What Have You Cooked Recently?

[souschef]

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.

Yeah, the bread soaked in milk is called panade. I like both methods, though i prefer the breadcrumbs way to save a little time and mess

 

[Pickman's Modeling Agency]

Had a bunch of veggies in the fridge that needed using. Onion, celery, zucchini, bell pepper, carrot, and parsley. Stir-fried with salt, garlic, and black pepper. Need to figure out what to do with it.

 

[Fuck Fags I'm A Homophobe]

Had me some fettuccini Alfredo with chicken and broccoli with homemade garlic bread.

 

[Mordecai "3 Finger" Brown]

Had a bunch of veggies in the fridge that needed using. Onion, celery, zucchini, bell pepper, carrot, and parsley

Do you buy your parsley or do you grow your own?

Every recipe ever pretty much calls for parsley, but I've only ever bought it fresh once or twice.

I tried growing my own flat leaf parsley, but didn't find it worth it as it was still pretty tasteless.

 

[Catboi]

It's finally not -40/-50C all the time so I made some chicken salad sandwiches as a fun picnic style food to celebrate the nicer weather! Very simple, just roasted chicken/white onions/green onions/green peppers.

 

[Battery Low]

Do you buy your parsley or do you grow your own?

Growing curly leaf this year as I finally live somewhere where I can. Personally prefer it to flat. I think it's a more peppery and concentrated taste and i also enjoy the texture raw. Iirc it only lasts a year before seeding and dying off so between that, and the fact we love the fresh stuff if we can have access to it, I've done as much as I can get away with.

I suppose it depends on how much you like growiing stuff, climate, living situation and the taste of the thing in question. It all adds up to if it's worth it. I love the flavour of fresh, personally. And I love having access to it for "free" whe ever I want it. It's a pleasing hobby to watch them sprout and grow.

An alternative is to see if there's any fresh reduced stuff. I'll chuck it in the freezer if it still looks OK, which nukes the structure, especially stuff with thin leaves like parsely. But if I'm just flinging stuff in the pot toards the end I try to think of it as "pre wilted" lol. If it's the potted stuff, then a bigger pot and some tlc can be pretty rewarding watching it recover and establish itself. This is great for longer living stuff like rosemary.

 

[souschef]

I was really craving fries and didn't want to have trouble so i did them Jack Scalfani style: lazy and skipping steps. Just cut and threw in oil, so they'll be soggy. Since i'm making them for myself, i don't mind them soggers

 

[Troonos]

It's finally not -40/-50C all the time so I made some chicken salad sandwiches as a fun picnic style food to celebrate the nicer weather! Very simple, just roasted chicken/white onions/green onions/green peppers.

Literally -50°C? What country is that?

 

[AnOminous]

I forgot I'd vacuum-sealed an enormous ribeye so I sous-vided and then charred it medium-rare. It had butter, crushed garlic, and a ton of fresh thyme in the bag, and then I topped it with most of an onion, sauteed in butter at low temperature for an hour until it was practically candied.

And then I could only eat about half of it so I saved the rest for tomorrow.

 

[Troonos]

I forgot I'd vacuum-sealed an enormous ribeye so I sous-vided and then charred it medium-rare. It had butter, crushed garlic, and a ton of fresh thyme in the bag, and then I topped it with most of an onion, sauteed in butter at low temperature for an hour until it was practically candied.

And then I could only eat about half of it so I saved the rest for tomorrow.

My 2" tomahawk ribeyes have been in the back of my freezer for months entirely because I have no idea how to cook a steak that thick.

 

[OrionBalls]

Tuna salad bagels. Happy Friday!

 

[AnOminous]

My 2" tomahawk ribeyes have been in the back of my freezer for months entirely because I have no idea how to cook a steak that thick.

This is why I've never even bought one of those meme steaks. I just look at it and think "what the fuck am I supposed to do with this thing?"

I've contemplated sous vide but then I think whether I want to buy a children's backyard swimming pool to do it in just for that one steak.

 

[✨Tard-Star✨]

Ok you take the Norwegian 3-fillet salmon pack from Costco, airfry your chosen fillet per instructions, mix with like a tablespoon of sour cream, half a tablespoon of Kewpie mayo, a good lemon squeeze, mix and place on top of a roasted bread slice

I just made it for dinner for my husband and I, one fillet's worth of salmon went over 4 slices of baguette and it was AWESOME

 

[Sic Semper Tyrannosaurus]

I've got a bunch of matzo meal left over from making matzo ball soup that I don't know what to do with, decided to try making meatloaf with it instead of breadcrumbs and it worked surprisingly well. Meatloaf came out a lot moister than normal breadcrumbs and was so dense you could probably use it as a brick compared to the more crumbly outcome I'm used to. I thought it might give it some of that somewhat strange matzo flavor but aside from the texture difference, and the visible pieces of it in the loaf, I didn't really notice any difference.

Might try using it for meatballs or breading for something next since I've still got a good half pound of it to go through.

 

[Optavia Sales Rep]

Sweated down some onions and green cabbage in some butter, salt, pepper, dill, thyme, and sage. After they were softened I added some frozen pierogies and a kielbasa. Put on the lid and let everything steam. Next time I won't start the onions so early to avoid the bottom charring. The sauce is just sour cream, hot mustard, and dill.


Dad's plate (sauce fiend):

 

[Pickman's Modeling Agency]

Do you buy your parsley or do you grow your own?

Every recipe ever pretty much calls for parsley, but I've only ever bought it fresh once or twice.

I tried growing my own flat leaf parsley, but didn't find it worth it as it was still pretty tasteless.

Both. Parsley grows like a weed once planted where I live, and I will buy it if I don't have any. I like the way it pairs with beef dishes especially. It has a freshness to it. I add shittons, though; it ain't a garnish for me.

 

[Nig🞗A🞗Roni]

Salsa attempt number two, I guess it’s salsa roja. The first time I didn’t realize how much pectin is naturally in the tomatillos and I did not wash them very well. My first attempt was liquidy while warm but gelled when cooled in the refrigerator and I had to add a little water and shake it up to make it salsa-like again the next day. I used mini tomatillos which are a little sweeter and less bitter.
View attachment 7002516
Ok it’s not a beautiful picture but it’s a little different this time: tomatillos 1lb plus a regular large roma tomato, only 1 jalapeño cause the other had turned, garlic, one medium white onion, and one red bell pepper roasted in the oven at 400 for 25 minutes. I pulsed it with one large bushel of cilantro stems n all, better than bullion chicken about a tablespoon, two limes juiced, a can of rotel not drained, and I stirred in a half a raw red onion chopped fine plus oil salt and pepper once it was all combined. It tastes really really good, I will literally never buy jar salsa again now that I know cheap and easy it is to make at home.

If you haven't done it yet, the recipe we use is one #10 can of tomatillos;

- So idk it's several pounds, but supposing one pound of pureed tomatillo (I'm guessing)

- Some garlic cloves

- Minced jalapeno

- Diced white onion

- A fistful of cilantro

- Some limes, juiced

- Salt it hard

- Small amount of cumin

Wish I could give measurements but that recipe gives me about a gallon, go with your gut and do what's appropriate

 

[Cloaca Rimjob]

made kaesespaetzle lidl does random shite at times and its class, got the spaetzle noodles and made a cheese sauce with emmental, it went that weird gritty way, didnt have a slice of processed cheese to fix it. theres a weird chemical inside it that stops cheese sauce from going mental. still delicious

 

[Return of the Freaker]

Katsu curry with white rice this past weekend. Threw potatoes, onions, and red and yellow bell peppers into the curry

 

[rusty shackleford 1]

I made BLTs tonight. I like mine with pepper jack, wickles, and shaved onion and a lot of black pepper.