- Joined
- Jul 3, 2019
I find taking brioche dipping it in a solution of half and half and egg pan frying it then adding a cinnamon sugar dust makes for wonderful French toast.
Will be making meatballs tonight post results later
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
Will be making meatballs tonight post results later
- Joined
- Aug 13, 2021
Nonsense. My go to dishes are usually some sort of soup or stew. Can be made cheaply, simmered while I work(from home) and relatively cheap.
1. A beef & potato soup made using chicken stock and seasoned with green onion, garlic & leftover pickle juice.
2. Pork & potato stew with green onion & cherry tomatos. Seasoned with rosemary, thyme & some texmex spice.
3. Same stew as above but swap the pork for chuck roast and cook in a mixture of red beer & chicken stock.
Even non soup/stew days are pretty straight forward. Like sliced porkloin marinated in honey & soysauce then panfried with herbs, garlic mashed potatoes with some diced raw green onion mixed in before plating & a "salad" of whatever leafy green thing I have handy.
Don't let not being able to do "fancy cooking" stop you from making food. Just find a simple straightforward dish you can make. After making it a few times you get used to it, can make it without thinking. At that point you can start swapping in different ingredients, seasonings, etc and you wind up with a few varients to stop it from getting boring. After that...repeat with something else.
Before you know it, you can cook!
- Joined
- Dec 28, 2014
I wouldn't be too intimidated by my somewhat inauthentic Sichuan. The most difficult part of it may actually be just getting the more exotic ingredients. You can substitute too, but the one thing you shouldn't substitute is the Sichuan peppercorns themselves, which are really absolutely necessary. One site recommends freshly ground Tellicherry peppercorns and/or coriander, which has a bit of the same flavor, and I think a bay leaf would help too, but really, only the Sichuan peppercorn has the unique flavor that defines the style.
Other than the ingredients, it's mostly marinate some chicken, chop some vegetables, air fry, pour over rice.
- Joined
- Dec 15, 2016
Pork steaks, shredded sweetheart cabbage, apple, capers, pancetta, mustard, seasoning etc. All baked together in one dish. Added cornflower to the juices and put it back in the oven for 5 min.
It's nearly there but it needs perfecting.
Will try belly pork next time and cook it longer and slower. 2 apples and a few capers add a tang to the blandness of the cabbage and pork and the pancetta saltiness ties it all together.
It's nearly there but it needs perfecting.
Will try belly pork next time and cook it longer and slower. 2 apples and a few capers add a tang to the blandness of the cabbage and pork and the pancetta saltiness ties it all together.
- Joined
- Aug 1, 2021
On Sunday, we ordered pho because we had a busy day and only came back home past dinner time so there was no time to cook. Really enjoyed it, we don't eat out a lot so it's always such a treat.
We had unexpected company yesterday, so I made tomato confit, homemade cheese and jalapeno bread, and a charcuterie board including meat/cheese/olives/pickles.
Today, I'm making tteokbokki. I get green onion and cabbage only, my husband gets green onion, cabbage, and pork shoulder, the kids get all of the previous components as well as fish cake/fish balls. I'm still over meat, lmao.
We had unexpected company yesterday, so I made tomato confit, homemade cheese and jalapeno bread, and a charcuterie board including meat/cheese/olives/pickles.
Today, I'm making tteokbokki. I get green onion and cabbage only, my husband gets green onion, cabbage, and pork shoulder, the kids get all of the previous components as well as fish cake/fish balls. I'm still over meat, lmao.
- Joined
- Jul 3, 2019
- Joined
- Jan 17, 2021
Thank You, Anon, that's very kind. I would love to cook for all of you.
Got a Palestinian cook book and tried lamb bamya.
Eid Mubarak, halal Kiwis.
Attachments
- Joined
- Mar 29, 2023
I made μελεκούνι (more like just παστέλι with a lonely almond thrown on it lol) to go with my tea. I might have roasted the sesame a bit too much but it turned out delicious either way.
- Joined
- Jan 9, 2022
Ayyyy, I've made those meatballs before. They freeze really well, so whenever there is a sale on big packs of beef I end up making a whole mess of 'em and chucking them in the freezer for a quick and easy meal.
Obligatory
- Joined
- Jul 3, 2019
The only mistake I made was I didn't saute the onions prior which I definitely will do next time. As these meatballs are nearly perfect. (Veal or lamb would be fire). I bought a whole bottom round from Sam's 16 lb of beef I cut it up got four bottom round roast and four bottom round steaks one of which is sitting in my Crock-Pot right now so we'll see how that turns out
Side note
.... Who's that in that video I've seen it before just didn't know who it was.
- Joined
- May 5, 2020
Made sashimi and NIGiri
Looks good imo.
I am getting better.
cold comfort
kiwifarms.net
- Joined
- Jul 20, 2023
I made this onion and black pepper curry: https://www.veganricha.com/pepper-fry-tofu/
I had to substitute a few things but it was still really good and super flavourful.
I had to substitute a few things but it was still really good and super flavourful.
- Joined
- Jan 17, 2021
If Gordon Ramsay taught me anything, it's that meatballs are laughably cheap and easy to make and immeasurably delightful to consume.
Team veal and chicken/turkey meatballs here. Not a big fan of beef per se - had enough of it in my life and I prefer poultry over it.
Last edited:
- Joined
- Jan 9, 2022
Pork and chicken meatballs with panko, grated ginger, garlic, soy, mirin, and sake boiled in a nice dashi is just about the most enjoyable thing ever.
- Joined
- Jan 17, 2021
I have a deep hatred for pork meatball since childhood - mom never understood why I ate meatballs at preschool, but never at home. Many years later I realized she made hers with pork, our school made'em out of chicken meat. Mystery solved.
But I'd love to try this take on meatballs, Anon. Would probably just use chicken for it.
I really like them "Greek style" - lamb with goat chese, dill and mint. Et voilà -
with pesto and zoodles.
Attachments
Last edited:
- Joined
- Jul 3, 2019
- Joined
- Dec 28, 2014
Kofta kebab is pretty good.
Also, Romanian meatballs are awesome and can be made with chicken. I like making them really, really spicy. A lot of recipes specify sweet paprika, but seriously, Hungarian hot paprika, as hot as you can get, is the best. And to think I used to think paprika was just for coloring hard boiled eggs.
- Joined
- Apr 13, 2018
Didn't take a pic but frog legs with a simple dry rub (flour, black pepper, salt, paprika,and cayenne) baked in the oven served over cajun rice and some asparagus was pretty darn good.
derpherp2
kiwifarms.net
- Joined
- Jan 3, 2020
Made some variety muffins: Choccy by hand, blueberry streusel using kits, cream cheese using leftovers from chocolate muffin stuff.
You REEALLY need to babysit air fryers baking this stuff, the difference between burnt to undercooked is a few minutes. Specially for stuff with streusel on it.
Also duncan haines blueberry streusel muffin mixes are fucking great. I need to know how they add that moist blueberry taste to their flour mix. Also whatever they did to the blueberries themselves. 7 bucks for like a dozen muffins isn't worth it to me. But it's so fucking good. I'm torn.
And you have a monte cristo.
Drizzle bechemel and blowtorch a cheese (I like double cheesing) instead and you have a croque monsieur. Add a poached egg for a croque madame.
You REEALLY need to babysit air fryers baking this stuff, the difference between burnt to undercooked is a few minutes. Specially for stuff with streusel on it.
Also duncan haines blueberry streusel muffin mixes are fucking great. I need to know how they add that moist blueberry taste to their flour mix. Also whatever they did to the blueberries themselves. 7 bucks for like a dozen muffins isn't worth it to me. But it's so fucking good. I'm torn.
Could also go the extra mile with a waffle iron: smoosh a ham with chik-fil-a sauce inbetween two uncooked slices, and some cheese - I like mozarella, waffle iron, then put some peach preserves (raspberry preserves is cringe and seeedy) on top.
And you have a monte cristo.
Drizzle bechemel and blowtorch a cheese (I like double cheesing) instead and you have a croque monsieur. Add a poached egg for a croque madame.
- Joined
- May 22, 2023
I bought some shrimp yesterday and cooked them in butter, olive oil, white wine, lemon juice, salt, pepper, a bit of chili and lots of fresh garlic. Usually I would have gotten raw shrimp and made the sauce from the shells, but they didn't have any. Still tasted great, even though I overcooked the shrimp a little.