What Have You Cooked Recently?

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Sweeter and Savoury said:
That sound so ridiculous, it's like making napalm on your stove

I'm sure it works but you'd never never catch me trying that. it's like thos Jap candy makers who toss around boiling caramel to get it all fancy looking but one mistake and your fuuuuuuked.
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It's actually very common in Argentina and Brazil, though like i said, we use the pressure cooker because no one here wants to wait 12 hours for doce de leite. We want it now NOW NOW NOW!

And it's pretty safe to do it on the pressure cooker or slow cooking like @AnOminous does. You won't get burned because you're only to open the can when it's room temp. Guarantee you it will taste as good if not better than the bought version (assuming you use real condensed milk and not this starch laced bullshit it's sometimes sold instead)
 
Bread pudding for tomorrow.
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Basically just poured melted butter over layers of potato bread, layered with a baking sugar & cream cheese spread with berries and pecans throughout, and filled with what's pretty much a French toast egg wash. Topped with a sliced banana in addition to the rest. In the morning once it's cooled I plan on whipping up some egg whites and sugar and putting cream dollops on.
 
Sweeter and Savoury said:
That sound so ridiculous, it's like making napalm on your stove

I'm sure it works but you'd never never catch me trying that. it's like thos Jap candy makers who toss around boiling caramel to get it all fancy looking but one mistake and your fuuuuuuked.
Click to expand...
I just made a cream sherry caramel sauce this morning to go with the cheesecake I'm bringing to the Turkey Day gathering:

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1/2C cream sherry
1 1/2C granulated sugar
2 Tbsp unsalted butter, room temp
1C heavy cream, heated in the microwave on high for one minute
1 tsp kosher salt

In a medium saucepan, add sherry and sugar and bring to a boil over high heat
Reduce heat slightly and let it boil, stirring constantly until the sugar browns to the color you want and the bubbles are stacking on top of each other.
Remove from heat and add butter, stirring until incorporated
Add cream slowly (there will be a lot of activity in the pan!) while stirring.
Add salt and stir in until dissolved

At this point you're done. It'll cool to a consistency suitable for putting in a squeeze bottle.

The tricks to making it safely are to use a fairly large pot (see above) and minimize the temperature difference between the culinary napalm that is your boiling sugar and stuff you're adding to it.
 
souschef said:
And it's pretty safe to do it on the pressure cooker or slow cooking like @AnOminous does. You won't get burned because you're only to open the can when it's room temp. Guarantee you it will taste as good if not better than the bought version (assuming you use real condensed milk and not this starch laced bullshit it's sometimes sold instead)
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And you just have to slavishly adhere to the cooking method. If you do that, and don't get weird about it, it will turn out perfect every time. Do NOT deviate from the standard method or you very well may end up a napalmed face-burned freak. Just do it the right way.

It is NOT hard to do it the right way. Just follow the instructions. Push the right buttons. Also definitely take off the labels. And don't use the tab cans, use the ones you have to use a can opener for.
 
I'm getting good mileage out of my new slow cooker. Made some chicken tacos and they turned out great. Just some frozen chicken thighs, olive oil, serrano peppers, garlic and onion powder, carne asada seasoning, and some chicken stock. Put on some cheap corn tortillas with cilantro, pickled onions, and El Yucateco green sauce. Really tasty. Leftovers go in meal prep tubs with cilantro lime rice for the week. I've never had a slow cooker before but now I see the light.
 
FieldPiece said:
I'm getting good mileage out of my new slow cooker. Made some chicken tacos and they turned out great. Just some frozen chicken thighs, olive oil, serrano peppers, garlic and onion powder, carne asada seasoning, and some chicken stock. Put on some cheap corn tortillas with cilantro, pickled onions, and El Yucateco green sauce. Really tasty. Leftovers go in meal prep tubs with cilantro lime rice for the week. I've never had a slow cooker before but now I see the light.
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Wait until you get an instant pot - similar results in like 1/5 the time.
 
Me: I need to let the candied walnuts properly cook before eating them.

Also me: pacing about the house, taking a still-warm candied walnut every time I pass them in the kitchen.
 
I finally made spaghetti all'assassina for my mom and me.
Just the right amount of home-grown ground pepper to make it burn, but not unbearably so.
 
Chad Holdenford said:
I finally made spaghetti all'assassina for my mom and me.
Just the right amount of home-grown ground pepper to make it burn, but not unbearably so.
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I should do that. I have been wondering what on earth actually to do with burrata other than just devour it and it seems to be a standard way of finishing this dish.

Also made persimmon crème brûlée and personally finished with the torch at the person's seat before microplaning a bit of nutmeg onto it. Delicious but looked kind of ugly, I might add something red to it next time.

Guests had a choice between bourbon smoked granulated sugar or caster sugar, and whether or not to add nutmeg.

Went over well. Also I have ten egg whites left over from all the egg yolks that went into it, so healthy egg white omelets are in my future.
 
გამარჯობა ფერმერებო!
Null talked about Georgian food on his streams, and that made me want to give it a try. So I made a Khachapuri , and Kharcho (more beef soup style)
Overall, it was good! (Literally bread and cheese how could that go wrong? And what tasted like a beef soup with more tomato flavor) I did end up putting too much rice in the soup for the portions I made.
Ride down to Georgia.webp
https://www.onceuponachef.com/recipes/khachapuri-georgian-cheese-bread.html#tabrecipe Bread + https://simplyhomecooked.com/khachapuri-georgian-cheese-bread/#recipe filling
 
Spicy kung pao chicken with soba noodles.
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Edit:
Just got these out of the oven:
Banana nutella bread and chocolate fondants.
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Was feeling lazy but have to feed visting family so I'm going with the old standby of Pot Roast.

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I'll toss it in the oven for 8 hours and go get drunk ready for my home to be invaded by kin. Yes potatoes and mushrooms will be added after about 6 hours. Don't @ me.
 
AnOminous said:
Also made persimmon crème brûlée and personally finished with the torch at the person's seat before microplaning a bit of nutmeg onto it. Delicious but looked kind of ugly, I might add something red to it next time.
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You could go with a nice fresh razzberry koolee to add a bit of tartness and match the red color. Toss in a mint leaf on top for o'la'la factor and it would off set the persimmon orange tone and add something to offset the creaminess.

I wish people would let me use a torch on their crème brûlée but I'm no longer allowed after the...incident.
 
I've been aiming for the cheapest food I can get recently so I've been cooking with lentils. Found a recipe for "taco lentils" in the instant pot and gave that a try but it ended up far too wet to be anything approaching taco filling. Sauteed off most of the liquid, which left them super soft, and then mixed in some corn starch with the end result ending up pretty close to refried beans.

Not remotely what I was aiming for when I started but it ended up surprisingly good.
 
Tom Kha Gai - Thai Coconut Chicken Soup

I don't have actual galangal, so basic ginger was used. Jalapeños rather than Thai chilis. I do have Thai basil and lime leaves, AND some fresh lemongrass stalks, so tossed those in to simmer. I used equal amounts of chicken stock and coconut milk, but the final product looks redder and less creamy than usual due to my doubling of the red curry paste. Tossed in mushrooms and bell pepper for the veggie chunks. Green onion and cilantro for garnish. Really tasty.
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