fuss was about when people talked about it. I didn't realize you could saute in it, for example. A lot of my cooking is long, from scratch stuff, often using multiple pans, and I can now do most of those same recipes in one pot, in an abbreviated time. Pretty killer. It also has a crock pot setting so I am getting rid of that, so I didn't even really gain an extra appliance. The inn is full and there are no vacancies.

 

We had two instant pots in Canada, but reduced to one since we've moved. It really makes so many things easier here since we only have a shitty steam oven/microwave and a 3 burner stove. Very limited counter space. It's also amazing for cooking meats from frozen solid to cooked perfectly in less than 20m with zero attention.

 

My 4 burner cooktop is kinda on the fritz. I have some electric cookers... A flattop grill (awesome for making batches of pancakes), a pot, a wok. I use them a lot. With the new instant pot I doubt I'll even need the burners this year.

Brb, making some yogurt in my NEW INSTANT POT

Also I looked up info about that bankruptcy. I understand how the company's financials could be fucked but the brands involved are ubiquitous American cookery. Like pyrex, correll. They say that this will not be the end of the brand/products. I hope not.

https://www.foodandwine.com/instant-pot-bankruptcy-explained-7546512