What Have You Cooked Recently?

[Goyslop Muncher]

Overnight slow cooked corned beef. Not sure what to do with the fat.

 

[mindlessobserver]

Overnight slow cooked corned beef. Not sure what to do with the fat.

Use it too make beans.

 

[Goyslop Muncher]

Beef and broccoli for dinner

 

[burntgrilledcheese]

Smoked pork butt on home fries with cotija and slaw

 

[JambledUpWords]

Chicken and biscuits with a thyme butter

 

[NOT Sword Fighter Super]

Broiled lamb sirloin with rice, veggies, and garlic toast. I wanted beef steak but the prices were all marked up after the winter storm last week. I was being a cheap Jew so I got the lamb instead. I'd never tried it before, but it was fucking delicious and waaaay more tender than steak. Probably the cutest animal I've ever eaten and I definitely plan to make it again.

Lamb has such an odd flavor but when done right it's delicious.

 

[Blancmange]

Lamb has such an odd flavor but when done right it's delicious.

The secret is to trim the fat mercilessly. All the funk is in the fat, so if you're used to cooking beef it's counterintuitive. Protip: render the trimmed lamb fat and save it for searing steaks if you like them a little gamey.

 

[AnOminous]

Lamb has such an odd flavor but when done right it's delicious.

I can't think of another animal you'd even consider using mint sauce on.

 

[Fìddlesticks]

Prebought puff pastry was a bit small - first attempt at salmon en croute. Would use pesto in the green veg next time.

 

[Helvítis Túristi]

I can't think of another animal you'd even consider using mint sauce on.

As someone who eats lamb, I'll have to look into that. Is that the mint jelly thing I see in the preserve section of grocery stores?

 

[Danny]

Smoked a lil pork butt yesterday.

https://photos.app.goo.gl/AgCTeXUphTejnL7r9

 

[JosephStalin]

Baked a cherry pie last week. Very tasty. Saturday went to Costco, hoped to get one of their cherry pies, available for only a very limited time in February-early March. All gone, no more.

 

[Mococoa]

On Saturday I cooked braised duck legs marinated in a sweet soy sauce and maple syrup (usually use honey but had none so syrup was used as an alternative) with sage. It was served with sweetened red cabbage and red onion and garlic roast potatoes. I made a hoisin and red wine gravy and it was the best thing I’ve cooked in a while.

 

[Fìddlesticks]

Too many mentions of lamb. I had to have it. Put in too hot pan. Set fire alarm off. Make cats meow and go crazy. Then rescue it from pan. Add good olive oil and garlic minced. Salt. Pepper and squeeze of lemon. Chopped parsley because its Monday and it needs all the help a day can get. Wish it was oregano....

 

[MoffAlbert]

I basically threw together shredded chicken thighs, bacon, roasted garlic, sharp cheddar, and mashed potatoes into a casserole dish and put it in the oven to warm everything up and melt the cheese. It was delicious, but it's definitely something I'm only gonna do maybe once or twice a year.

 

[My Cat Is Racist]

I cooked some fried hard-boiled eggs with breadcrumbs and flour. Although I may have to dodge away from the exploding oil , because cooking these don't even make uses of using lids.

After it was finely cooked, I have to turn off the stove so that I can easily take the eggs from the pan. It was for dinner specifically.

Sounds a lot like Son in Law Eggs. I had some a few weekends ago with some chilli jam. Incredible!

 

[Goyslop Muncher]

Thai green curry, chicken thigh, fresh green beans, and Mae ploy paste.

 

[AnOminous]

As someone who eats lamb, I'll have to look into that. Is that the mint jelly thing I see in the preserve section of grocery stores?

Apparently Brits just put some mint leaves in malt vinegar and consider that jelly stuff an abomination. I don't mind it myself though. And yes, so far as I can tell, that mint jelly solely exists for lamb. Supposedly it was originally used to cover up the gaminess of it (trim the fat as people have said), but the way lamb is currently farmed doesn't really result in a gamy taste, at least until the sheep is full grown and then it's mutton.

 

[XYZpdq]

I need a quick rundown on where you guys are finding this kewpie stuff in North America.

Asian groceries
normally I see it at one near me that's predominantly Korean but stocks a bunch of Japanese stuff, too
I ended up buying it at a different Asian grocery that's run by Vietnamese but stocks a mix of places, also makes good filled buns
I was near that part of town for something and didn't have much going on food-wise at home so it was a good opportunity to buy a bunch of buns, then remembered that I was out of mayo while I was there

 

[Exceptionally Exceptional]

Today I ended up having a simple but fucking tasty breakfast. A perfectly soft boiled egg, a strip of crispy bacon, 2 sausage links, an apple cut into thin slices with honey for dipping, a wedge of queso fresco, and some good whole grain toast with real Irish butter.
Simple, delicious.