What Have You Cooked Recently?

[Akashic Retard]

In an effort to stop eating seed oils I made my own mayonnaise (this is not a euphemism for masturbating). Most mayonnaise has shitty oils in it and the stuff made without those oils is usually pretty expensive. It was actually really easy, just added a couple eggs, vinegar, and dijon mustard to a food processor and slowly added avocado oil to it while mixing. It came out really delicious and I think I'll be doing this instead of buying mayo from now on. I wouldn't try doing this if you don't have some kind of blender or mixer because you really have to mix the shit out of it to get a proper emulsion. Also important to add the oil slowly. Pay attention to the date on the eggs you made it with because that's when the mayonnaise should start going bad.

 

[Hippopatumus]

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.

Wook not necessary but is useful. Cast iron, carbon steel, or stainless is required. I actually prefer a good carbon steel pan to cast iron.

Trick is to get the pan super hot so the rice actually fries up. Too low of a temp and the oil soaks in and makes it weird.

 

[Absolutego]

I dunno if anyone ITT is a fan of Bok Choy, but I made a dish with it last night that was so good it made my tilapia main course look boring af by comparison.
Mince ~2-3Tbsp each of Garlic and Ginger, start sautéing them in a neutral oil (I used grapeseed) in a frying pan, or better yet, a wok.
Chop the Bok Choy (full size, none of that baby shit), into half-moons. Separate the stem bits from the leafy bits.
Once the garlic/ginger is fragrant, add the stem bits and a fair bit of salt. Toss to coat it in oil and mix in the aromatics.
Once the stem bits are pretty soft (you can check visually or do a fork test a la potatoes), add the leafy bits, pepper, and roughly a teaspoon and a half of sesame oil. Toss again to coat.
Cook until the leafy bits taste done and you're set. It's so savory and delicious.

 

[Takayuki Yagami]

Wook not necessary but is useful. Cast iron, carbon steel, or stainless is required. I actually prefer a good carbon steel pan to cast iron.

Trick is to get the pan super hot so the rice actually fries up. Too low of a temp and the oil soaks in and makes it weird.

I was putting a thin bit of oil in and using it starting to smoke as an indicator. I used my smaller cast iron instead of the really big skillet, and put in way too much salt considering I also added more soy sauce.

 

[AnOminous]

I made eggs for lunch yesterday. Just cracked them in a pan with olive oil and cooked them for a few minutes. They were pretty good. I never really tried eggs growing up because I thought they smelled weird, but I was pleasantly surprised at how good they were.

I deep fried eggs, literally just poured them into hot grease. I don't think I'll do that very often, but it works surprisingly well. It takes a little forming of the eggs with a slotted spoon but it's easier than poaching because they come together really rapidly, finishing with a crispy exterior and yolk like that of over easy eggs.

late reply but fuck yeah brother dates and peanut butter are a match made in heaven! protein bowl looks lush!

I like mostly berries and nuts in oatmeal, sometimes will just do buttermilk and a dash of salt, and it can be fun to treat it like rice or bulgur wheat and make things that you'd use those for.

 

[Tsukasa Kadoya]

Homemade Bulgogi.
Went to a legit deli and had the guy slice some beef into domino sized chunks, and soaked the meat in a sauce overnight.
Fry that up with peppers, onions and mushrooms (if you like that kind of stuff) and top it over rice. Shit is divine.
I have made my own sauce in the past, using fresh Asian pears, but the jarred stuff is just as good.
My only advice is don't marinate the meat for too long, since it will begin to fall apart when you cook it.

 

[The I Scream Man]

Whats up you magnificent fuckin nerds, been a while since I posted here mostly because I forgot about it (even though I keep reading the damn thread) but I recently made my legendary (in my own mind) seafood chowder, I live in a far north area you may have heard of so I got access to some fine seafood and decided to chowder it up

Got corn, leek, bell pepper, celery, various fun spices (I've been on a hot cajun kick recently), along with a poblano I had for another dish but didn't end up using and a bunch of potato, made a roux in the dutch oven and let it simmer forever, scraping the bottom to ensure that nothing burned on, and then added salmon from last years' run (vaccpacced) and fresh shrimps and scallops. That's good eating!



Bonus picture of taste tester for the bell pepper

 

[Afinepickle]

Just some Schnitzel. Pork chops pounded out flat, flour dredge of salt, pepper, paprika and garlic powder, egg wash then breadcrumbs with the same seasoning.

 

[AnOminous]

made a roux in the dutch oven

What temperature and for how long? This sounds easier than having it instantly burn within seconds of you looking away after seemingly endless stirring.

 

[The I Scream Man]

What temperature and for how long? This sounds easier than having it instantly burn within seconds of you looking away after seemingly endless stirring.

I do it at about a medium, 5 or 6 on my old shitty oven, and just stir it with patience forever until I feel I can look away from it. The sequence is melt butter -> add veggies -> add flour and the whole thing forms into little clumps and gets golden brown

So, I guess not exactly a roux lol, some bastardization of it perhaps. Either way, medium heat in the dutch is your best bet because when I make a real roux, the constantly whisking with milk and cream and flour kind, I do it about a 5, it'll take longer but I'm usually drunk and/or stoned when I'm in the kitchen so I wanna give myself maximum room to fuck up and still nail it

 

[Afinepickle]

I'm usually drunk and/or stoned when I'm in the kitchen

Same here. Man, there is something so relaxing and almost therapeutic about working in the kitchen while you're just a little fucked up on something.

 

[Mister Uno]

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.

Got a receipe for that? Sounds good.

I made salmon with rice pilaf. Salmon was frozen and precut from Costco, the rice pilaf was just some Rice-Ah-Roni. Pan cooked the salmon with some Irish butter. When it was about done, I did a splash of lemon juice and a dash of Greek seasoning. And honestly it was one of the better meals I've had in awhile. I notice the more I cook the less of a burden it is. Actually starting to enjoy it. Should of started cooking when I was much younger.

 

[The I Scream Man]

Same here. Man, there is something so relaxing and almost therapeutic about working in the kitchen while you're just a little fucked up on something.

Fucking exactly, its more relaxing than a hot tub, like I'm not plastered but you can find me on the block disobeying the law in the kitchen with a blunt between my teeth stirring up something or other most of the time, just follow your nose friends

 

[Lunete]

Got a receipe for that? Sounds good.

I made salmon with rice pilaf. Salmon was frozen and precut from Costco, the rice pilaf was just some Rice-Ah-Roni. Pan cooked the salmon with some Irish butter. When it was about done, I did a splash of lemon juice and a dash of Greek seasoning. And honestly it was one of the better meals I've had in awhile. I notice the more I cook the less of a burden it is. Actually starting to enjoy it. Should of started cooking when I was much younger.

The recipe is from a little cookbook I found at the dollar tree. It's pretty basic so you can play around with it if you want.

Ingredients:
1 tbsp salt for pasta water + seasoning
1 lbs fettuccine
1/2 cup heavy whipping cream
1 stick butter
1/3 cup granted Parmesan cheese +a little extra for topping
A dash of black pepper (I also added some Italian seasoning)

1. Bring a pot of water to a rolling boil. Add salt and fettuccine. Cook according to package directions.
2. Drain, reserving 1 cup pasta water.
3. In a separate skillet add cream and butter. Cook until butter is completely melted and cream is bubbling.
4. Add parmesan cheese and season with salt and pepper to taste. Simmer for about 2 minutes.
5. Add cooked pasta to the sauce and toss until coated. Use the extra pasta water to thin out sauce if it's too thick.
6. Sprinkle with extra parmesan.

 

[Cuckoman]

Right now I am in a phase where I make quite a lot of Thai food. It is fun when you start getting confident enough to diverge from the recepies and start adding/removing and just make minor to major changes to the dishes to see how they turned out.

Today I made a thick green curry soup:
Fry some chopped up garlic and ginger in oil in a wok for ~30 seconds. Pour in a can of cocnut milk a tablespoon of fish-sauce and green curry paste.
I like spicy food so I used two full big spoons of the paste, and mix it up.

When it starts to simmer,
Throw in protein: half a cup of diced chicken, or fish or even prawns.
I like lemongrass so I throw a little of it in too and a ~half a cup of some random chopped veggies I might have in the fridge. Green beans/green peas/corn/... whatever works.
Let it simmer for 3-4 minutes, then I throw in half a cup of flat rice noodles. This will really thicken up the milk to make it very thick and creamy.
As soon as the rice noodles are soft/cooked, turn off the heat and eat like a thick and spicy soup.

It takes ~5 minutes of preparations and less than 10 minutes to cook, and it is really really good.

 

[Bibendum]

In hindsight i probably should have taken the eggs out of the pan, though cast iron was probably the right call considering my lack of a wok.
Anyone have a recommendation on what style of wok to go with by the way? Flat bottom or round with some kind of ring or burner grate?

Carbon steel, round bottom + ring (assuming you have a gas range). As long as you know how to maintain the seasoning, woks are great and very versatile -- stir-fry, deep-fry, braise, steam with a bamboo steamer. Make sure to pick up a lid for it too, as many are sold without one included.

 

[Devout Muslim]

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.

I love Alfredo, I keep a block of Parmesan on hand specifically for Alfredo. I usually sauté onion and garlic in the butter first though.

 

[Takayuki Yagami]

Carbon steel, round bottom + ring (assuming you have a gas range). As long as you know how to maintain the seasoning, woks are great and very versatile -- stir-fry, deep-fry, braise, steam with a bamboo steamer. Make sure to pick up a lid for it too, as many are sold without one included.

Alright , what about style of ring? There are a bunch of them on amazon and I’m not sure the cast iron ones will sit right on my stove due to the grates over my burners being very weirdly shaped.

 

[Usb2200a]

There’s no shame in a flat bottom wok. In fact some the best stir fried rice I’ve ever had was done in cast iron frying pan,

 

[Mike Stoklasa]

Not gonna dox my food but I made some nice wings this weekend. The garlic parmesan kind. I don't even like wings but hey whatever.