What Have You Cooked Recently?

[DankSmoker]

Eggs, lots and lots of eggs.

Ovums are inherently cisheterogenicly problematic probably.

 

[Juan But Not Forgotten]

Well, I tried to bake Pan de Cristal. Here is how it should look like.

Close enough, I guess, the first try was worse.

However, the structure is way more impressive.

It very good on it's own, but with a butter or in a sandwich it's perfect, I've never tried anything tastier. And it's so simple, the only problem is time! You all should try it some time, but keep in mind that it's becoming stale very quickly, so the next day you should reheat it in a microwave or a stove. After several days though, you can only use it to pull a prank on somebody.

 

[.T.N.U.C]

Been baking again lately, a lemon cake and peach crumble. Both of those recipes came out great.

 

[Tequila Jong]

Last night I made beef and chorizo meatballs in a sort-of-tomato-soup. Cooked off some rice to sit in the bowl and chopped up a heap of parsley. Turned out alright, and as usual, I made enough for about seventy people, so its going to be for lunch today too.

 

[Szfynks]

Carnival Faworki with my MIL.

 

[CognitiveDeficiency]

Anyways Pot Roast

 

[MoffAlbert]

Not my finest work, but here's my gnocchi with sausage, pasta sauce, and a four cheese blend. It was a long day and I've been cleaning all afternoon after work. Just kind of cooked the sausage, added in the sauce and gnocchi, and topped it with cheese and baked it for 30 minutes.

 

[Trombonista]

Today I made honey mustard chicken and sauteed brussels sprouts, cremini mushrooms, and yellow onion with rosemary and thyme.

 

[Lathe]

Started the second fermentation for my peach mead and all American mead by adding the dried fruits to them. Started first fermentation on my date mead. Will add the dried fruit after it is completed and add bentonite to it to help clarify it.

 

[The Feline Solution]

I'm back to cooking more pasta dishes, whipped up a quick Ragù just now.

Chopped two small red onions and two cloves of garlic, put them in a ceramic pan with sunflower seed oil (EVOO gets added when the Ragù is done, the EVOO i currently use is too delicate to fry with) on medium-high heat. I let it cook till fragrant then i add half a kilo of minced meat, using half beef, half pork. Meat from the butcher's, as it is a bit better in quality than Lidl pre-packaged mince, with a minor difference in price.
I add salt immediately to get the fat to render down faster, also a bit of black pepper. Let it cook until the meat shows no more pink, add one of these bouillon cups Marco Pierre White shills and mix. Deglace with white wine, using Vernaccia as it isn't as sour as Pinot Grigio.
Let it cook down a bit, then add a tiny splash of fish sauce. I learned that trick from Kenji Alt-Lopez, it adds some savouriness to the dish without overpowering the other flavours. Really, just a tiny splash. Makes a world of a difference.
I then added a can of pureed tomatos, i use polpa from Mutti here, the brand is a bit more pricy but it is worth it, cheap canned tomatos tend to be too sour and chalky for my taste. Mix everything, put a lid on and turn heat to low. I'll let it cook for an hour and a half while i get drunk on the rest of the Vernaccia.

I also got some pork belly marinating in my fridge since yesterday, used Made with Lau's recipe for char-siu:

Well, I tried to bake Pan de Cristal. Here is how it should look like.

Close enough, I guess, the first try was worse.
View attachment 4403508

However, the structure is way more impressive.
View attachment 4403516

It very good on it's own, but with a butter or in a sandwich it's perfect, I've never tried anything tastier. And it's so simple, the only problem is time! You all should try it some time, but keep in mind that it's becoming stale very quickly, so the next day you should reheat it in a microwave or a stove. After several days though, you can only use it to pull a prank on somebody.

Damn, that looks amazing! I seldom bake because i totally suck at it.

 

[AnOminous]

Damn, that looks amazing! I seldom bake because i totally suck at it.

Google Jim Lahey no knead bread. You can seriously get artisan quality bread with almost zero effort. This will amplify your confidence to try more adventurous things.

Remember, it's all flour, water, yeast and salt. Anything else is just extra.

Adam Ragusea also has a pretty good method, if you can tolerate his soy levels.

Recently I've been making street tacos. At first I started with just using the street taco size tortillas and then putting gringo taco ingredients on top. Lately I start by chopping onions and pickled ghost peppers and mixing them together, then pickling them a day or so in the brine that the peppers have been in the last couple months, then any meat, chopped or minced in a food processor. After browning the meat while the tortillas warm in the stove (wrapped in foil), I mix in whatever seasoning I'm using, along with more of the pickling brine and water to make a sauce, and add some ghost pepper powder I made, just a few twists from the grinder I have it in.

Then I top the tortillas with the meat mixture, whatever sauce I'm using, the chopped onions/peppers mix, squeeze a lime over it, and finish with chopped cilantro.

Really simple, really good.

I've been using ghost pepper powder nearly every day. I got about a tablespoon and a half of it out of the last batch of peppers I grew, and after using it nearly every day since the beginning of November, I still have about a half tablespoon. That's how little you have to use.

One of the nice things about putting it in a grinder (a recycled Kroger black pepper grinder) is you can really regulate how much you put in. Just a quarter turn is enough to notice it even in a large batch, and an interesting thing is even in nearly homeopathic amounts, there's still a detectable tingle, sort of like you get with using a bay leaf.

My main mistake a couple days ago was grinding it over the meat while it was cooking, and a draft wafted a barely visible bit of it down onto the heating element, and I coughed for about five minutes.

 

[Kosher Salt]

I've been using ghost pepper powder nearly every day. I got about a tablespoon and a half of it out of the last batch of peppers I grew, and after using it nearly every day since the beginning of November, I still have about a half tablespoon. That's how little you have to use.

That'd last me... almost a couple weeks.

My main mistake a couple days ago was grinding it over the meat while it was cooking, and a draft wafted a barely visible bit of it down onto the heating element, and I coughed for about five minutes.

Yeah, you never really get used to pepper spraying yourself.

 

[Secret Messenger]

Hamburgers, I only really cook burgers.

 

[AnOminous]

That'd last me... almost a couple weeks.

Yeah, you never really get used to pepper spraying yourself.

I don't really go for the "blow the top of your head off" level of spice any more. Well, at least not with every meal. I ate a couple of the ghost peppers fresh but it's not really a good idea.

 

[Triple Flutz]

Friday we had goyslop and I don't want to talk about it lmao.
Today, we were supposed to go grilling at a friend's house because he just bought some insanely expensive artisan-made grill made by his knife guy and is really proud of it. I'm the same nationality as said knife guy, so our friend feels like I'll be especially appreciative of the grill and he wanted us to be the first ones over to try it out. I was going to make japchae to bring as a side dish or for them to eat later- the wife is Cambodian and always brings papaya salad when we host, so I thought I'd repay the favor with something that transports well and that's one of my most requested dishes when friends are over- but weather has been bad here this past week and the husband couldn't complete his work so he asked to reschedule to next week so he can get caught up over the weekend. I will thus be making japchae again for just our family tonight which is more than fine with me.
I'm holding out hope that I can finally make saag paneer tomorrow, but who knows. If the third store we go to is also somehow out of paneer, expect me to come back here tomorrow with a few gratuitous slurs, a bad attitude, and a replacement meal to share.

 

[MerriedxReldnahc]

Celebrating the Farm's 10th anniversery tonight! These are butter cookies with an *attempt* at tie tye icing to match our darkmode colors. Looks more like mold, lol, but the taste is great, green icing has some lime juice and the black has cranberry juice. Used some decorating icing to make one special with the logo.

Appropriate attire was worn today in honor of this celebration

 

[Dumbchan]

A meme better explains what I created recently. Truly I'm an all-star chef.

 

[Triple Flutz]

A meme better explains what I created recently. Truly I'm an all-star chef.

View attachment 4433188

Poulet désossé en croûte avec réduction de tomates.
There, even meemaw will happily have it.

 

[Big Al's Famous Pork]

Corned beef brisket and fried taters.

 

[AnOminous]

Loaded nachos with taco meat, black bean queso (basically thickened black bean soup with cheese melted in it), chopped onions and ghost peppers, sour cream, and fresh lime juice and chopped cilantro. Pretty good but probably had enough sodium for a week.

At least the beef was super lean (97/3).