What Have You Cooked Recently?

[thejackal2]

Tteokbokki from this little kit thing I bought on Amazon. Basically just the rice cakes and some sauce and then you add whatever else you want. I pan fried them with some egg and green pepper it was pretty good but I just get tired of the chewiness of them after awhile. That said, I gotta say the overall flavor was not far off from what you get at a decent fast casual Korean spot around town.

 

[Bassomatic]

Fried some shistios (peppers) made a ginger garlic soy dipping sauce.
Penne with vodka sauce and sausage.
Then Mrs and I split 100 grand... no we aren't rich we broke a candy bar in half.

 

[Kit Marz]

Pan fried chicken thighs breaded in paprika and parsley that finished cooking in a cream sauce with sun dried tomatoes, thyme, cayenne pepper, shallots, garlic, and basil. Served with Yukon gold mashed potatoes and roasted asparagus. Really easy to make and fairly quick. Nothing is fighting over space and everything can be made together. It turned out really well and I would definitely make it again

 

[Stan]

Whelp, partner came home between classes and saw the bone brewing in the crock pot and thought it was supper, so threw supper's chicken in the freezer.
Supper's going to be late. Deal with it.

Aw man I hate it when that happens

 

[Betonhaus]

Aw man I hate it when that happens

It could be worse. When I was cutting open the bones this morning I chipped a big chunk of the knife out.

 

[Sundae]

Cooked a burger for lunch after I got home from work. Put some garlic and onion seasoning on it, it was delicious.

 

[Triple Flutz]

Ribeyes with roasted duck fat potatoes and stir-fried peppers and onions.
Spinach, roasted red and golden beet, goat cheese salad. Usually is made with walnuts, but it's one of the few ingredients I don't particularly care for.
With the leftover ribeye (we usually do one for two people as a main, and buy in a 3-pack so there is one leftover which we use for a second meal) we made street-style tacos. Corn tortillas, cilantro, white onion, and my homemade salsa I posted like a month or two ago which is now a household staple.
Tonight, my kids requested shells and cheese because they had it at a relative's house, but that was Kraft brand and I'm not doing that so instead I'm going to spend like 6x the cost to make a roux-based homemade version.

 

[thejackal2]

Ribeyes with roasted duck fat potatoes and stir-fried peppers and onions.
Spinach, roasted red and golden beet, goat cheese salad. Usually is made with walnuts, but it's one of the few ingredients I don't particularly care for.
With the leftover ribeye (we usually do one for two people as a main, and buy in a 3-pack so there is one leftover which we use for a second meal) we made street-style tacos. Corn tortillas, cilantro, white onion, and my homemade salsa I posted like a month or two ago which is now a household staple.
Tonight, my kids requested shells and cheese because they had it at a relative's house, but that was Kraft brand and I'm not doing that so instead I'm going to spend like 6x the cost to make a roux-based homemade version.

You keep the duck fat around? Pro level shit.

One of the best meals I've ever had was at sumo maya in scottsdale and one of their appetizers is a ribeye nachos and guac. a deliciously decadent combination.

 

[Arkenas Einbrecht]

Ribeyes with roasted duck fat potatoes and stir-fried peppers and onions.
Spinach, roasted red and golden beet, goat cheese salad. Usually is made with walnuts, but it's one of the few ingredients I don't particularly care for.
With the leftover ribeye (we usually do one for two people as a main, and buy in a 3-pack so there is one leftover which we use for a second meal) we made street-style tacos. Corn tortillas, cilantro, white onion, and my homemade salsa I posted like a month or two ago which is now a household staple.
Tonight, my kids requested shells and cheese because they had it at a relative's house, but that was Kraft brand and I'm not doing that so instead I'm going to spend like 6x the cost to make a roux-based homemade version.

I have never cooked with duck in any capacity. How difficult is it? Is it more or less fatty than turkey? How long does the duck fat generally keep for when stored correctly? Hmm. I wonder if duck kebabs with a sweet&spicy sauce would be good.

The whole thing sounds glorious. I like to use left-over steak for beef stir-fry, or beef-fried rice. Tacos is definitely a good use, too!

 

[thejackal2]

I have never cooked with duck in any capacity. How difficult is it? Is it more or less fatty than turkey? How long does the duck fat generally keep for when stored correctly? Hmm. I wonder if duck kebabs with a sweet&spicy sauce would be good.

The whole thing sounds glorious. I like to use left-over steak for beef stir-fry, or beef-fried rice. Tacos is definitely a good use, too!

Duck is a deliciously fatty bird. It has a rich flavor which is why so many people use duck fat as a frying oil. The fat keeps for a long time, up to a couple months. Cooking duck isn't especially difficult but you do want to not overcook it like any bird.

 

[AnOminous]

I haven't cooked it yet, just sliced and dry-rubbed the meat, but I'm going to make a Sichuan-inspired cabbage/pork belly stir fry. A couple days ago, I started trying to do the slicing and finally absolutely had enough with my shitty knife, so ordered a Mercer Ultimate White chef's knife. I was a little skeptical about a knife barely over $20, but it cut through that pork belly like butter, without any need to saw whatsoever.

It would even cut through it without a bit of sawing, sort of like a cleaver. I'm impressed. We'll see how it lasts, though. Stamped knives have a tendency to start great and rapidly wear out. So long as it takes a sharpening, though, I think I'll be good with it. I just can't stand spending a couple hundred bucks on a single implement, as good as it may be.

Anyway it's nice to be able to cut a relatively tough meat with ease after months of procrastinating and coping with trying to cut meat with the shitty, ridiculously bad knives I have, sawing at it like a retard. I imagine chopping onions will be a delight with this thing.

I'm doing this because someone just gave me these two gigantic Chinese cabbages out of the blue and I had no idea what to do with them. I chopped up and froze one of them, and this is what's going to happen with the other.

Also I just ordered some IASA Anchovy Syrup Colatura di Alici di Cetara. A little steep at over $20 for 3.4 ounces, but I just read it was about the closest you can get to ancient garum, so bought it in a fit of impulsive autism. As steep as that is, even a fish sauce freak like I am rarely uses as much as a teaspoon at a time.

I also got this gimmick sauce:

I've had a couple of the others, and they're reasonably well balanced. They're not fancy, just straight ahead peppers/vinegar/salt based, but with 86% peppers and no fillers like carrots. The only pepper listed here is reapers, though, so this has to be absolutely brutal.

Anyway I'll go into the stir fry when I do it.

 

[Triple Flutz]

You keep the duck fat around? Pro level shit.

One of the best meals I've ever had was at sumo maya in scottsdale and one of their appetizers is a ribeye nachos and guac. a deliciously decadent combination.

We do use the leftover ribeye for nachos quite often, it lends itself so well to any dish where you need ''protein:any,'' really. I'm lucky that both of my parents are great cooks and they initiated me to the wonders of duck fat early- I was always able to taste the flavor in the soups my father made when I was a kid and just started noticing how much they used it when I was accustomed to it more and could pick out the taste. There's a lot it enhances for sure!

I have never cooked with duck in any capacity. How difficult is it? Is it more or less fatty than turkey? How long does the duck fat generally keep for when stored correctly? Hmm. I wonder if duck kebabs with a sweet&spicy sauce would be good.

The whole thing sounds glorious. I like to use left-over steak for beef stir-fry, or beef-fried rice. Tacos is definitely a good use, too!

It's really not that difficult imho, though I was really intimidated the first time, definitely fattier but still a fraction of something like beef or pork. The flavor is very rich and special, if I'm craving duck, it has to be duck whereas I can go for chicken if I'm craving turkey and the other way around. I always go through mine before it has any chance of turning, but I'd say that a properly stored jar, if you use a clean spoon every time, would last a solid few months without an issue. You can also just buy some (I always see it in stock at Kroger and at Asian supermarkets in my area) if you're interested in trying it without the step of cooking duck and rendering the fat out, to decide if it would be worth it for you... but I've rarely met someone who doesn't like duck so just diving into it might be fun! The rendered fat is particularly special in potatoes and soup for me, but I think some of it is just nostalgia from my childhood.

 

[AnOminous]

Did the cabbage/pork belly stir fry. Read this recipe: https://www.chinasichuanfood.com/pork-and-cabbage-stir-fry/#recipe

Then other than the ingredients mostly ignored it. I started by chopping the meat with the new knife, actually pleasant. Then I put a (mostly) dry rub on it. I used Sichuan peppercorns, white pepper, dried Thai peppers, fish sauce, bourbon smoked sugar, a dash of five spice, and a splash of tamari. Then I let that sit for a couple hours.

When time came to make it, I did the prep for the other ingredients. Pretty much ripping up cabbage, chopping up garlic, mashing ginger, and chopping green onions.

Then I fried the pork belly in a barely visible sheen of oil (this is a dry wok dish but I used a dry Dutch oven instead). Once it was done, I moved it to the side and threw in the ginger, cabbage, and half of the green onions.

And then some time near the end I threw in the chopped garlic because I'd completely forgotten about it. No big deal, I like it fresh anyway. Overcooking garlic wrecks its flavor and undercooking it doesn't do much harm.

Then it's basically just stir until it's done, take it out, top with sesame oil, sesame seeds, and the rest of the green onions.

Also I threw in some black vinegar at some point in the process. I'm not sure why, it isn't really a normal ingredient for a dish like this, but if you have some sitting around, worth a try.

Warning, as with anything featuring pork belly, this is a seriously fatty dish. And the one thing I learned, Chinese cabbage, like its Western variant, shrinks a lot when cooking, so you can actually get through a fair amount of it in a single serving.

 

[GenociderSyo]

I've never been able to get into pork belly I had it done poorly once and now all i can think of was how it was just fat.

Tonight I was simple made some cheddarwurst with beans. Sometimes you just need to take the lazy way to the meal.

 

[Triple Flutz]

Then I put a (mostly) dry rub on it. I used Sichuan peppercorns, white pepper, dried Thai peppers, fish sauce, bourbon smoked sugar, a dash of five spice, and a splash of tamari. Then I let that sit for a couple hours.

You and your STUPID bourbon smoked pantry staples, lol. I've been thinking about your bourbon smoked paprika since you mentioned it a month or two ago in response to me, and I'm seriously thinking about getting it, and now you tell me there's a whole series of this stuff that works well? SMH. Anyway, do you still like it quite as well as you did when you initially recommended it? I really feel like I'm missing out on something, but then again I've never met a paprika or smoked good, including Lapsang Souchong, that I wasn't obsessed with.

Also I threw in some black vinegar at some point in the process.

Underrated ingredient, good for you.

Chinese cabbage, like its Western variant, shrinks a lot when cooking, so you can actually get through a fair amount of it in a single serving.

I like it an awful lot in tteokbokki, and although nothing beats homemade, they do have really handy kits in stores like H-Mart that come with rice cake, fish cake, and sauce preparation- all you have to get is green onions, water, protein if desired, and whatever vegetables, if any, sound good. We've been eating a shitload of cabbage lately, I'm pretty sure I made a pork belly napa cabbage stir-fry recently so I felt really emotionally involved in your tale.

 

[AnOminous]

I've been thinking about your bourbon smoked paprika since you mentioned it a month or two ago in response to me, and I'm seriously thinking about getting it, and now you tell me there's a whole series of this stuff that works well?

I've seriously been suckered into this shit. Bourbon-smoked sugar, bourbon-smoked paprika, bourbon-smoked balsamic fucking vinegar (have not tried that and am somewhat skeptical), bourbon-smoked goddamn everything.

Call me a sucker but it all tastes good. So far.

 

[Triple Flutz]

I've seriously been suckered into this shit. Bourbon-smoked sugar, bourbon-smoked paprika, bourbon-smoked balsamic fucking vinegar (have not tried that and am somewhat skeptical), bourbon-smoked goddamn everything.

Call me a sucker but it all tastes good. So far.

Please keep us all updated (genuinely) because I can feel that I'm going to have a doozy of a post on the ''Most autistic purchase you've made recently'' thread in a while, and I mean it in a complimentary way.

 

[Frostnipped Todger]

Lamb has gotten really cheap in the last few weeks, so this afternoon I marinated a lamb leg with olive oil, garlic, rosemary and sage. I roasted it in my smoker until medium rare. Wifey is currently preparing potatoes (because she's fucking Irish) and greens from the garden. Having it with a nice bottle of red wine and looking forward to a sleep in tomorrow. It been a fucker of a week.

 

[Kosher Salt]

I also got this gimmick sauce:

I've had a couple of the others, and they're reasonably well balanced. They're not fancy, just straight ahead peppers/vinegar/salt based, but with 86% peppers and no fillers like carrots. The only pepper listed here is reapers, though, so this has to be absolutely brutal.

Never seen this, but I have had their habanero sauce, which was the hottest they had at the time. And as far as habanero sauces go, that one hits hard; as you said, heavy on the peppers and very basic on the other ingredients. If they're doing a reaper sauce now, that's gonna be no joke. You're in for some real heat.

I might have to see if I can pick up a bottle of it for myself.

edit: website says that Reaper Actual combines reaper, red cayennes, and chipotle seasoning.

 

[Friend of Dorothy Parker]

I made a chicken tortilla soup last night at midnight and had a nice bowl of it today for lunch - perfect simple meal for a suddenly chilly fall day on a relatively slow day before an extended weekend.

It turned out pretty tasty and is well balanced, but I’m going to amp up the heat a bit and let it simmer some more this afternoon. I like my spicey just hot enough to cause a little pain, and I didn’t need to reach for even a small swig of milk with this.

Give me some good fall recipe/meal suggestions!