What Have You Cooked Recently?

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Slopmaxxed for breakfast - savory oatmeal. Cooked a cup of quick oats in some chicken bone broth, added SPG, chopped scallions, chedda, nutritional yeast, and threw on a strip of bacon and fried egg. First time having savory oatmeal and it was pretty good but needed some texture. Gonna crisp up the bacon next time and crumble it in. I already have ideas for a sausage and herb one, maybe spinach and roasted red pepper or mozz and sundried tomato. Pretty versatile breakfast.
 
Made "devil shrimp" the other night. The sauce was made with shrimp stock and some of the few tomatoes I've managed to harvest this year. Garlic, onion, herbs, all that. Decided to add habañero for the "devil" element. Diced up what looks to be my last zucchini of the season and simmered it in the sauce until just barely softened. Threw in some shrimp and served over rigatoni. Garnished with a pinch of the crab meat that our neighbor kindly shared with us (and ate the rest separately because crab is very delicately flavored, but I thought it looked nice lol).

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Chicha Drinker said:
Is there any brand thats good for that or is homemade the only way to go? All the ones ive tried have tasted like nothing
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It is homemade because you are painfully correct: all the store-bought stocks are basically water that was briefly introduced to (x) meat before promptly forgetting its name. At my local grocery store, they sell head-on, unpeeled shrimp for about half the price of the prepped ones, so I buy those and take the time to process them and boil the shells/heads. Then, after reducing, I pour the stock into silicone ice cube trays (the chunky ones) and freeze for later use.

If anyone outside of the States has bought pre-made (unconcentrated) stock that didn't taste like slightly-off water, please let me know, because literally everything sold here at a reasonable price point is trash.
 
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Made pizza dough from a new recipe. It worked out pretty well! Also made a white garlic sauce with a Philly steak-and-cheese topping. I know it looks burnt, but that's just what it looks like after a short reheating under the broiler for a nice, crispy top layer.
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Paprika chicken and veggies, started on the stovetop and finished in the oven.

I've roped my family into the Mediterranean diet because we all need to be eating more veggies and anti-inflammatory things in general, but the diet is pretty much all delicious tasty things that we like anyway. We're just cutting out processed shit as much as we can, and it's already tradition for us to go low-sugar in September and October.
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Potato soup i made last night, a friend once told me to take the peels, wash them and season them with olive oil, paprika, black/cayenne pepper, and garlic powder and to bake them in an air fryer as a topping. He called them "vegan bacon bits" but they dont really taste like bacon...still good though.
 
Moroccan inspired tagine. No ground lamb so ground beef, diced eggplant, diced tomatoes, tomato paste, water. Seasoned with cumin, paprika, garlic, cilantro, and cinnamon. Served over lemon rice. Not the prettiest but really good and stupidly easy. I finished off my bowl before I even had a sip of my drink.
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Venison casserole. I found a couple of pounds of diced venison in the bottom of the freezer and decided to go wild with it. Seared in a dutch oven with butter and some of the lard baked out of the crackling I made the other day. Made a fond from that with some port, which I set aside to make a flour slurry. Sauted onion, chunky carrots, celery, a dozen whole garlic cloves, and a handful of new potatoes in more pork fat in the same pan, with some rosemary and thyme and pepper. Added in some dried porcini (and the water used to rehydrate them). Threw the meat back in with about a quarter of a bottle of red wine (a douro, if you must know), about half a litre of beef stock, two bay leaves, and a single long pepper for a bit of extra flavour. Whisked up the reduced port with a tablespoon of flour and added that back in as well to thicken the sauce. Simmered on low for two hours (last 20 minutes with the lid off) while I drank more of the wine. Served with brown rice and bread rolls.

It was amazing. Wish I'd taken a picture now, but I'd probably end up doxing myself from the colour of my backsplash or a reflection in a spoon...
 
Family member requested beef wellington for his upcoming going-away party, so I decided to make the mushroom duxelles ahead of time. Crimini mushrooms, shallots, garlic, parsley, butter, salt, pepper, and white wine. I also added a splash of beef stock and worcestershire. Just simmer until you cook most of the liquid off. Ended up with more than I'm gonna need for the meal, so today I baked some bread and am eating slices with duxelles spread. Ridiculously yummy. I'll add a photo even though it looks like gray cat food on toast:
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Pickman's Modeling Agency said:
Family member requested beef wellington for his upcoming going-away party, so I decided to make the mushroom duxelles ahead of time. Crimini mushrooms, shallots, garlic, parsley, butter, salt, pepper, and white wine. I also added a splash of beef stock and worcestershire. Just simmer until you cook most of the liquid off. Ended up with more than I'm gonna need for the meal, so today I baked some bread and am eating slices with duxelles spread. Ridiculously yummy. I'll add a photo even though it looks like gray cat food on toast:
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I'd rather have the meat pink on the wellington, but i understand people that don't want to. We actually did beef wellington at the institute this thursday and half of it went back to the oven since there were a lot of students that didn't want to eat rare

Also that bread looks gorgeous, what was the fermentation technique?
 
souschef said:
Also that bread looks gorgeous, what was the fermentation technique?
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This is genuinely the laziest way to make bread - you make a very wet dough and then let the dough rest for 20 minutes, use the stretch-and-fold technique with a wet hand, pop back into your proofing space for another 20 minutes, repeat 3 or 4 times. Turn the dough onto a piece of parchment paper while you heat the oven to 450° with a Dutch oven inside. Pick up the corners of the parchment paper and set the dough inside the heated Dutch oven and bake with the lid on for 20 minutes. Take the lid off and bake for a further 30 minutes or until golden brown.

I have done the pâte fermentée method many times before and it's the best method when you know you want bread in advance, lol. This was an impulse and the stretch-and-fold loaf is ready in 2 hours.

And you'd better fucking believe that that beef wellington is gonna be medium-rare at the absolute most.
 
Made a big savoury pancake/crepe. topped it with herby cream cheese and smoked salmon then folded it over, was so fucking good. Have you ever made something that was so nice you kinda feel sad when your nearing the end if it? This was it.


Gonna make another one tomorrow but i'll use pesto, mozarella and sundried tomatoes instead. It'll be like a caprese salad but with 1000x the sodium
 
Cloaca Rimjob said:
Made a big savoury pancake/crepe. topped it with herby cream cheese and smoked salmon then folded it over, was so fucking good. Have you ever made something that was so nice you kinda feel sad when your nearing the end if it? This was it.


Gonna make another one tomorrow but i'll use pesto, mozarella and sundried tomatoes instead. It'll be like a caprese salad but with 1000x the sodium
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Cloaca Rimjob being an epic chef is my whitepill of the week.
 
liam dees said:
Cloaca Rimjob being an epic chef is my whitepill of the week.
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Lol cookings quite easy once you know the basics. Its moreso looking for new stuff once you get bored of the stuff you already know. Think the only thing you can really mess up is fancy french stuff.

Cooking for yourself is fun but I couldnt be a cook in some resteraunt. make this thing ten times a day for arsehole customers and if you mess it up you get a ballbooting. If you burn something making it for yourself who cares?

Fun fact: some of the dirtiest smelliest people I've ever met were chefs.
 
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Discount tomaters today, gonna dehydrate them and then finish them in the sun when the weather is good, how should i store them? In stores its in oil, should i do that?
 

This, but with smoked paprika, green onion, and lemon juice, because I forgot I didn't have paprika, shallots, or lime juice. It was still pretty good - I bet it'd be even better as a Thai curry, like Massaman.

I also didn't have ginger, because the stuff I had before had gotten old and dried out. Oopsies.

Next time I cook, I'm going to make salt and pepper squid using this recipe:
 
Chicha Drinker said:
how should i store them? In stores its in oil, should i do that?
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Storing in oil can cause botulism to grow on them if done incorrectly. You can keep them in an airtight bag or container but if you want to go for oil, this should cover how to do it properly. TLDR you need to make a high acid environment to inhibit spores. I make my own garlic oil and use minced garlic with citric acid, never had an issue so I'm assuming the same applies to tomatoes.
 
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