What Have You Cooked Recently?

[Lone MacReady II]

Fish tacos with red cabbage, carrot, tomato, cilantro, lime wedges, sour cream, and homemade taco sauce:
View attachment 7139897

(The batter is pale because I prefer cornstarch, which doesn't brown as much as flour. The fish turned out beautifully.)

Better have some soft shell options there. I hate packing shit into a taco and then one crunchy bite sends all of it back onto the plate. Not so with soft shells.

 

[souschef]

I've got ragu bolognese on the stove right now, which will simmer until night

It's my favorite dish to make, but it has so many steps for it to be perfect that i get lazy and don't do it that often

 

[Vibe_Guy]

It's my favorite dish to make, but it has so many steps for it to be perfect that i get lazy and don't do it that often

perfection doesn't exist, bolognese does. Thus, scientifically proven peer reviewed studies show that bolognese is good enough just the way it is (I am very hungry during the writing of this post)

 

[souschef]

perfection doesn't exist, bolognese does. Thus, scientifically proven peer reviewed studies show that bolognese is good enough just the way it is (I am very hungry during the writing of this post)

Yeah, it's the best comfort food ever. But it takes too long, that's why i usually make it during the weekends

The magic starts happening after 2.5 hours of simmer, but i'll shoot for 5.5 hours today since i got the time

 

[PositiveMonk]

Very proud of myself, finally grew some balls and tried double-fried french fries. I think this is the best thing I've ever made. Served with marinated and baked drumsticks.

 

[souschef]

Very proud of myself, finally grew some balls and tried double-fried french fries. I think this is the best thing I've ever made. Served with marinated and baked drumsticks.

Hell yeah, double frying is a game changer for fries, you won't get them soggers if you do it like that. There's this method here that i like, boil first, then double fry them

 

[${Sandy}]

Egg in a basket
Scrambled eggs with fried spinache
Poached eggs on toast with sriracha sauce
Egg sandwich

 

[Pickman's Modeling Agency]

Better have some soft shell options there. I hate packing shit into a taco and then one crunchy bite sends all of it back onto the plate. Not so with soft shells.

I'm weird. I cook mine just enough to get them golden and a bit crispy, but they still bend around the fillings. I hate store-bought hard shells, but I also don't want a soft tortilla.

If soft tortillas are rare, and hard shells are well-done, then I fry mine to medium. Might not look it from the picture, but those corn tortillas are still bendy enough to fold.

 

[OrionBalls]

Ghetto enchiladas (frozen taquitos with half a can of green enchilada sauce and shredded taco cheese) and Sazón rice. Must be craving salt.

 

[Mordecai "3 Finger" Brown]

Egg in a basket
Scrambled eggs with fried spinache
Poached eggs on toast with sriracha sauce
Egg sandwich

"Look at Daddy Warbucks ovuh heer who can afford to eat eggs at every meal"

 

[${Sandy}]

"Look at Daddy Warbucks ovuh heer who can afford to eat eggs at every meal"

I have my own chickens so eggs is the only thing I can afford rn.

 

[CIS White Droid]

Made my mom linguini with white clam sauce for her birthday. I don't think I'd ever make it again but she said she really enjoyed it.

 

[Bassomatic]

Made my mom linguini with white clam sauce for her birthday. I don't think I'd ever make it again but she said she really enjoyed it.

You're a good son. How did you do the clam sauce? It's something I've never tried tbh.

So I got a TON of (as if already not cheap) cheap beef ribs. I love me a good dino bone. I read some other ideas how to cook them. I did Mississippi pot roast crock pot beef ribs. FUCKING WINNER.

 

[CIS White Droid]

You're a good son. How did you do the clam sauce? It's something I've never tried tbh.

Sautéed some chopped garlic, an anchovy fillet and a little crushed red pepper flake in olive oil. Once the garlic started to turn golden I added in ~1/2 cup of white wine + the same in clam juice and let that come to a simmer while I was cooking the pasta. Just before adding in the pasta I tossed in the clam meats (they were already cooked so they just needed to be warmed through) and let the pasta finish cooking in the sauce. Finally added a couple table spoons of butter and a bunch of chopped parsley.

It wasn't hard to make but my stove is way too small to make something like this as well as a side vegetable. The two big pans I used barely fit on the stove together. If I do ever end up making this again I'd like to use fresh clams but I imagine that'll be even more of a pain in the ass.

 

[Juan But Not Forgotten]

Whatever the fuck this is. It looks like palmier's inbred cousin, but ingredient-wise it is basically baklava.

 

[OrionBalls]

Used up the rest of the chipotles from the chili to make pumpkin soup. I've got lime and pepitas to garnish. With bacon and turkey sandwiches, because soup is "not a meal" according to my husband.

 

[PositiveMonk]

There's this method here that i like, boil first, then double fry them

This video actually brought something I was curious about up, beef tallow. Obviously there's some buzz around that lately and I was interested in trying it, but acquiring enough beef tallow to fill 3 inches deep in my dutch oven felt a bit excessive. When it comes to using beef tallow at home is the idea to mix it into a different oil like in this video? I fried with peanut oil and then filtered it through a cheese cloth twice before freezing it for future use, can that still be done with beef tallow or is it less stable and not able to be re-used? My initial look into beef tallow didn't answer these questions so I just settled on peanut oil.

 

[souschef]

This video actually brought something I was curious about up, beef tallow. Obviously there's some buzz around that lately and I was interested in trying it, but acquiring enough beef tallow to fill 3 inches deep in my dutch oven felt a bit excessive. When it comes to using beef tallow at home is the idea to mix it into a different oil like in this video? I fried with peanut oil and then filtered it through a cheese cloth twice before freezing it for future use, can that still be done with beef tallow or is it less stable and not able to be re-used? My initial look into beef tallow didn't answer these questions so I just settled on peanut oil.

To be honest i do with only vegetable oil. I imagine the idea is to mix some to the oil, but never actually tried

 

[Freshly Baked Socks]

I've started making fries in a pan using beef tallow. The more the merrier, but at a minimum use enough tallow keep the bottom of the pan covered, and flip/turn the potatoes once.

Then pop them into the air fryer for the "second fry".

 

[PositiveMonk]

I've started making fries in a pan using beef tallow. The more the merrier, but at a minimum use enough tallow keep the bottom of the pan covered, and flip/turn the potatoes once.

Then pop them into the air fryer for the "second fry".

This sounds like a good compromise between oven-baked and deep-fried. I might have to give it a shot. I also want to try out "Cold-Start" french fries.