What Have You Cooked Recently?

[Fìddlesticks]

@AnOminous - that chilli sauce you have is szechuan style from what I think u mean. It is good with fried tofu since you mentioned your liked fried tofu. Or steamed bok choy. If you got it, add toasted sesame seed to either/both.

Covid and the preppers have made spam insanely expensive in the UK (2.75 gbp or 3.58 burger dollars). But i had some left.over from the Korean stew so I just had some spam, cabbage and yellow peppers pan fried.

I picked up half price lamb leg tho as its Easter so looking forward to cooking with that! I asked an Indian colleague for a recipe for biriyani so that's what Im going to do. Very interested as it doesn't contain rose water.

 

[AnOminous]

@AnOminous - that chilli sauce you have is szechuan style from what I think u mean. It is good with fried tofu since you mentioned your liked fried tofu. Or steamed bok choy. If you got it, add toasted sesame seed to either/both.

I did an image search on a picture of the jar and got the picture I used. It doesn't really explain the origin. The full ingredients:
Chili, Broadbean, Salt, Wheat flour, Ginger, Garlic, Sugar, Canola Oil, Spices (Star Anise, Foeniculum Vulgara, Pepper), Food Additive (Monosodium Glutamate, Potassium Sorbate).

Manufactured by: Sichuan Fansaoguang Food Group Co., Ltd. And it's made in Pidu, Chengdu, Sichuan. So it's a pretty good guess it's Szechuan, but broadbean is new to me, at least in this kind of sauce.

 

[Fìddlesticks]

I did an image search on a picture of the jar and got the picture I used. It doesn't really explain the origin. The full ingredients:
Chili, Broadbean, Salt, Wheat flour, Ginger, Garlic, Sugar, Canola Oil, Spices (Star Anise, Foeniculum Vulgara, Pepper), Food Additive (Monosodium Glutamate, Potassium Sorbate).

Manufactured by: Sichuan Fansaoguang Food Group Co., Ltd. And it's made in Pidu, Chengdu, Sichuan. So it's a pretty good guess it's Szechuan, but broadbean is new to me, at least in this kind of sauce.

I thought so. That's "szechuan" chilli bean paste. One of the the key ingredient to mapo tofu and twice cooked pork. They sometimes call it fava bean and not broad bean. The use of this type of bean means its from szechaun or imitating it. But reading from below it seems ita kinda trademarked only from that area.
https://malaeats.com/doubanjiang-chili-bean-paste/

 

[OrionBalls]

Took the leftover lamb leg and its resulting broth from Sunday and made a mild yellow curry with canned carrots and steamed rice. Leftovers win for the lazy bum!

 

[Hippopatumus]

I hand-carve my own ribeyes off of primals. Salt and a little grapeseed oil.

Cooked to 135 with mashed perderders and sauted brussels.

I have perfected the brussels. I peel and slice lengthwise, prep hot pan with grapeseed oil and place in big side down with a bit of salt. Add a bit of water from the faucet and cover, cooking for 10 minutes. Pull the heat towards the end and let them sizzle back to silence. Never let them get too hot or the sulfur taste kicks in.

Sauce; I was at the supermarket and the cheese monger told me to try this cheese. It's a domestic variant of parmesan, bourbon--something. Put stek fond into a saucepan with butter and cream, heat, add shredded cheese and a splash of actual bourbon. Whisk up and let cool, pour over.

 

[AnOminous]

https://malaeats.com/doubanjiang-chili-bean-paste/

Pretty sure that's it. That's exactly what it looks like. Guess it's time to learn to make mapo tofu!

 

[Takayuki Yagami]

A big batch of basmati rice. I didn't feel hungry today, so I ate a bowl of it with a bit of butter, a bit of sesame oil, a splash of fish sauce and a teaspoon of nutritional yeast.

The rest is for egg-fried rice, probably tomorrow.

Speaking of fried rice, my wok came in yesterday. Seasoning this think is not going to be fun considering a decent number of my windows are painted shut for some psychotic reason.

 

[Hippopatumus]

Don't waste your time just cook in it.

Fry up some potato skins using a high-temp oil, discard, and then use normally.

 

[Robert w'E'd Leef]

slow cooked a pork shoulder, shredded it, and fried it with rice, onions, and diced squash with ponzu sauce

 

[Mango Cobra]

I was too low IQ to take a picture when it was finished cooking, but I made Boneless Lemon Pepper Chicken thighs with potatoes recently in a slow cooker.

 

[Hippopatumus]

If u not posting pics in this thread u a bitch

 

[Goyslop Muncher]

Fish chowder, tilapia. I followed this recipe

https://youtu.be/zg7KuELdN1s

It was really delicious. The flavor of the fish is slightly strong, maybe a better fish to use besides tilapia. Regardless very good

 

[Hollywood Hulk Hogan]

Got some turkey bones in the freezer. My buddy is moving and found some dry pinto beans that "best by" of 2019. I like a good challenge, so I took them home and am going to make some stock from the turkey bones and cook the old pinto beans in them. I know they're safe to eat, but supposedly they don't taste as good when older, but I say challenge accepted.

They're cooking now. One thing I noticed is that they didn't soak as well and I should've started soaking them earlier.

The turkey stock turned out great, but I did fuck up and left it on high a bit too long once I added the beans. Hopefully it didn't burn
EDIT: Tried a few, almost done. They taste great.

 

[Vietnam Ron]

Simple but delicious, noodles tossed in sesame oil with eggs, fried garlic, chili oil and fried spam

 

[Another Sperg on the Net]

Dinner from last night, andouille sausage, peppers, onions and mushrooms in a simple sauce. Served it over some white rice I made in my rice cooker, would eat again, 8.5 out of 10.

 

[The I Scream Man]

Dinner from last night, andouille sausage, peppers, onions and mushrooms in a simple sauce. Served it over some white rice I made in my rice cooker, would eat again, 8.5 out of 10.

Good color and consistency, if that makes sense... looks real good man, I'm about it

 

[RainwaterDrop]

I usually post my successes, but oh my, this wasn't it. Had some leftover brie, a few slices of ham and a package of roasted sesame seeds plus a few eggs. So I tried making an omelette with all of the above, which fucking sucked!

The sesame seeds fucked up the texture, the omelette in itself tasted weird and I couldn't finish it lol!

 

[Fìddlesticks]

Well this week my local small supermarket was like Zimbabwe and also poor. So lots of cabbage and processed meat products.

However I scored a half price gammon (thanks post Easter sales) and so cooked ham. also made a nice salad for today as supermarket got stock up. Essentially Greek salad plus extras

 

[MoffAlbert]

It's ribeye and eggs tonight. Salt, pepper, and garlic powder, seared in a pan with butter and a little red wine. Simple stuff, but this is the first time I've cooked in earnest all week thanks to an abundance of Easter leftovers.

Tomorrow, it's slow cooked pork tacos. Thinking about doing it with a whole onion, a few cloves of garlic, and some orange juice with the usual cumin, cayenne, and salt and pepper.

 

[Mango Cobra]

Was low IQ again and I forgot to take a picture of it, but I had barbeque chicken, potato, and carrots that I cooked in the CrocPot.

I'm getting a Rice Cooker and George Foreman grill soon, so I'll be able to cook more stuff than just in a slowcooker.

It's ribeye and eggs tonight. Salt, pepper, and garlic powder, seared in a pan with butter and a little red wine. Simple stuff, but this is the first time I've cooked in earnest all week thanks to an abundance of Easter leftovers.

Tomorrow, it's slow cooked pork tacos. Thinking about doing it with a whole onion, a few cloves of garlic, and some orange juice with the usual cumin, cayenne, and salt and pepper.

Sounds delicious, let me know how it is!