What Have You Cooked Recently?

[Cloaca Rimjob]

Took a notion for some cheese omelettes. Added some kuljanka seasoning, basil and onion powder to the egg mixture which really elevated them.

 

[Nick Obre]

Not a big deal but I saw a video about "adding more fiber and protein to your basic rice" and decided to try it, not for those reasons but because it was a really easy way to switch it up.

For each cup of rice, add half a cup of lentils and half a cup of quinoa (your choice of kind of lentils and quinoa, I like those red/orange lentils), and one extra cup of water (so if 1 cup of rice + 1/2 cup of lentils + 1/2 cup of quinoa, 3 cups of water). Then whatever condiments you like on your rice.

I liked it. Feels like a cool quick variation to keep on your back pocket for when you're bored of just rice.

No idea if the fiber and protein increase is significant tho.

 

[Picnic_Boy]

Tater tot casserole. World class cuisine.

 

[Super Mario Brothers]

I haven't eaten propely today and had an egg sprinkled with cheese and seasoned with hot sauce. Wish I still had some bacon lard left over because that would have been perfect.

 

[Nut-Roaster the 2nd]

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.

Chili mac is pretty good comfort food. It's good for whenever it's miserable out, or if you have some chili you want to use up.

Tax: Helped make a small dinner of cheesy carrot soup with a perfectly cooked medium-rare steak, some crusty French bread, and it was all paired with some Manischewitz. A classy evening.

 

[VeteranOfTheRetardWars]

Today I made garlic confit, it is unbelievably delicious.
You just peel as much garlic as you can stand, or if you’re smarter than me you go to the Asian store and buy fresh peeled garlic really cheap, throw all those cloves into a Dutch oven along with whatever herbs you want, and cover with a large amount of quality olive oil. Bake at 250o for about two hours, until the garlic is soft enough to easily spread.
The result is amazing olive oil to use in anything and the most delicious, sweet, flavorful garlic you’ve ever had.

 

[Gede labah]

I've been fasting Sunday night to Monday night lately , and enjoy spending half the day thinking about what I'll make for dinner. Usually it's some kind of curry or stew that I end up eating for half the week, but today I bought some silverside (corned beef), which I only ever ate in rehab. Did it with chinese five spice, ginger, garlic, soy, chilli, and finished it in the oven. Had it with sweet potato mash. Would definitely make it again, but needs a sauce.

 

[souschef]

Late night decided to do a snack and ended up doing polpette with parmesan bechamel sauce, it was pretty good

 

[MoffAlbert]

I did parmesan pork chops last night. Just a few boneless pork chops with a mixture of mayo, parmesan, and breadcrumbs on top. Real easy, relatively quick. Which is good, because I find myself out of time to do anything these days.

 

[DenseDeerFather]

Berry crumble. Wild blackberries were growing nearby so I pounced

 

[Pickman's Modeling Agency]

I had some frozen crawfish than needed using up and all the ingredients for chowder on-hand:

 

[MerriedxReldnahc]

Brownies! Very good but I wish I had used a different combination of chocolate. I used mainly semi-sweet chocolate chips and some chunks of dark chocolate since that's what I *thought* I had on hand.
I forgot that I had some unsweetened dutch process baking chocolate hiding in the cupboard, I think darker richer chocolate makes for much better brownies. Guess I just need to make another batch

 

[Adamska]

I still have some cooper sharp cheese, so I made some melts with them; it's a processed cheese so good I eat that shit in slices sometimes.

 

[OrionBalls]

I need some baking fag suggestions for the next time I attempt to make peach fritters. I think my dough was too wet, because of the weather. I don't want to just "add more flour" to make up the difference. Does anyone know the proper texture of a pre-fried fritter batter? Pictures would be very welcome. Oil in the pot at 350°F, until I added the dough, of course. They were coming out too dark and yet raw. Any suggestions will greatly help me, next time.

 

[エボラちゃん]

It's a simple meal but it's really tasty: Moules Frites

I will recycle the cooking juice for a pasta dish later.

 

[AnOminous]

I need some baking fag suggestions for the next time I attempt to make peach fritters. I think my dough was too wet, because of the weather. I don't want to just "add more flour" to make up the difference. Does anyone know the proper texture of a pre-fried fritter batter? Pictures would be very welcome. Oil in the pot at 350°F, until I added the dough, of course. They were coming out too dark and yet raw. Any suggestions will greatly help me, next time.

I'm not sure about your situation but peaches were extraordinarily wet and delicious this season. I'd have to eat them over the sink because they would literally spray juice when you bit into them. I was intending to make peach cobbler three separate times and bought a batch of peaches and then they were too delicious not just to eat them all in a single sitting.

Maybe try it next season with less luscious specimens.

Amazing peaches were about the only good thing about this insanely hot, rainy summer.

 

[Pickman's Modeling Agency]

Cheddar, smoked gouda, and green apple sandwich with red onion on sourdough, grilled and then broiled. Bit of honey mustard. Very tasty.

Bonus: made rice pudding with coconut milk the other day and served it with some pureed mango at the bottom of the cup. Also very tasty. Garnished with some clove powder and mint leaves.

 

[There She Glows]

It is Hatch green chili season, or at least the time of year where they make it to my grocery store from New Mexico, which means it is time for Sunday pork chile verde.

I have made an approximation of this recipe for years can't recommend it enough if you have a free afternoon at home. As with all stew and braise type recipes it's even better the next day which makes it a good option for meal prep.

 

[Return of the Freaker]

Next new thing I make is going to be vidalia pie. Basically a quiche with lots and lots of vidalia onions and some cheese. Will probably throw bacon bits in. Looking at recipies seems the only real difference is seasonings that go in. They're all eggs, whole milk/cream, vidalia onions, cheese.

 

[Bassomatic]

Just got some bourbon smoked paprika from momma basso, oh lordy I'm addicted to it. Did that colemans (dry) mustard onion powder and garlic salt on a pork roast.

It was lovely, then as I'm shit posting/snacking threw some left overs in the toaster with nice little Italian roll.