What Have You Cooked Recently?

Cuban rice, very simple

It's not even a dish in cuba apparently.
You cook some rice. You mix it up with sofrito, I made mine with tomato, red pepper, paprika, onion, and some diced up salchichon I had. You can make it a bunch of ways. But at it's core: rice, in tomato sauce, meat optional, fried egg on top. Good stuff.

I also made a chinese chicken salad thing, I mixed up some scallions and ginger, then poured hot sesame oil over that, added some vinegar, and mixed it up. Added a couple handfuls of black and white sesame. Then, steamed some chicken thighs that I coated in some chinese seasoning salt, shredded those, dressed it up. Delicious.
 
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Triple Flutz said:
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. (:_(
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As promised... Stores are nigger faggots that only exist to spite me personally. No paneer once again, think I'll just have to suck it up and drive out to the Indian grocery store.

Anyway. I guess it's becoming a habit for me to replace my desired saag paneer with a steak, the prices have been really good lately. I'll be serving it with duck fat potatoes and roasted yellow squash and mushrooms.

Tomorrow, I'm going to serve the rest of the sausages from a bit ago that I had frozen, on brioche hot dog buns with homemade sauerkraut, caramelized onions, and whole grain mustard. Green salad on the side.
 
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Rickenbacker said:
I want to get a good mushroom sauce down that I can use on stake, meatloaf, or other meat dishes. I made a Dijon mustard cream sauce last night and poured it over some meatloaf. Overall pretty good but I want to try to find something more savory.
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Here are a few suggestions to try.
1. Chop mushroom to as fine as u can be bothered. If u want the presentation mushrooms then cut some of those too but the body should be a duxelle of mushroom.

2. Use brandy to deglaze. Or cognac. The French maybe cheese eating surrender monkeys but they are right and also flambé is always a good time.

3. Use dried mushrooms and steep them in water and use rhe water in sauce once u have sieved through a cloth.

4. Cook ur mushrooms till they go past a stage of releasing water and get "dry". Listen for the sound of frying to sound like a sizzle.

The Feline Solution said:
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,
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Absolutely agree. Prefer to napolina or cirio. They are just sweeter and good pulp content.

Currently giving pork belly a fragrant bath before letting dry in the fridge over night and frying to get that skin crispy. 20230205_214314.jpg

This was hilarious. I used red cabbage in chicken fried rice and the egg whitw turned the colour of rat poison. Tasty but off putting. 20230204_191006.jpg

Classic while chickem in airfryer. 50 minutes. 165. Obviously pre season inside cavaity and out.
20230201_222644.jpg

Reduced insects of the sea with noodles.
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Curried eggs, had left over pre made laksa packet by brand dollee. A d used up an old carrot and spring onions. 20230201_095255.jpg

Beef and carrot sour creme stew and tatos 20230129_184345.jpg
 
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fìddlesticks2.0 said:
Here are a few suggestions to try.
1. Chop mushroom to as fine as u can be bothered. If u want the presentation mushrooms then cut some of those too but the body should be a duxelle of mushroom.

2. Use brandy to deglaze. Or cognac. The French maybe cheese eating surrender monkeys but they are right and also flambé is always a good time.

3. Use dried mushrooms and steep them in water and use rhe water in sauce once u have sieved through a cloth.

4. Cook ur mushrooms till they go past a stage of releasing water and get "dry". Listen for the sound of frying to sound like a sizzle.


Absolutely agree. Prefer to napolina or cirio. They are just sweeter and good pulp content.

Currently giving pork belly a fragrant bath before letting dry in the fridge over night and frying to get that skin crispy. View attachment 4442120

This was hilarious. I used red cabbage in chicken fried rice and the egg whitw turned the colour of rat poison. Tasty but off putting. View attachment 4442124

Classic while chickem in airfryer. 50 minutes. 165. Obviously pre season inside cavaity and out.
View attachment 4442128

Reduced insects of the sea with noodles.
View attachment 4442136

Curried eggs, had left over pre made laksa packet by brand dollee. A d used up an old carrot and spring onions. View attachment 4442144

Beef and carrot sour creme stew and tatos View attachment 4442148
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Damn, you eatin' good!

I had some already-cut pork belly left over from when i made the char siu-marinated one (which was excellent) two days ago and cooked this korean dish which i already posted about before ITT and of which i can never remember the name. Cubed pork belly, chopped onions, minced garlic and ginger, korean chili paste, brown sugar, chili flakes, soy sauce, sesame oil and scallion greens, all in that order in one pan on high heat. Easy and tasty, it's either that or Carbonara when i can't be fucked to spend much time in the kitchen. Girlfriend made a nice Parmigiana di melanzane, pretty much her signature dish, it's always good.
 
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The Feline Solution said:
Damn, you eatin' good!

I had some already-cut pork belly left over from when i made the char siu-marinated one (which was excellent) two days ago and cooked this korean dish which i already posted about before ITT and of which i can never remember the name. Cubed pork belly, chopped onions, minced garlic and ginger, korean chili paste, brown sugar, chili flakes, soy sauce, sesame oil and scallion greens, all in that order in one pan on high heat. Easy and tasty, it's either that or Carbonara when i can't be fucked to spend much time in the kitchen. Girlfriend made a nice Parmigiana di melanzane, pretty much her signature dish, it's always good.
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Ah thanks its good to see everyone here eat well in rhe current climate. We even have a Kiwi flexing their everything so long as is eggs. Literally buying a chicken is cheaper and better value than eggs. Which just seems utter lunacy. Anyway back to food

Parmigiana di X is soemthing I always tend to order as I am definitely a less pot chef. Melanzane in particular as u cant get good melanzane here. If u haven't tried marcella hazan tomato sauce I really recommend it. 4 ingredients. Simplicity itself. https://www.thekitchn.com/marcella-hazans-amazing-4ingre-144538
 
fìddlesticks2.0 said:
Literally buying a chicken is cheaper and better value than eggs. Which just seems utter lunacy. Anyway back to food
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Cheaper maybe but you'll never take away my eggs. Fried, over easy, over medium or over hard, sunny-side-up, basted, poached, in an omelet or a frittata, whipped into a meringue, in a cake batter, in a double boiler tapioca pudding, cracked into ramen, shirred, in an egg drop soup, in an egg wash to make your bread shiny, deep fried, as Scotch eggs, as deviled egg's fuck, scrambled even. If you fuck up making eggs you can just pretend you intended them to be scrambled all along and they're still fine.

And that's without even getting into more specific things like Eggs Benedict with poached eggs.

They're an excellent source of protein and can be made in anything from the easiest ways to the fanciest. I like hard boiling a batch and peeling them and refrigerating them until I have to have breakfast but no time to have it.

I'll agree on the value thing. Even though prices on a whole chicken have gone up, it's still one of the best values you can get. I always try to use every part of it including the bones and the rest of the carcass.
 
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The price of eggs drastically depends on where you get them. Some places still charge 2 dollars a dozen. Some places charge 6. There doesn't seem to be any rhyme or reason to it.
Went to the Mexican butcher and got stuff for street tacos today.
What can't be found cheap is beef.
 
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AnOminous said:
Cheaper maybe but you'll never take away my eggs. Fried, over easy, over medium or over hard, sunny-side-up, basted, poached, in an omelet or a frittata, whipped into a meringue, in a cake batter, in a double boiler tapioca pudding, cracked into ramen, shirred, in an egg drop soup, in an egg wash to make your bread shiny, deep fried, as Scotch eggs, as deviled egg's fuck, scrambled even. If you fuck up making eggs you can just pretend you intended them to be scrambled all along and they're still fine.

And that's without even getting into more specific things like Eggs Benedict with poached eggs.

They're an excellent source of protein and can be made in anything from the easiest ways to the fanciest. I like hard boiling a batch and peeling them and refrigerating them until I have to have breakfast but no time to have it.

I'll agree on the value thing. Even though prices on a whole chicken have gone up, it's still one of the best values you can get. I always try to use every part of it including the bones and the rest of the carcass.
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I'm happy that at least eggs are still affordable here, they did rise in price, though. Meat prices are still a sick joke, it's also like the more the prices are rising the shittier the quality is getting.
 
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Big Al's Famous Pork said:
The price of eggs drastically depends on where you get them. Some places still charge 2 dollars a dozen. Some places charge 6. There doesn't seem to be any rhyme or reason to it.
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I don't even get what the fuck is happening. Where's that fucking Adam Smith Invisible Hand shit? I weirdly saw vastly inflated prices at Wal-Mart of all places, but a convenience store literally right across the street was selling them at normal loss-leader prices.

At this point I am just convinced They are fucking with us for unknown reasons.
 
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AnOminous said:
I don't even get what the fuck is happening. Where's that fucking Adam Smith Invisible Hand shit? I weirdly saw vastly inflated prices at Wal-Mart of all places, but a convenience store literally right across the street was selling them at normal loss-leader prices.

At this point I am just convinced They are fucking with us for unknown reasons.
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It's the avian flu shit or something. And I think it's hitting some suppliers harder than others. But supply and demand is driving the prices up like crazy.

If I could find eggs for $2 or less for a dozen large eggs I'd probably buy 3 doz, I'm completely out and I refuse to spend close to $4 (or more) for em.
 
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AnOminous said:
Cheaper maybe but you'll never take away my eggs. Fried, over easy, over medium or over hard, sunny-side-up, basted, poached, in an omelet or a frittata, whipped into a meringue, in a cake batter, in a double boiler tapioca pudding, cracked into ramen, shirred, in an egg drop soup, in an egg wash to make your bread shiny, deep fried, as Scotch eggs, as deviled egg's fuck, scrambled even. If you fuck up making eggs you can just pretend you intended them to be scrambled all along and they're still fine.

And that's without even getting into more specific things like Eggs Benedict with poached eggs.

They're an excellent source of protein and can be made in anything from the easiest ways to the fanciest. I like hard boiling a batch and peeling them and refrigerating them until I have to have breakfast but no time to have it.

I'll agree on the value thing. Even though prices on a whole chicken have gone up, it's still one of the best values you can get. I always try to use every part of it including the bones and the rest of the carcass.
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Oh I'm totally with you. I'm just aggravated that my lovely easy lunch of 2 eggs and protein and veg was like 1 quid for something tasty quick and delicious as I used eggs that tasted of something. Now if I want to do that its using eggs that aren't that flavoursome and it seems bonkers that a chicken works out a quid a day but eating cold chicken isn't always appetising.

The avian flu meant lots of farmers culled their chickens so whole chickens are very cheap right now. A 2 to 3lb chicken is 3.56 gbp / 4.28 USD. Inc all tax etc.

Edit thread tax. Salmon taco using a Korean scallion pancake 20230128_190617.jpg
 
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Someone gave us an air fryer for christmas so ive been trying to figure out how to use it. So I made some lumpia shanghai.

It being white/yellow is confusing to me so idfk if it's raw or not. Thankfully I cook the filling beforehand so.
Im getting a deepfryer next tho. Air fryers are a fucking meme. Good for grilled cheese/french toast/popcorn shrimp/ popcorn chicken/fries/onion rings tho.
 
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>tfw you have some crazy idea about leftovers but it just might work
 
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