What Have You Cooked Recently?

[HOMO FOR LIFE]

Corn dog. I fucked up.

 

[burntgrilledcheese]

I have a sinus infection and I'm feeling self piteous, so I made myself a soup.

Kabocha squash
Japanese sweet potato
Carrots
Red bell peppers
Garlic
Onion
Ginger
Sesame oil
Tumeric
Cumin
Cayenne pepper
Paprika
Basil
Heavy cream
Pepitas

 

[WhoIsSutterKane]

chili

 

[soft breathing]

Baked a big batch of oatmeal-cookies, but swapped regular butter with cannabis-butter I made some time ago and kept in the freezer.

I've used this recipe but threw in some chocolate chips in addition to everything else.

Oatmeal Raisin Cookies (Soft & Chewy) - Live Well Bake Often

These Oatmeal Raisin Cookies are super soft, thick, and loaded with oats and raisins. These cookies are easy to make and delicious!

www.livewellbakeoften.com

They're absolutely delicious, I fully recommend this recipe, no matter what butter you plan on using.
I made them with 0 expectations, since usually all the oatmeal-cookies I've tried making never turned out well.

 

[Smaug's Smokey Hole]

I haven't eaten it yet but I'm making a pizza using the leftover, unlabeled, butts of cheese in my freezer along with what's left of a spectacular roast I made plus some almost obnoxiously heavily smoked ham(it's really good), those are two other things pulled out of the freezer. I'm having a good feeling about this, if it doesn't turn out good I'll just put hipster ketchup on it.

 

[Goyslop Muncher]

For a birthday party I slow cooked tenderloin pulled pork, rack of ribs, baked beans, potato salad, and Cole slaw. Also made vegan imitation pulled pork with Jack fruit. And did a carry out order of City Barbeque and got brisket, hush puppies, green beans with bacon, corn pudding, and collard greens with pork.

 

[AnOminous]

Third iteration of pseudo-satay, this time with homemade peanut sauce because you literally can't buy anything decent. Ingredients, peanut butter, apple cider vinegar, curry powder, curry paste, coconut milk, tamari, salt, and some water to thin it down whenever it got too thick.

Then two chicken thighs, marinated in tamari, dipped in corn starch, then an egg/peanut sauce (left over from a previous iteration) wash, then a blend of peanuts, panko crumbs, and cayenne pepper crushed in a food processor until a mix of powder/chunks. Baked at 350 until, I dunno, whenever it was done.

Served over basmati rice with lightly steamed broccoli.

Very nice and I have two meals left over, as well as a bunch of sauce I'll have to figure out what to do with.

Also made some hot sauce.

It's mostly Havasu peppers, but there are a couple of the "mammoth jalapenos" in there along with vinegar and salt. Very simple, cut tops off, cut in half lengthwise, boil in vinegar brine until softened, then in the food processor until mostly liquid but the seeds are still visible.

It looks like xenomorph blood but it is a fairly mild sauce with a slight slow burn to it. If previous experience is any indication, the last peppers of the season will be the most potent, but even those will probably not be anywhere near my hottest.

This batch has just generally been fairly mild, but I did absolutely nothing you're supposed to do to go for hotter peppers. Also the plants on the right are basil. This was fairly feeble early on in the season, because I planted them too early and despite covering them, they suffered somewhat from a soft frost, but they're really bushing up now.

 

[Helvítis Túristi]

I made this Hungarian dish that's meat filled crepes stewed in a tomato pepper sauce, the name always escapes me. This time I decided to roast the peppers, onions, tomatoes, carrots, and a chili for that extra flavor. Turn out nice and worked well with the addition of smoked paprika.

 

[Honk Hill]

If you're gonna make Mexican food, you want an older Mexican lady to tell you how. Plus while her recipes aren't health food, they're still not as greasy as some stuff I've gotten at some taquerias.

I got a pork chimichanga the other night from a local Mexican place, one of the most delicious things ever but my god the grease.

Last night I made some quesadillas:

250gm pork mince
1 chorizo
1 onion
1 small tin of beans, the bean mix for salad.
Chipotle adobo sauce and chipotle powder.

Fried off the onion with a heap of crushed garlic, added finely chopped chorizo, pork the chipotle powder, cooked that off with a splash of red wine and water, added the beans and adobo sauce and let it cook off.

Scoop it into tortillas, half side with shredded cheese and some black olives and jalapenos from a jar, fold over and then pan fry each side until the cheese melts and seals it up and it's nice and crisp. Made a basic guac with avo, sour cream, lemon juice and salt and pepper as a dip/condiment. Smoked salt in guacamole, my god.

 

[soft breathing]

Yellow veggie-curry today, Japchae yesterday.

Y'all should try Japchae at some point - it's simple but so, so very delicious.

 

[Crunchy Oats]

Does anyone here know how to fry donuts?
I'm trying to make cake donuts, but the dough keeps cracking and over-saturating with oil.
I might need a better fryer, but I don't know; are donuts so sensitive that small temperature fluctuations above/below 60C would cause oil saturation?
People fry donuts in pots, but I don't think stove-top pots can make professional donuts.
I don't want crispy crunchy donuts, I want soft, plain cake donuts and they never come out right.
The taste will be good, but then the texture is shit, so something about how it fries seems to be the issue.

 

[soft breathing]

I'm trying to make cake donuts, but the dough keeps cracking and over-saturating with oil.

What temperature does your dough have? The dough being too cold could be one of the reasons why this is happening. Or if it's underproofed, if you didn't cut the edges 'clean' enough.. It's hard to tell, just throwing out some suggestions.

 

[ontherailsmaniac]

Cheese fries. Had no chilli so no chilli cheese fries.

 

[Crunchy Oats]

What temperature does your dough have? The dough being too cold could be one of the reasons why this is happening. Or if it's underproofed, if you didn't cut the edges 'clean' enough.. It's hard to tell, just throwing out some suggestions.

Do you mean proofing for a cake donut? I think that might only be for making yeast donuts, but I could be wrong.
I didn't chill the dough, it sat out for 30 mins in window light just above room temp. It also uses baking powder and baking soda instead of yeast.

When I cut them they were perfect, but when they fried, the top side became porous and oil saturated the dough before I could flip them.
Maybe they need higher heat and to be flipped sooner, I'm not sure.

If the temp was moving 5 - 10 degrees from recommended temp, is that enough to cause total oil saturation for a cake donut? They were almost 100% saturated with oil inside.

 

[Mullti Port RDRAM]

I made a big ol' pot of chili because I can stretch it throughout the week with tortillas, rice, pasta (ugh)... I used ground pork and chuck, pre-soaked black and kidney beans, tomatoes I roasted in the oven, caramelized onions, and my own blend of spices. Definitely takes from traditional tex-mex but a bit of cinnamon adds some extra earthiness like Cincinnati chili. I have plans to do fried rice with chicken and kimchi once the ferment wraps up.

 

[Gar For Archer]

Chinese beef noodle soup (recipe). Was a bit of a pain acquiring all the aromatics, but now I have enough to make beef noodle soup for the next two years or so. If you can get your hands on all the ingredients this is a great and simple recipe - I cooked half a portion which results in maybe 4-5 bowls.

 

[TC-P]

For a birthday party I slow cooked tenderloin pulled pork, rack of ribs, baked beans, potato salad, and Cole slaw. Also made vegan imitation pulled pork with Jack fruit. And did a carry out order of City Barbeque and got brisket, hush puppies, green beans with bacon, corn pudding, and collard greens with pork.

Oh I miss food from my home country/state. I hope you had a wonderful birthday party.

 

[Anonymus Fluhre]

Wife wants some churros tonight for her cheat food so looks like I'm making churros

 

[NyQuilninja]

Rib eye steaks
2 1/2 inch thick from cows raised by my father in law grass feed. With roasted baby taters.
Fresh butter melted on them

 

[Titos]

Made one of my favorites, a nice pastrami burger with barbecue sauce and pickles.