What Have You Cooked Recently?

[Goyslop Muncher]

Didn't take photos but I pan fried tilapia fillets in olive oil seasoned with lemon pepper. Very simple but very delicious.

 

[Jaded Optimist]

Made a full English Sunday dinner for my husband. I just learned he never had one, and I grew up up with it. Beef roast, yorkshire pudding, roasted veg (parsnip, leek, carrots, potatoes) and so much gravy.

 

[Cup Noodle]

I'm currently smoking a brisket. I told one of my kids to put it in the shop fridge when we got home yesterday, but he put it in the shop freezer. I'm four hours behind due to thawing. It should be done cooking and resting in three hours. I'm ready for bed.

 

[LoudmouthLisa]

Just cooked salmon for the first time in my life because I'm a big baby that doesn't like fish and I'm trying to be less of a big baby and force myself to eat it. It wasn't bad.

https://cooking.nytimes.com/recipes/1020239-wild-salmon-with-chive-oil-and-lime-creme-fraiche

 

[Vietnam Ron]

Ciabora de Burta, romanian tripe soup with a sour broth.

 

[Bassomatic]

Ciabora de Burta, romanian tripe soup with a sour broth.

I'm not much a tripe fan, but can you expand on this entire thing? Mostly the broth.

 

[Vietnam Ron]

I'm not much a tripe fan, but can you expand on this entire thing? Mostly the broth.

Absolutely, to make the broth you boil parsnips, beef bones, carrots, onions, peppercorns and tripe for 3 hours then discard all but the stock, tripe and carrot. Then pound or mince a lot of garlic and add red or white vinegar, you'll then whisk sour cream and eggs together and temper it with that broth and combine all the ingredients.

https://www.jocooks.com/recipes/tripe-soup-ciorba-de-burta/#wprm-recipe-container-14939 this recipe explains it better than me.

 

[Bassomatic]

Thank you much, I'd like to try something like that. I love me some soups and really enjoy sour notes.

Also so I have snacks for the week back on topic I made about 2 lbs of cold sesame noodles. Just felt like mixing my junk food up so so good. I did it right since I was at the asian market, using sesame paste, but I won't lie 90% of us Americans use peanut butter... and it's damn good that way lol.

 

[Vietnam Ron]

Thank you much, I'd like to try something like that. I love me some soups and really enjoy sour notes.

Also so I have snacks for the week back on topic I made about 2 lbs of cold sesame noodles. Just felt like mixing my junk food up so so good. I did it right since I was at the asian market, using sesame paste, but I won't lie 90% of us Americans use peanut butter... and it's damn good that way lol.

There's a transylvanian version that uses chicken ideally with bones and skin for flavor if you're not into tripe. The peanut butter way is fucking delicious and no slant can tell me otherwise.

https://timefordelish.com/sour-cream-garlic-chicken-soup/

 

[Bassomatic]

I just saw a Transylvanian meal with Max Miller on youtube, he's really fun if you aren't subbed or watch him. For the memes and clicks it was like, dinner vs vampires or something. To be fair, I happen to really like a lot of eastern european cooking.

I agree on the only peanut butter way. But let me make this my faggot blog for a second. When I was in middle school I took the "girly" home economics. We did nothing but make food for free and I was around girls. Shit was so cool. We did everything simply because well we were all 12. But our "cold sesame noodles from china" was broken spaghetti and peanut butter. not even a shot of soy or anything lol. But lil basso was chowing down with like 21 girls around him. Shit was comfy.

Now aside proper soy paste, or peanut putter, you can use middle eat tahini but two warnings, one mix it VERY well, second you want to sneak in some sugar. Basic refined at that, you want a little sweet, I legit will use packets of sugar per lb (4 per lb for me whom doesn't like it sweet) also is you tahini you need to mix it like 5 times more than you think you do, and mix again twice more than you think before serving.

 

[Vietnam Ron]

Eastern European food is always delicious. It's pretty difficult to buy the specialty ingredients such as farmers cheese or smoked sprats but everything else is easy to do at home. Since it's almost grilling weather I'll be doing some Serbian sausages with a roasted red pepper sauce soon.

 

[Fìddlesticks]

Same meal done two different ways

40 clove chicken trad way


Chicken and garlic cut up and fried extra crispy and served with rice
Muscles in white wine and garlic sauce served alone

Then served with rice, Chinese cabbage and rice and added some ginger and scallion oil

Going to visit my parents for a week and cook dinner for them (will be working during day so can't make lunch). My mom deserves a break from cooking.

My mom says she doesn't like chicken breasts, but she's never eaten ones I have cooked and I plan to change her opinion.

Did you change her opinion? I'm a chicken thigh person. Never breasts. No matter how well its cooked i just sort of think better this would be better with thigh.

I like this. Homemade is best, but as a shortcut or because you don't always have a bunch of carcasses in the freezer, it's one of the better ones that you find in nearly any grocery store. I usually have beef, chicken, vegetable, and fish.

Is the chicken one worth paying £15 gbp/20 USD for? Can't get it here for any cheaper.

 

[Hollywood Hulk Hogan]

Did you change her opinion? I'm a chicken thigh person. Never breasts. No matter how well its cooked i just sort of think better this would be better with thigh.

She liked it. Not sure if I changed her opinion that it's better than dark meat, but I covered it in olive oil and then put some delicious homemade seasoning (recipe stolen from internet) on it.

She only had extra-virgin olive oil and I prefer regular olive oil, but what ya gonna do

 

[Hippopatumus]

I decided I wanted to learn how to do neopolitan pizza recently. It has been a wild rollercoaster of a journey, this is a style of pizza that is extremely hard to master. I have never been a baker and have never done anything with dough so the learning curve has been intense.

This is not my best looking pie, but it is the first one I have done with sourdough. Buffalo mozz and proscuitto.

 

[EnemyStand]

While I was sautéing some onions, mushrooms and bell peppers today for my after gym meal, I decided to pour in a splash of Worcestershire sauce along with the usual garlic, salt, pepper, chives, and oregano. After tasting, I realized it would be perfect with a bit of cayenne. I was correct. Then after I dumped the eggs in and finished the cook, tasting it made me realize a bit of hot sauce would make it perfect. Once again, I was correct. In other words, I will never order breakfast scramblers at restaurants ever again as I will find them too bland.

 

[Takayuki Yagami]

Took another stab at the fried rice. Way overseasoned it this time, and used too small a pan so it clumped back up. Need to use the big cast iron or stop being a pussy and get the wok.

 

[XYZpdq]

I recently noticed that carne asada scrap dead cow is good at dancing the line between ground dead cow and solid dead cow and passing the savings on to me
bout a pound and change of carne asada
an onion
some steakhouse seasoning
a big ol glob of minced garlic in olive oil
a mess of jarred jalapeno
some ground pepper
>mfw

 

[cowboytakeshi]

Took another stab at the fried rice. Way overseasoned it this time, and used too small a pan so it clumped back up. Need to use the big cast iron or stop being a pussy and get the wok.

get the wok. if you do a lot of stir fry it will rock your world

 

[Lunete]

Figured I'd brush up on my severely lacking cooking skills to relieve some boredom. The other night I made chicken alfredo with homemade sauce. Very simple but tasty nonetheless.

 

[Ndnd]

We got some chicken livers from a local farm and decided to try Jacques Pépin’s recipe for chicken liver pâté, and it’s. So. Fucking. GOOD!

https://www.foodandwine.com/recipes/chicken-liver-pate-march-2007

Note: if you’re making this be sure to drain any excess liquid from cooking the liver and onions. I missed this step and ended up with more of a mousse-like texture than pâté after it set.