What Have You Cooked Recently?

[AnOminous]

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.

Really simple, I just coat them (as I would wings) in a mix of equal quantities salt, pepper (maybe white pepper), baking powder (this is what crisps them up), spray with some oil (I lately use beef tallow), and air fry as you would normally. Or deep fry. Or pan fry. Or whatever.

Add any other spices that seem right. I usually throw in some smoked paprika, and if I am looking for spicy, ghost pepper powder or scorpion powder, or onion and garlic powder, or cumin, or pretty much whatever.

The milder ones I'll sprinkle some Louisiana style hot sauce on, and the hotter ones, I'll dip in some kind of blue cheese sauce (I like making this with Roquefort although bottled blue cheese dressing does just fine). My usual time is 400F for 20+ minutes (generally plus since they are somewhat larger and you can lower the temperature depending on your preferences and do them 30 instead). Until they're crispy as hell.

So basically take thighs, pretend they're wings, and cook them like they are.

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

Most of these are loosely based on Jim Lahey's recipe.

I personally prefer the long, slow, cold rise method in the fridge. I think it's a LOT better if you let the yeast work for three days or more.

 

[Stoneheart]

i made mussels in pernod wine sauce. very nice and pretty cheap if you arent a total pig like me and eat 3kg on your own.

 

[There She Glows]

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

Most of these are loosely based on Jim Lahey's recipe.

I found his cookbook helpful when I started making bread. Probably not a good idea to upload non-transformative copyrighted material so I'll just drop a link to download here.

 

[AnOminous]

I found his cookbook helpful when I started making bread. Probably not a good idea to upload non-transformative copyrighted material so I'll just drop a link to download here.

I think a lot of people got into baking bread from just that no-knead recipe. I know I did. Before that, I had just sort of assumed there was some arcane lore to it instead of, oh, you just mix water, flour, salt, and yeast, let it sit for a while, and then bake it.

And then it isn't even like normal bread, it's some artisan quality shit, literally the first time you make it having never baked bread before.

 

[Laplace's Victim]

This thread just proves kiwifarmers can't cook
Who would have thought socially inept autists living on disability have a hard time making their own food
Huge surprise

 

[Maker's Mark]

Garlic Parmesan shredded chicken with roasted broccoli and potatoes. Saw the recipe for the chicken on YouTube. Chicken came out very garlicky but also salty from the sauce. Still edible but I’ll swap it out with BBQ sauce next time.

EDIT: I checked the video again. They didn’t season their chicken in it. I did. That’s likely the culprit of it being too salty.

 

[JohnnyG]

This thread just proves kiwifarmers can't cook
Who would have thought socially inept autists living on disability have a hard time making their own food
Huge surprise

You know, I've been meaning to go through the Highlights of this thread from the beginning for inspiration. Here's what I found in the first two minutes:



Credit to @LazarusOwenhart, @Mr. Poker in the Front Liquor in the Rear, @Robotic Richard Simmons, @Kirito

Spoiler: Links

Post in thread 'What Have You Cooked Recently?'

Feb 26, 2018

So I decided to make burgers for myself and my wife because she needed comfort food after a shitty day. I made the buns, the patties and the sauce, the bacon and cheese is sourced locally from producers I personally know and the onion is from last years crop ion my garden but as lettuce is out of season I did have to buy that. All in all though:

I probably used a little too much cheese on mine but god damn they were good.

• LazarusOwenhart

Reactions: x 5 x 6 x 2

Post in thread 'What Have You Cooked Recently?'

Mar 4, 2018

This thread needs more pictures.

Oven baked ribs and sirloin with green beans/baked potato.

• Mr. Poker in the Front Liquor in the Rear

Reactions: x 6 x 1

Post in thread 'What Have You Cooked Recently?'

Nov 12, 2018

I made fish tacos last night. The sauce on top is avacado, lime and sour cream. The bed is a slaw of cabbage, onion, jalapeno, cilantro, lime and Roma tomatoes.

• Robotic Richard Simmons

Reactions: x 4 x 7

Post in thread 'What Have You Cooked Recently?'

Dec 23, 2018

I rarely cook anything particularly nice at home because it just feels like work. I'm happy with how this turned out though.
Everything is done from scratch aside from the pasta. I'd rather go hungry than use sauce from a jar.

Spoiler: Photo

• Kirito

Reactions: x 9

 

[DatBepisTho]

A baked potato with chives, sour cream, and butter. Sounds boring as hell, but it was perfect and fluffy.

-I can see why my mom would order one whenever she had the chance, simple as it is.

 

[Squanto Airi]

I'm sick so I've been making chicken bone broth with the chicken bones I keep in the freezer.

 

[Stan]

I’ve just made way too much pimiento cheese. panic sets in each time I open the fridge and look at this large mixing bowl filled with ~2L of cheese dip. I can’t eat more than a couple ounces of this stuff per day. This is more pimiento cheese than my entire extended family could consume in a week if it was present at every meal. This is enough pimiento cheese for at least four tailgate parties. What am I going to do? Please help.

 

[Pickman's Modeling Agency]

I’ve just made way too much pimiento cheese. panic sets in each time I open the fridge and look at this large mixing bowl filled with ~2L of cheese dip. I can’t eat more than a couple ounces of this stuff per day. This is more pimiento cheese than my entire extended family could consume in a week if it was present at every meal. This is enough pimiento cheese for at least four tailgate parties. What am I going to do? Please help.

I'm going to indulge in a cringe millennial gif response:


I have no advice for you. Give in to the cheese.

 

[JohnnyG]

I’ve just made way too much pimiento cheese.

If you've had enough of it as a dip, on crackers, as its own sandwich, etc, you can start using it as a topping/filling: on burgers, on chicken sandwiches, stuffed inside pork chops.

I've even had it on hot dogs. Actually, you can probably put it on just about anything off the grill. Burgers, dogs, brats, chicken thighs, etc.

 

[OrionBalls]

Got a Fall cold. Made soup with carrots and potatoes and wontons.

 

[Stan]

If you've had enough of it as a dip, on crackers, as its own sandwich, etc, you can start using it as a topping/filling: on burgers, on chicken sandwiches, stuffed inside pork chops.

I've even had it on hot dogs. Actually, you can probably put it on just about anything off the grill. Burgers, dogs, brats, chicken thighs, etc.

These are also all primo solutions for the pimiento cheese.

Update: I pawned about half of it off on some neighbors. They're Yankees with no expectations so I can't go wrong! (Well actually my boss isn't. She's from West Virginia; but Grandbob's pimiento cheese never fails.)

 

[JohnnyG]

These are also all primo solutions for the pimiento cheese

Given the other ingredients in it, it occurs to me you could also pull aside a portion of it and mix in shredded or cubed chicken, and maybe some chopped up hard boiled eggs, to make a pimiento cheese chicken salad. It might even work for pimiento tuna salad.

 

[AnOminous]

If you've had enough of it as a dip, on crackers, as its own sandwich, etc, you can start using it as a topping/filling: on burgers, on chicken sandwiches, stuffed inside pork chops.

Sounds like a job for a big ass casserole.

 

[There She Glows]

Celebrated the last of the nice weather with a banh mi barbecue. I made - chicken liver pâté, edamame pâté for the non-liver enjoyers, cilantro maggi mayonnaise, grilled up some lemongrass pork skewers and portobello mushrooms.

 

[MerriedxReldnahc]

My Great-Grandma Reldnahc hated cooking, so unsuprisingly her favorite recipe, Stayabed Stew, came out of the "I Hate To Cook Book" by Peg Bracken.
It's not too glamorous looking but very delicious.

"Handwritten on plumbing supply company paper" is always a sure sign of a winning recipe. The original in the book includes canned peas which not many people in the family are fond of. We just throw it all into a dutch oven and let it do its thing.

 

[Stan]

Given the other ingredients in it, it occurs to me you could also pull aside a portion of it and mix in shredded or cubed chicken, and maybe some chopped up hard boiled eggs, to make a pimiento cheese chicken salad. It might even work for pimiento tuna salad.

…what the hell is wrong with you?!

 

[31 Black]

I made a meatloaf the other night using an online Betty Crocker recipe, but subbed out ketchup for BBQ sauce, and used different herbs that I've picked up during my travels. I should have let it sit a little longer so it could hold its shape together better, but the mashed potatoes and baked brocolli were done (and I was hungry...) I may also use less breadcrumbs as they seemed to clump together too much.