What Have You Cooked Recently?

LazarusOwenhart said:
@TheIceCreamMan Dude that looks fucking delicious. You wanna share the recipe for that stir fry sauce?
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YES sorry I totally spaced man, I forgot about this post, this week is busy as fuck for me, here's my recipe actually, here's both recipes, for both a glaze-type and sauce-type teriyaki

Alright first some notes:

- I have made other sauces and this one is good, in both iterations. I like these two because I have real specific requirements, which are for something that can remain liquid until needed and congeal with heat application (sauce-type) or can bind properly to meats and bake well (glaze-type)

- I highly recommend you make the sauce-type in a blender so it mixes properly, it'll try and separate if you turn your back on it so turn the blender on for like 10-15 seconds every few minutes to keep it combined, and right before you pour it over your goodness. You can do it in a bowl if you want but it'll suck because you'll have to stir it constantly and come on yall, we're civilized, use a fuckin blender

- Experiment with it, I'll tell you whats really important and what isn't so go ham and find a version that makes whoever you're having sex with happy, because that's the goal right?

Teriyaki Sauce

1 can (14.5 ounces) chicken broth - I use low fat low salt kinds because I'm gonna add some later on
1/4 cup soy sauce - I use low sodium Kikkoman but you can use whatever, just keep in mind that like the broth, you'll be adding more salt and fat later probs
2 tablespoons cornstarch - Stick to this one, don't mess with this measurement: too little and it won't reduce correctly, too much and it'll end up looking like a weird roux
1 tablespoon sugar - you can add more if you want, or you can keep it like this and add a different sweetener if you want somethin different. I've actually used molasses before (just a little) and it came out real good
Some garlic powder - I dunno, I just use what I believe to be about a teaspoon? Just sprinkle some on there man, don't be shy
Some ground ginger - Same as the garlic powder, four or five good pats on the bottom of your jar oughta be enough
Salt and pepper - Not a lot, just a little, maybe a pinch of both
Some sesame oil (optional) - Strictly optional, but its nice and adds a fine flavor. One glug is what I use (very scientific measurements)
Chili oil (optional) - Don't be shy here either, a little heat never killed anyone! I like to mix the sesame oil and the chili oil thoroughly in another container and dump it in

Anyway what you do with the sauce is keep it mixed up and ready to go until you're done frying your veggies and meats. Generally what I do is fry my meats on like an 8 heat, then take the meat out of my pan and fry the veggies on a 7 heat, then mix the two together and pour the sauce over it and cover it, let it simmer on a 5 or 6 heat, stirring every once in a while. You'll know you've got it right when your house smells like a Thai place and everyone comes running.

Teriyaki Glaze

1 tablespoon cornstarch - Same as with the sauce, stick to this if you can, and if you can't then go hit a drivethrough man come on its just a tablespoon
1/4 cold water - This will bubble off as it reduces, so don't be scared to add more water if it looks like it needs it. The goal of the glaze is to be sticky and congealed, it needs to look like you tossed it in the freezer for a bit, if that makes sense, but if you run a spoon through it it'll still be syrupy and awesome.
1/2 cup sugar - Mix thoroughly. Might not seem like a lot but this is the amount I use because I like the way it caramelizes the shit
1/2 cup soy sauce - I use that Kikkoman, you can use whatever you like best.
1/4 cup vinegar (apple cider or balsamic are pretty good) - This is pretty key because if you use a shit vinegar it won't taste as good, it'll still be good but not WOW, you know? Rice vinegar also works well too obviously, but rice vinegar's more touchy in my experience, there's a vast difference between varieties
Some garlic powder - Same as before, just like 4 or 5 good pats OR if you're a billy badass you can add actual minced garlic to it, but that's a little more specific and focused. Stick to 1 clove if you add the solid stuff
Some ground ginger - 4 or 5 pats because you ain't a bitch, you're a real man or woman and want to impress somebody, even if its just your mom or yourself
Salt and pepper - Natch

This one's even easier than the other one: just combine all these ingredients in a pan and simmer that shit for a while on low heat, and through the miracles of thermodynamics it will eventually reduce and thicken. STIR CONSTANTLY OR IT WILL BURN TO THE PAN HOMIE! And you don't want that, unless you do, but be careful, a charred flavor in a glaze is nice but its dangerous. Generally speaking, what I do is make this and then coat chicken with it and bake the chicken, taking the chicken out every quarter hour or so to reapply the glaze, but you do you, I'm sure if you're reading this you ain't a dummy and can think of something cool to do with this.

Tell me what yall think I guess, I used to make something really similar to these sauces when I worked in the kitchen back in the day and they've been great for me ever since. They also reheat pretty well but there's obviously no substitute for straight out of the pan son
 
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Spinach rice with black eyed peas. Easy and good.
 
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Hey was hopeing someone could give there advice on something im attempting to cook (if its too off topic mods please move it)

Im trying to make a turducken but the shithole part of the world i live in doesnt have duck on demand. Is there any other type of meat i can sub the duck for? I was thinking something cool like a animal heart but idk how it would turn out...
 
de_DEVIL_tails said:
Hey was hopeing someone could give there advice on something im attempting to cook (if its too off topic mods please move it)

Im trying to make a turducken but the shithole part of the world i live in doesnt have duck on demand. Is there any other type of meat i can sub the duck for? I was thinking something cool like a animal heart but idk how it would turn out...
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I am not too sure if you are fond on beef or chicken livers but I think that could possibly make a good substitute for the duck. That's just my personal opinion. I love livers.
 
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6 cloves of garlic
2 (1/4 cups of veggie oil)

make garlic mayo in a blender (start with one 1/4 cup add second as you go) and smear that on some streaks before grilling
 
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de_DEVIL_tails said:
Hey was hopeing someone could give there advice on something im attempting to cook (if its too off topic mods please move it)

Im trying to make a turducken but the shithole part of the world i live in doesnt have duck on demand. Is there any other type of meat i can sub the duck for? I was thinking something cool like a animal heart but idk how it would turn out...
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Really any other duck sized bird. If it will fit inside the turkey and the chicken will fit inside it, you're golden.
 
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Homestyle meatloaf with a sweet + salty tomato sauce glaze and some scalloped potatoes in a creamy cheese sauce.

Got too distracted from a day without a healthy breakfast or lunch to take pictures.
 
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NumberingYourState said:
Homestyle meatloaf with a sweet + salty tomato sauce glaze and some scalloped potatoes in a creamy cheese sauce.

Got too distracted from a day without a healthy breakfast or lunch to take pictures.
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I like to use salsa for my tomato content in meatloaf.
 
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