What Have You Cooked Recently?

[Dysnomia]

Last week I made pancakes for the first time. I never made them before because I'm not a pancake person. But we have all this batter and are in a bit of a bind. Food is food. My first batch looked more like failed biscuits. But they were good. I've gotten better and they're pretty thick and fluffy. My sister however, burns them to a crisp. They're so black that they're demanding reparations.

 

[I Exist]

I made a homemade pizza, I tried my hand at making homemade mozzarella cheese too, it turned out okay!

 

[SheCameForNecky]

Making beef stroganoff with mushrooms and caramelized onions.

 

[Jellyfish]

No pictures, but I made some chicken scampi recently that was delicious. Planning on making some beef stew this week too, since it's getting cool out. Might fuck around a bit and make some tiramisu too. Maybe I'll try my hand at chicken pot pie?

 

[UnKillFill]

Tonight I cooked basically this.
https://www.allrecipes.com/recipe/68949/spicy-sweet-potato-soup/

I did some things that the recipe didn't call for- Mainly running the finished soup through a strainer to remove fibers and make it silky smooth, and adding a few extra spices. I also added a single slice of chopped maple bacon to the bowl I ate tonight. (I would have added more to the whole pot, especially after tasting for myself how good of an addition it was, but alas it was my last slice.)

Unfortunately, the finished result was a bit bland for my taste, but there's definitely something here. I totally think I could retool the rest of the soup I still have into something amazing. (If anyone has any suggestions, please feel free to share!)

Also, contrary to the name, it really wasn't all that "spicy". Which makes sense seeing as how the only real "spice" in the recipe as written came from 1/4 tsp of red pepper flakes (For the record, I used quite a bit more than that) so I think I will be adding a chopped habanero to the rest of it when I reheat it, which should help with both spice and flavor. (Funny enough, I had been planning on adding that in the first place, but my dumb ass forgot, lol.)

 

[gREEEEEEEEEr]

Taco salad again. For the meat I used 1 lb. ground beef, about a cup of frozen corn, a medium-sized yellow onion, a Carolina reaper, cayenne powder, smoked ghost pepper flakes, reaper powder, cumin, garlic, chili powder, and salt. For the salad, I used chopped lettuce, crushed tortilla chips, the meat/spice mixture, diced Roma tomato and raw onion, sour cream, and shredded cheese. I used half of the meat and saved the other half, so it made enough for two large taco salads.

 

[vanilla_pepsi_head]

Stuffed peppers, taco style. Was pretty basic, used Mexican rice, black beans, corn, cheese, and taco seasoning then roasted them in canned tomatoes and tomato juice. I'm the only veggie fag in my family but everyone thought these were good enough that they didn't miss the meat at all.

Sweet potato fries, just sliced sweet potatoes brushed with olive oil and salt then baked. They didn't crisp up as much as I would have liked but they were decent.

Tried and failed to make soft pretzels, not sure what I'm doing wrong but I ended up with what were basically malformed croissants. I used this recipe https://www.geniuskitchen.com/recipe/auntie-annes-pretzels-copycat-314869 ... They were edible so not a total loss, but didn't taste like a pretzel at all.

 

[Francis Dollarhyde]

Few days ago: Tried corn and coconut soup as a starter and then homemade sausage (pork with apple and anise) with veggies. Pretty good.
Yesterday: Ardei impluti. Romanian stuffed paprika. I really liked it. Made spekkoek as dessert. Really heavy stuff, takes a damn long time to make, but it is a must try.
Last week: My tira misu again, as always. Never skip Khalua, easy on the Amaretto.
Also somewhere last week, red snapper with cou-cou, Caribbean style.

Got a nice copy of Bocuse's book, gotta try the stuff in there.

 

[DatBepisTho]

I'm working on some homemade ramen with seasoned beef broth, onions, mushrooms, carrots, and black fungus shreds.

Never eaten jelly fungus before so I'll let you know how it goes.

Edit: it's weird. I want to like it but it's like biting into a tendie only to find yourself chewing a cartilage chunk. Same exact texture.
Might grind it down and use is as a thickener next time.

 

[Judge Holden]

Well I just had 6 cajun deviled eggs and will finish today with a spinach/chia seed/psylium protein smoothie washed down with a pint of extremely frisky homemade kefir

I want to see just how much suffering I can put my toilet through tomorrow morning

As for the deviled eggs, I basically used the standard deviled egg recipe with some mayonaisse and some reds BBQ mustard with a glug of soy sauce, but also showered the whole thing with hot sauce and cajun seasoning and some leftover crispy bacon bits before returning the deviled yolks to the eggs. Was actually really nice

 

[Robotic Richard Simmons]

I just made some pretzels tonight. Turned out breaddy güd.

 

[Francis E. Dec Esc.]

Scrambled eggs with cream cheese and chives. I was trying to copy the Wisconsin Scramble from the Egg and I.

 

[Adamska]

Steak via reverse-sear method and some home-made fries to go with it. It went very well all things considered.

 

[MerriedxReldnahc]

Today's my Pop's birthday so I made my old standby brownie recipe but added in some of our leftover Halloween candy. I cut up some Reese's cups and mixed those in, and added some crushed Butterfingers as a topping. They were delicious and now we're all very full.

Honestly brownies are so easy, I don't know why we ever used mixes in the past. The recipe I use has you melting butter and chocolate in a saucepan, waiting for that to cool, then throwing all your other things into the same pan to mix and pour into your baking dish. I've done tons of experimentation with using things like Mexican chocolate and chili powders, I once even tried to puree some rehydrated chiles to add to the chocolate though that turned out a little odd. Guajillo was what I had on hand and I think that was an odd flavor profile plus the texture of the brownie was a little off.

 

[ShittyRecolor]

Today's my Pop's birthday so I made my old standby brownie recipe but added in some of our leftover Halloween candy. I cut up some Reese's cups and mixed those in, and added some crushed Butterfingers as a topping. They were delicious and now we're all very full.

Honestly brownies are so easy, I don't know why we ever used mixes in the past. The recipe I use has you melting butter and chocolate in a saucepan, waiting for that to cool, then throwing all your other things into the same pan to mix and pour into your baking dish. I've done tons of experimentation with using things like Mexican chocolate and chili powders, I once even tried to puree some rehydrated chiles to add to the chocolate though that turned out a little odd. Guajillo was what I had on hand and I think that was an odd flavor profile plus the texture of the brownie was a little off.

I've only recently had my first ever Reese's cups, and now it's honestly one of my favorite things ever. Those brownies must've been great. Also, cheers to your dad!

 

[Adamska]

New and improved burgers. I've started to knead in the salt and pepper and also knead in some habanero sauce for kick. They come out near perfect too.

 

[AnOminous]

A ribeye steak slathered in onions caramelized in bacon grease. The steak was surprisingly tender and more like filet than a ribeye usually is, but with the flavor of a ribeye. It was from a local butcher that often has really high quality cuts.

 

[Floating in Ether]

Why meth, of course, oh, and home-made corn dogs with polska kielbasa inside, impaled on chopsticks for the sticks, with a fresh squeezed lemon and horseradish mustard dip.

I got a deep fryer for home like the one at the diner. Kitchen supplier close-out. Buttermilk beer battered baby carrots, though, the idea sounded better than it turned out. Works with onion rings. Weird with carrots. Carrots do best just being carrots, I guess, but I tried.

Feel free to suggest things to fry next. I'm game.

 

[vanilla_pepsi_head]

Macaroni and cheese, using artisan cheese (ghost pepper cheddar) I picked up last time I was in the States. And shell pasta, which is superior to all other shapes. The roux I had to make with what I had, which was spelt flour and shitty low-fat margarine, but it still turned out pretty good.

 

[DuckSucker]

Ive been making just a shitload of breads recently. My starter is pretty active so even in the fridge Ive been using it about once a week. Pizza, sandwich loaves, focaccia.

My last loaf was a whote wheat one, which those are the only thing BLT's are good on. I got some of those salad blends, the one with mustard greens, spinach, chard and radish leaves, and if you put that on there with some arugula, cucumber and tomato, a slice of turkey and some bacon, it's pretty damn good.