- Joined
- Oct 14, 2015
Haven't cooked it yet, but got the ingredients for making shrimp and pork eggrolls from scratch. I'm going to post the recipe in the recipe thread.
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What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Jan 16, 2020
Almost totally from scratch mini calzone dippers. Spent a long time yesterday making sauce, and my girlfriend made the dough. We used pulled pork from a 10 pound shoulder we had smoked a few days prior. Was pretty damn good but I had to use Daiya fake cheese because of her casein allergy, its not terrible but its no replacement for real cheese.
I wish the sauce wasn't so dark, I usually make spaghetti sauce but I just threw this one together with what I had in the pantry. Decided to try this again later in the week and have an order in for better ingredients.
- Joined
- May 22, 2016
- Joined
- May 22, 2016
- Joined
- Dec 28, 2014
Quit deglazing the pan with wine and use beef broth instead. And when you're done reduce the remaining liquid into a gravy. Then your normal pot roast is now fake beef bourgeois or whatever. It's what you do when you ran out of bourguignon.
- Joined
- Apr 29, 2014
I made burgers with cheese and onions. Simple but satisfying. Man, I love me some onions.
- Joined
- May 22, 2016
Nachos
I rarely put onions in stuff that I cook because I hate the slimy texture that cooked onions have.
- Joined
- May 25, 2013
just put a chuck roast in the oven
side 1 - salt, paprika, garlic powder, a bit of curry powder, fresh ground black pepper
side 2 - salt, paprika, minced garlic from the jar, a bit of chili powder, fresh ground black pepper
topped with an onion I quartered then I separated the layers so it covered the meat, mostly 2 layers deep
just put it in at 375 in covered earthware (a rather nice creuset casserole dish with a lid that I got cheap af because it's an ugly pastel color), then in about an hour I'm gonna take the lid off, but leave the lid in the oven, and crank the heat to 400, then after about 20m I'll kill the heat, put the lid on, and let it coast for a bit. Probably take a slice off the edge somewhere around there too
side 1 - salt, paprika, garlic powder, a bit of curry powder, fresh ground black pepper
side 2 - salt, paprika, minced garlic from the jar, a bit of chili powder, fresh ground black pepper
topped with an onion I quartered then I separated the layers so it covered the meat, mostly 2 layers deep
just put it in at 375 in covered earthware (a rather nice creuset casserole dish with a lid that I got cheap af because it's an ugly pastel color), then in about an hour I'm gonna take the lid off, but leave the lid in the oven, and crank the heat to 400, then after about 20m I'll kill the heat, put the lid on, and let it coast for a bit. Probably take a slice off the edge somewhere around there too
- Joined
- Dec 28, 2014
I made a bottom round roast. I've added a couple steps to my general roast recipe and this seemed like a tough cut so I stepped it up a bit. I used actual tenderizer and salt. Scored the roast before and inserted slivers of garlic into it. Heated the oil to smoke point and did the garlic and browned every side for a minute. Deglazed with beef broth instead of wine.
Slow cooked. Added the rest of the veggies about an hour before finishing.
Reduced the liquid to a thick gravy. Doing a reduction at the end has really stepped up my roast game. I don't mind doing one like a stew and this gets better the next day, but having a gravy as beefy as the roast itself is a huge improvement, even if it requires the mildly tedious separation of the meat and veggies from the liquid and another half hour or so when you're already drooling in anticipation.
Despite being a terrible roast from the start (it was a substitution for the chuck I ordered in coof land), the roast was fall apart tender and delicious. I should have actually skipped the tenderizer because it was unnecessary but I'd been mildly traumatized with a really shitty chuck roast from Wal-Mart a month before.
Slow cooked. Added the rest of the veggies about an hour before finishing.
Reduced the liquid to a thick gravy. Doing a reduction at the end has really stepped up my roast game. I don't mind doing one like a stew and this gets better the next day, but having a gravy as beefy as the roast itself is a huge improvement, even if it requires the mildly tedious separation of the meat and veggies from the liquid and another half hour or so when you're already drooling in anticipation.
Despite being a terrible roast from the start (it was a substitution for the chuck I ordered in coof land), the roast was fall apart tender and delicious. I should have actually skipped the tenderizer because it was unnecessary but I'd been mildly traumatized with a really shitty chuck roast from Wal-Mart a month before.
- Joined
- Apr 29, 2014
Slimy? Never had that, I just stir-fry them in some cooking oil. They come out pretty crispy.
- Joined
- Dec 28, 2014
I love onions no matter what you do with them. I will just eat them while chopping them. They are the anti-soy.
I usually cook for onion-haters, though. They are terrible people who don't know what they're missing. So I put in the onions as early into the cooking as possible so they literally disappear by the time the dish is done. They love the finished product but it's impossible to convince them that the onions are actually WHY it's so good.
How can anyone hate onions or, for that matter, any of the alliums? Plebbery. Pure plebbery.
- Joined
- Apr 29, 2014
It's the one thing I can agree with Maddox on. Anyone who doesn't like onion is a retard.
- Joined
- Sep 19, 2013
My grandmother is 96 and still lives by herself in a 50 year old travel trailer, and today she got a huge Wu Flu care package from the local Methodist church, including a 5 pound block of honest to god government cheese, which I haven't seen since the mid-1980s. She gave it to me and I've got a pound of it in the crock pot with some Rotel to make white trash chile con queso.
- Joined
- Dec 28, 2014
Government cheese is one of the most underrated things in existence. I haven't seen that shit in ages either. I miss it. One of my friends when I was a kid got these giant blocks of this shit and managed to turn taunting about being on welfare into everyone showing up at his house for grilled cheese and government tomato soup.
Cat Menagerie
kiwifarms.net
- Joined
- Nov 2, 2018
Spring vegetable risotto with poached eggs. I used vegetable broth as the base liquid with added white wine and a small amount of butter, EVOO, and sour cream. Vegetables used were leeks and baby spinach, plus peas and a bulb of fennel. Salt to taste. Cheese used was grated parmigiano-reggiano.
- Joined
- May 25, 2013
turned out very good
liquid was more than I expected so I put the lid on at a quarter turn so it could vent some, but I appear to have some beef onion broth
no bullshit I have a pal who grew up hella poor and will go on about that shit to end
- Joined
- May 22, 2016
I've no problem if they're on nachos, for instance, but putting them in something like mashed potatoes? No thanks.
- Joined
- May 25, 2013
they have to be very finely diced to work well in mashed potatoes
- Joined
- Jan 16, 2020
I made this because I found like 6 potatos at the bottom of my onion crate that were close to budding so I decided to just throw them in the oven and use up some stuff from my fridge.
Used the rest of our fake cheese and some bacon that said it needed to be frozen about 2 weeks ago, but I took the risk. Baked at 350 for about an hour and "enjoyed". I know I shouldn't complain about food when so many people are struggling at the moment, but this felt like eating garbage.
I really hope these vegan cheese companies start innovating, its starting to take a toll on me. Soy jokes aside the flavor isn't terrible, but the consistency is like snot and sometimes its really hard for me to eat.