TOPIC: What do you like to cook?

boneless tenderized beef cube steak. flour, salt, pepper. drop in oiled skillet.

added some honey bbq sauce to one before taking out of skillet. very tasty.
tried some extra sharp cheddar on another. tasty again.
heinz 57 on one just before removing. still tasty
sprinkled bacon bits on another while cooking. yummy

4 big ole sammiches...... can you say meat coma.

snowed and iced in today, tonight, and probably tomorrow. so i cooked a big pot of chili.

I went to the grocery store today entirely to get more canned crushed tomatoes for spaghetti sauce, then just used what I already had on hand. Did finally use up a bag of Italian herb mix. Used up remaining fresh garlic. Half remaining onion. Decent amount of cheap ground beef that I got on sale with coupon (given meat costs at regular place just keep getting higher). Some sofrito keep forgetting I have. Used up an ancient tube of tomato paste. Splash of agave syrup rather than sugar, bit of ancient lemon juice.

Was my priority as I've had spaghetti cooked for a week or something, having used some of it for ground pork with peppers stir fry.

So, the topic question is one I've thought about in recent months (most of my going out to eat is from the office and I'm rarely at the office anymore). What I like to cook could be different questions. Just the act of cooking something, chili is easy, but my chilis are hit or miss and I eat a lot of chili with things - pasta, tortilla chips, rice - to make chili less monotonous. More work but at about a 67% hit rate would be making beef stew, and I keep thinking I need to make this more often. In terms of commonality of making, gotten into a habit of making hamburgers, especially patty melts, up until I slowed down buying ground beef. But, those are very hit or miss as I have no consistent process, not even for things like how to form patties or whether to smash or not and just toss in different herbs and spices into the patties arbitrarily.

your mentioning of burgers reminded me of something i tried a couple of weeks ago. i maid tacos with a twist.

-brown 3 pounds groud chuck
-drain ALL the grease off. even use a paper towel in the bottom of a strainer.
-put back in skillet and continue to cook with whatever your preferred taco seasoning whether it is your own special recipe or old el paso packet.
-i then put it on oversized hamburger buns with cheese, refried beans. basically a taco on a bun.

it was a little different, but very good.

Spaghetti
Recipe
Prego meat flavor sauce
Chopped up slices (slice level 1 at the deli) of pepperoni, Italian hard salami, and hot chapachulo( I think thats how its spelled)
80/20 ground beef
Spices( mix all together in a shaker)
1TSP Italian seasoning
1TSP Montreal Steak seasoning
1TSP Morton season all
1TSP Garlic powder( Freshly powdered preferred)
1/2 TSP salt

old smoked salty country ham. homemade hash brown taters. scrambled eggs. all cooked in the same skillet. also tried some homemade grits. grits were okay, but something was missing.

wife called it the heart attack breakfast of champions.

smakdown wrote: old smoked salty country ham. homemade hash brown taters. scrambled eggs. all cooked in the same skillet. also tried some homemade grits. grits were okay, but something was missing.

wife called it the heart attack breakfast of champions.

A college friend used to call the the "Cardiac Special. But don't make it tasty!".

As is typical when I get curry paste, I don't use it for ages.

Coconut oil and olive oil, some onion, sweet peppers, sliced baby carrots, cauliflower, ginger, Madras curry paste, garlic powder since lacked garlic, crushed tomatoes, coconut milk, salt, toss in some peanuts for vegan cauliflower/carrot/pepper curry served with white rice, both garnished with some sweet basil (though it's really old).

Pretty boring. Not particularly spicy, too tomato-y. I think I'll hit with some lemon juice. Could eat with cashews. Could eat with naan or paratha instead of rice for more texture. Plan is tomorrow to cook some Italian sausage, cut that up, and mix that in, but I didn't want to deal with that much effort tonight. If that doesn't work better, toss in some garam masala or whatever, but maybe flavors will change in leftovers.

i haven't had this since kindergarten, maybe? technically it isn't cooking, but ...

jif smooth peanut butter and apple jelly.

it was sooooooooooooooooooooooooooooooo good. i'm going to make another one.

smakdown wrote: i haven't had this since kindergarten, maybe? technically it isn't cooking, but ...

jif smooth peanut butter and apple jelly.

it was sooooooooooooooooooooooooooooooo good. i'm going to make another one.

Oh man, or peanut butter and apple butter. Haven't had that, haven't thought of that, since I was a kid. Is apple butter even around anymore? Maybe it's a southern thing..

i was referring to apple JELLY.

but now that you said butter....

a local church makes it every year. it is the best i have ever had. they cook it down to where it is thick enough to stand a spoon up in the jar.

Apple butter is totally a THING in southern Illinois! I have made it in the summer when the apple trees are going crazy, and many restaurants have it as a "side" just like butter for things like biscuits and such.