What Have You Cooked Recently?

[Mordecai "3 Finger" Brown]

All with copious amounts of butter and half n half.

I guess "Half&half" for 10% Cream must be an American term.

I was wondering if it was exclusively Canadian because it's used so ubiquitously here.

But if it's also used south of the 49th, it's obviously not our word,

 

[derpherp2]

Update: There are no leftovers. Someone wanted to make lasagna and there is marinara sauce everywhere.
I'm locking myself in my room and lying facedown while someone else finishes the courses for dinner, if my nephew fails at putting ice cream on cheesecake I'm disowning him.
I have stolen everyone's keys and forcing them to clean all that shit before they leave.

Literally everyone that might've ghosted did ghost but magically appeared for free gibs, no fuck them.
Agony.
I'm forcing everyone to eat mcdonalds for christmas as punishment.

 

[Trombonista]

I made this today. I also made cranberry sauce three days ago.

 

[Mordecai "3 Finger" Brown]

I made this today. I also made cranberry sauce three days ago.

Sesame oil really revolutionized Brussels sprouts for me. (I glanced at your recipe and see that it goes with balsamic vinegar instead).

I still had my childhood aversion to them intact until a few years ago, but now eat them with pleasure as sesame oil is a magic potion that makes anything smell & taste like Chinese food.

 

[Troonos]

I guess "Half&half" for 10% Cream must be an American term.

I was wondering if it was exclusively Canadian because it's used so ubiquitously here.

But if it's also used south of the 49th, it's obviously not our word,

Milk is 0-4.25% milk fat.
Half & Half is 10.5-18%.
Light cream is 18-30%.
Whipping cream is 30-36%.
Heavy cream is 36% or more and is one of the most delicious things on earth.

 

[heisenbuug]

A few things I made during the holiday all from scratch (pretzels, garlic knots, keylime pie) in my training to become a trad wife.

 

[Troonos]

A few things I made during the holiday all from scratch (pretzels, garlic knots, keylime pie) in my training to become a trad wife.

Marry me.

 

[Bored & Confused]

I made the standard Thanksgiving fare.
With my grandmother gone, I decided to take up the mantle. I'd never done it before, so it took me a bit longer than it would have taken her, & several more trips to the grocery store. Lucky for me she left us a turkey in the freezer, so I didn't go & make the mistake of spending a lot of money on an enormous bird last minute. My mother wanted to just order dinner from a restaurant, but I wouldn't hear of such laziness.
I despise picky eaters, but of course, there were going to be the pickiest of eaters on the planet in attendance. Vegans. This meant I made double batches of stuffing, potatoes, & squash.
I'm sure my grandmother was laughing her ass off at my struggle, but I got it all done, & it was delicious.

 

[Mordecai "3 Finger" Brown]

A few things I made during the holiday all from scratch (pretzels, garlic knots, keylime pie) in my training to become a trad wife.

What's the base you use for homemade pretzels?

I've noticed the appearance of doughy pretzel products at the commercial bakeries of big box retailers over the last few years, but haven't been that impressed with the results.

(Granted, I usually shop for baked goods off the day old rack because I'm a cheap fuck).

Edit: grammar

 

[heisenbuug]

What's the base you use for homemade pretzels?

I've noticed the appearance of doughy pretzel products at the commercial bakeries of big box retailers over the last few years, but haven't been that impressed with the results.

(Granted, I usually shop off for baked goods off the day old rack because I'm a cheap fuck).

They are surprisingly very simple and probably cheaper to make than buying them premade-yeast, sugar, salt, flour, and baking soda (I also recommend making an American white cheddar and green chili queso to go with them). I'm not a huge fan of doughyness so I always add egg wash to make them more crispy but you can just void that step.

Recipes online usually produce way more than you would ever want in one sitting but they last a few months frozen!

 

[salvuserit]

We deep-fried the turkey this year. Shit was so cash.

 

[salvuserit]

...and clover rolls

 

[Beany Man]

Few weeks ago made some Mexican lasagna, shit was truly amazing would recommend, here's the recipe:

https://bellyfull.net/mexican-lasagna-recipe/#wprm-recipe-container-32822

I substitute lasagna noodles for tortillas. Would also recommend using a large sweet onion and adding plenty of bell peppers and cayenne pepper; can never go wrong.
Regardless had an unorthodox Thanksgiving and grilled some bison burgers for the family. Had a descent rub that didn't take away from the bison flavor and added some cheese later.

 

[Wuhan Wet Market]

Not gonna dox myself with a picture but I made a yuzu pound cake. Ingredients were p expensive tho.. I think yuzu is banned from being imported into America and its super hard/expensive to get but I somehow found some in Korea. I paid like $12 usd for 6 citrus though which is insane. Worth it.

 

[Arkenas Einbrecht]

My only contribution to the cranberry question is that I really like rhubarb and cranberry together, usually as a pie or cobbler or something

Its fuckin good, don't let those miserable haters such as "my family" tell you otherwise

I stand by cranberry lemon muffins. Ideally you roll with a slightly more sweet muffin batter batch, or you can create a butter cream frosting. Cream cheese frosting works too, though. I almost want to try making lemon cranberry cornbread muffins now. I wonder if they would be any good...

Cranberries are the perfect addition to an apple pie if you only have sweet apples on hand; if you like a tart apple pie that is. I, however, am a weirdo that loves to eat crab apples so your milage may vary.

I'm definitely doing some apple cranberry turn overs next time I mess with pastries. I think it'd be tasty.

If you ever get the opportunity please PLEASE make crab apple jelly, its tremendously good and goes well with lots of things

Last time I had some I used it for filling in a danish braid, it was unbelievable

Crab apple jelly is absolutely incredible on pork. ...I wonder how it would taste stuffed into, and baked with, a porkloin alongside onions. I've done apples and onions before, but not crabapple jelly.

 

[Triple Flutz]

Kids are germ factories, they started taking a slight turn the night of Thanksgiving and woke up yesterday fully sick, so I made chicken noodle soup with added tom yum base to help clear their noses.
Not sure what I'll make tonight, starting to feel a bit ill too, I always cope and think it's psychosomatic just from knowing there are sick people in the house, but the odds of not getting sick when there are 3 young kids who are are are pretty much astronomical, and so I'm going to assume it'll get me this time again.

 

[Castoreum]

I cooked all of Thanksgiving dinner for a few guests. Everything turned out great and I got to keep both the turkey legs and the wings all to myself. Life is good.

The only problem is all the stuffing is gone and now I have to make more! I always think about doubling up on ingredients, but then decide not to. I'm a fool! A fool with no stuffing!

 

[toilet_rainbow]

Been doing a lot of baking lately, and not just for Thanksgiving.

My contributions to the Thanksgiving meal this year was sausage stuffing (with me improvising by making my own ground sausage with minced meat and spices after I couldn't find breakfast or Italian type in stores), a double batch of dinner rolls, and turkey gravy with drippings and broth that my MIL left for me to use when we arrived at her place for the meal. We had a celiac guest over so I made the gravy gluten free by using potato starch in place of flour. Other than adding some milk into the gravy to thin it out, it came out perfect. Tasted just like regular gravy.

I baked a version of Red Lobster's cheddar bay biscuits for dinner today. Has been awhile since I've made biscuits, but they were some of the best that I've made (especially from scratch).

Also made homemade hot cocoa. Takes just a couple more minutes to prepare than Swiss Miss but tastes fifty times better. I didn't add heavy cream this time since I did not have it in the fridge, but it was just as good without it.

 

[Troonos]

Been doing a lot of baking lately, and not just for Thanksgiving.

My contributions to the Thanksgiving meal this year was sausage stuffing (with me improvising by making my own ground sausage with minced meat and spices after I couldn't find breakfast or Italian type in stores), a double batch of dinner rolls, and turkey gravy with drippings and broth that my MIL left for me to use when we arrived at her place for the meal. We had a celiac guest over so I made the gravy gluten free by using potato starch in place of flour. Other than adding some milk into the gravy to thin it out, it came out perfect. Tasted just like regular gravy.

I baked a version of Red Lobster's cheddar bay biscuits for dinner today. Has been awhile since I've made biscuits, but they were some of the best that I've made (especially from scratch).

Also made homemade hot cocoa. Takes just a couple more minutes to prepare than Swiss Miss but tastes fifty times better. I didn't add heavy cream this time since I did not have it in the fridge, but it was just as good without it.

I freaking love sausage stuffing. Pepperidge Farms herb stuffing baked with crumbled spicy breakfast sausage is my favorite part of Thanksgiving. I don't know why my boomer in-laws don't appreciate it.

 

[Helvítis Túristi]

Made chicken teriyaki today. Simmered a whole chicken in a pot with water, garlic, black pepper, onion, green onion, and carrots. Removed the meat from the bones and strained out the stock. Reduced it down into a demi glace before adding mirin, sake, and soy sauce. The sauce was a bit too strong if you will. My mistake was not adding ginger from the get go, so I grated some ginger to the still hot sauce. Balanced it out a bit. Will definitely make it again, but add kombu and mushrooms next time. Not sure about bonito flakes and dried sardines though, might over power the chicken taste.