What Have You Cooked Recently?

[Helvítis Túristi]

Wanted a grilled cheese sandwich with tomato soup, but I decided to add extra shit to it. For the sandwich, I used gruyere, swiss cheese, spinach, and cooked sliced beef. The soup I used heirloom tomatoes with green, yellow, and red coloration although it turned orange in the end. Added white wine, carrots, onion, thai chilis, and garlic. From my garden I added thyme, chervil, dill, and basil. I never knew herbs from your garden are more aromatic and stronger in flavor than the store bought stuff, except my dill. Really hit the spot.

 

[Goyslop Muncher]

cooked a cup of rice with a packet of maruchan yakisoba seasoning and frozen peas and corn. Not bad. Also cooked a package of Costco ready-to-cook beef bulgogi Korean BBQ. It's okay, way too sweet, too much sauce. Added bell pepper, green onion, and a glug of soy sauce. The soy sauce cut back on the sweetness and added much needed salty.
Lazy photo.

 

[purple mattress]

tliapia with smoked paprika seasoning and rice with peas and garlic. made way too much rice. still a 9/10

 

[White Baby]

"Cooked" is kind of generous, but here's my hot weather sandwich dinner:

Potato bread
Mayo and sriracha
Lightly salted avocado
Pepper jack cheese
Honey smoked ham
Spicy brown mustard
Paprika and onion granules
Potato bread

It was pretty good.

 

[GeorgiaGuidestones]

Made a class shrimp, andouille sausage, and chicken gumbo with steamed rice.
I didn’t let the roux brown as dark as it should have been (some recipes, I need to learn the art of patience) but it still tasted rich and spicy. Mr. Guidestones went for seconds.

 

[Exceptionally Exceptional]

Made some bacon wrapped salmon. Honestly it's pretty damn good. The bacon injects a lot of salt and flavor into the salmon, you don't need much more than a pinch of pepper for seasoning. It also really helps keep the salmon moist.

 

[XYZpdq]

I found this recipe called Coca-Cola Pickled Red Onions and I've been making up a batch every week since.. The Recipe comes from a book called "cook like a local" by Chris Shepard. I'll put it below cause it's quite simple.

Ingredients
-12 ounce bottle (1.5 cups) of Coca Cola
-1 1/2 Teaspoon Yellow Mustard Seeds
- 1 Garlic clove
- 3 medium red onions
- 1 tablespoon of picking/kosher salt
- 1 cup seasoned rice vinegar
- 1/2 cup soy sauce
-1 tablespoon of Sambal Oelek (optional)

Steps
1. Reduce the cola over medium heat in a saucepan, then turn heat down to simmer. Add in mustard seeds and garlic and continue reducing until you are left with half the original liquid (3/4 cup approx.)

2. While this happens sprinkle the salt over the thinly sliced onions and mix well. Set aside. (this should probably be step 1 actually)

3. Add the vinegar to the reduced coke and continue to simmer and reduce for 5 minutes or so. Stir in the soy sauce and sambal (if using). Pour the pickling liquid over the onions and stir the mixture together as the onions wilt as the liquid should not cover the onions completely. Once cooled transfer to an airtight container and refrigerate for at least and hour (optimally 2-3 days) before eating.

They should keep for a month in the fridge but they probably wont last that long. I put them on burgers, tacos, in sitr frys and the pickling liquid is a powerful flavor bomb so I will drizzle a little on top of a burger I'm cooking or in and around bacon for caramelized bacon.

that sounds dank af

I made improv chicken salad
part of a leftover breast cooked with "Kickin' Chicken" seasoning, some bacon crumbles
ripped it up, glob of kewpie mayo, less glob of sour cream, dried onions, fresh chopped onions, bit of hot sauce, some dill, bit of mushroom heavy duty soy sauce or something
quite nice

 

[AnOminous]

They should keep for a month in the fridge but they probably wont last that long. I put them on burgers, tacos, in sitr frys and the pickling liquid is a powerful flavor bomb so I will drizzle a little on top of a burger I'm cooking or in and around bacon for caramelized bacon.

I've been pickling shit like crazy lately. It never lasts long enough to go bad. I just pickle whatever and then just put it on everything. I'm a bit skeptical of repeatedly recycling the brine but I always do it at least once.

My brine is super simple, just apple cider vinegar, brown sugar or honey or really any sugar, salt, pepper, maybe cumin or oregano or some shit, whatever. I'm pickling peppers, tomatoes, onions, garlic, just literally whatever. There isn't much that can't be pickled.

 

[XYZpdq]

I've been pickling shit like crazy lately. It never lasts long enough to go bad. I just pickle whatever and then just put it on everything. I'm a bit skeptical of repeatedly recycling the brine but I always do it at least once.

My brine is super simple, just apple cider vinegar, brown sugar or honey or really any sugar, salt, pepper, maybe cumin or oregano or some shit, whatever. I'm pickling peppers, tomatoes, onions, garlic, just literally whatever. There isn't much that can't be pickled.

yeah I don't expect that will last for any length of time and I don't need to preserve onions, but that sounds a lot like that red onion slop they sell with hot dogs and imma eat the fwauk outta that

 

[𝕺𝖑' 𝕯𝖎𝖗𝖙𝖞 𝕱𝖆𝖙𝖘𝖔]

Just some simple spaghetti pomodoro since i got my first fresh cherry tomatoes

Mince and saute a clove or two of garlic in some olive oil, add cherry tomatoes, cook until they just start to break down. add a touch of pasta water and season to taste, immediately add cooked spaghetti, a handful of chopped basil and stir it over medium heat until the sauce reduces enough to coat the pasta.

Edit: here is a more proper recipe than me spending 3 minutes typing some shit

Burst Cherry Tomato Pasta

A simple sauce of juicy, bursty cherry tomatoes (aka nature’s Gushers) that comes together in around 15 minutes.

www.bonappetit.com

 

[Exceptionally Exceptional]

All this talk of pickling shit makes me want to order a case of mason jars and pickle some of the veggies my neighbor is growing and keeps bringing us. Or make some good sweet pickles.

 

[WhoIsSutterKane]

pot roast

 

[Crystal Golem]

yeah I don't expect that will last for any length of time and I don't need to preserve onions, but that sounds a lot like that red onion slop they sell with hot dogs and imma eat the fwauk outta that

There's just something fun about boiling coke.

 

[Dr. Hannibal Buress]

There's just something fun about boiling coke.

My grandmothers secret pot roast ingredient was a can of Pepsi mixed into the broth. The acid ate away at the connective tissue and the meat was fall apart tender with a sweet caramelized flavor.

 

[Tom Myers]

Made some tortilla chips in the air-fryer. Hot chips are the best.

 

[Fìddlesticks]

She is beauty, she is grace

 

[Helvítis Túristi]

I noticed one of my tomato plants has it's stem bent and it toppled over. Luckily I was able to still use the green tomatoes for pickles, but I really wanted them to be ripe for pickling. Maybe I should go to the farmers market some time and get some ripe ones to compare to my green ones. I added dill flowers, basil, thyme, chervil, bay leaves, currant leaves, chili leaves, garlic, pepper, and thai chili pepper to the brine. I'm hoping it works out nicely.

 

[Robert w'E'd Leef]

chicken alfredo over linguine with sliced summer squash

 

[XYZpdq]

chicken alfredo over linguine with sliced summer squash

I had sorta gone off target on chicken alfredoes, and with the Current Troubles leaning into chicken is a good idea.

otherwise in the current irls, had a fuckload of bacon going into "ehh?" territory and half an onion heading to a bunch of sammiches later tonight, so oven for bacon and onion is along for the ride
bacon and onion in the oven is basically the best smell ever
I already knew about "put that shitty old half-melted onion in the already going oven so everything smells great" and "they don't call it 'fry'-on it's 'bake'-on" but mixing them glaaaaaaaaah

 

[Robert w'E'd Leef]

I had sorta gone off target on chicken alfredoes, and with the Current Troubles leaning into chicken is a good idea.

otherwise in the current irls, had a fuckload of bacon going into "ehh?" territory and half an onion heading to a bunch of sammiches later tonight, so oven for bacon and onion is along for the ride
bacon and onion in the oven is basically the best smell ever
I already knew about "put that shitty old half-melted onion in the already going oven so everything smells great" and "they don't call it 'fry'-on it's 'bake'-on" but mixing them glaaaaaaaaah

Here's a pro tip on chicken pasta dishes I learned from my mom: before adding the sauce, add a large amount of chicken stock to the pan with the meat and veg, and cook the noodles in that instead of boiling them in water separately. The results are fantastic