What Have You Cooked Recently?

[Whatthefuck]

OK, I might have reached the zenith of simple pleasures. I just had... a bread sandwich.
I was in the mood for a slice of buttered bread, as a snack, and noticed that I had exactly one slice and the two ends of a sandwich loaf left. So I toasted the two ends and heavily buttered the slice, and ate it all as a sandwich. The mouthfeel was surprisingly close to a real sandwich with a slice of meat.
If the opportunity ever comes up again, I'll season the middle slice with some soy sauce or (European) Maggi and have a cup of broth as a side. This should make for a satisfying little meal.

That makes me think of my father. After Thanksgiving, he's always make dressing sandwiches. So essentially bread sandwiches. You're not totally weird.

 

[Local Fed]

That makes me think of my father. After Thanksgiving, he's always make dressing sandwiches. So essentially bread sandwiches. You're not totally weird.

I've always done that too. It's great. Also I'll make sandwiches using mac and cheese for the filling. Great stuff.

 

[The Real SVP]

Also I'll make sandwiches using mac and cheese for the filling.

I have done that, too. Although with a few slices of thin bacon. And it is indeed a great way to eat mac and cheese.

 

[bocchan]

I cooked me sosig, eggs, bread, and made me a cup of coffee a few days ago. Was pretty good, though I get tired of eating the same thing all the time.

 

[Biggimus Bettimus]

After eating leftovers from a huge pot of lentil soup and a late birthday dinner for a very long time, I made Jägerschnitzel with sauerkraut and boiled potatoes. Great change from leftovers! I kinda wanted to be lazy and cook some popcorn shramps and fries, but does it make sense that I got tired of being lazy?

I've been preserving a lot, since we keep finding good deals, like 39c/lb on cabbage and $5 or so for 30 eggs. I also made some homemade apple scraps vinegar (not proper for pickling 'cause I can't know how much % acetic acid without some equipment I don't have) which is great for salads and salsas and other yummy stuff. I've not been able to find proper ACV for a while, for some reason.

 

[Cristobal’s Colon]

After eating leftovers from a huge pot of lentil soup and a late birthday dinner for a very long time, I made Jägerschnitzel with sauerkraut and boiled potatoes. Great change from leftovers! I kinda wanted to be lazy and cook some popcorn shramps and fries, but does it make sense that I got tired of being lazy?

I've been preserving a lot, since we keep finding good deals, like 39c/lb on cabbage and $5 or so for 30 eggs. I also made some homemade apple scraps vinegar (not proper for pickling 'cause I can't know how much % acetic acid without some equipment I don't have) which is great for salads and salsas and other yummy stuff. I've not been able to find proper ACV for a while, for some reason.

If it's pH you're after, you can buy a pH meter from Amazon for $20USD. I use one for yogurt and hydroponics.

 

[Biggimus Bettimus]

View attachment 1750787
Stuffing from scratch using this recipe. I skipped on the celery and parsley and added white wine to the onion and garlic mixture. I doubled the recipe so I could get the consistency I wanted. I ended up needing to add extra broth for how dry the bread was.

View attachment 1750788
Homemade cranberry sauce using this recipe. I added cinnamon, allspice, and ginger, along with orange juice and orange zest. I make this every year for Thanksgiving.

I didn’t make it, but my dad smoked a turkey and made giblet gravy.

That stuffing looks bomb!! omg... Stuffing is the best part of Turkey Day!

I recently had a cranberry sauce that used Gran Marnier in it for the orangey

If it's pH you're after, you can buy a pH meter from Amazon for $20USD. I use one for yogurt and hydroponics.

Oh, seriously? Based on how mine tastes I doubt it's proper pH for preserving/pickling but... That does sound useful, I bet it's pretty accurate? Since what you use it for is quite specific. I would love to try yogurt : D

 

[Hongourable Madisha]

Moo shu pork, minus the pork. I put some fake vegetarian chicken bits in instead.
The woods near my house are filled with wood ear mushrooms, so I'm cooking a lot of Chinese food with them since they have the best recipes for seasoning them. Even though they grow in Europe I haven't seen any European recipes for them. I used the Woks of Life recipe here, I've enjoyed their recipes before and this turned out good too.

 

[melty]

I made Thanksgiving for 2, it was kinda nice being by ourselves though it was a lot more work than making 1 or 2 dishes.
I made:
-Roasted chicken instead of turkey
-Stuffing
-onion gravy
-potatoes gratin with bacon
-mashed sweet potato

My BF made cranberry sauce and we bought a pecan pie, it was a really nice meal for 2 with lots of leftovers.

 

[Eris!]

mmmmm taters

 

[Orion Balls]

Do you guys marinate your lamb overnight, or not? The food bank received free lamb shanks for December, and apparently, a lot of people don't know how to cook lamb, even in farm country. (Probably mostly because it's expensive as fuck.) So, the coordinator wants to put a basic recipe in the bag with the lamb. I get to pick the recipe and make up the cards.

However, I'm seeing massive arguments on the regular sites on whether or not to marinate. Help? I just wanted to do a rub with the garlic, oil, s/p, mustard, and fresh rosemary/thyme (or dried italian seasoning, because everyone has that), and then times for cooking. I don't know why, but a lot of people don't keep thermometers on hand. So i need to give a ballpark. Which should be about 30min, given the shank sizes. Any suggestions welcome.

 

[Damien Thorne]

Buffalo wings in an air fryer. Did not turn out bad at all.

 

[TinyKitty]

I don't know why I never thought of it before, but a square cast-iron panini press is just the right size to cook a duck breast, the weight keeps the fat layer evenly in contact with the grill and prevents it from curling up at the edges, and the result is a properly-rendered, beautifully- and evenly-seared duck breast with crispy skin and nice grill marks. And another use for that panini pan.

 

[TinyKitty]

Do you guys marinate your lamb overnight, or not? The food bank received free lamb shanks for December, and apparently, a lot of people don't know how to cook lamb, even in farm country. (Probably mostly because it's expensive as fuck.) So, the coordinator wants to put a basic recipe in the bag with the lamb. I get to pick the recipe and make up the cards.

However, I'm seeing massive arguments on the regular sites on whether or not to marinate. Help? I just wanted to do a rub with the garlic, oil, s/p, mustard, and fresh rosemary/thyme (or dried italian seasoning, because everyone has that), and then times for cooking. I don't know why, but a lot of people don't keep thermometers on hand. So i need to give a ballpark. Which should be about 30min, given the shank sizes. Any suggestions welcome.

If it's lamb shanks, I'd marinate overnight in something acidic enough to start breaking down those fibers like red wine or orange juice. Your rub would work for that too if you added meat tenderizer powder to the rub (and it sounds delicious.) Don't be afraid to tell them to go after those shanks with a meat mallet, either, if you don't have a meat mallet just wrap the shank in clingwrap and pound the hell out of it with something heavy and similar-sized.

As for cook times, the good news is that you almost can't overcook lamb shanks. The longer you braise them, the more fall-off-the-bone tender they get. Put them in a slow cooker or dutch oven and do them low and slow. I don't know what size your shanks are, but thirty minutes seems way too short for this cut, even smaller shanks need about two and a half hours low and slow to really become tender and good to eat. I don't know of any way to cook lamb shanks for just thirty minutes that won't leave them still tough but maybe others do.

 

[ColtWalker1847]

Do you guys marinate your lamb overnight, or not? The food bank received free lamb shanks for December, and apparently, a lot of people don't know how to cook lamb, even in farm country. (Probably mostly because it's expensive as fuck.) So, the coordinator wants to put a basic recipe in the bag with the lamb. I get to pick the recipe and make up the cards.

However, I'm seeing massive arguments on the regular sites on whether or not to marinate. Help? I just wanted to do a rub with the garlic, oil, s/p, mustard, and fresh rosemary/thyme (or dried italian seasoning, because everyone has that), and then times for cooking. I don't know why, but a lot of people don't keep thermometers on hand. So i need to give a ballpark. Which should be about 30min, given the shank sizes. Any suggestions welcome.

You do lamb pretty much the same way as a beef roast. I don't like marinating them overnight though, just a few hours, but that's because I like the lamby flavor and I don't want it washed out.

Tonight was grilled cheese, some leftover ham and pea soup I had frozen, and fritos. Now to settle in for some SNF and Tony Dungy's weird head.

 

[Orion Balls]

If it's lamb shanks, I'd marinate overnight in something acidic enough to start breaking down those fibers like red wine or orange juice. Your rub would work for that too if you added meat tenderizer powder to the rub (and it sounds delicious.) Don't be afraid to tell them to go after those shanks with a meat mallet, either, if you don't have a meat mallet just wrap the shank in clingwrap and pound the hell out of it with something heavy and similar-sized.

As for cook times, the good news is that you almost can't overcook lamb shanks. The longer you braise them, the more fall-off-the-bone tender they get. Put them in a slow cooker or dutch oven and do them low and slow. I don't know what size your shanks are, but thirty minutes seems way too short for this cut, even smaller shanks need about two and a half hours low and slow to really become tender and good to eat. I don't know of any way to cook lamb shanks for just thirty minutes that won't leave them still tough but maybe others do.

I'm used to leg or rib when I can afford lamb, myself. And then, roasting would be the norm. So, the shank is tougher, and needs to be cooked down more? Thank you!
E- I will not suggest the mallet, but the slow and low should be great. A lot of people have slow cookers, on account of many jobs, and know how to cook a sexy pork butt. I can translate the recipe to that.

 

[TinyKitty]

I'm used to leg or rib when I can afford lamb, myself. And then, roasting would be the norm. So, the shank is tougher, and needs to be cooked down more? Thank you!
E- I will not suggest the mallet, but the slow and low should be great. A lot of people have slow cookers, on account of many jobs, and know how to cook a sexy pork butt. I can translate the recipe to that.

Lamb shanks love a slow cooker. And a dutch oven will also work if there's no electric slow cooker.

I've done variations of the recipe below in a slow cooker a number of times before. Even fussy eaters who are freaked out at the idea of lamb take one bite and then dive in, because all the other flavors and textures are familiar and the lamb really tastes sublime. Most of the ingredients are inexpensive things or stuff people already have around the house. It's also easy to adapt to being kid- and/or budget-friendly, so for example you can swap out the red wine for orange juice, the mushrooms for quartered potatoes, change up the spices, etc. Forget marinating or not marinating, it's the Maillard reaction in the browning stage that makes or breaks the dish. The recipe still works without that step, but give the shanks a good seared crust before they go into the slow cooker and it will add so much flavor. This meal, like most slow cooks, tastes even better a day or so later.

Ingredients
1 sweet onion (sliced, separated into rings)
4 lamb shanks (rinsed, patted dry)
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
Dash of black pepper (freshly ground)
1 teaspoon olive oil
10 garlic cloves (whole ones cut in half, peeled)
8 ounces mushrooms (brushed clean, cut in half)
1/2 cup red wine
1/2 cup beef broth (double-strength)
1 (14-ounce) can tomatoes (diced)
1 teaspoon oregano (dried)
1 teaspoon basil (dried)
4 sprigs thyme (fresh)
1 teaspoon allspice (ground)
1 small bay leaf (broken in half)

Spread sliced and separated onion rings on the bottom of the slow cooker.

Rub lamb shanks with Worcestershire sauce, then sprinkle all over with salt and pepper.

Heat a heavy skillet over medium-high heat. Add olive oil and brown the lamb shanks.

Place browned lamb shanks, along with any browned bits from the skillet, in the slow cooker, on top of the onions. Top with whole garlic cloves and mushrooms.

In a medium bowl, mix together a 1/2 cup of red wine, 1/2 cup beef broth, 1 can tomatoes, 1 teaspoon oregano, 1 teaspoon basil, 4 sprigs thyme, 1 teaspoon allspice, and 1 bay leaf. Pour mixture over the vegetables and lamb shanks.

Cook on low in the slow cooker for 6 to 8 hours or until tender. Taste and adjust seasoning if necessary. Serve with pan juices and vegetables.

 

[White Baby]

Eggs in a hole. Two for me with potato bread, salt and garlic and dill, one for my sick roommate because I only had one egg left.

 

[mindlessobserver]

Do you guys marinate your lamb overnight, or not? The food bank received free lamb shanks for December, and apparently, a lot of people don't know how to cook lamb, even in farm country. (Probably mostly because it's expensive as fuck.) So, the coordinator wants to put a basic recipe in the bag with the lamb. I get to pick the recipe and make up the cards.

However, I'm seeing massive arguments on the regular sites on whether or not to marinate. Help? I just wanted to do a rub with the garlic, oil, s/p, mustard, and fresh rosemary/thyme (or dried italian seasoning, because everyone has that), and then times for cooking. I don't know why, but a lot of people don't keep thermometers on hand. So i need to give a ballpark. Which should be about 30min, given the shank sizes. Any suggestions welcome.

Treat it like roast beef. Or stir fry. Tell the people to slow cook it in northern european herbs (rosemary, basil, tarragon and mint) and serve with the "stop and go". Mint Jelly and Red Current Jelly. Or Red Pepper Jelly for the adventurous.

Make sure the pan drippinga are collected. Throw the pan drippings into a fry pan. Add some butter and a dash of all purpose flour. Mix until thick. Gravy is boss on mashed potatoes and the meat itself.

DO NOT MARINATE. Lamb, or let's face it, sheep, is a strong flavored and tender meat on it's own. All marinating does is ruin it and turns it into paste. You also dont want to try and overpower it, unless you are doing traditional English Curry, which may be beyond the crowd you are offering it too.

 

[XYZpdq]

Pork with bbq sauce.
Probably going to do something like boneless chops, maybe bone-in, probably in the instant pot.
Thinking some sort of bootleg mcrib type thing.

okay so I got a few pounds of boneless pork loin (aka the cheapest shit at Aldi), cut that into chops
seasoned the chops with Local BBQ Joint Rub/Seasoning (tm)
3/4 stick of butter in the instantpot, sauteed on each side for about 2.5 mins
fished them back out
then two onions that I quartered, a bit more salt and pepper on them
fished those out, added the easy food removal tray and chucked it all back in with two bottles of aldi bbq sauce, plain and honey, also a carton of vegetable stock
put it in at high pressure for a 20 minute setting, so about 40m all told for powering up to pressure
dumped the solids into a big thing
put the liquid into a saucepan and cooked it down back to bbq sauce consistency
shit was dank as af