What Have You Cooked Recently?

My first batch of pickles. I'll find out in 5-6 days if I did good, or dun bad! They smell outstanding though, so hopefully there won't be any issues! I used cucumbers from my garden. The cucumbers in question:
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Made a stir fry using a cucumber from the very same batch approximately a week ago. Home made teriyaki sauce in the mason jar. Same recipe I posted a while back in this thread. Heavy on the vinegar because I'm a lunatic like that. I adore sharp flavors. The stir fry is made up of: Chicken, carrots, cucumber, broccoli, red onion, celery. Stir fry is not something I tend to use recipes for. I just throw together ingredients I enjoy and hope it works out. It always seems to.
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Some pickle footage -- Because why not.



I used this recipe for the pickles.

EDIT: fixed some of my 'tardation.
 
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Farsided said:
Made some pizza using Jim Lahey pizza dough recipe. Shape is a bit wonky ¯\_(ツ)_/¯
Homemade basil pesto under the tomato base. Eggplant & pecorino. Thin slices of coppa added at the very end.


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The coppa looks like prescuito. ...this is making me want some home made pizza. I know what I'm making when the next batch of yeast is ready! Looks delicious.
 
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Based pickle enjoyer. Welcome to a rabbit hole, soon everything you'll try pickling. One of my all time favorite things in the world, is Amish place does spicy, pickled brussle sprouts. I have a few kinds of pickles in my fridge at all times.

That pizza looks amazing! How was the dough? Heavy or just airy?

croque monsiuer drunk following BASED Jaquces Pepin's how to. That man does no wrong.
 
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I decided to take my own advice about throwing some onions, lentils and a ham hock into a pot, but with a nice pumpkin twist.

After removing the ham hock and pureeing the lentils (the caramelized onions were already long since disintegrated) with an emulsion blender, I stirred in some freshly roasted pumpkin that I'd put through a ricer. Don't forget to strip the ham off of the bone, finely chop it and add it back in. So cheap, so nutritious, so very smokey and delicious. It might be even better next time with some pureed carrots that could also make the color even prettier while adding even more vitamins, minerals and soluble fiber while only increasing the cost of the whole pot by a single dollar.

We're not under any particular cost crunches at the moment; I just got a craving for that soup after posting about it in another thread. It's bordering on retard proof and I wish more people who have trouble cooking would try these sorts of things.
 
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Grilled whole octopus.

Was really yummy and tender.

Legit the best octopus I ever eaten. Not sure why restaurants do not nail that dish.

It's supposed to be tender not rubber.

massage the puss with garlick, ginger,radish and salt. Rince it, then make it boil with water ,sake, cabbage,garlick,apple and pepper. When you put it dip it for a few seccond then remove to get the curls After 45 minutes check if it's fork tender. Let it cool, remove the skin then let it dry. Grill it in a hot pan and then you're done. I made a sauce with the water used to cook the octopus but that's optional
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Battlecruiser3000ad said:
Put a duck in the oven as soon as I woke up. Roast duck turned out perfect, loudly crunchy skin with soft delicious duck goodness underneath. Lard as a bonus.
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Did you remove the breast?
It cooks way faster than the rest just like chicken but with unlike chicken it's the best part.
It tends to end up overcooked if you don't remove them.
 
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JamusActimus said:
Did you remove the breast?
It cooks way faster than the rest just like chicken but with unlike chicken it's the best part.
It tends to end up overcooked if you don't remove them.
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Oh, it wasn't a whole duck, just hind quarters. I have one entire bird in the freezer but I'll need more people attending the lunch for that.
 
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Battlecruiser3000ad said:
Oh, it wasn't a whole duck, just hind quarters. I have one entire bird in the freezer but I'll need more people attending the lunch for that.
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Yeah makes way more sense.

Hope it was yummy.
Duck is so underrated and duck fat is perfect taste wise, way better than any oil/fat
 
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I've made some Garlic Confit abominations with silicone cupcake cups in my freezer. I like "real" garlic but if I buy a bulb at least half is sitting until in sprouts. This is a definite upgrade from powder/jar-lic and even fits pretty easily in the press thingy I have. I've been using quite a bit to fine-tune my steak skills in cast iron over the past two weeks.

Blueberries were also on sale recently and I used this recipe to make some awesome jam. Whole berries in it didn't sound good to me so I blended the mixture before cooking. I consider the process a measured success as I only burned myself with boiling water for canning and not the napalm-level jam.
 
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BelUwUga said:
I've made some Garlic Confit abominations with silicone cupcake cups in my freezer. I like "real" garlic but if I buy a bulb at least half is sitting until in sprouts.
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I've found adding a bit of olive oil before freezing is good, whether you're doing it fresh from a press or after roasting it (which may be what you mean by confit). There are also frozen herbs you can buy with tiny little ice tray things in it that can be reused. That way you can just use a cube at a time.

Olive oil is good for doing this with basil after processing it (or just to the leaves themselves). I generally add a layer of leaves to a freezer bag, spray it with olive oil, and repeat until it's filled. I have had it last as long as 2-3 years this way and still be entirely cromulent.
 
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