What Have You Cooked Recently?

[Up3]

a couple of ceramic breadpans, a springform pan, and a set of ceramic bowls I got from Target on the cheap. Wooden utensils are good to have since they're much more gentle on your cookware.

Thank you for the advice I’ve messed up some recipes before or didn’t add enough, I made curry and it would’ve been good if there was enough sauce lol. I was looking at the pans you said you used I’ve never used a springform i want 1. I bet the cakes are so good.

 

[DickMain]

Thank you for the advice I’ve messed up some recipes before or didn’t add enough, I made curry and it would’ve been good if there was enough sauce lol. I was looking at the pans you said you used I’ve never used a springform i want 1. I bet the cakes are so good.

The springforms are nice because you just pop open the clasped halves and your cake is ready to go. No need to extract it from the pan. Just make sure you don't do what I did once and pour your cheesecake into the pan with no lining or it will leak right out. The one I have is only about 7" in diameter, and probably only 3" deep.

 

[teriyakiburns]

I found a couple of venison steaks in the freezer while I was re-organising, so we had those tonight, with roast potatoes, sautéed mushrooms, mange tout fried in the left-overs from searing the steaks, and a thing (a technical term) of kidney beans and tomatoes cooked with smoked paprika, fried onions and garlic. The steaks were marinaded for a couple of hours in red wine vinegar, lemon juice, and olive oil, with a bit of salt and pepper, then seared in butter. Dry sherry to pull out all the fond so the mange tout could suck it up when they fried. Best meal I've had for a while and it was pretty much all made up on the spot.

 

[DickMain]

smoked paprika

This stuff is an absolute game-changer and I urge any of you reading who have not yet tried it to pick some up. It has such a delightful aroma and taste and I've been using it in all sorts of things since accidentally buying it a year back.

 

[A Cat in a Minefield]

It's a shit pre-made dough, but only used it to test my 3D printed cookie-cutter! Works like a charm!

 

[CallmeCicada]

Inari sushi and miso soup. A lot more work than I thought it would be, I should prep better or not make so many different toppings.

 

[AnOminous]

This stuff is an absolute game-changer and I urge any of you reading who have not yet tried it to pick some up. It has such a delightful aroma and taste and I've been using it in all sorts of things since accidentally buying it a year back.

I grew up thinking paprika was just a coloring ingredient, because it was on top of deviled eggs and shit like that, or just to add color, from some bullshit McCormick's shaker.

Smoked paprika, especially from Hungary, either the hot or the sweet, is an absolute monster in the spice territory. I have been constantly using a particular brand of smoked paprika, called Bourbon Smoked, where it's smoked with the burning staves from used bourbon aging barrels.

It vastly improves any bean-based or pulse-based dish like lentil soup.

 

[CIS White Droid]

Had a bunch of bananas in the freezer and finally got around to making banana bread. The recipe I used called for plain yogurt but I was out so I subbed milk and a little cider vinegar. Came out fantastic.

 

[PositiveMonk]

This stuff is an absolute game-changer and I urge any of you reading who have not yet tried it to pick some up. It has such a delightful aroma and taste and I've been using it in all sorts of things since accidentally buying it a year back.

Smoked paprika, especially from Hungary, either the hot or the sweet, is an absolute monster in the spice territory. I have been constantly using a particular brand of smoked paprika, called Bourbon Smoked, where it's smoked with the burning staves from used bourbon aging barrels.

I was just discussing this with someone IRL the other day. I can't seem to find good paprika, even from the "expensive" local grocery store. I imagine they just buy shitty paprika in bulk and slap their label on it then up charge. Do you guys have any advice for finding quality paprika, preferably without ordering some niche expensive thing online?

Cooking wise I unfortunately have nothing interesting to add. I've been making my usual meals and am in a bit of a rut.

 

[DickMain]

I was just discussing this with someone IRL the other day. I can't seem to find good paprika, even from the "expensive" local grocery store. I imagine they just buy shitty paprika in bulk and slap their label on it then up charge. Do you guys have any advice for finding quality paprika, preferably without ordering some niche expensive thing online?

Cooking wise I unfortunately have nothing interesting to add. I've been making my usual meals and am in a bit of a rut.

Honestly for the smoked stuff I just get the plain jane store-brand. You should be able to pick it up in any spice aisle. That said, I'm not enough of a gourmet to say whether or not spending tens of dollars more on something I get for like three bucks really has an impact on the dishes I cook, so I can't say whether or not some twenty dollar bougie shaker of it is worth it.

 

[StevieLasVegas]

The deli near my parents finally had some ground bison in stock, so I made some Texas chili before I left. Was surprised it wasn't that spicy since I find Serrano peppers usually add a nice manageable heat, but it was surprisingly mild by my standards. Haven't eaten much spicy food this past year so I know my tolerance has gone down so it definitely wasn't that. Whatever. Still delicious.

 

[Nut-Roaster the 2nd]

Made a big pot of carrot, potato, and onion soup since I started feeling sick, so I had the foresight to make it in advance. It's blended smooth, and goes perfectly with grilled cheese.

 

[Marvin]

Some frozen fries, packet gravy, and cheese curds. I made poutine. It was pretty great, despite how lazy I got with the ingredients. But that sort of thing works with poutine.

Don’t know if it was the recipe but the shakshuka was disgusting. Jew psy op?

What recipe did you use?

That's a shame, it's really a good dish when done well. Very similar to eggs in purgatory.

 

[AnOminous]

Do you guys have any advice for finding quality paprika, preferably without ordering some niche expensive thing online?

I buy the fancy stuff. It's seriously so potent in flavor you don't need to use much of it, you can even cut it in recipes.

https://www.amazon.com/Bourbon-Smoked-Paprika-2-5-oz/dp/B00GB39LF0

That's my go-to. The slightly less expensive options which I've also tried are also good. Smoked is the main thing. I have never found a bad smoked paprika.

Considering the amount of spice you use in any given dish, a couple cents more to kick it up a notch is CHEAP.

 

[King Kiwi]

I grew up thinking paprika was just a coloring ingredient, because it was on top of deviled eggs and shit like that, or just to add color, from some bullshit McCormick's shaker.

Smoked paprika, especially from Hungary, either the hot or the sweet, is an absolute monster in the spice territory. I have been constantly using a particular brand of smoked paprika, called Bourbon Smoked, where it's smoked with the burning staves from used bourbon aging barrels.

It vastly improves any bean-based or pulse-based dish like lentil soup.

Mom was all about that Allspice.

I think she considered it blasphemy when I introduced her to cumin and paprika.

 

[CallmeCicada]

Mom was all about that Allspice.

I think she considered it blasphemy when I introduced her to cumin and paprika.

Wait until she finds out about clove.

 

[Cloaca Rimjob]

been experimenting with burritos and think I've found the best way to make them.

I'd fry a big diced onion and diced pepper, add mince and some chilli con carne seasoning mix, fry that for a bit then add rice and a tin of tin of kidney beans.
during this I would add my nacho cheese sauce which is just folding in shitty plasticky cheese slices into a bechamel along with some diced jalapenos and the brine from the jalapeno jar (very important).
Mix the two together then stick in your wraps and wrap them like a burrito, wrap the burrito in cling film then stick them in the freezer. You get lots out of it and they're always handy for quick lunch.
Since then I've opted to just add the jalapenos and brine to the mince mixture alongside a tub of double cream and grated cheddar. It saves the rigmarole of making the cheese sauce.

Since then I've been thinking of making a "cheeseburger variant" I'll use a wad of pepper, onion powder and garlic powder instead of the chilli con carne mix, diced pickles/gherkins instead of the jalapenos and I'll add ketchup mayo and mustard to it. I think it'll turn out good,

 

[Syikeblade]

Made some gumbo with Cajun sausage, lagostino lobster, a bit of lobster bullion, onion mix, garlic and Japanese curry. Going to cook some rice with today.

 

[Up3]

I boiled instant ramen and sautéd it with onions and added an egg, not too pretty looking lol.

 

[Cloaca Rimjob]

Made tamako kake gohan, got msg and nori seasoning from chink shop and everything. dont think I'd rate it, maybe it's something you had to grow up up with.