What Have You Cooked Recently?

[Ellesse_warrior]

I tried to do these an embarrassing amount of times and failed but I made chocolate éclairs with chocolate cream and white chocolate on top

 

[EnemyStand]

So, since beef is expensive right now I made hamburgers with ham's namesake. Mixed worchestershire sauce, garlic, brown sugar, and a bit of hickory liquid smoke along with salt and pepper into the ground pork and pan fried them. Served on an untoasted Hawaiian bun with melted American cheese, spinach, arugula, cherry tomatoes, a pickle, and BBQ sauce with a side of homemade french fries. My friends, it was better than beef. The sweetness of the bun and brown sugar worked so well with the rich cheese, savory and salty pork, and sour pickle. There was just enough of an undercurrent of bitterness and acidity to add dimension to the flavor. I think this is going to be my go-to burger recipe from now on.

 

[HERE YOU GO]

My mom always bought in bulk and separated our meat growing up. I didn't know that wasn't a regular thing

I buy a few packs of burger, and then cut each into 3 pieces and put all of the pieces into individual freezer ziplocks. If you flatten the hamburger in the bags so it's a thin rectangle, it also freezes and thaws faster - just try not to stack them on each other in the freezer because they freeze together.

 

[AnOminous]

I buy a few packs of burger, and then cut each into 3 pieces and put all of the pieces into individual freezer ziplocks. If you flatten the hamburger in the bags so it's a thin rectangle, it also freezes and thaws faster - just try not to stack them on each other in the freezer because they freeze together.

Any time I find affordable meat I buy at least five pounds of it and separate it out into one pound portions. Prices are more or less out the roof but it seems like every couple weeks there's something affordable. My general favorite is chuck, and about the only thing that is too vile to eat at all, ever, is eye of round, although I will use this for jerky. It's otherwise the only genuinely unsalvageable cut.

Then there are the hugely overpriced and overrated cuts, like filet mignon. Yes, the texture is top notch but it literally has no flavor. So if you get it you're going to have to top it with bearnaise sauce or caramelized onions or something just to taste anything. Unless you're paying an arm and a leg for some wagyu shit.

 

[Robotic Richard Simmons]

Any time I find affordable meat I buy at least five pounds of it and separate it out into one pound portions. Prices are more or less out the roof but it seems like every couple weeks there's something affordable. My general favorite is chuck, and about the only thing that is too vile to eat at all, ever, is eye of round, although I will use this for jerky. It's otherwise the only genuinely unsalvageable cut.

Then there are the hugely overpriced and overrated cuts, like filet mignon. Yes, the texture is top notch but it literally has no flavor. So if you get it you're going to have to top it with bearnaise sauce or caramelized onions or something just to taste anything. Unless you're paying an arm and a leg for some wagyu shit.

This is a cooking pet peeve of mine. Buying ground meat in packages. You can't control the grind size or texture, you can't validate fat content, you have no way of knowing if what you're buying is even from the part of the cow is claims to be. Aside from all those negatives you can buy chuck, sirloin, shoulder, and brisket and grind it yourself for way less and get an infinite better mince.

Bonus points if you get it while it still has the bone and you use the scraps to make fresh beef stock.

You can use the same logic for buying whole chickens. A whole chicken costs about $5-$6 for 5-8lbs of usable meat. A lb of boneless skinless chicken breast costs about $8-$10. Just like with the beef you can make your own stock and it holds no contest with store bought garbage. You'll never be able to go back.

 

[LigmaTwatz]

I made myself a kale and cranberry salad, and cooked it in my ‘just egg’ scramble, and put it on my salad with vegan cheese, with hotsause.

 

[retard strength]

Made a pinto bean soup, came out pretty damn good with a few tortilla chips and avocado slices to top it off. First new recipe of 2022 and I'm happy with it.

Family member loaned me an immersion blender over the holidays until probably Easter, and I'm really digging it. I didn't expect I would. Not sure what to make next, maybe a tomato soup?

 

[Kosher Salt]

This is a cooking pet peeve of mine. Buying ground meat in packages. You can't control the grind size or texture, you can't validate fat content, you have no way of knowing if what you're buying is even from the part of the cow is claims to be. Aside from all those negatives you can buy chuck, sirloin, shoulder, and brisket and grind it yourself for way less and get an infinite better mince.

Bonus points if you get it while it still has the bone and you use the scraps to make fresh beef stock.

You can use the same logic for buying whole chickens. A whole chicken costs about $5-$6 for 5-8lbs of usable meat. A lb of boneless skinless chicken breast costs about $8-$10. Just like with the beef you can make your own stock and it holds no contest with store bought garbage. You'll never be able to go back.

Last time I bought ground beef it was $1.99/lb for a ~5 lb sock of it and I still have some of it in my freezer. I don't dispute that the quality is much lower than the meat that you're talking about but I am reasonably certain that there's no way you're grinding it for less. And I have no idea where you're spending as much as $10 per pound on boneless chicken breasts. The "normal" price is under $3 and I think last time I stocked up they were on sale for $0.99/lb, although I think with COVID and supply chain issues I'd be happy enough to find it for $1.99/lb if the freezer was running low.

 

[EnemyStand]

Last time I bought ground beef it was $1.99/lb for a ~5 lb sock of it and I still have some of it in my freezer. I don't dispute that the quality is much lower than the meat that you're talking about but I am reasonably certain that there's no way you're grinding it for less. And I have no idea where you're spending as much as $10 per pound on boneless chicken breasts. The "normal" price is under $3 and I think last time I stocked up they were on sale for $0.99/lb, although I think with COVID and supply chain issues I'd be happy enough to find it for $1.99/lb if the freezer was running low.

Man, where do you live? I bought some chicken breasts on sale for $5 a pound. Cheapest thing in my freezer is the ground Italian sausage and that was still $4 a pound.

 

[Robotic Richard Simmons]

Last time I bought ground beef it was $1.99/lb for a ~5 lb sock of it and I still have some of it in my freezer. I don't dispute that the quality is much lower than the meat that you're talking about but I am reasonably certain that there's no way you're grinding it for less. And I have no idea where you're spending as much as $10 per pound on boneless chicken breasts. The "normal" price is under $3 and I think last time I stocked up they were on sale for $0.99/lb, although I think with COVID and supply chain issues I'd be happy enough to find it for $1.99/lb if the freezer was running low.

The whole chuck goes for about $4-$5/lb from my butcher from time to time (at least once a quarter). Chicken is really pricey. If you get pre-cut boneless skinless chicken breasts it costs about $7-$10 for nonmajor processed brands.

 

[AnOminous]

This is a cooking pet peeve of mine. Buying ground meat in packages. You can't control the grind size or texture, you can't validate fat content, you have no way of knowing if what you're buying is even from the part of the cow is claims to be. Aside from all those negatives you can buy chuck, sirloin, shoulder, and brisket and grind it yourself for way less and get an infinite better mince.

I generally don't buy mystery meat from grocery stores, but go to a butcher who grinds it daily. It's generally all from one cut. The only corner cut is if you get the five pound minimum special, they will only put it in one bag if you want the special price. Unfortunately the main place I used to get this recently changed ownership and almost immediately went to shit and I'm pretty sure they're adding water now to make it weigh more.

This was a really dumb move because now there's no reason to go there.

This reminds me of a grocery store that had been around here for 50+ years that also changed ownership and changed the source of their hamburger to something shitty, and they were out of business in under a year.

The whole chuck goes for about $4-$5/lb from my butcher from time to time (at least once a quarter). Chicken is really pricey. If you get pre-cut boneless skinless chicken breasts it costs about $7-$10 for nonmajor processed brands.

I usually buy bone-in thighs if I'm not going to roast the whole bird. You can also generally buy rotisserie chicken pre-cooked for about the same price because it's the same chicken. I'd rather have it done to my own taste, though, and it's so easy with practically no prep time it's rare I'm lazy enough to get it cooked already. Generally those are also birds that are near expiration.

 

[Robotic Richard Simmons]

he five pound minimum special, they will only put it in one bag if you want the special price. Unfortunately the main place I used to get this recently changed ownership and almost immediately went to shit and I'm pretty sure they're adding water now to make it weigh more.

This was a really dumb move because now there's no reason to go there.

That's such a bad move and a good way to burn goodwill from legacy clients.

usually buy bone-in thighs if I'm not going to roast the whole bird. You can also generally buy rotisserie chicken pre-cooked for about the same price because it's the same chicken. I'd rather have it done to my own taste, though, and it's so easy with practically no prep time it's rare I'm lazy enough to get it cooked already. Generally those are also birds that are near expiration.

This is my favorite shortcut too! I can easily make 3-4 meals from a single pre-roasted chicken for two people! You still get the bones to make stock from and even freeze them until you need the carcass for your next batch.

 

[Kosher Salt]

Over the weekend I loaded the crock pot with potatoes, carrots, an onion, and a hunk of pork from a ~20 lb pork shoulder that I got on sale for $0.99/lb. Ended up having quite a bit of fat that I opted to trim beforehand, but I was able to hack it into four roughly equal pieces for the freezer. Still have half of it in there in two gallon freezer ziplock bags.

 

[Slap47]

Made Mash Potatoes the way that Orthodox Jews do - with Mayo.

Strange as hell, but alright.

 

[Wormy]

Just finished a pan of spanish rice (and I mean the real kid with onions and loads of herb mixes, not plain) with diced chicken thighs.

 

[soft breathing]

A huge batch of spicy kimchi pancakes; I made way too much batter because I'm retarded.
Now I'll have enough to eat for tomorrow & maybe the day after as well.

 

[cowboytakeshi]

I made some classic meatloaf (no ketchup glaze, I like to add it afterwards because cold ketchup + hot food is my beloved) with balsamic roasted potatoes, cauliflower, garlic cloves, carrot, and red cabbage. A good comfort meal for sure.
I also made one of those jiggly japanese cheesecakes for a family member recently; great way to use 6 eggs and get used to a soufle type of dish. I didn't have any because of the dairy and my faggot stomach but my dad immediately tore half the cake and ate it right when i gave it to him so that's a good sign.

I'm gearing up to make piroshkys soon, I'm hoping they turn out well!

 

[Kosher Salt]

Made Mash Potatoes the way that Orthodox Jews do - with Mayo.

Strange as hell, but alright.

Huh. I usually add a spoon or so of sour cream if I have it, but I've never heard of adding mayo.

 

[Clovis]

More burgers. Just basic 5% angus beef, red onion, breadcrumbs. Oven baked. Had them in fresh baked white breadroll with chunky guacamole and loads of gherkins. Asparagus and broccoli on the side. Not bad.
I prefer homemade burgers because the bought ones are always over seasoned for my taste. I want to taste meat, not just salt and pepper.

 

[XYZpdq]

so I'm at work, starting to putter around with a semi-nice instant ramen, like, big bowl with multiple pack type
start to add ingredients in my office
coworker comes in to ask if I've watch his (adult) son's music video
makes sure I watch it
it's decent enough boy-band-ish pop rock, does the production style of that well
he goes away
work on a couple of projects
get back to the ramen, mix all the ingredients
head to the kitchen
look where the fill line is
other coworker chats about some stuff
double check project
come back
double check that the lid is on good
nuke for three minutes
wonder why it smells like something is on fire