What Have You Cooked Recently?

I lost the damned bookmark, but I once had a recipe for something that called itself Korean chicken wings. The preparation involved a dusting of baking soda, and, importantly, frying them twice. Double-frying is the secret to almost any frying, I think.

Yesterday I made some steak nachos with some cheap stir fry beef, a little soy sauce, and several healthy shakes of adobo. I had no idea what adobo is, but it was like $2.50 for a big-ass container. Turns out it's mostly garlic and oregano and for something quick and plebeian it was quite tasty.
 
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I made chili con carne in the slow cooker but it came out super bland. I think the recipe had too much canned beans and tomatoes that ended up dominating the flavor. The recipe cooked the onions and meat at the same time which just overcrowded the pan.

Next time I wanna get some really good local bacon, cook everything in bacon fat, and work in batches so everything gets a chance to cook properly.
 
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Stepan Shahumyan said:
Made a homemade meatball sub and ate half of it, saving the rest for tomorrow, it tasted decent.
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Did you toast the uneaten half?

I've had so-so luck with leftover meatball subs.

The retail Subway tier ones are soggy and ass the second they cool off.

The takeout or homemade ones on a proper Italian crusty bun hold up better and reheat nicely in the oven or air fryer (if they don't harden to the point of becoming impenetrable).

I suppose the proper way to do it is to leave the leftovers deconstructed, but that's less fun.
 
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Jesus Swept said:
I made chili con carne in the slow cooker but it came out super bland. I think the recipe had too much canned beans and tomatoes that ended up dominating the flavor. The recipe cooked the onions and meat at the same time which just overcrowded the pan.

Next time I wanna get some really good local bacon, cook everything in bacon fat, and work in batches so everything gets a chance to cook properly.
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Texans will tell you that chili does not have beans in it, but as you are clearly not Texan (nor am I) you could do worse than Emeril Lagasse’s chili recipe.

Make a bog standard recipe a time or two then start experimenting. Gives you a good sense of where flavor comes from and how you might modify things next time. I’d skip the slow cooker, too, at least until you know you have a recipe you like. Chili is easy to adjust on the fly. Taste it, add seasoning, taste again until you’re happy with it.
 
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Doing a lot of meal prep this week, here's a (massive, 4 layer, gluten-free) lasagna I made for the freezer (not cooked yet):
lasagna.jpg
Hopefully it'll cook okay after freezing, I'll have to thaw it for a day or two before baking again I bet. Also have beans in the crock pot right now for chili, burrito bowls, and enchiladas. Made a shepherd's pie last night but forgot to take pictures.
 
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yall gay ass slop cooking chef larping people cannot handle the thruth that this is the pinnacle of the human culinary history

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you might as well try to suprass it with your retarded recepies that take 60 hours to be made and end up tasting like grass and dirt, meanwhile in five minutes i will be deliciosly devoring my AUTHENTIC pepperoni flavours while you sit down and cry hoping you coul actually eat insted of being in a pseudo prison in front of the oven like a little bitchmade house maid :smug:
 
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THE SUPREME ONION said:
yall gay ass slop cooking chef larping people cannot handle the thruth that this is the pinnacle of the human culinary history

View attachment 7168671

you might as well try to suprass it with your retarded recepies that take 60 hours to be made and end up tasting like grass and dirt, meanwhile in five minutes i will be deliciosly devoring my AUTHENTIC pepperoni flavours while you sit down and cry hoping you coul actually eat insted of being in a pseudo prison in front of the oven like a little bitchmade house maid :smug:
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Dr. Jaime Reyes said:
I lost the damned bookmark, but I once had a recipe for something that called itself Korean chicken wings. The preparation involved a dusting of baking soda, and, importantly, frying them twice. Double-frying is the secret to almost any frying, I think.

Yesterday I made some steak nachos with some cheap stir fry beef, a little soy sauce, and several healthy shakes of adobo. I had no idea what adobo is, but it was like $2.50 for a big-ass container. Turns out it's mostly garlic and oregano and for something quick and plebeian it was quite tasty.
Click to expand...
Yeah - the first fry is just to cook the meat through, then you do the second fry to reheat and crisp them up since moisture will come out of the meat into the breading after that first fry. Also, I really like cornstarch or potato starch for the breading if I'm going that route.

Maangchi has a recipe that's a good start (you can skip the sauce part if you just want super crispy fried chicken), but I like to make a gochujang-based sauce to toss them in after.
 
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I made homemade Pierogi, polnischen dumplings! It took quite some time and I did everything from scratch!

I filled half with beef and half with a potato-cottages cheese mix.

First time attempting something like this but really happy with the result. I used to little salt, but that's an easy fix when serving.

I boiled them and then fried them in butter. Very unhealthy, but very tasty. I'll just boil them in the future.
I'll have to figure out how to freeze them now.

For some reason the meat ones started to separate a bit when boiling and frying. No clue if it's because I packed them differently or because the meat expands differently. Any ideas?

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エボラちゃん said:
Yesterday's lunch:
Stir fried vegs with chinese noodles.
View attachment 7171151
Getting my wisdom teeth pulled out today so I meal prepped some veg sloppa with ground beef.
I'll be eating soft meals and smoothies for a couple of days.
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Been a while since i don't make this, with mirin and toasted sesame it's the bomb. Also got my wisdom teeth pulled (all of them). It ain't so bad, you'll be eating fine in no time
 
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My mom and I made some pretty tasty little calorie bombs this afternoon, and then compared them to the King of All Chocolate Peanut Butter Eggs, Reese's.
They've got a great peanut flavor and aren't as cloyingly sweet at Reese's, though they could have used a touch more salt. Also the recipe calls for coconut oil mixed with the melted chocolate so there's a coconut flavor that came through a lot in the blue-colored eggs. Not my favorite flavor so I'd be curious to see if canola oil would work as a substitute.

Here's the recipe: https://www.crowdedkitchen.com/peanut-butter-easter-eggs/
The eggs in the recipe photo are more like beautifully speckled robin's eggs and ours are more expressionistic. ;)
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