What Have You Cooked Recently?

[Lame Entropy]

Sometimes you need to balance trash with something wholesome and green.

Spinach is good. I had a tub of it, like 4 salads worth, but when you cook it down all of that makes 1 hearty serving. I used a skillet with a lid and leftover bacon grease, adding some bacony fried onions saved from the other thing I was cooking. A little vinegar, salt and pepper and it was perfectly done in about 2 minutes.

It is so satisfying to chow down on that much greenery, well seasoned, lightly cooked tender but still toothy in the stems. I think it's the tastiest and easiest possible way to get your fill of leafy vegetables. The shitting afterward is very cleansing.

Hmm how was the leaf texture? I have a bunch of spinach I need to use up too but I usually just eat it raw.

 

[AnOminous]

Sometimes you need to balance trash with something wholesome and green.

Spinach is good. I had a tub of it, like 4 salads worth, but when you cook it down all of that makes 1 hearty serving. I used a skillet with a lid and leftover bacon grease, adding some bacony fried onions saved from the other thing I was cooking. A little vinegar, salt and pepper and it was perfectly done in about 2 minutes.

It is so satisfying to chow down on that much greenery, well seasoned, lightly cooked tender but still toothy in the stems. I think it's the tastiest and easiest possible way to get your fill of leafy vegetables. The shitting afterward is very cleansing.

I love raw spinach too much to eat it in anything other than a salad, although I usually throw in some radicchio, mesclun greens, mushrooms, and pretty much any other greenery I can cut it with, but then douse it in a horrifying sweet bacon dressing that is mostly bacon grease, bacon, and vinegar, and sugar, and there are various versions of this kind of thing out there.

I literally came up with my particular version of it to get an anorexic girl to consume calories and, more specifically, fat and sugar. I still make it but not that often. My simpler version is just raw spinach with some sort of vinaigrette and not much else. Or just literally eat it from the bag.

That said, while I'd almost never cook down spinach, I'll sometimes just have a can of Popeye's with apple cider vinegar. There is a lot to be said for this leaf in any form.

I always feel better after eating it.

 

[TFT-A9]

Think my last spinach salad was a Greek-ish take, with cherry tomatoes, chopped red onion, kalamata olives, feta cheese and a little olive oil tossed about in a big bowl and then topped with a little bit of tzatziki in the dish it gets served in.

Pretty good. Easy to go overboard with the tzatziki, I'm far too fond of it, but it really only needs a bit.

 

[MembersSchoolPizza]

Made a huge pot of chili last night - a 6 quart crock pot completely full. Today I'm going to bag-and-freeze the remainder, so I'll have spicey, beefy, beany goodness for a while yet if I ration it out.

 

[wunhunglo]

Hmm how was the leaf texture? I have a bunch of spinach I need to use up too but I usually just eat it raw.

If you buy industrial quantities of spinach, which is easy to do because it's a bargain, cooking it down is a fantastic way to use it. It's much different than raw and if you like it in any form you should definitely try it. It is so easy, and condenses a tremendous amount of raw food into dense but tasty form.

I like raw but love cooked. Raw can be a little gritty on the teeth. The texture when freshly cooked is excellent. Leave it a bit al dente, use low heat so it doesn't turn too mushy and it's perfect. It needs little more than oil, vinegar and salt.

Saag paneer is another way to enjoy it too.

 

[instythot]

Got some swordfish steaks and trying to decide what to pair them with. Prefer asparagus with beef, maybe green beans or something instead.

If you can't think of a good accompaniment, consider courses instead and enjoy the main on its own

 

[Helvítis Túristi]

I made a sort of Easter lunch type of food this week. I pan fried some lamb with salt, pepper, and thyme with butter. Finished it in the oven and served with that malt vinegar/mint sauce. Roasted carrots and turnips. Saute of spinach and turnip greens. Finally, some rice for carbohydrates. Second breakfast I've been eating deviled eggs which has the filling cooked egg yolk, mayo, and mustard. I then sprinkle paprika on top, which I say Jack is a retard for saying it doesn't have flavor to it.

 

[instythot]

I made a sort of Easter lunch type of food this week. I pan fried some lamb with salt, pepper, and thyme with butter. Finished it in the oven and served with that malt vinegar/mint sauce. Roasted carrots and turnips. Saute of spinach and turnip greens. Finally, some rice for carbohydrates. Second breakfast I've been eating deviled eggs which has the filling cooked egg yolk, mayo, and mustard. I then sprinkle paprika on top, which I say Jack is a retard for saying it doesn't have flavor to it.

Jack was probably using paprika that had been sitting in the back of his cupboard for a decade and now provides only red coloring

 

[MerriedxReldnahc]

Last night's dinner was Alton Brown's braised celery https://www.foodnetwork.com/recipes/alton-brown/braised-celery-recipe-1939479#reviewsTop
and Ina Garten's lemon chicken. https://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe-1923711
Both were very tasty but I think the celery was the biggest hit with the fam. Usually I don't know what to do with it after making soup so there will be a few days where I eat it with peanut butter and then totally forget it in the back of the fridge. It has a good balance of crunch and softness and the flavors were very good.

 

[neverendingmidi]

Learned how to make teriyaki sauce. Pretty much just 1:1 soy sauce to mirin, and with 1/2 cup of each you add 2 tbsp of sugar, so I feel a bit silly waiting this long to try it. But adding some diced garlic and ginger makes it absolutely amazing for salmon. And wonderful on rice. Bottled stuff is now the devil to me.

 

[AnOminous]

Last night's dinner was Alton Brown's braised celery https://www.foodnetwork.com/recipes/alton-brown/braised-celery-recipe-1939479#reviewsTop
and Ina Garten's lemon chicken. https://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe-1923711
Both were very tasty but I think the celery was the biggest hit with the fam. Usually I don't know what to do with it after making soup so there will be a few days where I eat it with peanut butter and then totally forget it in the back of the fridge. It has a good balance of crunch and softness and the flavors were very good.

This is a good idea. I always have carrots, celery and onions, because most of the dishes I make start with mirepoix, but while I use onions on a near-daily basis in practically everything, I always end up with celery left over that just eventually goes bad.

 

[Jaded Optimist]

This is a good idea. I always have carrots, celery and onions, because most of the dishes I make start with mirepoix, but while I use onions on a near-daily basis in practically everything, I always end up with celery left over that just eventually goes bad.

I usually end up freezing it for future broth.

 

[Smaug's Smokey Hole]

A piece of wild salmon. At it's thickest point the side was almost two inches thick. Big fishy. Decided to do it in the oven because even if this was just a strip from a larger piece the length from back to gut would make it look uncomfortably large in my frying pan. Rubbed it in some soy, gives a little bit of flavor but great color when running on low heat in the over. Coarsely ground black pepper and finely ground white pepper then some salt. The white pepper melts into the liquid after a while, at first it looks like it is covered in grandmas ashes. I saw a bottle of pepper sauce and why not?

Ran it at 140-150C for ~16-17 minutes, the time made sense as a guesstimation because it weighed probably 450 grams. And I like it to come out a little bit undercooked and then slowly finish by sitting in the hot dish on the stove for a while. Restaurant salmon is so often a disappointment, overcooked IMO. It looked wonderful, great color from the soy sauce.

My intention was to make dill stewed potatoes(it's boiled potatoes turn in a light roux with dill and creme fraiche) but I remembered a recent recommendation of a cream-dijon-rosepepper sauce that went well with fish. But I was using that pan/burner to boil broccoli in vegetable stock so I didn't do that either. I then cleverly drained the broccoli and let some butter melt in the bottom of the still hot and empty saucepan pan then poured it over the salmon.

In the end I ate salmon, plain potatoes and vegetable broth broccoli. It was fantastic. Sometimes simple is better, no need to get fancy.

(I just ate what was supposed to be tomorrows lunch. Reheating the salmon would probably ruin it anyway.)

 

[DuckSucker]

I made this broccoli beef recipe last night and it was pretty legit. https://www.dinneratthezoo.com/beef-and-broccoli-stir-fry/

I also added some onion and zucchini to the stirfry but I cooked the zucchini a bit too much because I stir fried it a bit much, and I kinda put the meat next to the resting veggies while I was cooking the beef in batches.

I also dont have a wok so was doing it in a skillet and kinda -- I dunno I wish I had a bigger skillet or a wok, because something about the process doing it in parts, I feel like I could have done the process a bit better. Maybe if I do it again I'd use a different cut other than flank steak, or maybe Id grill the steak to med rare or something, then cut it thin and cook it to completion when I add it with the vegetables to the pan and heat it a bit before adding the sauce and cooking that to thicken it.

 

[ExsanguinateHorizon]

Learned how to make teriyaki sauce. Pretty much just 1:1 soy sauce to mirin, and with 1/2 cup of each you add 2 tbsp of sugar, so I feel a bit silly waiting this long to try it. But adding some diced garlic and ginger makes it absolutely amazing for salmon. And wonderful on rice. Bottled stuff is now the devil to me.

Try sweetening with pineapple juice instead of sugar, unless you hate pineapples anyway. I like adding chili flakes too.

 

[instythot]

Learned how to make teriyaki sauce. Pretty much just 1:1 soy sauce to mirin, and with 1/2 cup of each you add 2 tbsp of sugar, so I feel a bit silly waiting this long to try it. But adding some diced garlic and ginger makes it absolutely amazing for salmon. And wonderful on rice. Bottled stuff is now the devil to me.

The pineapple idea above is nice. Honey works really well to sweeten a teriyaki. I like using ginger and onion for savory flavors. You'll know you're doing it right if the end result is shiny. Teri = shiny, yaki = fry

 

[burntgrilledcheese]

Dehydrated some taro chips with Greek seasoning

 

[Cloaca Rimjob]

Was cooking mince like a typical jockfag, normally use beef stocks or some Schwartz sachet like shepherds pie ( sacrilege I know) chilli con carne mix etc, I couldn't find them though so I just added some crushed up jacob cream crackers and an egg, ton of pepper and fuck me that shit is delicious, basically a mass of hamburger

 

[NaggotFigger]

Recently I cooked pancakes in nighttime like a typical twink who tries to cook something while someone sucking his limp micropenis. Though, yes, I burnt few of them, but, glad that most of my pancakes are pretty nicely cooked. I was a stupid faggot while cooking the second and fifth pancakes, because I was playing Blue Archive manually. After I cooked the other pans, I served it to my family as desserts with sugar and choco syrups.

 

[Smaug's Smokey Hole]

Recently I cooked pancakes .. sucking his limp micropenis .. I burnt few of them ... I was playing Blue Archive manually ... I served it to my family as desserts

You horrible human being! A decent pancake, crepe style, takes no time at all to cook. The time it takes to make a thin pancake is the same time it takes to get your child vaccinated, "how you're doing, little stab soon, there, and a band-aid" - if you look at your phone during that process, lose track of time and suddenly realize that your child is black and crispy, then don't push it on others. Eat your mistake and learn from it.