What Have You Cooked Recently?

[Tablet County]

Vodka sauce in particular is one that I don't think it matters what vodka you use. It's a neutral spirit (i.e. you shouldn't be able to taste it), you're using a relatively small amount, and you're evaporating off all of the alcohol.

Anything else you're cooking with, the "if you wouldn't drink it, you shouldn't cook with it" rule of thumb applies. For vodka, it's more of "if you wouldn't drink it, what the fuck are you planning to do with the rest of it".

I hate the taste of alcohol by itself so I don't know how I'd be able to apply that rule of thumb, but I presume that most anything that isn't made in Jimmy Bob's backyard and isn't drunk by homeless men out of bags is suitable for cooking.

 

[teriyakiburns]

Rib-eye steak seared in duck fat, with duck fat roast tatties, and a mushroom, whisky and blue cheese sauce made from the left-over duckfatty fond. Also broccoli and green beans, all washed down with a nice duoro.

Jesus, but it tastes divine. The steak melted like butter. Delicious, duck-flavoured butter.

Quack.

 

[HodgePodgeRogerDodger]

Rib-eye steak seared in duck fat, with duck fat roast tatties, and a mushroom, whisky and blue cheese sauce made from the left-over duckfatty fond. Also broccoli and green beans, all washed down with a nice duoro.

Jesus, but it tastes divine. The steak melted like butter. Delicious, duck-flavoured butter.

Quack.

If you ever have a chance. Patatas bravas in duck fat. It’s so fat, but so good.

 

[AnOminous]

If you ever have a chance. Patatas bravas in duck fat. It’s so fat, but so good.

One of the best things I ever had was cassoulet au confit de canard, which is mostly beans, but the confit de canard (in this dish) is duck legs poached slowly for a long time in duck fat. A friend of a friend, who was an actually French-trained chef, made it over the course of several days with every ingredient including the duck done purely from scratch for a dinner party we were having.

It was the best dish I ever had, even better than the very few Michelin star restaurants I've ever been to.

I am pretty sure doing it anywhere near as well would be utterly beyond my ability.

 

[Triple Flutz]

Roasted/pan fried potatoes in duck fat is a staple here, I grew up with my dad making duck frivolously just because his jar of rendered duck fat was low so my mind is irreparably poisoned and I'd hate to live without it.
Anyway, we had celebration leftovers on Sunday and prime rib leftovers on Monday, that time alongside a new pan of garlic, tomato, and thyme confit + homemade bread.
Today, we had prime rib nachos.
Tomorrow, we should hopefully be done with the prime rib after we eat some with a big garden salad with a homemade sundried tomato, garlic, and romano vinaigrette. It was 6 lbs of roast (bone-in weight) for 5 people, and four days of leftovers, so super worth it whilst on sale as well as indulgent. Kept the bones to make stock sometime soon.

A friend of a friend, who was an actually French-trained chef, made it over the course of several days with every ingredient including the duck done purely from scratch for a dinner party we were having.

Cassoulet is something my dad makes only around the holidays, and even then not every year, and I agree with you, it is a fantastic dish. Extremely high effort to make properly and I've only made it like twice, every time with an embarrassing number of calls to my father, and it stunned everyone despite the fact that I could definitely use a lot of practice before I'd serve it to someone who knows and appreciates the dish. A true show-stopper.

 

[HodgePodgeRogerDodger]

One of the best things I ever had was cassoulet au confit de canard, which is mostly beans, but the confit de canard (in this dish) is duck legs poached slowly for a long time in duck fat. A friend of a friend, who was an actually French-trained chef, made it over the course of several days with every ingredient including the duck done purely from scratch for a dinner party we were having.

It was the best dish I ever had, even better than the very few Michelin star restaurants I've ever been to.

I am pretty sure doing it anywhere near as well would be utterly beyond my ability.

Half the fun of cooking is failing and trying again, but you make me jealous.

Seriously though, patatas bravas are great. Basically double fried home fries that get parboiled in a paprika, garlic powder, and cumin. Then after frying you dust them with paprika, chipotle pepper, salt, and black pepper.

The bravas sauce is basically an aioli with tomato paste, paprika, chipotle, and a white wine vinegar.

It’s so good that @Null would probably drink it.

 

[AnOminous]

Seriously though, patatas bravas are great. Basically double fried home fries that get parboiled in a paprika, garlic powder, and cumin. Then after frying you dust them with paprika, chipotle pepper, salt, and black pepper.

The bravas sauce is basically an aioli with tomato paste, paprika, chipotle, and a white wine vinegar.

I can't imagine this being anything less than fantastic.

 

[derpherp2]

Making dried pineapples for the charcuterie board stuff tomorrow, also marinading and decsaling/filleting some of the stuff as well now while I'm still awake. Also prepping some mayonnaise via immersion blender. Probably dont need it but whatever the immersion blender is out so.

What I'm making for my food is hummus.
Immersion blenders has been a godsend btw.

 

[Super Guido]

I'm making chocolates with a rose-lavender ganache (I used a sieve to get most of the petals out after steeping it) center for Thanksgiving at one of my cousins' house. I'm waiting for the ganache to cool in the fridge so I can put them in heart-shaped chocolate moulds.

I haven't done this in years, but I enjoyed doing it when I did.

 

[GrammaNazi]

It's been a few months since I last made sushi, so my knife and rolling skills are a little rusty and needed freshening up. 3 cups of rice made 8 different rolls using tuna, crab, shrimp, eel, cucumber, and daikon, plus some spicy versions. These 4 plates plus a fifth plate of messy end pieces cost $9.50 each. At a restaurant you're looking at near $30 each for 2 large-sized rolls and 2 pieces of nigiri.

Spoiler: $47 total. Cost breakdown

Tuna $17, Shrimp tempura $7, Cooked Eel $9, Crab imitation $5, Cucumber $1, Daikon radish $4, Nori sheets $4. I don't consider the embellishments like ginger or the sesame seeds, as it's negligible.

 

[D. HoChoy]

 

[Triple Flutz]

Making hot dogs with fresh pretzel buns, german-style sausage from a local butcher, caramelized onions, sauerkraut, and strong mustard. Pickles for the kids, grilled jalapenos for us. Spinach salad on the side.
Visiting with family tomorrow, lots of schedules to accommodate so we're meeting for a late lunch/early dinner so unless we decide to go to the park or something, I'm guessing we'll still get a comfy evening at home with just my husband, our kids, and I which I'm looking forward to a lot considering his work hours lately.

 

[MerriedxReldnahc]

Thanksgiving tri tip because turkey is for basic bitches. Set up for 2-zone/indirect heat grilling, had the meat cook on the cooler side with the cover on for 45 minutes and then finished by searing it on the hot side of the grill.
Traditionally for my region you pair tri tip with some piquinto beans and garlic bread though tomorrow we're doing baked beans and cornbread instead.

 

[Archeops]

I'm mostly doing Thanksgiving Day meal prep right now. I'm making apple pie filling that'll become a proper pie tomorrow, once that's done I'll be partially making a mac & cheese that'll be baked tomorrow as well.

But the real star will be a spiral-cut bone-in ham thatI'll be roasting tomorrow. I got a bit lazy and purchased a Boar's Head Sugar and Spice Glaze that I'll be putting onto it during the cooking process, but I'd like to try to mix in some Bulleit Bourbon whiskey to it.

 

[Oswalding CAN]

Made a pretty decent steak and ale pie, the crust could have been way better though. My pie pan is a non-standard size so I made too little dough and had to waste some filling. The taste was fine, especially happy with adding Nutmeg and Cloves to it for a nice wintry feel.

 

[mindlessobserver]

Cranberry sauce Mk 2 great success! Not too sweet, not too sour, not too bitter. Just right. And it condensed into a proper jelly when chilled. Also made my mashed potatoes with some parmesan cheese mixed in, sweet potato casserole, and green bean casserole.

All with copious amounts of butter and half n half. Because it's Thanksgiving and calories don't count.

 

[Troonos]

Helen Rennie's Soy Reduction. Holy crap, it's delicious.

 

[derpherp2]

Okay now that it's fucking thanksgiving and since everyone's schedules are fucked I'm going to have to be cooking for every timeslot:

In general I'm going to be constantly making a fuckton of monte cristo bites and pre-prepped shanghai egg rolls, the waffle iron/deep fryer is empty so. Also have 3 sets of charcuterie boards already prepped and ready for easy switching. Might need to bake some garlic butter into hawaiian rolls too if a lazy fucker forgets to do literally anything.

So for breakfast I marinaded some stuff for tapsilog/longanisa/etc. Cooking cheesecake cups/squares and making whiskey vanilla ice cream to chill, and then slow-cooking lentil soup for later.

For lunch I'm in charge of every fucking soup so I have to make new england clam chowder and egg drop soup. Checking in on the smoked meats too probably. If the dumbfuck in charge of lunch-dessert flakes again I have bread pudding as a back-up somewhere. This is what I'm doing right now and organized as such so I can just drop everything premade from yesterday into slow cookers and have a nephew stir it every couple of minutes.

For dinner. Fuck. I have to make bourbon meatloaf, cook the ham, make 3 different sets of mashed potatoes, putting finishing touches on the cheesecake bits like putting ice cream on the cups or fudge shavings on the cheesecake. Remaking the clam chowder and egg soup. Grilling salmon. and then clearing an area for the turkey.

The fucked up part is there's probably not going to be leftovers. There wasn't/isn't/pleasehelpmethey'rebangingatmywallsformorefood for breakfast.

 

[HarveySperg41]

One of today’s dishes, sweet potato casserole with pistachios (my wife likes it). The turkey is in the oven stuffed with aromatics.

 

[Triple Flutz]

My MIL wanted to do something different this year, so we ended up having seafood. We had crab cakes, scallops, shrimp, tilapia, catfish, and mahi-mahi. I made crawfish cream sauce for the white fish, greek salad, (which we added some of the grilled or blackened shrimp to) lightly steamed lemon broccoli, dirty rice, and stir-fried green beans because I would have felt like a dick just letting her do everything, plus they're not huge on vegetable dishes and it's what the kids and I like to fill up on so it's the best way to ensure there are many available.
Husband's taking a nap and I'm relaxing with some happy, tired, full kids. It's a good day.