What Have You Cooked Recently?

[XYZpdq]

Make a thicker pancake batter so it does not spread out. Use a little more canola oil for the pan fry.

For the egg just make a basic folded ommelette with nothing in it. Add bacon or sausage, and two slices of American cheese.

Flavor with maple syrup.

oh okay I was thinking there was secret syrup injections or something

 

[mindlessobserver]

oh okay I was thinking there was secret syrup injections or something

Nah. A thick pancake will absorb the maple syrup. Just spread some on the plate and set it down on it. It will sponge up in like a minute.

The trick with the pancake is to use a little less milk so it has a really thick consistency and then a little more oil so it pan frys without burning.

 

[burntgrilledcheese]

Halibut congee with homemade kimchi

 

[Bassomatic]

Spare ribs cooked all day in Cajun seasoning. I wont lie bought the spice mix. But fall off bone was an issue!!

 

[Hollywood Hulk Hogan]

They had round steak on sale at the grocery store. Round steak generally sucks, but I figured I'd make a stir fry with it so I bought 3 lb of it.

Made my own sauce using soy sauce, honey, sesame oil, red pepper flakes, pepper and garlic powder. Was decent, but should've made more sauce and cooked it in two batches instead of one huge ass batch

I am going to do a huge meal prep on Wednesday or Thursday of this week with whatever I can find on sale.

 

[Tom Myers]

Made meatballs with panko breadcrumbs. Turned out great.

 

[Iron Jaguar]

Beef mince and pumpkin lasagna.

 

[Kornheiser]

Made a pate of pork, veal, and beef liver. Very rich and delicious.

 

[Nut-Roaster the 2nd]

Made Japanese chicken curry, and parceled it out over three days. Now I won't have to worry about dinner for a good while.

 

[AnOminous]

Something that bugs me. Garlic bulbs turn green when you pickle them with peppers. But I love the flavor they impart. I don't think there's a way to avoid the whole garlic turning green thing, but anyone know a way to give garlic flavor to pickled peppers without having to pick the green garlic out? Just don't like how it looks.

 

[Jaded Optimist]

Something that bugs me. Garlic bulbs turn green when you pickle them with peppers. But I love the flavor they impart. I don't think there's a way to avoid the whole garlic turning green thing, but anyone know a way to give garlic flavor to pickled peppers without having to pick the green garlic out? Just don't like how it looks.

I remember my Oma would blanch it first, so I looked to see if that actually helped or if it was an old wives tale. Turns out it's legit, here are some other suggestions. I've also been told to use really fresh, young garlic...the older it it the more blue it will turn.

Don't Want Blue Garlic?​

If you want to avoid the blue or green color when pickling garlic, try the following solutions. Keep in mind that some garlic is more prone to coming out colorful, due to soil and irrigation conditions, and possibly the age of the garlic:

• Use distilled water for pickling; distilled water doesn't have the trace metals found in a lot of tap water.
• Use iodine-free salt; most kosher salt and sea salt does not have iodine.
• Use stainless steel or enameled cookware and utensils; avoid copper, aluminum, cast iron, and tin.
• Blanch the garlic briefly (about 10 seconds or so); this may or may not prevent coloring and can affect the taste, so try this judiciously.
• Store fresh and pickled garlic away from sunlight, which can lead to chlorophyll formation.

 

[MerriedxReldnahc]

The pork tenderloin and taters are just leftovers from the other night, but I paired them with beans and peas from the garden, sauted with butter, sea salt, and pepper. Very tasty post-workout lunch.

 

[mindlessobserver]

The pork tenderloin and taters are just leftovers from the other night, but I paired them with beans and peas from the garden, sauted with butter, sea salt, and pepper. Very tasty post-workout lunch.
View attachment 2384348

Pro tip, pork tenderloin is the one part of the pig you can cook to preference. I usually cook it medium. Really delicious

 

[Lathe]

I make these peanut butter oat balls. They’re good for a snack and low on salt and sugar if you use natural peanut butter. Tripled the recipe and they lasted three weeks.

 

[Helvítis Túristi]

I made curry. Browned some chicken thighs and then sauted onions, carrots, turnips, eggplant, and broccoli in the pot. Took them out and quickly cooked the green onion, ginger, and garlic paste until aromatic. Added my own curry powder to the paste. Returned the vegetables and meat to the pot with some water. Added the Vermont curry cubes to it and cooked until it became a nice gravy.

 

[Jaded Optimist]

Husband and I are trying to eat a bit healthier, so tonight was lettuce wraps. Toppings were grilled southwest seasoned tofu, grilled pablano, Spanish rice, and my mango habanero salsa.

 

[AnOminous]

If you want to avoid the blue or green color when pickling garlic, try the following solutions. Keep in mind that some garlic is more prone to coming out colorful, due to soil and irrigation conditions, and possibly the age of the garlic:

Awesome. I'll try some of these next time. I love garlic too much not to pickle it, but the greening thing has driven me nuts.

 

[A Grey Cat]

just made a noodle bowl with kimchi and seaweed. cooked in st ides malt liquor instead of water it actually tasstes pretty good...though i am kinda buzzed so idk if that me or the booze talking

 

[Crystal Golem]

I found this recipe called Coca-Cola Pickled Red Onions and I've been making up a batch every week since.. The Recipe comes from a book called "cook like a local" by Chris Shepard. I'll put it below cause it's quite simple.

Ingredients
-12 ounce bottle (1.5 cups) of Coca Cola
-1 1/2 Teaspoon Yellow Mustard Seeds
- 1 Garlic clove
- 3 medium red onions
- 1 tablespoon of picking/kosher salt
- 1 cup seasoned rice vinegar
- 1/2 cup soy sauce
-1 tablespoon of Sambal Oelek (optional)

Steps
1. Reduce the cola over medium heat in a saucepan, then turn heat down to simmer. Add in mustard seeds and garlic and continue reducing until you are left with half the original liquid (3/4 cup approx.)

2. While this happens sprinkle the salt over the thinly sliced onions and mix well. Set aside. (this should probably be step 1 actually)

3. Add the vinegar to the reduced coke and continue to simmer and reduce for 5 minutes or so. Stir in the soy sauce and sambal (if using). Pour the pickling liquid over the onions and stir the mixture together as the onions wilt as the liquid should not cover the onions completely. Once cooled transfer to an airtight container and refrigerate for at least and hour (optimally 2-3 days) before eating.

They should keep for a month in the fridge but they probably wont last that long. I put them on burgers, tacos, in sitr frys and the pickling liquid is a powerful flavor bomb so I will drizzle a little on top of a burger I'm cooking or in and around bacon for caramelized bacon.

 

[Syikeblade]

About to pressure cook a BBQ pork shoulder I bought from Aldi's and make a large bowl of potato salad for the family dinner tonight.