What Have You Cooked Recently?

[Troon Anthropologist]

Slow cooked pot roast barbacoa.

Homemade adobo:
Juice of three limes
Cup of chicken stock
Half cup apple cider vinegar
One spoon of cumin, salt, pepper, oregano, cloves, chipotle (five chiles if fresh), paprika.
Five cloves of garlic, more if you like a lot of garlic.
Blend.

Cut meat into manageable sections, salt and oil, brown in pan for 3 min on each side. Place in slow cooker.
Cut a white onion in half, toss it in too.
Pour in adobo sauce and add 4 bay leaves.
Cook for 4 hours, stir halfway through, shred with fork when it’s done.

You’re welcome.

 

[The best and greatest]

I made some baller Muffin-cakes with buttercream icing off a recipe I found on Youtube.

The muffins were good and had an excellent consistency after baking but without the icing they probably wouldn't be sweet enough. Might increase the sugar next time.

 

[AnOminous]

Toll house cookies with dark chocolate chips.

 

[Orion Balls]

Homemade sauerkraut and double smoked kielbasa. My whole house smells, which is a good sign.

 

[SuiSui1]

Burgers

 

[Buster O'Keefe]

What Britbongs call 'Chilli Con Carne' and some pretty good cornbread.

 

[mindlessobserver]

I really need to get a hold on a fritteuse, the oven can't brown the fries properly.

Blanch the potato slices in cold water ahead of time.

 

[Floppy Baby]

Made sarmale the other day. Finding pickled cabbage leaves was a bitch but it turned out pretty good.

 

[Mesh Gear Fox]

Homemade sauerkraut and double smoked kielbasa. My whole house smells, which is a good sign.

A fellow Polack?

 

[Adamska]

Blanch the potato slices in cold water ahead of time.

They're store bought from what I understand in this case, though I'm baffled on how they can't brown at all since they're traditionally blanched already.

 

[Rakdos92]

They're store bought from what I understand in this case, though I'm baffled on how they can't brown at all since they're traditionally blanched already.

I'm not sure. Maybe it's because I try to bake them in the oven while they are frozen. Or perhaps I'm supposed to turn them over every now and then.

 

[Buster O'Keefe]

I'm not sure. Maybe it's because I try to bake them in the oven while they are frozen. Or perhaps I'm supposed to turn them over every now and then.

Are you using fries labelled as 'oven fries'? They will have a coating of oil to help them brown. Frozen fries intended for frying don't have that. Also I'm going to refer to them as chips from now on.

 

[Adamska]

Are you using fries labelled as 'oven fries'? They will have a coating of oil to help them brown. Frozen fries intended for frying don't have that. Also I'm going to refer to them as chips from now on.

Yeah, a drizzle of oil definitely helps the fries when they cook in an oven. Just in case oil wasn't used, use a bit; a cool trick is to get a bag, dump the fries in and then a drizzle of oil and shake it like a salad; even coating every time without using too much oil.

 

[Judge Holden]

Today I have created something phenomenal

BEEF STROGDANOFF

- pump eet. dump eet. cook eet. eat eet. -

Basically its just your average beef stroganoff but with creme fraiche instead of sour cream, and the onions/mushrooms made into a duxcelle and deglazed with some cognac which serves to amp up both the flavour and frenchness of the dish

1. Chop 1 pound of steak against the grain into thin strips. Heat deep pan over medium high. Add 2 tbsp olive oil and when hot sear in two batches for one minute each side. Remove with slotted spoon and cover to keep warm.
2. Add 2 Tbsp unsalted butter, and then add a finely minced medium onion and two finely minced small shallots, along with a pound of finely minced mushrooms that you have wrung tightly in a cloth to squeeze out the water until the whole batch is about the size of your fist or less. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
3. Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly, Deglaze with good glug of cognac/brady or some bourbon if none on hand
4. Pour in 1 and a quarter cup beef broth, scraping any bits from the bottom of the pan, simmer for three minutes, then add cup of creme fraiche and stir to completely combined
5. Stir in 1 Tspn paprika, 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through. By now everything should be a nice orange

Serve with rice, pasta, noodles, couscous, or crusty bread of your choice.

 

[Rakdos92]

Are you using fries labelled as 'oven fries'? They will have a coating of oil to help them brown. Frozen fries intended for frying don't have that. Also I'm going to refer to them as chips from now on.

I checked, the bag was labeled "Suitable for oven and fritteuse".

Yeah, a drizzle of oil definitely helps the fries when they cook in an oven. Just in case oil wasn't used, use a bit; a cool trick is to get a bag, dump the fries in and then a drizzle of oil and shake it like a salad; even coating every time without using too much oil.

Will the oil spoil, or can I freeze it along with the fries?

Anyway, today I'm going to risk it all by eating a deep-frozen soup from last autumn. I'm not even sure if it was from 2019 or 2018, but as long as it was frozen, it should be fine.

The incredients appear to be some orange pumpkin, beef, chickpeas, sweet chestnuts, and cinnamon for taste.
I don't remember the other incredients, like what I used for the soup-part of the meal, but it tasted mildly sweet with a note of autumn.

 

[Buster O'Keefe]

I salute your freezer diving.
You actually inspired me to buy a deep fryer (I am calling it a fritteuse to impress Mrs. O'Keefe) and I cooked some moules frites;

 

[GeorgiaGuidestones]

Made some mashed potatoes with garlic, cheddar, and sour cream. I love the skins so I left them on. Baked some chicken and sautéed some fresh green beans. Yum.

 

[Archeops]

I fried up some chicken wings and tossed them in a sauce consisting of lemon-pepper seasoning, cajun seasoning, and butter. Best wings I've ever had since I last went to WingStop and probably the best wings I've ever made. I also dredged the wings in cajun-seasoned flour before frying.

My only complaints are that I still haven't gotten used to trimming the wings (I'm used to buying pre-cut drumettes and flats) and that the chicken, while flavorful on the outside, was a bit bland on the inside. I have a feeling I should brine/marinate 'em ahead of time.

 

[Ex Cummunicated Sasser HD]

"cooked" is pushing it at the moment, but tonight I had basmati spiced rice (packet job), steamed veg (frozen too) and a half a tuna steak that I defrosted last night and panfried this evening, with a garlic and onion "sauce". Was very nice though.

 

[AnOminous]

"cooked" is pushing it at the moment, but tonight I had basmati spiced rice (packet job), steamed veg (frozen too) and a half a tuna steak that I defrosted last night and panfried this evening, with a garlic and onion "sauce". Was very nice though.

I'll sometimes make a cup of basmati with just a pat of butter in it. It's the only kind of rice that's worth doing it with.