What Have You Cooked Recently?

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Cristobal’s Colon said:
Homemade sauce is best. No extra sugar.
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I take it you're not a fan of DSP's sauce. Guess you just don't like real authentic custom Italian sauce that takes five hours to make.

I've never made regular tomato pasta sauce, I might have to try it some time. However I do often make Vdoka sauce from scratch and it is basically my favorite thing ever. No sugar added to that, just cream.
 
Joshuan Moon said:
I take it you're not a fan of DSP's sauce. Guess you just don't like real authentic custom Italian sauce that takes five hours to make.

I've never made regular tomato pasta sauce, I might have to try it some time. However I do often make Vdoka sauce from scratch and it is basically my favorite thing ever. No sugar added to that, just cream.
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I just puree canned tomatoes with olive oil. Then reduce over low heat, add basil, oregano, garlic, red pepper flakes and onion powder. The tomatoes have plenty of sweetness.
 
No pics left but I did my take on spanish omelletes, they go the whole mile baking that shit in the oven etc.

I just boil the potatoes, mash them a bit, add spices of my liking (red peppers, turmeric, paprika), mix until they are incorporated, sautee onions until translucent, add potatoes and cook them for a minute, then add the eggs (scrambled to hell), its really easy and it dirties only 2 dishes, so I like it

You could also add bacon or whatever meat into it if you want it to taste like pure grease, I prefer to put sriracha on the side

Update: I found a pic from last week's one
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Cristobal’s Colon said:
I just puree canned tomatoes with olive oil. Then reduce over low heat, add basil, oregano, garlic, red pepper flakes and onion powder. The tomatoes have plenty of sweetness.
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I use a can of cento crushed tomatoes for the base of the vodka sauce. I will say it does smell mighty tasty when the tomatoes are simmering down and it's not too far off from what you listed. It probably could be made into a sauce on it's own but it's a bit too thick for a sauce in that state. Maybe the olive oil helps but probably not enough. Sounds like I might have to get an extra can and experiment next time.
 
Joshuan Moon said:
I use a can of cento crushed tomatoes for the base of the vodka sauce. I will say it does smell mighty tasty when the tomatoes are simmering down and it's not too far off from what you listed. It probably could be made into a sauce on it's own but it's a bit too thick for a sauce in that state. Maybe the olive oil helps but probably not enough. Sounds like I might have to get an extra can and experiment next time.
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I keep some of the juice. I used Cento plum tomatoes last time, and the sauce wasn’t too thick.
 
Made some Ling Ling brand Potstickers in my steamer. I love those things but the retards who run the company need to either give you more sauce in the package or sell it in bottles like they used to, it's the single best sauce on the planet and I have never found a good replica recipe.
 
Slowboat to China said:
Extremely simple dinner tonight. Baked two medium potatoes on the oven rack, with just a tiny bit of oil rubbed into the skins to help them crisp up. A little salt and some butter on top ... absolutely delicious and very low-effort. Sometimes you just have to go back to basics.
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I did this on the weekend! But split them open and went with sour cream and scallions. Honestly one of the most basic and comforting meals I've had in forever.
 
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Mini chicken pot pie, managed to pull the 8000IQ move of forgetting to put the stop in my food processor's feed tube and got a face full of flour while making the crust.
 
Cream Puffs and Eclairs. Have a bunch of the Pastry cream left over so I'm going to make more eclairs when I have time this week. Super good and super easy.
 
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