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/ck/ - Food & Cooking

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5677184 No.5677184[DELETED]  [Reply] [Original]

Happy Friday, and welcome to Pleb's Kitchen (and drinking!)

Tonight: pirogues and mushroom casserole

>> No.5677194
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5677194

We have
>mushroom
>basil
>garlic
>pasta sauce
>olives (optional, i guess)
>mozerella
>a bag of frozen pirogies

>> No.5677210
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5677210

>>5677184
Mushrooms are chopped up. You can take out the stems if you're a baby.

I'd also add an onion, but I have none.

>> No.5677214
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5677214

>>5677210
I'll add salt and let them sweat while I chop the garlic

>> No.5677221
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5677221

>>5677184
>tfw every weekend there is a plebs kitchen thread
>tfw I sit here drunk intensely following the thread
>tfw I need a life

>> No.5677230
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5677230

>>5677221
It's OK, we can be nothing-better-to-do buddies.

Gonna let these do their thing while I chop olives

>> No.5677247

wow don't see too many people drinking red hook anymore. Cheers.

>> No.5677257
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5677257

I have a lot of olives in here, but those with poor taste can use less or none. I'll add the sauce too. It should be chunky.

>> No.5677265

>>5677230
is there oil in there?

>> No.5677268
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5677268

>>5677247
Why the fuck not? It's a perfect combo of drinkability and affordability.

Oven is at 350. And I'll let some fresh basil and black pepper simmer in here while I clean out the baking dish. (couldn't find it earlier because my roommate's bread dough was rising in it.)

>> No.5677271

>>5677230

I was going to ask this >>5677265

that shit looks way too dry

>> No.5677277

>>5677271
>>5677265
I hit with a few sprays of WinCo Foods brand non-stick canola oil cooking spray for fat free cooking
Nothing stuck, surprisingly.

>> No.5677299
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5677299

>>5677268
Assure that the sauce is tasty, then go ahead and mix it with the frozen pirogies. Ratio is customizable.

>> No.5677302
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5677302

>>5677299
Make sure they're covered by the cause throughly

>> No.5677311
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5677311

>>5677302
Then in oven for 10 min

>> No.5677315

>>5677184

I find red hook ESB to be a little bit lacking in the caramel/malt department.

>> No.5677331

>>5677311
After that, stir well, cover with cheese, then back in for 15 minutes.

>>5677315
I'm 21. I haven't been drinking long enough to discern anything besides what is and isn't awful.
One day I'll know my shit about beer, anon. One day. ;_;

>> No.5677334
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5677334

>>5677331
forgot pic

>> No.5677339

>>5677331

To me fullers is still the gold standard ESB. red racer is OK. You've probably got a very good craft brewery in your state, or at least a shop where you can fill growlers. I suggest a growler place, since they will rotate, you usually get 3-5 single ounce samples when you visit, and over the long run it's cheaper than getting sixers.

Get you some elysian dragons tooth stout though. For real.

>> No.5677345

>>5677184

>premade sauce
>mozzarella in a fucking bag

Jesus christ, these two alone are unforgivable sins

>> No.5677351

>>5677345

what else do you expect from a "Pleb" kitchen

>> No.5677365

Timer just ran out and it's chilly in the center. I'll try another 15 min.

>>5677345
You see the thread subject? Does it say "hoity toity's kitchen?" I thought not, excuse you.
I would use block mozz if it was cheaper than shredded, like every other damn kind of cheese

>> No.5677367
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5677367

>>5677365

>excuse you.

Thread hidden.

>> No.5677370

dude. don't cook tomato sauce in an aluminum pot.

>> No.5677385

>>5677370
That's all I got, anon. I never store tomato things in metal, though.

>> No.5677392

>>5677367
Good for you.

>> No.5677414
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5677414

Finally done inside. I'll plate it up after 10 or so

I used too much cheese, also. Hlaf that much next time.

>> No.5677428

looks tasty, anon. i like adding a can of crushed tomatoes to a jar of sauce and maybe a spoonful of tomato paste. it extends your sauce a bit, and adds a little texture.

>> No.5677442

can i have a taste?

>> No.5677461

Final rrodouct

This is probably the least aesthetically pleasing dish I made since the mac and cheese and cabbage of '13, but it's quite tasty.

Next time I'll mix half the cheese in and put half on top, so I don't have a blanket of grease cheese rivaled only by pizza hut, but I'm overall happy with it.

>>5677442
Sure, stop on by, I have another pint of Red Hook in the fridge.
Bring whores.

trying to post a pic. My SD card reader is fucking up.