What Have You Cooked Recently?

Homemade spicy Cajun pasta sauce. Andouille, bell pepper, jalapeno, onion, garlic, tomatoes and tomato paste, herbs and spices, beef stock, red wine, dash of cream.
 

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Had to dye the eggs tonight. (According to some arbitrary rules.) However, nowhere in the rules does it say that I have to decorate them tonight. The red onion dye worked perfectly, (6 onion skins, 8C water, 1/2C red wine vinegar, and 1T salt simmered for 40 minutes and then strained makes a fantastic traditional dye. Be sure to cook your eggs in the dye.) and they're boiled to that perfect bright yellow with no paleness or green ring around the yolk. Will take pictures tomorrow, once I've oiled them. I'm not big on posting food porn, but these suckers are pretty!
 
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grilled cheese, Local BBQ Joint Rub and Red Pepper flakes inside, salt and fresh ground pepper outside, outside grease butter and kewpie mayo
totes dank, looking forward to repeated rounds
 
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Fish "wok". It was just a block of frozen Alaska Pollock that was cheap. Ran diced onions, green beans, carrot, cucumber in the frying pan with some sambal, ginger, cilantro and regular spices. Even got the bright idea to slice up a lime and throw it in there(did nothing). Boiled broccolli( I am heavily invested in the brocs right now) in vegetable stock and soy sauce, fished them out to into the frying pan but kept the stock, put the fish in the vegetable-stock-broccolli plan to defrost for a couple of minutes and pick up some flavor.

Fished the fish out of the pan and put it into the frying pan while keeping the liquid and let it cook up for one last mission: the rice noodles. It was time for the rice noodles to take a bath in the vegie-broc-fish brew. Turns out nice, from touching an onion and it eating was probably less than 20 minutes. Though there are some ingredients missing. Next time I will add creme freaiche and lime shell just to see what happens.
 
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finally got back to cooking home cooked food again, Got some jambalaya on the stove now, with all the fixin's. Sausage, ham, diced chicken and shrimp. It's missing the "trinity" as they say in Louisiana. (bell pepper, tomato and celery) but it doesn't need that unlike other Louisiana dishes. will post a pic when it's done.
 
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Jambalayas ready
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Also added in a box of red beans and rice mix because why not. It actually came out pretty good especially with hot sauce. Fun fact about jambalaya, it originated as the Spanish settlers attempting to recreate the traditional Spanish dish paella with ingredients native to the new world and without saffron. (which was too expensive to import)



Also inb4 the hazbin hotel jokes

 
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Haram Exercise said:
Big salad with lots of tasty vegetables, and I recently bought an instant pot to test drive it. Frozen chicken breasts are cooking right now, and I'm going to throw them on the grill for a minute to hopefully get them crispy on the outside.
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I have wondered what the utility of an instant pot would be for a person who already owns a sous vide. Let us know your thoughts please
 
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instythot said:
I have wondered what the utility of an instant pot would be for a person who already owns a sous vide. Let us know your thoughts please
Click to expand...
instant pot is basically a fancy self-propelled pressure cooker, so it's good for stuff you would usually slow cook for hours until it fell apart, like shit-grade meat cuts, and... shit grade meat cuts
but it's really great at those
I suspect not much better than if you get good at using a pressure cooker, but I've gotten some great results out of random cheap cuts of cow, pig, also with corned beef
next plan is sauerbraten. onlines say you can sidestep the "marinate it for days" part of the process with one
if I dabbled in one that wasn't already under my roof I'd probably just learn to get good at pressure cooker rather than buy one, but I have it and I enjoy using it.
 
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instythot said:
I have wondered what the utility of an instant pot would be for a person who already owns a sous vide. Let us know your thoughts please
Click to expand...
It did a decent job cooking the frozen chicken, but the pieces that were frozen together did not cook completely. I could have just cooked them longer but I was getting impatient and just grilled the shit out of them.
One thing I really hate is how long it takes the pot to get to pressure. 5-10 minutes each time to turn it in. Also a lot of foods recommend letting the pressure release naturally for 10 minutes to avoid too much moisture being released, making a mess. It kinda defeats the whole "instant" aspect. Yeah it can cook broccoli in 30 seconds but it'll take 5 Minutes to get to pressure and 5 Minutes to release pressure.
I'm going to try a chuck roast and a pork loin in the future. I think XYZpdq is right about it being good for cheap meat mostly. I'll try making yogurt eventually too and I'll try its sous vide function.
 
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XYZpdq said:
instant pot is basically a fancy self-propelled pressure cooker, so it's good for stuff you would usually slow cook for hours until it fell apart, like shit-grade meat cuts, and... shit grade meat cuts
but it's really great at those
I suspect not much better than if you get good at using a pressure cooker, but I've gotten some great results out of random cheap cuts of cow, pig, also with corned beef
next plan is sauerbraten. onlines say you can sidestep the "marinate it for days" part of the process with one
if I dabbled in one that wasn't already under my roof I'd probably just learn to get good at pressure cooker rather than buy one, but I have it and I enjoy using it.
Click to expand...
I use mine for rehydrating beans and peppers in a short period, works wonders. I want to try making some stock with it too, but haven't tried yet.
 
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