/ck/, what's the most satisfying meal to cook? For me,

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>mfw cleaning the oven after cooking a chicken

>>8833986
How does your oven get dirty? are you just throwing the chicken straight onto the rack or some shit?

>>8833976

An egg sandwich with runny yolk - simplicity, easy, and over the top on the velvety, creamy, comfort food scale

These are more work, but that makes them all the more satisfying when you nail it:

A loaf of bread
Pizza margarita from scratch with veg that you grew in your own garden
A deboned and stuffed roast chicken

I make gumbo and red beans and rice from time to time, and the ability to freeze 4 quarts of it and eat that meal without having to cook much at all over the next several months is fucking terrific. Knowing that each serving cost about 62 cents is nice too.

I agree that a simple roast chicken is pretty high up on the simple/delicious/cheap scale.

>>8833976
I'm with you. Roasting a chicken is pretty tits.

>>8834008
>A loaf of bread
Ah fuck man that's probably so goddamn satisfying. I need to start baking bread at some point.

Also I make red beans and rice a lot, it's one of my favorite meals.

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>>8833986

Anything on my smoker. I get to hang out in my back yard, listen to music, have a few beers, and tend to a fire for a few hours. At the end I am rewarded with BBQ.

It may sound weird but I love peeling eggs.

>>8834058
Good-ass answer.

>>8834071
What the fuck get out you goddamn deviant. Peeling eggs is a teaser trailer for Hell.

>>8833976
at the market tonight there was 85/15 ground beef for $8/lb or 85/15 burger patties for $6/lb (whole foods is closest unfortunately), I bought the patties and some baby portabella mushrooms and an onion, I had garlic and some chicken stock at home so I set off to make Salisbury steak. I diced the onion and cooked till translucent. I sliced the mushrooms and tossed them in, added diced garlic after a bit and raised the temp to brown. Added the stock to deglaze the pan, threw in the patties and tossed in a knob of butter to thicken the sauce. I had instant garlic butter mashed potatoes in the pantry so I microwaved those and steamed some broccoli, plated my patty, potatoes, and veggies then poured the rest of the pan sauce/veggies over everything. It's what you could consider a broke dish but it comes out better than what I usually get eating out. It feels like I'm getting away with something by eating so well so cheaply

>>8834095
>Added the stock to deglaze the pan, threw in the patties
You seared them before you did that, right?

>>8834105
no, I would have flour dredged them and pan fried them if I wanted to involve another pan but since I value effort efficiency I simply simmered them in the broth sauce. I added them near last though so they didn't simmer long, just enough to get rid of any pink- they still came out fork tender

>>8834111
You sear them first in the same pan until you get a nice fond going at the bottom and then take them out before throwing in the onions, then finish in the sauce.

>>8834126
that would have involved another plate to clean in order to place them somewhere after searing. I definitely agree that fond adds flavor and searing adds texture but I am generally of the mindset to reduce both steps and cleanup. the onions/mushrooms/garlic provided sufficient fond and the beef broth I used provided supplementary flavor

>>8834143

god you're like my mum

>>8834143
Putting the plate under running water for a second and wiping it off with your towel isn't that much effort either, you can eat your food off of it right away. It's even warmed, keeping your food hot.

>>8834153
well I'm usually drunk when I cook so maybe that clues you in on your childhood

>>8834159
in the moment of cooking the thought becomes "effort or no effort?" and I usually go with no effort. I know what I should be doing, but if there's no one to impress I cut corners

>>8834090
>Peeling eggs is a teaser trailer for Hell
It is only hell when you are using eggs that are too fresh and everything sticks to the shell. If they are nicely aged (for 7-10 days, makes the aroma better, too) the shell and that papery skin underneath will slide right off the firm egg white, it's very satisfying indeed.

>>8833986
Retard alert

In the same category as OP's, a fat pork roast is pretty satisfying too. Season it, garlic it up, use the drippings to cook some starchy stuff like beans or potatoes. Makes the kitchen smell like Sundays.

>>8833976

Bread. You put like two hours of effort into it, and only once you've cut into it do you know if it is even good. There is very little as satisfying as cutting into your loaf of bread and having it be perfect.