What Have You Cooked Recently?

[Archeops]

I oven-roasted a cut of brisket flat yesterday. I let it marinate in a mesquite marinade overnight, covered and roasted it at 300°F for 2-and-a-half hours, brushed it with clarified butter (it had nex-to-no fat cap), covered it with a Kansas City BBQ rub, and finished it in the oven at that same temperature until it had an internal temp of 200°F.

It was nice but it reminded me why I switched from brisket to tri-tip for oven roasting, the flavor is nice but the mouthfeel is a bit soft.

 

[Malice in Dumberland]

I work in a kitchen so I made a whole bunch of shit tonight. Can't recall the last time I efforted something proper for myself at home though. Maybe the goose I did at Christmas? Was my first time attempting one and while the meat was perfect it was a bit more difficult to get the skin right than the ducks I've done. May try again this year since my personal oven has been upgraded

I made Chicken Kiev last night. This is a recipe I’m slightly obsessed with. First time I made it I was convinced I needed to do it before Kiev fell to the Russians. Fast forward to now and Kiev is still independent and I am still cooking this dish.

You absolute mong, that is not a proper chicken kiev. Witness Slavic perfection.
(Seriously, take notes. Your weird little pot pie is embarrassing)

https://youtu.be/ZFgOC2AHn_8?si=iydpMubdhOCrc3pQ

 

[Meth Until Death]

I made meth. It turned out alright I guess

 

[Crashman11]

Roast chicken pieces, roast potatoes pieces, baby peas, white toast with butter.

Seasoned with ground black pepper and the super hot Tobasco sauce.

Looks messy but it tasted really good and I felt good and energetic after eating it.

 

[Stan]

You absolute mong, that is not a proper chicken kiev. Witness Slavic perfection.
(Seriously, take notes. Your weird little pot pie is embarrassing)

Bugger off. The butter just seeps through the seams at the bottom of don’t use the ramekin. It was great.

 

[Malice in Dumberland]

Bugger off. The butter just seeps through the seams at the bottom of don’t use the ramekin. It was great.

I'll bugger you if you don't learn to cook them upside down or use meat glue.
Presentation is half the battle and it's not a difficult one to begin with

 

[argine]

i made a big batch of proper chicken tikka masala the other day and it was delicious
the trick is to make the sauce the day before you plan on serving it so those flavors can develop
mm mm

 

[Stan]

I'll bugger you if you don't learn to cook them upside down or use meat glue.
Presentation is half the battle and it's not a difficult one to begin with

K thanks for the tip about meat glue. I'll report back two weeks from now with results.

 

[Triple Flutz]

We used that marinated beef I made whilst sick for like 4 meals, twice tacos, once quesadillas, once nachos.

Still feeling under the weather, but able to cook more elaborate meals again, thankfully.

Made a choucroute garnie the first day I felt better since I missed cooking, which was a retarded idea but really good. My in-laws missed the kids a lot since it had been a while so we had them over for dinner.
Vietnamese summer rolls with just vegetables, and I made spicy octopus dumplings as well.
Cabbage rolls the next day.
Saag paneer tonight.
Hopefully having our friends over tomorrow since it's been 2 weeks since we were meant to hang out, so I'll teach the wife how to make carbonara since she specifically asked to learn that dish.

 

[Betonhaus]

Made some yummy caramelized bacon. Threw a chunk of thick cut bacon in a pan and dumped brown sugar in it, then let it slowly simmer in it's on juices until it seemed cooked enough then I took the lid off so that the juice of evaporate and then slowly kept on cooking it in it's own Bacon fat until the fat turn brown so it was still soft and tender but being nice and crispy

 

[Dilf Department]

Today I made a nega maluca, which means crazy black woman cake, and yes that is the real name, it is a traditional and easy chocolate cake that does not contain milk

 

[Malice in Dumberland]

K thanks for the tip about meat glue. I'll report back two weeks from now with results.

Unironically please do. It's an underappreciated tool. It's worth the wee dab you'll use. You can also form and freeze the butter before placing it inside the chicken. It will give the breading time to crisp+seal itself and the butter will be hot by the time the chicken has hit 165.

Made some yummy caramelized bacon. Threw a chunk of thick cut bacon in a pan and dumped brown sugar in it, then let it slowly simmer in it's on juices until it seemed cooked enough then I took the lid off so that the juice of evaporate and then slowly kept on cooking it in it's own Bacon fat until the fat turn brown so it was still soft and tender but being nice and crispy

I like making a rub of brown sugar+red / black pepper and cooking it on a rack over sheet tray.
If you temp and time it right the bacon will form a perfect spicy candy coating. Amazing on borgars or as a guilty snack

 

[AnOminous]

I like making a rub of brown sugar+red / black pepper and cooking it on a rack over sheet tray.
If you temp and time it right the bacon will form a perfect spicy candy coating. Amazing on borgars or as a guilty snack

Smoked paprika is one of my go-tos for this kind of thing. I have a bourbon-smoked paprika I always use now.

It's smoked over the staves of bourbon barrels.

 

[Malice in Dumberland]

Smoked paprika is one of my go-tos for this kind of thing. I have a bourbon-smoked paprika I always use now.

It's smoked over the staves of bourbon barrels.

That sounds killer and will probably seek it out the next time I plan to effort cook for myself. I've never had the chance to experiment with different kinds of paprika at work but have always heard the Hungarian stuff is in a completely different category than the mass produced McCormick's tier

 

[Total Genderqueer Death]

Pidgeon. Pidgeon's pretty good. Sometimes they come with, like, messages attatched. They're like fortune cookies with wings

 

[Freshly Baked Socks]

Apple butter cake, with a cream cheese frosting.

 

[The Last Stand]

Fish fry.

 

[argine]

roasted garlic alfredo cavatappi

 

[VeteranOfTheRetardWars]

Lately I've been making honeyed ginger. It's dead simple but the ginger is like candy, and the honey is super useful to add in teas or preserves or anything that ginger is good with.
You just peel and slice ginger into thin chunks, put it in a jar, and pour honey over it. It's worth spending a little extra to get good honey and ginger, and for the ginger pick it up at an Asian store. Those chinks know their ginger, they got the high quality shit.

 

[fìddlesticks2.0]

I'm keeping in theme with someone else for once with english bacon end. I fried it off and then fried off in a bit of cherry cola once that's done and gone browny slow cooked in water and bay leaves, ground coriander, shit ton of black pepper, salt, chicken bullion and 2 green cardamoms and 3 small red onions.

I will use the majority of it for a pumpkin and bacon soup and some of the liquid and new crispy fried American bits for a bacon, cheddar, broccoli soup.

Most people don't know what English bacon is like. Here are the ends and offcuts fried off and cherry cola reduced.