What Have You Cooked Recently?

[Question Humanity]

Spent a few hours and made a proper french onion soup the other day. It was both cheap and delicious, although it was rather time-consuming - spent over an hour simply caramelizing a pot of onions. I had no idea that simple onions could have a complex flavor like this. They turn very sweet and savory, made my mouth water. And with a cheesy baguette on top, it was just incredible.

 

[TheGreatDodongus]

Seared lamb chops with a balsamic-blackberry reduction. I need to give this one another go, I wasn't super happy with the browning, and cooked them past medium doneness trying to get it where I wanted. Still tasty, but I feel like it could be amazing with better execution.

 

[Lip Glossary]

I'm thawing out some elk because we were talking about it yesterday. Don't know how I'm going to cook it yet, but I'm excited for it.

 

[Mandy Stroyer]

I be cookin.

I discovered meatloaf muffins i.e. just scoop them things into a muffin tin so I don't have the oven on for an hour. Done in about half the time. Quinoa and beef meatloaf, homemade BBQ glaze, roasted herb baby carrots, and dill scallion garlic mashed potatoes.


I also didn't like Loopy Whisk's donut recipe but I love her brioche so I experimented with brioche donuts. The initial one was getting too brown in the oil and the inside, while not raw, was still undercooked. So I parbaked then parfried to turn two pars into a cooked donut. I'm sure if I cut them smaller, it wouldn't have been an issue and frying would've sufficed. EZ maple glaze on them.

I've been seeing some new glutencels in here. Hello fellow anti-gluteners. If you like baking, I highly recommend Loopy Whisk. She doesn't have her outright plain brioche dough recipe on her site but she uses it for multiple recipes she does have on there. This is her brioche dough. (and a good cinnamon pull apart recipe, you can convert it to monkey bread if you're lazy)

I also got a waffle maker since I can't eat 99% of frozen gluten free waffles and have been making my own mcgriddles feat. waffle with maple extract, bacon, smoked gouda, and an over easy egg. I've considered wrapping and freezing them for quick brekkie sandos but I'm not sure how the vegan cheese would fair.

 

[DenseDeerFather]

A chocolate fudge cake. As it is my birthday tomorrow, I decided to bake a cake since I'm hanging out with friends tomorrow

 

[Muskie]

Apple pie
This is how I keep my job

 

[synthetic_glazer]

I found this recipe extremely dubious, at first. One egg and 2 tbsp mustard for dredging four chicken cutlets? And two tbsp of flour, too? For perspective, when I make chicken parm (also with four cutlets,/breast halves) I go flour-egg-flour-egg-breadcrumbs and use two to three times the amount of dredging ingredients this recipe called for. It didn't seem like anywhere close to the right amount. And putting chopped garlic in the breadcrumb mixture was also a bit weird, I only ever see garlic powder mixed with breadcrumbs. Nevertheless, this book has served me well so I decided to trust the plqn and follow the recipe as written.

It turned out really fantastic, thankfully. Wonderful flavor on the chicken and it was absolute heaven with lemon juice drizzled over it. I made four servings but I ended up having to go back for seconds, it was so good. Big recommend.

 

[souschef]

View attachment 8821186
I found this recipe extremely dubious, at first. One egg and 2 tbsp mustard for dredging four chicken cutlets? And two tbsp of flour, too? For perspective, when I make chicken parm (also with four cutlets,/breast halves) I go flour-egg-flour-egg-breadcrumbs and use two to three times the amount of dredging ingredients this recipe called for. It didn't seem like anywhere close to the right amount. And putting chopped garlic in the breadcrumb mixture was also a bit weird, I only ever see garlic powder mixed with breadcrumbs. Nevertheless, this book has served me well so I decided to trust the plqn and follow the recipe as written.
View attachment 8821201View attachment 8821202
It turned out really fantastic, thankfully. Wonderful flavor on the chicken and it was absolute heaven with lemon juice drizzled over it. I made four servings but I ended up having to go back for seconds, it was so good. Big recommend.

I love pork schnitzel, but i use panko flour instead of regular breadcrumbs

Two eggs for breading are enough. But in my case i go through the route: seasoned flour -> whisked egg -> panko -> egg -> panko again

As for the garlic even if you cut them hache they might burn when baked. If you want garlic on these use powder or get a bit of aluminum foil, cut off the upper part of a garlic head, soak with olive, a sprig of thyme and bake it for around 20 or so minutes until you get them into a paste and use it as a rub before breading but this is far too consuming

Better just do a dry rub with garlic powder, salt, pepper and paprika and call it a day. But really, try it with panko

 

[synthetic_glazer]

As for the garlic even if you cut them hache they might burn when baked. If you want garlic on these use powder or get a bit of aluminum foil, cut off the upper part of a garlic head, soak with olive, a sprig of thyme and bake it for around 20 or so minutes until you get them into a paste and use it as a rub before breading but this is far too consuming

The garlic wasn't too bad since the thin cutlets didn't require a whole lot of cook time, but yeah, they had a notable bitterness to them. Making a paste out of the garlic does sound good, but I think at that point I'd be more inclined to whip up a garlic cream sauce (maybe with some horseradish- I had a really good garlicky horseradish sauce at a restaurant a few months back.)

Better just do a dry rub with garlic powder, salt, pepper and paprika and call it a day. But really, try it with panko

I'll have to do some digging- I have quite a few recipes I want to try that call for panko, but it's so tough to find GF panko breadcrumbs in stores so I'll probably have to bite the bullet and order some online. There's this brand, 4C, that makes gluten free breadcrumbs and I swear to God their GF breadcrumbs and their GF Panko breadcrumbs are just the same exact thing with different labels.

I love pork schnitzel, but i use panko flour instead of regular breadcrumbs

This I'll also have to try, pork schnitzel sounds intriguing. I'm still new to the world of pork lol. I suffered through a number of very awful ham dinners growing up, and it put me off of anything pig-originated that wasn't bacon for quite some time. Pan seared pork chops with paprika was what helped bring me around, though, and I'm working on branching out, as far as pork goes.

 

[souschef]

The garlic wasn't too bad since the thin cutlets didn't require a whole lot of cook time, but yeah, they had a notable bitterness to them. Making a paste out of the garlic does sound good, but I think at that point I'd be more inclined to whip up a garlic cream sauce (maybe with some horseradish- I had a really good garlicky horseradish sauce at a restaurant a few months back.)

Yep, garlic burned. It's too sensible to heat, especially with no liquids.

I'll have to do some digging- I have quite a few recipes I want to try that call for panko, but it's so tough to find GF panko breadcrumbs in stores so I'll probably have to bite the bullet and order some online. There's this brand, 4C, that makes gluten free breadcrumbs and I swear to God their GF breadcrumbs and their GF Panko breadcrumbs are just the same exact thing with different labels.

Honestly i've never noticed that much of a difference between brands, i usually grab whatever panko i can find. As long as the trademark crumbly thick texture is there, it'll work. I'm sure you can find it where you live

This I'll also have to try, pork schnitzel sounds intriguing. I'm still new to the world of pork lol. I suffered through a number of very awful ham dinners growing up, and it put me off of anything pig-originated that wasn't bacon for quite some time. Pan seared pork chops with paprika was what helped bring me around, though, and I'm working on branching out, as far as pork goes.

If you do try pork schnitzel, serve it with sauerkraut. Pork calls for acidic pairings, and pork schnitzel with sauerkraut is the best combo

 

[UnsufficentBoobage]

I am still experimenting with copying a White People Taco recipee from a place I like (they list spices, but not exact volume of each, also on the list is "green apple" somehow), and this time, I made a kilo of pork mince taste like gingerbread (zero ginger involved). I hate ginger.

 

[UnsufficentBoobage]

Thrilling update: I tried powering through eating about a third of it and turns out my body either got completely disused to pork, or that mix tripped something in my gut, but I am now Really Fucking Sick. Even eating some dairy to induce gut voiding on purpose did not help. 8+ hours passed, I still feel like a brick is in my colon.

 

[Got Milk!]

Thrilling update: I tried powering through eating about a third of it and turns out my body either got completely disused to pork, or that mix tripped something in my gut, but I am now Really Fucking Sick. Even eating some dairy to induce gut voiding on purpose did not help. 8+ hours passed, I still feel like a brick is in my colon.

If you're in America go to Walgreens or CVS and get some magnesium citrate. It's like $3 or less. Don't worry too much on what flavor. They're all terrible. But you will definitely not feel like anything is inside you anymore after it's done it's things

 

[Rotting Femcel]

If you're in America go to Walgreens or CVS and get some magnesium citrate. It's like $3 or less. Don't worry too much on what flavor. They're all terrible. But you will definitely not feel like anything is inside you anymore after it's done it's things

I second this. You will be shitting out food you haven't even eaten yet .

 

[Toxic BRAAAAP Mask]

I live in the South and my town is full of people with no adventurousness. My clientele is already mostly the people willing to try new things, but I'm trying to coax more over to the side of food that's not just poor white Southern fare. To that end I've been workshopping a sandwich for menu rotation in the style of BBQ/Nashville hot chicken to try and draw them into the fold.

So far I've got:
Buldak-inspired gochujang chicken thighs (skin removed and crisped separately for crunch)
Peanut-sesame cabbage slaw
Pickled cucumbers wih shiso, garlic, dill, and mustard seed
All on a toasted potato bun

I'm almost happy with the chicken. Very mild heat, sweet and sticky from some honey, and after a quick trip under the broiler to get some smokiness they get a squeeze of lime before assembling. May need a little something extra to cut through the rich BBQ-y flavor though if the pickles aren't enough, but I think it'll do fine when they're ready.

 

[CIS White Droid]

I live in the South and my town is full of people with no adventurousness. My clientele is already mostly the people willing to try new things, but I'm trying to coax more over to the side of food that's not just poor white Southern fare. To that end I've been workshopping a sandwich for menu rotation in the style of BBQ/Nashville hot chicken to try and draw them into the fold.

So far I've got:
Buldak-inspired gochujang chicken thighs (skin removed and crisped separately for crunch)
Peanut-sesame cabbage slaw
Pickled cucumbers wih shiso, garlic, dill, and mustard seed
All on a toasted potato bun

I'm almost happy with the chicken. Very mild heat, sweet and sticky from some honey, and after a quick trip under the broiler to get some smokiness they get a squeeze of lime before assembling. May need a little something extra to cut through the rich BBQ-y flavor though if the pickles aren't enough, but I think it'll do fine when they're ready.

That sandwich sounds pretty tasty but man am I ever tired of the "asian-fusion" trend. That and companies putting mango in their frozen fruit blends, shit tastes like pine sap.

 

[Toxic BRAAAAP Mask]

That sandwich sounds pretty tasty but man am I ever tired of the "asian-fusion" trend. That and companies putting mango in their frozen fruit blends, shit tastes like pine sap.

Me but whenever I see rose and green cardamom shoved into things it doesn't belong. It's like licking turpentine and potpourri.

I do agree on the asian fusion front, but this is fairly low effort, stuff I already have around or grow, and easier to get a younger crowd interested. Kids and rednecks aren't clamoring for coq au vin or anything, so I usually have to save other ideas for private dinners, but I do have a porkbelly and hibiscus mole dish that I could probably convert into a sandwich pretty easily though. We're still establishing and growing a customer base, so I hope I can branch out more with the trust that comes along with it.

 

[Got Milk!]

I just want to complain about passion fruit in fucking everything for a while there. And particularly the part where you don't get warned. Ask for an ice tea and a floral orgy shows up instead.

 

[WhatInTheActualFuck]

I live in the South and my town is full of people with no adventurousness. My clientele is already mostly the people willing to try new things, but I'm trying to coax more over to the side of food that's not just poor white Southern fare. To that end I've been workshopping a sandwich for menu rotation in the style of BBQ/Nashville hot chicken to try and draw them into the fold.

So far I've got:
Buldak-inspired gochujang chicken thighs (skin removed and crisped separately for crunch)
Peanut-sesame cabbage slaw
Pickled cucumbers wih shiso, garlic, dill, and mustard seed
All on a toasted potato bun

I'm almost happy with the chicken. Very mild heat, sweet and sticky from some honey, and after a quick trip under the broiler to get some smokiness they get a squeeze of lime before assembling. May need a little something extra to cut through the rich BBQ-y flavor though if the pickles aren't enough, but I think it'll do fine when they're ready.

If you're looking for acid to cut into your chicken, I'd say maybe try kimchi or maybe a kimchi-based slaw? Chiffonade the kimchi and just add it on top - if it makes the dish too wet, just dry it off with a paper towel first. I love that shit on a pulled pork sandwich in place of the typical coleslaw.

 

[Big Miss Steak]

Taking my first stab at sourdough this weekend, wish me luck