What Have You Cooked Recently?

I get aldi carne picada cut beef a lot of times when I want better than ground
basically it's just a bunch of trimmings, costs about the same as 85/15 ground, but solid enough you get a more "real cow" mouthfeel than ground

also that roast I made had a big ol glob of horseradish in the gloop, too
forgot to mention that
 
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Kosher Salt said:
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.
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Yes. Raw beef is only second to raw fish.

Also seriously I've never had good turkey breast without pumping it with additives and I've eaten many turkeys cooked by many people. I probably suck at cooking, but you'd figure I'd come across a good turkey at least once especially considering I've had it prepared by professionals more than once. Personally I feel I have refined taste buds, but maybe they are just retarded. If you have a good recipe and method I'd like the details. I have and use many meat thermos. Promise I wont overcook it.
Frogget-me-not said:
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.
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The grill keeps you warm. It's like huddling by a camp fire, but food pops out at the end. Everyone's setup is different, but the wind and temp make it harder for me to run my smoker in the winter, but I'd just as soon die rather than having to wait a few months for brisket.
 
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I made pfeffernusse cookies: https://preppykitchen.com/pfeffernusse/
Nobody likes them because anise is a strong and divisive flavor, I kinda like them but this makes like 6 dozen cookies--regardless, I want to say, theyre actually PERFECT when you pair them with lapsang souchong tea. The licorice sweetness really complements the smoked flavor of the black tea. My sister had once said that tea smelled like the restaurant she worked at and compared it to like Christmas Ham or a grilled steak and kind of spoiled it for me, but pairing it with these cookies, idk they go perfectly together.
 
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the good aldi breaded chicken fillets (not the cheaper patty reconstituded chicken inspired meat product)
bunch of cayanne powder on each side
oven, flip at 20m per instructions
put a couple of slices of Canadian bacon on it with some slightly old cheddar slice split between the hams

potato bread bun, kewpie mayo and a few jar jalapeno slices

very dank
 
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I actually don't remember the last time I made legit gingerbread men, this recipe was really tasty and had just a little bit of cayenne with the other spices so there was a little kick to balance the sweetness of the icing.

The cookie cuttouts were supposed to be "ninjabread" men but some of the shapes were less obvious than others, so we decided to take artistic license instead.
20221218_182119.jpg
 
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Frogget-me-not said:
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.
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My battle against the smoke alarm typically involves putting a plastic bag over its head.

It's impossible to properly sear a steak without setting off the alarm otherwise.
 
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I made a chicken thigh curry yesterday, it was supposed to be a quick meal but one of my kids wanted to assist and got a bit overenthusiastic with the tomato purée so I had to reduce it down a lot further than anticipated. Tasted great once everything was said and done, though, and it was a lesson learnt for said child!

I'm making tteokbokki tonight, with storebought tteok but I'll be making the sauce from scratch.

Green curry later this week, with the other half of the chicken thighs, bell peppers, carrots, and king oyster mushrooms.
 
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Braising chicken will be my go to from now on, made some thighs the other day.

Chocolate chip cookies and also potato chips because I started drinking early today.
 
Less cooking and more cookware, but does anyone have references/experiences for LeCrueset vs Staub? Someone in the family has intimated that they want a new dutch oven for christmas and I can get either for them.
 
I made Japanese Curry. Typical Chicken, onion, carrot, potato, and ginger+Garlic. It's pretty good, just a stew really. Supposedly it's pretty modifiable so you can add a lot of shit to it. Might do the cutlet curry rice because pork has been cheap.
I'm trying to get an international stew list I can do weekly for a slap together lunch or dinner if I need to. I have an English/ American Stew, the Japanese Curry, Porkolt, Ciopino, but I'm still looking for another meal to add to the rotation.
Takayuki Yagami said:
Less cooking and more cookware, but does anyone have references/experiences for LeCrueset vs Staub? Someone in the family has intimated that they want a new dutch oven for christmas and I can get either for them.
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LaCrueset. Make sure it's a deep one, the shallow ones suck.
 
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BeepBoopBeepBoop said:
I made Japanese Curry. Typical Chicken, onion, carrot, potato, and ginger+Garlic. It's pretty good, just a stew really. Supposedly it's pretty modifiable so you can add a lot of shit to it. Might do the cutlet curry rice because pork has been cheap.
I'm trying to get an international stew list I can do weekly for a slap together lunch or dinner if I need to. I have an English/ American Stew, the Japanese Curry, Porkolt, Ciopino, but I'm still looking for another meal to add to the rotation.

LaCrueset. Make sure it's a deep one, the shallow ones suck.
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This one look right?

This one looks similar and I generally hear good things about Made-In.
 
Takayuki Yagami said:
Less cooking and more cookware, but does anyone have references/experiences for LeCrueset vs Staub? Someone in the family has intimated that they want a new dutch oven for christmas and I can get either for them.
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If your budget really can cover either, I would opt for Le Creuset. The vintage pieces are my most used, but I like all of my pieces. As far as dutch ovens specifically, I have the classic round dutch oven and a large oval one, the round one is definitely my most used but I really value the oval one for cooking say, a whole duck, or when we have a lot of people over and I want to make a huge amount of something. The round one is perfect for cooking for just my family, for bread, etc. and is definitely the one your relative will break out the most often unless they have a family of like, 6+.

I was also willing to pay the premium because I've always had an attachment to my dad's Le Creuset dutch ovens and Kitchenaid mixer and it really makes me happy to own the exact same pieces he still uses to this day. I get excited every time I have an opportunity to use mine, and it always makes me think of him and think back to being 12 and him telling me he was replacing one of my chores with cooking one meal a week with him. Several of my friends have expressed the same thing- they grew up constantly seeing the brand from whoever got them into cooking, and it's been something of a goal to own one of their own eventually.

I think that Staub is great as well, but my MIL has told me that hers have chipped over time whereas my Le Creuset never has- I guess this might be user error or neglect, but she usually takes great care of her things so I doubt it. I'm also not sure about Staub's warranty, but I seem to recall a lifetime one with my Le Creuset pieces so long as the care instructions are followed.

I also am super loyal to my Le Creuset colour and have gotten a bunch of other pieces in it like a butter dish and whistling kettle that match my dutch ovens, so there's that ''plus'' to consider as well.
 
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Takayuki Yagami said:
This one look right?

This one looks similar and I generally hear good things about Made-In.
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Make sure you get a darker colored one. A big problem is that the outside will get dirty and unless you're willing to scour it with a wire brush it'll never be spotless again. Make sure the top lid opener isn't a thin stainless steel piece of shit. I've had Staub's break off before and it's why I go with Creuset .
 
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Catgirl Enthusiast said:
Yes. Raw beef is only second to raw fish.

Also seriously I've never had good turkey breast without pumping it with additives and I've eaten many turkeys cooked by many people. I probably suck at cooking, but you'd figure I'd come across a good turkey at least once especially considering I've had it prepared by professionals more than once. Personally I feel I have refined taste buds, but maybe they are just retarded. If you have a good recipe and method I'd like the details. I have and use many meat thermos. Promise I wont overcook it.

The grill keeps you warm. It's like huddling by a camp fire, but food pops out at the end. Everyone's setup is different, but the wind and temp make it harder for me to run my smoker in the winter, but I'd just as soon die rather than having to wait a few months for brisket.
Click to expand...

I was a pretty shit cook until I took interest in cooking after watching plenty of Gordon Ramsay's stuff and slowly got to try out many recipes and new ideas. Cooking isn't nearly as hard as it looks, it only takes patience and an open mind to try it until you get good at it, two things the beforementioned Fatso Jack doesn't have. Try growing an herb garden, some fresh oregano, parsley, salvia, rosemary and thyme add a lot to many dishes and you can pretty much grow them anywhere as long as you've got enough light and some room for them to grow!

Now, to the topic at hand, I've been curious about making garlic confit but my local market was out of the olive oil I like, so I settled for making some garlic bread on ciabatta. I first chopped up the garlic nicely, butter fried until crispy. I chopped up the bread in two halves, spread the garlic paste and added some fresh chives, then moved it to a electric oven and baked it until the top was golden brown. Came out great, crunchy and delicious!
 
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