What Have You Cooked Recently?

[Captain Ahab]

I made Spanish lentils with chorizo. I went all the way and bought all the proper ingredients from a Spanish store to be fully authentic. Not gonna lie, it’s pretty bomb. Spanish cuisine is pretty much peasant food but it’s good peasant food. Gotta enjoy it before pork becomes illegal in Spain.

 

[synthetic_glazer]

I think I probably posted a month ago in the SJW thread when I made these last (makes sense in context) but today I made more McDonald's nuggies with Szechuan sauce for the meme.

I used two very large breasts apparently because I wound up with way more nuggets than expected and had to make more dry and wet batter. I also just used chopped breasts instead of blended chicken shaped into nuggets because that's disgusting. Chick Fil A has the right idea with using chopped chicken in the nuggets. Anyway, they turned out pretty nice. My one word of advice would be- after you take the raw nuggets out of the wet mixture for the second time to prepare to fry them- they will look weird, don't worry. Both times I had the battered nuggets, the batter looked way too thin, but it turned out fine. I also would suggest to be a bit more generous with seasonings than the recipe says.

Oh, I also used gluten free all-purpose flour, but I doubt that made any amount of difference, here.


(Nugget recipe, sauce recipe)


Side note, but while I had the corn starch out, I remembered the Niggers Eating Cornstarch thread and, well, my curiosity got the better of me.

It's really unpleasant. It doesn't taste like much of anything, and the notes that do come through are rather bitter and off-putting. The texture is awful, though. Obviously, starch and water form a doughy substance, so the minute it hit the saliva in my mouth, it formed a paste that coated a lot of my mouth the instant the spoon went inside. Absolutely terrible experience. And now I'm wondering if people actually eat it or if I just fell for a meme and violated my mouth for no reason

 

[souschef]

And now I'm wondering if people actually eat it or if I just fell for a meme and violated my mouth for no reason

There's an unwritten rule in cooking: never do what a nigger would do

You can use cornstarch and milk to make some sort of basic bitch porridge, but there's 100 better alternatives. It's a valuable thickening, though

 

[Haramburger]

I got a portable induction countertop cooker as a Christmas gift even though I have a fucking stove and tried it out today. I wanted to cook some eggs to test it, but every time I set the temp and cook time it would just display E0 every time and shut off. It turns out you have to use only a compatible pan to use it so I'm frantically rummaging through drawers angrily touching a refrigerator magnet to dish after dish and getting more & more upset. I find out only my stir fry wok and smaller wok Jr. work, and the damn thing just magically works when an appropriate metal is on there. So I successfully made my eggs in a small wok jr. but I'm still mad as fuck about the hassle and poor documentation, and I shouldn't have to buy more pans to use this fucking thing. Just an angry egg dinner.

 

[JohnnyG]

so I'm frantically rummaging through drawers angrily touching a refrigerator magnet to dish after dish and getting more & more upset
the damn thing just magically works when an appropriate metal is on there

I'm betting all your pans are nonstick aluminum. For induction you need something with iron (hence the magnet test) or copper. Some aluminum pans have a conductive layer to make them induction-compatible, and some stainless pans work.

If you have stainless pans, try them out, and if you don't, that's a good next purchase, just double check that the ones you get are induction compatible.

 

[VeteranOfTheRetardWars]

Pecan Pie Turnovers. Not as clean as I would like, I had to avoid using any egg, but absolutely delicious because, one, pecan pie, and two, my twists.
A little dab of soy sauce in the filling makes it all richer and more complex, and the toasted sesame oil both in the mix and brushed on the pastry adds this really nice fragrant sesame nuttiness that jives very well with the pecans, brown sugar, brined minced lemon peel, golden raisins soaked in oolong tea, spices, and sweet honey.
My dad had to hold himself back from demolishing all of them before other people could get theirs.

 

[Got Milk!]

I come today with something you probably never thought of because it doesn't sound good on paper but necessity caused me to marry some ingredients I wouldn't normally. So I made 10lbs of butter chicken from leg quarters.
10lbs leg quarters
2x400g Sharwoods (or sa'arwoods if you're so inclined) butter chicken sauce
7 hours in the crock pot
I also found eggs for $1/dozen so naturally I bought 4 dozen. I was left with needing to use both of those and I had recently posted about using a George Foreman grill to make quesadillas. So I put all this together into a 12" tortilla, a 10" egg (made with 4 large eggs) with black pepper, Mexican cheese blend and butter chicken. It went a little something like this:


Everything in the tortilla before pressing


On the grill (it's a Hamilton Beach knockoff but whatever)

Finished product with nice crispy grill marks. I did try a little sour cream on it at the end. Definitely a worthwhile addition.

 

[WhatInTheActualFuck]

Smoked a rack of pork spareribs. 24 hours in the fridge with a dry rub, then into the smoker for a couple of hours, followed by a sauce mop and another hour. Wrapped in foil and into the oven for another hour and then another mop and hit it with the blowtorch to crisp the exterior up. Served with baked potato and a light salad.

It's a significant time commitment, but I really like the results.

 

[JohnnyG]

into the smoker for a couple of hours, followed by a sauce mop and another hour. Wrapped in foil and into the oven for another hour and then another mop and hit it with the blowtorch to crisp the exterior up

For anyone who wants to try (or is intimidated by) their first smoked ribs, this is basically a variant of the "3-2-1" method: with smoker (or oven) set very low, like 225F, put them in for 3 hours unwrapped, then 2 hours wrapped (foil or butcher paper), then optional 1 hour sauced/unwrapped.

 

[Paul Revere Pantry Raider]

I made corned beef with all the usual- red potato, carrots, cabbage. I mis-remembered how much beef stock I had left, so I ended up folding in some vegetable stock and a can of light beer. Came out sweeter than tart, but was delicious.

 

[TheRedChair]

For anyone who wants to try (or is intimidated by) their first smoked ribs, this is basically a variant of the "3-2-1" method: with smoker (or oven) set very low, like 225F, put them in for 3 hours unwrapped, then 2 hours wrapped (foil or butcher paper), then optional 1 hour sauced/unwrapped.

As stated before one of my few luxuries is buying Prime Rib with bone in... in Bulk.

I separate the bone with a lot of meat on it from the rest of the Prime rib and freeze if for later.

What helps a barbecue is the Sauce. I'm going to share one of my recipes.

Here's what I use as a base. Adjust to your taste.

BBQ Base Sauce.

Wet ingredients:
24oz tomato sauce
1/2cup to a cup of brown sugar
1 cup vinegar
1 cup of water
1 tablespoon Worcestershire sauce

Dry ingredients:
1 tablespoon paprika
1 teaspoon of tumeric.
1 teaspoon ground pepper
1 tablespoon onion powder
1 tablespoon of garlic powder.


Added later for sauce thickness:
1 to 2 tablespoons of corn starch.

Instructions:
1. Mix your dry ingredients well with a whisk.
2. Mix your wet ingredients well with a whisk in a 2 or 3 qt pot. I generally use the 3qt pot
3. Medium heat and let it cook until it starts to boil
4. Whisk in the cornstarch before the sauce begins to boil.
5. Set the Stove heat to simmer and/or off.

I like my sauce real thick as I plastered it all over the ribs/rib meat. Make it sweeter or spicier of your choice, but as it has a slightly spicy taste to it.

I like making a lot of it. Left overs can be stored in the fridge for a week or so. If the sauce is too thick you can always add a little bit of water to it. But again I like a real thick sauce that sticks to the ribs while cooking OR just dip it in while you eat.

I like to freeze mine for later use.

Enjoy.

 

[𝕺𝖑' 𝕯𝖎𝖗𝖙𝖞 𝕱𝖆𝖙𝖘𝖔]

Been on a bit of a carbonara kick recently bc it's so quick and delicious every time. Tldr: while you wait for pasta to boil, fry some chopped bacon until crispy, grate cheese into a big bowl and add a few egg yolks and plenty of black pepper, whisk them together until it forms a paste. Then when your pasta is finished throw it into the pan of bacon and stir for a min or two, then add it all into the bowl with cheese/yolks and toss until it all combines. add a bit of the pasta water as needed to help it form a sauce.

Some times on my weekends I like making spagetthi with my own amalgamation of sauce.
Adding Cream, Milk, and Flour, mushrooms and onion.
I season it with anything that suits me at that time (Often white pepper and garlic).
Now sometimes I want more sauce so I add more milk, and sometimes more flour.
This always turns in a literal soft onion mushroom nutrient brick that tastes either like milk or is very spicy.

I dont know how but I do make it more and more trying crazy new things.

I feel like Kay when doing so but I am having fun

You should learn to make chicken marsala. Even the sauce with no chicken is great

A proper carbon steel skillet (think Matfer or De Buyer) is also excellent for that sort of thing largely because the materials and thickness of them are about the same.

Chucking a well-oiled pizza steel on a grill top also works a treat.

Yeah my wok is carbon steel, that makes sense

 

[Rotting Femcel]

Oh, I also used gluten free all-purpose flour, but I doubt that made any amount of difference, here.

Use potato and rice flour for a good crunch if you can't eat gluten

 

[souschef]

I'm making coq au vin, won't post the recipe because i'm following the standard recipe without no significant changes apart from using red wine instead of white

You should learn to make chicken marsala. Even the sauce with no chicken is great

I never looked back after using japanese curry paste for masala. It's just too good. I'd eat everyday but then i'd smell like curry

 

[WhatInTheActualFuck]

Wet ingredients:
24oz tomato sauce
1/2cup to a cup of brown sugar
1 cup vinegar
1 cup of water
1 tablespoon Worcestershire sauce

I very much appreciate not seeing ketchup here, even if ketchup is perfectly viable.

 

[Jogger The Nogger]

Made some double cheeseburgers and tots for a the family couple nights ago. A simple dinner night.

 

[VeteranOfTheRetardWars]

Pasta in butter sauce, my favorite quick dinner.
The sauce was Vietnamese fish sauce, chili flakes, half a brined lime (skin and all) that was minced and caramelized, basic herbs and spices, pasta water, and a lot of butter. Sprinkled with fried garlic and onions and some good dried parsley, not bad for under half an hour of cooking.
I lied, it’s delicious. It’s butter and pasta what more do you need in life?
The lime goes really well with everything, especially once you cook it a bit beforehand it adds some needed sweetness and brightness to balance out an inherently more salty and rich dish.

I made a load of brined lemons and limes, I’ve just been using them in a lot of different things lately and they are really good for a myriad of dishes. The salt reduces the bitterness of the peel, and as it brines there’s a unique flavor that’s hard to describe but is very nice.

 

[Rotting Femcel]

Right now I'm rendering some tallow in my pressure cooker. I can get beef fat for dirt cheap, no way am I gonna pay for a jar of tallow that's 9x the cost.

 

[Rotter]

I made an easy spinach soup, with onions, red onions, garlic, and potato.
The meat balls/dumplings were store-bought.
It did take me 30-40 min to make though.

 

[Adamska]

Had this particularly spicy cheese to use up and I decided scrambled eggs was the best way to do it. Turned out fantastically, about one slice for every two or three eggs does the trick.