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[Shinra]

If frying avocados and covering them in cheese is wrong, I don't want to be right.

Also: Eating them right out of the shell with a spoon and some teriyaki sauce. Shit is so cash.

[Büge]

Teriyaki sauce, eh?

[Shinra]

Soy works too, if teriyaki is too alcohol-y for you.

[Büge]

Soy sauce, eh?

[Miss Cat Ears]

Yea I don't like teriyaki sauce that is uncooked.  I use soy sauce on my eggs instead of salt though.

[Niku]

I've got an absolutely aces Zojirushi rice cooker that basically makes steamed rice exactly how I like it, but for the past week or so I've been using the porridge setting and the cooking timer extensively.  It is basically the best thing in the world to be able to just toss in some oats and water and wake up to freshly made oatmeal every day with no more effort than pressing two buttons to prep it and then stirring in some half & half, brown sugar, and blueberries once I wake up.

[Fortinbras]

Since it's already out there, here's a bloglink: I made a cake on commission for a friend's mom's birthday.  Fucker looks a bit like it's made of plastic in the photos, but!

[Miss Cat Ears]

Fort how do you pronounce your name, is it like Fort in Bras like Puss in Boots or what

also the cake looks like plastic because it looks incredible like the fake desserts they tempt you with at the restaurant

[Fortinbras]

It's unfortunately exactly as it looks, ie "I covered this medieval fort in bras."  People are tempted not to say the S, but you say the S.

I got it by playing him in high school Hamlet.  Pretty much everyone except my mom has been calling me Fortinbras since mid grade 9.

[Kayma]

"I covered this medieval fort in bras."

I seem to recall badly photoshopping something to this effect several years ago. Makes me giggle.

[Shinra]

Yea I don't like teriyaki sauce that is uncooked.  I use soy sauce on my eggs instead of salt though.

Ideally, you make your own teriyaki sauce, reduce it in a pan (thus cooking off the alcohol) and then bottle it. I've done this before but I rarely have the work ethic to make it happen. It's pretty easy to make, though, it's just soy sauce, sake, mirin and sugar.

Homemade Teriyaki, by the way, is basically a million times better than Kikkoman teriyaki, so if you have an asian market nearby to get cheap mirin at it really is worth the work. Any sake will do, I usually use very dry, very very cheap sake. The last bottle I bought lasted about a year and a half.

Since it's already out there, here's a bloglink: I made a cake on commission for a friend's mom's birthday.  Fucker looks a bit like it's made of plastic in the photos, but!

Cake looks awesome. I'm fucking lousy at cakes, though. It's sad, because I love baking cakes, but I can't seem to frost a fucking cake without destroying it in the process.

[Büge]

Note to self: Only use rice flour for things that I want to turn out crumblier than dirt.

[R^2]

"Then we'll be best friends and you can come to my birthday party."
"Awesome! Will there be cake?"
"There should be. I'm in the baking and pastry specialization."
"DOUBLE awesome."

[Royal☭]

Goddamn, Tabasco sauce on spaghetti is the best idea I can't understand why I never had until this moment. This is beautiful.

[Büge]

If you think that's good, wait until you accidentally a whole Sriracha.

[Ocksi]

Saucing the base carbs is basically all that matters in the world.  Steamed rice and mustard, barbecue sauce, hot sauce, or whatever.  Noodles and butter, noodles and peanut butter (seriously, while they're hot, put them over a big spoon of crunchy peanut butter, give it time to melt, and then stir it up.  Shitty phad thai!), noodle and hot sauce, noodles and basically anything you'd consider a topping.  Same goes for diced potatoes.

Basically, if you have a filling substance that's cooked in water, just add a flavor you like when you pull it out and it's dinner forever.  This is basic poverty diet stuff!

[Shinra]

Saucing the base carbs is basically all that matters in the world.  Steamed rice and mustard, barbecue sauce, hot sauce, or whatever.  Noodles and butter, noodles and peanut butter (seriously, while they're hot, put them over a big spoon of crunchy peanut butter, give it time to melt, and then stir it up.  Shitty phad thai!), noodle and hot sauce, noodles and basically anything you'd consider a topping.  Same goes for diced potatoes.

Basically, if you have a filling substance that's cooked in water, just add a flavor you like when you pull it out and it's dinner forever.  This is basic poverty diet stuff!

This; most curry is essentially a sauce coupled with either a veggie/starch or a meat covering carbs (be it rice or naan) - if you have an indian or asian market nearby, learning to cook curry is a great way to make excellent meals that cost next to nothing. Sauce and carb cooking is a staple of poor peasant food.

[R^2]

So I bought a bag of parsnips, a bag of onions, a stalk of celery, several potatoes, a huge bunch of parsley, and two whole chickens.

Then I took them home and practiced the fuck out of my knife skills for school.

Then, when I was done, I beheld the results of my handiwork: parsnips in measured large and medium dice, in battonette and julienne and brunoise; onions julienned and small diced; celery in medium dice; eight potato tournets; minced parsley with almost no stems in; a big bowl of chicken cut into sections for cooking; and the useable scrap set aside for whatever purposes it may be suited to.

And then I realized...

They haven't taught me how to cook any of this shit yet.

I can poach you an egg if you like.

[Mongrel]

Time to make a giant and awesome pot of chicken soup/stew. You don't need cooking school for THAT.

get some carrots, basil, and appropriate chicken-friendly spices. Then practice more chicken choppery.

Also: I swear that good poached poached eggs are what God himself must eat.

[Fortinbras]

Continue to turn vegetables.  People just don't care enough to do that shit anymore and it's so entirely worthwhile, especially for stuff like glazed vegetables.

Got a schlubby jug of Californian wine around?  One pot: season, flour, sear and set aside chicken, saute vegetables (save the potatoes and large dice parsnips), red wine, scrape scrape scrape, once the alcohol's cooked off cool the wine down in an ice bath.  Chicken and parsley (uh, probably not all of the parsley) in the wine in the fridge for a day.  Take it out, skim the fat off the top, put it in a pot with some water or chicken stock* to cover the chicken, cook covered in 325 degree oven for 2+ hours.  Chicken's tender?  Set it aside, keep it warm, strain and reduce the sauce.  In a perfect world you'd have pearl onions, mushrooms and maybe salt pork to cook in that sauce while it's reducing, but you're like the mayor of vegetable mountain already so no big.

Hooray, coq au vin.

For the parsnips, just incase you were unaware of the magic of glazed vegetables: put them in a pan with just enough water to cover and enough room for them to roll around on the bottom when they're near done.  A small amount of sugar, a hunk of butter.  Season it how you like, boil it down until the liquid is a nice glossy coating.  Don't boil it so hard the vegetables break apart and don't let the sugar caramelize toward the end.

* even when cookery books tell you you can use box chicken broth instead of water, you can't.  Try straight up drinking a cup of box chicken broth sometime.  Nasty shit.