food

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Welcome to c/food!

The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.

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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat

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Thai , Peruvian

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[CW: Meat] The best part of making lamb stew is when I put it in the Crockpot and sit on my ass and do nothing for 8 hours (hexbear.net)

submitted 1 year ago* (last edited 1 year ago) by FourteenEyes@hexbear.net to c/food@hexbear.net

NSFW 27 comments fedilink hide all child comments

trimmed and chopped up some boneless lamb leg a few days back, marinated it in a bunch of spices and herbs and olive oil and worcestershire sauce. Chopped up some bacon this morning and half-cooked it to get some lard out and used that to sweat the onions and garlic and sear the lamb. Added some potatoes, carrots, mushrooms, tomato paste, beef broth, more spices and bay leaf.

It feels good to cook again.

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[–] GrouchyGrouse@hexbear.net 4 points 1 year ago* (last edited 1 year ago)

You know those quart freezer bags? Slow cook stews or chili of whatever, cool, then put in those bags and freeze them lying flat. Then you can stack them frozen. Later put one in a bowl of room temp water to thaw, pour into saucepan, heat and eat. Slow cooked stew on demand. Great for camping, too, because a few of those frozen bags of stew can keep your cooler cold without needing a lot of additional ice. Once they thaw? You just eat em.