What Have You Cooked Recently?

[Smaug's Smokey Hole 2]

More experiments with whole chickens. I stuffed half an onion and some garlic up the chicken hole, seasoned it with the spices that I had in my possession that seemed appropriate and let it sit for a couple of hours to dry up and absorb some of the salt and other spices. Browned it all around in a cast iron pan then poured some water down the sides of the pan so it wouldn't stick to the bottom, re-spiced it, put it in the oven at ~150c with the lid on for a while. After that I took it out, transferred it to a tray, raised the temperature of the oven and blasted it with heat for a couple of minutes so it would dry up a little bit on the outside. The skin wasn't crispy but it looked good, was still really tasty, moist and tender as hell.

The onion came out great as well, soft and translucent.

 

[ZipDisk]

I made McChicken's by request. They turned out okay. Not much to them, but I got the taste right and no one complained.
It's really easy to make. All you need is chicken filets, mayonnaise, hamburger buns, and shredded lettuce.

 

[HERE YOU GO]

there's a new girl scout cookie called french toast cookie.
it's basically an american zimtsterne but american girl scouts call it french toast cookie.

french toast cookie (girl scouts)
https://www.thespruceeats.com/copycat-toast-yay-cookies-5115246

german zimsterne
https://www.thespruceeats.com/german-zimtsterne-recipe-1446603

 

[It's Mia Gurl]

I made meatloaf and mashed potatoes recently. I did something different than I usually do: mixed the wet ingredients first, then worked in the ground beef, and then added the bread crumbs and kneaded it all together. It made a huge difference compared to adding all the ingredients at once. With mashed potatoes, I use red potatoes instead of russet potatoes like most people do. For 5 decently large red potatoes, peel and boil until they're fork tender, then mash with half a package of cream cheese (4 oz), a stick of butter (1/2 cup), and a generous dollop of sour cream. Season with about half a teaspoon of salt and quarter teaspoon of black pepper, and top with Dijon mustard.

 

[W00K #17]

Tuesday night Sauger and Walleye fillets from fish I caught on Sunday.

 

[timewave0]

I may have posted about this before, but I highly recommend Tim Ferris’s steak recipe from 40 Hour Chef. It’s my go-to recipe for when I want to impress someone without spending too much time & effort cooking. Made it again tonight and it was flawless, better than any steak you’ll get for <=$60 at a nice restaurant. Follow all of the steps and use a 1.5-2in grass-fed ribeye for best results.

I like to serve with creamy garlic mashed potatoes, asparagus (lemon butter optional), and really simple mushrooms (splash of red wine vinegar, splash of soy sauce, black pepper, unsalted butter).

 

[Betonhaus]

For April 1rst I'm making Snooze Alarm Cookies for a party. They're triple dark chocolate cookies that have cayenne powder in them and they are divine. So rich and bitter, and when done right the heat doesn't kick in for a few seconds and by then it's too late to spit them out. With the right balance of spice they are very popular.

 

[AnOminous]

Sichuan chicken. It took me a week to get all the ingredients together. Most of it, like fresh ginger root, was available locally, but some things, like chili garlic sauce, Sichuan peppercorns, dried Sichuan peppers and star anise, needed to be ordered off Amazon. Also at the last minute, I decided to powder and throw in a Trinidad scorpion pepper (almost a mistake and definitely kicked it over into fiery territory).

I hadn't actually made the dish with real Sichuan peppercorns before, but it genuinely makes a huge difference. Also the numbing effect takes the edge off the genuinely gruesome level of spice the dish had, while making it possible to taste the more subtle flavors.

Served over basmati rice.

Not bad for an air fryer recipe, not done just for the meme factor but because the stove is out of the kitchen while replacing the floor tiles, leaving me without normal appliances for a few days.

 

[Triple Flutz]

Monday, we had Freddy's burgers because it was the start of swimming lessons for my big kids and they did very well, so I wanted to get them a treat. I'm not a huge burger fan, but these are great.
Tuesday, I made greek salad and served it with pita bread, homemade hummus, and plain yogurt.
Wednesday, I made us Caprese panini. I always keep balsamic reduction and it's my favorite with that flavor profile, but the kids had pesto instead.
Yesterday, we had homemade charros beans. I always have a bunch of bacon in the freezer and there was a great sale on smoked sausage, so it was very hearty. Ancho chiles, jalapenos, cilantro, tomato, white onion, garlic, and soaked pinto beans, simmered down for half a day. I served it with cilantro and lime rice.
I have no idea what we're making tonight, this week has been a whirlwind of kid activities and unanticipated obligations and my husband placed me on forced chill-out leave and said he'll take care of dinner. I'm really hoping he just picks up something at the grocery store because I've hit my take-out quota for a few weeks after those burgers on Monday, but ngl I'll just welcome the break regardless.

 

[NyQuilninja]

No pictures. Sorry I took a Costco chicken, one Caesar salad kit and some tortillas that are fresh, uncooked and made chicken caesar salad wraps. I think it only cost it me to make eight of them like 15 bucks and they're really good size

 

[Betonhaus]

Update, the cookies were terrible.

I do have a really good recipe that makes really good cookies, but some of the ingredients would've required driving halfway across the city to bulk barn to make the cookies properly, so i jerry rigged something with stuff i had on hand. the less said about how the cookies turned out, and how my attempts to salvage them made things worse, the better.

but the actual recipie is good

 

[._.]

I made this rye bread as a pan loaf today, I added 4 tsp of pickle juice and 4 tsp flour extra, a teaspoon each of yellow and brown mustard seeds too. My sister had bought some homemade thick cut pastrami at the farmers market yesterday, so I took some of that bread, some pastrami, put some mustard, pickles and some slices of swiss cheese on each piece of the bread, griddled it and made a pretty bitchin pastrami melt.

I took a shitty photo with my old phone.

 

[Trig.Point]

I've gotten into a kick of roasting vegetables. Then serving with a cheese sauce (just American cheese melted with Manchego and Parmesan added) or a garlic béchamel sauce. About five minutes before the vegetables are finished I throw in a handful of cherry tomatoes coated in salt and olive oil. Take everything out before the tomatoes burst. As a one pan dinner it's pretty good. Whole Shallots and Garlic cloves are the key.

 

[Nanashi no kiwi]

I made this rye bread as a pan loaf today, I added 4 tsp of pickle juice and 4 tsp flour extra, a teaspoon each of yellow and brown mustard seeds too. My sister had bought some homemade thick cut pastrami at the farmers market yesterday, so I took some of that bread, some pastrami, put some mustard, pickles and some slices of swiss cheese on each piece of the bread, griddled it and made a pretty bitchin pastrami melt.

I took a shitty photo with my old phone.

View attachment 4959894

That pastrami melt looks divine.

Why the pickle juice in the bread dough, though? Just for extra tang, or is there some esoteric food science reason? Or is that just what the recipe calls for?

 

[._.]

That pastrami melt looks divine.

Why the pickle juice in the bread dough, though? Just for extra tang, or is there some esoteric food science reason? Or is that just what the recipe calls for?

Thanks! I added the pickle juice because the King Arthur recipe says that you can substitute pickle juice for the water in the bread to add extra flavor and make it taste more like a 'deli rye bread'. I didnt substitute any because I didnt have that much pickle juice and Im not sure I added enough to make much of a difference but it does taste like a rye you might get with a reuben or pastrami sandwich so it my have helped. I think the extra acidity may have also made it a little softer too but I think that may also be that the recipe also uses 1/2c of sour cream as some of the wet ingredients.

 

[stupid orc]

i’ve been experimenting this weekend and last night i tried using beer batter to make fried chicken. awful.

 

[ubunr9kpkk69c4ex]

Went on holiday for a month, came back and veggie garden is looking kinda sad.

Lots of kangkong (water spinach) and sweet potato leaves though, so eating those.

 

[fìddlesticks2.0]

Is cooking a sandwich? Well, my way of making a sandwich is toasting one piece of bread and not the other to get a superior texture also if you want butter and mayo in your sandwich for enhanced flavour then toast provides the side to melt the butter. It is the simplest way to enhance a cheese sandwich. Eat them both one side than the other. Never allow a tomato to go into a sandwich if its bought from the supermarket without salt as a minimum on it, but also pepper and olive oil too. If you use lettuce as the barrier between bread and tomato also it means you season the lettuce. Trust me. For 0 effort and teeny monies it will make that sandwich so much better.

Anyway on to what I cooked. Basically cabbage rolls with a pizza topping. So I buttered the dish. Lined with cabbage. Then a layer of already cooked slices potato. Tomato meat sauce. Cabbage "lid" then passatta, cheese and Pepperoni. Totally great! And came out in good slices.
Prime rib

 

[anustart76]

Made a variation of the basic penne pasta in tomato basil sauce, with sliced mushrooms, some black and red pepper, mozzarella cheese, and freshly grilled diced chicken made with an Italian seasoning blend. Turned out pretty great.

 

[Triple Flutz]

Saturday, we had miso soup and made handrolls together at the dinner table.
Sunday, we had homemade chicken noodle soup with extra carrots and celery. My MIL was making some for my FIL and herself and asked if we wanted to split a double batch and that sounded really good, so we accepted. I made some pigs in a blanket to go full nostalgia meal, lol.
Yesterday, we had roasted vegetables with a side of wild rice (I served it plain after making it in chicken better than bouillon + fresh herbs from our garden + garlic) and pan-fried rainbow trout served with a lemon butter pan sauce.
Today, I'm making ratatouille, braised cabbage, and a few bratwurst.