What Have You Cooked Recently?

[Flavius Anthemius]

Well with everything grey scaled an all, not worth posting a picutre, but anyway I made a pretty delicious pumpkin soup, I had a pumpkin rissoto some time ago and it reminded me of just how tasty pumpkin can be, so I was planning on making a soup some time, I added a little bit of cinnamon, nutmeg and rosemary as well it give it more spice.

Edit: np @Mango Cobra here you go

Goes pretty well with some toasted sourdough bread as well if you're not a fan of croutons. The BBC Life website has some good stuff if you want to follow their recipes.

 

[Mango Cobra]

Well with everything grey scaled an all, not worth posting a picutre, but anyway I made a pretty delicious pumpkin soup, I had a pumpkin rissoto some time ago and it reminded me of just how tasty pumpkin can be, so I was planning on making a soup some time, I added a little bit of cinamon, nutmeg and rosemary as well it give it more spice.

Now that null turned off the stupid fucking greyscale, mind if I see a pic of it?

 

[Just A Butt]

stupid fucking greyscale

people like you are why we can't ever have any fun around here, newfag

 

[Coffee Druid]

Another experiment in low carb recipes: Almond flour crepes. There is no wheat flour or "real" sugar. I also made a sweetened cream cheese filling with Swerve (powdered sugar substitute). And then had mixed berries on the side. I was curious if it'd taste like sadness but it was pleasantly great.

 

[Mango Cobra]

people like you are why we can't ever have any fun around here, newfag

He said he didn't post it because of the Greyscale. Null removed it, so I asked if he'd show it.

Do you have a problem with me? You keep spazzing out at me.

Another experiment in low carb recipes: Almond flour crepes. There is no wheat flour or "real" sugar. I also made a sweetened cream cheese filling with Swerve (powdered sugar substitute). And then had mixed berries on the side. I was curious if it'd taste like sadness but it was pleasantly great.

I made shit with almond flower when I was on keto and it tasted surprisingly good. Glad to know this tasted good too.

 

[Usb2200a]

Sea bass fried in a cast iron pan, salt.
Swiss chard, kalamata olives and lemon.
Boiled new potatoes with pesto.

 

[Blobby's Murder Knife]

I tried to make pumpernickel bread out of Levy's The Bread Bible I got gifted a million years ago and never baked anything out of. The taste was OK, but holy shit, the instructions were way off base. Hardening the crust with ice water thrown in the oven just made the exterior nearly toothbreakingly inedible. I then went to amazon and bought America's Test Kitchen Bread book. I'm making Jewish Rye and Pumpernickel again from that book today and we will see if it turns out, but seems promising. I will probably just throw The Bread Bible in the firepit. If you can read German, I totally recommend Der Brotdoc. Everything I have made from him has been on point. I finished my pastrami and corned beef on Monday and I am trying to make a bread worthy of my pastrami and homemade sauerkraut for rubens, because both the pastrami and sauerkraut are delicious.

 

[TC-P]

homemade sauerkraut

Would you be willing to share your sauerkraut recipe?

 

[Blobby's Murder Knife]

Would you be willing to share your sauerkraut recipe?

Basically, you need a mason jar, a fermentation kit, a cabbage, and water. Take your cabbage and shred it into semi-fine pieces. Then throw those in a large bowl and knead them down to about 2/3 the bulk they were before. Then throw 3/4 in a jar and fill the remaining quarter with water. Add the spring to make sure all the cabbage is underwater and seal with the fermentation lid. Put in a cool, dark place for about 4-5 weeks, checking at least once a week for mold or any off smelling rot. After this time, as long as it smells expected and is no mold, you can eat it. That is really all there is to it. If you want, you can throw in caraway seeds at the beginning for flavor, but that's up to you.

Just remember, the theory and practice of fermentation is that the yeast or bacteria you want completely outcompete and slaughter ruthlessly anything else. This is why it is safe to eat long after you would assume rot. Just nothing else can get a foothold until something goes really sideways.

 

[Gar For Archer]

Roasted a duck. Came out very tender.

 

[Hippopatumus]

 

[naaaaiiiiillllll!!!]

(No pictures, sorry), but I'm really trying to get into cooking my own Indian curries. I've mostly used the in-store simmer sauces I add to a frying pan while cooking meat and chopped veggies. I know this is "cheating", but I've been tweaking and adding things to these grocery store simmer sauces to kick them up a notch (kind of like how some people buy Prego spaghetti sauce and use it as an ingredient for their own sauces). These, along with my new mini rice cooker I've been making some delectable dishes that scratch my curry itch.

I am planning to actually buy curry spice mixes (or even individual spices) and start making my own curries from scratch. Baby steps though...

 

[AnOminous]

(No pictures, sorry), but I'm really trying to get into cooking my own Indian curries. I've mostly used the in-store simmer sauces I add to a frying pan while cooking meat and chopped veggies. I know this is "cheating", but I've been tweaking and adding things to these grocery store simmer sauces to kick them up a notch (kind of like how some people buy Prego spaghetti sauce and use it as an ingredient for their own sauces). These, along with my new mini rice cooker I've been making some delectable dishes that scratch my curry itch.

I am planning to buy actually curry spice mixes (or even individual spices) and start making my own curries from scratch. Baby steps though...

I've been really liking those S&B Golden Curry roux cubes. They're especially convenient when the ingredients for some of this stuff aren't conveniently available and require questionable substitutes.

 

[naaaaiiiiillllll!!!]

I've been really liking those S&B Golden Curry roux cubes. They're especially convenient when the ingredients for some of this stuff aren't conveniently available and require questionable substitutes.

Tried those a couple times and loved them (I think I may have posted my first Japanese curry attempt in this thread). They look and feel like a mini chocolate bar but smell like a spice caravan from 1001 Arabian Nights. Very nice.

 

[Kosher Salt]

Basically, you need a mason jar, a fermentation kit, a cabbage, and water. Take your cabbage and shred it into semi-fine pieces. Then throw those in a large bowl and knead them down to about 2/3 the bulk they were before. Then throw 3/4 in a jar and fill the remaining quarter with water. Add the spring to make sure all the cabbage is underwater and seal with the fermentation lid. Put in a cool, dark place for about 4-5 weeks, checking at least once a week for mold or any off smelling rot. After this time, as long as it smells expected and is no mold, you can eat it. That is really all there is to it. If you want, you can throw in caraway seeds at the beginning for flavor, but that's up to you.

Just remember, the theory and practice of fermentation is that the yeast or bacteria you want completely outcompete and slaughter ruthlessly anything else. This is why it is safe to eat long after you would assume rot. Just nothing else can get a foothold until something goes really sideways.

Have you forgotten salt?

 

[MoffAlbert]

Stewed pork belly. My regular grocery store actually had cubed pork belly in stock for once, so I leapt on it and made my decision. Basically 1lb of cubed pork belly in a small crock pot with some five spice, ginger, green onions, garlic, soy sauce and hoisin sauce, and a little brown sugar. Letting it cook for a few hours, and as it finishes I'm adding some carrot and bok choy and serving it with noodles and boiled eggs.
Image of it at the beginning. Will post more when it's ready to serve.

 

[Usb2200a]

Basically, you need a mason jar, a fermentation kit, a cabbage, and water. Take your cabbage and shred it into semi-fine pieces. Then throw those in a large bowl and knead them down to about 2/3 the bulk they were before. Then throw 3/4 in a jar and fill the remaining quarter with water. Add the spring to make sure all the cabbage is underwater and seal with the fermentation lid. Put in a cool, dark place for about 4-5 weeks, checking at least once a week for mold or any off smelling rot. After this time, as long as it smells expected and is no mold, you can eat it. That is really all there is to it. If you want, you can throw in caraway seeds at the beginning for flavor, but that's up to you.

Just remember, the theory and practice of fermentation is that the yeast or bacteria you want completely outcompete and slaughter ruthlessly anything else. This is why it is safe to eat long after you would assume rot. Just nothing else can get a foothold until something goes really sideways.

Have you forgotten salt?

General ratio of salt is around 2.5% of the weight of cabbage,
Your going to have a bad time if you don’t add salt.

 

[Blobby's Murder Knife]

General ratio of salt is around 2.5% of the weight of cabbage,
Your going to have a bad time if you don’t add salt.

Good catch. I spaced that like a tard.

My attempt at Jewish deli rye and pumpernikel was much more successful this go around. Yay!

 

[Gar For Archer]

(No pictures, sorry), but I'm really trying to get into cooking my own Indian curries. I've mostly used the in-store simmer sauces I add to a frying pan while cooking meat and chopped veggies. I know this is "cheating", but I've been tweaking and adding things to these grocery store simmer sauces to kick them up a notch (kind of like how some people buy Prego spaghetti sauce and use it as an ingredient for their own sauces). These, along with my new mini rice cooker I've been making some delectable dishes that scratch my curry itch.

I am planning to actually buy curry spice mixes (or even individual spices) and start making my own curries from scratch. Baby steps though...

Making Indian curry from scratch isn’t actually that hard.. just a little time-consuming. If I make it from scratch I usually use tomatos, onions and a bit of yogurt as the base. You don’t need to buy grocery store curry powder - just use Garam Masala as your main spice (it is the base spice blend used in a lot of curries, Asian/Indian grocers will sell a big bag for dirt cheap) and add in other stuff (turmeric, cumin, paprika, etc) to your taste.

 

[Usb2200a]

Pain de Campagne. I’ve been working on this one for a while.
Grinding part of the flour myself and trying to zero in on the hydration sweet spot.