What Have You Cooked Recently?

Big Miss Steak said:
Taking my first stab at sourdough this weekend, wish me luck
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Everything went fine until the stretch and folds; by my second or third round, the dough had become very stiff and resistant to being manipulated. I think it needs to rest longer between stretch and folds but I am tired of dealing with it now so it goes into the fridge and I will tackle again tomorrow.
 
Whipped up a batch of homemade nachos. I ended up going overboard on the jalepenos, other than that they were magnificent.
 
Too many jalapenos is possible? Had some left over mashed potatoes made some fried cakes served with grilled chicken. Simple dinner but it was so nice oout I wanted an excuse to grill.
 
I took a whole 8-pound pork loin and dry brined it for 48 hours. Then I rubbed it in a dry rub whose main ingredient was Chinese 5-spice that I ground myself, and refrigerated it another 24 hours to absorb the flavor.

24 hours in a sous vide bath at 135. When it finished, I scored the fat and reverse-seared it on all sides for a crisp surface, rested it, and sliced it thin.

The fat has zero chewiness and melts in your mouth. The meat is like very moist, soft ham, and has none of the toughness that a lean cut like loin typically has.

What a great way to cook pork loin. I've got a whole pork belly in the freezer, and I'm going to try the exact same technique with it soon, but I'll be throwing it in the air fryer to brown the fat after it's cooked.
 
Chicken Briyani. I like Indian food without Indian hands touching it so I cook my own. Liberals that tell you we need minorities for ethnic food are just lazy cunts who dont know how to cook.
 
Cthulus Nutsack said:
Chicken Briyani. I like Indian food without Indian hands touching it so I cook my own. Liberals that tell you we need minorities for ethnic food are just lazy cunts who dont know how to cook.
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Hell yeah, brother. I've made Saag Paneer a few times. It was maybe 90% to restaurant quality but 25% of the cost and a fucking huge gallon batch. I don't need street shitters wiping their hands on my paneer.
 
Troonos said:
Hell yeah, brother. I've made Saag Paneer a few times. It was maybe 90% to restaurant quality but 25% of the cost and a fucking huge gallon batch. I don't need street shitters wiping their hands on my paneer.
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An Indian grocery opened near by and I've been cooking Indian food a lot bc of it. Before it's opening I had to make my own paneer cheese. Indian food may not be the best looking cuisine but the spices used make up for it
 
Cthulus Nutsack said:
An Indian grocery opened near by and I've been cooking Indian food a lot bc of it. Before it's opening I had to make my own paneer cheese. Indian food may not be the best looking cuisine but the spices used make up for it
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Yeah, people make fun of a cuisine that looks like diarrhea made by a culture of street shitters, but the warm and sweet spice profile makes it the most flavorful cuisine. They don't know what they're missing out on.
 
Big Miss Steak said:
Everything went fine until the stretch and folds; by my second or third round, the dough had become very stiff and resistant to being manipulated. I think it needs to rest longer between stretch and folds but I am tired of dealing with it now so it goes into the fridge and I will tackle again tomorrow.
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It turned out a little more dense than desired but tastes good and was promptly consumed for sandwiches.
 
Boneless ribeye that I salted and peppered 24 hours before grilling to let the salt do it's thing. Topped with an Argentinian chimichurri sauce. Steamed asparagus and mashed potatoes on the side. The asparagus looks pitiful but it wasn't complete mush thankfully.

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I think someone posted this recipe in here, but I finally gave it a shot.
topped the skillet bread with halved tomatoes, rosemary, and greek seasoning just to see how it'd go.
Turned out alright, flavorwise. Could've left it in the oven for a couple more minutes to brown the top a bit more.
 
Made this:


It came out really good. She didn't post the recipe in text form, so I had the video transcribed (lol):
I already made this for dinner this week, but it was that good that my husband asked for it
again. Let's make some chicken pot pie soup. Starting off with one stick of butter into a large
soup pot.
Transcribed by IurboScribe. Go Unlimited to remove this message
For our veggies, I'm using potatoes, celery, and onion. I would be using carrots, but if you
know, you know we're not using carrots this week. I've got 10 ounces of celery here
Tye also got one white onion that I'm chopping, as well as two pounds of yellow potatoes that 1
just cut in half. I would normally just eyeball this, but because I want to give you all the recipe,
going in with a quarter of a cup of olive oil. And again, we already had a stick of butter in there
I'm going to add a sprinkle of salt just to get the party going here. Get those veggies cooking
down. Ive got a rotisserie chicken here
And because I'm such an amazing mom, both of my kids are already asleep for the night.
Potato, yeah. You're going to want to go ahead and shred your chicken.
Once your butter is melted and your onions look translucent, you're going to add in a third of a
cup of flour and you're going to stir until the flour is all incorporated. Add some chicken broth,
64 ounces. Turning the heat to medium.
You're going to want to bring this up to a simmer and we're going to cook this until the
potatoes are nice and tender. While T'm waiting for my potatoes to finish cooking, I'm going to
add in my rotisserie chicken. My potatoes are almost done cooking.
So now we're going to get started on the topping. I've got some puff pastry straight from the
freezer, but that's totally okay because you want this to be in pieces. I'm going to break it up
slightly.
Get some heavy cream. I'm just going to add a little bit on top of each piece and brush it. Oh,
that was a little bit much.
Brush it with a pastry brush. I'm going to add some flaky salt on top of this. And then these are
going in the oven at 400 until they're golden and puffy.
You want to season this to taste, but also do it generously. So I would use fresh dill, but I only
have dried dill. So I'm going to add in some of that.
Good amount of garlic powder, generous amount of black pepper. Yes, I am going to be adding
some salt. I know that we use the chicken broth, which has salt in it, but I like to add a little bit
extra.
 
Troonos said:
Yeah, people make fun of a cuisine that looks like diarrhea made by a culture of street shitters, but the warm and sweet spice profile makes it the most flavorful cuisine. They don't know what they're missing out on.
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Butter Chicken was my first attempt at Indian food and I can honestly see why chicken tikka masala is more popular in Britain than fish and chips(also good but not special) I like Mexican food as well but sometimes it's all very one note.
 
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