What Have You Cooked Recently?

AnOminous said:
I don't like most organ meat but skewered chicken hearts like they serve in rodizio restaurants are really good if done just right. I've never been able to do them myself because it's literally seconds between not quite done and rubbery overcooked shit. I've never been able to get into liver either, it just tastes like what it is, an organ that filters toxic shit and concentrates it.

Chicken hearts are also good yakitori style.
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Yeah, chicken heart and beef heart are the kind of thing I'll eat at a restaurant where I know they don't fuck it up. In my own kitchen I know my limitations.

I've had southern-fried beef liver I liked, but mostly because it was so drowned in fried onions, bacon, and gravy that you couldn't really tell what was under there anymore.
 
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Im being tasked with making stroganoff tomorrow but I have to do it with 2 lbs of roll ground turkey. any suggestions...? I am considering doing some crazy bullshit where I include velveeta and white cheddar to give it more flavor and body as going tradtional with sour cream and wine reductions is going to make the whole damned thing soupy. Ground turkey just doesnt have the consistancy for stroganoff IMO.
 
Buff Wellington said:
Im being tasked with making stroganoff tomorrow but I have to do it with 2 lbs of roll ground turkey. any suggestions...? I am considering doing some crazy bullshit where I include velveeta and white cheddar to give it more flavor and body as going tradtional with sour cream and wine reductions is going to make the whole damned thing soupy. Ground turkey just doesnt have the consistancy for stroganoff IMO.
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You could probably make a roux and basically just pass off macaroni and cheese with ground turkey as a really odd stroganoff, if you used quality stuff. There are plenty of recipes online for a regular ground turkey stroganoff, but if you want something different to hide the shittiness of cheap ground turkey that might work.
 
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Crass_and_Champ said:
Any of you guys experiment with "dressing up" canned seafood? I've got some razor shell clams in brine and was wondering how to prepare them- I was thinking arugula salad with lemon and olive oil.
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The only canned seafood I've worked with is tuna, sardines, and clam meat that I made chowder with. Your idea sounds tasty though.
 
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Just got done carving a pumpkin and decided to roast up the seeds. Did one batch seasoned with salt, pepper, paprika, and garlic. The other batch I soaked in pickle juice for a few minutes, let them dry, and seasoned them up with salt, pepper, garlic, and dill.

I forgot how much I actually enjoy roasted pumpkin seeds.
 
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I decided to learn how to cook beans from dry. I've gone my whole life only using canned beans. I bought a 10lb bag of pinto and anasazi beans. I made a pot of anasazi from dry in my instant pot with bacon, onion, garlic, and Adobe Milling wholly Frijoles seasoning mix, 6 cups water. It turned out amazing but too much fat, even after draining the bacon first.
Second pot I soaked pinto for 8 hours, sautéed andouille sausage, onion, garlic, added beans and seasoning and 6 cups water. I think 6 cups was too much, going to do 4 cups I think when the beans are soaked and 6 when they're dry. Next attempt I'll try from dry. The pressure cooking does a good job.
I am amazed how much delicious food I can make for so cheap. This is gonna be a beany winter.
 
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Haram Exercise said:
I decided to learn how to cook beans from dry. I've gone my whole life only using canned beans. I bought a 10lb bag of pinto and anasazi beans. I made a pot of anasazi from dry in my instant pot with bacon, onion, garlic, and Adobe Milling wholly Frijoles seasoning mix, 6 cups water. It turned out amazing but too much fat, even after draining the bacon first.
Second pot I soaked pinto for 8 hours, sautéed andouille sausage, onion, garlic, added beans and seasoning and 6 cups water. I think 6 cups was too much, going to do 4 cups I think when the beans are soaked and 6 when they're dry. Next attempt I'll try from dry. The pressure cooking does a good job.
I am amazed how much delicious food I can make for so cheap. This is gonna be a beany winter.
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Beans are awesome. As for bacon, I usually cook mine separately (saving the grease) then add it into whatever. If the dish needs more grease, it'll be available.

I've been on a chicken fried steak kick again and it is delicious. Such a cheap cut of meat, too.
 
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Exceptionally Exceptional said:
Just got done carving a pumpkin and decided to roast up the seeds. Did one batch seasoned with salt, pepper, paprika, and garlic. The other batch I soaked in pickle juice for a few minutes, let them dry, and seasoned them up with salt, pepper, garlic, and dill.

I forgot how much I actually enjoy roasted pumpkin seeds.
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I fucking love roasted pumpkin seeds and I can't wait to gut my decorative porch pumpkins after Halloween lol
 
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Shrimp dan dan with broccoli
PXL_20211029_011139284.jpg
 
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Crass_and_Champ said:
Any of you guys experiment with "dressing up" canned seafood? I've got some razor shell clams in brine and was wondering how to prepare them- I was thinking arugula salad with lemon and olive oil.
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My experience is mostly with friend's salmon (salmon cakes and burger btw). However, you can probably make clam strips, which are one if my favorite hard to find restaurant dishes; cut them in a way to make strips, dip them in an egg milk mixture, then seasoned flour, fried, and served with seafood sauce. Otherwise, make a lovely clam chowder.
 
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Syikeblade said:
I made a tater tots casserole for dinner 😋
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Right there with you. The ultimate comfort food. I made bacon cheeseburger tater tot casserole.

Ground beef base mixed with caramelized onions, with chopped up pickle for a bit of tang.
flavored with ketchup, mustard, mayo and Worchester sauce
A layer of cheddar and mozzarella cheese
a layer of tater tots
then a thin layer of cheese and bacon.

Definitely not keto friendly.
 
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feral cat #6385 said:
Right there with you. The ultimate comfort food. I made bacon cheeseburger tater tot casserole.

Ground beef base mixed with caramelized onions, with chopped up pickle for a bit of tang.
flavored with ketchup, mustard, mayo and Worchester sauce
A layer of cheddar and mozzarella cheese
a layer of tater tots
then a thin layer of cheese and bacon.

Definitely not keto friendly.
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I would love to try this version
 
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Cooked a steak rare, usually fry some onions in the fond then deglaze with some red wine but decided to try it with buckfast instead, thought because it was red wine based and really sweet it would turn out nice.... boy was I wrong.

When you drink too much of the stuff you feel a horrible chemically aftertaste in your mouth, I cant even describe it, that was the overarching taste of the sauce I slathered over my beautiful steak, would definitely not recommend.

I looked at their website and they have lots of poncy food recipes, probably to disassociate themselves from the terrible reputation they've gained in Scotland and Northern Ireland. Drinking it's the fun part, the caffeine comedown not so much. It's only good if your planning on getting bladdered. Nasty, nasty stuff
 
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Made some basic chicken stew, but instead of dumplings I went wild. I've never been anywhere that had Red Lobster, but I''ve always heard about the biscuits. I saw "cheddar bay biscuit mix" on sale and figured that would be a nice dumpling substitution (biscuits instead of dumplings). Can someone tell me if they are always that salty? They taste delicious, but salty...maybe if I make them again I'll use unsalted butter. I think my herb cheese biscuits are better though.
 
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