[mention]pepperhead212[/mention]
That's what I have in the pictuer above your post.
The plates are a three piece thing and it can put out a lot of pasta if you do it correctly.

worth1 wrote: ↑Fri Aug 14, 2020 10:23 am I have a huge whole 5.60 pound extra tender ((((Pre-Pandemic)))) Pilgrims pride chicken thawing out.
Going to cut it up and fry it but doing so I have the wish bone portion.
I need to get my boning knife razor sharp for the event.

Well that was a disaster, the thing smelled horrible.
Don't know why, it was frozen all that time.
This has happened to me twice since 1981.
If you ask me how I know that date, it is when my wife and I first met and we thawed out a chicken that was bad to start with.
Had a big bag of leg thigh quarters on standby so all is well.
Decided to try something new and probably another disaster.
The chicken is slathered in garlic powder, salt, black pepper, hot red pepper powder, and garam masala Asian Indian spice mix.
Next it will be coated in my 50/50 flour corn starch mix after dipped in egg wash and fried in fresh cooking oil.

The chicken came out great and the crust was glass crispy.
Not a thick batter, just very crispy.

Had some cold leftover rice from last night.
Added three dead ripe bananas some sugar, mace, cinnamon, ground cloves, maple and vanilla extract.
Mixed it all up into a pudding like consistency .
Now I need to fry up some homemade pancetta and a couple of eggs to go with it.

Had a can of tomato puree and a jar of fire roasted Piquillo peppers.
Put the stuff in a pot and added.... g
Garlic powder.
Fresh garlic.
Ground fennel.
Chopped red jalapeno.
Black pepper.
Fermented habanero red onion.
Worcestershire sauce.
Oregano.
Put the peppers in last after simmering for awhile.
Fried up some pork steaks.
Cooked up some fettuccine pasta.
Have enough sauce left over for at least another meal.

Today I chopped up some homemade salami my ham roll experiment thing and some pancetta and put it in the sauce and cooking more fettuccine.
The sauce also had some fermented lime in it from the fermented red onions.
A real tasty eye opener and welcomed ingredient if you ask me.

[mention]worth1[/mention] always making my taste buds water and make me hungry. Tonight, just simples for me, roast chicken, lentil pasta, salad and some fresh tomato, courgette and basil sauce, roasted peppers and onions in olive oil and balsamic vinegar and a garlic flat bread. I don't think i shall make pudding but yoghurt and fresh fruit or ice cream beckons but will probably not make it....

I had a cheap eaten epiphany (for me) because I hate soup. I hate soup because it fills you up for two hours and then you are starving. At least that's how it goes for me. And it steams up the house. So I don't make soup. But with the bulk cooking approach, that when I cook meat it is usually a lot and has some kind of marinade, there are a lot of drippings in the pan. If it's not the kind of meal you make gravy with, what happens to the drippings? Soup, obviously, but what if you can't stand soup?
I decided to make rice with the drippings liquor and freeze it to make fried rice with.
The rice results can be a little odd if it's very oily drippings, you get oil on the surface which doesn't moisten the rice just sits on top. So far in my experiments, the rice has still cooked just fine, and the oil can be whipped in there with a quick stir after the fact. (stovetop rice).
Fried rice that begins with a 'dripping' rice is amazing.
I made one for supper tonight after work - only regret I should have frozen smaller portions of rice, it doesn't thaw quick as I'd like...
In the pan were fresh ginger and garlic, coriander, cayenne and bay leaves. Onions, kousa squash, fresh garden peas, raw cashews, a few frozen shrimp, an egg and soysauce (of course). Served with a big squeeze of lime juice, very very tasty. This one was a chicken drippings rice from some legs that got roasted. Drippings rice from pork tenderloin we cooked a few weeks ago was awesome as well.

Rice or pasta coated in chicken, turkey, goose or duck fat is to die for.

I thawed out a couple of leg thigh combos and will have them with store brand cornbread boxed stuffing and green beans.
The chicken will be baked in the oven spiced with salt black pepper and garlic powder.
By this weekend I will rotate back to beef.

Today, it’s frozen and thawed chuck hamburger, frozen and thawed whole peeled tomatoes from garden, spaghetti from Aldi, various dried herbs, and Parmesan (domestic) cheese grated on top.

I made a delicious bean soup today - more of a cold weather dish, but I used some things from the garden, plus I used up a jar of old (I considered 2016 old) beans from my pantry! Those, and the olive oil, were the only two things not from the garden. The original recipe calls for canned tomatoes, but I used a bunch of those ripe green tiger tomatoes, blended to a purée, plus onions and garlic, and cooked down - looked like a tomatillo sauce, but it's definitely tomatoes! And the original recipe called for some fennel seeds, but instead, I added some Thai basil, for the anise flavor, a little blended with the tomato, and some chopped with the regular basil added at the end. Just the regular basil was used for the topping.
Cooked down tomato sauce for bean soup. by pepperhead212, on Flickr

Soaked beans, water, and parmesan rind added to tomatoes, for final cooking. by pepperhead212, on Flickr

Finished bean soup, with grated parmesan and fresh basil. by pepperhead212, on Flickr

I have some of the pork steak I cut from the pork butt cut up in strips marinating in.
Polar soy sauce.
Out of that bottle but picked up two more on sale for a dollar seventy five.
This soy sauce in my opinion is far better than the usual stuff.
White vinegar.
Fresh squeezed lime juice.
Lime rind.
Sriracha sauce.
Powdered hot red pepper.
Ground cinnamon.
Chili powder.
Brown sugar.
White sugar.
On top of that I cut up some of the free tilapia into chunks and doing the same thing with them but with added Sriracha sauce.
Probably marinade for about three hours and make crispy corn tortilla tacos.
The pork and fish will be patted dry and cooked on a skillet with a little oil.
In another kettle I have a cup of lentils cooking.
Just till tender no more.
Used 2 cups of salted water and will let it cook off for the most part covered.
This will become a cold lentil salad type thing.
Nothing heavy on the spices just some roasted pecans black pepper and pecan oil.

I just tried the lentil salad I described above and I have to say it is out of this world good and that was when it was a little warm.
Less is more in this one for sure.
The more you had the less the pecan flavor is going to be and the pecan flavor in all those lentils is what you want.
So nothing but the salt water you cooked them in no added extra and a bit of coarse ground black pepper.
I did not rinse the lentils I just drained what little water was left and let them steam off and cool.
This is as usual totally made up never had it.
If someone else has done it which I am sure they have I never read about it.

.

Here are a few pictures and a chunk of the fish.
Patted it dry coated with a little brown sugar and cooked to perfection.

Since I had the hot fat going for the corn tortillas I figured why not just cook the meat in it too.
Worked out nicely.
Made four tacos.
Two fish and two pork.
Each had shredded lettuce and jack cheese, nothing else.
One each of fish and pork had the green Herdez guacamole sauce or Sriracha sauce on top.
These tacos are amazing and nothing beats homemade fried white corn tortilla taco shells.
The cooled lentil pecan salad is over the top as a side.

Here they are.
Can't express how tasty they are even if I say so myself. Pork

Now I'm trying something new with the other cup of lentils.
Chili lentils.
They have chili beans, why not chili lentils???
Usual players.
Chili powder.
Cumin.
Salt.
Tomato paste because I need to use it.
Water.
Lentils.
Chopped red onion.
Garlic powder.

Carnitas with an Asian twist.
The pork marinaded over night.
Put it and the juice in a small kettle with some water and letting them cook down slowly in the fat the way carnitas are made.
Added red pepper, Sriracha sauce and chopped red onion.

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Got some crazy stuff going on today.
The lentil chili came out great added some small tomatoes in it too.
This is actually an authentic dish and not to be confused with chili co carne.
(((Chili de lentejas)))
The carnitas cooked down and I added another onion.
Plus I diced up some jicama and put in it.
On top thinly sliced lime.
This is cooking down as we speak.
Very tasty indeed.

Last but not least.
I rinsed off the remaining fish after soaking all night and cut it up into smaller chunks.
It is an a bowl with salt, lime juice and ghost pepper sauce in the refrigerator.

I fried up some tostadas while having coffee this morning.
Later after the chili lentils were cooked I pan fried some queso de canasta and placed it on top of a tostada then I placed a spoon or two of the chili lentils on top of that and had a snack.
This is Mexican grilling cheese.

Here is what it looks like fried, just pulled it off an advertisement.