What Have You Cooked Recently?

[Super Guido]

Some time ago Anominous recommended portobello mushrooms as meat replacement. It's okay, but it has kind of slimy texture. What I discovered that Chicken-of-the-woods has a really meaty texture except no fat. What I would do is put them on a sauce pan, pour oil and potato starch which would attach to the mushroom to give it a "fatty" feel. I also breaded and fried them and put them between two slices of bread, sort of McChicken with no flesh. Very recommended for fellow salad munchers.

Regular oyster mushrooms are good for that too, in my experience. I made fried oyster mushrooms once and they ended up tasting like cheez-its, but I lost the recipe.

 

[derpherp2]

Practicing monte cristos for thanksgiving made me realize how close it is to a mcgriddle so I started experimenting a bit to see if I could somehow fuse them. I ran out of ham tho so I've just been making chafflees

So far.
-waffling preserves INTO the waffle doesn't work. do not do.
-chaffle gud im putting a bit of the pancake batter into it for some less cheese and more waffle with some brioche bread.
-waffling maple syrup works
-waffling mozarella instead of swiss is a lot better. specially since shredded mozarella is easier to get.
-Im retarded for thinking adding the mustard into the chaffle itself was a good idea but whatever.

So with that I made the culmination of this mcgriddle bun/waffle/mcgraffle with the cheese already cooked in and then noticed someone already had a keto recipe im just gonna steal and meld with a monte cristo. When I restock eventually.

 

[TC-P]

Lazy dinner cauliflower rice and lamb kofta. The lamb mince had mint in it. Not bad.

 

[Castoreum]

I made banana pudding from scratch w/homemade nilla wafers. I forgot it existed until I had a craving for it last night. Only thing I'm missing is some whipped cream for topping, but I really just wanted the pudding.

The nilla wafers didn't turn out right (my fault), but it's ok since I just crumbled them anyway.

 

[Kit Marz]

I bought a deli slicer recently. I used my left over eye of round to make roast beef sandwiches. I roasted it in my Dutch oven and did a simple spice blend. I used the meat drippings and some beef stock to make an au jus sauce sauce. I may never go back to Arby's ever again. It was so easy and I'll have sandwiches for the rest of the week

 

[Triple Flutz]

Regular oyster mushrooms are good for that too, in my experience. I made fried oyster mushrooms once and they ended up tasting like cheez-its, but I lost the recipe.

I love to grill some with a knife-cut crosshatch pattern (don't go all the way through ofc, it's just for texture and penetration) with a glaze of miso, soy sauce, rice wine vinegar, sesame oil, a bit of mirin, garlic, and ginger. You can go without any of these ingredients probably other than the dissolved miso paste since it's instrumental to the flavor, but that's the way we like them. Pan-fried is also very good, I'd just probably slice them slightly thinner and potentially pat dry before they hit the fire.

 

[OrionBalls]

Worm dogs on dolla buns with cheap yellow mustard, and KD.

 

[The Feline Solution]

Bought 3kg of pork butt, no bone, for fantastic €14, less than half of the usual price. Gonna eat like a king the next couple of days.

Marinated a quarter of it in light soy sauce, dark soy sauce, Shao Xing wine, white pepper and MSG and bit of corn starch, for tonight. Gonna make some asian style dish with lots of garlic, ginger and spring onion, plus some of that beautiful Aroy-D thai rice, best rice i've ever tasted.
Girlfriend has been making these the last couple of days and they're fantastic, gonna add them as a side tonight, too:

Light on calories and bursting with flavour, i'm not even a huge fan of cucumbers but these are top-tier.

Edit: @Triple Flutz is eating good, damn! Those pies by @Spitz also sound and look amazing.

I decided to try cooking a traditional Irish Stew following Max Miller's "Tasting History" video (an above-average channel by modern YouTuber standards -- has a fun coffee-table history/cook book too). It's interesting because this really old recipe is nothing like more modern Irish Stews you get at restaurants/pubs. In fact, it seems more like something called a "Lancashire hotpot" according to Wikipedo (British Isle dwellers feel free to chime in):

I've been spending too much time making curries and juggling lots of complicated spices, so seeing a recipe that's just "potatoes, onions, some meat, salt+pepper, and water" made me skeptical. My god it turned out amazing -- sometimes something so simple can turn out so good. This is definitely entering my meal rotation (although I need to sub out the lamb -- it's a horribly expensive meat here in the 'states and I even "cheated" with ground lamb).

Max Miller's content would be so much better without Max Miller in it.

 

[Thirsty Kitty]

Im an autist so i'm making 9 servings of chicken tenders tonight. Will update here in a few hours, will cry if they're not good.

 

[Thirsty Kitty]

They were bad.

 

[Super Guido]

They were bad.

What do you think you did wrong?

I love to grill some with a knife-cut crosshatch pattern (don't go all the way through ofc, it's just for texture and penetration) with a glaze of miso, soy sauce, rice wine vinegar, sesame oil, a bit of mirin, garlic, and ginger. You can go without any of these ingredients probably other than the dissolved miso paste since it's instrumental to the flavor, but that's the way we like them. Pan-fried is also very good, I'd just probably slice them slightly thinner and potentially pat dry before they hit the fire.

What kind of miso paste? White, red, or some other kind?

Tomorrow, I think I'm going to try one of the fried oyster mushroom recipes I found online and see if it's close to the original.

 

[Triple Flutz]

What kind of miso paste? White, red, or some other kind?

I usually do white because I love the flavor of the mushroom and thus don't want to overpower it with a darker miso and because the crosshatch pattern might cause accumulation that would be too salty with a red miso, but ultimately I don't think it would be bad at all even if you used whatever you have on hand.

Made panang curry today, with cilantro, peppers, and chicken thighs. Served it with rice. These Maesri cans really are great, we're not sick of them yet but I'm sure the variety of types as well as me switching up the vegetables and protein helps. Probably going to pick up a few more soon, lol.

 

[Super Guido]

I usually do white because I love the flavor of the mushroom and thus don't want to overpower it with a darker miso and because the crosshatch pattern might cause accumulation that would be too salty with a red miso, but ultimately I don't think it would be bad at all even if you used whatever you have on hand.

Damn, if I had a grill and wasn't scared of open flames, I'd totally do that. Any brand of miso you'd recommend? I could probably still cook it on the stovetop, if nothing else.

 

[Betonhaus]

Damn, if I had a grill and wasn't scared of open flames, I'd totally do that. Any brand of miso you'd recommend? I could probably still cook it on the stovetop, if nothing else.

If you're scare of open flame you need to use less sauce and clean your barbecue more often.

 

[Super Guido]

If you're scare of open flame you need to use less sauce and clean your barbecue more often.

I don't and have never had a grill. I just have mediocre coordination and a lot of anxiety. I could probably get used to it if I watched people in-person for long enough, and eased into it.

Either way, it's not an option because I live in an apartment.

 

[Betonhaus]

I don't and have never had a grill. I just have mediocre coordination and a lot of anxiety. I could probably get used to it if I watched people in-person for long enough, and eased into it.

Either way, it's not an option because I live in an apartment.

That's quitter talk.

 

[Triple Flutz]

Damn, if I had a grill and wasn't scared of open flames, I'd totally do that. Any brand of miso you'd recommend? I could probably still cook it on the stovetop, if nothing else.

You can, just be sure to allow the moisture to evaporate over heat to ensure the texture isn't slimy if that's something you take issue with. I am partial to Hikari white miso for general use, but there are many that are great.

 

[Super Guido]

That's quitter talk.

Hey, if you've got suggestions, I wouldn't mind. If nothing else, I can watch videos on how to deal with all that stuff. I just never grew up with a grill in the family - too much of a hassle for my parents.

You can, just be sure to allow the moisture to evaporate over heat to ensure the texture isn't slimy if that's something you take issue with. I am partial to Hikari white miso for general use, but there are many that are great.

Strangely, I don't think I typically have that problem. Is that an issue of not cooking it long enough, like how tofu is always soggy if you don't cook for long enough?

 

[Betonhaus]

Hey, if you've got suggestions, I wouldn't mind. If nothing else, I can watch videos on how to deal with all that stuff. I just never grew up with a grill in the family - too much of a hassle for my parents.

If you can't have a full one, get a portable or an electric

There's a lot of guides online of how to time things, how to get perfect diamond hatching, etc

 

[Triple Flutz]

Strangely, I don't think I typically have that problem. Is that an issue of not cooking it long enough, like how tofu is always soggy if you don't cook for long enough?

I don't have that issue either, and I do think it's often an problem with people who cook mushrooms too quickly or crowd the pan- they're spongy and contain quite a bit of water, so if you don't let that water be drawn out during cooking and don't allow said water to evaporate from the pan, you're missing out on the potential for browning and thus better texture and flavor, and are risking a soggy mess of a finished dish. Just figured I'd mention it since someone mentioned a problem they had with portobellos feeling slimy, so the knowledge might help them or anyone else who wants to eat more mushrooms but doesn't care for the texture in creating future meals.