Cooking a Good Everything Else
02-20-2015
, 03:32 AM
Sharing from my pgc. Usually just freeball so appreciate any feedback.
Quote:
So decided to shower the rest of the day and keep the party going. These next three days are super juicy so cooked up some food to eat later while i was cooking dinner.
First the future food. Your basic baked ziti. Local market had a bunch of uncooked italian sausage so thought thatd be perfect for this meal.
To start you want to get your water boiling to cook the penne noodles and get the sausage cooked a bit. Between simmering with the sauce and baking in the oven the sausage is gonna get cooked. But it's easier to cut if it's cooked a bit and i feel like getting a bit of a crust on it makes it tastier. I also feel like a quick fry lets you sear in spices better. This is what we're working with.
Nothing much to cooking the noodles. Just get some water boiling and add a bit of oil to help keep it from sticking. Def a spot for olive oil. Kinda like eggs you want to move noodles around a decent bit to start so they dont stick; and then just an occasional stir onces theyre goiong. With the sausages youre just trying to cook it enough so it's solid to cut, and so it has a bit of a crust. Recommend low/med heat covered. Since the heat is low it's another spot for olive oil. Give them a quick sprinkle of salt and pepper/whatever on both sides.
Once youve given the sausages a few minutes on each side you can go ahead and take them out. Theyll still be rawish but thats fine cause theyll finish fine in the end. Slice em up into your preferred size.
Throw that with w/e veggies you want in your sauce at med heat. Prob add a bit more oil. Make sure you dont throw out what cooked off from the sausauges; you want that **** in your sauce. Cook it up til the meat is just about done.
Then add your sauce in. Since this will be a baking sauce youll want it a tad on the thin side so put a bit of water in the sauce can, screw the top back on, shake that bitch and then pour that into your pan. Bring it to a low boil and then let it simmer for a few minutes.
Back to the noodles. Since theyll be baking in sauce you want them decently underdone (al dente). Prob like 8 min of cooking or so but depends on a lot of factors. Right around the time they go from crunchy to chewy theyre ready. Pour them into a colander and give them a shock of cold water to stop the cooking process.
Sauce noodles cheese, noodles sauce cheese. Dont ask me why that's how you do it. But it is. Grease a casserole dish lightly and get to stacking.
The only thing to look out for is having unsauced or uncheesed noodles exposed because they will burn. Just mix it up a bit before the final cheesing and youll be good. Stick that in a ~400f degree oven for ~half an hour. 180 turn it half way through, esp if you have gas or an oven with hot spots. Around the time the cheese starts getting a tad brown is when it's ready.
Damn looks good but thats for the weekend so threw some foil on the top and put it the fridge.
For dinner decided to do my salmon bake with spinach and quinoa rice. Ive put a lot of bad in my body in the last 24 hours so wanted to put in some good.
Salmon dont frequent the local waters apparently so have to make do with frozen. Ive heard flash freezing gets your better fish than local market stuff that sits out so its w/e These are pretty thin so will thaw on their own in a few hours or under an hour under a drip. Theyre decently sealed but my standard with meat is a rinse and a pat dry. Fish is already iffy to fry so getting extra water out is clutch. Just place on paper towels and pat dry. Season that top side up and then put that side on the pan to start.
Usually dont fry with olive oil but i go decently low heat with fish and feel like it's better with salmon for some reason so coat a pan with olive at low/medish heat. Spice the other side up once it gets frying. Youre just trying to get a crust on it, the bake will cook it, so just a few minutes on each side.
So when that's done prepare it for the bake. Dont want it to dry out so put a bit of butter on top. 400f for around 10 minutes. Rotating isnt that important unless you have a hot spotty gas oven.
Once you have that baking it's spinach time. Popeye aint got **** on me! Sauteed spinach with bacon and onions and peppers. First cook your bacon up. Im a recent t bacon convert so used it here. They dont pepper their bacon down here so just hit it up on both sides. Wont go into it but just have your pan decently hot before you put it down and cook evenly. Turkey bacon has a lot less fat than swine so you might need your pan greased a tad to start. Youre going for bacon bits but theyll also cook afterwards so just cook it normally i guess.
Get the extra oil off the paper towels once its done and then chop it up and get it ready to go in with your veggies.
With normal bacon id drain and clean your pan. But tbacon isnt as harsh so just scrape the pan. Add a bit more olive oil and a decent dab of butter/marg.
Once thats ready throw you bacon/veggies mix in and give it a minute or two. Tad higher heat now, closer to med that low. Once thats gotten a quick saute load that pan up with spinach. It cooks down a ton so put more than you think youll need.
Now comes the only tricky part of the meal. You need stir the spin in wo spilling it from the pan. Having a wok helps because of the shape. Not sure what opt motion is but youre almost pulling the oil mix from the bottom and putting it on top at the same time youre pushing the leaves on top to the bottom. Maybe ill take vid next time. When all the spin is moderately drenched turn the heat down and cover your pan. Oh yeah guess i didnt use the wok for this cause i dont have a lid for it.
Simmer for 5 min, stirring a couple times, and its good to go.
Right around now i nuked my rice mix. Dont think these things are that avail so just get your carb ready to plate now i guess.
Nothing more to do but plate it up. Gave the fish a quick drizzle of soy and fresh squeezed lime. Lemon and tereyaki prob optimal but didnt have.
jfc what a ****show took so long. Hopefully someone gets something out of it. Itll be worth if it one person cooks because of it.
First the future food. Your basic baked ziti. Local market had a bunch of uncooked italian sausage so thought thatd be perfect for this meal.
To start you want to get your water boiling to cook the penne noodles and get the sausage cooked a bit. Between simmering with the sauce and baking in the oven the sausage is gonna get cooked. But it's easier to cut if it's cooked a bit and i feel like getting a bit of a crust on it makes it tastier. I also feel like a quick fry lets you sear in spices better. This is what we're working with.
Nothing much to cooking the noodles. Just get some water boiling and add a bit of oil to help keep it from sticking. Def a spot for olive oil. Kinda like eggs you want to move noodles around a decent bit to start so they dont stick; and then just an occasional stir onces theyre goiong. With the sausages youre just trying to cook it enough so it's solid to cut, and so it has a bit of a crust. Recommend low/med heat covered. Since the heat is low it's another spot for olive oil. Give them a quick sprinkle of salt and pepper/whatever on both sides.
Once youve given the sausages a few minutes on each side you can go ahead and take them out. Theyll still be rawish but thats fine cause theyll finish fine in the end. Slice em up into your preferred size.
Throw that with w/e veggies you want in your sauce at med heat. Prob add a bit more oil. Make sure you dont throw out what cooked off from the sausauges; you want that **** in your sauce. Cook it up til the meat is just about done.
Then add your sauce in. Since this will be a baking sauce youll want it a tad on the thin side so put a bit of water in the sauce can, screw the top back on, shake that bitch and then pour that into your pan. Bring it to a low boil and then let it simmer for a few minutes.
Back to the noodles. Since theyll be baking in sauce you want them decently underdone (al dente). Prob like 8 min of cooking or so but depends on a lot of factors. Right around the time they go from crunchy to chewy theyre ready. Pour them into a colander and give them a shock of cold water to stop the cooking process.
Sauce noodles cheese, noodles sauce cheese. Dont ask me why that's how you do it. But it is. Grease a casserole dish lightly and get to stacking.
The only thing to look out for is having unsauced or uncheesed noodles exposed because they will burn. Just mix it up a bit before the final cheesing and youll be good. Stick that in a ~400f degree oven for ~half an hour. 180 turn it half way through, esp if you have gas or an oven with hot spots. Around the time the cheese starts getting a tad brown is when it's ready.
Damn looks good but thats for the weekend so threw some foil on the top and put it the fridge.
For dinner decided to do my salmon bake with spinach and quinoa rice. Ive put a lot of bad in my body in the last 24 hours so wanted to put in some good.
Salmon dont frequent the local waters apparently so have to make do with frozen. Ive heard flash freezing gets your better fish than local market stuff that sits out so its w/e These are pretty thin so will thaw on their own in a few hours or under an hour under a drip. Theyre decently sealed but my standard with meat is a rinse and a pat dry. Fish is already iffy to fry so getting extra water out is clutch. Just place on paper towels and pat dry. Season that top side up and then put that side on the pan to start.
Usually dont fry with olive oil but i go decently low heat with fish and feel like it's better with salmon for some reason so coat a pan with olive at low/medish heat. Spice the other side up once it gets frying. Youre just trying to get a crust on it, the bake will cook it, so just a few minutes on each side.
So when that's done prepare it for the bake. Dont want it to dry out so put a bit of butter on top. 400f for around 10 minutes. Rotating isnt that important unless you have a hot spotty gas oven.
Once you have that baking it's spinach time. Popeye aint got **** on me! Sauteed spinach with bacon and onions and peppers. First cook your bacon up. Im a recent t bacon convert so used it here. They dont pepper their bacon down here so just hit it up on both sides. Wont go into it but just have your pan decently hot before you put it down and cook evenly. Turkey bacon has a lot less fat than swine so you might need your pan greased a tad to start. Youre going for bacon bits but theyll also cook afterwards so just cook it normally i guess.
Get the extra oil off the paper towels once its done and then chop it up and get it ready to go in with your veggies.
With normal bacon id drain and clean your pan. But tbacon isnt as harsh so just scrape the pan. Add a bit more olive oil and a decent dab of butter/marg.
Once thats ready throw you bacon/veggies mix in and give it a minute or two. Tad higher heat now, closer to med that low. Once thats gotten a quick saute load that pan up with spinach. It cooks down a ton so put more than you think youll need.
Now comes the only tricky part of the meal. You need stir the spin in wo spilling it from the pan. Having a wok helps because of the shape. Not sure what opt motion is but youre almost pulling the oil mix from the bottom and putting it on top at the same time youre pushing the leaves on top to the bottom. Maybe ill take vid next time. When all the spin is moderately drenched turn the heat down and cover your pan. Oh yeah guess i didnt use the wok for this cause i dont have a lid for it.
Simmer for 5 min, stirring a couple times, and its good to go.
Right around now i nuked my rice mix. Dont think these things are that avail so just get your carb ready to plate now i guess.
Nothing more to do but plate it up. Gave the fish a quick drizzle of soy and fresh squeezed lime. Lemon and tereyaki prob optimal but didnt have.
jfc what a ****show took so long. Hopefully someone gets something out of it. Itll be worth if it one person cooks because of it.
02-20-2015
, 03:51 AM
02-20-2015
, 01:17 PM
02-20-2015
, 01:25 PM
02-20-2015
, 10:32 PM
Walmart in Mexico doesnt really have much of a selection. Same with the quinoa, havent seen raw anywhere down here. They dont even have brown rice
02-20-2015
, 11:29 PM
I'm guessing that Walmart's offerings as a representative sample of what's available in Mexico is about the same as it is in the US. Are you an expat? If so I suggest you get out of your comfort zone and explore what Mexico really has to offer. That country is a gold mine of delicious.
02-21-2015
, 10:09 AM
