What Have You Cooked Recently?

[Cloaca Rimjob]

Found this newish recipe on Serious Eats for "Caesar spaghetti (two ways)." Went with the non carbonara version. Only alterations were substituting the anchovies with fish sauce and fresh parsley with dried since I wanted to only use what was on hand. Would like to try actual anchovies next time if I can find plain, but it was delicious as is and would make again.

bookmarked, always thought spaghetti was overrated, maybe because I got hit with the shittiest spag bol when I was younger.

I'm taking a really bad notion for a fish finger sandwich. Fish fingers, shitty sliced cheese (maybe dairylea) and a big wad of tartare sauce. bought a pack the other day and genuinely forgot how nice they are.

 

[HarveySperg41]

 

[ATI Escapee]

I just made falafel for the first time. Im so happy.

 

[Nambona890]

Really my only recipe is cheeseburgers.

• 250g beef mince, seasoned with salt and pepper, in a stainless steel pan with vegetable oil
• Two slices of processed cheese (Kraft Singles for me), added after flipping the patty
• Toasted buttered brioche bun
• Mayo, mustard, and ketchup

It's simple, but fucking delish.

 

[Adamska]

bookmarked, always thought spaghetti was overrated, maybe because I got hit with the shittiest spag bol when I was younger.

I'm taking a really bad notion for a fish finger sandwich. Fish fingers, shitty sliced cheese (maybe dairylea) and a big wad of tartare sauce. bought a pack the other day and genuinely forgot how nice they are.

Oh I know what the problem is. It's that the tomato sauce it got paired with was so bland it makes you think your tongue died when you ate it. It's the biggest reason I tend to prefer pasta dishes as soups or with white sauce, since that was a similar problem I had with the stuff.

 

[Aiōn]

I had some raw milk on hand that was going to spoil so I used it to try to make some mozzarella. I posted more pictures of the process in the Home Fermentation thread on the self-sufficiency board if you're interested, I have been wanting fresh mozzarella that isn't watery for ages and the texture of this is perfect.

There were portions of dough in the freezer so I used some to make pizza.

I was left with a lot of whey from making the cheese so I used 2 cups to bake a loaf of bread using this recipe. My razorblade was blunt otherwise the ear would have been bigger.

I also used 1 3/4 cups of whey to make some baked blueberry oatmeal. Because I had used apple cider vinegar instead of distilled it tasted a little like kombucha at first, it was a lot nicer the next day.

 

[HarveySperg41]

I had some raw milk on hand that was going to spoil so I used it to try to make some mozzarella.

We got some raw milk from a friend last week, it doesn’t last long in our house to make anything from it.

 

[エボラちゃん]

Veg lasagna and medium rump steak.
(I screwed the top layer of the lasagna by not adding sauce or covering with foil, it was still tasty.)

 

[Syikeblade]

Made some Thai green curry with beef, a mix of frozen veggies with carrots, spinach, mushrooms, leeks, bamboo shoots, and water chestnuts. And used glass noodles instead of rice.

 

[teriyakiburns]

Pork steaks, marinaded in lemon juice, rice vinegar and lots of pepper, breaded with cornmeal, pan fried and then finished in the oven. Paired with stir fried veggies and butter-soaked potato cakes. Fusion.

Unfortunately, my hob is thirty years old and has started running cool, so I have trouble getting the pan hot enough to fry properly. It turned out okay. Not great, not terrible. Oven's also a bit fucked. I'd buy a new one, but I'm planning to put in a new kitchen soonish and don't want to go investing in appliances before I've got it all figured out.

 

[HamFan]

Crispy fried tofu with sesame sauce and stir fried veggies. Jasmine rice alongside.

We're meat eaters, but everyone liked it. Just switching things up a bit.

 

[Mordecai "3 Finger" Brown]

I made a Mango Lassi for breakfast. Mangoes were on sale last week but I was fooled by the flyer became they were Ataulfo mangoes from Mexico that looked more like Bartlett pears shaped like kidney beans.

It was also fortuitous because some asshole ate all the yogurts in the variety packs but left a whole pile of plain vanilla ones.

The smoothie turned out well (one mango, milk, yogurt, brown sugar, called for cardamom but used allspice instead, two ice cubes).

It turned out pretty well in the blender, but I was disappointed by the volume as the recipe called for a single mango and the Ataulfo ones are quite small once the core is out.

Might skip the brown sugar tomorrow as my yogurt is already sweetened.

 

[エボラちゃん]

Thai curry:

 

[AnOminous]

Just cooked a vegetable korma with potatoes, onions, green beans (fresh not that canned slop) and peppers, largely just from having all these marginal vegetables around. Now I'm making the basmati rice to put it on top of.

It looks like a korma (like Indian slop) so no picture. Smells great though.

Probably going to add a minuscule amount of dragon's breath pepper powder because it's a trifle bland.

 

[JamusActimus]

Made ratatouille.
Was pretty happy with myself because I really nailed it. Like it's easy to make a great piece of meat taste good but to make vegetables just as attractive is hard.

Started with onions and garlic in a pan, then tomatoes, squash and summer squash. The size and cook time worked really well since everything was on point texture wise.

Added a touch more salt, dill and grain mustard at the end to taste.

 

[kosmikulduzbok]

Grilling a few steaks tonight keeping it simple.

 

[HarveySperg41]

I wanted to try this old Alton Brown recipe for a long time. Striped Bass cooked in a salted dome. Don’t think I’ll make it again, the fish was good. But nothing extraordinary.

 

[Mordecai "3 Finger" Brown]

I made a Mango Lassi for breakfast. Mangoes were on sale last week but I was fooled by the flyer became they were Ataulfo mangoes from Mexico that looked more like Bartlett pears shaped like kidney beans.

Continuing my Ataulfo mango saga, I ended up at the store again and bought another 1/2 dozen before the sale ended.

I've been enjoying the morning smoothies. I did prefer the sugared version than the plain ones even with the vanilla yogurt. I've also found that the lassi is quite viscous and hard to drink out of the glass despite pureeing it and doubling the amount of crushed ice in the recipe. I'm sure it's a physics/thermodynamics problem, but it's still peculiar.



So tonight it was a mango cauliflower curry, using up another 3 mangoes.

The recipe called for adding a mango puree to the curry. I also used the last of a Costco chicken for protein.

The issue was that I pawed through countless boxes of spices halfway through and couldn't find any actual curry powder.

So I seasoned the cauliflower with some saffron, turmeric and marjoram I found because they seemed yellow and ethnic.

Hard to blame the recipe when I lacked the key spice, but it was pretty mid.

The mango puree was labor intensive and didn't add much flavor or texture.

Still looked nice and was yummy with enough salt.

Probably a 6.5/10.

 

[Aiōn]

There was a birthday in my family so I made a strawberry ice cream cake. I would probably make my own ice cream next time because it melted very quickly which made decoration difficult and we forgot to add the candles.

 

[MsFrancisFoster]

It was my birthday recently, so I made myself a chickpea salad. I wanted something light and healthy cause I just could not be arsed to cook during our heatwave. It was 101F where I live. It's basically my really simple pasta salad recipe but with chickpeas instead of pasta. (Can't have pasta often, sadly.)

My quick Single Person Amount of Chickpea Salad recipe: (Makes enough for leftovers, at least for me)
- One can of chickpeas, drained and washed
- Dozen or so cherry tomatoes, quartered
- Quarter of a cucumber, halved and diced
- Quarter of a red onion, diced finely
- 115 grams of pepperoni, chopped
- 115 grams of hard salami, chopped
- 115 grams of honey ham, chopped
- 115 grams of sharp cheddar, cubed
- 115 grams of colby chack, cubed
- 65 grams of feta cheese crumbles
- 64 grams of sliced black olives
- Tuscan House Italian Dressing (to your tastes) or whatever oil based dressing you like best

Rough amounts, I usually eyeball most stuff cause cooking and food prep is not an exact science for me. You can add or subtract just about anything to your likings. I personally also like putting bell peppers and banana peppers in there too. Or toss it all with cooled rotini and make a bomb ass pasta salad.

Anyway, enjoy!