What Have You Cooked Recently?

[HodgePodgeRogerDodger]

Kalbi or Bulgogi depend on how you differentiate it. I’ve been told either is correct. I did the traditional accordion cut with an English short rib, I stick them in the freezer for an hour and it’s easy. My only issue is I’ll fuck up the pattern and make a meat book rather than one continuous piece every so often. I do not care for the flanken style, too dry.

Got lotus buns from an Asian grocery store. Pickled carrots and daikon to go with it.

Looking to do Gua Bao, but need a recipe.

 

[Sacrarium Spiritus lumine]

Bread, just flour water, and salt. Home bread is pretty dang tasty.

 

[newport100s]

Crab cakes, asparagus and broccoli. Simple but soooo good.

 

[Zirnwyb]

Katsu curry. Made for my mom and I for dinner tonight and she absolutely loved it.

 

[rosecig]

Shrimp risotto with ginger, might try adding more sweet vegetables to go along with that.

 

[AnOminous]

Shrimp risotto with ginger, might try adding more sweet vegetables to go along with that.

Anyone done risotto sous vide? I've seen a couple recipes. They're fairly involved but claim to fix the step I am an absolute Jack-tier joke at, i.e. the stirring and hovering over it constantly, where I always fuck up at some step along the way.

 

[newport100s]

Having to switch back to vegan for the apostles fast. So I made a portobello sandwich, with vegan pepper jack cheese, pickled jalapenos, pineapple, spinach, onion, and tomato, with teriyaki sauce, toasted.

 

[newport100s]

Bread, just flour water, and salt. Home bread is pretty dang tasty.

Don't you need yeast too? I've never made bread at home

 

[WhatInTheActualFuck]

Having to switch back to vegan for the apostles fast. So I made a portobello sandwich, with vegan pepper jack cheese, pickled jalapenos, pineapple, spinach, onion, and tomato, with teriyaki sauce, toasted.

I make portobello burgers every now and then just because I like them and occasionally just really want a roasted mushroom cap on a bun with all the fixings, not just as a substitute for beef.

"Vegan cheese" is still awful, though.

 

[newport100s]

I make portobello burgers every now and then just because I like them and occasionally just really want a roasted mushroom cap on a bun with all the fixings, not just as a substitute for beef.

"Vegan cheese" is still awful, though.

The vegan pepper jack is great man. Other vegan cheeses not so much.

 

[PositiveMonk]

Don't you need yeast too? I've never made bread at home

Pretty sure you need some sort of leavening agent, be it yeast, baking soda, or baking powder. There is also self-rising flour which already contains baking powder and salt, I've never used that though. Making bread is one of my favorite things and I just did my loaves yesterday. This was the first recipe that got me interested, you should give it a try. At this point I use a sponge and keep a spreadsheet with my hydration levels and flour mixtures. It's a lot of fun being able to experiment with it and tweak the recipe. If you've got a dutch oven, I definitely suggest using that over steam baking. I'd be happy to write up a recipe for the loaves I've loved the couple of months, but you can probably find better more well tested ones online.

 

[AnOminous]

If you've got a dutch oven, I definitely suggest using that over steam baking.

Dutch ovens rule. Also I'd recommend the Jim Lahey no-knead recipe that memed out. It may take a bit of tweaking for your particular case, but considering every batch is pennies for flour, water, yeast and salt, experiment to your heart's delight.

The first time you get an awesome loaf with a toothy crust and wonderful interior will make up for your time.

 

[Pickman's Modeling Agency]

We have here a pan seared duck breast that has been glazed with a salted honey sauce, shrimp and coconut wontons with a spicy creamy mango dipping sauce, and a cold soba noodle salad on the side that has some cucumber ribbons, sauteed bok choy, and thai chilis, all tossed in a peanut lime dressing.

This sounds freaking delicious and I might have to give it a shot.

I grilled burgers. Finally got a charcoal chimney for the grill and my god does it make a difference. I have been fighting with the briquettes for months because up until recently I've only ever used a propane grill (which is retard-proof). I absolutely ruined some good steak a couple weeks ago because I couldn't get the proper temperature (not the end of the world; makes good burrito filling when diced).

 

[Elderly beef taco]

Pumpkin soup. I didn't take a picture of it full because hongry, but i share my recipe:

Spoiler: Kinda long i guess

1/4 cup fine diced onion
1 clove (or 2 small) garlic, diced
1 pickled hot pepper, seeded and chopped
1 tsp ground ginger
Olive oil
2 cups pureed pumpkin (i make my own but canned is good)
1/3 cup chicken broth
Salt/pepper to taste

Cook the first 4 until fragrant in the olive oil. You could probably use fresh ginger (note my amounts here are guessed, i eyeballed this one) Add the pumpkin, stir, and let warm up at low heat. Mix in your broth and stir until smooth, you might need more for canned pumpkin. Let simmer for like, 10 minutes.

Good topped with peanuts.

 

[AnOminous]

Pumpkin soup. I didn't take a picture of it full because hongry, but i share my recipe:

Too good not to eat it before taking a picture of it means probably good.

 

[Tetopettenson]

this doesnt really count as cooking (and not even by the slang meaning cuz my ass was not fucking cooking) but i made this mediocre cup of coffee the other day like it was so mediocre that i had to talk abt it. filled it with stuff that was good on its own but all it took was a bit of dark roast to make the whole thing go to shit, im talking the smallest bit of dark roast on top of a fucking cows worth of milk and a really generous amount of sugar/cream

 

[Mandy Stroyer]

Herby potato and bacon hash. Diced up two small russets, boiled them for 10 minutes with a teaspoon of salt. While that was going, fried up two slices of bacon. Drained the potatoes, patted them dry, then fried them up in the bacon fat with salt, pepper, garlic, thyme, rosemary, and scallions. Crumbled the bacon in along with some chedda. Sometimes I'll scramble an egg or two in there.

 

[Marvin]

Crab cakes, asparagus and broccoli. Simple but soooo good.

How'd you season the crab cakes?

 

[HodgePodgeRogerDodger]

Pasta all Boscaiola or Woodcutter’s pasta

Fennel Sausage
Cremini mushrooms
Onion
Garlic
Crushed Tomato or marinara
Cream
White wine
Rosemary

Brown the meat, take the meat out, brown mushrooms in the fat, add onion, once onions are translucent add garlic and rosemary (I don’t pick it, I just leave it on the stalk and pick out the big piece later), deglaze with white wine, let it reduce for a bit, add your tomato and let it simmer, after it’s simmered a bit add your cream.

You can typically also add bacon. I make a lot of French and Italian dishes with Woodcutter or Huntsman’s in the name. They always have mushrooms, this one typically calls for porcini, but you can do whatever. The Italians were cursed by God for helping the Jews kill Christ and thus you can disrespect their cuisine as you like.

 

[Ughubughughughughughghlug]

New Orleans seafood, which is a dish my mother learned from copying Ruby Tuesdays.

A bed of dirty rice with tilapia filets (pan-fried), shrimp sauteed in butter and alfredo sauce on that. Serve with vegetables (I had mustard greens, but it was probably originally intended to be eaten with something like broccoli).

I had potato soup for lunch.

I'm trying to break myself of goyslop.