What Have You Cooked Recently?

[KooksandFreaks]

Anybody ever eaten or cooked this? Looks like you can only get it in Italian restaurants out east.

https://www.google.com/search?client=firefox-b-1-e&q=Spiedini+alla+Romana

okay so I got a few pounds of boneless pork loin (aka the cheapest shit at Aldi), cut that into chops
seasoned the chops with Local BBQ Joint Rub/Seasoning (tm)
3/4 stick of butter in the instantpot, sauteed on each side for about 2.5 mins
fished them back out
then two onions that I quartered, a bit more salt and pepper on them
fished those out, added the easy food removal tray and chucked it all back in with two bottles of aldi bbq sauce, plain and honey, also a carton of vegetable stock
put it in at high pressure for a 20 minute setting, so about 40m all told for powering up to pressure
dumped the solids into a big thing
put the liquid into a saucepan and cooked it down back to bbq sauce consistency
shit was dank as af

Sounds like you need some white bread.

 

[XYZpdq]

Sounds like you need some white bread.

bread is for cowards
real warriors just drink sauce

 

[KooksandFreaks]

bread is for cowards
real warriors just drink sauce

C'mon. You could put some nice rice or potatoes or noodles with it.

 

[FearsReality]

sandwich

...just a sandwich

 

[Nut-Roaster the 2nd]

Made it a while ago, but homemade oven fry wedges. First boiled in salt water till tender, then drained and turned out on a roasting pan with safflower oil. Baked it for 30 minutes on each side till golden brown (check it with he oven light), drain in a metal, paper towel-lined bowl, and added some kosher salt, white pepper, garlic powder, and old bay. It was originally an Adam Ragusea recipe, but I modified it with the safflower and cooking times.

 

[Agent Abe Caprine]

Pizza I found at the back of the fridge. Drowned it in hot sauce.

 

[AnOminous]

I'm not sure why, but my attempt to turn turkey carcass into turkey stock failed. It had a wet dog smell to it, and I've had that happen before only for the actual stock to turn out fine, but it just didn't. It was gross and disgusting. Is this just something that happens from time to time or are there fuckups that lead to this result?

The fat rendering wound up perfect though. The nine cups of turkey meat will be accompanied by lovely dumplings, or pie crusts. I might just use actual lard for the pot pie though.

 

[TinyKitty]

I'm not sure why, but my attempt to turn turkey carcass into turkey stock failed. It had a wet dog smell to it, and I've had that happen before only for the actual stock to turn out fine, but it just didn't. It was gross and disgusting. Is this just something that happens from time to time or are there fuckups that lead to this result?

The fat rendering wound up perfect though. The nine cups of turkey meat will be accompanied by lovely dumplings, or pie crusts. I might just use actual lard for the pot pie though.

Funky stock. Man, I hate that. It just seems to happen out of nowhere. Starting the stock with cold water instead of putting the bones in already-hot water supposedly raises the odds against it and it does seem to help, but over the years I will still sometimes get a batch of funky stock out of good bones for no identifiable reason.

I've had some luck rescuing funky broth with mushrooms, either fresh or dried. For fresh, slice up at least a pound of white mushrooms and chuck them in your stock and simmer. Or if you are using dried mushrooms, you can replace some of your stock with the mushroom soaking water, then simmer with the reconstituted sliced shrooms, which is my favorite method. You can keep the mushrooms in the stock or discard them once the stock is sorted out, whichever you prefer. Something in the mushrooms seems to rebalance the taste and odor of the stock, most of the time at least. Sometimes it just needs to go down the drain.

Lard crusts are so good. I use duck fat in mine and that's good too.

 

[WolfeTone]

Tricolor rice blend ramen with fresh turmeric and sautéd mushrooms,
broth consisting of salt, pepper, garlic, cumin, and a shit-ton of cayenne.
The olive and avocado oil breaking into 1000 little bubbles swirling around the top was mesmerizing.

 

[White Baby]

Beef stew with turnips, potatoes, 4 sticks of celery, about two dozen halves of cherry tomatoes, 5 cloves of garlic, soy sauce, thyme and bay leaves and some other shit I'm forgetting. Paired with Hawaiian rolls and a coke because I get paid tomorrow instead of the beer I wanted, but God damn, it was almost enough to cure my depression.

 

[verygayFrogs]

Cream of broccoli soup, and not bad for 1st attempt at soup. Left some chunks of broccoli in there since I don’t have a fancy tool but a potato masher worked well

 

[Goyslop Muncher]

I attempted broiled teriyaki salmon and onigiri with Furikake. It... Wasn't very good. The salmon tasted very fishy. It was from frozen, might have been the problem. Maybe the teriyaki sauce wasn't right. The Furikake tasted okay it just wasn't great. I seasoned the rice with rice wine and sesame oil.
Maybe I'm just a stupid gaijin, but this wasn't very good.

 

[Eris!]

My neighbor gave me some scones for teaching her kids bible study classes occasionally, and they were so good I ate them all and immediately felt compelled to make more scones. I went for apple-cinnamon scones brushed with cream and powdered sugar on top. I fucked it up though. The recipe said to divide the dough in half, roll it out, then divide into sixths, but i didn't read the first part about halving it, so my sixths were 100% too big. They didn't bake properly and when my timer was up they were still raw dough. Had to bake em low and slow after that to prevent the bottoms from burning. Also I couldn't get them to be quite as flaky as I like them, so I might freeze my butter next time like I do with biscuits. Such is life when baking. I will do it properly next time. They still taste pretty good.

It is said that while cooking is an art, baking is a science. Every choice while baking has specific, reliable effects. Every time I bake a recipe for the first time I tend to fuck it up, but a good baker learns their specific mistakes and corrects.

 

[AnOminous]

I've had some luck rescuing funky broth with mushrooms, either fresh or dried. For fresh, slice up at least a pound of white mushrooms and chuck them in your stock and simmer. Or if you are using dried mushrooms, you can replace some of your stock with the mushroom soaking water, then simmer with the reconstituted sliced shrooms, which is my favorite method. You can keep the mushrooms in the stock or discard them once the stock is sorted out, whichever you prefer. Something in the mushrooms seems to rebalance the taste and odor of the stock, most of the time at least. Sometimes it just needs to go down the drain.

Lard crusts are so good. I use duck fat in mine and that's good too.

The shrooms advice is great. I don't think it would have saved this batch, though. Actually, just the idea of a shrooms stock itself is good. I should probably just do that at some point.

It is said that while cooking is an art, baking is a science. Every choice while baking has specific, reliable effects. Every time I bake a recipe for the first time I tend to fuck it up, but a good baker learns their specific mistakes and corrects.

This is probably why I only recently started seriously cooking, but baking is something I did even when I was a child. I came across the Betty Crocker cookbook when I was a kid, realized it was just a list of things you do to get cookies and cakes, and immediately started turning flour, sugar, butter and other things in the house into things I could eat. And then, to impress other people with, like Toll House cookie brownies.

 

[Jaded Optimist]

Lamb shanks love a slow cooker. And a dutch oven will also work if there's no electric slow cooker.

I've done variations of the recipe below in a slow cooker a number of times before. Even fussy eaters who are freaked out at the idea of lamb take one bite and then dive in, because all the other flavors and textures are familiar and the lamb really tastes sublime. Most of the ingredients are inexpensive things or stuff people already have around the house. It's also easy to adapt to being kid- and/or budget-friendly, so for example you can swap out the red wine for orange juice, the mushrooms for quartered potatoes, change up the spices, etc. Forget marinating or not marinating, it's the Maillard reaction in the browning stage that makes or breaks the dish. The recipe still works without that step, but give the shanks a good seared crust before they go into the slow cooker and it will add so much flavor. This meal, like most slow cooks, tastes even better a day or so later.

Ingredients
1 sweet onion (sliced, separated into rings)
4 lamb shanks (rinsed, patted dry)
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
Dash of black pepper (freshly ground)
1 teaspoon olive oil
10 garlic cloves (whole ones cut in half, peeled)
8 ounces mushrooms (brushed clean, cut in half)
1/2 cup red wine
1/2 cup beef broth (double-strength)
1 (14-ounce) can tomatoes (diced)
1 teaspoon oregano (dried)
1 teaspoon basil (dried)
4 sprigs thyme (fresh)
1 teaspoon allspice (ground)
1 small bay leaf (broken in half)

Spread sliced and separated onion rings on the bottom of the slow cooker.

Rub lamb shanks with Worcestershire sauce, then sprinkle all over with salt and pepper.

Heat a heavy skillet over medium-high heat. Add olive oil and brown the lamb shanks.

Place browned lamb shanks, along with any browned bits from the skillet, in the slow cooker, on top of the onions. Top with whole garlic cloves and mushrooms.

In a medium bowl, mix together a 1/2 cup of red wine, 1/2 cup beef broth, 1 can tomatoes, 1 teaspoon oregano, 1 teaspoon basil, 4 sprigs thyme, 1 teaspoon allspice, and 1 bay leaf. Pour mixture over the vegetables and lamb shanks.

Cook on low in the slow cooker for 6 to 8 hours or until tender. Taste and adjust seasoning if necessary. Serve with pan juices and vegetables.

I made almost the same dish the other day (one big difference us I add a little marmite to the liquid. Also I learned a trick from my cousin who is a pretty high end chef, he said if you can, make it the day before (like fully cooked) then put it in the fridge over night and warm it up the next day. It's like soup, it's way better the next day.

 

[AnOminous]

I made almost the same dish the other day (one big difference us I add a little marmite to the liquid.

You will actually be surprised if you consider Marmite or Vegemite to be an ingredient. Just substitute it for anything a hipster calls "umami" and you're made. My personal favorite is Marmite risotto, just using a dilute solution of Marmite to soak up the liquid in a rice as it fluffs up nicely.

 

[Jaded Optimist]

You will actually be surprised if you consider Marmite or Vegemite to be an ingredient. Just substitute it for anything a hipster calls "umami" and you're made. My personal favorite is Marmite risotto, just using a dilute solution of Marmite to soak up the liquid in a rice as it fluffs up nicely.

Haven't we had this conversation before? Lol.

 

[AnOminous]

Haven't we had this conversation before? Lol.

People with dementia sometimes repeat topics.

 

[A borscht-on]

I'm not sure why, but my attempt to turn turkey carcass into turkey stock failed. It had a wet dog smell to it, and I've had that happen before only for the actual stock to turn out fine, but it just didn't. It was gross and disgusting. Is this just something that happens from time to time or are there fuckups that lead to this result?

The fat rendering wound up perfect though. The nine cups of turkey meat will be accompanied by lovely dumplings, or pie crusts. I might just use actual lard for the pot pie though.

Did / do you roast the bones and carcass beforehand? That's what I do, and my stock has never turned out smelling or tasting poorly...

 

[AnOminous]

Did / do you roast the bones and carcass beforehand? That's what I do, and my stock has never turned out smelling or tasting poorly...

Yes, and I did start with cold water and (possibly stupidly) actually brought it to a boil. I think the stock attempt was doomed from the start though. Even my worst previous stock attempts ended up well no matter how they started.