- Joined
- Jul 3, 2019
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Dec 28, 2014
Got some pork belly (why is this not available anywhere) specifically for this. Chairman Mao's favorite dish, red-cooked pork. You can allegedly do this with pork picnic shoulder too but I wouldn't even bother. Pork belly is where it's at for this dish.
Dump in a pot of water covering the pork belly, bring to a boil, reduce temp, parboil for 20 minutes. Sift the scum off the top as this happens. Do you really need to do this? I don't know, but my grandmother always did so I do too. Anyway it's gross.
Remove the meat, let it cool down. Keep as much of the boiling liquid as you need. Maybe add some pork stock or other stock (I used vegetable stock).
Once it's cool enough to handle, chop it into cubes.
Boil a few tablespoons of water with the sugar of your choice to make a syrup. Keep this up until the color changes and it's slightly caramelized. Then fry the cubes of pork belly in it until they're nicely browned.
Now add back the couple cups of boiling liquid and stock, three whole star anise (remove at the end), three (or whatever) cloves of garlic (chop or mince them obviously), three tablespoons of tamari or other soy sauce, some chopped scallions, and really whatever else you like. Ginger is nice, so is five-spice powder, really whatever. I kept it simple and added only the most basic of ingredients.
Simmer this, covered, until it's done. Basically until it's knife-tender. This takes an hour and some minutes.
Once that's done, remove the meat again, and reduce the remaining liquid until it's the consistency you like. I like it somewhat thick, but be careful because it goes from perfect to charred in about 30 seconds, so tend to it and stir it nearly constantly.
Serve this fatty, horrifying, artery-clogging shit over rice and praise Jesus that you live in a world where making something this delicious is this simple.
(You might notice this has nearly no ingredients but the one semi-exotic is star anise. Do NOT skip that, it is the core spice of the dish and without it you are just eating a bowl of fat with some garlic and scallions.)
Dump in a pot of water covering the pork belly, bring to a boil, reduce temp, parboil for 20 minutes. Sift the scum off the top as this happens. Do you really need to do this? I don't know, but my grandmother always did so I do too. Anyway it's gross.
Remove the meat, let it cool down. Keep as much of the boiling liquid as you need. Maybe add some pork stock or other stock (I used vegetable stock).
Once it's cool enough to handle, chop it into cubes.
Boil a few tablespoons of water with the sugar of your choice to make a syrup. Keep this up until the color changes and it's slightly caramelized. Then fry the cubes of pork belly in it until they're nicely browned.
Now add back the couple cups of boiling liquid and stock, three whole star anise (remove at the end), three (or whatever) cloves of garlic (chop or mince them obviously), three tablespoons of tamari or other soy sauce, some chopped scallions, and really whatever else you like. Ginger is nice, so is five-spice powder, really whatever. I kept it simple and added only the most basic of ingredients.
Simmer this, covered, until it's done. Basically until it's knife-tender. This takes an hour and some minutes.
Once that's done, remove the meat again, and reduce the remaining liquid until it's the consistency you like. I like it somewhat thick, but be careful because it goes from perfect to charred in about 30 seconds, so tend to it and stir it nearly constantly.
Serve this fatty, horrifying, artery-clogging shit over rice and praise Jesus that you live in a world where making something this delicious is this simple.
(You might notice this has nearly no ingredients but the one semi-exotic is star anise. Do NOT skip that, it is the core spice of the dish and without it you are just eating a bowl of fat with some garlic and scallions.)
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- Joined
- Dec 15, 2021
I tried my hand at Green Chile Pazole. I forgot to add cumin so it tasted off until my sister-in-law commented on it. Much better, probably tastes better if I add it when cooking the chile sauce.
Other than that made a proper Bernaise Sauce for a filet dinner. Should of added a little more acid, but I did a proper shallot-tarrigon white white reduction and then made a compound butter when I was whisking the sauce.
Other than that made a proper Bernaise Sauce for a filet dinner. Should of added a little more acid, but I did a proper shallot-tarrigon white white reduction and then made a compound butter when I was whisking the sauce.
- Joined
- Mar 30, 2023
I've made a horrible horrible discovery
You can make perfect s'mores in an air fryer
You can make perfect s'mores in an air fryer
derpherp2
kiwifarms.net
- Joined
- Jan 3, 2020
Shrimp and Chips. I was trying to figure out how to air fry fries and make it taste like wingstop fries.
Just air fry it and reapply cooking spray twice - adding the seasonings on the second fry, the end. lol.
I'm practicing for memorial day shit. Thinking of bringing some hawaiian rolls toasted with garlic butter.
Just air fry it and reapply cooking spray twice - adding the seasonings on the second fry, the end. lol.
I'm practicing for memorial day shit. Thinking of bringing some hawaiian rolls toasted with garlic butter.
- Joined
- Apr 13, 2018
Some catfish I caught earlier today, ate em with some tartar sauce I whipped up quick.
- Joined
- Jul 3, 2019
- Joined
- Feb 23, 2021
Bell peppers of all colors have been really cheap in my neck of the woods lately so I made some stuffed peppers. Bell peppers, ground chicken, cauliflower rice, feta cheese, spinach, sliced grape tomatoes, serrano pepper, olive oil, fresh oregano and thyme, garlic, onion, salt, pepper. Served it with some homemade flatbread and tzatziki. It was light and delicious. I found the ground chicken in the reduced meat section and it was some hideously expensive originally heirloom chicken. Got it for two dollars a lb, lol, and I picked up like 5lbs for the freezer. I think they mixed the white and dark meat and it was super delicious (the fat content was around 15%). It is hard to find ground chicken that isn't just ground breast meat.
- Joined
- Dec 7, 2013
- Joined
- Dec 28, 2014
Multicolored bell peppers really add some flair to a dish for basically zero effort. My favorite is red, orange and yellow.
- Joined
- Apr 13, 2018
I crockpot cooked a pork butt a few days ago, froze half of it right off the bat because no way I can finish off all of it before it goes bad. Been eating some with just about every meal since. Made carnitas, sandwiches with BBQ sauce and coleslaw, threw some into some Mac n cheese.
Finished off the last of it with a carnitas omelette today. Stuffed it with the pork, red and green peppers, a bit of onion and a few black olives, salsa, cheddar cheese, a bit of hot sauce, seasoned it with pepper, salt, and red pepper flakes. Topped it with a little dollop of sour cream. Pretty fuckin good. Omelettes are such a great way to use up leftovers.
Finished off the last of it with a carnitas omelette today. Stuffed it with the pork, red and green peppers, a bit of onion and a few black olives, salsa, cheddar cheese, a bit of hot sauce, seasoned it with pepper, salt, and red pepper flakes. Topped it with a little dollop of sour cream. Pretty fuckin good. Omelettes are such a great way to use up leftovers.
- Joined
- Jun 1, 2023
I made my own McChicken using frozen patties, throwing some nice crisped bacon ends on top with pickles, lettuce, sliced onions, ketchup, and chipotle sauce.
Shit was cash, and managed to avoid kowtowing to the ghey goyslop equivalent.
Shit was cash, and managed to avoid kowtowing to the ghey goyslop equivalent.
- Joined
- Oct 27, 2021
Yesterday I made
Then later I
Today I
a couple of pulled pork slider-esque things, using pulled BBQ pork I'd made and frozen a week or so ago. I chopped the thawed pulled pork and broiled it for 10 minutes or so (parchment paper on my Nordicware cookie sheet) to crisp the edges/ends. Pan-fried (-toasted) the bun (crucial), added a bit more sauce - delicious (though the pork itself was a bit too vinegar-y for my preference/new recipe test).
Then later I
mixed up a batch of Marcella Hazan's famously simple tomato sauce: 1 28-oz can San marzano tomatoes, with juice; 1 medium onion, peeled and cut in two lengthwise, 5 tbsp fresh butter. Dash or two of salt/to taste. Heat on medium until it starts to simmer, then put on low/sim for at least 45 minutes (I like an hour+), stirring occasionally and breaking up the tomatoes. Discard the onion* and serve over pasta (I prefer it with angelhair). Remarkably flavorful and lush (it's a lot of butter).
* I love onion, so sometimes I just keep it in for flavor in leftovers, or I just eat huge pieces of onion as part of the dish.
* I love onion, so sometimes I just keep it in for flavor in leftovers, or I just eat huge pieces of onion as part of the dish.
Today I
decided that breakfast needs love, too, so though no cooking was involved, I pulled out the china and silver, cut up a mango to a bowl, made a bowl of blackberries & raspberries, and actually put my yogurt into its own bowl rather than eating like a heathen straight from the container. Scalded my milk and put in the china creamer, brewed up a nice peaberry coffee into a carafe, put it all on a silver tray with a cheerful cloth napkin, and I'm eating my continental breakfast in my living room facing a wall of windows to nothing but green leaves and dappled sunlight [too humid and hot and mosquito-y to eat al fresco], while I think about travel I might like to do in the future and other enjoyable things. ...The 15 minutes it took to lay out a nice and simple breakfast for myself set a really nice tone. 10/10, highly recommend.
Would've been 11/10 if I'd snipped the lilacs this morning like I'd planned to and added a vase to the tray. Next time.
Would've been 11/10 if I'd snipped the lilacs this morning like I'd planned to and added a vase to the tray. Next time.
- Joined
- May 5, 2020
Miso pork.
I marinated some pork with miso, garlic, mirin and sake.
I found a japanese store with decent prices when you buy in bulk and good ingredients (japanese shit tends to be overpriced because there's no Japanese diaspora as opposed to other nationalities)
It tasted sweet and a tiny bit funky (good funk it's from the miso).
I nailed the temp it was pretty good but I guess some people would not enjoy the bit of funk coming from the miso (it's fermented soybeans after all)
I marinated some pork with miso, garlic, mirin and sake.
I found a japanese store with decent prices when you buy in bulk and good ingredients (japanese shit tends to be overpriced because there's no Japanese diaspora as opposed to other nationalities)
It tasted sweet and a tiny bit funky (good funk it's from the miso).
I nailed the temp it was pretty good but I guess some people would not enjoy the bit of funk coming from the miso (it's fermented soybeans after all)
DankSmoker
kiwifarms.net
- Joined
- Jun 30, 2021
Been a while but the thing I'm pretty proud of was a big chunk of pork shoulder I slow cooked with a Cuban mojo recipe, kept a long time due to all the citrus in it. Well worth the 8 hours of fucking around with it.
- Joined
- Jan 26, 2023
Complete experiment but I'm trying to do a sort of flavored vinegar/pickled garlic deal. So I started by peeling about four heads of garlic and pressing them slghtly to release the flavor. Then I roasted some dried chilies and corriander seeds and chopped the chilies smaller before adding them in. finally I added kosher salt, chopped chives, peppercorns, bay leaves and topped the jar off with white vinegar.
Had a taste before I closed the jar and the corriander and pepper were already coming through nicely. Figure I'll let it sit for a few days and hope I don't get botulism when I open it though with all the salt and vinegar that's pretty unlikely.
I really like quick pickles does anyone have any good recipes?
Had a taste before I closed the jar and the corriander and pepper were already coming through nicely. Figure I'll let it sit for a few days and hope I don't get botulism when I open it though with all the salt and vinegar that's pretty unlikely.
I really like quick pickles does anyone have any good recipes?
- Joined
- Oct 3, 2022
couple of beef shoulders in a crock pot for a day or so with onion soup mix, beef bullion, red wine, water, onions, celery, potatoes, misc other seasonings
shit was dank af and will be for a hot minute
shit was dank af and will be for a hot minute
- Joined
- Feb 23, 2021
I made a roaster chicken and I am really a believer now in cooking a chicken backside up. It results in the most juicy and basted white meat. It looks retarded out of the oven, but once you start carving for white meat fanatics, it is all worth it.
- Joined
- Jun 17, 2018
Found some paneer at my Costco, so I made some paneer tikka masala with turmeric rice. Easily the best curry dish I’ve ever made. The secret is to blend it til it’s creamy.
- Joined
- Dec 28, 2014
I made Sichuan chicken again in the air fryer with a modified recipe from the manufacturer, modified since despite being intended for this specific model, it frankly didn't work at the portions given in the time given. Essentially I halve the portions, but keep about 2/3 of the non-protein ingredients, except the onions, garlic and peppers, which I make with the full portion, so it's pretty heavy on veggies.
The only ingredient I actually added was whole star anise (remove after cooking). I tried grinding them with the rest of the dry ingredients but it was a bit too intense. I also seriously reduced the cornstarch and you might wish to omit that entirely and just reduce the sauce a bit after cooking.
Ingredients:
2 boneless chicken thighs, diced
3 dried whole red chilies (I used Thai)
3 garlic cloves, finely minced
2 tablespoons tamari (or the soy of your preference)
1 tablespoon honey
1 tablespoon vegetable oil
1 tablespoon ginger, grated
1 tablespoon chili garlic sauce
1/4 or 1/2 superhot (I have used Carolina Reaper and Ghost) or more normal pepper like a sliced fresh Thai chili
1 teaspoon sesame oil
1 teaspoon rice vinegar or Shaoxing cooking wine (mirin or sake would do as well)
1 teaspoon Sichuan peppercorns (or to taste)
1 teaspoon kosher salt (or a slightly lesser amount of table salt)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Chinese five spice blend
equivalent of 1 large bell pepper (I use those tiny multicolored sweet peppers)
1 medium onion of preferred type, coarsely chopped (original recipe specifies thinly but I prefer chunks)
3 whole star anise (it is already in the five spice blend but I like more)
1 tablespoon cornstarch (optional)
rice for serving (of any preferred variety although I use white basmati)
green onions or scallions for garnish
Dice the chicken thighs the previous night and make a marinade of whatever of the sauce ingredients you want, marinade overnight. I based this more on the price and easy availability of the items since the marinade gets chucked anyway. I used tamari, oil, rice vinegar, ginger, star anise, Sichuan peppercorns, salt, dried peppers, and chili garlic sauce. This step is optional and not in the original.
The subsequent day, remove the chicken and throw away the marinade.
In a medium lidded bowl, mix the chicken and liquid ingredients. Lightly dry roast the dry spice ingredients other than the star anise and dried peppers, then when they become aromatic (about a couple minutes) grind them in a spice grinder (or just a coffee grinder like I do being a pleb). Be careful if you add a superhot to the mix as it will nuke your lungs if you inhale. You may wish to skip dry roasting the superhot if you're using it. Add to the bowl.
Let them blend for about 20 minutes to an hour at room temperature with the lid on.
Remove the crisper tray from the air fryer vessel and preheat to 400, then add the mixture and set it for 15 minutes, with the "shake" option to give an alarm when it's ready to be stirred, in the middle of the process, or just remember.
While waiting, chop the peppers into strips and the onions however you choose. The original recipe said to put them in after marinading but before cooking, but I prefer them cooked but crisp. YMMV.
At the midpoint, stir in the peppers and onions and cornstarch (if desired) and resume cooking.
After 15 minutes, check whether they're done, and continue cooking to taste. While you don't get actual wok-fu this way, leaving it alone for most of the cooking gets a nice sear on the exposed parts of the chicken.
Remove the star anise (and the dried peppers if you do that and it is customary not to eat them but I personally chew them up).
Serve over rice, top with green onions/scallions.
Should serve two, or one twice especially if people back away warily when you offer them some. Even if you don't add any superhots to this, it will be fairly robust, especially if you chew up the dried peppers. With superhot in the dried spice mixture, it is insane with even half a Reaper, so don't do that unless you know what you're getting into.
You could probably also get away with throwing some MSG into this if you felt you really wanted that Chinese strip mall restaurant experience, but I don't. I also sometimes throw in a dash of fish sauce instead of the salt.
The only ingredient I actually added was whole star anise (remove after cooking). I tried grinding them with the rest of the dry ingredients but it was a bit too intense. I also seriously reduced the cornstarch and you might wish to omit that entirely and just reduce the sauce a bit after cooking.
Ingredients:
2 boneless chicken thighs, diced
3 dried whole red chilies (I used Thai)
3 garlic cloves, finely minced
2 tablespoons tamari (or the soy of your preference)
1 tablespoon honey
1 tablespoon vegetable oil
1 tablespoon ginger, grated
1 tablespoon chili garlic sauce
1/4 or 1/2 superhot (I have used Carolina Reaper and Ghost) or more normal pepper like a sliced fresh Thai chili
1 teaspoon sesame oil
1 teaspoon rice vinegar or Shaoxing cooking wine (mirin or sake would do as well)
1 teaspoon Sichuan peppercorns (or to taste)
1 teaspoon kosher salt (or a slightly lesser amount of table salt)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Chinese five spice blend
equivalent of 1 large bell pepper (I use those tiny multicolored sweet peppers)
1 medium onion of preferred type, coarsely chopped (original recipe specifies thinly but I prefer chunks)
3 whole star anise (it is already in the five spice blend but I like more)
1 tablespoon cornstarch (optional)
rice for serving (of any preferred variety although I use white basmati)
green onions or scallions for garnish
Dice the chicken thighs the previous night and make a marinade of whatever of the sauce ingredients you want, marinade overnight. I based this more on the price and easy availability of the items since the marinade gets chucked anyway. I used tamari, oil, rice vinegar, ginger, star anise, Sichuan peppercorns, salt, dried peppers, and chili garlic sauce. This step is optional and not in the original.
The subsequent day, remove the chicken and throw away the marinade.
In a medium lidded bowl, mix the chicken and liquid ingredients. Lightly dry roast the dry spice ingredients other than the star anise and dried peppers, then when they become aromatic (about a couple minutes) grind them in a spice grinder (or just a coffee grinder like I do being a pleb). Be careful if you add a superhot to the mix as it will nuke your lungs if you inhale. You may wish to skip dry roasting the superhot if you're using it. Add to the bowl.
Let them blend for about 20 minutes to an hour at room temperature with the lid on.
Remove the crisper tray from the air fryer vessel and preheat to 400, then add the mixture and set it for 15 minutes, with the "shake" option to give an alarm when it's ready to be stirred, in the middle of the process, or just remember.
While waiting, chop the peppers into strips and the onions however you choose. The original recipe said to put them in after marinading but before cooking, but I prefer them cooked but crisp. YMMV.
At the midpoint, stir in the peppers and onions and cornstarch (if desired) and resume cooking.
After 15 minutes, check whether they're done, and continue cooking to taste. While you don't get actual wok-fu this way, leaving it alone for most of the cooking gets a nice sear on the exposed parts of the chicken.
Remove the star anise (and the dried peppers if you do that and it is customary not to eat them but I personally chew them up).
Serve over rice, top with green onions/scallions.
Should serve two, or one twice especially if people back away warily when you offer them some. Even if you don't add any superhots to this, it will be fairly robust, especially if you chew up the dried peppers. With superhot in the dried spice mixture, it is insane with even half a Reaper, so don't do that unless you know what you're getting into.
You could probably also get away with throwing some MSG into this if you felt you really wanted that Chinese strip mall restaurant experience, but I don't. I also sometimes throw in a dash of fish sauce instead of the salt.
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