What Have You Cooked Recently?

  • 🐕 I am attempting to get the site runnning as fast as possible. If you are experiencing slow page load times, please report it.
AnOminous said:
Maybe I'm a fool but I'm always just love huge onions, put in a couple, put in two, put in three. God i love onions. My family tells me to knock it off with the onions. So I do. Until I throw them back in behind their backs ha hahahha hahahah suck it, onions, bitch!

Why do they love the product so much? They always love the final product containing all the onions. But yet they claim to hate the onions.

This is why you have to conceal the cooking process from these fucking tards.
Click to expand...
Onions are amazing. I go through a big bag of yellow onions every week. I pickle red onions every couple weeks. They're the best vegetable.
 
  • Agree
  • Like
Reactions: melty, AnOminous, Whatthefuck and 2 others
Haram Exercise said:
Onions are amazing. I go through a big bag of yellow onions every week. I pickle red onions every couple weeks. They're the best vegetable.
Click to expand...
They're a staple in just about every dish I make. Depending on what regional cooking you're doing onions are always a part of it. The only difference is in the type of onion I use. Kids tend to think of onions as gross, but if you cook them into your dishes, they don't realize they're there. Peppers are the same, well at least bell peppers. Hot peppers are a bit more of a process. It's the same with tomatoes. You know the kids that eat ketchup, tomato soup, and spaghetti, but won't touch a raw tomato? Believe it or not I know a kid that hates cheese. I mean pathologically hates cheese. Like gags if he eats a piece, but let me tell you he's eaten more cheese in his life than he knows. You have to be sneaky about these things.
 
  • Like
Reactions: Mesh Gear Fox and Haram Exercise
Whatthefuck said:
Kids tend to think of onions as gross, but if you cook them into your dishes, they don't realize they're there.
Click to expand...
It isn't just kids. There are adults who are still this level of childish, who completely freak out if they walk into a kitchen with you chopping onions and start literally crying and screaming that they hate onions. And yet they still claim the dish containing all these onions is delicious. Apparently if they can't see them they aren't there. They just need to cope with the fact that every savory dish, at least in Western cuisine, contains onions.

And then, the central Western trinity of food: carrots, celery, onions. Mirepoix. Can you imagine living without this? Almost 90% of the dishes I make, from pot roast to chicken soup to nearly anything, starts with this. This blend is so perfect. And can it exist without onions? No. Anyone who says they hate onions basically hates Western civilization itself. So shut up you fucking Communist!

Succulent, beautiful onions. Delicious, aromatic onions.

They're so cheap they're practically free, it's like just getting to eat air.

Also I just love onions, I will sometimes even just bake an onion and eat it like a potato.
 
  • Like
  • Agree
  • Feels
Reactions: Bass, Mesh Gear Fox, DungeonMaster and 5 others
I foraged some wood ear mushrooms last week, and made hot and sour soup for today's lunch with them and some leftover veggies.
IMG_20201116_124416.jpg
 
  • Like
  • Winner
Reactions: TatsunoKuri, HamFan, Whatthefuck and 6 others
It was a bit runnier than I'd like, I need to work on the amount of cornstarch slurry so it's nice and thick like the carryout does it, but it tasted really good. The mushrooms' chewy jelly texture is perfect for it, you can put all sorts in a hot and sour soup but I think it has to have wood ears in it. I did have some dried ones in the cupboard but ran out, fortunately they grow wild on elder trees around here.
 
  • Like
Reactions: Whatthefuck and Mesh Gear Fox
AnOminous said:
Why is onion soup so delicious on the second day? I thought I'd completely blown it yesterday but today, after being baked in a crock with some gruyere, it is absolutely fantastic.
Click to expand...
Good soup is always good, but superior soup will always be better the following day. I'm sure I read an article about this being a thing and why it's so (Here you go. From what I can tell, it's to do with it being cooled and then reheated).

See also: lasagne, stroganoff, and chow mein noodles. the hallmark of all of these being truly great, not just good, is that they are far nicer the day after.
 
  • Like
  • Informative
Reactions: HIVidaBoheme, Whatthefuck, Mesh Gear Fox and 1 other person
Had some good news today so bought myself a steak. Nice piece of rump that was on sale. First time with rump, I'd probably push it a little further toward medium the next time from medium rare but it was tasty af. Giving it a wallop or a little marinade might have worked too.
Made a nice little pan sauce with cream and black pepper and capers.

20201116_203601.jpg



Joshuan Moon said:
Result was very sweet. More sweet than even the pre-made sauces that are mostly corn syrup. I'm not sure how to counter that. Maybe some red wine vinegar? I'm sure a little cheese on the pasta would help but I forgot to pick some up.
Click to expand...
A good glug of balsamic vinegar is what I usually use. Or worster sauce in a pinch. Adds a bit of depth and cuts the sugar. I do a couple tbsps at the start per lbs of tomatoes which usually is ok.
AnOminous said:
Why do they love the product so much? They always love the final product containing all the onions. But yet they claim to hate the onions.

This is why you have to conceal the cooking process from these fucking tards.
Click to expand...
Don't put too many onions in the sauce Vinny...
 
  • Like
Reactions: HamFan, Hongourable Madisha, Whatthefuck and 2 others
I had a couple of duck legs to cook last night. I make duck pretty often, so I decided to try something new with them and spent some time looking at different recipes. Nigella Lawson has one that is super-simple, five ingredients including the duck, one of those minimalist type preparations that you always hear will let the food sing or whatever. That's not my style of cooking but I was curious, so I tried an experiment. I halved a parsnip lengthwise and laid it in the braiser to make a little fence, then on one side I put potatoes and a duck leg the way I would usually prepare it, and on the other side, potatoes and a duck leg done to Nigella's recipe. After pulling it out of the oven (and that was an issue as well, I know British people like their food thoroughly dead but Nigella's cook time will result in wooden duck) and letting it rest, I tried a bite of mine (thorough salting and peppering, spice rub with my own "duck rub" made with rosemary, cumin, paprika, crushed garlic, and ginger) and then tried a bite of hers. It did not sing. It was good, but it was hot duck and hot potatoes. Cooking is more than just heating things up.

I will die on the hill of spices. Season your fucking food, Nigella.
 
  • Like
Reactions: AnOminous, Whatthefuck, Haram Exercise and 1 other person
TinyKitty said:
I had a couple of duck legs to cook last night. I make duck pretty often, so I decided to try something new with them and spent some time looking at different recipes. Nigella Lawson has one that is super-simple, five ingredients including the duck, one of those minimalist type preparations that you always hear will let the food sing or whatever. That's not my style of cooking but I was curious, so I tried an experiment. I halved a parsnip lengthwise and laid it in the braiser to make a little fence, then on one side I put potatoes and a duck leg the way I would usually prepare it, and on the other side, potatoes and a duck leg done to Nigella's recipe. After pulling it out of the oven (and that was an issue as well, I know British people like their food thoroughly dead but Nigella's cook time will result in wooden duck) and letting it rest, I tried a bite of mine (thorough salting and peppering, spice rub with my own "duck rub" made with rosemary, cumin, paprika, crushed garlic, and ginger) and then tried a bite of hers. It did not sing. It was good, but it was hot duck and hot potatoes. Cooking is more than just heating things up.

I will die on the hill of spices. Season your fucking food, Nigella.
Click to expand...
Nigella is a chubster coke addict, why anyone would put faith in her recipes is beyond me.
(Not a roast at @TinyKitty btw, Lawson has been promoted way beyond her talents due to her family connections and thirsty TV producers)
 
Last edited:
  • Agree
  • Like
Reactions: TheRedChair, Fliddaroonie and TinyKitty
Buster O'Keefe said:
Nigella is a chubster coke addict, why anyone would put faith in her recipes is beyond me.
(Not a roast @TinyKitty btw, Lawson has been promoted way beyond her talents due to her family connections and thirsty TV producers)
Click to expand...

It seems like most of the TV chefs are like that. Their recipes suck most of the time. Though this one hardly qualified as a "recipe", it was literally just a pinch of salt and pepper on the duck legs and potatoes, lay a few sprigs of thyme atop, and then into the oven.

The argument for that minimalist approach always seems to be that if your ingredients are top-quality, then they don't need much of an assist with flavor. Which assumes 1) that you will always have top-quality ingredients and 2) that if you do, as good as they taste plain, they wouldn't taste even better with judicious seasoning. I'm trying to think of anything I've ever cooked that I feel would have been better with only a light dusting of salt, and I'm coming up empty.
 
  • Agree
  • Like
Reactions: Kosher Salt and Buster O'Keefe
TinyKitty said:
It seems like most of the TV chefs are like that. Their recipes suck most of the time. Though this one hardly qualified as a "recipe", it was literally just a pinch of salt and pepper on the duck legs and potatoes, lay a few sprigs of thyme atop, and then into the oven.

The argument for that minimalist approach always seems to be that if your ingredients are top-quality, then they don't need much of an assist with flavor. Which assumes 1) that you will always have top-quality ingredients and 2) that if you do, as good as they taste plain, they wouldn't taste even better with judicious seasoning. I'm trying to think of anything I've ever cooked that I feel would have been better with only a light dusting of salt, and I'm coming up empty.
Click to expand...
Brits/Irish have a thing about adding table salt and pre-ground pepper to the finished dish, it's weird. They are notorious for under-seasoning while cooking. I blame Hitler for not bombing them enough.
 
  • Feels
  • Dumb
  • Thunk-Provoking
Reactions: Haram Exercise, TinyKitty and Joshuan Moon
Hongourable Madisha said:
Chilli and most stews and curries are amazing the next day too. I don't know why, it's like the flavours mix and mellow in the fridge.
Click to expand...

brahmarakshasasolempi said:
A good glug of balsamic vinegar is what I usually use. Or worster sauce in a pinch. Adds a bit of depth and cuts the sugar. I do a couple tbsps at the start per lbs of tomatoes which usually is ok.
Click to expand...

The tomato sauce ended up just like everything else that's even better once reheated. Next day the sweetness was still there but everything else was amplified up to a similar level that it no longer was too much sweet. The garlic and red pepper especially stood out now. I like spicy things but I think the pepper ended up too strong to the point that it was competing too much with all the other nice flavors.
 
  • Like
Reactions: Mesh Gear Fox and Hongourable Madisha
Buster O'Keefe said:
Brits/Irish have a thing about adding table salt and pre-ground pepper to the finished dish, it's weird. They are notorious for under-seasoning while cooking. I blame Hitler for not bombing them enough.
Click to expand...
Depends on the Brits. Half of us don't season anything beyond salt and pepper, the other half loves nothing more than to go to the local Indian curry house and loudly order THE HOTTEST THING ON THE MENU as a flex.
 
  • Like
  • Agree
  • DRINK!
Reactions: WolfeTone, Clovis, Haram Exercise and 2 others
You must log in or register to reply here.
Back