What Have You Cooked Recently?

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I made soup dumplings from scratch. The dough was pretty straightforward, but I had too high of a ratio of gelatin in the filling, so they were harder to wrap. Next time I’ll freeze the gelatin first, cut it into little cubes and wrap the meat filling around it.

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Ndnd said:
I made soup dumplings from scratch. The dough was pretty straightforward, but I had too high of a ratio of gelatin in the filling, so they were harder to wrap. Next time I’ll freeze the gelatin first, cut it into little cubes and wrap the meat filling around it.

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Great folding! I love xiao long bao, perfect for winter coming up.
 
Adamska said:
Oh, it works pretty well as a gravy base. I use it for things like slow cooked cuts of beef or oven braised and baked chicken. They also work decently well in potato casseroles, like a funeral potato dish.

I rip through cream of mushroom soup since it's a great stock base to customize. Just make sure to not add salt, since it has more than enough for you usually.
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Yeah the go really well in funeral potatoes. Sometimes I like to buy a ham steak and dice it up and it to the potatoes, makes it more of a main dish than just a side. I have to get the low sodium mushroom soup when I do that though, as the ham is already super salty and it's overpowering with the regular mushroom soup
 
WhatInTheActualFuck said:
I've lately been resorting to baking chicken thighs as one of my go-to easy weekday cooking staples.
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Thighs are definitely in my favorite list, especially when I am in financially modest circumstances (which I currently am in). There is nothing wrong with them. They're delicious. They have both fat and actual flavor. I love them in Szechuan style chicken dishes.
 
AnOminous said:
Thighs are definitely in my favorite list, especially when I am in financially modest circumstances (which I currently am in). There is nothing wrong with them. They're delicious. They have both fat and actual flavor. I love them in Szechuan style chicken dishes.
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Both the Chinese and Japanese I've noticed don't really fuck with white meat chicken breast. If you get yakitori or karaage chicken in Japan thigh meat is the staple. It's an adjustment when you're an American used to white meat uber alles but there's a lot to be said for meat that tastes like something.
 
W00K #17 said:
Would this work with condensed cream of mushroom soup? I have like 8 cans of the stuff I need to use up.
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Pickman's Modeling Agency said:
If you're looking for other suggestions, one of my favorite lazy meals is to cube whatever meat I have, mix into the mushroom soup with lots of pepper, then ladle over egg noodles. Fast and easy.
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Crock pot or Instant pot + cream of mushroom/chicken + bag of frozen meatballs. Serve over rice, on noodles, shoved into pitas with a bit of sriracha or other hot sauce.

Substituting the meatballs with cubed up cheap beef/steak/roast cuts is also a great option.
 
JohnnyG said:
Crock pot or Instant pot + cream of mushroom/chicken + bag of frozen meatballs. Serve over rice, on noodles, shoved into pitas with a bit of sriracha or other hot sauce.

Substituting the meatballs with cubed up cheap beef/steak/roast cuts is also a great option.
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Is one can enough for a whole bag of meatballs or would you use 2? Thinking of making this with egg noodles while im at work next week.
 
W00K #17 said:
Is one can enough for a whole bag of meatballs or would you use 2? Thinking of making this with egg noodles while im at work next week.
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I used to buy the family cans, which I think are about double the normal size. And being condensed, you cut it with an equal part of water (ie refill the can), but I always went a little light because the frozen meatballs had ice in the bag.

So I'd do 2 normal size cans, and a little less than 2 cans of water, so maybe 1/3-1/2 the meatballs submerged. Going from memory here as my last few rounds of meatballs have been barbecue (1 bottle of whatever bbq sauce you want, maybe 1/3 bottle of grape jelly, optional big squeeze of sriracha, and most meatballs won't be covered). Great as appetizers, over rice, on toasted French bread slices, etc.
 
JohnnyG said:
I used to buy the family cans, which I think are about double the normal size. And being condensed, you cut it with an equal part of water (ie refill the can), but I always went a little light because the frozen meatballs had ice in the bag.

So I'd do 2 normal size cans, and a little less than 2 cans of water, so maybe 1/3-1/2 the meatballs submerged. Going from memory here as my last few rounds of meatballs have been barbecue (1 bottle of whatever bbq sauce you want, maybe 1/3 bottle of grape jelly, optional big squeeze of sriracha, and most meatballs won't be covered). Great as appetizers, over rice, on toasted French bread slices, etc.
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Im guessing I could also maybe add a low sodium can of beef broth, maybe a little sour cream or heavy cream near the end to get it a bit creamier.
 
Made an apple pie. These days I'm leaning toward Pink Lady as my apple of choice for pies. Tart, crisp, and flavorful without being too sweet. I'm really not a fan of using honeycrisps or anything similar. They're way too sweet for pies. In a pinch, Gala or Fiji are acceptable. Never have been able to get Granny Smith's to work for me.
 
AnOminous said:
Thighs are definitely in my favorite list, especially when I am in financially modest circumstances (which I currently am in). There is nothing wrong with them. They're delicious. They have both fat and actual flavor. I love them in Szechuan style chicken dishes.
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2lb boneless thighs, 1 oz liquid koji (use shiro miso as a substitute), 2 oz sweet mirin, 3 oz sweet soy, 1 oz tamari, 1 tsp each crushed garlic, minced ginger. 3-4 scallion bulbs minced. 1/2 tsp sesame oil and 1/2 tsp sesame seeds. Stab thighs 10-12 times with paring knife, marinate at room temperature in this mix for 30 minutes, drain, and straight away grill under salamander or on BBQ. Serve sliced on salad, in Asian-style tacos, over rice, on ramen noodles in dashi broth, or over japchae noodles with kimchi. Garnish with chopped green scallion, a sprinkle of sesame/nigella, half a soft-boiled egg, fried shallots, ground peanuts. The drained marinade can be reduced slightly in a frying pan to make a sauce.

Easy, versatile, inexpensive. I call it the panty dropper. Tastes great, once you learn it you can bang it out on autopilot and chicks dig it (omit garlic if trying to get action).

For any guys out there wanting punani, learning to cook is a massive powerup. I am not an attractive man but I can fucking cook and it’s gotten me more reliably laid than rohypnol.

Yes I used to be a chef back in the 90’s. No it’s not glamorous. Yes I will happily give tips on Asian fusion and nyonya cuisine. Ask me anything.

Oh and the last thing I put effort into cooking was a berserk slow cooked chile Colorado with frijoles negros, fuck you if you don’t like beans in your chili. Crackers or mounds of grated cheese aren’t trad either but I don’t hear people raging out about them.

Please excuse my verbosity, I just did 18 hours straight at work followed by half a fifth of rum with coke and lime, and I’m pugnacious. Fite me bitches.

Audit said:
I'm leaning toward Pink Lady as my apple of choice for pies. Tart, crisp, and flavorful without being too sweet
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The fuck are you talking about nigga, pink lady is one of the sweetest varietals ever grown, try Fuji or Jazz for tarts (esp tarte tatin).
 
W00K #17 said:
Im guessing I could also maybe add a low sodium can of beef broth, maybe a little sour cream or heavy cream near the end to get it a bit creamier.
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It's very forgiving, and definitely something you can fancy up or modify, but I'd start simple...just the soup mix was always plenty rich/thick to me, and I found myself adding sriracha or paprika+cayenne at times. You could also do things like add sliced peppers (bell, or jalapeno etc) to add some colour & spice. Or even mix the rice in for more of a soup/stew.

Or stuff them into pitas with sliced cucumbers, tomatoes, shredded cheese, hot sauce...like a not-very-greek pita.
 
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I decided to make butter chicken in the slow cooker since I'm off today. When I went to boil the rice, I remembered I had 3 catfish filets I had baked (with a tiny bit of butter and garlic wrapped in foil) a few days ago that were eat today or throw away. Not wanting to waste healthy protein, I flaked up the fish with a fork, put it on top of some of the basmati rice and then ladeled butter chicken sauce on top. Not my finest showing but for something that sounds horrendous on paper, it was actually pretty good.

My cat liked it too and he's a picky shit so I feel justified in this bad experiment.
 
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