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What Kind Of Meals Are You Guys Making Now?

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Made what seemed to me the greatest soup ever made.

Placed in 6qt. Instant Pot:

My home grown kabocha squash, seeded and cut into 1 inch chunks. The flesh was a gorgeous reddish-orange (the redder it is, the sweeter). Didn't weigh it but before cutting into it, it may have weighed around 28 ounces (guessing).

1/2 yellow onion, cut in chunks

Chunks of celery stalks

Chunks of carrots

Couple big leaves of my backyard grown purple tree collards, coarsely chopped

1/2 cup barley + 1/2 cup split peas (washed)

~ 1 cup bone broth I made from a Costco BBQ chicken

2 teaspoons curry powder

1 teaspoon chicken broth powder

Chunks of two kinds of sausages

Water (enough so it didn't come out too stiff)

Set Instant Pot to Pressure Cook for 22 minutes

Kabocha soup 2.jpg
 
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Got an air fryer finally and have been making tons of wings tossed with seasoning and cornstarch to go with various dipping sauces. Cooking up about 4 lbs of wings tonight for the big game. The triple pack of freezer ready organic chicken wing cuts at Costo is such a good deal.

Also made turkey meatballs in the air fryer the other day, and a quick red sauce with some San Marzano's and pasghetti cooked in some broth, with freshly grated Parm - delicious.

Really want to make tons of stuff in the air fryer in 2026.
 
Let's talk wing sauces. I have tried a few buffalo style sauces - the Kinders Buttery Buffalo, the Whole Foods Buffalo Garlic, and some other brand I forget. Turns out I like the cheapest one the best, the WF Buffalo Garlic. The Kinders was not smooth enough, a bit too sharp. The other one was not for me at all.

I saw the Kinders Bourbon Peach Wing Sauce on sale and loved it. Will buy again.

I had really high hopes for the Japanese Bachan BBQ sauce, and got the sweet and spicy version - did not like much. It's ok, but not getting it again. Should I try the OG or it's almost the same?

Any recs? I'm planning on eating twenty pounds of wings during this NFL playoff season.
 
MrSquished said:
Let's talk wing sauces. I have tried a few buffalo style sauces - the Kinders Buttery Buffalo, the Whole Foods Buffalo Garlic, and some other brand I forget. Turns out I like the cheapest one the best, the WF Buffalo Garlic. The Kinders was not smooth enough, a bit too sharp. The other one was not for me at all.
Any recs? I'm planning on eating twenty pounds of wings during this NFL playoff season.
Click to expand...

  • Franks Red Hot + Butter is the OG recipe
  • Sweet Baby Ray's Wing Sauce is pretty good
  • Truffalo using Truff Spicy Mayo + Franks Red Hot
  • Great Value/Wal-Mart Caribbean Jerk dry rub
  • Soy sauce, brown sugar, rice wine, sesame oil, sesame seeds, fresh sliced ginger - two day marinade
 
I have discovered an excellent technique for Cantonese-style roast pork belly (siu yuk/yook). Though it is reliant on sous vide and I worry for the day that my APO 1.0 dies, as I do not want to go back to bagged sous vide cooking.
 
Howard said:
I have discovered an excellent technique for Cantonese-style roast pork belly (siu yuk/yook). Though it is reliant on sous vide and I worry for the day that my APO 1.0 dies, as I do not want to go back to bagged sous vide cooking.
Click to expand...
Then you would get a 2.0 or 3.0 xd
 
Dr. Detroit said:
  • Franks Red Hot + Butter is the OG recipe
  • Sweet Baby Ray's Wing Sauce is pretty good
  • Truffalo using Truff Spicy Mayo + Franks Red Hot
  • Great Value/Wal-Mart Caribbean Jerk dry rub
  • Soy sauce, brown sugar, rice wine, sesame oil, sesame seeds, fresh sliced ginger - two day marinade
Click to expand...
I do like Franks plus butter but trying to stay away from too much fat. I am in a good space now weight wise and keeping it that way 🙂

Definitely will try sweet baby ray's. Gonna stop at WF on the way home from the office today and see if any wing sauces are on sale - try to find one with less sugar too.

That marinade sounds like a perfect asian themed classic - I have all those ingredients too, will try this weekend! Thanks!
 
Soon I will be making stir-fry. I kind of gave up using woks because my stove just doesn't have the BTU's. I had a thick carbon steel wok which I gave away and then ordered a thinner carbon steel wok, hoping it would get hot enough, but that still didn't work. So I had given up on making stir fries. But I just read about cast iron woks that people in similar situations have used. Just heat that fucker up for like 5-10min on the stovetop and it will retain enough heat with the burner still on to give you some wok hei.

Lodge 14" cast iron wok coming tomorrow!

61syes+21QL._AC_SL1500_ (Medium).jpg
 
MrSquished said:
Soon I will be making stir-fry. I kind of gave up using woks because my stove just doesn't have the BTU's. I had a thick carbon steel wok which I gave away and then ordered a thinner carbon steel wok, hoping it would get hot enough, but that still didn't work. So I had given up on making stir fries. But I just read about cast iron woks that people in similar situations have used. Just heat that fucker up for like 5-10min on the stovetop and it will retain enough heat with the burner still on to give you some wok hei.

Lodge 14" cast iron wok coming tomorrow!

View attachment 136720
Click to expand...
Let me know how it turns out. I got a new carbon steel wok last month. Like your experience, my stove doesn't has the necessary BTU to retain the heat.
 
nisryus said:
Let me know how it turns out. I got a new carbon steel wok last month. Like your experience, my stove doesn't has the necessary BTU to retain the heat.
Click to expand...
We are in the same boat. I should be getting it soon, it shipped. From all the reviews I read about it from the reddit post I saw it on to reviews on vendor sites, it sounds like it does the trick for folks like us. Stir fry cooks so fast that a ten minute heat of the cast iron does the trick.

Alton Browns cast iron steak recipe called for heating the pan up in the stove for ten minutes if I remember correctly. Around that amount of time.
 
MrSquished said:
Soon I will be making stir-fry. I kind of gave up using woks because my stove just doesn't have the BTU's. I had a thick carbon steel wok which I gave away and then ordered a thinner carbon steel wok, hoping it would get hot enough, but that still didn't work. So I had given up on making stir fries. But I just read about cast iron woks that people in similar situations have used. Just heat that fucker up for like 5-10min on the stovetop and it will retain enough heat with the burner still on to give you some wok hei.

Lodge 14" cast iron wok coming tomorrow!

View attachment 136720
Click to expand...

nisryus said:
Let me know how it turns out. I got a new carbon steel wok last month. Like your experience, my stove doesn't has the necessary BTU to retain the heat.
Click to expand...
I have a carbon steel wok and use an electric stove and the wok is awesome to cook in. Clean up is so easy.
 
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Full instant pot batch of grass fed beef and cabbage soup. Sauté button, not pressure cooked.

Next up is instant pot corned beef brisket and colcannon. I add cabbage and bacon.

Smoked some chicken thighs and made BBQ chicken and homemade coleslaw on brioche buns. Brined the thighs, and smoked with apple wood. Nailed the sweet and tangy I was looking for with the coleslaw. Buttered the buns and toasted them. Did not shred the chicken. Went with chonky pieces.
 
Pan frying maple chipotle pork tenderloin medallions to be served with buttered bread and mashed potatoes.

Edit: ingrates eating frozen dinner.
 
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sdifox said:
Pan frying maple chipotle pork tenderloin medallions to be served with buttered bread and mashed potatoes.

Edit: ingrates eating frozen dinner.
Click to expand...
Just put the hammer down and make those ingrates eat what you put on the table!

I'm being facetious of course and understand how frustrating it can be when you go through the effort to prepare a nice meal and it gets rejected.
 
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