What Have You Cooked Recently?

I made some loaded fries today at home, I got a couple of potatoes from the nearby market with some onion, bacon and Hungarian salami to add on top as well (once I fried them for a little bit in a pan) as well as some melted cheese that consisted of parmesan, tasty cheese and cheddar cheese (fun fact, that cheddar was imported all the way from England).

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In regards to cooking the fries, I just used a regular pan with some duck fat as the base. I was watching a cooking show a while back and the guy was talking about how duck fat is the secret component for making the best fries, well he's not wrong, be a bit generous with the fat as well as it prevents the potatoes from burning too much. Then just too make the cheese melt a little more I just added them in the oven for a bit along with the bacon/salami.

I also made a light salsa as well with some tomato, onion, cilantro and cucumber which added a bit of a healthier flair to the dish, with some ketchup and barbecue sauce as well.

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Recently in the DBS house, I've made:

1. Lemon garlic pasta with red pepper flakes. Quick, easy. Delicious.
2. Chicken bacon Caesar salad
3. Grilled cheese with pesto, sliced tomatoes, and prosciutto. Served with soup that I didn't make.
4. Golden curry chicken and rice, put into a pita and enjoyed.

Upcoming:
1. Pork shoulder roast, slow cooked with a Dijon mustard rub. Pulled and will likely be served with homemade cornbread and steamed veggies.
2. Chicken lo mein, homemade dumplings and egg rolls.
3. Borgars with pub fries, caramelized onions and sautéed mushrooms.
 
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I'm making chuck roast chili in the slow cooker. Just taking a chuck roast, dumping some of mom's caned tomatoes over it with black, kidney, and pinto beans, some onions, garlic, and the usual chili seasonings. Serving it over rice with some sour cream and cheese as always.

Edit: picture of the beginning of the chili's cooking cycle. There are tomatoes and a chuck roast under all those beans, I swear.
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Orange Tabby said:
Did that thing where you roast a whole head of garlic holy shit I have been missing out.
Mixed with some butter and salt, put it on some baked potatoes, steamed veg, and some salmon.
Also chocolate cranberry cookies.
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This is phenomenal and I haven't used my one-task garlic squishing or mincing devices since discovering it.
 
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EnemyStand said:
I don't know, looks like you portioned it out right. Pork chop, mac and cheese, and asparagus...looks really good.
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Thanks. That's actually a steak I found in the meat markdown section, I got there right after they put the new markdowns out. Broke out the cast iron for it and I don't know why I ever tried making steaks in Teflon.
 
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Made some Tom Yum recently, shit was awesome. My go to though is when I finish work I head to the supermarket and grab the reduced meats that expire the following day, you can grab the 1kg of chicken wings for like $3 and marinate that up with some garlic, fennel, honey and bbq sauce and have a feed, My room mates jump in and snag a few wings and we have a full dinner between 3 of us for $4. Super budget effective.
 
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Decided to make a delhi style butter chicken for dinner since I haven't made a butter chicken in a very long time, I followed the recipe mostly to a T, I didn't have any cardamom pods on hand though, so I just substituted it with some nutmeg and cinnamon, I also didn't have any of the fenugreek leaves as well (I had the seeds so I used them, but I just chucked them in with the rest of the spices as I can't use it in place for the leaves) and yeah this was the result.
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I just added the garam masala on top as well once it finished cooking at a low heat.
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For some garnishing, I had it with some cilantro, red onion and little bit of extra chili (no spiced butter though as that would have taken too long to prepare, but maybe next time). Overall a pretty good curry if you'd like to try it yourself, the spice level is fairly high overall though so if you're not used to a very spicy curry, half the portion of the chillies used or add some extra cream to balance out the flavour.
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I know knife blocks are usually a scam, but I’ve noticed that Wusthof has pared down ones that you can add to.
I was given a set of their steak knives at some point and adore them, and just having the handmedown chef knife rattling around in a drawer has fucked up parts of the edge, and I might not be good enough at sharpening to fix it.
 
MoffAlbert said:
I'm making chuck roast chili in the slow cooker.
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Just curious - are you cooking in a plastic bag in your slow cooker? And why?

fnaarf said:
Broke out the cast iron for it and I don't know why I ever tried making steaks in Teflon.
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As someone who rarely cooks meat, especially steak - what's the difference/advantage of cast iron over teflon here? I'm genuinely curious.
 
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soft breathing said:
As someone who rarely cooks meat, especially steak - what's the difference/advantage of cast iron over teflon here? I'm genuinely curious.
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Teflon is thinner and therefore can't handle higher heat which you need to cook a good steak. Teflon also leaves chemicals of, uh, undesirable quality in your food, whereas cast iron just leaves traces of iron which you actually need. If you put the work into seasoning your cast iron, and wash it properly, it'll eventually develop a pretty good nonstick coating. Cast iron also makes a nicer crust on your meat.

The steak turned out uneven BTW but I think that's mostly because I'm cooking on gas flame and gas flame sucks hot doodie. Electric forever.
 
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soft breathing said:
Just curious - are you cooking in a plastic bag in your slow cooker? And why?


As someone who rarely cooks meat, especially steak - what's the difference/advantage of cast iron over teflon here? I'm genuinely curious.
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1. Good cast Iron that has a smooth surface can do almost everything a Teflon coated one can do.
2. Good cast iron frying pan can hold in heat so much better than almost all other materials meaning you will use less energy to cook things than other types of cookware.
3. Good cast iron are made to last decades, teflon flakes over time.
3. Good cast iron are just more versatile than a Teflon coated one. I can cook on the top stove then later throw it in the oven to caramelize a topping of food.

50% of my cooking is done with cast iron cookware. The rest is RevereWare series 1801.
Overall I can make a mean crust on all on my meats with a cast iron frying pan.

Also I would look into thrift stores for cast iron. I rarely but Asian cast iron cookware as I deemed them overall substandard.

Here is a video on a smooth surface cast iron frying pan. My surface on my 10" is smooth but not mirror smooth and yes I get good results with it.

 
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TheRedChair said:
Good cast iron are made to last decades
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My first two cast iron skillets have been in my family for over 100 years and they're better than new. Those suckers will last forever as long as you so much as prevent them from rusting through for a decade at a time.

Chinese ones on the other hand, not so much. Those might break if you even drop them on the floor.
 
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