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The Cooking Thread


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#1306 raubhimself

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Posted 14 September 2018 - 09:56 AM

Tonight I am cooking for one. I could just go get a hamburger or something but NO!!! 

 

I am going to get a duck breast and pan roast it, and make a nice pan sauce, serve it over garlic roasted cauliflower mash and carrots braised in orange juice. So pumped!! 

I cooked for one last night too. Made a Lebanon bologna sandwich. Two slices of wheat bread, mayo, mustard, a few slices of Lebanon bologna, cheese. 


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#1307 nEwT

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Posted 14 September 2018 - 10:03 AM

does that count as cooking tho?
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#1308 John MFer

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Posted 17 September 2018 - 09:35 AM

I didn't have any damn orange juice, so I used chicken stock instead. It was really missing that tanginess, but it was still delicious. 

 

ki8yPhB.jpg

 

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#1309 pingosimon

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Posted 04 January 2019 - 08:11 PM

Hey, share me your hacks for great pasta/spaghetti.  I accidentally bought an entire case of Costco tomato paste, and I figure this'll be a good way to use some of it.  I actually haven't made much pasta, in general, and when I did it was with store-bought sauce.  Meatless preferred.  Garlic-ful preffered.


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#1310 ErichWK

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Posted 04 January 2019 - 08:35 PM

How do you accidently buy an entire case
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#1311 pingosimon

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Posted 04 January 2019 - 08:39 PM

I was at Costco, and saw the tomato paste and thought "oh yeah, I'm out of that".

 

I was not out.  I had a pretty much unopened box at home.


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#1312 John MFer

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Posted 07 January 2019 - 09:14 AM

That's one of those things I keep around (also from costco) but only use sparingly. Usually when I have a tomato based sauce I want to thicken, or in the slow cooker when I'm doing a BBQ pork roast or something. 


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#1313 Bano

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Posted 13 January 2019 - 01:13 AM

How do you Shizzies use fennel? I bought a big-ass root with all the pretty fronds, but I'm not sure what i want to do with it. I love the seeds, but I've never cooked with the plant!

 

Pingo: I love using tomato paste in addition to fresh tomatoes when I make sauce. A faster/easier way that takes less time to type is this:

 

1 can tomato paste

2 cans stewed tomatoes

1 buttload of garlic, crushed. Maybe 5 fat cloves, plus however much more you think it needs later!

1 small onion, or like 1/2 a medium onion, diced

1/4 bunch of parsley, with stems!

Some basil and oregano, if you have it

1 tsp fennel seeds

1/2 tsp cayenne pepper

1 tsp crushed red pepper

1tsp salt

Some pepper

Some red wine- I don't measure it, but I'd start with 1/2 cup. I prefer Chianti for pasta sauce, but all the reds I've used worked well!

A little olive oil

 

Soften the onion with the olive oil in a pan, and while that's going on, throw the stewed tomatoes, tomato paste, parsley, oregano, and some of your basil in a blender. Blend until not-chunky.

 

Onions all nice and tender, like a lover's goodnight kiss, pour your tomato mess into that pan! Reserve some garlic and basil until later, and throw everything else into that beautiful, sauce-y pan! Heat it until it starts bubblin', then let it simmer for at least 30 minutes.Then add the garlic and basil you saved from earlier.

 

It'll thicken up. If it gets too thick, add some of the water from your pasta after you cook it.

 

I freaking love mushrooms and zucchini, and I use them almost every time I make pasta sauce, but I don't know if you like them. If you do, throw the mushrooms in when you are sweating the onions, and throw the squash in near the end, but before you add the garlic and basil.

 

EZPZ!


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#1314 Smeg

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Posted 13 January 2019 - 06:30 AM

Tomato paste is a good umami boost for any sort of stew-type thing, even if it isn't something tomato-based.
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#1315 ErichWK

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Posted 13 January 2019 - 12:10 PM

How do you Shizzies use fennel? I bought a big-ass root with all the pretty fronds, but I'm not sure what i want to do with it. I love the seeds, but I've never cooked with the plant!

Pingo: I love using tomato paste in addition to fresh tomatoes when I make sauce. A faster/easier way that takes less time to type is this:

1 can tomato paste
2 cans stewed tomatoes
1 buttload of garlic, crushed. Maybe 5 fat cloves, plus however much more you think it needs later!
1 small onion, or like 1/2 a medium onion, diced
1/4 bunch of parsley, with stems!
Some basil and oregano, if you have it
1 tsp fennel seeds
1/2 tsp cayenne pepper
1 tsp crushed red pepper
1tsp salt
Some pepper
Some red wine- I don't measure it, but I'd start with 1/2 cup. I prefer Chianti for pasta sauce, but all the reds I've used worked well!
A little olive oil

Soften the onion with the olive oil in a pan, and while that's going on, throw the stewed tomatoes, tomato paste, parsley, oregano, and some of your basil in a blender. Blend until not-chunky.

Onions all nice and tender, like a lover's goodnight kiss, pour your tomato mess into that pan! Reserve some garlic and basil until later, and throw everything else into that beautiful, sauce-y pan! Heat it until it starts bubblin', then let it simmer for at least 30 minutes.Then add the garlic and basil you saved from earlier.

It'll thicken up. If it gets too thick, add some of the water from your pasta after you cook it.

I freaking love mushrooms and zucchini, and I use them almost every time I make pasta sauce, but I don't know if you like them. If you do, throw the mushrooms in when you are sweating the onions, and throw the squash in near the end, but before you add the garlic and basil.

EZPZ!


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#1316 mig50

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Posted 13 January 2019 - 12:12 PM

yes.
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you mean you forgot cranberries too?



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