What Have You Cooked Recently?

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WhatInTheActualFuck said:
It's even better with some chopped toasted pecans mixed in - adds a nice round nutty note and crunchy texture.
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I really wanted to call you a pervert but I gave it a try and it's pretty good. This is quickly becoming the grocery store equivalent of going up to the soda fountain and mixing everything together, just it's actually good.
synthetic_glazer said:
Apple is surprisingly versatile, I've learned recently. With the right recipe it can work alongside onion and Bleu cheese, or turkey and lettuce, or a pork roast, or even mixed into scrambled eggs. It can be tough to incorporate alongside other things if you're not having it raw, though, since it takes so long to cook down and soften
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The only other meat paring I've seen it with before is chicken salad but I really don't care for that. It works so well with this, and apples are relatively cheap for a fruit, that I'll have to try putting them in more things. Since it seems to be replacing celery I think I'll try swapping other celery including recipes. Worst case scenario I have some leftover apples, which unlike celery I'll actually eat instead of letting it sit in my fridge until I remember it's there and throw it away.
 
Slow cooker pork shoulder chili. GF doesn't like chili verde that much, so I did a Texas-style red chili, and adjusted the flavor profile a bit to better suit the pork. It came out much better than I expected. 20260205_190917.jpg
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TheGreatDodongus said:
Slow cooker pork shoulder chili. GF doesn't like chili verde that much, so I did a Texas-style red chili, and adjusted the flavor profile a bit to better suit the pork. It came out much better than I expected.View attachment 8525805
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Very nice.
Fresh leafy greens would go very well with that, like fresh spinach, rocket leaves or lettuce.


I recently put some frozen choc mint ice cream in a mug to cool some warm cola i just bought, and it was really good.

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Don’t have an image because didn’t think to take a picture but yesterday made some pretty good Hot Dogs. Toasted the buns and shit, was real tasty.
 
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I found some "tenderloin medallions" on sale at the grocery. $15/lb vs $40/lb for actual filets. So far I got steak frites out of them last night and fried rice tonight (only half pictured). I've got plenty to have some steak and eggs in the morning too. I finally got some medium grain rice that fries a lot better and I had some frozen broccoli/carrots for some color. I feel like I'm finally getting the hang of this.
 
Currently making split pea soup:

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This is right before adding the chunky carrots and letting it go for another 45 minutes. The house smells amazing.
 
WhatInTheActualFuck said:
Currently making split pea soup:

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This is right before adding the chunky carrots and letting it go for another 45 minutes. The house smells amazing.
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Split pea soup always makes me think of that scene from The Exorcist, but that's exactly what it looks like when it's delicious.
 
I inch ever closer to enjoying the pinnacle of Br*t*sh cuisine without having to step foot in that accursed place. It's time for another go at sausage rolls and boys I think we're close to perfecting it:
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- Longer sausages worked well, but I think just a little longer is going to perfect the sausage:pastry ratio.
- Pillsbury actually sells sheets of the dough instead of the triangle cuts for crescents. Way easier that way.
- Baking time is a little fucky? 375 took 5 minutes, half as long as the directions say for this result. I did need to flip them over for a couple more minutes to finish the bottoms. I'm thinking 350 next time or even 325 might balance things out.
 
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Baked some wings. They came out perfect. Coming right off the bone.

Watching the super bowl, mostly for the commercials.
 
WhatInTheActualFuck said:
I do love me some baked wings. Lately I've taken to smoking them if I've got the time, but baking is superior to frying in most ways, especially if you use a little baking soda to help them brown/crisp up
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Yeah this was my first try with baking soda and it worked really well. Dried them uncovered in my fridge overnight too. Crispy outside, juicy inside. Definitely gonna need to do this again.
 
Marvin said:
Yeah this was my first try with baking soda and it worked really well. Dried them uncovered in my fridge overnight too. Crispy outside, juicy inside. Definitely gonna need to do this again.
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I usually use baking powder in the breading. Plus smoked paprika. And a barely visible amount to a pinch of some superhot. No need to get too fancy.
 
Marvin said:
Yeah this was my first try with baking soda and it worked really well. Dried them uncovered in my fridge overnight too. Crispy outside, juicy inside. Definitely gonna need to do this again.
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Just be real careful with that baking soda, just a tiny bit too much and it will kill the flavor. I made a mistake last month with a touch too much and I was shocked at how bad the taste was impacted.

I made a really nice Lemon Melange pie but I was kinda disappointed, it wasn't as lemony as I expected and the melange was kinda too soft. Oh well, I'll try again next week and see how it goes.
 
Sweeter and Savoury said:
Just be real careful with that baking soda, just a tiny bit too much and it will kill the flavor. I made a mistake last month with a touch too much and I was shocked at how bad the taste was impacted.
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If you use straight baking soda, it isn't an ingredient. It's a catalyst for the Maillard reaction. You shouldn't even be able to taste it in the final result.

In almost anything where you want browning to occur, TINY amounts of baking soda are enough.

Same with baking powder.
 
Mealprepped 2 weeks worth of burritos to put in the freezer to take to work for lunch. Eating 2 portions of refried beans a day for 2 weeks straight is making me fart up a storm and I have to take a shit twice a day sometimes but man is it ever convenient to only spend a few hours on Sunday once every two weeks to have workday lunchtimes covered.

And it works out to be really cost effective, I think my lunch costs under 3 dollars all told.
 
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