Recipes!
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@Evilgrayson Worth it.
@GF Never mind. I’m so sorry for your loss.
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Question: does a fried egg work on a BLT or does the L kinda ruin it? I mean, I’m gonna try anyway because I bought a whole head of L so there’s no reason not to spare a leaf for an experiment sandwich but I’m just asking.
It totally works!
Also I’m with @Tez : Over easy. Not sunny-side, not hard! That perfect over easy is how it’s supposed to be done!
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man, so many good new recipes here. I have a lot of cooking to do. But luckily I am here for two months, so now I have a bunch of recipes for that time!
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I made KB’s potato lasagna. Here’s an imgur gallery of process for those who want to see!
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@Meg I can dig the soyrizo. That stuff makes really good chorizo and eggs 'cause it’s not so greasy.
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today has been kind of a shitty day. I took my adult kids to target (the two who were home from work came with me to get the 3rd, and then we did a Target run). By this time I am pretty exhausted and worn down. They all asked like 2 times what dinner plans were and I was really crabby and was like “I don’t freaking know yet, how about nacho hot dogs”. They actually liked that idea so much when they came back to the car they’d gotten tortilla chips and all the nacho toppings they could think of (they knew we had hotdogs and buns at home). And so that’s what we did. It ended up being pretty good and fed a crowd of hungry young men plus a bottomless pit 8 year old.
We grilled the hotdogs, toasted the buns, and then the following toppings were available:
Nacho cheese (like the cheese food type), salsa, pickled jalapenos, crushed tortilla chips, green onions, shredded pepper jack cheese, green and red hot sauces, bacon bits, olives, avocado slices, sour cream.
Now they are teasing me and calling it Frickin’ Nacho Hotdogs and have gotten the 8 year old to call it that now. I’m still a little crabby, but think I have pretty awesome kids.
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@dvoraen oh EXCUSE ME, i am just dying from a COLD but here’s your PICS https://imgur.com/a/VYfaM9l
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@Meg ilu
It looks fantastic. At least you have the sense to like mushrooms, unlike someone else we could name. More to the point, I’ve been very curious what Impossible meat tastes like. I’ve watched videos about it, but I’ve never tried it.
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@dvoraen It’s a 1:1 for replacement in almost all recipes, ad totally worth investigating, UNLESS YOU ARE A MONSTER WHO LIKES MUSHROOMS.
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@dvoraen I had an Impossible Whopper once out of curiosity. I couldn’t tell the difference.
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@dvoraen out of all the “meat” replacements, I think it is the best, personally. I really like the taste/texture for its own sake. The people in my family who aren’t vegan and hate “fake meat” actually like it as well, they’d rather have chili or taco meat from that than say ground turkey. It has great mouth feel if you’re looking for a very meaty texture, unlike most replacements.
There are certain dishes where it might be a little flat, especially next day stuff like cottage pie. I think adding just a smitge of marmite fixes that (depending on one’s taste, you do not need to add a lot)
Plus it is fun to cook because it browns up and sizzles and all that. IMO.
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Pear cake!
3 cups all purpose flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cups vegetable oil
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs
2 tsp vanilla
4-5 ripe pears depending on size of the pears, peeled and chopped into large chunks.Preheat oven to 325. Spray/Grease and flour a bunt cake pan (or 9x11 baking pan
In a large bowl sift flour, baking soda, cinnamon, nutmeg and salt.
In another large bowl mix together sugars and oil, mix until well blended. Incorporate eggs one at a time and well. Add vanilla and mix well. Add the dry ingredients a cup at a time and mix well. Spoon batter into prepared cake pan.
Bake for about an hour and a half or until it passes the toothpick/knife test. Allow to cool for 20 minutes and then turn over on cake plate, and allow to cool thoroughly.
This is our favorite way to use up pears when a ton ripen at the same time. Nice crust on the outside, very moist and tender on the inside!
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Does anyone have a vegetarian (or meat is fine if it is kosher i guess) split pea soup that’s like… really good? I want to avoid ham or bacon but I really want to make split pea soup that has that good saltiness in it somewhere and I’m a little stumped.
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@sao -
Depending on effort levels, if you marinate some tempeh up overnight in a mix of soy sauce, maple syrup, salt, pepper and liquid smoke (I mean can replace liquid smoke with smoked paprika tbh) you can get the bacon-taste.
Marinade for at least 15 mins, bake at 200 Celcius (400 f) for 10 mins both sides. Done.
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I have also made vegan bacon chips with large flake coconut soaked in liquid smoke, soy, etc.
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This is less of a recipe and more of a recommendation: try spices in your coffee! I don’t mean just the good ol’ cinnamon (though that’s nice too), but things like cardamom, nutmeg, ginger, cloves, and my favorite allspice. Especially now that the weather’s getting colder, the pumpkin/christmas spices are really nice in brew. They also work in black tea (see: various types of chai), hot apple cider and hot cocoa.
They also work really well if you sweeten with brown sugar or maple syrup.I don’t like chewing on spice, so I usually add it to the coffee grinds/tea leaves, but a sprinkle on top ain’t too bad.
