What Have You Cooked Recently?

[Stan]

I just made some really good carnitas. Here’s the jist of a recipe:

Boneless country rib pork (1-2lbs)
Cinnamon stick
Anise star
Red pepper flake
Sugar, 1/4c
Salt, 3 tbsp
Water, 4 cups
Pepper to taste

Place in an instant pot style pressure cooker or a crock pot slow cooker and boil until tender, retrieve the meat with a fork and shred into carnitas, taste and add salt, sugar, and pepper flake to taste.

Serves well as tacos with shredded cilantro, quick pickled radishes, thin sliced onion, and I prefer corn tortillas to flour (they taste a little bit sweeter). You can add rice and beans if cooking for a crowd.

 

[The Last Stand]

Macaroni and gravy.

 

[Cloaca Rimjob]

Fried some eggs in sobrasada and put them on toast, they were so nice.

Lidl randomly does Spanish, greek and german food so i pick up some whenever they have it. I need to control myself when I buy it though, I could eat it out the tub with a spoon.

 

[TheGreatDodongus]

Yellow coconut-curried steelhead. I serve it with tossed noodles and bok choy. I know that's weird, but having served it with rice before, I can say with confidence that this is by far the superior way to enjoy it. The noodles combined with the crisp crunch of the bok choy adds some much needed variance in texture, to prevent it from degenerating into a homogeneous slop within the first few bites, as tends to happen with curry dishes.

 

[Pickman's Modeling Agency]

Split pea and ham soup:

Also, the husband suggested we take a road trip tomorrow and I figured I'd prep something to eat on the road. Made dinner rolls for sliders:

Halved them, filled them with sliced ham, cheese, and pickles, put the tops back on, covered in plastic and put in the fridge. Tomorrow morning I'll drizzle the seasoned butter/Dijon mix over them and bake until toasty. I've made these before and they're great.

 

[PositiveMonk]

I made some high protein gluten free brownies from this recipe. They weren't dairy free since I used unflavored whey protein. They aren't bad, I've definitely had worse brownies. Mine came out at around 9g of protein 180 calories, which is pretty good as far as I'm concerned. They were drier but not too dry and I think they would have been better using dark cocoa powder or maybe the peanut frosting topping the recipe mentions.

Made chicken pizza as well. My pizza skills are improving and that feels good. I plan to start working whole wheat into my pizza dough recipe.

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.

It occurred to me I should maybe elaborate on this since it's come up in this thread a few times. The process of acidifying the garlic made my kitchen smell of garlic for more than 24 hours. If you do acidify garlic, make sure you do it in a glass vessel as the first time I used plastic and after 3 washes it still smelled of garlic. I also am very slow at mincing because new cook + retarded so it didn't feel worth the time to mince that much garlic. The oil was great for making pizza dough, and the main reason I didn't make it more than 2-3 times is that I found myself toasting bread and just pouring the oil on far more often than I'd like.

 

[ghastlyretard]

I'm really indecisive about what to cook for dinner, but I've had some luck giving copilot some ingredients I need to use. Tonight I told it I had 3 chicken breasts, broccoli, and squash I needed to use. It recommended a casserole which I tried and found pretty good. I added some okra from my garden and some extra spices when it just wasn't quite enough flavor. Turned out pretty well - I used some seasoned pork rinds as the topping rather than bread crumbs. I didn't bother measuring the spices, I kinda just used what I felt was right. Probably closer to a tablespoon of cumin, I fucking love the stuff.

Spoiler: Recipe

Spicy Chicken & Black Bean Veggie Casserole​

• 3 chicken breasts, diced
• 1 head of broccoli, chopped
• 1 yellow squash, sliced
• 1–2 jalapeños, finely chopped
• 2 carrots, peeled and sliced
• 1 onion, diced
• 4 okra, chopped
• 2 cloves garlic, minced (optional)
• 1 can black beans (15 oz), drained and rinsed
• 1 cup shredded cheese (cheddar or pepper jack)
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup chicken broth
• 1 tsp paprika
• 2 tsp borracho bean seasoning
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt & pepper to taste
• Olive oil
• Optional: breadcrumbs or crushed crackers for topping

Instructions:​

1. Preheat oven to 375°F (190°C).
2. Cook chicken: Sauté diced chicken in olive oil with paprika, cumin, salt, and pepper until lightly browned. Set aside.
3. Sauté veggies: In the same pan, cook onion, garlic, carrots, jalapeños, squash, and broccoli until slightly tender.
4. Combine: Mix sour cream with broth, add chili powder and borracho bean seasoning. In a large bowl, mix cooked chicken, sautéed veggies, black beans, cream mixture, chicken broth, and half the cheese.
5. Assemble: Pour into a greased 9x13-inch casserole dish. Top with remaining cheese and optional breadcrumbs or crushed crackers.
6. Bake uncovered for 25–30 minutes until bubbly and golden.
7. Cool slightly, then serve with a sprinkle of fresh cilantro or a squeeze of lime if you like.

{/SPOILER{

 

[Super Guido]

I tried doing the salt and pepper squid, and it was a massive failure on my part. I don't think I had the oil hot enough, and I'm not sure the squid I got was the right type.

 

[Truman the Jewman]

I had seen a few different YouTube videos about it in a few different styles and methods, so I decided to try making a trench meal, slumgullion. To keep it semi-authentic, I used canned corned beef.

Uh... it didn't turn out quite as I had wanted it to. I tried pan searing the corned beef, and rather than browning up or anything it kinda just turned into a mash of sorts. I used pasta for more of a modern take instead of crackers or hardtack, but I may try it that way next time (along with trying harder to actually brown/fry the meat); I cooked the beef, then added a tin of tomato paste, and when that proved a bit insufficient, added tomato sauce and a touch of water, then combined in the boiled pasta (I used ziti).

It tasted fine, actually it was pretty good, but it wasn't the most attractive. Needed more tomato (I'll probably do crushed tomato next time also) and mainly tasted very savory and salty. Don't make it this way if you're worried about heart failure lol. Exceptionally meaty.

 

[Cloaca Rimjob]

Made a bangin' lentil soup, fry some bacon, onions, carrots n swede then add two ham stock cubes and a glass of lentils and leave it to boil then blend it.

I love making soup, its so easy and you always end up with a big batch that lasts ages

 

[AnOminous]

Uh... it didn't turn out quite as I had wanted it to. I tried pan searing the corned beef, and rather than browning up or anything it kinda just turned into a mash of sorts.

At least when I do this (I want it crispy), I do it low and slow, more medium-low/medium and don't mess with it or it won't crisp up. Just keep it in the middle of the skillet and turn it every ten minutes or so. This can take a while so you can do it while preparing everything else or put it aside and add it back in at the end. Some of it has added water and it won't brown until that evaporates off.

 

[CIS White Droid]

Making biscuits trying the 3 : 2 : 1 ratio. Unfortunately my dumb ass cannot read and I did it by volume. Guess I'm making drop biscuits now.

 

[teriyakiburns]

Chilli (bong edition), but with a twist:



I've wanted to use this stuff in something for years. It's like a bunch of peppercorns all smushed together, but with a much more complex and interesting flavour. Sort of cinnamony and a bit macey, and rather more spicy than ordinary pepper. I made a chilli today with four of these ground up and thrown in near the start. It completely changed the flavour.

500g of minced beef (12-15% fat)
2 large bell peppers
1 onion
1 can of chopped tomato
1 can of kidney beans
4 cloves of garlic,
2tbsp ground cumin
1tbsp ground coriander seed
2tbsp smoked paprika
4 long pepper (ground)
half a jar of pickled sliced jalapenos
two celery stalks
smoked pork lardons
balsamic vinegar
a tsp of honey, molasses, or palm syrup
pork fat
butter

Fry off the lardons and onions in a tbsp of pork fat and about half as much butter (for flavour) in a dutch oven. While that's frying away, brown the minced beef in a hot frying pan (non-stick, so I have cancer now). The beef needs to be poked and stirred around until all the liquid boils off and meat starts frying in its own fat. It's done once the meat starts jumping like popcorn. There's a nice video about this technique, by marco pierre white, somewhere in the niggers eating cornstarch thread. I can't find it.

Deglaze the dutch oven with a glug of bourbon. Take one for yourself here if you like. Add in the chopped celery and the ground long pepper and mix. Leave that to simmer down for a couple of minutes. Take a sniff. Add the now well-browned beef and give it a good stir. Add in the chopped tomato, crushed garlic, jalapeno the rest of the spices, the chopped bell peppers, beans, honey/syrup. Stir and set aside to simmer for however long you like. I left it for about an hour, with another shot of whisky half way through to give it some more liquid (don't worry, it's only jim beam).

Served with steamed rice.

I normally make my chilli with something a lot hotter, but I wanted to experience the full impact of this long pepper. It was really quite special. A bit of a historical artefact, given it's what chilli peppers were originally named for.

 

[Pickman's Modeling Agency]

I made bread + fondue last night (and it turned out great), but as usual I had leftover cheese. Fondue does not reheat well. I found a good suggestion, though: spread the leftover cheese on leftover bread and freeze, then toast/broil the slices when you want a snack. Hard to go wrong with cheesy toast.

(Also, the ham and cheese sliders were delicious)

 

[Freshly Baked Socks]

Quiche. Nothing outrageous, just 3 cheeses, sauteed onion, roasted peppers, bacon and ham.

But since I'm always cheap with the salt and seasoning, I thought I would try lining the pan with pepperonis to add some umami.

Everyone ate double portions. Nothing leftover, though I kinda over-baked it.

 

[Chicha Drinker]

What do yall cook for yourselves for a box lunch? I want to make myself something thats low effort, doesnt get gross between packing and lunch, and isnt beholden to what i ate the night before (leftovers).

 

[AnOminous]

What do yall cook for yourselves for a box lunch? I want to make myself something thats low effort, doesnt get gross between packing and lunch, and isnt beholden to what i ate the night before (leftovers).

Rice. Beans. Some kind of meat. Sauce.

That or just tendies and sauce.

 

[Judge Holden]

I have come to the frankly horrifying realisation that as cynical as I see myself and as immune to being influenced by shit I see or hear as I like to think, I am literal autist tier in terms of food impressionability. I see some random fuckin dish being made or eaten on tv and something in my brain will be itching to try and make it or eat it IRL until I finally give in to temptation and go through the whole rigmarole of making it

Some time ago I watched the Sopranos for the first time and ever since then I have found myself fixated on wop cuisine. Last week I made enough chicken marsala to feed a house full of ungrateful stunads. This week I made an entire bucket of marinara sauce. Tomorrow I make chicken piccata. Next week I plan on making manicotti.

I have legit no idea where this all ends now....but given I have a freezer full of really fucking nice marinara cubes I feel I will be eating well for a good long while at the very least

 

[Stan]

A week or two ago, I got to try Ribbon Loaf. If any of you watch Tasting History, he did an episode on SPAM, and the recipe he highlighted was ribbon loaf. Cut the SPAM into strips, and make a cream-cheese-and-onion spread to put in between the strips, press it together, and put in the fridge overnight. Better than it sounds actually. Makes me wonder if you could blend it and make a pretty good sandwich spread with it.

Man I’m curious about that ribbon loaf but every time I make spam anything I kind of hate it. It has this weird cat food smell and is very salty. Can’t really get past it and I wish I could.

How are vegan sausages? I've never tried one

It’s like if someone told you how sausages should taste and then you tried to paint the picture with beans, TVP, amino acids and MSG. I think the ground meat alternative products are a little more credible.

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.

I thought white pepper was just black pepper with the outer black shell polished off like how the japs polish rice for sake. And I know some people who insist on it as the finer version of pepper.

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.

I used to like processed cheese now I like it somewhat less.

Made myself some scuffed as all hell Tamago Sushi just now (i.e. sushi rice with those rolled weeb omlettes sliced up and put on top) and I have a horrible feeling it was good enough and easy enough to become a basic staple for me going forwards.

I like tamago very much but I can’t get the omelette nice and neat.

Is there any brand thats good for that or is homemade the only way to go? All the ones ive tried have tasted like nothing

For shrimp stock I think you need to make that stuff at home with shrimp shell and shrimp head (all the brains and therefore fat and flavor of the shrimp is in the head, it’s much more flavorsome than the meat.)
I hear the Cajuns sometimes boil the shrimp heads and shells in water and then melt a stick or two of butter into the stock, chill it and skim off the fat which is now a ghee like butter with all that shrimp flavor concentrated inside, but I have never tried this myself.

If anyone outside of the States has bought pre-made (unconcentrated) stock that didn't taste like slightly-off water, please let me know, because literally everything sold here at a reasonable price point is trash.

I buy a brand called Roti-Roli that they sell for like 7-8$ a quart in New England in the refrigerated meat section. It comes in chicken and beef flavors. The flavor is more like homemade, they don’t add much salt though, which is also good because most shelf stocks have way too much salt, and it’s very rich in gelatin, when you pour that stuff chilled from the fridge it’s got the consistency of pudding. I like to use it for soups and chowders.

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.

The cases I know of involve people fermenting prison wine at room temp using baked potatoes and fresh fruit strained through dirty socks; the secret to botulism is some uncooked or undercooked produce + sugar or fat to create an anaerobic environment + sufficient water + warm (ie not refrigerated) temps + time. AI says you can also get it from improperly canned food low in acids.
… you wanted to know how to cook botulinum, right?

Thread Tax: I made a homemade lasagna for tonight.

 

[Judge Holden]

I like tamago very much but I can’t get the omelette nice and neat.

Depending on how autistic you wanna go, my best advice is to get a cheap square pan and just keep practicing until you get a good sense of when to fold (and to make sure you brush the pan with oil between each layer)