What Have You Cooked Recently?

[Pickman's Modeling Agency]

Making two stocks (one from chicken bones and one from the smoked turkey bones from Christmas)

Smoked turkey stock is absolutely fantastic. Turkey is generally pretty underwhelming (imo), but smoking it really kicks it up.

If you're up for breading & frying, you can make po' boys.

Po'boys are delicious, but the remoulade is what really makes them. A po'boy without remoulade is just a sandwich. Pretty solid remoulade recipe.

@Squanto Airi My mother is a Southerner and looked at me like an actual murderer when I mixed milk and sugar into my bowl of grits.

 

[Got Milk!]

I wonder is anyone has interesting suggestions for shrimp that isnt scampi, one of the boats in town got a very good catch of rock shrimp and id like to try something new.

I got you covered

 

[synthetic_glazer]

Made a sizable batch of chicken parm. I wasn't able to put as much cheese as I wanted since I was running low, but they still turned out pretty good imo. I still have 4 more chicken breasts I need to figure out what to do with, though.

https://natashaskitchen.com/chicken-parmesan-recipe/

It's pretty much from this recipe, only major difference is that 1. I don't bake them in a casserole dish with lots of sauce, and 2. I make my own breadcrumb mixture instead of using a premade Italian breadcrumb mix

 

[Mechanical Pencil]

My buddy has once again gifted me ground deer, seven pounds in fact, so today is Make a Fuckload of Chili Day. Gunna be eating chili once a week for the rest of this winter.

looked at me like an actual murderer when I mixed milk and sugar into my bowl of grits.

I know my grandmother put sugar in hers, as does my mother. What area of the south does your anti-sweet grits mother hail from to be so offended? Around here sweet vs savory seems to be down to individual taste and there's no stigma to having them sweet. The only requirement around here is that grits have butter in them.

 

[Squanto Airi]

@Squanto Airi My mother is a Southerner and looked at me like an actual murderer when I mixed milk and sugar into my bowl of grits.

When people ask about unforgivable sins in Christianity, this is one of them.

 

[AnOminous]

The only requirement around here is that grits have butter in them.

Not a southerner but I do them with heavy cream, butter, and salt and freshly ground pepper and maybe other stuff.

 

[Mechanical Pencil]

Not a southerner but I do them with heavy cream, butter, and salt and freshly ground pepper and maybe other stuff.

Heavy cream and butter? FAT and would NOT.

And I am definitely in a position to judge, since I only use butter and fatty cheese along with s&p. Except when I have heavy cream. Then I do butter cheese and the cream.

Mmmm, fat.

 

[Pickman's Modeling Agency]

What area of the south does your anti-sweet grits mother hail from to be so offended?

Specifically, Alabama.
When I asked what the big deal was - grits are basically flavorless and I just prefer their texture over oatmeal - she told me it would be like putting maple syrup on mashed potatoes. She loves shrimp and grits, but otherwise eats them with salt, heavy pepper, and cheese.


I also joke that 99% of the sugar that is grown in or shipped to the south is immediately dumped into their sweet tea towers. You might think those are water towers, but make no mistake, those are giant sun tea containers where they store the southern supply of sweet tea. If you look closely, you can see the Luzianne tags poking out. That's why Southerners don't make sweet cornbread or grits.

(The remaining 1% of sugar is for pecan pie)

 

[UtopiaGuy]

I brined a turkey for New Years, Alton Brown style. I don't care what anyone says, I WILL NEVER GO BACK! I will never cook turkey any other way if I live to be a trillion. It always works, the meat is moist and the gravy is amazing!

 

[Jeff Gazetti]

For cheap yet great stew, I use chuck/mock tenders. They are almost as good as filet (beef tenderloin) but the only bitch is they require a lot of work cleaning all the silver, fat and bone skin off them, as well as the little “nub” you have to dig out on the end. But yea, great stew meat for cheap.

 

[The Feline Solution 2]

Made potato latkes with burrata and fried cherry tomatoes on top. I'm not above cooking jewish food despite what my username might suggest about my views on hebrews

Super simple recipe, batter is just shredded potato and onions, salt and pepper, bit of potato starch. The cherry tomatoes were fried in olive oil, with two unpeeled cloves of garlic. I let the burrata come to room temperature before putting it on the latkes. They came out darker than i wanted them to be but tasted very good, nice crunchy texture. Sorry for using such an ugly, dirty-looking plate, just saw the baked-in grime while uploading this picture.

 

[AnOminous]

Made potato latkes with burrata and fried cherry tomatoes on top. I'm not above cooking jewish food despite what my username might suggest about my views on hebrews

I'll probably give this a chance. I love burrata but know very few ways of using it other than just eating it or putting it in a pseudo-caprese salad.

 

[souschef]

I wonder is anyone has interesting suggestions for shrimp that isnt scampi, one of the boats in town got a very good catch of rock shrimp and id like to try something new.

https://www.oliviascuisine.com/brazilian-camarao-na-moranga/

 

[The Feline Solution 2]

I'll probably give this a chance. I love burrata but know very few ways of using it other than just eating it or putting it in a pseudo-caprese salad.

For how simple it was it was really tasty. If you put the burrata on the latkes when they're still piping hot you get that super nice, melted and gooey cheese consistency. My supermarket started to stock burrata now, at a price point that is the same as mozzarella di buffala, under 2€, so now i pretty much only buy burrata when i want an italian soft cheese. Hands down one of the best italian cheeses.

Edit: I forgot to mention in my previous post that i put a whole egg in the batter as well.

 

[WhatInTheActualFuck]

So right now I'm working on another batch of hot sauce. This time it's about two pounds of serrano and green habanero with a couple of shallots and the amount of gas coming out during the fermentation process after a couple of days has been pretty crazy - check out all of the air pockets up against the sides of the jar:

View attachment 8355124

Plans are to finish it with lime juice and either honeydew melon or pineapple along with black pepper and cilantro.

Decanted the pepper mash into the blender jar and buzzed it up. The pH tested at about 3.5 or so. Now it's going back into the fermentation jar to sour up even more in the fridge:

 

[souschef]

Did tendies and fries

It's sunday, so i ain't making anything more than slop

 

[There She Glows]

The only requirement around here is that grits have butter in them.

Just to piss off basically everybody i like to put goat cheese in my grits.

 

[Mechanical Pencil]

Just to piss off basically everybody i like to put goat cheese in my grits.

That pisses people off? It's good, would recommend.

 

[There She Glows]

That pisses people off? It's good, would recommend.

It has historically pissed off both the southerners and the sweetened grits crowd when I have brought it up in past conversations.

 

[Steak Sandwich]

It has historically pissed off both the southerners and the sweetened grits crowd when I have brought it up in past conversations.

i put tomatos in gumbo fuck all them nerds