What Have You Cooked Recently?

[River possum]

Been making ginger sauce from scratch recently, using a nutribullet to blend. I use fresh ginger root and red onion, and mince both pretty small to help keep it smooth. I was wondering if anyone here knows how to keep it from frothing up. I can't find anything about that on Google, is it just inevitable that it foams up? If I'm posting in the wrong thread let me know. Thanks bros

 

[DatBepisTho]

Made five spice-pork to go on top of steamed veggie mix and mushrooms+rice. I think I got too much cayenne on the pork, but otherwise the veggies and rice temper it so it's not over bearing. Is a good all in one bowl meal and especially good for it being cool and rainy rn.

 

[D. HoChoy]

Bro meal again only I added some lemon juice to the chicken for extra flavor

 

[anustart76]

Anybody got any advice on how to not get a tortilla to break when you roll a burrito? Mine keep breaking and I end up having to put the whole mess on a plate and eat with a fork and knife.

 

[Ndnd]

Anybody got any advice on how to not get a tortilla to break when you roll a burrito? Mine keep breaking and I end up having to put the whole mess on a plate and eat with a fork and knife.

Sounds like your tortillas are breaking because they’re too dry. Chef Matty Matheson reheats pitas by slapping a wire rack over a pot of boiling water, so this might help in you case. It should heat up your tortilla and put some moisture back in. Hopefully it’ll be more pliable.

 

[Piss Clam]

pork teriyaki.

 

[NyQuilninja]

Anybody got any advice on how to not get a tortilla to break when you roll a burrito? Mine keep breaking and I end up having to put the whole mess on a plate and eat with a fork and knife.

Take a paper towel. Cover the tortilla lightly spritz water on it. microwave on high less than 30 seconds this will moisten and warm the tortilla, making it more flexible

Tax..
Loaded baked potato sour cream, bacon, steak cheese, mushrooms, onions butter

 

[MoffAlbert]

Making a simple red sauce to go with some store-bought ravioli tonight. It's just tomatoes, garlic, onion, basil, oregano, and olive oil, but man is it good. The ravioli I'll be putting the sauce on are an assortment of garlic and chicken, four cheese, and spinach.

 

[Vining]

I made shepherds pie. I used aged Wisconsin cheddar in the potato topping instead of parmesan. And the chives are just a garnish.

 

[Betonhaus]

made some mac n cheese with hot dog bits.

 

[The I Scream Man]

Enchiladas, I've been crushed by work recently so I did something simple and easy. Chicken, onion, garlic, green chiles, spices and black beans cooked with a jar of chipotle peppers in adobo sauce I found in my cupboard, with some sugar added to offset the adobo bitterness. Then enchilada sauce (also from a can lol), wrapped tortillas and cheese and shit.

Very very good, will definitely make again. Very cheap too considering I used all bargain everything and the cheap store brand canned shit, it was really a kitchen sink thing and had the added benefit of allowing me to cycle out some older ingredients that I wasn't sure what I'd do with otherwise

 

[Afinepickle]

Not something I've cooked 'recently' but I just picked up a big beef brisket that I'm gonna slow cook over the course of a whole day. I'll post about how it turns out.

 

[veritarded]

i made some steak last night with asparagus

it looks kinda burnt cause it’s my first time cooking steak on my own lol i was freaking out cause i thought i overcooked it but it turned out perfect

i made sauce too lol

it was the bomb i’m def gonna make it again in the near future

 

[Kosher Salt]

it looks kinda burnt cause it’s my first time cooking steak on my own lol i was freaking out cause i thought i overcooked it but it turned out perfect

I'd call that almost medium-well, so yeah, more than just a little bit overcooked, but that's just because I prefer my steak medium-rare if not even a little bit rarer than that.

 

[veritarded]

I'd call that almost medium-well, so yeah, more than just a little bit overcooked, but that's just because I prefer my steak medium-rare if not even a little bit rarer than that.

i’ve been a well done typa of person all my life so to me this is just fine

 

[le boucher]

I made luxury dogs, hot dogs but with nice sausage and plenny fixins

 

[Triple Flutz]

We had a date night at a local Szechuan restaurant Friday, so I didn't cook.
We had leftovers from our date Saturday, so I didn't cook once again.
Sunday, I made a salad with fennel, endive, radicchio, and shaved parmesan. Served with an anchovy dressing, don't @ me anchovy haters, I feel like we are firmly on the right side of the debate here. My husband and I are anyway, I made the kids rice bowls with steamed broccoli and octopus-shaped pan-fried hot dogs lmao.
Monday, I made mock hamburger helper, the chili mac version. My husband grew up eating it a lot and it's a comfort food for him, so I'd say a copycat of one of the boxes is on the menu about once monthly. I added parboiled potatoes and spinach to bulk it up and make it a slightly better choice nutritionally.
Tuesday, I made pasta primavera.
Wednesday, I made chuck eye steaks, I was kind of scared because I've never cooked that cut and chuck to me screams ''stew'', but the crust was perfect and I found the meat to be very flavorful and not at all tough like I'd have expected. Served it with sautéed balsamic wild mushrooms with garlic and onion, and sautéed spinach which I finished with a sprinkle of gruyère.

Today TBD, my husband's been in charge of groceries lately and kind of just shops around for what's cheap and fresh that day so I guess I'll see y'all next week for another recap!

 

[AnOminous]

it looks kinda burnt cause it’s my first time cooking steak on my own lol i was freaking out cause i thought i overcooked it but it turned out perfect

That's pretty much how it should look. A nice char on the outside, with pink inside. I'd put that at about medium-rare/medium. I'd usually like it a little more pink, but I often miss the mark even with a thermometer. So long as it's anywhere from rare to medium I'm okay.

 

[Lord Cat Tree Stump]

Been making ginger sauce from scratch recently, using a nutribullet to blend. I use fresh ginger root and red onion, and mince both pretty small to help keep it smooth. I was wondering if anyone here knows how to keep it from frothing up. I can't find anything about that on Google, is it just inevitable that it foams up? If I'm posting in the wrong thread let me know. Thanks bros

You will need a blender with a speed controller to prevent the foam. The lower the speed the better to start. You can ramp up the speed up until the top of your mix just starts to circulate.

 

[River possum]

You will need a blender with a speed controller to prevent the foam. The lower the speed the better to start. You can ramp up the speed up until the top of your mix just starts to circulate.

That's what I was thinking about later on after I posted, to get something with speed control. I'll probably order something within the next couple weeks since my suspicion has been confirmed. Any brand suggestions?