What Have You Cooked Recently?

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Pickman's Modeling Agency said:
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.
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Those molds look handy. I tried my hand at some Br*t*sh cuisine tonight. I've frequently enjoyed making sausage rolls with hot breakfast sausage and those crescent rolls that come in a tube. I'm doing some experimenting to make them look more like Greggs:
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I think lefty wins it for now. Single-wrapped and scored. Middle has a double thick bottom that is a tiny bit too doughy. Far right just has some dough that came out torn and I'm happy it held together. Main lesson tonight is my sausage logs need to be longer. They contracted way more in length than diameter.
 
Cheating once again ITT because girlfriend made this. It is bread. It's round because she prepared too much dough to fit in a standard, square bread pan so she put it in a cake form instead for baking. I refrained from asking her if she's sure if she's Sardinian and not Sicilian (that joke will be lost on anyone not familiar with inter-italian racism). Topping is oven-roasted garlic cloves, cherry tomatoes and thyme, burrata on one "sandwich" and the german equivalent to prosciutto crudo on the other, chives on both of them. Both were really good but i prefered the one with prosciutto on it. The bread was pan-fried in butter from both sides before the toppings were put on it. The taste and consistency of the bread was really the best part of this.
Looking forward to frying some sunny-side up eggs tomorrow and then making some manner of grilled cheese out of the remaining bread.
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Don't mind the broken cutting board in the last picture, that's actually the second, round cutting board that fell out of my cupboard and broke in the exact same way :story:
Pickman's Modeling Agency said:
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:
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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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Oof, that looks and sounds really fucking good. Has been mentioned ITT many times before but if you are preparing any sort of ragù it always tastes better if you have had sitting it in the fridge overnight before eating. I second the fact that ragù Bolognese is very suitable to being prepared and then kept in the freezer, same for Chili con carne, as you said.
 
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The Feline Solution 2 said:
*snip*The taste and consistency of the bread was really the best part of this. *snip*
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Holy hell, that sounds delicious. Fresh bread is the best, especially for homemade "sandwiches" (and how can you go wrong with prosciutto??). Looks delicious!

ALSO, I made curry about a week ago and tonight I decided to make Tom Kha Gai because I didn't want the leftover coconut milk to go to waste. No Thai ginger (galangal) but plenty of plain ginger, kaffir lime leaves, lemongrass, fish sauce, red curry paste, chicken stock, coconut milk, mushrooms, cilantro, onion, garlic. Simmer and strain, then return the liquid to the pot and throw in your mushrooms and diced chicken to simmer until cooked. Once done, sprinkle more cilantro. Served with udon noodles (definitely not traditional, but they also needed to be used up and I love them)
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Pickman's Modeling Agency said:
Holy hell, that sounds delicious. Fresh bread is the best, especially for homemade "sandwiches" (and how can you go wrong with prosciutto??). Looks delicious!

ALSO, I made curry about a week ago and tonight I decided to make Tom Kha Gai because I didn't want the leftover coconut milk to go to waste. No Thai ginger (galangal) but plenty of plain ginger, kaffir lime leaves, lemongrass, fish sauce, red curry paste, chicken stock, cilantro, onion, garlic. Simmer and strain, then return the liquid to the pot and throw in your mushrooms and diced chicken to simmer until cooked. Once done, sprinkle more cilantro. Served with udon noodles (definitely not traditional, but they also needed to be used up and I love them)
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Lemme ask you right quick, did you take this pic with your phone camera? If yes, which phone are you using?
 
Found a nice jalapenos tray at the grocery store and brought home with me

Fried some rice in jalapenos and garlic, mixed egg on it, steamed then fried broccoli with sweet paprika, and grilled chicken with a paste rub i did with onion and garlic powder, with smoked paprika. And a honey mustard sauce i made to coat the chicken
 
Pickman's Modeling Agency said:
Yep, and Galaxy Z Fold 6 - not my favorite phone, honestly, but it takes decent photos.
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Thanks fella. I think i mentioned before ITT how my girlfriend wants to do a YT cooking channel for the fun of it, we are going to buy a Osmo Action 5 camera tomorrow for the main shots but we noticed we need another cam/phone to film stuff like the presentation shot/montage after doing test footage and my phone is so old that it doesn't even can be considered for doing that (Samsung J5, good enough to shitpost on here and exchanging Whatsapp messages with friends and family, pretty much all i am using it for) and her's, while much newer (don't know the make/model on top of my head) would still show too much of a contrast when cutting between angles between it and the Osmo so i am going to buy her a new one for this endevour and am looking for an adequate model.
 
The Feline Solution 2 said:
going to buy her a new one for this endevour and am looking for an adequate model
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Any of the name brand phones from the past couple years (iphone, Samsung, Google, Motorola, OnePlus) will have enough hardware + processing to take solid pictures, but you can do a few things to really make them look good:
- the more light the better (obviously), and have it behind you pointed at the subject
- if you do have light sources in front of you, at least keep them out of frame (lower the camera so you don't catch overhead fixtures, etc)
- on a smart phone, tap the subject, but also experiment tapping different parts of it or even other items around it

That last one is to juggle focus & white balance. Autofocus is usually pretty good, but equally important is where you spend your limited contrast. In @Pickman's Modeling Agency's soup above, the cilantro leaves are a bright focal point. If you tapped the dark mushrooms, they'd get better detail, but the white bowl would probably wash out. If you tapped the soup surface, you might get really good contrast in the swirling orange shades, without losing too much detail elsewhere.
 
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The Feline Solution 2 said:
Thanks fella. I think i mentioned before ITT how my girlfriend wants to do a YT cooking channel for the fun of it, we are going to buy a Osmo Action 5 camera tomorrow for the main shots but we noticed we need another cam/phone to film stuff like the presentation shot/montage after doing test footage and my phone is so old that it doesn't even can be considered for doing that (Samsung J5, good enough to shitpost on here and exchanging Whatsapp messages with friends and family, pretty much all i am using it for) and her's, while much newer (don't know the make/model on top of my head) would still show too much of a contrast when cutting between angles between it and the Osmo so i am going to buy her a new one for this endevour and am looking for an adequate model.
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Looking on Amazon, a second Osmo 5 would likely be cheaper than most newer-model smartphones.
 
Appreciate all the info, GF is much more invested in this than i am, i'm going to pass the information along.
WhatInTheActualFuck said:
Looking on Amazon, a second Osmo 5 would likely be cheaper than most newer-model smartphones.
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Yeah, i was looking into this for a hot minute and noticed that, too. It would be a make-a-contract-and-pay-off-the-phone-over-years type of deal for me/us should i get a new phone instead of another cam, i am such a caveman when it comes to phones that i am still on a 5€ per month pre-paid thing ever since i, uh, "found" the phone that i am currently using.
 
tried making roast garlic soup which was really nice, something a bit different. had to peel 4 bulbs of garlic which took forever. put the cloves on foil, drizzle with olive oil then you need to cocoon the cloves with the foil so they don't get charred when in the oven. to a pot, fry an onion, add some diced potatoes with some chicken stock and herbs. throw in the cooked garlic and blend it all then add cream.

I'd make it again but the time it took peeling all those cloves and the diabolical farts you do after the first bowl are a bit of a turn off.

there is a similar recipe where you replace the garlic with stinging nettles that I want to try. if I can find any someone's dog hasn't pissed on.
 
Yesterday was the anniversary of Jack Scalfani's latest and most devastating stroke. Supposedly the last thing he ate before said stroke was a blueberry muffin so many Jack followers have named this Blueberry Muffin Appreciation Day, in honor of the food that nearly killed him.

I tried a recipe for Blueberry Muffin Cake which is basically a muffin but...square. There were a few substitutions I had to make since I didn't have buttermilk or sour cream on hand, but kefir and yogurt seemed to work perfectly fine, the end result was very good.
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Cloaca Rimjob said:
tried making roast garlic soup which was really nice, something a bit different. had to peel 4 bulbs of garlic which took forever. put the cloves on foil, drizzle with olive oil then you need to cocoon the cloves with the foil so they don't get charred when in the oven. to a pot, fry an onion, add some diced potatoes with some chicken stock and herbs. throw in the cooked garlic and blend it all then add cream.

I'd make it again but the time it took peeling all those cloves and the diabolical farts you do after the first bowl are a bit of a turn off.

there is a similar recipe where you replace the garlic with stinging nettles that I want to try. if I can find any someone's dog hasn't pissed on.
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If you're going to mash or blend them anyway, you can save time by roasting the garlic heads whole.

Remove the loose papery skin but leave the bulb whole. Cut the bottoms off the individual cloves while leaving them attached, then drizzle the bulbs with oil and wrap them in foil. Roast at 400F for 40 minutes or so. Let them cool a bit and then you can just pluck or squeeze the garlic cloves while the empty skins stay attached to the rest of the bulb.

Way less cleanup and less fiddly.

Also, this will not help with the farts.
 
I put fire noodles in a homemade tortilla along with some fried shallots, grilled chicken, cheese then seared it. Dude....I broke my mind. This is my new favorite guilty pleasure meal.

I did not even get a picture cause I was fat and hungry but I will make this again. It was so good. The fried shallots are easy too. Just slice shallots into strips, salt and cover with paper towels for about 15 minutes to dry them out a little and then fry them in a neutral oil until golden and crispy. This is a great topping for just about any noodles you have laying around.
 
WhatInTheActualFuck said:
If you're going to mash or blend them anyway, you can save time by roasting the garlic heads whole.

Remove the loose papery skin but leave the bulb whole. Cut the bottoms off the individual cloves while leaving them attached, then drizzle the bulbs with oil and wrap them in foil. Roast at 400F for 40 minutes or so. Let them cool a bit and then you can just pluck or squeeze the garlic cloves while the empty skins stay attached to the rest of the bulb.

Way less cleanup and less fiddly.

Also, this will not help with the farts.
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I do that when I'm making tomato soup. I feel its a bit wasteful though it doesn't feel like i'm getting the whole clove when I do it. like there's still residue inside the skin.
 
Mesh Gear Fox said:
Did he have ANOTHER stroke? I know about 2, is there more now lol?
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The last one was in 2023, which would be his third major stroke. People have dug back into his old blogs and found evidence that he may have had at least two ischemic attacks in the past, so depending on how you're counting he could be at 5. He's down to one functioning limb, one of his eyes visibly moves slower than the other, and he's got a paralyzed vocal chord. Bro is just a big angry potato at this point.
 
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