What to do with a ham?
Me mum made me a ham to take back home with me after the holidays and it's in the fridge now, cold and I'm not sure what to do with it besides make sandwiches? What else can you eat with a cold slow cooked ham?
Chop some up and put it in an omelette or pan fry some slices to go with breakfast.
Or add some to a salad.
>>7212080
Chop up half a slice and make a ham and cheese omelet.
>>7212080
fried rice, potato + ham soup, chili with cubed ham, chicken ham & swiss caserole, etc
Eurofag here, I've always wondered what's up with "swiss cheese"? Looks like Emmental, which is considered to be in the bottom tier of swiss cheeses.
How does it taste? And do the Americans know that this is not real swiss cheese?
Americans don't place the importance of their culture entirely on a fucking food product.
>>7212073
Americans have no culture, apart from being imbeciles.
>>7212053
Get over it OP.
As long as it has the right bacteria in fermentation, it qualifies as that type of cheese. Whether you like it aged or young, is preference, as it is for most cheeses.
Should I eat more salmon?
eat moar diks
>>7211994
If you can afford it, yes.
>>7211994
>Should I eat more salmon?
How are we supposed to answer that when we don't know how much salmon you're eating currently?
Cook along, lazy edition. Making a bastardized quick version of macedonian baked bean dish "tavche gravche". No oven so I won't bake it and whole thing takes about 15 minutes. Ingredients:
1 large onion
1 400g (14oz) can of beans ( 230g - 8oz when drained)
Salt, pepper
Some smoked bacon
3 medium cloves of garlic, more if you like more, less if you don't
1 tablespoon of smoked paprika powder
1 fresh hot pepper (or 1/2 tsp chili powder)
Neutral oil for sauteing onions, I got sunflower
Added enough oil to cover the pan, cut the onion up very thinly and sauteing until it's glassy and limp, about 4-5 minutes on medium heat
>>7211921
>not baking it
Ubi se OP
>>7211947
No oven, it says up there.
Put the garlic, bacon (1 oz) and hot pepper into the onions, waiting for bacon to brown
Got some chicken thighs and don't know what to do with them, help me pls cu/ck/s.
>>7211846
finger that fucking chicken and make some fucking chicken hotpockets
>>7211849
Stop shitposting in my serious thread, delete this shitpost right now
>>7211846
Get the hot and spicy meat and give it a good old rub
What are some dishes that take a full day or most of the day to prepare, but that don't take more than that. Not looking to marinade or brine anything overnight.
I feel like cooking something somewhat time consuming today, but I don't have tomorrow free. Right now I'm considering
>Chili
>Spaghetti, meatballs, and tomato sauce
Would make everything from scratch except the spaghetti
>Roast beef
Any other suggestions
>>7211843
Anything that requires a deep, rich stock (but ya gotta have the pieces and parts already). I love the soup route, or a rice dish with the stock. A bean dish could also be good (how long does it take to make rice and beans, or ham and bean soup, or refried beans or something?), or anything that requires a raised bread. Make some cinnamon rolls to go with your chili. If you make the spaghetti sauce, you could do eggs in tomato sauce at the end, or yeah, meatballs do take some time. Cookies can be fun or any christmas candy that requires time because of preparation. Bacon wrapped dates/chesnuts or something like that can take a little time, too. But I only think that because I'm used to preparing them in very large batches. Homemade pasta! That's a nice one. Give it some time to sit and stuff.
>>7211848
Thanks for the suggestions, soup would actually be a good idea, but I've been eating soup nearly everyday for the past week.
slow cooker carbonara
I don't understand the folks why folks here rip on people that use canned/prepared food in their cooking. Say you're making chili- are you going to crush your own tomatoes? Soak and cook the beans? Grind your own beef?
I'd say it depends on the food in question, really.
Take your tomato example: ideally I would have fresh good-quality tomatoes, and yeah, I'd crush them or chop them up myself. On the other hand I almost never have access to those. Supermarket tomatoes generally suck, so I'd almost certainly end up using canned tomatoes. In my experience the good Italian canned ones are far better than the supermarket type.
For beans? Sure, I'll soak em. Dry beans are much cheaper than canned and I always have a bunch in the pantry anyway.
Beef? I prefer to use larger pieces of beef than ground. I normally buy a couple of steaks, grill them to get some color on there, then coarsely chop 'em up.
>>7211816
>putting beans in chili
I see what you did there.
But I'll still take the bait.
>are you going to crush your own tomatoes?
If it's summer and you have a garden full of them you'd be a fool not to.
>Soak and cook the beans?
Since I got a pressure cooker I got away from buying canned beans. They do have a distinctive "canned" taste that you don't notice if they're all you ever know. It's slightly unpleasant.
>Grind your own beef?
That's out of reach for most people, but it's nice to do better than meat that was ground and packed at the slaughterhouse. Those of us with access to an actual butcher do better than those dependent on the supermarket meat counter.
>>7211816
>I don't understand the folks why folks
Of course you dun understood gud.
How do I make celery eatable?
I tried to use them with dip, as I thought it'd maybe lessen the taste of the celery.
But it didn't, the bitter earth taste was just too strong, that I almost threw up.
The only thing I want out of the celery is the fiber, as I'm trying to start to eat healthy, and reduce my constant bloating.
Or is there an alternative I could eat with a lot of nonsoluble fibers?
There are many better sources of fiber than celery.
http://greatist.com/health/surprising-high-fiber-foods
>>7211790
Get some psyllium husk.
Stop being a literal child.
Or blanch them.
ITT we discuss ways to dress up Kraft dinner to make it not suck.
I have two.
> Version 1
Make ur KD the regular way, then add about a tablespoon of paprika, two pinches of cayenne, and some black pepper. This will give you a really smoky, spicy-flavored bowl of KD that's so much better than the out-of-the-box preparation it's almost unbelievable
> Version 2.
Throw in chopped up hotdogs... A bit of an improvement on the regular preparation. This can be combined with version 1, though I prefer not to combine them personally.
I put about half a cup of tomato ketchup in mine. Gives it a nice zesty flavor.
>>7211686
I've seen people do that before--never liked the idea of it. It's not really the flavor I don't like more the way the ketchup makes it look.
add a small amount of mustard and sauteed onion
Name some unusual ingredients which aren't traditionally used in a dish but actually work really well.
I once added diced parsnips to a chilli con carne because I had them left over and hate wasting food. They add an amazing earthy sweetness which works perfectly and now they are a staple every time I make it.
Ever since I saw Chef John put nutmeg in his mac&cheese, I use it in every white sauce I make.
Sometimes I put my semen in the frosting when I make cookies and muffins. My girlfriend loves it.
>>7211670
bacon and epazote
I just discovered pic related, senpai. Cooked with milk and put some brown sugar, butter, and honey into it. I started weeping because of how fucking good it was.
>>7211610
Sorry kid, this is better
>>7211619
What's the difference, anon?
>>7211621
It has malt wheat in it, which improves the taste a lot (for me).
Some think it makes it taste worse
Where would you rank different meats on a DnD style alignment chart?
>>7211481
Too lazy to make an image but I would put some wierd offal dish in chaotic evil.
how have you rationalized any of this?
also
>bacon not lawful evil
Do you even Animal Farm?
>>7211580
>implying Snowball was evil
Have YOU even read animal farm?
Does anyone else here work in a local restaurant?
Can we share stories about this?
Do you have pictures by chance?
What's the atmosphere like in the place?
What's it like to work there, along with what kind of work you do there and what the rules are like?
Most importantly, what kind of food are you helping to make?
And remember, no Micky D's or Taco Bell stories. LOCAL stuff.
1.Yes
2.I suppose
3.No why would I want to remember my shitty time
4.Prison meets tv drama meets bitchy basic white girls.
5.Shitty. double standards , bosses friends can do w.e..as per rules...w.e the bosses passively aggressively massed text to everyone, posted a sign on wall but never told anyone.
6.Baked goods as well as savory stuff.
>>7211465
>3.No why would I want to remember my shitty time
Sorry to hear that? I'm having a blast where I work.
>5.Shitty. double standards , bosses friends can do w.e..as per rules...w.e the bosses passively aggressively massed text to everyone, posted a sign on wall but never told anyone.
Well that's lame. People at my work actually communicate, it's pretty great and I think it makes everything work better.
>>7211465
you sound like a sour patch faggot
Uh, guys?
what? don't blow a gasket.
how did you manage
Why kinda kitchen you want?
You: JUST
Whenever I deep fry food, it ends up soaking lots of fat and tasting like shit.
How do I prevent food from soaking so much fat?
Don't deep fry food, turbo.
Your oil isn't hot enough. Get your temperature up before you add your food to the oil
>>7211380
Deep fried food is pretty much shit. Fun once in a while for a degenerate pleasure, but nothing to write home about beyond that.
![parsnips-5[1].jpg](https://i.imgur.com/zFf0fl3.jpg "parsnips-5[1]")
