/ck/ - Food & Cooking

>>6119144
Ask and ye shall receive.

>>6119270
Don't let the neckbeard bachelors drag you down. Best of luck to you and yours. Seriously, get that Dutch oven and chest freezer. Go on a chili/artisinal no-knead bread/marinar-making jihad and you can have enough food to last you a month.

>>6119247
OP just sounds like another city boy who doesn't know how to cook and wants to save some dosh. I'm trying to help someone with cooking on the FOOD BOARD. What's wrong with that?

>>6119240
Jambalaya Shasta County Style
1 package Italian sausage, either link or ground
3 chicken breasts/thighs/whatever, cut into about 1" chunks
1 package frozen cleaned shrimp with tail off (optional)
2 onions
2-4 seeded diced jalapenos or other hot pepper. Can substitute cayenne pepper to taste
Salt/pepper
2 1/2 cups rice
4 cups chicken stock
1 can diced tomatoes
Vinegar

1) Chop and sautee the veggies on slightly-over-medium heat.
2) Shove them off to one side and fry up the sausage. If it is link sausage, slit the links and dump the loose meat in.
3) Shove THAT off to the side and fry the chicken. Don't cook it all the way through or it'll be tough -- it'll finish cooking later.
3) Dump in everything else, salt and pepper liberally, shake in maybe 1 tablespoon vinegar, and crank it up to high. Stir frequently. When it comes to a boil, clap the lid on and turn it down to low.
4) After 20 minutes, turn the heat off. RESIST THE URGE TO LOOK. Leave it another ten minutes until the rice has fluffed out.
5) Stir it up because a lot of the veggies and what have you will be riding on top. Eat it. Use leftovers for Chinese stir fry tomorrow night, or wrap them up in steamed spinach or tomato tortillas and make wraps out of it.
TROUBLESHOOTING: Sometimes I wind up with slightly crunchy rice because I misjudged the fluid-to-rice ratio -- added a bit of wine on a whim, or the tomatoes were less juicy. Don't freak out, just add another half cup of water and turn the heat back on low and give it another 10-15 minutes.

>>6119239
Hungarian Style Mushroom Soup On Steroids
2 packages sliced mushrooms
2 onions
Sausage or ground beef
2 cans chicken stock
Paprika
Sour cream
Milk
Butter/margarine
Salt

1) Preheat Dutch oven to a little over medium heat, add half a stick of butter or margarine, and sautee mushrooms and diced onions. This should take about ten minutes.
2) After mushrooms and onions are mostly done, shove them off to the side and put in however much meat you want. Leave it in large chunks. (If it's really greasy, do this first and pour off the grease. Set the meat aside on a paper plate or something. We aren't making Grease Soup. But with good quality meat you can do everything all at once. The object is maximum laziness and maximum food at the same time.)
3) Dump in the chicken stock and paprika and crank up the heat. When the whole orange-ey thing starts to bubble, turn it down to low and put the lid on. Let everything get acquainted with everything else for half an hour.
4) About ten minutes before you eat, get half a cup each of sour cream and milk and stir them up together with a fork in the same cup. Dump this android-blood-from-ALIENS mixture into the soup and stir it in. Leave it on low and uncovered so the dairy won't curdle. Taste it now and add salt until it tastes right.
5) Dish it up and eat. This is the most wonderful stuff in the world for sopping bread in. Not really suitable for leftovers because that means reheating and the dairy can curdle, so have a care NOT to use the microwave. Warm it up slowly in a pan.

>>6119234
Oh, and since you were specifically looking for cheap and delicious recipes, here's three I emailed to a close family friend after I bought them a Lodge Dutch oven for Christmas:

Savory Dutch Oven Chicken & Taters
1 giant-ass economy package of skin-on bone-in thighs or breasts, whatever's on sale
3-4 potatoes
An onion
Several slices of bacon
Salt, pepper, Italian seasoning
Worcestershire sauce
Red wine and garlic/garlic powder (optional)

1) Preheat oven to 350.
2) Preheat Dutch oven on medium heat. Pour in a healthy dollop of olive oil.
3) Chop up the bacon and onion together and fry them when oil is hot.
4) Slice potatoes into medallions 1/4" thick.
5) When bacon is mostly-done and onions starting to turn translucent, shove them in a big pile on one side and stick the chicken in skin-side down. You're only going to fry them on the skin side so all that lovely fat can caramelize. Salt and pepper the hell out of the chicken, season heavily with Italian seasoning. Garlic powder or garlic cloves are nice too.
6) After several minutes, use a spatula to ladle the onions and bacon on top of the chicken. This way they both get fried and you only dirty one dish. Sprintz the entire thing with Worcerstershire sauce. Dump like 1/4 cup of wine in if you have any. Balsamic vinegar is nice too.
7) Throw the potatoes on top, salt them liberally, put the Dutch oven lid on, and stick in the preheated oven. Go fart around on the Internet for 45 minutes.
8) Bring out the Dutch oven with NON-ORNAMENTAL potholders. When you dish up the chicken, pull off and discard the skin because chicken skin is gross.
9) EAT.
10) If there are leftovers, add a couple cans of chicken stock, bust everything up in it, and make soup. Throw in a couple handfuls of pasta 10 minutes before you want to eat. Cook once, eat twice, hell yeah. Total price should be about ten bucks for two nights' eating.

Get a Lodge Dutch oven.

Buy food in bulk from CostCo and Wally World.

Get a small scratch and dent chest freezer to store your goodies in.

Those three are absolutely essential. later on you can get into hot water canning and start making your own canned goods.

>>6117568
Sprintz it liberally with balsamic vinegar and lemon juice. Put it in a freezer bag overnight.

Fresh sage would be good in there.

That's really the only couple of suggestions I can make. Oh, and don't listen to the naysayers -- roast apple goes great with beef. You don;t have to do anything fancy; just chunk them up and throw on top of the onions and carrots.

>>6113442
>btw I heard someone mention a supplement or pill they take for the liver what was it?
B complex.

Egg sunny side up and a couple slices of pre-cooked bacon warmed up alongside it. To get the latter, you simply bake it and store it in the freezer in a Ziploc baggie.

Start out with good quality bread. Toast it ever so lightly. Then apply good quality salted PB and some good quality fruit preserves.

It's like anything else, mang. You gotta use good ingredients.

>>6119025
I summon the Drunken Chefs...! The invincible bachelors of culinary skill!

>>6119054
This. And make sure you air the bugger out during and after. It should be room temp and completely dry for at least a day.

>>6119076
>I need to get that recipe before she dies
Yes you do. And then you need to post it here.

>>6119001
I didn't start injecting /pol/ crap into a foodie thread.

>>6119013
I guess you blame northern Ireland for being fup duck on the Great Potato Famine, then. The Marxist 1960's 'anti-imperialist' crock of shit is what dominates current textbooks, and it's still a crock. Tribal societies are violent shitholes the world over. Deal.

>>6119036
Now then; back to *food.* What variety of rice does Gramma use? I was under the impression they used mostly Indian ones like Basmati.

When I was a starving college kid I practically lived off pasties. Get some hamburger and stretch it out with pinto beans, onions, tomatoes, frozen veggies, potatoes -- whatever you like that's on sale. Mix up and fry, then make up a big batch of noodle dough. Roll or press it flat, put a dollop of mixture in the middle, wrap it up, and lay it on a greased cookie sheet. Bake until golden brown. You can shove the freezer full of these things for well under twenty bucks, then defrost in the mike and eat as you like. Dip in a bit of catsup or BBQ sauce for extra flavor.

>>6119004
http://smallfarm.about.com/od/chickens/a/What-To-Do-With-Frozen-Chicken-Eggs.htm

>>6118985
Be sure to seed those little bastards. I think they'll be fine.

>>6118961
>the legacy of colonialism
Spare us the pious PC bullshit.

>>6110533
Don't you fucking dare.

The reason beer bottles have a shoulder is to trap the yeast. The reason beer goblets have the little dimple on the bottom is for the same reason. It is bitter as hell and *can* give you the shits (though it's never happened to me.)

Belgian ales are God tier. Conserve the yeast and start brewing your own.

Give us your best recipe for chicken tikka masala. Please. PLEASE.

>>6109150
Potatoes and onions and bulk-packages skin-on bone-in chicken thighs is about as cheap as it fucking gets. Kid.

Savory Dutch Oven Chicken & Taters
1 giant-ass economy package of skin-on bone-in thighs or breasts, whatever's on sale
3-4 potatoes
An onion
Several slices of bacon
Salt, pepper, Italian seasoning
Worcestershire sauce
Red wine and garlic/garlic powder (optional)

1) Preheat oven to 350.
2) Preheat Dutch oven on medium heat. Pour in a healthy dollop of olive oil.
3) Chop up the bacon and onion together and fry them when oil is hot.
4) Slice potatoes into medallions 1/4" thick.
5) When bacon is mostly-done and onions starting to turn translucent, shove them in a big pile on one side and stick the chicken in skin-side down. You're only going to fry them on the skin side so all that lovely fat can caramelize. Salt and pepper the hell out of the chicken, season heavily with Italian seasoning. Garlic powder or garlic cloves are nice too.
6) After several minutes, use a spatula to ladle the onions and bacon on top of the chicken. This way they both get fried and you only dirty one dish. Sprintz the entire thing with Worcerstershire sauce. Dump like 1/4 cup of wine in if you have any. Balsamic vinegar is nice too.
7) Throw the potatoes on top, salt them liberally, put the Dutch oven lid on, and stick in the preheated oven. Go fart around on the Internet for 45 minutes.
8) Bring out the Dutch oven with NON-ORNAMENTAL potholders. When you dish up the chicken, pull off and discard the skin because chicken skin is gross.
9) EAT.
10) If there are leftovers, add a couple cans of chicken stock, bust everything up in it, and make soup. Throw in a couple handfuls of pasta 10 minutes before you want to eat. Cook once, eat twice, hell yeah. Total price should be about ten bucks for two nights' eating.