What Have You Cooked Recently?

[A-Stump]

Salt dissolves the proteins, causing them to merge together, and there's a lot of sodium in taco mix. It's not an issue with regular tacos, since you're actively breaking the ground beef apart and didn't press it together to begin with, but it's bad for burgers.

This could work, though. Honestly, now that I think about it, I might as well just make a sloppy joe with taco seasoning.

I'm not some huge burger connoisseur but every time I've used a liquid marinade which is salty it's been moist and very good tasting.

 

[StupidSexyBob]

I got really drunk and made a big pot of gumbo.

 

[Kermit Jizz]

Whelp, I did it. I made the oyster mac n cheese I mentioned a couple pages back. Came out pretty solid for a first attempt, although I'd make some tweaks to the recipe if I did it again.

For anyone curious It was 2lbs pasta. 1lb of sharp cheddar. Pound of white cheddar. 1lb cream cheese. Melt it all down into a rue. Add milk till desired thickness. Conservatively seasoned with salt, fresh black pepper, garlic powder, paprika, cayenne, and nutmeg. Added 5 tins of oysters smoked with red chilis. mixed the oil into the water while the pasta cooked.

I think it needs some acidity. Probably a little worcestershire and maybe even some tabasco going with the oyster theme.

 

[Blobby's Murder Knife]

Made English muffins for the first time. They turned out pretty good. I don't think I have ever ate a freshly cooked English muffin in my life and now I know I have been missing out. I used them to make breakfast sandwiches.

 

[General Disarray]

Gonna grill this bad boy today; then finish in the oven. Taking no chances with a cut this expensive. Excuse the sink lol.

What can I say, except dude likes his pricey meat. eta: I was not there when he picked this particular steak. I would have told him he's paying for mostly bone and the marbling isn't that great.

 

[Stasi]

Made some of the not-sushi I mentioned before (with cooked prawns and avocado rather than raw fish) pretty tasty

 

[Terrifying Organisms]

I've been reading about Patrick Tomlinson's struggle with his weight (he is very fat indeed), so figured I should have something vaguely healthy for dinner.

Greek(ish) baby octopus salad with goat's cheese. Used lots of lemon, lime, garlic and fresh herbs from the garden.

 

[AnOminous]

For the more experienced red braised pork belly folk here, what is your opinion on this specific recipe? I'm thinking of making Mao's favorite dish for a get-together because it looks good (and for the lolz).

It's pretty similar to the recipe I use, although I use star anise in the sauce as well as ginger, and I remove the meat at the end (after a longer stovetop cook) to do the reduction. She said you can skip the blanching at the beginning, but I think that's really important and well worth the 10 minutes. It also gets some scum on the top sometimes and that stuff is nasty enough to be worth removing.

The great thing about this dish is that even though it is absurdly fatty (even after removing some), it doesn't taste fatty.

I'd recommend eating nothing but salad and zero-fat stuff in the couple days leading up to this because you will find yourself devouring this dish immediately.

Taco meat is just an unformed burger so I don't see why it wouldn't work. You could actually just cook up taco meat as normal then add shredded cheese in last moment so it binds together and have a loose meat sandwich.

Lately I take a couple breasts and grind them into mince in the food processor and add the taco mix as if it were hamburger. It ends up looking and tasting almost exactly like hamburger would, but with much less fat. This is also a use that doesn't mind it being those cheap frozen breasts/tenderloins with added liquid. Just add less water later on.

Salt dissolves the proteins, causing them to merge together, and there's a lot of sodium in taco mix. It's not an issue with regular tacos, since you're actively breaking the ground beef apart and didn't press it together to begin with, but it's bad for burgers.

I bet it would work if you made your own taco mix and just didn't add salt, or only used salt on the outside of the patty where it would draw moisture to the surface instead of inside where it would excessively tenderize it.

 

[TheRedChair]

It's pretty similar to the recipe I use, although I use star anise in the sauce as well as ginger, and I remove the meat at the end (after a longer stovetop cook) to do the reduction. She said you can skip the blanching at the beginning, but I think that's really important and well worth the 10 minutes. It also gets some scum on the top sometimes and that stuff is nasty enough to be worth removing.

The great thing about this dish is that even though it is absurdly fatty (even after removing some), it doesn't taste fatty.

I'd recommend eating nothing but salad and zero-fat stuff in the couple days leading up to this because you will find yourself devouring this dish immediately.

Lately I take a couple breasts and grind them into mince in the food processor and add the taco mix as if it were hamburger. It ends up looking and tasting almost exactly like hamburger would, but with much less fat. This is also a use that doesn't mind it being those cheap frozen breasts/tenderloins with added liquid. Just add less water later on.

Yea got both ginger and star anise in my spice rack. Star anise is really an under rated spice to have.

As far as the chicken breast comment. I mince pork, beef, and chicken together, add spices to make meatballs.

When I butcher meat for freezing I will make my cuts but I always save the scraps and make something else out of it.

This is how it was done until the 80's about making your food last for more than just a few days.

 

[Bassomatic]

Being weather is nice I've been making sure I have a non stop supply of grilled veg on hand, well my grill was still warm and I needed a meal.

I grilled Taylor Ham (pork roll) slice of cooper sharp on a good kaiser roll and hot sauce. Was stupid dank. No picture because I inhaled it at around warp 7. I could live off breakfast.

 

[Retink]

I decided to cook something today, some baked Pollock with a light panko bread crumb, lemon, butter, and powdered asiago cheese on top. With a side of baked mushrooms and some green beans with almonds (the green beans are a cheat with Green Giant frozen packs, but they're easy to store). I'm still not great at plating.

 

[Nonconsentual Pronouns]

there's a lot of sodium in taco mix

if you made your own taco mix and just didn't add salt

Taco seasoning is shockingly cheap and easy to make, even if you have no idea what you're doing and don't look up a recipe (which I didn't once upon a time). You're getting ripped off by paying for premixed taco seasoning; most of it is salt and starches to bulk it up, like adding a shitload of water to frozen meat. Chili powder, cumin, onion powder, garlic powder, a touch of ground fennel seed, easy on the salt and add some paprika powder if you fancy it. Go heavy on the cumin and you'll do fine. Buy your spices from the bulk bins at your grocery store, because those little bottles of spices cost more for one tiny container than an entire pound may cost from the bins. I would never dream of buying premade taco seasoning ever again because of how inferior it is, and the ripoff price for 75% salt and filler content just seals it.

Yes, this can be very easily modified into a chili base just by changing up the proportions.

 

[TC-P]

Something I've been thinking about trying is a "taco burger." Mix some taco mix into a patty, fry/grill it, and put it on a bun with some cheddar and salsa.

I'm not sure how good it would be, though, since I know that mixing salt in with a patty ruins the texture, and I don't know if just putting the taco mix on the outside of the patty would be enough. Anyone here ever try making something like this?

Sounds good and I think at some point I will try it but will add avocado. Avocados make everything better.

 

[CHARizard]

Had a rough cooking weekend. Everything turned out okay and overall tasty, but not perfect

Jambalaya, the rice was overcooked so a bit mushy. I doubled this recipe, it has worked pretty well in the past.

Spoiler: Jambalaya recipe

INGREDIENTS

2 tablespoons extra virgin olive oil

1 1⁄2 lbs boneless skinless chicken thighs

1 lb andouille sausage, cut into 1/4 inch slices

1 large onion, chopped

2 celery ribs, diced

1⁄2 green bell pepper, diced

1⁄2 red bell pepper, diced

1⁄2 teaspoon dried thyme

1⁄4 teaspoon dried oregano

1⁄4 teaspoon sweet paprika

1⁄2 teaspoon salt

1⁄4-1⁄2 teaspoon cayenne pepper (optional)

1 1⁄2 cups long grain rice

1 (14 ounce) can tomatoes, chopped,with juice

2 cups chicken broth or 2 cups stock

8 ounces medium shrimp, peeled and deveined

2 tablespoons chopped fresh parsley

3 green onions, finely chopped



------------------



Preheat oven to 350 degrees F.



In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.



Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.



Add rice, tomatoes with juice, and broth; bring to a boil.



Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.



Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Scallion pancakes, we let the dough sit in the fridge for 2 hours before cooking and I think this was a mistake. Made the dough more elastic and harder to get flatter, resulting in some pancakes being doughy. Still tasted great, I love when we make these because they freeze well and are a good side for any savory dish. Highly recommend.

 

[Syikeblade]

Made Frittata for a cheap work breakfast, with diced ham, goat cheese and bacon bits. Pretty satisfying

 

[BiggerChungus]

"Naked" quesadilla bowl. Bunch of stuff you'd put in a quesadilla minus the tortilla and carbs. My mom gave me a recipe for them, and I was skeptical at first, but they turned out great.

 

[TC-P]

"Naked" quesadilla bowl. Bunch of stuff you'd put in a quesadilla minus the tortilla and carbs. My mom gave me a recipe for them, and I was skeptical at first, but they turned out great.

Would you share the recipe?

 

[BiggerChungus]

Would you share the recipe?

It's nothing fancy at all, just pulled chicken, cilantro, chopped green onions, green chiles, jalapenos, olives, and a Mexican cheese blend. It usually calls for two tortillas, but I just slapped it into a bowl. Basic, but it was pretty damn good.

 

[TC-P]

G

It's nothing fancy at all, just pulled chicken, cilantro, chopped green onions, green chiles, jalapenos, olives, and a Mexican cheese blend. It usually calls for two tortillas, but I just slapped it into a bowl. Basic, but it was pretty damn good.

Thank you

 

[Flavius Anthemius]

Tsukune glazed meatballs along with a pickled salad and soba noodles, been planning to try out this recipe for a while since I really like soba noodles as they cook incredibly quickly and are pretty cheap to buy, normally you would stick the meatballs with skewers but I didn't have any on hand, so I just improvised and just made sure I turned them over a few times on the pan at high heat and brushed them off with a little bit of the soy sauce glaze.

I also added some quail eggs in the meatball mixture as I've learnt that with most mince the eggs really help bring the flavour of the meat out in the cooking process and helps hold them together.