What Have You Cooked Recently?

[Betonhaus]

I made some pecan pie. One used maple syrup and the other two used Golden syrup and bourbon and both tasted good, tho the maple syrup one needed more goo

 

[Aiōn]

Not technically cooking but I made a charcuterie board for Halloween. Inspired by Foodie Beauty’s infamous cheese graveyard mukbang, I bought some coffin shaped boxes and little shovel spoons to create a whole grave digging scene with but they didn’t arrive in time. I’ll be making another board for dinner tomorrow, hopefully with the coffins. I have some other cheeses that wouldn't fit.

For dessert I baked some red velvet cupcakes with oreo frosting, I bought a mold to make chocolate spiderwebs not realizing it is strictly for fondant so I dyed some pink sprinkles red instead. Now I have leftover tempered chocolate, gray buttercream and oreo cookie crumbs that need using. I've just bought a whole bunch of Halloween stuff including a set of cutters so I might make some cookies soon.

 

[CallmeCicada]

charcuterie board

I have been seeing a trend of people making these especially on r/KitchenConfidental. Looks nice, did you make the stuffed grape leaves?

 

[Aiōn]

I have been seeing a trend of people making these especially on r/KitchenConfidental. Looks nice, did you make the stuffed grape leaves?

It was my first time making a charcuterie board but I’ll definitely be making them again. The tray I got was cheaply made and arrived broken along one edge so I am considering decoupaging it with some Halloween designs and buying a more sturdy acacia board, possibly a round one.

The vine leaves were out of a can, I'd like to try making my own though as they were a tad mushy.

 

[CallmeCicada]

The vine leaves were out of a can, I'd like to try making my own though as they were a tad mushy.

They always are. Home made ones are really tasty, and when I don't have the patience to hand roll the induvial leaves I just use the rice mix to make stuffed tomatoes, courgettes, bell peppers, onions etc. Other than the grape leaves, stuffed tomatoes are my favorite or, if you can find them, stuffed zucchini blossoms taste amazing. I always like to eat these stuffed rice dishes with a dollop of Greek yogurt on the side.

https://www.kalofagas.ca/2010/10/17/dolmadakia-tis-mariannas/

https://www.kalofagas.ca/2013/08/06/stuffed-tomatoes-with-rice-herbs-2/

 

[PositiveMonk]

Try Parsnips with Chili & Honey Thyme Glaze, it's the upgrade.

So I've made these a couple of times, very good. I've tweaked a few things, and written up the recipe so that I don't need to refer back to the nigger in the video.

Covered them with old bay, baking soda (for crisping) and vegetable oil and tossed them in the air fryer. 10 minutes a side at 400 degrees F, flipped, and then 10 more minutes.

I tried winging some wings, also with baking soda last week. The sauce came out terribly but the wings themselves were pretty good, albeit salty. Both the wing sauce and the parsnips have made me realize I need to work on understanding emulsions.

I tried baked rice, which seems to be the same as pilaf but cooked slightly differently. I definitely prefer it this way compared to the pilaf. Risotto still is my favorite use of stock/rice. Made a lot of basic bread, it's fine, but I don't love it. Feels like a good start towards baking though. Made another stock, this time I used a steamer to hold down the solids in the pot and it was so much easier than my previous attempts.

I also made vegetable soup this week, I encountered a problem maybe someone could give input on: The recipe said to chop tomatoes so I chopped up some campari tomatoes that were on their way out and threw em in. The resulting soup has loads of pieces of tomato skin that are incredibly unpleasant. The flavor is perfect, it's just the texture of the skin in the mix that's fucking it for me. I imagine it was the type of tomato I used?

 

[CallmeCicada]

So I've made these a couple of times, very good.

Glad you liked it.

I also made vegetable soup this week, I encountered a problem maybe someone could give input on: The recipe said to chop tomatoes so I chopped up some campari tomatoes that were on their way out and threw em in. The resulting soup has loads of pieces of tomato skin that are incredibly unpleasant. The flavor is perfect, it's just the texture of the skin in the mix that's fucking it for me. I imagine it was the type of tomato I used?

You could strain your broth through a fine mesh strainer/cheese cloth (though using a cloth may impart a flavor). The type of tomato is really not relevant, the skins impart a lot of flavor and straining them out is usually your best option or you could just remove the skins before cooking. Usually just cutting all your veg in half is good enough for stock/broth.

Made another stock, this time I used a steamer to hold down the solids in the pot and it was so much easier than my previous attempts.

If you need something to help keep your solids down, making a cartouche would help.

 

[glitterglue]

I found winter chanterelles while out in the forest, so I made creamy mushroom soup and quick breadbuns.

I only seasoned the soup with wine, thyme and salt&pepper and it turned out great.

 

[There She Glows]

I bought a cut of the picnic shoulder called "pork cushion" and it's a big improvement on the bone-in pork shoulder cut that I usually get. More flavor, no bone, significantly less fat, lots of connective tissue. Half went to oven braised chili verde last week. I pressure cooked the other half into pulled pork last night for sandwiches today and threw together a coleslaw.

 

[Tequila Jong]

I'm quite ill at the minute, so I decided to make quick, lazy soup that actually turned into some delirium-induced ramen monstrosity.

The broth was just a big pot of simmering chicken stock, a little Chinese five-spice, tonnes of chilli powder, fresh garlic, and fresh ginger reduced by about a 3rd and strained off. I cooked off some noodles in more chicken stock, fried about half a pig in sesame oil, and steamed off a cabbage so it was cooked but still had some bite in it, and blanched off some other random vegetables I had in the fridge. Fired it all in a bowl, chopped up the pork and added a poached egg, spring onions and parsley on top. The end result was really good, a ludicrously spicy noodle soup with an inhuman amount of fillings/toppings. The cold beers I washed it down with probably didn't help the sickness any, but they went down a treat.

I made pork burgers on the weekend, but I screwed up the buns and somehow accidentally made foccacia. A strange combination but not too bad.

 

[エボラちゃん]

Chakchouka

 

[Local Farmer]

I made some beef stew, pretty good and tasted delicious even though I just ended up throwing a bunch of shit together

 

[CallmeCicada]

I made some beef stew, pretty good and tasted delicious even though I just ended up throwing a bunch of shit together

If your grocery store has parsnips add them to your next stew, stewed or roasted parsnips are very tasty.

I never used to eat them but now I add them to my soups and stocks for extra flavor. They have this strange savory sweet flavor with the texture if a mix between a sweet potato and turnip.

 

[PositiveMonk]

If your grocery store has parsnips add them to your next stew, stewed or roasted parsnips are very tasty.

I never used to eat them but now I add them to my soups and stocks for extra flavor. They have this strange savory sweet flavor with the texture if a mix between a sweet potato and turnip.

Starting to think you're a parsnip farmer trying to guerrilla market them. I can't complain though, they def added something interesting to my last stock.

Nothing too special lately, pan-fried potatoes and scrambled eggs were a nice start to my day.

 

[Roast Chicken]

Mum's leftover beef curry with some bulger wheat. I microwaved the curry so that counts as cooking.

 

[Smaug's Smokey Hole 2]

If your grocery store has parsnips add them to your next stew, stewed or roasted parsnips are very tasty.

Parsnip is great, it's more or less an aromatic carrot. Peel and eat some of it raw to get an idea of what it is.

It's great in stews, soups or even a faux-mirepoix but don't let that fool you! Treat it like carrot and it will roast very well with your taters, rutabaga, carrot and celery root in the oven. Very nice.

 

[Bibendum]

Instead of spraying a pumpkin with chemicals and risk poisoning the local wildlife, I've chosen to make a spooky cherry pie. Not an original idea but I thought they looked fun and wanted to make one. I’ve got something else planned for Halloween night so I’ve made it early.
View attachment 6566190View attachment 6566191
I was worried that the pastry was going to be too thick and undercooked in places but I think it turned out alright, it looks more deranged than malicious lol

Your pie has greatly inspired me -- I'd love to make one for Thanksgiving. I've made lattice top pies but this face is next-level. Could you please describe your process? Even with a fairly hardy dough, I'd imagine transferring the top is difficult.

 

[CallmeCicada]

Starting to think you're a parsnip farmer trying to guerrilla market them.

lmao

Spoiler

You know too much

 

[Aiōn]

Your pie has greatly inspired me -- I'd love to make one for Thanksgiving. I've made lattice top pies but this face is next-level. Could you please describe your process? Even with a fairly hardy dough, I'd imagine transferring the top is difficult.

Aw thank you. First I measured the diameter of the pie and trimmed the rolled out dough to approximately the same size, I rolled it out on some baking parchment.

To make the face I first formed the nose by placing a very small piece of dough underneath, pressing it into a nose shape with my fingers, I used a piping nozzle to make the nostrils. I did the same with the brow bone and this gave me a better idea of how the eyes should look, I lightly scratched a vague shape with my knife before cutting those out. Then once I had cut out the eyes I cut out the mouth and used the trimmings to make the teeth, gently lifting up the lips to put them under and then pressed it all together.

Putting the face on the pie was actually pretty easy, I just popped it in the fridge for 15 minutes or so first and it stiffened up a lot. As I was trimming the edges around the tin however, I peeled at the pastry to make it thinner for fear that it was going to be undercooked and that resulted in cracks forming around the mouth while baking.

Good luck!

 

[Biggie Smalls' Taint]

I made butter toffee with nuts and coated in chocolate. It's good, but the toffee doesn't taste as deep and caramelly as the one ive had from the shops. It has a great look and texture, and it's tasty, but it's not like I remember it. I added salt and vanilla extract. Any tips?