What Have You Cooked Recently?

Mr. Skeltal said:
Another fun little glutamate carrier I've found for tomato sauces is fish sauce. Any variety will work but colatura di alici (Italian) is what I've used in lieu of the anchovies I used to use to amp up my meat sauces.
It smells like fish in the bottle but that flavor is quickly lost among things like tomato, basil, onion, fennel, and oregano. Just be sparing with it, too much and you will taste the fish in spite of the other flavors.
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I use just a touch of fish sauce in a lot of things. How much depends on whether I want to taste the fish. It adds lots of salt though so I reduce the salt if I'm intending on adding fish sauce.
 
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Haram Exercise said:
I burnt my rice like a dummy, but it was still edible, but now I have a pot to scrub clean. The chicken was pan fried, and the mole sauce was from a paste. It tasted pretty good but not as good as the restaurant.
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Old reply, I know, sorry.

2 things...

1: depending on the type of rice, it may or may not benefit from washing. Your general white rice will benefit from washing so it doesn't get gluggy when cooked. I try to wash my rice as much as practical to get rid of the flaky shit. It has a name but can't remember what it's called. If you want restaurant quality rice, do this. I just so it under slowly running water through a strainer, stirring with my hand. Doing this in small batches seems to work better; small being like half a cup or a cup at a time. Wash in strainer, dump into pot, repeat until desired amount of rice has been washed.

2: GET A RICE COOKER! Seriously. These things are cheap as chips, and are fucking fantastic. I miss the one at my old house so much. I keep meaning to buy one but by the time I remember, I always seem to be broke, haha. You just put your nicely washed rice in, put the appropriate amount of water in, turn it on and forget about it. It really is that simple. Once it's done, it'll click off into a keep warm mode, and will keep it warm for basically as long as you want, although you may have to put some more water in on occasion, so try not to let it sit too long.

Do these two things, you will have perfect rice every single time, and it's literally as easy as it gets.
 
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Mr. Skeltal said:
Another fun little glutamate carrier I've found for tomato sauces is fish sauce. Any variety will work but colatura di alici (Italian) is what I've used in lieu of the anchovies I used to use to amp up my meat sauces.
It smells like fish in the bottle but that flavor is quickly lost among things like tomato, basil, onion, fennel, and oregano. Just be sparing with it, too much and you will taste the fish in spite of the other flavors.

As for recent dishes, I made a stuffed pork roast with cornbread and green beans last night. It turned out pretty good, had to use the old Stove Top stuffing anyway.
The Mrs. also humored me and we got a 16L stockpot recently. I now have two gallons of chicken stock sitting in my fridge and freezer. This is after I made a chicken and gnocci soup when I ran out of containers to store my liquid gold.
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Fish sauce adds great depth of flavor and that saltiness without having to add a bunch of salt. I use anchovy paste (just a dab will do you) in my stews and tomato sauces if I'm out of fish sauce.
 
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Currently making grilled chuck steaks, roast asparagus in the oven, and one of those $1 boxes of chicken flavored Rice Roni as a side. It smells amazing, and pretty certain it's going to taste amazing; I'll edit this if it's bad lol

Also thanks for the tip about adding fish sauce/anchovy paste for tomato sauces,, don't think I've heard of that before so I'm excited to try it
 
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fnaarf said:
I haven't fried an egg in six months but today I did it in the afteroil of fried cod and FUCK it was good.
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How did you do that? Just batter it in flour and creadcrumbs, or did you fry it on its own?
 
Rakdos92 said:
How did you do that? Just batter it in flour and creadcrumbs, or did you fry it on its own?
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The cod was battered in egg and crushed fried onion, but unfortunately it was still frozen in the middle so it had to be nuked and it didnt turn out great. The egg I just fried on it's own over easy as God intended.
 
Buster O'Keefe said:
A quick aside to powerlevel my go to anchovy sauce:

Colatura di Alici - Anchovy Sauce - Cetara (Amalfi Coast) | Delfino Battista

Colatura di Alici of Cetara: this traditional amber liquid produced from salted anchovies this renowned amber liquid is appreciated worldwide.
www.delfinobattistasrl.it www.delfinobattistasrl.it
Basically the Platonic Form of umami in a bottle.
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It's as close as you can commercially get to Roman garum/liquamen unless you want to ferment mackerel blood and entrails in the summer sun yourself.
A little goes a long way. I added just a splash to a minestrone I made yesterday and it immediately increased the depth of flavor. Powdered MSG doesn't always do that, but the Italian anchovy sauce always does.
 
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fnaarf said:
The cod was battered in egg and crushed fried onion, but unfortunately it was still frozen in the middle so it had to be nuked and it didnt turn out great. The egg I just fried on it's own over easy as God intended.
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Ah, I thought you used a cooked egg and fried it.
 
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Some kinda Indian style rice. Basmati rice with some spices, herb, and tomato. 8BF4250C-03CD-4D22-B554-D2961F7307B3.jpeg
 
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