What Have You Cooked Recently?

DankSmoker said:
Deep fried pickles
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Something I rarely see but is great is actually battered whole dill pickles deep fried. I don't like the thinly sliced kind because they're way too salty. Spears are okay, I suppose.
 
AnOminous said:
Something I rarely see but is great is actually battered whole dill pickles deep fried. I don't like the thinly sliced kind because they're way too salty. Spears are okay, I suppose.
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I did that for one of my nephews once, put a stick through a whole pickle and deep fried them, turned them into a corn dog-style creation

Honestly not bad, I made a spicy tzatziki sauce to dip them in (I think I added wasabi or something) and it was decently good
 
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DankSmoker said:
I slice them like thick cut fries, a whole pickle would be too soggy.
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They're actually quite crisp, the main issue is keeping the batter on them, which is something I never figured out, and also the fact that when you bite into one, it not only crunches but tries to spray you with scalding pickle juice. Maybe it's liability issues. Spears are okay. I just really find those thinly sliced cross section kinds disappointing as hell.
 
Smoked ham shank. Tomorrow is spatch cocked turkey. Thanksgiving provides no rest.
 

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I made a meatloaf, but the sauce to go with it was amazing. Started off by rehydrating some mushrooms. They were then minced and the stock strained. I then saute minced onions in butter until they started to brown and then dumped in the mushroom mince. Browned the mushrooms a bit before adding tomato paste and flour. Continued cooking to thicken a bit before adding the mushroom stock and beef stock. Seasoned with salt, pepper, allspice, and worcestershire sauce. Cooked until thickened.
 
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Helvítis Túristi said:
I made a meatloaf, but the sauce to go with it was amazing. Started off by rehydrating some mushrooms. They were then minced and the stock strained. I then saute minced onions in butter until they started to brown and then dumped in the mushroom mince. Browned the mushrooms a bit before adding tomato paste and flour. Continued cooking to thicken a bit before adding the mushroom stock and beef stock. Seasoned with salt, pepper, allspice, and worcestershire sauce. Cooked until thickened.
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That sauce sounds good and all, but how about ketchup and brown sugar?
 
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Made char siu pork ribs (first time) in a pressure cooker. Did that insane/disgusting-sounding trick where you add ~2 cups of apple juice to the pressure cooker while the ribs are on the little metal stand sideways and wrapped around the side of the pot. 25 minutes at high pressure, 5 minutes natural decompression, followed by a quick pressure release. Meat looked ugly, but it came out perfect when I moved it to a cooking sheet for step 2...

I had a mediocre char siu sauce: some Hawaiian powder mix that created a pink/magenta liquid that smelled odd, but tasted okay. Basted the ribs generously and broiled for ~10 minutes. Barely got a char (idk if the broiler on my oven is working -- I never use it). Afterwards, basted more pink liquid on it and sprinkled sesame seeds on top. Tasted fine, but it looked like pink cool aide or something and didn't really carnalize on the outside.

Verdict: meat came out awesome (will definitely use for regular Amerimutt BBQ ribs), but post-sauce basting and broiling were extremely underwhelming. Will definitely try again but will 1) buy nicer char siu sauce in a jar or make my own from scratch and 2) figure out if my oven can actually broil properly...
 
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naaaaiiiiillllll!!! said:
Made char siu pork ribs (first time) in a pressure cooker. Did that insane/disgusting-sounding trick where you add ~2 cups of apple juice to the pressure cooker while the ribs are on the little metal stand sideways and wrapped around the side of the pot. 25 minutes at high pressure, 5 minutes natural decompression, followed by a quick pressure release. Meat looked ugly, but it came out perfect when I moved it to a cooking sheet for step 2...

I had a mediocre char siu sauce: some Hawaiian powder mix that created a pink/magenta liquid that smelled odd, but tasted okay. Basted the ribs generously and broiled for ~10 minutes. Barely got a char (idk if the broiler on my oven is working -- I never use it). Afterwards, basted more pink liquid on it and sprinkled sesame seeds on top. Tasted fine, but it looked like pink cool aide or something and didn't really carnalize on the outside.

Verdict: meat came out awesome (will definitely use for regular Amerimutt BBQ ribs), but post-sauce basting and broiling were extremely underwhelming. Will definitely try again but will 1) buy nicer char siu sauce in a jar or make my own from scratch and 2) figure out if my oven can actually broil properly...
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Goyslop Muncher said:
i think i have the exact same char siu powder mix. I can't make it taste very good and the pink color is nauseating. I've tried a jar of char siu made by Lee kum i think that was good.
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Probably the NOH stuff?
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Yeah, pink/magenta Kool Aide doesn't lead to meat or a glaze that looks anything like the meat on the packet (or really any char siu I've ever seen). The moral of the story here is don't go cheap on your sauces if you're trying something new or don't know what you're doing.
 
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Well, some new stuff and some old stuff with a twist.

Azerbaijanian bread named chorek. It's more savory than sweet and has turmeric. Recipe.
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Some good-old turnover apple pie, but this time I baked it in the frying pan. Didn't change much, I prefer baking mold.
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Wholemeal seed crackers. Now those are fucking awesome, I want to make more with more seeds. Recipe.
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And some greek pita breads. I tried one when it cooled off and almost failed NNN. It's impressive how something this simple can be so tasty. Now I want to learn more about it to make perfect breads. Recipe.
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Juan But Not Forgotten said:
Well, some new stuff and some old stuff with a twist.

Azerbaijanian bread named chorek. It's more savory than sweet and has turmeric. Recipe.
View attachment 3962928

Some good-old turnover apple pie, but this time I baked it in the frying pan. Didn't change much, I prefer baking mold.
View attachment 3962964

Wholemeal seed crackers. Now those are fucking awesome, I want to make more with more seeds. Recipe.
View attachment 3963015

And some greek pita breads. I tried one when it cooled off and almost failed NNN. It's impressive how something this simple can be so tasty. Now I want to learn more about it to make perfect breads. Recipe.
View attachment 3963033
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Got any tips for making soft pretzels?
 
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