What Have You Cooked Recently?

[W00K #17]

I've been eating at least a can of tuna every day lately, sometimes in tuna salad and sometimes just by itself. I think I'm going to make tuna cakes, another super poverty food, sort of like crab cakes but with tuna instead, maybe with some ghetto imitation of Old Bay seasoning.

I've never made tuna cakes but I'm a big fan of canned salmon cakes.

 

[murph]

Anchovies in mustard or tomato sauce are excellent no cook snacks that are filling and protein rich.

I hate cooking and often order any kind of pasta that also has meatballs. I want meat.

 

[Juan But Not Forgotten]

Poppy seed rolls. Great filling, would use again.

I used this recipe, check it out. I didn't decorate them much, because it's not Christmas and I ran out of glaze.

 

[rotpocket]

Breaded parmesan chicken, green beans, and a box of Rice Roni mix.

With the chicken, I put all the spices in olive oil and dipped the chicken in that before coating it in bread crumbs, do recommend trying it yourself. They were very flavorful, oil seemed to help keep the spices and bread crumbs stick to the chicken better. No bland chicken dinners in my home. Only regret was not making more.

 

[heathercho]

Poppy seed rolls. Great filling, would use again.
View attachment 3694659

I used this recipe, check it out. I didn't decorate them much, because it's not Christmas and I ran out of glaze.

Not gonna lie, they look good, they really don't need any decoration.

 

[Big up Liquid Richard]

Cheese and cream soup with fried flayed carrot and red onions, thickened with starch. Thanks to the manufacturer of said starch for printing the recipe on the side of the packet. Can recommend.

Spoiler: Recipe

Equipment: One medium pot, one frying pan, knife, cutting board, hole-y ladle (don't know how that's properly called, sorry), optionally a slicer, optionally a blender.

Ingredients: a big ol' piece of creamy-ish or neutral cheese (~600-700g), 20% cream (500ml), carrot (one medium), red onion (one big), salt and spices to taste, oil for frying, water for boiling (~700-900ml), starch (couple tablespoons at most).

Method: Dice the cheese into small cubes (smaller = better) and put it in the pot; boil until the cheese has lost all form and taste (which will be imparted to the water). In the meantime, slice the veggies thin and small and fry them up with spices (when adjusting spiciness, factor in how strong the cheese-water's flavor is; you don't want the soup to be too savory!). Once flavorless, fish out the cheese with the ladle and add veggies and cream, stir, add starch (dissolve it in a half-cup of water first) while stirring, let it all rise to a boil, wait a min then put it away. Optionally, blend.

Goes well with Harry's American Sandwich bread.

 

[MoffAlbert]

I made a scotch egg with ground chicken and attached it to a drumstick. How did I do this? Simple. You take a chicken drumstick, tulip it with a pair of scissors, turn it inside out, put a hardboiled egg in the middle of the cut up chicken, then wrap that in a mixture of ground chicken, breadcrumbs, a beaten egg, and whatever spices you want. I did a dry buffalo seasoning, pepper, and garlic. Slapped it in the oven, and it came out fantastic. A madman's dinner, perhaps even a caveman's, but it came out very delicious.

 

[Heckler1]

I made potroast with a spicy mushroom gravy. The gravy is so good I've saved some to use in another recipe later.
I love crockpots an rice cookers

 

[CapricornusRex]

Tonight will be Peposo with polenta. Been awhile since I made polenta so hopefully I don't fuck it up and waste an expensive piece of cheese.

 

[Adamska]

Made some eggs earlier this week, but they didn't come out right due to me being rusty with them due to being particular about them. Mainly screwed up on the texture; it was a weird mix of french style and english style scrambled eggs. It did not leave much to be desired, but was edible at the very least.

 

[SenorCurditos]

Ropa Vieja with maduros and habanero onion curditos.

Flank steak stewed/shredded in onions, peppers, tomato, white wine, pimenton, achiote, oregano, cumin, and olives. Found really ripe plantains at the store which made me consider doing this dish, maduros require the plantain to be very ripe before deep frying. Used tallow to fry them. Pickled habanero peppers and red onions the night before. Total day off meal before the storm hit the farms.

 

[AnOminous]

The usual stuff while the site was down but was trying to recreate my grandfather's swiss steak. I also tried to use the Depression-era ingredients he might have based his own, like the dreaded eye of round, the one supposedly irredeemable cut (it makes good jerky and dog food).

I mixed it in with some top round, which most recipes currently use, and beat the shit out of it with a tenderizing mallet, literally until my arm was sore and I had to switch arms. I also put the kosher salt on the outside of the meat and rubbed it in and left it for a half-hour before starting, then beat it into the meat with the mallet rather than just rinsing it off (and omitted salt from the rest of the recipe).

Did the recipe otherwise similarly other than sauteeing the onions, carrots, celery, etc. first (grampa's recipe did not include celery) and doing it in a Dutch oven instead of a pressure cooker.

The result was very satisfactory and the leftovers sufficient only for a morning lunch for two people.

That said, it was still easy to tell the eye of round from the top round. It's definitely edible with a lot of effort physical and otherwise put into it, but it's still a horrible cut of meat. It says something about this that even when braising in a Dutch oven, and trying to redeem this cut, I'll still attempt to mix it in with something better anyway.

(The reason it's good for jerky is it's so lean it doesn't go rancid very fast. That's about the best thing that can be said about it.)

 

[DankSmoker]

Made some jerky using ground beef because it was reduced in price. Probably wont do that again, but it was no effort to do while shitfaced.

 

[Freshly Baked Socks]

Ham & Beans:

Fried some bacon, then sauteed celery, carrots, onion and garlic in some of the rendered fat. Added to a pound of dried navy beans - re-hydrated with water and 2-3 cans of low-sodium chicken stock (and a can of beer). With some smoked ham hock boiled in the beans for 6+ hours before removing the bones and cartilage from the ham hock. Seasoned with black pepper, salt, rosemary, thyme.

 

[DatBepisTho]

Got High and lazy so I cut up some yellow potatoes, an onion and some celery. Threw them into a pressure cooker with a flank steak and some whole tomatoes as well as a bag of baby carrots about thirty minutes ago.

Now I'm just waiting for it to be safe to open the lid so I can chow down on a beef and veggie soup.

 

[AnOminous]

Got High and lazy so I cut up some yellow potatoes, an onion and some celery. Threw them into a pressure cooker with a flank steak and some whole tomatoes as well as a bag of baby carrots about thirty minutes ago.

Now I'm just waiting for it to be safe to open the lid so I can chow down on a beef and veggie soup.

I'm pretty sure this turns out well.

 

[GrammaNazi]

Ropa Vieja with maduros and habanero onion curditos.

Flank steak stewed/shredded in onions, peppers, tomato, white wine, pimenton, achiote, oregano, cumin, and olives. Found really ripe plantains at the store which made me consider doing this dish, maduros require the plantain to be very ripe before deep frying. Used tallow to fry them. Pickled habanero peppers and red onions the night before. Total day off meal before the storm hit the farms.

My own bastardized, Caucasian version of Ropa Vieja. Rice & beans are on the right.


A slow-cooked roast along with tomato sauce, sliced tomatoes, peppers, and olives. The taste could be described as a roast beef chili with tomatoes.

 

[Ultrapenguin]

I cooked seasoned ground beef, with a separate pan of cut up onion with chicken bullion/margerine/oil/spices. Despite how cheap it all feels to make regular old ground beef or turkey is always good.

Plus some leftover okra and broccoli.
I'm undecided about okra. It's sort of slimy, which is odd because your food being snotty is weird, but beyond the sliminess I like its taste and texture. Plus if you've ever eaten natto, you're probably pretty accustomed to sliminess.

Got High and lazy so I cut up some yellow potatoes, an onion and some celery. Threw them into a pressure cooker with a flank steak and some whole tomatoes as well as a bag of baby carrots about thirty minutes ago.

Now I'm just waiting for it to be safe to open the lid so I can chow down on a beef and veggie soup.

The nice thing about being stoned is that it'll probably taste good regardless, so you're safe for now.

 

[The Feline Solution]

I made SMASHED (but not SLAMMED) potatos yesterday, quick and easy. Take potatos, wash them, cook until fork tender, put on a lightly oiled baking sheet with plenty space between each potato, press down on them with a glass, cup or whatever till they are properly SMASHED, drizzle with olive oil, salt, pepper and put in a pre-heated oven on the highest setting, might be different for gas, i cook on an electric stove because my country is retarded. Bake until crispy, garnish with finely chopped chives.

Gonna make Kung Pao Chicken tonight, using this recipe:

I tried a couple of different Kung Pao recipes but i like this one by Kenji the best.

 

[ExsanguinateHorizon]

Getting better at non-white bread. Whole wheat has a strange aftertaste for me but I 've been trying to move away from 100% white flour. 4 cups 50/50 mix, 4tsps replaced with vital wheat gluten and 1/2 cup honey produced the best results. Allowed for a double rise and baked at 55min at 400F, results are a crunchy crust with a slightly chewy and soft crumb.