What Have You Cooked Recently?

[AnOminous]

Red beans (and other vegetables) and rice with cajun seasoning, fresh peppers and basil from the garden, and kielbasa because I couldn't get andouille. It's a little mild but I've packaged and saved about a half dozen single servings and frozen half of them.

 

[Coffee Druid]

Made a box of tuna helper. I did a full day at work and then 3 more hours of yardwork so I wanted something quick and brainless. I also haven't had tuna/hamburger/chicken helper since I was a kid so it's kind of nostalgic.

 

[Syikeblade]

Pressure cooked soup with beef strips, mushrooms, peppers, and a bunch of spices with orzo pasta. Tastes great and goes well with cheese bread.

 

[White Baby]

Made a ""wagyu"" steak that I got on clearance from the supermarket, par-boiled some brussel sprouts and then roasted them in the oven to crisp them up. I managed not to overdo the steak and it was super good. I'm sure actual wagyu would make me cry, but I'm too scared to ruin one.

 

[Buff Wellington]

Made a ""wagyu"" steak that I got on clearance from the supermarket, par-boiled some brussel sprouts and then roasted them in the oven to crisp them up. I managed not to overdo the steak and it was super good. I'm sure actual wagyu would make me cry, but I'm too scared to ruin one.

You only live once Fnaarf. Even if you ruin it, it will still be an amazing experience and memorable. If you don't at least try, one day all you will have to look back on is regret and unfulfilled wishes.
Worst case scenario here, you'll have a story about the time you tried to cook a $120 steak and turned it into charcoal... that's a better story than the one where you were too afraid to try.
Get beefy bitch

 

[Slap47]

I made a British-style Shephards pie with that Ragusea recipe as a guideline.

Pretty damn good. Go heavy on the carrots, onion, flour, and use small peas. Use pork and water to deglaise. I recommend cooking the meat till it has a little black.

 

[AnOminous]

I made a British-style Shephards pie with that Ragusea recipe as a guideline.

People call Ragusea a soy boy (which he kind of is) and talk shit about him, but he actually does have pretty good videos on dishes like this.

 

[Slap47]

People call Ragusea a soy boy (which he kind of is) and talk shit about him, but he actually does have pretty good videos on dishes like this.

He also did a video exposing the dangers of soy and estrogen in plastics so I guess it balances out.

 

[Rotter]

Sorry about all the pictures.
A few days ago I decided to collect some bladder wrack seaweed (fucus vesiculosus). I wanted to dry it, ground it, and put it in some bread rolls.
It didn't add as much flavor as I had hoped, but it was fun to try. I used freash yeast instead of dry, so that might have overpowered the seaweed.

This is the fresh stuff, post rinse. I you want to eat it fresh you must rinse it in saltwater. It can get slimy if you don't.


I dried it for 24 hours, but the seaweed still wasn't there yet. Then I got impatiant and put it in the oven for 30min at 60c. Brown seaweed changes color when you give it some heat treatment.


I then ground it up in a mortar. That left me with about 2 tbsp.


That is supposed to be enough for 500 grams of flour.


I used:
white flour 500 g. (about 4 cups)
2 dl. whole milk (0,7 cups)
0,5 dl. water
1 tsp. salt
2 tbsp. seaweed
40 g. fresh yeast (use dry instead). Knead for 10 min. Let it rest for 2 hours. Form 8 rolls and let them rest for 1 hour. Bake for 12 min. at 200c.


After 3 hours


Post-bake





This is the video that inspired me to try this. A nice Irish couple with a farm.

 

[Hollywood Hulk Hogan]

I made a cornish game hen. My second one.

They're fun to cook since they're small and cheap, so it feels almost like a practice bird. I thawed it, sliced it out of the package, dried it off a bit with paper towels, then gave it a rub with olive oil and sea salt. Into the oven it went on a roasting rack at 375, flipped once halfway through. Then, after it was fully cooked, I put it into the air fryer at 400 for about 5 minutes or so.

Simple but perfect results that would have been even better if I had more creative spicing. The air fryer bit is so the skin is crispy, which makes it taste insanely delicious instead of being a slime casing around the meat. After that I pretty much tore off the meat by hand, save for the drumsticks and wings, which are just little snacks at that size.

Great stuff, and I'm gonna try a similar bit with drumsticks next, since that should be even cheaper, yield more meat, and the same tasty skin.

The seasoning recipe for this chicken recipe is awesome: https://www.100daysofrealfood.com/recipe-the-best-whole-chicken-in-a-crock-pot/

I would imagine it'd be great on cornish game hens, too. I make it in a batch and then save it in old seasoning containers. I highly recommend.

 

[Dr. Hannibal Buress]

Sorry about all the pictures.
A few days ago I decided to collect some bladder wrack seaweed (fucus vesiculosus). I wanted to dry it, ground it, and put it in some bread rolls.

I was on a marine bio trip in college and one of the instructors ate a few sea grapes (Caulerpa racemosa I think? Definitely Caulerpa though) and tripped balls all afternoon while we counted sponges and shit.

It was a 3 week intensive course covering a full semester of marine bio, and it was done in Bermuda so there were a bunch of the really potent morning glory strains growing wild nearby, and she made morning glory wine and LSA in the Chem lab. Apparently she had just gotten tenure and no longer gave a fuck, which was fun to watch.

 

[Tom Myers]

Slow-roast reverse-sear style roast beef. The meat was a sirloin tip roast so it needed all the help it could get. Turned out really good, a perfect medium rare, but still a little chewy. I’m going to try again next week with a better cut so hopefully I can slice it up and make sandwiches with the leftovers.

 

[Kulee Baba]

People call Ragusea a soy boy (which he kind of is) and talk shit about him, but he actually does have pretty good videos on dishes like this.

I gotta hand this to Ragusea, he convinced me to just switch to Panko Breadcrumbs and never look back.

Panko just stays deliciously crispy. Makes for fantastic schnitzel. No inherent reason to use Italian Breadcrumbs unless you're doing meatballs.

 

[AnOminous]

I gotta hand this to Ragusea, he convinced me to just switch to Panko Breadcrumbs and never look back.

Panko just stays deliciously crispy. Makes for fantastic schnitzel. No inherent reason to use Italian Breadcrumbs unless you're doing meatballs.

I'm not seeing anything wrong with panko for any purpose at all.

 

[Agent Abe Caprine]

Chicken drowned in peri peri sauce.

 

[𝕺𝖑' 𝕯𝖎𝖗𝖙𝖞 𝕱𝖆𝖙𝖘𝖔]

I'm lazy as fuck so I've been on a big steak and baked potatoes kick recently.

 

[burntgrilledcheese]

Potato Sausage Soup
Also, I'm riddled with a nasty cold, pls send me your fave cold remedy foods and drinks

 

[Syikeblade]

View attachment 2346720
Potato Sausage Soup
Also, I'm riddled with a nasty cold, pls send me your fave cold remedy foods and drinks

A lazy one I have is just instant ramen, any kind of stock and chicken.

 

[a terminal posture]

I made Persian-style kotlet which differs from the Eastern European version by using grated potato instead of stale bread for filler and being spice with turmeric. Pretty good.

 

[RollerGator]

Fried rice with scrambled eggs and garlic. Highly recommend trying to make it if you have some leftover rice in the fridge.