What Have You Cooked Recently?

[Triple Flutz]

I wanna say on Halloween day, my MIL made meatloaf which I cannot stand in any capacity and never told her so I snacked and it was easy to pretend that I was just to preoccupied with getting children ready lmao. I perpetuated the tale that I am okay with meatloaf by acting like it was amazing when I took a bite from my husband's plate. I cannot to save my life remember if that was lunch or dinner though. idk what else we would have eaten, however.
Wednesday, we went to the country club with my in-laws, I had really shitty chicken with sundried tomatoes and marinated artichokes. Other stuff too, but those were the only flavors I could taste and even then, somehow barely at all. Teaches me for not cooking and for going with a non-homemade meal since they suggested and I didn't want to be a dick lmao.
Thursday, massaman curry with beef, potatoes, green peppers, aromatics, baby corn because my kids are obsessed with it, serranos, cilantro. Probably something else, idk. Served it with the other 1/4 of dangmyeon noodles from the japchae since I didn't want to waste it, not typical but I tossed the noodles with japchae sauce (1:2 soy sauce to sesame oil, a tiny bit of cane sugar bc that's what we had, a bit of garlic) and called it a day.
Today, beef stew as opposed to my usual boeuf bourguignon. Extra pearl onion topping.
My days might be off because my husband got an unexpected day off and I had like two glasses of wine and I'm in disrepair for it apparently.

Any suggestions for elevating this a bit? I seared the meat on all sides, but probably could’ve seared longer for more of a crust idk

idk about slow cooker so ignore me if it's required for you, but- For me, when I make beef tacos, I pan-sear and I dice up the meat in order for it to not mess up the integrity of a corn tortilla street-style taco, marinate in lime juice, (like 2 but mix everything together before adding the meat so you can taste the marinade) a bit of MSG or salt, pepper, a tiny amount of cumin, a bit of smoked paprika, black pepper, a few shakes of Worcestershire sauce, either a tiny glug of maple syrup or grated piloncillo, and a healthy glug of soy sauce. idk and idc about authenticity, but my spic neighbours love it. It'll be watery, so sear in small batches until the excess water is drawn out. I've done this with skirt, brisket, NY strip, ribeyes, and even chuck, I just make sure I take a bite out of a more ''difficult'' piece aka one with gristle or something and make sure it's good.

Oy vey. I bought cottage cheese because I read that it was an acceptable substitute for farmer's cheese. Well, maybe they meant that in the sense of how it tastes, but the difference is that cottage cheese may as well be liquid and so it was impossible to wrap it up properly.

Next time, consider squeezing out the whey from the curds and keep it in the fridge for a bit. I've never used cottage cheese instead of farmer's cheese, but having had both, I would definitely think that cottage would be way too watery for what you're going for. If you want to go the extra mile, refrigerate your squeezed cottage cheese and see if it needs draining or gentle squeezing again. I will say that quark and farmer's cheese have a more tangy flavor though, so you might want to consider adding acidity to the mix.

 

[AnOminous]

Overall, it sucked. I cooked a big pork kielbasa sausage with my remaining sauerkraut and beets for the next meal just so I could dunk on kosher laws.

Should have done some matzoh balls. No way to fuck that up.

massaman curry with beef

One of the best curries in the entire universe.

 

[CHARizard]

Didnt manage to grab any picture but I made this today.

Subbed the mushrooms for shitake since those are the only ones I could find. This is the Shiro Dashi I used. Came out pretty good, really easy to make, and cheap on top of that.

 

[Triple Flutz]

I was going to make braised cabbage today, but our baby was fussy and is going through one of those phases where only mom will do, so my husband suggested he could make chorizo and egg tacos instead.
I'm going to make the braised cabbage tomorrow, and homemade charros beans and rice on Monday.

 

[CHARizard]

So because of the cheese thread I bought a bunch of cheeses. One of them was this Ricotta.

Its good, but salty and a bit dry, nothing like the tubs I am used to here in the states. Decided to do a simple pasta with it.

Fried some garlic and red pepper flakes in olive oil
Added a can of tomato sauce and pack of cherry tomatos with some black pepper
Let simmer and then cooked rotini until 1 minute before al dente
Added about a third of the block of ricotta, let most of it melt but left some chunks in.


Was pretty good, very quick to whip up for lunch. Wife gave it the thumbs up, I thought it was a bit salty. My goal was to use up random ingredients we had laying around and I succeeded on that front at least. I still have a bunch of other cheese so I am hoping to make a stinky mac and cheese soon.

 

[salvuserit]

I have a chipotle beef barbacoa in my instant pot RIGHT NOW

 

[salvuserit]

I’m making slow-cooked beef tacos following this recipe for the most part. I’ve made it before and the meat turned out well but kinda bland. Seasoned the meat with salt, pepper, and just a sprinkle of beef fajita seasoning. The broth mixture I poured on top has tomato paste, garlic, jalapeño, cumin, smoked paprika. Any suggestions for elevating this a bit? I seared the meat on all sides, but probably could’ve seared longer for more of a crust idk

View attachment 5465422
It still has many hours left to cook

You could do some chipotle peppers with a few tablespoons of adobo sauce, a couple bay leaves, and some Mexican oregano in the broth mixture.

 

[salvuserit]

OHHHH FUKKK

 

[Clovis]

Do we have a cooking fail thread?
I was going to make a bunch of rough- puff-pastry shit and freeze it but I left a pair of scissors in the oven last time I was drunk and cutting pizza, so I had an oven/house full of burnt plastic fumes. Melted plastic across 2 shelves. Fucking awful. Wife came home and insisted on going out for dinner to escape the smell. Dog protested the smell by shitting on the doormat.
Gonna tackle it with a Stanley knife, then cook the residue and try to wipe most of it off while it's molton. Or just buy new shelves, if it turns out to be even slightly difficult.
Anyway. I now have a cup full of white chocolate ganache just hanging out in the fridge.

 

[Local Fed]

Do we have a cooking fail thread?

Of course, right here.

 

[Arkenas Einbrecht]

The beef&sauerkraut teriyaki experiment was a success. Beef, thick-cut naturally smoked bacon, mushrooms, broccoli, carrots, celery, onion, saurkeraut and of course teriyaki sauce.

Pan fried the bacon and beef together on medium heat. Halfway through cooking added the non-saurerkraut vegetables. Once the meat finished cooking I added the teriyaki sauce and covered long enough to simmer. Then took the pan off the burner and allowed it to cool slightly. Stirred in the saurerkraut, covered, and let it sit for about 2 minutes.

I made the home-made teriyaki sauce using the recipe in the following image(from the darginggourmet blog). I used rice vinegar in place of mirrin(but did not add the recommended additional sugar), and regular soy sauce in place of tamari due to shops in my area not carrying it. What I got was a strong vinegar-y, slightly sweet taste that blew my socks off.


The meal itself once combined.


I'll be honest I was not expecting it to be so delicious. I did not measure the amounts of vegetables/etc properly, but I will do this again(soon) and next time I will absolutely make a proper recipe for it. I'm going to try it over rice tomorrow. Willing to bet it'll be glorious.

So because of the cheese thread I bought a bunch of cheeses. One of them was this Ricotta.
View attachment 5470219
Its good, but salty and a bit dry, nothing like the tubs I am used to here in the states. Decided to do a simple pasta with it.

Fried some garlic and red pepper flakes in olive oil
Added a can of tomato sauce and pack of cherry tomatos with some black pepper
Let simmer and then cooked rotini until 1 minute before al dente
Added about a third of the block of ricotta, let most of it melt but left some chunks in.
View attachment 5470221

Was pretty good, very quick to whip up for lunch. Wife gave it the thumbs up, I thought it was a bit salty. My goal was to use up random ingredients we had laying around and I succeeded on that front at least. I still have a bunch of other cheese so I am hoping to make a stinky mac and cheese soon.

Something fun to do with ricotta cheese. Mix some it into the cottage cheese for your lasagnas. I did it one time, then after that my grandmother would demand it be done that way going forward. Though I do this with fresh ricotta rather than salata.

Edit: I somehow deleted an entire paragraph, added it back in.

 

[Triple Flutz]

I'm going to make the braised cabbage tomorrow, and homemade charros beans and rice on Monday.

Ended up flipping the order of meals at my husband's request, and made homemade charros beans because it sounded especially good to him. The way I usually make them is great for our tastes, but this time, I blended the onion, garlic, cilantro stems, soaked peppers, (1 dried chipotle, 1 dried ancho, 2 dried cascabel) and a few of the fresh hot peppers together into a paste before stir-frying it. I added the soaked pinto beans, seasoned to my liking, (iirc, tiny bit of cumin, tiny bit of red cap goya, bit of mexican oregano, salt, pepper, ancho chili powder, smoked paprika) browned a few strips of bacon and a slant cut link of pork smoked sausage, the huge horseshoe-shaped ones, tossed them in there, added 3 roma tomatoes, more fresh jalapenos and the cilantro leaves, and thinned everything down with the soaking water from the dried peppers. The flavour is much better starting with the concentrated power of my blended ingredients, and the soaking water from the peppers was much better and healthier than bouillon concentrate (I'm not sure how else to call Better than bouillon) dissolved in water, which is what I've used in the past because I always seem to be out of homemade broth when I make beans. In the past, I've just cut up the aromatics like a sofrito, but I liked the blended formula.
I'll be making braised cabbage tomorrow, but my kids have been snacking on the raw cabbage for the past two days so it might be a meager meal that I have to supplement with boar and blueberry sausages, one of the few exceptions to my dislike of fruit in savory dishes.

 

[mindlessobserver]

I did my Guiness Pot Roast. Shit came out great. Seared a 4 lb hunk of chuck roast seasoned with salt, garlic, black pepper and cayenne. then into the pot with some diced onions, whole garlic cloves, a bag of baby carrots, quarter cup of beef stock and a 12 Oz bottle of Guiness beer.

Simmered for 4 hours.

Took all the meat and carrots out, broight the liquid back to a boil and reduced. Added some butter and flour to thicken it up after it cooled down tk make a thickened gravy. Reintroduced the beef and carrots. mixed it all together, served over mashed potato.

 

[WelperHelper99]

Made a grilled cheese sandwich on Sunday with some deli slices, CHEDDER cheese, and buttermilk bread. I don't care what Josh says, cheddar is good when used right.

 

[Stan]

Air fryer cupcakes in silicone cupcake cups. Just yellow cake mix and frosting. I wanted to make sure it worked before doing anything fancy. I'm thinking of making an actual New York style cheesecake (or two) and actually bringing something to Thanksgiving for a change.

Dawg you know you can make cheesecake in a rice cooker, yes? That would probably yield a nicer result than an instant pot.

Picture is of a simple cheat meal. Parmesan sauce packet(requires milk, butter, water). Angel hair pasta. Pan fried some hamburger with pepper and salt. Approximately 2/3 through cooking the ground chuck I added onion, celery and broccoli. Boiled noodles in the sauce, combined every thing. Not bad.. but now I want to make the sauce from scratch. The curse of finding flavors I enjoy, I suppose. I always end up thinking "How can I make this more healthy, but just as tasty?"

Looks like a mess ngl. And what are you eating that out of bro? A pyrex 2-cup measure?

The gefilte fish looked like a decent deal. Expensive, sure, but not much more so than ground beef. It turned out, though, that the jar made it look like there was a lot more than it was. Basically $6 for one meal of fish. Gefilte fish, if you don't know, is basically fish meatloaf that Yids eat, hot or cold, with horseradish. The one part I liked was the horseradish sauce, I enjoy that and have started eating that on many foods, mainly sausage.

> bought gefilte fish from a jar
^^ This is your problem. Actually, you have several problems, but eating jarred gefilte fish is definitely in the top 10.

I always said that Ashkenazi Jewish food is the definition of suffering. I feel vindicated!

Cooking Jewish food (or at least, kosher food) is like trying to cook with one hand tied behind your back in a kitchen with 2-3x more pans, plates, and pots than it really needs. You're also running under time pressure that ensures the food is either dried-out or stone cold. Also the meat is more expensive, even though product quality is the same and selection is way worse, and cholent sucks.

Cholent sucks hard. It's like chili with all the spice taken out of it and replaced with barley and overcooked hardboiled eggs.

Its good, but salty and a bit dry, nothing like the tubs I am used to here in the states. Decided to do a simple pasta with it.

> buys a cheese that's literally named "salted ricotta"
> mm! goes down salty!

Made a grilled cheese sandwich on Sunday with some deli slices, CHEDDER cheese, and buttermilk bread. I don't care what Josh says, cheddar is good when used right.

I love American process cheese. It is my go-to for grilled cheese, brekkie sandies, cheeseborger, and even macancheeze. The flavor is more or less like that of mild cheddar, but American cheese won't separate when heated, whereas cheddar will. (You can see this sometimes on casseroles topped with cheddar... the grease from the cheddar sweats out of the cheese before it melts. This is fine, but it can impart a flavor and texture that's not always desirable, especially on dishes that are already a bit greasy.

Tonight: Honey, I made borscht again! (pics and recipe inbound)

 

[CHARizard]

@Stan Fucking hell it means salt?! I thought Salata was some town in Italy. No fucking wonder it was so salty lol!

 

[WelperHelper99]

love American process cheese. It is my go-to for grilled cheese, brekkie sandies, cheeseborger, and even macancheeze. The flavor is more or less like that of mild cheddar, but American cheese won't separate when heated, whereas cheddar will. (You can see this sometimes on casseroles topped with cheddar... the grease from the cheddar sweats out of the cheese before it melts. This is fine, but it can impart a flavor and texture that's not always desirable, especially on dishes that are already a bit greasy.

Tonight: Honey, I made borscht again! (pics and recipe inbound)

Glad you like our American cheese product lol. I was talking about actual cheddar though. Sharp cheddar. Sargento specifically. It melted pretty decent for my sandwich. Only thing missing was the tomato soup. I'll have to try Kraft singles sometime, thanks for the recommendation!

 

[Absolutego]

Made some fucking delicious pasta with oyster/crimini mushrooms and a bunch of spinach.
I thought I hated mushrooms as a kid, turns out I just hate how my mom cooked them to death in a shitload of butter.
Pasta+mushrooms+lemon+greens might be my next cheat code date meal.

 

[Stan]

Glad you like our American cheese product lol. I was talking about actual cheddar though. Sharp cheddar. Sargento specifically. It melted pretty decent for my sandwich. Only thing missing was the tomato soup. I'll have to try Kraft singles sometime, thanks for the recommendation!

Don't use Kraft singles, go to the deli section and get the American cheese from LOL or Boar's Head, sliced off those 5-lb blocks. It tastes a lot better.

@Stan Fucking hell it means salt?! I thought Salata was some town in Italy. No fucking wonder it was so salty lol!

Yeah fam it's strained ricotta mixed with salt, press all the water out of that, and into a cheese mold.
Don't feel silly though, we all live and learn. Here's a some short silly stories about problems I've had in the kitchen:

1. When I was 16 my sis sent me to the grocery for oranges. I brought back grapefruits.
2. Same situation, except sis wanted cucumbers and I brought her zucchini.
3. My sis put some bread in the oven to rise and put a tea towel over it. She forgot about it and turned the oven to preheat @350F. I come in from the grill station outside and smell smoke. I start attending to the incipient kitchen fire. Sis comes in a few minutes later asking me what the holdup is, and I show her the towel, and say "tea towel is on FIRE."
4. Similar situation, except my sis left the grill on to preheat outside while preparing steak inside. She asks me to check on the grill and I open the door to a fireball consuming the lid. I dashed back inside and doused it with baking soda and turned off the propane at the tank valve. Turned out the disposable grease pan had filled over and sparked the fire.
5. I left my mom's copy of Joy of Cooking on an electric stove griddle and then started the burner (I'd turned the wrong knob.) I realized my mistake when I saw the smoke and pulled back the cookbook to reveal a swirl-shaped burn on the cover. She still has that copy of Joy IIRC.
6. I tried to make a chocolate cake but only had pie pans to make the layers. It ended up looking like a stack of thick black pancakes.

 

[Dr. Henry Armitage]

Made a bomb ass ham and cheese sandwich.
I got some boar's head ham and added a bit of butter to the skillet and browned the ham slightly. While doing that I toasted some local fresh bread (which I do not have access to according to null). I separated the ham into two stacks and put Gruyere cheese in the middle let it melt a bit and put it all together. Ate it with a bowl of home made tomato soup. The tomatoes were canned from tomatoes I grew in my garden this year.