What Have You Cooked Recently?

[Sneeds]

Carne asada burrito

 

[Shadfan666xxx000]

I just made some baked chicken. Instead of doing a normal oil, salt and pepper deal I used Seasoned salt, Soy Sauce, and black pepper mix that I then rubbed on the chicken before baking at 400 degrees. I might post a picture later with the sides I made.

 

[DankSmoker]

I haven't cooked it yet as it's my birthday meal that I want to share with the wife on her day off, but I'm planning some minty+ lemony lamb burgers.

Cooking/trying new things > fancy dinner at a restaurant imho.

Kind of sounds like a gyro, red onion and tomato would be a must.

 

[NyQuilninja]

Double bacon cheeseburger on ciabatta bread

 

[Takayuki Yagami]

Anyone know some good kosher salt brands? Mortons is a bit too dense for a lot of things, and Diamond Crystal seems to be having a spergout and jacked the price up to 8 dollars a box.

 

[fìddlesticks2.0]

I love turkey, less because of how it is on the actual holiday but because it makes a wonderful breakfast sandwich on toast the next several days. Also brining is a pain in the ass but makes it really delicious. Whenever I make a turkey, I not only eat the entire bird but make bone broth from it. Turkey broth is especially good. And you can make crackly things from the fat. And gravy.

People complain that it's dry but if it's dry you're doing it wrong. Also the dark meat is the best part.

Yeah it's a big issue that it was the crown so only breast meat and I really don't like breasts meat for any bird. Give me dark meat. Its just not enough around here for anyone to sell anything but whole bird and breasts and only at Christmas.

Id consider giving the whole brining thing a go but i dont even have the fridge capacity for a whole turkey.

I just made French onion soup for the first time. I ended up using random sandwich bread and baking it to get it going for the bread crumbs but overall I really like it. I tried to do it based off this recipe on YouTube:

It's not quite as good to look at as it is in the video but I think I'll get the hang of it eventually. I just need to figure out how to keep the milk from curdling again.

The only french cooking channel I recommend. He is not obnoxious (too easy for the french) cooks using escoffier. https://youtu.be/Co6ej47MOVE

I've never thought about it before but can't you spray the turkey like a ham? What I mean is giving it that saltpeter injection. The carcass/bones is always good to have around. I don't know how often people make turkey or other birds but I recommend that people that cook a lot of chicken to load up on the backs and store them in the freezer. Two-three times a year you might have enough to have the equivalent of a laundry day and just spend a sunday cooking broth.

Literally best reason for a pressure cooker

Couple of days ago I bacalo'd rice, in a way. That means I put things on top of the rice that I was cooking, figuring it would heat up everything on top of it. It did, it worked very well. At the top I had some roughly cut onions(quartered then cut into thirds). I'm not sure but I don't think I've ever had steamed onions like that before, they were really good. Really good. Not like grilled/baked/smoked or pickled onions(all good), this was different somehow. Everything else was good but those onions, man. Have to experiment with that in the future.

As in put the onions raw on top of the rice in a pan?

Bro meal
View attachment 5047166

Where are you eating this?

Well it was use up everything in the fridge rice today and yesterday and provably tomorrow!

 

[indomitable snowman]

For a long while I have had a craving for a KFC twister. I don't even think they make them anymore, but I've been gluten free for over a decade now and don't keep up with fast food at all. Anyway I made a homemade version last night and they turned out pretty good.

Used frozen breaded (with rice/potato starch I think) chicken strips because I don't like to fry things. Spinach and tomato chopped up and put into a gf wrap. The sauce is super easy, just mayo a bit of lemon juice and fresh pepper. Tasted pretty good and close enough to what I remember.

 

[Smaug's Smokey Hole 2]

As in put the onions raw on top of the rice in a pan?

Not exactly. I toasted and spiced/herbed the rice and mixed in some roughly diced onion in it before pouring in the water. Then I poured a pack of mixed beans on top of the rice and spiced that up a bit, figured I could heat them up like that because I was feeling lazy. Then I put the onions(roughly cut and the layers were separated) on top of the beans that were on top of the rice. They got steamed and acquired some aroma from all the other things in the pot, they also had a little bit of chew to them(a bit like spaghetti) which was very nice. Hard to describe the flavor, they were sweet and had a little bit of acidity to them, sweet and sour in a way but not as if they were pickled. Had to stop myself from just eating all of them right out of the pot.

 

[D. HoChoy]

Where are you eating this?

Work

 

[XYZpdq Jr.]

cobbled together a pseudo chicken cordon bleu sammich
aldi breaded chicken patty
leftover ham from Easter
that "Lustenberger 1862" stuff I got from aldi
burger bun

really pretty great and a lot more chicken cordon bleu-y than I expected, especially for nuking shit at work

 

[Triple Flutz]

Tuesday, as I mentioned, I made crawfish pasta with a cream + lemon + garlic + parmesan sauce.
Wednesday, spinach and mushroom quesadillas.
Thursday, Quebec-style ''Chinese-style'' fondue. Basically hot pot, where most of the intake is either vegetables or thin-sliced beef, sometimes wrapped around a small cube of cheese, in a savory and not spicy broth. I also like spicy hot pot, it's just not what I grew up with, lol.
Friday, my husband made fried chicken tenders for the kids and I made nuoc cham for us to dip it in, the kids had sweet chili sauce.
Saturday, chicken thigh vindaloo with basmati rice.
Today, ribeyes with a baked sweet potato for the kids, a baked regular potato for my husband, and roasted asparagus for all of us.
Tomorrow, ribeye leftovers (It was two whole huge steaks for 2 adults and several children) in burritos with the quarter of quesadilla cheese we have left, grilled onions and jalapenos, cilantro, and pico de gallo from our garden.

aldi breaded chicken patty

Is it the red bag stuff? We used like 4 of those huge bags when I was recovering from childbirth, lmao. Not bad at all as far as pre-made stuff goes.

 

[mindlessobserver]

I made a Chicken Parm Sandwich with some leftover Tomato sauce (that I make myself), some Italian Cheese blend and Frozen chicken nuggies. Shit is way better then leftovers reheated in the air fryer has any right to be.

 

[Stoicism Is For Losers]

I made Tandoori chicken, absolutely beastly with some chutney and rice.

 

[Martys_not_smarty]

I found a recipe over the weekend for this bread I remember having at a long gone restaurant they called it Roman bread it was something amazing and so simple to make just a little minced onion, rosemary and olive oil.

 

[Gutter Twin]

I made some chicken soup with lots of veggies and spices. Love me chicken soup. Simple as.

 

[AnOminous]

I made Sichuan chicken again, but that's not the funny part.

The absolute clownshoes disaster it turned into is. I wasn't going to make any changes to the dish other than using a bunch of multi-colored tiny sweet peppers instead of the single bell pepper in the actual recipe.

But then somewhere in the manufacturing process, I hit the most dreaded thing that can happen when making a dish. I suddenly couldn't find the critical ingredient, the actual Sichuan peppercorns. I then started ripping apart the kitchen like a demented ape looking for it and raging.

In the course of this a ziploc bag I was storing rice in broke and since it was on a top shelf, a waterfall of rice showered down onto a series of shelves below it and the floor, ending up everywhere. This took about a half hour of cleanup because of how inconvenient it was. Then I dropped a box of salt which exploded on impact. More cleanup.

So now it had been an hour of marinating when the recipe only called for a half-hour.

I still never found the peppercorns. I took a shower to calm my tard rage and decided to substitute coriander, not a great substitute but merely okay, but now I was pissed. I also couldn't find the Chinese five spice blend I usually use, even though I'd taken it out minutes previously. Whatever, I ground up a bit of star anise and left it at that.

Then I put it in the air fryer and halfway through, realized I'd forgotten to add the vegetables I'd chopped which had been supposed to be put in, and started basmati rice in the microwave (this works surprisingly well at least if you don't fuck it up which guess what I did).

So I added the vegetables, but lost track of the rice. It turned into a horrific hockey puck of shame and failure.

Luckily I also had some frozen basmati rice, so just heated it up.

Then I went back to thinking about the peppercorns and how it was a huge container of them, the biggest in the spice drawer, so how could it have gone missing? That would have lasted a year. And then I remembered they go stale fairly quickly. . .but you can freeze them.

And yes, that's where I had put them. Fucking idiot. I ground them and added them finally.

And the rice finished in the same minute as the rest of the meal.

It was surprisingly good and one of the mistakes is something I'll actually do in the future. Adding the vegetables near the end made them not only crisper and more flavorful but since they weren't as blindingly hot as the chicken itself, a nice contrast in flavors, plus you could eat the vegetables to take a break.

It's still been a long time since I committed a series of absolute fuckups in one session this bad. But at least the results actually turned out better than last time, instead of an inedible disaster. I have leftovers for a couple days.

 

[Robotic Richard Simmons]

In the course of this a ziploc bag I was storing rice in broke and since it was on a top shelf, a waterfall of rice showered down onto a series of shelves below it and the floor, ending up everywhere.

I think you and I both got a Curse-ye-ha-me-ha put on us because the exact same thing happened to me last week. I did some deep cleaning over the weekend and found grains that had flung themselves 50 feet away from the kitchen and under the end table.

I'm buying more storage containers, no more of this bagged bullshit ever again. Gonna find a nice solution for bulk salt.

 

[DaBigBopper]

Roast Beef, Costco had a sale because Costco loves me.

Also, I made Tebaskai and some Paprika Chicken (literally just salt, pepper, Hot Hungarian Paprika, garlic powder, and oil).

Kinda just feeling like shit now and probably gonna make Cock-a-Leekie to eat for the next few days.

 

[ZipDisk]

a series of absolute fuckups

That's been me in the kitchen lately, I keep knocking shit over by accident.

Tonight I cooked two burgers. Was going to store one for tomorrow, but stupidly ate both, thinking I was still 20.
I'm not 20 anymore, and my stomach is pissed.

Tomorrow I'm going to do that mental exercise where you pretend you're piloting your body like a giant robot, see if I can curb that "knocking shit over" thing.

 

[MerriedxReldnahc]

Cloud eggs topped with furikake and sriracha,plus a leftover burger patty and some veggies.
The eggs were suprisingly really easy to make, I messed up one by breaking the yolk when I was adding it on the whites but it still turned out looking really good.