Food, Cooking, and Recipes General Discussion!

[Mattias]

And now I'm ging to make an even better version tomorrow. Provided this hangover dosn't make me attempt to drill out my brain to alleviate the pressure.

[In-N-Out Double-Double & Animal Fries]

I've got 2 poverty recipes I use because I'm a poor ass college student

no pics because I didn't take any


Tomato Beef Ramen
Ingredients:
Discount Stewing Beef ($1/lb, only need about .25 cents worth)
Can of tomato paste ($.75)
3 packs of beef instant noodle ($1.50)
Some onion ($.10)
Whatever spices (whatever, Sriracha works)

Throw everything into a pot. Serves 2-3 meals. So about a dollar a meal.

Ghetto Pad-Thai
Ingredients:
Spoonful of Chunky Peanut Butter (natural is better but fuck, no money)
Pack of chicken ramen
Sriracha

Make chicken ramen, drain chicken ramen. Mix drained ramen, peanut butter, and sriracha together.
Tastes like high-class poverty

serves 1, costs about a dollar

[I3uster]

premium ramen:

1 packet of instant ramen
1 egg

cook instant ramen and then crack the egg over it like a minute before its done
feel like a master chef
eat

[Kirby]

1 packet ramen
some spinach or torn napa cabbage
sesame oil
buncha scallions/green onions
egg

cook ramen in water, drain and place in bowl
boil water, add seasoning packet, then add veggies
remove veggies, add to bowl
add egg, cook till done.
place egg in bowl, garnish with scallions
pour hot broth into bowl, garnish with sesame oil

it doesn't actually taste better, but it looks nice.

[Tobias]

A little life hack I like to use when making instant pasta, obviously you add garlic, but get some of that dried butter that stores sell for popcorn and add liberally as well. Turns crap into crap and a half!

[ratstsrub]

Tomato Beef Ramen

This is disgusting and you should feel bad for ruining ramen.

[UnlimitedBladeWorks]

This thread makes me hungry.

[Kirby]

This is disgusting and you should feel bad for ruining ramen.

Fun fact: in China, they have Tomato and Egg ramen. (stir-fried eggs and tomatoes is a common dish in China)

[Tobias]

honestly I can actually see that. if you fried it and seasoned it well the taste might be a nice contrast

[Kirby]

Sorta. I don't really like them because I'm not a fan of tomatoes or eggs, but it's basically one of the dishes parents teach their children when they're just starting to learn how to cook, mostly because it's easy and quick. Here's a recipe:

a tomato cut into wedges
3 or 4 eggs
salt, sugar
some oil
scallions/green onions, minced

Basically, you scramble the eggs (keeping the curds large) and set them aside, then stir-fry the tomato till juices come out. Season with salt and sugar to taste, add the eggs back in and stir-fry some more. And it's done, and you garnish with the scallions.

It'd usually looks kinda like this:

[Korburss]

I'm one of those people that cooks a batch of something and eats it for multiple meals and all my meals reflect that. This ones a bit of work but depending on serving size it can feed couple of people for a day or two and is technically two recipes.

4-6 slices of chicken.
1-4 Potatoes.
1-2 onions.
Pound of carrots.
Garlic (Fresh or powdered.).
Rosemary.
Basil.

1-2 cans of chicken broth.
16oz Bag of squash.

Take four to six (More or less is fine, just add more/less of something else.) slices of chicken. a couple of quartered potatoes, a peeled onion or two, a pound or so of cut carrots and a few bits of garlic (Or of garlic powder if you must but do that with the rest of the spices.). Put the chicken in a baking pan and the vegetables in a large bag. Put a teaspoon of basil and rosemary into a bowl (and garlic powder if you didn't use fresh.), spooning half of that onto the chicken and put two tablespoons of olive oil in with the remaining spices. Dump the olive oil and spices into the bag of vegetables and shake it. Evenly place the vegetables in the pan and cover it with aluminum foil, dog earing it on one corner. Bake at 425F (218C I think, Google says so.) for 45-50 minutes.

Now if you made a large batch as I do, you should have about half leftover and we go on to the second recipe.

Take the leftovers from day one and dump them in a soup pot. Add chicken broth as needed (The amount of potatoes can make it more or less juicy.) and chunk half of the frozen squash (Or fresh but frozen dissolves nicely.). Boil until the squash has dissolved and the broth is nice and yellow.

[ratstsrub]

Fun fact: in China, they have Tomato and Egg ramen. (stir-fried eggs and tomatoes is a common dish in China)

There's a rice vermicelli soup based on tomato and ground crab/shrimp meat. The tomato gets really soft and sweet and adds quite a bit of flavor to the broth.

That guy up there just used tomato paste. What the heck. Cut a tomato!

[Kirby]

Hm. Reminds me. Got this at a Chinese noodle shop a day or two ago:



Rice noodles with braised pork ribs.

[SeiKeo]

shit that looks good

[You]

Just finished dinner. Had squid so obviously made calimari. Took 30 mins.

Need:
Squid
Salt
Pepper
Cornstarch or Flour
Oil

Basically you don't want a really thick batter so you can taste the squid more. So this isn't like the calimari you get at restaurants. If you want that kind just mix some egg and make a wet batter.

Either way.

Cut squid into rings. Squid curls when you fry it, so rings is the best cos it won't curl into itself that much. Learned it the hard way. Either way make sure to dry the squid on a paper towel. Don't want it super wet.
Put oil in pan, heat said pan.
While pan is heating put salt, pepper and flour into those snap-lock bag. Proportions are whatever, eyeball it to how much squid you have/can afford.
Mix whatever is in the bag well then put squid into bag and mix very well. Make sure it's mixed really well and all the squid is dredged. It's very important to have it all dredged.
Fry for about 2 minutes. Take out of pan.
Drizzle lemon or whatever.

Calimari. I would post pictures but I ate it all.

[Renko]

IT HAS FINALLY HAPPENED! *drools*

[Strife ❤️]

That looks nice, Kirby!

[Kirby]

Went to a place today, ordered beef and miso ramen. Got this.



Not sure how rameny this actually was, but oh well. Still tasted good.

[Rafflesiac]

Mmmmmm...Bok Choi.

[francobull3]

THe onions....
they stare in my own soul!