What Have You Cooked Recently?

[Marvin]

I haven’t made anything with the fake meat crumbles, but just wanted to put a word in for Beyond sausages. The sweet Italian and hot Italian varieties in particular are my favorites. They go well with tomato sauces, fried onions and peppers, or even just ketchup and mustard on a hot dog bun.

That jives with my experience with the Impossible Whopper.

I found it to be actually very convincing Whopper. And actually, indistinguishable from the normal Whopper with one exception, in that the patty had an edge like the faux meat was rolled out like cookie dough and cut with a cookie cutter.

Otherwise, taste and texture-wise, I don't think I would've been able to tell the difference.

Honestly? I think most people who claim to be able to tell a difference... I think in a blind taste test they'd probably fail. Idk maybe they're picking up on something that I'm not.

But of course, that's the advantage that meat replacements have when they're impersonating things like sausages and fast food ground beef. They're not super high quality meat to begin with, and there's no "grain" they have to fake.

Anyway, I did make my chili:


It was great. It browned in the pan well. It went from the smooth loaf texture in the package to a somewhat grainy (like real beef does), chunky texture when I browned it.

Oh, and it reheated very well. I don't know what I was really worried about, idk maybe some funky texture issue. But no, it reheated very well.

If I need to entertain vegetarians at my house, I totally have a passable chili recipe to whip out if necessary. Just for myself, I'll probably stick to turkey or beef otherwise (it's cheaper), but this was definitely success.

 

[newport100s]

Pot roast. Baked in beer, peppercini juice, carrots, onions, garlic and potatoes, dry rubbed with steak seasoning.

Tuna steak, with steak seasoning, potatoes and onions and ricioni rice ( chicken flavored, kind of a cheat but easy for a side)

 

[Absolutego]

It's amazing how well canned corn beef fits in a hash.
Diced like 6 yukon gold potatoes
Threw them into a pan with a layer of bacon fat
Added the corned beef once the potatoes started coloring
Sprinkle in a diced white onion
Throw some parsley on at the end
And plenty of paprika

Absolutely amazing breakfast.

 

[Mop_Bucket]

Seared a t-bone on the cast iron with butter (smoking out my apartment in the process), balsamic marinated mushrooms baked with onions and tomatoes topped with feta, and garlic bread toasted directly in the garlic and butter in a skillet, topped with fresh parsley. Very good but made multiple things to now clean.

 

[Bassomatic]

That jives with my experience with the Impossible Whopper.

I found it to be actually very convincing Whopper. And actually, indistinguishable from the normal Whopper with one exception, in that the patty had an edge like the faux meat was rolled out like cookie dough and cut with a cookie cutter.

Otherwise, taste and texture-wise, I don't think I would've been able to tell the difference.

Honestly? I think most people who claim to be able to tell a difference... I think in a blind taste test they'd probably fail. Idk maybe they're picking up on something that I'm not.

But of course, that's the advantage that meat replacements have when they're impersonating things like sausages and fast food ground beef. They're not super high quality meat to begin with, and there's no "grain" they have to fake.

Anyway, I did make my chili:
View attachment 6487770

It was great. It browned in the pan well. It went from the smooth loaf texture in the package to a somewhat grainy (like real beef does), chunky texture when I browned it.

Oh, and it reheated very well. I don't know what I was really worried about, idk maybe some funky texture issue. But no, it reheated very well.

If I need to entertain vegetarians at my house, I totally have a passable chili recipe to whip out if necessary. Just for myself, I'll probably stick to turkey or beef otherwise (it's cheaper), but this was definitely success.

Looks boss, I need to ask My mom her chilli recipe. It's no meat. Her best compliment (and she used was one of if not first female to make cert to cut lox etc.) was "wow no meat is in this?" for her chilli.

As temps drop, Chilli is a go to. Last time I had chilli I was pretty upset I got a can of progresso or some shit and made chilli dogs alone inna woods. I am not on alot and VERY forgetful just ping me I'll get how to make a boss ass bean chilli thats meat free. TBH as a meat eater it's the BEST. I also was close to a friend who competed with no beans chillis country wide wasn't as good.

But if anyone has meat advise I'll help.


As my last cooking, I came home from a nice play and mrs and I felt like breakfast so I made us hash browns and egg. Also clutch.

 

[Professor G. Raff]

The grocery store has some pumpkin chocolate cookies around this time of year that are really good, but also too expensive in my opinion so I just learned to make them myself. It's like a 3 ingredients and a child could make it, so I'm definitely like a 5-star chef or something now. Compared to the store version the actual base of the cookie is a little less sweet because they probably add extra sugar, but I think may have overdone the chocolate chips because these suckers are choked full of them even excluding the ones I sprinkled on top for looks so that is giving the chips maybe a bit too much of the overall profile even though the pumpkin taste is still strong enough. Speaking of looks, because I didn't have a great way to handle the dough I just used a regular spoon and only spent minimal effort trying to get them in round shape and thought they would turn out as lumpy monstrosities but they actually baked into a pretty decent shape. They are extremely soft, the store ones are pretty soft but these are marshmallow soft. They're so rich I can only eat like 2 at a time at a time so I'll have to see how they hold up either sealed or in the fridge over a few days.

 

[AnOminous]

Got a huge rack of baby back ribs for $10 so decided to try sous vide on it, with a recipe that called for doing it at 152F for 24 hours. Had to split it up into four separate bags because of the size. I was a little worried that it was frozen but it's a butcher who has treated me well so I went for it. Thawed it in the fridge and the first thing I noticed was the silverskin separated neatly. I'm not one of those wizards who can always just grab it and tear it off in one piece, but the majority of it came off easily in one pull and the rest in another.

I just needed a little leverage with a butterknife and the old paper towel trick where you grip the skin with the paper towels so it doesn't slip.

That usually means a tender rack so I was glad to see that.

So I ripped off a dry rub from here: https://heygrillhey.com/best-dry-rub-for-ribs/

I doubled it because of the size of the rack and made a couple minor substitutions.

½ cup smoked sugar (bourbon smoked sugar)
4 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons white pepper
4 teaspoons smoked paprika (bourbon smoked paprika)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground mustard
1 teaspoon cinnamon (freshly ground in this case)
1 teaspoon celery seeds (substituting for celery salt)
A sprinkling of scorpion pepper powder

After the rub and vacuum sealing I let it rest in the fridge overnight and started it in early afternoon.

Today, I finished each portion in an air fryer at 360 degrees for 12 minutes, brushing with a really gentle barbecue sauce (since I was sharing it), turning, and finishing. It seared and glazed nicely and was falling off the bone tender.

 

[glitterglue]

Fish soup with saffron.
Green Onion, garlic and potatoes fried. Added dill and saffron. Then some water and bullion.

when boiling added Salmon, Cod and shrimp., bring down heat and add cream and then simmered for 40 min. Then salt and pepper.

Edit: there is supposed to be white wine and fennel in this, but I did not have that at home.

 

[glitterglue]

I got a lot of apples this year, and I have been trying to come up with different things to do with them. One favorite is this easy applebread.
Recipe:
1. Crumb yeast into a bowl.
2. Melt 50g butter and add 2 cups of milk ( i used raw, but use whichever.) It should be room temperature.
3. Add milkmix to the bowl an dissolve yeast. Add 1 tablespoon of honey, some salt, 1 tablespoon of oil ( cooking, rapseed or corn), 2 grated apples and 250g of cottage cheese. If you want to, add seeds, nuts or fruit. I used pumpkin and sunflowerseeds + cranberries.
4. Add 3.5 cups of wheat flour and 1.5 -2 cups of rye flour. Work dough for about 10 min. Then let her grow for about 40 min.
5. Put some flour on the table and knead&sneed. Shape buns and put them on a baking-sheet. Let sit under a cloth for another 30 min. Turn on oven, 225°C or 437° F.
6. Brush buns with some mixed egg. Then top them with seeds ( optional). Bake for 10-15 min.

 

[OvercookedBacon]

Made hamburgers again but instead of the usual premade salt/pepper/garlic powder seasoning I normally use, I took the seasoning packet from a box of Hamburger Helper and used that instead. Sounds strange but it worked well. Going to see how different flavors work with this idea.

Burger experiment #2: Lasagna flavor seasoning. Long story short, one of the best ideas I've ever had.

 

[PositiveMonk]

Stock came out great, the risotto I made it for had some hiccups as expected because I didn't know what I was aiming for. It still turned out to be probably one of my favorite things that I've cooked. I was left wondering where risotto had been all my life and why I had never tried it up until now. Also made some slow roasted cherry tomatoes to go with it. I've been using the stock with my daily chicken meal and it's added a lot to the dish without overpowering the existing flavor. I've got a stock bag going now, which feels like a good way to make sure that I have stock on hand. I ended up freezing the extra stock into ice cubes. I plan to try doing a rice pilaf with the next attempt.

Made lentil soup again, this time trying what AnOminous suggested about blending some of the soup and mixing it back in. It solved the last issue I had with this dish. Previously I had tried adding a little extra water because I didn't feel it was "soupy" enough, but that didn't help. Blending about 12oz of the soup and then mixing it back in absolutely did the trick. I expect to make a lot of this during the colder months.

 

[Bassomatic]

@Marvin

Got text back from momma basso :
Ok watching Phillies. But will try to get this recipe going. First use dried beans only. Equal parts black and kidney. Boil in water with 1/2 onion, 1 garlic clove, a couple of squeezes of tomato paste and my secret epazote spice. About a tablespoon Cooks about 1 hour. Mean while. sauté onion, sweet and hot peppers of choice garlic with cumin seed, ground cumin , ancho chili pepper and a bit more tomato paste. Deglaze pan with a bit of water. Mash together with beans with a potato masher and simmer and adjust seasonings hope that works

 

[OrionBalls]

Japanese beef curry. But I think it needs brightening up. I might add some ketchup.

 

[NaggotFigger]

Cơm tấm. I fucked up the egg, but managed to cook the pork ribs to medium well.

The ribs are marinated in condensed milk, oyster sauce, salt, pepper, MSG, seasoning powder, honey, garlic, onions and five spices seasoning to add some depth to the ribs.

I fried the pork fats (tớp mỡ) until they shrunk and becomes crispy. I reserved the pork fat oil to make hành mỡ (spring onions mixed with fat); and stir-fried some portion of the stem with the fried pork fat and mix it with the essence.

The grated carrots and radishes are pickled, and with freshly washed cut cucumbers. And top it up with central Vietnamese sweet and sour fish sauce, made with anchovy fish sauce, sugar, kumquat, garlic, Thai chilis and some vinegar. It’s a simple traditional dish I’d do for annual family reunions.

 

[AnOminous]

I still had rib rub from the baby back ribs a few days ago, so I mixed it in with some ground turkey thighs. Nice burger.

 

[Alex Krycek]

I have lived in the Philippines the last 10 months. Going back to the states soon.

One thing I can tell you is living here you dont need to cook much because people just casually invite you over for dinner. I dont know How common this is beyond Cebu and Bohol because thats where I have mostly stayed.

Also theres an island called Negros which always makes me laugh.

Even back in the States I had a taste for very Crispy Spam and eggs smothered in hot sauce over Rice (Yes I know My sodium is probably off the charts). To me this is a really simple breakfast, but I was eating it out on the porch as is My Custom if I have nobody to eat breakfast with. My dog was just wandering around, dogs here do that. My neighbor came up and asked me for some so I went inside and some from the Pan. He ate it and asked what I did to make it so good. I mean its a common dish here. I just said I add some seasonings.

I do have a recipe dear friends. I just dont normally share it.

Really depends on Who all you want to serve for portions.

Spam: canned. Dice it up and get it very Crispy. I mean burnt in some places even.
Jasmine Rice: If you cant get Jasmine Rice any other Rice Will do. Hell I am thinking of trying to make a Spam Carbonara someday. So pasta might work.
Eggs: I prefer poached but scrambled Or Fried over easy is fine. I kind of suck at poaching eggs. If you want the secret to good scrambled eggs its to add milk to them while you scramble. Just a little Black pepper too
Hot Sauce: look we can debate which is the Best all day. I like tabasco best for anything in a bottle but give me a good Salsa Verde and that wins.

Now we get to what makes it pop. Its actually not even complex.

White Pepper, Celery Salt, and a dash of Red wine. Yep let that simmer with it for a bit. Remember not to overdue it. You want the yolk to still be kinda runny.

I ate this before becoming a Sea Mexican.

 

[Coach Blue Pill]

lasagna

 

[Syikeblade]

Made a pot roast with green beans and potatoes yesterday for dinner.
And for breakfast I made two eggs in a basket and topped it with some sliced smoked salmon I got from Lidl.

 

[Aiōn]

I had visitors over and thus had the perfect excuse to bake something.

I made cheesecake swirl brownies with a Halloween twist, the final result wasn’t quite as effective as I had originally envisioned but they at least tasted nice. The food coloring darkened quite a bit once the brownies had baked and cooled, next time I would probably stick to one color. I also need to get some better plates.

 

[newport100s]

Friday Fast friendly lunch. Beer battered shrimp, stir fried sweet potato, carrot, onion, garlic and bell pepper.


And a very pretty pork butt I don't know if I uploaded already I had earlier in the week.