What Have You Cooked Recently?

[Betonhaus]

I got some pork ribs in the slow cooker with a home made dry rub and barbacue sauce. looking forward to them

 

[Spitz]

I've been making jerky in the dehydrator after marinating it for 12 hours in either habanero-papaya-mango hot sauce or a teriyaki-garlic-sesame sauce with black pepper and cayenne powder.

Hot sauce turkey jerky.

Teriyaki-garlic-sesame turkey jerky with black pepper and cayenne.

Hot sauce Bottom Round jerky.

Teriyaki-garlic-sesame tender Chuck jerky with black pepper and cayenne.

 

[Super Guido]

A bastardized Som Tam Thai combining two different recipes, but not using a mortar and pestle because the garlic I just bought was already going bad, so it was rubbery and kept bouncing around whenever I tried to crush it. Not completely authentic as I didn't follow it to the letter, but I did use fish sauce and discovered some brands are actually pretty okay (Three Crabs and Red Boat).

https://www.seriouseats.com/som-tam-green-papaya-salad-5208332

https://www.wokandkin.com/vietnamese-mango-salad/

I didn't use shrimp paste because I'm a weenie, and I used carrots instead of long beans because that's what the restaurants I've had it at used. Green apple also works well for this - it's what I used when I made it today. :3

IMO Red Boat is better as either a dressing or a finishing sauce - Three Crabs (and presumably Squid since that shit is strong) are good for cooking. I liked the cooked sauce results better with Three Crabs. Cooking the fish sauce with brown sugar and shallots is something done more for the Vietnamese mango version, but still delicious. You really don't need that much brown sugar, either.

 

[DankSmoker]

I've been making jerky in the dehydrator after marinating it for 12 hours in either habanero-papaya-mango hot sauce or a teriyaki-garlic-sesame sauce with black pepper and cayenne powder.

Hot sauce turkey jerky.
View attachment 5158137

Teriyaki-garlic-sesame turkey jerky with black pepper and cayenne.
View attachment 5158138

Hot sauce Bottom Round jerky.
View attachment 5158140

Teriyaki-garlic-sesame tender Chuck jerky with black pepper and cayenne.
View attachment 5158141

Fuck yeah, gotta make some jerky soon, I think I'll marinate it with some chile and ginger sauce I made for chicken (I wont call it Sichuan because I didn't use that peppercorn)

 

[Betonhaus]

ribs were fall-off-the-bone delicious, made some baked mac-n-cheese to go with it that was a bit dry but still good.

 

[JamusActimus]

Tried homemade "real" ramen.

I read the list of ingredients for instant ramen. The main ingredient is salt then MSG and then a ton of chemical stuff I have no idea what it is.

So tried to make my own. Mostly to experiment. Ramen is ultra long and complicated to make so my version is a bit more simple and convenient for me (also it's my first time)

I marinated tofu in miso and boiled eggs in soy sauce overnight.


Made tare

-soak kombu and died shitake overnight in the fridge
-boil the water you soak them in
-kill the heat and bonito flakes (just for a bit before it becomes sour)
-add mirin
-add sake
-wait for it to come the room temperature and then add soy sauce
-add salt until the mixture makes your tongue tingle when you taste it.

That was better weird but at the end you get a black liquid with smoky and umami flavors. I stores really well too.



Made Dashi

Just let some miso simmer in water on low heat for a while

Made the aromatic oil

fry a bit of ginger and garlic in animal fat
fry the tofu
boil some ramen (or udon it's fine)

Add a bit of tare in bowl add the miso broth, add you toppings, some of the oil and you're done.


I think if you're a bit clever with the ingredients and where you get them, with a bit of experience, it could become pretty good simple cheap week night meal.

 

[AnOminous]

Spam fried rice with kimchi topped with two fried eggs and green onions.

 

[toilet_rainbow]

I made butter chicken over the weekend, and am making a Monday pot of red beans and rice as I type this.

 

[Smaug's Smokey Hole 2]

Home Pizza Adventure:

A while ago they had a sale on pizza dough at the store. I have tried them in the past and it was horrible, it comes rolled up in a sheet of baking paper and it tasted cookie:ish when cooked and stuck to the paper. Horrible. That was years ago though. Decided to give it another try, un-stickied it from the sheet and made it into a ball and baked it out, floured the oven tray. Not bad, not bad at all compared to the old thing. I bought another one and tried rolling it out on an oven tray like the instructions say, with the paper still attached. It worked, it didn't stick and the dough is decent!

The idea is that it's a family fun style thing and several moms I know really liked it as a weekend thing. But there are a couple of brands, only one was on sale, one has to better than the other so I bought them all and over the last six weeks I have been squaring pizzas, making school cafeteria style meals. (I really like eating the crust btw and the dough is square, that's why it looks like that)

That's 1/6th of a pizza(that corner crust is THICK) with I think, tomatoes, gouda, fatty mozzarella, fresh mushrooms, smoked pork, then out of the oven I added aragula, red onions, bit of olive oil with... something, I don't know, maybe this was the vegetarian one with no meat and spinach/squash? I made a lot of these in various configurations over the last few weeks. There's close to a 100 pictures on my phone of these fucking things. Most came after I discovered there was a button on my phone I could press for a fake tilt shift effect.

The dough is much cheaper if made at home, of course, I just wanted to see how far it could be pushed while following the EXACT cooking instructions(temp, time) on the box. It's a fake hipster type pizza, I know. Pretty decent though.

 

[Super Guido]

Tried homemade "real" ramen.

I read the list of ingredients for instant ramen. The main ingredient is salt then MSG and then a ton of chemical stuff I have no idea what it is.

So tried to make my own. Mostly to experiment. Ramen is ultra long and complicated to make so my version is a bit more simple and convenient for me (also it's my first time)

I marinated tofu in miso and boiled eggs in soy sauce overnight.


Made tare

-soak kombu and died shitake overnight in the fridge
-boil the water you soak them in
-kill the heat and bonito flakes (just for a bit before it becomes sour)
-add mirin
-add sake
-wait for it to come the room temperature and then add soy sauce
-add salt until the mixture makes your tongue tingle when you taste it.

That was better weird but at the end you get a black liquid with smoky and umami flavors. I stores really well too.



Made Dashi

Just let some miso simmer in water on low heat for a while

Made the aromatic oil

fry a bit of ginger and garlic in animal fat
fry the tofu
boil some ramen (or udon it's fine)

Add a bit of tare in bowl add the miso broth, add you toppings, some of the oil and you're done.


I think if you're a bit clever with the ingredients and where you get them, with a bit of experience, it could become pretty good simple cheap week night meal.

That doesn't look too bad - the problem comes more with tonkatsu iirc.

Are you only marinating the eggs in soy sauce? I'd recommend adding garlic, ginger, mirin, and sake (or water if you don't wanna waste it) to the marinade for it. It's my favorite nitamago recipe, though admittedly I don't know how well it'd play with the ramen given that you are already using the other stuff in the broth. The eggs are still tasty by themselves, though.

 

[Banana Hammock]

Just made myself a peanut butter and honey sandwich.

I've been making jerky in the dehydrator after marinating it for 12 hours in either habanero-papaya-mango hot sauce or a teriyaki-garlic-sesame sauce with black pepper and cayenne powder.

Hot sauce turkey jerky.
View attachment 5158137

Teriyaki-garlic-sesame turkey jerky with black pepper and cayenne.
View attachment 5158138

Hot sauce Bottom Round jerky.
View attachment 5158140

Teriyaki-garlic-sesame tender Chuck jerky with black pepper and cayenne.
View attachment 5158141

How is it compared to jerky made in a smoker?

 

[DankSmoker]

Just made myself a peanut butter and honey sandwich.

Add a dash of cinnamon and slices of banana to up your game.

 

[AnOminous]

Add a dash of cinnamon and slices of banana to up your game.

I like making a Nutella/banana sandwich with a panini press. One of the few things Nutella is actually good in. Note, store brand hazelnut spread is as good as the original and costs about half as much.

 

[DankSmoker]

I like making a Nutella/banana sandwich with a panini press. One of the few things Nutella is actually good in. Note, store brand hazelnut spread is as good as the original and costs about half as much.

Hazelnut spread is alright, but I prefer it on it's own, on half an english muffin. That and some coffee is nice.

 

[innocent jogger]

I whipped up chicken biryani from leftover veggies in my fridge, a packet of instant basmati rice and some boneless chicken breast I picked up today. Plus a garam masala spice blend that I pulled out of my ass lol (I have been craving spicy pajeet food a lot lately)

Garam Masala - Pulled from My Ass Blend:
4 parts cayenne pepper
3 parts cumin
3 parts cinnamon
2 parts coriander
2 parts black pepper
1 part ginger
1 part cloves
1 part nutmeg
1 part Chinese five spice
* I was going to use fresh jalapenos but forgot to buy them, so I upped the cayenne from 2 parts to 4 because I really wanted that heat.
*I just wanted anise (lol) but didn't have any, hence the five spice

Vegetables:
2 white onions, sliced
1 green pepper, sliced
1 bunch of green onions, chopped
1 bunch of celery, diced

The rest:
1 cup of chicken broth, 2 boneless chicken breast pieces, 1 pouch of instant basmati rice

I microwaved the rice pouch and set aside. Cut the chicken breast into small chunks and fried in olive oil with some salt and pepper then set aside.

I added all the vegetables into a large deep frying pan with olive oil and some of the masala and fried until they started to brown a little then reduced heat, added half of the broth and covered. I let them slow cook, stirring occasionally and adding a little more masala until they were all tender. Then I just mixed in the chicken, rice and the rest of the broth and masala and let it simmer on low for about 10 minutes. Let it rest for a few minutes and...damn, that shit is good.

 

[AnOminous]

*I just wanted anise (lol) but didn't have any, hence the five spice

I recently got a bunch of star anise and Sichuan peppercorns and put them in the freezer because you generally use this stuff so sparingly that it will get stale before you're finished. I also just generally have the full Sichuan spice kit because I love that stuff. Garlic chili sauce, dried chili peppers full of seeds, cinnamon, ginger, etc. I need some white pepper too.

I also usually throw a bit of fish sauce into nearly anything where it remotely fits and omit salt. It not only contains salt but makes salt taste saltier so you don't need as much.

Most recent dish: more red braised pork belly.

 

[HodgePodgeRogerDodger]

It's too hot for me to cook because I wait for the pits of summer to turn my AC on and my Weber is busted. So I've mostly just been doing a bunch of stuff when it's cooler that I can eat through the week.

I made Italian meatballs though. I usually use herbs de provence rather than italian seasoning, I do add oregano as well because I like it. I'm iffy on sauteeing onions prior to mixing the meat, i do it sometimes. Didn't add anchovies or the paste because I didn't have any on hand. Didn't add Worchester sauce, but I'm thinking of adding a little red miso the next time to see if it adds a little something. Here's a basic recipe list:

-4 lbs ground round
-2 huwhite onions
-about 8 cloves of garlic
-Italian parsley
-toasted pine nuts
-4 eggs
-panko bread crumb
-whole milk
-red pepper flake
-salt and pepper
-herbs de provence
-oregano
-pecorino romano

Question for anyone willing to answer. Do you soak your breadcrumbs in milk or do you just go with dry bread crumbs.

 

[innocent jogger]

I recently got a bunch of star anise and Sichuan peppercorns and put them in the freezer because you generally use this stuff so sparingly that it will get stale before you're finished. I also just generally have the full Sichuan spice kit because I love that stuff. Garlic chili sauce, dried chili peppers full of seeds, cinnamon, ginger, etc. I need some white pepper too.

I also usually throw a bit of fish sauce into nearly anything where it remotely fits and omit salt. It not only contains salt but makes salt taste saltier so you don't need as much.

I can't really freeze anything long term because my freezer (while very reliable) always builds up frost inside everything, no matter the packaging, and freezer burns it after a while. That is a great idea though. That fish sauce vs salt idea is interesting, I'm going to try that.

 

[namvata]

Italian sausage on a hoagie with caramelized peppers and onions

 

[anustart76]

I can't really freeze anything long term because my freezer (while very reliable) always builds up frost inside everything, no matter the packaging, and freezer burns it after a while. That is a great idea though. That fish sauce vs salt idea is interesting, I'm going to try that.

If you wrap it well in plastic wrap or something similar, it should avoid most of the freezer burn. That's how I keep my ice cream maker bowl in the freezer.