What Have You Cooked Recently?

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Saw black rice for sale at the store (in bulk, so fairly inexpensive and you can grab as much or as little as you want) and was intrigued. Never had it before, but internetland said it was nutty and chewy, so what the hell. I love weird-colored foods!

No idea what I want to actually make with it, but here, have a glamor shot:
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I don't have a rice cooker, so I used my Dutch oven. I did soak the rice overnight. Put in the pot with some vegetable broth, covered and cooked on low heat for 35 minutes. Removed from heat and kept covered for an additional 10 minutes. It definitely has a nice chewiness to it, kind of like brown rice.

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@There She Glows That sounds intriguing! I'd go with the second option: jam at the bottom, custard on top.
 
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souschef said:
I still insist you try doing it on the pressure cooker, ready in minutes
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I've been generally reluctant to put something that can explode into something that can also explode. Sous vide is set it and forget it and I'll just do a half dozen cans at once and have them for whenever.
 
souschef said:
I still insist you try doing it on the pressure cooker, ready in minutes
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AnOminous said:
I've been generally reluctant to put something that can explode into something that can also explode. Sous vide is set it and forget it and I'll just do a half dozen cans at once and have them for whenever.
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I thought about trying it in the pressure cooker yesterday, then I looked at my can of sweetened condensed milk and it was slightly dented. So I decided... no, not today.
 
There She Glows said:
I thought about trying it in the pressure cooker yesterday, then I looked at my can of sweetened condensed milk and it was slightly dented. So I decided... no, not today.
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Definitely don't use dented. It's probably okay, but "probably" really isn't good enough for something that could conceivably blow up and spew a bunch of hot shit that would stick to you like napalm.
 
Bread pudding from an old family recipe. I can't stand bread pudding or raisins, but I made it for my dad more than myself anyway.

It looks a little different than usual; the red of the craisins will be a prettier/more seasonal presentation than the brown or yellow of the raisins, anyway.

Eta- it's crazy how a whole loaf of French bread can disappear into a baking pan; the recipe card said I might not be able to use the whole loaf in the 9x9x2 pan to begin with. PXL_20251219_201035231~2.jpg
 
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Pickman's Modeling Agency said:
Saw black rice for sale at the store (in bulk, so fairly inexpensive and you can grab as much or as little as you want) and was intrigued. Never had it before, but internetland said it was nutty and chewy, so what the hell. I love weird-colored foods!

No idea what I want to actually make with it, but here, have a glamor shot:
View attachment 8301543

I don't have a rice cooker, so I used my Dutch oven. I did soak the rice overnight. Put in the pot with some vegetable broth, covered and cooked on low heat for 35 minutes. Removed from heat and kept covered for an additional 10 minutes. It definitely has a nice chewiness to it, kind of like brown rice.

View attachment 8301759

@There She Glows That sounds intriguing! I'd go with the second option: jam at the bottom, custard on top.
Click to expand...
I made beer out of a more purply rice and it is very nutty and chewy
 
WhatInTheActualFuck said:
It may be because that's a 9x13 pan in your image. I actually really like bread pudding and that looks like a good one.
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Thank you, it's actually the first bread pudding I've ever baked!
Good eye, I bust out the big boy pyrex when recipes tell me I might not be able to use all the mixture. Something about wasting shit you just mixed triggers muh tism, somehow.
 
DatBepisTho said:
Thank you, it's actually the first bread pudding I've ever baked!
Good eye, I bust out the big boy pyrex when recipes tell me I might not be able to use all the mixture. Something about wasting shit you just mixed triggers muh tism, somehow.
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I know that you mentioned not liking bread pudding, but it might be worth giving a savory version (AKA strata) a shot. They're like frittatas in that you can use them to make use of leftover stuff like roasted veggies and cooked meats and make them into something that's got a bunch of texture ranging from crusty to custardy and maybe serving with a quick hollandaise sauce to wow people for breakfast or brunch.

The last one I made used mushrooms, ham and asparagus and was a pretty big hit.
 
Made a batch of thin fries, which i ate with garlic and pepper mayo on the kitchen counter like an animal

My breath can kill 10 men
 
I’ve been watching a lot of videos about desserts and candy makers, so I made some fancy caramel bites for my man and I.
IMG_9798.jpeg IMG_9799.jpeg.webp
A caramel topped with a toasted cashew and sprinkled with smoked sea salt, Saigon cinnamon, and powdered sugar. One bite is all you need, the caramel is very rich and delicious because I used very good butter.
Also, this may sound insane until you try it but I added but two drops of Red Boat fish sauce to the cream as the caramel was finishing cooking. Just a drop of soy sauce or fish sauce, and I’m talking just a drop for a whole batch, sends the richness of the butter and cream to new levels without altering the flavor.
 
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i have an instant pot chili recipe that i love cooking a few times year, feeds me for a few days and is delicious even when reheated although most of that comes from the high-quality cheddar (old croc) and sour cream dumped in it
chicken alfredo is always good because heavy cream
making buffalo wings right now with bleu cheese sauce
 
Currently slow-simmering a pot of beef (oxtails and short ribs) soup that I'll be adding some carrots and pearled barley to in a couple of hours.

Sadly, that used up the last of the chicken stock I had prepped so I'll be making another batch soon.
 
I made warm spiced sticky toffee pudding with creme anglaise for an early family Christmas gathering, it was pretty damn tasty.

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Made my favourite cookie recipe for a Christmas gettogether. You can take roughly any Normal Chocolate Chip Cookie Recipe, adjust the sugar ratio to 75% brown, swap like 10% of the chips for mint chocolate chips, freeze/refrigerate dough until it's FIRM but still pliable, and add about 3 or 4 minutes to the cook time. Crispy on the outside, soft on the inside, with a little trail of mint running through them all. People favourably compare them to After Eight mints every time I bring them somewhere.
 
Stains Davidson said:
View attachment 8318371

Made my favourite cookie recipe for a Christmas gettogether. You can take roughly any Normal Chocolate Chip Cookie Recipe, adjust the sugar ratio to 75% brown, swap like 10% of the chips for mint chocolate chips, freeze/refrigerate dough until it's FIRM but still pliable, and add about 3 or 4 minutes to the cook time. Crispy on the outside, soft on the inside, with a little trail of mint running through them all. People favourably compare them to After Eight mints every time I bring them somewhere.
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Trying this immediately, and also fuck you for adding to my Christmas baking list.
 
Pickman's Modeling Agency said:
Trying this immediately, and also fuck you for adding to my Christmas baking list.
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Hope you like them! The recipe I use for the framework is this one, but you can really use most any one. (I like to point out that this one is a deranged cliché Internet Recipe with a novella about miscarriage at the start.)


Something I find brings them over the top a bit, my secret sauce, is I use a 1/3 each of 3 different brands of chocolate chips.
 
Stains Davidson said:
Hope you like them! The recipe I use for the framework is this one, but you can really use most any one. (I like to point out that this one is a deranged cliché Internet Recipe with a novella about miscarriage at the start.)


Something I find brings them over the top a bit, my secret sauce, is I use a 1/3 each of 3 different brands of chocolate chips.
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I find myself curious - which brands/types? I've been exclusively using Ghirardelli 70% for a while now, occasionally with some chopped up 80+% bar chocolate cut in.
 
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