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The Sad Bastard Cookbook

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Re: The Sad Bastard Cookbook

#381

Post by maerF0x0 »

CommieBobDole wrote: post #359
maerF0x0 wrote: post #150

When It's really bad I just buy multiple costco rotisserie chickens, some frozen veggies, put food on plate, microwave, cover in sauce, eat. Add in premier proteins, fit crunch, and clif builders and you can shop for like 2 weeks in a single run and not die. My "I cant be bothered" template is the following. is essentially pick one from each category * 1/2 LB (225g) veggies * 1/2 LB or 1 fruit * 1 protein * Caloric l…

>frozen veggies The giant bags of 'Normandy vegetables' and 'Stir-fry vegetables' from Costco are an absolute dietary staple for me. Grab a couple of handfuls from each bag, toss 'em with olive oil and sprinkle generously with salt, MSG and some sort of spice mix (or just garlic powder sometimes), then roast at 450 for ~15 minutes. Fast, minimal prep time, and at least I'm eating vegetables with my probably-unhealthy…

that must be 15 minutes from thawed, not frozen? I do fresh broccoli at ~500f for 13 mins with a preheated sheet.

Re: The Sad Bastard Cookbook

#382

Post by ghaff »

fragmede wrote: post #360
ChiperSoft wrote: post #320

Earlier quoted context omitted.

The problem was that which of those two roles you played was assigned at birth, and if you didn’t want the homemaker role, well too bad, you can’t have a bank account and most employers won’t hire you. That didn’t change in the US until the 1960s. If you were a gay woman, you were forced to be a homemaker for a man you didn’t love because it was the only way to even access an income. Black women could get jobs… as ho…

House husband households, where the man is the homemaker, and the woman (in the case of a heterosexual relationship) is the high powered lawyer/c-suite exec/other highly paid professional are on the rise. Attitudes that the man in this case is a "drain on society" are slowly changing.

Funny how that works.

I've known a few couples where that was the case. They had maybe a couple young kids and the wife made very big bucks. You could hire a nanny but, if the husband wasn't especially passionate about his work and was happy to stay home, it's not the worst system one could imagine.

Re: The Sad Bastard Cookbook

#383

Post by rootusrootus »

didgeoridoo wrote: post #321
MengerSponge wrote: post #277

Earlier quoted context omitted.

When the timer goes off and the cooker switches off, the contents are still under pressure. That pressure shifts the liquid's boiling point, which is why pressure cookers cook hotter. If you vent the pressure vessel, the liquid inside will rapidly boil as it dumps that excess thermal energy to steam and your kitchen. It'll carry bits of liquid and cooked food with it. Another thing you know but may not have connected…

I think the microwaving water issue is slightly different. It does indeed become superheated, but not of course from pressure; if the vessel lacks nucleation sites (imperfections) for bubbles to form, the water can heat quite a bit higher than 100C as it’s not losing energy to the steam phase change. Eventually when a bubble does spontaneously form (or the vessel is jolted), a huge amount of water is instantly conver…

On a somewhat related note, I actually had this happen recently on the stove. I've done it a few times over the years in the microwave, and I didn't even think it was really possible to have happen on the stove.

Plain stainless steel pot, small, good condition but still a couple years old. You'd think plenty of nucleation sites, right? Filled it with 195F water from the insta-hot tap, and put it on my induction stove and turned it on high to push it up to a roiling boil. But after 30 seconds -- nothing. Not a single bubble in the pan, which is weird all by itself. And at this point the range is pumping a fairly ridiculous amount of energy into what is already hot water.

So I thought "it can't really be superheating, right? on the stove??" and then grabbed the pot and swished it really good while stepping back. Sure enough, it instantly erupted into a furious boil.

I'd guess I'm unlikely to ever run into that situation again. The stars had to align pretty well, I think.

Re: The Sad Bastard Cookbook

#384

Post by c_apocalypticae »

ebiester wrote: post #329
dfinninger wrote: post #318

Earlier quoted context omitted.

Something that I picked up after watching one of J. Kenji López-Alt’s videos was chaining ingredients. Specifically the difficult ones and not necessarily just reusing the rest of the green onion in the bottom of the fridge. So, now I give myself a budget of one or two “difficult/time consuming” ingredients. This can be Demi-glacé or some other homemade reduction, soy-marinated eggs, slow-cooked brisket, etc. And I m…

Have you seen Adam Ragusea's cheater demi? https://www.youtube.com/watch?v=V4WLUMS7Ung It's about 80% as good as the real thing but that's pretty useful to have.

I made a batch of this for a tenderloin last year and it’s amazing. I froze it into cubes and have a freezer bag full of them that I use for damn near everything now, including burgers.

Re: The Sad Bastard Cookbook

#385

Post by ghaff »

momirlan wrote: post #282
sph wrote: post #195

Earlier quoted context omitted.

I got the actual Instant Pot. This is my second actually, I got the one that also does air frying. It's a great purchase. Get some cheap protein that needs to cook for long, get some vegetables, brown the protein a bit (can be done in the Instant Pot), add chopped vegetables, salt, spices, and a little water; pressure cook for 1 hour. Shorter version: add meat, add vegs, add water, turn on. You can get fancier as you…

Instant Pot is great while it lasts. I had one die on me (the electronics), and after asking for photo evidence they denied warranty coverage. A year later they went bankrupt.

There are traditional pressure cookers too. I got one as a Christmas present that I use now and then but I admit I probably don't use it as casually as I would an instant pot. (I also have an old slow cooker I use in the same non-casual way.)

Re: The Sad Bastard Cookbook

#386

Post by rootusrootus »

CSMastermind wrote: post #243
maerF0x0 wrote: post #150

When It's really bad I just buy multiple costco rotisserie chickens, some frozen veggies, put food on plate, microwave, cover in sauce, eat. Add in premier proteins, fit crunch, and clif builders and you can shop for like 2 weeks in a single run and not die. My "I cant be bothered" template is the following. is essentially pick one from each category * 1/2 LB (225g) veggies * 1/2 LB or 1 fruit * 1 protein * Caloric l…

>Would love recommendations for other sauces that allow me to squeeze a nationality of cuisine over my template to make it taste like that country's food (kinda). Yeah I got you: We're going to use two different basic techniques. The first is extremely simple: throw everything into a blender and then blend until your desired consistency (normally smooth). Mexican: Combine tomatoes, jalapeños, cilantro, lime juice, an…

> chimichurri

It took me entirely too much of my life wasted before I experienced chimichurri for the first time. If I could only have one sauce...

Re: The Sad Bastard Cookbook

#387

Post by Nextgrid »

bob1029 wrote: post #279
AmericanChopper wrote: post #275

Earlier quoted context omitted.

> And I don't do it because I enjoy doing it. I do it, because I'm forced to You sound like exactly the sort of person I’m talking about. I’d spend a maximum of 2 hours per week grocery shopping, and I can make dinner at a couple of dollars per portion in 15-30 mins with no prep. I’m not sure what anybody could be forcing you to spend 15 hours per week doing.

I think you will find an extreme range in mastery in the kitchen, just like you will find it in programming, blacksmithing, construction, plumbing, or literally anything else. In most cases, the master craftsman is orders of magnitude more efficient than the apprentice. Solving problems without any tools. Solving two or more problems at the same time (hint, hint). Etc. The best way to approach this discussion is to r…

Tooling and space makes a massive difference. While it's true that a master could build/cook something amazing with subpar tooling, efficiency goes down significantly.

Re: The Sad Bastard Cookbook

#388

Post by ghaff »

qubyte wrote: post #379
ghaff wrote: post #332

Earlier quoted context omitted.

Doesn't need to be kimchi. The technique described can be used for pretty much any fried rice combo--best to let the rice dry out a bit but not necessary and that's not active time--which, given you have the ingredients (which could mostly be frozen) takes maybe 5 minutes.

Yup, it’s definitely best when the rice has cooled and dried a bit, but take care to avoid food poisoning! You only make _that_ mistake once…

I forget which of the cooking sites I got it from but the gist was that spreading out the rice on a baking sheet for a few hours was fine without fussing around with overnights in refrigerators. And, with a rice cooker, it's not a big deal to do the same thing a couple days later if you want to as opposed to saving your rice.

(Leftover fried rice microwaves pretty well too so it's a pretty good candidate for leftovers whether a full meal or a light lunch.)

Re: The Sad Bastard Cookbook

#389

Post by TeMPOraL »

ChiperSoft wrote: post #320
VoodooJuJu wrote: post #227

Earlier quoted context omitted.

We had other solutions for a while too: get married and have one person do the more-than-fulltime job of homemaking. But that role disappeared because corporations needed more cheap worker-units and politicians needed more GDP, so they rode each others' coattails to eliminate that role. With each homemaker now a worker-unit, there are twice as many worker-units but employee costs are the same, household income is the…

The problem was that which of those two roles you played was assigned at birth, and if you didn’t want the homemaker role, well too bad, you can’t have a bank account and most employers won’t hire you. That didn’t change in the US until the 1960s. If you were a gay woman, you were forced to be a homemaker for a man you didn’t love because it was the only way to even access an income. Black women could get jobs… as ho…

> The problem was that which of those two roles you played was assigned at birth, and if you didn’t want the homemaker role, well too bad, you can’t have a bank account and most employers won’t hire you. That didn’t change in the US until the 1960s.

The point is that this didn't change into a choice. It changed into everyone being assigned the role of a laborer at birth - instead of reality where anyone can get a job, we have a reality where everyone has to get a job.

Want to be a homemaker? Well, too bad, that's generally not an available role anymore - unless you find someone with above-average income (or accumulated wealth) to fund your stay-at-home work. Man or woman, gay or straight, your only role is now to make money on the market. All the usual homemaker responsibilities? Why, those are all services now, which you can pay for out of your salary.

Re: The Sad Bastard Cookbook

#390

Post by carabiner »

sigwinch28 wrote: post #333
carabiner wrote: post #67

Earlier quoted context omitted.

Chatgpt is REALLY good at coming up with reasonable recipes under arbitrary constraints. You have X ingredients and Y minutes to cook a meal for Z persons, with ABC cookware. It'll do it.

Does ChatGPT tell me that I can caramelise onions in 15 minutes?

Chatgpt tells you to live, laugh, and love.
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