What Have You Cooked Recently?

Teriyaki pork over rice.
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Got one of those sushi making kits and made sushi over the weekend with imitation crab, avocado, rice, unagi, eel sauce, and a very light drizzle of tempura. Not the best sushi I've ever had, but since it came under $2 a roll, it was very, very good.

Going to the Asian market this weekend to get some sashimi grade salmon to make some salmon rolls. Any recommendations from you guys for other fillers?
 
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Campbell's started putting out higher end soups under the brand "Well, Yes!"
The ridiculous name is obviously trying to appeal to the the 'silly billy' sense of humor that seems to plague most millennials, but the corn & sweet potato chowder is some good eatin'.
 
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got a sirloin roast, baked for a while at 375, had to bump it from the oven to get nuggies done, then tossed it back in, simple seasoning, salt, pepper, paprika, on the second round added a cutup onion, some garlic, and a can of mushrooms
not bad
had a big streak of gristle up the middle because lolaldi
 
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Recon said:
Campbell's started putting out higher end soups under the brand "Well, Yes!"
The ridiculous name is obviously trying to appeal to the the 'silly billy' sense of humor that seems to plague most millennials, but the corn & sweet potato chowder is some good eatin'.
Click to expand...
I can't fathom the idea of Campbell's soups even tasting good, the Chunky stuff all tastes the same to me, some worse than others.
 
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I made something like a truffade. Potato, a shit-tonne of garlic and too much cheese. I also threw in some shitty bacon.

There's a little mouse that lives under my fridge, so I set out for him:
  • Some garlic skin
  • A little nub-end of a garlic clove
  • A dry curl of potato skin
  • A slice of potato peel
  • A chunk of raw potato
  • A par-cooked lump of potato
  • A well-fried glob of potato
He only ate the last three, and seems to have only nibbled at the finished truffade, so I'll try to do better in the future
 
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Rice and Turkey sausage. I'm not the greatest cook in the world, but I believe that any man or grown adult for that matter should be able to cook a meal for themselves no matter how simplistic it is.
 
Anonymous For This said:
Got one of those sushi making kits and made sushi over the weekend with imitation crab, avocado, rice, unagi, eel sauce, and a very light drizzle of tempura. Not the best sushi I've ever had, but since it came under $2 a roll, it was very, very good.

Going to the Asian market this weekend to get some sashimi grade salmon to make some salmon rolls. Any recommendations from you guys for other fillers?
Click to expand...

What's in the kits? I've never seen one, I just have a bamboo mat and buy sushi rice and nori in bulk amounts. I make a LOT of sushi (like once a week) and I'm frugal as fuck, so while I'll spring for sushi grade fish once a month or so, I end up making a lot of vegetarian sushi every week - I've found that yam + cucumber + avocado is really good, so is shiitake mushrooms reduced in a basic soy sauce/sugar/garlic sauce (basically teriyaki), also kimchi or other pickled veggies are pretty awesome. I like tuna rolls and will buy the frozen tuna poke squares - it's not as high quality as other ahi tunas, but totally serviceable and safe to eat raw and it's cheaper. I can get probably 6 or 7 tuna rolls out of an 8 dollar packet of poke tuna. Tempura shrimp is also awesome, especially with a drizzle of Sriracha mayo.
 
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i've been making a decent amount of cacio e pepe lately. i follow the recipe at serious eats, with minor modifications. first, I add red chili flakes just for some extra spice. second, i don't take the pasta out of the first pan and put it into the olive oil pan. rather, i pour the olive oil and black pepper mixture into the cooked pasta pan. to do this, i just use the right amount of water so that by the time the pasta is done cooking, the right amount is left over to help the cheese emulsify and get creamy and starchy like a proper cheese sauce. also, i only use romano cheese, not parmesan as well. romano and pepper is fine.

www.seriouseats.com

Spaghetti With Cacio e Pepe Is the Ultimate Roman-Style Midnight Snack

If you were to watch a practiced hand make cacio e pepe, you might think the instructions were as simple as this: Cook spaghetti and drain. Toss with olive oil, butter, black pepper, and grated Pecorino Romano cheese. Serve. But we all know that the simplest recipes can often be the most...
www.seriouseats.com www.seriouseats.com

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edit: don't want to doublepost so in response to @Agoraphobic Bullshit i just wanted to share what i've been doing with salmon lately: I just pan roast it with lemon, capers, and tarragon. I find that combination wonderful. I put it in a pretty hot pan, skin side down in some olive oil, sprinkle some salt, tarragon, capers, and a bit of a lemon peel (or a thin sliced wedge---the point is i want the flavor not the liquid), cover the pan, and wait until it's cooked (usually around 12 minutes for the thick salmon pieces i get.) then i finish it with a squirt of lemon in the pan. it's dummy proof and delicious if you like capers and tarragon.
 
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MakeItRain said:
What's in the kits? I've never seen one, I just have a bamboo mat and buy sushi rice and nori in bulk amounts. I make a LOT of sushi (like once a week) and I'm frugal as fuck, so while I'll spring for sushi grade fish once a month or so, I end up making a lot of vegetarian sushi every week - I've found that yam + cucumber + avocado is really good, so is shiitake mushrooms reduced in a basic soy sauce/sugar/garlic sauce (basically teriyaki), also kimchi or other pickled veggies are pretty awesome. I like tuna rolls and will buy the frozen tuna poke squares - it's not as high quality as other ahi tunas, but totally serviceable and safe to eat raw and it's cheaper. I can get probably 6 or 7 tuna rolls out of an 8 dollar packet of poke tuna. Tempura shrimp is also awesome, especially with a drizzle of Sriracha mayo.
Click to expand...

The one I bought came with two bamboo mats, one of those flat wooden spoons for coating your nori in rice, a smaller flat wooden spoon, and some fairly okay quality wooden chopsticks. It was around $9 on Amazon, so definitely a pretty decent deal.

I don't think I've ever seen those frozen poke squares in the supermarket. At least not that I can recall, but I'll look for them this weekend. My local Asian supermarket also sells some okay-quality frozen squid and octopus I want to try out with it as well. I'm taking down the tips for the yam and the shiitake mushrooms. I'll try and see how a yam, avocado, carrot combination works out. (I'm not a fan of cucumbers.)
 
Udon and stir fry made of asparagus, carrots, and red onion with teriyaki from scratch. Just a little bit of crushed red pepper gave it the perfect amount of spice.
 
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Fried eggs this morning. Spray some oil in the pan, let the pan heat up, add the eggs, and in a few minutes the eggs are cooked.
 
A blackbean soup with steak tips added and the cilantro omitted. (Fuck that soapy-ass dish ruining shit)

I've never eaten lime juice in anything other than salsa or seafood, but it's pretty good in the soup!
 
It's technically not a proper meal, but I've been practicing how to caramelize onions in preparation for eventual summer barbecues. I've also been on the lookout for a nice bacon-onion jam recipe for the same reasons.
Properly caramelizing onions takes a long-ass time, but I've read about people using a pinch of baking soda. It raise the Ph level in the onions and speeds up the caramelizing process to a point where it cuts your cooking time in half. The only downside is that it'll make your onions REALLY bitter if you overdo it with the baking soda, you only need A PINCH of the stuff and nothing more.
 
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