What are you cooking?

[Bassist_Diver]

I’m out of town for work so I had the hotel restaurant ‘s beef bourguignon and a side salad

[BetterOffShred]

Sounds delish. The stew was dope, used petite sirloin and baker potatoes.. carrots celery peas etc. So good

[Bassist_Diver]

Niiiice. I could definitely use some of that in my life

[friendship]

Sounds delish. The stew was dope, used petite sirloin and baker potatoes.. carrots celery peas etc. So good

wholesome af

[Bassist_Diver]

Made some rent week noodles - ground chicken, sugar snap peas, carrots, and rice noodles in a soy/ginger/honey/sriracha sauce. I suck at making every kind of Asian food, but this time it wasn't a complete disaster.

[BetterOffShred]

Sounds pretty good to me dude.

I made up a pretty legit chicken pot pie.. used thighs and all the normal shit, then added chopped jalapeno and cheddar cheese on top, but under the top crust. So bomb.

[Bassist_Diver]

Happy Spring Cooking Season everyone!

Dinner for me was orange/tarragon chicken with an arugula/mint/feta/roasted chickpea salad

[PeteeBee]

I've been making a lot of rice bowls lately. I make a big pot of rice every few days and cans of beans are easy to open, so all I have to think about is the veg. I mix it up by throwing some veggies in the oven for the crispies and sauteeing some so they break down. Last night was broccoli and brussel sprouts in the oven, onions, peppers, green beans, and yellow squash in the saute. Then just some black beans and hot sauce to tie it all together. It was bomb.

Another trick I highly recommend is to add more stuff to your veggies before you roast them. I've always tossed in salt, pepper, and some olive oil. Nowadays I normally add some nutritional yeast and a little red pepper flakes and it takes them to another level of spicy umami goodness.

[Achtane]

I got a decent wok and have been stir-frying the fuck outta some food lately. It's mind-blowingly, amazingly better than trying to make do with a pan. That might seem like "well, duh", but whatever. Totally worth it.

Also, I had some sisig the other day and let me tell you...
There is absolutely no better drinking/hangover food than that.

[PeteeBee]

I got a decent wok and have been stir-frying the fuck outta some food lately. It's mind-blowingly, amazingly better than trying to make do with a pan. That might seem like "well, duh", but whatever. Totally worth it.

Also, I had some sisig the other day and let me tell you...
There is absolutely no better drinking/hangover food than that.

Well now I need to go google sisig.

What's better about the wok? I've never used one, so maybe I just don't know what I'm missing? My dude who makes a bunch of pad thai at home also swears by it, but I always think I can replicate his results in my normal pan.

[Achtane]

It's mostly the size, I think. You can throw a bunch of food around in there and not worry about spilling it everywhere. Also, the pan heats up fast as hell and when stir frying, I just leave it on the highest setting the entire time. No problem. If you're doing something with a sauce/glaze kinda thing, you can move the food to the "walls" of the pan to stay warm while the sauce reduces in the bottom. It's just super easy and intuitive, IMO.
You can totally make all kinds of stuff in a big cast iron pan or whatever, but having a giant-ass bowl to do it in instead makes things a little easier.

Sisig is crispy bits of pig face and liver, mixed up with peppers and fried egg and some kind of sauce, served over rice. I tried it at this Filipino place the other day. It's chewy but not in a gross, soft gristly way, and also crispy and a little greasy, and fucking delicious. It's like the ultimate form of hangover breakfast foods.

Just don't over think its components. No weirder than a hot dog, really.

[jirodreamsofdank]

I've got a Cuisanart pre-seasoned carbon steel wok on backorder, my last attempt to scrub out the shipping coating from one of the cheaper Amazon woks went... poorly.

I lived on crawfish fried rice for a while before Louisiana crawfish tails got expensive.

[Chankgeez]

Yeah, seasoning the wok's key.

I've been making a lot of rice bowls lately. I make a big pot of rice every few days and cans of beans are easy to open, so all I have to think about is the veg. I mix it up by throwing some veggies in the oven for the crispies and sauteeing some so they break down. Last night was broccoli and brussel sprouts in the oven, onions, peppers, green beans, and yellow squash in the saute. Then just some black beans and hot sauce to tie it all together. It was bomb.

Another trick I highly recommend is to add more stuff to your veggies before you roast them. I've always tossed in salt, pepper, and some olive oil. Nowadays I normally add some nutritional yeast and a little red pepper flakes and it takes them to another level of spicy umami goodness.

Bags of dried beans're even easier to open.

I also like adding a little of this to a pot of rice, beans or both:

It's mostly the size, I think.

[Achtane]

u kno it bby

[PeteeBee]

Bags of dried beans're even easier to open.

I also like adding a little of this to a pot of rice, beans or both:

It's mostly the size, I think.

Oh yeah I love that veggiebase paste! I put it in almost everything. Going vegan about six months ago reignited my love of cooking and that stuff has become crucial for getting flavor in a lot of stuff that is underwise kind of boring.

Do you use a pressure cooker for your beans? I am seldom prepared enough ahead of time to make them from scratch.