What Have You Cooked Recently?

[8mm Cunningham]

So I have told people about my crazy food projects before, here are pictures of the current one. Someone offered me all the McIntosh apples I wanted so I couldn't turn them down. I turned 60# of apples into 5 gallons of hard cider. All photos have been edited to keep someone who despises apples from doxxing me based on my curtains or some shit.

So here are the 60# of apples after being washed in a 4:1 ratio of water and vinegar.

Boiled for an hour and simmered for 2 more. This pot is one of 5 batches I ran. 1 TBSP of cinnamon, 1 TBSP of allspice and 0.75 cups of sugar per 10# of apples. There was about 10# of waste from cores and bad spots in the apples.

After straining twice, I put the cider into a food safe bucket. The second strainings were kept as applesauce, the first strainings were skins and core chunks and went into the compost pile. I bought an airlock but fucking JEFF BEZOS sent me an empty package instead. So I 3d printed one.

Yeast pitched. The SafCider AC-4 yeast I used is meant for direct innoculation, so it was added directly to the cider once it hit <86°F. The room it is in is about 24°C and 45%RH. I will not be taking comments on my mixed units of measure.

Bucket is capped and will be ready in 2-3 weeks. This yeast is good to 18% ABV so this 5 gallons of cider will be great for some fall dinner parties next month.

 

[mindlessobserver]

Did pork and pepper hot pot. One of those nice one pot meals where you don't have to worry about anything and just let heat and time do all the work.

1 can of tomato 1 pork loin (mine was a pre marinaded lemon and garlic loin) 1 large onion diced A bunch of sweet peppers. Halved.

Salt, Cayenne pepper, paprika, garlic powder, and black pepper.

Put lid on pot, set it on low heat to 2 depending on your range and check on it 5 hours later. Shit is cash. I slice up the loin and then pour the resulting broth on it. It's basically a soup at this point. A really tasty soup.

 

[AnOminous]

Making pork and black bean tacos because I got a new hot sauce with scotch bonnet, pineapple and mango and I wanna give it a spin. (I say this like I haven't just been eating the hot sauce while cooking)

I don't know what brand you got but that's a really good combination.

I bet it would make a mean jerk chicken.

 

[Betonhaus]

I have seriously underestimated the value brought to meals by freshly toasted sesame seeds. Made my pulled pork so much better.

 

[Crashman11]

@Smaug's Smokey Hole 2

https://kiwifarms.st/threads/what-have-you-cooked-recently.28101/post-16843809

great effort & it looks pretty good but why is everything so burnt?





the breads not so bad

 

[Mordecai "3 Finger" Brown]

I turned 60# of apples into 5 gallons of hard cider.

I was originally surprised that the yields seemed lower than expected to me.

Then I realized that I live in a metric world, so 5 gallons is actually closer to 19 litres, which is a shitload of cider even considering it started off as 60 lbs.

 

[Stan]

I made borscht last night.

 

[Smaug's Smokey Hole 2]

@Smaug's Smokey Hole 2

https://kiwifarms.st/threads/what-have-you-cooked-recently.28101/post-16843809

great effort & it looks pretty good but why is everything so burnt?


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the breads not so bad
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The burnt part on the potato wedges was a last second decision to mix in some red curry paste in the oil before tossing them and putting them on the tray. I had a good feeling about it. That got burnt. It didn't taste burnt nor did it smoke in the oven, but I saw it and taste tested two of them when they came out.

The two schnitzels that got really burnt were the victims of an unfamiliar carbon steel pan, that's why I got two of them on my plate while the top plate is empty as another one is getting cooked.

The bread is actually supposed to be like that, it's not even been near an oven since it was originally baked. It being a charred flatbread was what caught my eye in the first place. Charred flatbreads are nice.

 

[keytar]

I don't know what brand you got but that's a really good combination.

I bet it would make a mean jerk chicken.

It's a local brand so I won't dox myself via hot sauce lol but it's really good. I've had great mango and habanero sauce before but it's even better with the pineapple. It'd definitely make a mean jerk chicken, that's going on the list!

 

[AnOminous]

Someone just gave me two enormous Chinese cabbages and I'm wondering what to do with them. I'm thinking a stir fry with pork belly, maybe some sauerkraut, or even kimchi, but these goddamn things are huge.

It's a local brand so I won't dox myself via hot sauce lol but it's really good. I've had great mango and habanero sauce before but it's even better with the pineapple. It'd definitely make a mean jerk chicken, that's going on the list!

About the only issue is you wouldn't want to marinate too long because pineapple will turn meat into mush fairly quickly. It's great for tough meat for about a half-hour, though.

 

[Stan]

Someone just gave me two enormous Chinese cabbages and I'm wondering what to do with them. I'm thinking a stir fry with pork belly, maybe some sauerkraut, or even kimchi, but these goddamn things are huge.

About the only issue is you wouldn't want to marinate too long because pineapple will turn meat into mush fairly quickly. It's great for tough meat for about a half-hour, though.

like a Napa cabbage? If you want to try fermentation then kimchi or sauerkraut are very good options.
As regards to other methods: soups can take a lot of cabbage. It adds vitamins, fibre and a subtle flavor.
If you like Irish food there's also colcannon, a fine side dish to meat.
Otherwise I'd salt it (water will drain out, cabbage will wilt) and saute it a bit before using in a stirfry, just to get some of the water to evaporate. Stir fry w pork belly sounds delicious tbh

 

[Mango Cobra]

I made Bell Peppers stuffed with ground italian sausage and cream cheese today.

 

[StevieLasVegas]

I made a jar of raspberry jam yesterday, and I am currently baking a pumpkin pastry as well as doing up some pulled pork in my parent's Instant Pot while I'm visiting them.

 

[StevieLasVegas]

As a follow up to my pulled pork, I used some Daisho Japanese BBQ sauce once I pulled the pork apart. More runny than a typical barbecue sauce, but the flavour blended quite well with the spices (Club House Southern BBQ. Was feeling lazy and didn't want to mix my own spices this time) and the Dr Pepper (used it as the liquid base for the pressure cooker. Recipe recommends Coke, but the botanicals in Dr Pepper bring a better flavour profile to the meat).

 

[Crashman11]

scrambled egg and bacon wraps, i added paprika to the bacon near the end of cooking in the pan.

The eggs were whisked with ground black pepper, and a little milk.

Roast potatoes, cooked with salt, mixed herbs and olive oil.

 

[The Last Stand]

Corned beef hash with mild seasoning, scrambled eggs and toast. I'm on a diet.

 

[Stan]

I made Chicken Kiev last night. This is a recipe I’m slightly obsessed with. First time I made it I was convinced I needed to do it before Kiev fell to the Russians. Fast forward to now and Kiev is still independent and I am still cooking this dish.

 

[Higgs Bonbon]

A few days ago I made a french onion and C. squamosus soup. I should have toasted the bread and the cheese was a bit overcooked but the earthy, mild tasye of the mushrooms complemented how sweet the soup was. Half a tin is an extremely filling meal.

 

[Stan]

A few days ago I made a french onion and C. squamosus soup. I should have toasted the bread and the cheese was a bit overcooked but the earthy, mild tasye of the mushrooms complemented how sweet the soup was. Half a tin is an extremely filling meal.

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The mushrooms look very fresh. Are you growing them on your own or foraging for them?

 

[Higgs Bonbon]

The mushrooms look very fresh. Are you growing them on your own or foraging for them?

I found these ones but I also took spore prints to give cultivation a shot, they fruit both in the spring and fall but most people pass them by. They're also best when they first emerge, the large ones get leathery. They smell like cucumber or melon rinds when picked.