What Have You Cooked Recently?

[Nig🞗A🞗Roni]

Made burgers today, all the veggies came from the garden. You can't see it in these but I did a sauce of ketchup, mayo, Worcestershire, lemon juice, cayenne and s&p

 

[MerriedxReldnahc]

Pulled pork slow-cooked for 9 hours in orange juice and soy sauce, it gave the pork a really tasty tangyness that paired well with the fattiness of the meat.

 

[Triple Flutz]

Greek salad with grilled chicken breast two days in a row. Chicken breast was 2 packs for the price of 1 so I got like 10 for $10. Froze a pack and used the other for the dish. We usually get chicken thighs whenever we eat it, but the price was pretty good.
Big kid had something positive come up so we let him choose dinner, ofc it was McDonald's. Whatever. lmao the cope of me thinking he'd request something I make smh
Peruvian-style ceviche with baked sweet potato for the kids and lime-pickled onions.
Fried rice with kimchi, vegetables, spam, and a bit of leftover bacon. I was going to make something else, but my husband felt sick so we decided to just stay home and make something with what we had here.
Yesterday, akaushi wagyu was on sale and the big kids were away at my in-laws', so we shared a sirloin steak which I nailed the pan-frying of (great bark, still medium-rare) and I served it with asparagus and roasted potatoes with garlic confit. I don't think the steak itself would have been worth paying a premium for, but it was the cheapest cut at the store that day and I did a good job with it. It was very good, but no more nor less than just a regular one tbh.

I'm making chicken quesadillas tonight with the other pack of chicken as well as a homemade roasted red salsa with cascabel peppers and chile de arbol, and my MIL is bringing us half of a pork shoulder my FIL made on the grill, I'm thinking on its own one day and nachos the other but we'll see. The kids will definitely eat the leftover chicken for lunches so I'm not worried about waste.

Came back here after making said salsa and quesadillas and they were really good tbh. Marinated the chicken in a lot of freshly squeezed lime juice, a tiny bit of soy sauce, garlic, minced up cilantro stems, salt, pepper, and some of the chile water from rehydrating them. The salsa itself was 3 rehydrated cascabel peppers, like 10⁻12 rehydrated chiles de arbol, and like 15 rehydrated piquin peppers, a head of garlic, lime juice from idk like 1.5 or 2 limes, 3/4ths of a white onion that I briefly cooked on high heat with oil, 6 tomatoes that I roasted on the burner, salt, pepper, and a tiny bit of homemade chile powder. Pulsed it a bit bc I like the texture a bit less smooth. Reserved most of it for us, and then added a can of petite diced tomatoes and pulsed it a few times to tone down the heat for the kids.

 

[Syikeblade]

Made gumbo using pulled pork, jalapeno & cheese sausage, tomato sauce and onions and peppers.
Also used Japanese curry for the roux instead of making it this time, a great shortcut.

 

[HERE YOU GO]

no propane just wood in the weber.
a lot of grilled food with dinner rolls for days.


chicken, onions, peppers, pineapples


steak, onions, acorn squash, red skin potatoes


steak, onions, red skin potatoes


fluffy dinner rolls


fluffy molasses dinner rolls

 

[Mordecai "3 Finger" Brown]

I bought some packages of shredded soy cheddar cheese at a liquidation store last week. Because they were really cheap and not because I'm a fag.

It looks like real cheese, though it is in longer, skinnier matchsticks than usual.

I've been using it in scrambled eggs, wraps and nachos.

Unfortunately, there's an unpleasant plasticky taste that permeates everything.

 

[Hathungor]

I usually cook lean and low carb, high protein, so protein pancakes are a staple. I worked out my own pancake mix so feel free to steal it instead of spending 10 bucks on a pack of premade stuff worth maybe 6 pancakes:

Per serving:
20g whey protein
20g casein protein
30g powdered egg whites

20g oat fiber

3g baking powder


Water until a slightly runny consistency is reached


At this point it can be used for both sweet and savory pancakes and will have about 310 calories and about 60g of protein.


I usually add a pack of pudding mix of choice but it's optional, 40g of erythritol and flavoring/other liquid sweetener until the desired flavor profile is attained. You can also add cocoa powder, cocoa fiber or anything else you like, just make sure the consistency is still right. It's pretty hard to mess up the batter at this point so there's no rules how you want to customize it. I once grated an entire zucchini into my chocolate pancake batter to bulk up the volume and added some cinnamon and it turned out amazing.


They're a bit more finicky than regular ones, tending towards becoming dry but in exchange they stand up to syrup much better, not getting soggy as easily.
They need relatively low heat with the lid on the pan until they get firm, then cook the other side briefly with the lid off.


This amount makes a stack of 4-5 large, slightly fluffy European-style pancakes.

 

[AnOminous]

This amount makes a stack of 4-5 large, slightly fluffy European-style pancakes.

So is this a lifting type thing?

Also I wonder if this could make a Dutch baby type pancake.

 

[Hathungor]

So is this a lifting type thing?

Also I wonder if this could make a Dutch baby type pancake.

If by lifting you mean rising then yeah, what's what the baking powder is there for. If you want them even fluffier you can up the amound to maybe 6g at most, but I don't guarantee proper pancake integrity at that point.

Never heard of the Dutch Baby Pancake but I wouldn't make these in a cast iron pan unless you don't mind going heavy on the cooking fat.
I use the tiniest amount of cocoa butter I can get away with to fry these up since they do like to stick even in a non-stick pan otherwise.

If you don't mind potentially having to scour a pan you can give it a try, but remember these don't have any flour or gluten in them so they may not behave like flour pancakes depending on your cooking method. I only know these work great for regular pan-frying if you know the caveats.

 

[keytar]

Made a sorta pilaf with brown rice, green lentils and roasted veg and tofu. Used olive oil, soy sauce, lemon and lime juice as a basic sauce/dressing. I made this as an inexpensive sustaining thing to take to work but since it's now the weekend: I have some sea bass fillets stashed in the freezer so think I'm gonna grill those with chilli and more lemon to have alongside.

 

[AnOminous]

If by lifting you mean rising then yeah, what's what the baking powder is there for.

No, I meant pumping iron and building muscle mass.

The Dutch baby is this kind of pancake, generally baked:

The usual batter recipe:
1/2 cup all-purpose flour
1/2 cup whole or 2% milk
2 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
Powdered sugar, maple syrup, and jam, for serving

Obviously your recipe omits the carbs in this, but I suspect if you put it in a skillet in an oven and baked it at an appropriate temperature, it might do the same thing, that is, puffing up at the edges, then collapsing after you take it out of the oven into a crepe-like thing.

 

[Hathungor]

No, I meant pumping iron and building muscle mass.

The Dutch baby is this kind of pancake, generally baked:
View attachment 5241021
The usual batter recipe:
1/2 cup all-purpose flour
1/2 cup whole or 2% milk
2 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
Powdered sugar, maple syrup, and jam, for serving

Obviously your recipe omits the carbs in this, but I suspect if you put it in a skillet in an oven and baked it at an appropriate temperature, it might do the same thing, that is, puffing up at the edges, then collapsing after you take it out of the oven into a crepe-like thing.

Could be, but since there's no gluten or starch in there I doubt the batter would crisp up the same. This lack of crunch is the biggest issue when substituting flour with protein powder, the same is true in, say, pizza crust. Even high protein pizza requires a substantial amount of flour to be used for this reason.

Protein pancakes work so well precisely because they don't need to crisp up, they just need to hold together. If you're gonna try making these Dutch babies I'd start by substituting maybe a third of the flour with protein powder and up it a bit from there whenever you make them. I wouldn't take the pancake mix I posted and just run with it.

 

[mindlessobserver]

I made Bacon. In a pan.

I then saved the bacon fat in a cup. I also didn't wash the pan. Just stuck it in the fridge. For dinner I reheated the pan, deglazed the bacon bits and bobs with water. Par Boiled Green Beans in for a bit. Drained and strained. Poured the bacon grease from the cup back into the pan, finished off pan frying the beans in bacon fat. Served. Was very good. Oh and roast chicken for dinner. Nothing really special about other then I also roast the carrots underneath it so all the chicken fat lands on them as they cook.

fluffy molasses dinner rolls

I need these in my life. You have a recipe?

 

[Absolutego]

Made chicken paprikash for the first time this week. The sauce came out really one-dimensional for what's basically a combination of paprika and crushed tomatoes. It should have the 4 basics in it -- salt (both on its own and from the chicken broth), acid from the tomatoes, fat from the cooking oil, heat from the paprika -- but something's missing. It's really thin flavor-wise and drags the rest of the dish down. Is there something obvious I'm missing?

 

[DankSmoker]

No, I meant pumping iron and building muscle mass.

The Dutch baby is this kind of pancake, generally baked:
View attachment 5241021
The usual batter recipe:
1/2 cup all-purpose flour
1/2 cup whole or 2% milk
2 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
Powdered sugar, maple syrup, and jam, for serving

Obviously your recipe omits the carbs in this, but I suspect if you put it in a skillet in an oven and baked it at an appropriate temperature, it might do the same thing, that is, puffing up at the edges, then collapsing after you take it out of the oven into a crepe-like thing.

In my experience Dutch baby German pancakes require more eggs.

 

[HodgePodgeRogerDodger]

Made Red and Green Thai Curry. Used chicken thigh, bamboo shoot, lime leaf, lemon juice, shiitake and then dried chanterelles because I ran out of shiitake for the Green, snow peas, and yellow bell pepper. Thai Basil, too.

I found like three Asian grocery stores (one is more of a general Asian with lots of shit, one is up scale Korean, and the last one is a Chinese Secret Police front). Haven’t made my own curry paste from scratch, but I kinda geeked out because there’s so much shit.
Honestly I’m geeked for the seafood.

Made chicken paprikash for the first time this week. The sauce came out really one-dimensional for what's basically a combination of paprika and crushed tomatoes. It should have the 4 basics in it -- salt (both on its own and from the chicken broth), acid from the tomatoes, fat from the cooking oil, heat from the paprika -- but something's missing. It's really thin flavor-wise and drags the rest of the dish down. Is there something obvious I'm missing?

Did you fry onions, sautée garlic, and then toast the Paprika? I usually add fresh diced tomato and then add chicken (more just for a crust) then add broth. You add sour cream?
Hungarian cooking is fucking good. People really forget how good it is.

 

[ZipDisk]

I made mac and cheese "hamburger helper style". I liked it, it came out creamier than following the directions.
My roommate called me a nigger and said to stop eating nigger food.

 

[Absolutego]

Did you fry onions, sautée garlic, and then toast the Paprika? I usually add fresh diced tomato and then add chicken (more just for a crust) then add broth. You add sour cream?
Hungarian cooking is fucking good. People really forget how good it is.

I sautee'd the onions until translucent, the garlic until fragrant, and then toasted the paprika. I wonder if going for canned tomatoes over fresh is costing me acidity. I added a bit of lemon juice to some of the leftovers and that totally fixed it.

 

[Triple Flutz]

I've been basically making my eldest's favorites because school is about to start and I'll miss my first little buddy a lot. sigh

Japanese-style curry with chicken thighs, potatoes, and carrots.
Steak with steamed broccoli, mashed potatoes, and maple-glazed carrots.
Homemade pizza.
Tteokbokki with fish balls, green onion, and cabbage.
Onigiri. The kids especially like it when I brown the outside a bit in a pan before adding the seaweed sheet, so I do that.
Nachos with homemade tortilla chips. I HATE frying food but everyone much prefers those to store-bought tortilla chips so I always just end up powering through my distaste.
Kimchi fried rice with vegetables.

When we were at the store, my eldest requested broccoli out loud and the woman next to our cart chimped out about how wonderful that was because her son only eats raw carrots. Kid was like 10. Made me sad for him and proud of the way we're raising our kids and shaping their tastes.

 

[HodgePodgeRogerDodger]

I sautee'd the onions until translucent, the garlic until fragrant, and then toasted the paprika. I wonder if going for canned tomatoes over fresh is costing me acidity. I added a bit of lemon juice to some of the leftovers and that totally fixed it.

Yeah, it might be the acid. I would honestly just add tomato paste rather than just canned tomatos. You can use a white wine vinegar too.

My green curry might’ve had too much coconut and didn’t need any brown sugar (the palm sugar they gave is in retarded giant Voyager Disks).