- Joined
- May 25, 2013
Try cooking the tomato paste for 3 to 5 mins before adding in the rice. That will give the sugars in the paste time to carmalize and get rid of that bitterness. It's a super common mistake.
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
Try cooking the tomato paste for 3 to 5 mins before adding in the rice. That will give the sugars in the paste time to carmalize and get rid of that bitterness. It's a super common mistake.
- Joined
- Dec 29, 2013
That ham bone soup came out so good that I wanted to make something similar again.
Ended up doing a cream of potato soup with bacon bits. I fried up a pound of bacon until it was crispy then diced an onion and fried it in the leftover bacon fat. Chopped up a whole mess of potatoes, carrots and celery and added it into the pressure cooker with salt, black pepper, oregano, parsley and a whole bunch of garlic (I'm a WOP. Fucking love garlic.) with a quart of chicken stock. Once it was done I pureed half of the soup then added it back in with some cream, the crispy bacon chunks and two tablespoons of corn starch.
Didn't come out exactly the same and even with the bacon the pork/ham flavor isn't quite as immersed throughout but it's still delicious.
Ended up doing a cream of potato soup with bacon bits. I fried up a pound of bacon until it was crispy then diced an onion and fried it in the leftover bacon fat. Chopped up a whole mess of potatoes, carrots and celery and added it into the pressure cooker with salt, black pepper, oregano, parsley and a whole bunch of garlic (I'm a WOP. Fucking love garlic.) with a quart of chicken stock. Once it was done I pureed half of the soup then added it back in with some cream, the crispy bacon chunks and two tablespoons of corn starch.
Didn't come out exactly the same and even with the bacon the pork/ham flavor isn't quite as immersed throughout but it's still delicious.
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- Joined
- Dec 28, 2014
I'm definitely going to do exactly this and report how it turned out.
- Joined
- Dec 29, 2013
Nice. Let me know if it's actually good or if I'm just blinded by my love of bacon and garlic.
Oh and btw I forgot to mention I also added a quart of chicken stock into the pressure cooker along with the potatoes/vegetable medley and seasonings. Home made stock is better but honestly if you season the fuck out of your food the way I do it doesn't really matter.
- Joined
- Feb 1, 2022
Baked some cinnamon babka for mother's day. Had to rush them but they still turned out pretty good!
- Joined
- Mar 13, 2016
I made mujadara with white rice, black caviar lentils and 5 onions carmalized very dark. It was very easy and turned out nice. This is the first time I’ve made it so I didn’t season besides salt and pepper. The lentils are from Rio Hondo and are super delish with a earthy, almost peppery flavor. When I warm up leftovers I’ll add butter and curry, and/or cilantro and chopped fresh onion. There’s a ton leftover and it’s supposed to freeze well.
Mambo number ⑨
kiwifarms.net
- Joined
- Apr 28, 2022
Made some swordfish and asparagus, nothing extravagant, but it was good.
- Joined
- Mar 10, 2020
I haven't had swordfish in so long. I always pair it with asparagus too. It's really good together honestly.
To stay on topic, I got sick, chicken broth is all I want right now. Not exactly the best, but it soothes the throat.
- Joined
- Jan 3, 2017
I meant to take a picture and forgot, but: I roasted some cut-up cauliflower and then tossed it in cheese sauce (partially Velveeta, partially Annie's Mac n cheese mix). It turned out okay. Very cheesey but I wouldve used another half a head of cauliflower, I had too much sauce left over and the sauce itself was kind of runny.
- Joined
- May 8, 2020
Got some sea scallops, gonna fry em up with some garlic and butter and have em with a spring mix and spinach salad. Me and the Mrs are resolving to eat better, the last two weeks have not been too great for our waistlines...
Hippopatumus
kiwifarms.net
- Joined
- Jan 9, 2020
Carved up a nice looking beef tenderloin
- Joined
- Jan 20, 2021
A Sichuan Hotpot with cod, fish balls, belly pork, spam and veggies.
- Joined
- Jan 14, 2019
Banana chocolate-chip cookies. Just add a cup or two of mashed 'nana (with a splash of lemon juice to prevent the banana from browning) to your usual cookie batter. Pumpkin chocolate-chip cookies are also good, crack open a can and mix it in.
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- Joined
- Feb 23, 2020
i cooked up some brocolli, carrots and some other veggies, it was delicious
- Joined
- Jul 14, 2020
Steaks on the grill. Fuck you, vegans.
- Joined
- Oct 14, 2015
S’mores over a campfire on vacation, as God intended.
- Joined
- Sep 10, 2013
I made a couple of recipes from the Mighty Marvel Superhero's Cookbook (which is straight out of 1970's cookbook hell) , some were very weird but these were legit very tasty. It's hard to go wrong with peanut butter, oats, and chocolate.
Original recipe, I used butter instead of margarine, smooth pb instead of crunchy, and I didn't boil the chocolate mixture because that seemed like a good way to burn your delicious chocolate.
Original recipe, I used butter instead of margarine, smooth pb instead of crunchy, and I didn't boil the chocolate mixture because that seemed like a good way to burn your delicious chocolate.
- Joined
- May 12, 2015
Growing up in the Midwest we called those no-bake cookies.
- Joined
- Feb 4, 2013
- Joined
- Aug 7, 2020
Thought I would post what I made since I knew there was a food thread here, I've been cooking various types of meals ever since I had a lot of time to WFH since mid 2020, this is probably one of the tastiest dishes I've made so far, a spicy pork belly stir fry.
It pretty much follows a standard recipie I found except with a few differences, I decided to use spring onions to replace some of the sweet peppers since I had more lying around and I used two chillies instead of one to make it a little more spicy, also I doubled up on the sauce so it would give the pork more overall flavour, and it paid off I think.
If you make a lot of dishes from south east or east asia it really does help having a good wok, it's definitely made my cooking come out a whole lot better.
It pretty much follows a standard recipie I found except with a few differences, I decided to use spring onions to replace some of the sweet peppers since I had more lying around and I used two chillies instead of one to make it a little more spicy, also I doubled up on the sauce so it would give the pork more overall flavour, and it paid off I think.
If you make a lot of dishes from south east or east asia it really does help having a good wok, it's definitely made my cooking come out a whole lot better.