Blue Gartr Meal Time: Bacon optional? Bacon required.

[Boyiee]

I got sun noodles.

Am going to make some ramen.

[Salodin]

Damn son let me holla at your wife if she's on board with eating red meat the rest of her life. She's wasted on you OMNIVORES

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[Kalmado]

4th of July dinner. First time making roasted broccoli. Pork loin seasoned with salt, pepper, garlic, paprika, and cayenne.

[2heaven]

In this special day, I thought I should vote for Hamburger

[Zetanio]

Fuck off.

[Boyiee]

Lol it's not everyday a spam post makes me laugh.

I too, vote for hamburger. But also hotdogs. And pizza.

[Zetanio]

I vote for food in general. Big fan.

[Kalmado]

I thought the food turned out pretty well. I think I could've seasoned the broccoli a little better and let it cook for two minutes longer for a better crunch. When ya'll do roasted broc do you just drizzle the olive oil or would it be better to pour some oil into a bowl and dunk the broc? I've never minded frozen broccoli but after having it roasted this will be the only way moving forward. I could eat it daily.

[Salodin]

I toss my veggies in a bowl and toss it with my spices and oil. Gets a good even coat.

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[Zetanio]

I thought the food turned out pretty well. I think I could've seasoned the broccoli a little better and let it cook for two minutes longer for a better crunch. When ya'll do roasted broc do you just drizzle the olive oil or would it be better to pour some oil into a bowl and dunk the broc? I've never minded frozen broccoli but after having it roasted this will be the only way moving forward. I could eat it daily.

If you have enough oil to "dunk" broccoli, you're using about 100x too much.


Put broccoli in the bowl, take 1 tbsp or so of oil, salt, pepper, 1 tbsp soy sauce and toss into bowl. Stir everything around until coated and put on a foil-lined tray. Bake at 425 for 15 minutes or more until crispy on the edge. Don't put any extra oil or pam on the foil because it'll fuck up the getting crispy part.

[Kalmado]

If you have enough oil to "dunk" broccoli, you're using about 100x too much.


Put broccoli in the bowl, take 1 tbsp or so of oil, salt, pepper, 1 tbsp soy sauce and toss into bowl. Stir everything around until coated and put on a foil-lined tray. Bake at 425 for 15 minutes or more until crispy on the edge. Don't put any extra oil or pam on the foil because it'll fuck up the getting crispy part.

Nice tip. I felt drizzling wasn't doing a good job and I felt like I was overdoing it with oil. I get what you're saying about the dunking part. I meant just enough to have a coat. That doc I watched about keto had people smearing the broccoli crowns with lard or coconut spread. Gross.

So I'd really like to grow my veggie list because I only really like broccoli and carrots. Would ya'll share your list of veggies you like to roast? I'm thinking eggplant and zucchini but what else?!

[Zetanio]

Everything.

Carrots, onions, broccoli, brussel sprouts, zucchini, asparagus, scallions, cauliflower, radish, artichokes, sunchokes, bell peppers, chiles, beets, corn, peas.

you get the idea.

every vegetable.

[Salodin]

Don't dump the bowl on the pan either. Pick out the veggies and line them on the pan without getting any extra oil from the bottom of the bowl on there. Less is more.

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[TsingTao]

Yeah, there aren't really bad choices. Extra points for brussel sprouts and cauliflower though...hated them as a kid but love them roasted.

Roasted garlic gets its own entire level of awesome. As an ingredient in other dishes, on its own smeared on a good piece of bread, it's just fantastic. Vote roasted garlic.

[Kalmado]

Don't dump the bowl on the pan either. Pick out the veggies and line them on the pan without getting any extra oil from the bottom of the bowl on there. Less is more.

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Hey now, I'm not that much of a newb at the cook game! We really need to buy a few more tongs like the ones in the top right corner of my pic that you can barely make out. Also, better knives or at least one great cutting knife for meat.

[Tokitoki]

Grilled asparagus is the jam.

Roasted beats with scallion and honey is also fantastic.

[Salodin]

I'm a big fan of just buying one or two really good knives and sticking to mediocre ones for everything else that I don't mind throwing in a dish washer or losing over time.

I have one 7 inch Santoku and a 6 inch chef knife that I spent good money on and only hand wash and use a sharpening steel on every other use. The rest is from a bargain block from bed bath and beyond that I don't mind throwing in the dishwasher or throwing out when they stain or pit. I also have two tongs so I always have one on hand while one is in the dishwasher lol.

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[vagus]

Mastering the wet stone is the key to keeping those knives sharp. Invest in one!


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[Zetanio]

6in chef's is a bit small imo but agree with the sentiment.

I'm currently downsizing my kitchen implements. Have too much redundant shit at the moment.

[Zetanio]

Mastering the wet stone is the key to keeping those knives sharp. Invest in one!


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The wet whetstone.