What Have You Cooked Recently?

[TokiBun]

Alfredo from scratch is 1000x better than the jarred stuff

This is true this is why I make my own sauces. I'll post my spaghetti sometime and share the church recipe it comes from lol

 

[souschef]

Vegan food really doesn't have to be all (or any) fake shit. Like I love meat but I only eat it once or twice a week (in part because I only eat meat that is local and doesnt come from a factory farm if I'm cooking it myself and properly treated animals cost proportionately more). Without substituting any fake shit a lot of the food is incidentally vegan - for example this morning I made sweet potato and black bean breakfast burritos which are awesome and easy. Imo good vegan food is about correct preparation of ingredients that are naturally vegan rather than trying to substitute meat with a pale imitation of the real thing.

Vegan food can be absolutely delicious and there's thousands of traditional plant-based dishes that are rock solid. "Vegetarian food" was tainted by new age crap by neohippies that want to reinvent meat. If the objective of a vegetarian plate is to mimic meat, that's the wrong mindset to have. This is thing that "converted vegans" do to embrace their new way. They cling to old habits instead of really opening up their mind to new possibilities. Asian cuisine has a infinite repertoire of vegetarian dishes that you'll never grow tired of

Thread tax: i substituted a sick monitor today and taught another class of kids to make shrimp risotto. Every new class i go i act like a nazi teaching the brats to properly hold knives. Zero injuries on my watch (so far)

Tomorrow i'll have a class about chinese cuisine too, i'm stoked

 

[Disdainer of the Plebs]

This is true this is why I make my own sauces. I'll post my spaghetti sometime and share the church recipe it comes from lol

Nothing beats the real thing, but if I want red sauce and not have to spend all afternoon babysitting it, I’ll ‘doctor’ store bought sauce with sautéed garlic onion and celery, as well as mix in sausage/meatball drippings, toss in a bay leaf and add more basil pepper flakes or oregano. It generally makes mid-grade store bought red sauce much better. It’s still only like 70% as good as sauce from scratch though.

I don’t really have a specific red sauce recipe though, everyone with Italian heritage knows you just eyeball it.

Alfredo from a jar will never come even close though.

 

[souschef]

Nothing beats the real thing, but if I want red sauce and not have to spend all afternoon babysitting it, I’ll ‘doctor’ store bought sauce with sautéed garlic onion and celery, as well as mix in sausage/meatball drippings, toss in a bay leaf and add more basil pepper flakes or oregano. It generally makes mid-grade store bought red sauce much better. It’s still only like 70% as good as sauce from scratch though.

I don’t really have a specific red sauce recipe though, everyone with Italian heritage knows you just eyeball it.

Alfredo from a jar will never come even close though.

Make a big batch and freeze em. Saw a guy using those ice cube molds to freeze sauce so he could have meal sized portions then after frozen he stored in a ziploc bag. I personally think it's a neat idea to do at home. I do this with stock because i usually dont feel like doing stock from scratch at home

 

[TokiBun]

Make a big batch and freeze em. Saw a guy using those ice cube molds to freeze sauce so he could have meal sized portions then after frozen he stored in a ziploc bag. I personally think it's a neat idea to do at home. I do this with stock because i usually dont feel like doing stock from scratch at home

If I know I'm going to use the sauce regularly after I make a big batch I keep it in metal containers with a lid and in my fridge. If not I'll freeze it in ziplock and store it for later! Metal bowls with plastic lids have been a food prep god send for me.

 

[Mandy Stroyer]

Pulled pork with homemade BBQ sauce (thank you hickory liquid smoke) on butter toasted buns, dill and scallion potato salad, fries, and double chocolate cookies. I need a meat nap.

 

[Neighborhood Curmudgeon]

For the past week, I've been cooking lots of oatmeal and scrambled eggs. More than usual because I had my wisdom teeth pulled last week. But I also like oatmeal and scrambled eggs, so it's not all bad. But as of today I'm recovered enough where I can enjoy a wider variety of food again.

 

[Henny Queen]

Alfredo from scratch is 1000x better than the jarred stuff

Alfredo di Roma is so different from a cream-based sauce it's not even funny. Also far easier to make. Just mix softened butter and quite a bit of any hard grating cheese into a paste - Pecorino Romano, Parmiggiano Reggiano, aged Asiago, etc. will all be fine. If you enjoy it it's fine - and transfer hot al dente pasta directly from the pan into a a bowl with that mixture, then stir vigorously. Add black pepper to taste. I love this version because I never have cream and always have butter.

 

[Bassomatic]

Posting past midnight, but as much as I love my father in law... he's a cartoon of mist management. So Dr. Basso, jumped on that grill and fed a few dozen people. Sadly because I wasn't expecting it, we didn't grill corn or ribs or nothing... I had quick thrown together burgers and dogs...

Hey, I love grilling and I felt super feeding people. Also we had this whole chat.. I took a few dogs to the side with a little pot filled with oil. We had some rippers. Now for everyone who's not from North NJ, Rutt's hut deep fried dogs. I made a few... but well I ate most of them lmao.

Aside that, I did basic ass burgers and cheese on a few. But ... I just felt so good making them for everyone.

 

[MoffAlbert]

A couple of pan seared and oven finished bone in strip steaks. Just put some garlic, salt, and pepper on the steaks, seared them for a couple of minutes on each side in the cast iron, topped them with butter and tossed the whole thing into the oven for a few minutes. Ended up with perfectly rare steaks. I cooked some eggs in the drippings and served it with a side of steamed broccoli. I swear I eat better food on 4th of July than I do any given Christmas.

 

[Wilson The Ball]

It was the sloppiest of breakfast slops, born of a lack of ingredients. A pound of ground beef seasoned with salt, pepper, onion powder, garlic powder, and red pepper flakes. I had no bread to make Shit on a Shingle, nor flour for biscuits. I did have a packet of Chinese noodles. Using them (and my remaining two eggs) for a sort of breakfast pasta. It was not good, but filling

 

[souschef]

Spoiler: Some pics from asian cuisine class today

 

[Sic Semper Tyrannosaurus]

Falafel. Insanely great, especially with tahini or tzatziki or both.

Chickpeas are an under represented bean, they require pretty much nothing to make them good even compared to other beans. Recently I've been lazy and eating low budget and just putting cans of them in an air fryer until crispy and then throwing some Slap Ya Mama seasoning on them. Another favorite is throwing two cans of them, some chipotles in adobo, and ~1 cup of chicken stock into a food processor and then serving that on tostadas. Top with some queso fresco, some random veggies, and you can stretch that out through 4-6 meals for ~$10-14. Probably be even cheaper if you buy dry beans and soak them yourself.

 

[WonderWino]

Chickpeas are an under represented bean, they require pretty much nothing to make them good even compared to other beans. Recently I've been lazy and eating low budget and just putting cans of them in an air fryer until crispy and then throwing some Slap Ya Mama seasoning on them. Another favorite is throwing two cans of them, some chipotles in adobo, and ~1 cup of chicken stock into a food processor and then serving that on tostadas. Top with some queso fresco, some random veggies, and you can stretch that out through 4-6 meals for ~$10-14. Probably be even cheaper if you buy dry beans and soak them yourself.

Chickpeas are one of my favorites, which is odd cause absolutely nobody else in my family eats them so I literally never had them until I was an adult. Dollarama sells these microwavable retort type pouches that are a sort of russian kasha style dish with olive oil and chickpeas mixed in thats really good. Picked up a few of them awhile back and after trying them came up with a similar homemade version. Very filling, cheap and goes nicely with a decent quality olive oil. But yeah, if you ever come across the dollar store version its worth picking up a few packs. They're cheap and can be microwaved or boiled in the container like an MRE retort. They'd be great for hiking, camping and emergencies seeing as they're shelf stable

That said I recently picked up one of those mini ice cream makers on sale for like $20 and figured i'd see how well it worked. Since its been hot and humid as fuck here all week and its been rough on the dog I thought i'd make a dog friendly ice cream for her - ended up flavoring it with homemade chicken broth, cause she loves chicken, and a bit of honey to add some sweetness. It must have turned out fairly well cause she seems to really like it. It makes me wonder why with all the dog cookies and such out there why nobody sells an ice cream for dogs with different meat or sweet flavors for them. You'd think that would be a thing by now considering most dogs love ice cream

 

[Mr Sister]

I love making quesadillas and recently got the recommendation to put cheese on the outside. WOW it worked perfectly.
Contains grilled chicken, onions, and jalapeño. Sour cream and Cholula hot sauce on the side

 

[Dr. Ricearoni]

I love making quesadillas and recently got the recommendation to put cheese on the outside. WOW it worked perfectly.
Contains grilled chicken, onions, and jalapeño. Sour cream and Cholula hot sauce on the side
View attachment 7608041

Nice toes ( ͡° ͜ʖ ͡°)
I been baking again
Found this recipe for apple pie in a local magazine I get from my co-op and it's been my go-to for apple pies

Blueberry pie on the left, I overfilled a bit and it spilled into the pie pan, blackberry pie on the right had a little too much corn starch and jizzed on itself so I had to scrape a little excess starch, I've been told those meltable gelatin sheets are better for pie but I don't know where to buy them, and my apple pie split at the seams and shit itself inside my oven, on the plus side my kitchen smells like apples. I think they still came out good despite the mishaps.

 

[Aiōn]

Vanilla ‘pupcakes' in honor of a birthday boy who turned one today.

I made the features from marzipan and Russian buttercream with milk chocolate so he obviously couldn’t have any, he had a pig’s ear instead

 

[Rotter]

If you've ever had a 15 L pot on the stove for 24 hours, wanting to make demi-glace (or, it's modern day equivalent) don't ever make the same mistake that I made.

Make sure that those veal bones have joints (hips, knees, ankles) to turn the collagen into gellatin.

I didn't get the quality stuff. Just bones from a posh super market. I thought that was enough.

It was not. Now I have to reduce my stock further down, and ad gellatin, to make sure that sets.

I'll post some pics if it works. Fuck!

 

[Smaug's Smokey Hole 2]

It's been hot so I've done a lot of pasta dishes that can be eaten when they're not as hot. I have some aggressively salty and smokey meat that I let boil in the pasta water to get rid of some salt and smokey flavor. I cut it up and mix it with some toasted greens and maybe cream cheese, serve with the pasta and maybe some toppings. Decent enough meal for a hot day.

 

[Señora Airi]

greasy ass

Ain't that the Spanish word for thank you?

Anyways, made a caesar salad and topped with a blackened chicken thigh.