- Joined
- Mar 4, 2015
Weirdest craving but I wanted a grilled cheese with fake American cheese slices. I turned it into a melt though with grilled onions and jalapeños.
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Dec 28, 2014
I haven't cooked anything particularly innovative or complicated, but have been cooking a lot of things, multiple dishes every day, from refried beans and pickled peppers to generic no-knead bread (and I am in the middle of an 18 hour rise on another), to a chuck roast (with gravy from the drippings mixed into a roux), to miso soup with egg white instead of tofu, as well as tapioca and Jell-O.
Next is basil pesto and more mixed pickled peppers, heavier on the scotch bonnets this time.
Next is basil pesto and more mixed pickled peppers, heavier on the scotch bonnets this time.
- Joined
- Aug 25, 2019
A family recipe from an aunt in South Carolina called “Parmesan Chicken”, which uses some of the most redneck non-perishable ingredients with some wild rice as a side. Cheap-depression tier food that tastes absolutely amazing (it’s a very heavy dairy and oil-based batter coating skinless chicken thighs, which bakes in the oven for an hour). Much of the oil/dairy batter oozes to the bottom of the dish in the oven, which then boils making a sort of a pseudo pan-fried chicken. It is super tender and moist — thus the ultimate comfort food for me:
And yes, it’s fully cooked (meat is perfectly white/cooked-dark-meat colored when you cut into it). Some of the exposed chicken thigh skin looks red, which appears alarming, but it’s all good.
And yes, it’s fully cooked (meat is perfectly white/cooked-dark-meat colored when you cut into it). Some of the exposed chicken thigh skin looks red, which appears alarming, but it’s all good.
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- Joined
- Aug 7, 2020
Made a Chicken and Sweet potato curry for lunch, came out very well, I made my own curry paste that is sort of something you'd use in a rogan josh with cumin, ground coriander, garam masala, turmeric, some onion, 4 cloves of garlic and a little bit of chili powder.
- Joined
- Feb 3, 2021
My wife's having period cramps, so I made her an omelette with diced tomatoes and scallions, seasoned it with basil and parsley. She dumped Sriracha on it and wolfed it down. I'm not sure whether to be offended or pleased by that.
- Joined
- Dec 28, 2014
Used all the leftover prepped ingredients from the last couple days to make fried rice with doubanjiang instead of oyster sauce. That's the Szechuan ingredient I accidentally got instead of chili sauce because I don't know Chinese, and have been wondering what to do with since. It's very intensely flavored (not particularly hot but pungent) and appears to be great in fried rice.
- Joined
- Dec 25, 2019
I make this great barbacoa. It’s essentially pulled beef, cooked low and slow, with a lot of spice... mainly chipotle peppers in adobo sauce, Mexican oregano, smoked peppers, cumin, etc. I have some special ingredients that makes it tender and gives it a really rich broth. I don’t cook a lot, or at least past the basics, but this is something I made dozens of times to the point that I know the amounts by heart and have it perfected. Excellent over rice, rolled into a burrito, or I’ve even chucked it in some noodles.
Simple too. Throw all the ingredients in a blender, chop up and sear some beef chuck, and combine it all in a slow cooker. 8 hours on low. Personal favorite of mine. Highly recommend looking up barbacoa recipes online and giving it a try.
Simple too. Throw all the ingredients in a blender, chop up and sear some beef chuck, and combine it all in a slow cooker. 8 hours on low. Personal favorite of mine. Highly recommend looking up barbacoa recipes online and giving it a try.
- Joined
- Mar 14, 2021
skjora
kiwifarms.net
- Joined
- Mar 17, 2019
I made some air fryer chicken thigh nuggets. Tried both flour-egg-breadcrumbs and flour-egg-parmesan breading, and ate with a szechuan pepper, chili and ginger dipping sauce. Used a bit too much szechuan pepper - it's great but I tend to underestimate the floral intensity. And the way it messes with your taste buds. Protip: don't drink milk after eating some. Do drink carbonated water or light beer though.
- Joined
- Sep 7, 2016
Hey, I made beans too! I've had a big glass jar of dried beans sitting in the pantry for a long time but I haven't had the patience to plan ahead and soak them. Then I saw someone say that soaking beans is for suckers. I rinsed a put them in a cast iron pot(to give more of a uniform oven like heat), put in some salt and a bullion cube, let it rise to a boil then skim it, turn down the heat, plopped in 6-7 whole shallots and a small yellow onion along with whatever spices I found, like bayleaf and allspice, set a timer for 3:33:33 and went about my day. In the end it took three hours and two minutes and they were very nice.
But my bean fancy had passed when they were done so now I have a small bucket of beans in the fridge and I will probably do a refried bean thing with them.
- Joined
- Dec 28, 2014
I like this idea. I make something I call marmite risotto (even though it isn't really). It's essentially just making a broth of marmite and using it like the wine in risotto. Throw in some mushrooms and whatever else.
Thighs (and leg quarters) are the most underrated bargains in chicken (especially now that even whole chicken is through the roof). Leg quarters especially because even though the drumstick is the least versatile part of the chicken, often leg quarters are priced so that the drumsticks are essentially free. I also think it's the best part of the chicken fried when bone-in.
Whatthefuck
kiwifarms.net
- Joined
- Nov 7, 2017
Do you find that it mellows the Marmite taste? How much do you use? I can't do Marmite by itself. A little schmear on some buttered toast is nice, but I've never come up with a way to use it otherwise.
- Joined
- Mar 14, 2021
I'm sure we both spoke about this before. If you look at marmite purely as an ingredient it's great! The whole spreading it on toast thing is a debatable topic (I like it). Its just a great alternative to salt, it adds more flavour than saltiness itself. Marmite risotto sounds pretty fuckin good though.
It's good when you add it to "wet" foods like stews and soup as an alternative to salt. Something it can dissolve in. People say it's too salty .... use it as a salt then its more flavorful
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- Joined
- Dec 28, 2014
I use enough that it's distinctly salty. You can dilute it to taste with water or some other kind of broth. Its main issue is being very salty at least to me. My issue is usually more getting it strong enough in the finished product than mellowing it, so I'd say that yes, it does someone diminish the taste.
The main issue is you don't want to use so much it's absurdly salty. A cheap table wine is a decent thing to dilute with too. You don't want to waste a decent wine on it because the marmite will overpower any subtle notes in it anyway.
skjora
kiwifarms.net
- Joined
- Mar 17, 2019
I'm not completely sure about the English terminology for the various cuts of chicken, but these were mechanically deboned pieces of thigh meat. It's a kind of messy little slab of torn meat, but the taste is indeed fantastic and it's much cheaper than chicken breast. I mostly use it for creamy sauce/stew type meals where you cut the meat into small pieces anyway.
Halal Courtesan
kiwifarms.net
- Joined
- Jul 17, 2020
I tried out gluten-free flour for the first time because I kinda agreed to make a pizza for everyone attending a little housewarming party we're gonna have in the future, and one of the guests is a celiac. Made a pizza, the dough was very sad to work with due to obvious reasons, but it ended up actually quite fine minus the rim. There's still time to experiment, but seems like not having a rim is the way to go. Maybe add more water?
- Joined
- Aug 17, 2018
A dozen scrambled eggs for a big family breakfast. And a donut.
- Joined
- Jan 18, 2019
I love cooking an obscene amount of scrambled eggs or a giant omelet all at once, especially with lots of bits of breakfast meats and green bell peppers mixed in. If you're near a Costco and have a membership (or know someone who does), their croissants are the absolute best for slicing and setting out with your scrambles or omelets for some particularly decadent breakfast sandwiches. Just one might keep you full until dinner, to be frank.
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I cooked a slab of brisket as though it were a steak. I really should have halved the thickness to make two large steaks, but I went full space cadet and essentially just broiled it into a medium-done roast. I'm talking about significant leftovers after a family meal kind of big. It's delicious and went over very well and everything, but still... oops.
Beef stew with some not common veggies like sweet peas(added near the end so to not be mush), carrots, potatoes and slow roasting the meat. The part i hate is that i dont like super thin broth, so i try and make it semi gravy.
- Joined
- Dec 28, 2014