What Have You Cooked Recently?

[Grub]

Gonna fry up some nice thin porkchops, got some good bread, some sauerkraut, some home grown tomatoes, some leafy veggie type stuff, got some extra old cheddar, some mayo and dijon mustard, gonna make some sammiches.

 

[NyQuilninja]

I made cocktail shrimp. Managed to find a Package of colossal Argentinean red shrimp

 

[Clostridium Botulinum]

A chili recipe I call "the dirty bird"

1.) Brown ground turkey in Dutch oven with garlic, onion, salt, pepper, bourbon, soy sauce, and Chinese peppercorns.

2.) Add water, kidney beans (1 can light and 1 can dark), diced green peppers, Sliced mushrooms, and spices (thyme, Rosemary, fennel, coriander.)

3.) Add chili powder, paprika, 2 chopped ghost peppers and 2 chopped habanero peppers.

4.) Set to medium heat and cook for 90 minutes, stirring every 10 minutes.

Serve over rice, cornbread, or, if you're autistic, spaghetti.

 

[kittyfucker]

i cut off my pendulous, flappy pussy meat and then made a roast beef sandwich

 

[Haffhart]

Rice pudding for breakfast. Milk, rice, sugar, pumpkin spice (out of cinnamon) - pretty simple.

 

[Cloaca Rimjob]

Made my first ever curry, fried 2 onions, some garlic paste and ginger paste, poured in some chicken stock, added a teaspoon of chilli, turmeric, cumin and coriander, then 3 tins of chopped tomatoes and finally a big wad of butter. Had it with rice and some chicken.

Was decent, was quite tomatoey so I'll add one less can next time and maybe some cream. Trying to replicate greasy heart attack takeaway curries now I've bought a little hand blender.

 

[What the shit]

Bologna Egg and Cheese sandwich with black pepper on the eggs. Pretty fucking good for breakfast.

 

[Slimy Time]

Some great burgers. Gotta say, cooking for 4 when all you have is a small pan for the smash burgers and a shallow pot for your caramelized onions isn't easy timing wise. Still delicious once it was all done.

Lettuce and tomatoes in the centre so people can take and put however much they want. 2 smash patties, each covered with melted Monteray Jack cheese and caramelized onions, with a sauce of ketchup, mayo and English mustard mix, inside homemade buns (which thankfully, someone else did instead).

 

[Fìddlesticks]

Made my first ever curry, fried 2 onions, some garlic paste and ginger paste, poured in some chicken stock, added a teaspoon of chilli, turmeric, cumin and coriander, then 3 tins of chopped tomatoes and finally a big wad of butter. Had it with rice and some chicken.

Was decent, was quite tomatoey so I'll add one less can next time and maybe some cream. Trying to replicate greasy heart attack takeaway curries now I've bought a little hand blender.

Unsolicited so dismiss as appropriate. When you have softened the onions a little. Then add the spices (turmeric, etc) and cook them. Before chicken stock or any liquid. Cooking them brings the flavour out and takes off that raw edge. Like cook till you smell them Blossom. I cannot describe a less faggot way. But it is the difference between unripe and ripe fruit.

A curry should be stiff pulp not sloppy like a puddle. It should hold a vague shape like the freshest egg white around the yolk. So it is good to reduce it till you get it like so. Consider using coconut cream instead of cream. Or if you love that luxe taste. Grind almonds down into paste and add. Happy eating!

I made char sui pork stir fry and used some lao gan ma bull head chilli sauce. I served it in a takeaway bowl. Fork because I don't have noodles.

 

[Cloaca Rimjob]

Unsolicited so dismiss as appropriate. When you have softened the onions a little. Then add the spices (turmeric, etc) and cook them. Before chicken stock or any liquid. Cooking them brings the flavour out and takes off that raw edge. Like cook till you smell them Blossom. I cannot describe a less faggot way. But it is the difference between unripe and ripe fruit.

A curry should be stiff pulp not sloppy like a puddle. It should hold a vague shape like the freshest egg white around the yolk. So it is good to reduce it till you get it like so. Consider using coconut cream instead of cream. Or if you love that luxe taste. Grind almonds down into paste and add. Happy eating!

I made char sui pork stir fry and used some lao gan ma bull head chilli sauce. I served it in a takeaway bowl. Fork because I don't have noodles.
View attachment 2539422

I think I added the stock after the spices, I had my onion,garlic,ginger and spice mix frying in the sauce pan until it was really concentrated, stunk the kitchen out.

I should have thought of using coconut cream instead, that makes a lot more sense, thanks!

 

[1 Guy 1 Taco]

I threw a whole chicken in the slow cooker about three hours ago. Gonna shred it up tonight and throw it on some tortillas with some classic onions and cilantro. Whole chicks are becoming pretty common for my broke ass. 5 bucks and I always have some to freeze for a later date. This is my first time cooking it in a slow cooker without liquid though. Just have it situated on top of some carrots/onions/celery (that won't go in the taco). I'm wondering if the juices could be saved and used for a later date? Wouldn't it just be chicken fat? Is that useful for anything? I can't recall reading a recipe that involved chicken fat. Gravy is the only thing that comes to mind. I wonder if it could be used in place of oil for pan frying something and would impart some chicken flavor? Any chicken experts in here?

 

[Jaded Optimist]

Have some ground water buffalo (and a small bit of ground pork) in the slow cooker right now with some mixed beans for a chile tomorrow.

 

[Fìddlesticks]

I threw a whole chicken in the slow cooker about three hours ago. Gonna shred it up tonight and throw it on some tortillas with some classic onions and cilantro. Whole chicks are becoming pretty common for my broke ass. 5 bucks and I always have some to freeze for a later date. This is my first time cooking it in a slow cooker without liquid though. Just have it situated on top of some carrots/onions/celery (that won't go in the taco). I'm wondering if the juices could be saved and used for a later date? Wouldn't it just be chicken fat? Is that useful for anything? I can't recall reading a recipe that involved chicken fat. Gravy is the only thing that comes to mind. I wonder if it could be used in place of oil for pan frying something and would impart some chicken flavor? Any chicken experts in here?

Probably a mix of fat and chicken juice. You can chill it and then separate the fat out if you like. That's called schmaltz.

If you have enough juice and fat then I suggest hainanese rice dish which roughly translates as chicken fat rice. So use fat. Cook mashed ginger, garlic and some scallion in it till fragrant. Then add chicken stock and rice (juice and some water) just enough that when it's cooked you don't pour away too much deliciousness! At the end. Season with soy, or seasme oil or whatever you like.

Also if you like chicken. Suggest trying to cook hainense chicken. Or white chicken as its sometimes called. Easy. Broth etc. As per norm. But the only step to not miss is scrubbing the skin with salt till the skin is clear. I don't know why this important it just is. Makes so much difference.

Otherwise with the chicken juice fat - use as a base for a lovely soup!

I've also used it chilled as a dressing for salad. Mix with a vinegar or any citrus fruit. Has that umami flavour which will enhance any salad. Especially if it is a heavier one like lentils or bulgar wheat. Etc.

 

[EnemyStand]

Did a London broil the other day with mashed potatoes (skin-on reds with milk/salt/pepper) and broccoli (steam bag with mostly stalks, my kingdom for a floret!). Marinated in soy sauce, apple cider vinegar, garlic, ginger, brown sugar, Worcestershire, olive oil, and lemon juice. Sat in the marinade for about 10 hours, seared it, tossed it in the broiler. Two fuck ups:
1. Dear lord do I need a meat thermometer. This eyeballing I'm doing is leading to early carves when the meat's not anywhere near done.
2. The sides were cold because the meat took longer to cook than I expected. Oh well, I don't have anyone else to cook for so whatever, live and learn.

So about 3 pieces of meat were overdone. The rest was cooked to medium-well perfection and was tender and juicy with a fine umami. Thus proving that I'm either lucky when it comes to doneness or once I carve too early I turn into a cooking Rain Man. The leftovers made my co-workers jealous.

 

[burntgrilledcheese]

Pan fried Alaskan halibut with lemon herb brown rice risotto

 

[A Grey Cat]

Ik it gets a bad rep as an autist food by pasta with sausage and meat sauce

 

[Jaded Optimist]

I'm not a big beer drinker, but the other day I saw pickle beer and bought it for novelty. It actually wasn't bad, on a hot day after being sweaty I would probably chug it, however, it's fall here. After my trial sip, i decided to marinate chicken breast in it (with some extra hot pickle juice) and tonight I'm making chicken burgers with them. Spicy for me, mild for the husband. I'll edit with how it turns out.
Edit: Delicious!

 

[Goyslop Muncher]

I bought a box of hamburger helper at the grocery store because it was heavily discounted and I'd never had it before. It wasn't very good.

 

[Valstrax]

I made some dumplings with a vanilla matcha latte. Nothing special.

 

[CumDumpster]

I fried two eggs to side with sausage patties this morning. The real breakfast!