What Have You Cooked Recently?

Dr. Hannibal Buress said:
Those bamboo steamer baskets are pretty cheap, and if you stack a couple of those over a boiling pot of water you can make some really good steamed dumplings like Chinese bao or soup dumplings.

if you've never had soup dumplings they are freaking amazing, you make a meatball soup, add a little gelatin or agar, chill it until it solidifies and then scoop out a meatball and some soup and wrap it coin purse style and steam it until it's nice and hot.
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I do have agar left over from making my own gumdrops around Christmas. I'm kind of tempted to try this. Soon I will have a week off of work and then I will have time for these projects that take over my day, but hey, a bunch of these fiddlyy things can be frozen, so I can store them for busy days. .
 
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Deli style roast beef with dipping juice of course because the joint as per popular opinion is sold so lean.

Tuna salad. Ortiz tinned tuna which I mention as it is a Spanish brand, highly recommend. Egg. Radish. Gherkin. Anchovy stuffed olives. Celery. Lettuce. Dill. And store bought vinegrette. 20210627_155615.jpg20210621_122955.jpg20210620_201630.jpg

Hamburger mixalot of whatever you have left in fridge going bad, so this was coeuegtte, cabbage, carrot and onion.
 
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@AnOminous
Okay, so the heart turned out edible and kinda delicious. Between being marinaded and pressure cooked (it rained on my grill), it turned almost black in color and was hella unphotogenic no matter how it was plated, tho. It was still tough enough it needed a steak knife but otherwise melted in your mouth.
The Basalmic vinegar and rosemary took care of the worst of the gaminess, too!

-7/10 would maybe do the marinade again but will probably stick to stuffing+baking the hearts if making them for company.
 
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I made some incredibly basic soup because my neck was sore and i didn't want to be bothered with something i'd have to stand over for a long time.
which just means potatoes, sausage, celery, and carrots thrown in a pot with some soup stock and other spices.
 
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I made another try at spaghetti sauce. I used Roma tomatoes instead of whatever the big burger kind are called this time, and smashed rather than blended them. Most of a bell pepper and half a large onion, half of which I carmelized with olive oil and black pepper, the other half I tossed in raw. A big gob of canned garlic, pan sausage (browned in the pan after the onions) some crushed red pepper, dried basil, powdered oregano.

Overall pretty low-class, but I liked it.
 
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DatBepisTho said:
@AnOminous
Okay, so the heart turned out edible and kinda delicious. Between being marinaded and pressure cooked (it rained on my grill), it turned almost black in color and was hella unphotogenic no matter how it was plated, tho. It was still tough enough it needed a steak knife but otherwise melted in your mouth.
The Basalmic vinegar and rosemary took care of the worst of the gaminess, too!

-7/10 would maybe do the marinade again but will probably stick to stuffing+baking the hearts if making them for company.
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Pineapple is a very good marinade for this. Do NOT overdo it though because it is ridiculous how quickly pineapple turns any meat into inedible mush. Inject it into the hearts and submerge them, and give it 20 minutes, maybe 30 max.

And if you're doing the skewers thing you can alternate chicken/pineapple chunks.

If you do this actually get a pineapple, fresh, and do it with that, not that canned crap. Then you can also have pineapple chunks, grilled, on the side, rodizio style.
Sped Xing said:
I made another try at spaghetti sauce. I used Roma tomatoes instead of whatever the big burger kind are called this time, and smashed rather than blended them. Most of a bell pepper and half a large onion, half of which I carmelized with olive oil and black pepper, the other half I tossed in raw. A big gob of canned garlic, pan sausage (browned in the pan after the onions) some crushed red pepper, dried basil, powdered oregano.

Overall pretty low-class, but I liked it.
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Pasta should be low-class, it's the ultimate peasant food. One of the best pasta dishes is pasta puttanesca, it literally means whore pasta, pasta made in the manner a whore makes it.
 
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Lamb steaks, marinaded in lemon juice, garlic, and rosemary, then grilled, along with pilau rice (with raisins!) and roasted bell peppers. Pretty decent. I do love a bit of lamb. Of course a marinade is pretty much mandated, given the low quality of meat available to me at the moment. I need to find a proper butcher again.

AnOminous said:
One of the best pasta dishes is pasta puttanesca, it literally means whore pasta, pasta made in the manner a whore makes it.
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My wife likes to make that. Now I have questions.
 
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AnOminous said:
If you do this actually get a pineapple, fresh, and do it with that, not that canned crap. Then you can also have pineapple chunks, grilled, on the side, rodizio style.

Pasta should be low-class, it's the ultimate peasant food. One of the best pasta dishes is pasta puttanesca, it literally means whore pasta, pasta made in the manner a whore makes it.
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Grilled pineapple is best pineapple and you can season like meat, spices and cayenne and soy sauce, whatever you like. Tajin is a great one as it has lime zest in it too.

Do not tell the good people of Naples - but since it is very hot right now. Puttanesca is excellent served cold like a pasta salad. Do not blend the ingredients together and try to just halve or quarter the tomatoes, olives, anchovies, leave capers whole to retain the more salad element (or blend if you are like me and don't care for presentation and also use as a topping for toasted bread) and be generous with the anchovy and olives as the cold takes away from the seasoning. When you serve, tear more basil and squeeze some fresh lemon juice after sweating a sin up. As always. Don't wear white.

Hobo bbq ribs with a more turmeric based spice mix to have it more Indonesian style. Next time I would make an effort to serve satay sauce alongside. But just got back from the butcher with some skirt steak for carne asada - suggestions welcome.
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AnOminous said:
Pineapple is a very good marinade for this. Do NOT overdo it though because it is ridiculous how quickly pineapple turns any meat into inedible mush. Inject it into the hearts and submerge them, and give it 20 minutes, maybe 30 max.

And if you're doing the skewers thing you can alternate chicken/pineapple chunks.

If you do this actually get a pineapple, fresh, and do it with that, not that canned crap. Then you can also have pineapple chunks, grilled, on the side, rodizio style.
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I usually reserve pineapple for sweeter dishes like ham, but will definitely look into marinading hearts in it!

Grilled pineapple by itself sounds amazing right about now tho.
 
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Sped Xing said:
I made another try at spaghetti sauce. I used Roma tomatoes instead of whatever the big burger kind are called this time, and smashed rather than blended them. Most of a bell pepper and half a large onion, half of which I carmelized with olive oil and black pepper, the other half I tossed in raw. A big gob of canned garlic, pan sausage (browned in the pan after the onions) some crushed red pepper, dried basil, powdered oregano.

Overall pretty low-class, but I liked it.
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A very simple trick to up any pasta sauce is to bake it in the oven for a few hours. It will help caramelize a lot of the sugars in the tomatoes that way you can avoid adding extra sugar at the end to ease the acid taste of under cooked tomatoes. Plus the extra time give the flavors a chance to mix and mellow.

Hell I now cook my bolognese for like 6 hours at least, it make a huge difference.
 
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Set charcoal up made burgers for my grand parents. They were extra small for them as old people don't eat a ton. But thankfully old enough to have no shame and review honestly. Loved em. I was very happy with mine.

I also got drunk because America day and took my first cuke into sun pickle into a fried pickle it was killer!
 
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