What Have You Cooked Recently?

[Aiōn]

I made a pork cider hotpot tonight for dinner, I used this recipe. Things I did differently was I used dried sage, subbed out leeks for onions since I didn’t have any and I also added some carrots.

I had a go at brewing my own cider with some apples that would have otherwise gone to waste, it was a spur of the moment thing and I went the viking route, blending the apples with sugar and water and adding no additional yeast. The end product tastes a bit like store bought, only watered down and less sweet so I doubled up and used it to make the chicken stock as well. I’ve got more leftover for dinner tomorrow, it’s really nice so I’m looking forward to it.

With the remaining cider I have left, I will probably bake something for Halloween. These cinnamon roll ‘intestines’ look pretty good, I might make those with cider in the glaze. Also in the theme of Halloween, I want to make some of these dragon eggs too.

 

[CallmeCicada]

I want to make some of these dragon eggs too.
View attachment 6475026

Reminds me of tea eggs.

 

[Kosher Salt]

I've historically had not the greatest impression of lentils, but that's because they were too "healthy". They might be cheap and healthy but if you don't add enough seasoning or any fat, they taste more like a punishment than a nourishment. I'm kind of leaning toward picking up a bag and seeing if I can't make them taste better than most of my prior encounters.

 

[CallmeCicada]

I've historically had not the greatest impression of lentils, but that's because they were too "healthy". They might be cheap and healthy but if you don't add enough seasoning or any fat, they taste more like a punishment than a nourishment. I'm kind of leaning toward picking up a bag and seeing if I can't make them taste better than most of my prior encounters.

I love lentils. If you want to find good lentil recipes look at Mediterranean cuisines. Here are a couple I recommend. one for brown lentil and one for red lentil.

https://www.kalofagas.ca/2007/11/13/greek-lentil-soup/

(garnish with some feta if you want)

https://thebrookcook.wordpress.com/2012/12/01/egyptian-red-lentil-soup/

If you can find lebne use that for garnish. Also ignore recipe's instructions to puree the soup, if you have an immersion blender just blend it right in the pot.

Soup season is almost here, can't wait. Cheers.

 

[Maskull]

I eat exclusively from the following list of 12 foods: almonds/nuts, berries, oats/whole grain cereal, vegetables (especially green leafy), beans
and legumes, nonfat dairy products, eggs, lean meats (especially turkey), peanut butter, olive oil, whey protein, and whole grain bread (which falls under oats/cereals). My colon is immaculate, and my bowel movements are enormous, dense and dry as a biscuit, and I intend to keep then that way.

Any recommended recipes?

 

[CallmeCicada]

I eat exclusively from the following list of 12 foods: almonds/nuts, berries, oats/whole grain cereal, vegetables (especially green leafy), beans
and legumes, nonfat dairy products, eggs, lean meats (especially turkey), peanut butter, olive oil, whey protein, and whole grain bread (which falls under oats/cereals). My colon is immaculate, and my bowel movements are enormous, dense and dry as a biscuit, and I intend to keep then that way.

Any recommended recipes?

Yeah, if you're willing to use some butter make French scrambled eggs on a slice of your favorite bread.

 

[Maskull]

Yeah, if you're willing to use some butter make French scrambled eggs on a slice of your favorite bread.
View attachment 6477281

I refuse to slick my bowel with poor people food.

 

[CallmeCicada]

I refuse to slick my bowel with poor people food.

If you don't know how to cook eggs just say so.

 

[Dawdler]

I love lentils. If you want to find good lentil recipes look at Mediterranean cuisines. Here are a couple I recommend. one for brown lentil and one for red lentil.

https://www.kalofagas.ca/2007/11/13/greek-lentil-soup/

(garnish with some feta if you want)

https://thebrookcook.wordpress.com/2012/12/01/egyptian-red-lentil-soup/

If you can find lebne use that for garnish. Also ignore recipe's instructions to puree the soup, if you have an immersion blender just blend it right in the pot.

Soup season is almost here, can't wait. Cheers.

Taste of those soups improve immensely after you add a bit of smoked ham, sausage or other meat in them.
You need to eat bread/potatoes with them and not over-consume as they will turn your shit soft otherwise.
Tollerable foods are also baked beans soups which improve taste.

 

[AnOminous]

Yeah, if you're willing to use some butter make French scrambled eggs on a slice of your favorite bread.

These look like shirred eggs, eggs BAKED into utter perfection. Baking eggs in ramekins is an absolutely underrated way of cooking eggs.

 

[CallmeCicada]

These look like shirred eggs, eggs BAKED into utter perfection. Baking eggs in ramekins is an absolutely underrated way of cooking eggs.

Never baked eggs in ramekins before, but I have made eggs with staka (Greek roux) and shakshuka which are cooked in a similar way. Highly recommend eggs with staka, its very rich and delicious.

I forgot to add a photo

 

[John Andrews Stan]

Baking eggs in ramekins is an absolutely underrated way of cooking eggs

Always been a fan of oeufs en cocotte. Layer cheese and chopped vegetables in a greased ramekin, drop a raw egg on top, season, finish with a sprinkling of cheese, and bake. The possible combinations are endless and the format makes it perfect for getting kids involved in cooking. An oeuffs en cocotte bar, like a hot potato bar or taco bar, lets kids have some degree of control over their end result.

 

[Neodanthril]

Made a proper French parfait the other day. It was quite good, but very rich and didn't make much. 6 eggs and a cup of cream and a cup of simple syrup is quite rich. Next time I'm tripping the cream so I get enough to justify the work and get something that is of a simpler flavor

 

[Tequila Jong]

I had a bunch of assorted bits and pieces to use up in the fridge, so I cooked off some garlic, onion, cabbage and butternut squash in butter. Made a sauce with chicken stock, tomato puree, mustard, creme fraiche, yoghurt, parmesan and a dash of sherry vinegar. Cooked off some pasta, then threw it all into an oven dish, covered it with the last of the parmesan and just had a pasta bake.

I always love it when leftover fridge junk surprises you and comes together so well, it was absolutely incredible. There was enough there for eight people, but Mrs Jong and I devoured the lot for lunch and dinner. Also the first time I've had a pasta bake in about fourteen years.

 

[Marvin]

Last night I made some cheesy spaetzle with sausage. It was fresh sausage that I had to use up soon or freeze.




Cooked the spaetzle (I have a chinesium spaetzle press from Amazon), drained it, and then threw in a couple of pieces of American cheese (that is, actual American cheese, not Kraft singles) and then rounded it out with some cheddar.

It was delicious. Again, another cozy, low-effort evening meal.

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Also tonight I think I'm going to make chili again, but I'm going to try it with Impossible meat instead of real meat.

The reason being, it's not that I care about eating meat. I love meat. But I do have friends and family who avoid meat for various reasons (ethical, religious, etc) so if I'm ever needing to entertain, it'll be nice to have a meat-free recipe that I know works ahead of time.

We'll see how it goes.

 

[John Andrews Stan]

Also tonight I think I'm going to make chili again, but I'm going to try it with Impossible meat instead of real meat

I haven’t made anything with the fake meat crumbles, but just wanted to put a word in for Beyond sausages. The sweet Italian and hot Italian varieties in particular are my favorites. They go well with tomato sauces, fried onions and peppers, or even just ketchup and mustard on a hot dog bun.

 

[Mesh Gear Fox]

These look like shirred eggs, eggs BAKED into utter perfection. Baking eggs in ramekins is an absolutely underrated way of cooking eggs.

I like to throw a big hunk of parmesan in there when I make shirred eggs. Absolutely delicious and it's too bad more people don't know about this method of cooking eggs.

 

[Cloaca Rimjob]

I made a pork cider hotpot tonight for dinner

anything with pork and cider always kicks ass

Baking eggs in ramekins is an absolutely underrated way of cooking eggs.

I always remember a friend telling me they had baked eggs for breakfast in a restaurant and bigging them up. Never heard of them before. I actually have decent sized ramekins. the local lidl done gay cheese dips, stilton and fig, that kinda stuff. I kept the dishes in case I bit the bullet and bought a leopard gecko, use those for water and mealworms. might use them to make baked eggs, its just crack an egg and some veg into them into it. season it.

Last night I made some cheesy spaetzle with sausage.

spaetzle > mac n cheese

I made a simple simple chile con queso, finely chop some jalapenos, make a bechamel, melt some shitty plasticky cheese slices into it, add the jalapenos and then (secret ingredient) some of the brine from the jalapneos, pour them over some cheap own brand nachos (doritos are too weak and flimsy). was so nice its a guilty pleasure of mine.

I was thinking of adding this cheese sauce to some ground beef then putting them into wraps burrito style, wrapping them in tinfoil then freezing them. easy and quick weeks worth of lunches

 

[Dr. Ricearoni]

I wanted to get up early and go grocery shopping so I could try my hand at a shitty tupperware bento box. Unfortunately I slept through my alarm and threw together an even shittier one in 30 minutes before work with what was on hand.
Gentlemen, behold!

Featuring: hastily boiled white rice with toasted sesame oil and soy sauce
Spicy chicken ramen
Half a medium boiled egg
And chicken tendies topped with a squeezer of Sriracha
I wanted to try a thin sliced beef dish but alas

 

[Aiōn]

Waiting for my coffee order to be delivered I only had drip coffee, which I don’t like so I decided to make it into some pumpkin spice lattes. I used unsweetened almond milk so it was super low calorie but after just one, I was done so I found some condensed milk in my pantry and used the rest of the pumpkin puree I’d opened to make a pumpkin pie.

I made my own crust from scratch, if I had had leaf cookie cutters I would have decorated it for fall but instead drew a very crude looking spider’s web in dark chocolate. Happy Hallowe’en!