What Have You Cooked Recently?

[AnOminous]

A rolling pin is fine. Roll roll roll - flip - roll roll roll - fold - roll roll roll - flip... and so on.

There are special rolling pins specifically for cutting pasta.

They're a lot cheaper than an actual machine. Of course you need one for every size you plan on cutting.

I cut with a pizza cutter but the main reason I make noodles is for chicken and noodles and nobody cares what that looks like.

 

[Betonhaus]

The store had beef roasts on sale so i threw one in the slow cooker with potato and onion and it's good.

 

[Judex Meus]

Grilled cheese.

 

[Smaug's Smokey Hole 2]

There are special rolling pins specifically for cutting pasta.

They're a lot cheaper than an actual machine. Of course you need one for every size you plan on cutting.

I cut with a pizza cutter but the main reason I make noodles is for chicken and noodles and nobody cares what that looks like.

I just roll up the sheet of pasta and use a metal dough scraper to cut it into ribbons and go from there.

 

[Weebburner]

Cooked some pasta and shrimp with a white cream sauce (a la king) and salad on the side.

 

[Dollar Store Sentai]

I ended up getting a hell of a deal on Chicken Leg quarters, 40lbs for $20 at GFS. Grilled some up and shredding meat for make chicken and noodles and chicken soup over the next week. Was a nightmare finding space for 80 lbs of chicken though.

 

[Dilf Department]

I made Brazilian chicken stroganoff, accompanied by rice and straw potatoes, a simple but delicious comfort food

 

[Crashman11]

i cooked oven chips and frozen hawaiian pizza in the oven, but i put the pizza on the bottom tray, and the oven chips on the top tray, and the problem was that the pizza cooked on the sides faster than the middle because of its position in the oven, so i the undercooked the middle, and i think its made me a little unwell.


It all tasted good when i was eating it though.

i also burnt my thumb on the pizza tray.

 

[mindlessobserver]

Made a traditional three layer club sandwich with ham, turkey and bacon. So simple. So good.

 

[fìddlesticks2.0]

The cockroaches of the sea and delicious they are too

 

[AnOminous]

Some kind of mutant egg roll/spring roll combination. I accidentally ordered rice paper off Amazon. The filling was fairly normal egg roll filling: ground chicken breast, cole slaw mix, sesame seeds, oyster sauce (very small amount), splash of tamari, freshly ground white pepper, ginger and garlic ground to paste, finished with sesame oil.

Then I wrapped it in rice paper (no pictures because my wrapping skills are atrocious) and air-fried at 370 for 12 minutes, flipping and spraying with oil in the middle.

And to make it a complete chimera, I used peanut sauce for dipping.

Other than being ugly as hell it was pretty good.

 

[Mordecai "3 Finger" Brown]

Then I wrapped it in rice paper (no pictures because my wrapping skills are atrocious) and air-fried at 370 for 12 minutes, flipping and spraying with oil in the middle.

I made a small batch again last night to finish off the package.

I was using 6 minutes a side as well initially, but found it occasionally turned the wraps too dark.

I ended up settling on 4 minutes x2 in the end.

In my case though, all my stuffing (not nearly as elaborate as yours) was already precooked, so that wasn't a concern/consideration.

 

[AnOminous]

In my case though, all my stuffing (not nearly as elaborate as yours) was already precooked, so that wasn't a concern/consideration.

I might actually skip the air frying part next time and just use the rice paper like Vietnamese rolls, uncooked. The filling (still have a lot) is already cooked. Probably going to try that later today. I might even just chill the filling in the fridge first.

 

[naaaaiiiiillllll!!!]

I decided to try cooking a traditional Irish Stew following Max Miller's "Tasting History" video (an above-average channel by modern YouTuber standards -- has a fun coffee-table history/cook book too). It's interesting because this really old recipe is nothing like more modern Irish Stews you get at restaurants/pubs. In fact, it seems more like something called a "Lancashire hotpot" according to Wikipedo (British Isle dwellers feel free to chime in):

I've been spending too much time making curries and juggling lots of complicated spices, so seeing a recipe that's just "potatoes, onions, some meat, salt+pepper, and water" made me skeptical. My god it turned out amazing -- sometimes something so simple can turn out so good. This is definitely entering my meal rotation (although I need to sub out the lamb -- it's a horribly expensive meat here in the 'states and I even "cheated" with ground lamb).

 

[TheRedChair]

Tales from the Poor man's file. Soup can Stew with Garlic Bread.

I wasn't feeling all to well so I made something quick. As you people are aware I have a well stocked pantry so I have things to eat well. When I was hustling to get ahead I ate a lot of Soup/Stew to get by.

Ingredients:
2 Cans of soup. Appox. 15oz each.
1/4 to 1/2 cup of beef trimmings.
1/4 to 1/2 cup of Spinach.
3 to 4 slices of bread.
1/2 cup or more of shredded cheese.
Optional. Add anything else like spices or other veggies/meats/pasta into the mix

Place the contents of the soup, trimmings and spinach in a pot and let it cook until it boils. Of course stir it every so often. When the soup begins to boil add the cube bread pieces in and stir until it is mixed well. Then turn the heat down to your lowest setting.

What this does is that the bread soaks up any excess juices without turning everything into mush. By doing that the soup is now in a Stew like Consistency and not in soup form. Wait another 5 to 10 minutes before serving. Add The Cheese when you already added the stew into a bowl.

4 to 6 servings depending on the size of the bowl/cup you are using.

2. Can's of Progresso Soup that I got on sale.
When they do go on sale I'll buy 30 to 50 cans as they make an excellent foundation for dinner. I chose the Creamy Pennie Pasta. Tomato based. BUT I've also use any cheap ass soup I get get my hands on. Make sure you get everything out of the cans so add a little bit of water and swish everything out.

Beef Trimmings.
As you are aware I buy beef in bulk so when I cook my brisket I used everything up. What does not get eaten almost all of it goes into making farmer's soap to do the wash. The trimmings have mostly meat and some fat and have been previously cook and stored in the freezer.

Frozen Spinach.
For the greens we need to eat.

Bread.
Any bread that is close to going stale usually its the ends and a few odd ball pieces in this case 3 pieces will do. Slices the bread into smaller cubes.

Shredded Cheese.
I used the Mixed Shredded cheese that comes in 5 pound bags.


Results:
We made some garlic bread and wife and I ate it all. It was that good. We both had to large bowls, so sorry no pictures today. But this is something very easy to make and will warm you up when its cold outside.

Since I got the soup on sale the total cost of 4 servings was just a little bit over 3 dollars and a total of 4 dollars if you added the deli bread we used to make toasted Garlic Bread for the meal. I'll make some again and post pictures later.

 

[el bandito loco]

I just recreate cobes food hacks toobs drink combos and burgers my entire diet

 

[YourName56]

I want to do french fries.

 

[salvuserit]

Cooked some cajun veggies with sausage today and my usual dozen scrambled eggs for breakfast meal prep. Shit is so cashe

 

[keytar]

Making pork and black bean tacos because I got a new hot sauce with scotch bonnet, pineapple and mango and I wanna give it a spin. (I say this like I haven't just been eating the hot sauce while cooking)

 

[AnOminous]

I decided to try cooking a traditional Irish Stew following Max Miller's "Tasting History" video (an above-average channel by modern YouTuber standards -- has a fun coffee-table history/cook book too).

I recently made posca from one of his videos, a sort of ancient Roman gatorade consisting basically of water, red wine vinegar, honey and maybe a couple herbs. Pretty good.

My only gripe is he can get a bit shilly, but hey, he's got to make a living, and the products are generally things his audience at least might be interested in, not bullshit like RAID: Shadow Legends, dodgy VPNs, and other scam shit.

I also made classic Victorian gruel. Fun fact: gruel is actually pretty good and Oliver Twist can't be blamed for asking for another helping.

This is definitely entering my meal rotation (although I need to sub out the lamb -- it's a horribly expensive meat here in the 'states and I even "cheated" with ground lamb).

Luckily I have a relatively nearby store that carries halal meats and one of them is lamb shank. It's usually on sale at like $5.99 a pound which is a steal for lamb.