What Have You Cooked Recently?

[WhatInTheActualFuck]

Oh. I also finally took delivery of a fuckhuge cutting board:



Amazon warehouse workers struck again with the first one, putting this giant 15# slab of wood in a box with about 3' of paper as packing material so it arrived dented to hell and back, but the second one was fine.

 

[souschef]

Oh. I also finally took delivery of a fuckhuge cutting board:

View attachment 8355272

Amazon warehouse workers struck again with the first one, putting this giant 15# slab of wood in a box with about 3' of paper as packing material so it arrived dented to hell and back, but the second one was fine.

peak

i still favor the traditional color coded plastic ones out of habit, they're easier to hygienize too

 

[WhatInTheActualFuck]

peak

i still favor the traditional color coded plastic ones out of habit, they're easier to hygienize too

I keep those around for meats and just put them on top of the wood board.

People will argue for one or the other but I think that honestly you need both. The plastic is for stuff that you really want to sanitize in the dishwasher while the wood is for everything else.

 

[Pickman's Modeling Agency]

I can't remember which thread it was on here (one of the tranny threads), but some munchie was begging for wonton soup from her paypigs. I had never heard of wonton soup, but it sounded great, so I went to the store and bought some wonton wrappers and got to work.

All the recipes I found were fairly straightforward... but I always go pretty hard on seasonings etc. So. Base of chicken stock, then simmer with: mushrooms, ginger slices, shallot, green onion, cilantro stems, bay leaves, Chinese five-spice, garlic, soy sauce, lime juice, mirin, fish sauce, hondashi, sweet chili sauce, msg, and... I think that's it.

Filling is some leftover chicken breast pulsed in the food processor with soy sauce, sweet chili sauce, garlic, onion, and cilantro.

Brought the broth to a boil after maybe an hour of simmering. Plopped in the wontons in batches, four at a time, then scooped them out after about three minutes. I was worried the wontons would fall apart the moment they hit the boiling broth, but didn't have a single one do that!

Garnished with green onions. Nigel approves.

Even had some leftover wontons which are now in the freezer for another day.

 

[Toxic BRAAAAP Mask]

Lotus pickles with gochugaru since I didn't have any cayenne. And the mandoline died so they're chonky, but still tasty.

 

[Super Guido]

Chickpea salad for a New Year Brunch tomorrow. Chickpeas, cherry tomatoes, onion, cucumber, lemon juice, red wine vinegar, olive oil, and a tiny bit of salt. Feta on the side because we have a lot of people who keep Kosher here and I don't know if anyone else is bringing meat except for me, and it's turkey bacon. I was advised we have Hindus here, so I can't do beef bacon (and pork bacon is an obvious 'no' because Kosher).

Whole Foods brand turkey bacon, because it's bad enough being turkey bacon; a brand like Oscar Meyer just makes it worse.

 

[souschef]

Got some diced chicken marinating and chicken stock on the simmer, for chicken strogonoff later on, to be served with fries

Also another batch of rabanadas, which i announced it's the last batch of the year, causing much protest and gnawing of teeth

 

[The Feline Solution 2]

Girlfriend made a focaccia and Osso Bucco for tonight, we just suffered a minor crisis because she used the wrong pot for the Osso Bucco and the sorta-roux started to burn, just transferred the dish to a glass dish and put it in the oven. It still really tastes good, no burnt aroma at all.
I fucked my back up so my contribution will be just some pre-made mix of mashed potatoes (usually this dish goes with Polenta but we though too late of buying any and did not find it in the stores around here). I used to do the fancy, french mashed potatoes before, tried out this pre-made stuff on a whim once and it tastes exactly the same, absolute pisstake.

The mis-en-place for the Osso Bucco.

Focaccia before

and after. That's how a nigga eat.

Ignore the my shaky hand in the videos, i am already loaded and it always brings out my tremor. Also muted the audio because you guys don't need to hear me and the missus singing along to Chris Brown's "Tone it down"

 

[The Feline Solution 2]

I've gotten my Japanese hamburger steak down. Kind of given up on the reduced wine sauce. I either cook it too fast, and it separates or I cook it too slow, and it takes forever, while the meat gets cold. So I've been using Ketchup, got it just right once, and I've been chasing that dragon ever since.

recipe for reference,

You can use Bulldog-brand sauce if you want a flavour that's closer to traditional japanese hamburg steak sauce than ketchup is, they got multiple different flavours but there's one especially for hamburger steak. It's pricy down here but it is quite good, you should be able to get this at pretty much any asian store.

 

[AnOminous]

A kefir smoothie with really thick, sour homemade kefir, frozen fruits processed until slush, and pomegranate juice. A few spins with the immersion blender broke up the curds and made it less yogurt-like. Very sour and fizzy, since I did a 48 hour room temperature ferment and a couple weeks in the fridge. The lid of the mason jar gave a satisfying pop when I opened it.

Also a bit of the clear whey I got when I (unsuccessfully) tried to strain it (it was too thick to strain).

 

[WhatInTheActualFuck]

A kefir smoothie with really thick, sour homemade kefir, frozen fruits processed until slush, and pomegranate juice. A few spins with the immersion blender broke up the curds and made it less yogurt-like. Very sour and fizzy, since I did a 48 hour room temperature ferment and a couple weeks in the fridge. The lid of the mason jar gave a satisfying pop when I opened it.

Also a bit of the clear whey I got when I (unsuccessfully) tried to strain it (it was too thick to strain).

That sounds pretty fantastic. Also, if you want extra insurance against fermented items turning into grenades, these are cheap and fit perfectly on wide-mouth mason jars.

 

[OrionBalls]

Frozen pork schnitzel with pan fried sauerkraut and mushroom pierogies. ETA- Yes, I know I'm a day early. We have an all day D&D sesh, tomorrow.

 

[AnOminous]

That sounds pretty fantastic. Also, if you want extra insurance against fermented items turning into grenades, these are cheap and fit perfectly on wide-mouth mason jars.

I have a couple of those. I didn't really feel they were necessary for this. While there was a nice hiss, I mean nice pop, the jar wasn't going to explode any time soon.

 

[Pickman's Modeling Agency]

Dear Kiwis: What the fuck do I do with a shit-ton of heavy whipping cream that isn't just making butter?

 

[WhatInTheActualFuck]

Dear Kiwis: What the fuck do I do with a shit-ton of heavy whipping cream that isn't just making butter?

Usually that stuff is ultra-pasteurized so it'll keep for quite a while. Cream scones are fantastic for breakfast and are super fast to make, plus there's a very solid recipe on King Arthur's site that uses the better part of a pint with each batch

 

[OrionBalls]

Dear Kiwis: What the fuck do I do with a shit-ton of heavy whipping cream that isn't just making butter?

My first two ideas are to freeze that shit for later use or make clam chowder.

 

[JohnnyG]

Dear Kiwis: What the fuck do I do with a shit-ton of heavy whipping cream that isn't just making butter?

The last thing I used heavy cream for was Chicken Tots, which are especially good on a cold/wet winter day.

 

[Wuhan Wet Market]

Crispy Pork Belly. My local Asian market had a special and I bought like $50 worth because my brother and his kids came over to watch football. I had like 8 and over filled my wire rack.

I used a different method. I boiled it first, then did a dry rub, and then washed off the dry rub. Basically I let the pork sit in my fridge for about half a day with the dry rub and then a day without. Then I let it sit in Shaoxing wine and vinegar marinade on the fatty part for about and hour before salt packing and roasting.

Was good will try again.

Excellent! If you have more pork belly, please try red braised pork 红烧肉 or try making bossam 보쌈. Both are very delicious dishes. Pork belly is very versatile.

 

[HodgePodgeRogerDodger]

Excellent! If you have more pork belly, please try red braised pork 红烧肉 or try making bossam 보쌈. Both are very delicious dishes. Pork belly is very versatile.

I’ve made red pork belly. I liked it, but I feel like there are like 10 variants now. There is Americanized, Americanized Traditional, HK style, Mainland style, Japanese style, Korean, and like five regional variants.

I liked it. Will try bossam. I typically get lotus buns and do a sandwich thing if my family is doing stuff for a weekend.

 

[Wuhan Wet Market]

I’ve made red pork belly. I liked it, but I feel like there are like 10 variants now. There is Americanized, Americanized Traditional, HK style, Mainland style, Japanese style, Korean, and like five regional variants.

I liked it. Will try bossam. I typically get lotus buns and do a sandwich thing if my family is doing stuff for a weekend.

The best is the ones made by northeastern so less sugar and more savory taste but maybe I am bias ...

Bossam is seriously delicious. Here is a good Recipe . Skip the shrimp sauce. Just use ssamjang 쌈장 .