What Have You Cooked Recently?

[Hummingbird]

Yeah usually the box should give slightly different times for pan and straight on the rack. And if you're using a heavy stone or cast iron pan you need to preheat it

Thanks for the advice.

 

[instant]

After having fun with cured meats for a while, I decided to try making my own corned beef. Having control over the pickling solution changes a lot and can actually end up surprisingly good.

 

[Primarch]

Some pretty solid carbonara from the other day. Was iffy making it since we didn't have any bacon to get fat from, so went with some pork soup base for additional flavor. The roasted tomatoes were also a pretty welcome addition that I'm not usually fond of.

 

[NyQuilninja]

Ribs and rice

 

[Ahhh Thats better]

Stir Fry hokkien noodles w veg, sauce: hoisen sauce, rice wine vin, soy sauce, pwdr ginger, pwdr chilli, pwdr garlic - bulk cooked, cooled, put into single serve bags and frozen.

plain white rice with assorted veg - bulk cooked, cooled, put into single serve bags and frozen.

Chicken breast cut in peices marinated in chili powder then pan fried. - 2kg bulk cook, cooled, frozen in bags.

fresh pre-packaged salad w balsamic vinegar.

Red sauce on top is Dingo 'widow maker' hot sauce.

all frozen components were reheated in baking paper in the microwave and then assembled for final meal.

was really good, but too much food, could of done without either the noodles or the rice.

 

[D. HoChoy]

Wheat flour fried chicken with whole grain mac and cheese

 

[TheGreatDodongus]

Picked up a cheap, shitty cut of sirloin at the supermarket for a good price and decided to make dinner out of it. Dry brined it in salt for a few hours, then reverse seared. While doing this, I propped my front door open to let the smoke out and avoid setting off my apartment unit's detector. Unfortunately, in doing so, I had failed to notice the big, conspicuous smoke detector hanging from the ceiling right outside my unit. (New apartment, just moved in) Long story short: I set off the fire alarm for the entire complex.

The steak turned out pretty good, but eating it while a squad of firefighters talked to me like the slow kid at school did put kind of a damper on the experience. (I just wanted a good sear, is that so much to ask? )

 

[Catgirl Enthusiast]

Picked up a cheap, shitty cut of sirloin at the supermarket for a good price and decided to make dinner out of it. Dry brined it in salt for a few hours, then reverse seared. While doing this, I propped my front door open to let the smoke out and avoid setting off my apartment unit's detector. Unfortunately, in doing so, I had failed to notice the big, conspicuous smoke detector hanging from the ceiling right outside my unit. (New apartment, just moved in) Long story short: I set off the fire alarm for the entire complex.

The steak turned out pretty good, but eating it while a squad of firefighters talked to me like the slow kid at school did put kind of a damper on the experience. (I just wanted a good sear, is that so much to ask? )

View attachment 5107166

It's a little too done for me, but that looks like a totally eatable steak. I don't know what all of that shit is to the side of the steak but it doesn't look like meat so you should probably just throw all that shit away. I don't have fire detectors in my house. I'd rather have good steak than deal with that shit. Try a flambe next time. Get your pan (with grease) smoking hot. Put the steak in on each side for like a second to sear it. Pull the pan off of the heat and pour in your favorite cheap liquor. Set it ablaze with a lighter. Once the flames die out you can eat it as is or add heavy cream and make a super good sauce.

 

[Kosher Salt]

Picked up a cheap, shitty cut of sirloin at the supermarket for a good price and decided to make dinner out of it. Dry brined it in salt for a few hours, then reverse seared. While doing this, I propped my front door open to let the smoke out and avoid setting off my apartment unit's detector. Unfortunately, in doing so, I had failed to notice the big, conspicuous smoke detector hanging from the ceiling right outside my unit. (New apartment, just moved in) Long story short: I set off the fire alarm for the entire complex.

In the future I recommend cinching a plastic bag over the head of any nearby smoke alarms, children, or firefighters before searing steak if you want to enjoy your meal without interruptions.

 

[Triple Flutz]

Friday, we had cabbage rolls with a LOT of smoked paprika in the tomato sauce.
Saturday, I made osso bucco, the white wine version. I did use beef shanks instead of veal. Turned out great, it's one of those meals we forget about until we see cheap cross-cut shanks, then the whole family chimps out about how we should make it more often, and we memoryhole it until there's a shank sale again.
Sunday, my husband made a pizza with olive/basil pesto, salchicha, (It was a cured meat labeled as such, not the sausage link kind) mozzarella, and fresh basil. We dipped the crust in toum and zhoug.
Monday, I made linguine with a red sauce- carrots, onions, celery, garlic, mushrooms, tomatoes, basil, and chopped fresh habaneros. I was going to leave it as such, but I realised midway into simmering that I had some ground pork I needed to go through, so I made some meatballs as well.
We're having leftovers today, might make some garlic bread or knots to get the kids pumped up for more pasta.

 

[HERE YOU GO]

Choccy chip cookies with a sea salt sprinkle! These are crispier than I usually make cookies but I don't mind, they turned out great considering I used a recipe in Scottish Gaelic and was trying to look at the English translation as little as possible.
View attachment 5102912

Link to both Gaelic and English recipe https://www.bbc.co.uk/programmes/ar...iosgaidean-le-im-air-a-ruadhadh-agus-teoclaid

i play blue skidoo in defense mode and take one of those cookies

 

[ZipDisk]

Fucked up a tri-tip.

Am eating easy mac and hating myself.

I should have better backup food.

 

[Catgirl Enthusiast]

Friday, we had cabbage rolls with a LOT of smoked paprika in the tomato sauce.

Paprika is the most underrated spice. I'd give up black pepper before paprika.

 

[anustart76]

Picked up a cheap, shitty cut of sirloin at the supermarket for a good price and decided to make dinner out of it. Dry brined it in salt for a few hours, then reverse seared. While doing this, I propped my front door open to let the smoke out and avoid setting off my apartment unit's detector. Unfortunately, in doing so, I had failed to notice the big, conspicuous smoke detector hanging from the ceiling right outside my unit. (New apartment, just moved in) Long story short: I set off the fire alarm for the entire complex.

The steak turned out pretty good, but eating it while a squad of firefighters talked to me like the slow kid at school did put kind of a damper on the experience. (I just wanted a good sear, is that so much to ask? )

View attachment 5107166

Does your stove/microwave setup not have an exhaust fan of some kind? That's the kind of thing it's meant for. There's usually a button on the microwave that says something like "fan" or "exhaust"

 

[Betonhaus]

Does your stove/microwave setup not have an exhaust fan of some kind? That's the kind of thing it's meant for. There's usually a button on the microwave that says something like "fan" or "exhaust"

The fan doesn't always vent outside. It's becoming more often in America for the fan to just pass the air through a minimal oil and large particulates filter then spew it back into the kitchen.

Check the cabinet over top the vent to see if it has a covered vent or just a hole.

 

[TheGreatDodongus]

Does your stove/microwave setup not have an exhaust fan of some kind? That's the kind of thing it's meant for. There's usually a button on the microwave that says something like "fan" or "exhaust"

I had it on, but it's piss-weak, and my stove is literally almost touching my front door, with the smoke detector directly outside, hanging from the ceiling. Basically, I'm retarded and oblivious.

In the future I recommend cinching a plastic bag over the head of any nearby smoke alarms, children, or firefighters before searing steak if you want to enjoy your meal without interruptions.

That's actually great advice, and seems like an obvious solution in hindsight. That's a huge relief, I thought I was going to have to give up on steak.

On topic:

Do any of you have any good recipes/cooking techniques for chicken hearts?

 

[internet friend]

Slow cooked some beef stroganoff tonight and fuck me it hit the spot.

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Do any of you have any good recipes/cooking techniques for chicken hearts?

My dad used to fry them and giblets in a wok as just some little chicken bites. Simple but tasty.

 

[Archeops]

I’ve been making myself an odd form of ham & cheese sandwich for a few days now.

I basically take a telera roll and slice it in half horizontally, coat both halves with a bit of honey mustard, top on half with two slices of American cheese and the other with two slices of provolone cheese, put two slices of Boar’s Head maple-glazed Honey Coat ham folded in half on the American side, 2-3 slices of sandwich-size pepperoni on the provolone side, toast it for a bit, and then add a slice or two of prosciutto di Parma on top of the pepperoni before joining both sides.

I’ve also been using this marinade for tri-tip since I’ve gotten bored of dry rubs, I tend to either do the recipe as-is or swap out the lemon juice for bourbon whiskey and omit the garlic.

 

[Smaug's Smokey Hole 2]

I've been making some kind of egg noodle dish("salad") with grilled pork for a couple of days(not consecutively). Not from a recipe of any sorts, I'm trying to figure something out and learn from it. So far I have vegetables that will be pickled in a strange broth/vinegar/oil(sesame and olive/plus spice and herb mixture) for an hour or so. Then I there's fresh vegs, some of them the same as the ones pickling, some of them to be steamed on top of the noodles, some to be added in raw. Building a stack of sorts. Drain, toss while cooking a piece of pork at high heat to get the fat crispy, my own cut for best results, add the slightly pickled vegs to the noodle mess and toss it while the pork rests. That's the basic idea so far.

There is absolutely 19000 recipes on the internet for this that are 10000% better than mine but I don't want to look at them. I'm looking for -or learning- something but I don't know what it is yet. It's a pretty decent meal though and it is getting better.

 

[AnOminous]

Friday, we had cabbage rolls with a LOT of smoked paprika in the tomato sauce.

This is my new favorite smoked paprika:

It's sweet and not hot so I'll probably keep using whatever hot Hungarian smoked paprika I can find but this stuff is delicious.

Do any of you have any good recipes/cooking techniques for chicken hearts?

Skewering and grilling them Brazilian style. You really need nothing but salt, although 20 minutes or so in a tenderizing marinade of some sort is fine too. You don't want to overdo that or they go past tender and turn gummy.

If they get rubbery you overcooked them. You should put the char on them then finish with indirect heat if you can.