What Have You Cooked Recently?

Wuhan Wet Market said:
want to make lamb chop or a pierogi next time... I see videos of it and it looks very delicious
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Hello. I did it. I managed to make pierogi. I used potato and cheese for filling and boiled them. Then I made a sauce with yogurt, dill, salt, pepper, garlic powder, onion powder and scallions and tossed the boiled pierogi in the sauce. It was amazing, I need to make this more often. Perhaps I can make a large batch and freeze these for convenience
 
Did a beef stew since it got very cold and windy.

Fried up some bacon to brown my beef neck bones and shanks in the fat then deglazed with a decent red blend. Started with a base of half beef and half chicken stock since I was too short on time to make a real stock but still wanted some extra flavor and boiled all my bones with some onion garlic carrots and a small knuckle of ginger along with cloves and a cinnamon stick and star anise for about 4 hours. Cooked up some more bacon to make a roux and sautee the shallots and garlic chunks. After that was all done added in the stock, meats and veg, holding back on the pearl onions and mushrooms til the last 45 minutes when I also added some gelatin for extra silkiness. For snacks I had toasted crusty bread with the marrow from the beef shanks with some capers and balsamic. Oh also to the stock I had added fish sauce and tomato paste and some worcestershire sauce. The spices were subtle but made it feel extra warm and like it should be served in a medieval tavern or something.

10/10 will be eating this for the whole weekend.
 
Seared a grass fed sirloin in a steel pan with some thyme, rosemary, garlic and a bay leaf. Threw in a dash of oil and a pad of butter and basted the steak while it seared. Once the sear was finished I moved the steak to a tray and popped it into the oven. While the meat finished, I sauteed a sliced bell pepper in the same pan with some vinegar and sugar. After the pepper was done I moved it to the plate. At that point the steak was already out of the oven and resting under a foil tent. While it rested, I deglazed all the fond off the pan with some sherry then added spices, broth, a little flour and a splash of heavy cream then reduced it all into a lovely sauce to drizzle over the steak, which had then finished resting.

Steak was just slightly over-done for my preference but still plenty tender, probably because I'm used to cooking bigger steaks but damn if beef isn't expensive nowadays. The sauce was the real winner, though. Rich, creamy, and unbelievably flavorful.
 
Tried to make a mushroom bourguignon, but I couldn't get the cork off the red wine because I'm a fat retard, so I did it without the red wine. Still good, but I like mushrooms, onions, and fish sauce (since the author uses anchovies and it's the closest thing I'm willing to use) anyway, so it's not a huge loss I guess.


It was approximate to this recipe.
 
Late to the light discussion but they make bulbs with multiple settings in one bulb too. I have something similar to this in my home. At least it would help gauge what would be best before buying a full setup.
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(Also nice for when my girlfriend is getting ready to flood the bedroom with light and turn it down when she's done)
 
I made Cola Chicken for my family. They love it so much I only had a single piece for myself hahaha
edit: cola chicken is braised chicken wing but you add cola to it.

first I blanch the chicken to remove impurities. Then I fried onion, ginger, garlic, sichuan peppercorn, dried peppers, star anise, and cinnamon stick in peanut oil. I add the chicken and brown it. Then I add soy sauce, cooking wine, mushroom powder and a small can of cola. Cover in a little water and simmer it until the sauce becomes thick and covers the chicken. I use drumstick because it is cheap
 
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I made vension pie. Very inelegant and rustic, but tasted damn fine. I used tomato paste and Worcestershire sauce to enrich the gravy and it made it that bit more umami.
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Pork schnitzel, Japanese curry, baked miso-garlic radishes and jasmine rice. Gonna make steamed dumplings tomorrow.
 
Spent all morning making muffin-sized mini steak and ale pies. I hate making pastries but sure do love eating them.
Jinn in the phone said:
Pork schnitzel, Japanese curry, baked miso-garlic radishes and jasmine rice. Gonna make steamed dumplings tomorrow.
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I'll be making some schnitzels to eat over the week tomorrow. Some for pork loin sandwiches, some for risotto.

Also love me some nip curry. One time I did a Japanese curry shepherd's pie with wasabi mash.
 
I’d beg for the forgiveness of the French if I valued them as equals, because I totally Americanized the bakers potatoes from earlier and made AMERICAN onion soup.
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Caramelized yellow and white onions, sliced red and gold Idaho potatoes, good stock, shredded leftover roast chicken, topped with cheddar cheese and crusted under the broiler.
Absolutely delicious, fantastic use of leftovers, and I will absolutely make again.
 
Hardly "cooking" but I came up with the recipe for a smoothie myself and it was great.

1 cup water
1 cup frozen mixed fruit (strawberries, blueberries, raspberries)
1 cup frozen kale
6 tbsp peanut butter
2 tbsp chia seeds
1 scoop protein powder. I use Iso100, fruity pebbles flavor. I'm not sure how much a difference it made to the flavor but it smells like fruity pebbles which I love.

Macros come out to:
57g fat (only 5 of which is saturated)
51g carbs (20.5 are sugar)
54g protein
933 calories

It's super healthy and tastes great. I made it with a 3,000+ calorie diet in mind which is why it's so calorie dense, but you can easily trim a few hundred calories off by removing the protein powder and reducing the peanut butter. If you try it don't let it sit too long, the chia seeds tend to absorb water and it'll eventually turn into sludge.
 
The Feline Solution 2 said:
Thanks, we are already looking into many different options to see what works, under cabin lighting via a LED strip is something that we want to add soon. In my video it's just the shitty ceiling light bulb giving light but we shot test videos with two additional lights on tripods and it is still too dark. Doesn't even matter if it's day or night time, i live ground level and got foils with a print on all my windows (don't want people looking into my apartment all day) and they don't let enough natural light in for videos and pictures.
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You might want to look at something like these lights. Rechargeable battery powered, variable color temp, switchable or motion-activated and pretty inexpensive. I have some installed inside the cabinet under my sink with the motion-activation on so I can actually see where everything is when I go digging around in there, but they might work for your needs.

Tax: Currently still simmering a pot of Bolognese sauce (three hours and counting). I'm not even going to use it right away, but it'll make for some great pasta tomorrow.

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WhatInTheActualFuck said:
You might want to look at something like these lights. Rechargeable battery powered, variable color temp, switchable or motion-activated and pretty inexpensive. I have some installed inside the cabinet under my sink with the motion-activation on so I can actually see where everything is when I go digging around in there, but they might work for your needs.

Tax: Currently still simmering a pot of Bolognese sauce (three hours and counting). I'm not even going to use it right away, but it'll make for some great pasta tomorrow.

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Bookmarked, this is most likely a better a solution than LED strips.

Thread tax, sorta: My turbo yeast came yesterday and tomorrow i will put on my very first batch of prison cider. Gonna follow this "recipe":
If i stop posting forever after next friday i have most likely gone blind from drinking it :story:
 
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