What Have You Cooked Recently?

Since Salmonella jack made ribs, I thought I'd try my hand at it. Got beef bulgogi instead since it was cheaper. Half a cup of soy sauce, 1/4 cup of mirin, 1/4 cup of sake, 6 minced green onions, 3 cloves of garlic, 1 inch piece of ginger, half a grated korean pear, and some sesame oil. Marinated it and cooked it in a pan with sliced onions and korean green chili peppers. Served with some rice and perilla leaves to eat as a wrap.
 
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This beautiful roll with jam.
Roll.PNG
 
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I made what I call "nigger casserole" for my friends last night.
Ingredients:
Whatever the fuck you have in the pantry and fridge, the only true requirement is that it has canned corn, beans and is topped with thick cut onion. Literally put fucking whatever,
baked beans, trail mix, chicken soup, hotdogs, leftover pasta, hot pockets, lunch meat, weird canned foods, it really doesn't matter. layer it in a cast iron baking dish, season however you wish (I use a gumbo, curry, or taco seasoning) top with thick cut onion, and bake for 50-60 minutes at 375. Serve in a paper bowl for maximum prison food feel.
It will feed a group of 6 drunks, with minimal cleanup, for basically free.
 
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Ive been making a bunch of mushroom swiss melts recently. Ill fry up some jalapenos, then when theyre a bit soft Ill toss in mushrooms and cook it together until they get soft and golden, then throw it on some bread and top it with slices of swiss and also Ive had it with some chopped steak, and on a sandwich with black pepper turkey. A lot of people will use white bread or a brioche bun and its good on that but I kinda like it on multigrain or a more earthy whole wheat bread, then throw it on a griddle until it gets melty.

Im also making this recipe: https://www.recipegirl.com/honey-sriracha-orange-chicken/ for dinner. So far the marinade/sauce smells pretty good, I added some red pepper flakes and orange zest to it too, I thought about chopping or grating some fresh ginger in to give it a bit of bite but I decided to only fuck with it a little since Ive never made it before, and you do cook the sauce and brush it on at the end so I dunno about having chunks of shit in there.
 
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Made some pretty good Bang Bang Shrimp with white rice and steamed brocolli a little while back. Added some fresh chopped green onions as a garnish when I put it all together. I was surprised how well cornstarch works as a breading for shrimp. Definitely gonna do that again some time soon.
 
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Grundlejungle said:
I made what I call "nigger casserole" for my friends last night.
Ingredients:
Whatever the fuck you have in the pantry and fridge, the only true requirement is that it has canned corn, beans and is topped with thick cut onion. Literally put fucking whatever,
baked beans, trail mix, chicken soup, hotdogs, leftover pasta, hot pockets, lunch meat, weird canned foods, it really doesn't matter. layer it in a cast iron baking dish, season however you wish (I use a gumbo, curry, or taco seasoning) top with thick cut onion, and bake for 50-60 minutes at 375. Serve in a paper bowl for maximum prison food feel.
It will feed a group of 6 drunks, with minimal cleanup, for basically free.
Click to expand...
This just sounds like one of Amberlynn's creations
 
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chicken lo mein. Chicken breast, angel hair, red onion, sweet onion, green onion, carrot, green and red bell pepper, cabbage, ginger and garlic, and an asian sauce mixture of soy sauce, dark soy sauce, fish sauce, hoisin sauce, oyster sauce, dijon, gochujang, lemon grass paste, anchovy paste, white sugar.
It's pretty good. I think I should have used a thicker noodle.
 

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Felt like breakfast for dinner tonight made home made egg McMuffins. Damn those little things are addictive. Also much better when using a quality muffin (bay's English are the best check for them in fridges at grocery store not frozen or on shelf) oh and threw taptio on em because little hot sauce really works with eggs.
 
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TC-P said:
What is a sairbraten style meatloaf? Recipe please?
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Saurbraten is a meat cut that gets marinated for a couple of days to a week in a wine or vinegar mixture filled with herbs and veg of your choice. You then brown it, and use the veg mix and some of the liquid without the herbs to form the base of your sauce, marinating it until it's fall apart tender. Here's a recipe I found of it for an idea on how to cook it.

I can see it working for meatloaf very easily, since it'd form a nice gravy to top it off.
 
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Adamska said:
Saurbraten is a meat cut that gets marinated for a couple of days to a week in a wine or vinegar mixture filled with herbs and veg of your choice. You then brown it, and use the veg mix and some of the liquid without the herbs to form the base of your sauce, marinating it until it's fall apart tender. Here's a recipe I found of it for an idea on how to cook it.

I can see it working for meatloaf very easily, since it'd form a nice gravy to top it off.
Click to expand...
What's funny is, despite the cookbook calling it Saurbraten style, it technically doesn't fit that definition. You make a sauce out of green apple, onion, apple juice and ginger snaps that it sits in as leftovers, yes, but it's not necessary to full on marinade it.

Anyway, @TC-P I can shoot the recipe to you later. Don't have the book on me right now. It's sweet, sour, and savory with the barest hint of spicy, so it likes to be paired with a somewhat blander potato dish or a more bitter vegetable like broccoli.
 
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