What Have You Cooked Recently?

[Rotting Femcel]

I made beef noodle soup and it is so freaking good!! I threw some beef shank in there with seasonings, tomato paste, bean paste, etc. The bone marrow from the beef shank I used ended up rendering out into the broth so it's nice and rich, and I used my fancy double fermented soy sauce.

 

[Pickman's Modeling Agency]

Been on a bread kick. Have my sourdough starter in the fridge, have baked several excellent loaves, and have wound up with various bread butts and leftover slices in the process. I've just been cutting up the extra pieces into cubes and filling up a zip-up bag in the freezer. Today I finally decided to turn this surplus into bread pudding.



Here's the recipe: Bread Pudding, except I hate raisins and instead chopped up some pecans which have been lurking in the freezer for awhile.

We had some right out of the oven (obviously), but for the leftovers all you do is cut out your square, toast it up a bit, then drizzle the sauce over it and dig in. Super easy comfort dessert using a main ingredient you might otherwise throw out.

 

[Nut-Roaster the 2nd]

Made a burger/crunchwrap fusion for dinner. Found few recipes for quick snacks and meals that I can just put together without going over budget. Good stuff all around.

 

[Edgelord Vampire]

Sweet 'n' Spicy Meat 'n' Rice Chili with Cornbread. I will mix in sour cream and cheese when I fix myself a bowl. Delicious and hearty.
I plan on making another batch this weekend to have for next week's lunches too.

 

[VeteranOfTheRetardWars]

We got a new oven after the old one decided its time was up, and I christened it with a strudel.

It’s leftover pecan pie filling and goat cheese, sesame seeds rolled into the pastry and brushed with a little sesame oil, very good. Sweet and savory, goes amazingly with coffee.
It’s the filling I used for the turnovers, Asian flavors like tea and sesame, and the goat cheese goes very well with all the nuts and honey.

 

[Got Milk!]

Long slow braise (a couple of hours at 250F or so after a quick hot sear to maillard the surface and chucked in with whatever you wanna flavor it with) or chuck them into a smoker (same thing, but with wood chips). Basically do them up like either pot roast or pulled pork.

Thanks for your replies. The next set I thaw out I will take these suggestions into account.
I unfortunately don't have a pressure cooker though but any reason I couldn't use a crock pot to braise? Obviously limited skill set here so I apologize if that's a dumb question.

 

[JohnnyG]

I unfortunately don't have a pressure cooker though but any reason I couldn't use a crock pot to braise?

Not really, I spent years cooking everything in a crock pot before moving to an instant pot, and basically view the latter as a fast-forward button (plus it can saute, not as well as a pan on the stove, but good enough to brown stuff already going in the instant pot).

The pressure raises the boiling point of water, letting you braise at a hotter temp and tenderizing tough cuts faster. That's really it.

 

[WhatInTheActualFuck]

Thanks for your replies. The next set I thaw out I will take these suggestions into account.
I unfortunately don't have a pressure cooker though but any reason I couldn't use a crock pot to braise? Obviously limited skill set here so I apologize if that's a dumb question.

Crock pot would work fine. For braises I also like wrapping in heavy duty aluminum foil and using the oven too (as long as what you're cooking isn't too acidic).

 

[souschef]

Mega margherita i made yesterday. What's so mega about it? It got goat cheese and pesto in it

Also the dough was a 7 day bulk fermentation dough. I still got one dough ball in my counter and i'll make another pizza tonight. Also nicked even more 7 year old levain for me, i've got two jars of the stuff now

 

[pot of sneed]

I made a thickass rump steak with fried egg and exotic mushrooms simmered in korean chilli oil (big mistake, that shit is POTENT) but today, I was in no rush so dry-brined the meat and holy fuck, that made a HUGE difference. Normally I'm a bit short on time so just take the meat out for half an hour to come up to room temperature a bit before frying but salting (and peppering) both sides and resting in the fridge for at least an hour made that baby sooo juicy and tender, hardly any bleed after cutting even after resting. Going to do my steaks like that from now on because that was damn good eating.

 

[indomitable snowman]

Sneedroast, formerly chuck.

 

[synthetic_glazer]

Made a recipe from that Wii game again- roast chicken with steamed fennel and couscous, along with a mustard sauce. It turned out really delicious, though the mustard sauce didn't thicken very well. It made way more couscous than I was expecting, but it's tasty so I don't mind. I also never had fennel or couscous before, so it was a new experience for me. Not sure what to do with the fennel fronds though. Do I just throw them out?


The wii game in question:

 

[CIS White Droid]

Made my mom Hummingbird Cake for her birthday and a batch of Nuka Cola syrup from the Fallout cookbook.

 

[Evan Kor]

Not posting a pic since I'm a coward and my room is so dirty I'm sure I'd accidentally record my address a dozen times but I just use an air fryer(convection oven) to cook some pork belly chunks bought from Walmart. They're cooling as a type this. So if I never post again, that would mean that I choked to death on pork fat.

 

[souschef]

Made my mom Hummingbird Cake for her birthday and a batch of Nuka Cola syrup from the Fallout cookbook.

Happy birthday to your mum

I'm making cordon bleu for mine, and i'll sneak in some sautéed veg because i want her to eat more veg

 

[Cloaca Rimjob]

tried making maafe which was honestly not too bad. read the recipes of it instead of watching youtube vids because black people's ultra wrinkly two toned hands freak me out (looks like theyre dirty) .

browned some chicken took it out, fried some carrots, onions and garlic. add tomato paste cumin, paprika and chilli. put chicken back in, can of chopped tomatoes, sweet potatoes and chicken stock, let it boil for a while and then add a big dollop of peanut butter. serve over some rice.

might make it again but adjust the ratio of some ingredients. Less carrots, onions, sweet potato and more tomatoes. had to add a lot of worcestershire sauce at the end to give it a bit of tang.its like a lazy man's version of satay sauce. I'd recommend it if you like that sort of stuff.

 

[Point Emerging]

Sneedroast, formerly chuck.

I made a chuck roast Sunday. My stove is on the fritz and I don't feel like owning a crock pot, so it took like 6 hours of delicate temperature management, but it was worth it.

Spoiler: Manic cooking sperg

My grocery store had a meat sale, so I've been cooking and stocking my freezer all weekend. Also on Sunday, had balsamic pork sirloin chops for lunch with a nice green salad, and I made a lemon pound cake for work. Pot roast with confit veggies and leftover blackeye peas (cooked with smoked turkey wing tips, trust me) with jalapeno & scallion cornbread for dinner. My house smells so good. Fuck scented candles.


Still have pork butt and chicken breasts left to cook and store. I guess I know how I'm spending my evening.

Edited: illiterate

 

[エボラちゃん]

Today, French cottage pie.

 

[OrionBalls]

Chipotle chicken thighs with black beans and spanish rice.

 

[Rotting Femcel]

I bought a cabbage and kind of forgot about it so I panicked and made a bunch of okonomiyaki and some miso soup with cabbage.