What Have You Cooked Recently?

phase one of dinner
a microwave beef and cheese chimichanga and a can of guatamalen lager
phase two of dinner
prosciutto, white cheddar truffle cheese, and cabernet sauvignon
if I go to phase three I have some aldi pisner pints and frozen burger patties (and buns)
 
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Fried up a wonderfully fluffy and perfectly crisped hunk of halibut I found on reduced in the seafood counter.

Suck it, @Crystal Coomer
 
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Made Garlic Noodles & Pork. Marinated pork in light soysauce, Shaoxing wine and a bit of MSG. For the sauce i used lots of butter, lots of minced garlic, minced scallion whites, light soysauce, splash of dark soysauce for colour, lots of fish sauce, Maggi seasoning sauce and brown sugar. Some cornstarch slurry for thickening and to make food shiny uWu was added, too.
Used italian pasta instead of ramen or other chinky noodles because i prefer their bite in this dish. Generous amount of scallion greens were added while tossing sauce and pasta.
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Forgot to put some roasted onions (the Hotdog-style ones) on it before taking my usual Mommyblogger pic. Dish could've used some chili oil to round it off but i did not have a batch ready.
 
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Goyslop Muncher said:
Chicken wild rice soup. I followed this recipe https://pinchofyum.com/instant-pot-wild-rice-soup
I added rotisserie chicken. Very tasty and extremely filling. One bowl has me feeling stuffed.
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That sounds like a really good, home-style winter dish. I should get an instant pot.
LaxerBRO said:
Copy Cat Sizzler Malibu Chicken with Dijon Mustard Sauce
Baby Roasted Potatoes dusted with rosemary.
Green Beans.

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Looks delicious, nice presentation.

I made some chicken tendie burgers today, whipped up a quick sauce (BBQ sauce, mayonaise, olive oil, Aceto Bianco, garlic powder) for them, was good. Turning into a fatass again this winter, doing pretty much nothing but cooking and eating. And shitposting.
 
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A bunch of lazy shit.

Ghetto beignets, canned buttermilk biscuits, brushed lightly with olive oil, rolled out flat with a rolling pin, pressed into a sugar/cinnamon mix, and air-fried at 350 for 5 minutes or until done.

Breakfast tacos, with leftover canned Rotel tomatoes/chilis from a chili kit chili, the tail end of a block of cheddar, the last of some mediocre sausage that was on clearance, and grated fried potatoes, topped with ghost pepper sauce (mine) and the last of some sour cream of dubious age. Better than its ingredients and I continue my month long streak of not throwing away food.

The aforementioned chili, from a mix called Cugino's Chili Fixins, a standard brown some ground beef and open a bunch of cans type chili. This is actually good for a chili mix in a pouch, but using ground sirloin instead of hamburger or even chuck moved it from okay to pretty good. Topped with grated cheese from the same cheddar, chopped onions, sour cream, and more ghost pepper sauce.

And tacos, to use some frozen tube hamburger I got because it was extremely cheap a while ago, but couldn't bring myself to use for a while because ecch, tube hamburger. Turned out fine. Not from a kit but from a basic recipe online. Instead of adding just water to the beef mixture, made it half and half water and ghost pepper sauce. Had some broken hard shells because I dropped them a while ago, so made crunch tacos with flour tortillas. Not much, but better than Taco Bell.

And a series of various kinds of air-fried potatoes, from jacket potatoes to french fries (I have a restaurant style cutter now) to garlic parmesan red potatoes. The air fryer, which I'd written off as a meme machine for a while, is one of the best things for potatoes.

It's also really good for frying chicken, so I've made drumsticks, thighs, wings, and tendies, after buying leg quarters and wings in bulk after the rare sight of some bulk packages at near pre-COVID prices.

So about the only actually creative thing I've done cooking-wise is averaging well under a dollar a meal for about a month without wasting even a bit of food. My opinion is food actually tastes better when you know you didn't get gypped out of even a penny.
 
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I made cai fan, which just means vegetable rice. But in reality it is an elaborate lard delivery system engineered by the ancient Chinese.

You need:
rice
bok choy
scallions
lard
salt pork belly
chinese sweet coarse ground sausage

You wash and cook the rice like normal.
Soak the salt pork. 30 minutes to an hour. Slice it up into little bits.
Mince up the snausages
You chop up the scallions and bok choy. Presumably you can throw more green leafy shit in there. Cook it up, drain it, remove it.
Cook the snausages and salt pork. Remove, with the oil.
Combine it all with the rice in a nice big bowl with extra lard, get it all distributed well.
Fry it again until the bottom is crispy.

Keeps for about 4-5 days, can keep refrying the bottom. The crispy bits are a treasure. I like throwing some eggs on it, mincing up some extra meat. It's a wonderful and authentic dish, easy to make. Can be made without salt pork belly, but you'll want to add a fuckload of salt to the pork belly as it cooks.
 
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AnOminous said:
The air fryer, which I'd written off as a meme machine for a while, is one of the best things for potatoes.

It's also really good for frying chicken, so I've made drumsticks, thighs, wings, and tendies, after buying leg quarters and wings in bulk after the rare sight of some bulk packages at near pre-COVID prices.
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Nice, good to know. I thought about getting one if i find one for a good price when the Black Friday sales hit, chicken and fries are the things i'd like to have it for the most.

Speaking of chicken, i marinated some bone-in chicken thighs for later, found a Buttermilk Chicken recipe by some southern mammy yesterday and it looked delicious. I used cajun spice mix, sweet paprika powder, garlic powder, rosemary, thyme, black pepper, salt, habanero hot sauce, chipotle hot sauce and, of course, buttermilk for the marinade. She also used powdered ginger and Old Bay but i had neither.
Hopefully it comes out good using the oven grill and a tin-foiled baking sheet, she fried them but i was just at the store and i'm refusing to pay 4€ for not even a whole liter of cooking oil just for frying, beyond ridiculous. Sure could use that air fryer right now...

I also want to hit up the asian store in the next days and get some tamarind paste, found this recipe and can't wait to try it out:
AnOminous said:
My opinion is food actually tastes better when you know you didn't get gypped out of even a penny.
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Undeniably the truth.

Edit: Ended up frying it, prices be damned.
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Overdid it with the batter but it tastes great, thas' rite!
 
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I just half-assed some lemongrass coconut curry that came out tasty enough that I don't think I could make it that good a second time if I tried. We've been picking up the Mekhala curry pastes to find the best flavor and so far the lemongrass-turmeric is my favorite. I like to take my time cooking everything from scratch just to enjoy the process sometimes but to make weeknight meals that taste like you've spent a lot more time on them than you have those recipe starters are really handy.
 
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I took advantage of $0.50/lb turkey and bought two big ass turkeys. Thawed them and broke them down into wings/legs/breasts. Slow cooking the breasts for meal prep and I am going to cook the legs/wings later on. Roasted the leftover carcass for making stock.

Never had broken down a turkey before, but it was super easy. Similar to a chicken, just bigger. Hardest part was finding room in my fridge
 
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Last third of a Costco chicken is getting long in the tooth
Strip the meat chuck the bones
Small can of chipotle peppers in adobo sauce
Last third of a jar of banana peppers
Chili powder
Ground pepper
Paprika
Dried minced onion
A small real onion chunked
Cayenne powder
Red pepper flakes
Several tablespoons of minced garlic
About half a bottle of high life.
The simmering is imminent
I'll update how it turns out after a while covered on the range

edit- also about a quarter of baby carrots chunked up, forgot about those
so far it smells really fucking great

edit 12 min simmer later
still smelling dank, a little low on liquid and the carrots aren't mushy yet, tossed in another half bottle of high life and covered again
 
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