What Have You Cooked Recently?

[cold comfort]

Also can anyone recommend me any other salad recipes? Something that's simple to make and has a lot of vegetables (I'm not vegetarian, I just love eating vegetables).

Some of my regulars:
- Tomato and peach with canned tuna
- Corn, avocado, tomato, red onion and black beans, with crumbled feta
- Grated beets and carrots with walnuts
- Roasted aubergine and sweet potato with edamame and wasabi mayo
- Roasted broccoli and red bell peppers with potatoes

 

[Rotter]

If you've ever had a 15 L pot on the stove for 24 hours, wanting to make demi-glace (or, it's modern day equivalent) don't ever make the same mistake that I made.

Make sure that those veal bones have joints (hips, knees, ankles) to turn the collagen into gellatin.

I didn't get the quality stuff. Just bones from a posh super market. I thought that was enough.

It was not. Now I have to reduce my stock further down, and ad gellatin, to make sure that sets.

I'll post some pics if it works. Fuck!

Browned mirepiox and browned shitty veal bones


Water


Slow simmer for 18 hours


Reducing from 11 L to 3,5 L


Cooling the reduced stock before putting in freezer


I won't be doing this again for a while.

 

[Sic Semper Tyrannosaurus]

I made pan pizza last night.
This thread roasted my pan pizza last time, so no photos. Suffice to say it's hard to cook pizza right in an electric oven, but the crust and toppings were spread nice and thin so it did cook up, even if it wasn't as good as from a specialty pizza oven.

I've never made a pan one but I make Detroit style pretty often and they're similar enough. If you haven't already you can set the oven to a high temp, like ~500f, for a while with sheet pans/stones/something that holds heat well on different racks and move the pizza between them every 5-10 minutes or so. Personally I don't think it makes a substantial difference for the added effort but it does help some.

---

I've been making tuna melts with pumpernickel and albacore steaks all week until it occurred to me to look how much mercury is in albacore. At least they were good, hopefully I glow in the dark.

 

[AnOminous]

I've been making tuna melts with pumpernickel and albacore steaks all week until it occurred to me to look how much mercury is in albacore. At least they were good, hopefully I glow in the dark.

Eat some swordfish. Swordfish steaks are the best.

Then look at the mercury content and realize you might as well have just spent all day biting off the caps of antique thermometers and sucking down the contents.

 

[Stan]

I've never made a pan one but I make Detroit style pretty often and they're similar enough. If you haven't already you can set the oven to a high temp, like ~500f, for a while with sheet pans/stones/something that holds heat well on different racks and move the pizza between them every 5-10 minutes or so. Personally I don't think it makes a substantial difference for the added effort but it does help some.

My problem is that as much as I know about pizza stones and stuff I'm not confident enough to just throw a topped raw pizza into the oven on a peel. At best, I preheat the pan and then add the crust and top the pizza really fast and pop it back in the oven.

Eat some swordfish. Swordfish steaks are the best.

Then look at the mercury content and realize you might as well have just spent all day biting off the caps of antique thermometers and sucking down the contents.

I heard a joke once:
There once was a Broadway singer who every night ordered a tekka don (bluefin tuna sushi bowl) to his dressing room and ate it for dinner. After four seasons he took ill and went to hospital, where they found he had mercury poisoning.
The director of the show, in his statement to the cast, said of the poisoned lead actor; "he is searching for alternate employment as a thermometer".

 

[newport100s]

Pulled pork quesadilla. With quac, tomato, sour cream and Verde salsa.

 

[Bassomatic]

BBQ'd chicken. It's simple, I was hosting people who wanted a very simple thing so it was store BBQ sauce apply on the grill... but, I just babied it and it was like look at fall apart tender and juicy.

Sauce was too sweet for my tastes but, I was hosting so that's what matters when my guests don't like spicy or... hot... or flavor... I'm not mad. Just pointing out lol.

I saved a little with next to no sauce for me. Sorry no pics but you don't want to see what looked like pulled chicken ... yeah another semi brag lol.

Mrs Basso made a pasta salad that was great too.

 

[WardTrangler]

Cooked a pork chop, diced it up then stir fried it with some frozen sliced bell pepper and a little garlic powder. Added a bit of soy sauce after plating it.

 

[Town Drunk]

Bought frozen scallops wrapped in bacon again, tried the oven prep that was the only cooking method, and they were disgusting.

Going to try the bulk frozen bag and thawing/panfrying method I saw on YT, because if my local japanese fast food resturant can get them right, no reason I can't.

 

[WardTrangler]

Greek Pita, lightly buttered, a spoonful of minced garlic. Threw it in a covered pan on low heat until the bottom was crispy but the top was still soft.

If I had some cheese I would have thrown a little on top while it cooked.

 

[Judge Holden]

So I have been on something of an omelette fad as of late. Having more or less mastered tamagoyaki and done a few breddygood french style gruyere omelettes I decided to make use of some marinara I had in the freezer and make some calzone omelettes by filling them with a mix of marinara, mozerella, olives and salami and I am not sure if its just the sauce being one of the better ones I have made but this shit was fucking delicious.

 

[LaxerBRO]

Pan Seared Halibut with lemon beurre blanc sauce accompanied by steamed asparagus and mashed potato's.

Bought frozen scallops wrapped in bacon again, tried the oven prep that was the only cooking method, and they were disgusting.

Going to try the bulk frozen bag and thawing/panfrying method I saw on YT, because if my local japanese fast food resturant can get them right, no reason I can't.

I would suggest sautéing them in butter for a few minutes per side and spooning butter over the scallops every minute or so. Probably better to cook the bacon separately and then wrap.

 

[AnOminous]

Chicken fried steak with country gravy.

 

[thejackal2]

Bought frozen scallops wrapped in bacon again, tried the oven prep that was the only cooking method, and they were disgusting.

Going to try the bulk frozen bag and thawing/panfrying method I saw on YT, because if my local japanese fast food resturant can get them right, no reason I can't.

Bro buy fresh scallops. Please. Put your burner on medium high. Add a decent smoke point oil or lacking that butter works. Maybe a little lemon zest and garlic to taste with salt and pepper. Sautee them about 3 minutes on medium high each side until golden brown. Don't put too many in at one time, you need to keep the pan temp up for the sear.

After you cook the scallops set them aside on a paper towel and then with skewers wrap the already fully cooked bacon around. Try and get thin cut bacon for our purposes.

I've made this dish so many times and it's dead simple. Maybe make some home made remoulade as well. Don't try and do this with frozen stuff, you're just wasting money. Some things you gotta pay for.

Thread tax: instapot chicken thighs with rice. Seasoned it with a little goya azafran. Tasted really good fresh but leftovers disappointed.

 

[Syikeblade]

Made some curried beef and potatoes stew with German curry.

 

[There She Glows]

Bro buy fresh scallops.

Fresh seafood is always the way to go if possible. Yes it's frozen fresh on the boat but by the time it defrosts it isn't so fresh.

Relevant to the topic: I bought some rockfish straight off the docks this morning and went home and made my first batch of ceviche with some guacamole.

 

[JohnnyG]

Maybe make some home made remoulade as well

Homemade remoulade recipe pls, with pictures (extra pls)

 

[thejackal2]

Homemade remoulade recipe pls, with pictures (extra pls)

super simple. mayo plus whatever. You can do various levels of your own mayo making. But usually I just do mayo plus some dry mustard, and then either soy or a pepper based sauce. Here's one recipe for the latter.

This one is easier but similar result. The cool thing about them is you can do super simple from 3-4 ingredients to whatever you fancy. It's just fancy mayo but you know that goes a long way with really good seafood.

 

[JohnnyG]

super simple. mayo plus whatever. You can do various levels of your own mayo making. But usually I just do mayo plus some dry mustard, and then either soy or a pepper based sauce. Here's one recipe for the latter.
This one is easier but similar result. The cool thing about them is you can do super simple from 3-4 ingredients to whatever you fancy. It's just fancy mayo but you know that goes a long way with really good seafood.

Thx fren, I've made several versions of spicy mayo ("aioli" to be fancy), but usually for fish I do some kind of honey pepper sauce (honey, sriracha, splash of red wine/cider vinegar). Mayo, mustard, hot sauce, and spices sounds simple enough and should be good on crab cakes, shrimp, scallops, etc.

 

[souschef]

Browned mirepiox and browned shitty veal bones
View attachment 7663917

Water
View attachment 7663877

Slow simmer for 18 hours
View attachment 7663880

Reducing from 11 L to 3,5 L
View attachment 7663947

Cooling the reduced stock before putting in freezer
View attachment 7663961

I won't be doing this again for a while.

Nothing beats this. It takes so long but it's worth it

I just finished a batch of "veggie" stock, skipped onions and celery, just went with carrots, chicken breast carcass, parsley and chopped parsley stalks and a little basil towards the end, simmered for 2 hours. Almost no scum from protein denaturation. Came out clean and light green from herbs, around 2L batch. Also took out the cooked breast stuck to the carcass, sauted a little with parsley on some olive oil, threw some rice i made today and a little of this stock to make chicken flavored rice

On brown stock, roasting the bones and mirepoix on a large tray in the oven gives nice depth, you can periodically deglaze with red wine, then proceed with the tall pot and water for the slow simmer and reduction