It doesn't just look red, it's also made to authentic Sichuan spice levels.

I did cheat a little and used Chongqing hotpot roux for some of the spices.

Brussel sprouts, bacon fat, salt, sesame seed, 12 minutes in the air fryer.

Mac and cheese, per box instructions.

Cost per person $2.36

Extra chunky. I typically start with a 28oz can of crushed tomatoes and start the sauce at least 30 minutes before I start the pasta. Garlic, home grown dried basil, orega, star anise, red pepper flakes, a pinch of cayenne power, salt.

Cost per person: $4.25

I was looking at my images and realized I forgot to post this one.

Edit: link to the recipe

https://copykat.com/little-caesars-crazy-bread/

Row 1: Aleppo Pepper, Allspice, Basil, Bay Leaves, Cayenne, Celery Salt, Celery Seeds, Cinnamon, Chinese Five Spice, Chili Powder, Freeze Dried Chives, Whole Cloves, Cream of Tartar

Row 2: Cumin, Dill Weed, Flax Seed, Garlic Powder, Garlic Salt, Ginger, Italian Seasoning, Mint, Mustard Powder, Nutmeg, Onion Powder, Oregano

Row 3: Paprika, Parsley, Pepper, White Pepper, Popcorn Salt, Red Pepper Flakes, Rosemary, Salt, Himalayan Salt, Sea Salt, Seasoned Salt, Sesame Seeds

Row 4: Sugar, Taco Seasoning, Thyme, Turmeric

Saw this recipe at some point on a Korean cooking yt channel and I wanted to try it since I love miso.

It was a banger. This chicken will be hard to top.

Leftover bits from the sandwiches the other day plus some other things. Most notably some smoked sharp cheddar and smoked mozzarella. I smoked the moz in 2024 and the sharp cheddar in December.

Cost per person? No idea. But way less than a restaurant would charge.

It works well with single/double cream or mascarpone, and raspberry jam, applesauce and blueberry jam

The fat content is important to the taste and texture. If I only put milk, it becomes a lesser version that I could not eat every day. I'm not sure if the cholesterol reducing properties of the beta-glucan in the oatmeal wins over the dairy though

Recipe: https://www.epimel.es/recipes/kremete-havregrot-med-banan-og-syltetoy

It's like a simplified bolognese, but it takes less time and uses cheaper ingredients. Works well for weekdays. It was very hard to resist having a second serving

Recipe: https://www.epimel.es/recipes/chef-boyardees-spaghetti-fra-1930-tallet

It's 82° in the kitchen and thanks to a small AC unit a friend gave us from their surplus it is nice and dry.

I'm celebrating with some Samyang Potato Ramyeon and rotisserie chicken legs.

Cost $2.25

Cold rotisserie chicken from the deli, tomato, tzatziki. No at home heat used.

Cost per person 2.80

Had some veggies about to go bad and a bunch of spices I was at the last little bit, so I made this 3 bean chili.

Can of dark red kidney beans, can of diced tomatoes, one diced Roma tomato, can of tomato paste, one small yellow onion diced, 6 jalapeños(pith removed from half), half pound of ground beef, handful of black beans, handful of pinto beans, five cloves of garlic finely minced, healthy amount of garlic powder, pinch of fennel seed ground up, 3 dried thai bird chilies ground up, last of my paprika, last of my cumin, last of my cayenne, salt & pepper to taste reserving some pepper for garnish if using sour cream (I just think it looks fancy).

Sour cream and green onions optional but recommended.

cross-posted from: https://discuss.tchncs.de/post/64375622

This may look like idli, but it's only the shape, it's actually Dhokla. We had an idli stand so we just repurposed it.

Here's how it is made...

First the water/liquid:

• heat mustard oil in a pan
• add black mustard seeds, green clillies and curry leaves

• after a few seconds pour water, and add salt and sugar to taste
• let it boil once, and add some lemon juice

That's it, the water is done, let it cool down.

Then for the actual dhokla:

• take some besan, that is, split gram flour
• add some vegan curd/yogurt, we used my home made soy curd

• add water and give it this consistency (watch video).

• let it sit for a while, and add some baking power and baking soda (we actually used Eno which is a combination of sodium bicarbonate, citric acid, anhydrous sodium carbonate and some flavours. It is easy to get a hold of.)

• immediately after that prepare it for steam cooking. We used out microwave. They were done in 10 minutes.
• give them a minute or two to cool down and then pour over the liquid we just made.

You can either enjoy it right now, of refrigerate it for an hour or two.

For exact measurements, please look up online, we just winged it.

I made Spanish and Argentinian food for our world cup party. This was part of the Argentinian spread. Served it with a chimichurri sauce.

Salt and peppered the meat then left it on a fridge rack overnight. Cooked it on a Kamado grill with ceramic plates in for indirect cooking. I have a Fireboard that I use for temp control. Cooked it for about 4 hours at 210 degrees, pulled it when it hit 127.9 degrees. It came off about 5 mins before the game started. Lightly foiled it, then set the Fireboard to crank the temps as high as it would go. Came back at halftime to finish the cook. By then, the grill was at 625 degrees. Too hot to remove the ceramic plates, so I left them in and threw the meat back on for about a minute and a half on each side.

After the first side, opened the grill to flip it and flames shot more than 3 feet up in the air from the fat drippings burning. Took half the hair off one of my arms while flipping it. The smoke billow was so massive I thought I was gonna get the fire dept called on me.

Noodles are steamed rather than stir-fried. I think they came out pretty good.

The meat is porkbutt.

Too hot to cook. 86°f in the kitchen. Black Forest ham, provolone, salami, pepperoni, cucumber, tomato, olives, banana peppers, mayo, mustard, olive oil, red wine vinegar.

Chips and onion dip.

Cost per person $6.50

At the request of kid #1 we did spring rolls for dinner. This time I got one of the kiddo to roll his own rolls and they actually looked fine.

Some with shrimps and most fully veggie.

And with large quantities of peanut butter sauce.

Some homemade pizza my bf and I made with premade crust and some toppings and cheese

Salad: cucumber, chickpea, bacon, craisin, dill, lemon juice, sour cream, feta, salt, pinch of red pepper flakes.

I think this needed some sunflower seeds.

Cost per person $4.40

The original variant is, according to Wikipedia, supposed to be similar to ice cream. But this one uses a cream made of mascarpone, yoghurt, sugar, heavy cream and vanilla. It makes it easier, but I still want to try making the original which is "made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen". Sounds harder, but maybe better

Recipe: https://www.epimel.es/recipes/parfait-a-la-fraise

Refried beans started from dry beans. Chicken is leftover rotisserie chicken. Headed to the tienda for a ripe avocado without waiting for days. Cost per person $4.40 without the chicken it would have been $3 and vegetarian. Margarita not included. That's $1.80.

I made a bean masher for making refried beans. Cherry and walnut scraps were used and it was given 5 coats of food grade finish.

And you can't really see much but I made the cutting boards this was served on. But that was ages ago. The bean masher is new.

With rice, cucumber and kimchi :)

I had some eggplant laying around so I made them in a side with a miso glaze.

I swear I'm not an alcoholic

Recipe: https://www.epimel.es/recipes/gruel-fra-1804