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[Frumple]

That also works! Honey's kinda' expensive these days, tho'. Lot more than plain sugar, anyway. Still works just fine, in any case.

E: If you want to get fancy I'm pretty sure you can make twists out of pizza dough, basically that with cinnamon and honey for something wonderful. Could swear there's a proper name for it, but hell if I can't remember what it is... something churro adjacent, in any case. Do that. Fried strips of pizza dough with cinnamon and honey.

[Dunamisdeos]

Both sound great. Thanks for the ideas

[scriver]

I live right by a beekeepery*, so I don't pay anything for my honey. The bees raid my garden for nectar, so I think it's only fair that I raid their hives back for food of my own!

_{*I don't actually I just wanted to make the joke}

[Frumple]

Like, I don't know what it's called, but I've started doing this thing with pan cooking chicken, where you chop it into pieces and then add your seasoning (tonight is lemon juice and curry powder and teriyaki marinade) and enough water to bring the mix up to about halfway up the bits, and then just... cook around medium heat until the liquid's mostly boiled away, stirring occasionally. It makes really, really good chicken.

e: it makes chicken that looks like this

Spoiler: and it's hella' delicious (click to show/hide)

even with literally no salt involved, zero

e2: sweet hell i did that thing where i didn't cook nearly enough of this stuff again

the coin flip to decide how many chicken breasts i was going to feed myself tonight betrayed me ;_;

[Dunamisdeos]

That sounds like braising.

I do that with steak.

[Frumple]

Basically, yeah, except it doesn't take too long and I didn't brown it or anything before adding the water and stuff. Or simmer it, for that matter. So braising adjacent, I guess? Definitely similar execution, regardless.

Haven't cooked or watched folks braise stuff to recognize it offhand, heh.

e: iirc my dad used to do something similar to steak with dr. pepper; he'd add like half a can or something like that right at the start of cooking. Haven't been able to remember the exact process involved, but whatever it was, for all the man's myriad faults, he made the best damn steak I've ever eaten at any point in my life.

in any case my belly is now full of home cooked french fries and pseudo-braised chicken, so good

[Dunamisdeos]

It sounds supa delish

[Frumple]

cooked more of that chicken

it is expectedly good with rice (nothing fancy, just basmati with unsalted butter)

Also if you cook more in one go, it's easier to have a meaningful amount of the glaze/sauce made by rendering back down the seasonings left over, so... now I got some to do something with. Dunno what I'm gonna' do with tasty chicken sauce, but I got it.

[martinuzz]

You could start your own perpetual stew.

[Frumple]

That sounds terrifying, heh.

In other news, one good use for delicious chicken saunce: Ramen seasoning! Breakfast today is plain noodles with reduced salt turkey bacon, a bit (sub 1-serving) of cheese, and a bit of the chicken sauce. Is good!

[martinuzz]

https://en.wikipedia.org/wiki/Master_stock

In dutch they call it '1000 year old chinese broth'

As long as you make sure to heat it beyond boiling point every day, it's quite safe even without a fridge.

[Rolan7]

Sounds like a great way to make bosmeri meat-booze, but I guess some people have taken the necessary steps for years.  1945 in one case!

[scriver]

I made a kebop:

Spoiler: it all started with a lonely potät (click to show/hide)

Spoiler: the potato wanted go sailing, so he bought a mast (click to show/hide)

Spoiler: Something about hoisting sails or maybe
Meat Sundae (click to show/hide)

Spoiler: It's frying pan bread. What will they think of next (click to show/hide)

Spoiler: Then the story turned into a fableabout flying too close to the sun, and ending up really tasty, or something (click to show/hide)

Spoiler: The bread turned out a little too small, improve next time (click to show/hide)

So yeah it's a fake kebop but it was really nice. Chicken breasts in yoghurt marinade, homemade flatbread, and made two sauces (tomato and garlic sauces). Success!

(Ignore the burnt to crisp bits at the top . Timing was a bit off, some chicken was just short of too dry, but at least it was cooked full through, so hey, rather dry than sick)

[Il Palazzo]

I've found in my drawer half a kilogram of coconut flakes (or whatever it's called - the regular dry shredded stuff). Gimme some ideas, recipes and the like. Preferably involving chocolate, and suitable for a mid-skill cook with maybe not unlimited patience.

[Dunamisdeos]

The best use of coconut is on shrimp. The second best is on top of sugar cookies.