What Have You Cooked Recently?

[AnOminous]

In my experience there are two reasons why people don't like mushrooms. The most common reason is that it's because their first and main experience with them is with canned button shrooms.

And with a lot of people, that's as a pizza topping. Where it sucks. Almost anything canned is a terrible pizza topping (other than canned tomatoes for the sauce which are perfectly cromulent).

Currently low, slow cooking a very small batch of marinara with some plum tomatoes that were about to go bad. First time not from canned, so I'll see if I got it. It didn't look like much of a sauce to start with but it's slowly seeming to resemble one.

 

[toilet_rainbow]

I love mushrooms and struggle to comprehend how divisive they are in many places. Maybe has something to do with how they're treated and used?
If you're gonna give them one last try, I would suggest frying up some diced bacon and onions then adding sliced fresh (!) chanterelles. Fry some more then make a cream sauce with rosemary in the pan. Serve with boiled or mashed potatoes and some sort of sweet and tart relish/jam/jelly, or with rice and vegetables.

In my experience there are two reasons why people don't like mushrooms. The most common reason is that it's because their first and main experience with them is with canned button shrooms. Those things are slimier and have a far more cloying flavor due to the canning process, so it emphasizes the worst aspects of a shroom. A guy I knew loathed shrooms until he had them in a dish after becoming an adult, since he only ever had them canned as a kid.

The other is just the texture or due to not liking the flavor, and that's fine. Sometimes you just can't eat a food unless you starve for a while because it makes you want to upchuck.

With me, it's texture. Especially with button ones. I've tried fresh, canned, pan fried, deep fried, in soup, finely diced, sliced. If it's barely in a dish like a veggie soup I might be able to slurp it fine, but I've had times where I couldn't eat something like ramen until I removed the mushrooms because the texture was so rubbery that it was inedible. Haven't tried chanterelles for that reason. But I'm willing to give mushrooms one last go before washing my hands of them entirely.

 

[PositiveMonk]

With me, it's texture.

I'm in a similar boat. But I also really like the flavor of mushrooms and am fine with it so long as there's other different textures in the dish. Sautéed a mix of vegetables with mushrooms the other day.

Stir fried my celery as I planned... Wasn't bad but also wasn't great. I think I'm going to try to find other uses for all my celery. That or just freeze it and use it for a stock later? Also tried to make a sort of sloppy joe with what I had around the house. I ended up using an excessively sweet ketchup. I wasn't happy with that at all, but I was able to fix it to an edible state and it felt like I had grasped some flavor concepts. It was a nice confidence boost.

I'm using chicken thighs this week instead of breasts for a couple of reasons. I want to practice de-boning and trimming the pieces, they're cheaper, and I'm looking to save the bones and such for a future stock. You could say I'm investing in stock. But you probably shouldn't. I believe it's apple season, so I've also got a bunch of apple related recipes to try out.

 

[Neodanthril]

I wanted to use the basil I was growing so I made a basil sauce to go on my pork and rice. I can't find the exact recipe I used but they are all pretty similar.

I didn't have all the ingredients fresh, just the parsley and basil, but it's was still damn good, especially on the rice

 

[John Andrews Stan]

Made a big batch of peanut sesame noodles, but using those VeggieCraft high-protein shapes instead of vermicelli pasta. The creaminess of the peanut butter makes for a nice texture, but I think I prefer straight up sesame noodles. Sesame oil is a top 10 indispensable pantry item for this household.

 

[Optavia Sales Rep]

Had to get rid of some old russets and freezer burnt hamburger, so I made a Shepard's pie in my favorite highwall skillet:


@Null saved you a slice bro

 

[Nut-Roaster the 2nd]

Recently made shrimp lo mein with some frozen shrimp. Turns out adding a bit of mini boxed white wine gives the sauce the right flavor in lieu of the Chinese cooking wine.

 

[John Andrews Stan]

hamburger

Cottage pie is made with beef; shepherd’s pie is with lamb. Give me my puzzle pieces.

 

[Weltraumfürst]

Linsen mit Spätzle, one or the signature dishes of Swabia. If you don’t know what that is, it's a special type of egg noodles with lentils that are cooked with a good dash of vinegar and served with Frankfurters.

 

[TheLostMarxBrotherFucko]

I cleared out some pantry space and made a good chili in the slow cooker. I put some beef bouillon in it too. Gave it some extra flavor.

 

[Marvin]

Cottage pie is made with beef; shepherd’s pie is with lamb. Give me my puzzle pieces.

I was resisting the urge to "well acktually".

 

[Matthew216]

Here’s what I made today! First time at Pulled Pork! Turned out pretty good! Cooked at low temp (225-250) for like 9 hours! Final temp was 203 F.

 

[Marvin]

Here’s what I made today! First time at Pulled Pork! Turned out pretty good! Cooked at low temp (225-250) for like 9 hours! Final temp was 203 F.

Nice!

I actually coincidentally also made some pork last night / today.

I tried to make something inspired by @John Andrews Stan's coke pork recipe.

I couldn't find a cured but uncooked cut of pork at my grocery store, plus this feels like a good sous vide project, so I thought I'd try to cure some pork in coke and then cook it sous vide overnight.

I got a 4 pound pork shoulder blade roast. I piggy backed off of this reddit post to start. I cured it for eight hours in my fridge in 2 liters of coke and 1 cup of kosher salt (I used this to eyeball the volume difference between kosher salt and table salt).



Then cooked it sous vide at 145 degrees F overnight, from like midnight to 3-4 PM.

Took it out, stuck it with cloves and covered it with brown sugar mixed with Colman's dry mustard. Treacle is not widely available in the US, and I would've tried to substitute it with molasses, except I really hesitated buying a big jar of molasses where 90% of it would sit in the back of my spice cupboard for 5 years going unused. So I skipped that too.

Then I finished it in the oven per the original recipe.

All of my shortcuts / omissions aside, it came out really good.





The coke flavor is very subtle. It's overall just a slightly spiced, slight sweet tang to otherwise really good, really juicy pork. Maybe the coke flavor would've been stronger if I actually cooked the roast in the coke, or maybe if I let it cure longer than 8 hours? Not sure.

But I like where it is. My taste for sweetness gets overwhelmed really easily (I keep all of my chocolate in the fridge, for example), so this is actually perfect.

Maybe next time I might try with the molasses / treacle.

Edit: Oh, also I added some liquid smoke to the sous vide bag. Liquid smoke is a fantastic tool to have around. Don't overdo it, but it's nice when used in moderation.

 

[toilet_rainbow]

The freezer is starting to get full again (mostly of individually packed leftovers and prepped ingredients), so main goal this week was eating those down to make space. Although I still whipped some meals up to use items that were turning or for the aforementioned:

Peanut butter cookies from dough I made and froze in December (still tasted perfectly fine, whoo)
Continental breakfast with buttermilk biscuits, scrambled eggs, bacon, and homemade pork sausage
Stovetop popcorn
Chicken and bean burritos (using the last of the cheesy refried beans I made last week)
Chicken tenders pre-breaded in homemade shake n bake that I air fried
Chicken noodle soup
Carrot soup
Apple crisp

 

[Bassomatic]

I redid my parents driveway, and for a treat... I cooked (they bought.) I got a steak the size a Bengal Tiger would be impressed. It was wonderful, Not only is a big steak nice, it was a good ribeye and I hate to brag (lol no I don't) legit best cooked I've ever done. Was beefy butter. With some spring mix and asparagus. Legit perfect steak and I'm so happy sorry no pics, I turned into a wild animal and just chomped.

 

[instant]

I got a used steamer from family and made a bunch of steamed bao buns with soy marinated chicken filling for dinner.

 

[HamFan]

I finally pulled the the leftovers from St Patrick's Day out of the freezer- one serving of corned beef and cabbage. I roasted some potatoes before chopping up the leftovers and adding them in to get hot and crispy, too. Kind of an oven hash.

I was going to make biscuits to go along with it, but knocked the baking cocoa out of the cupboard, and it spilled on the biscuit dough. I had no choice but to go with it; added more cocoa, a little sugar, cinnamon, and a few chocolate chips that needed used anyway. I baked it in a 9" square pan. It's pretty good, but I don't think I'd make it on purpose.

 

[equinsu_ocha]

I made a vegan lentil stew with home ground deer sausage. Because meat makes everything better.

 

[PositiveMonk]

Grapes and Sausage. Sausage was on sale, I had grapes. Really good. Found out none of my friends like cooked fruit, which is a shame because I'm cooking a lot of fruit right now.

Poached Peaches, it feels like a really good way to practice reduction because of how simple the sauce/syrup is and how easy it is to fix.

Lentil soup again, came out even better than last time.

I've got Sautéed Apple Rings on the menu this week, and possibly Sausage Stuffed Baked Apples with ground turkey sausage.

 

[joebobmurphy]

I made something called Turkish Eggs. Make a yogurt sauce with plain yogurt, olive oil, salt, and some lemon. Spread it on a plate and poach a few eggs. Put the eggs on the yogurt sauce and top with a sauce made from melted butter, olive oil and paprika. Serve with bread. It came out pretty good, but I had never poached eggs before and added too much butter so the results were perhaps more liquidy than desirable. However, the flavors worked quite well together, so I'll definitely do it again.