Lasagna cooked in the dishwasher, heck yeah

Once again Michelle and I are doing a gender point of view comparison on a recipe. Part 1 went passably well but was basically an all day project. We were both looking forward to a recipe that had about 30 minutes of prep and then nothing to do but wait. To that end we made lasagna but this time with a twist. We cooked it in the dishwasher.

I know, right?

Seriously, I didn’t even know this was a thing but Manduh found some article on how to do it and once something is seen it can’t be unseen and it wouldn’t get out of my brain. So when Michelle asked if I had any ideas for the he said/she said cooking blog articles I jokingly brought it up. Little did I know she’d totally go for it.

That’ll teach me to open my big, fat mouth.
Her journey is, I’m sure, much different than mine so for compare and contrast make sure you check out Michelle’s take on this truly weird adventure. First, though, let’s get to my adventure…

Dough rises in a dryer?

So I’m attempting croissants from scratch for reasons I’ll have to explain later (look for the supplemental post on Tuesday) but the problem I’m having at the moment is that my dough refuses to rise. Apparently I didn’t bloom the yeast enough (whatever that means). I’m not really a baker and this experiment didn’t make me think otherwise but it was an interesting experiment full of weird stories. Suffice it to say, I’m not going to be trying this again anytime soon.

Dusting off the crock pot

You know what, I don’t even know why I have a crock pot. I don’t remember ever using it but I do remember buying it. It’s big and taking up a lot of space if I’m not going to use it though so there’s only one solution: cook something in it and make it earn its keep. To that end we have (pictured here) chuck roast, garlic, spices and potatoes. It’s not a very complicated crock pot roast. I just want to start out simple and see what happens. I may end up with something resembling tinned beef by the time it’s done but we’ll see. I believe it takes like 8 hours though so it’s going to have to wait till tomorrow. I’ll probably still be up at 2AM but I’m not going to want to do something about this at that point.

Sliders at home

Time for a full cooking experience once again. I’ve wanted to do the Alton Brown Sliders for a while now but hadn’t gotten around to it. Well, today’s the day. I dusted off the griddle (literally). Purchased some ground chuck and tiny burger buns. I got some powdered wasabi because the roommate said something about wasabi mayo the other day so we’re going to try that out too. We’re getting all gourmet up in here. It’s too bad you can’t smell across the Internet because it smells -awesome- in here right now.

It really is 6:06, the oven clock’s a little off. That’s also why the pic is a little blurry. Like a rookie, I didn’t ‘mis en’ all my ‘plais’ and, while the burgers are cooking, I still have to make the mayo and cut the tomatoes and slice the buns open directly after taking this picture.

Cooking is easy

When I’m in the habit of cooking I love an easy chicken stir fry kind of thing. I’ve posted this recipe before but this is a more generic version.

1lb chicken breast
8oz of something veggie
1/3 cup of something sauce-like
Cook the chicken half way, throw in the veggies, cover, steam veggies till done, drain, toss with the sauce-like thing, plate it, eat it, nap.

Today was mushrooms and pesto (both slightly expired). Other favorites are spinach and alfredo or a bag of mixed stir fry veggies with spicy marinade or something soy sauce based.
Technically you could also throw this finished product on rice or pasta but that’s, like, work. I’ll only do that if I have to feed more people than myself and the roommate.

Now that’s a hearty pasta salad

I’m glad my subject meme is maintaining. Now it’s just a game to see how long I can keep it up without having to stretch it too far. I’m cooking up some pasta salad but this isn’t your grandma’s recipe. This is a man’s pasta salad. It’s not a side, it’s a meal. Pasta, olives, ham, salami, feta cheese, olive oil, vinegar, mustard and a mad scientist’s gleam in my eye. Now to wait and see what it’s like. I think we may be looking at breakfast.

Bulgogi: sounds gross, tastes good

I’ve been saving all these recipes forever but haven’t cooked any of them yet. Now that it’s Memorial Day I’m going to BBQ just like everyone else…but I’m doing it Korean style. I didn’t cut the meat right and with the red spicy sauce marinade it kinda looked like placenta going on the grill but it smells -awesome-…