What Have You Cooked Recently?

[thrasymachus]

The supermarket sells chicken with black bean sauce, that stuff is good. The chicken is in the package with the sauce and veggies, already cooked so you just have to heat it up. Boiled some white rice to go with that and it's fucking delicious.

 

[Lone MacReady II]

I call it Rigatoni ala Noni. Home made sauce and meatballs over perfectly al dente De Cecco (Barilla literally supports rapefugees) Rigatoni with imported Pecorino Romano cheese on top. Don't forget some fresh bread. All it's missing is some red wine, but I gave up the demon drink.

 

[TheGreatDodongus]

I love this time of year, nothing better than eating outside in Spring.

Pan fried pork loin, bacon wrapped potatoes, and sauteed zucchini:


The potatoes were roasted on a wire rack sitting over a baking tray. I placed some thinly sliced onions on the baking tray to cook in the dripping bacon grease. Very good, I'd recommend it.

The sauce is blended cream, mayo, soy sauce, smoked paprika, salt, vinegar, and garlic and mushroom sauteed until soft.

This meal probably gave me some sort of congestive heart disease. Pretty good though

 

[Stan]

Salsa Bolognese by heart (as memorized from the recipe by Marcella Hazan)

Bolognese sauce is one of my husband’s favorite things to eat. And with my dear baby girl’s birthday coming up, I wanted to prepare something special for her and my in-laws. Fortunately, like my pizza recipe, this is one I make so often that I know it by heart and I can even hack it in China, given the proper ingredients (all but two of which were available in the grocery store 1km away.)


I always tend to emphasize something in each recipe. In this one I will emphasize time and evaporation. This sauce needs to be on a slow simmer, uncovered, for minimum 3 hours - more is better. This recipe makes enough sauce for two dinners.


Ingredients:

2 parts ground beef (1kg)

1 part ground pork (500g)

1 big white onion (500g +/-)

4 ribs western celery (the stemmy kind; Chinese kind is too leafy)

2 medium carrots

3 tbsp Butter

2 tbsp olive oil

Salt (7g plus more to taste at the end)

Grated nutmeg (3.5 g or to taste)

Black pepper, to taste

Sugar, 10g

Whole milk, 1.5 cups (200? mL)

Dry White wine, same amount as milk (I lied this is hard to get in China, but I had some on hand)

Fresh, peeled or canned tomatoes, 1800g



500g Rigatoni OR homemade tagliatelle OR penne OR bowties as you wish, in China we had to order this online. (despite the popularity in the Commonwealth this sauce doesn’t stick too well to spaghetti)

Parmesan cheese for garnish (use the real kind or Null will come to your house and murder you)



Steps:

1. chop your onion, celery, and carrot really finely. blend it with a Vitamix Blender if you are so inclined and like your sauce really smooth. If your beef or pork wasn’t ground at purchase (China thing, beef is expensive and not sold preground, some people think pre ground pork is suspicious) grind it by hand with the Mr. Miyagi chop. Do NOT grind meat with a food processor or blender, it fucks it up.
2. Get a very large saucepan (8 qts plus.) Turn the range heat to medium high. Add your butter, olive oil and onion. Stir to coat properly. Cook for about 5-8 minutes or until the onion is translucent. add the celery and carrot and cook for 4 more minutes or so.
3. Add the ground meat and stir continuously until the meat loses its raw red color. Add salt, sugar, pepper, and nutmeg.
4. Add the milk and lower the heat to a simmer. Simmer for about 80 minutes or until most of the water from the milk and veg is evaporated.
5. Add the wine and tomatoes, simmer again for 90-120 mins or until the water is evaporated. If by some miracle all of the water evaporates faster than this timeframe, add water about 60mL at a time to prevent the sauce from scorching. You want the heat turned very low. Stir occasionally; every 25-30 mins or so. At the end of this process the fat should separate from the sauce with no watery layer in between.
6. Boil your pasta of choice. If you made homemade tagliatelle in the interim you get a winner sticker just from me. Grate the Parmesan cheese and set it on the table to add to taste.
7. Taste the sauce and correct for salt and pepper.
8. Serve over pasta and enjoy. Serves 4-6 persons twice over.

Chain suggestions: since this makes a double recipe, you may reserve half the sauce and use it to prepare lasagna the next day. (You will use a bechamel sauce to do this… not difficult to make.) this sauce can also be frozen and reheated at a later time for a quick dinner option. Any leftovers can keep fine in the fridge, covered, for up to one week. Keep the sauce separate from the pasta and make fresh pasta for subsequent meals. I don’t need to tell you it’s easy to freeze prepped unbaked lasagne but, it is.



***important announcement: this recipe was brought to you by Vitamix Blenders. Whether you’re making bombs, bolognese, or brûlées, Vitamix will blend it.***

PS Le Menú for Baby’s Birthday

Appetizer: baked brie over bread w cherry jam
Salad: wedge salad w bacon, blue cheese, soy-sauce marinated hard boiled eggs, cilantro
Pasta: penne w sauce bolognese (see recipe above)
Secondi: roasted free range chicken with root vegetables
Dessert: black sesame paste and Elite Instant coffee flavored cake with cream cheese frosting

***another important announcment***This menu was brought to you by Elite Instant Coffee. Israel’s finest micro ground instant coffee is there for you during finals week, the Yom Kippur War, in the midst of preparing three course meals, when you’re sitting shiva for your cat, in the bomb shelter, for mixing with cocaine and snorting on a dare, aboard a submarine, abroad in foreign lands, in sickness and in health, for richer and for poorer, and until you are parted by death. ***

 

[HyperboreanRightsActivist]

Poop cake

 

[Super Guido]

I made makeshift mujaddara. Not TRUE and HONEST because I didn't follow a recipe to a T - using black lentils instead of brown because that's what I had. It was still fuckin delicious though.

Used low sodium chicken broth (you can use vegetable broth obv) rather than water. Caramelized the shallots with a tiny bit of salt and some olive oil long enough that they turned a medium brown (frankly I could have cooked them longer), drained a bit of the excess oil, removed most of the shallots and oil from the pot. Started cooking the lentils with the broth in that same pot, with some residual oil and caramelized shallots. Added a tiny bit of salt, stirred, let that cook. Once that was all done, put it in another bowl and set aside. Then I cooked the rice after cleaning the pot of lentil residue. Combined the two in a bowl and then added the caramelized onions and oil and mixed em together. Make sure to get the browned rice at the bottom of the pan - it's good stuff.

I used too much olive oil relative to the amount of shallots I cut, so that's why I had to drain some of it. Do make sure to save some for cooking with the lentils though, because holy fuck is it a game changer!

 

[MerriedxReldnahc]

Last night: Cheeseburgers for the family. We tried a different brand of ketchup that's supposed to be "healthy" and it tastes more like vinegar than tomato, but I found it works in a burger because it's like hallucinating the presence of pickles.

Then I made thumbprint cookies with seedless raspberry jam, which turned out great. They're very soft and tender without just falling apart when you eat them.


This morning:
Extra ground beef patty became a Breakfast Burger because America
This time I used some thyme and sage for the seasoning and mixed a little bit of butter and maple syrup for my topping. Included cheese, but should also have added an egg for peak Breakfast Burger enjoyment.

 

[AnOminous]

More New York strip steaks sous vide. I eat mine medium rare (like a human) but (retardo-person) insists on well-done so I have to plan that out. It's getting better and better. I really like just being able to dictate exactly how the steak is with the push of a button instead of the usual bullshit where I'd try to do it right, even use a thermometer, and it was still always rare, medium, NEVER exactly where I wanted it. Now it's exactly how I want it every time.

 

[Aiōn]

Today I made a burger, 2 patties on a toasted brioche bun with fried onions, sriracha mayo and cheese. I was planning to put bacon in my burger but after watching King Cobra’s apple pie segment on MATI I didn’t feel like it anymore

I made meatballs the other night for dinner, a mixture of beef and pork in a spicy tomato sauce.

I also baked some muffins with some frozen rhubarb that needed eating, with a cinnamon crumb topping. I didn’t have any liners so I made my own out of baking parchment (I need to practice making these.)

I have some phyllo pastry leftover from Easter in the freezer so I am going to have a go at making spring rolls with shrimp this weekend.

 

[Hyperbolic Steroids]

After the horrifying failure of my biltong and the moldpocalypse I had to clean up I decided to go with something simple and made Korean Street Toast

I differed from the recipe only in making a smaller portion and using more eg, also in pre-sauteing the vegetables for a couple minutes and letting cool before mixing in the eg.

The end result was something exactly like you would get out the back of a truck. This is not a negative. I am genuinely surprised at how nice this was given the simple ingredients and technique. I was originally gonna pair with some mummified kimchi I have in the back of the freedge but decided against it to make sure I could actually taste it, and that was probably a good move.

Will almost certainly be making on the regular now, and will probably follow the recomendations I have found to fry a slice of ham with some cheese and adding that to the sammich, as that should really kick this into junk food heaven

I've been making this since I read it and finally remembered to give you some thanks for it. My cabbage has been disappearing much faster because of it and I have plenty of eggs to burn.
Speaking of which, does anyone have any good egg heavy recipes? I've got a fridge full of them and can only pickle so many. Omelets and frittatas are starting to get burned out on me but they make them disappear the fastest.
Also, a bit more thread tax: I made sausages recently with beef burger for filling and some pineapple and they were very good. The texture is hard to describe and the casings looked like shriveled up tape worms at first but overall it was fantastic. Much better than I had anticipated for lean beef burger.

 

[Betonhaus]

I made borsht as I had a lot of beets

 

[glue eater]

Pulled pork BBQ sandwiches. Smoked cut of pork's neck softened in grill for 6 hours until it can be pulled apart, baked some bread and made coleslaw and throw them together. Just rubbed salt and black pepper on the kassler, all it really needs.

 

[Kosher Salt]

More New York strip steaks sous vide. I eat mine medium rare (like a human) but (retardo-person) insists on well-done so I have to plan that out.

Are they worried about it being undercooked? Because sous vide pasteurizes food... you know it reached internal temperature for long enough to kill anything. (I have pasteurized eggs, for egg nog, on the stove top before. It would have been way fucking easier if I'd had a sous vide.)

If they're just squeamish and think red is "blood" then I guess there might not be much you can do.

 

[AnOminous]

Are they worried about it being undercooked? Because sous vide pasteurizes food... you know it reached internal temperature for long enough to kill anything.

If they're just squeamish and think red is "blood" then I guess there might not be much you can do.

No, they just want it well-done, that's just the preference. I have presented logical arguments. I have said "you are a fucking pleb why must you do this." But whatever, it is your steak, you are the one who is going to eat it, so I will do it the way you want it, even if I consider it a heinous crime.

Fun fact: sous vide well-done steak is way better than it would be done normally. So sous vide even makes the worst possible steak choice better.

 

[Kosher Salt]

Fun fact: sous vide well-done steak is way better than it would be done normally. So sous vide even makes the worst possible steak choice better.

Makes sense at least. Conventional high-temperature cooking means that to get the internal temp to "well done" you've got to char the shit out of the surface. Any time you're cooking past medium, low and slow is the way to go.

 

[Aiōn]

Speaking of which, does anyone have any good egg heavy recipes? I've got a fridge full of them and can only pickle so many. Omelets and frittatas are starting to get burned out on me but they make them disappear the fastest.

You could make a quiche or some chocolate eclairs. You could also separate the eggs and make some mayonnaise and a pavlova or chocolate mousse?

 

[The I Scream Man]

Speaking of which, does anyone have any good egg heavy recipes? I've got a fridge full of them and can only pickle so many. Omelets and frittatas are starting to get burned out on me but they make them disappear the fastest.

@Aiōn had some (really) excellent suggestions but egg salad, cheesecake and fresh egg noodles are my go-tos solutions for the Too Many Eggs problem.

 

[gorgoroth7134]

Roasting an eye of round using a high temp method I haven't used before. Coated it with smoked rosemary salt I made, a little black garlic and pepper.

 

[NyQuilninja]

Bacon cheeseburger with roast beef

 

[bliblblblbbllb]

I've been making this since I read it and finally remembered to give you some thanks for it. My cabbage has been disappearing much faster because of it and I have plenty of eggs to burn.
Speaking of which, does anyone have any good egg heavy recipes? I've got a fridge full of them and can only pickle so many. Omelets and frittatas are starting to get burned out on me but they make them disappear the fastest.
Also, a bit more thread tax: I made sausages recently with beef burger for filling and some pineapple and they were very good. The texture is hard to describe and the casings looked like shriveled up tape worms at first but overall it was fantastic. Much better than I had anticipated for lean beef burger.

Cheesecakes or deviled eggs or egg salad, or chicken salad with eggs in it.
You can also make your own mayo. Homemade mayo is basically a completely different item than storebought stuff. If you're really ambitious, go on to use this for the deviled eggs or salads LOL.

I would never eat 4 hardboiled eggs willingly, but I could eat 8 deviled eggs easily.


Today I made a chicken bacon cheddar melt with a criminal amount of Mrs. Dash for umami overload. I love the little precooked chicken bits ALDI sells in big frozen bags. It's a reasonable price and I can throw them into anything for protein.