What Have You Cooked Recently?

[gaystoner]

Favorite pasta cheat are the Tortelinnis by Rava(?) and home making an alfredo sauce for them. Just some Heavy Cream/Asiago Parm cheese/ a little butter over heat and it takes the store bought pasta to the next level.

 

[Thomas Highway]

Favorite pasta cheat are the Tortelinnis by Rava(?) and home making an alfredo sauce for them. Just some Heavy Cream/Asiago Parm cheese/ a little butter over heat and it takes the store bought pasta to the next level.

Rana.

And I agree they are a very good store bought pasta product. The prosciutto ravies are actually really good.

 

[gaystoner]

Rana.

And I agree they are a very good store bought pasta product. The prosciutto ravies are actually really good.

yes! I switched from the otherbrand with the green packaging and have been very happy. I usually go for the chicken/mozz

 

[Thomas Highway]

yes! I switched from the otherbrand with the green packaging and have been very happy. I usually go for the chicken/mozz

Stuffed pasta is a huge pain in the ass to make. Rana is a workable alternative.

 

[Freshly Baked Socks]

Halibut Caddy Ganty

It's basically wine-marinated whitefish, baked in an onion mayonnaise & sour cream sauce with breadcrumb topping.

AKA Halibut Olympia

 

[Uncle Gordon]

I cooked chicken hearts for dinner tonight. Didn't think I'd like them, but it literally tasted like chicken so, pleasantly surprised! Olive oil, garlic salt, pepper, nothing fancy required. I've always declined them at Brazilian steakhouses but my partner was in the mood for them so why the hell not try something new.

 

[White Baby]

Damn near poisoned myself using four cloves of garlic for pan fried mushrooms and bacon. I got sick afterwards and almost threw up, so I'm going on a garlic fast until the thought becomes palatable again.

 

[WonderWino]

Homemade chow mein made with freshly smoked pork belly I got from my butcher, in place of the usual pork. Made with egg, minced shallots and minced yellow peppers

The smoked pork belly turned out surprisingly well. I used 3/4 hickory and 1/4 jack daniels whiskey woodchips

 

[burntgrilledcheese]

Bacon halibut chowdah

 

[Goyslop Muncher]

Bacon halibut chowdah

nice feet

 

[burntgrilledcheese]

nice feet

Pls no doxxx

 

[VIPPER?]

Dipped into the bucket of fruit wine and it's not bad at all. Bubbly, not very sweet, seems alcoholic, idk it seems good. Actually bothering with a secondary fermentation does a lot, though it's still prison wine tier

I mixed up a little jar of "sourdough starter" with the dregs of the bucket, a small bit of extra yeast pitched in, and some shitty commercial bread and honey. Here's hoping it's adequate for the next time I try to bake anything.

 

[soft breathing]

Made some chili since I still had some ground meat in the freezer that I needed to use up.
Spicy chili with some dark cocoa powder & cinnamon is the best chili for me. That's all.

 

[MoffAlbert]

Tonight is nothing special. Frozen meatballs, pan fried, with spaghetti and canned sauce.

But tomorrow is a new experience for me. I'm gonna make crock pot chicken cordon bleu. Basically take some cream of chicken, put it in the bottom of the pot, layer chicken on top of that, ham on top of that, swiss on that, and stuffing on top of that instead of breading it. Put the rest of the cream of chicken on top of that and let it go for a few hours. Might add some garlic, pepper, and mustard powder to the cream of chicken, I'm afraid that just the ingredients listed in the recipe I found won't be enough. Probably gonna serve it with steamed brocolli.

Seeing as Summer is upon us, I'm gonna become more reliant on the slow cooker than the oven in the coming weeks! Anybody have any favorite slow cooker recipes to share?

 

[AnOminous]

I cooked chicken hearts for dinner tonight. Didn't think I'd like them, but it literally tasted like chicken so, pleasantly surprised! Olive oil, garlic salt, pepper, nothing fancy required. I've always declined them at Brazilian steakhouses but my partner was in the mood for them so why the hell not try something new.

The marinated skewered hearts are actually pretty good. They can be a little tricky because they turn rubbery if they get overdone, which isn't fun. They're a good break between larger courses along with those skewered roasted pineapple chunks.

 

[Fìddlesticks]

I had to unplug freezer so I needed a prawn recipe fast. @Dosey sent me a prawn egg salad. Yep I made an effort with presentation trying to replicate 70s prawn dishes I've seen like a true and honest fag.

500g prawns
Half cup salad onion
1 shallot
Avocado (optional)
Half cup creamy dressing or mayo - I used mayo
12 hard boiled eggs
I like lemon and not zest so used tbsp on lemon juice
Dill
Half clove Garlic minced (optional) I did not use
Salt and pepper to taste

I also added celery tops as I love the taste paired with seafood and some Worcestershire sauce. I would definitely recommend avocado and celery and Worcestershire sauce.

 

[Thomas Highway]

I have determined that hickory wood is the best wood to use for smoking chicken. Not only does the smoke flavor work better than other wood, it cooks the chicken faster and more evenly.

 

[kaien]

I cooked chicken hearts for dinner tonight. Didn't think I'd like them, but it literally tasted like chicken so, pleasantly surprised! Olive oil, garlic salt, pepper, nothing fancy required. I've always declined them at Brazilian steakhouses but my partner was in the mood for them so why the hell not try something new.

Heart is underrated IMO. It's basically just a really lean dark meat. Lean enough that it's easy to overcook, but if you avoid that trap, both chicken and beef heart are winners in my book. One of my favorite appetizers at Szechuan places, they'll often have thinly sliced beef heart in chili oil.

Another good way to cook chicken hearts, you can marinate them Japanese yakitori style with soy sauce, rice wine, garlic, and ginger. (Or just go quick and dirty and use teriyaki sauce.)

 

[Adamska]

Did a brunch set up with scrapple and fries. It's been a while since I made breakfast stuff, since I tend to just prefer lunch and dinner. But yeah, scrapple's great, and my fries... they're okay to good.

I blame the potato I used more than my cooking though since it did have some bad bruising on it I had to cut out and I think that flavor of bad spud leeched in. I will state though that the spuds could've used another couple of minutes to fluff up more.

 

[Dr. Hannibal Buress]

Heart is underrated IMO. It's basically just a really lean dark meat. Lean enough that it's easy to overcook, but if you avoid that trap, both chicken and beef heart are winners in my book. One of my favorite appetizers at Szechuan places, they'll often have thinly sliced beef heart in chili oil.

Another good way to cook chicken hearts, you can marinate them Japanese yakitori style with soy sauce, rice wine, garlic, and ginger. (Or just go quick and dirty and use teriyaki sauce.)

Ahh, these recipes will serve me well when I feast upon my enemies hearts to gain their power.

I know "still beating bloody heart" is a tradition and all, but sometimes you really need to jazz it up because it gets boring.