What Have You Cooked Recently?

I made pork belly following this technique. Turned out pretty well.

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While I have no desire to go full keto, I have been trying to experiment with some low carb recipes to cut down on that stuff. I made some "keto" cinnamon rolls this morning. I used some granulated erythritol/monkfruit in the rolls but I didn't have the powdered version so I used real powdered sugar in the cream cheese icing. It's not bad. I kind of like the less sweet nature of it.

Then I made some bacon to go with them because that's super low carb too ;)
 
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Pasta. Used store brand Marinara as base. Sweated garlic and red pepper flakes then added sweet and hot pork sausage, brown that and then added Marinara. Let that cook then added wine and chopped basil.

I usually do a bit of an olio for the pasta itself just because I like the citrus.
 
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Usb2200a said:
Gochujang minced pork rice bowl, topped with avocado, red peppers, toasted sesame seeds etc.
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When I tell you that gochujang is a game changer I'm not playing. That stuff, depending on how much you're adding. It can give you the umami/spice bomb you need. Now, aside from that, but staying with Asian condiments, I add just a smidge of fish sauce to any ground beef recipe I make. It sounds crazy, but it boost the beef flavor and of course, umami. It's amazing. Try the three crabs fish sauce. That how I identify it, but it's in a large glass bottle. Don't just smell it. It smells a bit fishy. Just trust me on this.
 
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Whatthefuck said:
When I tell you that gochujang is a game changer I'm not playing. That stuff, depending on how much you're adding. It can give you the umami/spice bomb you need. Now, aside from that, but staying with Asian condiments, I add just a smidge of fish sauce to any ground beef recipe I make. It sounds crazy, but it boost the beef flavor and of course, umami. It's amazing. Try the three crabs fish sauce. That how I identify it, but it's in a large glass bottle. Don't just smell it. It smells a bit fishy. Just trust me on this.
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When I feel in the mood for ramen I always add that along with a squeeze of lime. Super good. I also like gochujang with scrambled eggs in the morning.

Also I want to find the best way to make hot chili oil. It's kind of pricy at my grocery store for something that probably costs a fraction of that in ingredients.
 
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Nonconsentual Pronouns said:
The smaller the batch, the less time it will take to cook through the reduction phase.
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If I'm going to do a lengthy reduction, as in have saved some giant portion of leftover scrap meat of whatever kind, I reduce it down to a sort of demi-glace level of concentration and freeze what I'm not using in an ice cube tray. My lazier go-to is the Better than Bouillon brands, but they're excessively salty so I'd delete salt from any recipe involving them.
 
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mindlessobserver said:
Soooo....good idea, bad idea time.

I have a bunch of left over pancake batter. I have mozzarella cheese. I have tomatoes. I kinda want pizza. Can I make pancake pizza rolls? Is this a thing? Will it work? Inquiring minds want to know.
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I think you kind of could. You'd have to make the sauce, add the cheese, divide it in possibly an ice tray and freeze it. Then you'd need to coat it with the prepared batter and deep fry it. It could work, but you'd be better off using the batter and adding oil and water until it's pliable. I don't know if this will work, so don't come for me, lol. There's no yeast involved, but I don't know if there is a leavening agent in the batter. You could make a quasi dough and make a pizza. You'd have to make the dough and let it rest and rise and all that jazz, but I imagine it's possible.

Allow me to clarify, it the batter is already made then the first method is the only one. You can add flour and a leavening agent to the prepared batter and possibly come out with the pizza dough.
 
Whatthefuck said:
I think you kind of could. You'd have to make the sauce, add the cheese, divide it in possibly an ice tray and freeze it. Then you'd need to coat it with the prepared batter and deep fry it. It could work, but you'd be better off using the batter and adding oil and water until it's pliable. I don't know if this will work, so don't come for me, lol. There's no yeast involved, but I don't know if there is a leavening agent in the batter. You could make a quasi dough and make a pizza. You'd have to make the dough and let it rest and rise and all that jazz, but I imagine it's possible.

Allow me to clarify, it the batter is already made then the first method is the only one. You can add flour and a leavening agent to the prepared batter and possibly come out with the pizza dough.
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I think the milk makes it too wet to form a dough. It's why it's called panCAKE after all. The fry method is an interesting thought, but I think it would only work if I have a dedicated deep fryer like at a restaurant.

Suddenly had a thought. I could use the batter like a cooked noodles, stuff it with cheese, put the sauce and meat mixture on top and bake it. Boom. Canneloni. Will report back later.
 
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mindlessobserver said:
I think the milk makes it too wet to form a dough. It's why it's called panCAKE after all. The fry method is an interesting thought, but I think it would only work if I have a dedicated deep fryer like at a restaurant.

Suddenly had a thought. I could use the batter like a cooked noodles, stuff it with cheese, put the sauce and meat mixture on top and bake it. Boom. Cannelton. Will report back later.
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I like where your head is.
 
Whatthefuck said:
I like where your head is.
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Done. I feel it would have worked better with crepe batter instead of breakfast pancake batter, as it would have rolled easier and there would be less "bread". Maybe make it look less visually messy. It still tastes fucking amazing, and the sauce has soaked into the bottom of the pancake and is just...mhm.

This made enough for 4 people. Dunno how well it will keep. The whole thing has to be a gigazillion calories.20220527_162547.jpg20220527_162605.jpg
 
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Today would have been Christopher Lee's 100th birthday so that's a damn good excuse to make a cake. This is a sponge cake with whipped cream topping. It's from a cookbook focused on Chinese baking and so it's not American fatass sweet, but I do find myself wanting a little more sweetness. It's so pretty though!
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