What Have You Cooked Recently?

I had a couple of bananas that were getting overripe plus some fresh blueberries so I used them both in muffins.
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Cascading Dryer Sheetz said:
Recently my family did pork chops with a cracker crust, and you wouldn't think that would work better than panko, but it really did. Anybody else there go with the crushed saltine breading? I recommend it.
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This is pretty common in the midwestern pork tenderloin sandwich, where you hammer the tendies flat and then marinade in buttermilk and egg. You want them flat enough to be somewhat larger than the bun they're going to be on, but not to the point they look ridiculous.

Then dip first in flour, then back in the buttermilk/egg and then in crushed saltines. Deep fry, put on bun. It's vaguely similar to katsudon but more bland.
 
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Just tried Gordon Ramsay’s method for scrambled eggs and holy shit, it’s next level. After it was cooked I added some crumbled bacon and shredded cheese then threw it all on a toasted bagel. best breakfast I’ve had in a while. Highly recommended
 
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Stuffed pepper soup. I added more liquid than recipe called for so I added more rice than it called for. Mistake on my part. It ended up being more like chopped up stuffed peppers instead of soup. Tastes great but I was looking forward to some liquid to go with the bread I got.
 
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Was in the mood for hot wings, and I wanted to do something different from buffalo wings, so I tried this recipe:

Other than adding too much salt to the wings and too much honey in the sauce, they turned out pretty well. Usually the first couple of times I try a new recipe, I make a few mistakes.
 
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Sundae said:
Was in the mood for hot wings, and I wanted to do something different from buffalo wings, so I tried this recipe:

Other than adding too much salt to the wings and too much honey in the sauce, they turned out pretty well. Usually the first couple of times I try a new recipe, I make a few mistakes.
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That’s a great idea— I’ve been on a wings making kick for a few weeks and will try this as well.

I’ve been making muscles cooked in a white wine sauce. Just add butter, chopped onions, and chopped celery (salt and pepper to taste). The muscles are done once they open up during cooking. It is an easy meal that looks very fancy compared to how simple it is and tastes fantastic.
 
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RussianParasite said:
That’s a great idea— I’ve been on a wings making kick for a few weeks and will try this as well.

I’ve been making muscles cooked in a white wine sauce. Just add butter, chopped onions, and chopped celery (salt and pepper to taste). The muscles are done once they open up during cooking. It is an easy meal that looks very fancy compared to how simple it is and tastes fantastic.
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How much do mussels run? I like seafood and am interested in trying this out.
 
fnaarf said:
I am going to attempt my very first soup, leek and potato, this Monday. We're looking at a cold snap so I'm going to enjoy soup season while it lasts. Will update later if it turns out edible.
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Soupdate: lo, it is soup. Not seen in this picture is the store-bought garlic naan I had it with. It was pretty good- I'll make some edits to it next time (like adding in some sour cream and removing the marjoram) but with the naan it's excellent.
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Sundae said:
Was in the mood for hot wings, and I wanted to do something different from buffalo wings, so I tried this recipe:

Other than adding too much salt to the wings and too much honey in the sauce, they turned out pretty well. Usually the first couple of times I try a new recipe, I make a few mistakes.
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That looks good and easy. Maybe I'm a bigot, though, but I'd substitute something like chili garlic sauce for sriracha. I haven't made wings in years because it seems the prices for them are outrageous.
 
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I made fresh tofu! I started with two batches of soy milk from my joyung milk maker, strained out the okara and heated the fresh milk in my vintage copper bottom revere ware pot (love that thing!). When it was just below simmer I stirred in some epsom salt dissolved in water and let it cure up for 20 min. Then I strained the whey out in a tofu mold lined in cloth, and let that sit under weight to press into shape for another 20 minutes.

I carefully unblocked it from the mold and wrap and voila! I had a skinny block of tofu! The internet told me fresh tofu is nothing like store bought and that’s true. I love me some mori-nu or house brand firm tofu, even raw, but this stuff I made was way different.

My fresh tofu was shit! Crumbly, flavorless and with a creepy gritty texture. I also made a huge fucking mess and burned my thumb. Never again.
 
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Funnybone said:
im on a fucking kidney bean and tofu fucking kick. all i do is throw in an entire block of tofu in a pot, a can kidney beans, an entire bag of frozen stir fry veggies and then i let it simmer with some teriyaki sauce
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This is horror food...did you attend the Lucas C. Werner Culinary Academy?
 
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