What Have You Cooked Recently?

[EnemyStand]

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.

Yeah, the biscuits are pretty salty. They're just drop biscuits with butter, salt, and oregano anyway. Easy to make without the mix.

 

[burntgrilledcheese]

Screaming hot 3-pepper jelly

 

[Kosher Salt]

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

I was feeling you until you started talking about a sauce for that steak.

 

[Cloaca Rimjob]

I was feeling you until you started talking about a sauce for that steak.

Can't beat a nice pan sauce

 

[Splinters RCVD ✞]

I'm into making pasta for myself nowadays. It's simple, and a gateway to many different tastes.
I tried different flours, mixing them, mixing spices into flour, and different stuff on top of it once complete. Favorite toppings so far are sour cream and pesto.

 

[burntgrilledcheese]

Persimmon and tangerine jam with lavender, nutmeg, ginger, and green cardamom.

 

[Helvítis Túristi]

I took the chilies in my garden and minced them with some onion. Placed them in a jar with salt, pepper, and sugar to ferment. After a week it will be ready for cooking. The recipe I saw being used for it cooked duck with ginger, garlic, chinese spices, soy sauce, and beer. Not sure I'll get duck with the price it has, but I think it will taste nice with chicken.

I also made two gallons of tomatillo salsa and placed them in the freezer. The blender made them a little too liquidy, so I'll have to cook them down anyways. Might as well do it when I take them out of the freezer.

 

[burntgrilledcheese]

Creamy black garlic and sun dried tomato orzo with lemon herb roasted chicken

 

[𝕺𝖑' 𝕯𝖎𝖗𝖙𝖞 𝕱𝖆𝖙𝖘𝖔]

Had some leftover uncooked garlic bread so I broiled it with roast beef, roasted red peppers and Asiago on top. Shit was cash

 

[Jaded Optimist]

I made green curry last week and had a bunch of bird's eye chilis and Thai basil left, so I'm making hotsauce. I'm not doing a fermented version, just a quick Thai themed hotsauce to use over the week.
Ingredients:
Thai basil
Birds eye chilis
Fish sauce
Apple cider vinegar
Garlic
Little sesame oil
Small amount of turmeric (mostly for colour and balance)
salt
Brown sugar
Little bit of dried onion (I like the intense flavour and didn't want more moisture)
edit: added rice flour to thicken to liquids a bit. Now blended and cooled. Crazy spicy, but delicious. I'm bringing it to work to share with my fellow co-worker chili head.

 

[A Grey Cat]

Red pepper seasoned chicken cutlets with roasted butternut squash and carrots.

Also my last post is i typo it was supposed to say Bacon and cream of broccoli soup.

 

[AnOminous]

Roasted garlic, take a whole head, cut the top off with a sharp knife just to expose all the buds, peel off most of the papery outer coating, put on enough tinfoil to wrap on a baking sheet, drizzle with about a teaspoon or to taste with olive oil, wrap.

Cook at 400 for 30-40 minutes or until desired doneness, I did 35.

You can eat this hot or cold, as a topping, or as an ingredient for other things. The nice thing about this is you can just squeeze the buds out whole and they pop out of their skins, so you don't need to do that step.

I made a few heads because since it's going to freeze soon, I needed to get my basil out of the ground. I don't have pine nuts or parmigiano reggiano, so I just processed all the other ingredients, then froze them in an ice cube tray so I can just make as much as I need at any time when I get around to getting the cheese and nuts (both have been hard to come by lately and ridiculously expensive).

 

[Archeops]

I made a nice homemade mac and cheese dish recently to prep myself for Thanksgiving and Christmas dinners and prep something for later meals.

The cheeses (a whopping six cups, three for the sauce and 1 and a half each for the middle layer and topping) in this one were two different kinds of cheddar (one sharp white and one hickory smoked) and smoked gruyere, all three made it really nice and savory while the smoked components added a hint of sweetness.

There wasn't much in terms of spices, I only added the standard salt-and-pepper duo and some smoked paprika.

My only complaint is that is wasn't as creamy as I expected it to be but I blame that on having to use 2% milk instead of whole milk.

 

[XYZpdq]

got some cheese / jalapeno bagels
smallish buffalo tendies, mayo, tomato, sambal hyayk, lettuce, cheese
like one of them fancy chicken sammiches
really good shit

 

[EnemyStand]

Made shepherd's pie. Didn't have a masher for the potatoes so I upped the cook time and used a fork. They came out surprisingly good considering I used a bootleg masher.

 

[Fialovy]

The other day I made some really good mexican rice on a whim with what I had in the fridge/pantry. I think this week I might try again, but maybe add some beans, some chicken or ground beef and some extra spices to make it more of a meal.

I also think I might make some chipotle hummus.

 

[XYZpdq]

Made shepherd's pie. Didn't have a masher for the potatoes so I upped the cook time and used a fork. They came out surprisingly good considering I used a bootleg masher.

I usually get about halfway through cooking the meat and boiling the potatoes before I go "fuck this I want a giant pile of meat and potatoes and don't care about some fancy casserole shits" like my aborted attempts at quiche that became "breakfast snacks"

 

[Ponzo]

Cheese Samyang noodles with chicken.

Boiled chicken with boiled carrots and rice.

 

[Splinters RCVD ✞]

Bacon and creamed broccoli soup


IS what I meant to say.

Try that with pieces of toast in the soup. It'll be well worth it.

 

[a terminal posture]

I made authentic cheap Chinese take-out Mongolian beef slop. Except for adding MSG cause I didn't have any. I use baking soda in the marinade to get that weird spongy beef texture. It was great.