What Have You Cooked Recently?

CHARizard said:
Did you choose the oat milk to make it vegan? If it is a vegan recipe could you share it? Theres dairy allergies in my family so anything dairy free I try to save to try later.
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Nah. But if you can find coconut cream that's 30% or more fat (enough to be whipped, that is), it can be vegetarian.

Equipment: two large bowls, a whisk, a spoon, an electric mixer, a flat (preferably thin) pan, two large plates, a ladle, a spatula.

Ingredients: 1000g heavy coconut cream OR 500g cream cheese+500ml 33% cream, sugar or honey to taste for the custard; 700ml milk, a cup of espresso, 400g of flour, 2 eggs, 20g sunflower oil, a packet of vanilla powder, cinnamon to taste, honey/sugar to taste for the pancakes. Optionally, some dark chocolate for grating on top of the cake.

The custard needs to be of at least sour cream-like consistency. I have not tried to whip coconut cream before; perhaps adding starch if it's too thin will do the trick? The custard from my most recent attempt turned out to be fairly neutral in taste, so a little extra cinnamon or vanilla in the pancakes ought to camouflage the starch in the cream - too much honey in it will thin it, and too much sugar plus starch won't taste that good.

Method: Pull the cream/cheese out of the fridge so it reaches near room temp while you hand-mix milk, oil, coffee and sugar/honey in a big bowl before adding the flour, mixing a little by hand then a lot with a sufficiently powerful electric mixer. Put in eggs and the flavoring, mix thoroughly once again and slowly start heating the pan.

Into the second large bowl go the warmed-up cheese and cream (or just cream, if{coconut) and the sugar or honey (and the water+starch, probably, but I'd make a test mix first to see if that even works) for a thorough, several-minute electric mix until bubbles are formed and then some.

Onto the hot pan, drop a little bit of oil and pour a generous amount of the pancake mix for a thick base (which isn't strictly necessary but nonetheless handy); flip it once the underside separates from the pan easily (poke under it with a spatula). Transfer the ready pancake to the first plate to cool off a bit, then onto the serving plate to spread the cream mix somewhat thick on top of it; repeat for the remainder of the pancakes and cream, grate chocolate on top when finished, leave in the fridge for a bit (an hour or more) for the custard to thicken up some.

The custard does not seep much into the pancakes, but it does make a good job of making them stick together.

Excellent with tea.
 
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I've been trying to perfect a pickle marinade for chicken for a little bit, but I've never liked the way it turned out (probably because I was extremely lazy and just used the leftover juice from dill pickle jars). Tonight I fancied it up by adding hickory smoke bbq sauce, sriracha, diced onions and diced garlic. And boy howdy when I tell you that hit the spot. Plus baked fingerling potatoes. Not really a hot weather kind of meal but I'm keeping it under my belt for winter too.
 
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fnaarf said:
I've been trying to perfect a pickle marinade for chicken for a little bit, but I've never liked the way it turned out (probably because I was extremely lazy and just used the leftover juice from dill pickle jars).
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I've generally had pretty good luck with that method. Just don't do it very long. An hour at most, preferably less.
 
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Xarpho said:
Cooking-wise I made a stir-fry with beef, cabbage, peppers, mushrooms, and onion. Need to adjust it so the beef doesn't dry out so much. I've tried it with egg but the beef gives it a nice flavor and the egg will just run over everything else.
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I need to make some stir fry again. It's been too damn long
 
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Last night I just fried up some ground beef and added a bit of diced onion, a jar of creamy tomato sauce and the contents of a can of spinach that was 5 years past its 'best before' date. It ended up basically looking like some swamp sludge but it sure was tasty and I have leftovers.

I made some cheesy buns to go with it. By that I mean I just put a bun in the often and covered it with some shredded cheese and broiled it for a couple of minutes. Very fancy stuff.
 
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I did that Ragusea bread like @CHARizard but mostly the same as in the video, with the only changes being using brown sugar in the poolish and corn meal on the parchment paper in the dutch oven because I like how it stops it from sticking and also how it adds some texture to the bottom.

I kept the dough really wet instead of using much flour near the end, and this made scoring it a little messy, but it still sprung up while cooking fine. It was super crusty with a big crunch to it. He sometimes approaches cowdom (like his chimpout about cooking fried chicken at home) but in general I like his approach to cooking.
 
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Tteokbokki aka spicy Korean rice cakes with fishcake, egg and sausage.

Picture I stole for better visualisation:
1661418552094.png

Probably one of my top 10 favorite foods out there.
 
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I was going to make a baked potato, but the squeeze test said it was past that. So I peeled it instead and cut it with a knife into fairly irregularly sized fries ranging from slivers to normal size, with most of them about shoestring potato size, and parboiled them in salty water for 4 minutes. I took the parboiling a little further than usual to the point you could eat them right out of the water (but before "mashed potato" consistency).

Then I blotted them semi-dry on paper towels and dumped the whole mess into the deep fryer. Slight warning: unless you know how much you can get away with already, don't do this, because they're very wet and the grease will go into a full roiling boil at this point and rise up. Usually if you have the oil below the line on the fryer you'll get away with this but you might prefer to do two batches if you're not sure.

Anyway, just continued until they were golden brown (and the skinnier ones were darker brown). Blotted the grease again and they were good enough not to need any ketchup or anything else. The frying also crisps up the exterior so the inside is soft and fluffy while the outside is crunchy and holds them together. Also the really skinny ones end up crispy all the way through.

I should really get a fry cutter but I haven't been able to justify it for something I don't do often.

Another cheap potato hack is using the slicer end of a cheese grater (or even a potato peeler) to slice potatoes and make chips.
 
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Lol I made sloppy joes using ground chicken, I ended up buying green onions instead of celery because they looked really good which led to me making a teriyaki-style sauce instead of your standard ketchup/bbq concoction

It actually came out great, the brown sugar/soy sauce mixture paired really well with the ground chicken, the buns I had were stale and hard as a rock so I made burritos with leftover greens and jalapeno slices

Basically it was a leftover burrito I made, it was kick ass and I ate three of them with ghost pepper mustard on em, delicious
 
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AnOminous said:
I was going to make a baked potato, but the squeeze test said it was past that. So I peeled it instead and cut it with a knife into fairly irregularly sized fries ranging from slivers to normal size, with most of them about shoestring potato size, and parboiled them in salty water for 4 minutes. I took the parboiling a little further than usual to the point you could eat them right out of the water (but before "mashed potato" consistency).

Then I blotted them semi-dry on paper towels and dumped the whole mess into the deep fryer. Slight warning: unless you know how much you can get away with already, don't do this, because they're very wet and the grease will go into a full roiling boil at this point and rise up. Usually if you have the oil below the line on the fryer you'll get away with this but you might prefer to do two batches if you're not sure.

Anyway, just continued until they were golden brown (and the skinnier ones were darker brown). Blotted the grease again and they were good enough not to need any ketchup or anything else. The frying also crisps up the exterior so the inside is soft and fluffy while the outside is crunchy and holds them together. Also the really skinny ones end up crispy all the way through.

I should really get a fry cutter but I haven't been able to justify it for something I don't do often.

Another cheap potato hack is using the slicer end of a cheese grater (or even a potato peeler) to slice potatoes and make chips.
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When I make frys the last two potatoes are always reserved for what I call “Chaos Potatoes”. Much like your technique I cut them into small/very small random pieces.
They remind me of the little bags of crispy bits you could buy from the chippy when I was growing up.
 
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Xarpho said:
Cooking-wise I made a stir-fry with beef, cabbage, peppers, mushrooms, and onion. Need to adjust it so the beef doesn't dry out so much. I've tried it with egg but the beef gives it a nice flavor and the egg will just run over everything else.
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Try marinating your beef, at least for 20 mins or so, in soy sauce, and a bit of cornstarch. Some braver folks add a bit of baking soda as it tenderizes a bit. I don't find that I need it as long as I cut against the grain and use the soy and cornstarch. You can add oyster sauce to the marinade party or garlic or pepper. I find that it keeps it from drying out and becoming tough regardless of the cut I'm using.
 
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Whatthefuck said:
Some braver folks add a bit of baking soda as it tenderizes a bit.
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This also helps meat brown more quickly, or anything to brown more quickly. You shouldn't be able to taste it, but a very small amount catalyzes the Maillard reaction. It's also good (again just a pinch) for caramelizing onions more quickly if for some reason you don't have the time.
 
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Over the weekend I made a decent jambalaya in my favorite dutch oven, I'm real happy with it. Pound of good local andouille (made with reindeer, shit is cash), 2 pounds of rough chop chicken thigh pieces, pound and a half of really fresh shrimp (caught less than 24 hours prior by friends of mine), 3 cups of jasmine long grain from the asian store, it was damn good

The hard part for me is judging seasoning, I used Tony Chachere because I'm a creature of habit but I also added a little extra cayenne and paprika (smoked sweet), alderwood smoked sea salt, fresh ground white pepper, and fresh thyme and green onion. I was going for perhaps 1 or 2 out of 10 on spiciness, and it is understood that it will mellow out and mature the longer it sits off heat. Normally I would push for more heat and flavor but my niece is a small child and can't handle real flavors yet, hence the compromise. I ended up putting some Bird's Eye and Calabrian chilis in my portions and that really brought it alive.

It was great, I almost regret not using my huge stock pot to make more because between myself, two other adults and two kids we wiped it out
 
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