What Have You Cooked Recently?

[Irregardless]

Made some Ox tail in my instant pot essentially just loaded it up with a bunch of spice and let it roast, I'm not sure how it came out, but it was good lol.
For those who've never heard of it or think that it's a trash meat or some foreigner shit like tongue, it is, but it also isn't. It's not super easy to eat, but it is much closer ribs and has way more fat than a round or rump roast.

Ideally you want to smoke it and then let it roast for a few hours in a dutch oven, but the instant pot works well enough if you want to eat it the same day

 

[thrasymachus]

I made lentil stew with salmon patties.

 

[WhatInTheActualFuck]

Thank you @MerriedxReldnahc for inspiring me to give Banana Bread a shot. I used this recipe and added a cup of semi-sweet chocolate chips. A bigger pan is probably a good idea if you're adding, mine was danger close to spilling over. I almost had my own blunder as it was apparently not quite done after an hour and promptly gooped out as soon as I tipped it out of the pan onto a rack to cool. You can see the goopiness in the first pic. I was able to get it back in the pan and an extra 10 minutes saved it.
View attachment 8639796View attachment 8639795View attachment 8639794

Looks fantastic! For next time, I would strongly recommend checking it with a cake tester or toothpick (you want it to come out clean, save for maybe some chocolate in this case) before you pull it from the oven.

 

[Big Miss Steak]

Made some Ox tail in my instant pot essentially just loaded it up with a bunch of spice and let it roast, I'm not sure how it came out, but it was good lol.
For those who've never heard of it or think that it's a trash meat or some foreigner shit like tongue, it is, but it also isn't. It's not super easy to eat, but it is much closer ribs and has way more fat than a round or rump roast.

Ideally you want to smoke it and then let it roast for a few hours in a dutch oven, but the instant pot works well enough if you want to eat it the same day

Ox tail is delicious. One of my siblings married a Jamaican and they make ox tail occasionally. Yummy yummy.

Sourdough is very trendy right now and I'm going to try my hand at it. I had obtained and was growing a starter, but it got ruined by too much exposure to air (cloth lid got knocked off). Going to just make my own starter from scratch as it seems pretty easy. Anyone here made sourdough and have any tips?

 

[OrionBalls]

Stupid question incoming: do you guys think roasted parsnips would complement roasted sweet potatoes, like in a hash?

 

[Stains Davidson]

Stupid question incoming: do you guys think roasted parsnips would complement roasted sweet potatoes, like in a hash?

I find the sweetness when they're paired overbearing, personally.

 

[OrionBalls]

I find the sweetness when they're paired overbearing, personally.

That was part of my concern. The meat would be andouille, but I'm having trouble figuring out what to do with these parsnips. Quick soup?

 

[Nut-Roaster the 2nd]

Chicken and onion sausages wrapped with a bit of cheese and peanut sauce. Pretty good for a snack or a very light meal.

 

[GoldenSnake]

Banana bread!

 

[assclown]

I poured myself a bowl of ceral

 

[AnOminous]

If you liked cassoulet, you should experiment our feijoada. It is the national dish for a reason, i've never seen a single person disliking it. I can give you the traditional recipe if you want

You can post it here, although I suspect it might be out of my skill range.

I know cassoulet probably is.

 

[souschef]

You can post it here, although I suspect it might be out of my skill range.

I know cassoulet probably is.

No way, you're capable

It's kinda of an extensive walkthrough so i'll post here late night when i get home

 

[Stains Davidson]

Literally anybody can make feijoada and it's so ridiculously obscenely dangerously good

 

[thrasymachus]

I made rendang, an Indonesian beef recipe, like a type of dry curry that is simmered with spices and a little bit of coconut milk. It came out pretty well. Very tasty with yellow rice

 

[Cloaca Rimjob]

had pork belly and mashed potatoes with a really nice cider sauce.

fry a diced up onion then add cider and a ham/ chicken stock cube. cook it down then add cream. Its delicious.

 

[souschef]

Guess whut

I had surprise test today. Two! A written and a pratic one. My duo was late and couldn't get most things right. So i had to make most of the dish myself

Vacuum sealer died on me and couldn't use the sous vide. Foam went wrong. Everything that could go wrong went wrong but turned okay-ish in the end, i passed. I didn't like the result

I present you, the Quail of Fail



Ingredients

1 quail of fail
juice of one orange
zest of one orange
orange liqueur
Extra virgin olive oil
Aromatics (used thyme, garlic and bayleaf)

Marinated on a bowl, cos no sous vide for me. Quick baked it for 10 minutes at 170C, then finished on a skillet, made a reduction from the marinade juices. It rests on top of a sad carrot and coconut mousseline, garnished with a black tuile and finished with regret

I had one bite of it, could be better

Fuck my kitchencel life

I'll owe you the feijoada recipe for another day @AnOminous

 

[Nut-Roaster the 2nd]

Guess whut

I had surprise test today. Two! A written and a pratic one. My duo was late and couldn't get most things right. So i had to make most of the dish myself

Vacuum sealer died on me and couldn't use the sous vide. Foam went wrong. Everything that could go wrong went wrong but turned okay-ish in the end, i passed. I didn't like the result

I present you, the Quail of Fail

View attachment 8659709

Ingredients

1 quail of fail
juice of one orange
zest of one orange
orange liqueur
Extra virgin olive oil
Aromatics (used thyme, garlic and bayleaf)

Marinated on a bowl, cos no sous vide for me. Quick baked it for 10 minutes at 170C, then finished on a skillet, made a reduction from the marinade juices. It rests on top of a sad carrot and coconut mousseline, garnished with a black tuile and finished with regret

I had one bite of it, could be better

Fuck my kitchencel life

I'll owe you the feijoada recipe for another day @AnOminous

Don't be too hard on yourself, it definitely looks incredibly good for what's there.

 

[souschef]

Don't be too hard on yourself, it definitely looks incredibly good for what's there.

Nah, i'm just memeing a bit. The mousseline was good, and for a non sous vide quail, the doneness was alright. I had a sugar heavy marinade and a frail bird on the pan, i was really afraid of burning both. Huge relief when chef tasted it and it wasn't raw inside lmao

My duo was fumbling a lot too, but she was doing her best

I don't like quail

 

[SmokelessFire]

Made a pork peanut stew. Seared the pork shoulder. Cooked down the mirepoix, added cold butter, garlic, peanut butter, a lil cumin and curry powder (mostly because I think turmuric compliments the color). Cook for a bit, added sherry, deglazed, water, then added some bay leaf, worschteshire and mirin, then put the pork shoulder back in. Cooked low for about 8-10 hours in a dutch oven. Served with a little cream and fresh spinach. Pretty damn good.

 

[Terfatron]

I cold baked some really good saffron buns.
I've only ever done it with regular cinnamon buns before and they always turn out amazing so I'm happy it transferred so well since the technique rolling them, traditionally, differs a bit.

Today I tried my hand at making aïoli for the first time and it fucked up spectacularly.
It went so well at first so when it broke I almost broke with it but hey, better luck next time I guess