What Have You Cooked Recently?

[CIS White Droid]

I'm definitely gonna make it again so I'll use it with that. Does it affect the texture?

I've never had an issue with texture but I also typically use a ground beef/sausage meat sauce so that might disguise it.

 

[kosmikulduzbok]

I would slurp the shit out of that gravy, excellent job

Thank you,
I always make my own gravy without using any store-bought mixes or packages because I believe it tastes better and is more satisfying when made from scratch.

Thread tax

Steak and scrambled eggs*

 

[._.]

I had a pineapple and as I was cutting it up decided, pineapple pizza s for babies, Im gonna do a ham and pineapple sandwich

Its ham, grilled pineapple, bacon, grilled jalapenos, and pepperjack cheese on some brioche my sister gave me. Pretty good when it all came together but I kinda wish the jalapenos were a bit spicier or I used more. When I was putting it together the smell of spicy pepper and sweet pineapple were really good but on the sandwich kinda got lost.

 

[Marvin]

A few weeks ago I bought some spotted trout from some guy at a local farmers market. Vacuum sealed it, froze it.

Tonight I defrosted it in the fridge because I thought it'd be a good accompaniment while I watch the presidential slapfight between Trump and Biden.






First a layer of flour, then egg, then matzo meal mixed with old bay.

It was surprisingly good. The trout was really good and you can actually taste it. Not just like oil and salt and a vague fishy smell.

I've been pretty nervous about fucking up fish and poultry with the air fryer, but the last few times have come out pretty well. This was no exception.

10 minutes at 400 degrees F in the air fryer

I also had some store bought frozen fries. The red sauce is mambo sauce and the white sauce is just some generic tartar sauce.

Pretty filling, satisfying dinner.

Looking at Amazon, vacuum sealers are a lot more affordable than I thought. I might get one.

This is the one I got. Works fine. I think I paid $25 for it, but I think it's still worth it at $40.

I vacuum sealed and froze a bunch of fish and chicken parts.

 

[AnOminous]

This is the one I got. Works fine. I think I paid $25 for it, but I think it's still worth it at $40.

https://geryonkitchen.com/collections/food-vacuum-sealer/products/geryon-e2901-m-food-vacuum-sealer

I got this. My main recommendations about it is it's cheap and it actually works. I sometimes buy an item like this when it's on sale and I don't really know whether I'll even like it or use it. I've used it a fair amount.

If I do actually like the item type I'll often get a better version of it later. So I can't really recommend this specific item unless you're a cheap bastard who wants to see if vacuum sealing is even a thing. I can say it actually does vacuum seal but has a number of minor hassles and seems fragile.

 

[TheLostMarxBrotherFucko]

I always make my own gravy without using any store-bought mixes or packages

Can you recommend any good gravy recipes? I really need to step up my sauces game.

 

[kosmikulduzbok]

Can you recommend any good gravy recipes? I really need to step up my sauces game.

Slow Cooker Chuck Roast with Rich Gravy

Ingredients:

1 (3-4 pound) chuck roast
Better Than Beef Bouillon, thinly spread on roast
1 tsp black pepper
1 tsp Italian seasoning
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
8 medium red potatoes, quartered
6 large carrots, cut into 2 inch pieces
5 stalks celery, cut into 2 inch pieces
1 large onions, chopped
3 tbsp all-purpose flour
1/4 cup hot water
Instructions:

Place the prepared chuck roast at the bottom of slow cooker. Sprinkle all dry spices evenly onto both sides of the roast.
Cover and cook on low setting for 4 hours, or until the roast is fork tender. Add potatoes, carrots, celery, and onions. Continue cooking on low for another 2 hours.
Remove roast and vegetables from slow cooker; set aside. Strain remaining liquid into a saucepan using a fine mesh sieve. Bring to a rapid simmer over high heat.
In a small bowl, whisk together flour and hot water until smooth. Gradually pour this mixture into the simmering broth, whisking constantly until desired thickness is reached. If needed, continue to cook gravy for 1-2 minutes longer while continuing to whisk.
Using a clean fine mesh sieve, strain gravy back into a serving dish. Discard any solids left behind in the sieve. Serve immediately over slices of chuck roast and vegetables.

The key to great gravy? All those yummy flavors from the chuck roast and veggies! As they cook slowly, they release irresistible savory goodness into the mix. Then, a quick roux made from flour and water adds creaminess and helps bind it all together. Simple yet satisfying, let the ingredients sing and enjoy the harmonious result!

 

[Asterism]

i made a couple of huge ribeye steaks.
i seasoned them 48 hours beforehand with salt, pepper, and paprika.
they came out absolutely delicious, juicy, and they have an amazing crust ;w;

ik some chefs say it doesnt matter if you throw the steak on the heat when it's cold or not, but i did let them come close to room temp before cooking and imo, it 100% makes a difference.

 

[TheLostMarxBrotherFucko]

Slow Cooker Chuck Roast with Rich Gravy

Ingredients:

Thank you sensi. I will do my best.

 

[kosmikulduzbok]

Thank you sensi. I will do my best.

For straining juices and gravies while keeping lumps out, a fine-mesh strainer is an indispensable kitchen tool that catches even tiny particle

I use something similar to this, which I purchased from Dollar Tree.

 

[TheLostMarxBrotherFucko]

I use something similar to this, which I purchased from Dollar Tree.

I got those and big tea strainers as a backup.

 

[kosmikulduzbok]

 

[maguyver16]

A royale burger with boiled small potatoes.

Had a snickers for dessert.

 

[Cats]

Tonight I am making elotes off the cob (in a bowl - dunno what they call it in mehico but its probably got its own name)

 

[Syikeblade]

Yesterday I slow cooked a 2lbs London Broil in a mojo marinade for sandwiches.
Its so tender and delicious with pickles and mustard.

 

[Cats]

Making Brazilian lemonade too. Last time I made it I literally made myself sick drinking too much because it was so good i couldnt stop. you get the sugar and sweet condensed milk portions right and use shaved ice rather than cubed and it's like drinking heaven

 

[teriyakiburns]

Pork steaks, pan fried in ghee to get a nice brown, then simmered for half an hour in a cream, mustard, mushroom and port sauce, with a bit of parsley. Served with mashed potato and steamed veggies I seem to have a bit of a thing for cream sauces.

 

[MsFrancisFoster]

Made spring rolls, onigiri, and sushi for the family on Friday. My rolls turned out super duper wonky because I don't have the best rolling skills. But everyone loved it and it tasted great so that's all that matters.

 

[kosmikulduzbok]

I didn't just throw together any old meal, my friends. No, no. I crafted culinary masterpieces - hand-formed meatballs accompanied by a rich and tangy sauce that I personally coaxed to perfection. It was a labor of love, but let me tell you - it tasted like victory.

 

[Claus]

Made myself bison burger with American cheese and bacon. Side of tater tots. Nothing too fancy but it hit the spot