What Have You Cooked Recently?

[AnOminous]

After a month of pigging out it was nice to get back to the fundamentals. Tendies.

Started with chicken tenderloin, marinated it in teriyaki sauce, garlic powder and cayenne pepper for a couple hours, then rolled in panko with more cayenne. Baked this until done, and made rice and peanut sauce (from a mix) while this was cooking, and also heated a couple tortillas.

When everything was done, I sliced the thicken into small bits, wrapped the rice and chicken and peanut sauce in the tortillas. Satay tacos. This is probably a culinary abomination, appropriating three cultures and then raping them all, but who cares?

 

[Robotic Richard Simmons]

Baking is an art, it takes time and you will fuck up at first. But it's very rewarding, with the time it takes you will also be hungry and ready to feast on a good loaf once you're done lol!

I am prepared for it. I spent a year or so mastering pie dough from scratch.

 

[comfysocks]

Even Taco Bell is getting too freaking expensive. I bought some corn flour for five dollars at Giant. At Aldi's I bought some Ranch seasoning (technically it's popcorn seasoning but who cares), cilantro, an avocado, and something in a small bottle that just says queso for less than 10 dollars. I opened a can of turkey chilli from Trader Joe's and made nachos. I made some guac with my mortar and pestle. It's just avocado, onion, tomato, cilantro, lemon juice, and salt. Now I'm watching the Matrix 4 while I watch someone's abuelo teaching people how to make tortillas.

 

[AnOminous]

I am prepared for it. I spent a year or so mastering pie dough from scratch.

LARD. But from nearly frozen. I actually had really good luck on my first pie dough try, that's almost why I'm afraid to do it again. I seem to have weird beginner's luck and then immediately fuck up the next time I try.

 

[ImagineTheSmell]

Not cooking, but I made some hot buttered rum for the first time last night. The first one I made the rum overpowered everything since I used Kraken which is 94 proof but after toning it down on the second one it came out very rich and delicious.

 

[TC-P]

Does popcorn count as cooking? I just cannot be bothered to cook so popcorn it is. Sweet and salty if you really want to know.

 

[RainwaterDrop]

Does popcorn count as cooking? I just cannot be bothered to cook so popcorn it is. Sweet and salty if you really want to know.

It does lol!

I usually stick to industrialized or cinema popcorn as my own attempts have been, well, fucking catastrophic. I did some caramel popcorn at home sometime, I just fucked up in making colossal fucking swamp of caramel that burned me, and I came back to a jawbreaker of a popcorn ball after cooling it on my freezer too long!

 

[skjora]

Last noteworthy thing I made were "baozi", steamed chinese meat-filled buns. Didn't care about authenticity in the filling and went with my own stuff, but they really were great. Basically you just take some heavily spiced finely cut or minced pork in a thick sauce and wrap dollops of it in dough with both yeast and baking soda, then steam them. They handle freezing and later microwaving particularly well, so they're practical to make large batches of.

 

[Robotic Richard Simmons]

LARD. But from nearly frozen. I actually had really good luck on my first pie dough try, that's almost why I'm afraid to do it again. I seem to have weird beginner's luck and then immediately fuck up the next time I try.

I do traditional pate brisse and use butter, the flavor can't be beat. I found using a clear high alcohol content liquor like vodka instead of ice water allows you to over hydrate and gives you a smooth rollout with no cracks almost every time. The alcohol bakes off in the oven and you're left with flaky pie crust.

 

[AnOminous]

I do traditional pate brisse and use butter, the flavor can't be beat. I found using a clear high alcohol content liquor like vodka instead of ice water allows you to over hydrate and gives you a smooth rollout with no cracks almost every time. The alcohol bakes off in the oven and you're left with flaky pie crust.

Do you cool the booze first?

 

[Robotic Richard Simmons]

Do you cool the booze first?

Yes, I found the best balance to be 1/4 cup water 1/4 cup cold vodka, add more as needed.

 

[Sundae]

I liked the baked onion recipe I tried the other day, and decided to try a variation on it. Found this recipe and made it earlier:

Roasted Onions

Roasted onions are wonderfully flavorful and caramelized. They make a wonderful side dish or topping to meats and poultry.

healthyrecipesblogs.com

I enjoyed it more than the last one, and cooked some burgers to go with the onions. Threw in some blue cheese on the burgers, and it was delicious.

 

[AnOminous]

I liked the baked onion recipe I tried the other day, and decided to try a variation on it. Found this recipe and made it earlier:

Roasted Onions

Roasted onions are wonderfully flavorful and caramelized. They make a wonderful side dish or topping to meats and poultry.

healthyrecipesblogs.com

I enjoyed it more than the last one, and cooked some burgers to go with the onions. Threw in some blue cheese on the burgers, and it was delicious.

After discovering it, I always roast garlic before using it:

How to Roast Garlic

How to roast whole heads of garlic in the oven so you can eat warm, toasty cloves right out of the garlic head.

www.simplyrecipes.com

After this, you can replace it as an ingredient in any recipe or just go full barbarian and eat it.

 

[Robotic Richard Simmons]

This evening I made choux au craquelin and filled them with creme patissiere. Honestly it's one of the top 10 desserts I've ever had.

 

[LaxerBRO]

Prosciutto French Omelette* with baby roasted potato's and a small salad.

The French Omelette, unlike its American counterpart is about the subtlety of flavor and an almost soft and velvety like egg. Part of it is about enjoying the flavor of the simple ingredients rather than smothering everything in gravy that is so common in the Midwest.

*I left the omelette on the active stovetop for too long. Ideally, their should be little to no brown spots.

 

[Ellesse_warrior]

This evening I made choux au craquelin and filled them with creme patissiere. Honestly it's one of the top 10 desserts I've ever had.

View attachment 2844047View attachment 2844048View attachment 2844049

Does the craquelin add anything to the flavour or is it just texture?

 

[Robotic Richard Simmons]

Does the craquelin add anything to the flavour or is it just texture?

It adds a little extra sweet taste from the brown sugar, but mostly it's appearance and texture.

 

[Lorelei]

Saw this recipe video a few weeks ago:

Finally decided to give it a try. It turned out pretty good.

That looks yummie. I'm gonna give it a try too.
That dish above me with the French omelette looks also very good. I'm not into sugar so desserts don't do anything for me.

 

[soft breathing]

I made Okonomiyaki (Japanese cabbage pancakes) and cheesy Tteokbokki (rice sticks with a spicy-sweet sauce) today. Gotta pig out one last time before the year ends.

Images stolen from Google.

 

[TheGreatDodongus]

Didn't have much food in the house, so I tried to throw something half decent together to feed myself.

Boiled some spaghetti (tip for beginners: salt the water, not the pasta!), minced probably a little more than half a head of garlic and sauteed lightly in butter. Mixed the noodles in and mounted with 1-2 tbspn more butter to get a nice, creamy texture. I then decided that it was missing something, so on a whim I decided to toss in a large splash of soy sauce (good soy sauce, not Kikkoman!) and a dash of fish sauce that's been sitting in my fridge for probably over a year but w/e. Finished off with a few shakes of pepper and some cayenne.

It was only after tasting that I realized that I'd essentially just reinvented San Francisco style garlic noodles: https://foodwishes.blogspot.com/2019/02/garlic-noodles-roasted-garlic-crab-sold.html?m=1

Honestly, it was way tastier than it had any right to be for how little effort I put into making it. 7/10