What Have You Cooked Recently?

[MazonLabs Recruitment Rep]

Just made my first foray into Indian cooking, started with the most basic bitch dish, namely butter chicken. Turned out pretty good, though I had to add an extra dose of some spice blend to get it just where I wanted. I'll try something more complex next time I get the itch.

 

[There She Glows]

Hello again. Everyone's favorite person who sucks at cooking here. I found a 2.8lb bone in pork roast for $5 earlier so I had to get it. Wanted to do a shot at a mojo-ish pork but without just buying the shit in a jug. So I got 4 oranges (they didn't have blood oranges), garlic, onion and cilantro. Idt the cilantro is part of it traditionally but, fuck it, I like cilantro so I'm throwing it in.
The roast:
Ver archivo adjunto 9188159
The fixins:
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Put together:
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Yes that's a lot of cilantro. I know.

How it went in the oven:
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Okay so this may look dumb as shit IDK. I juiced all the oranges onto the roast first so there's a little pool of juice in the bottom of the dish. My thought is the juice will sorta aerate and bring the flavors to the whole thing but not evaporate because of the lid. That's 2 halves of any orange on top too. I assume it would help with moisture too.

Feel free to give any pointers on how I could have done this better or why I'm doing too much or missing something or whatever. This is one of my first attempts at cooking with all fresh ingredients (no powdered seasonings or anything like that).

ETA: in the oven at 250F for 3 hours. Is that gonna be enough?

You're definitely on the right track but mojo is a marinade and finishing sauce. For more flavor next time I would whiz together all of your ingredients (besides the pork obviously) in a food processor into paste and marinate your pork in half of it overnight, then roast. When you serve it you serve with the remaining mojo that you didn't use to marinate.

To do it authentically you're supposed to use seville sour oranges but you can't get those most places, so people usually add some lime juice in there along with regular orange juice to approximate the flavor.

 

[Paranoia Machine]

Meth

 

[Gregis]

what can I do with old cooking wine that's sort of vinegar
?

 

[Elite Kipchak]

just whipped up some mothafuckin grits. beat a couple eggs into them too, gives a nice texture without needing to add sneed oils butter or other gross shit. topped off with some pure no shit added crunchy peanut butter and homemade jam because that good on mothafuckin grits. only downside is it looks like actual vomit, especially when you mix in the pb&j, so presentation needs some work.

 

[cold comfort]

In a heatwave so I've mostly been eating cold tofu for the last week. I've done soy sauce + rice vinegar + chili crisp and soy sauce + wasabi + pickled ginger. Panzanella today.

 

[JohnnyG]

My thought is the juice will sorta aerate and bring the flavors to the whole thing but not evaporate because of the lid. That's 2 halves of any orange on top too
Feel free to give any pointers

The juice won't really aerate, but it'll stay at 100% humidity and turn out fine. When I do pork shoulders/butts in the crock/instant pot, I season the surface, put an inch or so of fluid in the bottom with some kind of acid (chicken broth or beer, bit of lime juice or red wine/cider vinegar), and a bit on top which your orange peels will accomplish.

The benefit of powders is you can hit the whole surface, and a big roast needs more seasoning than you might think. If I were doing fresh ingredients, I'd mince up the garlic and pat it into the surface, maybe even do shallow cross-hatch slices to embed some of it, and make sure you have something with some salt.

oven at 250F for 3 hours. Is that gonna be enough?

Sounds good for 2.8lbs but I don't do mine in the oven. For 6-9 pound butts, it's more like 6-8 hours in the crock pot on low, or the smoker at 225. I'd check internal temp at the 2 hour mark, and leave yourself 4 hours just in case it's slow.

 

[Muskie]

I tried a two ingredient pizza dough, greek yogurt and self rising flour in a 1 to 1 ratio. It worked great, super easy to make with no yeast or resting. Now I can have homemade pizza in under 30 minutes with no fuss. It's also high in protein.

 

[Baron Rocks von Lurkinow]

I made bigoli in salsa, a venetian pasta dish made with anchovy, onion, and olive oil. I also added some chopped up garlic and some black pepper, even though it's not traditional afaik. Very light for a pasta dish, I loved it.

 

[Milkmaid Man]

I made my own pizza. The only thing I made from scratch though is the bread.

 

[NoStepOnSnake]

Made beans and SPAM chili again for the 50th time. Cheap and filling.

 

[Ted's of Beverly Hills]

I made my own pizza. The only thing I made from scratch though is the bread.Ver archivo adjunto 9197086

Can't tell if that's a giant pepperoni or a tiny pizza.

 

[Milkmaid Man]

Can't tell if that's a giant pepperoni or a tiny pizza.

Both, lol

 

[ADHD Mate]

I've found some salmon fillets at -50% in supermarket so I bought one.

I Sprinkled it with salt&pepper then dried with paper towel.
Heated my skillet with a lil bit of tallow, and placed salmon skin side down.
When it was frying I finely chopped garlic, and used knife to make it into paste.
Once skin got crispy, and it was easy to move salmon, I flipped it.
Kept frying it until it was roughly medium.
After talking it off the heat, I spread my garlic paste, and squeezed lemon, on it.

Honestly easily the best fish I have eaten. And it took like 10 minutes to make.

 

[Drip Torch]

Roasted miso glazed "Kumo" eggplant. Said to be one of the best eggplant varieties in Japan. Creamy with a soft skin. Grows well here too. "Kumo" is a winner in my garden.

savoury pancakes

Combine flour and water, just enough to coat finely chopped veggies. Add a little sesame oil to the batter. Fry on a griddle or skillet, till cripsy. Besure to even thin the batter mixture out when pouring so the veggie donts clump and not cook through.
Chives are popular, chopped garlic, minced meats. Anything really.

 

[JohnnyG]

Okay so this may look dumb as shit IDK

Update pls, did it in fact turn out dumb as shit or tender and delicious?

 

[Zev Bellringer]

I meal prepped white bean stew with smoked turkey sausage, steak sandwiches with herbed mashed yukon golds, smothered burritos, and overnight chia oats with berries. I also bought a ton of cherries to make clafoutis but I'm waiting for a cherry pitter to arrive.

 

[Got Milk!]

Update pls, did it in fact turn out dumb as shit or tender and delicious?

I used my cheese cleaver and ate half that fucker when it came out. Very tender. Very delicious. Probably would have been a richer flavor had I prepared it properly but it was still the best $5 roast I've ever made

ETA: currently working on a properly seasoned beef roast. It's been marinating 2 days. Gonna cook tomorrow and probably post.

 

[General Kalani]

Normally I'd BBQ but if I'm too tired i'll microwave a quesadilla.

 

[JohnnyG]

if I'm too tired i'll microwave a quesadilla

For things that are better in an oven but take long enough that you settle for the microwave (quesadillas or anything with a tortilla, nachos, fries/tater tots, frozen pizza), one hack is to start your oven or air fryer preheating, then pull out whatever you're cooking, microwave it to 80% of the way done, and throw it in the mostly-hot oven/air fryer to finish.

Instead of a full preheat, then 20-25 minutes in the oven for a frozen pizza, 3 minute in the microwave will have it thawed and warm enough that 6-7 minutes in the oven finishes it.