- Joined
- May 24, 2024
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
Anasûrimbor Kellhus
kiwifarms.net
- Joined
- May 9, 2022
I left them in for a week in the brine while in the fridge. Turned out better than anything I could get in store tbh.
Internet said it should last ~2 months but ill probably finish the jar by end of day lol.
- Joined
- Aug 1, 2021
Made pasta with homemade pesto and burst cherry tomatoes yesterday, which I served with garlic bread.
The kids basically begged me to make pork chops again soon, so I'll be making some tonight, likely with steamed broccoli and glazed carrots.
Beef roasts were on sale, so I'm going to do something with one of them tomorrow, but I haven't decided what to make yet. My usual go-to is boeuf bourguignon, but I really do prefer it in the colder months- it's rich and requires quite a bit of active prep which never sounds too fun in the middle of summer.
The kids basically begged me to make pork chops again soon, so I'll be making some tonight, likely with steamed broccoli and glazed carrots.
Beef roasts were on sale, so I'm going to do something with one of them tomorrow, but I haven't decided what to make yet. My usual go-to is boeuf bourguignon, but I really do prefer it in the colder months- it's rich and requires quite a bit of active prep which never sounds too fun in the middle of summer.
- Joined
- Jan 27, 2024
Yea homemade pickles are so good makes you not want to eat ones from the store ever again.
- Joined
- Jan 15, 2017
I do a form of this already, but am doing a more intensive pantry clean out during August for various reasons.
One of the first things I did was free up space in my groaning freezer that was occupied by a duck carcass and veggie scraps that I had been saving. Yielded 5 cups of duck broth that I divided into four portions (3 smaller ones and 1 bigger for soup).
There's a bigass container of rolled oats that isn't getting as much action as it should, so I used up an old container of milk by cooking oatmeal for breakfast for a couple mornings. Old romaine lettuce and tortillas were made into wraps with some seasoned ground beef that I had in the freezer, diced cherry tomatoes, grated cheddar cheese, and a squirt of caesar dressing. Not the best I've had, considering the tortillas were stale, but they were edible and microwaved fine.
Tonight's dinner was Swedish meatballs using a ground beef-pork blend in the freezer, one of the cups of duck broth, and the last of some old breadcrumbs in the cupboard. I shaped enough that I froze half for later. There are also enough meatballs left after we ate that I plan to freeze a portion as a DIY TV dinner for later in the week; I intend to eat the remainder tomorrow since I usually eat leftovers for lunch.
One of the first things I did was free up space in my groaning freezer that was occupied by a duck carcass and veggie scraps that I had been saving. Yielded 5 cups of duck broth that I divided into four portions (3 smaller ones and 1 bigger for soup).
There's a bigass container of rolled oats that isn't getting as much action as it should, so I used up an old container of milk by cooking oatmeal for breakfast for a couple mornings. Old romaine lettuce and tortillas were made into wraps with some seasoned ground beef that I had in the freezer, diced cherry tomatoes, grated cheddar cheese, and a squirt of caesar dressing. Not the best I've had, considering the tortillas were stale, but they were edible and microwaved fine.
Tonight's dinner was Swedish meatballs using a ground beef-pork blend in the freezer, one of the cups of duck broth, and the last of some old breadcrumbs in the cupboard. I shaped enough that I froze half for later. There are also enough meatballs left after we ate that I plan to freeze a portion as a DIY TV dinner for later in the week; I intend to eat the remainder tomorrow since I usually eat leftovers for lunch.
Anasûrimbor Kellhus
kiwifarms.net
- Joined
- May 9, 2022
yeah the store pickles the brine is just not that great compared to putting something together yourself. Super easy to make the brine at home too
also easy since I'm using pickling cucumbers I grew myself in my garden.
- Joined
- Jan 17, 2021
- Joined
- Jan 15, 2017
Friday is usually pizza night, but we decided to do a “eat what you want” night. While the gyoza I panned fried was from frozen, I did make my little bowl of gyoza sauce by combining soy sauce, toasted sesame oil, fish sauce, minced garlic, red pepper flakes, Crystal hot sauce, and a splash of water.
- Joined
- Mar 9, 2015
Made chicken piccata for dinner party.
I have to apologize, capers are now extinct.
I have to apologize, capers are now extinct.
- Joined
- Dec 7, 2013
- Joined
- Jan 1, 2021
New entry in my "takeout is too fucking expensive" series: pad see ew with broccolini as replacement for Chinese broccoli, chicken and maitake mushrooms. Finally found a basic velveting marinade that I'm happy with for stir fried chicken - 1/2 tablespoon soy sauce + 1/2 tablespoon cornstarch + 1/4 teaspoon baking soda, mix really well and let sit for at least half an hour.
Can't go wrong with budget bytes for decent entry level recipes: https://www.budgetbytes.com/peanut-noodles-with-chicken/ this one looks pretty good but I would probably add at least a teaspoon of fish sauce and more garlic plus finish with green onions
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- Joined
- Jun 26, 2023
I baked some maple pecan oatmeal raisin cookies today, the batch was larger than I had wanted so I will be freezing some.
The recipe called for no baking powder, only baking soda to be added to a mixture of melted butter, brown sugar and maple syrup so that’s what that is.
The recipe called for no baking powder, only baking soda to be added to a mixture of melted butter, brown sugar and maple syrup so that’s what that is.
This video will teach you how to make a marinade for satay and a peanut sauce which could be adapted for noodles. The recipe is written in the comments.
- Joined
- Aug 7, 2024
I have never had Rigatoni before, and I just cooked some in some Rosatella sauce (which is a mix of red and white sauce with Parmesan and tomatoes) very delicious, I've always stuck to thin pasta like fettuccine and linguine, having a larger noodle was eye-opening and the sauce complimented it perfectly.
Next time I make some rigatoni I'm going to try this new Calabrian Chili Pepper sauce. I hear it's good!
Next time I make some rigatoni I'm going to try this new Calabrian Chili Pepper sauce. I hear it's good!
- Joined
- Nov 19, 2020
I didn't know what to do with some navy beans I had cooked, but were just sitting in the fridge, so I went a bit experimental on them.
I put a generous knob of butter in the pot, then added flour to form a roux. After the roux browned a little I added minced garlic (3 cloves), minced ginger (1 inch piece), and finely chopped scallions (1.5 cups). I let them cook with the roux for 30 seconds - 1 minute then started to add whole milk while whisking. When it reached a thick creamy sauce, I then added 2 tablespoons of soy sauce, 2 tablespoons of maple syrup, 1 tablespoon of Worcestershire sauce, one spoonful of Dijon mustard, and puck of frozen pork roast drippings from a past meal that I saved in the freezer (basically a homemade stock puck from all the brown bits from the bottom of the roasting pan, loosened with some boiling water, and frozen for later use in a sauce or soup). I added 4 cups of navy beans to the pot a simmered for maybe 10-15 minutes, and it turns out the concoction was really tasty. I had a bowl of them with a nice slice of buttered toast for dipping.
The dish reminded me a lot of Thai coconut soup, except there was absolutely no coconut in this dish, very strange, but they tasted nice so I didn't let that bother me.
I put a generous knob of butter in the pot, then added flour to form a roux. After the roux browned a little I added minced garlic (3 cloves), minced ginger (1 inch piece), and finely chopped scallions (1.5 cups). I let them cook with the roux for 30 seconds - 1 minute then started to add whole milk while whisking. When it reached a thick creamy sauce, I then added 2 tablespoons of soy sauce, 2 tablespoons of maple syrup, 1 tablespoon of Worcestershire sauce, one spoonful of Dijon mustard, and puck of frozen pork roast drippings from a past meal that I saved in the freezer (basically a homemade stock puck from all the brown bits from the bottom of the roasting pan, loosened with some boiling water, and frozen for later use in a sauce or soup). I added 4 cups of navy beans to the pot a simmered for maybe 10-15 minutes, and it turns out the concoction was really tasty. I had a bowl of them with a nice slice of buttered toast for dipping.
The dish reminded me a lot of Thai coconut soup, except there was absolutely no coconut in this dish, very strange, but they tasted nice so I didn't let that bother me.
- Joined
- Jan 29, 2021
Had a couple big harvests of cherry tomatoes and jalapenos so I made salsa and pickled a bunch of the peppers.
- Joined
- Feb 19, 2018
Made an almond bread bread machine recipe, came out okay, but way too dense.
My family was iffy on it, but the ducks loved it.
Will try a different recipe soon.
My family was iffy on it, but the ducks loved it.
Will try a different recipe soon.
- Joined
- Jan 4, 2021
Ginger beer brats with onions and spicy mustard. Roasted redskins.
- Joined
- Jan 15, 2017
Continuing the more extensive pantry cleanout. Nearly all of the ingredients for these came from what I had on hand:
1) butter chicken with basmati rice
2) sesame seed crusted salmon
3) copycat cheddar bay biscuits
4) garlic knots
5) I used a pizza dough recipe that yielded enough dough for the equivalent of two pizzas, so one "pizza" became the knots and the other I'm currently freezing for when I make copycat chicken bakes
6) that "ceasar spaghetti" that I posted in this thread about a month ago
7) oatmeal (this morning was maple brown sugar)
1) butter chicken with basmati rice
2) sesame seed crusted salmon
3) copycat cheddar bay biscuits
4) garlic knots
5) I used a pizza dough recipe that yielded enough dough for the equivalent of two pizzas, so one "pizza" became the knots and the other I'm currently freezing for when I make copycat chicken bakes
6) that "ceasar spaghetti" that I posted in this thread about a month ago
7) oatmeal (this morning was maple brown sugar)
- Joined
- Nov 22, 2019
Recipe please. I still have some frozen salmon that i'd like to use up in the next few days and that sounds delicious.
- Joined
- Sep 5, 2019
Making massive batches of two of my favorite, easy summer vegetable dishes: creamed cucumbers and hearts of palm salad. I could eat these by the pound.
1. Creamed cucumbers couldn’t be easier or cheaper. Slice or chunk cucumbers, submerge completely in vinegar for at least 24 hours in the refrigerator. Remove cucumbers from vinegar with slotted spoon into a bowl, combine with salt, pepper, and sour cream. No hard and fast amounts or ratios, just use as much as you like. (I always keep lots of cucumbers on hand in summer so I can make more of this as soon as the first batch is depleted. It’s addictive and doesn’t last long.)
2. Hearts of palm salad is a tiny bit more tedious and expensive. Again, no hard and fast amounts or ratios. Drain and rinse a jar or can of hearts of palm and slice into coins. Halve a bunch of cherry tomatoes. Combine in a large salad bowl with avocado chunks and just enough mayo to bind everything together. Season to taste. Extremely difficult to stop eating this once you start.
REQUEST: I am getting bored with making pressed tofu in the usual way (Japanese-style or Thai with satay sauce). Please share your favorite ways to eat tofu. It’s a popular protein source Chez JAS.
1. Creamed cucumbers couldn’t be easier or cheaper. Slice or chunk cucumbers, submerge completely in vinegar for at least 24 hours in the refrigerator. Remove cucumbers from vinegar with slotted spoon into a bowl, combine with salt, pepper, and sour cream. No hard and fast amounts or ratios, just use as much as you like. (I always keep lots of cucumbers on hand in summer so I can make more of this as soon as the first batch is depleted. It’s addictive and doesn’t last long.)
2. Hearts of palm salad is a tiny bit more tedious and expensive. Again, no hard and fast amounts or ratios. Drain and rinse a jar or can of hearts of palm and slice into coins. Halve a bunch of cherry tomatoes. Combine in a large salad bowl with avocado chunks and just enough mayo to bind everything together. Season to taste. Extremely difficult to stop eating this once you start.
REQUEST: I am getting bored with making pressed tofu in the usual way (Japanese-style or Thai with satay sauce). Please share your favorite ways to eat tofu. It’s a popular protein source Chez JAS.