/yohoho/ - Piracy

That's awesome! I want to take some culinary courses next semester. Right now I'm just making rice and chicken... So boring.

How the fuck do you even make a stirfry, every time i try to attempt to make it I fail miserably.

>>420
Make sure youre using day old rice and not fresh rice  from the rice cooker, otherwise it'll stick together. theres different techniques for different protein/veggies youre using, I personally like this recipe the best. https://www.youtube.com/watch?v=e_s8xMEfseo

>>456
>using day old rice
Oh my god I'm retarded, I always try to make it with fresh rice. Thank you for enlightening me anon.

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I love making cinnamon rolls. It takes a bit of waiting to let the dough rise and rolling it out is a pain in the ass but the end result is worth it. I might make some tonight

>>456
Speaking of old rice, I have begun to make egg fried rice with leftovers. At it's core it's very simple, just fry a few eggs, but with rice. It will taste very bland if it's just like that, but I can use pretty much anything as seasoning: onion, green onion, pepper, lettuce, potato, tomato, soy sauce, vinegar, and whatever else remained from the week.

I finally made ANZAC biscuits. I expected them to be bland since I didn't have syrup or coconut, but it was alright. Also they ended up being very very soft, almost like small cakes, so I wonder if I somehow put too much baking soda. Being military rations, I thought they'd be hard.
Next time I'll ditch the baking soda entirely and add coconut, or find something else to add more flavor, like chocolate.

My meal prep rice came out so bland even though it was cooked in beef broth... What can I do to salvage it? It'll be served with baked chicken breast so maybe that will save it?

Making myself a cake for my birthday, just a simple shortcake but man I am excited for it.
>>1116
I'm glad you enjoyed them! A little bit of peanut butter might help flavour-wise and to help with softness you might want to leave them in the oven for longer or slightly reduce the liquids, 3/4ths maybe.
>>1122
Late, but in future you could maybe fry them with vegetables after cooking them in broth or you could cook them in coconut milk.

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>>1551
oh shit happy birthday nona!!

>>1552
 oh my goodness, thank you nonnie

>>1551
Thank you nonnie! I ended up adding a tiny bit of fish sauce to each container since it was about 20 cups of rice total all split up. Next time I'm going to use a higher concentration of stock when I cook it. Coconut milk sounds good too. I'm trying to keep the calories down while maximizing protein (With chicken breast) so unfortunately gonna be a little boring. And HAPPY LATE BIRTHDAY

What's your all time favourite recipe? I think it'd be fun if we all shared ours.

Here's my favourite spice combination. I use it on everything:
>1 teaspoon of salt, black pepper, garlic powder, chili powder, dried oregano, and white sugar.
>1/2 teaspoon paprika powder and cayenne pepper.
>Mix well, taste and add another 1/2 teaspoon of paprika or cayenne if you would prefer it spicier.

>>1710
Using this on my baked chicken breast.

I'm not vegan anymore, but here is my favorite seitan recipe:
1 3/4 cups Vital Wheat Gluten 
1/3 cup Nutritional Yeast 
2/3 cup White Beans 
1 1/3 cup Veg Broth 
5 2/3 cloves Garlic (minced) 
2 3/4 Tbs Soy Sauce 
1 1/3 Tbs Tomato Paste 
1 1/3 Tbs Maple Syrup 
2 3/4 tsp Smoked Paprika 
1 1/3 tsp Thyme 
1 1/3 tsp Sweet Paprika 
1 1/3 tsp Rubbed Sage 
2/3 tsp Salt 
2/3 tsp Liquid Smoke 
1/3 tsp Black Pepper 
1/3 tsp Cayenne Pepper

Make this into a dough. Split into little logs and wrap into foil. Steam for 45 minutes.

>>1710
Mmm yummy. What do you put it on usually? 

Here’s my all time favourite recipe sauce-wise:
Use it on fish, chicken or beef. You need to fry with it after searing the meat. It isn’t a marinade. 
For 2 lbs meat:
>2 tbsp of mirin, sake, and brown sugar
>4 tbsp soy sauce 
>microwave for 30 second intervals until brown sugar dissolves OR
>mix sauce in the morning to cook dinner at night
The brown sugar crystals not dissolving makes the sauce lumpy.

Gonna do my third attempt at making homemade mayonnaise! Any tips for how to make that shit not taste like straight up oil? I'd like it if the texture and taste could come out more like Hellmann's mayo

>>1926
I wanna try it too. I have been learning how to make pizza, but I'm keeping the seasoning simple while I learn how to get the dough right, just cheap cheese and leftover meat. I think some mayo would make it taste less boring.

Making pancakes sunday. First time not making from box mix

>>2125
Oh yeah these went ok, I used this video https://www.youtube.com/watch?v=9zCVCL4V8JQ and honestly I overworked the batter. But they still came out really well. He has another video about sourdough pancakes and I'm very intrigued and want to try that, but don't have any sourdough starter... started.

I started making a batch of coconut yogurt yesterday and this morning it had started to develop some concerning looking brown liquid separation. I decided to stop it at 18 hours and raised to temp to pasteurize before putting it in the fridge. Anyways I ate some and if I die I just want to all to know that I think you're special <3

>>2973
godspeed, nonny. making your own yogurt sounds badass, i've never tried it. any tips?

>>2974
So far so good! Honestly the brain-dead easy method (that I use) is in an Instant Pot, I got one on FB marketplace for like $30 to replace my rice cooker and it is my single favorite appliance I've ever owned.

Even without one it's really easy, basically clean your containers very well (I also sanitize w/ isopropyl a.k.a. rubbing alcohol) put your milk in, add a few spoonfuls from a store-bought live culture yogurt, and keep it warm for 12+ hours. That's it! I usually need to go longer for coconut milk, dairy seems to finish earlier. You can also heat the milk up more first then cool it down before adding your culture to give it a cleaner start  https://thestonesoup.com/blog/2012/03/20/yoghurt/

Cornstarch, or chia seeds have also worked well for me when thickening coconut milk yogurt

>>2976
Lactose intolerant Bonny here. That’s so cool, I didn’t know you could do DIY with vegan alternatives. Coconut yogurt costs me an arm and a leg and it really only feeds me 3-4 breakfasts. Is the effort worth the price?

>>3017
I know you probably didn't mean literally down to the cent but my 'tism got the best of me and I did the math: at my local grocery, cultured coconut yogurt is twice the price of boxed coconut milk. I (generously) assigned 0.5 hrs to the process and valued my time at $30/hr. I can make batches as large as I want and obviously the labour cost per batch goes does down.
Store bought works out to $9.52/L
For a 1L batch, home made would be $15.02/L
For a 2L batch, home made would be $9.92/L
So it's literally not worth it in that case.

But in reality, it's more like Saturday afternoon I dump the milk in on the pre-heat/pasteurize setting (~2 mins), come back 25 mins later to stir and set the batch timer (~1 min), and then Sunday morning it's done and I just transfer into containers for the fridge and wash up (15 mins). It's not like my valuable time would have been allocated to anything besides my cat and the moovie room anyways, so I say worth it

>>1927
>I wanna try it too 
G'luck if you do. I've given up lol. Out of my 3 attempts, only one was successful - and that was after trying to rescue it with another egg. 

>mayo on pizza 
Is this a thing?? Update us on your pizza crafting. If you have any tips you've learned I'd love to hear it.

>>3025
They sometimes put mayo in pizza in Japan.

>>3025
I wish I had advice for you. nona. I usually make mayonnaise from my chicken's eggs. I've never had it taste like oil. But I stick to light oils. I thought about trying olive oil this next time. Maybe it would add to the flavor?

Tried making whipped cream coffee, but I think I over did it. When I poured on my mug, 80% of it was just foam.

Made fried egg with rice. It's honestly a great quick dish to make. I think it's one of those poverty foods from Asia that is easily done with whatever is available. The base is egg and rice (obviously), but you can season it with pretty much whatever. I always mix something different everytime I make it.

>>3496
What kind of rice did you use and how did you mix in the egg?

>>3501
>What kind of rice did you use
The leftover from yesterday kind.
>how did you mix in the egg?
I heat up the oil a little bit first, then crack the first egg and immediately add a bit of rice and mix, then the next egg and more rice and mix again, and so on. When I run out of eggs, I start adding the seasoning then I keep stirring until the eggs to fully fry.

Overcooked my meal prep chicken. People are gonna think I'm mewing with the amount of jaw muscles I'm going to develop in order to digest this. I'm so sad. I was baking them to 160 so they'd cook out of the oven to 165. After I flipped the breasts halfway through, I forgot to put the meat thermometer back in. Why? I went and checked it because I thought it was taking too long. 200 degrees.

Egg and rice has become a real favorite for when I wanna eat something quick. So comfy and easy! 

Beef has become really expensive so I just keep making greasy chili with 30% organic grass fed beef mince and then serve it with cheese and soured cream. It's not ribeye steak but it will do.

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I'm cooking duck giblets. I don't know if I'm going to eat them myself or feed them to the cats. I like heart and neck, I'm not so sure about gizzard and liver.

>>4059
How did this go? Whenever I try and feed offal to my cats they don't even try it. so I'm curious either way. Whether you ate them or whether you fed them to the cats.

>>4433
I fed the offal to my cats. One of them was only interested in eating the heart and the other cat ate everything.

>>4440
NTA. I have a cat like that too, that will just eat everything lol. Duck giblets sound fucking delicious though, next time send em my way

It’s rainy and cloudy and I got a nice pot roast with potatoes and carrots in my slow cooker. Life be cozy!

>>4588
That sounds delicious and cozy. I've been too lazy to cook recently, but this post has inspired me. I'm going to make a roast tomorrow too. Thanks nona! I hope your roast turned out as tasty as it sounds