What Have You Cooked Recently?

[DankSmoker]

Made some meatballs I had made previously and frozen, with a sauce of chicken broth, cream, some cheap beer I was drinking, shallot and mushrooms. Basically just using up leftovers and old shit. Turned out so good that God himself decided to stop this heat spell for a minute and cry.

 

[HodgePodgeRogerDodger]

I marinaded some old new york strip steaks in balsamic vinegar, lemon zest (plus a bit of juice), garlic, herbs de provence, and oil olive. Turned out okay, but didn't love it might want to work shop it. I have a red miso marinade I've been meaning to try with steaks.

Made Chinese broccoli and garlic mashed potatoes to go with it.

Gonna make Chicken Piccata tomorrow as I made broth last night.

 

[Betonhaus]

I just remembered i had garlic cloves preserved in olive oil in my fridge that I should use for something.

 

[Nig🞗A🞗Roni]

Haven't been posting here recently, I've have been making poverty dishes lately.
Like savoury minces and tomato chicken things with random vegetables, grain and legumes for volume.
I did treat myself to an organic steak from the local butcher.
Cut it in half and cooked it in a cast iron skillet with butter and garlic and added jus after resting/slicing. Looks a bit rarer than irlVer archivo adjunto 5218472Ver archivo adjunto 5218476Ver archivo adjunto 5218482

That's beautiful steak, nice job

 

[DankSmoker]

I just remembered i had garlic cloves preserved in olive oil in my fridge that I should use for something.

Just roast them in the oven and eat it like candy.

 

[Smaug's Smokey Hole 2]

Is it the good shit though? The good shit has a logo that looks like this:
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ALL CAPS NO BULLSHIT. Borosilicate glass. This stuff will survive anything.

Then they switched to using soda-lime crap glass that can literally explode just in a microwave. That logo:
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This lowercase shit is shitglass, pathetic trash.

The all caps glass is worth its weight in gold, the lowercase shit is garbage.

It's old glassware made in france so it should be borosilicate, the actual logo is stamped on the bottom.

 

[AnOminous]

be careful though, I think i've heard that some of the new pyrex is being branded as PYREX in America.

You should be safe with older stuff even if they've recently started committing fraud. I haven't seen any of that though.

Just roast them in the oven and eat it like candy.

I like chopping the top off a whole head, topping with olive oil, wrapping in foil, then roasting until it turns into a golden, buttery type substance. It will keep a couple weeks, and you can just squeeze the cloves out as an ingredient or spread it on toast.

 

[DankSmoker]

I like chopping the top off a whole head, topping with olive oil, wrapping in foil, then roasting until it turns into a golden, buttery type substance. It will keep a couple weeks, and you can just squeeze the cloves out as an ingredient or spread it on toast.

Couple weeks? Whenever I've done that I just end up eating the whole thing in one sitting.

 

[AnOminous]

Couple weeks? Whenever I've done that I just end up eating the whole thing in one sitting.

Depends on whether I'm using it as an ingredient or just to eat on bread or crackers or something.

 

[Nig🞗A🞗Roni]

I like chopping the top off a whole head, topping with olive oil, wrapping in foil, then roasting until it turns into a golden, buttery type substance. It will keep a couple weeks, and you can just squeeze the cloves out as an ingredient or spread it on toast.

This sounds amazing, I think I'm gonna make it and spread it on toasted bread with pesto? Burrata? Peasant sauce? I'm not sure

 

[AnOminous]

This sounds amazing, I think I'm gonna make it and spread it on toasted bread with pesto? Burrata? Peasant sauce? I'm not sure

Or just use as an ingredient whenever something calls for garlic. It's great for anything though, even just eating by itself on heated bread.

 

[Takayuki Yagami]

Tried to do fettucine al burro/alfredo.

Added too much pasta water which led to the sauce being too watery to stick to the pasta, but parm doesn’t seem to seize and clump up as readily as peccorino did, so I’ll probably have a better time trying to get later attempts working.

 

[DankSmoker]

This sounds amazing, I think I'm gonna make it and spread it on toasted bread with pesto? Burrata? Peasant sauce? I'm not sure

You don't need to put it on anything, damn it!


Tomatoes, balsamic vinegar, mozzarella, whatever the hell else goes on bruschetta.

 

[AnOminous]

Tomatoes, balsamic vinegar, mozzarella, whatever the hell else goes on bruschetta.

Rabidly suck it into your mouth like you were just violently popping garlic zits directly down your throat you know you want to do it goddammit!

 

[8mm Cunningham]

I made 9# of pickles today. Canned and pickled. Fridge pickles are just cosplay.

 

[SandyCat]

I made a lazy man's burrito. It's a burrito without the beans or cheese or sourcream or any other filling inside the tortilla

6.5/10 would make again in a pinch

 

[salvuserit]

Back on the bean train. Too expensive where I live. Black beans and rice is 5 days worth of food for $20. Beans are gainz.

 

[Nig🞗A🞗Roni]

Back on the bean train. Too expensive where I live. Black beans and rice is 5 days worth of food for $20. Beans are gainz.

https://www.allrecipes.com/recipe/23336/fantastic-black-bean-chili/

Sorry, all recipe websites are cancer but this is a good one, works best with frijoles negros but any bean will do, if you're missing ingredients you won't notice, just throw everything in

 

[Steinercard]

I did my second ever Smoked Brisket. 3KG and Smoked over Hickory wood. My last one was kind of dry. I saw you can increase tenderness by injecting Wagyu fat. I couldn't get any of that so I used spreadable butter due to having the right viscosity. Injected it right into the meat. Alongside spraying with Apple Cider Vinegar and soy sauce every hour as it cooked. This one was incredibly juicy and moist. I served it with a Potato salad I made using steamed New Potatos, butter, and a balsamic and basil reduction. Very tasty.

 

[Troonos]

Made myself some spicy pork bulgogi, tteokbokki, and pork and scallion dumplings, almost all from scratch. So, so good.

This coming week, I'll be making and freezing probably a hundred more dumplings: shrimp har gow, pork and scallion, spicy beef, and egg and chive.