What Have You Cooked Recently?

[Sweeter and Savoury]

Sounds awesome! I've switched to just using a blowtorch to finish my sous vide meats. You get super fine control over the process and can also get all of the fat cap(s) on the sides of a steak nice and crispy. There's also the appeal of people weirding out a bit watching you break out the fucking blowtorch that you keep under your kitchen sink and spark it up indoors.

hmm that's interesting.

I've always finished mine in the old cast iron but your right a torch would give much better browning control. I wonder where the hell I can find a food grade torch where I live? I must give this a try and no I will not whip out the acetylene torch in the garage just to try it....probably.

 

[AnOminous]

Sounds awesome! I've switched to just using a blowtorch to finish my sous vide meats. You get super fine control over the process and can also get all of the fat cap(s) on the sides of a steak nice and crispy. There's also the appeal of people weirding out a bit watching you break out the fucking blowtorch that you keep under your kitchen sink and spark it up indoors.

I'm not sure I can really justify a torch for just one purpose. Is there one that also do creme brulee and every other goofy thing?

 

[There She Glows]

I'm not sure I can really justify a torch for just one purpose. Is there one that also do creme brulee and every other goofy thing?

I just use the bernzomatic torch from my spouse's tool cabinet on the occasion that I need it to cook something, imo food specific torches are a waste of money. I have used it to add wok hei to stir-fry dishes and to complete a giant birthday creme brulee with positive results.

 

[WhatInTheActualFuck]

I'm not sure I can really justify a torch for just one purpose. Is there one that also do creme brulee and every other goofy thing?

I use it (a BernzOMatic TS8000) for other things too - bruleeing (as mentioned), but also edge-hardening the little knives that I make and lighting charcoal for the grill - basically any time I need a lot of fire in a very specific location.

I also have this extension hose connected between the torch and the propane tank - makes getting into weird places much easier.

 

[newport100s]

I'm pretty broke so eating what I could find in the house til my paycheck.

Two eggs over easy,
Stir fried zucchini with tumeric, garlic and curry powder,
Stir fried mushrooms in soy sauce,
And jasmine rice with the same spices.

 

[Dean Pentel]

I saw a post about this one social media so it's not my original idea: lean sirloin cooked medium rare and sliced up reasonably thin, mixed berries (blueberries and raspberries), and a decent drizzle of honey over all of it, all on the same plate. Not bad at all.

 

[souschef]

I'm not sure I can really justify a torch for just one purpose. Is there one that also do creme brulee and every other goofy thing?

Very niche, but i've used torches to aromatize glasses with herbs before pouring drinks in, usually gin based

 

[Señora Airi]

The vegan pepper jack is great man.

Where do you get your vegan pepper jack from? Need to keep it in mind for the next fast.

 

[Mandy Stroyer]

Where do you get your vegan pepper jack from? Need to keep it in mind for the next fast.

Not vegan but dairy challenged and recommending some 'cheeze'. Follow Your Heart has great vegan cheese slices that melt well and are the most widely available brand I've found. Vevan has great pepperjack cheese slices too but I rarely see Vevan in stores. I've heard good things about Chao which uses fermented tofu to get that lactic acid cheesey flavor but they're a little pricier.

 

[Freshly Baked Socks]

Every year for (American) Independence Day I make a huge pot of teriyaki country-style pork ribs (which isn't really ribs, but a shoulder blade cut of meat). After baking for several hours, the meat just falls apart. - no knife or fork needed. And after being so thoroughly cooked in a salty brine, the leftovers preserve well - so I end up snacking on coldmeat for almost a week afterwards.

 

[Bassomatic]

Everything was covered for our july 4th. I was told no need to bring anything. But I'm a swell guy and can't show up empty handed. So I made some fresh popcorn and shook up with old bay seasoning.

Trust me it slaps! As the cool kids say. I wanted to cook but as a guest was told it's covered. Hope I eat well... One day I'll do a long post how to make Dr. Basso's ribs. But popcorn with little kick works for everyone works.

 

[newport100s]

Where do you get your vegan pepper jack from? Need to keep it in mind for the next fast.

I just got it from my local grocery store in the produce section. It's not a fancy grocery store either so most should have it.

 

[toilet_rainbow]

Everything was covered for our july 4th. I was told no need to bring anything. But I'm a swell guy and can't show up empty handed. So I made some fresh popcorn and shook up with old bay seasoning.

Trust me it slaps! As the cool kids say. I wanted to cook but as a guest was told it's covered. Hope I eat well... One day I'll do a long post how to make Dr. Basso's ribs. But popcorn with little kick works for everyone works.

Trust him, it really does slap.

Baked a Coca Cola cake for the Fourth of July. I made half recipe, as it'll only be my wife and me eating it over the next few days.

 

[TokiBun]

I appreciate Anisa posting her awful cooking because it's inspired me to continue to learn how to cook! Here's my shrimp Alfredo I made--I use spaghetti noodles and not fettuccini because it reheats way easier.

For the Alfredo sauce I make it using a recipe and then buy precooked deveined shrimp, remove the tails and add it in at the end. The cats get the tails without the shell as a treat!

 

[Nick Obre]

Nothing today, because although I'm not a United Statesian, to honor you gringos I ordered greasy ass food from a local USA-styled place.

 

[Pickman's Modeling Agency]

My mother in law has decided to go vegan + fish for various health reasons (some of which I think are dubious, but there are worse diets). Personally I fucking love meat but I also want to make things she can eat, so I've been experimenting with vegan crap to find what's good. Yesterday I made seitan (literally just dough made from high-gluten wheat flour) and prepared it for burrito filling by dicing it and tossing it with some seasonings and oil in a hot cast iron pan. It actually turned out pretty tasty! I'll use a little less water in the dough for the next batch to see if I can get the texture chewier. I also made aquafaba (bean water) """"mayo"""" that only resembles mayo if you squint your taste buds and chew sideways, but it makes for a very palatable dressing.

Today is America's birthday, however, so we're having shrimp skewers in addition to the standard burgers and dogs. Also got some sweet corn and zucchini to throw on the grill. Cucumber and tomato salad. It's going to be great.

 

[newport100s]

I appreciate Anisa posting her awful cooking because it's inspired me to continue to learn how to cook! Here's my shrimp Alfredo I made--I use spaghetti noodles and not fettuccini because it reheats way easier.
View attachment 7599964
For the Alfredo sauce I make it using a recipe and then buy precooked deveined shrimp, remove the tails and add it in at the end. The cats get the tails without the shell as a treat!

Alfredo from scratch is 1000x better than the jarred stuff

 

[Juan But Not Forgotten]

Cherry pie for an iconic Twin Peaks dish. I don't celebrate 4th of July since I am not in the US, but still I have this weird tradition, so happy 4th of July, US folks. May illness and misery belong to no one!

 

[There She Glows]

My mother in law has decided to go vegan + fish for various health reasons (some of which I think are dubious, but there are worse diets). Personally I fucking love meat but I also want to make things she can eat, so I've been experimenting with vegan crap to find what's good. Yesterday I made seitan (literally just dough made from high-gluten wheat flour) and prepared it for burrito filling by dicing it and tossing it with some seasonings and oil in a hot cast iron pan. It actually turned out pretty tasty! I'll use a little less water in the dough for the next batch to see if I can get the texture chewier. I also made aquafaba (bean water) """"mayo"""" that only resembles mayo if you squint your taste buds and chew sideways, but it makes for a very palatable dressing.

Vegan food really doesn't have to be all (or any) fake shit. Like I love meat but I only eat it once or twice a week (in part because I only eat meat that is local and doesnt come from a factory farm if I'm cooking it myself and properly treated animals cost proportionately more). Without substituting any fake shit a lot of the food is incidentally vegan - for example this morning I made sweet potato and black bean breakfast burritos which are awesome and easy. Imo good vegan food is about correct preparation of ingredients that are naturally vegan rather than trying to substitute meat with a pale imitation of the real thing.

 

[AnOminous]

I'm pretty broke so eating what I could find in the house til my paycheck.

Two eggs over easy,
Stir fried zucchini with tumeric, garlic and curry powder,
Stir fried mushrooms in soy sauce,
And jasmine rice with the same spices.

You are a man of taste and this is why always to keep staples and spices and herbs on hand.

Got some potatoes? Got some rice? Got some beans? Got some frozen meat? Got some spices and herbs?

You can then have zero dollars and still dine like a king.

Congratulations.

Imo good vegan food is about correct preparation of ingredients that are naturally vegan rather than trying to substitute meat with a pale imitation of the real thing.

Exactly that. It's pathetic when so-called "vegans" are just mindlessly attempting to replace meat with something meat-like instead of just eating actually awesome things that have no meat in them.

Why even to make fake beef? If you don't want to eat cows, don't eat cows. Don't be a retard about it.

What's awesome? Portobello mushrooms. These shrooms are awesome.

Falafel. Insanely great, especially with tahini or tzatziki or both.

Just plain rice and beans. You got your full protein right there, throw in another protein or peppers and sauce or whatever, and just rice and beans can be God-tier.