What Have You Cooked Recently?

[naaaaiiiiillllll!!!]

Did you at least bake it in crockery with browned cheese and croutons on top?

I did a quick bake in a coffee mug with some swiss cheese and croutons, but I didn't have real crockeries, so I only deserve partial credit. My recipe was just okay -- I frankensteined some modern recipes with Julia Child's and it turned out extremely sweet (using 50% sweet onions and adding sugar at the start was too much). Now maybe French onion soup is supposed to be really sweet, but it felt too "sugary" for me. Next time I'll use more neutral onions and nix adding sugar at the start. The risotto from the leftovers was decent though.

Finally used my air fryer for the first time. My "test drive" was mozzarella sticks. I very much half-assed them and they came out spectacular (no photos because me and the family ate them up so fast). Best part is that I have a foundation to make even better sticks going forward (this first recipe was a little plain as I wanted the sticks to be a vessel for the marinara dipping sauce).

God I love cheese and mozzarella sticks. Having the power to make them in an air fryer is dangerous...

 

[Zashaiba]

A delicious ham sandwich with Kewpie honey mustard! Though to be fair it tastes nothing like mustard but still delicious!

 

[CIS White Droid]

adding sugar at the start

Nigger what the actual fuck are you doing?! I have never seen a french onion soup recipe call for sugar. Add the sliced onions to a pot, add water to cover and cook until the onions are translucent (adding more water if needed). Let the remaining water cook off, add in butter and continue to cook the onions until they're caramelized. Deglaze with sherry, add beef stock and black pepper. Bring to a boil, simmer for ten minutes, test for seasoning and serve as desired.

 

[Zashaiba]

Nigger what the actual fuck are you doing?! I have never seen a french onion soup recipe call for sugar. Add the sliced onions to a pot, add water to cover and cook until the onions are translucent (adding more water if needed). Let the remaining water cook off, add in butter and continue to cook the onions until they're caramelized. Deglaze with sherry, add beef stock and black pepper. Bring to a boil, simmer for ten minutes, test for seasoning and serve as desired.

>he doesn’t add sugar to his french onion soup

 

[MoffAlbert]

Bacon fat fried chicken quesadilla. Had some Pickled red onions, cheddar, and some meat shredded from a rotisserie chicken. Put them on the tortilla in the pan greased with fat, and fried it for a few minutes. Absolutely delicious. I don't care that it's incredibly unhealthy, I don't have them every week of my life. Besides, I don't plan on living much past 70 anyways lol.

 

[hog cranking frog]

Mango sticky rice, quick and easy.

Highly recommend it. I was worried I had the wrong rice (I did) and that would ruin it but sushi rice in a rice cooker worked fine.

 

[The Feline Solution]

Have been shirking my kitchen duties for a long while by now, forgive me for cheating with posting what my girlfriend was cooking for us lately:

Chicken cacciatore, one of her best recipes.

A pork rib recipe which name i forgot, it's braised in dark beer first.

Glorious ciabatta style buns.

On the sweeter side, Blueberry muffins with crumble topping.
Insert imagineeatingthisgoodmeme.png

 

[Triple Flutz]

Made ragu sauce with pasta yesterday.
Pork belly fried rice with vegetables today.
Kids have requested japanese curry so I might make that tomorrow, but I'm still undecided.

 

[Adamska]

Nigger what the actual fuck are you doing?! I have never seen a french onion soup recipe call for sugar. Add the sliced onions to a pot, add water to cover and cook until the onions are translucent (adding more water if needed). Let the remaining water cook off, add in butter and continue to cook the onions until they're caramelized. Deglaze with sherry, add beef stock and black pepper. Bring to a boil, simmer for ten minutes, test for seasoning and serve as desired.

You don't need sugar; the onions alone provide the sugars naturally.

 

[User names must be unique]

You don't need sugar; the onions alone provide the sugars naturally.

some recipes for caramelized onions include sugar as a "hack" but it's bullshit you aren't going to get the right texture or flavour.

 

[Adamska]

some recipes for caramelized onions include sugar as a "hack" but it's bullshit you aren't going to get the right texture or flavour.

It's also why I usually at most put a bit of finely grated carrot in a tomato sauce if I really am afraid it won't fully deacidify; it's a 'hack' that you don't need if you let it cook and reduce properly.

 

[Jaded Optimist]

My family are proud irish haters, but my favorite butcher had in house made corned beef, so I tried my hand at corned beef and cabbage. Absolutely delicious. Very impressed

 

[Dean Pentel]

I made pancakes made from Kodiak Cake mix. My coach recommended I try them because they have added protein compared to other pancake mixes.

I was surprised by how fluffy they come out with just water added. While not superior to other ways of making pancakes and definitely inferior to simply eating eggs and meat for protein at breakfast, they're quite good. If you're curious, buy a box and see what you think.

 

[John Andrews Stan]

some recipes for caramelized onions include sugar as a "hack" but it's bullshit you aren't going to get the right texture or flavour.

You’d be better off putting in a splash of crème de cassis or very aged, thick balsamic vinegar. I’ve used cassis when making caramelized red onions for Nigella’s supper onion pie, which is one of my favorite things to eat (and many people will usually have all the ingredients on hand), but on balance they really don’t need the help.

 

[OrionBalls]

Second attempt at pozole, with ground turkey. Pretty good, the vinegar helped balance the dish a lot.

 

[soft breathing]

Made what I call "lazy Okonomiyaki".

Basically regular Okonomiyaki but baked in the oven instead of fried in a pan.

 

[The Feline Solution]

You’d be better off putting in a splash of crème de cassis or very aged, thick balsamic vinegar. I’ve used cassis when making caramelized red onions for Nigella’s supper onion pie, which is one of my favorite things to eat (and many people will usually have all the ingredients on hand), but on balance they really don’t need the help.

I do mine with both balsamic vinegar and crema di balsamico, plus brown sugar, the sugar is more for balancing the acidity of the vinegar than helping in the caramelization process. Comes out good. I have to try out that crème de cassis stuff, sounds good.

 

[John Andrews Stan]

I have to try out that crème de cassis stuff, sounds good.

Buy a bottle of champagne when you get the cassis. A splash of cassis in a flute of champs makes a kir royale and it’s the perfect drink at any time of day or night.

 

[Zashaiba]

I made a baked pasta thing with coconut cream instead of cream because didn’t want to spend money. Really fucking stupid it tastes like a dessert.

 

[toilet_rainbow]

Among the items I made this week:

Banana nut bread
Potato buns with leftover mashed potatoes that we used for sandwiches
Honey peanut butter granola bars
Chicken tacos/shallow fried chimichangas (should try air frying them next time; have had good success with burritos I made/froze)
Chicken paprikash with macaroni

Made an initial attempt at a "dessert" focaccia tonight. No real recipe. Mostly doctored of a mini focaccia recipe that I have memorized. Topped it with cinnamon sugar. Turned out pretty good. Reminded me of those cinnamon sugar breadsticks that Pizza Hut offers.