What Have You Cooked Recently?

[AnOminous]

Took some panko and unsalted roasted peanuts and cayenne pepper and did a few seconds in a food processor until they were coarsely ground.

Then chopped up a couple chicken thighs, dipped them in egg, then flour, then egg again, then in the panko mixture, then deep fried.

Served over rice with leftover peanut sauce (Taste of Thai mix with coconut milk) I already had and a few more whole peanuts.

So basically autist food, nuggies, but with a vaguely Thai influence.

I also added a bit of tamari (not a good idea) and my main issue was the unsalted peanuts were a little bland, although the crust was quite crisp. If I did it again, I'd use honey roasted peanuts or something else to add some sweetness or at least other flavor.

 

[Stoneheart]

today i made a crapton of Kotelettes. they were super cheap because they only were good for 2 more days and they are the perfect food at work.

Just pork Cutlets with the bone, some spicy mustard(not that spciy, its called that because there is also sweet one), salt, pepper, basic schnitzel breading and a pan full of hot european style clarified butter. its just perfection-.

 

[Goyslop Muncher]

some cheap top sirloin steaks, mashed potatoes, grilled corn, greek tomatoes, and baguette for dinner. Marinated the steaks in balsamic vinegar, chili lime seasoning on the corn, and penzey's greek season on chunks of fresh tomatoes from my friend's garden.

 

[Honk Hill]

There's nothing like good ingredients for cheap. COVID has shot the price of "fancy" stuff through the roof here.

Today, toasted a third of a cup of pine nuts and roasted a head of garlic. I'm not using them today, they're for pesto tomorrow.

I'll probably spread some of the garlic on toast though. Maybe with sardines.

Nice I love a good home made pesto. Grow your own basil?

At the supermarket prepacked pine nuts are $130 a kg!
It's the same with pistachios which I love nibblin on while drinkin beers and playin vidya, prepacked supermarket is like $70 a kg, half price in loose in one of those Med/Middle eastern nut bar/nuttery, what have you.

Have noticed some meat get a bit more expensive in the supermarket since covid, not so much butchers. Those 2 300gm backstraps cost me $24, with the veggies and cream probs about 35 bucks for that meal for 2, which would probably be around $40 a plate for lamb backstrap half the size of those with a side for a pub meal. 2 bottles of French reds for $40 on the liquor stores member specials. Was an epic dining experience for around $80. I don't mind spending a bit on nicer ingredients if I'm doing the restaurant quality meal at home thing.

I get most of my stuff from this little local market, only staples from supermarkets I love bargains and specials shopping but whats best is the loyalty for being a long term customer. Deli lady is always rounding things down or tossing things extra in for free. On Sundays the green grocers has heap of stuff marked down. Punnets of strawberries for 50 cents, mushrooms for $3 a kg, potatoes $1 a kg, will have a basket full of stuff and estimate it's about $15-$20. Old fella when he rings it up will be like "$5 brother" with a nod.

Today I've got some blue grenadier fillets I'm gonna bake in a foil tent on slices of orange and lemon, knock up a salad and leftover veggie bake.

Also my veggie scraps container in the freezer is just about full so if I can be fucked I might make up some stock for soup.

 

[GeorgiaGuidestones]

I’ve seen a lot of stir fry in the last few pages so I’ll throw in mine. I finally broken down and bought a carbon steel wok. I’m addicted to it. I’ve made 3 different stir fry recipes this week. 1 veggie, chicken, and pork. All of them were perfect.

 

[Goyslop Muncher]

I’ve seen a lot of stir fry in the last few pages so I’ll throw in mine. I finally broken down and bought a carbon steel wok. I’m addicted to it. I’ve made 3 different stir fry recipes this week. 1 veggie, chicken, and pork. All of them were perfect.

i have a carbon steel wok I got for christmas last year. I'm intimidated to season and use it. I've watched several videos of how to season it correctly, but it'll be just my luck that I accidentally set my kitchen on fire. I've thought of setting up a portable burner outside on the driveway away from everything just to season it.

 

[AnOminous]

Nice I love a good home made pesto. Grow your own basil?

Yeah. I usually grow a couple plants every year, and they start getting really bushy around now.

At the supermarket prepacked pine nuts are $130 a kg!

That's insane. I get them in bulk for $20-25 a pound and then put them in a freezer bag. They're usually more expensive but I have a limit as to what I'll pay so I snap them up in large amounts when I see a good price.

 

[TC-P]

I made Kimchi stew. Really nice with pork. Skipped the rice but will probably have next time with cauliflower rice as I am doing low carb. Today making a load of cauliflower hummus.

 

[GeorgiaGuidestones]

i have a carbon steel wok I got for christmas last year. I'm intimidated to season and use it. I've watched several videos of how to season it correctly, but it'll be just my luck that I accidentally set my kitchen on fire. I've thought of setting up a portable burner outside on the driveway away from everything just to season it.

I thought the same thing when I finally had the courage to season mine. Yeah, it smoked a bit because of the oil but after the second round no smoke and never worried about starting a fire. It was worth the effort. My wok came from Souped Up Recipes and the handle is removable so I did mine in the oven.

 

[Goyslop Muncher]

I thought the same thing when I finally had the courage to season mine. Yeah, it smoked a bit because of the oil but after the second round no smoke and never worried about starting a fire. It was worth the effort. My wok came from Souped Up Recipes and the handle is removable so I did mine in the oven.

I love Mandy! Her videos and recipes are great. I thought about getting one of her woks since it's a flat bottom, and it'll support her.

 

[White Baby]

Fucked up on cooking a steak so it came out a little uneven, but still really good. Pan seared some canned artichokes along with it, I'm still trying to figure out how to cut the sweetness- I think it's too much salt.

Also, ceramic nonstick pans are the shit.

 

[Fìddlesticks]

Went to the store to buy some salmon and they didn't have the normal fillets that I buy, just Coho salmon. Never tried coho salmon before but I just baked it the same way I do my typical fillets. Olive oil, salt, pepper, slices of lemon, a few garlic cloves, a small slice of ginger, and some rosemary. Wrapped it in aluminium foil and baked, then topped with homemade teriyaki sauce. It was ok but frankly I think coho salmon might be too fibrous for me, I prefer my salmon to be flaky and silky instead of feeling almost steak like. Could be due to me fucking up the cooking but all recipes I see for baked coho salmon are similar so don't think it was that.

What do you normally buy?

I have a rack of lamb but I haven't cooked it yet but already salivating at the thought of anchovy rub.

I made ginger, scallion and seasme oil dip (seriously that's all there is to it plus salt) - insanely delicious and chicken but next time I will poach the chicken. Frying it and the dip is too much. As it should be as the dip is meant for hainanese chicken.

 

[AnOminous]

Fucked up on cooking a steak so it came out a little uneven, but still really good. Pan seared some canned artichokes along with it, I'm still trying to figure out how to cut the sweetness- I think it's too much salt.

Also, ceramic nonstick pans are the shit.

I haven't got a steak right on the stovetop in ages. The meme reverse sear thing works perfectly every time. I like it better just on the stovetop though. I always shoot for medium-rare. This time I got rare. But it was fine. Really, I consider anything between rare and medium a hit.

 

[Robert w'E'd Leef]

got a 3.5 lb bone-in pork shoulder roasting in the oven. I rubbed it with olive oil, garlic salt, and Lawry's sweet & smoky seasoning. Gonna shred it when it's done later and eat it with sauce on big sesame seed buns

 

[cummytummies]

I made chicken wok with a bunch of "exotic" veggies and rice today.

 

[Thomas Highway]

got a 3.5 lb bone-in pork shoulder roasting in the oven. I rubbed it with olive oil, garlic salt, and Lawry's sweet & smoky seasoning. Gonna shred it when it's done later and eat it with sauce on big sesame seed buns

Sir your need to start doing things over wood chunks. You will love the flavor.

 

[Robert w'E'd Leef]

Sir your need to start doing things over wood chunks. You will love the flavor.

would if i could

 

[Thomas Highway]

@burntgrilledcheese

Found a belly.

 

[burntgrilledcheese]

@burntgrilledcheese

Found a belly.

View attachment 2483823

Looks luscious

 

[Honk Hill]

Smoked salt and chipotle hassleback potatoes.

I made Veal Scallapini as well but KF is being a fuckhead and not allowing me to attach multiple pics.