What Have You Cooked Recently?

[Juan But Not Forgotten]

Cruffins. Happy Easter, folks!

 

[Return of the Freaker]

Took some leftover mu shu pork and turned it into egg foo young. Secret to it not being like a regular omelette is you need to mix your ingredients into the egg plus some flour. And then when you cook it, you're basically deep frying it. Enough oil to get at least halfway up your bit of omelette you drop in and then you can flip it. Some Chinese places have it come with a gravy and some give you some sort of thinner sauce. The ones around my hometown tended to have gravy and I didn't have the sauce until I moved. Did some googling around and found a recipie for a gravy. Was too lazy and tried mixing some oyster sauce and soy sauce with jarred brown gravy. It was alright but not the same.

Chicken Etouffee (variant)

I'm stealing this and adding andouille

Finally remembered this and printed it off. Did the slow cooker stuff yesterday and prepped veggies earlier. Depending on how long coursework takes today, I'm going to try and make this either today or tomorrow. Did 1 pound chicken and 1 pound andouille plus used cayenne instead of chili powder

 

[PositiveMonk]

Gluten Free Soft Pretzels they came out really good. The dough was a little hard to work with at the start, and the first couple looked a bit wonky, but the rest of them turned out perfect and golden brown.

Note that all Madagascar vanilla is not made the same. You want the Bourbon vanilla.

I wanted to use vanilla beans for some recipes, but the price smacked me right in the face. Kind of want to revisit it now and do a speckled vanilla pudding.

 

[AnOminous]

Gluten Free Soft Pretzels they came out really good. The dough was a little hard to work with at the start, and the first couple looked a bit wonky, but the rest of them turned out perfect and golden brown.

I wanted to use vanilla beans for some recipes, but the price smacked me right in the face. Kind of want to revisit it now and do a speckled vanilla pudding.

I usually only use the really pricy stuff if it's the dominant flavor of something. If it's just one of many ingredients, I'll use real vanilla but don't really care about its pedigree. Sort of like wine and beer when they aren't an important ingredient and so long as it isn't so bad you wouldn't drink it, it'll do.

 

[Troonos]

Took some leftover mu shu pork and turned it into egg foo young. Secret to it not being like a regular omelette is you need to mix your ingredients into the egg plus some flour. And then when you cook it, you're basically deep frying it. Enough oil to get at least halfway up your bit of omelette you drop in and then you can flip it. Some Chinese places have it come with a gravy and some give you some sort of thinner sauce. The ones around my hometown tended to have gravy and I didn't have the sauce until I moved. Did some googling around and found a recipie for a gravy. Was too lazy and tried mixing some oyster sauce and soy sauce with jarred brown gravy. It was alright but not the same.



Finally remembered this and printed it off. Did the slow cooker stuff yesterday and prepped veggies earlier. Depending on how long coursework takes today, I'm going to try and make this either today or tomorrow. Did 1 pound chicken and 1 pound andouille plus used cayenne instead of chili powder

Egg Foo Yong is my favorite Chinese dish ever, as long as they can make it right. The gravy has to be dark and rich too, but most places make it really corn starchy and bland.

 

[Return of the Freaker]

Egg Foo Yong is my favorite Chinese dish ever, as long as they can make it right. The gravy has to be dark and rich too, but most places make it really corn starchy and bland.

I know there's one place that did it right, though I don't wanna DAWXXXXXXXXXXX too hard by naming it or saying beyond east side of Cleveland. They also had wor sue gai which I learned while googling chinese food stuff was invented in Columbus apparently. I miss having gravy with egg foo young, the sauce all the places here use is kind of like a tangy soy sauce kinda thing, but it's thick like sweet and sour sauce.

 

[OrionBalls]

Fried pork chops with dirty rice.

 

[Disdainer of the Plebs]

Grilled some cheeseburgers on the first passable weekend of the year where i could get the grill out.

 

[Troonos]

I know there's one place that did it right, though I don't wanna DAWXXXXXXXXXXX too hard by naming it or saying beyond east side of Cleveland. They also had wor sue gai which I learned while googling chinese food stuff was invented in Columbus apparently. I miss having gravy with egg foo young, the sauce all the places here use is kind of like a tangy soy sauce kinda thing, but it's thick like sweet and sour sauce.

You can PM me the place so I can add it to my list of 1000+ restaurants east of the Mississippi that I want to try. I'll just assume you traveled there and don't live anywhere near it.

 

[Neodanthril]

Learned a lesson the hard way today: whenever you are frying something the moment you go to do something in the meantime is when it is done

 

[Pure Autism]

Kinda found myself on some sort of onion soup streak.

Felt like I wanted to eat something light a few days ago so I made a really onion heavy soup with some carrots and parsley roots as the main ingredients. Had like half a pot left by the end of the day. Next day it was still good so I added some sour cream and egg noodles. Still had some left today so I chopped up and stewed some beef with mushrooms in it and it was pretty decent.
Feel like I saved up quite a bit of money from this.

Has anyone else essentially went on a hunter's stew streak like this before?

 

[Lovely Kin]

Half of an egg sandwich for breakfast, saving the other half for lunch.

 

[AnOminous]

Beer-battered pollock air fried using beef tallow as the oil. Batter is tricky in the meme machine, but if you dry and flour the meat, then batter it (make the batter thicker than usual), then flour it again, it actually adheres instead of dripping off and making a horrible mess.

 

[Return of the Freaker]

@kurosawa Damn that was good. Cayenne probably made it spicier than your version. Plus I saved the slow cooker liquid and added some when it got too thick. Rest will probably be good with ramen or something. The andouille was definitely a good decision too.

 

[Lone MacReady II]

Learned a lesson the hard way today: whenever you are frying something the moment you go to do something in the meantime is when it is done

Same principle as pancakes if you want to make them with any speed.

 

[chrischanfan]

I made pork, Greek salad and some sauteed green beans
I tried to make elotes with leftover feta cheese but I fucked it up I think the corn was too hot since the dressing just melted away, really tasty tho that chilli and lime powder is a 9/10

 

[Sargon's wife's son]

One pot tacos basically you brown the ground brief add some cumin chilly powder a bit of Ricky's famous sauce.
Rice beans and wrapped it up in a nice tortilla with some sour cream and a bit of otter it's hot stuff you can get it a number of different places

 

[Epikusername4]

making some pasta sauce with ground beef for the family

 

[StillSpergingOnTheNet]

Sugar free cheesecake and strawberry compote.

 

[Jhonson the Two]

Made some gyoza with ground beef, carrots, garlic, bell peppers, ginger, salt and pepper, and a soy sauce + red wine mix.
I like to make them while watching some videos, next time I'll think of taking a picture