The cooking and baking thread.

JinCA said:
Anyone who gets sliced roast beef at the deli counter for sandwiches needs to put cream cheese on that sandwich instead of mayo, it tastes so much better and you don't need to put anything else on it lol, I've been doing that for like 20 years, I know I'm not the only one who does it but whenever I bring it up to other people they always react the way I did when I first heard about it "that doesn't sound right" but then they'll tell me later they tried it and loved it lol. Not really cooking or baking but it's food related so I just felt like throwing it in :)
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Not sure. I'm not a big fan of cream cheese but mayo is Satan's jizz, so it's got to be an improvement.
 
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Feel like anybody who actually eats deli sliced roast beef is a psychopath but you should probably also just use horseradish for the spread. Mustard-Horseradish spread is my jam for when I don't use mayo.

Made some slow cooker chicken noodle soup yesterday while working from home. Made up my own recipe and it came out to be the bee's knees.

Package of chicken breasts (hold the chicken teehee)
4 carrots
1/2 white onion
3 celery stalks
Thyme
Rosemary
Basil
Oregano
Lemon Pepper
Salt
Pepper
Angel Hair Pasta
8 cups chicken broth

Cook all the stuff together in the slow cooker on low for ~8 hours, then shred the chicken breasts. Put them back and then add the noodles for about 30 minutes or until you can slap it on the wall and it sticks. If you're not watching your carbs, go ahead and add some Texas Toast (I wish I had some) to that bad boy on the side and you've got a freakin meal!
 
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Plainview said:
Never, ever heard of that.
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Yeah the first time I heard about it was when I worked at the hospital and we ordered sandwiches from a local deli for lunch, their club sandwich had 3 different kinds of meat, cream cheese and dill pickle spears on it and it surprisingly all goes together really well. I just buy the roast beef when I make them at home but it does taste really good and like I said you don't need to put anything else on it, just the cream cheese and the meat.
 
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JinCA said:
Anyone who gets sliced roast beef at the deli counter for sandwiches needs to put cream cheese on that sandwich instead of mayo, it tastes so much better and you don't need to put anything else on it lol, I've been doing that for like 20 years, I know I'm not the only one who does it but whenever I bring it up to other people they always react the way I did when I first heard about it "that doesn't sound right" but then they'll tell me later they tried it and loved it lol. Not really cooking or baking but it's food related so I just felt like throwing it in :)
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I can see that being good, especially on warm slightly toasted bread.
 
Also good stuff for seasoning or while cooking.

I like to get the whole Peppercorn in a grinder mill. I think it does have a stronger fresh flavor over pre-ground.


black-peppercorn-grinder.png


 
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Started a new job. The place kind of sucks, but the schedule is much better and it's at a work site not trucking down the road. I basically shuttle trailers. . I work 12hr shift 3 on 3 off then 4 on 4 off rotating.

So..... with this situation I'm looking into batch cooking. So far, I've been using the Rice Cooker to make a batch of chicken breast pieces, steam rice, and steam veggies.

I've been thinking of doing this with breakfast for my work week, but I'm not sure how long breakfast eggs really hold up to reheat.

Just wonder if anyone has other ideas or batch cooking tips.
 
Videodrome said:
Started a new job. The place kind of sucks, but the schedule is much better and it's at a work site not trucking down the road. I basically shuttle trailers. . I work 12hr shift 3 on 3 off then 4 on 4 off rotating.

So..... with this situation I'm looking into batch cooking. So far, I've been using the Rice Cooker to make a batch of chicken breast pieces, steam rice, and steam veggies.

I've been thinking of doing this with breakfast for my work week, but I'm not sure how long breakfast eggs really hold up to reheat.

Just wonder if anyone has other ideas or batch cooking tips.
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Reheating eggs sucks. The texture really changes. Look into making “egg bites.” They’re still different than eating fresh cooked eggs, but at least there’s more flavors in there to distract from it.

www.recipegirl.com

Copycat Starbucks Egg Bites

Now you can make this Starbucks Copycat at home!
www.recipegirl.com
 
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Plainview said:
Reheating eggs sucks. The texture really changes. Look into making “egg bites.” They’re still different than eating fresh cooked eggs, but at least there’s more flavors in there to distract from it.

www.recipegirl.com

Copycat Starbucks Egg Bites

Now you can make this Starbucks Copycat at home!
www.recipegirl.com
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Interesting, I tried a very crude version of this while still truck driving, but only had a Microwave or mini-electric stove. I used the microwave on eggs in a paper cup. I added Feta and also butter which sort of offset the tendency of the eggs to seem dry.

I never would have thought of blended Cottage Cheese though. I have heard of adding Milk or maybe Buttermilk to eggs to get them fluffier.
I might try a version of this. I wonder if you could do a quick single one in a toaster oven.
 
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Videodrome said:
I wasn't familiar with those or the kind of results they get, but I might look into it now.

Are they good for other meats? Maybe pork?
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Great on EVERYTHING! Get one that has a rotisserie in it. I got one similar to this. Don't get the bucket type, or the Ninja one. The Ninja one looks awesome as it can do a full pizza in it, but the bottom heating elements can't be removed and all grease gets on them and under them. If you put a drip tray underneath it, you're not cooking the bottom.

Amazon product
 
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Videodrome said:
Well, I wasn't sure how seasoning would work in a steam cooker. I mean isn't that best for pan seared cooking?

I just tried it with spicy dijon mustard or pesto spread with my lunch.
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That does sound pretty good, but maybe in the future play around with a dry rub or something to see how it turns out.


Also Plainview I have a basket style air fryer, but only really cook veggies in it for the most part. I keep meaning to make wings in it so maybe now's the time. Will post results.
 
tumorman said:
That does sound pretty good, but maybe in the future play around with a dry rub or something to see how it turns out.


Also Plainview I have a basket style air fryer, but only really cook veggies in it for the most part. I keep meaning to make wings in it so maybe now's the time. Will post results.
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The store I go to mostly has Cajun Rub for seafood, but I might look around more.

At the very least, I do have a black peppercorn grinder.
 
tumorman said:
That does sound pretty good, but maybe in the future play around with a dry rub or something to see how it turns out.


Also Plainview I have a basket style air fryer, but only really cook veggies in it for the most part. I keep meaning to make wings in it so maybe now's the time. Will post results.
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That's the only place I cook wings. They come out AMAZING! Put them bottom side up first. Then flip. Then take out and add sauce and put back in for a little bit. I also do ribs in there. They come out great as well. Always put top side down on meat first. Finish it with the top side up.
 
Videodrome said:
Well, I wasn't sure how seasoning would work in a steam cooker. I mean isn't that best for pan seared cooking?

I just tried it with spicy dijon mustard or pesto spread with my lunch.
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Always season, even in a rice cooker. You'll lose some in the rice cooker. Might just have to add some salt to it after. Always season though and let it marinate for at least two hours. Preferably over night.
 
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Videodrome said:
Well, now I'm thinking the steam cooker seems good for seafood, but I might switch it up and look for an air fryer for chicken.
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Besides pan cooking, I use my Instant Pot for soups and similar recipes. Air Fryer for veggies and reheating delicious things. Toaster oven for general reheating purposes.

For Valentine's Day I used my cast iron to cook up a couple of ribeyes I marinated for 24 hours, air fryed some brussel sprouts, and oven roasted some potatoes. All so so so good and wish I had taken a picture or two for presentation lol.
 
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Okay so I actually got a basic Ninja Air Fryer. Some of the directions say temps and 'brushed with oil'. I'm not sure how important oil coating is?

Anyway, test run with some Salmon with a little olive oil on top and was great. Steamed was okay, this was definitely better.

For some reason, before I thought Air Fryers were just for things like French Fries, loaded potatoes, or maybe Breaded Chicken. Seems it's more versatile than I thought.



FB_IMG_1613682516549.jpg
 
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Okay so I tested out a burger with the Air Fryer. It kind of came out ultra medium juicy / bloody. It's like the outside cooked up and sealed in all the blood.

Not necessarily bad. I poked it with a knife and had a huge juice drain on the plate. I put it back in for another minute plus melting some bleu cheese and the final result was really good.

If I try this again I might try giving it a knife poke halfway through.
 
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Breaded chicken and mozzarella sticks come out really good in an air fryer. Pizza can too,
 
Videodrome said:
Okay so I tested out a burger with the Air Fryer. It kind of came out ultra medium juicy / bloody. It's like the outside cooked up and sealed in all the blood.

Not necessarily bad. I poked it with a knife and had a huge juice drain on the plate. I put it back in for another minute plus melting some bleu cheese and the final result was really good.

If I try this again I might try giving it a knife poke halfway through.
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NO! Don't poke it. You have to keep the juices in there. What's happening is it's searing the outside and keeping the juices inside. Cook the burger a little longer without poking it.

Also, the oil helps crisp the outside of foods. Think of it like it's... frying it.
 
Spiritech said:
Breaded chicken and mozzarella sticks come out really good in an air fryer. Pizza can too,
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For fresh mozzarella sticks/patties, buy string cheese, or fresh mozzarella, egg, breadcrumb/spices, then freeze. When ready, brush with a little oil and air fry. They should hold their shape and come out perfect.
 
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Plainview said:
NO! Don't poke it. You have to keep the juices in there. What's happening is it's searing the outside and keeping the juices inside. Cook the burger a little longer without poking it.

Also, the oil helps crisp the outside of foods. Think of it like it's... frying it.
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Aight was following directions and cooktimes that came with the fryer. Might add a few minutes and see what happens.
 
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