What Have You Cooked Recently?

[Betonhaus]

View attachment 5742007

Russets are not yellow potatoes. Yukon Gold are yellow potatoes. They taste completely different

 

[AnOminous]

Taters may be the best food eaten by humans. So many kinds, so many tastes.

Russets are not yellow potatoes.

I agree on that, but they sometimes do have a slightly yellow color. I generally consider them a white potato though.

 

[Betonhaus]

I agree on that, but they sometimes do have a slightly yellow color. I generally consider them a white potato though.

Without referring to star wars memes, Russets are a very bland flavor that is best with seasonings, while Yukon Gods are a very rich buttery flavor that are delicious as-is.

 

[Hepativore]

Strangely, many violet potatoes are very similar to white potatoes in both flavor and consistency as they have a "floury" texture similar to that of white potatoes.

 

[AnOminous]

Without referring to star wars memes, Russets are a very bland flavor that is best with seasonings, while Yukon Gods are a very rich buttery flavor that are delicious as-is.

Maybe sometimes I just want a potato. I don't want flavor. I just want a motherfucking potato.

 

[Triple Flutz]

Maybe sometimes I just want a potato. I don't want flavor. I just want a motherfucking potato.

“What a superbly featured room and what excellent boiled potatoes! Many years since I've had such an exemplary vegetable. To which of my fair cousins should I compliment the excellence of the cooking?”
You're not the first, you won't be the last.

 

[Betonhaus]

Maybe sometimes I just want a potato. I don't want flavor. I just want a motherfucking potato.

i mean, the type of potatoe changes how you cook it. Yellow potatoes can be roasted, white potatoes would become super dry if you tried.

 

[Fabio Socialist]

Strangely, many violet potatoes are very similar to white potatoes in both flavor and consistency as they have a "floury" texture similar to that of white potatoes.

View attachment 5742118

I would always find these when I went looking at the farmer's market, and I never managed to run across the fabled Japanese purple potato, which I think is more of a sweet potato or yam.

Hopefully I got these down to a decent size without sacrificing quality: Bow-hunted (not by me) venison with mushrooms, garlic and white wine; and pizza with a crust of cauliflower, egg and fresh mozzerella, topped with bacon, mushroom, onion, and black and green olives - normally I'd make an Alfredo sauce but decided at the last minute to go sauceless.

 

[CIS White Droid]

i mean, the type of potatoe changes how you cook it. Yellow potatoes can be roasted, white potatoes would become super dry if you tried.

As someone that regularly roasts white potatoes: get gud scrub

In the process of making some hard tack.

 

[Arkenas Einbrecht]

Chicken stew. Though it tastes more akin to a chowder than a stew. Still, I rather enjoy it. I can't help but think it would be really good with a more chowder-y blend of spices. ...I will try that next time!


This is the recipe I used. I did change one thing: I swapped in some cabbage in place of beans or peas. Yes, I love cabbage. Especially in stews and stir-fries!

I've not used heavy cream/whipping cream in stew before so i was not prepared for how strong the taste was. I think next time I'll do 3/4 or 1/2 of what is called for. The recommended amount seems a bit much(at least for me).

 

[There She Glows]

I've been making dark roux in the oven for a while now, it takes a couple hours but you only have to stir a few times and it's nice to not be glued to the stove. Today I took it a step further and just toasted the flour in the oven with no oil and used it in my gumbo to make the calorie dense dish a little healthier; the usual cup of oil is a bit much. 45 minutes at 425, stir once or twice. Success! I'd say it tastes 90% as good, completely worth it unless it's a special occasion.

 

[Triple Flutz]

No new posts because we've been repurposing the metric fuckton of meat, it's really nice though! I made some burritos, loaded baked potatoes, (thanks, An0m!) some rice/vegetables/salsa/meat bowls, ya know. Anyway, we got through the last of it yesterday night so I'm probably making vegetarian food for a few days since we're all a bit over meat, lol. I'm thinking about greek salad tonight, and dal tomorrow.

 

[エボラちゃん]

I made a versatile curry my mom taught me, here's the recipe:

Versatile Curry:
Total servings: ~3
Ingredients:
Core:

• 1 medium/large chicken breast - (diced)
• (~3oz) _ 75-100g lardons - (smoked preferred, or bacon bits)
• (~7oz) _ 20cl stock, ideally Maggi Kub Or - (otherwise chicken or vegetable stock should do the trick)
• Around a thumb of grated ginger - (tip: frozen ginger is easier to peel and grate)
• 1-2 cloves of garlic - (thinly sliced)
• 1TBSP of Curry Balti seasoning - (or generic yellow curry, Balti does enhance the flavor a lot)
• 1TBSP ground pepper - (black or berry mix)

Optional ingredients:

• 1 tsp of olive oil
• 1 medium onion (color doesn't matter, chopped)
• 1 med. bell pepper (green or red, in strips)
• 1 med. carrot ( julienne cut)
• 20cl coco cream

Step 1:
Prepare the stock and set aside, in a pot grill the lardons on medium (~+5/10) heat. Set them aside once they're browned and some of the fat has melted.

Step 2:
Add the diced chicken in the pot and cook in the grease until golden but not cooked completely.

Optional step 3:
Set aside the chicken, add the vegetables of your choice with a tsp of olive oil and cook until softened.

Step 4:
Add the grated ginger, the sliced garlic, the curry, the lardons to the chicken (and vegs if step 3).
Mix well and and wait a couple of minutes (5min max), then add the stock.

Step 5:
Bring the pot to a boil then lower the heat to simmer (~3/10) for around 20minutes, depends how thick you want the sauce.
Optional addition: Incorporate the coconut cream to the mix.

Serve with rice, jasmine one is nice.

 

[StevieLasVegas]

Just cooked this up for the work crew tonight. Can't go wrong with Buffalo chicken mac & cheese.

 

[TC-P]

Skin or flesh?

I feel like I am watching an iterigation.

 

[Chongqing]

dark roux in the oven

Did you innovate this? Reading your post kind of blew my mind.

 

[There She Glows]

Did you innovate this? Reading your post kind of blew my mind.

That would be cool but Alton Brown gets all the credit for this technique.. The link says 1.5-2 hours but I've pushed it to 3 for extra dark, it's almost impossible to fuck up.

 

[Cloaca Rimjob]

Made a nice curry sauce I bastardised from a few youtube recipes.

in a bowl or little container, put a tablespoon each of coriander powder, Cumin and Turmeric. Add in a teaspoon and a half worth of chilli powder. You can add more if you want it spicier.

Chop up a big onion or two small ones
fry it in a big pan or pot for a bit
Add in a table spoonful of garlic paste and ginger paste and fry.
add in your spice mix. Let it fry for a while but don't burn it.
add in some stock so the mixtures kinda runny, let it reduce a bit.
add in a tin of chopped of tomatoes and a tin of coconut milk.
Let it cook for a while longer.
add in a tablespoon of sugar or honey and a big knob of butter.
When its one blend the mixture then add in your meat and serve on rice.

It's really cheap to make, the spices last forever so I only really need to buy cheap chicken meat, tinned tomatoes, onions, coconut milk and rice. This makes a big batch.

 

[Sugriva]

I splurged with my tax return money and bought a fancy wheel of camembert cheese. I'd been wanting to try it for awhile and thought it would taste similar to brie. It does not. Oh my god it does not. I was not expecting something so strong. It tastes exactly like how rotten cabbage smells. And speaking of smells, it's so strong that it stinks up my entire apartment every time I open the fridge.

I was not a fan. But maybe it's just something I need to get used to. I usually really strong blue cheeses, so I don't know why this is so bad to me.

 

[ZipDisk]

I made a burrito with provolone cheese because it was the only cheese I had.

I should have made the burrito without cheese.