What Have You Cooked Recently?

[AnOminous]

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've had a Lodge for a little while and even it has chipped under normal use. I'm really careful about the inside because even the slightest chip really does it in, but the fact the outside parts chip so easily doesn't portend well for the future. I have used it nearly constantly, though, so if I ever do mess it up in some permanent way I'll probably step up to one of the Le Creuset models that are reputed to be good for life.

 

[The I Scream Man]

I've had a Lodge for a little while and even it has chipped under normal use. I'm really careful about the inside because even the slightest chip really does it in, but the fact the outside parts chip so easily doesn't portend well for the future. I have used it nearly constantly, though, so if I ever do mess it up in some permanent way I'll probably step up to one of the Le Creuset models that are reputed to be good for life.

Yeah I've heard that Lodge ceramics don't perform well under pressure from multiple people, I personally love my Le Creuset and recommend it to everyone. I'm like @Triple Flutz in that I've got multiple Le Creuset things as well, just because the dutch oven I initially got has consistently outperformed every other pot I've ever had

 

[TC-P]

When I moved out to university I went to all the various garage sales and picked up a Le Creuset and I had it for ages. Ended up getting rid of it when I moved overseas. Still miss having them for my cooking/bakeing.

 

[Spit bucket]

I've made garlic toast a shit ton over the last year cause its cheap and easy.

 

[Buttz McSmellington]

I made banana bread with my sourdough starter today.

 

[Takayuki Yagami]

I've had a Lodge for a little while and even it has chipped under normal use. I'm really careful about the inside because even the slightest chip really does it in, but the fact the outside parts chip so easily doesn't portend well for the future. I have used it nearly constantly, though, so if I ever do mess it up in some permanent way I'll probably step up to one of the Le Creuset models that are reputed to be good for life.

My understanding is that Lodge’s enameled line is chinesium shit unlike the naked cast iron that still gets made in Tennessee. That’s a big part of why the person was probably asking about the French shit. I probably need to get one too considering I’ve been trying to expand what I can cook. Have enough regular cast iron, a carbon steel wok, and I need some kind of saute pan, a pot for boiling, and some kind of dutch oven.

 

[Gorby-Chan]

I made some Pollo Guisado for the people I work with. I'm not that good a cook but that's one dish I don't fuck up

 

[Cherry Eyed Hamster]

Baked some Devils food cupcakes with cookie dough-flavored frosting for Christmas Eve. Addicting as fuck.

 

[Hepativore]

I made a spice cake for people at work. They are very simple to make and they taste like gingerbread in cake form. I figure we need some comfort food because of the bullshit that ISPs are pulling on us, so here is the recipe, if anybody wants it...

P.S. I do not know why Tor likes to fuck up the spacing of posts, sometimes.


Three-layer Spice Cake with buttercream frosting:

​

2 1/4 cups sugar
1 1/2 cup water
1 1/8 cup unsalted butter, cubed
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/8 teaspoon ground cloves
3/8 teaspoon ground nutmeg
3/8 teaspoon ground ginger
6 large eggs, separated, room temperature
3 cups all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
3/8 teaspoon baking soda

• In a large saucepan, combine the first 8 ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool.
• In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt and baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter.
• Pour into 3 greased and floured 9-in. round baking pans. Bake at 325° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Buttercream frosting:

​

• 1 1/2 cups (340 grams) unsalted butter, softened
• 
  
• Tiny pinch fine sea salt
• 1 ½ pounds (24 ounces / 680 grams)) powdered sugar, sifted
• 1 tablespoon (14 ml) vanilla extract
• 
  
• 2-3 tablespoons (29-44 ml) heavy cream or milk

Instructions​

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 6-7 minutes.
2. With the mixer on low speed, slowly add in the salt and powdered sugar, and continue beating until the sugar is fully incorporated.
3. Add in vanilla and cream or milk and mix on low speed until incorporated.
4. Turn the mixer back up to medium-high speed and beat the buttercream for an additional 6-7 minutes.
5. If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.

 

[RainwaterDrop]

I tried making garlic confit but I fucked up adding too little oil, the oil kept boiling on the pan and I ended up making fried garlic cloves. Not bad, however, as the spices I added together with the garlic's natural taste made it pretty good, so I made a french style sandwich with a baguette, ham, cheese, spiced mayonnaise and fried garlic, roasted just right. A hearty, tasty meal even if it didn't come out like I originally wanted lol!

 

[MoffAlbert]

Nothing too impressive in the days leading up to Christmas, but I did slap together a pretty good instant ramen tonight. Had some Buldak spicy cheese ramen, put a couple of fried eggs on top of it, added a fried chicken fillet, and garnished it with a little crunchy garlic in chili oil. Spicy, delicious, and quick.

 

[Triple Flutz]

Nothing too impressive in the days leading up to Christmas, but I did slap together a pretty good instant ramen tonight. Had some Buldak spicy cheese ramen, put a couple of fried eggs on top of it, added a fried chicken fillet, and garnished it with a little crunchy garlic in chili oil. Spicy, delicious, and quick.

Buldak is really, really good, that sounds nice. Last time I was sick, I made some of the OG and then stir-fried it with cabbage kimchi, green onion kimchi and half a bundle of green onion and went back to sleep for the rest of the day. I think I've tried all flavors at this point, including the tteokbokki cups, other than the one pack you're meant to eat cold.

Anyway, I feel like such a piece of shit writing this lmao but we're having prime rib again. Not quite as cheap as last time, but like $3 a lb and we have a lot of preparations to do for Christmas to fit in tomorrow evening so we were just shopping for something that I could cook once and use as leftovers for tomorrow's lunch and dinner, and this was the option that sounded best.

Won't be cooking again until Monday at the earliest, so hopefully I'll see you then. Hope everyone has a very happy and joyful time, don't let the Troonch steal Christmas.

 

[timewave0]

This morning I made these macadamia nut pancakes:

The one in the pic was from my attempt to make a Japanese-style pancake (using metal rings) just to see if I could pull it off. I couldn’t. The sauce is covering the totally burnt top of it jej. Looks a bit fancier but was objectively worse than the others.

 

[Syikeblade]

Made some corn chowder for work this week, added in some potatoes, green onions, lemon juice and bell peppers. Sadly the rotisserie chicken was too salty so I took it out. Still delicious

 

[The Feline Solution]

Made a batch of Chili Oil yesterday, bringing some of it as a gift for a relative today. Went with this recipe and had by far the best result yet, i also realized that i definitly burned the chili flakes the last times i made it, even if it still did taste good:

 

[DankSmoker]

Been making pizzas the past couple days. Finally tried Hawaiian style after avoiding it my whole life, my apprehension was vindicated.

 

[rel=alternate]

I am currently slow cooking lamb neck in red wine.

Added oignons, carrots, thick cut bacon, mushrooms, garlic, bouquet garni and tomato pulpa.

I seared the meat in the bacon fat, browned the onions and carrots before flambing the whole thing with some cognac. Added the herbs and whole pepper corns, the wine and tomatoes. Let it boil then reduce heat, cover and let it cook.

I am 30 min in, but feeling confident this is going to be pretty great.

 

[The Feline Solution]

Spent a fortune at the asian supermarket today, wanted to cook one of three dishes i had in mind for dinner. Came home and realized i had a kilo of pork chops that were about to go bad and the pork chops don't suit any of the three aformentioned dishes. Dag.

Made a simple korean-style dish which is basically just a mountain of very spicy meat, i think i already posted about it once before ITT:


Pan-fried the salted-and-peppered meat, onions, scallion whites, minced ginger and garlic, added korean chili paste, brown sugar, chili flakes, some home-made chili oil and light soy sauce. Finished it up with some sesame oil, scallion greens and a handful of kimchi i had in the fridge. Super simple recipe, tastes great.

I am currently slow cooking lamb neck in red wine.

Added oignons, carrots, thick cut bacon, mushrooms, garlic, bouquet garni and tomato pulpa.

I seared the meat in the bacon fat, browned the onions and carrots before flambing the whole thing with some cognac. Added the herbs and whole pepper corns, the wine and tomatoes. Let it boil then reduce heat, cover and let it cook.

I am 30 min in, but feeling confident this is going to be pretty great.

That sounds pretty fucking good!

 

[DatBepisTho]

I made a pot of Caldo Rez and forgot the potatoes, but it looks like the squash and zucchini cooked down into the broth+thickened it a bit as did some of the smaller cuts of carrot.

 

[rel=alternate]

I am feeling super lazy today, but still want to cook something that looks kind of appealing.

I am going for bacon wrapped asparagus.