What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Feb 12, 2013
BACON TEST BATCH 01 COMPLETE
Description: Cured a small cut of pork belly for ten days using a mix of brown sugar, sea salt, maple syrup, and a touch of soy sauce. Was unable to smoke it as I desired due to smoker being loaned out to friendnigger. However when cut into T H I C C slices and fried, it crisped up to golden brown perfection and smelled amazing
Taste test: served slices on homemade sourdough along with some fresh fried eggs. The single best breakfast I have had for a solid month.
Analysis: the soy and maple gave the bacon an almost chinese pork flavour, which was absolutely delicious and not too intrusive, but I might try a more herb/garlic slanted cure next time. Lack of smoker gave the end result a more palpably porky profile overall. Will try a full sized pork belly next time alongwith the smoker to get a more "traditional" bacon. Also T H I C C bacon is officially the best bacon
Next on the agenda is Persian Chicken Fesenjan
Description: Cured a small cut of pork belly for ten days using a mix of brown sugar, sea salt, maple syrup, and a touch of soy sauce. Was unable to smoke it as I desired due to smoker being loaned out to friendnigger. However when cut into T H I C C slices and fried, it crisped up to golden brown perfection and smelled amazing
Taste test: served slices on homemade sourdough along with some fresh fried eggs. The single best breakfast I have had for a solid month.
Analysis: the soy and maple gave the bacon an almost chinese pork flavour, which was absolutely delicious and not too intrusive, but I might try a more herb/garlic slanted cure next time. Lack of smoker gave the end result a more palpably porky profile overall. Will try a full sized pork belly next time alongwith the smoker to get a more "traditional" bacon. Also T H I C C bacon is officially the best bacon
Next on the agenda is Persian Chicken Fesenjan
- Joined
- Feb 20, 2017
I made cholent for everyone last night with toasted borodinsky bread to use on top to give it some crunchy texture
Equivocal_Iki
kiwifarms.net
- Joined
- Mar 15, 2019
Here's my simple recipe: bacon with amazing dip.
Bake a tray of bacon on top of aluminum foil at 400 degrees for 17-18 minutes.
Take a dixie cup, and put half ketchup and half mayo. Stir it to consistency.
Dip the bacon to your liking and/or just eat it.
Bake a tray of bacon on top of aluminum foil at 400 degrees for 17-18 minutes.
Take a dixie cup, and put half ketchup and half mayo. Stir it to consistency.
Dip the bacon to your liking and/or just eat it.
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Classic Four-Leaf
kiwifarms.net
- Joined
- Dec 28, 2019
Cooked a roast capon and roast duck for Christmas dinner. Still have leftover capon; the duck got eaten almost immediately.
Also made scalloped potatoes with diced pork as a side dish. That got eaten up fast, too.
Still have mixed vegetables, wild rice, stuffing, and biscuits left over.
By the by, the best way to cook two birds in the oven together is spatchcocking them, so they'll fit on each rack without taking up too much space. I wouldn't have been able to cook them otherwise.
Also made scalloped potatoes with diced pork as a side dish. That got eaten up fast, too.
Still have mixed vegetables, wild rice, stuffing, and biscuits left over.
By the by, the best way to cook two birds in the oven together is spatchcocking them, so they'll fit on each rack without taking up too much space. I wouldn't have been able to cook them otherwise.
- Joined
- Oct 3, 2018
I took the bone from the holiday ham and made some red beans and rice.
As expected, the Mrs. loved it.
I need to track down some black eyed peas for some Hoppin' John in the next few days, I have a lot of ham to go through.
As expected, the Mrs. loved it.
I need to track down some black eyed peas for some Hoppin' John in the next few days, I have a lot of ham to go through.
1 meaty ham bone 1+/- 1lb of chopped ham
1lb andouille sausage, chopped (kielbasa works well as a substitute)
1lb red kidney beans
3-4 stalks celery
1 large bell pepper
1 medium onion
2-4 cloves garlic
1-2tsb apple cider vinegar
1 bay leaf
2tbsp butter/fat of choice
Flour (add enough to rendered butter/fat to make a paste that resembles wet sand for your roux)
Hot sauce, salt and pepper to taste
1lb andouille sausage, chopped (kielbasa works well as a substitute)
1lb red kidney beans
3-4 stalks celery
1 large bell pepper
1 medium onion
2-4 cloves garlic
1-2tsb apple cider vinegar
1 bay leaf
2tbsp butter/fat of choice
Flour (add enough to rendered butter/fat to make a paste that resembles wet sand for your roux)
Black pepper
White pepper
Salt
Thyme
Oregano
Onion Powder
Garlic Powder
Cayenne
Paprika
Ground Sassafras/Gumbo filé (optional)
White pepper
Salt
Thyme
Oregano
Onion Powder
Garlic Powder
Cayenne
Paprika
Ground Sassafras/Gumbo filé (optional)
0. Soak the kidney beans overnight prior in a light brine.
1. Make the roux, heat butter/fat to frying temperature and add flour until wet sand consistency is achieved, keep stirring to prevent burning. Ideal color for a roux is that of a brick, though lighter (blonder roux) is acceptable.
2. Add vegetables, let sear until onions are semi translucent before adding garlic. Keep searing until garlic is fragrant.
3. Quench the mixture with water/stock. If using a stock, lighter stocks like chicken or turkey are preferred.
4. Bring mixture to a simmer, reduce heat if boiling.
5. Add ham bone, hot sauce, vinegar, and spices. Retain some of the cajun seasoning to intensify/adjust flavor later.
6. Keep on simmer for 30 minutes to 1 hour before adding the beans, add beans, cover and simmer for another 30 minutes to one hour.
7. Add the andouille sausage and chopped ham (if used), bring back to simmer and let simmer for a while (~2 hours but I never keep track).
8. Check on beans regularly, be sure to taste the broth for seasoning, adjust the cajun spices, vinegar, hot sauce, salt, or pepper to your taste.
9. When the beans are tender and the broth has become opaque, remove the bones and reduce heat to low. Cook rice, you should know how to do that.
10. Serve warm over rice
1. Make the roux, heat butter/fat to frying temperature and add flour until wet sand consistency is achieved, keep stirring to prevent burning. Ideal color for a roux is that of a brick, though lighter (blonder roux) is acceptable.
2. Add vegetables, let sear until onions are semi translucent before adding garlic. Keep searing until garlic is fragrant.
3. Quench the mixture with water/stock. If using a stock, lighter stocks like chicken or turkey are preferred.
4. Bring mixture to a simmer, reduce heat if boiling.
5. Add ham bone, hot sauce, vinegar, and spices. Retain some of the cajun seasoning to intensify/adjust flavor later.
6. Keep on simmer for 30 minutes to 1 hour before adding the beans, add beans, cover and simmer for another 30 minutes to one hour.
7. Add the andouille sausage and chopped ham (if used), bring back to simmer and let simmer for a while (~2 hours but I never keep track).
8. Check on beans regularly, be sure to taste the broth for seasoning, adjust the cajun spices, vinegar, hot sauce, salt, or pepper to your taste.
9. When the beans are tender and the broth has become opaque, remove the bones and reduce heat to low. Cook rice, you should know how to do that.
10. Serve warm over rice
- Joined
- Jul 30, 2019
Made macarons filled with Italian meringue buttercream for New Years! So far I’ve got chocolate, matcha, and peppermint. Still perfecting the lavender-Earl grey flavour.
Also tried my hand at brioche, and it turned out quite well, even though it gave my stand mixer quite the workout. (Had to slap a bag of frozen peas on my stand mixer to keep the temperature down.)
Also tried my hand at brioche, and it turned out quite well, even though it gave my stand mixer quite the workout. (Had to slap a bag of frozen peas on my stand mixer to keep the temperature down.)
- Joined
- Aug 5, 2019
Gonna be working on some cold weather recipes.
Probably something with pesto too because I really love pesto.
Probably something with pesto too because I really love pesto.
- Joined
- Feb 12, 2013
Niggers and Niggettes, my Persian Chicken Fesenjan was an absolute success. The chicken thigh was excellently browned and after the full cook time it was almost melting in the mouth. The onions were saute'd to golden perfection, and the sauce.....jesus fucking christ the sauce....
For those who dont know, this dish has a sauce based on ground toasted walnuts and pomegranate, usually in the form of pomegranate molasses, along with tumeric and cinnamon and nutmeg and if done correctly results in an insanely rich sauce that is sweet and sour and nutty and spicy in all the best ways.
Its so damn delicious it easily makes one forget that it looks straight up identical to diarrhoea
If any yall want to try it, here is the recipe I used and stuck pretty close to
However because I am an absolute food fucking heretic I decided after the initial serving to come up with another of my patented "throw a whole bunch of shit together that was never designed to go together and see if it works" dishes, and in doing so I came up with the one true Anti-Curry
THE GENGHIS KHAN
1. Get your favourite bowl. Layer the bottom with some chinese style rice, nothing too fancy
2. Upon this place as much korean kimchi as you can manage. the spicier the better
3. Now ladle on your persian fesenjan, mix together if you so desire
4. Serve with some freshly baked polish sourdough bread on the side
5. Accompany the meal with some russian style kefir to take the edge off the kimchi spice if needed
6. OPTIONAL: Play Mongolian throat singing at max volume while you dine.
Since I had all these bits and pieces around me while making the fesenjan I decided to combine them and let me tell you.......it actually kinda fuckin worked.
The spiciness of the kimchi made the fesenjan taste closer to an indian style curry, but the walnut/pomegranate taste of the sauce was still easily the main star of the show, and if anything the kimchi seasonings and sourness married extremely well with the taste. The leftover fried rice I used worked quite nicely, but to be honest any mild seasoned rice could have worked just as well, and having a hearty wedge of rye sourdough on the side was perfect for mopping up the sauce once the chicken was gone. The kefir was extremely optional, but honestly having a nice creamy sour drink with such a dish worked pretty damn well, especially given I was using my spicier kimchi for the meal.
For those who dont know, this dish has a sauce based on ground toasted walnuts and pomegranate, usually in the form of pomegranate molasses, along with tumeric and cinnamon and nutmeg and if done correctly results in an insanely rich sauce that is sweet and sour and nutty and spicy in all the best ways.
Its so damn delicious it easily makes one forget that it looks straight up identical to diarrhoea
If any yall want to try it, here is the recipe I used and stuck pretty close to
However because I am an absolute food fucking heretic I decided after the initial serving to come up with another of my patented "throw a whole bunch of shit together that was never designed to go together and see if it works" dishes, and in doing so I came up with the one true Anti-Curry
THE GENGHIS KHAN
1. Get your favourite bowl. Layer the bottom with some chinese style rice, nothing too fancy
2. Upon this place as much korean kimchi as you can manage. the spicier the better
3. Now ladle on your persian fesenjan, mix together if you so desire
4. Serve with some freshly baked polish sourdough bread on the side
5. Accompany the meal with some russian style kefir to take the edge off the kimchi spice if needed
6. OPTIONAL: Play Mongolian throat singing at max volume while you dine.
Since I had all these bits and pieces around me while making the fesenjan I decided to combine them and let me tell you.......it actually kinda fuckin worked.
The spiciness of the kimchi made the fesenjan taste closer to an indian style curry, but the walnut/pomegranate taste of the sauce was still easily the main star of the show, and if anything the kimchi seasonings and sourness married extremely well with the taste. The leftover fried rice I used worked quite nicely, but to be honest any mild seasoned rice could have worked just as well, and having a hearty wedge of rye sourdough on the side was perfect for mopping up the sauce once the chicken was gone. The kefir was extremely optional, but honestly having a nice creamy sour drink with such a dish worked pretty damn well, especially given I was using my spicier kimchi for the meal.
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- Joined
- Dec 3, 2018
Breakfast Burrito:
4 eggs
Mozz and Sharp Cheddar
1/2 a leftover wagyu burger broken up.
Copious hot sauce.
It was wonderful.
Yesterday I made Navy Bean Soup using the remnants of Christmas Eve's ham. Added diced carrots and celery to fill in the texture. Spiced with cloves and cumin and rosemary and thyme. Pretty damn good.
Really satisfying to make use of the hambone or a turkey/chicken carcass instead of just chucking it.
4 eggs
Mozz and Sharp Cheddar
1/2 a leftover wagyu burger broken up.
Copious hot sauce.
It was wonderful.
Yesterday I made Navy Bean Soup using the remnants of Christmas Eve's ham. Added diced carrots and celery to fill in the texture. Spiced with cloves and cumin and rosemary and thyme. Pretty damn good.
Really satisfying to make use of the hambone or a turkey/chicken carcass instead of just chucking it.
Syikeblade
kiwifarms.net
- Joined
- Dec 17, 2019
Made beef chili with roasted bell peppers I cooked in the airfryer, turned out great!
- Joined
- May 12, 2015
Brisket I had in my slow cooker overnight. Accompanied with brussels sprouts, caramelized cabbage, smashed potatoes and garlic cheddar biscuits.
Petey Wheatstraw
kiwifarms.net
- Joined
- Dec 28, 2019
Sous vide burgers cooked to medium heat (something like 138 degrees Fahrenheit) and two boxes of Annie's mac n cheese. Learned the hard way to season the meat with salt and pepper before actually cooking, otherwise it was tender and juicy. Made a roux with milk and flour for the mac before throwing in cheddar instead of that boxed stuff. It all came served with cherry juice, which I think is pretty underrated.
- Joined
- Sep 3, 2014
If you want a stronger or drier cheese, you can use it with a meltier softer one. Marscapone or normal cream cheese works well for this purpose.
But yeah, burgers are best seasoned right before you cook them.
In other news, shake and bake cajun fries again. The trick is to shake it first with just the seasoning and then in the oil. Makes even coating easy as shit.
- Joined
- Feb 12, 2013
Happy newyears cookfags of kiwi
To jumpstart my "be less of a nigger" resolution, I have decided to finally swallow my pride and jump aboard the one health food bandwagon that has thus far failed to draw me in
Bone broth
Cue the Alex Jones
Basically got a couple pounds of freshly roasted beef bones, a bunch of roughly chopped and unskinned onions/carrots/turnips/leeks/celeriac and some garlic and thyme and bay leaf, and almost a gallon of some lightly cider vinniggered water. Gonna let that bubble away in a slowcooker for the next 24 hours and will report back on whether it worked this time tomorrow
To jumpstart my "be less of a nigger" resolution, I have decided to finally swallow my pride and jump aboard the one health food bandwagon that has thus far failed to draw me in
Bone broth
Cue the Alex Jones
Basically got a couple pounds of freshly roasted beef bones, a bunch of roughly chopped and unskinned onions/carrots/turnips/leeks/celeriac and some garlic and thyme and bay leaf, and almost a gallon of some lightly cider vinniggered water. Gonna let that bubble away in a slowcooker for the next 24 hours and will report back on whether it worked this time tomorrow
- Joined
- Dec 28, 2014
There's no reason it shouldn't. Deets on whether/how you scraped the scum off the top and how gelatinous it got.
- Joined
- Nov 19, 2015
It's been a while since I've posted in here, figured why not:
Thanksgiving:
Roasted Turkey
Pictured (all home made) Mashed potatoes, green bean casserole, sausage stuffing, and cranberry sauce.
Weekend after Thanksgiving:
Turkey Pot Pie (crust was home made)
Misc:
Scones with jam and clotted cream (home made)
Short Rib Ragu with Pappardelle
Thanksgiving:
Roasted Turkey
Pictured (all home made) Mashed potatoes, green bean casserole, sausage stuffing, and cranberry sauce.
Weekend after Thanksgiving:
Turkey Pot Pie (crust was home made)
Misc:
Scones with jam and clotted cream (home made)
Short Rib Ragu with Pappardelle
Equivocal_Iki
kiwifarms.net
- Joined
- Mar 15, 2019
I'm not a cook or anything but I can create quick meals.
Buy some mozzeralla (sliced or otherwise, you're going to have to slice it)
Buy some pepperoni (sliced or otherwise, you're going to have to slice it)
On a paper plate, put down pepperoni, each having their own space.
Then put down sliced mozzarella on every pepperoni slice.
Then put pepperoni slices down on top of all of the mozzerella slices on top of a pepperoni slice.
Microwave for 20 seconds.
Very quick pepperoni&mozzarella bites.
Buy some mozzeralla (sliced or otherwise, you're going to have to slice it)
Buy some pepperoni (sliced or otherwise, you're going to have to slice it)
On a paper plate, put down pepperoni, each having their own space.
Then put down sliced mozzarella on every pepperoni slice.
Then put pepperoni slices down on top of all of the mozzerella slices on top of a pepperoni slice.
Microwave for 20 seconds.
Very quick pepperoni&mozzarella bites.
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- Joined
- Jan 14, 2018
Baked a ham and a chocolate cake on New Year's Day. Had also baked a ham for Christmas. This morning fried some eggs.
Observation: ANYONE should be able to bake a ham and a cake. Just read the directions on the ham's wrapper and the box of cake mix. You can also buy frosting in small tubs.
Observation: ANYONE should be able to bake a ham and a cake. Just read the directions on the ham's wrapper and the box of cake mix. You can also buy frosting in small tubs.
- Joined
- Oct 21, 2018