- Joined
- May 21, 2020
Country air fried steak.
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What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
Country air fried steak.
- Joined
- Dec 25, 2022
Slow cooked some homemade applesauce in my mini crock pot. Just 5 ingredients, some small and not particularly sweet red apples I had 2 bags of, butter, sugar, cinnamon and a tiny touch of molasses. It's been cooking for hours and I finally declared it done. Has a nice texture, and the color is really dark from the molasses and cinnamon. Shit tastes divine.
I also slow cooked a pork roast and potatoes in my large crock pot, but it took so long to get to the tenderness I wanted it that it didn't become dinner tonight, but will be dinner tomorrow. I seasoned it with thyme, rosemary, bay leaf, fennel, Worcestershire sauce, apple cider vinegar, garlic, onion, and tomato bouillon. Cooked the damn thing for half a day, but it's fall apart tender. And the juices are so flavorful, mostly savory and herbaceous with just a hint of sourness. Gonna make damn good gravy, and lots of it which I'm sure my doggos will also appreciate since they get the extra on their kibble as a treat to keep them fat in the winter.
I also slow cooked a pork roast and potatoes in my large crock pot, but it took so long to get to the tenderness I wanted it that it didn't become dinner tonight, but will be dinner tomorrow. I seasoned it with thyme, rosemary, bay leaf, fennel, Worcestershire sauce, apple cider vinegar, garlic, onion, and tomato bouillon. Cooked the damn thing for half a day, but it's fall apart tender. And the juices are so flavorful, mostly savory and herbaceous with just a hint of sourness. Gonna make damn good gravy, and lots of it which I'm sure my doggos will also appreciate since they get the extra on their kibble as a treat to keep them fat in the winter.
- Joined
- Sep 14, 2020
Pofesen with mashed potatoes for New Year's Eve/New Year's Day. Delicious as fuck.
- Joined
- Aug 7, 2017
DankSmoker
kiwifarms.net
- Joined
- Jun 30, 2021
Disco fries, tastes groovy.
Speaking of apples I kind of want to make some apple chips, you basically just dust em with cinnamon? Anything else I can add?
Speaking of apples I kind of want to make some apple chips, you basically just dust em with cinnamon? Anything else I can add?
- Joined
- Sep 14, 2020
- Joined
- Nov 10, 2013
Burger with pickled beet, crumbled feta, fried onions, tzatziki. Nice blend of flavors.
DankSmoker
kiwifarms.net
- Joined
- Jun 30, 2021
That looks pretty damn good but I will hold off on drunken deep fry for now.
- Joined
- Dec 31, 2020
Fucked up my cajun chicken pasta, I should have used more of a smaller pasta and less broth 
Thickening it hasn't been much of a fix. Sad meal.
Thickening it hasn't been much of a fix. Sad meal.
- Joined
- Oct 2, 2022
i should’ve used jasmine rice tbh. turned out alright but i can’t get it to taste like the garlic rice they have at sushi restaurants
- Joined
- Aug 1, 2021
mkaaaay so until today I hadn't cooked beyond like, chopping up leftovers and using them in simple recipes like idk, turkey pot pie, grilled ham and egg sandwiches, prime rib salad, etc. so I didn't really mention there here.
Today bc it's New Year Day and I married into a Southern family, I had my husband's family over and made black-eyed peas cooked down to a thick stew-ish consistency with boudin, smoked sausage, jalapeno, ham, celery, tomatoes. onion, garlic, a bunch of spices that are likely similar to creole seasoning, and thyme. I also made braised cabbage with onion and bacon, as well as collard greens with smoked turkey leg, apple cider vinegar, a tiny bit of brown sugar, and whatever tasted good at the time- I had two beers by the time I was working on seasoning the greens so I can't remember which sucks because they were really, really good and I wish I could remember what all I put in to refine my mental recipe next year.
Tomorrow, we're having a Chinese friend over so I'm making short rib and book tripe soup with noodles, mirin, soy sauce, onion, chinese radish, garlic, ginger, and black vinegar, which is nice because guests don't always enjoy ingredients they aren't familiar with and I try to please. My husband also said he would be fine with grilling the 3 ribeyes we have and making vegetable skewers if I get too caught up with cleaning and get overtired from a lot of work during the holidays, so we're having these two things regardless but it's just a question of figuring out in what order we'll have those meals.
Hope everyone is having an amazing time and I hope that the thread being slower than usual is because you're all enjoying home-cooked meals from people who love you and want to see you fed and happy.
Today bc it's New Year Day and I married into a Southern family, I had my husband's family over and made black-eyed peas cooked down to a thick stew-ish consistency with boudin, smoked sausage, jalapeno, ham, celery, tomatoes. onion, garlic, a bunch of spices that are likely similar to creole seasoning, and thyme. I also made braised cabbage with onion and bacon, as well as collard greens with smoked turkey leg, apple cider vinegar, a tiny bit of brown sugar, and whatever tasted good at the time- I had two beers by the time I was working on seasoning the greens so I can't remember which sucks because they were really, really good and I wish I could remember what all I put in to refine my mental recipe next year.
Tomorrow, we're having a Chinese friend over so I'm making short rib and book tripe soup with noodles, mirin, soy sauce, onion, chinese radish, garlic, ginger, and black vinegar, which is nice because guests don't always enjoy ingredients they aren't familiar with and I try to please. My husband also said he would be fine with grilling the 3 ribeyes we have and making vegetable skewers if I get too caught up with cleaning and get overtired from a lot of work during the holidays, so we're having these two things regardless but it's just a question of figuring out in what order we'll have those meals.
Hope everyone is having an amazing time and I hope that the thread being slower than usual is because you're all enjoying home-cooked meals from people who love you and want to see you fed and happy.
- Joined
- Jan 31, 2021
Lazy meal for me - Crock pot style Portuguese chicken
About 22 oz chorizo (you can't go wrong with more though)
3 cans of artichoke hearts (drained)
3 cans of sliced olives (4 oz each drained)
4 cans chicken (7 oz each drained). You can use fresh chicken but I'd probably cook it a bit first and add it earlier in the slow cooker.
1-2 cans diced tomatoes w/green chilies (drained)
1.5 onions chopped
About 10-16 oz chicken broth
Good amount of jar garlic (spoonful or two) or minced garlic
1-2 tsp of oregano
salt + pepper to taste
Butter. Cook the onions. Add the garlic when its just going translucent. Toss in crockpot.
Medium to high heat - add a bit of char to the chorizo.
Remove grease from chorizo.
Add everything minus the chicken to the slow cooker (unless using fresh chicken, I'd probably add it).
Cook for 6-8 hours at low temp. Add the chicken about 2 hours prior to completion. Taste and add salt + pepper.
Throw some Parmesan on and its really good. Serve over rice if you like.
I discovered I really need to find more dishes for artichokes.
About 22 oz chorizo (you can't go wrong with more though)
3 cans of artichoke hearts (drained)
3 cans of sliced olives (4 oz each drained)
4 cans chicken (7 oz each drained). You can use fresh chicken but I'd probably cook it a bit first and add it earlier in the slow cooker.
1-2 cans diced tomatoes w/green chilies (drained)
1.5 onions chopped
About 10-16 oz chicken broth
Good amount of jar garlic (spoonful or two) or minced garlic
1-2 tsp of oregano
salt + pepper to taste
Butter. Cook the onions. Add the garlic when its just going translucent. Toss in crockpot.
Medium to high heat - add a bit of char to the chorizo.
Remove grease from chorizo.
Add everything minus the chicken to the slow cooker (unless using fresh chicken, I'd probably add it).
Cook for 6-8 hours at low temp. Add the chicken about 2 hours prior to completion. Taste and add salt + pepper.
Throw some Parmesan on and its really good. Serve over rice if you like.
I discovered I really need to find more dishes for artichokes.
- Joined
- Jan 17, 2021
A whole-ass rabbit fricasse for me dad. Lamb meatballs are next.
Portion the poor guy, soak him in buttermilk for a day (spare the torso - you can make mean soup out of it later). Fry the meat both sides for a couple of minutes, remove, use the leftover fat/butter to saute onions, you can add a pinch of flour after they get brown. Put the rabbit in it, add carrots, white and green parsley, celery, (tatoes and parsnip are optional), garlic, maggi herb, thyme, bay leaf, allspice, salt&pepper, then add chicken/veg stock and let it simmer till the meat and veg are tender. You can add wine or heavy cream if you like.
I highly recommend rabbit meat, try it if you can. It tastes like chicken, heh.
Portion the poor guy, soak him in buttermilk for a day (spare the torso - you can make mean soup out of it later). Fry the meat both sides for a couple of minutes, remove, use the leftover fat/butter to saute onions, you can add a pinch of flour after they get brown. Put the rabbit in it, add carrots, white and green parsley, celery, (tatoes and parsnip are optional), garlic, maggi herb, thyme, bay leaf, allspice, salt&pepper, then add chicken/veg stock and let it simmer till the meat and veg are tender. You can add wine or heavy cream if you like.
I highly recommend rabbit meat, try it if you can. It tastes like chicken, heh.
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- Joined
- Oct 19, 2021
Found a curry recipe that was better than the other one I tried a month ago. I seasoned the red meat with shoyu, minced garlic and salt and left for a few minutes. Once the meat was evenly browned, I added carrot, potato and boiling water and waited until the vegetables were cooked to add curry and chopped yellow pepper. Once it was done, added a bit of coriander.
Still not the best curry ever, but it's progress nonetheless.
Still not the best curry ever, but it's progress nonetheless.
- Joined
- Aug 25, 2019
Made a homemade split pea and ham soup in my croc-pot (instant pot) multi cooker. I love this little scifi robot cauldron but I sometimes get imposter syndrome: I’m cooking a lot of these great time-intensive dishes and I feel like I’m cheating. Am I REALLY cooking the right way? Sort of like using AI generated art and calling yourself an artist…
…but then I snap out of it and realize I don’t give a flying flamingo. I cook great food for myself and that’s all that matters at the end of the day.
Anyway, the split pea and ham soup was an excuse for me to buy some dried split peas from my grocery store (the package was covered in dust — I don’t think people like or even know how to cook split peas, haha). Used a bunch of cheap/quick substitutions and it still came out amazing. I’m guessing this is why it was common peasant food — hard to fuck up and very filling.
It’s winter and since I have to survive brutal 50 F nights where I live, I’m trying more soups and stews in the pressure cooker. Deciding if I want to try Manhattan clam chowder or Borscht (former I never had before, latter something I had once years ago).
…but then I snap out of it and realize I don’t give a flying flamingo. I cook great food for myself and that’s all that matters at the end of the day.
Anyway, the split pea and ham soup was an excuse for me to buy some dried split peas from my grocery store (the package was covered in dust — I don’t think people like or even know how to cook split peas, haha). Used a bunch of cheap/quick substitutions and it still came out amazing. I’m guessing this is why it was common peasant food — hard to fuck up and very filling.
It’s winter and since I have to survive brutal 50 F nights where I live, I’m trying more soups and stews in the pressure cooker. Deciding if I want to try Manhattan clam chowder or Borscht (former I never had before, latter something I had once years ago).
- Joined
- May 29, 2018
I oven-roasted some tri-tip steak for a New Year’s Eve dinner, we had more meat-eaters at this get-together so I was more anxious about this than I was the Christmas ham. Thankfully I got it to medium-rare without a lot of hassle and it developed a nice crust without needing a reverse sear.
As for the response it got, everyone loved it and the Sweet Baby Ray’s barbecue sauce I paired it with.
As for the response it got, everyone loved it and the Sweet Baby Ray’s barbecue sauce I paired it with.
- Joined
- Dec 28, 2014
If you want to do it faster (but not like instant pot fast), use a Dutch oven, it at least has tradition behind it. Lately I've been using it for everything I used to use the multicooker for.
- Joined
- Feb 5, 2021
Peasant! Parsnips, parboiled then roasted in beef dripping and served with beef gravy are a delight for all. Mashed parsnip is shit, I grant you.
Anyway...what I recently cooked was pizza. I make my own dough, to an absurdly simple recipe from some Dago on Netflix. Then I bake it in a cast iron roasting pan.
- Joined
- Aug 25, 2019
Those Dutch ovens, if you take care of them well, are almost bulletproof to boot. I think my parents have one that's 50 years old and still going strong.
Anyway, decided to make a "green bean casserole", but kicked it up by adding fresh mushrooms and some fancy chive+shallot cream cheese. Almost like a mushroom risotto minus the rice and lots of additional vegetables. It was very cheap to make too, except for the dairy which I can't really do anything about. Sadly, no photos because I ate it too fast...
People in this thread generally wish they could have any type of meat for free to cook with at anytime. While that would be a great wish to have granted, I'm actually tempted to pick having any and all dairy products for free to cook with instead. Curious what others would choose...
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- Joined
- Jan 17, 2021
Multi-bean chilli cheese fries for my weight-lifting, vegetarian bf.
