Hungry whale here. I will name a shitcoin that is guaranteed to moon tomorrow on the condition an user here provides a recipe that you can’t easily google and blows my socks off tonight for dinner
Hungry whale here...
Ryan Gomez
Josiah Edwards
Unironically user? Let's eat simple tonight.
A) Get your sliced beef from your butcher/grocery. Buy some nice sourdough and a bit of brie as well. While you're there, get some ingredients to make some homemade mayo (eggs, oil, lemon, red wine vinegar; many recipes online, I recommend using a motorized hand mixer to do this). Try making that mayo. You'll probably fail on the first go. Pour the oil fucking slow. Once you master this recipe you'll be a God. Home made mayo is //completely// different than the wagie jars.
A.1) Assemble sandwich as you would, peppering the beef, heat pan with high fat salted butter, use heavy object to weigh sandwich down as you crisp up one side in butter. Flip. Bake in a lightly warm oven to ensure the brie melts while you cook (B).
B) Get some heavy cream, fresh basil, and tomato paste, you're gonna make a simple soup by mixing said ingredients with some salt and heating in a pan- pretty straight forward. I will not judge you if you use a bit of water to dilute the richness and season as desired (grated/pressed garlic, black pepper, red pepper, a DASH of dry red wine).
C) As your sandwich needs just a few more minutes and soup is complete, do a quick spin in the shower and get on some cozy clothes.
Combine (A) and (B) with a movie that you know you should have watched already.
Simple can sometimes be socks-blowing as it's minimal effort for maximum experience.
Logan Martin
I make this thing I call pulled pork spaghetti.
It’s super simple it’s just spaghetti mixed with pulled pork (either premade or homemade) and your barbecue sauce of choice. I like sweet baby rays. Just mix it al together and eat.
Eli Reed
What the fuck we have two polar opposite views of simple.
Take your BBQ pork; crisp it up in a pan. I want that pork crispy. You'll be left with a bunch of browned-sticky shit on the bottom of your pan. Use a full-bodied white wine to barely, ever so, deglaze that pan. Cook off anything that resembles a boozy smell, add some butter.
Your noodles that have been cooked, you've let them dry out a bit in the strainer- you're now going to take those tacky-sticky noodles and throw them in this mixture. Allow them to absorb this final bit of wine-butter. Your noodles are now wine-infused butter starchies.
Put sp'etti in bowl, garnish with any dry herb, put crispy pork on top.
Bon appetite.
Henry Sanders
That said, obviously, after crisping pork, remove from the pan and set aside leaving the oils from the pork in the pan to form the sauce.
Levi Nguyen
Yeah you could make it a lot nicer like that. I’m in college right now so I just buy precooked pulled pork from my local deli that way I just have to heat it up and boil the noodles. You’re way is probably a lot tastier though.
Charles Wilson
Salami + cheese on top of a frozen pizza. Yw fren
Caleb Miller
In a dormitory? Get a hot plate. I know,
> not allowed to have them !
You know what'll get you pussy/dick in a dorm room? Culinary skills.
On that note. Buy some miso paste, bullion cubes, etc. After your noodles are finished mix in/cook it in these flavors, plain noodles are for retards. You don't have to be rich to have good food. I would argue some of the poorest food is literally the best,
> Grilled fatty meats in a simple corn taco
> Poached fish
> Eggs benedict
> Slow cooker meals
None of these require large amounts of money, and they're going to spoil you into only being able to eat out at actually good restaurants.
Blake Perez
You’re really making me want to start cooking more. I can cook some really basic stuff, mostly stir fry stuff. That stuff all sounds really good. I got a single dish Chinese cookbook from 1987 at goodwill recently I’ve been working my way through that.
Samuel Roberts
Doesn't really matter where you start, as long as you start to //think// about //why// things are done the way they're done.
A piece of advice, learn how to cook;
A whole chicken
Chicken pieces with bone and without bone
Most/all beef cuts
Various firmnesses of fish
Bivalves and crustaceans- rule of thumb is less is more, always
After you've mastered those, move on to gamey meats
When it comes to vegetables, it's all about timing. Relative hardness/thickness == relative time cooking
After all that- everything else just makes sense.
Good luck, user.