What Have You Cooked Recently?

[Thomas Highway]

Chutney don't taste like mangos anymore than an apple chipotle sauce tastes like apples. Is just an ingredient for the overall flavor.

 

[Solid Snek]

I'm probably going to get banned for this, but

I don't like mango.

Yeah, like Thomas Highway says, mango chutney doesn't really taste like mango. There's actually a whole lot of kinds of chutneys, most of which don't have any mango at all (it's like the Indian equivalent of condiment sauces; two chutneys can be as different from each other as mustard is from sweet & sour sauce) and the mango ones? They tend to taste more like jam - you're tasting sugar, mostly, and in the case of Major Grey, sugar with notes of lime vinegar and tamarind.

 

[Dr. Hannibal Buress]

I'm probably going to get banned for this, but

I don't like mango.

I can't eat mango, I am super sensitive to urushiol oil (the irritant in poison ivy and all its bastard cousins) and it's found in mango skin. As careful as it's processed there's always a chance for exposure, and I do not want to get that crap in my mouth.

 

[soft breathing]

Mmm, that looks like Curry Rice. What is in it?

Onions, potatoes, carrots and usually beef but I used tofu.

I didn't make the spice-mix for it myself, I used a pack of S&B's spice mix:

I really, really, really recommend their whole product palette a lot for lazy days. Their golden curry spice mix is absolutely delicious.

 

[soft breathing]

Keto Pizza. The bread's actually really really nice, but only had like one slice out of this.

Would you mind sharing the recipe for the bread? It looks delicious!

Sorry for the double post, I'm too retarded to edit in quotes into my last post today.

 

[AnOminous]

They tend to taste more like jam - you're tasting sugar, mostly, and in the case of Major Grey, sugar with notes of lime vinegar and tamarind.

I like chutneys with ginger in them.

 

[Uncle Warren]

Would you mind sharing the recipe for the bread? It looks delicious!

Sorry for the double post, I'm too retarded to edit in quotes into my last post today.

I'll do you one better and give you the link.

 

[Solid Snek]

Onions, potatoes, carrots and usually beef but I used tofu.

I didn't make the spice-mix for it myself, I used a pack of S&B's spice mix:
View attachment 2186546
I really, really, really recommend their whole product palette a lot for lazy days. Their golden curry spice mix is absolutely delicious.

Ooohh, yeah yeah, that's the same company that makes the Curry Rice roux packets I use.

They look like this when you take them out of the box:

And like this when you make it:

I imagine their beef stew mix and curry rice mix are very similar; Japanese curry is pretty stewlike to begin with, especially compared to more familiar Indian and Thai curries.

I don't know if this would work with their beef stew packs, but for the curry rice, I like to add small blocks of chocolate in with the roux (it's a legitimate Japanese technique, I swear! You can look it up!) Also raisins and whatever else you got, like beef stock, ponzu, or fruit slices maybe.

 

[Based Coffee Man]

Found a chuck roast in the back of my freezer with a sell-by date in January while I was cleaning it out. Let it thaw in the fridge for a couple of days and it didn't smell or look rotten. So I slow-cooked that bastard up with carrots, and a side of mashed potatoes and gravy. It was kind of tough in the middle but that was probably my fault. I never know how long to slow cook shit. Was still good, though, and I've got enough leftovers for like 2 days of roast beef sandwiches. Carrots not pictured because I didn't have that many and I ate them all prior to snapping a picture. I usually don't flex my food to social media or anything but my dad really likes pot roast so I wanted to show him.

And yes, I know, I need to clean the stove. It's on the to-do list today

 

[Adamska]

Found a chuck roast in the back of my freezer with a sell-by date in January while I was cleaning it out. Let it thaw in the fridge for a couple of days and it didn't smell or look rotten. So I slow-cooked that bastard up with carrots, and a side of mashed potatoes and gravy. It was kind of tough in the middle but that was probably my fault. I never know how long to slow cook shit. Was still good, though, and I've got enough leftovers for like 2 days of roast beef sandwiches. Carrots not pictured because I didn't have that many and I ate them all prior to snapping a picture. I usually don't flex my food to social media or anything but my dad really likes pot roast so I wanted to show him.

View attachment 2187452

And yes, I know, I need to clean the stove. It's on the to-do list today

The toughness was probably just freezerburn given its a few months out of use by date given the months. If it wasn't, then it's just a case of cooking too high for the meat.

 

[soft breathing]

I don't know if this would work with their beef stew packs, but for the curry rice, I like to add small blocks of chocolate in with the roux (it's a legitimate Japanese technique, I swear! You can look it up!) Also raisins and whatever else you got, like beef stock, ponzu, or fruit slices maybe.

You should really, really try this curry if you can ever get your hands on it:

It comes in mild, medium and hot. You can add raisins and apples to it (chocolate probably won't work) and it's just so insanely delicious, I could bathe in it.

 

[Based Coffee Man]

The toughness was probably just freezerburn given its a few months out of use by date given the months. If it wasn't, then it's just a case of cooking too high for the meat.

I did like 6 or 7 hours on low, and iirc it was a 2.5 pound roast. Far from inedible but I definitely won't be leaving it in the freezer for that long again.

 

[Kosher Salt]

Made some garbage rice. Basically put 2 cups of rice in the rice cooker along with a little spice, half a jar of salsa that I wanted to use up, and the rinse out of a bunch of containers that I wanted to get rid of... spoonful of sour cream, last few drops of ranch, bbq sauce, few bottles of hot sauce, etc.

I used pretty much the full amount of water for cooking the rice, not expecting the salsa to account for much. I had to check it for doneness, stir it and give it a little extra time in the rice cooker, but that's not unusual when adding extra stuff to the rice.

Not fancy but edible enough and it was a good way to get rid of a bunch of bottles that I was too stingy to throw away without rinsing. Without the salsa, it probably would've needed to be a base for something, but the salsa gave it enough flavor to stand on its own.

 

[Adamska]

I did like 6 or 7 hours on low, and iirc it was a 2.5 pound roast. Far from inedible but I definitely won't be leaving it in the freezer for that long again.

Yeah it was probably just freezerburnt then given how long you cooked it. It only really affects texture and toughness though so it's fine.

 

[Solid Snek]

You should really, really try this curry if you can ever get your hands on it:

View attachment 2187459

It comes in mild, medium and hot. You can add raisins and apples to it (chocolate probably won't work) and it's just so insanely delicious, I could bathe in it.

Yeah, I've had the Vermont ones, too! I also add chocolate to that, but only bitter dark chocolate.

(for anyone who is curious, Japanese curry packages are quite popular overseas, and East Asian specialty markets usually have them - assuming all the Asian stores in your area haven't died of covid, of course)

View attachment 2187452

And yes, I know, I need to clean the stove. It's on the to-do list today

GROSS!

Here's my stove:

I'm not going to clean it and there's nothing you can do to make me.

 

[Archeops]

I recently made some pizza dough using Wolfgang Puck's recipe and made a pepperoni pizza out of a 4th of it.

Also, I tried to make the chicken tenders but the breading was slightly off. I'm not sure if it was the way I prepared it or how I applied it to the meat but it'd stick onto the chicken for a bit before puffing out and fall off of the meat.

EDIT: I forgot to mention that the issue with the breading happened AFTER being cooked and left to sit for a bit. I have feeling that shifting to an egg-and-buttermilk wash while also mixing some crushed corn flakes into the flour-and-cornstarch breading (with the possibility of dropping the cornstarch, I’m still iffy on its inclusion) might fix it.

 

[Sped Xing]

Yeah, I've had the Vermont ones, too! I also add chocolate to that, but only bitter dark chocolate.

(for anyone who is curious, Japanese curry packages are quite popular overseas, and East Asian specialty markets usually have them - assuming all the Asian stores in your area haven't died of covid, of course)


GROSS!

Here's my stove:
View attachment 2187646
I'm not going to clean it and there's nothing you can do to make me.

Rated "horrifying" because electric.

 

[MoffAlbert]

Didn't necessarily prepare anything to cook today, I just steamed a variety of dumplings and dim sum tonight. Some gyoza, soup buns, and shumai. Soup buns have been my absolute favorite since I tried them at a Taiwanese-owned restaurant back in college, shumai is very close behind. I've tried making bao and shumai from scratch before many times, but they never really come out as good as restaurant or even frozen quality. I wish there were more dumpling-and-noodle-centered restaurants around here. I can never get enough good dumplings.

 

[Thomas Highway]

Yeah, I've had the Vermont ones, too! I also add chocolate to that, but only bitter dark chocolate.

(for anyone who is curious, Japanese curry packages are quite popular overseas, and East Asian specialty markets usually have them - assuming all the Asian stores in your area haven't died of covid, of course)


GROSS!

Here's my stove:
View attachment 2187646
I'm not going to clean it and there's nothing you can do to make me.

Masoakis screengrab.

 

[Based Coffee Man]

Also, I tried to make the chicken tenders but the breading was slightly off. I'm not sure if it was the way I prepared it or how I applied it to the meat but it'd stick onto the chicken for a bit before puffing out and fall off of the meat.

EDIT: I forgot to mention that the issue with the breading happened AFTER being cooked and left to sit for a bit. I have feeling that shifting to an egg-and-buttermilk wash while also mixing some crushed corn flakes into the flour-and-cornstarch breading (with the possibility of dropping the cornstarch, I’m still iffy on its inclusion) might fix it.

I've had relative success with a flour, then egg, then dry breadcrumbs approach to breading chicken. Helps everything bind together. But yeah if you let them sit while they're still hot the steam/lingering oil can turn your breading into mush, which causes it to fall off.