What Have You Cooked Recently?

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The Feline Solution 2 said:
Bookmarked, this is most likely a better a solution than LED strips.

Thread tax, sorta: My turbo yeast came yesterday and tomorrow i will put on my very first batch of prison cider. Gonna follow this "recipe":
https://youtube.com/watch?v=GJNOTvHP5JgIf i stop posting forever after next friday i have most likely gone blind from drinking it :story:
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Be sure to add the bacon to the mix, like Good old Cobra TMDWU!
 
I discovered seitan at the grocery store when it was on sale and have been making things with that as well as air frying my own. I'd not had it before and had pretty low expectations for it since every other "fake meat" is distinctly awful. Tofu is ok as long as you don't try to cook it like a meat but the impossible, beyond, and abomination that is tempeh are some of the most disgusting things I've ever attempted to eat.

For the store bought I cooked the ones marketed to be like chicken with some sesame oil, soy sauce, a little chili oil, some watercress for greens, and some vermicelli. Turned out way better than I thought it would so I went back for more. The one pretending to be bacon is pretty terrible but the "chorizo" makes pretty good tacos and nachos. For cooking it myself I've been making a recipe from reddit and using that for "chicken" wraps. Pretty good, definitely not chicken, but close enough flavor wise and I like the crunchy outside/chewy inside texture.

  • 150g vital wheat gluten
  • 50g chickpea flour (the reddit recipe uses powdered peanut butter but that's significantly more expensive and tastes horrible)
  • 30g nutritional yeast flakes
  • 2 tsp onion powder
  • 2 tsp garlic pepper
  • 1/2 tsp poultry seasoning
  • 1 cup broth

Air fry at 350 for ten minutes shaking halfway
 
Making use of some of that Bolognese sauce from yesterday in a baked penne dish with layers of the sauced pasta, zucchini and yellow squash slices (salted to remove moisture, then rinsed and pressed flat between towels to dry them out), ricotta whipped up with an egg and some nutmeg and grated mozzarella.

I make this pretty regularly and it's always pretty tasty and reheats very well.

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I vaguely followed this recipe. I'm a sucker for the soup bar at my local grocery's deli and grab a baguette. Their cheddar/bacon/potato is pretty good but also a gamble on if it's actually in the rotation. I had the thought that I could probably do just as well; I already have cooked bacon and half a baguette that's on its last legs anyway. I only had chicken broth and had to use onion/garlic powder. Russets were on sale this week so no Yukons either. I thought I fucked it when I over poured and wound up with 1.5x the milk I needed. Extra cheese seemed like a sensible way to make that mistake into a happy accident. Hot damn... It's still way better than the ~$5 deli soup. I also ended up with at least another serving I can heat up later.
 
This is not have cooked but will cook. Have little over a pound of excess sliced white onion. The plan is french onion soup. Normally use yellow onion, butter, olive oil, beef broth, thyme, and dry sherry. Ratio is half pound (250 g) (16 Tbsp) (8 oz) of butter, a gallon (3.75 L) of beef broth, and 1/4 cup (60 mL) of olive oil per pound (8-10 cups) (500 g) of onion. Spices being 1/4 cup dry sherry and 2 tsp thyme. Unsure if what to do to compensate for the difference between the flavor of white and yellow onions.
 
For lunch this week I've been chopping up random veggies and tossing them into the air fryer- this is a mix of bell pepper, celery, brussles sprouts, tomatoes, and green onion.

Turkey patties were fully cooked, the lighting just made them a little pink looking ;)
20260119_124010.jpg.webp
 
I made beef noodle soup from scratch . The beef shank slid off of the bone with little effort. I seasoned it well and the spices were very warming . I add a splash of cherry juice for brightness and 8 cloves of garlic before putting it in my pressure cooker
 
I recently discovered that tofu is ackshually pretty good if you fry it in ghee and soy sauce.
I sautee some onions in the melted ghee before I add the cubes and then drizzle the soy sauce over it.
Not really particular about the spices, but I've tried parsley, garlic powder, smoked paprika, and black pepper with it, all to good effect.
soi.png
 
Baked Brie in pie crust again, with thin sliced strawberries and hot honey. Remembered the egg wash this time, which improves the appearance.
 
Made chicken schnitzel with mushroom gravy and mashed potatoes for dinner. Also made biscuits earlier in the week and have been enjoying them with butter and cherry preserves.
 
Geet said:
I recently discovered that tofu is ackshually pretty good if you fry it in ghee and soy sauce.
I sautee some onions in the melted ghee before I add the cubes and then drizzle the soy sauce over it.
Not really particular about the spices, but I've tried parsley, garlic powder, smoked paprika, and black pepper with it, all to good effect.
View attachment 8456541
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That's some good shit right there. I recommend you add a bit of fish sauce to it, if you're not averse to the idea; it adds an extra dimension of flavor soy sauce doesn't have. Maybe not with those spices, however. I'd need to try your version to see if fish sauce would work with it.

I had that yesterday, actually; tofu with soy sauce, olive oil, Megachef brand fish sauce, mirin, and garlic. Might try butter next time since you said it was good.
 
WhatInTheActualFuck said:
Making use of some of that Bolognese sauce from yesterday in a baked penne dish with layers of the sauced pasta, zucchini and yellow squash slices (salted to remove moisture, then rinsed and pressed flat between towels to dry them out), ricotta whipped up with an egg and some nutmeg and grated mozzarella.

I make this pretty regularly and it's always pretty tasty and reheats very well.

View attachment 8447477
Click to expand...
The best part of bolognese is day-after bolognese, it gets so much better after it matures
 
"I want to make chicken vegetable soup. Oh, no celery? Okay, I'll just leave it out."

ten minutes later, after cooking the chicken and onion

"Oh, no carrot? Okay, I'll just leave it out."

twenty minutes later, after cooking the broth and noodles

"Oh, no spinach? Okay, I'll just leave it out."

And now all I have is a sad-looking onion-chicken soup *sigh*

Screenshot 2026-01-25 at 7.10.16 AM.png
Still tasted great
 
Been on a kick where I've been finding recipes/foods which can be prepped, frozen, and thawed/cooked on demand*. Most successful dish so far is pork and red lentil chili:
20260126_135449.jpg

This is the second batch after the first test batch got used up. I pressure cooked a bone-in pork sirloin with black beans, red lentils (as a thickener, since they disintegrate once cooked) guajillo chiles, diced tomatoes, bay leaves, onion, garlic, cilantro stems, cumin, oregano, thyme, smoked paprika, habañero, lime juice, corn, salt, and pepper.

Last batch was used to make chili dogs, nachos, and taco/burrito filling. Could make enchilada casserole out of it, too. I used the last of it by making Shotgun Red's Corndog Casserole, which was certainly edible but I don't know that I'll make again.

Ended up being useful to have serving-sized bricks of chili in the freezer and just thaw however much is needed for your meal. It holds up extremely well to the freezing process. Each portion is 1 cup.

Cooking another pork sirloin today with more neutral seasonings for pot pie filling and more stock.

*bolognese sauce also freezes very well. Made a tasty lasagna the other day from a few bricks.
 
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