What Have You Cooked Recently?

[AnOminous]

Hypothetically I could just try to make multiple loaves at a time so I can use up more egg white with less waste. I'll post my next attempt with your suggestions whenever I get around to making my next test loaf

I'd do some Googling around for recipes too. I like Adam Ragusea's variant on the Jim Lahey no-knead bread pretty well. Yes I know he is a giant soy-boy but he is always trying to improve his cooking.

 

[Ukraine is Big Gay]

I'd do some Googling around for recipes too. I like Adam Ragusea's variant on the Jim Lahey no-knead bread pretty well. Yes I know he is a giant soy-boy but he is always trying to improve his cooking.

On the youtube notes, tasting history is also a good youtube show though that feels weirdly high grade and professional in the vein of townsends. To be honest it's less about the recipe itself and more of a pop history lesson.

But it got me curious about the simple original alfredo which is just pasta, a little good quality butter and grated real parm and like a tablespoon or two of the pasta water and it all somehow comes together perfectly. Has to be actual parm or even supermarket solid wedge parm you grate yourself though. If you get the cellulose powdered pregrated kind common sense says it'll only make a grainy watery mess.

It's one of those so simple and so good it makes you a little angry things because the library pastey heavy cream modern version somehow feels like a step back now and takes more effort and ingredients.

 

[AnOminous]

On the youtube notes, tasting history is also a good youtube show though that feels weirdly high grade and professional in the vein of townsends. To be honest it's less about the recipe itself and more of a pop history lesson.

They're still actually useful though. Townsends more so unless you're interested in making ancient Roman dishes.

Jim Lahey's kneadless is really the best artisanal bread development, not because it was actually new (it was ancient) but because it sort of reintroduced ancient techniques to normal humans again. Flour, water, yeast, salt. Literally all you need.

If we ever have to come up with civilization again because our current failing civilization leads to savagery, that's where we'll have to start again.

 

[Adamska]

If you really are wanting to learn how to bake a variety of breads, you can give Dylan Hollis a try. His shorts are genuinely funny, and quite a few of the things he bakes are bread, and he makes sure to at least give a quick runthrough on what you need for each recipe. Some solid winners include the Onion Soup Bread, Ice Cream Bread, and Bean Cake.

 

[CIS White Droid]

If you really are wanting to learn how to bake a variety of breads, you can give Dylan Hollis a try. His shorts are genuinely funny, and quite a few of the things he bakes are bread, and he makes sure to at least give a quick runthrough on what you need for each recipe. Some solid winners include the Onion Soup Bread, Ice Cream Bread, and Bean Cake.

I've made a couple of Dylan's recipes before, like the carrot pie I posted about back around Halloween which was fantastic, and I really want to try out the coffee bread he made recently. Just be aware that his videos are centered around making "vintage" (late 19th century to mid 20th century typically) recipes so there are some really weird ones in there. Thankfully he tastes what he makes and is blatant about which ones don't taste good.

 

[thejackal2]

Ahi tuna was on sale so I bought a cut and tried a pan seared air fryer finished deal. I let the tuna sit in some soy sauce for about an hour and then rubbed it with a little black pepper and sesame seeds. Put a pan on medium high and seared both sides for about a minute and then finished it in the air fryer for about 5 minutes at 380 degrees.

It was pretty good. Not something I'd do regularly at full price but with some rice and maybe a light green like bok choi I could see it being a pretty good dinner.

 

[AnOminous]

I got a rump roast to try the theory of using an air fryer as a dehydrator. It works surprisingly well. Now I have rump roast jerky.

 

[Nut-Roaster the 2nd]

If you really are wanting to learn how to bake a variety of breads, you can give Dylan Hollis a try. His shorts are genuinely funny, and quite a few of the things he bakes are bread, and he makes sure to at least give a quick runthrough on what you need for each recipe. Some solid winners include the Onion Soup Bread, Ice Cream Bread, and Bean Cake.

I'd love to try making the carrot pie as a way to use up the carrots we have. Might sub a regular pie shell for an almond flour one, but otherwise, I'm interested in making one!

 

[CIS White Droid]

I'd love to try making the carrot pie as a way to use up the carrots we have. Might sub a regular pie shell for an almond flour one, but otherwise, I'm interested in making one!

My reference point when I made it was pumpkin pie. Compared to that you can taste the spices a lot more and, depending on how finely you grate your carrots, the texture is more "chunky" but not in an unpleasant way. I'm planning on making it again for Easter using a crust made with some lard I rendered recently.

 

[Tootsie Bear]

I was meaning to post this other day but was busy, I had homemade Big Macs by following the recipe for the sauce and construct the burger as if you're ordering one from your local McDonald's.
Originally I followed this recipe here:

It past the first the first test: I didn't go blind. No, it was delicious. Basic homemade sauce that a stoner would do by accident and make a thousand island copy.

Later there was an update for the recipe. This time with Dusseldorf mustard and white pepper. This tasted both better and closer to the Big Mac as you'll get if you're making it at home. Personally if the Big Mac secret sauce is a variation of thousand island dressing that will save you a lot of time and money. I do believe I had a burger with thousand island before and it was delicious on it's own.

 

[NvII iS 8ulLt f0R 88C]

I was meaning to post this other day but was busy, I had homemade Big Macs by following the recipe for the sauce and construct the burger as if you're ordering one from your local McDonald's.
Originally I followed this recipe here:

It past the first the first test: I didn't go blind. No, it was delicious. Basic homemade sauce that a stoner would do by accident and make a thousand island copy.

Later there was an update for the recipe. This time with Dusseldorf mustard and white pepper. This tasted both better and closer to the Big Mac as you'll get if you're making it at home. Personally if the Big Mac secret sauce is a variation of thousand island dressing that will save you a lot of time and money. I do believe I had a burger with thousand island before and it was delicious on it's own.
View attachment 5811320

I wonder when that chef gets accidented by Ronald McDonald for being a whistleblower.

 

[More AWS-8Q Than You]

I got a bug up my ass about doing a proper white pizza with ricotta instead of sauce, so I've been autistically focused on that the last couple weeks. Yes, I know, Celiac, but my local grocery store has the one good brand of gluten-free frozen crust, Against the Grain brand, which is a tapioca and cheese based crust. Works better by mixing pesto into the ricotta, given it's a pretty bland cheese, the trick seems to be getting the ratio of pesto to cheese and getting the level of olive oil right. 1oz of Pesto to .5oz of Ricotta seems to be the right mix to not dampen the pesto's flavor, but I haven't quite gotten the olive oil levels down right yet. It'll end up floating to the top of whatever cheese you use and it'll remind you about it's low smoke point. Good with diced chicken and pancetta.

Also, if you get store bought pesto, be sure to check, seems like most of them, even fancy imported ones, are using sunflower oil instead of olive oil. Alessi brand still appears to use olive oil, assuming they're labelling it properly.

 

[AnOminous]

I'm making a batch of jerky every day (with the meat I have). This time I lowered the temperature to 180 and kept the time (120 minutes) the same, as well as adding a reaper/ghost/habanero sauce to it. It's hot. Not Blair's hot but pretty hot. It also has a bit more chew to it which is what I wanted (the first batch is good but a little crunchier than I prefer).

 

[mindlessobserver]

Ahi tuna was on sale so I bought a cut and tried a pan seared air fryer finished deal. I let the tuna sit in some soy sauce for about an hour and then rubbed it with a little black pepper and sesame seeds. Put a pan on medium high and seared both sides for about a minute and then finished it in the air fryer for about 5 minutes at 380 degrees.

It was pretty good. Not something I'd do regularly at full price but with some rice and maybe a light green like bok choi I could see it being a pretty good dinner.

Your mistake was the air fryer. Would you cook a certified prime rib eye that is 29.99 a lb, in an Air Fryer? of course not. So don't cook your Tuna in one. Ahi Tuna has to be cooked like a steak. If you were going the Asian route, the best thing to do is coat it in sesame oil, and then cover it with some sesame seeds, ginger and a lil salt and five spice. Pan sear in a screaming hot pan for like 1 minute each side (including the edges) and then slice to stop cooking. You'll want the internal temperature to be how you like your steak. Then dip it in soy sauce right before putting in your mouth.

 

[AnOminous]

Pan sear in a screaming hot pan for like 1 minute each side (including the edges) and then slice to stop cooking.

I like it sesame crusted and topped with soy/ginger/lime juice.

 

[56 others]

Made Stuffed Shells, shitty lighting makes them look undercooked

Followed this recipe, except I somehow lost a pepper grinder in my house:
Food

 

[Look--an Alien!]

I made a green chile stew from a goat I recently slaughtered. Gotta say, it was delightful

 

[Mordecai "3 Finger" Brown]

It's not really cooking, but I've been tinkering with salads lately.

I'm alone this week and was at the grocery store on the weekend where they had a half-dozen salad kits each marked down to a $1.

I've been eating tons of salad when I never would normally when eating alone.

I've been dicing whatever I can find in the fridge and tossing it in: red bell peppers, celery, green olives, mandarin orange slices, lemon wedges.

I even got ambitious today and tried out making my own bacon bits.

I find that all the roughage has been very satiating, I've been skipping seconds & dessert and not snacking at night because I feel comfortably full for longer.

 

[mindlessobserver]

I like it sesame crusted and topped with soy/ginger/lime juice.

The best way, IMO, is to eat it a bit like sushi with that pickled ginger and some wasabi on the side. A seasoned soy sauce garnish is good too. The japs know their fish, and Tuna is best served in their style IMO, but you can also do it "Murican" as well. A maple-bourbon glaze on a tuna steak is life changing if done right.

But for fucks sake don't air fry it. That is a crime! Right up there with throwing a Filet Mignon in boiling water! All the Flavor in the meat gets obliterated and you end up with Canned Tuna. You may as well just use Canned Tuna at that point, as it would taste the same.

 

[AnOminous]

But for fucks sake don't air fry it. That is a crime! Right up there with throwing a Filet Mignon in boiling water! All the Flavor in the meat gets obliterated and you end up with Canned Tuna. You may as well just use Canned Tuna at that point, as it would taste the same.

I'd agree with that. Air fryers actually do fine with thin low quality steaks you don't mind well done, or thin filets. Ahi tuna needs that outside char and BRIGHT RED interior. And for that you really need, as you said, a screamingly hot cast iron skillet. As in the hiss when you lay down the tuna should literally sound like a scream.