What Have You Cooked Recently?

[Black Man Underwear]

This falls more under assembled but I spread butter on bread and topped with marshmallow fluff and sliced strawberries. It was very good. In hindsight I should have pan fried the bread first but it worked out.

 

[mindlessobserver]

This falls more under assembled but I spread butter on bread and topped with marshmallow fluff and sliced strawberries. It was very good. In hindsight I should have pan fried the bread first but it worked out.

Step your game up and use cream cheese next time. Cream cheese sandwiches with a fruit like grapes, strawberry or even cucumber are god tier.

 

[Jason_Cruiser]

Cooked this dish from tasting history for lunch. Came across it in my feed and thought it sounded delicious. If you've ever been to a old abbey, it smelled like that while it was cooking, but it tasted of nothing despite it being full of spices. Couldn't get boar so I just did it with some ribs that I've had sitting in the fridge for a few days.

 

[Neighborhood Curmudgeon]

Easy Mac. But I've learned how to make the sauce thick instead of runny. So it tastes better!

 

[Ruined by the Rain]

Deep fried meatballs stuffed with cheese.

 

[William F. Clinton]

I don't care if a couple pencil-necked scientists say it's bad for my heart—I will always love steak and eggs.

 

[TheLostMarxBrotherFucko]

Made some hobo bags with Brats and vegetables. Carrots, peppers, red onions, garlic, summer squash. Baked in butter, salt, pepper, and dry basil. Along with some mixed berry cookies.

 

[Jesus Swept]

Slow cooked a brisket with a ton of onions and some veg and flavorings. I cheaped out with supermarket brisket though so it tasted shit and it's probably loaded down with cow growth hormones and antibiotics.

 

[Jerk Sausage]

The last thing I cooked was griddled chicken and rice with broccoli.

Question: How do the resident cooks of the house come up with a variety of interesting, "complete" meals to shop for and cook each night? I'm a good cook, but a lazy shopper with dumb tastebuds that can eat the same chicken and rice for weeks, and I'm no longer cooking for one. My wife cleans, I cook, and that's a deal I'm comfortable with. But both of us are indecisive and I don't exactly seek variety, just "a meat grilled/griddled/baked plus something else". She likes "fun" different foods with more than 2 ingredients.

I hate apps, but is there something where I can build recipes that we enjoy, and it gives a good rotation and a shopping list? Or should I just become a mom and have index cards in a recipe box?

 

[Captain Ahab]

I normally avoid African slops, but this slipped into my recommended and I made it. It fucking slaps. Next time I will add more scotch bonnets though.

Best rice ever. But you have to make it exactly like she does especially the frying of the tomato paste until it gets dark but not burnt part. It adds so much flavor.

 

[Slimy Time]

I normally avoid African slops, but this slipped into my recommended and I made it. It fucking slaps. Next time I will add more scotch bonnets though.

Best rice ever. But you have to make it exactly like she does especially the frying of the tomato paste until it gets dark but not burnt part. It adds so much flavor.

Had this once from a stall when in London. Very enjoyable rice dish. This, Hainanese Chicken Rice and Malaysian Nasi Lemak are probably the rice dishes I have enjoyed a lot. I have started roasting pork tenderloin with rubs and marinades, which is new to me because usually I thinly slice it and use it in some kind of stir fry. Very enjoyable and easy.

One thing I have started to lean on for anything involving an oven (which I don't like using, much prefer cooking things in pots and pans) is AI - Grok and others, mainly because I won't have the exact measurements or the weight of meat is different. Plug in the numbers of the weight and it will throw back the ideal cooking time instead of trying to adjust a recipe or timing for the specific weight. Hasn't failed me yet.

For this time I asked it for approx time of pork tenderloin, about 750g, came up with a time and temp of 200 degrees C and 18 minute in the oven (after pan sear), then 10-15 mins resting. Nice and juicy and not over or under cooked.

 

[WhatInTheActualFuck]

One thing I have started to lean on for anything involving an oven (which I don't like using, much prefer cooking things in pots and pans) is AI - Grok and others, mainly because I won't have the exact measurements or the weight of meat is different. Plug in the numbers of the weight and it will throw back the ideal cooking time instead of trying to adjust a recipe or timing for the specific weight. Hasn't failed me yet.

For this time I asked it for approx time of pork tenderloin, about 750g, came up with a time and temp of 200 degrees C and 18 minute in the oven (after pan sear), then 10-15 mins resting. Nice and juicy and not over or under cooked.

Super neat - I've never considered AI as a cooking aid, but I can dig it. That said, I've always relied on leave-in digital thermometers for that sort of thing, while basing the oven temperature mostly on how much browning I want on the exterior - 350F/175C is the "default", and if I want more browning/crust on the exterior, I'll bump it up to 375/400F (190/205C). If I'm braising, I run the oven at 250F/120C usually.

 

[Slimy Time]

Super neat - I've never considered AI as a cooking aid, but I can dig it. That said, I've always relied on leave-in digital thermometers for that sort of thing, while basing the oven temperature mostly on how much browning I want on the exterior - 350F/175C is the "default", and if I want more browning/crust on the exterior, I'll bump it up to 375/400F (190/205C). If I'm braising, I run the oven at 250F/120C usually.

I've also used it for idea generation when I have ingredients but no idea what to do with them (and when am trying to make an effort instead of fling together some pasta dish). I have these ingredients of this weight, please give me 3-4 recipes. Then it will throw a few recipes up, I'll look at them and usually go off those ideas, or I won't like any of them and do something else. It's quite useful for that.

 

[Jesus Swept]

Cooking with AI is all well and good until it instructs you to make mustard gas.

 

[AnOminous]

I have these ingredients of this weight, please give me 3-4 recipes.

There's a non-AI site for that. https://www.supercook.com/#/desktop

Maybe you won't like the recipe but you won't have the issue of hallucinations.

 

[PositiveMonk]

I've also used it for idea generation when I have ingredients but no idea what to do with them

Maybe you won't like the recipe but you won't have the issue of hallucinations.

My strategy is to ask AI for a recipe, then try to search normal recipe sites/blogs for actual recipes based on what was suggested. It's worked well the couple of times I've tried it.

 

[SIMON THE PIEMAN]

I had some leftover dark beer (opened a bottle a night before because I was already drunk then realized my mistake). Next day I remembered that once upon a time I saw some Pizza Hut ad that claimed they had pizza dough that used beer as an ingredient, so I decided to improvise. I added beer instead of water, decided that this isn't wacky enough and added some whole grain mustard as well. Somehow the alcohol from the beer and the vinegar from the mustard didn't kill all the yeast and the dough has actually risen like normal. I put the usual sauce and cheese and topped that off with sausage, pickles and red onion. It was pretty good, though I didn't feel like the beer made that much of a difference in the long run. I might actually experiment with this in the future.

 

[rusty shackleford 1]

Four ingredient peanut butter cookies. One cup sugar, one cup peanut butter, one egg, vanilla with your heart. I’m not a cookie connoisseur or much of a baker but 20 minutes for homemade cookies is my jam, they’re good warm.

 

[mindlessobserver]

I had some leftover dark beer (opened a bottle a night before because I was already drunk then realized my mistake). Next day I remembered that once upon a time I saw some Pizza Hut ad that claimed they had pizza dough that used beer as an ingredient, so I decided to improvise. I added beer instead of water, decided that this isn't wacky enough and added some whole grain mustard as well. Somehow the alcohol from the beer and the vinegar from the mustard didn't kill all the yeast and the dough has actually risen like normal. I put the usual sauce and cheese and topped that off with sausage, pickles and red onion. It was pretty good, though I didn't feel like the beer made that much of a difference in the long run. I might actually experiment with this in the future.

Beer is very low alcohol so it's use as a substitute for water in any number of breads or cheeses that require active cultures is viable.

 

[Aiōn]

It was birthday time so I baked a cheesecake, peanut butter flavor with chocolate ganache and an oreo crust.

I didn’t have a springform pan big enough so I had to rig it with strips of aluminum foil to lever it out, the paper ones ripped but luckily it worked!