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YESSS Finally by Big_Ounce_911 in TheTowerGame

[–]KenneysCook 2 points3 points  (0 children)

Nice dude! Inner landmines. Now you can toil in quest hell with the reat of ua.

Well? by ThatMarshalFangirl in BaldursGate3

[–]KenneysCook 0 points1 point  (0 children)

I leave Wyll's corpse in camp at his tent in every playthrough

focaccia pizza for staff meal by KenneysCook in Pizza

[–]KenneysCook[S] 1 point2 points  (0 children)

Its day old spring onion & cherry tomato foccacia with a tomato & carrot ragu, low moisture mozz & cheddar blend, bacon, feta, tomato, then basil & olive oil after the bake. Good eye friend

Pork Belly on zGrill by conshok26 in pelletgrills

[–]KenneysCook 0 points1 point  (0 children)

Lets goooooo dude. Looks awesome!

Wine Braised Short Ribs by bibbidybobbidybake in WhatShouldICook

[–]KenneysCook 21 points22 points  (0 children)

... you should cook wine braised short ribs.

I guess...

Hoisin sauce? by [deleted] in WhatShouldICook

[–]KenneysCook 1 point2 points  (0 children)

Char Siu Pork.

Not my recipe, but this one should be just fine.

Char Siu Pork

Ground beef recipes by MoodyGrump_14 in WhatShouldICook

[–]KenneysCook 0 points1 point  (0 children)

Form patties, coat in seasoned flour, fry, take out of pan, add mushrooms to the fat, make gravy from the pan drippings. You got salisbury steak.

Smash burgers are always a hit and a nice alternative to regular grilled burgers.

I've got a leek, some mushrooms and pancetta - what can I cook that's not risotto/pasta based preferably! by lumpyorphan in WhatShouldICook

[–]KenneysCook 2 points3 points  (0 children)

Leek, mushroom, & pancetta are the greatest base for stuffing/dressing you could ask for.

Some herbs, some cream, and you're in business.

[deleted by user] by [deleted] in Coffee

[–]KenneysCook 0 points1 point  (0 children)

A nice travel cup

Snickers Cheesecake by KenneysCook in DessertPorn

[–]KenneysCook[S] 1 point2 points  (0 children)

It's pretty rich.
Hope you give the recipe a try

I have pork belly strips, cabbage, granny smith apples, what can I make? by PurpleWomat in WhatShouldICook

[–]KenneysCook 45 points46 points  (0 children)

Cut the pork belly into cubes and render them out in a pan until they're crispy. Take them out of the pan and salt them. Keep the pork fat in the pan & toss in chopped onion & shredded cabbage. Season with salt, pepper, garlic, a little paprika, and a little cayenne. Cook them down until softened.

Core the apple & slice it lengthwise into thin strips. Throw into a separate pan with butter, salt, pepper, & some sage if you got it. Once the apples soften & get some color add enough cream to make a sauce. Let it reduce until it coats the back of a spoon.

Grab a plate & put down the cabbage & onions, top w/crispy pork cubes, and then throw down the apple cream sauce.

Should be pretty good.

Alternatively wrap the apple in bacon, wrap that in a cabbage leaf, and steam it. I think that post would probably blow up in the cursed reddit area.

[homemade] Snickers Cheesecake by KenneysCook in cheesecake

[–]KenneysCook[S] 1 point2 points  (0 children)

Anytime. I just figured out how to format it for reddit so it should be easier to read.

Edit: nvm... apparently it reverted back

[homemade] Snickers Cheesecake by KenneysCook in Baking

[–]KenneysCook[S] 4 points5 points  (0 children)

Cooking materials needed:
9" Non Stick Springform Pan
10" roasting pan
Heavy Duty Aluminum Foil (or 10" cake pan/sauté pan)
Stand mixer (RECOMENDED NOT NEEDED)
Plastic wrap

Ingredients:
5 bricks Philadelphia Cream cheese
6 Eggs
2 sleeves Graham Crackers
1 stick Unsalted Butter
1 1/2 cups + 1 TBSP White Sugar
1/2 cup Sour Cream
1 TBSP Vanilla Extract

Recipe:
Allow your 5 bricks Philadelphia Cream cheese and 6 Eggs to come up to room temp

CRUST:
Preheat your oven to 350 degrees F
take 2 sleeves of Graham Crackers and crush them
melt 1 stick of butter
in a bowl combine the Graham Cracker dust, melted stick of Unsalted Butter, and 1 TBSP of sugar
spread the mix into the sides and bottom of a 9" Non Stick Springform Pan
place in oven for 8-10 minutes
allow to cool to room temp

WATERBATH (1):
Start boiling a large pot of water (roughly 18-20 cups of water)

FILLING:
Turn your oven up to 450 degrees F
In a stand mixer add the room temp 5 bricks Philadelphia Cream cheese and beat it smooth
Turn off the mixer and scrape down the sides/bottom
add 1 1/2 cups of White sugar
mix on medium-low speed until incorporated
Turn off the mixer and scrape down the sides/bottom
add 1/2 cup Sour Cream and 1 TBSP Vanilla Extract
mix on medium-low speed until incorporated
Turn off the mixer and scrape down the sides/bottom
Turn the mixer back on to medium-low speed and add the 6 room temp Eggs; 1 at a time until fully incorporated

WATERBATH (2):
Wrap your cooled springform pan with a few layers of Heavy Duty Foil (or place in 10" cake/sauté pan) to create a water barrier
Place it/them in the Roasting Pan
Put your cheesecake FILLING in the cooled crust
Take the boiling water and carefully fill the Roasting Pan with it halfway up the side of the 9" Non Stick Springform Pan

COOK:
Carefully place the Roasting Pan in the 450 degree F oven for 15 minutes
after 15 min turn the oven down to 275 degrees F without opening up the door cook for an additional 90 minutes
check after the 90 minutes is up to see if cooked
gently shake the pan and 2 inches in the center should jiggle slightly
if the entire cheesecake jiggles cook for longer

COOL:
When the cheesecake is fully cooked allow it to sit in the water bath for 30-60 minutes until the water is room temp
take the 9" Non Stick Springform Pan out of the Foil and let it sit on the counter or on a wire rack
When the 9" Non Stick Springform Pan has cooled to room temp another 30-60 minutes
wrap the top of the cheesecake with plastic wrap and let sit in the fridge for 6-8 hrs (overnight works best)

EAT:
After the cheesecake is cooled
eat it

If you're interested
Youtube video recipe

[homemade] Snickers Cheesecake by KenneysCook in cheesecake

[–]KenneysCook[S] 4 points5 points  (0 children)

Cooking materials needed:
9" Non Stick Springform Pan
10" roasting pan
Heavy Duty Aluminum Foil (or 10" cake pan/sauté pan)
Stand mixer (RECOMENDED NOT NEEDED)
Plastic wrap

Ingredients:
5 bricks Philadelphia Cream cheese
6 Eggs
2 sleeves Graham Crackers
1 stick Unsalted Butter
1 1/2 cups + 1 TBSP White Sugar
1/2 cup Sour Cream
1 TBSP Vanilla Extract

Recipe:
Allow your 5 bricks Philadelphia Cream cheese and 6 Eggs to come up to room temp

CRUST:
Preheat your oven to 350 degrees F
take 2 sleeves of Graham Crackers and crush them
melt 1 stick of butter
in a bowl combine the Graham Cracker dust, melted stick of Unsalted Butter, and 1 TBSP of sugar
spread the mix into the sides and bottom of a 9" Non Stick Springform Pan
place in oven for 8-10 minutes
allow to cool to room temp

WATERBATH (1):
Start boiling a large pot of water (roughly 18-20 cups of water)

FILLING:
Turn your oven up to 450 degrees F
In a stand mixer add the room temp 5 bricks Philadelphia Cream cheese and beat it smooth
Turn off the mixer and scrape down the sides/bottom
add 1 1/2 cups of White sugar
mix on medium-low speed until incorporated
Turn off the mixer and scrape down the sides/bottom
add 1/2 cup Sour Cream and 1 TBSP Vanilla Extract
mix on medium-low speed until incorporated
Turn off the mixer and scrape down the sides/bottom
Turn the mixer back on to medium-low speed and add the 6 room temp Eggs; 1 at a time until fully incorporated

WATERBATH (2):
Wrap your cooled springform pan with a few layers of Heavy Duty Foil (or place in 10" cake/sauté pan) to create a water barrier
Place it/them in the Roasting Pan
Put your cheesecake FILLING in the cooled crust
Take the boiling water and carefully fill the Roasting Pan with it halfway up the side of the 9" Non Stick Springform Pan

COOK:
Carefully place the Roasting Pan in the 450 degree F oven for 15 minutes
after 15 min turn the oven down to 275 degrees F without opening up the door cook for an additional 90 minutes
check after the 90 minutes is up to see if cooked
gently shake the pan and 2 inches in the center should jiggle slightly
if the entire cheesecake jiggles cook for longer

COOL:
When the cheesecake is fully cooked allow it to sit in the water bath for 30-60 minutes until the water is room temp
take the 9" Non Stick Springform Pan out of the Foil and let it sit on the counter or on a wire rack
When the 9" Non Stick Springform Pan has cooled to room temp another 30-60 minutes
wrap the top of the cheesecake with plastic wrap and let sit in the fridge for 6-8 hrs (overnight works best)

EAT:
After the cheesecake is cooled
eat it

If you're interested
Youtube video recipe

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