What Have You Cooked Recently?

NOT Sword Fighter Super said:
I already made this for dinner this week, but it was that good that my husband asked for it again.
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I enjoy the meme where whenever I look up a recipe, it's Down Home Country Girl's Cozy Kitchen Blog doing 9 paragraphs of "I used to love cooking this with Grandma on rainy days, and now my husband & kids demand it whenever it's cold out" before the 1 paragraph recipe.

This woman's "I'm a good wife who'd never feed my kids the same thing twice in a week, but my husband begged me to" is cute and reminds me of those blogs.
 
TheGreatDodongus said:
Seared lamb chops with a balsamic-blackberry reduction. I need to give this one another go, I wasn't super happy with the browning, and cooked them past medium doneness trying to get it where I wanted. Still tasty, but I feel like it could be amazing with better execution.
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Attempt #2 on the lamb chops. I'm much happier with the result, this time. Seared on stainless like last time, just needed to crank the heat up a bit.

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NOT Sword Fighter Super said:
Put it in some Sprite to make it slightly more drinkable.
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Nah it's better to just chase it with something, since the god awful flavoring likes to linger in the mouth


thread tax: I made some grilled rice balls and yakitori chicken with grilled leeks ... used double fermented soy sauce, dashi, honey, garlic, sake , and the leftover leeks to make a glaze. it paired excellently with some beer and cabbage i cooked in the chicken juices
 
drfuzzyballs said:
Made vegetable stew, it's good and crazy cheap to make.
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You ever get those little alphabet-shaped pasta things to put in yours? I love those things. I keep a stash for dark days.

Speaking of which, thread tax: I've been refining my cheap food tactics this weekend to supplement some frozen meats I got from a nice grocery sale. My wagie slop this week is jalapeno/scallion cornbread, red beans with peppers, sausage and hamhock.

Made some roasted chicken foot/carcass bone broth on Saturday, and that bitch is out here fortifying my whole life, including those beans. Shit is insanely gelatinous. Trying a tablespoon in an omelette tomorrow.
 
Point Emerging said:
You ever get those little alphabet-shaped pasta things to put in yours? I love those things. I keep a stash for dark days.

Speaking of which, thread tax: I've been refining my cheap food tactics this weekend to supplement some frozen meats I got from a nice grocery sale. My wagie slop this week is jalapeno/scallion cornbread, red beans with peppers, sausage and hamhock.

Made some roasted chicken foot/carcass bone broth on Saturday, and that bitch is out here fortifying my whole life, including those beans. Shit is insanely gelatinous. Trying a tablespoon in an omelette tomorrow.
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The only alphabet soup they have in my area is ready-made in cans, pasta in general is also dirt cheap or you could use rice as filler ingredient for recipes like that.
 
drfuzzyballs said:
The only alphabet soup they have in my area is ready-made in cans, pasta in general is also dirt cheap or you could use rice as filler ingredient for recipes like that.
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Oh man, that sucks. Sorry to hear it. If you're in the 'States, you can look up "La Moderna Alphabet Pasta" on your search engine of choice and you can usually find it cheap-ish. I get it at the cheap-o grocery for like $0.33-0.55 a bag. It's really good if you toast the pasta for just a minute or two with some tomato paste and fresh diced peppers before adding more veggies, stock.

Edit: Illiterate
 
Successfully recreated a to-die-for potato salad (oil/ vinegar/ herb-based dressing, not mayo) from a place in the town where I went to grad school. Over the moon happy with it. And my young adult kid loved it, too, so a) success! and b) it'll be gone soon.

Also FINALLY made something my skeptical ace chef mother actually asked me the recipe for. It's a bread, and I've been working to improve it/ my technique for it for nearly a year. Validation, at last.
 
Cthulus Nutsack said:
Chicken Briyani. I like Indian food without Indian hands touching it so I cook my own. Liberals that tell you we need minorities for ethnic food are just lazy cunts who dont know how to cook.
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If you have an instant pot or pressure cooker there are loads of great easy curry recipes for it. Butter chicken in particular requires little more than browning some onions and opening a can of tomatoes


I usually add a couple whole spices toasted though for extra flavor. And some fenugreek leaves
 
Troonos said:
Yeah, Mexican and Italian are the most boring cuisines in America.
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I've been to Italy and have to say it's the most overrated cuisine in Europe and America. It's good but Greece and Spain have much better food. Italians being so rigid in their cuisine is doing them no favors. You can keep the traditional dishes while still innovating
𝕺𝖑' 𝕯𝖎𝖗𝖙𝖞 𝕱𝖆𝖙𝖘𝖔 said:
If you have an instant pot or pressure cooker there are loads of great easy curry recipes for it. Butter chicken in particular requires little more than browning some onions and opening a can of tomatoes


I usually add a couple whole spices toasted though for extra flavor. And some fenugreek leaves
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I love butter chicken and always use a whole cinnamon stick when I cook it. Its a great dish for multiple days. I've been thinking about toasting and grinding my own spices for a homemade garam masala blend.
 
Cthulus Nutsack said:
I've been to Italy and have to say it's the most overrated cuisine in Europe and America. It's good but Greece and Spain have much better food. Italians being so rigid in their cuisine is doing them no favors. You can keep the traditional dishes while still innovating
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I have too, and it's sadly no more interesting than Italian-American food. Seriously one of the most bland and uninteresting cuisines on earth.
 
Cthulus Nutsack said:
I've been to Italy and have to say it's the most overrated cuisine in Europe and America. It's good but Greece and Spain have much better food. Italians being so rigid in their cuisine is doing them no favors. You can keep the traditional dishes while still innovating
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I will say learning to cook Greek recipes tends to make Lent a bit less difficult.
 
Troonos said:
Am I the only one who fucking hates that guy's voice infection and cadence?
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I saw a comment somewhere saying his videos started that way because he misspoke a lot and would basically stitch his videos together one line at a time, and eventually the sing-song cadence just stuck. I usually put him on 1.5x.
 
Troonos said:
BRB, shipping wife to Siberia so I can marry you. Do you plate them on a puddle of teriyaki sauce? Teriyaki grilled rice balls are the one thing that makes me want to break keto.
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I just lightly drizzle the glaze on the top corner , don't want to ruin the crispy exterior
 
I had a dream about a recipe for fried breaded hard boiled eggs. Hard boiled egg halves, slathered with a mustard + yoghurt/mayo mix for glue in breading with curry and other seasoning.

Gave it a shot a few days ago and it tastes pretty good, but there's a few issues I encountered.

Firstly, even with sprinkling flour on the eggs, the breading doesn't stick very well to the smooth egg surface, usually falling off in patches while frying. The surface just isn't abrasive enough to get it to stick, though my breading might have been a bit too fine as well.
Secondly, it lacks concrete chewiness that including a side of bread/fries/whatever form of starch has. Right now I'm thinking of gouging out the yolk and mixing it with something like rice to try help with this.

Googling doesn't bring up anything similar, so I might have dreamt up an original finger food recipe. Any ideas on how I can get this work?
 
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