What Have You Cooked Recently?

Since I had the gochujang from making those cookies, I tried this gochujang chicken and green onion recipe I had saved. Sorry I made it look like a Sesame Street character.
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It was really good. I made a bit more sauce than the recipe had, and next time I'll do half as much chicken and add in some roasted cauliflower or aubergine or something.

Also made some gochujang hummus :lol:
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I'm making quail for dinner tonight. Anyone have any experience or suggestions how to prepare? It was on clearance at the store so I figured why not try it out.

E: is it more akin to duck or chicken?
 
Got Milk! said:
I'm making quail for dinner tonight. Anyone have any experience or suggestions how to prepare? It was on clearance at the store so I figured why not try it out.

E: is it more akin to duck or chicken?
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From what I know I think you're supposed to cook them hot and fast. They taste like chicken apparently, but you want to cook them a bit more like duck since apparently they dry out fast. I've never personally cooked it, so I'm just looking up options. Apparently you only need like 12-15 minutes to roast them at pretty high temps, 500 is sometimes suggested.
 
I've got stuffed bell peppers in the oven

Adamska said:
From what I know I think you're supposed to cook them hot and fast. They taste like chicken apparently, but you want to cook them a bit more like duck since apparently they dry out fast. I've never personally cooked it, so I'm just looking up options. Apparently you only need like 12-15 minutes to roast them at pretty high temps, 500 is sometimes suggested.
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Honestly i never enjoyed quail. It feels dry regardless of how you cook it. Doesn't taste like chicken in my opinion, it's more like duck. I enjoy the eggs though
 
souschef said:
Honestly i never enjoyed quail. It feels dry regardless of how you cook it. Doesn't taste like chicken in my opinion, it's more like duck. I enjoy the eggs though
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Time to confess a culinary sin.

I was gifted an air fryer with a rotisserie function. There is a rotisserie stick attachment and a fry basket attachment.

I came into possession of some quails and decided I wanted to test the rotisserie attachment. Except it's either poorly made or missing a piece or I am retarded. So I put a quail in the fry basket attachment and let it roast as it was tossed around like clothes in the dryer.

It was OK I guess. pain in the ass to clean up.
 
I appreciate the information and ideas. Ended up seasoning with salt pepper and garlic and doing them for 13 minutes at 450. They seem to have turned out pretty well.
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Finished
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So my conclusion is the texture of the meat is more similar to chicken but it's definitely greasy more so like a duck. The black pepper and quail fat make a nice flavor combination. Definitely would recommend. (I also only paid $4 for the box of them frozen, so that's a nice win too)
 
souschef said:
Honestly i never enjoyed quail. It feels dry regardless of how you cook it. Doesn't taste like chicken in my opinion, it's more like duck. I enjoy the eggs though
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Have you tried lardons or just wrapping them in bacon? Also I love the eggs, although the only time I usually have them is raw in the uni (sea urchin roe) hand roll sushi.
 
So today we made

Grilled salmon with a tangerine glaze
Grilled eggplant, layered with kimchi
Baked potatoes stuffed with kimchi as well
A pseudovegan strawberry cheesecake
Fried hot sausage dumplings and risole with sausage ragu
And a sriracha mayo for the dumplings
 
AnOminous said:
Have you tried lardons or just wrapping them in bacon? Also I love the eggs, although the only time I usually have them is raw in the uni (sea urchin roe) hand roll sushi.
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Haven't tried that, but i doubt i'd enjoy it. I just don't like quail's texture. The eggs are VERY popular here as finger food, they're usually served alongside rosé sauce and other items from a charcuterie board
 
vermicelli rice noodles with cucumber, pickled carrot, romaine lettuce, mint, and cilantro topped with a skin on chicken thigh nice and crispy with a spicy fish sauce and lime dressing.
perfect after a long day of hot chores.
 
Yesterday was grilled salmon and white rice with teriyaki drizzle and coriander. Today I made a less impressive serving of pan-fried chicken and carrots in a honey sauce.
 
There isn't much cooking to this, but right now I'm eating an onion and limburger sandwich.

I forget what prompted it, but a couple months ago I found you could order limburger from Amazon so I ordered some.

I've had it sitting in my fridge for a month or so.

I used some slices of red onion, a few quarter inch thick slices of limburger on rye bread with some spicy mustard.

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I'm eating it on a paper towel on my roof because I'm worried about the smell.

It's good. It's more mild than the smell would lead you to believe.

But I hear it also develops with age, so I'll try the other block I got in a couple more months.
 
souschef said:
Haven't tried that, but i doubt i'd enjoy it. I just don't like quail's texture. The eggs are VERY popular here as finger food, they're usually served alongside rosé sauce and other items from a charcuterie board
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What do you think about duck? I find it kind of finicky in how it's prepared and it can range from absolutely terrible to heavenly. The best I've had was from a restaurant with a Colonial era theme and was made in what would have been the style at the time. It was sort of like current year duck a l'orange but different. The worst was a completely botched Peking duck (although I generally like that dish).

It's one of those things I'd fear to try cooking myself because I'd hate to waste a good duck.
Marvin said:
There isn't much cooking to this, but right now I'm eating an onion and limburger sandwich.
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I absolutely love this sandwich. It certainly isn't something to eat before a date though. The first time I had this I got it from a German restaurant because I saw it on a menu. All I really knew about Limburger was from Loony Tunes gags about how much it stank.

It's delicious, though, and has a strangely mild flavor for something that stinks that much.
 
AnOminous said:
What do you think about duck? I find it kind of finicky in how it's prepared and it can range from absolutely terrible to heavenly. The best I've had was from a restaurant with a Colonial era theme and was made in what would have been the style at the time. It was sort of like current year duck a l'orange but different. The worst was a completely botched Peking duck (although I generally like that dish).

It's one of those things I'd fear to try cooking myself because I'd hate to waste a good duck.
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Duck is something i had like 3 or so times in my life, as it's not very popular in the city. I had it when i was a kid, as we used to raise lots of ducks and geese, but back then i thought it was horrifying having duck at the table (i saw them as pets, even gave names to some and forbade them to be killed). So it left a bitter taste at my mouth

As i grew older i had duck a few more times, and prepared it only once. You can get away with being creative with chicken, but duck way fattier so preparations are different. And fattier meals require acidic pairing, that's why orange is so popular with duck. Duck confit is also a thing too, but only the less tender parts

I didn't get much practice with duck myself as i don't think it's exciting really, same thing with rabbit
 
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