What Have You Cooked Recently?

[Skitarii]

Kiwisissies be cooked fr

 

[Chicha Drinker]

Is the late 1800s rustic enough?

aw helllllll yeah

A lot of recipes call for salt pork, but if you want real shit, find some smoked ham hocks. It adds a lot of flavor and fatty collagen from the connective tissue and bone when stewed for hours, otherwise searing off shoulder and smoked bacon before adding to the boiled beans and baking works just fine too. And don't worry about overcooking too much, as long as there's enough moisture so it won't burn you can cook this overnight easily.

Hmm I actually bought some curing salt and was fixing to have a test run of some homemade bacon or other smoked product, If it turns out not great maybe making some beans out of it can salvage it.

 

[JohnnyG]

I am fascinated by the concept of Coronation Chicken. It's like a chicken salad with curry mayo and also apricot/sultana and almonds
My husband says it sounds foul. I'm planning to make some and serve at a church reception

A little late, but the obvious answer here is to test the recipe on husband.

Salisbury steak stuffed with cheese

2) can you slide a recipe in this general direction?

I am once again begging Kiwifags to include recipes with their delicious pictures. They can be spoilered to keep the thread from being too much filler.

This is really tard level, but cheese filled canned crescent rolls. Cut 4 pieces of string cheese in half, wrap them in the crescent rolls like those little crescent roll dogs, brush with garlic butter, 350 for 6 in the air fryer, brush with more butter and garnish with, in this case, fresh basil.
Not impressive, as I am kind of in a mental slump at present, but tasty.

Haven't done this in ages, but it reminded me there are lots of simple variations. 5 minutes of browning some ground beef, pour off the excess oil, season or lightly sauce (can be tomato-based like Sloppy Joe mix, Mexican/taco seasoning packet, whatever), then roll that up with some cheese in the crescent rolls.

You can get fancier with bell peppers, jalapenos, etc. Or do the same with leftover chicken (shredded up rotisserie, etc). Or use ham & swiss (sandwich slices, or leftovers from a baked ham). Bit of mustard if you want it tangy, sriracha if you want some spice, etc.

 

[Stan]

A little late, but the obvious answer here is to test the recipe on husband.

He's an unreliable tester because he actively dislikes foods where the primary ingredient is eggs or chicken.
The church crowd seemed to appreciate the sandwiches though.

 

[Got Milk!]

I'm back with some stuff for your consideration/amusement:


Salt, black pepper, garlic, butter and cilantro. My distinguishing mark is:

I didn't have enough so I spread it as well as I could. Wrap up everything in foil tighter than a Jew's purse and bake at 400°f for 90-120 minutes. I find if you are free with the butter, it cooks fine at 90 minutes. This also cooks the heat out of the chilies and leaves just a nice flavor behind.


Round 2: Went to my hidden place for discount meat to see if they had any of my markdown steaks. Unfortunately they didn't but they did have something called "catfish nuggets" for $3/lb ($6.60/kg). Looks to be meat with skin still on it. But I normally pay $9/lb for catfish filets so I'm hoping this is a viable alternative.



The fish is currently thawing but that's my game plan in one picture. If anyone has used this before and has suggestions how to prepare it, id love to hear them. I'm gonna make it as is, but in the future should I remove the skin?

 

[Gianfranco Pizzaballa]

A little late, but the obvious answer here is to test the recipe on husband.



I am once again begging Kiwifags to include recipes with their delicious pictures. They can be spoilered to keep the thread from being too much filler.


Haven't done this in ages, but it reminded me there are lots of simple variations. 5 minutes of browning some ground beef, pour off the excess oil, season or lightly sauce (can be tomato-based like Sloppy Joe mix, Mexican/taco seasoning packet, whatever), then roll that up with some cheese in the crescent rolls.

You can get fancier with bell peppers, jalapenos, etc. Or do the same with leftover chicken (shredded up rotisserie, etc). Or use ham & swiss (sandwich slices, or leftovers from a baked ham). Bit of mustard if you want it tangy, sriracha if you want some spice, etc.

I do something similar to make "Apple Pie on the Installment Plan". I make the apple filling on the stove top, then fill and bake a couple of crescent rolls. It's not to bad, and you don't have a whole pie sitting around wanting attention.

 

[There She Glows]

Thick cut bacon wrapped jalepeño poppers with freshly harvested garden jalepeños. Filling was a simple mix of cream cheese, sharp cheddar and green onions. The real challenge is having them come out uniformly wrapped - even using toothpicks 1 in 4 came unwrapped while the bacon rendered in the oven, probably because I am a retard.

 

[Toxic BRAAAAP Mask]

I'm back with some stuff for your consideration/amusement:

View attachment 8085505
Salt, black pepper, garlic, butter and cilantro. My distinguishing mark is:
View attachment 8085506
I didn't have enough so I spread it as well as I could. Wrap up everything in foil tighter than a Jew's purse and bake at 400°f for 90-120 minutes. I find if you are free with the butter, it cooks fine at 90 minutes. This also cooks the heat out of the chilies and leaves just a nice flavor behind.


Round 2: Went to my hidden place for discount meat to see if they had any of my markdown steaks. Unfortunately they didn't but they did have something called "catfish nuggets" for $3/lb ($6.60/kg). Looks to be meat with skin still on it. But I normally pay $9/lb for catfish filets so I'm hoping this is a viable alternative.

View attachment 8085531

The fish is currently thawing but that's my game plan in one picture. If anyone has used this before and has suggestions how to prepare it, id love to hear them. I'm gonna make it as is, but in the future should I remove the skin?

The skin is safe to eat, but if there's noticable gray color (silverskin), run it under water and rub the membrane off as it's what that unpleasant catfish flavor. Also check for bones just in case.

An old white woman I know who was raised by Gullah negroes has a good fried catfish recipe. I don't remember specifics for the seasonings but that can be adjusted anyway since most blacks use various cajun/seafood mixes that vary from household now. I do remember the broad steps though: Marinate 2lbs of catfish in creole mustard, a portion of the seasoning and 1/3c lemon juice overnight. Bring to room temp then batter in egg you've beat with a bit of seasoning and dredge in seasoned cornmeal/flour mix and fry.

 

[Got Milk!]

The skin is safe to eat, but if there's noticable gray color (silverskin), run it under water and rub the membrane off as it's what that unpleasant catfish flavor. Also check for bones just in case.

An old white woman I know who was raised by Gullah negroes has a good fried catfish recipe. I don't remember specifics for the seasonings but that can be adjusted anyway since most blacks use various cajun/seafood mixes that vary from household now. I do remember the broad steps though: Marinate 2lbs of catfish in creole mustard, a portion of the seasoning and 1/3c lemon juice overnight. Bring to room temp then batter in egg you've beat with a bit of seasoning and dredge in seasoned cornmeal/flour mix and fry.

Appreciate the information. I'll definitely clean that off the next go around.




The breading is a little salty for my taste but they came out nice and crunchy. I baked at 400 for 20 minutes but they were still damp (there's a better term that I don't know) so I put them under the broiler on hi until the tips started getting dark. I definitely didn't notice enough of a taste difference to continue spending 3x as much on filets though.

 

[Atomic Ant]

Marinate 2lbs of catfish in creole mustard, a portion of the seasoning and 1/3c lemon juice overnight.

many of the stank fishy compounds are basic (they have nitrogen, nitrogen compounds are stinky, and have electrons to donate). A marinade in any acid does wonders to cut that funk. Lemon, other citrus, buttermilk, vinegar if thats all thats handy.

 

[Friend of Dorothy Parker]

Best basic white bread recipe? I am making strawberry butter (but no grenadine; no need for additional color) today from strawberries one of my kids and I picked this summer and want to make some bread to put it on.

 

[Stan]

something called "catfish nuggets" for $3/lb ($6.60/kg). Looks to be meat with skin still on it. But I normally pay $9/lb for catfish filets so I'm hoping this is a viable alternative.

OHHH if I'm not mistaken these are actually a primo cut of the catfish that's priced low in the states because the pieces are small. But this is the fillet from the belly slice of the catfish. It's fattier and more tender than the much larger dorsal slice. My FIL liked this product so much he had me buy out the shop when it came on sale when they got it in stock. He said "in China, this is the PREMIUM cut of the catfish! Can't believe it's cheaper than the whole fish here."

TBH it's like that quite a bit. Like in USA chicken wings are not a premium cut, they are in China. Many such cases tbh.

 

[Stan]

Update: I have prepared the Coronation Chicken and it is a pretty decent chicken salad recipe, I like this. My only gripe is that if you use those big ass American chicken breasts you certainly don't need four. I used three and it yielded 2.5L of this stuff and required a LOT of apricot and almond and shallot and mayo to get the balance right. One large chicken breast would make enough for four to six sandwiches quite easily as volume increases when you add the shallot and curry powder and almonds and other things.

I kept it simple and just added raw fine minced shallot. I heard some people cook the shallots in butter then add the powder, more like making a real curry sauce, then bath the chicken in it. That is probably gonna taste better cause you're using more ghee/butter. As this is it seems more of a 1050's chicken salad you flavored with mild curry powder.

The apricots were not that noticeable or cloying or offensive. I might have felt differently if I used yellow raisins, which are a bit sweeter. (wouldn't use regular raisin because yellow is nicer for the look, and if you use craisin (aka sweetened dried cranberry), just stop, you're making a New England chicken salad sandwich.)

Coronation chicken got good reviews and eating from the parish (like 80% eaten and I made 3 plates of tea sarnies, the rest is likely going to get eaten by confirmation class kids later tonight at their Halloween Party. I decorated the haunt for them, this is part of my job, this is why I love my job.)

I am slightly concerned with the parishioner who came up to me and complimented me on the 'excellent egg salad', tho. I had to say "well it's really a chicken salad flavored with curry powder that dyes it a bit yellow... but thank you." Not even sure if this is an indictment on the blandness of chicken breast or this person's palate.
The lawyer guy with epicurean takes on my cooking said "It was good, but I wasn't expecting curry powder". Though I know his wife ate like four sarnies. I said "eh, that's the recipe. English food y'know."

TL;DR I would make again but I'd only use one or two chicken breasts; three of those massive American 2 pounders yielded enough CC salad to supply a British corner deli on a weekday. And MAYBE the apricot chutney is onto something because my first attempt could benefit from being a lil bit more sweet.

 

[Got Milk!]

Like in USA chicken wings are not a premium cut, they are in China. Many such cases tbh.

That changed about 5ish years ago. Chicken wings exploded in cost essentially overnight. You could pretty reliably purchase 20 cooked wings at a restaurant for $10-12 at the time. Then wings were market price like nice seafood for a while. Now they're over $1 each in a restaurant, and often times closer to $2 in small quantities.
Buying them at the store, they're comparable in price to boneless skinless chicken breast, which is definitely one of the more expensive chicken offerings. As a matter of fact, I went to the store earlier and they were completely sold out because they had them on special for $1.99/lb. Regular prices are $3.49 to $4.99/lb depending on the store, wing size (they sell baby size wings they call "party wings" and the meat to bone ratio makes ox tail look very meaty by comparison) and quantity (family size pack vs none for example )purchased. Wings are one of my absolute favorite foods so I am too well versed on this topic.

 

[Stan]

That changed about 5ish years ago. Chicken wings exploded in cost essentially overnight. You could pretty reliably purchase 20 cooked wings at a restaurant for $10-12 at the time. Then wings were market price like nice seafood for a while. Now they're over $1 each in a restaurant, and often times closer to $2 in small quantities.
Buying them at the store, they're comparable in price to boneless skinless chicken breast, which is definitely one of the more expensive chicken offerings. As a matter of fact, I went to the store earlier and they were completely sold out because they had them on special for $1.99/lb. Regular prices are $3.49 to $4.99/lb depending on the store, wing size (they sell baby size wings they call "party wings" and the meat to bone ratio makes ox tail look very meaty by comparison) and quantity (family size pack vs none for example )purchased. Wings are one of my absolute favorite foods so I am too well versed on this topic.

I remember when you could get oyster on the half shell for $1 per each, now the only way to do that is at home.
Horrible what this economy did to the fresh meat n seafood

 

[AnOminous]

Buying them at the store, they're comparable in price to boneless skinless chicken breast, which is definitely one of the more expensive chicken offerings. As a matter of fact, I went to the store earlier and they were completely sold out because they had them on special for $1.99/lb. Regular prices are $3.49 to $4.99/lb depending on the store, wing size (they sell baby size wings they call "party wings" and the meat to bone ratio makes ox tail look very meaty by comparison) and quantity (family size pack vs none for example )purchased. Wings are one of my absolute favorite foods so I am too well versed on this topic.

This is why one of my favorite tricks is buying a bunch of thighs and then making them "wings style." I can pretty often get a 10 pound bag of thighs for something like $10 (closer to $20 is without seeking super deals), divvy it up into meal-sized portions, and just do it a few thighs at a time.

Another cheaper option if you really want real wings is "wing sections" that you can cut into the three basic parts in seconds and save money.

 

[Stains Davidson]

This week, it's a nice potato leek and ham soup. I also added carrot, corn, mushrooms, and bacon.

I knew I had a good one on my hands while it was simmering, because I couldn't stop cackling like a mad scientist every time I tasted it.

 

[Got Milk!]

This is why one of my favorite tricks is buying a bunch of thighs and then making them "wings style." I can pretty often get a 10 pound bag of thighs for something like $10 (closer to $20 is without seeking super deals), divvy it up into meal-sized portions, and just do it a few thighs at a time.

Another cheaper option if you really want real wings is "wing sections" that you can cut into the three basic parts in seconds and save money.

Yeah my store regularly does legs for $.77/lb so I load up when they do. The other grocery does 10lbs of leg quarters for $10 so that's my other go to chicken option. The one place sells miscut wings for $2.50/lb but there's so many unexpected bones, it makes eating them as difficult as eating chicken feet.

Can you elaborate on what you mean by "wings style"? Do you cook them in a buffalo sauce, or fry them or? I'd be very interested to try your way.

 

[Pickman's Modeling Agency]

Best basic white bread recipe? I am making strawberry butter (but no grenadine; no need for additional color) today from strawberries one of my kids and I picked this summer and want to make some bread to put it on.

If you're looking for soft, white sandwich bread, I've followed this recipe before with good results: White Bread (YouTube) The ingredient list is in the description.

If you have a Dutch oven and like something a bit more rustic, look up "stretch and fold bread" for a no-knead recipe. I haven't tried this particular video before, but it's the right idea: No-Knead Bread

Lazy dinner tonight: diced up some leftover chicken breast and zucchini, made a quick parmesean cream sauce, served over penne. I added green peppercorns and a little dijon mustard to the cream sauce, which makes it a little more interesting.

 

[Friend of Dorothy Parker]

If you're looking for soft, white sandwich bread, I've followed this recipe before with good results: White Bread (YouTube) The ingredient list is in the description.

If you have a Dutch oven and like something a bit more rustic, look up "stretch and fold bread" for a no-knead recipe. I haven't tried this particular video before, but it's the right idea: No-Knead Bread

Lazy dinner tonight: diced up some leftover chicken breast and zucchini, made a quick parmesean cream sauce, served over penne. I added green peppercorns and a little dijon mustard to the cream sauce, which makes it a little more interesting.
View attachment 8086791

Thanks! On your second link, I found Jenny Jones on YT a few years ago and had forgotten - I was surprised to see her but I love that she's cooking on YT (she was a pretty big syndicated daytime talk show host years ago*, if you're not familiar).

* What happened to the show? AI gets it basically right:

The Jenny Jones Show was canceled in 2003 primarily due to the 1995 murder of Scott Amedure, which followed an episode where he revealed a secret crush on fellow guest Jonathan Schmitz. The ensuing trials, public backlash, and the negative publicity surrounding the show's "ambush-style" segments, especially those involving secret crushes and the gay panic defense, led to declining ratings and a change in talk show content.