What Have You Cooked Recently?

toilet_rainbow said:
Question for me: how well done do you cook your swordfish? I think I remember reading that it should be medium at most like with high quality tuna steak, but cannot remember.
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I think I cooked it at 130 for 35 minutes or so. Then I tried to get grill marks on the stove after the fact but that didn't work so well. It was very firm. Idk I have trouble gauging the doneness of fish. It was pretty firm but still very tasty.

Swordfish is weird. It has a weird texture (not bad but unusual) even compared to most whitefish that I can make sense of.
toilet_rainbow said:
Question for you: how are you preparing your potatoes? Are they still super firm after cooking? I find that I need to soak potatoes for at least thirty minutes (ideally longer) in water before chopping, soaking excess, and then cooking so that they’re firm but soft. I find air fryer is excellent at roasting potatoes, too.
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Oh I just chopped them into sub 1 inch chunks and baked them at 425 for 25 minutes. I figured I needed to do some sort of prep like preboiling or soaking or whatever, I just didn't know what direction to go.
 
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Strawberry banana bread. I used a standard banana bread recipe, but doubled it. Added 1/2 pint of strawberries. Absolute treat. I'll definitely do this again.
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Marvin said:
Oh I just chopped them into sub 1 inch chunks and baked them at 425 for 25 minutes. I figured I needed to do some sort of prep like preboiling or soaking or whatever, I just didn't know what direction to go.
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I always parboil my roasted potatoes (and even the ones I pan-fry). Nigella’s method has never failed me. My family also loves when I use Lipton’s onion soup mix to season them.
 
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Marvin said:
Swordfish is good. It's a really meaty fish. Almost like you're eating a steak.
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Swordfish teriyaki is the GOAT. My main regret about swordfish is it's so insanely high in mercury you probably shouldn't eat it more than once a year or so, if even that often.

The only better fish I've had was also teriyaki. Dolphin fish. Yes, fish. Not the mammal. I think they now mostly call it mahi-mahi since people were turned off by thinking they were eating Flipper.
Marvin said:
Swordfish is weird. It has a weird texture (not bad but unusual) even compared to most whitefish that I can make sense of.
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This is just a wild speculation but I think it has something to do with being an apex predator. Most animals we eat aren't, but it seems the ones that are have that feel to them, like crocodilians or sharks. I haven't really had much predator meat, other than those, though.
 
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Went to the parent's place for a cook out. Not the last one of the summer just yet but it's getting close. I'm probably in for about two more before school starts up again for my nieces and nephews.

Made some smoked chicken breast, wrapped with bacon, stuffed with goat cheese and spinach. Also made some slow cooked baby back ribs with dad's special spice blend and rub.

I was in charge of the sides, so I made scalloped potatoes, oven roasted brussels sprouts with garlic butter, with steamed broccoli, and a a creamy cheese sauce.

Contemplating making a beer can chicken in dad's new smoker with him next time I'm over. He really loves this particular style of chicken so might be worth it.
 
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Made a batch of my world neighborhood famous tahini brownies for a friend. You just make standard brownies and then swirl about 1/4-1/3 cup of fresh tahini into the top before baking. I’d never bother with making peanut butter brownies or seek them out, but tahini brownies are downright addictive. (I guess it would work with jarred tahini, but I’m fortunate to have an Israeli grocer in my neighborhood who sells freshly made tahini all week long out of their deli and it’s the shit.)
 
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The Springpop said:
Today was hotdogs and ketchup with some cheese! I think its mozzarella. The microwave made it melt and stick to the bottom of the plate... but idk it tasted fine.

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TBH You should've just used an oven; it only takes about five minutes or so in the broiler tbh. I find cheese tends to melt strangely in microwaves due to how it excites the water action. I'm more concerned though that this is what the hotdogs you got look like. Unless those are Rochester white-hots, that don't look too good.
 
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I made some mustard relish using this recipe. I made some changes, however. I used 1 less cucumber; added 4 red peppers; added 2 tsp of mustard seed and 2 tsp of dry mustard. Its the best tasting relish I've ever had.

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Pupper snuck into frame as I snapped it. She's a goodboi who got pets after. She was prowling for something that has onions in it. So I had to be very careful lol. Fucking dog will eat any thing, I swear.
 
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tonight i made a pot roast with onions, and beef gravy, mashed potatoes made with butter and cream...buttered corn, a loaf of homemade bread with butter/honey.
tomorrow, im making swedish meatballs, buttered egg noodles, brussels sprouts, pickled beets, homemade cloverleaf rolls, and a blueberry whipped cream roll. im thinking of instituting a baking day, because it would be nice to have homemade pies and rolls, etc on hand all week, instead of having to bake them on a daily basis.
 
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made a big batch of broccoli soup.
fry some onions and leeks in a big pot,
add potatoes and broccoli and some stock.
boil then blend.
add stilton and double cream.
add salt and pepper to taste.
I love dipping buttered toast into it. People turn their noses up when they hear stilton is in the soup but their mind changes when they have a taste.
 
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Cloaca Rimjob said:
People turn their noses up when they hear stilton is in the soup but their mind changes when they have a taste.
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Seeing the @Multivolent post above made me think about how much I love Stilton in roasted butternut squash. So I’m guessing the combo would make a great soup, too.

My recipe for the roasted butternut squash with Stilton and pecans:
  • 1 large butternut squash, unpeeled, de-seeded and cubed
  • 2/3 cup Stilton, Roquefort or other high quality bleu cheese
  • 1 cup pecans, chopped
  • 2 TB oil of choice
  • 1/2 onion, diced and sautéed (optional)
  • 2 sprigs fresh thyme (very optional)
Preheat oven to 350F.

Toss squash and onion with oil and chopped thyme in a large roasting pan. Bake for 35 minutes or until sizzling, caramelized and golden.

Immediately after removing from the oven, fold crumbled cheese and pecans into hot squash. Serve immediately.

I strongly recommend NOT peeling the squash. The skin goes very soft and releases its sugars so you get the most glorious contrast of sweet, caramelized flavor in contrast with the salty, sharp cheese.

I suppose if I were adapting this to make soup, I’d omit the pecans and blitz the roasted veg with an immersion blender before crumbling the cheese on top of individual bowls of hot soup.
 
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Spinach and salmon pasta with mascarpone and creme fraiche.

Made like 6 portions.

Was good.

AnOminous said:
Dolphin fish. Yes, fish. Not the mammal. I think they now mostly call it mahi-mahi since people were turned off by thinking they were eating Flipper.
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Yeah mahi mahi is great, meaty flavor and texture. The flavor is really interesting.

Works well with an acidic marinade. Made a mint, citrus and garlic marinade.

Worked nicely.

Useless trivia but if the head is round it's a female and if it's a rectangle it's a male.
 
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