Fish fragrant eggplant
Mapo tofu
Dumpling soup
Chicken veggie stir fry
Fondant potatoes (fried in duck fat mmmm)
Beef bourguingon (or whatever it’s called, the wine meat stew)
Black bean soup
French onion soup
Ropa vieja (with chicken)
I could go on but that’s what comes to mind quickly.
I’ll be there in an hour.
How is frying with duck fat compared to other fats?
For roast potatoes, it’s amazing. Fondant potatoes, I’d imagine it is similarly better than butter or oil. However, it would be wasted on a regular stir fry, for instance.
The other reply pretty much sums it up. Use it in lieu of butter, not vegetable oil.
Any instance you’d use schmaltz or beef tallow, duck fat can be used without issue. Though I know they deep fry potato wedges in the stuff in Frendh Canada… I just don’t have that much fat at once to use it for deep frying haha
It didn’t occur to me to use duck fat for fondant potatoes! I have some fat in the freezer oh hell yeah
https://www.seriouseats.com/fondant-potatoes-recipe-5217320
This is the recipe I use, I replaced all the fats with duck fat during my last prep of it, but I think it would have been improved slightly by using an herbed compound butter (or margarine, in my case, I chose duck fat and duck bacon for making this with the beef bourguingon for kosher reasons) for the butter they throw in before the potatoes go in the oven.
Frozen pizza a’la Aldi
Well, I’m making a mushroom pasta right now… chopped some garlic, leek, shiitake, white button, portobello. Gonna sauté the mushrooms a bit with butter, sauté the garlic and leek with olive oil separately because the mushroom releases too much water, then make a béchamel (butter, flour, milk, and I also use heavy cream), mix them when they are ready, add salt, black pepper and perhaps paprika and voilà.
I felt like there was something missing so I picked some chives from my garden.
The pasta I’m making is an Italian Paganini “trafilata al bronzo”, might not be a big deal for Europeans, but is way better than anything local I have in my third world country.
Spaghetti aglio e olio.
This is my go-to “can’t be arsed to cook properly” dish. But I add peperoncino as well. Like a nice fiery rawit chilli.
Basta pasta
White rice with 2 poached eggs and some chili oil.
Fusilli, with homemade pasta sauce from tomatoes I grew over the summer, topped with yak meatballs.
This is actually what I plan on making for dinner 😁
Are you in a part of the world where yak meat is commonplace?
No, I am not. I found it at a local meat store that sells all kinds of frozen foods and meats. They have bison, antelope, crocodile, etc, but yak was the only on there I had not tried.
I ate it last night. It was pretty good, but I think I messed up the recipe because the meatballs were a little dry.
Is it beef like? Gamey at all?
I think I used a bit too much Italian seasoning, it reminded me more of a pork sausage than a beef sausage. It was a little gamey, but I prefer meat that way.
Chicken tikka masala, but I feel like I’m cheating, because we just went shopping earlier today and picked up everything we needed to make an alarmingly large batch.
Bruh, I cant make shit.
I guess just cook rice (using a rice cooker obviously, idk how they cook it before rice cookers, I never tried the old methods) and fry some eggs… 🤷♂️
I suck at “being an adult”
Fry the rice and egg up together with some soy sauce, add some garlic in whatever form, bonus points if you have any white pepper, suddenly elevated.
Or even just some ketchup, make omurice, can’t go wrong.
Ketchup wtf
that ruins the egg lol
Nah just the eggs are fine, sprinkle some salt and its good
Hey, it’s a thing, blame the Japanese!
You fry the rice in ketchup, serve it in an omelette. Optionally top with more ketchup.
Can sub the ketchup for demi-glace if that is more palettable, but that’s way more effort than I’m willing to put in for lazy time breakfast food.
Omurice is awesome! Sounds terrible but is great. I frying some chopped onion and adding to the rice.
Tell me more about this. Any other tips? Soy sauce?
You can use ketchup in stir fries the same way you’d use hoisin sauce or oyster sauce. Breaking it down, ketchup is tomato, vinegar, salt and sugar. I put it in after I’ve gotten the wok hei I want off the rice/veg/meat/egg, immediately after getting the food and fond off the sides of the wok with a lil shaoxing wine. Add in your sauces, toss to mix, sprinkle with scallion/chive/garlic scape greens, sesame seeds, serve.
I cooked rice in a pot for decades before my kids got me a rice cooker. It’s not much more complicated, and is quicker. Put rice in a pot, rinse it, cover with water by about 3/4 inch (from fingertip to first knuckle, yes? You have seen some old person sticking their finger in the rice? That is what we are measuring. )
Bring to a boil on high, cover and turn the heat way down to low (medium low if your stove sucks) Check it in 15 minutes if white rice, 45 if brown rice. If done, take it off the heat. If not, give it 5 more minutes on the burner then move it.
Ice soup.
Don’t burn it.
Rainbow stew
Lots of options
- smoked bbq pulled pork sandwich
- french onion soup
- spaghetti and meatballs
- salads with various
- grilled ham and cheese sandwich
- roast pork loin with rice and brussels sprouts
- thai green curry with chicken, bell peppers, rice
- Stir fried chicken and broccoli, rice
- cucumber and tomato salad with shallot vinagarette
- chicken or beef tacos or quesadillas or taco salad
- napoletana pizza (if i had started the dough yesterday)
mostly all from scratch. lots more possibilities since we have diverse ingredients stocked
Im also currently well stocked Dairy free stroganoff Chicken pot pie from home made bone broth Chili casserole Alfredo or other pasta combos Birria or carne asada Ham and brussel sprouts and potatoes from my garden
I don’t spend money on anything, I don’t have many vices. Food and drink are my only real ‘guilty’ indulgence. Plus I stocked up the pantry a bit the last several times there were supply chain concerns. There’s a couple dozen things I could make right now and could likely feed several people for a couple weeks if needed.
I can make a number of things, depending if I have time to thaw chicken or not. Otherwise it’ll be potato curry. With chicken it becomes…chicken curry (with potatoes and onions). Or I could bake some bread? Or we have cold cuts, so sandwiches. Or pasta, we have pasta sauce and noodles somewhere!
Did you take the time to inventory the food in your home?
Not in full, but there is a bit of sending the kids to check if we have this or that.
That’s genius!
I will give my guest a three course meal!
- Starter: Mackerel sandwich
- Main: Half a frozen pizza
- Desert: Lidl’s fake Ben and Jerry fish food ice cream
Pasta
Depression pasta… Again.
