What Have You Cooked Recently?

[Syikeblade]

Made an simple breakfast casserole with sausage, cream of mushroom, sour cream, hash browns and cheese.

 

[Mordecai "3 Finger" Brown]

I found a couple of full bok choy heads discounted, so I've been experimenting with them all week.

I even took our ridiculous wok out of storage to do the full LARP.

Most of the recipes I looked up were very minimalist with only a little bit of plain oil, garlic and salt at the very end. They also seemed to emphasize cooking it quickly to make it wilt but not too much.

I was surprised most of the recipes omitted sesame oil. Because to me, Chinese cooking = sesame oil.

I had some other veggies on their way out, so I mostly chopped and sauteed those first, then added the choy, sesame oil, lemon juice and salt at the end.

I'm not a very efficient multitasking cook though, so I mostly cooked everything at lower and slower temps as I was distracted by other courses.

Overall, I was pleased with the results on serial nights, but I do feel like I didn't get the wilt just right.

I suppose it would be simpler to just flash sautée the choy alone quickly at higher temperatures, but I would imagine it alone would be fairly uninteresting.

 

[Shig O'nella]

I suppose it would be simpler to just flash sautée the choy alone quickly at higher temperatures, but I would imagine it alone would be fairly uninteresting.

Flashed on it's own it makes a really nice side dish.
Oil, a clove of garlic, and the choy, flash fry, add a splash (1/4 tsp or so) of light soy sauce (got to be light, never use dark for cooking!) and lemon juice, stir once as you plonk it on the plate. I usually have it with a slice of ham or two, but it goes with anything. Kids like it with egg rice.

 

[Adolf Hulkler]

Not "cooked" buuut...
I took out 2 kilos of moose meat from the freezer, let it thaw out and then threw it all back to the freezer for 2 hours so i could cut it into thin slices.
Then let it soak in a mixture of coffee grounds, loads of garlic, red wine vinegar, cajun, honey and other spices for 2 days.
Then made jerky out of it.
I ate it all in 2 days.
Now im sad
FUCK

 

[The Stranger]

I made some pancakes using sourdough starter discard, first time making pancakes from scratch. I didn't have any baking powder but I looked it up and apparently you can mix baking soda and vinegar to make baking powder, didn't taste funky so apparently it works. The mini one was just made using the leftover batter, I didn't even bother buttering the pan before pouring it in and it ironically came out the best. The one with the char around the edge I think my temperature was actually too low. It took longer to get the browning in the middle so it spent too long in the pan and charred the rim. Next time I'm going to use less butter in the pan before pouring in the batter to see if large pancakes come out like the small one did.

 

[Got Milk!]

Shark steak, baked with butter, salt, pepper, paprika, minced fresh garlic, lemon juice and topped with fresh cilantro while cooking. Mashed red potatoes and not pictured was some roasted asparagus.

Never seen shark at our grocery store and I've been going there almost 30 years so I had to try it.

 

[Asterism]

hand battered colossal shrimp (i had yumyum sauce with it)

 

[Troonos]

View attachment 7056440

hand battered colossal shrimp (i had yumyum sauce with it)

Colossal, huh? Can we get a photo with a frame of reference?

 

[Alex Krycek]

It’s lent so I am Vegetarian. Here’s some Mushroom tacos.

 

[AnOminous]

View attachment 7056683
It’s lent so I am Vegetarian. Here’s some Mushroom tacos.

I approve of your adherence to your religious beliefs.

And I look forward to catfish candwiches because I like catfish candwiches!

 

[NOT Sword Fighter Super]

Made this 18th Century spiced hot chocolate yesterday.

Its really good but involved and making the mixture dissolve even in very hot milk takes some time.

Anybody out there able to recommend a way to add a hot spice kick?

 

[Mordecai "3 Finger" Brown]

Never seen shark at our grocery store and I've been going there almost 30 years so I had to try it.

Is commercial shark caught wild or farmed?

I don't recall if I've ever tasted shark before.

I only remember dissecting them in biology lab.

 

[Got Milk!]

Is commercial shark caught wild or farmed?

I don't recall if I've ever tasted shark before.

I only remember dissecting them in biology lab.

The lady said they just got it in that morning and she had never seen it before either. I didn't ask whether it was wild or farmed.

The meat is very slightly fishy with the consistency/texture of a piece of pork.

 

[souschef]

I left meatballs ready for cooking and my mom overcooked them, so we made meatboulders

 

[PositiveMonk]

Anybody out there able to recommend a way to add a hot spice kick?

I have a recipe for hot chocolate saved that adds 1/8tsp of cayenne pepper. Maybe try that? I realize I've never made this recipe before and have everything on hand, so maybe I'll try it today.

I left meatballs ready for cooking and my mom overcooked them, so we made meatboulders

I tried making meatballs for the first time last night. Felt like I fucked up searing them and they were falling apart in the pan a bit. I suspect this is because I didn't use enough oil? I ended up doing 2 batches and the second batch i used a bit more oil but it still felt like it may not have been enough.

Picked up some Italian sausages this week but I'm not sure what I want to do with them, if anyone has any suggestions. If not I'll probably do sausage and grapes with rosemary. I also fucked up my bread this week somehow which was disappointing, but it's edible. I'm getting a lot better at noticing if it's fucked up before it's too late to fix it, but doubting myself and just ending up with disappointing loaves.

 

[souschef]

I tried making meatballs for the first time last night. Felt like I fucked up searing them and they were falling apart in the pan a bit. I suspect this is because I didn't use enough oil? I ended up doing 2 batches and the second batch i used a bit more oil but it still felt like it may not have been enough.

What method? Breadcrumbs or panade? Few bread/breadcrumbs can lead them to opening up. When you're shaping the balls, you first make a ball and toss from on hand to another to compact them in the ball shape. Making them too big might also lead to meatballs opening up.

You could also try to put them on low temperature to get them firmer before searing, or coat them (very) lightly in flour.

Are you trying to sear them before baking, or frying by immersion?

 

[PositiveMonk]

What method? Breadcrumbs or panade?

Are you trying to sear them before baking, or frying by immersion?

I put them in a skillet, panko breadcrumbs, and then moved the pan to the oven to bake. I packed the second batch a bit tighter so that probably helped more than the additional oil. They were smaller than golf balls. I doubled the recipe so maybe I should have added additional breadcrumbs.

 

[souschef]

I put them in a skillet, panko breadcrumbs, and then moved the pan to the oven to bake. I packed the second batch a bit tighter so that probably helped more than the additional oil. They were smaller than golf balls. I doubled the recipe so maybe I should have added additional breadcrumbs.

I don't think panko would be a good choice for meatballs, i use regular crumbs, they're finer and integrate better with the meat. Usually the opening of the meatballs happen because you've got too few crumbs/panade to bind everything together

 

[Zeftax]

I like my meatballs really small (around the diameter of a thumb). I usually just mix the meat, egg, breadcrumbs and spices (most times salt, pepper, provenal mix, garlic), then shape them between my fingers, roll around in breadcrumbs and set aside. After I have prepared all of them I fry them in sunflower or rapeseed oil with a bit of olive oil mixed in. I only ever make them together with tomato sauce for pasta so I just chuck them into the pot with the sauce after they are done frying.
They are crispy and always a nice little treat when they find their way under your fork, without you having to do any management of cutting them on your plate.

 

[There She Glows]

I don't think panko would be a good choice for meatballs, i use regular crumbs, they're finer and integrate better with the meat. Usually the opening of the meatballs happen because you've got too few crumbs/panade to bind everything together

I was taught the Italian-American way of using bread soaked in milk in lieu of breadcrumbs for meatballs but I have no clue if it is actually a superior method or not. My meatballs are pretty awesome though. A secret I picked up from Kenji Alt-Lopez is to add a tablespoon of bloomed plain gelatin to the mix. Not necessary if you use veal in your meatballs because that's the primary value added by veal but I never do.