What Have You Cooked Recently?

[Joshuan Moon]

I made Ruby Chocolate Strawberries, pretty simple, but I'm still working on the perfect dipping method.
Right now a use a corn holder and a silicone spatula to fold the tempered chocolate over the strawberry while rotating.
View attachment 1718567


Here's a YouTube channel that's mainly about travelling the world for the various rare fruit there, reviewing it.

Is it legally considered chocolate in the US yet? I understand part of the delay to bringing it to market is that the FDA has some pretty strict guidelines on what's allowed to be called chocolate and Ruby probably didn't fit being a new thing.

Did you find it difficult to temper at home? I never really realized that there was much more to chcoclate than just melting it. Chocolate is a pretty complex little thing.

 

[WolfeTone]

Is it legally considered chocolate in the US yet? I understand part of the delay to bringing it to market is that the FDA has some pretty strict guidelines on what's allowed to be called chocolate and Ruby probably didn't fit being a new thing.

Did you find it difficult to temper at home? I never really realized that there was much more to chcoclate than just melting it. Chocolate is a pretty complex little thing.

https://www.forbes.com/sites/lanabandoim/2019/11/25/ruby-chocolate-is-coming-fda-issues-temporary-permit/?sh=453fce975c4f

It's still in the testing stage for another 3 months. I would definitely consider it chocolate, but the biggest problem is that it effectively stops being the same type of chocolate after aging, the taste changes, usually after a month, because part of what gives it it's unique flavor is lack of fermentation.

Big glass bowl being moved between boiling water and a pot full of ice, but not directly in the ice, and just fold it on-top of itself hundreds, if not thousands of times to create the micro-crystalline lattice structures required for that rich snap. However, if you notice the whiter streaks, that's likely from the chocolate getting a little too hot during the tempering process. I'm still getting the methods down but I got a cracker-jacked setup working well for now.

 

[Exceptionally Exceptional]

Couple hours ago I hacked apart a huge chunk of meat. Bone-in Boston butt cut. Thing was about 5-10 pounds. So I hacked it into quarters and tossed half of it in the freezer and one in the fridge.

The last one I've put in the slow cooker with some russets, baby carrots, and an onion. Some complete seasoning, thyme, and fresh rosemary from my garden for spices. Been in for 2 hours already, gonna give it about 5 more before it's ready.

 

[Goyslop Muncher]

I made French onion green bean casserole. I followed this recipe, but used cheddar cheese instead of gruyere. Also added some chopped bacon during the last 5 Minutes of cooking the onions. Also topped with some mozzarella pearls. The author made a video too.

Damn was it delicious, very rich, not healthy food. If you're planning on cooking green bean casserole for the holidays, I recommend this recipe.

I left it in the oven for an additional 10 minutes, then another 5. I probably should have just taken it out after the first extra 10.

 

[XYZpdq]

the deli salami was at "not-so-good" so I laid that out in a pan to slowly cook
tossed on that a couple of small bell peppers from a veggie snack platter from work that nobody wanted, a mess of jarred pepper rings and jalapenos
a couple of Nathans hot dogs that were similarly "not bad but you'll want to cook them a lot" status
low and slow rotating the pan and flipping the dogs every ten mins for about fortyish minutes
nuked up a sludge that consisted of a cheese sauce that fell apart and I added some refried beans to
pretty good

 

[Cristobal’s Colon]

Couple hours ago I hacked apart a huge chunk of meat. Bone-in Boston butt cut. Thing was about 5-10 pounds. So I hacked it into quarters and tossed half of it in the freezer and one in the fridge.

The last one I've put in the slow cooker with some russets, baby carrots, and an onion. Some complete seasoning, thyme, and fresh rosemary from my garden for spices. Been in for 2 hours already, gonna give it about 5 more before it's ready.

Chuck roast AKA dry-roasted pot roast. Popped into 500F oven, immediately dropped thermostat to 250F. Roasted to 150F (medium). The first roast was delicious and fork tender. The second cut I bought tasted gamy af, like a hamburger patty. Plenty of bone chips.

I'm sticking to cross rib roast. It's still cheap, and a lot leaner and meatier. Butt sounds lean and tasty tho.

 

[XYZpdq]

Chuck roast AKA dry-roasted pot roast. Popped into 500F oven, immediately dropped thermostat to 250F. Roasted to 150F (medium). The first roast was delicious and fork tender. The second cut I bought tasted gamy af, like a hamburger patty. Plenty of bone chips.

I'm sticking to cross rib roast. It's still cheap, and a lot leaner and meatier. Butt sounds lean and tasty tho.

sounds sorta like you got a not-so-great chuck
I'm probably gonna do a chuck roast in the next few days. local Golden Corral opens back up tomorrow so I might not until Saturday or so since I'll probably get a good amount of chuck in me tomorrow.

 

[Cristobal’s Colon]

sounds sorta like you got a not-so-great chuck
I'm probably gonna do a chuck roast in the next few days. local Golden Corral opens back up tomorrow so I might not until Saturday or so since I'll probably get a good amount of chuck in me tomorrow.

It was a dud for sure. The first chuck roast was honestly the best tasting beef I ever had. As a cut, chuck is definitely underrated. And dry-roasting gives it a delicious crust. It’s just too rich for me to eat often, so I prefer cross rib.

Too many people avoid lean cuts because they take so long to cook. Or they cook them rare like ribeye, get inedibly chewy meat, and never buy them again. Remember the first time you saw a top round on sale?

 

[Fliddaroonie]

Stroganoff.

Beef - any cut, but brisket is decent.

Seasoned flour (plain flour, salt and ground pepper, not that powder nonsense). Toss the cubed beef in it and lightly coat.

Melt some butter in a big pot, toss in a sliced red onion, brown, then some quartered chestnut onions. Brown and soften, take out the pan and set aside.

Throw in the beef and brown.

Make up like a pint of beef stock. When the beef is browned, put that in with a pot of creme fraiche, the veg from earlier, and a load of smoked paprika. Cook, thicken down, salivate while waiting but remember to cook some basmati and wild rice.


Garnish with parsley, serve the leftovers on a baked potato with loads of butter. Forget about your arteries, this is the kind of meal I will happily skip meals for the day of and after. Perfect winter stodge food.


Edited to say: How I typed it up sucks. Was early and I've quit coffee so mornings are not the best. If anyone would like me to type it up properly and post it in an edit on here, lemme know,

 

[Eris!]

Just made some spicy northern-style cast iron cornbread.



1 1/4 cups cornmeal
1 1/4 cups flour

Spoiler

(The flour makes it northern style. You can reduce the flower for different ratios to get less cakey and more corny. Never go above 1:1 flour : cornmeal, it's cornbread not cake)

2 Tbsp honey
2 Tbsp koser salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 3/4 cup buttermilk (or more for consistency)
1 egg
4Tbsp Butter
4 slices of bacon
3 spicy dried peppers
2 cups shredded cheddar

1. Preheat oven to 425
2. Melt butter in your cast iron skillet and cook your bacon in another skillet
3. Mix all your dry ingredients
4. Put your peppers and bacon in the food processor or finely chop them up
5. Add your wet ingredients and mix
6. Add your melted butter
7. Pour the bacon grease from your bacon skillet into the cast iron
8. Pour your batter into the cast iron and spread it evenly
9. bake 25 minutes or until a fork comes out clean
10. Pop it out of the pan so the bottom doesn't burn and let it cool a little bit before eating warm with butter

 

[XYZpdq]

chuck roast in an instant pot

vaguely related to https://recipes.instantpot.com/recipe/your-new-favorite-pot-roast/
a full can of tomato paste, box of beef broth, 2 tablespoons-ish of worsticher, whatever was left in the bottle, beef seasoned with paprika, salt, and pepper, threw in carrots and potatoes after the onion, didn't really give many fucks about doing the onion right
didn't bother with red wine, turned out I didn't have rosemary or thyme
turned out good anyway

 

[Goyslop Muncher]

chuck roast in an instant pot

vaguely related to https://recipes.instantpot.com/recipe/your-new-favorite-pot-roast/
a full can of tomato paste, box of beef broth, 2 tablespoons-ish of worsticher, whatever was left in the bottle, beef seasoned with paprika, salt, and pepper, threw in carrots and potatoes after the onion, didn't really give many fucks about doing the onion right
didn't bother with red wine, turned out I didn't have rosemary or thyme
turned out good anyway

Do you like your instant pot? I haven't bought one because I just didn't see a reason to, other than I don't have a pressure cooker. The instant pot looks like a pain in the ass to clean.

 

[JuanLee]

I made this last weekend. The best roast chicken I've ever had.

If you like roast chicken , and you like curry, you should try this. Was amazing! And actually not a great deal of effort either.

Recipe is here:

https://dinnerdiary.org/2011/02/19/indian-baked-whole-chicken-aka-best-chicken-ever/

 

[XYZpdq]

Do you like your instant pot? I haven't bought one because I just didn't see a reason to, other than I don't have a pressure cooker. The instant pot looks like a pain in the ass to clean.

jury's still out for me
the one I used belongs to a relative who's crashing with me
cleaning isn't _too_ bad, it's sorta like a largeish rice cooker, the lid needs hand effort but the bucket inside that does the cooking comes out and can go in the dishwasher
I liked the results of it, but I can't say I would bother to spend the money for it on my own
it seems like a lot of the dishes it makes aren't really that fast, they're just less-slow, like the three pound pot roast took about an hour worth of cooking which is certainly faster than an oven but still not "instant" by any stretch of the imagination

 

[JY's Tampon]

Baby back ribs. Sous vide 12 hours at 151 F and another 6 hours at 162 F. Smoked on low gas grill with wood chips for 30 minutes then finished on high.

I used the Alton Brown 8, 3, 1, 1, 1, 1 ratio spice rub but watching my carbs so I omitted the 8 parts brown sugar.

Overall I’ve always had good luck with the AB rub ratio but I really missed the balance of sugar. Other than that super tender and bones came right off the bone.

 

[soy_king]

Chicken Mulligatawny. I'm not going to post a photo, but it was pretty good and surprisingly simple to make. I followed the following recipe, though I made some adjustments (doubled the serving size and threw in an entire cup of heavy whipping cream rather than half, while using drumsticks instead of boneless thighs that I subsequently shredded).

https://www.simplyrecipes.com/recipes/chicken_mulligatawny_soup/

 

[AnOminous]

Do you like your instant pot? I haven't bought one because I just didn't see a reason to, other than I don't have a pressure cooker. The instant pot looks like a pain in the ass to clean.

If you don't have a pressure cooker you are a fool. It is the absolute best implement of dish creation.

 

[Joshuan Moon]

I keep some of the juice. I used Cento plum tomatoes last time, and the sauce wasn’t too thick.

I finally got around to making some tomato sauce. The thickness concern came down more to the onions. I chopped them finer for this sauce so things turned out good on that end.

I cooked up a medium largish onion in some olive oil and then about half a blub of garlic. Poured in the can of crushed tomatoes and some basil, oregano, red pepper, black pepper and a little salt. Simmered for about an hour. About 3/4 through I poured in olive oil until it stated to kinda float on top maybe about 1/3 cup. I also put in a tiny bit of red wine, maybe about a half tablespoon.

Result was very sweet. More sweet than even the pre-made sauces that are mostly corn syrup. I'm not sure how to counter that. Maybe some red wine vinegar? I'm sure a little cheese on the pasta would help but I forgot to pick some up.

 

[AnOminous]

Maybe I'm a fool but I'm always just love huge onions, put in a couple, put in two, put in three. God i love onions. My family tells me to knock it off with the onions. So I do. Until I throw them back in behind their backs ha hahahha hahahah suck it, onions, bitch!

Why do they love the product so much? They always love the final product containing all the onions. But yet they claim to hate the onions.

This is why you have to conceal the cooking process from these fucking tards.

 

[Slimy Time]

Chocolate and caramel tart.