Could I use beer instead of wine when I make a pot roast, or will it taste funny? If so, what would be the best?
>Could I use beer instead of wine when I make a pot roast,
I don't use either. I just use horseradish and Lipton's Onion Soup mix along with salt and pepper and throw it in the oven for a few hours with some water. I love it, but I've never tried anything different.
yeah. I prefer using beer in these scenarios. I think the wine is too acidic, and high in alcohol. The beer is more subtle.
How do I improve cheap rice with potatoes and chicken beyond the usual seasonings?
Bacon bits and maybe some cheese come to mind but I figure you geniuses have better ideas.
Has to be something that can be cooked in the oven or nuked separately.
When I'm planning rice I get my two chickens from the butchers the breast is cubed for kebabs.
The bones are used to make a stock for the rice and then I cook the legs and add to the rice in a pilau style and have the kebabs with,.
I should've emphasized more how it can't be something that requires more than a pan and an oven.
Over half his diet is that mix he calls 'filler' because if he gets more expensive food then he doesn't get to eat every single day.
I want to contribute something he can add for a bit more variety without even having proper utensils beyond a knife.
He already uses that to stretch it out but not so much when I'm there.
I've also thought of eggs and spam chunks. (Probably substitute for the chicken.)
Soy sauce would probably be good for a slightly different flavor but I keep forgetting to buy some.
Is it possible to make sourdough cinnamon rolls actually taste like cinnamon rolls? My dad has made two batchs, the first batch didnt taste like cinnamon rolls at all, just plain glazzed sweet buns, the second time he said her put triple the cinnamon into it, and we can barely taste any. Is sourdough just a shit dough to use for things?
okay it's for steak sandwiches to order. i was cooking about 1 inch steaks on a heavy iron skillet but flipping every 10 seconds or so to keep both sides at equal temperatures.
then slice and wrap in foil and leave on a hot plate till i want to serve.
worked but i seem to be how you say ?hit and miss? judging with thicker steaks.
sorry for bad english