No.16760
I've got ~30 mls of rum and ~370mls of cream. I need something to use the two of them before the end of the week.
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No.16763
Realized I had some shelf stable gnoochi that needed use as well as frozen sausage and spinach. Sauage and gnoochi soup it is for the cream. No idea what to do with the rum (it was a small bottle to make a banana thing with).
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No.16764
>>16760
If you still have some cream and are a drinker, you can make a little bit of rum cream cocktail. Otherwise use rum to deglaze pans, or add a little bit of it to french toast, waffles, or whatever you are baking. In all of those most alcohol will evaporate due to heat and only hint of rum flavor will remain.
If none of these are up your alley, just pour rum into a smaller bottle and keep it. It does not spoil.
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No.16766
>>16764
There was only 50mls of rum to start with. I'm not going to be getting a smaller bottle to put it in.
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No.16768
>>16766
For some reason I thought that it's 300mL instead when I wrote >>16764. In that case flavoring things is the most viable option.
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No.16782
i have tons of frozen cod and frozen chicken
ive considered poaching the chicken so i can make chicken tacos or chicken sandwiches but im completely lost on the cod? what should i do with it to not make it taste like wood chips?
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No.16783
Got a bunch of tomatoes, a roast, 3 cups of open beef broth, and some red wine I opened today and removed the air from using a food saver attachment (I have no idea how well that actually works, but I got the thing from a thrift store for the sole purpose of sealing bags and jars. Saving the cheap wine for a week would be a bonus.). Any suggestions on what to add to all that in the slow cooker for New Years tacos?
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No.16784
>>16783
Garlic, rosemary, and thyme combination will go well with it to add even more flavor. As far as additional ingredients, perhaps mushrooms. Personally, I would go with shiitake instead cremini as I like them more and think that they would hold on to their shape better. However, I never cooked mushrooms in a slow cooker.
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No.16787
>>16784
>rosemary, and thyme
Will it really be that tacoy?
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No.16858
What can I do with a bunch of oranges?
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No.16859
YouTube embed. Click thumbnail to play.
>>16858
Make orange supreme. Add some Cointreau or Grand Marnier let it sit in the fridge for an hour and you have a nice and simple dessert.
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No.16861
>>16859
Any entree options?
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No.16872
Parents want me to help clear out their canned goods they've never used. What I recorded (and I'm bound to have missed stuff)
>chipolte corn
>sweet corn
>pitted olives
>sweet peas
>green pidgeon peas
>green beans
>chunk chicken breast
>chunk tuna
>baked beans
>black beans
>great northern beans
>salsas
>taco sauce
>green peas
>sofrito tomato cooking base
>refried beans
>tomato sauce
>diced tomatoes
>fire roasted diced tomatoes
>rotel
>conconut milk
>evaporated milk
>sweetened condensed milk
>bread crumbs
>tomato paste
>beefy onion soup mix
>various broths
>lots of rice wine vinegar (kept thinking they needed some when they had it)
>various canned fruits
>rice
>pasta
>instant cheesy hashbrowns
>all sorts of condiments
What can I make that uses up stuff from this? Ideally with minimal other stuff.
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No.16904
>>16872
>What can I make that uses up stuff from this? Ideally with minimal other stuff.
Chili is good for this.
https://bitethebutter.wordpress.com/2016/02/08/chili-con-carne/
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No.16910
>>16760
I recommend you find a rum caramel sauce recipe.
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No.16915
I'll have half a head of green cabbage after making my corned beef Tuesday. Advice?
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No.16917
>>16915
>I'll have half a head of green cabbage after making my corned beef Tuesday. Advice?
Sauerkraut in a mason jar, borscht, or saute it in butter.
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No.16919
>>16917
I was thinking of kraut, but
1: How do I hold it down?
2: It takes months to finish.
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No.16920
>>16915
You can just caramelize it and use to top foods, as stuffing, or eat in a sandwich. Alternatively, you can just cut into into big, thick slices and oven bake some cabbage steaks. You could top these slices with tomato sauce, cheese, and whatever else to have 'cabbage pizza.'
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No.16921
>>16920
Is caramelizing it like onions?
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No.16923
Invidious embed. Click thumbnail to play.
>>16921
Pretty much. Just shred it, put on a pan with generous amount of oil, add salt, and be patient. Here is the best how to video I was able to find. In case timestamps do not work in embeds, the bullshit ends at 0:44 mark and then it's just the recipe.
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No.16924
>>16919
>I was thinking of kraut, but
>1: How do I hold it down?
Use a smaller jar or cup, a rock, or even the core of the cabbage. Put a big piece of cabbage leaf on the top under the weight to keep the kraut from going up the sides.
>2: It takes months to finish.
A jar sized batch might be ready in 2 weeks.
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No.16983
>>16915
I realize I'm quite late to the party but honestly the best cabbage I have is either turned into coleslaw (sugarless is best, go light on the dressing) or if you only have half a head, just steam quarters, eat with lots of butter, salt and pepper.
Cabbage has got to be one of the most under rated vegetables there are.
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No.17023
>>16983
Cabbages are good people. Napa cabbage is especially good.
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