What Have You Cooked Recently?

[Archeops]

I cooked up a top sirloin steak and a side of fries for dinner. Steak was done medium-rare and rubbed with both olive oil and a spice rub before being seared to prefection and served with some BBQ sauce for dipping. The fries were standard but I served ‘em with Chik-Fil-A sauce as a condiment.

Weirdly enough I haven’t been cooking up the usual meat department steak I pick up when I cook up brisket, instead of that I’ve been picking up grass-fed Wagyu steaks from a brand called First Light. They’ve been surprisingly good if a bit pricy.

 

[XYZpdq]

about 2/3s of a pound of carne picada (not asada as I previously thought) beef, an onion sliced up, some jalapenos, steakhouse seasoning, dehydrated minced onions, worstiericher sauce, heavy mushroom soy sauce, a glob of minced garlic with some cillantro I think, some peas an carrots from the freezer
also after it was done some leftover cheese sauce as a slight thickener, maybe a tablespoon or so
mixed that with some angel hair pasta
dank af
edit - also a glob of Shao Xing cooking wine in the liquid as I cooked it

 

[Mesh Gear Fox]

Porterhouse steak with caramelized onions, brussels sprouts, baked potatoes and Caesar salad. Grew the lettuce myself. I recently bought one of those indoor hydroponic growing systems and this was my first harvest. Pretty easy to grow shit in one of those.

 

[MerriedxReldnahc]

Today is Beltane and traditionally you're supposed to burn people in a wicker man to appease the gods, but my state is always on fire and shit so I made chocolate marbled banana bread instead. I added a streusel topping since I had extra stored in the freezer. That ended up being a really good idea, the top has a crackley texture to contrast how soft the inside is .

 

[XYZpdq]

The food-grade buckets and bulk home flour bin should work great, but there's also the option of using a kibble storage bin. They come in a lot of different sizes, often have wheels and are largely vertical to avoid taking up space in your closet or pantry. The proper ones are designed specifically to keep pet food from going stale and to keep even miniscule thief ants out. Check that the bin has those rubber seal linings on any openings and you'll be golden.

double plus trashbags can do a good job, also rubbermaid type big shit maybe with trashbags

 

[Vietnam Ron]

Barbacoa with beef cheek, shredded like warm butter.
3 lbs beef cheeks
Salt and black pepper
2 Tbsp vegetable oil
1 1/4 cups beef broth, divided
Chipotle chilies in adobo sace
6 garlic cloves
1 1/2 Tbsp ground cumin
1 Tbsp dried oregano
1/4 tsp ground cloves
3 bay leaves
1/4 cup fresh lime juice
Slow cook or broil this for a good 6 hours or more until it nearly comes apart then dip your soft tacos in.

 

[Astro Loafo]

Yesterday I was like hmm I want something different so I saute green onions with sweet onions then added tomatoes and when they got good folded kale into it. It was pretty alright.

 

[Nonconsentual Pronouns]

Yesterday I was like hmm I want something different so I saute green onions with sweet onions then added tomatoes and when they got good folded kale into it. It was pretty alright.

I'm wondering if you might like it better if you added the spring onions raw at the end as well as replaced the kale with spinach and a bit of fresh basil. Take my thoughts with a grain of salt though, because I have a bias against kale.

thread tax: I remade that creamy wild rice soup this weekend with lots of ham in stead of bacon, more carrots in stead of potatoes, and dark chicken meat in stead of turkey. I'm happy with those decisions, but I regret the mushrooms because of how drastically they changed the flavor and added a bitter edge to the point where I had to keep adding things like a touch of honey, some salt and more garlic to make up for it. I'm also not sure about letting the wild rice cook in the broth with the caramelized onions, and I think the rushed way I accidentally forced myself into doing it the first time might be the way to go. Happy flukes in the kitchen seem to be a huge norm in general. This batch still turned out great, though; it's only been two days and we've already blown through half of that massive pot.

Highly recommend getting the right bread for bowls to go with soup and stews this thick. Please make sure it's supple to prevent regrets.

 

[Jaded Optimist]

It's been unseasonably cold and stormy lately, so of course that means a nice warm chowder.
I made some lovely clam chowder with lots of bacon, plus crusty bread.

 

[Stanley the Gay Wizard]

Reading this made me hungry so I made Mac & Cheese (The only thing I can cook without burning) at almost 1AM this morning while being really drunk and my husband literally being right behind me with a fire extinguisher. Apparently it tasted pretty great according to him. So I guess I'm the master of cooking Kraft Mac & Cheese.

Speaking of my husband, he cooked a really fucking tasty meal tonight, it was good but my stomach hurts rn because it was kinda rich

 

[Helvítis Túristi]

I'm making some Julia Child recipes in preparation of the dumpster fire of Jack Scalfani ruining them.

I went with adding both poached eggs and potatoes to the garlic soup. Tasted really good, but next time I'll omit the potatoes, push the garlic through the sieve into the soup, and maybe use freshly made garlic bread with cheese for the topping.

 

[AnOminous]

I started out with some olive oil and 4 onions and stir-fried that to the mildly gelatinous stage, then threw in some carrots, garlic, tofu, and a bunch of yams. I forgot how much of a pain they are to cut so slowly sawing through them, I ran out of time with the stir-fry part and just added the water (and the reserved tofu water) and Japanese curry mix and chopped the yams into it laboriously.

Then put the lid on the dutch oven and into the stove for a long, low temperature cook. I've decided three hour at 250 but it might want more. It's already edible but I'm putting off eating it until it gets better than edible and to work up an appetite. About when it's done I'm going to make basmati rice to serve it over.

This is the curry mix, which is one of the better ones you can get without actually making it yourself.

This is pretty nice stuff, and don't let "Extra Hot" intimidate you, Japanese concepts of hot aren't anything like, say, Thai concepts of hot. It has a smooth, mellow heat that comes on slowly and stays that way. Also, if you are shopping on the cheap it is nearly everywhere that has a section for Asian food, even a small one.

We'll see how it turns out. It's super heavy on the onions and yams, and I halved the main protein from two to one pound, and on top of that it's tofu.

The curry mix was $5 (but you can find it cheaper) and the "extravagant" part of it, with all other ingredients topping out at about $5 too. There are easily half a dozen meals in this so I hope I like it.

 

[Usb2200a]

Made Hunan Chicken with Ginger, Purple sprouting broccoli with oyster sauce and short grain rice. The rice is the bit I obsess most over getting right.

 

[AnOminous]

Made Hunan Chicken with Ginger, Purple sprouting broccoli with oyster sauce and short grain rice. The rice is the bit I obsess most over getting right.

I finally found a perfect way to make it in a Dutch oven where it is fluffy every time but now I realize I'm using that for the curry I'm putting on top of it so I'm just going to cross my fingers and do it in a saucepan, despite my half-assed track record.

 

[Usb2200a]

I finally found a perfect way to make it in a Dutch oven where it is fluffy every time but now I realize I'm using that for the curry I'm putting on top of it so I'm just going to cross my fingers and do it in a saucepan, despite my half-assed track record.

When I make rice in a Dutch Oven on the stovetop. I always place a large sauce pan of water on top. It creates a kind of pressure cooker effect by sealing the lid really tight. It makes the perfect rice if you get the washing, water ratios and timing right.

 

[Nonconsentual Pronouns]

I started out with some olive oil and 4 onions and stir-fried that to the mildly gelatinous stage, then threw in some carrots, garlic, tofu, and a bunch of yams. I forgot how much of a pain they are to cut so slowly sawing through them, I ran out of time with the stir-fry part and just added the water (and the reserved tofu water) and Japanese curry mix and chopped the yams into it laboriously.

Then put the lid on the dutch oven and into the stove for a long, low temperature cook. I've decided three hour at 250 but it might want more. It's already edible but I'm putting off eating it until it gets better than edible and to work up an appetite. About when it's done I'm going to make basmati rice to serve it over.

This is the curry mix, which is one of the better ones you can get without actually making it yourself.
View attachment 3244105
This is pretty nice stuff, and don't let "Extra Hot" intimidate you, Japanese concepts of hot aren't anything like, say, Thai concepts of hot. It has a smooth, mellow heat that comes on slowly and stays that way. Also, if you are shopping on the cheap it is nearly everywhere that has a section for Asian food, even a small one.

We'll see how it turns out. It's super heavy on the onions and yams, and I halved the main protein from two to one pound, and on top of that it's tofu.

The curry mix was $5 (but you can find it cheaper) and the "extravagant" part of it, with all other ingredients topping out at about $5 too. There are easily half a dozen meals in this so I hope I like it.

I use that brand too and can attest to its deliciousness, even if I go for the mild one so I can control the heat myself.

I caramelize extra onions (they end up disintegtating into the sauce anyway and the flavor is amazing), add extra meat, peas and carrots, low sodium broth in stead of water, a touch of honey, a touch of ketchup, some soy sauce, some chili oil, and either one grated apple or a cup of unsweetened applesauce. I always liquefy the curry roux in broth before adding it to the pot near the end and then let it sit on the stove covered for a few hours. It retains heat and continues to coast on it and gets the flavors just right, but of course it's always better the next day no matter what. The reason why I don't add potatoes to my curry stew is because I discovered the god-hack of serving it over plain mashed potatoes.

Ground beef works shockingly well as the meat and when paired with beef broth in stead of water, it gives a deep, rich flavor that's hard to compare to anything else.

 

[AnOminous]

Ground beef works shockingly well as the meat and when paired with beef broth in stead of water, it gives a deep, rich flavor that's hard to compare to anything else.

When I use broth, I usually use shroom broth, specifically the Better Than Bouillon brand. It's also not hard just to make from scratch especially if you want lower sodium, because BTB is super-high in sodium. My usual curry meta is root vegetables, stewed slowly. I generally cut the meat portions or eliminate them entirely.

And I usually avoid broth, or at least high sodium broth, in a curry that already has a lot of that. A lot of the content of those concentrated tablets is fat and sodium and carbs.

Also I finished it and it was delicious. Glad I didn't throw a bunch of ingredients into it that it didn't need.

With the usual way curry goes, it should be even better tomorrow. And then it gets frozen.

I always liquefy the curry roux in broth before adding it to the pot near the end and then let it sit on the stove covered for a few hours.

I always do that, too. It isn't really done until you do.

 

[Freshly Baked Socks]

Pickle juice-brined fried chicken.

After recently learning it was a thing, I have been reserving the brine in a pickle jar, and marinating chicken for 3 days before cooking.

It's a novel flavor in my kitchen, and becoming a routine favorite.

 

[Takayuki Yagami]

I'm wondering if you might like it better if you added the spring onions raw at the end as well as replaced the kale with spinach and a bit of fresh basil. Take my thoughts with a grain of salt though, because I have a bias against kale.

thread tax: I remade that creamy wild rice soup this weekend with lots of ham in stead of bacon, more carrots in stead of potatoes, and dark chicken meat in stead of turkey. I'm happy with those decisions, but I regret the mushrooms because of how drastically they changed the flavor and added a bitter edge to the point where I had to keep adding things like a touch of honey, some salt and more garlic to make up for it. I'm also not sure about letting the wild rice cook in the broth with the caramelized onions, and I think the rushed way I accidentally forced myself into doing it the first time might be the way to go. Happy flukes in the kitchen seem to be a huge norm in general. This batch still turned out great, though; it's only been two days and we've already blown through half of that massive pot.

Highly recommend getting the right bread for bowls to go with soup and stews this thick. Please make sure it's supple to prevent regrets.

The green parts can certainly go in raw. White's... I would recommend putting them in earlier. See my initial post about fried rice.

Made Hunan Chicken with Ginger, Purple sprouting broccoli with oyster sauce and short grain rice. The rice is the bit I obsess most over getting right.

I finally found a perfect way to make it in a Dutch oven where it is fluffy every time but now I realize I'm using that for the curry I'm putting on top of it so I'm just going to cross my fingers and do it in a saucepan, despite my half-assed track record.

Uncle Roger Teach You How to Make Rice (#shorts)

Experimenting with #shorts. What you think? What you think?

www.youtube.com

You don't need to get the really expensive one, though I will say it does a very good job.

 

[Hollywood Hulk Hogan]

I've been on a brussels sprouts kick lately.

Cut stem off, cut in half length-wise. Drizzle in olive oil and add garlic salt and pepper, Bake at 350 for 35 minutes. Add some chicken stock if you got it. Shit is delicious