What Have You Cooked Recently?

Quoookie said:
God you people above make me so hungry when I'm really not ^^^(several posts above) On topic just some burgers on my mini grill. Holy shit just the right grillin. Good marks but not burnt. I seem to grill shit just right drunk but fuck it up sober. Almost all the fixins. No lettuce though. I can and will get over that. Perfect breakfast/lunch... Might need to heat up one of those pizzas in the over later for dinner. I got a meat supreme in there.. or just sleep it off. Either or will be great
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You fuckin GOT THIS. Just throw a handful of oregano and basil on that puppy, and a drizzle of olive oil and hot pepper flakes if you got any/if you like those things. Guarantee you it will taste infinitely more satisfying. 👌🏼
 
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Got a huge fillet of salmon at the supermarket for cheap the other day, and tonight I cooked it in the oven on 250 for 25 minutes. It's seasoned with dill, minced garlic, olive oil, salt and pepper and goddamn I have never enjoyed baked fish as much as I enjoy this salmon. I made some cajun oven fries to go with it, but I might be out of fish by the time they're done.
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The yellow coloration is a combination of the olive oil and the shitty lighting in my kitchen. IRL it's a nice pink hue.
 
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I often roast or bake root vegetables in the oven and a while ago I started cutting and stacking them in a round dish to even out the cooking time. Beets on top because they take the longest, potatoes in the bottom because they cook the fastest and carrots in the middle, season them individually. Then I had an idea: put slices of cheese on the potatoes before piling on the rest. When it's cooked, remove beets and carrots and pop the taters in the oven for another 5-8 minutes at max heat and oooh, crispy crunchy gratinated potaters!
 
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Wasteland Ranger said:
There are people who think prosciutto is "just ham".

We call these people "idiots".
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There are reasons for the legal concept of "Protected Designations of Origin." And anyone who knows enough to demand Parma Ham knows why they are doing it. And, to be fair, anyone who demands Virginia Ham, another PDO item, also knows the quality they are demanding. If you buy "Virginia Ham" or "Parma Ham," you are demanding not only a specific quality of ham, but that what you are purchasing actually comes from the region you insisted on when you bought that particular item.
 
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AnOminous said:
There are reasons for the legal concept of "Protected Designations of Origin." And anyone who knows enough to demand Parma Ham knows why they are doing it. And, to be fair, anyone who demands Virginia Ham, another PDO item, also knows the quality they are demanding. If you buy "Virginia Ham" or "Parma Ham," you are demanding not only a specific quality of ham, but that what you are purchasing actually comes from the region you insisted on when you bought that particular item.
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Ham, tuna... it’s still so goddamn fascinating, the entire processes from start to finish, to market for these delicious beasts
 
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Fìddlesticks said:
Spich chicken thighs. Pat dry as possible before liberally coating with "slap yo mama" cajun spice blend and cook at 160 in airfryer for 18 odd minutes. I am a mobilefag so hope I've done this picture thing okay. Apologies in advance if need to dirty delete and try again! View attachment 1903260
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That looks juicy af, my friend. 🔥
 
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Sometimes, when I’m at work, I like doing onion dogs for everyone. I pick up some Johnsonville beer brats, sourdough rolls, onions, mayo, and mustard. I simmer the bratwurst until they’re a bit browned, but not excessively shrunken. I put some mustard in a pan, cut the onions into strings, and caramelize them for a bit in the mustard, and they take on a very mustardy flavor. I put mayo on the sourdough rolls and toast them in the oven using the broiler. Toss it all together, and there you go. Garnish as you like, or eat as-is. Fuck, they’re good.
 
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Drain Todger said:
Sometimes, when I’m at work, I like doing onion dogs for everyone. I pick up some Johnsonville beer brats, sourdough rolls, onions, mayo, and mustard. I simmer the bratwurst until they’re a bit browned, but not excessively shrunken. I put some mustard in a pan, cut the onions into strings, and caramelize them for a bit in the mustard, and they take on a very mustardy flavor. I put mayo on the sourdough rolls and toast them in the oven using the broiler. Toss it all together, and there you go. Garnish as you like, or eat as-is. Fuck, they’re good.
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Sometime, probably not when you're at work, try adding some beer to the onions, and let it cook off while they caramelize.
 
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Drain Todger said:
Sometimes, when I’m at work, I like doing onion dogs for everyone. I pick up some Johnsonville beer brats, sourdough rolls, onions, mayo, and mustard. I simmer the bratwurst until they’re a bit browned, but not excessively shrunken. I put some mustard in a pan, cut the onions into strings, and caramelize them for a bit in the mustard, and they take on a very mustardy flavor. I put mayo on the sourdough rolls and toast them in the oven using the broiler. Toss it all together, and there you go. Garnish as you like, or eat as-is. Fuck, they’re good.
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They would be so stupid if they ever fired you
 
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FatFuckingClown said:
That looks juicy af, my friend. 🔥
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Thank you. I have literally been sworn off chicken breast because they get cooked to a texture of redwood bark. Woody.
Drain Todger said:
Sometimes, when I’m at work, I like doing onion dogs for everyone. I pick up some Johnsonville beer brats, sourdough rolls, onions, mayo, and mustard. I simmer the bratwurst until they’re a bit browned, but not excessively shrunken. I put some mustard in a pan, cut the onions into strings, and caramelize them for a bit in the mustard, and they take on a very mustardy flavor. I put mayo on the sourdough rolls and toast them in the oven using the broiler. Toss it all together, and there you go. Garnish as you like, or eat as-is. Fuck, they’re good.
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And all I get is an anorexic's chocolate cake...

Otherwise tonight - chicken and veg soup. Heavy on the celery so I can blitz later and conceal an entire pot of cream as part of it.

Okay apologies, I am a fag. How do I make the pics smaller on mobile?

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Fìddlesticks said:
Thank you. I have literally been sworn off chicken breast because they get cooked to a texture of redwood bark. Woody.

And all I get is an anorexic's chocolate cake...

Otherwise tonight - chicken and veg soup. Heavy on the celery so I can blitz later and conceal an entire pot of cream as part of it.

Okay apologies, I am a fag. How do I make the pics smaller on mobile?

View attachment 1905155
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Resizing on mobile is usually not even possible but you can use spoiler tags to keep posts a bit tighter

Gonna make some pad thai tonight I think.
 
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