What Have You Cooked Recently?

[DickMain]

So, girlyfriend taught me a way to do up chicken in a manner like cordon bleu (which I'd never had myself). Butterfly some chicken breasts, then get a cream cheese spread made up with a little sugar, cumin, parsley, smoked paprika, and onion powder. Do up some bacon in a pan, break that up, and stuff your chicken with both that and the spread and layer some Munster in there. Bake for like twenty minutes or fry in a pan until done. Really simple little dish that's full of all sorts of tasty stuff.

Cinci style chili-mac.

Mac was our broke food between checks just recently. Cracked a couple cans of tuna open over it and ground up some smoked havarti and mozza on it. Nice way to beef it up just a little bit.

 

[AnOminous]

And while I don't know if age/quality matters for dried whole peppercorns, I'm not sophisticated enough to tell the difference, and it's a lot more fun to grind over steaks, burgers, etc.

They age, but unlike the preground shaker stuff, much more slowly. The powdered stuff turns into nearly inert powder in months and doesn't even start out good.

I like the blends with red, black, white and green peppercorns.

 

[Cancer ♥]

Cinci style chili-mac.

>Food bank spaghetti noodlers
>Hormel chilli slop
>The most government of cheeses
The taste of Ohio, just like Mama used to make before she went back to prison for meth possession

I hope life gets better for you

 

[JohnnyG]

I like the blends with red, black, white and green peppercorns.

I have one of the blends somewhere, although I don't think it has green. I also made the mistake of buying a thing of just white peppercorns (luckily only 99 cents at the discount store), not knowing that white pepper basically tastes like dirt ("earthy").

I guess the French like to use it in their cream sauces because it disappears, but I'm fine just using black or mixed peppercorns on everything.

 

[Cancer ♥]

not knowing that white pepper basically tastes like dirt ("earthy").

It reminds me of almost a leathery sort of flavor, I only ever use it gravies and mash

 

[AnOminous]

The taste of Ohio, just like Mama used to make before she went back to prison for meth possession

Skyline Chili, with spaghetti, cheddar, onions, beans, and "chili" which really isn't. The most meth riddled food you will ever eat, from one of the most miserable cities in America, Cincinnati.

I have one of the blends somewhere, although I don't think it has green. I also made the mistake of buying a thing of just white peppercorns (luckily only 99 cents at the discount store), not knowing that white pepper basically tastes like dirt ("earthy").

White pepper is awesome though.

 

[エボラちゃん]

Couscous I made last week-end.


Freshly baked chocolate pear cake.

 

[There She Glows]

I made this electric pressure cooker deep dish cookie on a whim and I didn't expect it be that good but it's like... if a chocolate chip cookie were a brownie? Pretty tasty, would recommend for instant pot havers.

 

[Taser Confetti]

>Food bank spaghetti noodlers
>Hormel chilli slop
>The most government of cheeses
The taste of Ohio, just like Mama used to make before she went back to prison for meth possession
View attachment 7794483
I hope life gets better for you

Honestly it's not even a bad combo when you're not using a shitty chili like Skyline does. Back in the day I did something similar with elbow macaroni as a struggle meal.

 

[LaxerBRO]

Pork Chops with roasted carrots and sautéed green beans.
Salmon Pinwheel stuffed with feta and steamed broccoli
Steak Teriyaki with seaweed salad, cucumbers, and side salad topped with miso dressing.
1st course, Blue Fin Tuna sashimi with seaweed salad, cucumbers and side salad topped with miso dressing. Accompanying Miso Soup with shrimp broth.
2nd course, Soba Noodles with traditional dipping sauce.

 

[CIS White Droid]

Taking some inspiration from a video in my youtube recommendations I made spaghetti with butter sauce for lunch. I made it pretty much the same as in the video but replaced the lemon zest with juice, the anchovy fillets with paste and added red pepper flake. Simple and delicious.

 

[𝕺𝖑' 𝕯𝖎𝖗𝖙𝖞 𝕱𝖆𝖙𝖘𝖔]

I made massaman curry.

I have one of the blends somewhere, although I don't think it has green. I also made the mistake of buying a thing of just white peppercorns (luckily only 99 cents at the discount store), not knowing that white pepper basically tastes like dirt ("earthy").

I guess the French like to use it in their cream sauces because it disappears, but I'm fine just using black or mixed peppercorns on everything.

White pepper is essential in a lot of Chinese cooking too, tossing a bit into fried rice just before it's done is one of the secrets to making it fantastic.

 

[OrionBalls]

Got about five cups of autumn olives (it's early for them, but I've got to harvest them before the deer do) and made autumn olive jam, last night. Five cups of berries yielded about a pint out of jam. (The seeds are really big proportionally, because the berries are so young.) This is what you're looking for.

 

[Slimy Time]

Made some Plov (Uzbek Pilaf) with some non halal substitutions . Done it once before and it's pretty easy and low effort to make. Tasty as well, though I should have added more salt.

 

[SIMON THE PIEMAN]

Does anyone have any advice regarding making and storing a shitton of soup stock? In my country they don't sell it in boxes like in the US, we just have boulion cubes and all of them are shit, so I'm looking for alternatives. I love soup but it's always such a pain to deal with making the stock because it's messy and takes a long time before it becomes any good.

 

[CIS White Droid]

Does anyone have any advice regarding making and storing a shitton of soup stock? In my country they don't sell it in boxes like in the US, we just have boulion cubes and all of them are shit, so I'm looking for alternatives. I love soup but it's always such a pain to deal with making the stock because it's messy and takes a long time before it becomes any good.

Freeze it. If you want to use it in things like sauces you can even freeze it in an ice cube tray so you can just toss a cube or two into a recipe without having to thaw a whole big block. If you're looking for a dry storage method you could try making "portable soup"; although it's a very lengthy process that can take two or so weeks.

 

[SIMON THE PIEMAN]

Portable soup looks super interesting and I might try making that out of pure curiosity. It seems that even the intermediate form of jelly would be good enough for my needs, since - as you suggest - I could just freeze that in the form of cubes. Thanks for sharing the video.

 

[Got Milk!]

Made a rack of ribs. Had recently purchased some green chili chutney from the Indian store so I thought I'd give it a try. Black pepper, garlic powder, ground coriander (I put it on everything, fight me) and the chutney. Baked at 400F for 90 minutes wrapped in foil. It cooked the burn out of the chilis but left the flavor behind. Actually came out much better than I thought.

 

[AnOminous]

Does anyone have any advice regarding making and storing a shitton of soup stock? In my country they don't sell it in boxes like in the US, we just have boulion cubes and all of them are shit, so I'm looking for alternatives. I love soup but it's always such a pain to deal with making the stock because it's messy and takes a long time before it becomes any good.

Reduce it to a demi-glace thickness and, like someone else said, freeze it in an ice cube tray (or as many as you need) and add a cube or two of the concentrated stock to the soup.

 

[Arkenas Einbrecht]

Simple chicken salad sandwich. Home made sourdough bread, lettuce from my garden, home made mayo, celery, and onion. Neither my celery nor my onions grew. I will find out why and correct for next year! Had issue with carrots this year, too, unfortunately. Thankfully I can buy from locals or the store if necessary.



[Mayo recipe]
Screen shots for anyone not wanting to go to the blog itself.




I've made a lot of other stuff I've just been a little lazy about documenting it. RIP. Making Borscht for the first time next week. Someone on here recommended it months ago, so I'm finally getting around to it.