What Have You Cooked Recently?

[The Blue Morpho]

Had leftover baked sweet potatoes that I made into sweet potato pancakes. Turned out fantastic. They are very delicious with sour cream, even cold.

 

[Ahhh Thats better]

Breakfast: 3 x homemade Chili con carne in wholegrain wrap with crumbly peppercorn chedder, and peach ice tea.

Morning tea: 2 cups of aeropress coffee with warmed up frozen dark fruit cake & toasted peanut butter sandwhich. Then 1 cup of chilled lemon flavour ice tea.

 

[HERE YOU GO]

This is my new favorite smoked paprika:
View attachment 5112858
It's sweet and not hot so I'll probably keep using whatever hot Hungarian smoked paprika I can find but this stuff is delicious.

Skewering and grilling them Brazilian style. You really need nothing but salt, although 20 minutes or so in a tenderizing marinade of some sort is fine too. You don't want to overdo that or they go past tender and turn gummy.

If they get rubbery you overcooked them. You should put the char on them then finish with indirect heat if you can.

smoked paprika and burbon are some of my favorites, but i've never had them together like that.
i have silk road smoked paprika right now, it's hard to get any smoked paprika here.
love using it in bbq sauce.

if you skillet fry chicken hearts they can explode if you don't cut a hole in them first.
i don't personally like chicken livers or hearts but i've heard of them exploding and burning people.

i made my favorite paczki, custard and powder sugar.
it came out perfect, they're delicious.

 

[Ahhh Thats better]

Pressure cooker Chicken Curry with chill and onion.

 

[Tsukasa Kadoya]

I had some cooked chicken and tried to make a Honey Gochujang sauce, but it wasn't successful.

Pressure cooker Chicken Curry with chill and onion.

Chicken curry is goddamn amazing if done right. LOVE me some curry on rice or noodles.

 

[MoffAlbert]

Made wonton soup tonight. Had frozen wontons on hand, and a chicken carcass from last month in the freezer as well, so I decided to make my own chicken stock. I fried up some minced garlic in some sesame oil, put in the chicken, covered it in water, and added a little MSG and ginger paste, and let it go for about 5 hours. Skimmed out the bones when it was done, and dropped in my wontons for a few minutes. Came out pretty damn good if I do say so myself, wife said it needed salt, but I thought it was good enough on its own.

 

[Ahhh Thats better]

I had some cooked chicken and tried to make a Honey Gochujang sauce, but it wasn't successful.

Chicken curry is goddamn amazing if done right. LOVE me some curry on rice or noodles.

Chicken curry with noodles is a great idea, I'l split up and freeze most of this pot, and when i do a veg noodle stir fry il put them together.
I usually only like to cook one thing at a time, that way the whole job can be done in like 1.5 hrs, so isnt like a 3 to 4 hour non-stop ordeal.

but ye turned out bretty gud. I love pressure cookers, ingredients: chicken breast, onion, garlic powder, curry powder, chilli powder, can chopped tomatoes, tomato paste, 1 chicken stock cube, 1 can coconut cream, 1/3 can of water

Badluck on the Gochujang brotha.

 

[BelUwUga]

I made pimento cheese by request for mother's day. I'm not a gigantic fan of it but apparently I make some of the best. I think it's because I've nearly perfected the process for making it without the characteristic "slimy" texture the pre-made has.

Spoiler: Recipe

- 8 oz cream cheese (Not the kind with air whipped into it)
- 8 oz grated sharp cheddar (big pieces)
- 4 oz diced pimentos
- 2-4 oz mayonnaise
- 1/4 tsp each of onion powder, garlic powder, and cayenne pepper
- Salt+Pepper

1. Dump the pimentos into a strainer to drain. Give it some good shakes. They're staying in there draining until the very end. Go take a 5 minute smoke break or something.
2. Only soften the cream cheese enough to incorporate your spices uniformly. Lightly salt and pepper, you will add more just before serving. Keep mixing until you're sure it's done well. It's usually served cold so refrigerate if necessary to get it back to serving temperature (and therefore thickness).
3. Now add/mix the mayonnaise a spoonful at a time to soften the cream cheese until you have approximately your desired texture. You want it a tiny bit stiffer than you want it served.
4. Add the cheddar cheese and mix until incorporated in your spiced cream cheese mixture. The goal is to minimize breakage of the cheddar pieces while still giving them a nice coating.
5. Add/mix the drained pimentos.
6. This dish has the "banana pudding effect" where it needs a day or two in the fridge to really reach the ideal. I aim for giving it a good stir every 6-8 hours. This really helps the spices/flavors mellow out so you avoid hot/cold spots.
7. Salt+Pepper to taste immediately prior to serving.

 

[HERE YOU GO]

Made wonton soup tonight. Had frozen wontons on hand, and a chicken carcass from last month in the freezer as well, so I decided to make my own chicken stock. I fried up some minced garlic in some sesame oil, put in the chicken, covered it in water, and added a little MSG and ginger paste, and let it go for about 5 hours. Skimmed out the bones when it was done, and dropped in my wontons for a few minutes. Came out pretty damn good if I do say so myself, wife said it needed salt, but I thought it was good enough on its own.

why are you adding msg?
people get sick eating MSG in ramen noodles because of the MSG in the flavoring pack but not msg in fresh tomatoes.

factory concentrated MSG is bad. slice a fucking tomato and there's your natural msg.
msg for that worthless powdery extra taste you had in ramen noodles.
you go all the way to make home made broth and slap msg in it.

home made soups are usually desired for their natural flavors and LACK OF msg and salt.
i know people with MSG 'allergies' that can eat tomatoes with natural msg. they eat pizza and spaghetti but can't eat ramen noodles.

 

[Kosher Salt]

i know people with MSG 'allergies'

No, you do not.

You know people who get ill at the thought of eating MSG, except they're retarded and don't know that tomatoes have MSG, then when you explained it to them, they doubled down on the retardation and decided that it's different somehow.

 

[AnOminous]

Japanese curry with tofu, a bunch of sliced peppers of different kinds, tomatoes, lots of onion, garlic, and very coarsely chopped potatoes, because everything falls apart in this. Other slight additions were a splash of Shaoxing cooking wine, sesame oil, tamari, and ground ginger. The star was the boxed Japanese curry roux called "extra hot" although it really isn't.

It would have been entirely vegan if not for the fish sauce in the rice.

A bit Spartan but I've been lazy and eating out of retort pouches dumped over rice a lot.

Oh I forgot the reason I even bothered posting it. I made the dish because I got some fukujinzuke, a sort of pickled relish of a number of vegetables. It really makes the dish when you put it on the side.

 

[Yaks]

I made some of my bulk soups to put in the freezer. This time it was smoked ham split pea, a kind of creamy spicy carrot soup that has a bit of a curry flair, and creamy chicken noodle with the egg noodles frozen separate and ready for reheating per serving.

I also made soft chocolate chip cookies and lavender lemon butter cookies.

I am very tired.

 

[toilet_rainbow]

Mostly just meal prepping lately, using up things that I made or bought for other stuff that's getting old.

I had some red potatoes and eggs that were getting old, so I meal prepped breakfast bowls with sausage and cheese. When I ran out of potatoes mixture, I used up old tortillas and some old diced ham to prep breakfast burritos. Ended up with almost two weeks worth of breakfast in my freezer. Which is good, because I ran out of (also meal prepped) breakfasts on Tuesday.

I also had some homemade Shake n Bake coating that was getting stale. Hello, Shake n Bake porkchops!

 

[HERE YOU GO]

jap burgers


filling can be almost anything. even peanut butter and jelly.
this one is beef and onions.


melted butter, egg wash.


baked. with a pot of cheese on the side.

 

[WolfeTone]

Took some mushrooms, sliced jalapenos, goya garbanzo beans, freshly peeled ginger-carrot, beat sourkrout and threw it together. You can barely see it but there's an angus bubger in the center. Used avocado oil for the high temp cooking and olive oil for when the wet stuff got introduced. Garbanzo beans don't mush up so they were a little strange but maintained enough texture through the process, that with some turmeric, pepper and paprika made it very spicy and flavorful. Even overboard and put some truffle oil hotsauce on it.

Killin it toobz

 

[Yaks]

jap burgers

View attachment 5127872
filling can be almost anything. even peanut butter and jelly.
this one is beef and onions.

View attachment 5127870
melted butter, egg wash.

View attachment 5127871
baked. with a pot of cheese on the side.

Link recipe for the buns?

 

[HERE YOU GO]

Link recipe for the buns?

Spoiler: ingredients for jap burger

dough:
2 1/4 tsp dry yeast
2 3/4 cups flour
1/3 cup sugar
1 tsp salt
a splash of canola oil / avacado oil

filling:
ground beef
sliced onion
salt and spices ( use whatever seasonings )
liquid beef stock ( helps everything cook together )
corn starch ( add this last, this thickens the filling so it doesn't weaken the dough )

let the filling cool down before you make them.
i puree the meat when it's done in something like a magic bullet because when the meat is left crumbly, it rolls out.
dough doesn't need to rise, it can be used right away.

 

[naaaaiiiiillllll!!!]

Made some pressure cooker New England Clam Chowder using bottom-shelf ingredients from Wal-Mart and ALDIs (and lightly-toasted bargain sourdough bread). I used one Yukon Gold and one Red Potato diced fairly small (with skins left on -- 'cause I'm lazy and I like the taste) along with a TINY bit of Old Bay and Zatarain's Shrimp and Crab Boil liquid. I also used a little corn starch slurry to thicken it towards the end, so the "corn starch 'n Old Bay" might make me one of those nig-nogs in the other thread... Well, in my defense I followed a standard recipe AND it tastes a hell of a lot better than any canned clam chowder I've ever had in my life (not bad for a 30-min prep time).

My broken arm is healed enough for me to actually cook with two hands again CAREFULLY. It's good to be back y'all and this is a great comeback dish for an overcast day(s).

 

[Helvítis Túristi]

Decided to make my own Japanese curry without the curry block. I just cooked a roux until it smelled nutty and was brown. Then added curry powder and masala. Rest was just how you normally would cook a Japanese curry. Turned out good, but I think there is some room for improvement. I should have used a garam masala instead of left over masala from when I made korma months ago. Will definitely experiment with it more as the cooking style reminds me of French cooking, even though French curry sauces are prepared a bit differently.

 

[naaaaiiiiillllll!!!]

Pressure cooker red beans and rice (with buy-one-get-one-free andouille sausage [wtf, that NEVER happens!]). Again, all ingredients were from Wal-Mart, ALDIs, and the bargain bin of my local grocery store. I used a bit too much Tabasco sauce (vinegar taste was stronger than the spice), but it was still amazing. The fact I can make amazing "better-than-takeout" dishes at home using bottom-of-the-barrel ingredients gives me hope for when I start using fancy shit...