What Have You Cooked Recently?

skjora said:
Great tips, thanks. I just tried chicken in an air fryer first time recently with a double breading (turn in flour -> dip in eggs -> turn in bread crumbs ->spray/brush with oil), and while they were crispy and tasted nice, I got my kitchen filled with war crime vapors on the second batch. Gotta try to remember to dispose excess oil in between.
Ate with a shamefully crude sweet-and-sour sauce: ketchup mixed with store-bought sweet chili sauce, japanese soy sauce and some ground sichuan pepper, chili and garlic powder.

What does the baking soda do if you're not using any flour?
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It dries the outside of the chicken and helps make it nice and crispy. Helps to have a touch of salt in there as well.
 
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Made a really nice baked chicken breast with Cajun seasoning liberally applied. Made some sweet potato fries (not homemade ones) to go with it and used some chipotle mayo as dip which kicked ass. Super simple meal that's really good.
 
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Fat Gay Riker said:
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.
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Speaking of corn starch, I figured I'd bring up that you can use corn starch as an alternative to flour in the actual breading, that's actually almost my preference at this point. It creates a sort of thinner crunchier skin.

It works pretty well on vegetables, at one point I recall making jalapenos rolled in a mixture of corn starch and spices in the air fryer, and it wasn't a complete disaster. I really don't mind air fryers tbh; health benefits aside they're much easier to use and it's nice not having your kitchen covered in grease afterwards, even if a lot of stuff turns out closer to "aggressively convection baked" than "fried".
 
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I've had this weird little plastic folding device that was labeled for making some kind of Mexican half-pie looking food (empanadas?). Anyway, I finally got around to using it to make chebureki Yesterday and holy shit does that thing work like magic; they all came out perfectly and the process was so much more streamlined. There was also no air trapped inside to cause problems for frying and eating.


For the filling, I threw a couple of my brined porkchops into the Ninja food processor with an obscene amount of fresh dill and hand mixed that into some ground beef, a bacon grease-caramelized onion and some black pepper. I used Boris's unchanged recipe for the dough because it's already perfect. The batch made 11 fatass chebureki with just a little bit of dough left over. We had enough dill left to have it with mayo and Chick-Fil-A sauce for dipping. Smelling the leftovers the next day is really nice in a way that's hard to describe. I really hope more people try making this kind of food at home, because it scratches an itch for fast food type nonsense while surpassing it, costing a fraction as much and is significantly healthier. You could really use whatever you want for the filling.

I slow cooked a couple other pork chops in a liquid teeming with caramelized onions, cumin, paprika, chili powder and fennel in one of my two new enameled cast-iron dutch ovens for burritos today, but the meat just ended up going right into the fridge. The leftover chebureki and the split-pea, ham, carrot and leek soup I'd also made on Friday stole the show again. That's okay, the meat will taste better next day anyhow.
 
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Crepe-like pancakes with apricot cream cheese topped with a sprinkling of powdered sugar.
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Proper hot summers like day so I've sunned some tomatoes and basil plant topped up ita rays and this mid tier brand mozzarella was for sale. So only one thing for it.

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Then of course the next day its dark and cold again, its raining, its windy and I got given latte not a cappuccino, which literally is like milk pissing in my coffee. So beef cheek stew it is with lots of lazy slithered chopped garlic out in near the end to retain more flavour. Next time I'm going pickled garlic 20220505_182759.jpg
 
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I made some more pork ribs. I tried about an hour on grill, take off membrane, dry rub let sit 2 hours than grill.. came out so well! I'm really happy. I get all tismo AF on ribs.'

I really want to point out I had my grill running 350 like perfect for that hour, I barely checked but I just dialed her in so well. It was on a baking tray with a few holes and can of bud lite (look don't judge me I don't drink it) in trey and a alum loose cover.

Also after I tossed em in one of top 20 BBQ places sauce in the US.
 
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Bassomatic said:
I made some more pork ribs. I tried about an hour on grill, take off membrane, dry rub let sit 2 hours than grill.. came out so well! I'm really happy. I get all tismo AF on ribs.'

I really want to point out I had my grill running 350 like perfect for that hour, I barely checked but I just dialed her in so well. It was on a baking tray with a few holes and can of bud lite (look don't judge me I don't drink it) in trey and a alum loose cover.

Also after I tossed em in one of top 20 BBQ places sauce in the US.
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I prefer apple juice as a pork liquid lately. I dunno why as I used to used both dark beers and IPAs but somehow the plain old apple juice works better for the spice mix I use.

I did a blind taste test using my friends as guinea pigs and it was the clear winner over beer. Maybe it's all that sugar?
 
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Sweet and Savoury said:
I prefer apple juice as a pork liquid lately. I dunno why as I used to used both dark beers and IPAs but somehow the plain old apple juice works better for the spice mix I use.
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I do a meatloaf that's half pork, half beef. It contains a chopped up apple, and a mixture of half apple half pineapple juice. It's some really moist, decadent stuff and shockingly light. Pork works so well for sweet flavors in a way other meat just doesn't.
 
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EnemyStand said:
I do a meatloaf that's half pork, half beef. It contains a chopped up apple, and a mixture of half apple half pineapple juice. It's some really moist, decadent stuff and shockingly light. Pork works so well for sweet flavors in a way other meat just doesn't.
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Damn straight about the pineapple. Apples get all the credit for being pork's sweetie pie buttbuddy, but the Hawaiians have been right on the money with their pineapple-glazed pork for over a thousand years. I'm not a fan of pineapple teriyaki beef most of the time, but I'll braise a pork belly slab like that in a heartbeat. As long as you use a fat source when choosing breast over thigh meat (why would you though?), pineapple is fantastic when cooking chicken in Asian styles too.

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Speaking of pineapple, I finally got my hands on one that was yellow and ripe in stead of green and hopeless, along with some great mangoes, strawberries and bananas. Basic as hell, but I made a really delicious and massive fruit salad with just a low-sugar cup of vanilla Yoplait mixed in about two hours ago.
 
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Replying is bugged as all on my phone, but with regards to my last post, I just cooked up that chicken curry recipe for the crew at work tonight. Swapped out the standard chicken broth with some superior chicken bone broth, had a mix of thighs & breasts and only used one apple for the 24 portion version. Not lying when I admit it was the best curry I have ever cooked myself.
 
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