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Do you cook on the weekends?
- Thread starter entremet
- Start date
I don't cook on Saturday or Sundays. I cook Mon-Fri for the family though. Once Saturday comes, I pick up 2 pizzas from Costco (best bang for the buck!) and that seems to hold the kids over for the weekend while my girlfriend and I eat whatever leftovers we have.
I started Hello Fresh and learned how to cook during covid.
Fellas, I now know how to make a mean enchilada and I know how to make a wicked grilled chicken. I can't believe the skills I've picked up these past couple months
Fellas, I now know how to make a mean enchilada and I know how to make a wicked grilled chicken. I can't believe the skills I've picked up these past couple months
Yes of course. Most often tastes better and is way healthier and I save a ton of money.
Hello Fresh is great, but a bit expensive without promos. But I have lots of great receipes from them soo....
Hello Fresh is great, but a bit expensive without promos. But I have lots of great receipes from them soo....
Thanks to 'rona and home office, I've been cooking 7 days a week for a while. One of the few things keeping me sane.
I'm cooking nearly every meal at home now.
In the middle of all this my doctor put me on a low sodium diet, so I'd be cooking more regardless of the pandemic. Restaurant food is crazy high in sodium.
In the middle of all this my doctor put me on a low sodium diet, so I'd be cooking more regardless of the pandemic. Restaurant food is crazy high in sodium.
Before the lockdown, I had been mostly cooking simple food and a dish I knew how to meal prep. But because of the current situation, I started actually learning how to cut vegetables and make complex dishes for the family. I've made chicken parmesan, pupusas and Taiwanese popcorn chicken, and I'm going to make chicken tikka masala today!
I cook all the time, especially since COVID-19. I cook dinner for my wife and kids almost every night.
Friday or Saturday night my girlfriend and I will usually do takeout as a treat for ourselves and watch a movie..it's a nice way to break up the week and have a spot of junk food. We cook the rest of the week.
of course, i make the more time intensive stuff on the weekends
weekdays i just want to eat within an hour
weekdays i just want to eat within an hour
Say how common is it to order food in the US? It feels like everyone is always talking about eating out or getting delivery. Seems quite common. For me it's something I only do on special occasions but never as something I depend on or even think about on a weekly basis. Also too expensive.
I still have to go out to work. So on weekdays, I try not to cook as much. My wife is pretty lazy when it comes to cooking. So I will go get take out during the week. I will pull out the grill on Friday night after work. Tonight I'm grilling lobster tails and ribeye from Costco
Ended up turning out pretty decent. 11lbs brisket trimmed up to about 10lbs after a fat shave and some shaping. Total smoke was almost eight hours exactly - started at about 290 degrees for the first hour, and then a really consistent ~248-252 for the next seven. 90 minute rest after. Smoked on briquette charcoals and full log hickory. Bathed in thick apple cider juice and extra cinnamon at the half way point.
Pulled apart easily. Lots of smoke flavor. Disappointing smoke ring and the bark was pretty shallow and soft in some parts. Probably should have trimmed off more fat, too - some of it struggled to render even if I felt I was being very liberal with my knife. I'd save overall, it was like... a 7/10? The burnt ends were perfect, which elevates my score even if there were only a handful. The leaner meat was a smidgen dry if I'm being honest, and I was scared I'd overdue the rub but I think I should have used more... hindsight is 20/20. I'm content as a complete amateur.
Ended up turning out pretty decent. 11lbs brisket trimmed up to about 10lbs after a fat shave and some shaping. Total smoke was almost eight hours exactly - started at about 290 degrees for the first hour, and then a really consistent ~248-252 for the next seven. 90 minute rest after. Smoked on briquette charcoals and full log hickory. Bathed in thick apple cider juice and extra cinnamon at the half way point.
Pulled apart easily. Lots of smoke flavor. Disappointing smoke ring and the bark was pretty shallow and soft in some parts. Probably should have trimmed off more fat, too - some of it struggled to render even if I felt I was being very liberal with my knife. I'd save overall, it was like... a 7/10? The burnt ends were perfect, which elevates my score even if there were only a handful. The leaner meat was a smidgen dry if I'm being honest, and I was scared I'd overdue the rub but I think I should have used more... hindsight is 20/20. I'm content as a complete amateur.
Man fuck you
🤤