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Made up some broccoli soup because i had a leftover onion amd some potatoes, easy to make just fry the onions then add the potatoes and some frozen broccoli, boil everything then blend, add salt n pepper.

Gonna make it again and add some leek, stilton and cream to the mix, will probably stink the house out
 
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I've been a bit under the weather and since I've started eating again I've been making mostly comfort foods.

I made a beef casserole with mashed potatoes and cabbage, it doesn't look particularly appetizing in the photo but I slow cooked it with beer and fresh thyme and it made the whole house smell wonderful.
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I also made some blueberry pancakes because I hadn't had them in ages. I used frozen blueberries in the batter and they didn't fare too well, I would probably use fresh next time.
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We've been really sick, so I've been making lots of soups and quick meals- greek salad, sundubu jjigae, chicken noodle soup, tom yum soup, you get the deal.
A bit better today so I'll make philly cheesesteaks for everyone tonight. Hope it doesn't kill me and that it gives me energy to resume my fitness routine, lmao.
 
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Cloaca Rimjob said:
stilton
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Stilton is god-tier cheese. I consider it the king of cheeses, specifically Blue Stilton, although I also love White Stilton with fruit like apricots in it. My favorite "gimmick" cheese is Huntsman, which is a layered cheese with alternating layers of Blue Stilton and Double Gloucester, an excellent choice if you don't quite feel up to the pungency assault of straight Stilton.
 
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AnOminous said:
Stilton is god-tier cheese. I consider it the king of cheeses, specifically Blue Stilton, although I also love White Stilton with fruit like apricots in it. My favorite "gimmick" cheese is Huntsman, which is a layered cheese with alternating layers of Blue Stilton and Double Gloucester, an excellent choice if you don't quite feel up to the pungency assault of straight Stilton.
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Wensleydale is a pretty good cheese, too, especially stuffed with dried fruits and paired with chocolates or crackers and ham.

As tax: SO and I made katsu chicken with homemade katsu sauce and kewpie mayo, served on top of some rice. Good food all around.
 
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I've been cleaning out my freezer recently, and I've got a ton of frozen meat and fish to eat over the next few weeks.

I had a couple of 4oz venison medallions in my freezer, so I cooked them up.

I want to like venison, but I worry that I won't cook them well and they'll be tough as shit. Deer are like fucking jackrabbits. The wild ones in my state can jump like 8 feet straight into the air and clear fences. Now these were farmed deer from New Zealand or somewhere, but still, I worry about how lean the meat is.

So I used a two tier approach of physical tenderizing (I have one of those things with the spikes that stab the meat) and Adolph's Unseasoned Tenderizer. This was my first time using the chemical tenderizer.

I cooked them sous vide at 129 for 1.5 hours, then finished them in cast iron on my stove.

They turned out pretty decent. Not as tender as I would've liked, but I think the finishing step might've toughed them up a bit.

Still very edible and pretty tasty.

I think I have a bunch of whitefish in my freezer to tackle next.
 
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I made this tonight. I halved the recipe because it was just me. Except I used a whole bell pepper and like six Serrano peppers.

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Presentation is a little sloppy but it kinda suits the dish anyway.

It was delicious. Poached eggs in a spicy chunky tomato sauce. Kinda hard to fuck up.

Though be careful after handling the peppers. I touched my eyes and it was burning for a good 6-7 minutes.
 
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Did Morroccan Apricot Tandoor. But with an absolutely Haram pork tenderloin instead of chicken. Basically, its part of my process of breaking down one of those whole entire Pork Loins you can buy at Costco for 12 bucks.

First step was slow roasting the entire thing on my grill over charcoal. Seasoned with Salt and Montreal as a basic bitch seasoned meat.

After that portioned and into the fridge. 1/4 of it was cut off, then sliced into strips.

In a pot and I added an entire large onion and half a pound of Sweet Peppers. Seasoned it with salt, Cayenne and Curry powder. Tossed in butter. After that, added the cooked pork strips and finally the cheat. Used two bottles of Apricot Tandoor I bought at the grocery store. Mixed it up and slow cooked for an hour. Served alongside mashed potatoes. So good, Sweet, Spicy, Smoky and oh so Haram. Anyone who say's you can't do Muslim cooking with Pork is a liar. Pork works even better then chicken for their stuff.

Rest of the stuff will be ziplocked and probably frozen. Gonna do something Asian next with the other part of the meat.

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My dog is begging so hard right now. Down girl! Do you know how much Onion and Garlic is in this shit?!
 
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Found that my local Asian grocery store basically gives away pork jowls, shallow fried them in corn starch and made a taco topped with a salsa of mango avocado and Fresno peppers. They taste like a cross between bacon and a breaded fried pork chop.

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Also made this salad at work the other day

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question, is there some sort of device that has a series of hollow needles that it pushes superheated steam through, so you impale food with the device or immerse it in soup and it flash cooks the food?
 
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one of the best things I've made recently is Ethiopian-style doro wat, or spicy chicken stew
it's a long and slow dish to prepare: a large part of the cooking time is spent gently frying the onions in butter and slowly boiling off the water without burning them, then adding ginger and garlic, frying them the same way, and then adding the spice blend (berbere, which can be made from supermarket ingredients)
the rest of it is straightforward, adding salt, chicken stock, lemon juice, wine, then cooking it on low heat until it thickens
although traditional recipes require a particular type of sweet wine, cheap white whine with a tablespoon of honey works well
and it does need to stand overnight for the full flavour to develop

I don't have any photos of it, as it's not much to look at (it's a dark brown paste with bits of chicken), but the taste of it is phenomenal
 
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