What Have You Cooked Recently?

[Jaded Optimist]

Trying that char sui spice again on short ribs this time. They've been cooking for just over 2 hours (250°F) so the have like another hour to hour and a half (plus some time under the broiler). Probably going to make tons of rice, some to eat tonight, the rest to make fried rice tomorrow. I'll add some edamame as well.
Edit: delicious, but it was my first time cooking short ribs and I would make some changes. The ribs were crazy fatty, I think next time I'll trim some fat and then slow cook for a long time before broiling.

 

[veri]

I hope "special butter" doesn't mean what it sounds like. And that you're not feeding it to your mom.

it is not cyanide or any other toxic or malicious substance special sauce

 

[AnOminous]

I made this absolutely vile looking slop because chimken hindquarters are on sale.

These are one of the secret best things ever. They're so cheap they're practically free. Fry these fuckers, make soup out of them, whatever. Meanwhile, people prefer crap like chicken breasts, which are flavorless balls of nothing.

 

[Owlflaps]

These are one of the secret best things ever. They're so cheap they're practically free. Fry these fuckers, make soup out of them, whatever. Meanwhile, people prefer crap like chicken breasts, which are flavorless balls of nothing.

The chicken quarters are not only cheap, they're chocked full of flavor. A lot of fat is from the chicken skin, which is where the flavor comes from. It makes them superior to breasts in every way. I made Hainanese chicken and garlic rice today. The rice was toasted and then cooked from the rendered chicken fat. Top it off with soy sauce, sesame / chili oil and it's amazing.

It was a simple dish, but damn if it wasn't tasty. Especially when you're sick.

 

[TheGreatDodongus]

Another advantage to quarters/thighs is the bones. Hold onto them, roast them, make your own stock. Your cooking is now tastier and you're spending less money than you would by constantly buying stock from the store. Same for the skins. If your dish doesn't need them, don't throw them out. Stick them in a ziplock, freeze them, and then take them out and throw them in to your next stock pot. Your stock will be so rich and gelatinous that it will literally turn into jelly in the fridge.

I've got four bags of various leftover chicken parts sitting in the freezer as we speak. Dark meat master race.

 

[AnOminous]

If your dish doesn't need them, don't throw them out. Stick them in a ziplock, freeze them, and then take them out and throw them in to your next stock pot. Your stock will be so rich and gelatinous that it will literally turn into jelly in the fridge.

This and people will wonder how your dishes are so good and you'll try to tell them just stop throwing away the best ingredients they have, and they will never understand what you just said to them.

 

[𝕺𝖑' 𝕯𝖎𝖗𝖙𝖞 𝕱𝖆𝖙𝖘𝖔]

I am getting the ingredients for my all day pasta sauce. I brown the meat in the pot first, take the meat out, and then add in the vegetables to sweat for a while. After that, I deglaze the bottom of the pot with red wine before adding in the skinless tomatoes that have been pulverized by hand. Then I reduce it down to a very, very low heat for as long as possible. The more you let it roll, the more incredible the sauce becomes. The one thing that gets me is I can't get fresh pasta anywhere around here. I always wanted to learn how to make my own pasta from scratch with the rolling machine. Once you have tried fresh pasta, you won't ever want to go back to the dried kind.

I agreed with you until the bit about dried pasta. Dried pasta isn't worse than fresh, it's just a different style. If you can find and afford nicer brands of dried pasta, I highly suggest it. My go to is de cecco, which normally costs a dollar or two more per box than barilla or ronzoni where I live, but it's a huge step up in quality.

 

[AnOminous]

I agreed with you until the bit about dried pasta. Dried pasta isn't worse than fresh, it's just a different style. If you can find and afford nicer brands of dried pasta, I highly suggest it. My go to is de cecco, which normally costs a dollar or two more per box than barilla or ronzoni where I live, but it's a huge step up in quality.

Part of the whole point of pasta, and why it advanced civilization, is it was a huge technological advance in just being able to store grain indefinitely. It made agriculture actually sustainable, so we could move from hunting and gathering to sitting around like fags writing poetry and shit while sitting on giant piles of food in the winter.

 

[Xarpho]

Part of the whole point of pasta, and why it advanced civilization, is it was a huge technological advance in just being able to store grain indefinitely. It made agriculture actually sustainable, so we could move from hunting and gathering to sitting around like fags writing poetry and shit while sitting on giant piles of food in the winter.

Grain drying was an Iron Age innovation as far back as 500 BC. Notably, it was in the Book of Genesis (which dates back to that era, even if you believe everything contained within is bogus) that Egypt suffered a massive multi-year famine, but were able to store and dry grain, which for seven years was enough keep themselves fed and made a ton of money through selling it to others.

Pasta as we know it came well after the collapse of the Western Roman Empire.

 

[SITHRAK!]

I’m in the middle of making ten pounds of beef jerky at the moment.

 

[XYZpdq]

Made a thin cheese sauce with whole milk, cheddar shreds, a glob of jarred nacho dip, and butter
In a pan fried up some onion, jalapenos, and bologna
Applied then to hot dog buns like bootleg cheese steaks.
Pretty good but I didn't have any beer to go with it.

 

[MoffAlbert]

Tonight is bone in oven fried chicken. I plan on tossing some flour and spices in a ziploc, shaking the chicken in it, and then baking it on a buttered sheet pan, flipping halfway through. Usually turns out great, but I think it'll be even better with bone in chicken.

Edit: the skin came out nice and crispy, so I decided to go all out. Cooking some fried eggs and hashbrowns to go with this one, and putting the chicken on top of that. It's like an edible chicken nest, I suppose.

 

[AnOminous]

Grain drying was an Iron Age innovation as far back as 500 BC. Notably, it was in the Book of Genesis (which dates back to that era, even if you believe everything contained within is bogus) that Egypt suffered a massive multi-year famine, but were able to store and dry grain, which for seven years was enough keep themselves fed and made a ton of money through selling it to others.

Pasta as we know it came well after the collapse of the Western Roman Empire.

Actually they recently discovered chink noodles over 4,000 years old.

 

[Robert w'E'd Leef]

made some shredded chicken in the slow cooker and ate it as a wrap on warmed pita bread with some Caesar dressing, parmesan, spinach, and banana peppers

 

[Adamska]

Spanish style rice. It was originally supposed to be complimented with some sausages, but the cores were still frozen when I tried pan frying them, and those assholes were still oinking in the center.

Shame too, since the rice was nice.

 

[Goyslop Muncher]

beans and sausage

 

[Robert w'E'd Leef]

beans and sausage

what kinda beans, what kinda sausage

 

[Burned CDs]

Last night was tacos.

Today was leftover for breakfast, chef boyardee for lunch break at home, and i boiled eggs for tomorrow morning. (4am wake up), and maybe chicken and mashed potatoes tonight, I'm feeling lazy, maybe just a salad.

 

[Goyslop Muncher]

what kinda beans, what kinda sausage

anasazi beans and roast garlic kiolbassa. seasoned beans with ham bouillon and a pinto bean seasoning blend.

 

[Xarpho]

Cooked some calf liver and onions (along with potatoes and vegetables). It wasn’t nearly as bad as I had been told. Reality was just was a close relative of hamburger meat except very lean and gamey. It’s more expensive per pound so unless you’re especially fond of the taste better stick to the ground beef.