What Have You Cooked Recently?

[WonderWino]

Ok, I've tried and failed to make beef liver that doesn't taste like some nasty bullshit. Looking for recommendations if anyone has pulled it off. Crock pot recipes? Stir fry?

Soak it in milk overnight the way you would marinate a steak, then wash the liver off before cooking it. It'll eliminate most of the iron taste from the liver. Personally I bake it in the oven in a pan with a large amount of onions and bacon. The onions, like the milk, help cut the iron taste significantly. It should be a big improvement. Additionally, its easy to turn into a spread if you cut the liver into smaller pieces and put it in a decent blender with the bacon, onions and beef tallow or lard to help it create an emulsion. You end up with a rich, thick spread thats really good on fresh bread

 

[Marvin]

My seasonal sandwich fixation is grilled cheese. I’m pretty traditional and keep it simple, but one embellishment I’ve had that’s worth trying is spreading mayo on the bread prior to toasting.

Oh absolutely. It sounds a little weird but when you think about it not really. Mayo is oil and egg yolks. The oil is for frying and you get nice browning with the yolks.

I have a nice cast iron burger press that I use for grilled cheese sandwiches.

 

[Jaded Optimist]

My husband is out of town, so I'm eating all my guilty pleasures
Grilled cheese using kraft singles
Hot wings with blue cheese
And a giant batch of tuna casserole

I just realized the theme is cheese

 

[John Andrews Stan]

I just realized the theme is cheese

I bet you’d love a good breakfast sandwich.

It turned frigid suddenly and I needed no further excuse to make a big batch of baked ziti with marinara and lots of cheese. Also made classic (read: basic) roast chicken and am going to cook up a bone broth in the Instant Pot with the carcass. I actually enjoy eating the softened bones and cartilage. They’re so full of goodness it’s a shame to waste them.

 

[Jaded Optimist]

I bet you’d love a good breakfast sandwich

Hell yeah, I also make a mean quiche

 

[XYZpdq Jr.]

"cooked" is questionable, but a Micheleinas Family Size Lasagna
surprisingly good, especially for a frozen lasagna

 

[Blackheart]

I have been cooking whole chicken in my dutch oven recently, this last time wasn't as good as before but still delicious. I also made loaded potato soup for the first time and I'm definitely going to keep making it.

 

[Clitonium]

Unfortunately, I made a crap loaf of bread. Similarly it was a new machine. I knew the yeast was well past expiry and the flour was on the iffy side, so I'm not terribly surprised. But I did put some of the yeast in warm water with a bit of sugar and it bloomed. Apparently not well enough.

Chucked the bunk ingredients and will try again.

At least I know it works now.

I might just be a lazy alcoholic but anytime I make bread I replace the water and yeast with beer or some other kind of yeasty alcohol

 

[AnOminous]

I might just be a lazy alcoholic but anytime I make bread I replace the water and yeast with beer or some other kind of yeasty alcohol

It probably won't rise because most commercially sold beer doesn't contain live yeast. If you have live ale, that would probably work. Otherwise, at least use self-rising flour where the rise is from baking powder, not yeast.

Beer is definitely a reasonable substitution for the water, though.

 

[a terminal posture]

In a fit of pure insanity, I invented a new Chinese-American fusion dish 'buffalo chicken and celery stir fry'. Cut some chicken thigh meat into pieces then marinated it in soy sauce, onion power and garlic powder. Celery cut into matchsticks, scallions, garlic (decent amount) and ginger. The sauce was 1/2 cup water, 2 tbls hot sauce, 1/2 tbls soy sauce, 2 tbls butter, 1.5 tsp corn starch. Microwave the sauce to melt the butter into it. Stir fried it all up. It was excellent.

 

[Mesh Gear Fox]

In a fit of pure insanity, I invented a new Chinese-American fusion dish 'buffalo chicken and celery stir fry

I have to admit, that sounds pretty damned good.

 

[Clitonium]

It probably won't rise because most commercially sold beer doesn't contain live yeast. If you have live ale, that would probably work. Otherwise, at least use self-rising flour where the rise is from baking powder, not yeast.

Beer is definitely a reasonable substitution for the water, though.

That makes sense but for whatever reason it seems to rise for me.

 

[AnOminous]

That makes sense but for whatever reason it seems to rise for me.

Do you use baking powder? That'll give it a rise. And there might be enough live yeast in some beers that if you give it a while it'll eventually rise. And even just doing a room temperature warm proofing will often pick up bacteria from the air that cause a rise (Townsends had a video showing how to do this on purpose).

 

[._.]

Chile Verde Pork, canned black beans with onions, tomato and peppers, and cilantro lime rice. I dont know where we got them but I like putting it in these little 1980s (idk really) cafeteria plates my mom had because it reminds me of those dive-ass hole in the wall Mexican restaurants. And home too I guess.

 

[glitterglue]

I tried making those monster cookies from tiktok. It was a nightmare. Id say 7/20 came out good, the rest looked inbred.

 

[Wuornos]

Pork, roast potatoes, Yorkshire puddings, stuffing, red cabbage and gravy.

 

[ElHijodeDeficienciaCogni]

Baking bread right now. Fixing to have a sausage, gravy, and mixed vegetables with it for dinner.

 

[Aiōn]

Instead of spraying a pumpkin with chemicals and risk poisoning the local wildlife, I've chosen to make a spooky cherry pie. Not an original idea but I thought they looked fun and wanted to make one. I’ve got something else planned for Halloween night so I’ve made it early.

I was worried that the pastry was going to be too thick and undercooked in places but I think it turned out alright, it looks more deranged than malicious lol

 

[Marvin]

Yesterday I had a hankering for some chicken wings, so I picked up some whole wings from the local farmer's market.

I've never prepared whole wings myself before (not that it's complicated, but still) and I didn't do the best job cutting away the membranes. I managed to make a few slits in them, but basically just ended up throwing them mostly in uncut (obviously separating the drumette from the flats, but that's about it).

Covered them with old bay, baking soda (for crisping) and vegetable oil and tossed them in the air fryer. 10 minutes a side at 400 degrees F, flipped, and then 10 more minutes.

Came out amazing.





The blue cheese I got was flavorful, but it was more like a spread than a dip. Like too thick.

Otherwise they were delicious, juicy wings.

And I don't think I'll bother with removing too much of the membranes next time. It's fine, they crisp up and are delicious anyway.

 

[BelUwUga]

So apparently Chick Fil A straight up sells bottles of the sauce now at my local grocery store. I also learned the crinkle-cutter set I got included the "extra crinkly" one because it's meant for waffle fries. I haven't quite mastered cutting them yet. Nuggies are some brined boneless filets, pressure cooked in a mix of Sweet Baby Ray's and Dijon mustard with a dash of soy sauce and Worcestershire.