What Have You Cooked Recently?

[Oh Long Johnson]

Would you share the recipe?

Recipe

There's a whole lot of text there (also a quick vid), but my suggestion is to follow it, only cutting back a little of the sweetener and just adding the salt and butter with the second half of the flour.

If you want to make rolls rather than buns, just use shaping instructions for a baguette - rectangle > two folds to the middle and a final fold to the edge, palm sealed.

The recipe lends itself to a bunch of creative adaptations - prepping a sponge with some of the flour, yeast and water, using a tangzhong, doing both of those for super moisture and flavor, adding adding/subbing in wheat bran to make sandwich bread.

This blog (with instagram links) uses all sorts of other proteins for their breads/pastries, and while I find it kind of pointless to buy $150 worth of friggin powders to make a bread, it does have some cool ideas for techniques and ratios you can apply to simpler, cheaper recipes like the Fat Kitchen one above.

 

[TC-P]

Recipe

There's a whole lot of text there (also a quick vid), but my suggestion is to follow it, only cutting back a little of the sweetener and just adding the salt and butter with the second half of the flour.

If you want to make rolls rather than buns, just use shaping instructions for a baguette - rectangle > two folds to the middle and a final fold to the edge, palm sealed.

The recipe lends itself to a bunch of creative adaptations - prepping a sponge with some of the flour, yeast and water, using a tangzhong, doing both of those for super moisture and flavor, adding adding/subbing in wheat bran to make sandwich bread.

This blog (with instagram links) uses all sorts of other proteins for their breads/pastries, and while I find it kind of pointless to buy $150 worth of friggin powders to make a bread, it does have some cool ideas for techniques and ratios you can apply to simpler, cheaper recipes like the Fat Kitchen one above.

Thank you. Not sure if I can obtain some of the ingredients.

 

[Kosher Salt]

Yes, I recognize exactly this dish with exactly that name, although where Americans use that name it's usually just called goulash, which must confuse anyone who knows what actual goulash is.

I've also heard it called chili mac, although apparently people seem to always put cheese into that, and although that's a fine variation I didn't remember it necessarily being required.

 

[EnemyStand]

I give you...chicken mozzarella (I was out of fresh parmesan...). The pasta is Gia Russo Whole Wheat Rotini. The chicken is bone-in thighs with panko bread crumbs and extra seasoning for more flavor, cooked in the air fryer. If it wasn't for the bone, the chicken could have been from Romano's Macaroni Grill for 1/10th the price. This is a double portion since I went hard in the gym, but I got too cocky...I'm still in negative calories for the day. But I'm so full....send help bros...

 

[Cheerlead-in-Chief]

View attachment 3372540
I give you...chicken mozzarella (I was out of fresh parmesan...). The pasta is Gia Russo Whole Wheat Rotini. The chicken is bone-in thighs with panko bread crumbs and extra seasoning for more flavor, cooked in the air fryer. If it wasn't for the bone, the chicken could have been from Romano's Macaroni Grill for 1/10th the price. This is a double portion since I went hard in the gym, but I got too cocky...I'm still in negative calories for the day. But I'm so full....send help bros...

Weeelllll, veggies do have protein....sauté some mushrooms to go with it or steam some broccoli?

 

[EnemyStand]

Weeelllll, veggies do have protein....sauté some mushrooms to go with it or steam some broccoli?

It's hard to see in the picture, but I mixed sauteed mushrooms and green peppers into the pasta. I'll have some broccoli and garlic later as a snack with a can of tuna and a few crackers. Thanks for the idea.

 

[Cheerlead-in-Chief]

It's hard to see in the picture, but I mixed sauteed mushrooms and green peppers into the pasta. I'll have some broccoli and garlic later as a snack with a can of tuna and a few crackers. Thanks for the idea.

You're welcome. I see the green peppers and it does remind me of how we add peppers into the sauce after adding herbs and onions/olives.

 

[AnOminous]

I've also heard it called chili mac, although apparently people seem to always put cheese into that, and although that's a fine variation I didn't remember it necessarily being required.

Chili mac also generally has at least chili powder added. "Goulash" is generally bland, with ground beef and tomato sauce the main flavors.

 

[Kosher Salt]

Chili mac also generally has at least chili powder added. "Goulash" is generally bland, with ground beef and tomato sauce the main flavors.

I wouldn't really know, because if a recipe isn't already spicy I'll make it so. About the only thing I make that isn't spicy is a PB&J.

 

[MoffAlbert]

I made patty melts with homemade bread, Irish cheddar, grilled onions and jalapeños, and pickles. Don't have a pic of the sandwiches, but I do have a one of the no knead bread after it was done baking. Good shit.

 

[Mooger Meng]

Been doing some low carb baking the past couple months. Sweeteners are tricky until you realize Lankato Monkfruit bullshit is the only one worth buying. Anyway, some results:

View attachment 3370142
^^prior to using the scale for portioning

View attachment 3370145

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So, the burger buns are tip fucking top. The sub rolls are based on the same recipe and are a game changer. And the loaf was 2200g of ingredients in a 1500g pan - live and learn.

I have no idea why that loaf makes me giggle like an idiot.

 

[Xerxes IX]

Got to make my favorite salmon recipe again. I forgot to finish it under the broiler which resulted in a sad anemic filet with no caramelized top, but it still tasted good.

 

[Helvítis Túristi]

I did some experimenting and made a curry sauce. I used Japanese curry powder and tried roasting the onion, tomato, garlic, and ginger. I then made it how you normally make an Indian curry, and it didn't turn out right. I feel like the Japanese curry powder would've tasted better if it was made into a brown sauce. There's a slight sweetness, not sure if from the spices or the roasted vegetables. I didn't really get a roasted flavor either. I'm wondering what would happen if I did this again, but make my own curry powder. Use whole spices that were slightly grilled for smokiness and grind them into a spice grinder. Grill some vegetables and maybe grill some meat. That or maybe smoke the stuff with some sandal wood incense and wood. As for the Japanese curry powder, I might try it with Thai yellow curry or just dump it into brown sauces.

 

[Mango Cobra]

Chinese sausage and rice, seasoned with Thyme and Bayleaf. A little basic bitch but all I really had at the moment.

Penne and chicken with tomato, red pepper, shallots, parmigiano reggiano, vermouth, butter, cream.


Hickory smoked pork shoulder.

This looks really, really good, man.

 

[AnOminous]

I made patty melts with homemade bread, Irish cheddar, grilled onions and jalapeños, and pickles. Don't have a pic of the sandwiches, but I do have a one of the no knead bread after it was done baking. Good shit.
View attachment 3373628

If you use a Dutch oven for this it browns up a lot more. I've also done this in a cast iron skillet with the pan of water on the bottom of the oven method.

 

[Brahma]

Haven't been cooking much recently.

This morning I got up and cooked breakfast though instead of eating cereal.

Chorizo and mushrooms cooked in the chorizo fat, bunch of black pepper and for some reason Yorkshire relish which actually turned out delicious and some scrambled eggs on top. Very nice.

 

[Nonconsentual Pronouns]

I tried making alfredo sauce from scratch as a kid once, failed and never tried again until yesterday because I'm not too great with failure in the kitchen. Normally I'd use a canned sauce to dump into seasoned cooked chicken, pork or shrimp with julienned red bells and maybe some broccoli. Well, the jars in dry storage were old and the shrimp and bells had already gone onto the stovetop, so.... fuck. Long story-short, the fire under my ass compelled me and I made an alfredo sauce from scratch with no time to look up a recipe and it turned out so well that I don't think I can ever buy the jarred stuff again. I feel like there's a cheesy life lesson about persevering through failure there. Advancement through adversity, or whatever.

Spoiler: my panic-driven sauce frenzy

All measurements are estimations of what I threw into the pan during my freakout.

• 1-1.5 pounds raw, peeled shrimp
• 2 julienned red bell peppers
• 2-3 tsp granulated/powdered onion
• 2-3 tsp garlic powder
• 2 tsp clarified bacon grease
• 1/8-1/4 tsp white pepper
• 1/8-1/4 tsp salt

mix, turn on heat to medium

• 1 Tbsp flour

sift over shrimp, stir, cook until flour barely browns

• 1/4 cup chardonnay

stir in while scraping any flour off of the bottom of the pan

• 1/2 cup heavy cream

incorporate into mix in three stages

• 2/3 cup grated fresh parmesan

incorporate into the mix one small handful at a time

• 1-1.5 cup milk

incorporate into the mix in roughly five stages
simmer until slightly thickened, stirring constantly
remove from heat, rest for five to ten minutes, stirring occasionally
serve over linguini

 

[Flavius Anthemius]

Made a Thai red Curry with Prawns, I used this recipe as a base, just without the chicken of course.

 

[Hippopatumus]

I tried making alfredo sauce from scratch as a kid once, failed and never tried again until yesterday because I'm not too great with failure in the kitchen.

Alfredo is super easy. The recipe I use:

- Melt 2tbsp butter in saucepan
- Add cream once melted. I eyeball this, maybe half a cup
- Once mixture is heated, dump in fresh grated parmesan reggiano, about a cup
- Remove heat and stir until just fully melted and smooth

You gotta use PR for this, it makes a huge difference.

 

[Flavius Anthemius]

Made a Sausage and Lentil Stew, turned out pretty good, can't go wrong with fresh spinach instead of using frozen, although yes spinach can wilt quickly if it's not stored properly.