- Joined
- Jan 23, 2019
If you want me to stop putting sesame oil in literally everything I eat, you're just going to have to shoot me.
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Feb 3, 2023
This, but the price honestly does stop me from putting sesame oil in literally everything I eat.
- Joined
- Jan 23, 2019
I buy the half-gallon metal jugs for like $18 at my local small Asian shop. Where do you live that it's unaffordable? California? New York?
- Joined
- Jan 1, 2021
Groceries are the one thing that are more affordable in California than most of the country because 50% of the nation's produce is grown in California and big percentage of food imports come through either the Southern border or the shipping ports on the coast.
- Joined
- Apr 17, 2016
Japanese curry with veggies and potatoes over rice. Tastes like a warm hug feels, but I'm also hungry ASF right now. lol
- Joined
- May 8, 2020
Wife made homemade BBQ buns. Her first attempt, but they're very good. The filling is just some leftover Chinese BBQ pork I made with a pork shoulder and froze last week in anticipation for just this. Always a rare treat when she cooks, and Chinese and Japanese is what she does best.
(Picture from before steaming, sorry forgot to grab an after.)
(Picture from before steaming, sorry forgot to grab an after.)
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- Joined
- Dec 28, 2014
I did the sous vide rump roast as a pot roast, air fryer roasted the vegetables (substituted cauliflower for most of the potatoes) and made a Guinness/brown sugar reduction for the sauce. The vegetables turned out great. The meat was fine, too, but in a pot roast I usually want falling apart.
I did it at 138 so basically medium, and the meat was mostly intact. It's more like I'd want from a London broil. If I do this again, I'll probably actually go full eye of round on it, slice it thinly like roast beef, and have the veggies as sides.
So my initial opinion is even low and extremely slow (50 hours), sous vide doesn't really get pot roast right and it forces you to do the cooking separately, sort of thwarting the whole point of a one pot dish. The meat really needs to be together with the vegetables.
Next time I'll try doing it like a London broil, because the meat would have been perfect sliced thin.
I did it at 138 so basically medium, and the meat was mostly intact. It's more like I'd want from a London broil. If I do this again, I'll probably actually go full eye of round on it, slice it thinly like roast beef, and have the veggies as sides.
So my initial opinion is even low and extremely slow (50 hours), sous vide doesn't really get pot roast right and it forces you to do the cooking separately, sort of thwarting the whole point of a one pot dish. The meat really needs to be together with the vegetables.
Next time I'll try doing it like a London broil, because the meat would have been perfect sliced thin.
- Joined
- Jul 9, 2021
I made a giant salad tonight for dinner with mason jar Dijon vinaigrette. I made some chimichurri last night for the first time and I used some of that like a salad dressing as well. Those Parmesan crisps are my favorite I like them better than croutons.
- Joined
- Jan 23, 2019
Mason jar vinaigrette is the bane of my existence. I'm sick of all my jar lids forever smelling like ass because some faggot influencer told my wife how fun it is to watch oil and vinegar swirl around after you shake the jar.
- Joined
- Jul 9, 2021
I keep an old sketti sauce jar that I can never get to not smell like tomatoes lol, I just like the ease of the dump, shake, and go method.
- Joined
- Dec 28, 2014
Tbh I bought a couple crates of them a couple years ago and if there's the slightest thing off about them I just chuck them. Maybe it's not very ecologically responsible but fuck it. Lid slightly bent? Trash. Smelly lid? Trash. Rusty lid? Trash.
I usually have a few lidless ones sitting around to use for drinking but otherwise I'm not having lidless or nasty ass Mason jars sitting around.
- Joined
- Aug 17, 2018
I tried making Alfredo sauce since I didn't have any. I added too much flour, so it was just a mushy mess that was bland as hell.
I did hand press my own burgers last night. Bread crumbs, one egg, salt, pepper, garlic powder, a touch of honey.
I did hand press my own burgers last night. Bread crumbs, one egg, salt, pepper, garlic powder, a touch of honey.
- Joined
- Sep 11, 2024
3rd day I am making carbonara with bavette pasta. God I love how fucking simple and delicious it is.
Though not really authentic as I use bacon, pecorino and parmegiano blend (I grate them myself), and whole eggs.
Cause what the fuck I am going to do with leftover whites. And pecorino is too strong of a flavor by itself for me.
I wish I could get my hand on Gran Capra cheese to make roman pastas with it.
Though not really authentic as I use bacon, pecorino and parmegiano blend (I grate them myself), and whole eggs.
Cause what the fuck I am going to do with leftover whites. And pecorino is too strong of a flavor by itself for me.
I wish I could get my hand on Gran Capra cheese to make roman pastas with it.
- Joined
- Jun 30, 2021
Mushroom chow mein and sesame prawn toast.
- Joined
- May 12, 2015
I made carbonara tonight, too. It's one of my favorite go-to meals because of how easy and delicious it is.
- Joined
- Oct 9, 2022
Half salmon were on sale and this simple recipe for broiling never fails. Goes great with a cream based sauce. Also perfect served cold on salad.
Half salmon brushed with oil on a metal pan skin down
1/4 cup lemon juice
1/2 cup OJ
Salt/pepper to taste
Broil (careful not to let the juice burn too much)
Example sauce:
Cucumber Dill Sauce:
1 1/3 cup coarsely chopped dill
1 cup ½ inch cubes cucumber
1 ½ minced shallots
1/8 tsp cayenne pepper
1/2 cup mayonnaise
1/2 cup sour cream
Blend in a food processor to your consistency of choice
This is far more sauce than you need cut it down by a quarter to half if you dont want any left over.
The plan after this is for some corned beef. Never done it before just know I need pink #2 curing salt.
Half salmon brushed with oil on a metal pan skin down
1/4 cup lemon juice
1/2 cup OJ
Salt/pepper to taste
Broil (careful not to let the juice burn too much)
Example sauce:
Cucumber Dill Sauce:
1 1/3 cup coarsely chopped dill
1 cup ½ inch cubes cucumber
1 ½ minced shallots
1/8 tsp cayenne pepper
1/2 cup mayonnaise
1/2 cup sour cream
Blend in a food processor to your consistency of choice
This is far more sauce than you need cut it down by a quarter to half if you dont want any left over.
The plan after this is for some corned beef. Never done it before just know I need pink #2 curing salt.
- Joined
- Jan 23, 2019
Why would you put flour in Alfredo?
- Joined
- Aug 17, 2018
I had no cream, so I used milk and flour. Next time, I'll have the proper ingredients to do it right.
- Joined
- Jan 23, 2019
Good. Simmer heavy cream and butter cut with reserved pasta water. Add a spoonful of sodium citrate (everyone should buy a bag of this stuff; it's amazing). Slowly add handfuls of parmesan while stirring.
Best Alfredo you'll ever eat.
- Joined
- Dec 21, 2020
I finally have my kitchen ready to cook since i moved in. Was pretty sick of eating out ramen cups.
Cant cook much but i can do this.
Cant cook much but i can do this.
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