What Have You Cooked Recently?

[Stan]

…what the hell is wrong with you?!

Oh ok look I’m sorry but Grandbob will come back and HAUNT ME if I mix eggs or chicken into pimento cheese. You can work it into burgers or add it to breakfast sandwiches or make it as grilled cheese (better yet add a nice tomato slice into the sandwich) or even layer it into a potato hot dish or Mac but what you’re describing feels… idk dry it’s abominable. As a tuna melt yes maybe??? But mixed together?! For CWC’s sake

 

[JohnnyG]

…what the hell is wrong with you?!
Grandbob will come back and HAUNT ME if I mix eggs or chicken into pimento cheese

I have made buffalo chicken salad, barbecue chicken salad, and even chicken taco salad. And having consulted my map here, I can confirm that, as I suspected, this is in fact America.

(Don't think of it as mixing chicken into pimiento cheese, think of it as adding a little pimiento cheese to your chicken salad)

 

[There She Glows]

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.

Simply Sara, have you come back to us?

 

[Got Milk!]

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.

Okay, all this wing talk forced me to go buy 21lbs of chicken wings. Yes, 21. Yes they were still $2/lb. I got a little carried away.

With that being said, I have heard about the baking powder thing before but never tried it. I usually try my luck with broiling it the right amount. But I bought a reasonably sizeable container of baking powder today too. So the question is, how do I administer it? Do I just sprinkle some on each wing, or should I mix it with whatever else I want on my wings and then like dip the wings into the mixture. Sort of like I'm breading it? What's an appropriate amount in either case? I'm worried about not putting enough or putting way too much.

 

[Pickman's Modeling Agency]

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.
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How did the BBQ sauce work out? Ketchup and BBQ sauce are both pretty sugary, so I imagine it's a fair substitute, but I wonder if the stronger flavor of the sauce makes a difference. I honestly love a good meatloaf (not with ketchup glaze - always turns into tomato leather in my experience)

 

[The Repeated Meme]

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:
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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

Those look pretty good. the stuff I make isn't particularly pretty or complex, but it's delicious and easy to make. It beats going out for fast food any day of the week.

 

[31 Black]

How did the BBQ sauce work out? Ketchup and BBQ sauce are both pretty sugary, so I imagine it's a fair substitute, but I wonder if the stronger flavor of the sauce makes a difference. I honestly love a good meatloaf (not with ketchup glaze - always turns into tomato leather in my experience)

It was very tasty, though I'm biased and like BBQ more than ketchup. It was also the first time in years that I made meatloaf, so I don'r know how the taste would be affected. I was planning on making another loaf tomorrow anyway, so I'll try it with the ketchup and let you know.

For the glaze, maybe try baking it for half the time your recipe calls for?

 

[Robotic Richard Simmons]

It's been a bit, still around alive and kickin'. Not cooking as much at home, but still taking time to make special things for my better half. It's funny, call me old and sentimental, but I find having someone to cook for inspiration enough to keep at it. Just some highlights: Chicken-parmesan baked ziti, Key Lime Pie... yes, I know meringue is not traditional, but was entertaining some friends from New England, and it's not uncommon to have an Italian Meringue on it there, and roast chicken with steamed veg and roasted potatoes in duck fat.

 

[CIS White Droid]

How did the BBQ sauce work out? Ketchup and BBQ sauce are both pretty sugary, so I imagine it's a fair substitute, but I wonder if the stronger flavor of the sauce makes a difference. I honestly love a good meatloaf (not with ketchup glaze - always turns into tomato leather in my experience)

The key to ketchup glaze in my experience is to apply it in the last 10 or so minutes and finish the cook time under the broiler.

Making sauerkraut soup again. Tossed in a bunch of mirepoix, garlic and turkey kielbasa this time. Probably going to make a loaf of rye bread tomorrow to enjoy with it over the next few days.

 

[Super Guido]

Lentils with basmati rice and pomegranate arils. It's missing something - I think fried onions.

 

[SouthernBitchBob]

Recipe my grandmother found in some magazine a long time ago. It sounds weird but it's really tasty. Chicken breasts, diced gold potatoes, and some onion + garlic in a pan. Add gorgonzola and Bailey's, let the alcohol boil off. The cheese and Bailey's flavor goes much better together than you'd think.

 

[Toxic BRAAAAP Mask]

Okay, all this wing talk forced me to go buy 21lbs of chicken wings. Yes, 21. Yes they were still $2/lb. I got a little carried away.

With that being said, I have heard about the baking powder thing before but never tried it. I usually try my luck with broiling it the right amount. But I bought a reasonably sizeable container of baking powder today too. So the question is, how do I administer it? Do I just sprinkle some on each wing, or should I mix it with whatever else I want on my wings and then like dip the wings into the mixture. Sort of like I'm breading it? What's an appropriate amount in either case? I'm worried about not putting enough or putting way too much.

Pat dry really well first. Mix powder with your dry seasonings and coat evenly then airfry. Probably 1/2 tbsp of BP per lb of wings plus an equal amount seasoning, maybe a tad more. Personally I don't enjoy using that much baking powder so I usually coat in a starch, potato starch is really good for its crisp factor, but you could use corn or arrowroot starch too. Just use what you have and experiment since you bought so much.

 

[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.

How did the BBQ sauce work out? Ketchup and BBQ sauce are both pretty sugary, so I imagine it's a fair substitute, but I wonder if the stronger flavor of the sauce makes a difference. I honestly love a good meatloaf (not with ketchup glaze - always turns into tomato leather in my experience)

It was very tasty, though I'm biased and like BBQ more than ketchup. It was also the first time in years that I made meatloaf, so I don'r know how the taste would be affected. I was planning on making another loaf tomorrow anyway, so I'll try it with the ketchup and let you know.

I made the meatloaf with ketchup tonight. Despite having a sweeter and somewhat sharper scent when preparing, the flavor was ultimately milder; the ketchup was only tasted in the glaze. For the glaze, I did a somewhat light glaze (totally not because I was almost out of ketchup) and cooked it for about 15 minutes; I'm happy to report it didn't come out leathery! I also kept the same amount of breadcrumbs as well, this time making sure to mix better, pouring the egg and milk in last.

I think I'll go with BBQ sauce in the future since I like the additional flavor. I may also try to put some mashed potatoes on top and then cover that with peas to make a crude type of cottage pie...

Recipe my grandmother found in some magazine a long time ago. It sounds weird but it's really tasty. Chicken breasts, diced gold potatoes, and some onion + garlic in a pan. Add gorgonzola and Bailey's, let the alcohol boil off. The cheese and Bailey's flavor goes much better together than you'd think.

This reminds me that my friend gave me some coffee rub. I should experiment more with that...

 

[BelUwUga]

I've been on a twice-baked potato kick recently and I am now a firm believer that single-baking potatoes is for suckers. That said I'm too lazy for making tater-skin canoes and piping.

1. Salt your potato before wrapping it in foil. You don't want to completely dry it after rinsing, it helps the salt stick.
2. 400F for 2 hours, take the tater out, and kick the oven to a high broil.
3. Cut it in half and put the halves face down in a metal (or otherwise oven-safe) bowl. The skin should come off super easy due to the salt.
4. Add whatever you prefer. For me it's butter, sour cream, cheese, and bacon.
5. Mix 'n' mash thoroughly. You want to get the top surface nearly level. "Rake" the mixture with a fork to get some nice grooves going on. Use a damp paper towel to get residue off the rim so it doesn't burn.
6. Back in the oven to get some nice maillard reaction going. The grooves maximize surface area and you get a thin, crispy crust on top of some perfect potato underneath. This takes <5 minutes and there's not a lot of time between not-done, perfect, and burnt on top so keep a close eye on it.

 

[Got Milk!]

I absolutely fucked something up. I'm guessing too much baking powder. They taste surprisingly good and are very crispy, even if they have vitiligo.

 

[AnOminous]

Do I just sprinkle some on each wing, or should I mix it with whatever else I want on my wings and then like dip the wings into the mixture. Sort of like I'm breading it? What's an appropriate amount in either case? I'm worried about not putting enough or putting way too much.

Exactly like you're breading it. You could seriously just use the baking powder. This isn't the more complex thing where you marinate in buttermilk, then give it a dose, then dip in egg and give it another.

As much as a mildly moist wing can take. Just roll it in the stuff. It's not going to pick up more than it needs.

View attachment 8099736

I absolutely fucked something up. I'm guessing too much baking powder. They taste surprisingly good and are very crispy, even if they have vitiligo.

Throwing in some smoked paprika gives it a better color (and some more flavor). That doesn't really look fucked up to me, just a little shy in color. Unless you can actually taste pronounced baking soda flavor, you haven't used too much.

 

[Stan]

Sounds like a job for a big ass casserole.

hmm... seems like an interesting twist on scalloped potatoes to be honest. I might do just this for thanksgiving.

 

[Stan]

Lentils with basmati rice and pomegranate arils. It's missing something - I think fried onions.

I used to make this rice with stewed lentil + fried onion recipe all the time in germany and my secret was powdered cinnamon. That, and frying your own onions and just being patient to get a nice color on it. Then toss with a little cinnamon... it works with the caramelized onion to provide a real nice flavor. Put some of the onion in with the lentils, then put the rest on top as a nice garnish. Maybe add a little sheep's cheese or something.

Have never tried with pomegranate arils but I'm sure it works. Seems consistent for the region, not that I'm much good with Mediterranean or middle east food.

 

[WhatInTheActualFuck]

All this meatloaf talk! I actually made a meatloaf a couple of days ago. I tend to kinda fuck around every time I do it but here's what I did last time:

Brunoised one small yellow onion, three large jalapeno peppers, and two ribs of celery. Sweat those down with a bit of salt over medium heat in a bit of olive oil, then put in a bowl in the fridge sealed with plastic wrap.

Once those cooled to room temp, mixed that into about 1.5# of 80/20 ground beef, an egg, about 1/2-3/4 cup of panko crumbs, two tablespoons of gochujang, a splash of Worcestershire, a touch of fish sauce, 1 tsp each of dried thyme and oregano, a tablespoon of paprika, a tiny bit of cumin, 3-4 cloves of garlic run through a microplane and a healthy sprinkle of kosher salt.

The glaze was ketchup, gochujang, Sriracha, Worcestershire, soy sauce, harissa paste and hoisin. About half was ketchup - I don't have measurements for the rest, as the first few times I did it to taste and now I just sorta eyeball it.

Toss the naked meatloaf into a 325 oven for ten minutes, then glaze the meatloaf and jam a leave-in probe thermometer into the center and bake until that thermometer hits 160. Rest for at least 15 minutes and enjoy.

I served mine with mashed potatoes with mushroom gravy, some bacon-roasted brussels sprouts and goddamn if that isn't just a great meal on a chilly day.

 

[Squanto Airi]

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.

At my fattest I'd make pimento grilled cheeses or put some in a tortilla/wrap and toast that on the griddle.