I need tips/ideas/recipes for quick and easy every-day entrees and sides. I mean stupid simple lol. Preferably 5ish or fewer inexpensive ingredients to keep it cheap and simple.
I don't usually find much at all on google. I'll start by posting some of the stuff I make as I remember/find them, just in case anyone else is interested. ...Like bachelors or something. If I happen to remember where I got the recipe, I'll be sure to include it. No plagiarist here.
1st Recipe, as an example I suppose...
Simple Sauteed Mushrooms (Source: My head)
Ingredients:
* 8 Oz Baby bella mushrooms
* Worcestershire sauce
* Onion powder
Instructions
1. Slice mushrooms while pan is preheating with oil.
2. Add mushrooms to pan.
3. Add dash of worcestershire sauce and about 1/4 teaspoon onion powder (or whatever you prefer).
4. Continue sauteing until mushrooms are cooked.
2nd recipe:
Simple Roasted Carrots (Don't remember source)
Ingredients
* Carrots
* Refined olive Oil
* Ranch sauce (optional)
Instructions
1. Pre heat oven to 400 F while peeling carrots.
2. Put carrots in a bowl and drizzle with olive oil.
3. Toss to coat carrots.
4. Bake in oven until tender (about 20 minutes).
Those are not recipes.
>>7675758
What ever you want to call it, this is what I'm looking for. Stupid simple stuff.
>>7675772
He's got a point though, recipes are for dishes that stand on their own. These would be included in, or stand as their own as a sub recipe, the procedure for making these part of an overall meal.
Who decides what goes next? Do all the major food corps get together and say "this season it's snickerdoodle cookie's time to shine!" Or does one company release a flavor first and the rest follow?
I want to see if we can predict what's next. We already had the strawberry shortcake trend, the s'mores trend, birthday cake, and many others.
Personally I think bananas foster, tiramisu, and doughnut are going to be the next flavor abominations to grace the package of an Oreo and the menu at Starbucks.
>smores
please i need this
>>7675710
>being such a fat fuck that you care about the release patterns of Oreo cookies
>>7675719
OP is skinny. skinny people enjoy junk food too, we just have self control.
What do you do to cook leftover mac and cheese /ck/?
I don't have leftover food because I cook as much as I need.
>>7675676
grilled cheese, fried croquettes, inside meatloaf
>>7675702
>not cooking a little extra to bring to work the next day
Found the unemployed
anyone into making smoothies? I made a blueberry one earlier today
>>7675654
A simple banana smoothie is enough for me
>>7675654
I usually have a kale and cranberry smoothie in the morning,
>so thick it stays in the glass when upside-down
that's not a smoothie, anon.
Pizza thread? Pizza thread. Here is some 'za with plenty of 'cha for hot taste.
Where's the 'roni?
>>7675527
Texas Pete has sriracha now? Awesome.
Going to grab a bottle and use it on my 'sta.
That's some hot cheese pizza
Rate my sandwich if you please
>>7675492
Not bad but theres so many things in it I fear when you close the top a lot of the contents will get pushed out the cut edge and bread/contents proportion will be messed with
>>7675505
I agree, perhaps hollowing out the roll a little bit would remedy that problem.
Additionally, I feel it needs a bit more greens on there and the cheese is just a little too thick for my liking. Overall, would eat/10
>>7675492
that fresh 'rella looks mighty fine
What do you think of this pizza, /ck/?
flyover cucks out
Yesterday was ironic beer shilling day.
Today is "Trigger /ck/ with pizza" day.
>>7675469
I think you're rebbit scum.
I made burgers /ck/.
1- Red cabbage marinated in salt and orange juice, then added mayo and cream cheese. Beef patty, cheddar, grilled green apple and a fried egg.
>>7675359
2- Louis' lunch cheese burger knock off. Added pickles because fuck Louis. Was delicious.
>>7675367
Forgot to say it also has mustard. Hope that helps.
You know where I realized I like eating? Panera Bread.
They're clean, classy, consistent, the food is really quite decent, and the right kind of people go there. I feel comfortable and in my element.
Also, they have sachets of Tabasco! Perfect with their black bean soup.
suck my dick you fucking nigger.
>>7675331
See? You wouldn't be at my Panera.
>Tabasco
no thanks, too spicy for me.
Who wins?
Pick a winner and post your own showdowns
>>7675013
I prefer the folded sandwich over the rolled sandwich, one less step.
>>7675013
burrito is the patrician choice.
>>7675013
Burrito, I can never keep the filling inside a taco when I bite it.
What goes well with carrots? I literally only have carrots and peas. I'm thinking stock cube, curry, sriracha.
peas
Yeah in comes b the peas
Now I put in three curry
>Kellogg's, the freshmaker.
Mentos, they'rrrrre great!
Allahu Akbar
>>7674709
Have a Dr Pepper and a smile!
So, I start my first ever line cook job this week at a pizza/greek place.
I've had experience with some prep, but nothing in an environment similar to a line.
Does anyone have tips/tricks or funny stories about working on a line. I love the food industry threads on this board and absolutely cannot wait to experience it myself.
I'm really excited and eager for this opportunity and want to do a good job, so I appreciate any help I can get.
>>7674655
Best advice you'll get.....get out of the industry asap. You'll end up an alcohlic/ drug user and have no social life. It's a terrible industry to work in
>>7674666
Seem like you have been in the industry before.
Do you have any advice besides that? I don't plan on it being my long-term goal, but due to my situation I will be in this job for at least a few years.
Are you social and confident anon? Do you tend to throw spaguetti?
This job has helped me a bit to get over my spergyness...it is the only job i can do...but one day i will do something else...it is quite stresful
Funny story :
>First day at new job
>Waiter tells me that a waitress wants to fuck me
>Ok
>Waitress herself ends up telling that to me
>Act like i dont want to
Actually i would fuck anything
I've seen commercials on TV about non-stick frying pans such as pic-related that appear to be some kind of witch-craft. (they melted Candy on it till it was black and just wiped it off like it was nothing)
Have any of you tried them and do they work? I've searched around and usually get mixed reviews. If its all a bunch of bullcrap then what do you recommend that's most effective to keep things such as Scrambled Eggs from sticking? my last frying pan got scratched up and am currently looking for a new one.
If this is a very stupid question and a thread already exist for this then i apologize and point me to it.
It's usually ceramic pans
They're great as long as the ceramic coating lasts, which on cheap pans might be a month or two after which the pan will be utter shit.
If you don't want your scrambled eggs to stick, get a cast-iron/carbon steel pan, season it and remember to use the proper amount of heat and enough oil whenever you cook anything and you'll be fine.
ITT time travelers
Got this cast iron griddle as a gift. I'm guessing the outside (red) is porcelain enamel and the inside is matte? Is it only the inside that needs seasoned?
I'm going to be using it on the stovetop and oven.
Who stock here?
Started some beef stock last night.
Beef bones in pan with parchment to roast.
prepped while bones were roasting
mirepoix, approx 1/4 carrot, 1/4 celery, 1/2 onion ratio
had some tomatoes that were going limpdick, so used them instead of paste
>>7674488
why parchment???
