What Have You Cooked Recently?

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Ive been wanting to make stuffed shells lately and literally no grocery store I have been in sells the jump pasta shells. I finally gave up and gave Jeff Bezos 25 bucks to mail me a couple boxes of basic bitch barilla shells.

So frustrating.
 
Pollo enchipotlado, chicken simmered in a creamy chipotle sauce. Very tasty, I didn't think I'd find a braised chicken dish that could supplant paprikish, but this one might have done it.

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I made a Big Bad Banana Bread Blunder yesterday. After going through the effort of marinating my mashed bananas in bourbon for a while, browning the butter, and carefully dolloping some Nutella on top of the batter to prettily marble into the loaf with a chopstick, I stuck the loaf in the oven and went to clean up the kitchen. At which point I thought- Gee, I wonder why two eggs are sitting on the counter?
….
Goddammit!

At this point the Big Bad Brown Butter Bourbon Banana Bread had only been in for a couple of minutes. I quickly beat the eggs, scooped some of the batter out of the loaf pan and tempered the eggs, awkwardly poured in and mixed the egg mixture into the batter, decided it looked adequate, threw it back in. The end result? You can’t even tell that I made a Big Bad Brown Butter Bourbon (and Buttermilk) Banana Bread Blunder. It is very delicious.
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I made some awesome steak salad, marinate the steak in teriyaki sauce with some brown sugar mixed in and crushed red peppers, the salad was one of those pre-mixed with kale arugula and spinach
 
MerriedxReldnahc said:
I made a Big Bad Banana Bread Blunder yesterday. After going through the effort of marinating my mashed bananas in bourbon for a while, browning the butter, and carefully dolloping some Nutella on top of the batter to prettily marble into the loaf with a chopstick, I stuck the loaf in the oven and went to clean up the kitchen. At which point I thought- Gee, I wonder why two eggs are sitting on the counter?
….
Goddammit!

At this point the Big Bad Brown Butter Bourbon Banana Bread had only been in for a couple of minutes. I quickly beat the eggs, scooped some of the batter out of the loaf pan and tempered the eggs, awkwardly poured in and mixed the egg mixture into the batter, decided it looked adequate, threw it back in. The end result? You can’t even tell that I made a Big Bad Brown Butter Bourbon (and Buttermilk) Banana Bread Blunder. It is very delicious.
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I like your teacup :)
 
The fiance is sick as fuck with the flu so I made her a nice roast duck and a big pot of her favorite soup: chicken noodle with homemade pasta. I made the noodles from scratch and added duck fat, fresh summer savory, rosemary and thyme, a lttle garlic, a little juice from freshly juiced yellow tomatoes, minced spinach and freshly cracked pepper to the dough. Boiled two whole chickens with a large amount of extra bones and skin to get all that collagen as a thickener, then strained the broth, minced up the chicken and returned it to the pot. Added potatoes, carrots, celery, yellow beans, a few minced bell peppers and extra shredded spinach as well as a bit of vegeta seasoning for color and extra vitamins

It turned out really well and is the first thing she's been able to keep down in days, so it seems to be helping
 
Lazy, cheap street tacos with ground beef instead of steak. Topped with pico de gallo, chopped onions, lime juice, random grated cheeses from a cheese ends bag, some of my own reaper sauce, and minced cilantro. Despite its extreme simplicity, it was my best outing in this regard so far.

I also massively overloaded them so about a third of all the ingredients ended up falling out of the tortillas so I had to eat them with a spoon to finish.
 
Marinating pork loin with baking soda really changes the texture (tender, almost jelly-like when raw if you use enough baking soda), it's good for stir fry. I've tried it with chicken breast but I don't like it.
 
CrunkLord420 said:
Marinating pork loin with baking soda really changes the texture (tender, almost jelly-like when raw if you use enough baking soda), it's good for stir fry. I've tried it with chicken breast but I don't like it.
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Oh yeah, isn't that a Chinese method called velveting? I was once told that was a very particularly delicious way to prepare beef slices for stir-frying as well.
 
Levi said:
Oh yeah, isn't that a Chinese method called velveting? I was once told that was a very particularly delicious way to prepare beef slices for stir-frying as well.
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Yes, it's a tenderizing technique. I'd only recommend it on tough cuts of meat, especially stuff that's been in the freezer.
 
I baked a cake for Valentine's Day, I hope everyone enjoyed theirs.

It is a vanilla cake with swiss buttercream and a vanilla custard filling (also pink). I had originally planned a very ambitious vintage design with ruffles and swags but I barely made enough frosting to cover the cake so had to work with what I had.
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The cake itself was good though and in particular the custard filling.
 
Took my first foray into sourdough using Kent Rollins' starter recipe. I made some bread with part of it and Kent's sourdough cinnamon rolls with the rest. The bread came out decent (I under salted the dough, easily fixed with some salted butter) and the cinnamon rolls were absolutely fantastic. I'm normally really picky when it comes to cinnamon rolls and these were my ideal, however I didn't make the glaze.
 
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