What Have You Cooked Recently?

[Cats]

Mom sent me home with sausage balls and her S-Tier thanksgiving style stuffing so I can make some "deconstructed scotch eggs" for dinner tonight. Nowhere near as good as normal scotch eggs but it's almost made up for by just how perfect my the sausage balls and stuffing she makes is.

You halve the hardboiled egg and leave a bit of crumbled up yolk inside, then pop a ball into the cup of it and pop it into your mouth! Take a nibble of stuffing to go with it :] this way each egg provides a platform for two sausages.

This is way more than I can eat right now but I guarantee this plate will be gone by tomorrow for sure. The sausage balls have sausage, bisquick, seasoning and cheddar and are baked until crispy. Her stuffing is legitimately some of the greatest food ever I wish I could share it with you guys bc you would absolutely love it. Goes perfect with brown gravy. It's that little square in the bottom left of the pic here:



Traditional scotch eggs are usually wrapped in sausage and breading. This is like a deconstruction and they are positively wonderful.

 

[BelUwUga]

I've kind of mashed up this Bulgogi recipe and this one. I've been told subbing apple sauce for pear is fine, in my case I skipped it. Not quite as good as my Korean extended family makes but still pretty damn good. Up the brown sugar or add some regular bbq sauce if it is too spicy. I've also learned to fry some rice that is excellent with it.

I have gotten to making some bbq chicken tendies in my instant pot. A couple tablespoons of butter and enough sauce to cover them, 8 minutes, and you've got some great nuggets ready to go. It was pretty good as-is with the fried rice but in later runs I've learned it's even better with a liberal splash of soy sauce.

Finally, I made some decadent burgers for dinner tonight. I was cooking bacon that needed to be cooked anyway. Instead of dumping the grease I left it in the pan then cooked some burgers with it. If you can get Everglades Seasoning mix it is the bomb on burgers.

 

[all is good]

Made chicken chimichurri rice, it's one of my husband's favorites. The only alteration I do is I use chicken quarters and boil them, I then just pick the meat off the bones in place of the chicken breast and use the leftover broth in place of the water in the recipe. I think I need to start adding more crushed red pepper too.

 

[Betonhaus]

Finally figured out that the secret to really good home made mac n cheese is to use real cheese and cream (like coffee or whipping) don't use milk or butter as you will always have chunks and a watery sludge. After that it's just a matter of seasoning, which I'm still fine tuning.

 

[Aiōn]

I've been on a bit of an Asian food kick lately.

I made another sushi-inspired bowl, this time with chili garlic shrimp.

Miso ramen with chicken.

And a Thai red chicken curry.

I am also planning on baking a cake for Easter weekend.

 

[TexasRanger]

DIY Nutella

Not the same texture (but no emulgators as well!) but better taste (Milk, butter, hazelnuts,sugar,milk chocolate. Now compare that to "real" Nutella)

 

[Afinepickle]

Just some deep fried pork chops; dredge, egg wash, panko bread crumbs and into a big dutch oven filled with oil.

Tasted like my arteries clogging but damn they were good.

 

[Gangstalker #32194]

buffalo chicken thighs, steamed broccoli with sauteed peas and carrots, crinkle cut fries

 

[Tsukasa Kadoya]

I made jajangmyeon with green onion oil. The oil changed the flavor drastically, but it was still very tasty.
For reference, this is what it normally looks like:

Looks unappetizing but it tastes amazing if its cooked by a nice older Korean lady.

 

[smitbret]

Fried Eggs with Parmesan.

 

[AnOminous]

Finally figured out that the secret to really good home made mac n cheese is to use real cheese and cream (like coffee or whipping) don't use milk or butter as you will always have chunks and a watery sludge. After that it's just a matter of seasoning, which I'm still fine tuning.

I'll often use Velveeta melty cheese (or their actual cheese sauce) because it makes the less melty cheeses more likely to melt and incorporate into the sauce, and has a week enough flavor that the stronger flavored real cheese turns into the predominant flavor. American cheese that actually comes in blocks also does a good job of this. Topping it with breadcrumbs and browning it on the top also makes it more like an actual meal than tard food at a sped school.

DIY Nutella

Not the same texture (but no emulgators as well!) but better taste (Milk, butter, hazelnuts,sugar,milk chocolate. Now compare that to "real" Nutella)

Frankly I think generic store brand Nutella is just as good as the original. It's pretty overrated but is good in some things. For instance, I love Nutella and caramelized bananas on a Dutch baby or in a panini.

 

[Kosher Salt]

I'll often use Velveeta melty cheese (or their actual cheese sauce) because it makes the less melty cheeses more likely to melt and incorporate into the sauce, and has a week enough flavor that the stronger flavored real cheese turns into the predominant flavor. American cheese that actually comes in blocks also does a good job of this. Topping it with breadcrumbs and browning it on the top also makes it more like an actual meal than tard food at a sped school.

If you've got an Aldi nearby, I'm convinced that their store-brand cheese melt is identical to Velveeta, and about 40% cheaper.

 

[The Feline Solution]

Cooked this for lunch. Sadly, it came out completely soggy. Followed the recipe but used boneless, skinless chicken thighs (that were cut like shit straight out of the packaging, which i couldn't even fix with trimming and butterflying them) and i used a non-stick pan instead of my stainless steel pan (i am on an electric stove and it's harder to regulate the heat properly when you need to go from high to low to medium).
Maybe the onion lost too much water, maybe i overdid that last splash of Shao Xing, maybe i just don't have the hang of frying things coated in cornstarch yet, could be a number of things. Marinade and coating adhered to the meat, meat had the right colour after frying, just absolutely no crisp. Still tasted pretty good, that marinade is great. Could've used a tick more ginger, but that's personal taste, i like ginger to the point where it almost becomes overpowering in a dish.

 

[indomitable snowman]

Damn simple but rather tasty. I thought it be more sweet but instead it like a beer with an almost "flowery" taste. Next batch I will go heavier on the honey to see if I can't get a sweeter tang.

You're probably just going to get a higher abv as the yeast will probably just ferment the extra honey. What you can do is to pasteurize the mead when your done fermenting then as a bit of honey then to make it slightly sweet without the risk of bottle bombs (those are fun...)

Was looking at adding bananas to pancakes recipes. Then ran into a banana based pancakes.

Just mashed two bananas that just turned full yellow, mixed in an egg, cooked it on low medium heat. It was extremely good and is going to become a regular recipe due to it's simplicity. Next time I will play around with the ratio, going 2 eggs to one banana and go from there.

Good stuff. You can add some other stuff like peanut butter or Nutella for a little extra. If you add a touch of baking powder it will make it a little bit fluffier. 2:1 egg:banana is what I usually like.

I made a baked ziti last night. I ended up mixing everything together instead of layering the cheese and sauce/pasta. Added a bit of chopped spinach to make it slightly better for me.

 

[Bassomatic]

Made a batch of maple lattes with oat milk.

Mrs basso bless her heart saw oat milk on sale and thought it says it's healthy we should have it...

We both drink normal milk. But she tried so I figured make a sweet coffee thing for her to take to work. She got a treat and learned her lesson milk comes from cows.

 

[AnOminous]

Mrs basso bless her heart saw oat milk on sale and thought it says it's healthy we should have it...

I really like vanilla almond milk lightly sweetened with cane sugar. Or unflavored. They both foams up reasonably well for a latte, using the little spinny thing I also use to froth up matcha.

Maybe the onion lost too much water, maybe i overdid that last splash of Shao Xing, maybe i just don't have the hang of frying things coated in cornstarch yet, could be a number of things.

It's really hard to get anything resembling wok hei (or as I always call it when I forget the word wok-fu) on an electric range.

 

[The Feline Solution]

I really like vanilla almond milk lightly sweetened with cane sugar. Or unflavored. They both foams up reasonably well for a latte, using the little spinny thing I also use to froth up matcha.

It's really hard to get anything resembling wok hei (or as I always call it when I forget the word wok-fu) on an electric range.

Yeah, Lucas Sin, another chinese-american chef i watch on YT, said to not even bother with a wok at all on an electric stove top and even on a home gas stove it's hard to get proper wok-hei because the burners in chinese restaurant kitchens go up to a ridiculous high heat, like 400°C+, in comparison.
That recipe video i posted uses a stainless steel pan instead of a wok but i knew i would've just burned everything to a cinder if i had used my stainless steel pan, i never use it for anything breaded/coated or anything with finely minced aromatics.

 

[Triple Flutz]

Ribeyes and braised radishes with shallots.
We eat meat often but in smaller portions (For example, we split 2 modest-sized ribeyes for 5 of us today) so tomorrow I'm going to make an aberration that sounds really good- I'm going to make a poke bowl mockup kind of dinner with a bunch of fresh vegetables, a rice wine vinegar seasoned rice base, and fifth of the last ribeye soy/sesame marinated and briefly seared as a protein.

 

[teriyakiburns]

Slow roast pork shoulder, with carrots and onions roasted in the tray for the last hour. All the recipes say to use those veggies as part of the gravy, but I just eat em instead. Much tastier. There's still plenty of juice for the gravy anyway, it just requires a little more work on the prep side. Also served with chips, brocolli, and sautéd mushrooms.

I also, in a first for me, managed to make crackling that doesn't break your teeth. Now I have marginally healthier snacks for a couple of days, instead of shitty crisps and biscuits. Yum.

I made some Mead this year. A friend of mine has a kid whose a bee keeper so he gave me a couple of gallons of honey and I was like WTF do I do with this much honey so Mead it was.

Damn simple but rather tasty. I thought it be more sweet but instead it like a beer with an almost "flowery" taste. Next batch I will go heavier on the honey to see if I can't get a sweeter tang.

What yeast did you use? My brother made mead once, using bread yeast, because it was all he had available at the time, and the waste honey from a dozen hive's my aunt's old rough and tumble used to keep. I'm told champagne yeast is far better. The end result was definitely "get drunk and fight" booze, but it wasn't awful going down.

 

[Bibendum]

It's really hard to get anything resembling wok hei (or as I always call it when I forget the word wok-fu) on an electric range.

Yeah, Lucas Sin, another chinese-american chef i watch on YT, said to not even bother with a wok at all on an electric stove top and even on a home gas stove it's hard to get proper wok-hei because the burners in chinese restaurant kitchens go up to a ridiculous high heat, like 400°C+, in comparison.
That recipe video i posted uses a stainless steel pan instead of a wok but i knew i would've just burned everything to a cinder if i had used my stainless steel pan

If you really care about wok hei at home (and don't want an outdoor burner), you can use a torch. Chinese home ranges aren't that powerful either, so it's usually just a restaurant thing.