What Have You Cooked Recently?

Refried beans, used for a homemade taco bowl. There's a story, so look under the pictures if you want to hear how I stumbled into doing this.

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So, the original plan was just tacos. My standard set up for that is ground beef, beans, and rice mixed together. I had some dry pinto beans and wanted to use them up. So I soaked them for a day. Now, I was never able to cook dry beans properly, and I normally give myself an hour and a half before work to cook. You can laugh if you realize my mistake, but upon looking it up I was informed it takes about two hours for dry beans to be tender enough to eat. The real tragedy? I had had enough time since I was gymming early yesterday.

Luckily I had some canned black beans so delicious tacos were mine, but now I had a bowl of soaked pintos that had been swimming for over 24 hours. I went to Google for answers, and one came: homemade refried beans. So I cooked the beans last night then mashed and mixed them with the other stuff today. There were a couple hiccups: I had to substitute chicken stock for the bean juice since I poured it all down the drain while draining and I had no chilis so substituted less good dry cayenne powder, but it came out okay. Looking forward to making it again, it's a little better than the canned stuff so if I have everything on point Old El Paso LLC can suck my dick.
 
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Jesus Christ you fuckin honkies and your raw ass tortillas. Corn tortillas get paired up and put directly on the (gas) burner, 5-10 seconds per side (there are 4 sides, you’ll figure it out.) or at least microwave them inside a paper towel. I can see your flour tortillas are raw and cold too. I don’t know how to heat those because I don’t eat them since I’m not a honky-ass cracker.

Thread tax: I made roasted Brussels sprouts with bacon in my magical bougie Tovola robot oven.
 
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mindlessobserver said:
French Fries! It's been many a failed potato but I've finally cracked the code for what pot to use, how much oil, what temperature, and how long. So stoked.
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Just make sure you double cook them for the perfect skin if you're going all-out on them.

Also for myself I'm tempted to just go maximum lazy and assemble a cold cut sandwich with some of the deli meat we have. It turns into a nice treat since I don't make them often enough sadly due to my preference to hot food.
 
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mindlessobserver said:
French Fries! It's been many a failed potato but I've finally cracked the code for what pot to use, how much oil, what temperature, and how long. So stoked.
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Combine that with improving your cutting skills and they'll be perfect. Cut down the lenth of the potato, then do the same for the two half's. Finally cut down the length of the tallest slices when they are on their side so they are there or there about an even size. That is unless you are into the crispy thin fries mix.
 
Was talking about Furikake earlier today in another thread and made a quick rice bowl for lunch. Used Basmati because that's all i had, Furikake, dash of Togarashi, scallion greens and a raw egg, plus some Kikkoman soy sauce after taking the pic.

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Added the gay flower because i was vaguely reflected in the egg yolk and you never know with the niggas on here.
 
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A chuck roast in the Dutch oven, finishing with using the pan drippings to make a gravy. Didn't burn the roux. Yay.

While waiting for the roast, made some refried beans from beans that had been soaking for a day or so. They turned out fairly bland, which is okay because they're going into tacos where every other ingredient is fiery.
 
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I made a chopped cheese, it sucked. I should have just made a cheese steak sandwich. The vegetables (aside from the onion) bring nothing to the table.
Also, cutting the mayonnaise and ketchup from the recipe would have resulted in less calories.
 
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Kel1 shi1 said:
Combine that with improving your cutting skills and they'll be perfect. Cut down the lenth of the potato, then do the same for the two half's. Finally cut down the length of the tallest slices when they are on their side so they are there or there about an even size. That is unless you are into the crispy thin fries mix.
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Yeah, it can be tough though as space is limited in my kitchen, and I was just cooking for myself so wasn't too stressed on it. Plus all my previous attempts had ended in failure. I was so happy when I put them back in the oil that second time that they turned that "5 guys Brown". I did a little end zone cheering, ngl. It was the first time I actually got it. Always been a point of frustration. It's one of those dishes that is so fucking simple a trained monkey at a kitchen line at Wendy's can do it. And yet doing it yourself is such an exercise.

ZipDisk said:
I made a chopped cheese, it sucked. I should have just made a cheese steak sandwich. The vegetables (aside from the onion) bring nothing to the table.
Also, cutting the mayonnaise and ketchup from the recipe would have resulted in less calories.
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Chopped cheese is poverty food and is designed to mask how little ground beef is used in onions and Velveeta, and then buried under a massive amount of bread. The process also takes all the flavor out of the meat. If you want to try "upscaling it", use some baby Swiss instead and then once it's in the bread top it would an Au Jus, Demi Glace, or even some Lea and Perrins to put some flavor back in.
 
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