What Have You Cooked Recently?

[God of Nothing]

my usual breakfast of over hard eggs pan-fried in irish butter atop a steel skillet on low with two turkey bacon strips fried in the butter i had left
been trying to branch out into pastas for dinner but keep messing up on the ratio of sauce and pasta water

the pasta taste is pretty great though

 

[RainwaterDrop]

Pan fried chicken thighs. I buy them pre-seasoned and deboned from my local butcher, so I just fry them on salted butter and eat them right after serving. Tastes great, juicy and savory!

 

[AnOminous]

tonight was that costco chicken from last Friday, not bad yet but could use a solid cooking
stripped the meat, chopped an onion and a carrot and a half, a pack of golden curry with appropriate water and a dash of that Xiaaio SHWOu wine crap I was on about a few days back

The main thing I use that shit for is red cooked pork, the kind Mao loved so much (that made him fat). He'd always have a chef with him just to make his favorite dish. It is essentially braised pork belly. You really don't want to eat this more than once or twice a year, though.

It's a pretty simple cook, but with a slightly tricky reduction phase for the final sauce. You more or less have to live next to the stove for this part.

And if you looked at that recipe, it really does look like those glistening balls of pure heart attack you get if you make the recipe. It's excessively delicious.

Pan fried chicken thighs.

Thighs=best chicken corpse part.

 

[Cheeseburger Picnic]

Mexican rice. I followed this recipe

https://youtu.be/29zuOShXVGk

It was good. The texture was perfect fluffy rice. It didn't quite taste right but it was close. It was slightly bitter. I maybe did too much tomato paste. I wonder if Mexican restaurants put sugar in their rice to cut the bitterness. Also used avocado oil and maybe I should have used a more flavorless oil.

Spoiler: How most Mexican restaurants make their rice

 

[Nonconsentual Pronouns]

Pickled a dozen eggs tonight in 1 cup of leftover pickled jalapeno vinegar, 2 cups regular vinegar, salt and some sugar brought to boil, black peppercorns, garlic and sliced onion.
Looking forward to trying them next weekend, I usually do eggs in a soy/katsuobushi based mix.

Using the same batch of brine for multiple types of vegetables and then using it one last time on some meat or eggs is fantastic, especially if you figure out exactly what order to go in to make each thing taste as good as possible. On a related note, thank you for reminding me that I need to make some ajitsuke tamago (sweet soy sauce marinated boiled eggs, usually eaten in ramen). We just got a killer deal (at least for this region and during this inflation) on a couple of slabs of pork belly, and there are no words for how much I love chashu pork.

I finally got my hands on a little tub of mascarpone cheese yesterday, so this morning I mixed up a few tablespoons of it with some vanilla extract, lemon juice and just a little powdered sugar. It was delicious with a ton of fresh berries for breakfast. I need to make some fruit tarts, or maybe layer a little cake with the berries and cheese mix.

 

[MerriedxReldnahc]

I kind of pulled a Jack Scalfani yesterday when making burgers, I forgot how smoke points work and smoked up the whole damn kitchen. Usually I cook them in oil, or sometimes a mix of oil and butter so I get the buttery goodness without butter's lower smoking point. This was the first time I used just butter and it's the first time I've make the kitchen look like I was trying to elect a new pope. They still turned out really well, they didn't end up burnt but had a nice crust. Paired them with swiss cheese and BBQ sauce.

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

I love brussles sprouts, I cook them almost the same way. I'm planning on pairing them with some steak this Mother's Day.

 

[AnOminous]

We just got a killer deal (at least for this region and during this inflation) on a couple of slabs of pork belly, and there are no words for how much I love chashu pork.

Oh great I just looked that up. Like I needed another excuse to eat pork belly. Luckily for me, it's not terribly common here because it is almost uniformly converted to bacon nearly immediately.

 

[Goyslop Muncher]

Spoiler: How most Mexican restaurants make their rice

View attachment 3257901

I used caldo de pollo in my rice, I'll buy a bottle of caldo de tomate and try again.

 

[Vietnam Ron]

Dominican Mondongo, it's a tripe chili with bell peppers, olives and adobo seasonings. The ralphafeed is buttered and sprinkled with extra adobo mix.

The mondongo is so delicious and filling, works great over rice or other carbs. You don't even notice its an organ meat.

 

[Fialovy]

I made some air fried kale chips that tasted amazing. Seriously, my air fryer is probably my favorite appliance ever, I have been eating a lot more vegetables since starting to use it and I feel a lot better and I crave less crap.

 

[skjora]

Made some bacon wrapped and tomato sauce topped beef patties with potato wedges and tzatziki.
1 egg per pound mince, form into large single serving patties and sear surface quickly in pan. Wrap edge in two bacon slices then spoon over thick tomato sauce or plain crushed tomatoes in the middle. Sprinkle oregano over, then put in the oven until bacon is browned and the patty is cooked through.

Wonderful for serving guests, because it looks really fancy (almost like some kind of pastry) but requires little time or money to prepare. I prefer to serve them with any crispy preparation of a root vegetable and a cold yoghurt sauce, but they go great with mashed potatoes and something pickled as well. You can also put feta cheese, herbs etc in the mince, or chili in the tomatoes.

 

[Takayuki Yagami]

Anyone have a recommendation for outdoor wok burners?

 

[Cheeseburger Picnic]

Anyone have a recommendation for outdoor wok burners?

This one is pretty good for the price point and it's adjustable so you can use it with pots and pans too.

 

[Takayuki Yagami]

Any reccs in a ring for it? Those brackets make me very afraid of burning myself.

 

[Hippopatumus]

Plate ribs. I have no interest in serving these with a side.

Pulled around 207.

 

[HamFan]

Whole wheat pancakes. I realized that I have never had them, and gave it a try. I used plain yogurt instead of buttermilk, as that's what I usually have on hand. Let the batter sit for a few minutes to rest, get puffy, and let the wheat soften a little. They were fucking delicious. Just as soft and fluffy as white flour pancakes. Grainy, in a good way. Hearty.

One thing, it was harder to tell when to flip it. You can't really see bubbles on the surface like with traditional pancakes. I kind of just went with experience, since the timing is the same as regular pancakes. I just checked that the bottom was brown before flipping.

 

[Afinepickle]

Ham Soup from a leftover hambone from a spiral ham I'd made a few days prior. Put the bone into the slow cooker along with a quart of chicken stock some potatoes, onions, carrots and celery and seasoned with basil, parsley, thyme, salt and black pepper. Let it slow cook for six hours then pulled out the bone to pull off and dice up the last bits of meat stuck to it and added it back into the soup with a cup of heavy cream.

 

[I am vomit]

bratwurst from the butcher, grilled, with some kraut. Not anything terribly difficult

 

[Smaug's Smokey Hole]

Raswed beef butt, perfectly on top of onions. small Mushrooms on top, Drop tomatedoes in it, white wall ress and the verggies. Do traditinouls.

 

[Fat Gay Riker]

I did wings in an airfryer for the first time.

Toss those bad boys in garlic powder, baking powder, and a touch of olive oil. Baked 15 minutes each side. Tossed in a homemade sauce made with fresh pineapple, chipotles in adobo, garlic, worcestershire, onion, honey, and corn starch to thicken. Phenomenal and sweet-hot, you can always add more heat to it.