What Have You Cooked Recently?

Betonhaus said:
I got a fuckton of carrots and no idea what the fuck to do with them. Maybe I'll blanch and freeze them tomorrow.
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Glazed carrots is a great side, I grew up with butter, maple syrup, salt, pepper, and parsley, but there are many different variations. Japanese-style curry also works great, I often make it with just carrot, onion, and potato, but you can easily make it with meat mixed in or katsu on top- just buy the cubes of roux if you're new to it and aren't sure how you'll like it, Golden Curry and Vermont Curry are good brands. Curried carrot cream would get rid of quite a few, you can also add sweet potatoes or whatever squash you like best to stretch it out and add different flavors. Carrot cake or halwa would also work if you'd rather a sweet dish.

Sighhhhhh. T-bones were on sale yesterday so we had those again (I know I'm an asshole for being in the position where I'm sick of red meat lmao, sorryyy) with duck fat potatoes and a green salad.
Today, we're having more salad, this time bulked up with radishes, peppers, red onion, and tomatoes, and with my dressing of squeezed lemon+garlic+olive oil+a tiny bit of mustard for better body and emulsion. Will also have pita bread, fresh mozzarella, and homemade hummus. When the kids are less work, I look forward to getting back to my hobby of amateur cheesemaking, lol.
Tomorrow, pan-seared rainbow trout with a warm lentil salad.
 
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I just made some ambercup squash and ate it with some smoked beef brisket. I also made a steak to eat tomorrow/this weekend with some egg and avocado and sharp cheddar. Also recently madr a crustless quiche which was super simple but delicious: 4 eggs, some half and half, sharp cheddar & gouda, chunks of ambercup squash and some roasted cherry tomatoes. Damn fine!!
 
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I wanted stew, so I made it. I was lacking a few ingredients(and hate making extra trips to the store. holy shit gas prices suck in my area) so I used 2xB&G crockpot hearty beef stew packets for the sauce. Not bad. Not nearly as good as my grandmothers from scratch sauce, but still tasty. I would do it again in a pinch(though I no longer have any on my shelf). Upon inspecting the back of the pouch for contents, I'm convinced I should replicate it from scratch next time I do stew. I found the packet sauce to be extremely salty(no shock there), but still tasty.

Three steaks cut into chunks; 500g thick cut smoked bacon, chopped; 6 medium to large celery stalks; 7 medium to large carrots, peeled and cut into rounds; 1 large red onion, peeled and chopped; 7 medium to large potatoes, cut into chunks; 1 medium sized turnip, peeled and cut into chunks.

Pan-fried steak and bacon together. Threw in celery and onion halfway through meat cooking time. Then tossed every thing into the slow cooker. Took approximately 5 hours to make the vegetables soft enough for mom to eat. I prefer when the vegetables are still mostly firm, but I'm willing to sacrifice texture so she can enjoy it as well.

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Arkenas Einbrecht said:
I wanted stew, so I made it. I was lacking a few ingredients(and hate making extra trips to the store. holy shit gas prices suck in my area) so I used 2xB&G crockpot hearty beef stew packets for the sauce. Not bad. Not nearly as good as my grandmothers from scratch sauce, but still tasty. I would do it again in a pinch(though I no longer have any on my shelf). Upon inspecting the back of the pouch for contents, I'm convinced I should replicate it from scratch next time I do stew. I found the packet sauce to be extremely salty(no shock there), but still tasty.

Three steaks cut into chunks; 500g thick cut smoked bacon, chopped; 6 medium to large celery stalks; 7 medium to large carrots, peeled and cut into rounds; 1 large red onion, peeled and chopped; 7 medium to large potatoes, cut into chunks; 1 medium sized turnip, peeled and cut into chunks.

Pan-fried steak and bacon together. Threw in celery and onion halfway through meat cooking time. Then tossed every thing into the slow cooker. Took approximately 5 hours to make the vegetables soft enough for mom to eat. I prefer when the vegetables are still mostly firm, but I'm willing to sacrifice texture so she can enjoy it as well.

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A tiny bit of fish sauce is great if you want to add umami to stuff like stews. That looks delicious and could even make an amazing pot pie filling too if you get tired of eating it in stew form.
 
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moms sock drawer said:
A tiny bit of fish sauce is great if you want to add umami to stuff like stews. That looks delicious and could even make an amazing pot pie filling too if you get tired of eating it in stew form.
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I have never made, or had, fish sauce. I do believe I should remedy that. Fermentation of anchovies in salt -- I had to search what it is. Sounds like it would give a strong kick to many dishes. Never a bad thing to have another tool in the kit. I appreciate the recommendation!
 
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Arkenas Einbrecht said:
I have never made, or had, fish sauce. I do believe I should remedy that. Fermentation of anchovies in salt -- I had to search what it is. Sounds like it would give a strong kick to many dishes. Never a bad thing to have another tool in the kit. I appreciate the recommendation!
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Think Worcestershire sauce, because it basically is a fish sauce - just with a bunch of other ingredients that makes it not so aggressively fishy. But even though regular fish sauce will smell pretty fishy by itself, you add it to a dish in an amount that's not overpowering and it adds some umami much like Worcestershire sauce would.
 
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Kosher Salt said:
Think Worcestershire sauce, because it basically is a fish sauce - just with a bunch of other ingredients that makes it not so aggressively fishy. But even though regular fish sauce will smell pretty fishy by itself, you add it to a dish in an amount that's not overpowering and it adds some umami much like Worcestershire sauce would.
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Aha! I do use Worcestershire sauce in scrambled eggs on occasion. So I've technically had a fish sauce, fair! Worcestershire sauce, Tabasco sauce, soya sauce, pepper, garlic powder. scramble and top with a preferred cheese. I like to eat it on toasted sourdough bread.
 
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Kosher Salt said:
Think Worcestershire sauce, because it basically is a fish sauce - just with a bunch of other ingredients that makes it not so aggressively fishy. But even though regular fish sauce will smell pretty fishy by itself, you add it to a dish in an amount that's not overpowering and it adds some umami much like Worcestershire sauce would.
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It also depends on which brand you get. IMO, Squid tastes terrible, but Red Boat and Three Crabs are good.

Squid is the stuff you expect to smell if you hate fish to begin with, so I can't stand it. Red Boat is relatively mild, and a good introduction to fish sauces. Three Crabs is excellent for cooking - I recommend Thai Som Tum with it, but my recipe isn't 100 percent accurate since I cook shallots in a pan with oil, then add fish sauce to the pan, and then maybe a teaspoon of brown sugar and mix it around. Then, I dump that stuff into the bowl of shredded apples and holy fuck it's so good.
 
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Went Korean mix of normal middle Eastern marinade. Went well. But need more sugar. So I just ate these with a kansas style bbq sauce. Delicious.

Also chicken is more affordable to eat now than courgettes. Strictly price wise. As every other way its got courgette beat anyhow. Thats how nuts groceries have gotten.

49c / 40p of courgette/zucchini 72a38cd8-afb7-41c1-8f45-8b95365533ff.jpg
1.50gbp /1.80 usd chicken drumsticks 20231021_202104.jpg
 
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fìddlesticks2.0 said:
Went Korean mix of normal middle Eastern marinade. Went well. But need more sugar. So I just ate these with a kansas style bbq sauce. Delicious.

Also chicken is more affordable to eat now than courgettes. Strictly price wise. As every other way its got courgette beat anyhow. Thats how nuts groceries have gotten.

49c / 40p of courgette/zucchini View attachment 5432764
1.50gbp /1.80 usd chicken drumsticks View attachment 5432765
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Does Korean BBQ pair well with zucchini bread?
 
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skekChuck said:
I made an apricot and walnut biscotti for the first time. Great combination of flavors and pretty easy to make.
10/10 would recommend.
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I have never made biscotti before, but I'm inspired now, because apricot and walnut sounds delicious.
 
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