Maybe obvious but I just thought to myself "I make this meal all the time and every time I mix together the required amount of spices. Why don't I just make a shit load and then use as much as I need each time?"

Gonna do this from now on its actually gonna save me so much psychic damage from fucking around with powder.

Greek chicken salad with fresh baked cheesey bread. Cheddar and smoked fontina. In the background is some 2009 plum wine I made. About 14% ABV.

I've got a lot of smoked cheese I made last year that I haven't used yet and I need to make way for when temps drop into the 50s and can make more.

Not sure how to price this. I don't remember the price of plums in 2009. But not including the wind maybe $2.75 per person.

I love these tea biscuits!

Calories are approximate.

1 egg (78-90 calories)

3/4 cup milk (112 calories)

1/2 cup butter (814 calories)

1 tsp salt

2 tsp baking powder

2.5 cups flour (1137 calories)

1/2 cup sugar (387 calories)

1/2 cup sweet chocolate chips (640 calories)

Bake at 350 degrees for 15-17 minutes.

Total calories = 3180

Makes 36 tea biscuits, 88 calories each.

You have Greek chicken breast. You have a garden full of green tomatoes and basil. You have corn tortillas that need eating.

What's for dinner? Tacos.

Green tomato can be a substitute for tomatillos. Basil can be a substitute for cilantro. Just straight up Greek and Italian ingredients with a Mexican preparation. A little aged queso fresco cheese on top works pretty good as a feta substitute.

Cost per person: 1.50 Can you order this anywhere? There has to be a taco stand run by a Greek immigrant in Mexico City.

a really delicious and healthy vegan snack. these have a nice amount of fiber and some protein even if you only eat a quarter of them. goes great straight or on salads or in soups. Good in vegan chicken salad too.

drain a can of chick peas, add a teaspoon of garlic olive oil, a few tablespoons of spice and stir well. air fry 12 minutes at 400°f/200°c stirring twice. top with fresh herbs and serve hot!

These are seasoned with onion powder, garlic salt and cumin and topped with parsley.

I'm saving the breasts for a different meal.

Chicken was on sale for $1.59 a pound and I got my Cambridge Analytics Facebook class action lawsuit and decided to spend some of my $37 on grilling some chicken

Cost per person including charcoal: $5.

...Other than salt and pepper

For me it's cumin. It's one of the few spices I buy in bulk and actually use up my supply.

In the winter it may lean towards cardamom thanks to copious amounts of chia.

Probably $2 per person.

During the previous round of shirkflation I warned people about knowing what year a recipe was from because "a can" means something different in 2004 than in 2010. And now it means something different again in 2025.

Now boxes are getting the shrink treatment too.

cross-posted from: https://lemmy.bestiver.se/post/618032

Comments

Fresh baked bread, goat cheese, pesto, smoked fontinella. 18 year old barley wine that sucked when it came out but is awesome right now.

Cost per person: like I know. This is just for me. It rotates my emergency goat cheese, I smoked the cheese myself, I baked the bread, how do you price a bottle of beer you bought so long ago it can drive?

Can you order this anywhere? Probably. There is some place that offers something this simple and prepped for $45. They probably even have bruschetta. Which I thought about making but decided against. They definitely have avocado toast.

Pan de Cristal from King Arthur Baking

I didn't divide the dough this time, as the recipe calls, because I always deflate it too much so this time I tried just cooking it whole.

Baked in my ten inch cast iron with a half sheet pan under it. Splashed with steam every ten minutes for close to an hour.

This bread is god tier and (edit, once learned) is so easy.

Been trying out a mold for the bagels to make shaping and dipping them in the malt bath faster and easier. It's definitely easier and the holes make putting spreads on the bagel easier (mostly), but the uniformity of the holes makes em look weird and they seem to bake up rather than a more oval shape. I'm gonna play with it some more to see if I can get a more uniform shape.

The vulture in the top right corner of the picture didn't mind at all.

I accidentally left the bread dough out proofing all night. So I just poured it into a parchment paper lined pot and baked it. It's spongy. It's tasty. It was not a failure. It's dinner. Just bread and butter.

Cost per person, 77¢.

I have a list of improvements to make to the recipe but it worked well enough for a starter recipe. Served with some curried cauliflower and rice.

First time at a hot pot restaurant. The one here finally opened after delays we thought doomed it. No photos of the pot, because once it arrived we started eating! Some photos of some of the plates though!

I want a peanut butter and jelly sandwich but with a corn tortilla. I don't have an appropriate preserve for this so I did it without the jelly as a test run. Heated a tortilla in butter and when it was soft enough I added some peanut butter and rolled it up and fried until crispy. Then added some cinnamon and sugar on top.

I'm thinking orange marmalade is the best choice but haven't settled on anything yet.

Searching for "tortilla de maíz con mermelada" didn't find me a single result. I don't believe I'm in uncharted territory. I just haven't found the right words to search for yet.

How did the test go? It is tasty. But it does need a fruity acid to be better.

Box mac and cheese with jalapeno cream sauce, bacon and cilantro.

Cost per person: $1.30

Making a new variation on my chocolate orange chocolate chip cheesecake today, this time with banana instead of orange:

I've made variations on this dozens of times, normally with either a store brand cream cheese or Philly cream cheese (depending on how much I like my guests 😅), but this time I subbed in Tillamook instead...

After warming it so it would mix well, I put the bricks in the bowl and they just seemed WET. I was seeing visible liquid at the bottom which doesn't normally happen.

After mixing, the batter seemed a lot soupier than normal. Still baking so I guess we'll see where it's at in 8 hours. I guess worst case is it will need to bake longer than the normal 8 hours.

I've posted the recipe before, but it seems cruel to mention it and not include it. You really can sub out the liqueur and extract with whatever flavor you think plays well with chocolate. Traditionally orange, but I've done Frangelico and hazelnut extract as well.

Chocolate Orange Chocolate Chip Cheesecake

Makes 16 to 20 servings

Ingredients:

1 cup dutch processed cocoa powder
2 tablespoons vanilla extract
2 pounds cream cheese, room temp
2 teaspoons orange extract
1 1/2 cups sugar
1/4 cup orange liqueur (Grand Marnier)
5 eggs
12 ounces mini-chocolate chips (important that you use MINI-chips)

Preheat oven to 200F. This is a low temp, slow bake cheesecake.

Spray the interior of a 2-quart souffle dish or 9-inch cheesecake pan with spray shortening and dust with 1/4 cup of the cocoa powder. Set aside. This bakes into a dark chocolate crust.

In a large bowl mix the cream cheese and the sugar until smooth and soft, scraping the sides of the bowl and spoon as necessary. If the cream cheese is too cold to mix easily, float the foil packages in a sink full of warm water for 10 to 15 minutes.

Mix in the remaining 3/4 cup of cocoa powder, vanilla and orange extracts, liqueur and eggs until the batter is well blended. 

Stir in the chocolate chips. The temperature is low enough that full size chocolate chips will not melt all the way and give it a weird texture.

Pour and scrape the batter into the prepared pan and place in the oven.

Bake for 6 to 8 damn hours or overnight. 

Cool on a rack to room temperature.

Cover with a sheet of plastic wrap or wax paper and an inverted plate.

Invert. Remove the pan and refrigerate cake upside down for at least 1 hour. (If you need to leave the house, the cake can stay refrigerated all day.) 

Invert a serving plate over the cheesecake and invert the cake.

Remove the top plate and the paper. Cover and refrigerate until ready to serve.

Cut with a long, sharp knife dipped in warm water to prevent sticking.

Jordan's note: There is a secret to "removing the pan" when dealing with a cheesecake... 

Take the pan and turn it vertically, the cake is so heavy the top edge will pull away from the edge of the pan. 

Rotate the vertical pan 45 degrees and let it pull away from the edge again. 

Go all the way around the pan. Now when you turn it upside down the cake will pop right out of the pan.

Not in the recipe, but I decorate the top with candy orange slices:

https://www.ohnuts.com/buy.cfm/bulk-candy/gummies-gummy-candy/orange-jelly-fruit-slices

Candy Shop - Orange Slices Candy - 1 lb Bag https://a.co/d/g5CcM15

Mini naan smoked cheddar and bacon melts with homemade jalapeno cream sauce made with home canned jalapenos.

Cost per person $5
Can you order this anywhere: lol. No.

They did not have good tortillas. But they had wheat bread. Pan grilled pork, scratch made taco seasoning, some lime juice, an avocado, tomato and red onion. And some home smoked cheddar.

Cost $5 per person.

#food #cooking #oc