What Have You Cooked Recently?

Exist0 said:
I cooked meatloaf. Also ate meatloaf for the first time. Used a recipe from my dead mother in law's cookbook. Seems she cooked like me .

Step 1. List all ingredients.
Step 2. List oven temperature and time.
Step 3. Get shit-faced and bang it all together and hope for the best.

Turned out good. Even the kids ate it. If anything, it was a little too moist. Thinking I could reduce the amount of onion I shredded, as it added a lot of juice .

Any advice for a meatloaf noob?

Recipe was basically this.
500 grams mince beef
1 onion
1 whisked egg
Guess the amounts of ketchup and Worcester sauce
1 cup of breadcrumbs
Diced bacon (guess how much?)

I may have added carrot and celery
Click to expand...
My meatloaf is similar. I grate the onion so they kind of disappear, but leave the flavor. You can squeeze them out to get rid of the excess moisture. I use instant oatmeal in place of the breadcrumbs, but that's personal taste. I use ketchup, Worcestershire, brown mustard and barbeque sauce for both the loaf and the top sauce with just a smidge of brown sugar and apple cider vinegar in the sauce (this is all to taste depending on what the actual products I'm using are.) Once I form the loaf I top it with thin streaky bacon and I let it cook without sauce for about 45 minutes, turn the broiler on in the last 5 minutes or so to let the bacon crisp a bit. Then coat in sauce, turn the broiler off and back to the regular oven setting and let it go for another 15-20 minutes. Again, a lot of this is contingent on the amounts you're using.

I use one egg usually which I think is essential, but squeezing the onion may help, or you could use dehydrated onion flakes?

At the end of the day, meatloaf is one of those throw everything in kinds of dishes.

Also, never forget the red wine...for yourself while it bakes.
 
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"Chinese" Style-fried rice.

Made a cup of white rice with some veggies (a can of peas and carrots,after getting rid of the water) in the rice cooker, meantime sauteed a package of medium shrimp in butter after adding some salt, pepper and roasted garlic. Beat five small eggs (didn't have large) and once they're scrambled, added the rice to the skillet along with the shrimp.

It doesn't sound like a big deal, but god dammit that was some good shit and probably much healthier than actual "chinese" takeout, since it's 100% soy, bat and pangolin free! ;)
 
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I made sort of primavera-style (cold) pasta salad. Gently roasted a ton of veggies in the oven (carrots, zucchini, green beans, on and on). Made a dressing of mayo, lemon juice, and parmesan. Elbow macaroni because that's all the fucking store had.
 
Got some "not bad but it's seen better days" stuff from a friend, including three bell peppers, some baby carrots, an onion, and a chuck roast.
Heavy seasoning on the roast, bury it in the chopped pepper and onion, all in a lidded casserole dish with carrots in the dead space.
Pretty good
 
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Got some new ghost pepper sauce from some company called Hot Line, so decided to make tacos out of some leftover chicken tenderloins. Got the bright idea to use a food processor to grind the meat, which worked pretty well although I overdid it a bit and it turned out more like mincemeat than ground chicken. Added a couple tablespoons of the sauce and let it sit for a while.

Toasted a couple flour tortillas, chopped onions, grated cheese, and then added more ghost pepper sauce when done. It's a fairly mild sauce as ghost pepper sauces go, but all the main ingredients are peppers, starting with roasted jalapenos and habaneros, ghost pepper sauce, then vinegar and red peppers and onion and carrot filling it out. Pretty good. It's a style fairly common for Texas-style sauces and relies on the peppers themselves for most of the flavor.

I'd probably add more sauce next time. That said, it's a good sauce, with a reasonable kick in the opening that subtly comes on as you eat without pummeling you enough that you can't taste anything else.
 
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I'm trying out Harry Soo's overnight rub/cure method on these baby backs and am gonna smoke them tomorrow.

20200514_144915.jpg
 
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Made some delicious fajitas for the fam with homemade salsa verde on the side. Apparently the Aztec gods were smiling down on me as I had two perfect avacados to make into guacamole.
All washed down with grapefruit Jarritos.

I fucking love Mexican foooood
 
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Made a burger for supper. Nothing fancy. Fried the ground beef in some olive oil. Put pepper, cayenne, garlic powder and worcestershire sauce on both sides of the patties. Melted some mozzarella cheese on top while it was in the pan and threw it on a bakery made bun with some sliced pickle and ketchup/mustard.
 
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I'm really into putting the filling on the outside of things right now. It started with an unopened bottle of marinara style BBQ sauce in the fridge. It works on a grill, it works in an oven, but it doesn't work if there's direct contact between the meat and a pan. It only works if stuffed in a schnitzel, with some cheese in there to bind it.
But I wanted it on the outside for one reason: it didn't work when putting it on the outside.

The solution was to marinate it overnight in the sauce(with some salt, pepper and garlic), then I made a flour mix with spices and a lot of Västerbottensost, a hard parmesan like cheese with a high melting point, figuring that the cheese would bind the flour together. I put the meat in the no-bread breading, flipped it and shook the box I was using to completely cover everything. Then it was time to wait. Next time I went into the kitchen I flipped it and shook it again. Repeat that for a couple of hours. It was slowly absorbing the flour while the finely grated cheese started to stick out like copper strands from a frayed cable. The coating became pretty thick.

Then I fried it in a pan and it worked very well, I had tender meat(pork) suspended in marinara BBQ sauce that was trapped in a crispy shell with a nice parmesan-like flavor. Really good.
 
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Not much of a baker, but I constantly have milk and bread that I can't sell, so I've taken up trying bread puddings. I can at least make a small profit on what would otherwise be food waste. Do you guys think a banana split (chocolate banana bread pudding with strawberry crème anglaise) bread pudding would sell okay? Also, having trouble getting the custard to set. Any tips would be greatly appreciated.
Sorry if wrong thread.
 
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