What Have You Cooked Recently?

  • Want to keep track of this thread?
    Accounts can bookmark posts, watch threads for updates, and jump back to where you stopped reading.
    Create account
I just put a pot roast in the slow cooker. I've never really liked carrots that much, but I found some yellow and purple ones that have changed my mind, so no skimping on the carrots this time. I've also got some asparagus, which I'll steam. It's not the most exciting Thanksgiving dinner, but I'll have leftovers for days, and thus hardly have to cook, so it's all good.
 
D8328C6A-4191-49B6-A526-BF6538854919.jpeg
Stuffing from scratch using this recipe. I skipped on the celery and parsley and added white wine to the onion and garlic mixture. I doubled the recipe so I could get the consistency I wanted. I ended up needing to add extra broth for how dry the bread was.

6C869A28-321F-4CE2-A224-77429E4C34B1.jpeg
Homemade cranberry sauce using this recipe. I added cinnamon, allspice, and ginger, along with orange juice and orange zest. I make this every year for Thanksgiving.

I didn’t make it, but my dad smoked a turkey and made giblet gravy.
 
Here's my pecan pie, hot out of the oven.
20201126_151038.jpg
Pic's crooked. I'm tipsy.
I bit off more than I can chew making a full spread for Thanksgiving for my little household. Having fun, though, it's nice to not go anywhere. And I love left overs. Most of it will go in the freezer.
Happy Thanksgiving ♥️
 
Four cornish hens was way too many. Oh well, hopefully they freeze up nicely.
E-
JambledUpWords said:
View attachment 1750787
Stuffing from scratch using this recipe. I skipped on the celery and parsley and added white wine to the onion and garlic mixture. I doubled the recipe so I could get the consistency I wanted. I ended up needing to add extra broth for how dry the bread was.

View attachment 1750788
Homemade cranberry sauce using this recipe. I added cinnamon, allspice, and ginger, along with orange juice and orange zest. I make this every year for Thanksgiving.

I didn’t make it, but my dad smoked a turkey and made giblet gravy.
Click to expand...
That's pretty good stuffing, honestly. Simple and flavourful.
 
Last edited:
For Thanksgiving dinner: Mac and cheese with LOTS of cheese and for dessert a small slice of homemade pecan pie and cool whip.
 
I grilled the this year's turkey following the recipe in Bon Apetit magazine; a simple paprika dry brine and a simple vinegar basting glaze that gets reduced a bit with some butter and used as a sauce... pretty good!
 
A variation of a jalapeno popper. Cubanelle peppers halved, sausage & bacon, mozzarella & cheddar cheese, a sprinkle of paprika, finally maple syrup drizzled on top. Bake at 400 for around 17 minutes. The whole family loved them. Gonna try cooking them on a grill next time.
peppers.jpg
 
GUESS WHO BURNT THE FUCKING CRAP OUT OF A BRISKET AAAAAAAAAAAAAAAAAAA
I know what I did wrong in hindsight, the brisket was smaller than the recipe called for and probably needed way less time. I should have peeked in the pot several times during the cooking process to make sure it wasn't getting dry. My consolation was that once you cut the layer of Petrified Meat Armor off it was still pretty good, but I definitely cried upon seeing it. My parents said it was great because they love burnt ends on brisket and this was burnt end city.

Less disasterous fare included cotija and green pepper mashed potatoes which were delicious, and mexican chocolate snickerdoodles which are amazing. (Also we have fudge but that's from a local candy shop and not made by me) 20201126_182032.jpg
 
24 pound turkey
mashed potatoes
sweet potatoes
stuffing
macaroni and cheese
turkey gravy
peas
corn
brussels sprouts
biscuits

Yells 'Dinner is ready'.
Sister in law comes into the kitchen with my 2 and a half year old nephew following behind.

Nephew '!' *little hand reaches up to plate of biscuits on countertop*
Yoink
*chewing biscuit noises*

Gud unk.
 
Made a pot of oyster stew the other day. A personal favorite dish, and something that tastes great on a cold winter day.
 
OK, I might have reached the zenith of simple pleasures. I just had... a bread sandwich.
I was in the mood for a slice of buttered bread, as a snack, and noticed that I had exactly one slice and the two ends of a sandwich loaf left. So I toasted the two ends and heavily buttered the slice, and ate it all as a sandwich. The mouthfeel was surprisingly close to a real sandwich with a slice of meat.
If the opportunity ever comes up again, I'll season the middle slice with some soy sauce or (European) Maggi and have a cup of broth as a side. This should make for a satisfying little meal.
 
getting into the habit of Samgyupsal or Korean grill by pan grilling it. Just marinate some meat, put a baking paper on a pan, and just dump the meat. less fuss, and easier to clean after too.

experimenting now mostly in marinades, right now I'm using Samjang to see if the flavor goes through the chicken meat properly
20201110_182530.jpg
 
A late post but for Thanksgiving we had turkey, stuffing, green bean casserole, corn casserole, Lima beans, and sweet rolls. And for dessert brownies, apple pie and cider any of which goes with ice cream.
 
You must log in or register to reply here.
Back
Top Bottom