Weekend went well, now back to pumpkins. Monday, I made pumpkin with eggs again, but this time with more precise planning and placement to get as much pumpkin into the egg as possible. Results were good, and I managed to use about 1.5 to 2 times as much pumpkin per egg as previously.
Out of minced meat but stocked on nuggets, I decided to try air frying again as well. Instead of carefully placing the slices vertically, this time I just laid them horizontally on a layer of nuggets, then continued with alternating layers of pumpkin and nuggets until the fryer was full. Again, much better usage of electricity, and most importantly, I discovered that replacing ketchup with sweet chili sauce made the air fried pumpkins much better. Using nuggets to hold the pumpkin layers apart ended up using 750g of nuggets though, which was more costly than necessary for daily protein intake.
Having eaten more protein than necessary yesterday, today seemed like a good day to try pumpkin with just beans, chili and rice again. My original plan was to try adding frozen vegetables into the mix, but by the time I added rice, the pot was already too full to add anything else. Overestimating the flavor of chili I skimped on other spices, being reminded once again that a pot full of pumpkins needs more spices than you'd think.
This is just another pic of Monday's meal, but I decided not to use this as a thread opening: How do you get fried eggs solid enough to flip without the bottom of the disk frying as dark as here? The balance between the egg burning versus breaking apart as you're flipping it has caused trouble all my life, and now with the egg filled with pumpkin pieces it's even harder to keep it solid. Anyone got advice for this?
>>22264907This stuff all looks disgusting. Make some pumpkin mash for shine or some canned puree for pies, soups, cakes.
>>22264928look up how to make a spanish tortilla. Basically you flip it out onto a plate and then slide it off the plate back into the pan. also your heat is too high.
You are going to turn orange lmao
>>22264921why arent you taking the seeds out of the pumpkin?why are you always trying to cook the pumpkin at the same time as something else in the same pot?why dont you just cook the pumpkin in a normal way by itself and then pair it with whatever else you want?
>>22264998Pumpkin seeds are full of vitamins and antioxidants
>>22265031can't you just take them out and roast them on their own? you're throwing everything in one pot like you've never cooked before.
>>22264937>look up how to make a spanish tortilla.I try to avoid dishes, but if that avoids burning the eggs I'll give it a try. I used a lot of heat to solidify the eggs faster, but if that's not necessary then it will both improve the taste and save energy as well.>>22264994>You are going to turn orange lmaoI know. But, apparently it's harmless and not permanent, so I'm also experimenting what the limit is so I'll know where to cut down.>>22264998>why arent you taking the seeds out of the pumpkin?They have the most protein of all the pumpkin. Protein is the hardest thing to grow in limited space, so every bit of it is valuable.>why are you always trying to cook the pumpkin at the same time as something else in the same pot?This is mainly to save time, dishes, and electricity. But also because I'm still trying to learn how to cook with pumpkins in the first place.>why dont you just cook the pumpkin in a normal way by itself and then pair it with whatever else you want?I don't know what the normal way is, but with this many pumpkins, the main challenge is finding ways to make it taste different so I won't get tired of the taste and unable to eat it anymore. Also, minced meat, eggs and nuggets are the only proper sources of protein I know, so I've tried to cook some of them with the pumpkins at every meal. That said, there are some cheap meatballs too, but since they come out best in microwave, finding a way to prepare pumpkins separate from them would indeed be useful too.
>>22265155>I used a lot of heat to solidify the eggs fasterDifferent anon but normally when I do a quiche or frittata I think I cook it at medium to medium low and don’t flip, but do cover with a lid so the steam helps cook the top
>>22265031Yeah and those retards also tell you cholesterol is bad and reduce numbers ever year.
>>22265155there is no purpose to trying to solidify the eggs faster. you can only heat the center of the eggs up so fast and it's not proportionally correlated to stove temperature. it just takes time. really look up spanish tortilla because it's exactly what you're attempting to do.
