What Have You Cooked Recently?

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Turned a pack of pork loins into schnitzels yesterday and they turned out perfect. Crispy on the outside, tender on the inside.

Had two of them with dijon mustard and arugula on some toasted sourdough. Since I was already frying I made some home made double-fried french fries with a cheddar sauce for dipping to go with it.

Today I'll be making some risotto to eat with the rest of the schnitzels.
 
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Spaghetti. It looks like shit though and tastes like water.
 
SmokelessFire said:
Made chicken bahbs, a Merrimack valley speciality. The ultimate "Yeah I boil my chicken, what of it" recipe. I did it with split breasts. Gonna make soup with the leftovers and stock tomorrow. Was too lazy to fry the chicken skins so I just took em off an skewered them and added it into the pressure cooker along with celery stalks.
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That looks pretty good especially topped with some good slaw. Perfect summer food. I haven't really cooked shit lately. I guess I did some air fryer burgers the other day. Not really much to write home about. They were fine.
 
Lately have been in the doldrums and lived off smoothies from blended frozen berries, kefir, milk, yogurt, ginger, vanilla, malted milk powder, powdered vitamins, and similar things.

So it was a step up, if a bit plebeian, to make air fryer tendies. Not lazy ones, though. Brined, dipped in a wet batter, and then crushed into a panko/spice blend, served with Billy sauce. I used scorpion powder in the spice mix that went into both the wet batter and breading, so they had a kick, but not enough they couldn't use a bit more.

Might be a bit less conservative with the next batch.
thejackal2 said:
I guess I did some air fryer burgers the other day. Not really much to write home about. They were fine.
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I love the air fryer, but I've never been particularly impressed with how they do burgers and steaks, even the kind of cheap steaks you'd put in an air fryer. Also, the one thing I don't like at all is I actually don't like how they do french fries, ironic since that's why I actually bought the thing.
 
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Just make the same things every week, kombucha and sourdough. Borodinsky rye sourdough if I'm feeling adventurous. Was making kvass with the borodinsky bread but have been leery of making a new batch since the last one started exploding all over the kitchen from every bottle. If there's a next time for that I'll try cutting the molasses by half or just letting them dry ferment before bottling.
 
ita said:
As much as I love most vegetables, I have always been a lifelong onion hater. But I recently bought a single sweet onion for a family recipe that mandates it. (A friend jokingly asked me if I was feeling okay, since she knew my distaste for onions well.) I’ve now discovered two things that might help my fellow onionphobes to expand their horizons
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I always hated onions, but I've learned that I like yellow onions if they're cooked in a roast or soup, and red onions if they're pickled. I hate white onions. When I make a roast chicken, I chuck some chopped yellow onions and carrots into the dutch oven with the chicken. My sister in law makes amazing pickled red onions that I have not been able to replicate. A lot of peppercorns are involved.

Making oreo sourdough.
 
Got a new one for 90. She's feeling starchy. So, roasted chickens, pot roast, mac n cheese, Italian roasted new potatoes, green beans almondine (I swore to God I would never make these again unless specifically mentioned, because it is a huge pain in the ass, as opposed to regular green beans with garlic butter), potato salad, green salad, and Hawaiian rolls. Ladies are of course bringing me five cakes, cuz this bitch don't bake.
 
I'm trying to make brioche bread, too. I can't see the dough right now because of how it's contained, but it's definitely rising. I want to be able to make homemade French toast. Though it's also my second time trying this week. My first, I didn't know what a dough hook was and broke the whisk compartment on my stand mixer.

Currently, the only thing I know how to properly bake is cookies. But I wanna expand.
 
Ted's of Beverly Hills said:
Everybody's fucked up a stand mixer at one point or another. You live and learn.
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Milkmaid Man said:
Currently, the only thing I know how to properly bake is cookies. But I wanna expand.
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Take my approach - textbook some shit, but try and true everything else for both fun and that hands-on experience that should get you to experiment or happy error and thus develop your preferred or unique wae.
 
One of my go-to recipes is soup with dashi/hondashi and adding stuff to it. I use an oden soup recipe from Just One Cookbook for it, and I made fishcake soup a few nights ago, to which I also added bok choy (baby and Chinese). Was so good, and there's always more soup liquid left for other recipes. Which is good, because that took the rest of my hondashi. Gonna order some more Friday so I can make more. Next time, I think I'll turn it into a miso variant with tofu 😌
 
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