What Have You Cooked Recently?

[Sugriva]

UPDATE: I baked the rest of the camembert, this time with honey, red chilli flakes, and almonds. God damn it was delicious. I am now based and camembert pilled.

 

[Stan]

View attachment 5761581

I have something similar to this Ninja dual drawered version.

I'm happy with its output, but the design is retarded and this stock image is fake news.

It has these deep drawers that waste space because the manual explicitly states that its contents should only be arranged in a single layer with ample space to allow proper air circulation and cooking.

Which means that only a few precious pieces of protein or starch can be cooked in a batch, leading to very limited outputs that wouldn’t feed any more than a couple.

I did a review of the unit somewhere here on the site.

It's also unbelievably loud due to the blower. Like "I'm annoyed by how deafening loud it is on another floor of the house" noisy.

:/ I agree it looks like a terrible air fryer. The one I got from Costco was better: single drawer, and it's about as loud as running the microwave.

 

[indomitable snowman]

Made quite possibly the best home made gluten free pizza yesterday.
I bought the fancy italian import flour made from wheat starch and it actually came together and seemed like real dough.

It raised properly in the 3-4 hours and it was stretchy and moldable into a thinnish crust.
After it cooked, the crust had chew and and held together.


Also made some banana bread using a regular gf flour mix last week.

 

[Betonhaus]

View attachment 5761581

I have something similar to this Ninja dual drawered version.

I'm happy with its output, but the design is retarded and this stock image is fake news.

It has these deep drawers that waste space because the manual explicitly states that its contents should only be arranged in a single layer with ample space to allow proper air circulation and cooking.

Which means that only a few precious pieces of protein or starch can be cooked in a batch, leading to very limited outputs that wouldn’t feed any more than a couple.

I did a review of the unit somewhere here on the site.

It's also unbelievably loud due to the blower. Like "I'm annoyed by how deafening loud it is on another floor of the house" noisy.

I've been happy with my Sur La Table toaster-oven style airfyer. The sheets allow you to cook more at once (but you have to rotate them halfway nthgrough for even cooking) and it has a rotisserries function with skewers and a fry basket cylander

 

[Andre Richardson]

Treated myself to making Clyde Shelton's meal from the 2009 film, Law Abiding Citizen.
"Steamed asparagus, lobster macaroni and cheese, and Porterhouse steak, seared medium rare." - Del Frisco's waiter
(No pomme frites and butter squash, tho)
Porterhouse steak was a USDA prime and dry aged.

 

[Stan]

I've been happy with my Sur La Table toaster-oven style airfyer.

so bourgeois, hbu italicize the name like they do on the chassis why don'cha

 

[Absolutego]

Bit of a weird question - if you have to "asian-ify" a stew idea, what vegetables do you use to make it not a soup?
I had this idea for a white bean pseudo-curry that I tried to make and even after adding daikon and potatoes it was too thin to serve over rice.

 

[Sugriva]

Bit of a weird question - if you have to "asian-ify" a stew idea, what vegetables do you use to make it not a soup?
I had this idea for a white bean pseudo-curry that I tried to make and even after adding daikon and potatoes it was too thin to serve over rice.

If you want to make it thicker, add cornstarch or flour

edit: make sure you stir it into some water first before adding, otherwise you get little lumps

 

[Betonhaus]

Pork ribs were on sale so I got a Montreal steak sauce wet rub and a BBQ sauce and threw them in the slow cooker

 

[Mordecai "3 Finger" Brown]

I've been happy with my Sur La Table toaster-oven style airfyer.

Ooooo...Yours is so much cuter.

Bit of a weird question - if you have to "asian-ify" a stew idea, what vegetables do you use to make it not a soup?
I had this idea for a white bean pseudo-curry that I tried to make and even after adding daikon and potatoes it was too thin to serve over rice.

I don't have any chinky cred. But baby corn and watercress immediately come to mind.

Edit: Looking at Google images, apparently I don't know what watercress actually is. I meant water chestnuts.

 

[Betonhaus]

Ooooo...Yours is so much cuter

I like the toaster oven styles as they hold a lot more. I've seen a nice one that doesn't have preset buttons and uses analog knobs for mode switching temperature and countdown timer.

 

[CIS White Droid]

Finally getting around to using some of the hardtack I made. I'm making something in between Maconochie stew and lobscouse, lots of veggies and some canned corned beef, thickened with crushed hardtack. Also, not so much "cooking" as infusing, I made a batch of lime cordial for making gimlets and am in the process of making allspice dram.

Lime Cordial
-The zest and juice of 1 small lime (1 1/2 tbsp of each for a more consistent product)
-1/2 cup white sugar
-1 tbsp citric acid
-1/2 cup hot water

Combine ingredients in a glass jar, ensuring the sugar is completely melted. Let sit in the refrigerator for at least 24 hours. Strain and bottle.
OR
Blend ingredients for about 30 seconds. Strain and bottle.

Edit: The stew came out good despite looking like a bowl of vomit.

 

[Bassomatic]

Stuck on this strict diet after my gall bladder nearly exploded out of the blue (and no idea on cause) lack of everything sucks.

Been making a lot of home made shake and bake with cheap day old bread and my blender home made lemon pepper seasoning tossed in and baked on some chicken thighs pretty damn good when no hot stuff is part of the next few weeks.

Or frying...or caffeine.. or booze.

 

[Arkenas Einbrecht]

Made quite possibly the best home made gluten free pizza yesterday.
I bought the fancy italian import flour made from wheat starch and it actually came together and seemed like real dough.

It raised properly in the 3-4 hours and it was stretchy and moldable into a thinnish crust.
After it cooked, the crust had chew and and held together.
View attachment 5762113View attachment 5762114

Also made some banana bread using a regular gf flour mix last week.
View attachment 5762119

Make yourself some hybrid dark chocolate peanut butter chips. Put them in your banana bread. You won't regret it(if you like both flavors, any way). Alternatively you can just spread peanut butter on a piece of banana bread with chocolate chips in it. Or make peanut butter chips and dark chocolate chips. Cinnamon is also incredible in banana bread. I want to try making a cinnamon almond banana bread(I'll chop the almonds, obviously).

Your food looks delicious by the way! The pizza especially. DAYUM!

Pepperoni, donair meat, mushrooms, red onion, intalian sausage, black olives is to date my favorite topping combination.

View attachment 5762524
I've been happy with my Sur La Table toaster-oven style airfyer. The sheets allow you to cook more at once (but you have to rotate them halfway nthgrough for even cooking) and it has a rotisserries function with skewers and a fry basket cylander

I have the shitty Ninja 2x pull out drawer design, sadly, but it still cooks like a champ so I'm okay with it. It was a gift from a family member for Christmas so I'm just happy/grateful to have one. I'll replace it once I finish building the chicken coop/other priority projects.

 

[The Repeated Meme]

Bacon: *goes on sale*
Me:

 

[derpherp2]

I haven't fully done it yet since I have to time some shit that's slightly longer to cook with things that take a short time to cook, so it's more like "cooking recently" but all the talk I've been having on food is making me hungry so:

-Bacon wrapped hot dogs with some fried onion chips, sweet relish, mayo, ketchup, all in two toasted hawaiian rolls.
-air fried panko popcorn shrimp
-some fries sprinkled with cajun spice
-beer batter fried onion rings using up all the miscellaneous leftovers from superbowl

Also I have to make the special dipping sauce that works with all three "dippables" which is just: mayonnaise, honey mustard, ketchup, pepper, and worchestichisishire sauce.

 

[BelUwUga]

I've been making 4-ingredient buffalo chicken on a pretty regular basis now. Franks, butter, ranch seasoning packet, and chicken. 12 minutes pressure cooking, shred with forks, and 1-2 hours slow cooking with occasional stirring. Good for dipping chips, good on sandwiches, great in tortillas, and it's even pretty decent cold from the fridge. Unfortunately I think I stuck with ol' reliable a bit too long and it has gotten a bit boring.

I decided to start experimenting and learned I can make a shredded "ingredient-chicken" with my InstantPot. Chicken broth/stock, butter, chicken, and some seasoning to taste. Would be bland/boring on its own but is very easy/cheap for things like Alfredo or chicken and dumplings (noodles* Asian famry gets mad when I don't make that distinction). It's not quite the big chunks from a rotisserie chicken like my Mom makes, but it's a great economical substitute.

Spoiler: Recipe

- Chicken broth/stock, about half a carton
- "Dumpling" style egg noodles, about half a bag
- .5-.6lb of chicken, I prefer boneless/skinless fillets prepped as I described above
- 1/4 cup of flour
- 1/4 cup of milk
- Maybe a tablespoon of cornstarch
- Salt, pepper, garlic (powder or fresh), Cavenders or seasoning of choice
1. Start the broth in a pot. When it's bubbling but not a rolling boil you're good to add the noodles. Make sure it's enough to cover them but you don't want much extra. Start creeping the heat back once it's bubbling consistently.
2. Mix the milk, flour, and starch into a slurry. I go ahead and add seasoning to a ballpark guess of what it should be. I usually do this while the broth is heating up so I can mix and remix it to get rid of any lumps.
3. When the noodles are between al dente and completely cooked you're ready to start adding the slurry. The noodles should be starting to peak over the broth, you might need to pour some off. Really lower the heat and stir vigorously as you slowly add it. Otherwise it will flash-cook as you pour it in, instead of mixing.
4. Add the chicken and season to taste. It's going to thicken up quite a bit as it comes down in temperature

The recipe as-shared with me didn't include the starch. If you fuck up pouring in the slurry or otherwise have too much liquid I've found it's a good solution to save the dish. I've found just adding a bit from the outset works to make it easier to not fuck up in the first place. This makes 2-3 solid meals for me on my own.

 

[Adamska]

I made myself some american style scrambled eggs with some cheddar cheese folded into the sheets to serve alongside a ham and cheese sandwich I assembled this morning. I think they complimented each other rather well.

 

[soft breathing]

I've been really getting into baking my own bread recently.
Freshly baked, warm & fluffy bread is just something you can't really buy anywhere.

 

[Mesh Gear Fox]

Freshly baked, warm & fluffy bread is just something you can't really buy anywhere.

I have a bread machine I use all the time. I love making fresh bread, the house smells so good.