What Have You Cooked Recently?

[.T.N.U.C]

I like to bake cake with yuzu peel and juice, always comes out amazing.

I miss fresh yuzus. Making ponzu with lemon is a poor substitute and a yuzu cake would be delicious.
edit: I miss kabosu more though

 

[Clovis]

Scallops with wholemeal spaghetti and asparagus.
Sauce was olive oil, garlic, zest of a whole lemon, capers, chilli flakes, fresh sage, gentleman's relish and a bit of pasta water.
Not bad, scallops weren't the best but I've got more in the fridge so I'll do the same tomorrow, just do more sauce to bolster them with some intense lemon flavour and loads of capers. The sage was an impulse addition but it worked OK.
Will probably keep trying to perfect this flavour combo. White wine? More caper vinegar? Lemon juice? I want a really punchy lemon/caper hit up front.

 

[Betonhaus]

Made rotisserie teriyaki pulled pork a couple days ago and Shepard's pie today

 

[Archeops]

I made bacon-wrapped filet mignon with a stuffed potato and some sautéed baby broccoli over the weekend.

The filet mignon was standard, I've made it before and it was pretty good.

The broccolini was kind of depressing, I kind of didn't like it but like a kid being told to eat his veggies I powered through it. I really got a find a way to make it good since I like the baby broccoli in Panda Express's black pepper angus steak.

The stuffed potato was amazing, it was nice and fluffy and the fillings (consisting of sour cream, chopped bacon, and cheese) complimented the potato nicely. I actually ended up making 4 stuffed potatoes so I kept one out to bake and froze the other three for later.

 

[derpherp2]

I made my usual air fried fries and oven-baked panko shrimp but I decided to deep fry some popcorn chicken I bought too.
Stopped using truffle shit as seasoning because I'm just gonna abuse cajun seasoning for both the fries and shrimp too. Since I put them all in some bucket-analogue.

Never knew premade foster farms popcorn chicken tasted pretty nice. I'm gonna bring them to parties at some point.
Oh right also: Cane's Sauce is just mayo + worcestershireshirecms sauce + garlic powder + ketchup + red hot sauce + pepper. Goes great with this... party bucket? I'm calling it the party bucket.

 

[56 others]

Stuffed shells with homemade marinara.

Anyone ever make andouille sausage? It's so good but it would be an investment

 

[Ughubughughughughughghlug]

I tried to make chicken and dumplings. I had chicken stock, a small amount of cream, mixed vegetables (frozen from a bag), chicken, and canned biscuits. It's not super hard to make dough, but it's not worth aggravation if biscuit dough will work just as well. Well, I followed the instructions, but it didn't work. The biscuits shredded up from stirring and it all turned gluey. It was okay, but it wasn't what it was supposed to be. On the next attempt I'm not stirring it, I'm just putting the biscuit dough in and letting it sit.

 

[Neighborhood Janny]

You're probably going to hate this suggestion but considering you already drink sugar water I'll just say that drinking diet soda isn't any worse than regular sodas for your body at the end of the day. There's not much else in the "sweet drinks" department one could recommend if you're anti artificial sweetener though. If you're willing to try you could always drink some tea or something, it's low calorie and it's inoffensive depending on the brew.

Thanks friend. I've actually been able to cut back on my soda intake this week, mostly by substituting with water. I'm already pretty active during the day and I work second shift, so I usually go through about 96 ounces to 1 gallon of water per day anyway. I do drink Arnold Palmers from Arizona Tea but I'll be making some unsweet iced tea so I have an option other than plain water.

 

[Spitz]

We got a sardinian version of dumplings, Culurgiones, where the folding is even more intricate, my girlfriend can do them in her sleep and i just end up frustrated

This wasn't the most nightmarish first attempt as far as cooking goes, but it was close. It was a lot of fun, and I look forward to refining my skills. Shout out to you and your GF. Good people with good taste.
Links I used for help:
https://www.youtube.com/watch?v=q29_8Hj5ypw
https://www.greatitalianchefs.com/recipes/culurgiones-recipe

200g Bob's Red Mill 00 flour, 75-100g BRM Semolina flour, salt, 3 eggs, 2~tblsps olive oil for the dough
Filling: 5 potatoes, 3~tblsps olive oil, many mint leaves(still not enough), salt, saffron, Elk meat on the second and third day
Boiled the pasta for day 1 and 2, baked on day 3

Day 1:


With some thyme spring rolls


Day 2: Made some French bread to go with it the second night. Made some Elk and Feta Ravioli with the leftover dough. The dough was extremely springy the whole way through, and quadruply so by the time I was making the Ravioli, so it looks especially ghetto.





Day 3: "So what? No fuckin' ziti now?" How about baked Culurgiones instead? It was the best this way. All the flavors infused perfectly. 350F for 45min. I stored them in the fridge overnight. They stuck to the containers a little bit. Shoulda used atinybitofolivol.





No bread the third day. Had to savor the best version all by itself.

Thanks for the recommendation. I have a lot of work to do with stuff like this. Next time I'm going with a recipe that uses water instead of eggs.

 

[AnOminous]

It was okay, but it wasn't what it was supposed to be. On the next attempt I'm not stirring it, I'm just putting the biscuit dough in and letting it sit.

I don't like the biscuit method. I like just doing the dough, with chilled lard or butter, folded in with a knife so there are still visible bits of it, then cut more like fat noodles than dropped in (they swell up plenty). The biscuit method always seems to end up like that. (Or maybe we're both doing it wrong.)

 

[Iron Jaguar]

I made pastel de carne and they were delicious!

 

[CIS White Droid]

Made Peposo and ghetto polenta. Decided to thicken up the sauce with a beurre manié, absolutely divine.

 

[The Fair Lady]

Pumpkin crescent rolls. Wasn't very confident but they turned out tasty and were quick to make too. Here's the recipe I used.

 

[XYZpdq Jr.]

pork belly

seasoning was a mix of paprika, onion and garlic powder, pepper, cornstarch, salt, cayanne, soy sauce, sesame oil, and some chinese cooking wine, a darker one chao shou or something
air fryer for app 16m at 400, good shit

 

[Fried-Rice12]

It has no name as of now.
I take organic linguine, boil in salted water for 7-8 minutes.
Meanwhile, I take chopped organic garlic, brown it in some olive oil.
Then I throw in the mushrooms and wait until they are 90% cooked.
Then I toss in my two boneless pork chops which I have seasoned with salt, pepper and rosemary.
After the pork is 90% cooked I toss in the linguine and cook it for another 2 minutes until the linguine has been coated in the juices and oils.
Then I plate and serve.

 

[Betonhaus]

i found a recipe for making a cookie in the microwave and it's really good.

melt a tablespoon of butter in a coffee mug, mix in 1 tablespoon each of white and dark sugar. add an egg yolk, splash of vanilla, then mix in two tablespoons of flour. then mix in a handful of chocolate chips and sprinkle on top, then microwave for about a minute.
I didn't have chocolate chips so i substituted a bit of flour for coca powder, and it was delish

 

[anustart76]

Tried making a little air fryer pizza with chicken again, came out better, but I think I baked it for a little too long. Dough was also a little old. Way better than my first attempt though, getting a rolling pin really helped. Next time I just need to adjust the bake timings.

 

[The Repeated Meme]

Cheesy vegetables with chicken and rice. Delicious and super easy to make. 2 batches lasts around a week. The recipe for 2 batches looks like this:

2x Box of chicken rice a roni
8oz Pepperjack cheese
~4 cups of steamed vegetables from frozen
2 pounds of pulled chicken
Seasoned with salt, soy sauce, black pepper and tapatio hot sauce.

I've been alternating between this and 7 layer burritos for meal prep. 1 batch (16 burritos) looks something like this:

8oz spicy guac
8oz sour cream
8oz cheese
1 pound of ground beef
2 pounds of pulled chicken
1 box of mexican style or spanish rice-a-roni
2 pounds of bacon
2 cans of hatch chili and lime refried beans
16 flour tortillas.

The only downside is that you can't take these on the go, because reheating them requires you to reheat them in a toaster oven for 15-20 minutes at 350. The reason for this is even if you individually wrap them they inevitably become soggy if you microwave them, but it's not a deal-breaker.

 

[Dr. Hannibal Buress]

The broccolini was kind of depressing, I kind of didn't like it but like a kid being told to eat his veggies I powered through it. I really got a find a way to make it good since I like the baby broccoli in Panda Express's black pepper angus steak.

I've found the 2 best ways to cook brocolini are either to 1) treat it like asparagus and Sautee it with salt, butter, and garlic, or 2) to blanch it, boil in salted water for 2-3 minutes and then a short plunge it into an icewater bath to halt the cooking process, then you toss it with olive oil, parm cheese, minced garlic, and whatever other seasonings you want.

Method one you get a nice crisp slightly browned side veggie, and method 2 you get a bright green crunchy Veg that goes well in pasta salad.

 

[Cloaca Rimjob]

Made green Thai curry

fried a whole jar of the paste in some oil
added some chicken drumstick meat, LIDL does boneless stuff its much cheaper than breasts and thighs
cook that for a bit then add some chicken stock, let it cook for a while.
add a tin of coconut milk. Some soy sauce and lime juice.
add a chopped bell pepper and and aubergine.
cook for a while then season to taste. Add to rice.

was pretty decent, not mind blowing. I'd chalk it down to using cheap curry paste. It was a combination of Thai curry recipes I saw online. I like to look at different recipes so I can get a feel for what's necessary for the recipe and what I can miss out on.

I'll make them again using the different varieties of curry paste, red and massaman and see how they compare.