What Have You Cooked Recently?

Forgot to update the thread throughout the week, so I'll definitely forget a few things and I won't even attempt figuring out what I made on any given day.
I made an oxtail stew with butter beans and scotch bonnet, the latter of which I actually had to pick up from a nearby restaurant because they don't stock them at everyday grocery stores near me and the ethnic markets that would were further way than said restaurant. I was going to pay for them, but I guess they were so excited I was going to make a Jamaican dish that they wanted to encourage the endeavor lmao. Very kind of them.
Greek salad one day, with lemon chicken for the rest of the family.
Choo Chee fish curry with vegetables.
Moussaka.
Peruvian-style fish ceviche.
That's all I can really think of, so let's presume that the missing meal(s) are either a ribeye or a pork chop since that's what the kids and my husband have been really into lately, and a vegetable for me. I've been making slightly more elaborate meals lately because we got good news about my husband's job and because we're about to go on a trip for a week and I won't be able to do much cooking during that time.
 
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Bacon, Lettuce, Tomato sandwich... but with a a spin.

I substituted fire-roasted salsa for tomatoes, added some sauerkraut. Used toasted mulitgrain bread. Put a very light layer of mayo on one slice.

I regret noting.
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EDIT: Forgot to re-insert the thumbnail. WOOOO FULL RETARD!
 
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AnOminous said:
My favorite: octopus ceviche.
Click to expand...
That's a great call, my father made peruvian ceviche often growing up and I was obsessed with it and had wondered back then about what kinds of ceviche existed beyond shrimp and fish. Anyway, feel free to ignore but just because it's an old anecdote I've not reminisced about in a long time and I kind of feel like typing it out-
I'm 17 or 18, my parents leave for a vacation for a few weeks, I have a summer job I enjoy and feel responsibility towards so I stay back, they tell me it's fine to have friends over as long as we clean up after ourselves and keep the gathering reasonable. I call up my best friend, we settle down on a few common friends to invite including two who are preparing to interview for a prestigious culinary school nearby. We set a date, try to coordinate what kind of meal we want to be making, but the two culinary school aspirants tell us they've got it and will get the ingredients as long as we provide alcohol and cookware. They make a list of what kinds of alcohol would pair well and let us know what they need, my dad has everything except for some small ramekins so we get that, and we wait for the day.
These fuckers bring a whole-ass uncleaned octopus. (and a few bags of other groceries) We're pretty adventurous eaters and we all cook quite a bit, but none of us have cleaned an octopus yet. We start on mise en place and drinking, clearly to avoid getting started on the dreaded task, we go a bit too far with the drinking and decide we should get started before we can't wield a knife safely. Things go generally well, but then the culinaryfags say we simply must remove the tentacle membrane even though it's, unbeknownst to us, absolutely not required. We don't realise that it's probably a much better idea to do so after cooking it, and get started on the whole raw thing, everyone holding a tentacle huddled up around the island, nicking it with a shared knife along the way and trying to de-glove it as cleanly as possible... which turns out to be not at all, lmao. We end up picking pieces off each other's hair after the membranes are gone, and we spend a good hour collectively drunkenly cleaning our kitchen to impressive success once we're done eating. Back then, I was unfortunately a smoker so we all have a couple of cigarettes on the patio and have one of those nights when you're a kid and think, ''Is this what being an adult like, do I get to do this all the time?''.
The meal was great btw! It was indeed octopus ceviche with an endive salad, a side dish I can't recall at the moment, and an orange zest crème brûlée. I still absolutely love octopus ceviche to this day, and what a memorable way to first experience it. The two culinary school people end up deciding to just work in kitchens instead since it's generally a better way to learn, and they for sure know better about octopi now.
They did break my dad's hammock on accident though, my friends wrote him a letter and thought it was cringe and tried to throw it away but I said I thought he'd like it so I had to fish it out of an empty glass Coke bottle with chopsticks, but he wasn't mad at all and was really pleased because it was old and needed replacing anyway, they wrote an apologetic letter offering to pay for damages, and called him ''Monsieur (My given name)'' despite being friendly and very well-known to him. He said there are worse things for teenagers to be up to than poorly cleaning octopi when their parents are out of town, and I guess he's right.
 
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i make these for my lunches. cooked a batch today. split one and put it on pita bread with hummus and spinach. not pretty but good food prep food, quick and easy

2.2lbs boneless skinless chicken thighs
1 red bell pepper
1 medium white onion
1 medium red onion
3 serrano peppers
1 teaspoon salt
1 bunch chopped flat leaf parsley
Zest of 1 lime
1 tbsp paprika
1 tsp coriander
1 tsp tumeric
1 tsp cumin
1/2 tsp black pepper
1/4 cup olive oil
1 egg

Baste:
1/2 Reserved pepper and onion juice
1 lime
1 tbsp white vinegar
1 tsp salt
1 tsp paprika
1 tsp cayenne

Pulse peppers and onion in food processor, strain and save juice. Pulse chilled chicken in food processor until ground and mix in all ingredients. cover and refrigerate mixture for at least 30 minutes. form 1/3 cup scoops into loaves or logs. Bake at 375f for 40 minutes, rolling and basting every 10, and 10 minutes under high broiler
 
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Made some bibimap with eg, beef, mushrooms, seaweed salad, fried tofu, and crunchy onion flakes.
I smell fucking weird now.

Should find a supplier for sushi-grade seafood again. I like poke bowls a lot more, and it isn't just because I'm lazy as hell.
 
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marinating chicken with lemon juice, zest, crushed garlic, fresh basil, spices, and olive oil to grill and have with cesar salad/wraps, it's the only thing i have felt like eating for a week but ive been too tired to cook
 
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made a really nice stew type thing. Was looking for recipes using chorizo.

chop up a big chorizo sausage, onion and pepper.

fry them until the chorizos cooked and the onions are softened up. Add garlic if you have any. Add a lot of paprika

add two tins of chopped tomato and two tins of butterbeans. cook it until its done. add your salt and pepper to taste.

stir some pesto into each serving when you heat it up.

It's good I'd recommend trying it.
 
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derpherp2 said:
How do please
I need more recipes for air fryers because shoving shit in the oven only for myself feels cringe.
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Here's one I vaguely adapated. Depending on what you're using you may need to retool or experiment.

Finally got Sichuan chicken (using an air fryer) good enough I can post a recipe, adapted from the one the appliance manufacturer recommended (which is crap other than the ingredients).

First, remove the plate inside the cooking thingie. You don't need it. This all gets cooked inside the cook thing.

Ingredients

2 boneless chicken thighs (trim fat if you like but I got better results leaving it alone)
3 dried chilis (whatever you want although Sichuan is the most authentic and Thai is slightly better)
2 garlic cloves, grate that shit (or not you can just chop it coarsely too considering what else is going in this it does not matter)
2 tbsp soy sauce (I personally use tamari or even Bragg's Liquid Aminos)
2 tbsp cornstarch (or 1 tbsp or so of Wondra or some other fast-dissolving flour)
Over a tablespoon of honey. Just put as much honey in as you want.
Splash in as much oil as you like. I prefer peanut oil.
1 tbsp fresh grated ginger (personally I go nuts on this and actually do 2 or 3)
1 tbsp chili garlic sauce (any kind you like)
*another chili* (the normal recipe calls for a fresh Thai chili, sliced. My personal substitute is half a crushed, powdered Trinidad Scorpion pepper or the superhot of your choice but if you want to keep it mellow completely omit this because the dish is quite spicy even without adding lunacy to it)
1 tsp sesame oil
1 tsp rice wine vinegar (or more I usually add more)
2 tsp crushed Sichuan peppercorns (the essential ingredient here and do not skimp on it and I roast them a bit before grinding them in a coffee grinder)
Kosher salt to taste
1/2 tsp freshly ground black pepper
A bit of 5 spice powder if you have it (just a bit of ground star anise is fine and if you go that way just add that to the batch of Sichuan peppercorns you're already grinding)
Half a diced green bell pepper, or like I do, a few chopped up multi-colored sweet peppers
Half an onion, chopped finely
Scallions, sliced for garnish

Remove that goofy tray from the cook thing. It needs to go.

Mix everything other than the peppers, onions, and scallions with everything else. Chop up the chicken obviously. It's up to you whether you trim the fat. It won't ruin it if you don't, because the cooking process renders it to some extent. I do trim it something like half the time.

Let that marinate for a while. How long is up to you, my personal preference is an hour or so, but unless you're leaving it there for days, it isn't going to rot.

Okay, now preheat the air fryer to 400 (if in a normal stove adjust obviously).

Once it's up to heat, throw everything in there other than the chopped peppers. Set the air fryer to notify you halfway through the 15 minute cycle.

Once it does, throw in the peppers. Then crank it up to 450 and do the last 7-8 minutes. Also toss everything at some point in the middle of the second half of the cooking. This is going to char things a bit and you want that even.

Serve over rice and dig in like a fucking savage (and you did remember to make rice right?). And maybe garnish with those scallions if you didn't completely forget them in your animalistic feeding orgy.
 
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I cooked some crispy chicken thighs tonight.

It was spicy because I used a few small drops of habeñero paste, and tangy because of the capers of top. The spice blend really gave it a rich flavor, but my favorite part is the texture.

I posted it in my favorite thread because I wanted to celebrate first with my people.

I've included a loose recipe (possibly useless) and photos.

Post in thread 'Niggers Eating Cornstarch' https://kiwifarms.net/threads/niggers-eating-cornstarch.158504/post-18135746
 
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derpherp2 said:
How do please
I need more recipes for air fryers because shoving shit in the oven only for myself feels cringe.
Click to expand...
I'm using a basket air fryer, I prepped the cordon bleu like a regular one except I breaded it twice for extra crust. I also let it rest in the fridge for around 15 mins. Pre-heated the basket with a bit of oil at 356°F (180°C). During the pre-heating gently brush or spray the cordon bleu with a thin layer of oil. Cook 20mins and flip it half way. If you have a probe thermometer the inside temp should be around 167°F (75°C) when ready.

You might need to adjust slightly the temp/time depending on the chicken breast size and air fryer model.
 
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