What Have You Cooked Recently?

[Sexy Peach Emoji]

I made a black forest cherry cake. It's not as pretty as I have seen them in stores but it tastes pretty good.

 

[Spitz]

That looks really good

It keeps well too. You can get the best of both worlds, salty and sweet, using the kernels you cooked or some tamari roasted seeds.

 

[AnOminous]

I bet you could make something like tahini but with sunflower seeds. Has anyone tried that?

 

[anustart76]

I made some spicy air-fried chicken breast with air-fried mushrooms and tomatoes. The tomatoes were a mistake, they just got all mushy but the mushrooms turned out okay.

 

[HodgePodgeRogerDodger]

Chicken Tom Yum. I had lime leafs and got a big bottle of Squid fish sauce for like $3. Still isn’t as sour as I would like, heat is fine.
It’s missing something though. I used oyster mushrooms cut into sheets, but I think I needed more lemon grass.

I get on kicks of cooking shit from certain cultures before I go back to my usual stuff.

 

[Ted's of Beverly Hills]

I made a black forest cherry cake. It's not as pretty as I have seen them in stores but it tastes pretty good.

It's been ages since I've had some. I might have to do that next time I get on a baking kick. I'm not that experienced but I've had decent luck with muffins and cupcakes from scratch. Figure I gotta graduate from boxed cakes at some point.

 

[Archeops]

I roasted some tri-tip and I liked it, but after dealing with dried-out sections of fat in my last few roasts and doing some research on which flavoring method is best I’m gonna move to giving it a dry rub before cooking.

I bet you could make something like tahini but with sunflower seeds. Has anyone tried that?

I found a recipe (a word of warning: site is dedicated to vegan recipes) for something like that when I dropped ”sunflower tahini” into Google Search. If you don’t want to give ‘em a click I’ve copaypasta’d the recipe below.

Spoiler

Ingredients:

• 270g (2 cups) raw hulled sunflower seeds
• Water
• Salt
• sunflower oil

Method:

• Soak the sunflower seeds in water overnight or for at least 4 hours.
• Heat your oven to 180ºC.
• Drain the soaking liquid.
• Line a rimmed baking tray with greaseproof paper or use a silicon mat
• Spread the sunflower seeds in a single layer on the lined baking tray and place in the oven.
• Check after 10 minutes, shake the tray so they toast evenly and repeat until they are nice and golden which may take 20 – 30 minutes depending on your oven.
• Set aside to cool.
• Put the sunflower seeds into a blender or food processor, add 50ml of water and blend.With the blender running, slowly drizzle in sunflower oil until you have a smooth paste.
• Season to taste.
• Store in an airtight jar in the fridge, use in classic Middle Eastern recipes in place of tahini.

 

[a terminal posture]

I bet you could make something like tahini but with sunflower seeds. Has anyone tried that?

I've made pesto out of sunflower seeds; I'm sure if you ground it finer it would turn into a paste.

 

[Ted's of Beverly Hills]

Just learned something new while cooking the other day. I make curry with leftovers once or twice a month, and this time I tried using leftover ham, but didn't account for just how salty it is (which I should have known because I make navy bean soup any other time I have a big piece of ham to work with), and the result was an unpleasantly salty flavor in the end. But apparently just adding some lime juice and apple cider vinegar can neutralize an overly salty dish. The end result ended up being one of the better curries I've made, so I might have to repeat that accident again next time.

 

[HERE YOU GO]

star toast and sunny side up eggs.


with some bacon corn and cheese potato pancakes.


potato pancake:
corn starch
boiled potatoes
cheddar cheese
cooked bacon
boiled corn
salt
butter

to work with potato pancakes you have to keep your hands wet.
scoop the pancake into a meatball and roll it into a ball with wet hands.
you will have to wet your hands repeatedly in order to not have the potatoes stick to your hands.
compact the ball gently and then flatten into a small patty and place the patty onto a pre-heated and greased grittle.
can press the pancake flatter after it is on the grittle. grittle at 350 degrees

 

[Diamond Homonculus]

So I mentioned earlier in the thread that I tried making the recipe in the first post 'Chamorro Spicy Chicken'. It turned out really well and was a big hit though I had to modify it a bit since the crowd I was cooking for aren't super into spice and green papaya isn't readily available near me. I've also converted it for BBQ/smoking which I'm sure is in itself a recipe but this one should be more gringo/general crowd friendly. It's a very simple yet versatile recipe and tastes good over rice, those broad rice noodles and even stuffed into rice paper wraps with different fresh and pickled veg. I'm sure this is sacrilege so please forgive me Guamese Grandmas but damn is this stuff good. should do about 4-5 pounds of chicken works well on any cut.

Ingredients
Chicken marinade [for best effect make 2-3 days ahead and let sit in fridge before marinating chicken]:
-White vinegar 1 cup
-coriander seeds 2-4 tablespoons
-Spicy peppers of your choice [though I have used dried kashmiri chilies which I roasted first because wypipo but also because they have a nice smokey taste] 10
-black peppercorns 8-10
-bay leaves 4
-garlic minced 2-5 cloves
- soy sauce 1 cup
-chives chopped 4 tablespoons
- brown sugar 2 tablespoons

BBQ Sauce
-Coconut milk 1 can
-Soy Sauce 1/2 cup [give or take]
-2-3 large onions roughly chopped
-Chillies of your choice [I again used kashmiri here roasted and cut into sections]
-Garlic minced 4-5 cloves
-white pepper 1/2 teaspoon
-brown sugar 3 tablespoons [or to taste]
-cracked black pepper

Put together the marinade preferably a few days before you intend on using it to let the flavors come out. To make the sauce roast the dried chilies and then cut them into small pieces. In the same pan add in some oil and saute the onions until they start to turn brown around the edges, then add in the garlic and shortly after 1/4 of the soy sauce and let it caramelize and reduce around the onions.

Once the soy sauce has cooked down add in the white pepper, black pepper and brown sugar. Add in the rest of the soy sauce and once it has warmed up a bit add in the coconut milk stiring and cooking over medium heat until combined and starting to bubble. Take off heat let cool and refrigerate for at least an hour to overnight.

When grilling/smoking the chicken when you would normally apply BBQ sauce[usually starting after the first flip] take your tongs and grab a bunch of the roughly cut onion from the sauce and use it as a brush to put the sauce on the chicken and then leave a heap of the onion right on top of the chicken pieces. The onion will further caramelize and stick to the chicken while keeping it moist and the coconut BBQ sauce is unreal despite being so simple.

You can also chop the chicken into cubes once its done and toss it with onion, cilantro, sweet peppers and lime juice to stuff into rice wraps or eat as a meat salad on rice. This recipe only gets better when you use smoke and keeps chicken very moist whether cooking direct or on offset heat. Highly recommended.

 

[Steinercard]

So this is quite fun. Learning to smoke meats has made me regain confidence in cooking.

I used to cook quite a bit but then I had to go gluten free for allergen reasons. A gluten free diet has to be the most demoralizing and unpleasant diets for someone who likes food. There isn't many alternatives to gluten food you can find in the shops. So I've had to make from scratch many of the things I used to take for granted like Bread, flour, cakes, biscuits, cookies, and most fried foods. I could never get it to be as good as anything with gluten in. Taste and texture is all wrong. I can only really purchase 10% if that of what you'd normally get for your weekly food shop. And have to make more expensive and lesser versions of things most people can just buy in the shops.

However I finally made my own gluten free flour blend after over 2 years of trial and error. I made my own version of Wasabi Buffalo Chicken Wings. And I need to be careful with these or I'll get addicted. They taste wonderful and they don't lose their crispyness after you put the sauce on them. The only annoying issue is that the sauce doesn't show up well on camera.

The first pic is the wings unsauced.




The second is after I put a generous amount of sauce on the wings. But it just sort of blends in with the fried chicken visually. Still very tasty. Served with a sort of potato salad and mash hybrid made with Coriander, lime, avocado, onion powder and garlic powder

 

[Triple Flutz]

Twice-baked potato. It's one of those holiday dishes my MIL makes and my husband always requests, and he recently requested I try my hand at them. It was a success, but we kinda think he shot too high by picking a fancy cheese, so next time we'll do regular sharp cheddar.
Sirloin and spinach+peppers stir-fried together.
Tacos with leftover meat and the leftover salsa I posted 2 pages ago.
Saag paneer, twice. I still have like 4 block of paneer because they clearanced it out for like $2 and it's good until November. Definitely getting more if it's on sale still.
Turkey teriyaki meat patties. I was out of lunchbox protein for the big kid so I figured I'd make something for dinner that will carry well for his main the next day.
Greek salad.
Panko chicken tenders with cucumber tomato onion salad.

 

[AnOminous]

My usual pot roast, but with a few changes.

Instead of just salt and pepper as a dry rub, I used a combination of sweet paprika, bourbon-smoked paprika, oregano, rosemary, thyme (I usually use that but in the end), and a couple other herbs and spices that were going out of usefulness, like rubbed sage and something else I forget.

And instead of wine or pure beef broth for deglazing, I had half-strength beef broth with a couple tablespoons of dark soy sauce and fish sauce.

And I increased the celery and halved the potatoes and replaced that half with chopped turnips.

I liked the red color the paprika added, so a couple cups of V8 juice ended up in it too.

I also didn't trim the fat on the chuck as I usually do, and the result was delicious, but glutinous.

(And the usual bay leaves which I was able to remove before eating.)

I kept half the rub for the next roast.

 

[Doseferatu]

My usual pot roast, but with a few changes.

Instead of just salt and pepper as a dry rub, I used a combination of sweet paprika, bourbon-smoked paprika, oregano, rosemary, thyme (I usually use that but in the end), and a couple other herbs and spices that were going out of usefulness, like rubbed sage and something else I forget.

And instead of wine or pure beef broth for deglazing, I had half-strength beef broth with a couple tablespoons of dark soy sauce and fish sauce.

And I increased the celery and halved the potatoes and replaced that half with chopped turnips.

I liked the red color the paprika added, so a couple cups of V8 juice ended up in it too.

I also didn't trim the fat on the chuck as I usually do, and the result was delicious, but glutinous.

(And the usual bay leaves which I was able to remove before eating.)

I kept half the rub for the next roast.

Do you think trimming some of the fat that was on it would be a decent compromise between flavor and texture?

My father was intrigued by a sauerbraten recipe that involved a tomato - we found it in a book of recipes at DisneyWorld one time, and he started adding tomatoes to the pot roasts and sauerbratens he made. Do you find that the V8 juice helped or hindered?

 

[Troonos]

Saag paneer, twice. I still have like 4 block of paneer because they clearanced it out for like $2 and it's good until November. Definitely getting more if it's on sale still.

Dude, I know Pajeets and their food get trolled to death here, but saag/palak paneer is one of my top five dishes of all time. I always have a 5-pound block in the freezer. I'm a honkey cracka, but last time I tried to make it, it was maybe 90% of restaurant quality. So fucking good.

 

[AnOminous]

Do you think trimming some of the fat that was on it would be a decent compromise between flavor and texture?

It would be depending on my mood. I hadn't eaten much at all for days and actually wanted something really fatty. Also the fat on the roast was mostly internal and not at the edges, but that's why I picked it.

It was seriously the best chuck I've had in years. Fall apart tender.

My father was intrigued by a sauerbraten recipe that involved a tomato - we found it in a book of recipes at DisneyWorld one time, and he started adding tomatoes to the pot roasts and sauerbratens he made. Do you find that the V8 juice helped or hindered?

I think it helped. I added it in almost magical thinking like this looks red, I should add more red stuff. That said, it worked.

 

[NaggotFigger]

Stir-fried chewy shrimps and salmon; with few fried garlics.

 

[Adamska]

A shockingly successful pair of pork chops. About the only real negative I'd give them is they were just a tad on the dry side.

 

[Tiresome]

I'm heavily considering making a Moroccan tagine, chicken thighs spiced and stewed with chickpeas and dried apricots. Only thing is whether I want to make or buy the preserved lemons.