What Have You Cooked Recently?

>oh boy sure am drunk and stoned, time to get sweets from the seven 11 up at the corner
>CLOSED DO NOT KNOCK
motherfuckers
so I go back home, toast a slice of brioche bread, slop on some semi-sweet chocolate chips and a drizzle of maple syrup
quite nice
next one will be honey instead
also the ants were so fucking apeshit over the maple syrup that one was climbing the plate before I finished pouring it
 
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I made Beijing Beef Stir Fry following a recipe on a website I had on my eye on for a while, turned out pretty well. I added my own type of twist to it by using scotch fillet as the preferred cut of meat an adding some unsalted peanuts as well so it gave the dish more flavour.

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Had some pork I needed to get used up. So I decided to do a mostly traditional English pork mince pie.
I trimmed most of the fat off, then whacked it all with a rolling pin until it started coming apart. I then minced the absolute fuck out of it and spiced it with cayenne, black pepper, and a pinch of nutmeg. Then I stuffed it into a basic pie crust (made from half white flour and half whole wheat flour and a lot of butter) and baked it for 45 minutes.

Not the best thing I've ever eaten, but certainly tasty enough. Probably gonna be even tastier as a midnight morsel.
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cwclurker said:
I made canned chilli & microwave mac n cheese. lol
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the other day on the rifftrax channel they had a short about This Is Hormel where you got to see the production lines from skinning the cow to glopping the stuff into the can for Hormel Chili and Dinty Moore, also securing cuts for and making Spam
it was surprisingly _not_ unappetizing
 
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Second time doing bulgogi beef, this time with some gochugaru powder. Also making Korean cheese corn and egg fried rice. Should have a lot of leftovers, steak was cheap this week and I bought a big one just for this occasion.

Edit: I may have gone too far in a couple of places.... Guess I know what I'm eating for the next 2 days!
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was making some ground beef patties with a request for a beef gravy like salisbury steak if possible
didn't have a brown gravy to work with, on a hunch tried a beef bullion cube in its normal cup of water, globbed in about three tablespoons of condensed cream of mushroom soup
definitely not ready for prime time but it seems there's potential for it, any ideas?
 
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I made two things today. First thing was a shepherd's pie. The potatoes didn't sink in this time: I used russets for the topping and they held their form a lot better. I also remembered the Worcestershire sauce and tried green bell peppers in the mix. It really upped the level.

Then I was craving something sweet so I made peanut butter oatmeal balls. I can only hope my weight loss journey survives because it took so little work I almost made another batch.
 
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XYZpdq said:
was making some ground beef patties with a request for a beef gravy like salisbury steak if possible
didn't have a brown gravy to work with, on a hunch tried a beef bullion cube in its normal cup of water, globbed in about three tablespoons of condensed cream of mushroom soup
definitely not ready for prime time but it seems there's potential for it, any ideas?
Click to expand...
If you have enough ground beef next time, try browning the extra in a skillet with some caramelized onion (or even onion powder), garlic and some black pepper. Some mushrooms are a bonus if you have them. Once the beef is cooked through, start carefully sifting a bit of flour on top and stirring it in to make a meaty roux. Add just a little bit of any kind of deep red wine if you have it laying around; it will give a very velvety, deep, complexity to the end product. Once the flour is nice and cooked, start adding beef broth just a little at a time, like about a quarter of a cup at a time, stirring it in. I didn't list salt as an ingredient for browning the beef because I've never seen low-sodium beef broth at the store. Anyhow, keep adding the broth and letting it reduce until you're happy with the flavor. The smaller the batch, the less time it will take to cook through the reduction phase.

This simple and easy procedure also makes for a decent base for stew.
EnemyStand said:
tried green bell peppers in the mix. It really upped the level.
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Adding green bells is a major boost to so many different dishes in a major way. I don't really like salads or sandwiches anymore if they don't have fresh green bells, and the difference they make in pasta sauce is night and day. Using aromatics like onions, garlic, celery seed and green bells is a fantastic way to add tons of flavor while adding pretty much zero extra calories.

I wish you success and want you to remember that any results you see are results you've earned and deserve.
 
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