What Have You Cooked Recently?

[Afinepickle]

Jägerschnitzel. Man it is unreal how much a good mushroom gravy elevates fried pork.

 

[Return of the Freaker]

Sapporo Ichiban shio ramen with sardines, vidallia and green onions, and orange bell peppers

 

[Nut-Roaster the 2nd]

Chicken tendies, to golden perfection, in beef tallow. Haven't had 'em in a long while, and damn were they good.

 

[Markorian]

Making a nice beef bone broth today, getting use out of some of the pans and stuff I got for father's day.

 

[newport100s]

Made more sushi. First time doing a tempura fried spicy tuna. Fry wasn't perfect but tasted good. Smoked salmon roll next to it.

For Pascha I made a lamb leg, dry rubbed and broiled on each side first then rubbed in oil, garam Marsala, curry, olive oil, oregano, butter and thyme that was blended in an immersion blender. Cut slices open and stuff bits of garlic in it before baking at a low temp. Was absolutely delicious.

 

[Castoreum]

I made beef stroganoff this week. Mmm...

I love crimini mushrooms. I think mushrooms are neat and I wish I could figure out how to like other varieties like maitake, trumpet, etc... but the texture always gets me. Dishes that utilize dried mushrooms are easy to eat, but fresh mushrooms. Hmm...

I guess it's the chitin?

 

[newport100s]

I made beef stroganoff this week. Mmm...

I love crimini mushrooms. I think mushrooms are neat and I wish I could figure out how to like other varieties like maitake, trumpet, etc... but the texture always gets me. Dishes that utilize dried mushrooms are easy to eat, but fresh mushrooms. Hmm...

I guess it's the chitin?

Beer battered mushrooms? My friend hated mushrooms, mostly because the texture, but she loved the fried ones I made.

 

[Pickman's Modeling Agency]

I made beef stroganoff this week. Mmm...

I love crimini mushrooms. I think mushrooms are neat and I wish I could figure out how to like other varieties like maitake, trumpet, etc... but the texture always gets me. Dishes that utilize dried mushrooms are easy to eat, but fresh mushrooms. Hmm...

I guess it's the chitin?

How do you generally eat them? Mushrooms are great because you can cook them down and add great flavor to any dish. They are largely water and so their texture is easy to cook away.

 

[Aiōn]

I baked a blueberry pie for a belated Father's Day, I had to rush the decorating part to get it done in time but it tasted really nice, we had it with homemade vanilla ice cream.

 

[MoffAlbert]

Pork schnitzel with mashed potatoes and broccoli. I think I cooked my potatoes too long because the texture came out a little too sticky, but the taste balanced things out. The schnitzel was just boneless porkchops that I cut in half. Oddly enough, I think they came out better than when I tenderize them.

 

[Afinepickle]

Ravioli with all day red cream sauce. Cooked down the San Marzanos over eight hours until there was no moisture left at all then added half a cup of heavy cream, seasoned with plenty of basil and crushed red pepper. It was fucking rich, and went amazing with the ravioli.

 

[Squanto Airi]

It being a fish, wine, and oil day, I was able to make Tajin seasoned flounder with a mango pineapple salsa, side of salad greens with balsamic vinegar, some potato, and paired it with passionfruit orange guava cider

 

[Aborted Drink Combo]

I just made a nice chicken cordon bleu. A chicken breast butterflied, stuffed with ham and provolone, breaded with panko and spices, and shallow fried in a cast iron pan. Coupled with some garlic and herb roasted potatoes. It was exquisid.

 

[Hollywood Hulk Hogan]

Last weekend my grocery store had some whole chickens on sale real cheap because they had a sell by date of that day. I bought the two biggest they had. I broke the chickens down, roasted the pieces (including the carcass). I then took all of the meat off of the carcass. The bigger pieces went into meal prep containers and the bones went into the freezer for stock. I put the smaller pieces of meat into a container and put in the freezer. Today I made stock out of the two carcasses, then took the smaller meat pieces out of the freezer and made chicken noodle soup. Added in carrots, celery and mushroom (into the stock and the soup). Delicious and nothing wasted.

 

[8reallybigbirds]

These aren't really recent, just some of my greatest hits. Don't usually take photos of all i do but maybe i'll start.
1. Potato leek fish pies.
2. White chicken chili soup
3. These are honestly my pride and joy - low calorie high protein pancakes made with my own white pumpkin puree and whipped egg whites. Perfection.
4. When I was resturaunt cheffing it this was one of my weekend specials. (Wish i saved more!!) We have here a pan seared duck breast that has been glazed with a salted honey sauce, shrimp and coconut wontons with a spicy creamy mango dipping sauce, and a cold soba noodle salad on the side that has some cucumber ribbons, sauteed bok choy, and thai chilis, all tossed in a peanut lime dressing. Thank you for your time.

 

[newport100s]

Second round at tempura spicy tuna. Much better because I rolled it with the rice on the outside. The rice holds the batter better.

 

[newport100s]

I baked a blueberry pie for a belated Father's Day, I had to rush the decorating part to get it done in time but it tasted really nice, we had it with homemade vanilla ice cream.
Ver archivo adjunto 7537660Ver archivo adjunto 7537662

That is the most artistic pie I've ever seen

 

[Nick Obre]

My kid came back from scouts camp with a tummy ache, so I made her a soup that I found last year when I had some nasty stomach issues (which, being a man, I never went to the doctor for and therefore never found out exactly what happened) and helped me a lot.
You stir fry a chopped onion in olive oil until lightly browned, then add 3 chopped potatoes, 1 chopped carrot, and 4 chopped pickles (make sure not to throw away the juice). Stir and add 3 cups of vegetable broth (you can make it but store bought works fine). Add 2 tsp of salt and it simmer for around 15 minutes or until the potatoes are tender. Then you add 100g of sour cream, some chopped dill (about 1 tbsp), and mix 100ml of vegetable broth with 1 tbsp of flour, and add it. Finally, add 2 or 3 tbsp of the pickle juice, and pepper to taste.

That's the normal recipe, but I added chicken breast chopped into cubes after stir frying the onion this time, and a little chopped bell pepper. Because I'm a filthy spic, I added a bit of cilantro along with the dill.

It's tasty, comforting, nutritive, antioxidant, anti-inflammatory, probiotic, and very versatile. As noted, you can add or substitute things to taste, but the core is keeping the potatoes, onion, carrot, and pickles for the vitamins, minerals, and aforementioned properties.

She loved it.

 

[CIS White Droid]

Made a nice little mini-quiche for breakfast the other morning with mushroom, onion and Manchego cheese. Absolutely delicious.

3. These are honestly my pride and joy - low calorie high protein pancakes made with my own white pumpkin puree and whipped egg whites. Perfection.

Care to post the recipe?

 

[WardTrangler]

Two fried eggs cooked with salt and pepper for breakfast, with the yolks still runny. I trim the whites just enough as I plate them to ensure I can easily fork that whole yolk into my mouth unbroken.

For lunch I made a salad of 3 carrots, 3 celery ribs, 1 onion, garlic and some pickle juice. Let it sit in the fridge overnight, then in the morning I mixed in a finely diced pork chop (normally a can of tuna, no mayo, but I switch up my protein for variety) I had pre-cooked and topped it with a sliced & salted tomato.

Counting calories to keep at a pretty hefty deficit, so I’ve been keeping my meals fairly simple.