It’s a COVID hobby. I made 20 batches in 2020.
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NASA offers foodies, boffins $500,000 to find ways for astronauts to make their own dinners on the Moon, Mars
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Roasted sea bass and steamed baby bok choy:
The skin side of the sea bass is crispy, but the whole thing is functionally steamed over the onions and red bell peppers.
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It makes me think about if you know what goes into sausage you would not eat it.
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Ground meat, ginger and scallions.
Gyoza are not supposed to be too strong flavored. That’s what dipping sauce is for.
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We also include shredded cabbage.
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Oooh. That gives it a nice texture.
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I tried a batch of chocolate hazelnut spread and had it completely break on me-the oils just separated and it was a horrible texture. So I played with it. I added extra cream, and buzzed it in the food processor. Not much improvement. Added cocoa powder, thinking that would absorb the extra oil. Well that it did, but the texture was still wrong. Tried adding some corn syrup, to increase the moisture level and make it more spreadable. Cooked some hazelnuts in caramel, ground them down to a powder and mixed that it. Tasty, but now it’s gritty again. Added more melted chocolate and now it’s like a stiff dough. So I took out some old sable cookie dough and beat it with the mixture and added some chocolate chips and baked it as cookies. Not too bad. Definitely edible.
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I have a small package of soy lecithin I use for that sort of thing. Add a bit and blend the fuck out of it. Works for sauces that done broke. Not sure but should work for nut butters.
Came with a “molecular gastronomy” kit that I fucking hate so much. But the chemicals it came with turned out to be very useful in other contexts.
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Not sure if this link will work. It’s a recipe for a sheet pan dinner for two. Would you do this?
TV dinner for the 2020’s!
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I usually go to sheet pan dinners when I want something pretty easy, so probably not. Not that this is especially difficult, but it’s a lot more active time than I want from a sheet bake.
Seems very heart healthy, though! /s
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I wouldn’t cook a steak that way. You’re gonna get a lot of gray over cooked gradient and a pretty crap sear.
But I’ve definitely cooked a lot of meals where I toss a bunch of things on a sheet pan and roast them. Just things that cook about the same rate and roast well. Usually chicken thighs, root veg, then toss some brussels sprouts or something in for the last 10 minutes.
ETA: Also works well with fish and quicker cooking veg come to think of it.
It seems less like cooking a whole meal on a single sheet pan, than just using the same sheet pan repeatedly to cook a whole meal. You could probably produce the same meal in less time, or much more food in the same time just by using more than one cooking device.
Just seems to defeat the purpose.
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You’re also pretty much guaranteed to having to clean your oven after having a sizzling steak in there. Which puts the whole laziness aspect into perspective.
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Tired an experiment I’d been wondering about for several years now-made caramel using orange juice instead of water. First cooking I didn’t take it far enough (no working thermometer at the moment) so it was tasty but fairly pale and did not harden, so I cooked again until it was in the smoking edge of burnt then stirred in some butter to keep it more toffee-like. Success! It’s great for breaking off a tiny chunk and nibbling away.
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I found a website that removes all the clutter from recipe sites and just shows the directions.
I just looked up Korean Marinade for these ribs.
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Potato and parsnip skillet gratin for dinner. I wish I’d taken a pic, it came out bubbly and browned on top. I altered a recipe I have that uses cauliflower, came out great!
In a nutshell, sauté whatever kind of “extras” you want (I used bell peppers, onion and garlic) then add 11/4 cup milk and 4 cups of peeled, chopped potatoes and parsnips. Simmer, covered, for about 5 minutes, add 1/4 C milk whisked with 1T flour to thicken, then dump in anywhere from 3/4 to 1 1/2 C shredded cheese. I also added about 2 T of cream cheese because we need to use it up. Melted everything together, topped with more cheese and breadcrumbs then put in the oven, covered, at 400 for 15 min because the parsnips weren’t quite tender. Removed cover and broiled at the end.
We’re in a winter farmshare, so getting a lot of root vegetables and squashes, and I’m getting tired of the “mashed this and that” recipes. It starts to feel like we’re living on baby food 
. But this was a delicious alternative!
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A Lebanese casserole of sweet potatoes, cauliflower, chickpeas and tomato. The veggies get roasted first (including the tomatoes), then aromatics are sautéed in a shallow pan, the veggies are added with a bit of liquid and it all dimmers for 15 minutes, whereupon the chickpeas go in and you cook it just to warm them. Served with a sauce of yogurt and tahini with a bit of lemon juice.
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