What Have You Cooked Recently?

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Mandy Stroyer said:
Storing in oil can cause botulism to grow on them if done incorrectly. You can keep them in an airtight bag or container but if you want to go for oil, this should cover how to do it properly. TLDR you need to make a high acid environment to inhibit spores. I make my own garlic oil and use minced garlic with citric acid, never had an issue so I'm assuming the same applies to tomatoes.
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Cant be fucked, looks like im sealing in bags
 
Put two chicken breasts in a slow cooker with 1 jar diced chipotle peppers, 1/2 c chicken broth, and 1 can black beans. Let it cook until chicken is shreddable, and put it over some Spanish rice.
 
Mandy Stroyer said:
Storing in oil can cause botulism to grow on them if done incorrectly.
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How does the botulism stuff work out? Ive always wanted to make garlic confit but keep hearing about the risk of botulism. Is it from keeping it for too long? I'd probably use the oil really fast.
 
Cloaca Rimjob said:
How does the botulism stuff work out?
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It tends to live on produce and herbs and likes to grow in warm, anaerobic environments like room temp oil. You can kill the spores by cooking whatever you want to store to 250F for a few minutes or acidifying it. In the case of my garlic oil, it's both since it's stored in water/citric acid and I very lightly fry it for faster infusing. If you don't want to go through the hassle of all that though, it's totally fine to keep it in the fridge for a week or so like Chicha Drinker said. This site also has some good info on it.
 
ALL RIGHT YOU FUCKERS, IT'S BEEF WELLINGTON DAY.

Couldn't decide whether to make green peppercorn sauce or a red wine reduction... so I made both. Parboiled some yellow potatoes, then quartered and tossed them in a mix of olive oil and the solids skimmed out of the peppercorn sauce (peppercorns, shallots, garlic, fresh thyme and rosemary sprigs). Baked for 20 minutes until toasty.

Coated the filets in mushroom duxelles, spread the pâte on store-bought puff pastry (because I have made it from scratch before and I cannot emphasize enough how not worth it it is) and wrapped the filets. They're... not beautiful, but hey. Had some leftover pastry that I spread with the remaining pâte and rolled up. Popped everything back into the fridge to cool.

Waited until everyone was over to heat the oven and brush the pastry with an egg wash. Sliced the pâte roll into discs. Baked until the pastry was golden and the meat was the right temp. Once the filets were done, I let them rest while I heated/crisped the potatoes under the broiler. Wilted the spring greens with the wine reduction and holy shit is it tasty.

I am a lame faggot and did not snap any good glamor shots before the zombies descended. You're going to have to take my word for it when I say it kicked ass.

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Pickman's Modeling Agency said:
ALL RIGHT YOU FUCKERS, IT'S BEEF WELLINGTON DAY.

Couldn't decide whether to make green peppercorn sauce or a red wine reduction... so I made both. Parboiled some yellow potatoes, then quartered and tossed them in a mix of olive oil and the solids skimmed out of the peppercorn sauce (peppercorns, shallots, garlic, fresh thyme and rosemary sprigs). Baked for 20 minutes until toasty.

Coated the filets in mushroom duxelles, spread the pâte on store-bought puff pastry (because I have made it from scratch before and I cannot emphasize enough how not worth it it is) and wrapped the filets. They're... not beautiful, but hey. Had some leftover pastry that I spread with the remaining pâte and rolled up. Popped everything back into the fridge to cool.

Waited until everyone was over to heat the oven and brush the pastry with an egg wash. Sliced the pâte roll into discs. Baked until the pastry was golden and the meat was the right temp. Once the filets were done, I let them rest while I heated/crisped the potatoes under the broiler.

I am a lame faggot and did not snap any good glamor shots before the zombies descended. You're going to have to take my word for it when I say it kicked ass.

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You're killing it

As for me i'm making a lazy hot sausage and tomato sauce for pasta, but my retarded ass forgot to buy pasta

Going later to the store to get it when i finish this sauce and grab some beers too
 
3 cup chicken. I've tried it a few times, it's great because I love basil. Most recipes I was working from said to use dark meat, but I preferred it with white meat. The leftover basil went into a sun-dried tomato pesto that's been great on chicken.

I've been making banana bread a lot. It feels like I'm always ending up with over ripe bananas and making them into banana bread I can give to people seems like the best way to use them.
Cloaca Rimjob said:
How does the botulism stuff work out? Ive always wanted to make garlic confit but keep hearing about the risk of botulism. Is it from keeping it for too long? I'd probably use the oil really fast.
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I got a bit obsessive and followed a guide for acidifying garlic before making oil. It definitely felt like I was going a bit overboard but the oil came out great and I didn't die so. I'd probably go the minced garlic route if I were to do it again, it would have saved a lot of time.
 
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Made braised chicken thighs and ate it over rice.
>brown chicken thighs
>take out and put aside, cook onions and scrape up the brown goodness, add garlic
>once cooked enough, add red wine to delgaze
>add some tomatoes, and a cup or two of stock (i used mushroom)
>let it simmer for a couple minutes then add chicken back, season with italian seasoning
>let it simmer for an hour
>eat over rice
Very tasty, gonna take some to work as leftovers
 
I made Doritos battered chicken, pan-fried in bacon grease last night, for Cobes' celebration of life stream. I made a cheese sauce for it tonight.
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ironically, it needed salt
 
Been obsessed with fish lately. Got a haul of squash and zucchini last week, and made cookout style salmon with the attendant vegetables. Butter, lemon, paprika. Simple.

In an effort that requires no cooking, I have been eating tuna salad a lot lately. Throw in tuna with peas, sharp cheddar, and sweet pepper relish. I like Miracle Whip as the binding agent. Ghetto but it works.
 
Mandy Stroyer said:
It tends to live on produce and herbs and likes to grow in warm, anaerobic environments like room temp oil. You can kill the spores by cooking whatever you want to store to 250F for a few minutes or acidifying it.
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But that doesn't get rid of the botolinum toxin if it has accumulated. This is why it is a miracle that Jack Scalfani has somehow not killed anyone.
 
Bowl of Ramen said:
In an effort that requires no cooking, I have been eating tuna salad a lot lately. Throw in tuna with peas, sharp cheddar, and sweet pepper relish. I like Miracle Whip as the binding agent.
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Also grew up on Miracle Whip and enjoy the tanginess to this day (tuna salad, or just on sandwiches). We always had chopped hard boiled eggs in our tuna salad, along with the sweet (pickle) relish.
 
Bowl of Ramen said:
I don’t eat my tuna salad on sandwiches. I prefer a side of Utz pickle potato chips.
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Agree, needs something crunchy. Tuna/chicken salad on crackers or chips, maybe with some cheese to make little crunchy sandwiches.

A tuna melt is acceptable cause the toasted bread keeps it from being too mushy. Or maybe a sandwich with chips stuffed into it.
 
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