What Have You Cooked Recently?

[Troonos]

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.

A fellow fan of homemade tteokbokki. Very nice.

An upgrade for the onigiri: after you grill the bottom face, dip that same face in hot homemade teriyaki sauce (just the bottom face so it doesn't become overwhelmingly saturated). It's delicious.

 

[MoffAlbert]

I made skillet gnocchi again last week. Made my own sauce and everything. Eventually I'll get to making my own gnocchi, but maybe after the wife and I get our own place again. Economic factors have caused us to move, and as a result, I'm not cooking as I was pre-move. Cooking is one of my primary preferred hobbies, and I long to get back to it. Kinda feel like I'm in a slump without it tbh.

 

[Spitz]

Tourte Milanese
My back was hurting after this one, but it was worth the struggle. I didn't make as many mistakes with the puff pastry, but I forgot that the oven doesn't heat evenly and that I should've been rotating it, so it was a little soggy on one side.

 

[AnOminous]

Tourte Milanese
My back was hurting after this one, but it was worth the struggle. I didn't make as many mistakes with the puff pastry, but I forgot that the oven doesn't heat evenly and that I should've been rotating it, so it was a little soggy on one side.

You are a madman. Or madwoman, I don't know, maybe a madperson.

Congratulations on this feat of insanity.

Most people need to be paid to do things like this.

 

[Spitz]

You are a madman. Or madwoman, I don't know, maybe a madperson.

Congratulations on this feat of insanity.

Most people need to be paid to do things like this.

Thank you. It wasn't as bad as the first few times I attempted puff pastry. I had some turnovers that were an overcooked, soggy disaster, and the worst part was wasting a pound of butter. That failure made me realize how much thinner the dough needs to be rolled out in the end.

I enjoy trying difficult bakes, even if I fail miserably, but if I ever post pictures of the Gâteau St.Honoré on here, say a prayer for me.

 

[AnOminous]

I enjoy trying difficult bakes, even if I fail miserably, but if I ever post pictures of the Gâteau St.Honoré on here, say a prayer for me.

I wasn't actually being sarcastic. I thought it looked good.

 

[Spitz]

I wasn't actually being sarcastic. I thought it looked good.

I wasn't implying that you were. I was referring to my previous failures at making puff pastry and that if I ever post photos of something high-level like the Gâteau, I'll probably be in the madhouse because of how many attempts it took.

 

[NaggotFigger]

Tried cooking one bowl of Korean steamed eggs 2 days ago.
To be fair, probably should buy a large glass bowl so that the egg would have a smoother feeling white eating, while looking perfect and pleasing for the shoot instead of having a plastic bowl and steam it.

 

[Spitz]

I had some pastry dough left over, so I made a pecan pie. I hadn't made one in a long time because the last time I did, it was for a friend that was terminally ill. I was 1/4 cup shy on corn syrup, so I compensated with molasses. I cut and served it at 100F instead of letting it cool to room temperature because I like it a little runny. The pecans were tougher than usual because of having to bake longer, probably due to the lack of corn syrup. The crust could've been par-baked to prevent soggy-bottom, but I wasn't in the mood for the extra work. I also made some cinnamon-sugar puffs with the crust trimmings, but they disappeared before I could snap a photo, like always.

 

[Triple Flutz]

Steak again, I feel like such a piece of shit but I'm sick of succulent beef being the only cheap thing at the store. I also know it's not the healthiest to eat meat, let alone beef, super often so I try to vary up protein but like. jfc. How can like, trout and chicken be more expensive than a ribeye. Anyway. Had it with stir-fried green peppers and a green salad.
Cabbage stir-fry with oyster mushrooms, korean green peppers, aromatics, and broccoli, except the sauce I made was like, soy sauce, mirin, and broad bean paste. A few other things I'm sure, but I had two beers today and my memory sucks.
Today, I'm making chorizo quesadillas with homemade salsa.

I made a rly good salsa btw, we do eat spicy but this one is very palatable as long as you eat spicy in general, I was just looking for flavor.

SOAKING PHASE
like 3 dried cascabel chiles or guajillos if no cascabel
like 15 dried pequin chiles
like 10 dried chiles de arbol, i rehydrated like 18 but i don't think i used them all. i guess just don't throw them away. Keep the water in case you need to thin it down, and probably throw a bit in either way because it's really flavorful.
CHARRING PHASE
3/4 of a large white onion, either charred over a burner or stir-fried on high heat in a wok with some oil.
a head of garlic, '' ^ ''
6 roma tomatoes, '' ^ ''
2-3 jalapenos with striations, '' ^ ''
(once you're done charring or stir-frying, wait for it to cool down and put in the blender)
BLENDER PHASE
if you dry-fried, add a bit of neutral oil for texture.
add about a bunch of cilantro, stems included if your blender or food processor won't fuck that up
2-3 fresh limes, pressed
a tiny bit of cumin, start slow because nothing enrages me more than a salsa that just tastes like cumin lmfao. I know that's an intentional thing for some people but I'm not a spic and it bother me when it's too much.
s & p
I would have added tomatillos to the char step but we're retarded and forgot them. Was still great, though.

It isn't meant to be an authentic salsa for the record, but I thought it rivaled a lot of the ones I've had from trucks, restaurants, and friends. I do plan on serving it to spic friends to see what they think, but not today.

I have since fed it to a spic neighbor who said it was the best white people salsa she's had but that to be truly authentic, it needs to be slightly sweeter so she added like a quarter cup of chile water with idk a tablespoon of piloncillo and it IS nice, but in my hubris I prefer it without. NBD because I reserved half prior to changes knowing they would happen and gifted the other half to her. Anyway if you try this and something is missing, try that.

 

[Troonos]

I had some pastry dough left over, so I made a pecan pie. I hadn't made one in a long time because the last time I did, it was for a friend that was terminally ill. I was 1/4 cup shy on corn syrup, so I compensated with molasses. I cut and served it at 100F instead of letting it cool to room temperature because I like it a little runny. The pecans were tougher than usual because of having to bake longer, probably due to the lack of corn syrup. The crust could've been par-baked to prevent soggy-bottom, but I wasn't in the mood for the extra work. I also made some cinnamon-sugar puffs with the crust trimmings, but they disappeared before I could snap a photo, like always.
View attachment 5250248

Best dessert ever invented. I'm drooling. Please share.

 

[Spitz]

Best dessert ever invented. I'm drooling. Please share.

I probably would ship something to someone if they really wanted. Not a pie, because lol clumsy retarded UPS, FedEx, etc, and also lol dry ice works but a smoking box is suspicious after what happened with innawoods Ted. But maybe something canned or pickled, like hot sauce or peppers/beets. I doubt anyone would ever trust that though, and for sure nobody would give their actual address. So it would end up at Jim's or Fat's house. Or, at worst, some crazy fed-post related incident that would have 50 assault rifles coming through the front door.

 

[Troonos]

I probably would ship something to someone if they really wanted. Not a pie, because lol clumsy retarded UPS, FedEx, etc, and also lol dry ice works but a smoking box is suspicious after what happened with innawoods Ted. But maybe something canned or pickled, like hot sauce or peppers/beets. I doubt anyone would ever trust that though, and for sure nobody would give their actual address. So it would end up at Jim's or Fat's house. Or, at worst, some crazy fed-post related incident that would have 50 assault rifles coming through the front door.

My wife made me a jar of pecan pie spread. It was delicious with peanut butter on a sandwich.

 

[Betonhaus]

My wife made me a jar of pecan pie spread. It was delicious with peanut butter on a sandwich.

that sounds amazing, but pecans are so damn expensive here

 

[Kosher Salt]

Steak again, I feel like such a piece of shit but I'm sick of succulent beef being the only cheap thing at the store. I also know it's not the healthiest to eat meat, let alone beef, super often so I try to vary up protein but like. jfc. How can like, trout and chicken be more expensive than a ribeye.

I can usually (by which I mean a few times a year, plenty to restock my freezer) pick up chicken on sale for $1.99 a pound, maybe even cheaper if it's bone-in (legs or thigh quarters). Beef, on the other hand, is $4 to $5 for the shittiest cuts (e.g. bottom round or chuck), and I'll still indulge a couple of times a month, but that's not what I keep in the freezer for "what are my protein options" meals.

Ribeye is almost too fatty for me, but I'll cut a nice piece of chuck into 1.5 inch thick or so steaks and sear them rare to medium rare and eat the shit out of that. Slice thin and it's delicious. Ribeye is never cut thick enough anyway.

 

[bifftango]

Ribeye is almost too fatty for me, but I'll cut a nice piece of chuck into 1.5 inch thick or so steaks and sear them rare to medium rare and eat the shit out of that. Slice thin and it's delicious. Ribeye is never cut thick enough anyway.

I cooked a salted and peppered ribeye the other night (same at about 1.5" thick), and the fat melted in my mouth. The fat is the best part if you can pull it off -- which I do sometimes miss the mark on. I know some people have an aversion to fat, but I love it. Anyway, I just seared it with olive oil, turned down the heat a bit, and then smothered it in salted butter. The only mistake I made was misjudging the thickness and cooked the ribeye to medium instead of medium-rare or rare.

As for thicker cuts, you'd probably have to go to a dedicated butcher shop (can be expensive), which I luckily live across the street from. I got this steak from the grocery store, though, out of convenience while I was buying groceries. It was still pretty excellent, regardless.

 

[GothicGalLover]

A friend of mine from college became a special investigator in DOJ/FBI. He investigates pedophiles. We hung out a while ago and he was telling me about a big case that involved several different agencies across a couple different states. They arrested over 100 people and all of them were heavily into food, had refrigerators, stoves, various seasonings, talked about what they were going to eat, etc. He told me 'eating food doesn't make you a pedo, but all pedos eat food' I think about that a lot on this website.

 

[The I Scream Man]

A friend of mine from college became a special investigator in DOJ/FBI. He investigates pedophiles. We hung out a while ago and he was telling me about a big case that involved several different agencies across a couple different states. They arrested over 100 people and all of them were heavily into food, had refrigerators, stoves, various seasonings, talked about what they were going to eat, etc. He told me 'eating food doesn't make you a pedo, but all pedos eat food' I think about that a lot on this website.

Please rewrite this statement because the way it’s written implies you think a lot about pedos on this website, which is probably not it’s intended purpose

 

[Hepativore]

Baked beans...



Hepativore's Baked Beans

1 pound (450 g) any dried beans
1 pound (450 g) bacon, chopped
1 onion, chopped
2 jalapenos, chopped
1/4 cup (60 mL) tomato paste
1/4 cup (60 mL) dark brown sugar
1/4 cup (60 mL) molasses
Water or any beef/chicken/pork stock
1/4 teaspoon (1 mL) cayenne pepper
1 teaspoon (5 mL) black pepper
1 teaspoons (5 mL salt

1. Rinse off any remaining dust or dirt and then soak beans in a plastic container overnight in just enough cold water to submerge them completely.

2. Heat oven to 250 degrees F (121 degrees Celsius).

3. Place a large pot over medium heat and stir in the bacon, onion, and jalapeños until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.

4. Drain the beans and then add the drained beans to the pot. Add the stock or water to the pot until the beans are completely covered and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the pot in the oven for 6 to 8 hours, or until the beans are tender.

You can cook these in the oven overnight or while you are at work as they do not need to be fussed over.

 

[AnOminous]

He told me 'eating food doesn't make you a pedo, but all pedos eat food' I think about that a lot on this website.

Do you know who else ate food?

HITLER!