What Have You Cooked Recently?

[Betonhaus]

I know how you feel bro...
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I'm too lazy to buy more rolls.

Try to get some healthy food once in a while, scurvy is literally making a comeback because everything has sawdust and preservatives instead of essential nutrients and vitamins.

 

[Triple Flutz]

Yesterday, I made saag paneer with homemade naan since we hadn't made it in a while.
Tonight, I'm making that pasta I prepare when there are odds and ends that aren't meant for a specific dish in my fridge to reduce waste- this time, with heavy cream, fontina, onion, garlic, a bit of lemon juice, parsley, and tomatoes.
My husband got two sirloin steaks on sale since he's been talking about craving a leaner cut, so we're having those tomorrow and the next day. They're a bit under 2 lbs each so we'll just split one with the kids each night and serve it with potatoes and steamed/seasoned broccoli one day, and potatoes and a green salad the next.

 

[AnOminous]

Okay, the worst that could happen if you just use a Ziploc and remove water from it happened with the pulled pork, and it opened and got some water in it. I think I caught it pretty quickly and decided it was done 36 hours in instead of waiting the full 48, and it doesn't appear to have suffered any harm.

So far I've made BBQ sandwiches with cole slaw and a (rather large and overstuffed) taco.

I think I'll put a sear on it before rather than after next time, since it's a lot like an even slower version of slow cooked.

 

[BeatboxBill]

Prawn salad salad with thousand islands sauce, it was delicious

 

[NyQuilninja]

“The pork roast was delicious, moist, and tender, and I was able to cook it from frozen by just putting it in a crockpot.”

 

[There She Glows]

Dry brining a chicken overnight plus light marinade rub (lime juice, cumin, smoked paprika, garlic, Mexican oregano, brown sugar, avocado oil) to spatchcock and slow roast tomorrow over a bed of potatoes and sweet potatoes. Planning to serve with a peruvian green sauce, maybe some corn.

 

[all is good]

We had a long weekend, over span of which I made biscuits for egg and cheese sandwiches. Brisket and coleslaw, also for sandwiches. And German Chocolate cake. It was my first attempt at making buttercream. I'm not sure I've nailed it yet, it was so sweet, but maybe that's just the nature of frosting. Anyone have tips or recipe recommendations?

 

[Aiōn]

Anyone have tips or recipe recommendations?

That cake looks lovely! I can see you made traditional pecan and coconut frosting in the center. If your buttercream was too sweet, adding vanilla extract or a pinch of salt to taste could help.

Here is Wilton's recipe:

 

[HodgePodgeRogerDodger]

Carnitas hash.

I use Chinese Five Spice, Cumin, Coriander, salt and pepper to spice the pork. The marinade is orange juice, orange peel, bay leaf, little bit of lime juice, and garlic cloves cut into halves.

I usually add Fresno chilis to the pepper and onion mix, but I chose not to because the people I cook for don’t like heat. The potatoes I parboil in water with cumin, hot paprika, and garlic powder before double frying and adding to the mix.

If you get it like 5 minutes after mixing the potatoes are still crispy while absorbing juices. I had poached and sunny side up eggs (the best eggs) along with sliced jalapeño and pico de gallo.

 

[AnOminous]

I use Chinese Five Spice, Cumin, Coriander, salt and pepper to spice the pork. The marinade is orange juice, orange peel, bay leaf, little bit of lime juice, and garlic cloves cut into halves.

This sounds like a job for sous vide.

 

[Quoookie]

Veal with egg noodles in a Alfredo sauce. Pretty good stuff

 

[MsFrancisFoster]

Cooked myself some homemade Pizza Bagels today trying to use up a jar of pasta sauce in my fridge. Used onion bagels and they were really good. Ten/Ten would do again.

 

[Marvin]

Okay, the worst that could happen if you just use a Ziploc and remove water from it happened with the pulled pork, and it opened and got some water in it. I think I caught it pretty quickly and decided it was done 36 hours in instead of waiting the full 48, and it doesn't appear to have suffered any harm.

I usually get the gallon zipper bags and do the water displacement method.

I try to get it sealed in one go and avoid getting any seasonings on the seal (I roll it inside out if the dish is seasoned with particularly gritty or greasy seasoning), but it hasn't failed me yet.

 

[AnOminous]

I usually get the gallon zipper bags and do the water displacement method.

I try to get it sealed in one go and avoid getting any seasonings on the seal (I roll it inside out if the dish is seasoned with particularly gritty or greasy seasoning), but it hasn't failed me yet.

After having that experience, even if it worked out, I've just said fuck it. I'll do the vacuum method instead. So I got the vacuum sealer too.

 

[Marvin]

After having that experience, even if it worked out, I've just said fuck it. I'll do the vacuum method instead. So I got the vacuum sealer too.

Looking at Amazon, vacuum sealers are a lot more affordable than I thought. I might get one.

 

[AnOminous]

Looking at Amazon, vacuum sealers are a lot more affordable than I thought. I might get one.

My unfortunate experience didn't actually harm the food (other than making giving it a good char difficult), but it created a mess in the pot and made cleaning the device itself annoying.

I don't like being annoyed, so I'll choose the method that does not involve any possibility of the device having to be cleaned.

 

[HodgePodgeRogerDodger]

This sounds like a job for sous vide.

I am, but a simple graduate student who wastes my paychecks on guns and ammo. Sous vide is something I may get if I get a job that pays or if society falls apart and I can make use of my ammo stock pile.

If their is a cheap version somewhere on long link it though.

 

[AnOminous]

I am, but a simple graduate student who wastes my paychecks on guns and ammo. Sous vide is something I may get if I get a job that pays or if society falls apart and I can make use of my ammo stock pile.

If their is a cheap version somewhere on long link it though.

I wasn't disregarding your very excellent sounding approach. Just acting like a retard at my current enthusiastic approach.

 

[WonderWino]

Seeing as spring seems like we're not going to be getting a warm spring this year (been between -3 and 2C for days now despite the fact its now may 1, I decided to make a large pot of beef and barley soup, with beef brisket, onions, carrots and potatoes. Ended up using all the meat jelly from the last years worth of frozen pan drippings from roasts and such for it as a thickener, which made it quite a bit richer than I was expecting, but it turned out really well. Might make some fresh bread tomorrow to go with it

 

[HodgePodgeRogerDodger]

I wasn't disregarding your very excellent sounding approach. Just acting like a retard at my current enthusiastic approach.

Oh, I understand that feeling. Anytime I get a new kitchen tool I’ll usually go hog wild for a month trying to factor it into every recipe. I have Asian markets near me so I might pick up a rice cooker worth a damn and use that during the summer to steam vegetables to avoid getting my house too hot.