What Have You Cooked Recently?

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We might get a frost soon, so I picked all my green tomatoes, roasted them, and made them into a sauce that I used for pork enchiladas.
 
Harvested my first run of radish in the new garden. The radishes are in the crisper living their best lives, getting ready for salads and whatever. But I turned the leaves into a fucking delicious pseudo-spanikopita (spinach and feta pie). Sometimes if you pick the leaves young enough you can eat them raw, but these were a bit too big and tough for that.

I'm fucking Martha Stewart, bitchezzz.
 
I bought all these sichuan peppercorns, dried chilis, and bean pastes and made mapo tofu and twice-cooked pork. I don't think I've ever had mapo tofu so I didn't know what to expect, but it was delightful. I'm going to try making other dishes with these spices like chicken.
 
Not me, but the baker of the house decided to try to make some Chinese alkaline noodles...as in fresh. Something like water, wheat and sodium carbonate (take sodium bicarbonate and heat it in an oven for an hour), gives an alkaline taste to the noodles. Helped make the sauce/toppings - cooked pork in soya sauce, chili oil, oyster sauce, red miso paste, vegetables cooked in sesame oil. A dry noodle with sauce and toppings. Absolutely delicious, by far the best dry noodle dish I've had all year. According to the house baker, making the noodles does not take long with forward planning, though the dough is stiff and requires effort to form, so I have asked them to teach me/let me watch.
 
frozen stuff crust supreme pizza, added globs of minced garlic, jalapenos, and a bunch of pre-shredded parm
comes out in about twenty minutes
 
I cooked cheetoh flavored mac and cheese today it was pretty disgusting. Pretty sure it was cheetoh powder they used for the sauce but it tasted way too strong and was almost inedible.
 
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Yesterday:
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BBQ pork with honey butter, sweet mashed potatoes with sage and lemony green beans

Today:
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Crispy chicken with garlic couscous and lemony carrots

Both meals were from HelloFresh
 
Omurice. The whole is greater than the sum of its parts.

Strawberry kale radish salad with goat cheese and chocolate granola as "croutons." Better than kale should be. Played among us with friends and had my SO complain "im sick of health shit. I had fucking kale salad! Buy me a pizza!"
 
Some boss ass biscuits that taste exactly like KFC

  • 6 cups All purpose flour
  • 4 TBSP Baking Powder
  • 4 TBSP Sugar
  • 2 tsp salt
  • 1 pound butter, cut into cubes
  • 2 cups milk
Heat the oven to 375, mix the dry shit and butter first at a super low speed using a paddle attachment until the butter looks like peas. Throw the milk in there and mix until it starts forming around the paddle. Get that shit onto a floured surface and roll out to about the size of your first knuckle from the fingernail. I had a biscuit cutter so I use that but if you got a round cookie cutter, that will work too. Use any scraps to make a frankenbiscuit. Throw that shit onto a baking sheet w parchment paper and into the oven for 10-12 minutes. Makes 14 motherfuckers. If ya can do basic multiplication, you can make as many fuckers as you want.
 
Every time I have tried to make biscuits I have failed miserably. I've managed to make french baguette on the first go and yet after repeated attempts i cannot make a basic biscuit that isnt a dense misshapen hockey puck.
 
verygayFrogs said:
Some boss ass biscuits that taste exactly like KFC

  • 6 cups All purpose flour
  • 4 TBSP Baking Powder
  • 4 TBSP Sugar
  • 2 tsp salt
  • 1 pound butter, cut into cubes
  • 2 cups milk
Heat the oven to 375, mix the dry shit and butter first at a super low speed using a paddle attachment until the butter looks like peas. Throw the milk in there and mix until it starts forming around the paddle. Get that shit onto a floured surface and roll out to about the size of your first knuckle from the fingernail. I had a biscuit cutter so I use that but if you got a round cookie cutter, that will work too. Use any scraps to make a frankenbiscuit. Throw that shit onto a baking sheet w parchment paper and into the oven for 10-12 minutes. Makes 14 motherfuckers. If ya can do basic multiplication, you can make as many fuckers as you want.
Click to expand...

I've never made biscuits and this sounds like fun. Will make this week and post results.
 
mindlessobserver said:
Every time I have tried to make biscuits I have failed miserably. I've managed to make french baguette on the first go and yet after repeated attempts i cannot make a basic biscuit that isnt a dense misshapen hockey puck.
Click to expand...

Have you tried lard? Not Crisco or butter. Also don't overmix it. It should still have little bits of visible lard. You don't want to melt the lard, it should melt while cooking. And don't ever, ever use oil.
 
www.redonline.co.uk

Nigel Slater's chicken with apricots and coconut milk

Warming and perfectly spiced
www.redonline.co.uk www.redonline.co.uk
I had to sub 'easy lemongrass' from a tube, and used dried apricots this time, was still delicious. The citrus and coriander add a crazy zing to the deep umami from the fish and soy sauces, while the coconut milk gives it a creamy texture and amazing mouth feel. Disregard Slater's instruction to only use half of the paste. Serve with plain basmati. Easily one of the best recipes I've ever cooked. You do need a decent food processor though, or it will feel 'bitty'.
 
I took a long frozen chicken out of the freezer a few days ago and broke it apart to make some stock today.
I used leeks off-cuts, carrots, an onion, an old but not wilted celery heart, and many garlic cloves alongside bay leaves, black peppercorns, dried thyme, parley, marjoram, rosemary, and savory to impart that classic rotisserie chicken flavor into the finished stock. I added a bit of apple cider vinegar to help leach extra nutrients from the bones.
I made two batches, totaling out to about 1 1/4 gallons of stock. Most of it went into the freezer to be used at a later date but the extra quart or so will make a small batch of chicken stew tomorrow. It may be more expensive to make stock from scratch than to buy Swanson or bullion cubes, but the results speak for themselves.
 
mindlessobserver said:
Every time I have tried to make biscuits I have failed miserably. I've managed to make french baguette on the first go and yet after repeated attempts i cannot make a basic biscuit that isnt a dense misshapen hockey puck.
Click to expand...
Use frozen butter, and if possible, chill all the other ingredients. Butter straight out of the freezer, grate it into the dry ingredients and then give it a quick stir so the butter disappears. Then mix the wet stuff in, and don't overmix it. Handle it as little as possible both because you don't want to warm it up and because you don't want to overwork the dough (you don't really want to work the gluten at all).
 
My other half is the best cook I know but it was my turn to cook tonight.
Biiig organic T-bones with mushrooms and oven roasted pumpkin, sweet potato, broccoli, carrots, zucchini, tomato.
Fresh strawberries and blueberries and taiyaki for dessert.
I can barely move.
 
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