What Have You Cooked Recently?

Takayuki Yagami said:
More fried rice. Trying to get the wok seasoned before I move on to other things. Still looking to get recommendations on good stirfrys.

Does anyone have recommendations for sharpening full bolster knives?
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I know off two good websites that have the answers you seek, have a look at 'thewoksoflife' and 'rasamalaysia', they seem to have the best collection I've found so far for just general stir fry recipes.

If you're looking for more inexpensive options but are also pretty good, try these recipes some time if you get the chance.

https://www.budgetbytes.com/kung-pao-chicken/

https://www.budgetbytes.com/hoisin-stir-fry-bowls-spicy-peanut-sauce/

Edit: For lunch I made a Tomato Soup using french puy lentils, the recipe called for brown lentils but I saw these in the grocer and decided to use them instead, gave it a nice earthy flavour.

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Takayuki Yagami said:
More fried rice. Trying to get the wok seasoned before I move on to other things. Still looking to get recommendations on good stirfrys.

Does anyone have recommendations for sharpening full bolster knives?
Click to expand...
For stir fries, it depends on the country you plan to simulate. I have tried a simulation of this Chinese chili chicken, and it was very good. The only issue is the spices mask the taste of the meat, so I'm debating on if I want to try it again with chicken gizzards or livers.
 
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Cuckoman said:
Just threw together a Teriyaky Chicken with chopped-garlic udon-noodles and random veggies (broccoli and grated zucchini, onion and bean sprouts)
took 10-ish minutes. Was actually really good. Pic is my wifes tiny portion, she was not hungry, mine was slightly larger. Fresh noodles are filling.

View attachment 3361389


Would you pay 1.5$ (one dollar fifty cents) for this (excluding wine)? I would make a nice profit if you did.
Meanwhile "poor" people pay 20$ for door-dash to bring them a big mac.
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Nice meal. Shit wine.
 
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A meatloaf! I had never made one before, and for once I found ground pork at a reasonable price.
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2 pounds ground pork
1 pound ground turkey
Handful of leftover string carrots
2 yellow onions
Diced Garlic, around 2 heaping tablespoons
2 eggs
Some fresh thyme
salt and pepper
breadcrumbs probably 1 cup
BBQ sauce (I used dinosaur BBQ, anything a bit sweet works probably)

Mix all ingredients together besides the sauce
stuff into a loaf tray (I ordered this one, worked great)
coat top with sauce
Set oven to 375F
Cook until internal temp reads about 165 (probably only need to do 145 if you use beef, but because this is pork and poultry I wanted to be safe)
While cooking make sure you periodically (every 30 minutes or so) reglaze the top with sauce, this will create a tasty top layer
Take out and let rest for about 15-30 minutes
Slice and enjoy! We ate ours as sandwiches.

I think next time I would soak the carrots, as I like my carrots mushy and these still had texture even after cooking for 2 hours in the oven. Also the original recipe asked for milk and pecorino cheese but I skipped that, it was still moist and delicious. 100% doing it again, probably with some diced peppers inside as well. It freezes well so if you find meat cheap it could be a good meal prep staple.
 
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I was craving a hamburger. I made a beef patty with salt and pepper, cooked in the oven with bacon. Put some red Leicester cheese to melt on top of the patty whilst in the oven for last minute, brioche bun, mayo on one side, mustard on the other side. with lettuce, tomato, and avocado. It was heaven.
 
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Something really good and something really bad back to back.

A big batch of miso soup, with the dashi half-bonito and half-kombu, yellow miso paste, with a splash of soy, a few drops of sesame oil, and something like 1/16 tsp. of ginger, topped with lots of chopped green onions. I was going to add tofu but I forgot.

Second a batch of chicken nuggets. I defrosted a few of the weird shaped small pieces in a bulk bag of breasts in the fridge, marinating while they thawed in soy sauce, sesame oil, ginger, a bit of fish sauce, and Melinda's ghost pepper sauce. Then I cut them into nuggie form and let them marinate a bit more, then dredged in corn flour before dipping in a batter made of water, flour, an egg, more ghost pepper sauce, ginger, and a splash of soy, and deep frying.

The sauce was just barbecue sauce, yet more ghost pepper sauce, a splash of soy, sesame oil, and sesame seeds.

Despite only eyeballing the ingredients it turned out better than my previous efforts, with the batter finally perfectly sticking and turning super crispy. I didn't even use the ice water trick, but the nuggets themselves were pretty cold.

So conclusion, marinating frozen meat works really well, and may even be better for deep frying small things that get overcooked inside before the batter is crispy outside.
 
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Sweet and Savoury said:

I made this faggots burritos and they turned out really well.

Just ignore the faggot and follow the recipe and you'll be happily surprised. The beans are really good, the chicken marinade is solid though I did add more adobo sauce then suggested but that's just me and the lime cilantro rice was a good match.

Easy to make, cheap and very filling.

8/10
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I used his chashu pork belly recipe last week. I agree that he's a bit of an obnoxious fuck with good recipes. The one thing I'd change about his recipe (aside from how I turned the pork over very frequently for even cooking and flavoring) would be to possibly cook the pork unrolled, because the flavor of the cooking sauce mix didn't penetrate very deep. I used the liquid afterwards as a ramen broth base and stored the sliced chashu in that, so the leftovers were much more flavorful. Either way, it was amazing.

Any thoughts from anyone on cooking the next batch exactly the same, but unrolled and flat in the skillet? I'm considering just slicing the roll partway through the cook once it's been fused into shape, but I'm still worried that the slices may unroll. Maybe cook it the way I did last time, but let the slices rest in the cooking liquid for a time before thinning it with the chicken stock?

We'd gotten some fresh pork belly overstock at about a quarter of the area's usual price at a shop nearby that we almost never go to, so it was like lightning in a bottle. We got two full slabs, so an entire pig belly. Thank the Costco gods for chest freezers, because we had to divvy those beauties up and pack them for freezing.

~
We got some TUBE MEAT, DO YOU HEAR ME, JOSH!? on sale from the store last week that proved to be fresh as can be when we cut it open at home. It got mixed up with a pretty all-purpose beef seasoning blend and formed into perfect, uniform patties at home with the aide of the kitchen scale and a 3D-printed giant ring-shaped cookie cutter. We stacked them with parchment paper in between each one for easy freezing convenience. Had two of them for dinner yesterday and they were just right. The bean and ham soup I improvised yesterday is okay, but just okay. Too much white pepper is what I think gave it a hit of bitterness that I'm not fond of.
 
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Havent yet but I'll update when I do, still thought it was cool enough to post:

I have fridays as my cheat day, and on the days I cannot afford to buy a pizza, I make my favourite pasta dish. Its elbow pasta with meaty tomato sauce, which is commonly called "Anne Makarnası" (Mother's Pasta) here.

Recently, while browsing twitter I learned that midwestern Americans call the exact same pasta, with the exact same sauce "American Goulash", honestly I was dumbfounded (mostly because Hungarian Goulash is a far cry from this pasta dish), but I thought it was really cool eitherway, pretty nice to see theres other people that enjoy this very specific recipe. Heres a placeholder picture I pulled from the internet because unfortunately I couldn't find any from my phone when I had previously made it.
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Im not good at taking pictures, the greens is parsley because I ran out of basil

For my previous cheat day, I had made fried chicken from a chicken breast (cut it into half both vertically and horizontally so it'd fit in the glass bowl for marination), which is arguably the worst fucking cut of the chicken taste wise, somehow managed to make it taste good by marinating it for 15 hours and deep frying, weird huh.

I didnt take any pictures while eating it (any good looking ones anyway) so I have this one from when I was frying them, the marinade was soy sauce, garlic (had like half a head of garlic put it all in), honey, sesame oil and just a little bit of rice vinegar. Fried it in sunflower seed oil inb4 seedoilbros seethe and idfk what temp, I just use the butt of a wooden spoon, if it bubbles a lil bit, its good enough. (It was cooked thoroughly even when I bit into a piece just off the pan, bad idea btw)

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Smurfskii said:
Recently, while browsing twitter I learned that midwestern Americans call the exact same pasta, with the exact same sauce "American Goulash", honestly I was dumbfounded (mostly because Hungarian Goulash is a far cry from this pasta dish), but I thought it was really cool eitherway, pretty nice to see theres other people that enjoy this very specific recipe.
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Yes, I recognize exactly this dish with exactly that name, although where Americans use that name it's usually just called goulash, which must confuse anyone who knows what actual goulash is.
 
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Been doing some low carb baking the past couple months. Sweeteners are tricky until you realize Lankato Monkfruit bullshit is the only one worth buying. Anyway, some results:

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^^prior to using the scale for portioning

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So, the burger buns are tip fucking top. The sub rolls are based on the same recipe and are a game changer. And the loaf was 2200g of ingredients in a 1500g pan - live and learn.
 
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WickyWickyWoW said:
On an unrelated, any tips for cooking salmon?
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My favourite way to do salmon is to glaze the top with pomegranate molasses (you can go pretty heavy, maybe 2mm/ 1/16th of an inch thick), then sprinkle with crushed pistachios (silvered almonds or sesame seeds also work, but pistachios are the best). You can really pack them on until it's totally covered. Put it on a sheet of baking paper skin side down.
Cook in a hot oven (200-220c) and leave it until the skin is crisp and the nuts are toasty.
 
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Oh Long Johnson said:
Been doing some low carb baking the past couple months. Sweeteners are tricky until you realize Lankato Monkfruit bullshit is the only one worth buying. Anyway, some results:

View attachment 3370142
^^prior to using the scale for portioning

View attachment 3370145

View attachment 3370147

So, the burger buns are tip fucking top. The sub rolls are based on the same recipe and are a game changer. And the loaf was 2200g of ingredients in a 1500g pan - live and learn.
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Would you share the recipe?
 
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