What Have You Cooked Recently?

[Triple Flutz]

Apparently it's cheap beef week locally, so we're going to have it a lot this week.

We got a couple of steaks that either I'm going to make in a pan with s/p, thyme, butter, and garlic, or have my husband grill tonight depending on the weather. I got us a few bell peppers to stir-fry with tuscan-style spices and herbs as a side dish, as well as some potatoes that I'm going to roast with duck fat.

Standing rib roast was impossibly cheap, so we got like a 6 lb piece. I'll just make it in the oven as usual, probably with homemade horseradish sauce. There'll be leftovers for sure, so we'll make sandwiches one day, and maybe a steak salad the next day. Stroganoff or prime rib poutine also sounds good? Maybe I'm just hungry, lol. I'll probably just ask everyone what sounds best from an apparently growing list of options and make that.

Got mustard greens and like 3 bundles of mature spinach to make (Chantal voice) saag paneer, it's my husband's favorite dish when we chimp out and order a meal for pick-up and I decided I was going to learn how to make it a few weeks ago and asked my friend's mother, and it turned out amazing!

 

[Big Al's Famous Pork]

Apparently it's cheap beef week locally, so we're going to have it a lot this week.

You are a very lucky person.
Beef prices here are retarded.

 

[anustart76]

Part of me wants to ridicule you, but if you're young and don't know how - you're likely going to overcook chicken out of fear for a while. Chicken parmesan is a good way to mitigate how dry it might wind up being. Just remember the general rule - if the juices run clear, you're in the clear.

I think it turned out just right. I have a meat thermometer, so I cooked until 165. I think next time I'll pair the chicken with rice instead. Any good recommendations for sauces, etc, that I could use on the chicken & rice?

 

[XYZpdq Jr.]

beef bottom round now in the oven
sliced in half, globbed on top with a mix of butter, garlic sludge, rosemary, steakhouse seasoning, pepper, parsley, red wine, dried onion
a quartered onions on the corners, baby carrots wedged between the halves and otherwise mushed in the sides
got an hour-ish left

 

[Friend of Dorothy Parker]

Big Dutch oven-ful of good basic beef vegetable soup (delicious peasant food), and pecan crescent cookies.

Now what do I do with the other 2.5 lbs of beef (it's already cut up into chunks 2x soup sized)?

 

[Triple Flutz]

Big Dutch oven-ful of good basic beef vegetable soup (delicious peasant food), and pecan crescent cookies.

Now what do I do with the other 2.5 lbs of beef (it's already cut up into chunks 2x soup sized)?

Boeuf bourguignon. It's always the first meal I make for any guests the first time they come over to our house alongside homemade dutch oven bread with herbs, and it's really difficult to fuck up. I've used $5 wine for it during leaner times and it turned out amazing nonetheless. Julia Child's recipe is pretty good, Ricardo's is streamlined and perfectly suitable, but tasting and adjusting so it's to your liking is always the best policy.

 

[XYZpdq Jr.]

turned out nice

 

[AnOminous]

Some bargain basement boneless pork back ribs bought because incredibly cheap, rubbed in wet jerk rub (Walkerswood hot) and left for a couple hours, then air fried first at 380 for 20 minutes, then the next time at 350 for 25 (because the first weren't charred enough), glazed with a mix of BBQ sauce/ghost pepper sauce (my own carrot-based)/garlic powder/onion powder/onions at 400 for 2 minutes.

Not bad. Walkerswood jerk rub is in fact ridiculously hot.

 

[Big Al's Famous Pork]

Trimmed four flat beef brisket cuts and rubbed them down with a rub I will not mention due to being local. Would be nice if the butcher charged me AFTER i cut off the useless shit.
Rubbed a massive pork butt roast down with a rub I will also not mention and injected with a BBQ sauce I also will not mention.
Prepping for an early Christmas meal.
My Pit Boss will be very busy tomorrow.

 

[Catgirl Enthusiast]

Try not overcooking them. God, how are people this retarded?

Not working well enough, obviously.

I've been cooking turkey for twenty years. I eat my steak blue. If anything I undercook but I try to get it right. The only acceptable turkey is wild turkey (the go out and shoot it kind not the shit as wanna be wiskey kind) cut into slivers, tenerized and deep fried and also deep fried domesticated turkey that has been injected with butter and seasonings aka fat and flavor. Turkey breast is the absolute most dry and flavorless meat ever known to man. I'd just as soon eat cardboard because they taste the same. I raise, butcher, and eat rabbits. They are even more devoid of fat than a turkey. You can starve to death eating rabbit because it doesn't have enough fat to sustain your body. You know what the difference is? Rabbit has some fucking flavor. Tofu has more flavor than domesticated turkey.

 

[Catgirl Enthusiast]

You are a very lucky person.
Beef prices here are retarded.

I could walk a hundred feet out my front door and find a nice live cow to gnaw on, but beef prices here are also retarded. My dude must live in a stock yard.

I think it turned out just right. I have a meat thermometer, so I cooked until 165. I think next time I'll pair the chicken with rice instead. Any good recommendations for sauces, etc, that I could use on the chicken & rice?

Chicken and rice only needs salt and pepper for the proper dish. Personally I add chili powder, paprika, and a bit of cumin. That will especially pair well if you are grilling the chicken. I'd suggest using leg and thigh meat if it is cheaper in your area though. Chicken breast is great if you like eating chicken breast, but the lower half of the chicken is cheaper and has more fat which lends itself well into otherwise fatless dishes.

Big Dutch oven-ful of good basic beef vegetable soup (delicious peasant food), and pecan crescent cookies.

Now what do I do with the other 2.5 lbs of beef (it's already cut up into chunks 2x soup sized)?

You don't have a meat grinder attachment for your Kitchenaid? It'd be hamburger time for me. I have a real meat grinder, but that Kitchenaid attachment comes in clutch for times like this. Grind it course. A fresh course ground burger is like a steak on a bun no matter what part of the animal the meat came from. Just don't overcook it.

Some bargain basement boneless pork back ribs bought because incredibly cheap, rubbed in wet jerk rub (Walkerswood hot) and left for a couple hours, then air fried first at 380 for 20 minutes, then the next time at 350 for 25 (because the first weren't charred enough), glazed with a mix of BBQ sauce/ghost pepper sauce (my own carrot-based)/garlic powder/onion powder/onions at 400 for 2 minutes.

Not bad. Walkerswood jerk rub is in fact ridiculously hot.

Am from the south. You jerked your carrot off on some ribs and thought they were delish. Good for you fam.

Trimmed four flat beef brisket cuts and rubbed them down with a rub I will not mention due to being local. Would be nice if the butcher charged me AFTER i cut off the useless shit.
Rubbed a massive pork butt roast down with a rub I will also not mention and injected with a BBQ sauce I also will not mention.
Prepping for an early Christmas meal.
My Pit Boss will be very busy tomorrow.

I hate you fucking pitmaster wanna be chefs. Your food sucks. It is all tailored to make a judge who goes to competitions regularly say "Wow that is different" I've had competition meat. It isn't good. When I spend all fucking day and half the night cooking a brisket it has to be good enough my kids will eat it every day for the next week and eat the frozen leftovers for months after that when I'm feeling too lazy to cook. Hey! Ya know what that useless shit is called? It's fucking hamburger meat. I make burgers with it. Mr. @Big Al's Famous Pork is too fancy for that though. He's going to pay someone to make his shitty food that he makes his children eat whether they like it or not and throw away some of the best parts because they aren't good enough. Why the fuck are you injecting a fucking pork butt with anything? I'm just getting tired of typing this shit at this point. Go powerlevel somewhere else. I ain't feeling it bro.

 

[Big Al's Famous Pork]

I am so confused, I just wanted to pour wood pellets in.

 

[Catgirl Enthusiast]

I am so confused, I just wanted to pour wood pellets in.

Sorry. You said some trigger words lol. Pour your pellets. There is an anime called food wars for a reason.

 

[Hokuriku]

Kipferl and Turkish Delight for Christmas

 

[Kosher Salt]

I've been cooking turkey for twenty years. I eat my steak blue. If anything I undercook but I try to get it right.

Been cooking for decades with no improvement, eats raw meat... okay Jack Scalfani.

Seriously though, if you find turkey breast meat dry, you're overcooking it.

 

[le boucher]

I have been having bacon and eggs sangas and bangers and mash everyday. There's always half priced bangers at the shops so this works out cheapest.

 

[KeepHopeAlive]

Just grabbed 2 bone-in ham shanks for 88 cents/lb at Aldi. One will go in the freezer, the other one is simmering in a pot with beans, carrots, onions and celery. All the ham I cut off will go for fried cabbage & ham, sandwiches, green eggs & ham and a casserole or two. Yummy pedestrian comfort food for family and friends.

MERRY CHRISTMAS TO Y'ALL!!

 

[Frogget-me-not]

I splurged and got a ribeye round steak after fighting an insatiable craving for red meat this week. My smoke alarm is stupid sensitive so I opted to fire up the bbq, and I also got gifted a meat thermometer and was itching to put it to use.

It’s the dead of winter, but I have learned that there‘s no such thing as a grill season… every season is grill season.

 

[Mr. Manchester]

I made creamed spinach and had a steak and a baked potato with it.

It's pretty fantastic and I'll probably make a pile of it and bring it over to the family for Christmas. I was worried because I usually manage to fuck up a roux that needs to turn into something like a béchamel sauce but for once it worked out perfectly.

 

[AnOminous]

I splurged and got a ribeye round steak after fighting an insatiable craving for red meat this week.

Got ground sirloin instead of ground beef. The price on a standing rib roast was really enticing, but I couldn't justify it anyway. Thanks upcoming recession! Not sure how long these prices will last.