What Have You Cooked Recently?

[CallmeCicada]

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.

Msg? You just put soy sauce in it.

 

[NimertiS]

Jacket sweet potato, with cream cheese with herbs, high protein mozzarella and fresh onion.

 

[Cloaca Rimjob]

Msg? You just put soy sauce in it.

It was only a small amount they put in the videos i watched.
I would just make egg fried rice next time.

 

[CallmeCicada]

It was only a small amount they put in the videos i watched.
I would just make egg fried rice next time.

Can you link video?

 

[Cloaca Rimjob]

Can you link video?

https://m.youtube.com/watch?v=YVS6nodKlIc

There were a few other videos that used msg.
Aw it was frothy as well, I remember that

 

[Local Farmer]

Made some Gluten free Hoover Stew, I accidentally made it too spicy by using all my left over Jalapeños

 

[There She Glows]

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.
View attachment 6637033

What fillings did you use in the inari?

 

[CallmeCicada]

What fillings did you use in the inari?

- Umeboshi
- Natto and green onion
- Kombu & bonito tsukudani
- daikon leaves furikake
- Spicy Salmon crispy salmon skin

 

[There She Glows]

- Umeboshi
- Natto and green onion
- Kombu & bonito tsukudani
- daikon leaves furikake
- Spicy Salmon crispy salmon skin

I've only eaten natto once and I hated it but I ate it straight from the package like a retard. The way you have it prepared there looks pretty good.

 

[CallmeCicada]

I've only eaten natto once and I hated it but I ate it straight from the package like a retard. The way you have it prepared there looks pretty good.

Yeah, eating it straight isn't easy. It's like if you ate sardines or anchovies for the first timewithout bread or something to put them on. The taste is very good (tastes like breathing in smoke from mahogany wood). usually the texture is off putting which is why mixing it in something helps off set it. Put on rice, mix it in your omelets. My favorite way to use it is to mix it in French scrambled eggs.

Spoiler

If you're adventurous it tastes really good mixed in vanilla ice cream. No joke..

 

[Blackheart]

Having a potluck tomorrow, I have 6 pounds of chicken marinating in olive oil, vinegar, salt, smoke paprika, black pepper, fresh rosemary/parsely, half a lemon worth of juice, and minced garlic. I made my own pasta sauce, this was my first time really making it successfully attempted Once before and it was delicious, I used 10 tomatoes, a red bell pepper, a whole onion, more minced garlic, smoked paprika, black pepper and fresh rosemary again. It's in a sealed bag ready for when I make pasta tomorrow. This is my first attempt at doing something big and I'm feeling really good about it.

 

[AnOminous]

I made both a copycat Culver's chili and a stroganoff (with sirloin) for a relative who wanted Culver's chili but can't get to it and is on dialysis. The stroganoff was specifically a dialysis recommended high protein recipe.

They were both absolutely delicious and I wish I'd made more.

Also tea and crumpets with Oxford marmalade, not that that is much cooking.

 

[MoffAlbert]

Bratwurst and knock wurst with sauerkraut on brioche buns and potato pancakes. The sausages are good, but I should have known better than to buy frozen potato pancakes. Maybe next time I'll be arsed to make my own again.

 

[Helvítis Túristi]

Made a chili that took a long time to make. Used the bones from pork shoulder and beef shank to make stock while grinding the meat up. Once the stock was made, I then browned the meat in batches. Instead of oil, I used rendered guanciale. After draining the meat, I dumped it into the stock while caramelizing some onions. Next I sautéed some roasted peppers, grated carrots, grated celery, and canned italian tomatoes. As soon as the vegetables were reduced I deglazed with half a bottle of very good white wine. With the wine reduced I dumped everything in the pot with passata and cannellini beans. I then added cumin, coriander, allspice, clove, black pepper, paprika, cayenne, thyme, parsley, bay leaf, and garlic as my spices. Let it macerate for 30 minutes before serving with the crispy guanciale on top. Turned out great, all of the flavors were familiar and I spent time to reduce things properly.

 

[Up3]

I tried making cookies they came out all smooshed together and not what I wanted, they’re good though

 

[Oh Darn]

Cullen skink.

Couldn’t get my hands on the smoked fish the recipe uses, and didn’t have a cocktail smoker to DIY it, but there was some really nice cod for sale and I thought fuck it. Rolled the cod in kosher salt for ~1 hr to draw excess water out, then covered them in smoked paprika. Did the rest of the recipe as instructed. Served with crusty bread. Turned out great, no leftovers

 

[Marvin]

I made a big skillet of American Goulash. Great dish for a chilly fall evening.

 

[Soycast Guy]

For breakfast I made a sirloin steak. While I melted the butter I put paprika, salt, pepper, rosemary, and garlic in the pan, and then rubbed the butter in it to essentially create a juice. When the butter was melted, I put the steak in and cooked it in the “juice”. This let it have the flavorings of the seasoning, but it didn’t replace the natural flavor of the steak. I cooked it to medium rare.

I then made brown rice and corn.

 

[AnOminous]

Very simple. I blended lean ground beef and ground bacon in an 80/20 mix and made a burger with sauteed onions, Swiss melted on top, and A1 sauce on a brioche bun. I used my goofy new digital scale to make the blend accurate to the gram.

 

[エボラちゃん]

Spicy meatballz and beanz

Pan seared scallops and broccoli gratin (forgot to foil)

Lemon cheesecake with lemon curd