What Have You Cooked Recently?

I've been making onigiri for work lunches because it's cheap and easy. For filling so far I've tried:

- chopped costco salmon burgers with diced up cucumber and a little mayo and pepper
- kimchi
-tofu fish with teriyaki sauce (roommate is vegetarian so fake fish from the Asian market is always sitting in the freezer, it's not half bad)
- tuna salad

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Damn, I don't even fucks with Salmon but that is skillful good work!

I made goulash last night (not a pretty dish so I'll spare, but it was yummy) had left over veg and egg noodles plus a bit of a roasted chicken breast so lunch today was chicken noodle soup... with out broth lol. Shit was good though.

Tonight Pasta and Hot sausage on the grill. I almost had penne but then thought of DSP... damn you farms, damn you. So going with angel hair.
 
MakeItRain said:
I've been making onigiri for work lunches because it's cheap and easy. For filling so far I've tried:

- chopped costco salmon burgers with diced up cucumber and a little mayo and pepper
- kimchi
-tofu fish with teriyaki sauce (roommate is vegetarian so fake fish from the Asian market is always sitting in the freezer, it's not half bad)
- tuna salad

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Is there any trick to rice for onigiri compared to other rice applications?
 
XYZpdq said:
Is there any trick to rice for onigiri compared to other rice applications?
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it doesn't need to be Japanese sushi rice or anything just a short grain sticky rice - I think I've been using Thai sticky rice because we got a 20 pound bag of it on sale. I don't wash it beforehand and I'm careful not to overcook it (so I use a little less water ratio-wise in the rice cooker) because if it gets TOO sticky it becomes unmanageable as far as molding, but it took a little bit of trial and error. And salt the rice lightly or it tastes really boring. I highly recommend furikake seasonings mixed in with the rice but because my roommate is a vegetarian piss baby and most of my rice seasonings have some kind of fish/shrimp base, I sprinkle it on the outside of my portions instead.
 
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Papa a la Huancaina
It’s sliced potatoes on lettuce with some Peruvian sauce on it with half a hard boiled egg on top.
It was for a school project. My family liked it.
 
I bought some cilantro lime marinated chicken breast from Aldi and cooked it on my George Forman grill for tacos, but it tasted so awful I threw it away and made cheese quesadillas instead.
 
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I cooked filet mignon and watched as my family decided to turn their own ones into tires after not allowing them to rest for five minutes, slicing them open, and wonder at me as to why they looked rare.

I also made a cheap fuck-it meal out of cooked chicken slices thrown on a skillet to brown and some fries. It was fine barring me fucking up the temperature slightly on the fries.
 
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Big pigs in a blankets with some nathan's bunlength skinless and aldi can of easy bake croissants.
I wanted hot dogs but wasn't really feeling the usual bun thing. I was gonna put sauerkraut in some of them but I forgot. Good enough that I'll probably try this again one way or another.
 
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XYZpdq said:
Big pigs in a blankets with some nathan's bunlength skinless and aldi can of easy bake croissants.
I wanted hot dogs but wasn't really feeling the usual bun thing. I was gonna put sauerkraut in some of them but I forgot. Good enough that I'll probably try this again one way or another.
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That's champ. I was watching a show the fancy chef caterer barefoot contessa, said pigs in a blanket go first to all events and her husband was a president for Harvard. So yea everyone fucks with them.

Personally best to do them when I have family over lil smokies and crescent dough. Cost is same but touch more dank, then I lay out 3-4 mustards.

I can't find the link but I have a great post about me and Nathans as a kid. Best hot dogs for sure tho.
 
So, two things about me: I have always had a rough time cooking rice on the stove. I always seem to misjudge how much water I'll need and as a result I burn the shit to the pot, and after scrubbing burnt-on rice too many times I just bought a rice cooker and said fuck it.

The second thing is that ever since I was a young kid (I've never been little lol), I have always loved 7 layer burritos from Taco Bell. I don't know what it is about them but I could eat a bag of them and not once regret my choices in life.

So, for cinco de mayo I resolved to make my own. I gathered up refried beans, lettuce, tomatoes, onions, rice, stuff to make guac, sour cream and tortillas, I was set, and I made some bomb ass burritos. In particular, I was very very happy with how the rice came out, because it was literally the first time in my life that I didn't burn it on the stovetop.

Lets check out that beautiful bean (and rice) footage :D

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I took some oil and heated it up in my cast iron. When it started cracklin I added the rice and sauteed it, adding taco seasoning powder to it because I was pretty high and had the Tony Bennett turned up pretty loud on the hi-fi. As you can see, jalapenos and onion pieces got added after it started to brown up a bit. Shit was cash.

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As you can see here, I am a very talented photographer, but I also managed to get the rice to come out just right. I had been simmering the tomatoes and onions with some chicken stock, cumin and salt the whole time at about a 4 heat on the little dial, and once the rice was sufficiently brown I put it in here and let it cook down on a 2 for 15 minutes. I'm currently just eating this straight and its amazing still, just packed with flavor.

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So, plot twist: I can't roll a burrito to save my life despite watching youtubes about it all day. Turns out I can't just pick something up and master it, but really all that means is that I roll a burrito which gradually turns into nachos, so its a double entree when you think about it. Regardless, they came out fly af tbh fam:

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Paired well with a beer and a joint, I tell you what. I've found that as I grow older I'm starting to love more vegetarian options, I still love me some meat and animal proteins but I also find that I'm appreciating vegetables as well.

Hope yall had a spectacular Cinco De Mayo as well <3
 
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Bbq'd some chicken thigh. Just salt, 20 or so minutes on low and sauce near the end.

Actually cleaning the bbq was awful though. Poor thing was neglected.
 
Strong Tranni Role Model said:
I make my boyfriend Cincinnati chili cockaigne.

Its an amazing kind of chili, with the cinnamon, chocolate, cumin, allspice and cloves giving it a really distinct flavor. Its served over spaghetti and topped onion and cheese. Yummy!
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Gonna have to disagree on calling it a chili; it's a very fine sauce though.

Had stir fry using a new habanero based hot sauce to add kick to my own. It was sweet and burned me for minutes. I both enjoyed and regretted my decision.
 
Adamska said:
Gonna have to disagree on calling it a chili; it's a very fine sauce though.

Had stir fry using a new habanero based hot sauce to add kick to my own. It was sweet and burned me for minutes. I both enjoyed and regretted my decision.
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I mean, its ground beef in cooked for 2 hours and reduced to a chili like texture. Its chili my man.
 
Adamska said:
Ya, but it's used almost purely as a topping and sauce for spaghetti and other meals needing a tomato based sauce, so I don't count it as a stew like I would other chilis. It'd be like calling Ketchup a soup.
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I dont consider chili a stew bud
 
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