What Have You Cooked Recently?

[TinyKitty]

It's cold and rainy, so I made a big pot of tortellini soup for supper with spinach and chicken. Hot soup on a wet cold night is so satisfying.

I bought a Le Creuset balti a while back because I wanted a dual-handled cast-iron pot that wasn't cauldron-sized. Baltis don't come with lids, but I had an old Pyrex lid that fit it perfectly. When I bought it I wasn't sure I would get that much use out of it, but it's just the right size for making soup for two. And stews, and curries, and beans, and even stir-fry. I use it almost every day.

 

[cockle]

I slow cooked corned silverside and it tasted great, but wasnt quite like my mothers. Gonna have to ask her what she did when I call her next.
Bought nuts and dried cranberries to make granola, didn't have the correct oats (had the 2 minute porridge oats).
Made the fried rice with MSG and I didn't notice any difference. Might try a new recipe and see if I'm just retarded.

 

[Goyslop Muncher]

I've made a few different soups. Chicken noodle, potato, and a beef chili. I think I'm going to make a hot ands sour soon. Need to go to the Asian grocery store.

 

[Kosher Salt]

Chili mac. Browned ground beef with the fat drained off, seasonings, and cheese, all mixed into a big pot of (cooked) macaroni. A dollop of sour cream for good measure, since I had it. I was going to include some chopped onion, but forgot to add it when the beef was browning, so I just used granulated instead.

 

[omori]

Made some clam chowder a few weeks ago for me and the fiancé.

 

[Buster O'Keefe]

I'm not sure why, but my attempt to turn turkey carcass into turkey stock failed. It had a wet dog smell to it, and I've had that happen before only for the actual stock to turn out fine, but it just didn't. It was gross and disgusting. Is this just something that happens from time to time or are there fuckups that lead to this result?

The fat rendering wound up perfect though. The nine cups of turkey meat will be accompanied by lovely dumplings, or pie crusts. I might just use actual lard for the pot pie though.

Did you have any questionable veg/aromatics in there? Never made turkey stock, but I use chicken caracasses straight from the freezer into a pressure cooker and have never experienced that issue.
What's your fat rendering process? I take it this happens before the carcass goes in the stock pot?

 

[AnOminous]

Did you have any questionable veg/aromatics in there?

Not really. All I added was carrots and onions.

Never made turkey stock, but I use chicken caracasses straight from the freezer into a pressure cooker and have never experienced that issue.
What's your fat rendering process? I take it this happens before the carcass goes in the stock pot?

I just peel off the remaining skin and any particularly fatty meat, cover slightly with water, cook at medium-low until it's nothing but fat left. Maybe some chopped onion but usually not. Usually I've saved it up from multiple chickens.

 

[Salade Nicoise]

Not really. All I added was carrots and onions.

I just peel off the remaining skin and any particularly fatty meat, cover slightly with water, cook at medium-low until it's nothing but fat left. Maybe some chopped onion but usually not. Usually I've saved it up from multiple chickens.

Was it a raw turkey carcass, or from a roasted turkey?

Either way it's a hassle, and leads to a darker stock, but sometimes if I don't know how good 'quality' a chicken carcass is I'll give them a roast with my fresh aromatic veg - even if it's been cooked before. Nothing too drastic, just a bit of colour, 20 minutes or so in a hot oven. Might help the flavour along?

 

[TinyKitty]

Was it a raw turkey carcass, or from a roasted turkey?

Either way it's a hassle, and leads to a darker stock, but sometimes if I don't know how good 'quality' a chicken carcass is I'll give them a roast with my fresh aromatic veg - even if it's been cooked before. Nothing too drastic, just a bit of colour, 20 minutes or so in a hot oven. Might help the flavour along?

Your avatar makes me hungry.

 

[qsdsdsdaac]

It's cold and rainy, so I made a big pot of tortellini soup for supper with spinach and chicken. Hot soup on a wet cold night is so satisfying.

I bought a Le Creuset balti a while back because I wanted a dual-handled cast-iron pot that wasn't cauldron-sized. Baltis don't come with lids, but I had an old Pyrex lid that fit it perfectly. When I bought it I wasn't sure I would get that much use out of it, but it's just the right size for making soup for two. And stews, and curries, and beans, and even stir-fry. I use it almost every day.

Sounds like you made and ate this alone in a cold apartment. So cozy.

 

[TinyKitty]

Sounds like you made and ate this alone in a cold apartment. So cozy.

Wrong on all counts. Such projection.

 

[Salade Nicoise]

Your avatar makes me hungry.

Always got time for a healthy french lunch.

In fact, fuck it, I'm picking up some tuna and making it for dinner tonight. Beans and toms from the garden. I fucking love summer.

 

[TinyKitty]

Always got time for a healthy french lunch.

In fact, fuck it, I'm picking up some tuna and making it for dinner tonight. Beans and toms from the garden. I fucking love summer.

A few years back I ran out of tuna and subbed in mackerel in a SN instead. I've never gone back since. Smoked sardines are so good in them too. Add garden sass like yours and it becomes glorious.

 

[Exceptionally Exceptional]

Been cooking cheap recently as I'm away from home. Had some budget Malibu Chicken the other day. Cheap frozen chicken patties topped with deli ham and Swiss cheese. Stuff that between 2 slices of thick buttermilk bread with some mayo and dijon. Was an excellent cheap dinner.

Today for lunch I made tuna melt. Nice chunk albacore, a little mayo, some chopped sweet pickles, marbled cheddar, fried between 2 slices of aforementioned buttermilk bread.

My passion for sammiches has been ignited. I'm casting around for something new. I might pick up a pound of crab, throw together some Old Bay seasoning, have myself a good crab sammich.

 

[Blancmange]

The other day I made 7 hour braised leg of lamb. It's a basic French recipe, gigot de 7 heures, it's basically pot roast. It was good but not amazing. Anyway, I trimmed off a huge amount of fat from that leg and rendered it on the stove. Tonight I used the lamb fat to sear steaks, and it was fucking amazing. A lot of the gamey-ness of lamb comes from the fat, which is why it can get overpowering if you leave it on. But pan searing some plain old Costco choice sirloin in it gave the beef some really nice flavor, like a mild lamb chop.

My technique is to season the steaks with salt, pepper and piment d'espelette 15 to 30 minutes before they go on the pan. Brown them on four sides, then finish them in the oven until they reach 125F on the temperature probe. Then while they rest I deglaze the pan with brandy make a quick pan sauce with heavy cream.

 

[AnOminous]

Was it a raw turkey carcass, or from a roasted turkey?

Roasted. I've done it from raw, roasted, and even deep fried. I actually like it from deep fried but it feels weird saving up gross bones. I really think my problem this time was letting it get up to a boil.

Wrong on all counts. Such projection.

Ashley Hutsell Jankowski blimped out so hard at getting banned that she has been socking up over and over and over again since 7:00 a.m. this morning, posting schizoposts.

 

[TinyKitty]

Ashley Hutsell Jankowski blimped out so hard at getting banned that she has been socking up over and over and over again since 7:00 a.m. this morning, posting schizoposts.

”Salad” is one of her trigger words.

 

[Uncle Warren]

Roasted. I've done it from raw, roasted, and even deep fried. I actually like it from deep fried but it feels weird saving up gross bones. I really think my problem this time was letting it get up to a boil.

If you ever get the chance, and I know this may sound retarded, but Adam's channel's got a video about """"demi-glace"""" that I can tell you I tried, and works so goddamn well. I got a bunch of turkey cubes and ham cubes in the freezer right now and I like plopping about 2-3 in whatever I'm making a sauce or soup out of and it definitely changes the game.

 

[Orion Balls]

Thanksgiving soup.

Here's a little life pro tip for everybody.

If you have some limburger cheese spread in the fridge that is a little bland that you want to try adding something to, to perk it up, DO NOT under any circumstances put the cheese in the microwave for a few seconds to soften it up so that it mixes better.

The cheese will soften in the microwave, enough to easily stir in any additions. HOWEVER you will need to have an exorcism performed on the kitchen and the house will need to be burned to ashes in order to send the smell back to the darkest corners of Hell where it belongs.

I added dill seed, onion and garlic powder and it tasted pretty good but I had to eat it outside due to the whole exorcism/house burning thing. (Luckily the genie from the lamp I bought on Amazon earlier this week still owed me a wish so I put the house back to normal, just without the evil smell.)

It's like cooking chitlins. Get out the exorcist and ALL of the scented candles. Who cares if they clash in fragrance?! We need to get this house back in order before guests arrive!

 

[Cool Spot]

Meatloaf and mashed potatoes