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nwin
Feb 25, 2002

make's u think


Fallen Rib

So for the next 6 weeks I'm going to be in night classes 4 days a week, which will put my wife and I on opposite schedules for dinner. I usually have to leave for class by 5:30 each night, and she gets home from work between 5 and 5:30.

I'm looking for any kind of recipes that can I can make and eat, and then she can eat a little later. I'll probably plan on eating dinner around 5 and she'll eat around 5:30/6. On days she gets home early enough, I'll just grill something or sear something quickly that we can both eat at the same time, but her schedule isn't stable enough to predict which days I can plan on grilling steak, etc.

We tried a crockpot recipe this week, and it honestly just sucked. I think that's more a failure of the recipe I picked than the crockpot itself, but still. We're also not looking to heat up the kitchen as summer is starting. To add one more wrench into the mix, she's pregnant, so no cold cuts, rare meat, etc., and I'm trying to take the brunt of the cooking chores so she doesn't have to deal with that when she gets home after work.

Any ideas? One is to prep some kind of salad and then she can just add whatever protein she wants to it (grilled chicken that's already been made, etc)

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Qubee
May 31, 2013

Michael Scott posted:

Wayne Gretzky posted:

You miss 100% of the shots you don't take.


this is a food thread so I figured this is the best place to post it

https://www.youtube.com/watch?v=iigDXgdKkuI

these types of videos are so therapeutic, figured you guys would appreciate it

JacquelineDempsey
Aug 6, 2008

It's a horrible name for anything really but especially a shirt.


My restaurant just does brunch on Sundays, and a whole different menu than the rest of the week. So many things that've been prep cooked and didn't get used, we can take home.

I ended up with 2 pounds of already sautéed mushrooms (just shy of a kilo, for my metric friends) because the omelette using them didn't sell as well as anticipated so we way over-prepped. More for me, I loving love mushrooms.

Quiche and omelettes are in my future, as a have a dozen eggs in my fridge right now. Any other suggestions?

I'm broke as gently caress until I get paid Friday, so I'm working with your basic pantry/fridge staples like eggs, milk, butter, bread, rice, etc. I do have a baller spice collection, and a bunch of TVP. Was maybe thinking of some sort of vegetarian meatloaf thing? Cook the TVP, mash in a fuckton of mushrooms, then bake in the oven. (I'm not vegetarian, I just really like TVP for some reason)

Qubee posted:

this is a food thread so I figured this is the best place to post it

https://www.youtube.com/watch?v=iigDXgdKkuI

these types of videos are so therapeutic, figured you guys would appreciate it

I love this guy's channel, it's def pro-click. Culinary equivalent of watching Bob Ross.

Eeyo
Aug 29, 2004



JacquelineDempsey posted:

My restaurant just does brunch on Sundays, and a whole different menu than the rest of the week. So many things that've been prep cooked and didn't get used, we can take home.

I ended up with 2 pounds of already sautéed mushrooms (just shy of a kilo, for my metric friends) because the omelette using them didn't sell as well as anticipated so we way over-prepped. More for me, I loving love mushrooms.

Quiche and omelettes are in my future, as a have a dozen eggs in my fridge right now. Any other suggestions?

I'm broke as gently caress until I get paid Friday, so I'm working with your basic pantry/fridge staples like eggs, milk, butter, bread, rice, etc. I do have a baller spice collection, and a bunch of TVP. Was maybe thinking of some sort of vegetarian meatloaf thing? Cook the TVP, mash in a fuckton of mushrooms, then bake in the oven. (I'm not vegetarian, I just really like TVP for some reason)


I love this guy's channel, it's def pro-click. Culinary equivalent of watching Bob Ross.

Maybe like a "shepherd's pie" type preparation? Savory filling of mushrooms + TVP and then topped with potatoes. You'll probably want some kind of gravy-like sauce, not sure of the best way to achieve that.

JacquelineDempsey
Aug 6, 2008

It's a horrible name for anything really but especially a shirt.


Eeyo posted:

Maybe like a "shepherd's pie" type preparation? Savory filling of mushrooms + TVP and then topped with potatoes. You'll probably want some kind of gravy-like sauce, not sure of the best way to achieve that.

That is a wonderful idea, especially since I have both a pint of smashed red potatoes left from brunch and a bit of instant mashed potato flakes to stretch those out if need be. Plus my husband brought home some green beans and tomatoes that were deemed too ugly to sell at his store, but are perfect for a casserole type thing. Thanks for the idea!

King Pawn
Apr 24, 2010


Newbie question time!

I've made this curry a couple of times. The curry tastes great, but even after more than two hours the beef is really not tender at all - it's dry and chewy. Any idea what I might be doing wrong? Should I try a different cut, or somehow treat it differently than the recipe asks for?

I'm not a very experienced cook so no answer is too obvious

Casu Marzu
Oct 20, 2008

me larvae long time


Cooking tough cuts like chuck based on time is futile. Notice the recipe says 1:45 or until tender. You should have kept it on the burner longer.

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Suspect Bucket
Jan 14, 2012

SHRIMPDOR WAS A MAN
I mean, HE WAS A SHRIMP MAN
er, maybe also A DRAGON
or possibly
A MINOR LEAGUE BASEBALL TEAM
BUT HE WAS STILL
SHRIMPDOR


King Pawn posted:

Newbie question time!

I've made this curry a couple of times. The curry tastes great, but even after more than two hours the beef is really not tender at all - it's dry and chewy. Any idea what I might be doing wrong? Should I try a different cut, or somehow treat it differently than the recipe asks for?

I'm not a very experienced cook so no answer is too obvious

You might want to leave out the beef till the last 15 minutes of cooking. Indian norms for what 'cooked' means when it comes to meat vary wildly from the US. They are the kings of stewing the hell out of things.

Or, substitute in beef heart. The cut you have to cook either two minutes, or two hours. Heart is the best stewing cut I have ever worked with.

Casu Marzu posted:

Cooking tough cuts like chuck based on time is futile. Notice the recipe says 1:45 or until tender. You should have kept it on the burner longer.

In my experience making chilli, beef chuck gets stringy after like 20- 30 minutes. Heart is a fantastic all day stewer.

Suspect Bucket fucked around with this message at May 21, 2018 around 13:05

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