What Have You Cooked Recently?

[AnOminous]

A demented experiment of a hamburger with two quarter pound patties of 80% chuck/20% bacon, toasted bun, and three layers of onions, on top of and on bottom of and in between the two patties, with every layer between bun/onion/burger/onion/burger/onion/bun slathered in some insanely hot Russian mustard in Cyrillic so I don't know what it's even named any more and relish.

It immediately fell apart and I had to eat it with a fork but it was still delicious.

 

[OrionBalls]

Chicken noodle soup, but it turned out purple because of the carrots.

 

[Rotter]

Chicken noodle soup, but it turned out purple because of the carrots.

View attachment 7363322

Was that a one pot dish?

 

[Pickman's Modeling Agency]

Tacos al pastor. Marinated the pork for a day and the flavor is great, but I should have added more salt. Served with grilled pineapple, bell peppers, onions, red cabbage, avocado, corn salsa, and pico de gallo. Cheese and sour cream optional.

 

[Señora Airi]

Panko breaded chicken sandwich with shredded onions, seasoned shredded cabbage, sriracha spread made with Greek yogurt, and seasoned sweet potatoes.

 

[Takayuki Yagami]

What would people say is the best not ultra-processed cooking oil for stir frying or frozen potstickers?

 

[Pickman's Modeling Agency]

What would people say is the best not ultra-processed cooking oil for stir frying or frozen potstickers?

I'm personally quite fond of peanut oil for its high smoke point and fairly neutral flavor, but sesame is a better taste match for those foods (as long as you're not afraid of seed oils).

 

[Otis Mallebrok]

What would people say is the best not ultra-processed cooking oil for stir frying or frozen potstickers?

Avocado oil is good but expensive

 

[Day of the Cope]

Decided to do some meal prep with the dozen chicken breasts I bought from Costco. Started with cutting off the tenders off all of them. Then sliced half of the breasts in half before throwing those and the tenders in a seasoned buttermilk brine overnight. The other half breasts I give a quick tenderising and threw into a simple salt brine. Next day, got to work and breaded the tenders and breasts with a country-style coating before freezing them. The breasts in the salt brine were filleted, pounded, and turned into chicken cordon bleu with black forest ham and havarti (which was on sale at Costco). Then a quick breading and pan sear for color before finally throwing them all in the freezer.

Avocado oil is good but expensive

Adding to this, the only Avocado oil I trust is Chosen Foods. If your lucky, your Costco might carry it. I'm not as lucky since Costco decided to change supplies to some bullshit that comes in plastic jugs (gross) and has a sickly neon green color (extra gross).

 

[Farsided]

Chicken noodle soup, but it turned out purple because of the carrots.

View attachment 7363322

I ended up with something similar today, I made chicken stock and only had purple carrots and red onions on hand so now I have a stock that's taken on night hues.

 

[AnOminous]

What would people say is the best not ultra-processed cooking oil for stir frying or frozen potstickers?

I've been really liking beef tallow for pretty much anything lately. It's especially good for air frying and the first thing I've found that gets comparable results to deep frying. Also avocado oil. And my old standby remains peanut oil, although that's often pretty processed.

 

[There She Glows]

Made up salsa chicken disguised as chicken tinga recipe. Made a salsa with roasted tomatoes/tomatillas/onions/poblanos/garlic + some chili in adobo and btb in a blender, poured it over some chicken thighs in the pressure cooker, shredded the chicken and hit it with some more adobo sauce and mexican oregano in the final simmer. Easy enough to enter the regular weeknight meal rotation. Homemade salsa hits different in all its applications.

 

[Day of the Cope]

I've been really liking beef tallow for pretty much anything lately. It's especially good for air frying and the first thing I've found that gets comparable results to deep frying. Also avocado oil. And my old standby remains peanut oil, although that's often pretty processed.

I really like beef tallow since I can get beef fat trimmings for pennies on the dollar from my butcher and rendering it all myself.

 

[HarveySperg41]

I haven’t made a cake in a while. Yesterday my daughters and went strawberry picking, so I decided to make a strawberry cake with some buttermilk.

 

[Kit Marz]

I didn't make it recently, I made it about two months ago, but I'm making it again for memorial day. American Test Kitchen has a fool proof brisket recipe for kettle style grills. When I made it before it was legitimately the best brisket I've ever had and I've had a lot having lived in the south. I'm really excited to make it again next week.

 

[vomitusdeux]

I'm shitposting while I wait for my rice to finish cooking so I can make my own hosomaki rolls.

 

[WhatInTheActualFuck]

I'm personally quite fond of peanut oil for its high smoke point and fairly neutral flavor, but sesame is a better taste match for those foods (as long as you're not afraid of seed oils).

I usually use sesame oil as a "finishing" oil - just drizzle a tiny bit on after you've done the frying in a cheaper high smoke point oil like peanut since a little sesame oil goes a long way.

 

[MerriedxReldnahc]

Made white chocolate apricot scones with my mom who hates cooking and baking, but she did a fantastic job. I think slicing one in half and adding a sausage patty and egg would be really tasty, I used to do something similar with biscuits fairly often, usually eggs on the side but a sausage patty and apricot jam on the biscuit.


Lunch was a microwavable egg bite thing from Costco, plus a slice of cheese and some whimsy.
(The eggs bite is under there somewhere, I promise)

 

[rusty shackleford 1]

I made bacon onion pasta last night and I can’t wait to eat it again tonight, it’s always better the second day.

 

[Disdainer of the Plebs]

Here’s the tiramisu I made. Try using Borghetti coffee liqueur instead of kahlua to dip the lady fingers.