What Have You Cooked Recently?

[FitBitch]

This weekend made shredded chicken sandwiches. It's a staple in small town north and central Ohio.
2 pounds chicken breast (some people us canned chicken), a can (of concentrated) cream of mushroom or cream of chicken soup, and (optional) a sleeve or crushed Ritz or crackers of your choice (I find it doesn't need the thickener).

Cover the breasts in a slow cookers for a few hours, drain/shred, back in the cooker, mix in the concentrated soup, add the crackers if you desire, heat up, and serve on a hamburger bun.

I didn't know this was just an Ohio thing. What do people from other places serve at concession stands and picnic potlucks?

 

[JY's Tampon]

I didn't know this was just an Ohio thing. What do people from other places serve at concession stands and picnic potlucks?

IDK it’s weird because myself, friends, and family in the Cleveland area and burbs never heard of it. It’s everywhere between Cleveland and Columbus.

 

[MoffAlbert]

Today I start my slow cooker ramen soup. I blanch the bones, then roast them in the oven, and then they go in the crock pot with some garlic, water, soy sauce, sesame oil, ginger, and some instant dashi. Let it go for 2 or 3 days on low (adding more water to keep the bones covered as needed), then add some carrot, bok choy, and green onions at the end. The wife is picking up a pork belly today, so I'm gonna make some char siu pork to go with it. Pretty simple, just some soy sauce, cooking wine, hoisin sauce, a little brown sugar and garlic powder. Usually I just let the pork sit overnight in the marinade and cooke it the day the ramen is done. Comes out delicious. Sometimes I do a hard boiled egg and some steamed brocolli to go with it too, but I'm thinking we might skip it this time.

I'm so happy it's soup season.

 

[Spastic Colon]

I made ttoekbekki. I even made the rice cakes from scratch. It turned out pretty good, but it was a tad too spicy for me. I think next time I am going to try to make the royal court version which is soy sauce based rather than spicy.

 

[Adamska]

Making a roast beef sandwich as we speak for an earlyish dinner.

 

[Orange Rhymer]

Bison burgers on the grill TO-NIGHT
my personal seasoned wood fire
and...
Homemade pickles from my home-grown cucumbers.
Medium-rare, as God intended.

 

[Local Fed]

Had a cavity dealt with about an hour ago so I'm pretty numbed up and won't be able to eat for a bit. Probably still going to make pork chops with fried white mushrooms and some potato salad.

 

[Goyslop Muncher]

I made some more curry but yellow this time. I followed this recipe https://www.yummly.com/recipe/My-Favorite-Yellow-Thai-Curry-9296315?prm-v1#directions

It was delicious, but I should have added potato. I substituted the spinach for Bok choy, do not recommend either really. It was just bitter and not good. Also I added yellow and orange bell pepper.

 

[FatalTater]

I made an omelette using Augason Farms whole egg powder, green pepper and onion.
I fried the peppers and onion in a little sesame oil.
I mixed 1/3 cup egg powder with 1/3 cup of water, then used it like normal eggs and poured it in with the peppers and onion.
With a dash of salt and a sprinkle of shredded cheddar cheese it was pretty damn tasty.

 

[Damien Thorne]

Yakisoba noodles with grilled chicken. Not very healthy, but very tasty.

 

[Orange Rhymer]

Not bragging- just an update
Bison burgers last night were AWESOME.
Pinch of salt and pepper on each side - blazing hot fire to sear the meat, juices CANNOT ESCAPE.
Had one with a slice of sharp cheddar melted on top.
Absolute heaven.

 

[Syikeblade]

Going to make more breakfast sandwiches, this time with waffles, deli ham, cheese, egg, and hot honey. I'm cooking my eggs in a bell pepper ring too.

 

[An Ghost]

Beer bread with pumpkin beer. Gonna make some cinnamon butter too.

Made a big vat of chilli mac while on vacation. Recipe didnt say to drain the beef. Thought about draining the beef. Shoulda drained the beef. Ate greasy meaty sludge for a week, topped with doritos. Realized jalapeno peps are the same price per lb as regular peps but you throw less away so im gonna exclusively use those now.

Not bragging- just an update
Bison burgers last night were AWESOME.
Pinch of salt and pepper on each side - blazing hot fire to sear the meat, juices CANNOT ESCAPE.
Had one with a slice of sharp cheddar melted on top.
Absolute heaven.

The one bison burger i had was better than any other beef one. The one elk burger was one of the worst things ive ever eaten.

 

[AnOminous]

Augason Farms whole egg powder

Wait wat? That sounds super gross. What is wrong with just actual eggs? Why would you deliberately use some weird product like this instead of eggs? About the only reason I can think for doing something like this is you have some kind of survival rations and you're eating them rather than wasting them, while rotating the kit. Otherwise though, why?

 

[FatalTater]

Wait wat? That sounds super gross. What is wrong with just actual eggs? Why would you deliberately use some weird product like this instead of eggs? About the only reason I can think for doing something like this is you have some kind of survival rations and you're eating them rather than wasting them, while rotating the kit. Otherwise though, why?

I kept hearing about powdered eggs, both good and bad, and was curious so I got some.
It's a huge can, like 6 dozen eggs worth I think. Costs more than normal eggs but is shelf stable and lasts for years unopened so I could see the appeal if one is preparing for emergencies.
Equal parts powder and water mixed together makes a kind of dark yellow cake-batter-like substance. It cooks just like regular eggs once it's in the pan, and tastes/feels like eggs, just maybe with more yolk for some reason.
I prefer "real" eggs but since this giant can is now opened I feel like I should use it up.

 

[Orange Rhymer]

Beer bread with pumpkin beer. Gonna make some cinnamon butter too.

Made a big vat of chilli mac while on vacation. Recipe didnt say to drain the beef. Thought about draining the beef. Shoulda drained the beef. Ate greasy meaty sludge for a week, topped with doritos. Realized jalapeno peps are the same price per lb as regular peps but you throw less away so im gonna exclusively use those now.

The one bison burger i had was better than any other beef one. The one elk burger was one of the worst things ive ever eaten.

Elk medallions from Northstar Bison are awesome.
open fire: sear with a cast iron pan, use bacon grease (preferable) or olive oil if you have nothing else.
slap on open grill, continue cooking to medium/med rare

elk burgers are typically sketchy

 

[Santiagothrumachifacku]

Bacon egg and cheese on a English muffin.

 

[LazarusOwenhart]

I've done two big meals in the last week. One was for my sister in law and her new boyfriend which was a Chicken Pasanda, Lamb Shashlik and Tarka Dal. My shashlik is always 48 hours marinaded, minimum and tastes amazing. The Pasanda was super creamy and had a really refreshing tang from the yogurt and the Dal was super spicy and buttery because I loaded it up with cumin and mustard seeds deep fried in gee just before serving. I've given up on Indian restaurants, I'm better than they are.

Second big meal was a Chinese. I cooked crispy chilli beef which came out really nice and tender alongside a sesame chicken. The chicken was cornfloured, egg drenched then rolled in a flour and spice mix. It came out ultra crispy then got tossed in a reduced maple syrup (for I lacked honey) and sesame seed sauce to make it sticky. Tons of rice, hot prawn crackers and fried seaweed (which is Kale for those who don't know) finished that off. Chinese restaurants can also go fuck themselves.

I've also cooked a few roast dinners and things because it's gotten cold here the last few weeks. I think this week it's time for one of my legendary winter hotpots.

 

[verygayFrogs]

Chicken Drumsticks, Stuffing and Beans. Tomorrow I'm making Beef Stroganoff from scratch

 

[Orion Balls]

Fake Beef Burgundy. 1 2-3lb pot roast, 1 envelope onion soup mix, 1 can cream of mushroom soup, 16oz (vol) sliced mushrooms, 1 small sliced yellow onion, 2 cloves minced garlic, 1c red wine or pomegranate juice. Put it all in a slow cooker and let it go! Serve on egg noodles.