What Have You Cooked Recently?

Infusing some oil to make chili oil with right now. Using bay leaves, shallots, a stick of ceylon cinnamon, szechuan pepper corns and star anis as aromatics. Letting it infuse for half an hour on low heat, then remove the aromatics, get the oil to near-smoking and pour it over chink chili flakes. Needs around a week in the fridge in a sealed jar to reach its full aroma. I'll probably add some roasted sesame seeds, too, before sealing it up.
Nonconsentual Pronouns said:
Leftover bolognese is better than fresh and no one can change my mind.
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Absolutely, when i cook Ragú i usually let it rest in the fridge over night before eating, same with Chili.
 
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In my quest to save money at restaurants, I went online and got a recipe for teriyaki chicken. It was so good, you guys.
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I found a bunch of delicious chanterelles...thinking if I should make them into a pizza or meat loaf. Will deliver results. My brother also visited a Korean shop and bought me Gochujang chili paste. It's quite sweet but has a kick, made an onion cream soup and put some in it. Would work with something salty to balance out the sweetness, like a pasta bolognese or meatloaf. Korean influenced mushroom meatloaf, now there's an idea.

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What food have I made recently? Yesterday made chicken tikka masala because my friend kept bragging how he had Indian take out and it was sooooo good. Put a ton of chili in it...felt like eating burning glass but it was good. First marinated the chicken in cherry cola/barbeque sauce. Easily some of the best food I've eaten in recent weeks.
 
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Made Salmorejo. It's fabulously flavorful and tastes fine without the boiled egg. I did use diced prosciutto, but honestly I don't think it needed it.


I used this recipe but got Roma tomatoes instead of vine-ripened. I halved the amount of olive oil because Roma tomatoes are a bit smaller than the recommended ones.
 
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Make some pretty bomb cookies from one of my favorite cookbooks (100 Cookies by Sarah Kieffer)
I added 1/4 C more flour than the recipe called for because the dough looked really thin, the end result has a super tender and chewy brownie-like texture.
Next time I would use a darker chocolate, I melted semi-sweet chocolate chips but something like a spicy chocolate would be awesome.

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I made spaghetti with breaded porkchop and tomato Sauce. The spaghetti is lentil-based or whatever (it said more protein so I took it), which is alright but I didn’t like the sauce really. I’m never buying Newman’s Original except when it’s the pink lemonade.

However the cutlet was cooked perfectly and pretty much carried the meal. I’d give this 6/10.
 

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cooked is a little loose but got a pack of nathans skinless, cheap aldi buns, and aldi fresh pico de gallo on the way home

using that with some beer mustard from last time aldi had german shit season

just nuked the dogs one at a time on low while prepping a bun, dusted it with chili powder and cayanne

accompanied by Miller Lite pints

done three that way, next one maybe a bit of cheese or something too
 
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I know it isn't necessarily "cooking", but I fermented a bunch of apple and made hard cider, all in an old sanitized vinegar jug. It's pretty good, and more on the dry side which is what I prefer.

It's great, get some cheap produce, even off the clearance rack (which is where I got the apples), boil it in water, throw the whole thing into a big food safe jar/plastic jug/whatever you have that will contain liquid along with some sugar, put in a little wine yeast (you can get packets for about a dollar a piece, and each packet does 20-23 liters) and then a week or two later you've got a huge container of booze.

You've got to figure, if prisoners can make pruno in ziploc bags they hide under their beds, then by god you can make your own quality alcohol as a free man.

PS: I'd like to compliment a lot of the folks in this thread for their skill at photographing food. A lot of these pictures look very good.
 
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Uberpenguin said:
I know it isn't necessarily "cooking", but I fermented a bunch of apple and made hard cider, all in an old sanitized vinegar jug. It's pretty good, and more on the dry side which is what I prefer.

It's great, get some cheap produce, even off the clearance rack (which is where I got the apples), boil it in water, throw the whole thing into a big food safe jar/plastic jug/whatever you have that will contain liquid along with some sugar, put in a little wine yeast (you can get packets for about a dollar a piece, and each packet does 20-23 liters) and then a week or two later you've got a huge container of booze.

You've got to figure, if prisoners can make pruno in ziploc bags they hide under their beds, then by god you can make your own quality alcohol as a free man.

PS: I'd like to compliment a lot of the folks in this thread for their skill at photographing food. A lot of these pictures look very good.
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How do you deal with the first part of fermentation where the must is bubbling like crazy? I get spills / exploded containers
 
Made Japanese curry completely from scratch. Made it before but every recipe says to use butter to make the roux and I always find it leave a creamy aftertaste which to me doesn't really work in a Japanese curry. So I decided to switch out the butter for lard and...it was actually pretty good. Not the same as the pre-made cubes you can buy - I think the real stuff uses a special curry blend which is hard to find outside of Japan so I used a generic curry powder, it was still pretty delicious though.

Was basically this recipe but substituted lard for the butter
 
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Slight powerlevel, but it is related to the food in question...

In Europe, there is a cheese spread that people make in many Central and Eastern European countries. It goes by many different names depending on the country such as liptauer (Austria), körözolt (Hungary). As my grandparents were Serbian immigrants, they called it urnebes salata, or "chaos salad". Anyway, there are many different variants, but the basic idea is the same. Here is the recipe, it only takes about five minutes to throw together.

8 oz. (227 g.) of any mild spreadable cheese, such as mascarpone, cream cheese, soft goat cheese, etc.

4 oz. (113 g.) of unsalted, room temperature or melted butter

1 tsp. (5 ml.) caraway seeds

1 tblsp. (15 ml.) paprika

1 tblsp. (15 ml.) diced chives

Salt to taste (optional)

Mix all ingredients together until uniformly pale orange in color with the ingredients evenly blended. Keep chilled, and serve slightly warmed in the microwave.
 
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Any of y'all tried goat before?
Bought some at my local Arab grocer today. Tried to make a curry, turned out thinner than I planned. Still pretty tasty though.

The one thing I truly love about the modern world is how easy it is to find interesting ethnic recipes that you'd otherwise have no exposure to without the internet. I love food culture.
 
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Scipio Americanus said:
Any of y'all tried goat before?
Bought some at my local Arab grocer today. Tried to make a curry, turned out thinner than I planned. Still pretty tasty though.

The one thing I truly love about the modern world is how easy it is to find interesting ethnic recipes that you'd otherwise have no exposure to without the internet. I love food culture.
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To me, goat and lamb are not that much different. I would buy lamb more often, but it is very expensive.
 
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