What Have You Cooked Recently?

[AnOminous]

Bit OT but I'm looking for easy ways to use up shredded cabbage that aren't soup or coleslaw.

Stir-fried cabbage with pork belly. There are so many of these combos I can't recommend one in particular but search it and you'll find many, some you might like. You just need pork belly, although you can try with bacon or even just lard. Throwing in as many veggies as you like makes it good too.

 

[toilet_rainbow]

Copycat Costco Chicken Bakes (that are roughly the size of Hot Pockets)



Edit: @retard strength II , gyoza?

 

[John Andrews Stan]

Brazilian black beans, loosely based on Mollie Katzen’s Moosewood Cookbook recipe, sound so boring but are always a huge hit. Usually eaten with rice, salsa, guac, and sour cream.

 

[TheClappening]

Sliced some chuck roast thin, gave it some poking from a jaccard, and then marinated in soy sauce, mirin, oil, garlic, shallots, sriracha, and sesame oil. Stir fried it with some onions and served over some reheated rice.

 

[CallmeCicada]

You can try using the canned whole tomatoes.
Might be an interesting video about them for reference

I have completely given up using roma tomatoes. Use cherry/grape tomatoes. Highly recommend making a cherry tomato, garlic and herb confit and just blending them. It will make you question why you made tomato sauce any other way.

 

[AnOminous]

I have completely given up using roma tomatoes. Use cherry/grape tomatoes. Highly recommend making a cherry tomato and herb confit and just blending them. It will make you question why you made tomato sauce any other way.

I don't like what skin does to sauce and it would be insane to peel a bunch of tiny tomatoes.

 

[OvercookedBacon]

Made hamburgers again but instead of the usual premade salt/pepper/garlic powder seasoning I normally use, I took the seasoning packet from a box of Hamburger Helper and used that instead. Sounds strange but it worked well. Going to see how different flavors work with this idea.

 

[CIS White Droid]

I have completely given up using roma tomatoes. Use cherry/grape tomatoes. Highly recommend making a cherry tomato and herb confit and just blending them. It will make you question why you made tomato sauce any other way.

Cherry tomatoes (at least the ones out of my garden) are way too sweet for sauces.

 

[CallmeCicada]

I don't like what skin does to sauce and it would be insane to peel a bunch of tiny tomatoes.

I would say give it a try it really good, I didn't feel the skin tasted bad (they were actually very delicious) at all they are not the same as roma tomatoes. But to each their own, if you really don't want the skin you could just pass it though a potato ricer and it would separate them for you pretty easily. I also forgot to mention adding garlic to the tomato and herb confit.

Cherry tomatoes (at least the ones out of my garden) are way too sweet for sauces.

I agree. I would not do this with home grown cherry tomatoes. I usually will do this when they are on sale at the store for a dollar for an 8oz pack of cherry tomato. (I also forgot to mention adding garlic to the tomato and herb confit.)

Either way, I really do recommend anyone reading this try it, its quite nice on some tagliatelle or rigatoni.

 

[AnOminous]

I would say give it a try it really good, I didn't feel the skin tasted bad (they were actually very delicious) at all they are not the same as roma tomatoes. But to each their own, if you really don't want the skin you could just pass it though a potato ricer and it would separate them for you pretty easily. I also forgot to mention adding garlic to the tomato and herb confit.

I just put a criss-cross on the bottom with the tip of a knife, blanch with boiling water for 10 or so seconds then shock in ice water and the skin comes right off. You can also core it and deseed it, but I like those so I don't.

 

[CallmeCicada]

I just put a criss-cross on the bottom with the tip of a knife, blanch with boiling water for 10 or so seconds then shock in ice water and the skin comes right off. You can also core it and deseed it, but I like those so I don't.

Yeah, that's fine for regular tomatoes. But you mentioned it being tedious for cherry/grape tomatoes. Which is why I suggested just using a potato ricer for those after you cook them to get all the skins then you can blend them into sauce.

 

[John Andrews Stan]

If you have access to a decent sous chef, that makes it easier to expand your horizons to dishes you otherwise wouldn’t bother trying. This is an excellent opportunity to help kids build humility with some time served doing tedious but useful tasks. Often, they end up really enjoying it AND being good at it.

 

[Aiōn]

Oktoberfest is on atm so I decided to get into the spirit and make some soft pretzels, the recipe was for 8 pretzels. I didn’t want to halve the recipe and be left with 1/2 a sachet of yeast so I made 4 pretzels and 4 pretzel buns. I was tempted to reform the pretzel shapes to try to make them prettier but then I cut my finger replacing the blade on my lame and so that was the end of that.

I served the pretzels with a mixture of honey and Dijon mustard for dipping, they tasted very good if I do say so myself. For tomorrow’s dinner I will make beef burgers with caramelized onions and Gouda cheese for the buns and serve with a French bistro salad.

 

[AnOminous]

A feta stuffed burger topped with tomatoes, cucumbers and tzatziki. To make a stuffed burger just make two thin patties, one with slightly larger area than the other, crumble feta (or shred some cheese or whatever) and sandwich the two patties together, and bend the larger patty around to close it up and make a single patty.

 

[John Andrews Stan]

feta

One of my favorite quiches is green pea and caramelized leek with feta and fresh mint. It’s such a killer combo.

 

[MerriedxReldnahc]

Breakfast from yesterday was a croissant with one half smothered in ham and cheese, the other with blackberries picked in my garden:


Today's breakfast was green eggs and ham because hell yes. I stuck three eggs in a blender with a handful of spinach, which did make the mix very watery so I cooked it on a low temperature with lots of stirring so the excess moisture evaporated and I had fluffy green goo (in a good way). Sometimes you end up with tough eggs sitting in a puddle of egg-pee and nobody wants green egg-pee.

Finally this is last night's meatball sub, smothered in a hot honey marinara.

 

[TheLostMarxBrotherFucko]

Been out of action with medical issues, but gotta cook. Made my special burgers for a cookout party for friends and family went well. Bacon bits, minced onions, Worcestershire sauce, seasoning salt, and pepper. simple stuff.

Spaghetti and Meatballs with sun dried tomato sauce. Used thin noodles not sure I liked it.

Pollo a la creme with bell peppers and onions. Added carrots instead of mushrooms. Something different to plain taco meat.

Cheeseburger soup with Potatoes. Looking forward to more of soup season.

For desserts: Oatmeal Cookies with Dark chocolate chips.
Apple Dutch Cake with Gaia apples
Lemon Sponge baked pudding that didn't turn out right but tasted good. Still working on my English desserts.
Finally getting breadcrumbs ready for my attempt at the Queen of Puddings.

 

[Jaded Optimist]

Husband and I had surf and turf for our anniversary yesterday, but I bought 3 cooked lobsters from costco ($50). I reheated one yesterday, broken down in butter, but today was a masterpiece. I made both maine (cold lobster salad made my way) and Connecticut style (warm garlicky butter), and am so surprised both my husband and I like the cold one better.
My lobster salad:
1 lobster (big meaty bits semi chopped up)
1/2 a celery stalk diced very fine
1 1/2 green onion stalk (mostly white bits) diced fine
Black pepper
Dash or two of smoked paprika
Mayo (regular and kewpie to desired sauciness)
Squeeze of lemon

Toasted bun, with some lettuce

Thoughts from East Coasters?

 

[CIS White Droid]

Husband and I had surf and turf for our anniversary yesterday, but I bought 3 cooked lobsters from costco ($50). I reheated one yesterday, broken down in butter, but today was a masterpiece. I made both maine (cold lobster salad made my way) and Connecticut style (warm garlicky butter), and am so surprised both my husband and I like the cold one better.
My lobster salad:
1 lobster (big meaty bits semi chopped up)
1/2 a celery stalk diced very fine
1 1/2 green onion stalk (mostly white bits) diced fine
Black pepper
Dash or two of smoked paprika
Mayo (regular and kewpie to desired sauciness)
Squeeze of lemon

Toasted bun, with some lettuce

Thoughts from East Coasters?

Sounds good but for proper lobster salad you gotta use Hellmann's mayo

 

[Jaded Optimist]

Sounds good but for proper lobster salad you gotta use Hellmann's mayo

Mostly was.

Now I have a bunch of lobster stock. I'm thinking of making gumbo with it tomorrow.