What Have You Cooked Recently?

Toivo Antikainen said:
I used to eat a ton of frozen pizzas, since I started making them from scratch, I can't stomach them anymore. Soggy frozen pizzas haunt my dreams.

It's International Women's Day day after tomorrow, and I'm celebrating by baking. My mother always baked, it's a thing I associate with her very strongly. She's been dead for many a year (pbuh), but I keep the traditions alive. I'm still conflicted if I should make a raspberry cake or caramel fudge donuts. I don't know if I have an opportunity to bring them to my family, since we live in different parts of the country, but I'm very friendly with my neighbors so I will probably be offering them some. Don't think this altruistic, it's entirely self-motivated, if someone doesn't help me get rid of them, I'll eat them all.

Pretty food centered post but oh well. Work is going well, my department got a new boss, haven't figured out if this is an upgrade or a downgrade yet.
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kinuski donitsi.jpg

Handdoxing myself: Caramel fudge donuts turned out better than expected, I could eat all of them, I made like 20. Happy women's day to everyone.
 
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Guac. Sun dried tomato and Beetroot and goat cheese dip. 20230307_185450.jpg20230307_200322.jpg

Smoked duck with guac tacos. Not pictured. Red pepper slithers as I wanted a little sweet. 20230310_115939.jpg
And yeah also I make things that I don't bother with because it's in a micro bowl to blitz for serving quickly. Chicken. Red wine sauce with onion and mushroom and green beans. Cream cheese. Garlic. Mash. 20230308_192518.jpg
 
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HarveySperg41 said:
I really want to try making homemade bagels. Made some homemade pirogis last month.
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Done it I wasn't too thrilled, i'm a good cook, awful baker tho. So don't take my 2 cents to heart. I love bagels like no other. But, funny enough in my area #3rd Jewish in the entire US... it's hard to get a good bagel. Oddly best I've had out of NYC, is New Jersey Shore.

But for what I've made lately, pork lo mein. Came out really well.
 
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Made an abortive attempt at aglio e olio last night. Not sure if I didn’t add enough pasta water to emulsify the oil, but I definately didn’t put in enough garlic. Some chili flakes were probably warranted as well.

Edit: Anyone know a good butcher block/cutting board? That and a pasta attachment for my stand mixer and I should be good as far as cooking shit goes. That and a multipot for stocks.
 
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Bassomatic said:
Done it I wasn't too thrilled, i'm a good cook, awful baker tho. So don't take my 2 cents to heart. I love bagels like no other. But, funny enough in my area #3rd Jewish in the entire US... it's hard to get a good bagel. Oddly best I've had out of NYC, is New Jersey Shore.
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Except for Panarea there are no places to get bagel besides the grocery store. So I’m ordering some malt syrup and I think I’ll give making some a try.
 
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Just made some hummus. In addition to tahini, chickpeas, olive oil and the usual seasonings (cuman, lemon, garlic, salt, etc) I like to add harissa paste and a little cinnamon.

Cinnamon is actually really underrated as a seasoning for non-sweet things. Its great in small amounts with all sorts of savory food.
AnOminous said:
Unpopular opinion maybe: an air fryer may be "just a convection oven" but it works better as one than the others I've seen.
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They're great for frozen goyslop bites and reheating anything fried. I've also had excellent results making breakfast sausages in mine, getting the casings nice and crispy.
 
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The Blue Morpho said:
They're great for frozen goyslop bites and reheating anything fried. I've also had excellent results making breakfast sausages in mine, getting the casings nice and crispy.
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They're also good for reheating baked stuff like pizza or (unsliced) bread. Just moisten the crust a little bit so it doesn't brown and in a few minutes they'll be piping hot like fresh.

Mine also has a dehydrate mode and you can set the heat to almost nothing, although it'd be nice to have something bigger for a real dehydrator. Even putting slices of food on both levels it can't hold very much. I guess there are racks you can purchase to give you more room to dehydrate, but then you've got an extra thing to keep in your kitchen so at that point you almost might as well just get an actual dehydrator.
 
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