What Have You Cooked Recently?

Troonos said:
Go to any antique store in Michigan. You'll find hundreds of Great Lakes region themed shot glasses and beer glasses.
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That's my best guess, I didn't buy these (plus I have a Illinois shot glass.)
 
singlele said:
Where 2 cop Midwestern egg cups
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I put this on his profile and realized others might be interested too. This seems to be the Michigan one. I assume they offer others.

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RollerGator said:
For the first time in my life I started making salads because I had a bunch of leftover kale. Now I discovered that I actually enjoy them. I started making them with kale, spinach, romaine, cucumber, and roasted chickpeas to substitute for croutons. What else would you guys recommend adding?
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Instead of roasted chickpeas try wasabi peas. Best salad topping ever tbh
 
This week's meal planning was a whole pork belly.

I dry brined it for 24 hours, then rubbed it with a Chinese dry rub based on Chinese 5-spice blend and sat it in the fridge another 24 hours to absorb the flavor.

Then I vacuum sealed it and cooked it in a sous vide water bath at 135 for 24 hours and 165 for another 24 hours to break down the collagen into delicious meat gelatin. After it finished, I broiled it on high to brown the fat, about 5" from the heat for 2 minutes. The only flaw was that the allulose in the rub scorched in the broiler, but it doesn't taste burned but more smoky.

It's the most amazing thing I've ever cooked. The meat is as tender as chewing a cloud, and the fat has zero chewiness or toughness. It literally melts in your mouth. I just ate it for lunch literally 10 minutes ago, and it's just as good reheated.

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I drained and separated the gelatin and fat, and I'll use these to flavor other dishes.
 
Pretzel-crusted chicken breasts with a cheddar-mustard sauce
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About two weeks ago, I got another cookbook with a comically large amount of recipes. I saw this when I was skimming through it and I knew I had to make it. The only real change I made was quartering the amount of sauce. In hindsight, I think making half the amount the recipe calls for would be ideal. But if you made the full amount (using 2 cups milk and 3 cups cheese) I'm pretty confident that would give you way too much.
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Thinking back on it, I remember growing up and seeing Rachel Ray's thirty minute meals on TV a lot. I couldn't find any footage of this recipe being on her show online, but it wouldn't surprise me if some of the recipes in this book were covered on her show.
 
I am making Sunday Slop ™️
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Was out drinking yesterday so i need something substantial for lunch. Gonna fry the onions and the bacon in olive oil on medium high, add the garlic, let that fry till fragrant, add the beans, salt, pepper, and cumin. Eggs are getting beaten lightly and drizzled in, mix everything, scallions for garnish and crunch, done. Flower edit in the pic is for anonimity purposes.

Edit: Generous splash of light soy sauce is also put in there.

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The result. Peak slop.
 
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Friday was schnitzel with stir fried cabbage, polish saurkraut and Japanese curry (gut biome maxxing). Saturday was a chicken Sichuan noodle stir-fry. Sunday was a simple sunday roast with yorkshire pudding cuz beef was on sale. Tonight I'm planning on Coronation Chicken and still deciding on a side. Been craving corn bread so it'll probably be that with a salad.
 
Reposting from a different thread. After a discussion there, I wanted to try asparagus, so when I saw it at the store recently, I decided to make a steak. I have changed my opinion of asparagus and now I do like it. (I didn't steam it before roasting the first time I made it it, so it tasted like wood, so I wrote it off)
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Bassomatic said:
Please report how that quiche comes out, sounds interesting idea wondering how texture would be. Idea sounds like wife would go bonkers for it.
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The quiche turned out great. In fact, I think I like it more this way as I sliced it like bread. It was really fluffy like the Japanese pancakes. Here is the recipe:

6 eggs,
1 cup milk/cream (I use non-sweetened almond milk because it lasts longer than cow milk.)
1 cup of cheese

From here you can add whatever you like. This time, I used sun-dried tomatoes and spinach. But have used meat, other vegetables.

I might make salmon quiche next meal prep this weekend. Just will not take into work.
 
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