What Have You Cooked Recently?

[TheGreatDodongus]

I decided on my day off that I wanted to experiment and try to improvise a recipe instead of just doing my usual chicken thighs roasted over a bed of potatoes/veggies that's been sustaining me for the last several weeks. Beat some eggs, added a bit of crushed tomatoes and salt/seasoning and set them aside. Diced some sweet peppers, minced some garlic, chopped some spinach. Sauteed all of it with a bit of salt, adding the garlic and spinach right before the peppers were finished. Dumped it out into the egg mixture. Next, added some very thinly sliced zucchini and yellow squash to the pan, evenly distributing along the bottom. Let them sizzle for a while, then flipped all of them once they started to brown a little bit, repeated on the other side. Finally, I turned down the heat and dumped the egg mixture in. Covered the pan and allowed to cook until the eggs were fully cooked through. Ran a spatula along the edges to make sure there was no sticking, and then turned the whole thing over onto a plate, and served like that. It actually turned out really well, the crushed tomatoes I think really complimented the garlic and squash.

I was so proud that I bragged about my new culinary invention to a few friends, only to be promptly informed that I had just made a frittata. Damn. Still good though.

( Please excuse the shitty plating, I give much less of a damn when I'm just cooking for myself.)

 

[AnOminous]

The eggs were suprisingly really easy to make, I messed up one by breaking the yolk when I was adding it on the whites but it still turned out looking really good.

This seems like a slightly more complicated version of something I used to make, maybe the first thing I cooked from a cookbook, when I was 10 or so (a Betty Crocker cookbook from 1969 or so). It's called shirred eggs, and I've looked it up and it isn't entirely the traditional version.

Basically crack eggs into ramekins, throw in some shredded cheese, cook until done, at the generic 350 temperature. The more traditional version includes heavy cream.

My other super early baking thing was the Loaf O'Gold cake, also from the Betty Crocker cookbook (have I mentioned how good that cookbook was). I remembered this a couple years ago and tried it again and was surprised that unlike some things from my childhood that weren't as good as I thought they were, this is still great.

Ingredients For Loaf O' Gold Cake
2 c
all purpose flour
1 c
sugar
3 tsp
baking powder
3/4 c
milk
2
eggs
1/4 c
butter, softened
1/4 c
shortening
1/2 tsp
salt
1 tsp
vanilla

And the actual cooking. Basically just mix all that shit together (love those simple Betty Crocker instructions). Grease and flour a loaf pan. Pour that shit in. Cook at 350 (of course) until it's done, usually a little over an hour.

Now you have a pound cake. You can do a nearly infinite number of things with that, all of them delicious.

My other major baked good when I was an uwu smol little bean was Toll House cookie brownies. But all you need to make that is to buy a batch of those Nestle chocolate chips that have the recipe on the side. They impressed people when I was like 11 and still cared about impressing people.

 

[Spitz]

Made a heaping pot of gumbo a few days ago and still have a few servings left. I used sweet peppers instead of bell. Four pounds of shrimp, four pounds of andouille sausage, and one pound of dark chicken meat. The roux turned out very well because I took my sweet time with it, about 40 minutes of stirring on medium. It ended up thick and has gotten better with each night.

 

[Triple Flutz]

(have I mentioned how good that cookbook was).

Do you have a specific edition to recommend? I see there's a bunch of results coming up, I collect cookbooks (especially vintage, handwritten, and otherwise pre-owned ones) and I somehow don't own one of these, it's going to nag at me until the situation is remediated.

Anyway, Monday we made quesadillas with the leftover ribeye steaks. I like to put homemade pico de gallo in ours so I did that, just served it on the side with a few corn chips for the kids.
Tuesday, we still had ribeye leftovers so I sliced them thinly and made gyros with tzatziki, red onion, romaine lettuce, bell peppers, pickled turnip, and feta.
Wednesday, I made greek salad as a main and a side of lemon garlic roasted potatoes.
Today, I made stir-fried lentils with carrot, celery, onion, and sliced colossal green olives, and finished it in the oven with medallions of goat's cheese on top. It sounds revolting, but it was a struggle meal when I was a kid that was actually commonly requested by us.

Spoiler

Obviously you'd have to enjoy the polarizing ingredients separately to enjoy the meal, but we did and so do my kids now so I just cook it for fun once in a while. My husband knows I think milanesa is revolting and I still happily make it when he requests it, so he knows that a few times a year, I'm going to make him Buldak noodles with browned SPAM and green onions for dinner and the kids and I are going to enjoy the ancestral Flutz family meal.

Tomorrow, the kids are going to spend the night with my MIL and we decided we're due for a date. Historically, probably sushi, but I'm really craving couple's lung slice from a szechuan restaurant nearby soooo who knows.

 

[WonderWino]

Anyone know some good kosher salt brands? Mortons is a bit too dense for a lot of things, and Diamond Crystal seems to be having a spergout and jacked the price up to 8 dollars a box.

Every tried windsor brand? Its canadian but i've seen it in the US fairly often

 

[actually a cat]

Did some salmon patties yesterday.

1 can salmon
about 10 or 12 saltine crackers
1 egg
salt and pepper
smoosh it up, patty em out, fry em in a pan coated with a little oil till browned on both sides

Smells up the house something awful, or so I'm told but they were pretty damn good.

 

[Battlecruiser3000ad]

glorious shitting street cake. yep its snackin time boys

 

[AnOminous]

Do you have a specific edition to recommend? I see there's a bunch of results coming up, I collect cookbooks (especially vintage, handwritten, and otherwise pre-owned ones) and I somehow don't own one of these, it's going to nag at me until the situation is remediated.

I think it is the original 1969 version.

Specifically this: https://www.amazon.com/Betty-Crockers-Cookbook-Crocker/dp/0307098001

 

[FrigginWeeb]

A dirty rice, egg and salsa burrito.

It ain't gonna impress Gordon Ramsay but damn tasty.

 

[AnOminous]

Whole wing portions (air fryer again) with a dry rub of salt, pepper, onion powder and the star ingredient, bourbon smoked paprika. Apparently it's smoked over a fire of bourbon barrel staves. It's absolutely phenomenal.

(ETA: and I note it was mentioned here by @Goyslop Muncher back in 2020 who also thought it was phenomenal.)

For dip, I used beer mustard and honey in equal proportion.

I have another couple pounds of wings in the dry rub I'll probably make in small batches the next day or so.

Next time, I think I'll add a pinch of Carolina Reaper powder.

Semi-related question, if you've ever done hot pickling with superhots, how do you manage for it not to be a ghastly gas attack on your house? I suppose I could dress up in a hazmat suit like Walt and Jesse cooking meth, but that seems a little elaborate. Even with the above-the-stove fan it's a coughing, wheezing nightmare.

My guess is it might be better to keep the brine just below boiling rather than actually boiling, but I'm not sure that would get the pickling done.

 

[actually a cat]

London broil roast, with cream of mushroom, onion soup mix and various vegetables in the oven.

It's not fancy but it's good.

 

[AnOminous]

London broil roast, with cream of mushroom, onion soup mix and various vegetables in the oven.

It's not fancy but it's good.

I love that. In other idiot simple Campbell's Condensed Cream of Mushroom soup dishes, something I sometimes like doing is just laying down half a can of cream of mushroom (still condensed), then a layer of pork chops rubbed with Lawry's Seasoned Salt (dat Negro cuisine), then the rest of the soup, bake in baking pan at 350 until it's brown on top and and chops are falling apart.

Pure comfort food.

 

[actually a cat]

I love that. In other idiot simple Campbell's Condensed Cream of Mushroom soup dishes, something I sometimes like doing is just laying down half a can of cream of mushroom (still condensed), then a layer of pork chops rubbed with Lawry's Seasoned Salt (dat Negro cuisine), then the rest of the soup, bake in baking pan at 350 until it's brown on top and and chops are falling apart.

Pure comfort food.

Now imma have to save that post for later my nigga.

 

[The I Scream Man]

Semi-related question, if you've ever done hot pickling with superhots, how do you manage for it not to be a ghastly gas attack on your house? I suppose I could dress up in a hazmat suit like Walt and Jesse cooking meth, but that seems a little elaborate. Even with the above-the-stove fan it's a coughing, wheezing nightmare.

My guess is it might be better to keep the brine just below boiling rather than actually boiling, but I'm not sure that would get the pickling done.

Yeah, keep it to a high simmer if that makes sense and I honestly do it outside and drive away wildlife, I'm immune to it by now (mostly) but its a great kid, wife and dog repellent

 

[AnOminous]

Yeah, keep it to a high simmer if that makes sense and I honestly do it outside and drive away wildlife, I'm immune to it by now (mostly) but its a great kid, wife and dog repellent

I had friends over. It literally turned into a house evacuation event, with people outside staring at me reproachfully as I finished the batch.

Fuckers had no problem actually eating the pickles though.

 

[toilet_rainbow]

I now have to work morning shifts (and long days in general), so I meal prepped breakfast sandwiches tonight. I decided to do a McMuffin style sandwich, with three using sausage patties and the other three using some deli turkey that was getting old (and I was low on anyway).

There were leftover sausage patties and scrambled eggs after assembling them. What to do? Make breakfast burritos! I chopped up the sausage and assembled the burritos. Only thing I added was some shredded cheese before rolling. Yielded three burritos. Would've been four if I hadn't fed my dog some of the leftover eggs first.

All in all, I now have about a week and a half of frozen breakfasts ready to go.

 

[MembersSchoolPizza]

Did some salmon patties yesterday.

1 can salmon
about 10 or 12 saltine crackers
1 egg
salt and pepper
smoosh it up, patty em out, fry em in a pan coated with a little oil till browned on both sides

Smells up the house something awful, or so I'm told but they were pretty damn good.

Add some onion and celery to that, for Pete's sake.

 

[Ndnd]

My first attempt at Dominique Ansel’s recipe for Kouign Amann, and while mine weren't as pretty as his, as Prue from The Great British Bakeoff would say, "It's worth the calories". I fucked up the instructions a bit and ended up adding sugar to the third and fourth folding of the pastry dough and letting it rest in the fridge to rest for half an hour before the final rolling, cutting and shaping. Do NOT do this! The sugar definitely sucks moisture out of the dough, and makes it extremely unpleasant to roll out. On the plus side, the lamination of the butter layer turned out well!

 

[D. HoChoy]

Ribeye steak with rice, broccoli normandy, and avocado.

 

[Bibendum]

Milk bread. Came out perfectly, tender and fluffy. Used one of the loaves for coconut bread pudding with a salted kaya drizzle.

I hadn't actually made the dish with real Sichuan peppercorns before, but it genuinely makes a huge difference. Also the numbing effect takes the edge off the genuinely gruesome level of spice the dish had, while making it possible to taste the more subtle flavors.

If you like málà flavor, I'd recommend buying a green huajiao oil (like this, although much cheaper at a Chinese grocer). Green peppercorns are more numbing and have a greater citrus/herbal character than red; I find the oil more concentrated and easier to use in some dishes.